The Carolina Inn Blog

Soft Shell Crabs
4 Prime (Industry term for Small Size) Live Soft Shells
4 Tbs. AP Flour
4 Tbs. Fine Cornmeal
Salt and Freshly Ground Pepper to Taste
Blended Olive Oil  

Maque Choux
1 ½ C. Corn off the Cobb and Corn Milk Scraped off the Cobb
½ Red Bell Pepper ~ Diced
½ Green Bell Pepper ~ Diced
½ Vidalia Onion ~ Diced
Grape Tomatoes ~ Quartered
Bacon ~ 2 Strips
Pinch of Smoked Paprika
Pinch of Dry Mustard
Pinch of Coriander
1 ½ C. Cream
½ Lemon
1 Tbs. Olive Oil
Salt and Freshly Ground Pepper to Taste

Remoulade
½ C. Dukes Mayonnaise
1 Dill Pickle Spear ~ Diced
2 Tbs. Parsley ~ Chopped
2 Tbs. Tarragon ~ Chopped
1 Tbs. Dijon Mustard
Hot Sauce ~ Couple of Dashes
Lemon ~ Just a Squeeze
Salt and Freshly Ground Pepper to Taste

Remoulade

• This can be done 1 day in advance, and can be refrigerated up to a week; some discoloration may occur.
• Mix all ingredients in a bowl, cover and place in the refrigerator.

Soft Shell Crabs

• Clean soft shells by cutting off the face, removing the gills and the under flap. Set aside.
• Mix flour and cornmeal together and season with the salt and pepper. Set aside. 

Maque Choux

• Maque Choux can be made and left to sit warm crabs are sautéed.
• Add olive oil and bacon to the pan, and slowly brown.
• Add onions and peppers and allow them to cook until soft. 
• Add corn and tomatoes and cook them for an additional minute. 
• Once all ingredients are cooked, add cream and spices. Allow to simmer for 3 – 4 minutes or until the cream is thick and coating the corn.
• Right before serving, squeeze lemon juice and stir it in well.

Soft Shell Crab Dish

• Heat a heavy bottom sauté pan and heat. 
• Toss crabs into the flour cornmeal mix and lightly dust. 
• Add olive oil to a the heated sauté pan.
• Add crabs and began to cook. Once the edges turn red about 1 ½ minutes, turn them over and cook for another 2 minutes. Remove from pan.
• Serve crabs over corn maque choux and garnish with parsley and tarragon remoulade.

Serves 2

Bon Appétit!

Chapel Hill, NC’s historic Carolina Inn resides on the oldest state-supported university in the United States – UNC Chapel Hill. Rooted in the traditions and charm of the south, Chapel Hill is home to rich history and exuberance of life with culture, arts and recreational activities. This university town is part of a rich food and wine scene with numerous cultural attractions featuring fine shopping boutiques, art museums and local dining establishments. Chapel Hill also serves as one of the corners to the highly respected Research Triangle Park (RTP) only a 15 drive from the Inn.

The Carolina Inn’s pricing is very competitive for the unique meeting experience provided. Attendees will feel enriched by their unique surroundings, and appreciate the Inn’s fully renovated guestrooms, meeting spaces, and public spaces. In addition, The Carolina Inn’s unmatched meetings expertise and impeccable service standards ensure a successful, stress-free event.

You are invited to stay in the iconic Chapel Hill, NC hotel and enjoy a unique blend of tradition and timeless quality.

Read more about Becca's dining experience at our Chapel Hill restaurant. 

Read full blog post about our Chapel Hill chef by Elizabeth Shestak, TLP Correspondent.

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!

Windows on Chapel Hill is a collaborative year-long project between the Chapel Hill Downtown Partnership and The Town of Chapel Hill's Public and Cultural Arts Office as part of the Downtown Art Program. Additionally, an art wrapped transit bus by Chapel Hill artist Mary Carter Taub entitled Mobile Mural will be traveling downtown routes for a year. Meet the artists and hear about these great collaborative arts initiatives on March 8th from 6 PM to 8 PM, and from 6 PM to 7 PM the Mobile Mural art bus will be parked along Franklin Street in front of The Courtyard.

www.downtownchapelhill.com/windows

This uber-fabulous wedding event is happening right in the heart of downtown Chapel Hill, at the gorgeous historic hotel, The Carolina Inn on January 27, 2013 from 1:00 pm to 4:00 pm. The Showcase features some of the most creative and experienced wedding vendors in the North Carolina area. Just wait until you see the SPECTACULAR agenda for the day, which includes TWO dazzling fashion shows, a yummy cake sampling, music and the most exquisite wedding gowns from top couture designers!

The Carolina Inn Bridal Showcase is more soirée than show. So, be sure to mark your calendar and purchase your tickets! Don’t forget to bring every bride and groom-to-be you know...this is going to be a fabulous event. Happy planning!

We look forward to seeing you at the 18th Annual Bridal Showcase.

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!