Charlotte Cuisine Scene: The Recipes

In the article, What is Charlotte Cuisine?, we went to five longtime, local culinarians and challenged them to give us their Charlotte dish. Here are those recipes:

Ashley Bivens Boyd
Chef and Owner of 300 East

PAN-SEARED STEAK SALAD WITH GREEN ONION-GOAT CHEESE-HORSERADISH DRESSING
Serves two as a main or four as a first course.

All photos by Peter Taylor

INGREDIENTS

STEAK

• About a pound of flat iron, flank, or skirt steak
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar or lemon juice (if using flank or skirt; the flat iron doesn’t need the acid)
• 1 clove garlic, minced
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper

POTATOES

• 1 pound fingerling potatoes
• 1 bay leaf
• 2 teaspoon kosher salt
• ¼ cup olive oil
• 1 tablespoon minced herbs – we used thyme & rosemary
• Kosher salt and ground black pepper to taste

MUSHROOM BACON

• 8 ounces shiitake mushrooms, stems removed, sliced very thinly
• 2 cups neutral oil for frying – canola or grapeseed
• ½ teaspoon smoked salt
• 1 teaspoon brown sugar

DRESSING

• 2 ounces fresh goat cheese, crumbled
• 1 tablespoon grated parmesan
• 2½ tablespoons heavy cream
• 1 tablespoon grated horseradish
• ¼ teaspoon kosher salt
• 2 tablespoons thinly sliced green onions – green and white parts
• ¼ cup sour cream
• ⅛ teaspoon ground black pepper

SALAD

• Mixed local greens (any of the lettuces, arugula, baby kale, spinach) washed, dried and torn into bite-sized pieces
• Cherry or other small tomatoes, halved
• Thinly sliced green onion, to garnish

DIRECTIONS

MARINATE THE STEAK

1. Place steak in a shallow container.
2. Combine remaining ingredients and pour over steak, turning to coat all surfaces. Allow to marinate in the refrigerator for a minimum of 1 hour and up to 24 hours.

MAKE THE MUSHROOM BACON

1. Use a mortar and pestle or a spice mill to grind the salt and sugar to a fine powder; set aside.
2. In a medium saucepan, heat the oil to 275F. Add the sliced mushrooms, adjusting heat under pan to keep the oil temperature relatively stable.
3. Fry until mushroom slices are golden brown and have almost completely stopped bubbling.
4. Remove from oil with a spider or slotted spoon, transferring to a mixing bowl.
5. Toss with the smoked salt/sugar mixture and allow to cool.
6. Store at room temperature until ready to use.

MAKE THE DRESSING

1. Combine all ingredients and stir together.
2. Store in refrigerator until ready to use.

MAKE THE POTATOES

1. Scrub potatoes well and place in a saucepan. Cover with several inches of cold water; add salt and bay leaf.
2. Bring to a low simmer; poach until a paring knife slides into center of cooked potato with no resistance.
3. Drain and allow to cool slightly. (If making ahead, potatoes can be refrigerated overnight at this point.)
4. When ready to roast, preheat oven to 425F (400F convection).
5. If potatoes are on the larger side, cut in half lengthwise.
6. Combine oil, salt, pepper, and herbs in a medium bowl, then add potatoes and toss to coat.
7. Turn out onto baking sheet and roast until golden and crisp on the outside; about 25 minutes.
8. Set aside in a warm place while assembling the salad.

ASSEMBLE THE SALAD

1. Heat a cast-iron skillet large enough to hold the steak without crowding. When smoking hot, remove steak from marinade and carefully lay it in the hot skillet.
2. Cook to medium-rare, flipping over once, about 2 minutes on each side. Transfer to a cutting board and allow to rest in a warm place while you prepare the salad.
3. Mound greens into two large bowls (alternatively, mound on a serving platter).
4. Arrange warm potatoes over greens; then cherry tomatoes, then sprinkle the mushroom bacon over all.
5. Slice steak thinly against the grain and arrange on top of salad. Spoon dressing over steak.
6. Garnish with green onions and serve immediately.

Note: The marinated steak, mushroom bacon, dressing, and poached potatoes can all be done 24 hours ahead of serving. 

Marc Jacksina
Executive Chef at Little Mama’s 

CENTRAL STACK

(modified from his recipe at Lulu)

PIMENTO CHEESE INGREDIENTS

• ¼ pounds shredded NC Hoop Cheddar (or mild yellow cheddar)
• ¼ pounds shredded sharp New York or Vermont White Cheddar
• ¼ cup Hellman’s REAL Mayonnaise
• 2 tablespoons Softened Cream Cheese
• ¼ cup diced pimento peppers
• 2 teaspoon buttermilk
• 1 dash Worcestershire sauce
• 2 dash tabasco or your favorite hot sauce
• 1 pinch granulated garlic
• 1 pinch onion powder
• ½ teaspoon kosher salt
• ½ teaspoon smoked paprika
• ½ teaspoon sugar
• 2 tablespoons chopped pickles, homemade or Mt. Olive Sweet Heat Bread and Butter Chips
• 2 tablespoons pickle brine

DIRECTIONS

1. Whisk together cream cheese, mayonnaise, buttermilk, hot sauce, Worcestershire, pickle brine and dry spices until mixture is smooth.
2. Beat in both cheeses, until mixed well.
3. Fold in pimentos and chopped pickles.
4. Enjoy immediately or place in fridge until ready to use.

FRIED GREEN TOMATOES INGREDIENTS

• 3 each unripe green tomatoes (about 1½ pounds total)
• ⅔ cup instant flour, like Wondra, divided
• 1½ teaspoons kosher salt
• ¾ teaspoon smoked paprika
• ¾ cup buttermilk
• 1 each large egg, whole
• 1 each large egg, white only
• 1½ teaspoons hot sauce, such as Louisiana or Tabasco
• ¾ cup finely ground cornmeal
• 1 cup lard, grapeseed or canola oil

DIRECTIONS

1. Slice tomatoes into ¼ inch slices, salt lightly, reserve.
2. In one bowl, whisk together your buttermilk, egg, egg white, and hot sauce, reserve.
3. In a second bowl take ⅓ of a cup from your flour, reserving the other half, and mix it together with the salt and smoked paprika.
4. In a third bowl or pie plate mix together the remaining flour, and cornmeal.
5. Bread the tomato slices. Fit a wire rack inside a rimmed baking sheet. Dip each tomato slice in in the following order, making sure it is completely coated before dipping in the next mixture: flour mixture, buttermilk mixture, and cornmeal mixture.
6. Heat half of your lard or oil in a large cast iron skillet over medium-high heat until shimmering, about 5 minutes. The oil should sizzle immediately if you sprinkle flour into it.
7. Fry in batches of 4 to 5 tomatoes slices: Carefully add to the hot oil and fry, turning occasionally, until golden-brown, 3 to 5 minutes per side.
8. Transfer the fried tomatoes to a paper towel-lined plate and sprinkle lightly with kosher salt.
9. Assemble your stack by alternating layers of fried green tomatoes, and pimento cheese or serve family style with your tomatoes on a platter and your room temp pimento cheese in a bowl or mason jar.

*Note: Punch it up by drizzling your stack with a mixture of ½ cup buttermilk, 1 tablespoon rice vinegar, 1 teaspoon sugar, 1 pinch celery seed, 1 pinch cayenne, 1 dash hot sauce, 1 tablespoon chopped parsley, salt and pepper to taste, whisked with 2 tablespoons of olive oil.

Michael Bowling
Owner of Hot Box Food Group and General Manager of Carolina Farm Trust

CATFISH & GRITS

INGREDIENTS

• North Carolina farm-raised Catfish (1 per serving)
• 4 cups all-purpose flour
• 2 cups cornmeal
• Buttermilk
• 2 cups of stone-ground grits
• 8 cups of smoked ham hock stock (or stock of your choice)
• 4 tablespoons butter
• Salt and pepper
• 2 cups heavy cream
• 1 onion, peeled and diced
• 1 bell pepper, cored, seeded and diced

DIRECTIONS

1. Cover catfish fillets in enough buttermilk to cover. Refrigerate until ready to fry.
2. Place stock in a heavy-bottom pot and bring to a low boil. Slowly add grits while stirring to prevent lumps. Reduce heat and let grits simmer slowly until tender. Stir in butter and season with salt and pepper to taste. Set aside and keep warm.
3. Remove catfish from buttermilk and pat dry. Combine cornmeal and flour in a shallow plate and dredge the catfish in it. Place vegetable oil in a deep skillet and heat to 325 degrees. Add the coated catfish fillets and fry, turning once, until golden brown.
4. If you used ham hocks to make the stock, remove from the stock, cool, and remove any meat from the hocks.
5. In a separate sauté pan or skillet, heat the hamhock meat until lightly crisp. (If you use another kind of stock, replace the hock meat with diced bacon or ham.)
6. Add peppers and onions and cook until lightly tender.
7. Stir in the heavy cream and cook until it reduces. Flavor with a pinch of salt and freshly ground white pepper.
8. To serve, place grits in a wide bowl, top with a catfish filet and top with the sauce.

Heidi Billotto
Freelance Food and Travel Writer

LOCAL CARROT AND GINGER SOUP

(with either vegetable or chicken broth)

VEGETABLE BROTH INGREDIENTS

• 3-4 corn cobs, with or without the corn kernels
• 1 large yellow onions, unpeeled, quartered
• 6 celery stalks, cut into 1″ pieces
• 1 green and 1 red bell pepper, chopped
• 3 whole tomatoes, chopped
• 4 large carrots, peeled, cut into 1″ pieces
• 1 large parsnip, peeled, cut into 1″ pieces
• 1 large shallot, quartered
• 1 packed up of flat-leaf parsley, leaves and stems
• 1-2 fresh or dried bay leaves
• 1 tablespoon toasted black peppercorns
• Salt to taste – added at the end

CHICKEN BROTH INGREDIENTS

• 2-3 pounds chicken wings, necks, and/or backs (Roast these first and then add along with in the pan drippings, and the broth will have a richer flavor)
• 2 large yellow onions, unpeeled, quartered
• 6 celery stalks, cut into 1″ pieces
• 4 large carrots, peeled, cut into 1″ pieces
• 1 large parsnip, peeled, cut into 1″ pieces
• 1 large shallot, quartered
• 1 packed up of flat-leaf parsley, leaves and stems
• 1-2 fresh or dried bay leaves
• 1 tablespoon toasted black peppercorns
• Salt to taste – added at the end

CARROT AND GINGER SOUP INGREDIENTS

• 12-14 whole carrots, peeled and cut into chunks OR 3 cups of peeled butternut squash
• 1 leek, cleaned and minced
• 3-4 slices of fresh baby ginger root (¼ inch each)
• 1 tablespoon extra virgin olive oil
• Water or broth to cover
• 2-3 sweet potatoes, peeled and thick sliced then grilled till tender (it’s nice to use a mix of varieties here)
• 1 cup heavy cream or half and half or barista style oat milk, more if needed (optional)
• Sea salt and pepper to taste
• Minced cilantro and toasted pumpkin seeds to taste

DIRECTIONS (veggie or chicken stock)

1. Place all ingredients into a large stock pot and cover with cold water. Bring to a boil.
2. Reduce heat to simmer and allow to cook for 2-3 hours or until the liquid has reduced by one third.
3. Strain to remove meat, bones, veggies, and herbs.
4. Freeze the broth in 1-2 cup containers to enjoy as needed.

DIRECTIONS (Carrot and Ginger Soup)

1. In a stockpot, heat olive oil for a minute, till it becomes aromatic.
2. Add carrots and leeks; sauté just until they start to brown.
3. Add in the minced gingerroot and toss for a minute or so.
4. Cover with veggie or chicken broth; bring to a boil; then reduce heat to medium, allowing carrots to cook until tender.
5. Meanwhile, peel, slice and grill the sweet potato. Chop into chunks and hold till just before serving.
6. Use an immersion blender or a food processor or blender to puree the carrot/leek/ginger mix and blend into broth. Season to taste with salt and pepper, if needed. Add the heavy cream or half and half for a creamier soup if you would like. Adjust seasonings to taste.
7. Just before serving, gently stir in the sweet potatoes to warm through.
8. Garnish each bowl with minced cilantro or a swirl of cilantro oil and a sprinkling of toasted pumpkin seeds.
9. Serve hot, freezes well. Too Thick? Thin with additional broth or water if desired.

Note: For fall and into the winter months, I suggest using carrots or butternut squash and just harvested baby ginger; and a choice of a homemade chicken or vegetable broth. All of the ingredients in this recipe are easily locally sourced at any one of Charlotte’s area farmers markets.

Stefan Huebner
Mixologist and Co-owner of Dot Dot Dot

OLD FASHIONED TWO WAYS

DOT DOT DOT’S OLD FASHIONED

INGEDIENTS

• 2 ounces Elijah Craig Small Batch
• ½ ounce simple syrup
• 2 cherries
• ½ moon orange slice
• 3 dashes angostura bitters

DIRECTIONS

1. Muddle simple syrup, angostura, cherries, and orange into a mixing glass.
2. Add ice and whiskey, then stir.
3. Double strain into a large rocks glass over a large ice cube.
4. Garnish with orange slice.

OLD FASHIONED RIFF: MAPLE PECAN OLD FASHIONED

INGREDIENTS

• 2 ounces Makers Mark 46
• ½ Nochelloe Walnut Liquer
• ½ ounces maple syrup
• 3 dashes El Guapo Chicory Pecan Bitters
• 2 Amerena cherries

DIRECTIONS

1. Into a mixing glass, add ice and all ingredients.
2. Stir, then double strain into a large rocks glass over a large ice cube.
3. Garnish with two Amerena cherries.