The Carolina Inn Blog

Ingredients
12 Slices of Cherry Wood Smoked Bacon
Half a Turkey
Cackalacky Sauce
Plastic Wrap
Meat Thermometer
Drip Pan

Prepare the Day Before

• 12 Slices of Cherry Wood Smoked Bacon laid out long ways overlapping.
• Cut turkey long ways and wrap bacon around turkey.
• Shape in plastic wrap and keep even on both sides.
• Sit overnight in the refrigerator.

Method

• Preheat oven to 350°.
• Unwrap turkey from plastic wrap and place on a rack with a drip pan underneath.
• Roast turkey in the oven for 1 hour and take an internal temperature.
• Once the internal temperature reaches 120°, pull the turkey out and baste it with Cackalacky sauce every 15 minutes or until the turkey reaches an internal temp of 160°.
• Once it reaches 160° remove turnkey from over and allow it to rest for 20 minutes before slicing.

Serves 4-5

Bon Appétit!

Pickled Radishes
2 Radishes
2 Tbs. Sugar
2 Tbs. Salt
¼ C. Red Wine Vinegar

• Slice the radishes thin and place in a non reactive bowl.
• Heat and dissolve the sugar, salt and vinegar and pour it over the radishes.
• Place radishes into cooler for a day. They are now ready to be used.

Pesto
¼ lb. Arugula
1 Shallot ~ Minced
1 Clove Garlic ~ Minced
3 oz. Crushed Pecans ~ Toasted
3 Tbs. Extra Virgin Olive Oil
1 Tbs. Honey
Zest of 1 Lemon
Salt and Freshly Ground Pepper to Taste

• Blanch and shock the arugula. Press out the remaining water.
• Chop the arugula and add to a food processor.
• Add all reaming ingredients and purée.

Scallops

• Choose high quality dry packed scallops that are 10-15 scallops a pound and keep them dry.
• Season with salt and freshly ground pepper. Sear in a hot pan with olive oil.
• Once the edges begin to brown, flip the scallops over and sear for approximately another minute. Don’t overcook the scallops.

Serves 2

Bon Appétit!

2. Icing is key as it needs to be right. This could take a little trial and error but follow the recipe below. The trick is to make sure it is not too firm because it will be too hard to pipe. But if it is too loose it will not stand up and make a mess.

3. It is also important to have a solid gingerbread recipe. Now this is not like a gingerbread that you would eat on Christmas morning; it is a little more dense so it can stand up. Follow recipe below. 4. Make sure you have all the tools you need ready so that you are not looking for the ruler when you need it. Gingerbread houses are like building a regular house; all your measurements need to be consistent and precise.

5. Last let your imagination run wild and have fun!

Gingerbread House Dough
Yield: 1 14in. X 12in. House with Roof
Shortening –  1 ½ cups
Sugar –   1 ½ cups
Eggs –   3 each
Molasses –  1 cups
AP Flour –  6 ¾ cups
Ginger –  1 ½ T
Cinnamon –  1 ½tsp
Baking Soda –  1 ½tsp
Salt –   1 ½tsp

1. In a mixing bowl with a paddle attachment, cream together the shortening and sugar
2. Add the eggs slowly
3. Add the molasses
4. Then add all the dry ingredients
5. Chill the dough for about 1 hour
6. Roll out the dough to your desired pieces
7. Bake @ 300’F for about 15 to 20 minutes

Royal Icing
Eggs whites –  12oz
Powdered sugar – 4#
Cream of tartar – 1T
1. In a mixing bowl with a paddle attachment
2. Add the powdered sugar and cream of tartar
3. Slowly add the egg whites until you get the constantly
4. You might need to add more egg whites if the batter is to thick or you might need to add more powdered sugar if the batter is to runny.

Happy Holidays!

Ingredients
4 Large Sweet Potatoes ~ Peeled & Diced
½ Sweet Onion ~ Diced
1 Carrot ~ Peeled & Diced
2 Cloves Garlic ~ Chopped
1 C. White Wine
2 C. Vegetable Stock
3 C. Heavy Cream
2 T. Olive Oil
Salt & Freshly Ground Pepper
2 T. Bourbon
1 tsp. Vanilla Extract

Method
1. In a heavy bottom soup pot, sweat the carrots, onions and garlic.  Once soft, add the sweet potatoes and cook for 4 – 5 minutes.
2. Deglaze pot with white wine.
3. Once the white wine has reduced by half add the stock and two cups of the heavy cream. Cook at a slow simmer until sweet potatoes are very soft. 
4. Take the remaining cup of heavy cream and whip it until thick and soft. Add the bourbon and vanilla and whip until a little thicker but not stiff. 
5. Once the sweet potatoes are soft, season the soup with salt and pepper and then purée in a blender until smooth. 
6. Serve immediately with a small dollop of bourbon vanilla cream. Bisque can be made ahead of time and served later.

Serves 4

Bon Appétit!

Ingredients
2 Sweet Onions ~ Rough Chopped
2 Cans Diced Pimentos
3 lbs. Cream Cheese
5 C. Mayonnaise
5 lbs. Extra Sharp Cheddar ~ Grated
3 Logs of Goat Cheese
5 lbs. Gruyere Cheese ~ Grated
½ C. Crystal Hot Sauce
Salt to Taste

Method
1. Drain ½ the liquid from pimentos onto the onions. Transfer the onions to a blender and liquefy.
2. In a heavy duty mixer add the cream cheese and whip until soft. Scrape the sides of the mixer with a rubber spatula a few times.
3. Add the mayonnaise, onion mixture, hot sauce and goat cheese. Continue to whip until blended well and sides are scraped.
4. Turn off mixer and add ½ of the grated cheese.
5. Turn mixer onto medium speed and add the goat cheese mix. Add the last ½ of grated cheese and mix until blended well and smooth. Do not over blend or the mixture will break down the cheese.
6. Add salt to taste.

Enjoy Executive Chef James Clark’s Recipe Thyme video below.

Makes 3 lbs. of Pimento Cheese

Bon Appétit!

Oysters
Ingredients
16 Shucked Oysters ~ Save the Liquor and Bottom Shells
1 C. AP Flour
1 C. Fine Corn Meal
2 Tbs. Old Bay Seasoning
Sunchoke Relish
Enough Peanut Oil to fry Oysters at 365°

Method
1. Mix dry ingredients together. Toss in oysters and coat well. 
2. Place each oyster in the hot oil and fry  about 30 seconds, until crisp.
3. Place a small spoonful of the reduction on the shell.
4. Top each shell with a crispy oyster strait from the oil.
5. Finish with a dab of Sunchoke relish!

Enjoy Executive Chef James Clark’s Recipe Thyme video below.

Serves 4

Bon Appétit!

Ingredients
4lb Small/Medium Pickling Cucumbers ~ Firm not soft, even from end-to-end and not too fat
¾ C. Sugar
½ C. Pickling Salt
2 C. Apple Cider Vinegar
2 C. Distilled White Vinegar
4 C. Water 
 
For Each Jar
¾ Tbs. Dill Seed
¾ Tbs. Fennel Seed
2 Sprigs of Dill
½ a Chili Pepper of Choice ~ Optional

1. Bring your canning pot to a slight simmer and place jars, lids and sealing bands in the water to sterilize.

2. In a separate non-reactive pot, add salt, sugar, vinegars and water and bring to a slow simmer. Make sure all salt and sugar are dissolved. 

3. While everything is heating up, slice cucumbers about ¼” thick.

4. Once your jars have sterilized, carefully remove them from the pot onto a clean towel. While jars are hot, add dill and fennel seed and then add 2lbs of cucumbers. Add dill and chili pepper and continue to fill with cucumbers making sure you pack everything in tightly. 

5. Once all jars are filled, ladle the hot pickling liquid in each jar leaving a ¼” open on the top.
 
6. After pickling liquid has been added, wipe clean the top of each jar with a hot clean towel and carefully assemble the sealing tops and bands.

7. Now it is time to seal. Place each jar into your canning pot. The jar must have at least ½” of water over the top of the jar. Allow to slowly poach for 18 minutes. Once done, pull jars from the water and allow them to sit and cool on a dry towel on the counter. Do not put jars in ice or the refrigerator for at least 3 hours. The lid should not have a bubble that bounces up and down. If the lid is sunk in you’ve completed the canning process!

Allow the jars to sit in your pantry for at least 3 weeks before enjoying your pickles!

Makes 4 Quart Jars or 8 Pint Jars

Ingredients
10-12 oz. Diver Scallops
2 oz. Thick Cut Bacon ~ Cut into Small Strips
2 oz. Chambord
1 oz. Unsalted Butter
8 oz. Fingerling Potatoes
2 Heads Frisée
½ c. Olive & Canola Oil Blend
¼ c. Raspberry or Sherry Vinegar
10-15 Raspberries
Salt & Freshly Ground Pepper

Method
1. Split fingerling potatoes lengthwise, and toss with a small amount of oil, salt, and pepper. Roast potatoes at 350° F for approximately 25 minutes or until tender. 

2. Clean and dry frisée, remove the root, and separate leaves into a medium mixing bowl. Set aside until you are ready to assemble salad. 

3. Render the bacon in ½ c. blended oil until crispy. Pour hot bacon and most of the fat over frisée. Add warm potatoes and raspberry vinegar to frisée and toss to combine. Adjust seasoning with salt and pepper. Place salad on plates.

4. Reheat pan with remaining bacon fat and oil. Once the pan is very hot, briefly sear the scallops on both sides, and place scallops on salad. Deglaze pan with Chambord and add butter. Remove pan from heat, and spoon Chambord Glaze over seared scallops. Garnish with Raspberries.

Serves 2

Bon Appétit!

Ingredients
1/4 tsp. Sugar
4-5 Large Sprigs of Mint ~ Torn
3 Fresh Lemon Wedges

Directions
1. Muddle sugar, mint, lemon wedges in a rocks glass.
2. Fill rocks glass with ice.
3. Add one shot of bourbon of choice.
4. Fill glass with sweet tea made with black tea such as Earl Grey or English Breakfast.
5. Pour into a shaker, shake vigourously and serve.

Cheers!

Grilled Asparagus with Arugula and Prosciutto Recipe

Ingredients
20 Asparagus Spears ~ Snapped at the Bottom
2 c. Arugula
4 Prosciutto ~ Thinly Sliced
4 T. Locatelli Cheese
4 Eggs
Aged Sherry Vinegar
1 T. Za’atar Spice
6 T. Extra Virgin Olive Oil

Method
1. Drizzle about 2 tablespoons of olive oil on asparagus. Season with salt and pepper and grill until just tender.
2. Divide onto four separate plates and then add arugula, prosciutto and locatelli cheese
3. Drizzle salad with desired sherry vinegar.
4. Cook four sunny side up eggs and place on top of salad.
5. Mix Za’atar spice and remaining olive oil together and drizzle on top of egg.

Serves 4

Bon Appétit!

Parsnip Potato Soup Recipe

Ingredients
1 c. White Onion ~ Medium Dice
2 Pieces Apple Smoked Bacon ~ Medium Dice
3 c. White Potatoes ~ Peeled and Chopped Rough
2 c. Parsnips ~ Peeled and Chopped Rough
1 Gallon Chicken stock
3 Bay Leaves
1 T. Roasted Garlic
½ c. Heavy cream
2 tsp. Fresh Thyme Leaves
Tabasco to Taste
Cider Vinegar to Taste
Salt and Freshly Ground Pepper to Taste

Method
1. Sauté bacon until fat is rendered and bacon is almost crispy.
2. Add onions and sauté 3-4 minutes.
3. Add potato and parsnips, salt and pepper and sauté 2-3 minutes.
4. Add chicken stock, bay leaves, roasted garlic, and cream. Cook until potato and parsnips are cooked through.
5. Add Tabasco, vinegar and thyme.
6. Purée in a blender until smooth.
7. Season with salt and pepper.

Ingredients
1 Grapefruit ~ Cut into Segments
1 T. Sumac Powder
4 c. Frisée Greens ~ Chopped Rough
4 T. Feta Cheese ~ Crumbled
4 T. Toasted Pistachios
1 Icicle Radish ~ Sliced This
4 T. Extra Virgin Olive Oil
1 T. Moscatel Vinegar
Salt & Freshly Ground Pepper ~ To Taste

Method
1. Simply mix all the ingredients together and divide into four separate plates.

Serves 4

Bon Appétit!

Braised Pork Belly
Ingredients
3 lb. Pork Belly
1 T. Coriander
1 T. Mustard Seed
1 tsp. Fennel Seed
5 Garlic Cloves
2 Bay Leaves
Salt & Freshly Ground Pepper
Veal Stock
Chicken Stock

Method
1. Toast seeds and crack them in a food processor.
2. Lightly season pork with salt and pepper and rub them with the toasted seed mix.
3. Refrigerate overnight.
4. Grill pork so it becomes slightly crisp and place in a braising pan with garlic, bay leaves, and then cover with chicken and veal stock.
5. Cover pan with foil and cook at 275° for 4 hours.
6. When pork has completed cooking, remove foil and place in refrigerator to completely cool.
7. Remove pork and cut into 2” by 2” squares.
 
Orange Chipotle Glaze
Ingredients
8 c. Fresh Squeezed Orange Juice
1 Chipotle Pepper plus 1T. Adobe Sauce
1 T. Honey

Method
1. Place all ingredients in a sauce pan and reduce by 75% then pour through a fine mesh strainer.
2. Place in refrigerator until ready to use.

Jicama Salad
Ingredients
1 Medium Jicama, peeled and julienned
1 Red Pepper ~ Sliced Thin
1 Green pepper ~ Sliced Thin
3 T. Cilantro ~ Washed and Finely Chopped
2 tsp. Ground Cumin
Salt and Freshly Ground Pepper ~ To Taste
Orange Vinaigrette ~ To Taste

Candied Kumquat
Ingredients
2 c. Fresh Kumquats ~ Sliced Thin and Remove Seeds
4 c. Sugar
2 c. Water

Method
1. In a sauce pot, place water and sugar over low-medium heat.
2. Stir until sugar has dissolved then add kumquats.
3. Simmer for 15 minutes.
4. Remove from heat and cool completely.

Assembly
1. Sear pork bellies on both sides in a sauté pan.
2. Add 1 cup of orange-chipotle sauce.
3. Place in a 325° oven and glaze bellies every few minutes until cooked through.
4. Place some Jicama salad in middle of plate.
5. Place pork belly on top of salad and pour some glaze over it.
6. Top with candied kumquat.

Serves 4

Bon Appétit!

Ingredients
2 tsp. Oil
2 c. *Fregola Sarda
1 T. Shallot ~ Peeled and Diced Fine
1 T. Parsley ~ Chopped Fine
1 Orange ~ Zest
1 Garlic Clove ~ Minced
2 tsp. Extra Virgin Olive Oil
4 Rabbit Loins
2 Applewood Smoked Bacon Pieces ~ Sliced Thin
½ c. Tomatoes ~ Diced Medium
1 c. Spinach ~ Chopped Rough
¾ c. Madeira Wine
2 T. Butter
2 tsp. Chopped Herbs Mixture ~ Parsley, Oregano and Rosemary
Salt & Freshly Ground Pepper

Method
1. Cook Fregola like you would pasta in boiling salted water. It takes longer to cook than regular pasta, approximately 15 minutes. Stir occasionally and taste for tenderness. When fregola is cooked, strain and place in ice water to stop cooking process. Then strain and keep in refrigerator until ready to use.
2. Remove any silverskin from rabbit loins being careful not to remove too much meat. Marinate rabbit with shallot, parsley, orange zest, garlic and olive oil. Preferably, marinate rabbit the day before cooking.
3. Heat a sauté pan to medium high heat.
4. Salt and pepper rabbit and sear on all sides until rabbit is cooked through.
5. Remove rabbit from pan and let rest; add bacon to hot pan and render fat.
6. After bacon is rendered, add Fregola, tomatoes and spinach.
7. Cook until all ingredients are hot.
8. Remove pan from burner and add Madeira wine.
9. Place pan back on burner; be careful of flames if using a gas burner.
10. Add butter, herbs and season with salt and freshly ground pepper.
11. Slice rabbit loins on the bias into four pieces.
12. Serve in small bowl and enjoy!
  
Serves 4

Bon Appétit!

*Fregola Sarda is a type of pasta from Sardinia, similar to Israeli couscous. Fregola comes in varying sizes, and typically consists of semolina dough rolled into balls 2-3 mm in diameter, toasted in an oven. Fregola Sarda can be found in most specialty food stores.

Medjool Dates Stuffed with Spanish Blue Cheese, Wrapped in Prosciutto with Balsamic Syrup

Ingredients
12 Medjool Dates ~ Sliced in Half and Remove Pit
4 oz. Spanish Blue Cheese
12 Slices of Prosciutto
3 c. Balsamic Vinegar

Balsamic Syrup
Method
1. In a medium-saucepan, over medium heat, add balsamic vinegar.
2. Bring to a boil and reduce to a simmer.
3. Simmer until liquid reduces by 3/4, approximately 30 minutes or until syrup-like consistency.
4. Remove from heat and cool completely.

Lentil Salad
Ingredients
1 c. Red Crimson lentils
2 c. Water
½ c. Arugula
¼ c. Green Onion ~ Thinly Sliced
¼ c. Red Peppers ~ Diced Small
¼ c. Yellow Peppers ~ Diced Small
2 T. Basil Oil
To Taste Salt & Freshly Ground Pepper

Method
1. Cook lentils until just tender approximately 10-12 minutes.
2. Strain and cool.
3. Place lentils in bowl and toss with all remaining ingredients.

Basil Oil
Ingredients
1 c. Basil leaves ~ Tightly Packed
½ c. Parsley ~ Chopped and Washed
2 c. Olive Oil

Method
1. Place all ingredients in blender and purée uree for 5 minutes.
2. Pour through a fine mesh strainer.
3. Keep refrigerated.

Pomegranate Balsamic Syrup
Ingredients
2 c. Balsamic Vinegar
¾ c. Pomegranate Juice
¼ c. Sugar

Method
1. Place all ingredients in pot and simmer until reduced by 80%.
2. Place in refrigerator to cool.

Bon Appétit!

Spiked Pumpkin Milkshake Recipe

Ingredients
1/3 c. Pumpkin ~ Fresh or Canned
¼ – ½ c. Milk
1/4 tsp. Vanilla
½ tsp. Cinnamon
1/16 tsp. Cloves ~ Use a pinch or an 1/8 tsp. measuring spoon and fill it half way.
1/16 tsp. Nutmeg
3 Tbsp. Pure Maple Syrup
2 c. Vanilla Ice Cream
2 oz. Premium Dark Spiced Rum
1 oz. Crushed Candied Pecans

Directions
1. It doesn’t get any easier than this. Pour a ¼ c. of milk and the remaining ingredients in a blender and purée.
2. Slowly add more milk as needed.

Peppermint Patty Hot Chocolate Recipe

Hot Chocolate Ingredients
1/3 c. Unsweetened Cocoa Powder
¾ c.  White Sugar
1 Pinch of Salt
1/3 c. Boiling Water
3 ½ c. Milk
¾ tsp. Vanilla Extract
½ c. Half-and-Half Cream

Directions
1. Combine the cocoa, sugar and salt in a saucepan.
2. Add the boiling water.
3. Bring this mixture to an easy boil while you stir.
4. Simmer and stir for about 2 minutes. Be careful not to scorch the mixture.
5. Stir in 3 ½ c. of milk and heat until very hot, but do not boil! Remove from heat and add vanilla.
6. Divide hot chocolate between 4 mugs.
7. Add cream.

Pepperming Patty Hot Chocolate Ingredients
1 oz. Peppermint Schnapps
½ oz. Vanilla Vodka
1 tsp. Créme de Menthe
10 oz. Hot Chocolate
Approximately1 oz. Whipped Cream
Shaved Chocolate

Directions
1. Pour Vanilla Vodka and Crème de Menthe into a glass mug.
2. Fill mug with hot chocolate and top with whipped cream.
3. Garnish with chocolate shavings.

Cheers!

Ingredients
½ c. Dried Cranberries ~ Reconstitute in warm water then discard water
½ c. White Chocolate Chips
8 Eggs
1 ½ c. Granulated Sugar
½ qt. Heavy Cream
1 tsp. Cinnamon Ground
1 tsp. Nutmeg ~ Whole or Ground
2 tsp. Vanilla Extract
4 c. Day Old Croissants ~ Cubed

Method
1. Place dried cranberries and white chocolate chips in food processor. Pulse 4-5 times enough to break into pieces.
2. In a large bowl cream together eggs and sugar.
3. Incorporate the cranberry and white chocolate mix with the remaining ingredients.
4. Let mixture sit 30-45 minutes or until all liquid has been absorbed.
5. Place into greased muffin pans and cook at 325 degrees until set, approximately 30-40 minutes.

Bon Appétit!

Lamb Sausage
1 lb Ground Lamb
2 Tbsp. Minced Onions
1 Tbsp. Ground Cumin
1 Tbsp. Chili Powder
2 tsp. Allspice
1 Tbsp. Minced Garlic
1 Tbsp. Fennel Seed
1 tsp. Crushed Red Pepper
2 Tbsp. Olive Oil
1 Fresh Egg
To Taste Salt and Freshly Ground Pepper

Directions
1. Place ground lamb in mixing bowl.
2. Incorporate remaining ingredients and mix well.
3. Set in refrigerator overnight to develop flavors.

Sweet Potato Hash
½ c. Diced Red Onions
½ c. Red and Green Peppers
1 ½ c. Sweet Potatoes, Peeled, Diced and Blanched
1 Tbsp. Butter
4 Small Pita Bread or English Muffin

Pink Peppercorn Maple Syrup
1 c. Pure Maple Syrup
1 Tbsp. Pink Peppercorns

Directions
1. Warm syrup and peppercorns in pan just before ladling the syrup on the dish.

Bacon Jam
½ c. Red Onion ~ Diced
½ lb. Smoked Bacon
½ c. Brown Sugar

Directions
1. Chop bacon into small pieces.
2. Render bacon until crispy then remove from pan.
3. Sauté onions in bacon fat until caramelized.
4. Add brown sugar and bacon.
5. Bring to a low simmer and cook for about 10 minutes.
6. Remove from heat and refrigerate until cold.

Assembly
1. In a hot sauté pan brown a ½ cup of lamb sausage.
2. Add onions, peppers and sweet potatoes. Continue to cook for 5 minutes.
3. Add butter and season with salt and freshly ground pepper as desired
4. Place sausage hash on plate.
5. Ladle desired amount of maple syrup over hash.
6. Place warm pita bread on top of hash and spoon a tablespoon of bacon jam on top.
7. Fry an egg sunny side up and place on top of pita.

Serves 6-8

Bon Appétit!

Salad
3 Green Tomatoes ~ Sliced ½" Thick
1½ c. Buttermilk
1 c. Flour
1 c. Corn Meal
4 c. Oil
1 c. Arugula
1 ear Smoked Corn or Corn Cut Off the Cob and Lightly Sautéed
¼ c. Toasted Pecans
3 oz. Local Farmers Cheese or Feta Cheese
1 Lemon
To Taste Salt and Freshly Ground Pepper

Chipotle Buttermilk Dressing
1 Tbs.  Chipotle ~ Puree
1 c. Buttermilk
1 Tbs. Champagne Vinegar
½ c. Sour Cream

Directions
1. Place shucked corn on outside grill and smoke using your favorite wood chips.
2. Cool. Cut corn off the cob and set aside.
3. In a heavy duty sauté pan or cast iron pan, heat oil over medium heat to 350 degrees.
4. Place tomatoes in buttermilk then dredge in flour and cornmeal.
5. Fry tomatoes in small batches. Do not overcrowd the pan.
6. Fry tomatoes until golden brown, about 2-3 minutes on each side.
7. Remove tomatoes from oil and season with salt and pepper.
8. To make salad, place arugula, smoked corn, pecans, cheese and approximately three tablespoons of the chipotle dressing in a mixing bowl.
9. Season with salt and pepper and toss; lightly coat the salad with dressing.
10. Place four fried green tomatoes on a plate. Top with salad and fresh lemon zest.

Serves 4

Bon Appétit!

Ingredients
2 c.  Seedless Watermelon ~ Diced Medium
1 c.  Frisée
12  Pickled Cucumber Slices (See Recipe Below)
1 tsp.  Jalapeño Peppers ~ Diced Small
1  Red Radish ~ Sliced Thin
3 Tbs.  Citrus Vanilla Vinaigrette (See recipe Below)
4 oz.  Ashe County Juusto Cheese or Halloumi Cut Into 4-1oz Portions
Watermelon Gelée Cut into triangles (See Recipe Below)
To Taste Salt and Freshly Ground Pepper

Pickled Cucumbers
1 Cucumber Sliced
1 c. Sugar
1 c. Water
1 c. Champagne Vinegar
1 c. White Wine
2 tsp. salt

Directions
1. Place all ingredients in small pot except cucumbers.
2. Bring to a simmer. Stir occasionally.
3. Place sliced cucumbers in heat resistant container.
4. Pour hot liquid over cucumbers, cover and place in refrigerator.
5. Wait 2 hours before removing cover. Serve cold.

Citrus Vanilla Vinaigrette
1 Juiced Orange
1 Juiced Lime
1 Juiced Lemon
½ Vanilla Bean ~ Scrape Seeds
½ tsp. Chopped Garlic
1 tsp. Chopped Shallots
2 tsp. Dijon Mustard
1 Tbs. Honey
½ c. Corn Oil
To Taste Salt and Freshly Ground Pepper

Directions
1. Place all ingredients in bowl except oil.
2. While whisking ingredients together, slowly drizzle oil until emulsified.
3. Taste for proper seasonings.

Watermelon Gelée
1 Quarts Pureed Watermelon
1 oz. Gelatin Powder
1/2 c. Cold Water

Directions
1. Heat watermelon liquid.
2. Dissolve gelatin in cold water.
3. When watermelon becomes hot add gelatin.
4. Quickly pour evenly on tray and cool.
5. Cut into squares, then triangles.

Plating the Watermelon Salad
1. In mixing bowl place watermelon, greens, jalapeño and radish.
2. Pour in dressing, season with salt and pepper then gently toss.
3. Lay watermelon gelée and pickled cucumbers on plate.
4. Add watermelon salad to plate.
5. Pan fry Juusto cheese on both sides to warm and add to top of salad.

Serves 4

Bon Appétit!

Come inside and warm up with a hearty meal at Carolina Crossroads. Our new winter menu has a variety of meals to suit all palettes. Executive Chef Jimmy creates menu items that explode with flavor such as his most recent creation, the Espresso Rubbed Angus Beef Tenderloin.

Click here to view our winter menus.

Southern Style Red Bean Soup with Hot Crema

Ingredients:

1lb       Dried red beans-soaked in water and refrigerated overnight
¼ c      Oil
5 oz     Chorizo sausage, small dice
2 T       Garlic, fine chop
½ c      Onions small dice   
½ c      Yellow peppers small dice
¼ c      Green peppers small dice
¼ c      Carrots small dice
½ c      Celery small dice
1 T       Thyme, chopped
1 T       Chili powder
1 T       Cumin ground
2 c       Can chopped tomatoes with juice   
2 qts    Chicken broth
Cider vinegar to taste
½ lb      Small shrimp, peeled and deveined
Crystal Hot Crema (Recipe follows)

Crystal Hot Crema
½ c      Sour Cream
1 T       Lime juice, fresh squeezed
Crystal Hot Sauce, to taste

Method:
1. Place oil in a pot over medium heat
2. When oil is hot add chorizo sausage and begin to render fat
3. Add garlic, onions, peppers, carrots, celery, thyme, chili powder and cumin
4. Season with salt and pepper then sauté for 5 minutes
5. Add red beans after you have discarded the water
6. Add tomatoes and chicken broth and stir well
7. Bring soup to a simmer and continue to cook until beans are finished
8. Add shrimp just before serving and cook until shrimp is cooked through
9. Skim any fat off of soup and discard
10. Taste and season with salt and pepper if necessary
11. Add cider vinegar
12. Use a hand blender and pulse soup a few times just to give it some body
13. Add more chicken broth if necessary

Serve
Place soup in a bowl and drizzle with crystal hot crema

Come into Carolina Crossroads today and enjoy Chef Jimmy's fall menu. We look forward to seeing you soon! 

Watermelon and Feta Salad
Serves 4

 Ingredients:

2 cups             Baby Arugula
1 oz                Extra Virgin Olive Oil
4 cups             Seedless Watermelon, Diced Small
4 oz                Crumbled Feta Cheese (Hillsborough Cheese Company is my favorite)
To  Taste         Thin Sliced Red Onion
2 oz                Fig Balsamic Syrup (see below)
1 Tbsp             Fresh Mint –Julienne

Method: Fig Balsamic Syrup
12 oz               Dark Balsamic Vinegar
3 oz                 Dried Figs

1)      For fig syrup, reduce dark balsamic vinegar and figs by ¾ over low heat.
2)      Strain and let cool.

Assembly:

On four separate plates place arugula that has been lightly tossed in olive oil. Portion the watermelon, feta, red onion and mint on all plates. Drizzle with fig syrup right before serving and enjoy this wonderful summer appetizer. Click here for a printable version of this recipe.

 *For more delicious ways to enjoy watermelon, visit The Carolina Crossroads Restaurant and try Chef Reale's Summer Watermelon, Grilled Halloumi Cheese, Arugula, Picked Cottle Farm Cucumbers, Jalapeno Peppers, and Radishes with a Citrus Vanilla Vinaigrette.