Dining competition in the Triad

Posted 7:35 am, May 20, 2015, by
This is an archived article and the information in the article may be outdated.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.

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.