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HIGH POINT, N.C. -- This recipe Wednesday Shannon Smith is talking about the return of Master Chef tonight on FOX.

Plus she's got the scoop on a local culinary competition too -- the "Got to be NC Competition Dining Series".

NC Rainbow Trout with Tomato Olive Caper Relish and Sautéed Spinach

Tomato Relish

  • 6 oz. Diced Heirloom Tomatoes
  •  3 oz. capers
  • 3 oz. julienned shallots
  • 2 oz. diced Kalamata olives
  • 1 oz. lemon juice
  • Salt and pepper to taste

Combine all.

4- 6oz. portions NC Rainbow Trout

  • Salt and pepper to taste
  • 1 oz. olive oil
  1. Heat oil in sauté pan until it begins to smoke.  Season trout with salt and pepper.
  2. Gently place trout in pan flesh side down.  Cook for 2 minutes, gently flip, finish in 350 degree oven for 4 minutes.

8oz. baby spinach

  • 1oz. olive oil
  • Salt and pepper to taste
  1. Heat oil in pan
  2. Add spinach.
  3. Season to taste. Cook until wilted.

Fried Green Tomatoes

  • Green Tomatoes
  • 6 oz. Goat Cheese
  • 6 Oz. Pimento Cheese
  • 2 oz. Honey Habanero
  • 2 oz. Balsamic Reduction
  • 1 oz. Chopped Scallion

Pimento Cheese

  • 8 oz. shredded cheddar cheese
  • 2 oz. diced red pepper
  • 1 oz. diced jalapeno
  • 1 oz. diced kosher dill pickle
  • 1 t. Texas Pete
  • 1t. salt
  • 1 lemon, juiced
  • 2oz. mayonnaise

Mix all until well combined

 Honey Habanero

  • 1 Habanero, Stemmed
  • 2 oz. pickled jalapeno
  • 8 oz. Texas Pete
  • 1# honey
  • 1t. crushed red pepper flakes
  1.  Add Peppers, and 1oz. Texas Pete to food processor, blend until combined.
  2. Combine all remaining ingredients in a large mixing bowl. Refrigerate.

Soak sliced green tomatoes in buttermilk and then dredge in seasoned flour, fry in soybean oil at 350 degrees for 4 minutes. Drain, place on plate and spoon honey habanero and balsamic reduction on top, garnish with both cheeses and scallions.