Photographs by Ann Hawthorne |
 Tar Heel Tapas, Dixie Delights, and a Few Cocktails
Tar Heel Tapas, Dixie Delights, and a Few CocktailsSouthern-Style Spicy PecansBaby Butterbean Crostini Caramelized Vidalia Onion and Bacon Crostata Cheese Straws Cheddar Linzers with Hot Pepper Jelly Barbecued Smoked Salmon with Piccalilli and Buttermilk Herb Crackers Green Olive, Country Ham, and Gruyere Fritters Smoked Pork Tenderloin Angel Biscuits with Green Tomato Butter Okra Rellenos Deviled Eggs with Caviar Blackberry Vodka Tonics Peach Fuzzbusters Pineapple Ginger Fizz Watermelon Margranita
SoupsTomato Soup from the AlentejoSpicy Green Tomato Soup with Crab and Country Ham Chilled Tomato Essence with Tomato-Basil Jello Celery-Fennel Chowder with Oysters and Bacon Cool as a Cucumber Soup with Buttermilk, Dill, and Vermouth Shrimp Cream of Vidalia Onion Soup Curried Butternut Soup with Shrimp and Toasted Coconut New Orleans Red Bean Soup with Andouille and Rice Moroccan Roasted Eggplant Bisque with Grilled Chicken and Minted Yogurt Summersweet Corn Bisque with Shiitake Mushrooms, Bacon, and Truffle Oil
AppetizersGrilled Fresh Figs with Prosciutto (or Country Ham) and Maytag Blue MousseMarinated Goat Cheese on Warm Field Peas Vinaigrette Grilled Asparagus Salad with Wild and Exotic Mushrooms, Country Bacon, and Truffled Eggs Wild and Exotic Mushroom Salad on Marinated Nebraska Wedding Tomatoes with Warm Sherry-Bacon Vinaigrette Romaine Salad with Texas Ruby Red Grapefruit and Roquefort in Pomegranate-Port Vinaigrette Softshell Crabs in Cornmeal Tempura with Fennel Slaw and Tomato Aioli Spicy Grilled Shrimp with Grits Cake, Country Ham, and Redeye Vinaigrette Shrimp Chiles Rellenos with Chipotle-Tomato Vinaigrette and Avocado Salsa Pork and Crawfish Potsticker Dumplings with Spicy Cajun Cream Pickled Shrimp with Crab and Pepper Slaw and Smoked Tomato Remoulade Hot Smoked (or Grilled) Oysters with Preserved Lemon and Caviar Fried Oysters on Creamy Winter Succotash with Barbecue Vinaigrette Crab Cakes with Sauce Diable and Corn Relish Salad Black Bass Sashimi with Warm Thai "Shrimp" Vinaigrette Crisp Peppered Quail with Country Ham and Spicy Crawfish Hominy Roast Saddle of Rabbit Wrapped in Country Ham on Warm Brunswick Stew and Wild Watercress Salad
EntréesRoasted Mint-and-Garlic-Rubbed Fresh Ham with Salsa Verde and Luxe Macaroni and CheesePan-Fried Pork Chops on Creamy Shrimp Hominy Smoked Pork Tenderloin Pork Osso Buco with Creole Baked Beans Herb-Crusted Rack of Pork on Brunswick "Stew" Beef Shortribs in Barbecued Onion Sauce with Grilled Spring Leeks and Roasted Garlic Grits Grilled Beef Tenderloin in a Cabernet Sauce with Roquefort and Summer Vegetable Chopped Salad Grilled Lamb Chops with a Ragout of Baby Artichokes, Olives, and Oven-Dried Tomatoes Venison Medallions in Zinfandel-Black Pepper Jus Rabbit Confit with Marinated Baby Artichokes, Newly Dug Potatoes, and Spring Vegetables Gabriel's Favorite Crispy Parmesan Chicken with Lemon and Capers Simple Roast Chicken with Duck Fat Potatoes Grilled Quail on Crawfish Jambalaya Risotto with Smoked Tomato and Sage Essence Our Thanksgiving Turkey with "140" Cloves of Garlic Pan-Roasted Duck Breast with Sun-Dried Cherry Conserve Duck Confit with Barbecued Lentils Confit Duck Hash with Poached Eggs and Bearnaise Aioli Roast Squab with Blackberry Essence and Carrot-Thyme Spaetzle Striped Bass with Oyster Stew Pan-Fried Mountain Rainbow Trout with Green Tomato and Lime Brown Butter Salsa on Sweet Potato, Artichoke, and Crawfish Hash Grilled Tuna with Roasted Eggplant and Cucumber Vermicelli Halibut in Sorrel and Lemongrass Nage with Morels and Spring Onion-Asparagus Fondue Pan-Seared Red Snapper with Lobster Tomato Sauce and Gazpacho Garnish Grilled Sturgeon on Wild Rice Risotto with Butternuts, Grilled Leeks, and Cider Reduction Schoolkids' Flounder with Fish Camp Beurre Blanc Salmon Choucroute in Creamy Mustard Sauce Summer Shell Bean Minestre with Tomato Bruschetta Fried Green Tomato Sandwich on Buttermilk Bread with Arugula, Country Bacon, and Black Pepper Aioli
Side Dishes, Relishes, and BreadsSlow-Cooked Southern GreensRoasted Eggplant Cucumber Vermicelli Blue Lake Beans with Red Wine Onion Pickle Stewed Okra (a.k.a. Tomato Gumbo) Spicy Slaw Green Corn Pudding "Dixie Polenta" (i.e., Creamy Roasted Garlic Grits) Luxe Macaroni and Cheese Carrot-Thyme Spaetzle Buttermilk Mashed New Potatoes Molasses Mashed Sweet Potatoes Sweet Potato and Leek Gratin Sweet Potato Salad Crawfish Jambalaya Risotto Wild Mushroom Bread Pudding Carolina Grits Soufflé Spoonbread Squash Casserole Bean's Black Skillet Cornbread Buttermilk Bread Buttermilk Herb Crackers Hushpuppies Angel Biscuits Abundance Plum Chutney Green Tomato Butter Piccalilli Iowa Corn Relish Pickled Pepper Relish
DessertsThe Chef's Favorite Lemon TartChocolate Peanut Praline Tart Walnut Sun-Dried Cranberry Tart with Cranberry and Orange Compote Brown Sugar Pear Poundcake Banana Pecan Crostata Blueberry-Peach (or Nectarine) Pie Deep-Dish Apple Cinnamon Crisp with Brandied Vanilla Ice Cream Maple View Dairy Buttermilk Cheesecake Chocolate-Raspberry Soufflé Cake Ginger-Lime Créme Caramels with Tropical Ambrosia Double Chocolate Waffles with Strawberries and White Chocolate Ice Cream Jack Daniels Vanilla Ice Cream Peach Ice Cream White Chocolate Ice Cream Watermelon Granita Concord Grape Sorbet White Grape Jello Old-Fashioned Peanut Butter Cookies Brown Edge Wafer Cookies Basic Bittersweet Chocolate Sauce Bourbon Butterscotch Sauce Blueberry Compote Pear Sauce Basic Raspberry Sauce Whipped Cream Impromptu Dessert Ideas
Pantry BasicsChicken StockRoasted Chicken Stock Veal Stock Fish Stock Vegetable Stock Shrimp Stock Shrimp Boil Tomato Concassé Oven-Dried Overnight Tomatoes Oven-Roasted Tomatoes Smoked Tomato Purée Spicy Confit Tomatoes Basil Oil Sage Oil Herb Vinegars Clarified Butter Herb Croutons Creole Spice Blend Chile Spice Blend Moroccan Spice Blend Curry Spice Blend Roasted Garlic Purée Red Wine Garlic Purée Marinated Baby Artichokes Ginger Purée ben & karen barker – magnolia grill – excerpt – praise – links – home |