Bring the taste of spring to your table with these recipes

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It’s time to harvest and enjoy fresh spring vegetables.  You’ll also find plenty at your local farmer’s markets.

Chef Jay Pierce at Marshall Freehouse in Greensboro showed us some great ways to cook up a taste of spring.

Boar Brown Pork Brine

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Ingredients

  • 8 cups of water
  • 4 cups of Boar Brown Beer
  • 1 cup of Kosher salt
  • 1 cup sorghum
  • 4 Bay leaves
  • 1/2 cup black peppercorns
  • 1/2 cup mustard seeds
  • 2 Tbl. celery seeds
  • 1/2 cup garlic smashed
  • 2 Tbl. Allspice, whole
  • 2 sticks of cinnamon
  • 8 cups of crushed ice

Directions

  1. Bring the first 11 ingredients to a simmer and cook at a slow simmer for 10 minutes
  2. Remove from heat and cool in an ice bath
  3. Add crushed ice to the brine and cool to below 45 degrees before use

Sorghum Glaze

Ingredients

  • 1 cup of sorghum
  • 1/4 cup of cider vinegar
  • 1/4 cup of boar brown brine

Directions

  1. Bring ingredients to a simmer in a non-reactive saucepan
  2. When bubbles are dime-sized, or sauce coats the back of a spoon, remove from heat
  3. Strain and cool to room temperature

Caesar Vinaigrette

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Ingredients

  • 1/2 cup of red wine vinegar
  • 2 Tbl Dijon mustard
  • 2 Tbl chopped garlic
  • 1/4 cup red boat fish sauce
  • 2 cups of grapeseed oil
  • 1/4 cup of Pecorino cheese

Directions

  1. Place first four ingredients into robot coupe and puree until blended
  2. Drizzle in the oil while the motor is running
  3. When all of the oil is incorporated, add cheese
  4. Stop motor and scrape dressing into a container
  5. Label and refrigerate

Wilted Caesar

Ingredients

  • 1 head hearts of romaine
  • 2 oz Caesar vin
  • 1/2 cup of croutons
  • 1/4 cup of Pecorino Ramano, grated
  • 8 ea anchovies

Directions

  1. Split romaine in quarters lengthwise
  2. Grill on three sides until slightly wilted
  3. Remove to cutting board and rough chop
  4. Toss lettuce in bowl with dressing and croutons
  5. divide between four plates and top with cheese and anchovies

Flounder Dish Plating

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Ingredients

  • 1 Tbl butter
  • 1/2 cup peas
  • 1/4 cup leek cream
  • 1/2 cup veg stock
  • 6 oz piece flounder
  • 1/2 cup carrot slaw
  • salt and pepper

Directions

  1. Melt butter, add peas, heat and add cream and stock
  2. Heat through
  3. Adjust salt and white pepper
  4. Meanwhile, season fish with salt and white pepper
  5. Pan fry in canola oil
  6. Spoon pea mixture onto oval plate
  7. Transfer flounder to atop the pea mixture
  8. Garnish with carrot slaw in the V-Cut of fish

Saffron Broth

Ingredients

  • 1 qt veg broth
  • 1/2 tsp saffron
  • 1 tsp turmeric
  • 1/2 tsp kosher salt

Directions

  1. Combine ingredients in saucepan
  2. Taste for salt
  3. Cool and store in refrigerator

Scottish Fried Rice

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Ingredients

  • 1 Tbsp saute oil
  • 1/3 cup Smoked Haddock
  • 3/4 cup basmati, cooked
  • 1/4 cup peas, thawed
  • 2 oz Saffron broth
  • 1/4 cup carrot slaw
  • 1 ea fried egg, sunny-side up
  • 1/8 tsp Outer Banks salt

Directions

  1. Heat oil in steel pan over high heat
  2. Add Haddock, saute
  3. Add rice and peas, heat through
  4. Add broth and slaw, cook until pan is dry and moisture is evaporated
  5. Taste for salt and pepper, adjust seasoning
  6. Mound in the center of a tea plate
  7. Plate fried egg at 6 o'clock
  8. Season yolk with Outer Banks salt
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