Mixing up the March Madness menu with new recipes from the chefs at GTCC

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

JAMESTOWN, N.C. -- It’s time for March Madness.  Whether you’re tailgating at the Greensboro Coliseum before the ACC Tournament or you are watching all the games on TV, we have the perfect March Madness menu that will get you through all the games.  The chefs at GTCC in Jamestown showed us how to make your game day grub.

Sweet Potato Colcannon

A traditional Irish dish (also perfect for upcoming St. Patrick’s Day celebrations), you can make this yummy baked dish ahead of time and use it to serve the masses. It serves four as a main dish but up to eight as a snack/appetizer.

  • 3 very large or 4 medium sweet potatoes
  • 2 medium leeks
  • 1 bunch collard greens
  • 3 tablespoons olive oil
  • Zest of 1/2 orange
  • 1 to 2 teaspoons sea salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons sweet cream butter


  1. Boil a large pot of water. Peel sweet potatoes if desired. Cut potatoes into 1-inch cubes. Set aside.
  2. Trim bottom 1/4 inch and top 2 inches from leeks. Slice each in half lengthwise and soak in a bowl of water, swishing to remove sand and grit. Repeat with clean water if leeks are gritty. Dry leeks, then chop into 1/4-inch half-moons.
  3. Rinse collards, shake to dry and tear each leaf from thickest part of stem (discard stems). Gather leaves, roll like a cigar and chop roughly.
  4. Place sweet potatoes in boiling water, and boil for about 15 minutes. Place olive oil in a large frying pan on medium heat. Add leeks and stir regularly for 3 to 4 minutes until they begin to soften. Add greens and continue to stir until wilted, no more than 5 minutes. Remove from heat and set aside.
  5. Cut largest potato chunk in half. If center is hard, cook for another 2 to 3 minutes. When soft to center, drain and return to pot. Add orange zest, salt, pepper and butter. Mash with a handheld potato masher or large fork until you’ve reached desired texture.
  6. Add greens and leeks, stir and adjust seasonings to taste. This can be made a day ahead and heated in a covered casserole dish.

Roasted Pepper Bean Dip

  • 3 to 5 peppers (any color)
  • 3 cloves of garlic
  • 1 jalapeno (optional)
  • 1 can refried beans
  • Salt to taste


  1. Slice all produce in half horizontally and roast in oven or toaster oven at 425 degrees for 20 to 25 minutes.
  2. Blend roasted veggies with refried beans until smooth.

Bruschetta with Red Pepper Puree and Toasted Walnuts

  •  3 medium red bell peppers (about 1 pound total)
  • 1/2 pound Italian country bread, sliced
  • 1 large clove garlic
  • 1/4 cup unflavored bread crumbs
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon pepper, or to taste
  • 1 pinch dried red pepper flakes
  • 1/4 cup walnuts
  • 2 tablespoons olive oil, or to taste
  • 4 tablespoons grated Parmesan cheese
  • 6 small, fresh thyme sprigs, or to taste


To prepare roasted peppers:

  1. Preheat broiler to high.
  2. Place whole peppers on foil-lined baking sheet and set 2 to 4 inches from heat. Broil 10 to 20 minutes, turning frequently until blackened all over.
  3. Place peppers in a zip-top plastic bag, seal and cool 30 minutes or until cool enough to handle. Peel, core and seed.

To prepare Bruschetta:

  1. Place bread slices under broiler and toast on both sides until golden brown. Remove and set aside.
  2. Turn on food processor and chop garlic, about 20 seconds. Add pepper flesh, bread crumbs, salt, pepper and red pepper flakes. Process until smooth.
  3. Toast walnuts in 1 teaspoon olive oil in a small skillet until golden brown.

Pizza Stuffed Mini Potatoes

  • 24 Baby Potatoes, Any variety
  • 2 Tbsp Olive Oil
  • Salt & Pepper
  • 1 Can Pizza Sauce
  • 1 Cup Mozzarella Cheese, Grated
  • 2 Small Pepperoni or Turkey Sausage Snack Sticks, sliced


  1. Preheat the oven to 425 degrees F.
  2. In a medium bowl toss the potatoes in the olive oil, salt, and pepper then spread out on a baking sheet.
  3. Bake for 20 to 25 minutes.
  4. Remove potatoes from the oven and allow to cool slightly.
  5. Carefully hollow out each potato by slicing off the top and using a small spoon to scoop out most of the flesh and tops into a bowl.
  6. Mash the potato with a masher or a fork, then combine it with the pizza sauce and most of the cheese, reserving some to top the potatoes with.
  7. With a small spoon, stuff the mixture back into the potato shells, mounding the tops slightly.
  8. Place the potatoes back on your baking sheet and top each with mozzarella cheese and a slice of pepperoni.
  9. Preheat the oven to 450 degrees F.
  10. Bake for to 10 minutes and serve warm.

Shrimp Spring Roll

YIELD: Makes 4 appetizer servings

ACTIVE TIME: 25 minutes

TOTAL TIME: 25 minutes

  • 1/4 cup seasoned rice vinegar
  • 4 teaspoons hoisin sauce
  • 1 tablespoon minced peeled fresh ginger
  • 2 teaspoons chili-garlic sauce
  • 4 8-inch-diameter rice paper rounds
  • 2 2/3 cups coleslaw mix (shredded cabbage and carrots)
  • 4 tablespoons chopped fresh cilantro
  • 8 teaspoons chopped fresh mint
  • 8 cooked peeled deveined medium shrimp, halved horizontally


  1. Mix first 4 ingredients in small bowl.
  2. Pour sauce into ramekin.
  3. Submerge 1 rice paper round in large bowl filled with room-temperature water.
  4. Let stand until soft and pliable but not limp, lifting occasionally to determine if soft, about 1 minute.
  5. Place softened round on work surface.
  6. Mound 2/3 cup coleslaw mix at end of round closest to you; sprinkle with 1 tablespoon cilantro and 2 teaspoons mint.
  7. Top with 4 shrimp halves, cut side down, in single layer.
  8. Fold in ends of round; roll up tightly into cylinder.
  9. Repeat with remaining ingredients to form 3 more rolls.
  10. Cut rolls diagonally in half; arrange on plate and serve with sauce.

Black & White Cookies

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup well-shaken buttermilk
  • 1/2 teaspoon vanilla
  • 1/3 cup (5 1/3 tablespoons) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • For icings
  • 1 1/2 cups confectioners sugar
  • 1 tablespoon light corn syrup
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon vanilla
  • 1 to 2 tablespoons water
  • 1/4 cup unsweetened Dutch-process cocoa powder


  1. Preheat oven to 350°F.
  2. Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup.
  3. Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Mix in flour mixture and buttermilk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth.
  4. Spoon 1/4 cups of batter about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes. Transfer with a metal spatula to a rack and chill (to cool quickly), about 5 minutes.

Make icing while cookies chill:

Stir together confectioners sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a small bowl until smooth. Transfer half of icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin to same consistency as white icing.

Ice cookies:

Turn cookies flat sides up, then spread white icing over half of each and chocolate over other half.