
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
- Heat oil in sauté pan until it begins to smoke. Season trout with salt and pepper.
- 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
- Heat oil in pan
- Add spinach.
- 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
- Add Peppers, and 1oz. Texas Pete to food processor, blend until combined.
- 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.