Signature Tastes Of Charlotte

Overview

Do you remember enjoying a meal at that famous restaurant, and wishing you could get the recipe? Or visiting a city and eating at that cute little café that everyone raved about? Well now, you literally have your cake and eat it too. Or at least the recipe for the cake.
Signature Tastes of Charlotte captures the recipes that define the Queen City. From the famous Scallops at Barrington’s, to the Heidi Billotto’s Blueberry Chicken, these are the...

See more details below
Other sellers (Paperback)
  • All (2) from $14.80   
  • New (2) from $14.80   
Sending request ...

Overview

Do you remember enjoying a meal at that famous restaurant, and wishing you could get the recipe? Or visiting a city and eating at that cute little café that everyone raved about? Well now, you literally have your cake and eat it too. Or at least the recipe for the cake.
Signature Tastes of Charlotte captures the recipes that define the Queen City. From the famous Scallops at Barrington’s, to the Heidi Billotto’s Blueberry Chicken, these are the restaurants, recipes and pictures that define the culinary tastes of Charlotte, North Carolina.

Read More Show Less

Product Details

  • ISBN-13: 9780986715549
  • Publisher: Smoke Alarm Media
  • Publication date: 9/7/2011
  • Series: Signature Tastes Series
  • Pages: 214
  • Product dimensions: 9.00 (w) x 7.40 (h) x 0.50 (d)

Meet the Author

Steven W. Siler is a firefighter-cum-chef serving both in the Deep South and the Pacific Northwest.  He is the best-selling author of the Signature Tastes cookbook series. Long marinated in the epicurean heritage of the Deep South, Steven has spent over 20 years in the much-vaulted restaurant industry from BOH to FOH to chef.  In addition, he has served as an editor and contributing writer for several food publications.  When not trying to shove food down his fellow firefighters’ gullets, he enjoys sailing and sampling the finest of scotches and wines, and has an irrational love affair with opera.

Read More Show Less

Read an Excerpt

Barrington’s Restaurant- Chef/Owner Bruce Moffett
7822 Fairview Road
 
Owned by award winning chef, Bruce Moffett, and food by younger brother and executive chef, Kerry Moffett of Good Food on Montford.  The menu is based around mostly small plates, and is intended for sharing.  With a focus on seasonal, local and organic foods, the menu changes frequently, and beings a variety of styles and flavors to the plate.  This is one of our most popular dishes.
 
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 
Scallops over Butternut Squash Risotto with Fennel And Bacon
 
12 or more large fresh pack sea scallops
 
Squash puree
1 medium butternut squash
¼ C. honey
1 C. water
1 Tbsp kosher salt
 
Risotto
1 small onion, finely diced
4 Tbsp butter
2 Tbsp olive oil
2 C. Arborio rice
½ white wine
1½ C. butternut puree
4 C. water
 
Garnish
1 head shaved fennel
½ lb. bacon
juice of one lemon
1 Tbsp olive oil
several chives
 
Method
 
1. Peel, halve, and seed the squash, reserving a small chunk to dice for garnish.  Take the rest of the squash and cut into ½ inch slices.  Transfer to a sealable baking pan with the water, honey and salt.  Cover and place in 350°F oven for 45 minutes, or until very tender.  Let cool and place in a blender, and puree until smooth, adding water if necessary.  This should not get liquidy.
 
2. Shave the fennel as finely as possible on a mandolin, and place in ice water for up to one day in advance.  Drain well before using.
 
3. Render the bacon in a skillet that is large enough to also hold the scallops for roasting afterward without crowding.  Remove the bacon, saving the grease and pan for roasting the scallops.
 
4. To prepare the risotto, start the mixture of squash puree and water in  apot over medium heat, and bring to a light simmer, stirring occasionally. 
 
5. Place the onion, butter and oil to a wide pot and cook on medium high heat until the onion is translucent, then add the rice and cook stirring constantly for a minute.  Turn the heat down to medium, then add the white wine and reduce until almost dry.  Add the squash liquid in ½ C. increments, stirring constantly throughout the entire cooking process.  The rice will keep cooking as it sits, so be ready to plate.  Just before serving, add the remaining butter, or more, if desired. Season with salt, stirring even more.
 
6. To prepare the scallops, pat the scallops dry, and season with salt and pepper.  Heat the pan with the bacon grease on high heat, and just at the smoking point, place the scallops very carefully into the pan.  Let the scallops develop a golden brown crust, then turn off the pan, flip the scallops over, and move to one side.  Add the bacon back to the pan to heat.
 
Assembly
 
Have some small bowls or high rimmed plates ready to go.  Place some of the reserved squash puree toward the center of the plate, then spread it slightly with the back of a spoon.  Spoon risotto into the center of the plate.   It should have a nice oozing smooth texture.  If not, you need to add more liquid in the risotto.  Place several scallops about an inch apart in the center of the plate.  Place the bacon around the scallops.  Toss the shaved fennel with the lemon juice, olive oil, and season to taste.  Place in the center of the plate, trying to get some height with it, and sprinkle with sliced chives.

Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

    If you find inappropriate content, please report it to Barnes & Noble
    Why is this product inappropriate?
    Comments (optional)