Dining competition in the Triad

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.