Lincolnton

Crafted Southern Speakeasy throws a Tea Party!

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So, by now everyone knows that Crafted is THE place to go for the most delicious handcrafted cocktails and snacks.  But did you also know they do these marvelous events all of the time?  The last one I went to was a tea party.  And it was the coolest one I’ve ever been to.

Erika Thompson, owner of Crafted teamed up with Allison Gahrmann of the White Rose Manor in Lincolnton to put together this amazing event.

We bought our tickets online and when we arrived she ushered us all into the private party room which was decorated lovingly to be transformed into a Victorian tea room.  Allison brought her vast collection of delicate teacups made out of bone china for us to sip from.

Allison then gave us a demonstration about tea etiquette and history and even brought some hats that she’s helped to rescue and remake.  She asked these adorable little girls to model a couple of her favorites.  She then let us know that she and her daughter collaborated to blend some new tea flavors, some with a theme of Christmas and other with an Alice in Wonderland theme!  We all begged for an Alice in Wonderland themed Tea Party at Crafted next, so be on the watch for that!

The food was plentiful and delish!  We had every type of finger food you could imagine and then some!

 

A beautiful tablescape!

Bruschetta Bites

Cucumber Sandwiches

Peanut butter and jam sandwiches, Chicken salad sandwiches, Creme Brulee cookies and German Chocolate Cupcakes

Croissants with fresh jam

Parmesan Crisps

Jalapeno Pickled Quail Eggs

Anise Pizzelles

Scones with lemon curd

My plate!

Recipe

Shrimp Cakes

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Tonight the kids went to dinner with their dad, so I took that opportunity to make myself something only I would eat (in this house): SHRIMP CAKES!

They were so good, and a different texture than crab cakes.  Next time I’m going to make them in tiny bite size nuggets for an appetizer.

SHRIMP CAKES

INGREDIENTS

  • 1 lb large shrimp, peel, deveined, chopped
  • 1 1⁄2 cups Ritz crackers, crushed
  • 1⁄2 cup Best Foods Mayonnaise
  • 1⁄4 cup panko breadcrumbs
  • 1⁄4 cup red onion, minced
  • 1 stalk celery, minced
  • 1 jalapeno, minced
  • 2 teaspoons brown mustard
  • 1 teaspoon black pepper
  • 1 teaspoon creole seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • extra virgin olive oil
  • FOR THE HOT MAYONNAISE
  • 1⁄2 cup Best Foods Mayonnaise
  • 1 tablespoon hot sauce
  • 1 pinch black pepper

DIRECTIONS

  • Peel, devein, and finely chop shrimp, leaving a few chunks.
  • In a large bowl add crushed crackers, minced vegetables, all the spices, mayonnaise and mustard, mix well.
  • Fold in shrimp and panko bread crumbs.
  • Form into 4 patties or you could make appetizer size if desired.
  • Heat about 4 tablespoons of olive oil and a little butter in a skillet over medium heat, add patties in brown for about 4-5 minutes per side until nice and golden brown.
  • Patties can also be placed under the broiler and cooked for about 8 minutes per side.
  • Drain on paper napkin.
  • To prepare hot mayo, mix all ingredients together and serve on top of patties.
Charlotte · Cornelius · Denver · Mooresville

Best of Restaurants: Bird

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It’s my favorite protein with feet.

Fried Chicken Wings with Winston Salem Sauce at Mert’s Heart and Soul in Charlotte

Pollo Florentine from Caruso’s in Mooresville, NC

Bruschetta Chicken Crepe at The Crispy Crepe in Charlotte

Poussin with sweet pea and summer squash risotto from The Foundry in Denver, NC

Airline Chicken at Bistro La Bon in Charlotte, NC

Thai Sweet and Sour Chicken from Thai House in Cornelius, NC

Chicken Marsala at Chillfire Grill in Denver

Turkey and Dressing at Stacy’s in Denver, NC

Chicken Caprese from Jeffrey’s in Mooresville

Duck and Dumplings at Dogwood: A Southern Table in Charlotte

Hot Wings at Duckworth’s Grill in Mooresville, NC

Boone · Charlotte · Denver · Gainesville · Lincolnton · Mooresville · Panama City Beach FL · Restaurants · Statesville

The Best of Restaurants: Salads

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What makes a good salad?  For me it’s all about the dressing.  It *has* to be homemade.  I can spot a bottled dressing a mile away.  The toppings are also important.  Here are some of my favorites:

The Black and Blue Filet Salad from Fresh Chef in Mooresville, NC

Insalata del giorno from Alino’s in Mooresville, NC

Tuscan Caesar at Paramount Grill in Gainesville, FL

The Wedge Salad from Chillfire Grill in Denver, NC

Green salad from The Gamekeeper in Boone, NC

The Palm Beach Salad at Bricktop’s in Charlotte

Garden Salad at Sorrento’s in Statesville, NC

Green Salad with Salmon at Local Roots and Provisions in Lincolnton

Hydroponic Butter Lettuce Salad with Strawberries, whipped goat cheese and Butter Pecan Dressing from Firefly in Panama City Beach, FL

Boone · Charlotte · Denver · FL · Gaffney SC · Gainesville · Vale

Best of Restaurants: Steak

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Steak is one of my favorite proteins.  The problem for me has always been that my dad and now my son make such good steaks, I find any I have in restaurants to be lacking.  Not the case with these picks:

Filet Mignon at Carolina Cafe in Gaffney, SC

Mills Family Farm Ribeye Steak with beef jus from Heirloom in Charlotte, NC

Pan roasted barrel cut Angus filet with roasted portabellos, puff pastry & a white-truffle sherry reduction from Paramount Grill in Gainesville, FL

Steak dinner at Willow Creek Inn in Vale

Ray’s Mixed Grill (The elk was my favorite!) at the Gamekeeper in Boone, NC

Filet Mignon at Safari Miles in Denver, NC

Bone-in Filet at Link and Pin in Huntersville

Filet from Supperland in Charlotte

Beef Tenderloin with Butter Poached Lobster at Capital Grille in Charlotte

Tomahawk Steak from The Crunkleton in Charlotte

Pepper Crusted Stuffed Filet Mignon from Firefly in Panama City Beach, FL

Recipe

Swanky Sandwiches

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We’ve all been there.  Wanting to make supper, needing it to be quick but not a tired old sandwich.  Get ready for the swanky sammie.

This delicious creation comes from Blue Apron.  It came together quickly and had a satisfying crunch when we bit into it.  Yum!

PESTO CHICKEN PANINIS

INGREDIENTS

  • 1 1⁄2 lbs chicken breasts, chopped
  • 4 sandwich buns
  • 1⁄3 cup basil pesto
  • 1⁄4 cup grated pecorino cheese
  • 4 ounces fresh mozzarella cheese
  • 2 tablespoons gheeor 2 tablespoonsbutter
  • 1 tablespoon italian seasoning
  • 15 ounces tomato sauce

DIRECTIONS

  • Halve the rolls.
  • Pat the chicken dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat the ghee on medium-high until melted. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.
  • While the chicken cooks, in a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the tomato sauce (carefully, as the liquid may splatter) and Italian seasoning. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
  • Assemble the paninis using the halved rolls, pesto, cooked chicken, mozzarella (tearing into small pieces before adding), and the pecorino; season with salt and pepper. Wipe out the pan used to cook the chicken. In the same pan, heat a drizzle of olive oil on medium until hot. Add the paninis. Place a heavy-bottomed pot (or pan) on top and press down. Cook, occasionally pressing down on the pot, 4 to 5 minutes per side, or until the cheese is melted and the bread is lightly browned (if the pan seems dry, add a drizzle of olive oil before flipping). Carefully transfer to a cutting board and halve on an angle.
Charleston SC · Charlotte · Concord · Cornelius · Huntersville · Restaurants

Best of Restaurants: Bread

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We normally don’t think of bread as being that important because too many restaurants give it to you as an afterthought.  But these restaurants made the extra effort to make their bread the very best, and should be commended.

Cornbread from Mert’s Heart and Soul in Charlotte

Milk Bread from Kindred in Davidson

Biscuit from Tupelo Honey in Charlotte, NC

Bread from The Oak Steakhouse in Charleston, SC

Complimentary bread and honey butter from Heirloom in Charlotte, NC

Pretzel Sticks from Queen City Craft & Gourmet in Charlotte

Housemade Rolls with Marinara Dipping Sauce from Basilico Italian in Concord

Complimentary Bread and spread at The Goodyear House in Charlotte

Cornbread muffins from the McNinch House in Charlotte

Pretzel Brioche with Whipped Butters from Stoke in Charlotte

Complimentary Bread at Steak 48 in Charlotte

Garlic Knots from Rocky’s Pizza in Huntersville, NC

Za’atar Flatbread from Mariposa in Charlotte

Garlic Knots from Prosciuttos Pizza in Cornelius, NC

Recipe

Healthy but Yummy

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I’m such a foodie.  I’m a foodie that desperately wants to eat healthier.  But I find that some healthy recipes just aren’t great tasting.  Feels like I’m settling.  These recipes don’t make me feel that way.

HEALTHY ASIAN LETTUCE WRAPS

Source: Apple of my Eye

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Recipe

Argentine Dinner

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My brother-in-law is from Argentina, close to Mendoza.  He makes some amazing chimichurri sauce that we eat on steak or Argentine sausages when we have a cookout at their home.  Always a fun time, and he was the inspiration for tonight’s dinner.

Key West Flank Steak with Chimichurri Sauce, Potatoes and salad with grilled naan

Key West Flank Steak

Source: Taste of Home
  • 1 large red onion, sliced
  • 1 cup minced fresh cilantro
  • 1/4 cup white wine vinegar
  • 1/4 cup Key lime juice
  • 3 tablespoons extra virgin olive oil, divided
  • 6 Key limes, halved
  • 1 beef flank steak (1 pound)
  • 1 teaspoon kosher salt
  • 1/8 teaspoon pepper
  1. In a small bowl, combine onion, cilantro, vinegar, lime juice and 2 tablespoons oil until blended. Pour 1 cup marinade into a large bowl or shallow dish. Add lime halves. Rub steak with remaining oil; sprinkle with salt and pepper. Add to bowl; turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade.
  2. Drain steak, discarding marinade and limes in bowl. Place reserved marinade in a food processor; process until chopped chopped.
  3. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-8 minutes per side. Baste occasionally with reserved marinade. Let stand 10 minutes before thinly slicing steak across the grain.

CHIMICHURRI SAUCE

INGREDIENTS

1 cup (packed) fresh Italian parsley

1/2 cup olive oil

1/3 cup red wine vinegar

1/4 cup (packed) fresh cilantro

2 garlic cloves, peeled

3/4 teaspoon dried crushed red pepper

1/2 teaspoon ground cumin

1/2 teaspoon salt

 

PREPARATION

Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

Source: Epicurious

 

Bacon and Pancetta Potatoes

4 thick-cut slices bacon, roughly chopped

2 (1/4-inch thick) slices pancetta, cut into 1/4-inch pieces

3 medium russet potatoes, peeled and cut into 1/2-inch cubes

1 garlic clove, thinly sliced

1/4 teaspoon kosher salt, plus extra for seasoning

1/4 teaspoon freshly ground black pepper, plus extra for seasoning

2 tablespoons coarsely chopped fresh thyme leaves

  1. Heat a large nonstick skillet over medium heat. Add the bacon and pancetta. Cook, stirring occasionally, until the bacon and pancetta are brown and crispy, about 10 to 12 minutes. Using a slotted spoon, remove the bacon and pancetta pieces to paper towels to drain. Add the potatoes and garlic to the pan. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the potatoes are golden and cooked through, about 20 to 25 minutes. Add the thyme, cooked bacon and cooked pancetta to the skillet and cook for 5 minutes. Season with salt and pepper, to taste.
  2. Transfer the potatoes to a large serving bowl and serve immediately.

Source: Giada DeLaurentis

Ranch Dressing

Ingredients

  • 1/2 cup mayonnaise
  • 1/2 cup buttermilk
  • 1/4 cup sour cream
  • 2 tablespoons finely chopped herbs (combination of parsley, chives, chervil, savory, dill or celery leaves)
  • 1 teaspoon cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • salt & freshly ground black pepper, to taste

directions

Combine ingredients in a small bowl and whisk to combine thoroughly. Refrigerate for at least 2 hours before serving.

Asheville · Chimney Rock · Linville · Outer Banks

Travel: My NC

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from-the-lake-to-the-mountain

My state is so beautiful.  To the east we have beaches and to the west we have mountains.  Truly, something for everyone.  If  you come visit, don’t miss these bright spots:

  • Grandfather Mountain: A mountain that is over 300 million years old and rising nearly 6000 feet above sea level is right here in North Carolina!  Enjoy the mile high swinging bridge, walking and hiking to see the wild animals, and the nature museum!  Definitely one of my favorite places.  For more info: Grandfather Mountain

  • Biltmore Estate:  This home is the largest private residence in the United States.  Built in 1895, this 250 room French Renaissance Chateau boasts 175,000 square feet!  On a tour, not only will you get to see this gorgeous home, but you’ll see the beautiful gardens, visit the winery on site and explore the village.  I recommend you come at Christmas when the estate is decorated.  For more information: https://www.biltmore.com/

  • Chimney Rock: Do you like magnificent views?  Well, you need to get over to Chimney Rock.  Hiking, animal den for learning and even animal encounters, rock climbing, music and checking out the gorgeous flowers: just a few of the activities that await on your mountain adventure.  For more info: https://www.chimneyrockpark.com/

  • The Outer Banks: The Outer Banks are islands right off of the coast separating the mainland from the Atlantic Island. Special because of their beauty, lighthouses and plenty of wildlife, people flock here to enjoy the wide open sea views and diving to see the ship wrecks off shore.  Life is slower here and in some places the population is sparse.  Come here to relax!

Clingman’s Dome: At 6,643 feet, Clingmans Dome is the highest point in the Great Smoky Mountains National Park. The observation tower on the summit of Clingmans Dome offers spectacular 360° views of the Smokies and beyond for visitors willing to climb the steep half-mile walk to the tower at the top. On clear days views expand over 100 miles. Unfortunately, air pollution often limits viewing distances to under 20 miles. It’s seven miles to the end of Clingmans Dome Road and there are scenic pullouts with endless views of ridges and valleys along the way. The road ends in a large parking area from which a 0.5-mile trail leads to the summit. The trail is paved but steep and leads to an observation tower on top. For more information, visit: Clingman’s Dome