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9 Cards in this Set
- Front
- Back
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Artichoke Dip
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Mayonnaise base. Contains artichoke hearts, mayonnaise, sour cream, Reggiano-Parmesan and Tabasco and black pepper. Served with lavash and house crackers. Station: Bake
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Bayou Shrimp Cakes
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Two three ounce cakes. Contains mozzarella, cheddar, celery, shrimp, breadcrumbs, creole mayonnaise, roasted peppers, onions, garlic, worcestershire, and dried mustard. Cakes are set on top of voodoo glaze with mirliton chow-chow in the center.
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Deep Grits
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Grits (ground dried corn from Old Mill of Guilford) with cheddar and parmesan cheese. Cut into triangles, fried, and topped with country ham cream sauce and Texas Pete fried onions. Station: Grill
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Sweet Potato Hushpuppies
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Sweet potatoes (Eastern Carolina Organics) combined with cornmeal, flour, cinnamon, nutmeg, allspice, brown sugar, mustard, pepper, and eggs. Portioned into balls and fried. Five are served in a pool of country ham cream sauce and garnished with chopped green onions. Station: Fry
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Blackened Green Tomatoes
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Green tomatoes sauteed with blackening seasoning then topped with all natural ham and set atop cornbread. Station: Grill
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Buttermilk Fried Chicken Livers
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Chicken Livers (6 oz) soaked in buttermilk, dredged in flour and cornmeal and deep fried. Chicken livers placed around a mound of caramelized onions with a side of hot mustard sauce. Station: Grill
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Jerked Jumbo Sea Scallops
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3 ounces (2 of each) scallops seasoned with a pureed jerk base of thyme, green onions, ginger, canola oil, garlic, bay leaves, allspice, cinnamon, coriander, nutmeg, cayenne, salt, and lime juice. Skewered grilled to medium rare/medium placed over a bed of whipped sweet potatoes. Topped with a dollop of tomato chutney and plate is drizzled with scallion oil. Station: Grill
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Pan Fried Green Tomatoes
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Three slices of green tomatoes dipped in egg/buttermilk, dredged in flower and cornmeal and sauteed in bacon fat until golden. Fried tomatoes are placed on a plate sauced with blue cheese dressing and then topped with voodoo glaze and a sprinkle of bacon and chopped green onions. Station: Saute.
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Strawberry Arugula Plate
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Baby arugula tossed with balsamic vinaigrette and strawberry coulis. Plated and topped with shaved goat cheese, sliced almonds and fresh strawberries.
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