Got to be NC Dining Competition is an Iron Chef-style statewide competition that's kicking off right here in the Triad. The competition showcases culinary talent while celebrating North Carolina agriculture.
Chef Michael Harkenreader of Undercurrent Restaurant stopped by FOX8 to talk more about the competition and to show off his skills.
Local Cucumber Salad
- 2 ea. Cucumbers, seedless if possible
- 3 Tbsp. Kosher Salt
- ½ cup Red Onion, sliced
- 2 ea. Lemon Zest and Juice
- 1 cup Plain Greek Yogurt or Sour Cream
- ½ Cup Flat Leaf Parsley, Chopped
- ¼ Cup Fresh Dill, Chopped
- Salt and Pepper if needed.
- Slice the cucumbers and toss with salt. Place the cucumbers in a strainer for 30 minutes to remove the excess water.
- After the cucumbers have drained, toss them with the remaining ingredients.
- Check your seasoning to see if you need to add any additional salt or pepper. Serve Chilled.
Blackberry Dark Chocolate Mousse
Recipe makes for 4 servings.
- 2 cups Blackberries
- ¼ cup Sugar
- 1 ea Lemon Juice
- ¼ cup Water
- Add all the ingredients to a pot, bring to a simmer.
- Simmer for 5 minutes
- Puree the mixture then strain through a fine strainer to remove the seeds. (If you do not have a blender, press the mixture through a strainer and you will get enough sauce.)
- Reserve the sauce for making the mousse.
- 2 cups Heavy Cream
- ½ cup Blackberry Sauce
- 8 oz. Dark Chocolate
- ¼ cup Local Honey
- In a small sauce pan bring ¼ cup of heavy cream and ½ cup blackberry puree to a simmer.
- Remove the pan from the heat and add the chocolate. Stir until the chocolate is fully melted. Let the mixture cool for 5 to 10 minutes.
- While the chocolate is cooling, combine the remaining 1¾ cups heavy cream and honey in a mixing bowl. Whip until the cream has stiff peaks.
- Once the cream has stiff peaks and the chocolate is cool, add 1/3 of the whipped cream to the chocolate and fold in until smooth. Then fold in half of the remaining whipped cream until the mixture is smooth.
- Finally fold in the remaining whipped cream until the mixture is smooth.
- Pipe or spoon the mixture into the glasses you want to serve them in. Garnish with blackberry sauce and fresh blackberries.
- Let the mousse set up in the fridge for 4 to 6 hours. Serve chilled.