BEST OF
Manteo to Murphy Inspiring Dishes from Award-Winning North Carolina Chefs
Created Exclusively for 2020 Manteo to Murphy Attendees
Photo credit: Eamon Queeney
Best of Manteo to Murphy: Inspiring Dishes from Award-Winning Chefs Copyright Š 2020 by North Carolina Restaurant & Lodging Association and the individual recipe authors. All rights reserved. No portion of this book may be reproduced, distributed, or transmitted in any form or by any means without the prior written permission of NCRLA. Designed by Farlow+Co FarlowCo.com
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BEST OF
Manteo to Murphy Each year, we gather at the Manteo to Murphy PAC fundraiser to celebrate North Carolina’s hospitality businesses and support our industry’s advocacy efforts. It’s always a memorable evening filled with incredible food, drink and socializing with colleagues from across the state. NCRLA’s largest annual PAC fundraiser is vital to sustaining our advocacy efforts across the federal, state and local levels. Although we cannot physically gather this year, we created this cookbook as a way to bring NCRLA members together and thank you for your continued support. Each recipe was formulated exclusively for Manteo to Murphy by some of our state’s most talented culinary artists. We hope you and your family enjoy these special dishes. Steve Thanhauser, NCRLA Chair and Co-owner, Angus Barn Van Eure, Co-owner, Angus Barn Lance Trenary, CEO, Golden Corral Lynn Minges, NCRLA President & CEO
THIS COOKBOOK IS DEDICATED TO NORTH CAROLINA’S HOSPITALITY PROFESSIONALS.
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Thank You, Chefs We are proud to bring you these exclusive recipes from several of North Carolina’s most talented chefs. They embody the heart and soul of our state’s world-class culinary scene.
Sean Fowler Mandolin
Joe Lumbrazo Backyard Bistro
Scott Waters Winston’s Grille
Marc DeMarco The Biltmore Estate
Saif Rahman Vidrio
Julia McGovern Poppyseed Market
Corbett Monica Bella Monica
Jason Cunningham Washington Duke
Scott James Angus Barn
Sam McGann Blue Point
Jason Smith 18 Restaurant Group
Walter Royal Angus Barn
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Recipes 7
BILTMORE ESTATE GROUND BEEF MEATBALLS
8
BEEF TENDERLOIN
10
NEW ENGLAND STYLE CLAM CHOWDER
12
VEAL SLIDERS
15
APPLE-ROSEMARY TARTE TATIN + HONEY-BLACK PEPPER ICE CREAM
16
BISTRO SMOKED BRISKET
17
FIELD PEA RELISH
17
MOLTEN CHOCOLATE LAVA CAKE
18
CHICKEN ASIAGO
20
EASY PORCHETTA
23
TOMATO TART
24
TRADITIONAL HUMMUS
27
ROASTED PORK RACK WITH APPLES AND CIDER
28
SHE CRAB SOUP
31
SMITH FAMILY OYSTER CASSEROLE
32
SORGHUM BRINED FALL PORK CHOPS WITH CORN PUDDING AND APPLE & SWEET ONION SLAW
34
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BILTMORE ESTATE GROUND BEEF MEATBALLS CHEF: MARC DEMARCO RESTAURANT: THE BILTMORE ESTATE INGREDIENTS:
METHOD:
4 tbsp. unsalted butter
1. P reheat oven to 300°F.
1 each white onion, finely chopped
2. I n medium sauté pan, sauté onions and garlic in butter and season with kosher salt. Cook until soft but not browned, remove from heat.
2 cloves garlic, minced 2 tbsp. dried oregano ¼ tsp. cayenne pepper 2 tbsp. kosher salt ½ tsp. ground black pepper 1½ lbs. Biltmore ground beef 1 cup parmesan cheese 2/3 cup Panko bread crumbs 2 large eggs ¼ cup parsely, chopped
3. W hen cooked onion mixture is cool, add eggs, spices, parmesan and panko. Mix well and let sit 10 minutes. 4. A dd ground beef and mix until well combined. 5. S coop meatballs into ½ cup portions, roll in hands to make smooth balls. Place in baking dish and cook for approximately 20 minutes, until an internal temperature of 155°F is reached. 6. S erve immediately with your favorite pasta and sauce or put on a toasted baguette with fresh mozzarella or fontina cheese.
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BEEF TENDERLOIN CHEF: WALTER ROYAL RESTAURANT: ANGUS BARN “Tender and lean, you can’t go wrong with this cut of beef.” INGREDIENTS: 1 whole beef tenderloin Olive oil Salt Pepper METHOD: 1. R ub tenderloin with olive oil and season with salt and pepper. 2. Sear on all sides on a grill (preferred) or sautee pan. 3. P lace in 350-375°F oven. For medium rare cook for 25-35 minutes. For medium cook for 35-45 minutes. 4. O nce beef is pulled from the oven, remove from hot roasting pan and place on cutting board to let rest. (All meat should rest for 5-7 minutes before cutting.) 5. S lice beef and serve plated or family style with your favorite sauce.
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Photo credit: Eamon Queeney
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NEW ENGLAND STYLE CLAM CHOWDER CHEF: MARK DEMARCO, THE BILTMORE ESTATE RESTAURANT: LIONCREST “This recipe was one of Mr. Tom Ruff’s favorite recipes we served at Biltmore Estate. Mr. Ruff is responsible for bringing Biltmore Estate to this wonderful collaboration every year at The Angus Barn in support of the NCRLA, so it is only fitting that we submit this recipe.” INGREDIENTS:
METHOD:
100 each middleneck clams
1. Combine clams, water, white wine and thyme in a stock pot. Bring to a boil and cover with lid. Boil until all clams open, approximately 5 minutes.
Water 2 cups white wine 1 bunch thyme 8 oz. bacon ½ lb. butter 3 each yellow onion, 12 oz. 1 bunch celery 12 oz. all-purpose flour 4 lbs. diced Yukon gold potatoes, skin on 3 quarts heavy cream 3 quarts whole milk Kosher salt Freshly ground black pepper Dash of Tabasco 3 tbsp. Worcestershire sauce Thyme
2. R emove from heat and strain liquid through a fine chinois, reserve liquid. Remove clams from shells, set clam aside, and discard shells. 3. S cald milk and cream, set aside in a warm place. 4. R ender bacon and cook until brown and crispy, remove from fat and rough chop, set aside. 5. A dd butter to bacon fat and add onions and celery, cook until soft, approximately 2 minutes. 6. A dd flour to make roux, cook for 2 minutes. Add scalded milk, cream and reserve clam liquor, stir to combine with roux and bring to a boil, stirring often to not scorch. 7. L ower heat to a simmer, add potatoes, thyme and bay leaves, simmer 30 minutes or until potatoes are done.
Bay leaves 1 bunch parsley
8. A dd reserved clams, chopped bacon, chopped parsley and chives. Season with kosher salt, black pepper, tabasco and Worcestershire. Serve immediately.
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VEAL SLIDERS CHEF: MONICA CORBETT RESTAURANT: BELLA MONICA CUCINA & VINO “This is a favorite lunch or late-night snack. Reminiscent of my wife’s grandmother’s BBQ Hamburgers. As the seasons change and temperatures drop, I spend less time outside grilling. These tasty sliders are made inside and satisfy the handheld burger cravings I often have. Plus, they pack big flavor from the seasonings and the sauce has a deep, rich flavor which all our family enjoys.” INGREDIENTS:
METHOD:
2 oz. extra-virgin olive oil
1. P reheat oven to 350°F. In a sauté pan over medium heat, add two ounces of extravirgin olive oil, 1/2 one diced yellow onion, and one minced garlic clove. Sauté for 6 minutes until tender and translucent. Set aside.
1/2 yellow onion, diced 1 garlic clove, minced 1/3 cup breadcrumbs, Italian-style, Progresso 2 tsp. bunch fresh Italian parsely, chopped 2 tsp. fresh oregano, chopped 3/4 cup Parmesan Reggiano, grated 1 egg 1# veal, ground Challah rolls 12 oz. beef stock 8 oz. marinara/tomato sauce Fontina or Provolone cheese 1 tsp. kosher salt
3. T o a baking dish add 12 oz. beef stock, 8 oz. tomato sauce (mix stock and sauce), veal slider patties, and sliced fontina cheese. Bake for 15 minutes at 350°F. 4. T o plate, place veal patties on challah rolls with slider sauce.
1/2 tsp. pepper
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2. I n a large bowl, mix 1/3 cup of breadcrumbs, 2 teaspoons chopped parsley, 2 teaspoons chopped oregano, ¾ cup grated Parmesan Reggiano, 1 egg, ground #1 veal, 1 teaspoon kosher salt, 1/2 teaspoon pepper, and reserved onions and garlic. Form 6 slider patties.
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APPLE-ROSEMARY TARTE TATIN + HONEYBLACK PEPPER ICE CREAM CHEF: SEAN FOWLER RESTAURANT: MANDOLIN TARTE TATIN INGREDIENTS:
ICE CREAM INGREDIENTS:
5 ripe honey crisp apples, peeled, cored, and sliced
2 cups heavy cream
1 cup sugar 2 oz. unsalted butter 1 tbsp. rosemary Pinch of salt 1 sheet puff pastry or pate brisée, cut in 11” circle METHOD: 1. Preheat the oven to 375°F. 2. C ook the sugar in a 10” sautée pan over high heat until it begins to turn amber and liquidy. Reduce the heat and stir occasionally so that the sugar does not burn. Once the sugar is an even amber color, remove it from the heat and stir in your butter. 3. A way from the heat, neatly arrange the apple slices around the pan. Sprinkle the rosemary and a pinch of salt over the apples. 4. D ock the dough with a fork or dough docker and place it on top of the apples. Tuck the edges under the apples. 5. B ake the tart in the oven for 25 minutes. Remove from the oven and allow it to cool for 5 minutes. 6. C arefully flip the tart onto a pan and serve immediately with ice cream.
2 cups whole milk ½ cup wild flower honey 1 tbsp. finely ground black pepper ¼ cup sugar 12 egg yolks Pinch of salt METHOD: 1. B ring the milk, heavy cream, honey, and black pepper to a boil in a sauce pot, stirring occasionally. Remove from the heat. 2. I n a separate bowl, whisk together the sugar, yolks, and salt. Temper the egg yolks with the milk-heavy cream mixture. Add the custard base back to the sauce pot and cook until it reaches 180°F or until it coats the back of a spoon. Pass the base through a strainer and refrigerate it until you are ready to use it. 3. T urn the ice cream base in an ice cream machine until frozen and serve.
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BISTRO SMOKED BRISKET CHEF: JOE LUMBRAZO RESTAURANT: BACKYARD BISTRO INGREDIENTS: 15# choice beef brisket 1/2 cup kosher salt 1/2 cup course grind black pepper 5 lbs. hickory smoking chips 30 pieces charcoal METHOD: 1. C oat brisket liberally with salt and pepper. 2. O n one side of your grill place 8 or 9 hot charcoal briquettes, then one pound of the wood chips and smoak for 30 minutes. Repeat this process four more times, changing charcoal briquets and wood chips every 30 minutes. 3. W rap the brisket in plastic wrap very well in multiple layers and every direction. Wrap-wrap-wrap. Do the same thing with foil. The more layers the better. 4. P lace brisket in 300°F oven for about 8 hours. Take it out and let it rest for at least 2 hours. Slice and enjoy, and serve with our bbq beans.
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FIELD PEA RELISH CHEF: WALTER ROYAL RESTAURANT: ANGUS BARN “A southern classic!” INGREDIENTS:
METHOD:
2 cups onions, small diced
1. Soak field peas overnight.
2 cups celery, small diced
2. Rinse field peas, set aside.
2 cups carrots, small diced
3. S immer ham hocks in chicken stock for 15 minutes.
1.5 smoked ham hocks
4. Add vegetables and simmer for 15 minutes.
6-8 cups chicken stock 1 teaspoon fresh thyme
5. A dd field peas and cover with enough chicken stock to cover by approx. 1”.
1 lb. bag field peas
6. Let simmer until tender.
Salt & pepper to taste
7. Add more chicken stock as necessary.
MOLTEN CHOCOLATE LAVA CAKE CHEF: SCOTT JAMES RESTAURANT: ANGUS BARN “This dessert never disappoints!” INGREDIENTS:
METHOD:
2.5 lbs. salted butter melted
1. Preheat oven to 300°F.
32 oz. (or 4 cups) semi-sweet chocolate
2. M elt butter and chocolate together.
1 cup flour 15 egg yolks 15 whole eggs 4 cups sugar Cooking spray
3. After melted, add flour. 4. S eparately – whip the egg yolks, whole eggs, and sugar for 15 minutes. 5. F old the egg/sugar mixture together with the chocolate mixture. 6. P our into sprayed & floured ramekins or large muffin pans. 7. Cook at 300°F for 25 minutes. 8. S erve individually topped with vanilla ice cream.
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CHICKEN ASIAGO CHEF: SCOTT WATERS RESTAURANT: WINSTON’S GRILLE CHICKEN ASIAGO INGREDIENTS:
SAFFRON CREAM SAUCE INGREDIENTS:
8 oz. Asiago Cream Cheese
¼ cup chicken stock
(4) 6 oz. chicken breasts
1 cup heavy cream
4 oz. lump crabmeat
¼ cup white cooking wine
2 oz. Sun-dried tomatoes
2 tbsp. all-purpose flour
1 tsp. white ground pepper
1 oz. unsalted butter
2 oz. fresh basil
½ oz. peeled garlic, whole
2 tsp. iodized salt
1 each shallots
6-8 pieces saffron strands
½ tsp. ground white pepper
1 cup Japanese bread crumbs
1 pinch salt
2 oz. egg wash 4 oz. all-purpose flour METHOD: 1. P ound out the chicken breast, then lightly season with salt and pepper. 2. P lace all the ingredients in the center of the chicken breast, in rows running from the top to the bottom of the breast. Ensure that when the breast is rolled together, all the ingredients are equally distributed down the length of the chicken. 3. R oll the chicken breast lightly in flour, then dip into egg wash mixture, and finally roll in Japanese/Panko bread crumbs.
METHOD: 1. S auté shallots, garlic, and saffron in butter. Add flour to make a roux. 2. D eglaze with white wine and chicken stock. 3. A dd heavy cream and bring to a roaring boil. Strain and chill in the fridge. ASIAGO CREAM CHEESE INGREDIENTS: ¼ cup heavy cream 1 lb. cream cheese 6 oz. Asiago cheese ¼ cup sour cream 2 tbsp. roasted garlic base ½ tsp. white ground pepper 1 tbsp. fresh parsley METHOD: 1. Grate the asiago cheese. 2. I n a large mixing bowl, combine all ingredients and mix thoroughly. 3. Keep refrigerated.
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Photo credit: Eamon Queeney
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EASY PORCHETTA CHEF: JULIA MCGOVERN RESTAURANT: POPPYSEED MARKET INGREDIENTS:
METHOD:
1 (31/2) lb. skin on boneless pork shoulder
1. P reheat oven to 250°F. Combine parsley, garlic, rosemary, lemon zest and juice in a food processor. Pulse to combine adding olive oil until a paste forms.
5-6 cloves garlic, minced (use a micro plane) Or let food processor do it for you 2 bunches fresh flat leaf parsley Zest and juice 1 lemon 2 tbsp. fennel seed ground and whole 2 sprigs rosemary (removed from stems) 1½ tsp. kosher salt
For the pork shoulder: 1. P lace skin side down on a cutting board and cut to butterfly open. (Some roasts already have this somewhat done because they removed the bone so you have a pocket.) 2. R ub parsley garlic paste on the butterflied or pocket side. (Not skin side)
11/2 fresh pepper 3 tbsp. olive oil
3. S prinkle with salt, pepper, fennel powder and fennel seeds. 4. R oll up and use butcher’s twine to tie the best you can to make uniform roll. 5. P lace skin side up and cut cross section slits in skin (like a holiday ham). 6. P lace in a roasting pan skin side up and roast for about 3-3 1/2 hours. Cover with foil for the first hour or so then remove. You want the skin to crisp and become the unctuous crackling porchetta is known for. 7. O r until an instant read thermometer inserted into the center reads at least 180°200°F. This allows the collagen to break down making the meat very tender. Keep in mind that the pork shoulder will continue to cook internally by 10° even after it’s been removed from the oven. 8. L et rest 30 minutes then slice and serve on crusty ciabatta with melted sharp provolone cheese and a fennel-herb mayo.
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FENNEL HERB MAYO: 1 cup your favorite mayonnaise 1 tsp. dried fennel 1 tsp. fresh minced garlic 2 tbsp. fresh chives or parsley or both Juice of half lemon Salt and pepper to taste Mix to combine YUMM ! THIS IS SO DANG DELICIOUS
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TOMATO TART CHEF: CHEF SAM MCGANN RESTAURANT: THE BLUE POINT INGREDIENTS:
METHOD:
1 large ripe tomato
1. P reheat convection oven to 350°. Core and slice large tomato into 8 thin slices, then halve and set aside. Use pie shell that is in a perforated pan or preface shell slightly if using a regular dish.
4 oz. spinach leaves, de-stemmed 1 clove garlic, crushed 1 tbsp. olive oil 1/2 tsp. sea salt 1/4 tsp. fresh ground black pepper 1 pie shell 1 cup Pepper Jack cheese, grated 1 tbsp. scallions, sliced thin 2 tbsp. fresh basil, chopped 2 cups Tillamook sharp cheddar cheese, grated 1 tbsp. Duke’s Mayonnaise
2. S aute spinach in olive oil with garlic, salt and pepper. Discard garlic clove and dry spinach very well on two layers of paper towels. Chop coarsely. 3. P lace Pepper Jack cheese evenly in bottom of pie shell. Shingle layers of the tomato slices until shell is filled. Season with fresh ground salt and pepper. Place drained spinach evenly throughout shell. 4. S prinkle scallions and basil over spinach and tomatoes. 5. T ake a sheet of Reynolds plastic wrap and layout on counter. Mix mayonnaise and cheddar together until sticky (may need to add a little more mayo). Place cheese in a ball on plastic wrap. Then put another sheet of plastic wrap the same size over the mixtures. Press evenly until it is as round as the pie shell. Remove top plastic and turn mixture out over pie shell and make sure it touches the crust all the way around. 6. B ake for 40 minutes until bubbly and evenly browned on top. Let stand for 1½ minutes before cutting. Cut in four pieces. Leftovers can be re-heated at 325°F for 30 minutes covered.
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TRADITIONAL HUMMUS CHEF: SAIF RAHMAN RESTAURANT: VIDRIO “This recipe is authentic and very simple yet complex at the same time. It is a versatile dish, and can accompany many different meats, or vegetables or served as it’s own as an appetizer to a meal.” INGREDIENTS:
METHOD:
1 cup dried chickpeas
1. I n a bowl, cover chickpeas by at least 2 inches of cold water. Add 1 teaspoon baking soda and let soak at room temperature overnight. Drain and rinse.
2 tsp. baking soda Juice of 11/2 large lemons (about 1/3 cup), more to taste 2 to 4 cloves garlic, grated 1¾ teaspoons kosher salt, more to taste 1 cup sesame tahini ½ tsp. ground cumin, more to taste Paprika, for serving Olive oil, for serving Chopped fresh parsley, for serving 1 tsp. of zaatar
2. I n a medium pot, cover soaked chickpeas by at least 4 inches of water. Add the remaining teaspoon of baking soda and bring to a boil over high heat. Reduce heat to medium high and let cook at a vigorous simmer until chickpeas are quite soft, 1 to 1½ hours. (Overcooked chickpeas are the secret to creamy hummus, so don’t worry if they start to break down a little.) Drain. 3. W hile chickpeas are cooking, make the tahini sauce. In a blender, combine the lemon juice, garlic and 1/4 teaspoon salt. Let mixture sit 10 minutes. Add tahini, remaining 1½ teaspoons of salt and the cumin, and blend until a thick paste forms. Add 1/3 to 2/3 cup ice water while blender is running, a little at a time until sauce is smooth. You’re looking for a perfectly smooth, creamy sauce. 4. Add the warm, drained chickpeas to blender with tahini mixture. Blend until perfectly smooth and not at all grainy while stopping to scrape down sides of bowl occasionally. This blending may take upward of about 2 minutes; just keep going until the mixture is ultracreamy and fluffy, adding a little water if you need it to make the contents of the blender move. Taste for seasonings, adding more salt, lemon juice and/or cumin as needed. 5. T o serve, spread the hummus on a plate, dust with paprika, drizzle with olive oil, sprinkle zaatar, and parsley.
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ROASTED PORK RACK WITH APPLES AND CIDER CHEF: JASON CUNNINGHAM RESTAURANT: THE WASHINGTON DUKE INN & GOLF CLUB “This recipe is one that I’ve prepared for my family many, many times. This is a recipe that speaks Fall to me and engages all the senses while being prepared. It is rustic, warm and versatile while representing everything about cooking that hooked me years ago. I love the recipe so much I’ve served it for large events at the Inn, and the guests have always given us terrific feedback. Now your family and friends can enjoy it, too!” INGREDIENTS:
METHOD:
1 ea 4-5 lb. all natural pork rack
1. P reheat oven to 325°F. Truss the pork with butcher twine to make it uniform in shape. Mix flour with liberal amounts of salt and pepper and the finely chopped rosemary. Rub this mixture all over the pork coating it evenly.
2 tbsp. all purpose flour Kosher salt Fresh ground black pepper 1 tbsp. fresh rosemary, chopped 4 tbsp. olive oil 4 tbsp. unsalted butter 2 large yellow onions, peeled and chopped 4 cloves garlic, peeled and split 4 sprigs rosemary 1 sprig fresh sage 4 sprigs fresh thyme 5-6 large crisp apples (NC Ginger Crisp or Winesap), cored and quartered 1 cup of French hard cider (preferred but any bottled cider will do nicely)
2. H eat a large heavy skillet or roasting pan over high heat, add the olive oil and sear the roast all over until brown on all sides. Turn off the heat, place onions, garlic, rosemary sprigs and half of the butter in the bottom of the pan, place the pork on top, cover with foil and place in the oven. 3. C ook the roast covered for approximately 40 minutes. Add the apples, hard cider, remaining butter and herb sprigs to the pan. Baste the pork and apples with the pan juices then re-cover and cook 30 minutes more until internal temperature of 150°F. 4. R aise the oven temperature to 400°F, remove the foil, baste the pork and apples and cook for an additional 10 minutes. 5. T ransfer the pork to a cutting board, remove the string and allow to rest for a minimum of 10 minutes before slicing. Transfer onions and apples to a platter and the pan juices to a pan on the stove. Reduce pan juices by about half and serve alongside the sliced roast. Place the roast over the apples and onions.
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SHE CRAB SOUP CHEF: SCOTT JAMES RESTAURANT: ANGUS BARN “An elegant and hearty soup that can be served before an entrée, or as the main course itself. Enjoy!” INGREDIENTS:
METHOD:
2 cups of jumbo lump crab meat
1. M arinate lump crab in lemon juice, cilantro and Texas Pete (or Tabasco).
1 cup of she crab 1 cup of celery, diced 1 cup of carrots, diced 1 cup of onions, diced 1 cup of butter 1 cup of flour 1/2 quart of heavy cream 1 quart whole milk 1 quart seafood stock or clam juice 4 oz. sherry 1 tsp. mace 1 tsp. allspice ½ bunch cilantro Roasted red peppers Texas Pete or Tabasco Juice of 1 lemon Salt Pepper
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2. C ombine she crab, celery, carrots, onions, and roasted red peppers into pot with butter. Sweat for 5 minutes 3. A dd flour, cream, milk, stock, sherry, mace, & allspice. Let simmer for 15 minutes. 4. A dd in 3 dashes of lemon juice and Texas Pete to soup mix. 5. S erve soup in a bowl then top with the lump crab meat.
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SMITH FAMILY OYSTER CASSEROLE CHEF: JASON SMITH RESTAURANT: 18 RESTAURANT GROUP INGREDIENTS:
METHOD:
4 dozen North Carolina oysters, shucked and drained well
1. Heat oven to 375°F.
3 cups Panko breadcrumbs 4 large eggs 1½ cups heavy cream ½ cup milk
2. S pread breadcrumbs on a shallow baking sheet and toast until golden brown. 3. I n a large bowl, whisk eggs, cream, milk, lemon juice, Worcestershire sauce, herb, Texas Pete, and lemon zest 4. Add nutmeg, salt, and pepper to taste.
Juice from 1 lemon
5. Fold in oysters and breadcrumbs.
Zest from 2 lemons 1 tbsp. Worcestershire sauce
6. P our into a buttered shallow casserole dish.
Dash of Texas Pete
7. B ake about 20 minutes until bubbling and golden brown.
3 tbsp. fresh oregano (chopped) 1 tbsp. fresh thyme leaves 1 tsp. ground nutmeg 1 tbsp. kosher salt Cracked black pepper to taste
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SORGHUM BRINED FALL PORK CHOPS
WITH CORN PUDDING AND APPLE & SWEET ONION SLAW CHEF: MARC DEMARCO RESTAURANT: THE BILTMORE ESTATE
INGREDIENTS:
METHOD:
4 each center cut, bone on pork chops, approximate 10-12 oz. per chop
1. C ombine water, salt, sorghum, bay leaves, herbs and orange in pot and bring to a boil. Let simmer for one minute to combine ingredients. Remove from heat and cool completely.
½ gallon tap water ½ cup kosher salt 1/3 cup sorghum
2. W hen cooled add pork chops and let brine 6-12 hours.
1/4 cup canola oil 4 each bay leaves 1 tbsp. cracked black peppercorns Pinch of fresh rosemary Pinch of fresh thyme 1 large orange, juice and zest
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3. A fter brining, remove pork chops and let air dry, discard brine. 4. H eat a cast iron pan over high heat, add ¼ cup canola oil and add pork chops. Serve on one side for 7 minutes. When well browned, flip pork chops and sear on other side for another 7 minutes until a medium temperature is achieved. Cook a little longer for well done.
CORN PUDDING INGREDIENTS:
APPLE AND SWEET ONION SLAW INGREDIENTS:
6 cups fresh corn kernels
1 head red cabbage, thinly sliced
2 cups heavy whipping cream
2 each honey crisp apples, julienned
4 whole eggs, beaten
1 each sweet or Vidalia onion, julienned
Pinch fresh grated nutmeg
½ cup celery, diced
1 tbsp. kosher salt
½ cup plain Greek yogurt
½ tsp. ground black pepper
¼ cup mayonnaise
Whole, unsalted butter as needed
¼ cup apple cider vinegar 1 tsp. ground cumin
CORN PUDDING METHOD: 1. T ake half of the corn and place in blender or food processor and blend with heavy cream and eggs until smooth. 2. F old in remaining corn kernels and season with nutmeg, kosher salt and black pepper.
¼ tsp. ground black pepper 1 tbsp. fresh lime juice 1 tbsp. kosher salt ½ tsp. ground black pepper
APPLE AND SWEET ONION SLAW METHOD:
3. B utter large casserole dish and add corn mixture.
1. C ombine all ingredients together in large bowl and toss well to combine. Season with kosher salt and ground black pepper.
4. B ake in a 325°F oven for 45 minutes until done.
2. L et sit one hour before serving to develop flavors.
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MANTEO TO MURPHY COCKTAIL SPIRIT GUIDE: ESTEBAN MCMAHAN DISTILLERY: TOPO ORGANIC DISTILLERY “Here’s our “Manteo to Murphy” Cocktail: Whiskey for the mountains, rum for the coast, honey for the Piedmont! Cheers!” INGREDIENTS: TOPO Organic Eight Oak Whiskey TOPO Organic Carolina Spiced Rum TOPO Aromatic Bitters 2 tsp. honey syrup Orange METHOD: 1. I n a mixing glass, combine 1 ounce TOPO Organic Eight Oak Whiskey, 1.5 ounces TOPO Organic Carolina Spiced Rum, 2 teaspoons honey syrup (combine equal parts of honey and warm water and shake or stir well), 3 dashes TOPO Aromatic Bitters, and ice. 2. S tir well, then strain into a rocks glass with ice. Garnish with an orange peel.
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Photo credit: Eamon Queeney
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Photo credit: Eamon Queeney
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