Minestrone Soup

Fall is upon us and winter will be here before we know it. I love soups of all kinds and this is one of my favorites…my take on Ina’s Garten’s Winter Minestrone Soup.

Start by bringing a pot of salted water to a boil. Heat about 2 Tablespoons of olive oil in a soup pot. Add about 3 Italian hot sausage links (out of casing) and about 6 strips of thick cut bacon (cut into small pieces) to the heated oil and brown. Once meat is browned, add one small shallot diced, 1/2 cup carrots diced, 1 zucchini diced, 4 to 5 cloves of minced garlic, and fresh thyme leaves. At this point, I also add about 3 celery stocks with leaves. You can dice the celery and leave in soup, I just prefer the flavor and will remove once soup is finished. Cook for about 10 minutes to soften the vegetables. Add one box of chopped/diced tomatoes, 6 Cups of chicken stock (I use Rachel Ray’s), 2 to 3 bay leaves and salt/pepper. Allow the pot to come to a boil, reduce heat and simmer for about 25 to 30 minutes.

Add your favorite small pasta to the boiling salted water. I prefer Barilla’s Mezze Penne. Cook to just al dente. Drain and set aside.

When soup has simmered and vegetables are softened, remove the bay leaves and celery stalks and discard. Add two cans of cannellini beans (drained and rinsed). Add one big bag of baby spinach leaves and prepared pesto. I love She’s Pesto. She is local to Charlotte. Two to three frozen cubes of her homemade pesto is perfect for this soup. If soup is too thick, add a bit more chicken stock. Taste for salt…add more if needed. Serve in individual bowls and top with Parmesan cheese, a drizzle of olive oil, and fresh chiffonades of basil.

Cast Iron Skillet Seared Scallops with a Cayenne Corn Puree

This is by far one of my favorite dishes to prepare and to serve guests. Once you learn the technique to prepare scallops, you will wonder why you don’t make them at home more often. You want to start with super-fresh scallops. I buy mine locally from The Carolina Fish Market. They are so big and meaty. The recipe for the Cayenne Corn Puree follows. You can actually prepare both at the same time.

I start by rinsing my scallops and pulling off the tiny piece of muscle on the side. I place on paper towels to dry thoroughly. The key to a great sear on a scallop is to be sure to dry as much as possible. Season dry scallops with Salt and Pepper.

Grab a cast iron skillet and allow to heat to a medium high. I do coat my pan with just a touch of olive oil or butter. When the pan is super hot, place about 4 to 5 scallops in pan…do not overcrowd…you can cook in batches if need be. Allow the scallops to sear on one side for about 2 to 3 minutes depending on the size…as much as you may want to…DO NOT TOUCH…just allow them to sear. When seared on one side, flip and sear the other. Be sure not to overcook. The more you do this, the better you will become at just knowing when the scallop is fully cooked and tender.

Do not touch for a few minutes...allow to sear nicely one side... — Do not touch for a few minutes…allow to sear nicely one side…

Now for the super, simple Cayenne Corn puree. Crisp up about 6 pieces thick bacon cut into tiny pieces and drain. If you can find freshly picked corn, grab about five to six ears and cut the kernels off. If corn is out of season or you can’t find fresh picked, then you can use canned corn. I prefer Green Giant White Shoepeg Corn. As you are heating up your cast iron skillet, grab a pot and combine 1 Cup of Heavy Whipping Cream, the corn, salt and pepper, 2 to 3 Tablespoons of butter, and cayenne pepper (I usually use about one teaspoon, but you can definitely use more/less depending on your preferred heat level). Allow the pot to come to a boil and boil for about 5 to 6 minutes. Keep a watch that the pot does not overflow. At this point, take an immersion blender and blend all ingredients in the pot. If the mixture seems too thin, then just drain a bit of the liquid out prior to blending. You can also use a food processor. If you do not want the pieces of kernels in your finished product, then you can strain after blended. I prefer not straining. Add about 3/4 of the bacon pieces to the blended mixture. To plate for individual servings, I use a flat, wide bowl and pour part of the mixture in the bowl and top with 3 to 4 of your seared scallops. Top with extra bits of bacon and fresh chopped parsley.

Seared Scallops with a Cayenne Corn Puree

Hot and Sour Soup

Hot and Sour Soup is one of my favorite soups to order in an Asian restaurant. I have finally perfected it by using a variation of a recipe I found from easy-souprecipes.com

Here is how I make it…

I have tried hot and sour soup everywhere…some I have loved and others, not so much. This recipe is all about taste for me…so I just keep tasting during preparation until it’s right. So, I must admit, I do cheat a little bit…I buy an already prepared applewood smoked pork loin from Harris Teeter. It is full of flavor and really makes this recipe easier. This soup can be prepared in about 20 minutes. I start by heating, almost to a boil, one box of Rachel Ray’s Chicken Stock. Once heated, I add the pork, which I cut into strips, about a teaspoon of garlic chili sauce (add more or less depending on your desired heat level), 1 to 2 jars of shiitake mushrooms (drained and rinsed), and about 1/2 cup of low-sodium soy sauce. Initially, I add about 1/2 cup of the soy sauce, but may add more later if need be. Allow all of these ingredients to simmer for about 8 to 10 minutes.

Add about 1/2 teaspoon of ground white pepper, one small can of bamboo shoots (drained, rinsed and cut into tiny strips), and about 1/2 Cup of white vinegar. You can also add tofu at this point, if you prefer. I typically do not. Mix around a little, then give it a taste…you may have to add just a touch more soy sauce and/or vinegar..again…this recipe is all about taste. When you get it to the desired taste, mix about 1 to 2 Tablespoons of cornstarch with just a bit of water in a small bowl to make a slurry (not too thin). Bring the pot to almost a boil, then add the cornstarch slurry, all the while mixing with a slotted spoon. Soup should start to become thicker, just to an almost gravy-like consistency. In a small bowl, beat an egg white with a fork and add to soup, mixing as you pour it in. You will see the egg form thin white ribbons throughout the soup. Lastly, ENJOY! I like mine with a little bit of rice. You can also substitute the pork with tofu for a vegetarian version.

My Momma’s Chili (Soup)

We all have our favorite kind of chili, whether it be spicy, thick, with beans or without. This is the one I grew up on, just updated to a healthier version. I think of it more as a “chili soup” rather than your typical chunky, thick version.

Here, is how I make it. Start browning one pound of ground turkey breast with a bit of olive or canola oil. You can use ground chicken or ground beef. Season with about 2 to 3 TBLS of chili powder, salt and pepper. Add about 1/2 diced red onion. When the meat is browned and onions have sweated, pour in one large bottle of V-8 juice. I use the traditional version of V-8 juice, but you can definitely use a lower sodium version. Add large stalks of celery, including the leaves. This adds flavor. If you prefer celery as part of the finished product, you can dice and add to pot. Add one can (undrained) each of dark red kidney beans, light red kidney beans, white kidney beans and chili beans. Add hot sauce to your liking. I use Tabasco Sauce. Allow to slowly simmer for about 20 – 30 minutes. Do not boil…you want to maintain the integrity of the beans. Add chopped parsley to the pot. Serve with shredded cheese, sour cream, or any of your favorite chili toppings. A grilled cheese sandwich is also a perfect partner. This recipe makes a lot. Leftovers freeze very well.

Fox 46 Good Day Charlotte Food Segment – Poolside Bites

Peter Carey and myself were featured on Fox 46 Good Day Charlotte on July 23rd. Peter Carey is a lifestyle guru and my partner in Fashion and Food. Peter’s businesses include, PAC public relations, and Fashion D’ Lux. In this segment, we highlighted poolside bites and poolside fashion. Peter and I make a tremendous team! We have so much fun working together. He has a great eye for fashion, and is a great partner.

Pictured above, are my Oyster Shooters. My inspiration for these shooters came from Pearlz Oyster Bar.

You will need shucked oysters (Carolina Fish Market can do this for you), Black Pepper vodka, cocktail sauce, horseradish, Old Bay Seasoning, lemon, and hot sauce.

Rim the shot glass with lemon, dip in Old Bay Seasoning and garnish with lemon. Place shucked oyster in shot glass (use plastic if you are going poolside). Pour 1 oz. of Black Pepper Vodka into each glass. Mix Cocktail sauce, horseradish and hot sauce to taste in a bowl. Spice level can be adjusted up or down depending on your taste. Spoon about 1 oz of the cocktail sauce mixture into each shot glass shot and serve. I like to make these ahead of time and chill in the refrigerator.

Next, I prepared Wine Soaked Frozen Grapes.

All you need is 1 bunch of white grapes, 1 bottle White Wine (I use Sauvignon Blanc), and sugar for coating.

Soak the grapes in white wine overnight. Then toss in sugar and freeze for about 2 to 3 hours. Place on a pedestal to serve or you can load them on individual skewers.

Lastly, here is my recipe for Shrimp Ceviche. It’s easy to make, light and refreshing.

You will need 1 to 1 1/2 lb. 16/20 count uncooked deveined shrimp (you can use cooked shrimp and just skip the cooking process), one jalapeno diced (optional, depending on your taste), 1 each red & green pepper diced, ½ small red onion diced, 1 can coconut milk, 1 cup seafood stock, 2 plum tomatoes (seeded and diced), 1 bunch cilantro chopped, juice of 8 to 10 limes, juice of 3 to 4 lemons, juice of 1 orange, Olive oil and Salt/Pepper to taste. You can serve your ceviche in bowls, in endive leaves, or with tortilla chips.

First, heat the coconut milk and seafood stock in a pot almost to a boil, add shrimp and cook until they just turn pink. Remove shrimp and allow to cool. In a bowl, combine the diced vegetables, lemon, lime and orange juice, and chopped cilantro. Add a touch of olive oil for texture. Gently mix in cooked shrimp that has been cut into three pieces per shrimp. Season with salt and pepper to taste. You can prepare this and all of the other recipes above, a day in advance.

All of these cute little plastic party plates and serving dishes were found at The Party Store

Baked Stuffed Clams with Bacon

As the clams open, remove from pan immediately. Once all clams have opened and been removed, let cool. Discard cooking liquid. In the meantime, crisp up chopped bacon and set aside. Pour 1 cup of heavy whipping cream into a bowl, add salt, pepper and red pepper flakes. Cut up about 5 or 6 slices of crusty bread and place in the cream mixture, allow to soak for about 15 minutes. Add one small diced shallot, about 1 cup of Parmesan cheese, and chopped canned clams and fresh chopped parsley to this mixture. Remove the cooked clams form the shell, chop and add to mixture. Create vessels from the shells of the clams by pulling apart the clam shells. Add the bacon to the bread mixture and form a stuffing like consistency. If the mixture is too moist, add a bit more Parmesan cheese. Fill each 1/2 clam shell with the mixture and bake in a 350 degree oven for about 10 minutes or until they are nice and golden brown. Garnish with extra chopped parsley and serve with fresh lemon wedges.

Grilled Oysters with Bacon and Parmesan Cheese

Today, I bring to you a great recipe that I developed a few weeks ago, Grilled Oysters with Bacon and Parmesan Cheese. I purchased the oysters and had the lids removed at my local fish and food market, Carolina Fish Market. You can find all of the ingredients for this dish at this market.

You start by heating the grill or oven to 400 degrees. Top each raw oyster (One dozen raw oysters without lids, but not shucked) with melted butter, shredded Parmesan cheese and crisp bacon crumbles. (If you cannot get your oysters shucked, you can place them on a hot grill and just when they open, remove and continue following the recipe above with the toppings…just be sure to place back on grill to melt and brown cheese…this may take only 2 minutes…do not overcook or your oysters will be tough…see picture below for how to open oysters on grill).

Place on hot grill and cover with grill lid Grill for about 4 to 6 minutes or until you notice the cheese melt and turn brown. Remove from grill onto a serving platter. I chose this wood, food safe platter from Home Goods. Garnish with fresh parsley and freshly squeezed lemon juice. Be sure to serve it immediately and enjoy!

Pan Seared Halibut with Crispy Skin

Another incredible dinner! I made Pan Seared Halibut w/ Crispy Skin, Flash fried Calamari and Cannellini Bean Salsa. The Halibut and Squid are of course from my spot Carolina Fish Market. Here is my how-to:

Pat the fish to dry and season with salt & pepper. To make the skin crispy, mix rice flour and cornstarch then lightly dust the skin side of the halibut in the flour mixture. In a pan with a little olive oil, sear the halibut skin side down till crisp, then turn to finish.

The Squid I cut into Calamari rings and marinate in lemon juice for about 30 minutes. Then using a mixture of rice flour and all purpose flour I add cayenne, paprika, salt and pepper. Separate flour mixture into two bowls. The calamari gets tossed around in the first bowl of the flour mixture, then placed into heavy cream. Then the calamari goes into the second bowl of flour mixture. Heat canola oil, then flash fry the calamari until golden. It comes out so tender with an unbelievable crispy crunch.

Last I make my Cannellini Bean Salsa which is a great summer salad, and easy to prepare. For this salad you will need cooked cannellini beans (fresh or canned), diced Roma tomatoes, minced garlic, fresh corn off the cob, fresh basil, olive oil, and salt & pepper. Combine everything and serve.

I made sauteed spinach to nestle my Carolina Fish Market Halibut on and garnished the dish with Calamata olives.

Dinner is done! Thanks as always to Carolina Fish Market, the best fish and seafood market in Charlotte.

Great morning cooking on WBTV with The Carolina Fish Market!

It was an early morning, but it was a fabulous morning as I was able to join Jim, once again, from The Carolina Fish Market as he introduced his new meat market, The Chop Shop which is located inside the fish market. As an introduction to the Chop Shop, Jim prepared braised short ribs with local, gourmet sauces he carries in the market. I prepared my infamous Pan Seared Scallops which I laid on top of a bed of fresh-made linguine from Pasta & Provisions. Both of our recipes are super easy to do at home and all of the ingredients can be purchased in one place, The Carolina Fish Market. Check this place out, the Charlotte Observer named them #1 Seafood source in all of Charlotte…you will not be disappointed!

Click here to watch the full video

Food & Fashion: The Carolina Fish Market & Chop Shop Meat Market

Charlotte Fashion Plate was developed out of my love for fashion and food…I love supporting local businesses…yesterday we had the opportunity to visit The Carolina Fish Market and their newest creation, the Chop Shop Meat Market located inside the Carolina Fish Market. This market is located in South Charlotte, off of Ardrey Kell Rd & Marvin Rd. I have been shopping here for the past two years for the freshest fish & seafood, steakhouse steaks, cage free and local chicken, farm fresh eggs and fresh pasta and sauces from Pasta & Provisions.

While there, I demonstrated how you can take a graphic tee to another level…I paired the Fish Market tee with black leggings, Stuart Weitzman wedge booties, a short leather jacket by Trouvé and an edgy necklace from a local Stella and Dot rep, Peyton Maynard…

Update on this market, the Carolina Fish Market just won the Charlotte Observer’s Readers’ Choice Award, Best Seafood in Charlotte. They beat out Upstream restaurant in Southpark for this honor. I told you it was good..