Signature Tastes Of Charlotte

Signature Tastes Of Charlotte

by Steven W. Siler
     
 

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

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.

Product Details

ISBN-13:
9780986715549
Publisher:
Smoke Alarm Media
Publication date:
09/07/2011
Series:
Signature Tastes Series
Pages:
214
Product dimensions:
9.00(w) x 7.40(h) x 0.50(d)

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.
 
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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.

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.

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