no fo the pig wall mural

I Found Love Where I Least Expected-NOFO @ the Pig

Part 3 of 5 in a series Food Among Art- A Love Story

Miss Piggy Said  “Love is where you least expect it. So look there first.” Why did I not listen to this pig logic? I have to admit I have lived in the Raleigh area for over 15 years and I had never been to NoFo at the Pig. First, for all the new transplants in the area, let me explain the name. According to the folks at Nofo, North Fourth, Inc. opened its first store in 1997 on North Fourth Street in Wilmington’s Historic Art District. The store was called NOFO, a word-stump of North Fourth. The store moved to the Forum Shopping Center and added a cafe. NOFO @ the Forum closed in 2012.

piggly wiggly sign at NoFo

In 2001, after extensive renovations to an old Piggly Wiggly grocery store building, NOFO @ the Pig opened in Raleigh’s Historic Five Points shopping district. The building still retains design elements that maintain the original character of the space, including a full-service bar created from Piggly Wiggly food cans and dairy case displays; but the hand-blown glass chandelier encircled with pigs is all NOFO.

Pig Chandelier Light adjust

We loved that NoFo moved into the space that was once an old Piggly Wiggly grocery store. This was a southern staple store and certainly no joke. When I lived in Tennessee in the 80’s, I shopped at a Piggly Wiggly for all my weekly staples.

frozen food at nofo

On our visit to see what NoFo was really all about, I truly fell in love with the food and the fun, folk-art atmosphere. Here is a restaurant that allows you to have some fun, but serves up serious cuisine. On our weekday lunchtime visit, we ordered some tea to start. Yes, for anyone not from the South that is served cold, over ice. If you don’t want sugar you have to state you want your tea unsweet. The way most southerners sweeten their tea will make your teeth ache. I instantly knew the food would be good based on the fact that the tea was brewed to perfection. Yes, there is an art to brewing the right blend of tea and NoFo has this down pat. 

sweet tea at nofo

Looking at the menu the Fried Green Tomatoes with Pimento Cheese and Red Tomato Jam spoke to me. They said, and I quote, “If you do not taste these you will regret it.” When they arrived they were just as I pictured them. Nice thick round slices of green tomato coated in a cornmeal breading and fried a perfect golden color. Sitting on top was a generous portion of lovely pimento cheese. The tomato jam sat off to the side but I can assure you I added a dollop to each bite of the tomato.

fried green tomatoes on a plate

Based on the appetizer experience I was feeling quite confident that no matter what I would order from the menu for my entree. I would be happy. Then I saw a plate of fried oysters being delivered to a table nearby. The seating is pretty close quarters so I got a good look and a whiff of those plump little golden brown sea treats. Yes, my mind was made up even before I realized they were served with homemade french-fried potatoes with the skins intact. My lunch partner wanted some greens so she opted for the salad with fried boneless chicken tenders on top. She was also very pleased with her selection. 

fried chicken salad

To explain how good my fried oysters actually were, you have to know a couple of things about me. I am originally from the Northeast and we consider our area the ruler of the best cold-water seafood. I consider myself a bit of a shellfish junkie. Lobster, clams, crab, oysters; I love it all cooked, raw, steamed, baked or fried and I will enjoy it all the same. I just came back from a recent visit there and ordered fried clams from a local fisherman’s seafood shack and while they were freshly harvested from the Northeast water and sand, they did not hold a candle to the fried oyster heaven I was eating from NOFO. 

fried oyster plate

I like my fried oysters served with tartar sauce but as is the tradition in the South, NoFo offers their oysters with a cocktail sauce. I dipped my finger into it to taste and now may have more insight into why their Bloody Mary cocktail is so famous. I plan to go back on a weekend for brunch! I asked the server if they had anything like a tarter or an aïoli sauce and she suggested a remoulade. Great suggestion. I have not had a remoulade this good since a chef friend from New Orleans made it for me. I dipped those round plump and juicy, fried nuggets into that sauce and when the oysters were gone, I went back into the sauce cup this time dipping my french fries. 

After we finished our lunch I took a bit of time perusing the art, antiques, and decor that was placed strategically all around me in the dining area and the restroom. I was pleased to see my friend Vivian Howard’s Deep Run Roots cookbook prominently displayed for sale. I thought she would love coming here and trying the food and soaking in all the southern charm! 

vivian deep run roots and cookbooks

As I went upstairs to the gift shop I was charmed at the display case made out of an old supermarket refrigerator case- likely from the old Piggly Wiggly. I marveled at the colorful chandeliers, especially the one made out of little glass pigs. I wish I had had more time to shop, but I will for sure be coming back for a sit on the outside patio on a spring midday Saturday to have a Bloody Mary and those Oysters with the Remoulade Sauce!

fridge case at nofo

We love, love, loved NoFo! Find Them at 2014 Fairview Rd in Raleigh, NC.

Recipe for a great dinner.... (2)

Carolina In My Mind

How to Create a Nostalgic NC Themed Dinner Party

I love Raleigh. I love the relaxed heart and soul of North Carolina, combined with the boundless creative energy of our growing city.

I love the electric tart-tang flavor of our burgeoning downtown, with eclectic food halls, global food choices, and craft breweries with a million complex fizzy flavors.

But also I love the laid back, slow molasses summer days with sweet tea on the front porch and simple sandwiches of Duke’s mayo and tomato. 

Videri Chocolate, Larry’s Beans, and Snoopy’s Hotdogs were all born here. When we’re feeling feisty, we also claim Krispy Kreme and Cheerwine, although those were started in neighboring towns. 

With this love in mind, I began creating the perfect Dinner Party or Cookout to introduce loved ones to the culture and climate of Raleigh, North Carolina. It’s ideal for next time you host a family reunion for out-of-town relatives and want to treat them to a deeper understanding of the cuisine, music, and decor of your hometown.

“It’s ideal for next time you host a family reunion for out-of-town relatives and want to treat them to a deeper understanding of the cuisine, music, and decor of your hometown.”

It’s equally fun for hosting a madhouse cookout for the next NCSU vs. UNC championship. Whatever your reason, I hope this guide helps inspire your next Raleigh or North Carolina themed event — and that you learn a little about your own history and culture in the process. 

Raleigh, North Carolina: A Menu of Local & Historic Cuisine 

You can learn so much about your own culture and history by studying North Carolinian cuisine. Taste is such an intimate sense. It can bring back those simple childhood memories of North Carolina summers — salty trips to Wrightsville Beach; sweet glazed doughnuts on Peace Street after coming from Pullen Park. I reached for these memories as I pulled together some menu ideas.

“You can learn so much about your own culture and history by studying North Carolinian cuisine.”

This is not a definitive menu, but rather an exploration of menu ideas to help inspire your own meal plan.

A Sweet Home Carolina Amuse Bouche: 

While a classic French amuse-bouche may not seem appropriate for a down home-style menu, this fun twist on a State Fair staple really screams Southern. 

  • Try small savory pork-stuffed Krispy Kreme doughnut holes, stuffed with Eastern Carolina hog, and sweetened with Cheerwine drizzle. While these recipes call for larger doughnuts, I suggest using small doughnut holes for a bite-sized flavor combination of sweet childhood memories stuffed with savory comfort food. Hushpuppies with Cheerwine drizzle made an appearance at the North Carolina State Fair and they did not disappoint.

Hushpuppies w Cheerwine Drizzle

HistoryKrispy Kreme has roots in Winston-Salem, and Cheerwine in Salisbury, so they are Carolina classics. While they aren’t from Raleigh proper, they are true blue NC, and every Raleigh kid from the 1970’s remembers these flavors.

“Every Raleigh kid from the 1970’s remembers these flavors.”

Classic Southern Hors d’oeuvres

My Grandmother also served me pimento cheese sandwiches (her favorite, aside from ‘Mater and Mayo). This savory crowd-pleaser recalls the simplicity of these fresh summer favorites – Green tomatoes and Pimento Cheese. You can combine them in any number of ways, but here are some suggested recipes. 

  • These Loaded Fried Green Tomatoes will bring full-on nostalgia. Zesty breaded and fried green tomatoes with creamy, mild pimento cheese are a warm, heavy hors d’oeuvre, perfect for cooler months. 
  • Southern Living Magazine has an entire list of pimento cheese recipes. From Southern Pimento Mac n’ Cheese bites–to cool refreshing dip for cucumbers and crackers in the hot summer.

Snoopy’s Hot Dogs is a Raleigh classic, founded by Raleigh native Steve Webb in 1978. The original Snoopy’s stands on the corner of Wake Forest Road and Whitaker Mill Road, it is converted from an old gas station. It’s still there today, so visit the iconic yellow stand with the striped roof, and get yourself a few hot dogs to turn into appetizers! 

  • Pigs in a Blanket, with a special ingredient: Snoopy’s hot dogs! It sounds simple, but it’ll bring the childhood nostalgia out in a hurry. 
  • For a fun, easy appetizer, create a hotdog slider station. Slice Snoopy’s hotdogs into slider-sized bites in tiny buns, and set out all kinds of toppings for creative flavor combinations! 

Side Dishes: Featuring Raleigh’s Best Brews

Raleigh has several top-notch breweries, including Raleigh Brewing Company and Lynnwood Brewing Concern. Lynnwood Grill was established in 2004, one of Raleigh’s oldest breweries, which began as a small craft brewery in the back of the restaurant. It has been ranked as the third-best brewery in the United States. Raleigh Brewing was established by Kristie Nystedt, the first woman to own a brewery in North Carolina, in 2013. Both companies produce craft beer that is perfect for these Raleigh-themed recipes.

  • Pour a Bad Leroy English Brown from Lynnwood Brewing into a traditional beer cheese soup recipe to add some classic Carolina flavor. The rich malt has complex flavors of caramel and toffee, this will add a nutty and toasty flavor to the soup. 
  • This Pumpkin Beer Cheese Soup from Southern Living Magazine is a perfect blend for the Oktoberfest Lager at Raleigh Brewing Company. With notes of sweet caramel, baked bread, and herbal hops, this malty lager finishes light and clean, with the crispness of Autumn.
  • These Crispy Beer Battered Onion Rings make a fun, Southern side to bring out your guest’s playful side. Add a Raleigh-based brew to truly complete the theme. 
  • It’s not a Southern meal without baked beans. Try these Boozer’s Smoky & Spicy Baked Beans with a Raleigh-based brew for a sweet, spicy, boozy treat. This recipe is vegan — but we’re in North Carolina. Go ahead and add that bacon.  
  • Our final side dish is old fashioned potato salad. Put away the Helman’s mayonnaise. This recipe comes straight from the Duke Mayo website. Duke’s Mayo is the Southern choice, created by Eugenia Duke in South Carolina in 1917. It may not be from North Carolina, but it’s way closer than New York, where Helman’s began in 1905. With its distinct tang, Duke’s is perfect for all the Southern favorites – cole slaw, mater sandwiches, deviled eggs, and potato salad. Go ahead and use it for your potato salad — and throw on some Mt. Olive’s Pickles (another NC favorite!) for a little crunch and zip.

Entree: A Battle of the Barbecue 

There are two big cultural rifts in North Carolina:

  1. NCSU Wolfpack vs UNC Tarheels
  2. Lexington Style BBQ vs Eastern Style BBQ

There are two big cultural rifts in North Carolina:

North Carolina’s harshly divided opinions on Eastern and Western barbecue is a part of our culture and history.

Therefore, I dare you to embrace both. Add an element of whimsy and fun by creating both styles of North Carolina barbeque and letting your guests decide which they like best. You can even do a blind taste-test! 

Therefore, I dare you to embrace both.

Eastern Barbecue History & Recipe

Eastern Style barbecue uses “every part of the hog except the squeal,” often cooking and eating an entire pig at cultural Pig-Pickin’s. Raleigh traditionally embraces this style of BBQ, which is pulled pork seasoned with vinegar and peppers. This Eastern-style barbecue recipe harkens back to its origins in the Carribean in the 1500s, where the barbecue was seasoned with lemons and peppers. Since lemons were hard to come by in North Carolina, we used vinegar instead. It’s characterized by its tangy, zippy flavor that contrasts with the smoky pork, enhancing the taste.

It’s characterized by its tangy, zippy flavor that contrasts with the smoky pork, enhancing the taste.

Lexington Style Barbecue History & Recipe

Lexington style barbecue began to branch away from these traditional toppings, using tomato-based sauce and apple cider vinegar, for a sweeter flavor. This Lexington style barbecue recipe includes brown sugar and ketchup, which often covers the taste of the pulled pork. Instead, the dry and savory pork enhances the flavor of the sauce as the flavors collide.

Instead, the dry and savory pork enhances the flavor of the sauce as the flavors collide.

Dessert

North Carolina has many charming desserts. But instead of traditional banana pudding, we are going to utilize some of Raleigh’s unique flavors to create a Raleigh-specific dessert.

  • We begin with a crowd-pleasing chocolate espresso cups — with a Raleigh-twist! Use Larry’s Beans Coffee for the rich espresso, and Videri Chocolate for the velvety chocolate teacup. Larry’s Coffee began in the Five Points neighborhood of Raleigh, and Videri Chocolate is in our Warehouse District. Both companies are devoted to building the community, culture, and art of our city.
  • Just like the battle of the barbecue, teach your guests a bit about Raleigh culture by creating Basketball Cake-Pops for our local teams — UNC, NCSU, and Duke. These go doubly well if you are hosting a watch party for the NCAA Championships! Just color that frosting with Wolfpack Red, Carolina Blue, and Duke Blue to see what team everyone is on!

Drinks

Raleigh’s Traditional Cherry Bounce
  • Non-alcoholic: Cheerwine, established in Salisbury, NC in 1917.
  • Cocktail: Aged Cherry Bounce. Since the mid-1700s, the Cherry Bounce has been Raleigh’s original cocktail. It has a deeply entrenched history in the origins of Raleigh, such that the City of Raleigh was actually created primarily because of our proximity to Isaac Hunter’s Tavern, which sold this very drink. Before Raleigh was established, this land was known as Bloomsbury or Wakefield Plantation. After the Revolutionary War, North Carolina’s delegates were tired of traveling by horse and wagon all the way to New Bern, which was the Capital at the time. During their travels, they always stopped at Isaac Hunter’s Tavern, which stood on modern-day Wake Forest Road by the Hilton. They voted on a new Capital and decided it should be within 10 miles of Hunter’s Tavern, especially due to his delicious Cherry Bounce (and the more convenient location.)
The recipe goes as such: 
  • 4 cups fresh cherries
  • 2 cups of sugar
  • 4 cups rum, whiskey, or brandy
  • Nutmeg, ginger, cinnamon to taste
  • Put all ingredients in an airtight container, and allow to ferment for one to three months. Stir and shake every so often.
  • Remove cherries, squeezing the excess liquid into the cocktail. Add one or two cherries for taste.

Raleigh Music History & Cultural Decorations

As you know, a dinner party theme is about more than just the menu. The decorations, music, and ambiance should take your guests to a sweet, simpler time in Raleigh, North Carolina’s history.

Raleigh Music

Depending on the age of your crowd of the energy level of your event, I have several suggestions for some truly North Carolina–and specifically Raleigh–music. Let’s explore some music history!

Old School Raleigh kids from the 1970s and before will appreciate the gritty, punk, Southern rock vibes of the Village Subway. In that era, Raleigh was putting punk music on the map with local bands like Arrogance, the Fabulous Knobs, Th’Cigaretz, and SuperGrit Cowboy Band. Local band Glass Moon made a music video in Pullen Park, to the catchy tune of “On a Carousel.” Byron McCay of Th’Cigz played against The Ramones, acting as North Carolina’s first punk band. While Arrogance is from Chapel Hill and the Knobs hail from Winston-Salem, Raleigh was the center of the era’s music scene. The Connells played in Raleigh and were launched to national fame. Pull some old records and let the old memories roll back in.

Modern musicians from Raleigh (or nearby) include American Idols Clay Aiken and Scotty McCreery. McCreery’s home-grown country music could provide a mellow backdrop to a relaxing event; whereas SuperGrit Cowboy Band will create a higher level of energy. 

And while he isn’t from Raleigh, you can always play some James Taylor, who is from next door in Chapel Hill. “Carolina in My Mind” is a staple.

Raleigh Decor

Known as the City of Oaks, Raleigh has dozens of species of oak trees planted around our capital building. Utilizing some of Raleigh’s best-known iconography, you can create beautiful centerpieces and decor.

  • Collect a few acorns, and add them to a transparent glass vase. Rustic brown acorns look perfect encircling pure white candles. 
  • A dogwood flower bouquet would make a lovely natural centerpiece for the table. Dogwoods are the state flower.
  • Bright red cardinals are our beloved state bird and it happens to pair perfectly with white dogwood flowers.
  • Here are a few more ideas for using acorns in your decorating.
  • Create North Carolina shaped cut-outs on colorful paper. Use them to mark seating arrangement, or to mark the different foods.
  • Hand-paint acorns to create tiny place cards. These adorable name-cards can be a sweet keepsake.

A Taste of Raleigh, North Carolina History, Culture, & Cuisine

By the end of your event, both you and your guests will have a true Southern experience–with a deeper understanding and appreciation of our culture and history. These are the businesses, foods, music, and memories that make us who we are. It’s my wish that in planning this dinner party, cookout, or event that:

  1. You grow closer to your own heritage, and perhaps touch those memories of sweet, simple days from your childhood.
  2. Your guests come to better understand the beauty, wonder, and nostalgia of North Carolina. 

If you feel overwhelmed, remember, a personal chef can help prepare the food and provide even more inspiration on menu items that fit the theme. 

Whether your party is fun, energetic and full of dancing and arguments over the best barbecue–or full of quiet memories and sips of sweet tea–this theme will provide conversations that make the event one that’s talked about for years to come.

Red pepper jelly opt

Red Pepper Jelly

Red Pepper Jelly - Canning Recipe

We love red pepper jelly served with hard Italian cheese such as parmigiano reggiano. In the south, it is often seen served over a block of creme cheese at Christmas time. I could eat this on chicken or pork too. I have used this jelly in a marinade and it is fantastic that way also.

Ingredients
  

  • 2 Cups Sweet Red Bell Red Peppers
  • 1 Cup Green Bell Pepper
  • 1 -2 Jalapeno Peppers
  • 3 Tablespoons Red Pepper Flakes
  • 1.5 Cups Apple Cider Vinegar
  • 6.5 Cups Sugar
  • 1.75 to 2 Ounces Dry Pectin

Instructions
 

  • When preserving foods the jars and all the equipment used in the process need to be sterilized.  This is very important so that you do not make anyone sick. Process the canning jars according to the manufacturer’s suggestion.   If you are not sure how to do this check Ball’s official website www.freshpreserving.com for instructions.  They also have ideas for and recipes for canning.
  • Remove stems, seeds, and pith, from the peppers. (some recipes say to leave the pith on, I did not since I find the pith bitter and did not want to add a bitter taste to my jelly.) Use gloves when working the hot peppers and be careful not to touch your eyes.
  • Using the food processor place all the peppers and pulse until they are tiny bits. You may need to scrape the sides down to get any chunks missed by the blades.
  • Add to a non-reactive stockpot, the vinegar, sugar, peppers, and pectin. Bring it to a rolling boil quickly over high heat, stirring constantly, then reduce and let it boil 1 -3 minutes more.  Keep a careful watch over it as it will foam up. It is normal that it foam, just lift it away from the heat to an unused burner. If you still have foaminess when it stops boiling simply scrape the foam off and toss that part in the sink.
  • Fill the dry, sterilized, still-warm jelly-jars (never cold) with the mixture. Using a wide-mouth funnel is recommended, but if you use a ladle directly be very careful this is extremely hot melted sugar and will stick to your skin and can severely burn you. Leave a 1/4 inch space at the top of the jar for air.
  • Seal immediately with the metal lids and screw on the bands. Banks should be well secured but do not tighten strongly.
  • Place all the filled jars back into a pot of boiling water. (If you used the boiling method to sterilize your jars you can use that same pot and water).
  • If you are using a canning rack (recommended)lower jars into the water. I used the Secure-Grip Jar Lifter since my jars were small.
  • Keep water level and inch above the jars. Bring back to a rolling boil for 10 minutes.
  • Remove from the water once safe to do without getting burned by steam or hot water, by lifting out the rack or using the Secure- Grip Jar Lifter. Remove any residual water from the jars and set aside to cool.
  • Once cooled the tops of the lids should not flex up or down when pressed in the center and you should see a dimple in the lid. You may even hear a pop of the lid as it cools, that is good!
  • If you don’t see this dimple or you feel flexibility on a jar lid or two, all is not lost, simply put those jars into the fridge and eat within a few weeks. The food is good, just not fit for dry storage.

Notes

Always follow the official Ball canning instructions as improperly canned foods can can be toxic. 
As a side note: Several factors can change how pectin reacts therefore if you have any problems with it setting-up properly don’t worry. You can reboil it and add more pectin and sugar to firm it up. If your jelly is too stiff, you can dilute it and use it as a glaze.
Tried this recipe?Let us know how it was!

We love red pepper jelly served with hard Italian cheese such as Parmigiano Reggiano. In the south, it is often seen served over a block of creme cheese at Christmas time. I could eat this on chicken or pork too. Since it is so diverse, I decided to make some of my own. This is the recipe I used.

If you like it very hot adjust the jalapeno and red pepper flake amounts. 

 

  • 2 Cups of Sweet Red Bell Red Peppers 
  • 1 Cup of Green Bell Pepper 
  • 1 -2 Jalapeno Peppers
  • 3 Tablespoons of Red Pepper Flakes
  • 1 and 1/2 Cups of Apple Cider Vinegar 
  • 6  and 1/2 Cups of Sugar
  • 1.75 to 2 Ounces of Dry Pectin 
  1. When preserving foods the jars and all the equipment used in the process need to be sterilized.  This is very important so that you do not make anyone sick. Process the canning jars according to the manufacturer’s suggestion.   If you are not sure how to do this check Ball’s official website www.freshpreserving.com for instructions.  They also have ideas for and recipes for canning.  
  2. Remove stems, seeds, and pith, from the peppers. (some recipes say to leave the pith on, I did not since I find the pith bitter and did not want to add a bitter taste to my jelly.) Use gloves when working the hot peppers and be careful not to touch your eyes. 
  3. Using the food processor place all the peppers and pulse until they are tiny bits. You may need to scrape the sides down to get any chunks missed by the blades.
  4. Add to a non-reactive stockpot, the vinegar, sugar, peppers, and pectin. Bring it to a rolling boil quickly over high heat, stirring constantly, then reduce and let it boil 1 -3 minutes more.  Keep a careful watch over it as it will foam up. It is normal that it foam, just lift it away from the heat to an unused burner. If you still have foaminess when it stops boiling simply scrape the foam off and toss that part in the sink.
  5. Fill the dry, sterilized, still-warm jelly-jars (never cold) with the mixture. Using a wide-mouth funnel is recommended, but if you use a ladle directly be very careful this is extremely hot melted sugar and will stick to your skin and can severely burn you. Leave a 1/4 inch space at the top of the jar for air.
  6. Seal immediately with the metal lids and screw on the bands. Banks should be well secured but do not tighten strongly. 
  7. Place all the filled jars back into a pot of boiling water. (If you used the boiling method to sterilize your jars you can use that same pot and water).
  8. If you are using a canning rack (recommended)lower jars into the water. I used the Secure-Grip Jar Lifter since my jars were small.
  9. Keep water level and inch above the jars. Bring back to a rolling boil for 10 minutes. 
  10. Remove from the water once safe to do without getting burned by steam or hot water, by lifting out the rack or using the Secure- Grip Jar Lifter. Remove any residual water from the jars and set aside to cool. 
  11. Once cooled the tops of the lids should not flex up or down when pressed in the center and you should see a dimple in the lid. You may even hear a pop of the lid as it cools, that is good!
  12. If you don’t see this dimple or you feel flexibility on a jar lid or two, all is not lost, simply put those jars into the fridge and eat within a few weeks. The food is good, just not fit for dry storage. 

Enjoy!

As a side note: I understand several factors can change how pectin reacts therefore if you have any problems with it setting-up properly don’t worry. You can reboil it and add more pectin and sugar to firm it up. If your jelly is too stiff, you can dilute it and use it as a glaze. 

Pop-Up Cider Donuts

Cider Donuts Pop-Up With Mama Crockett’s

I love a “pop-up” anything from a shoe sale to a brunch. Advertise a pop-up event and I will be there. When I saw a Facebook post for a pop-up donut truck called, Mama Crockett’s that was coming to my little town, I wanted to show up, support this entrepreneurial venture, and see what the hype was all about.

Based on the name, I expected to roll up and see an older, southern, country-woman making or selling her donuts. I couldn’t have been more wrong.

As I pulled into the parking lot I saw the cutest little aqua-colored trailer with a huge black logo of a woman’s face on the side, apparently the profile of Mama Crockett. As I approached the trailer I heard speakers blasting out these really cool vibes.  I was a little confused as this did not seem like the music genre choice for a little old mama. In the past, I have heard older people grooving to the tunes of Etta James or Patsy Cline but not this hip jam! Rarely do little, old ladies listen to music at that decibel level, unless of course, they are hard of hearing.

Instead of seeing a gray-haired, frock-wearing, elderly woman in the trailer, I observed two young men moving very quickly inside prepping, cooking and boxing the donuts. Maybe these were her grandsons? After all, I have seen the resurgence of young people in the culinary world who are carrying on their parents or grandparents legacy. We recently tasted some great barbeque prepared by two pre-teen boys at a BBQ competition. They aptly named their company Pappy’s Legacy in honor of their grandfather competed before them.

Assuming this was the case with Mama Crockett, I abandoned all my preconceived notions and settle into the fact that I was about to experience something a bit different than I had originally thought. When I asked about who owned the company I was introduced to a very nice third young man who informed me that he and his partner own it together. So who is Mama Crockett I wondered? The owner offered me a free cider slushie, I thought why not! I am still a little confused after all what is a cider slushie? One sip gave me a basis for everything I would need to know about Mama Crockett’s. Apparently, they own a cider press facility and every day the cider is pressed fresh, ergo the premise for the cider donuts and the cider slushies. This tart and sweet beverage tasted so cool and refreshing that I may have to figure out how to recreate this drink. (Sorry I sucked this drink down and did not get a photo, but trust me you want to try this.)

As I sipped, I gave the menu a quick glance to figure out the donut flavor choices and scanned the prices. It appears that there are only two flavors offered cinnamon sugar or maple sugar. The price was reasonable, thirteen dollars for a mixed dozen. I ordered two dozen, one for us and one for my husband’s office.

Who doesn’t love a good fresh cider donut? These round, deep-fried pastries did not disappoint. The cake style donuts are made with that freshly-pressed cider added right to the dough. In my opinion, this made the donut itself less sweet than most perhaps even added a bit of tartness. While they are still hot from the oil, these little lovelies are rolled and covered in a mixture of cinnamon sugar, or maple sugar. This gave the savory donuts just enough crispness and sweetness to excite my palate.

I later read that they are from Lynchburg Virginia where they have a storefront. Can you say road trip? It would be totally worth it!  I also read that Mama Crockett’s name and logo are a bit of a mystery. Maybe just some great marketing, who knows? I enjoy good quality, interesting food and also appreciate good marketing, so all is well with me and Mama Crockett’s cool brand. Check them out next time they roll through your town or get over to Lynchburg, maybe I will see you there!

Untitled design (10)

Cheesy Turkey Sausage Grit Casserole

  • 1 Roll of Turkey Breakfast Sausage
  • 1/2 of a Large Onion or 1 Medium Onion 
  • 4 Oz. of Cream Cheese Softened
  • 1 and 1/2 Cups of Shredded Cheddar Cheese
  • 3 Eggs 
  • 1 and a 1/4 Cups of Instant Grits
  • 32 Ounces of Chicken Stock ( I like to use my own as it adds so much more flavor but store-bought can work also).
  • 1/4 Teaspoon of Salt 
  • 1 Chicken Stock Boullion Cube or Packet (I used the gel chicken stock cubes) 
  • 1 Tablespoon of Red Pepper Flake
  • 3/4 of a Teaspoon of Onion Powder
  • 1 Teaspoon of Garlic Powder
  • 1 Tablespoon of Olive Oil 

 

 

 

 

For the Meat Mixture

  1. In a frying pan sweat the onion in a bit of the olive oil, add as needed
  2. Once the onion is translucent, pull it from the pan and set it aside
  3. Turn the heat up to medium high and add the turkey sausage, breaking it up as it cooks down.
  4. Drain any water the turkey releases and set it aside for flavor or to deglaze the pan later if necessary. 
  5. Add the red pepper flake, onion powder, and garlic powder to the meat. 
  6. Continue to break up the turkey meat into little tiny pieces and cook until you get some good crispy bits from the smallest pieces. 
    Once done set them aside to cool

For the Grits

  1. Boil  1/4 cup of water and the 32 ounces of chicken stock with the 1/4 teaspoon of salt. 
  2. Add the grits slowly as they will bubble up
  3. Add the chicken stock cube
  4. Stir them consistently at first and then turn the heat to its lowest setting and cover, just stirring occasionally until the grits are the proper consistency, then remove from heat.  

For the Cheese Mixture

  1. Mix the eggs, cream cheese and most of the shredded cheese together reserving some of the cheddar cheese for the topping.  
  2. Fold the sausage and onions into the cheese mixture and set aside
  3. Preheat the oven to 350 degrees F
  4. Generously spray a casserole dish or tin foil pan with non-stick cooking spray
  5. Layer the pan with the meat and cheese mixture first and add the grits to the top
  6. Sprinkle with the remainder of the cheddar cheese on top.

Optional: You can add a few pats of butter and or to make it look pretty you can sprinkle some paprika and or dried parsley on top.  You can also reverse the casserole by placing the grits on the bottom and the cheese on the top, either way, it is delish! 

A Spring BBQ Contest

A Spring BBQ Contest and a Pig Pickin

It is springtime in the south and nothing says spring has arrived better than the number of outdoor fun-filled, food events in March.  We started the month by attending Jimbo’s Annual BBQ competition. It is held just up the road from me at Stonewall Farm. The proceeds from the event in 2018 went to Operation HomeFront helping local military veterans. This year 2019 it will go to Carolina Calvary who was formed to help the NC hurricane victims.

We thought we would pop in for a quick pulled-pork sandwich since we had reservations for dinner later that night. Ha, lol, let me tell you that for a mere $20.00 donation we sampled over 20 types of bbq goodness. Sample sizes were large enough to plate a full sandwich. We decided as soon as we tasted the first sample that canceling dinner reservations that evening would be a wise decision.

It wasn’t just lots of food, it was really good quality BBQ. This is a pitmaster competition to outdo the other contestants for the accolades and small cash awards that come along with them for the best smoked pork, chickens, ribs, and brisket. These people were serious and it showed. Many had to arrive up to 30 hours ahead of time to set up and start their cook.

They had all kinds of camping trailers, fire pits, music, lights and outdoor kitchen set ups. We saw blenders, food processors, cleavers and some serious chopping blocks. They came as families with their kids, spouses and even some four legged friends. At one of the set-ups called Pappy’s Legacy BBQ out of Four Oaks, NC we realized it was two young teen boys who smoked the delicious pulled pork. They do this to honor their grandpa and apparently, they are not novices to this circuit. Their mom was present, but in the background to supervise from afar. Their BBQ was very good and there is no doubt in my mind that these boys will have their own cooking show one day.

The smell that was wafting through the entire event was incredible. If you have ever smoked anything you know the aroma that one grill produces. Now multiply that by 36. What they were using to smoke was very different from each other while some mixed the woods, others used no wood at all – just charcoal. Some were smoked on more traditional smoker grills and we even saw contestants that had 50-gallon drums turned upright with cool paint on them.

We had the opportunity to chat with the pitmasters about their techniques and equipment they use to learn why they selected it. We got to hear how vested they are in this competition. One man told us that it cost him $1000.00 to be there. A few were being sponsored by charcoal companies and some by the companies that make the sauce and rubs. It was fascinating for me to learn about this subculture.

Aside from all the amazing pulled pork we also had chicken wings, brisket, slaw, and some greens. We drank craft beer from a local brewery and listened to some great live music. We made our way around the event and stopped at some vendors selling their handmade wares. I bought a welcome sign for the front of my house. We were so full when we got home, we did not move from the couch. Looks like the big winners, were Fat-Heads BBQ, Smoke ‘n’ Barrels and North Meets South.

All in all, it was a great time and we will be going back next year for sure!

Two weeks later it was time to attend another outdoor event. This time the weather was milder and the sun was bright. This was tailgate/pig-pickin to celebrate with our friends for the 4th-year business anniversary of D’s Bottle Shop. The guest of honor (the pig) arrived already smoking on the grill being pulled by a pickup. I love the south! (sorry I was not there early enough to get the picture of it before it was hacked up.)

Dee and Allison were busy chopping Q all afternoon while Susan and Russ poured beer with a smile for all the guests. The live music was played by Lake Chamberlain. Our friend, John, is in the band. I got some video of them and they were fun to watch and listen to.
People danced and relaxed in the sun, filled their bellies with pulled pork sandwiches with slaw (I made an Eastern NC vinegar based BBQ sauce to share) and my friend Aaron made his amazing fermented BBQ sauce (I hope one day he will share the recipe with us).  

All in all, it was a great way to start the spring season with full tummies, good memories, daylight savings, warmer days, blooming flowers and outdoor fun food events.

Butts Flo

Smoked Pulled Pork

We smoke a lot of pork. The Boston Butt meat itself would be very tough cooked most ways, however, cooked slow smoked on the Kamado Joe for a few hours and finished in the oven low and slow, makes these Boston Butts break up and fall apart without having to pull them apart. The trick is to rub them in advance (24 hours is ideal).  Some people finish them after they come out of the oven wrapped in moist towels and place them in a warm cooler before pulling the meat apart. This method is perfect for a tailgate!  

  • Boston Butt
    Boneless is best, Costco usually has them, however, they do go on sale at the local supermarkets also. 

Rub

  • 1 Cup of Brown Sugar
  • 1/4 Cup of Salt
  • 3-4 Tablespoons of Chili Powder
  • 2 Teaspoons of Garlic Powder
  • 1 Tablespoon Red Pepper Flake
  • 1 Teaspoon Cayenne Pepper (optional)
  1. 24 hours before cooking, rub the meat all over with your mix. Place in the refrigerator.
  2. Get your smoker started and as always make sure to wait until the smoke has turned grey, as the white smoke will ruin your food. 
  3. Bring your smoker to temperature. Optimal smoking heat is 225 degrees F. 
  4. Add your hickory wood and let that burn for a few minutes also. 
  5. Place the meat on the grates over direct heat and leave it for 2 hours minimum. 
  6. At the 2 hour mark or just before, set your kitchen oven to 225 degrees F . Remove the butt from the smoker, wrap in aluminum foil completely.
  7. Set on a cookie sheet and put back in the oven for 3  to 3 and a half hours until the internal temperature of the meat has reached 190-195 degrees F. 
  8. Wrap it up again in foil (here is where you can use the towel and cooler method if tailgating). Regardless, let the meat rest for at least an hour to ensure a tender result. 

Serve with traditional BBQ sauce or try our Vinegar BBQ Sauce. 

Black-Eyed Peas

  • 1 Package/16-Ounces of Dried Black-Eyed Peas 
  • 6 Oz. Bacon or other Edible Side Meat Such as Streak”o” Lean (chopped into bit sized pieces)
  • 1 Ham Hock 
  • 1 Tablespoon of Olive Oil
  • 1  Onion (chopped)
  • 2 Celery Stalks (diced)
  • 1/2 Tablespoon of Red Pepper Flake
  • 2-3 Bay Leaves
  • 1 Sprig of Fresh Thyme
  • 1 Tablespoon of Smoked Paprika
  • 4 Cloves of Garlic (minced)
  • 3 and 1/2 Cups of Chicken Stock
  • 1/4 Tablespoon of Black Pepper 
  1. Rinse the beans and remove anything that may not be a bean (yes sometimes little pebbles are in the bag).
  2. Set the Instant-Pot to the sauté function.
  3. Add the oil to the pot.
  4. Add the onion and celery, cook until translucent.
  5. Add the garlic, thyme, red pepper flake, black pepper, and bay leaf, cook for 30 seconds. 
  6. Add the ham hock, bacon and paprika and cook till it is browned on all sides.
  7. Add the chicken stock and black-eyed peas.
  8. Cover with the lid and lock into place. Make sure it is sealed and no steam can escape through the release button.
  9. Press the Pressure Cook/Manual button, set to  16 minutes. 
  10. When the pot beeps, do not release the steam just let it sit undisturbed for another 16 minutes.
  11. Open the Instant-Pot (you may have to use the steam release button). Pull out the bay leaves and the ham hock, discard them both. 

Serve with our  Collard Greens Recipe and Cornbread Recipe

Collard Greens In the Instant Pot

  • 1 Bunch of Collard Greens (stipped from the stem and ribs removed)
  • ¼ Teaspoon of Baking Soda  
  • 1-2 Smoked Ham Hocks (depending on size)
  • 1 Quart of Chicken Stock
  • 2 Cloves of Garlic
  • 1 Onion
  • 2 Tablespoons of Olive Oil
  • 1 Tablespoon of Red Pepper Flake
  • ⅓  Cup of Apple Cider Vinegar
  • 1-2 Tablespoons of Sugar
  1. Soak the greens overnight in water and baking soda, rinse well.
  2. Brown the ham hock in the oil.
  3. Add the garlic when the meat is browned.
  4. Add in all the rest of the ingredients.
  5. Set the Insta-pot to pressure cook for 60 minutes.
  6. Release the pressure when indicated.
  7. Remove greens from the pot.
  8. Reserve the liquid in the bottom, this is called Pot Liquor and can be used to flavor other dishes like black-eyed peas.  
Final Opt Rob Caramel Cake

Buttermilk Caramel Cake

Rob's Famous Buttermilk Caramel Cake

This cake is so delightful that neighbors and friends request it. It is not a fancy cake, but what it lacks in decor it makes up in its light texture and slightly sweet caramel drizzle.

Ingredients
  

For The Cake

  • 1 ½ Sticks Unsalted Butter at room temperature
  • 1 ½ Cups Sugar
  • 3 Large Eggs at room temperature
  • 1 Cup of Buttermilk at room temperature
  • 2 Cups Flour
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • 1 ½ Teaspoons Vanilla Extract

For The Caramel Drizzle

  • ¾ Cup Light Brown Sugar
  • 1 ½ Cups Heavy Cream
  • 1 ½ Tablespoons Butter
  • A Pinch of Salt
  • Optional Topping of Crumbled Vanilla Wafers

Instructions
 

For The Cake

  • Preheat the oven temperature to 350 F
  • I used two 9 inch round cake pans. Cut parchment paper the same shape as pans and adhere to the bottom of cake pan with a dab of butter. Butter the sides of the pan well to keep the cake from sticking.
  • Beat the butter and sugar in a large mixing bowl until the consistency changes to an almost fluffy texture. This will give a different texture when you bake the cake. Then beat in the eggs.
  • Sift the baking powder and baking soda together with flour. Then add flour mixture ½ cup at a time. Add remainder of ingredients and continue to beat until smooth consistency.
  • Pour batter into both pans and try to keep portions evenly between both pans. The batter will probably end up being too thick to spread evenly on its own. You can use a spatula to spread out and drop the pans from a few inches height onto a cutting board to allow gravity to smooth out the tops.
  • Bake for approximately 15 minutes. Use a toothpick in the center of the cake and if no batter adheres to the toothpick, the cake is done. I sometimes take out when a tiny amount is sticking to the toothpick just to have a bit more moisture.
  • Remove cake pans and let them cool on racks for 5 minutes and then flip out the cakes to continue cooling.
  • Remember to carefully peel the parchment paper from the bottoms of cake so as not to take out big chunks of cake.

For the Caramel Drizzle

  • Put ingredients into a small saucepan over light heat and stir.
  • This step requires a commitment of time as the glaze is almost the consistency of making candy, it can boil over easily and stick to the bottom of the pan quickly. It requires almost 30 to 45 minutes of constant attention and stirring.
  • Once the glaze has begun to thicken up in the pan, turn off heat and let it cool. (The longer you heat it for the thicker the end result will be and can even get to the point of thick caramel. So keep in mind we want this to be able to pour when cooled.)
  • Pour half over the cake and save the remainder to pour over individually served slices.

Notes

Make extra caramel for those who want an extra serving of sweetness when sliced
Tried this recipe?Let us know how it was!

For the Cake

  • 1 ½ Sticks of Unsalted Butter (at room temperature)
  • 1 ½ Cups of Sugar
  • 3 Large Eggs (at room temperature)
  • 1 Cup of Buttermilk (at room temperature)
  • 2 Cups of Flour
  • 1 Teaspoon of Baking Powder
  • 1 Teaspoon Baking Soda
  • 1 ½ Teaspoons of  Vanilla Extract

For the Glaze

  • ¾ of a Cup of Light Brown Sugar
  • 1 ½ Cups of Heavy Cream
  • 1 ½ Tablespoons of Butter
  • A Pinch of Salt

    Optional Topping of Crumbled Vanilla Wafers

 

 

For the Cake 

  1. Preheat the oven temperature to 350 F
  2. I used two 9 inch round cake pans. Cut parchment paper the same shape as pans and adhere to the bottom of cake pan with a dab of butter. Butter the sides of the pan well to keep the cake from sticking.
  3. Beat the butter and sugar in a large mixing bowl until the consistency changes to an almost fluffy texture. This will give a different texture when you bake the cake. Then beat in the eggs.
  4. Sift the baking powder and baking soda together with flour. Then add flour mixture ½ cup at a time. Add remainder of ingredients and continue to beat until smooth consistency.
  5. Pour batter into both pans and try to keep portions evenly between both pans. The batter will probably end up being too thick to spread evenly on its own. You can use a spatula to spread out and drop the pans from a few inches height onto a cutting board to allow gravity to smooth out the tops. 
  6. Bake for approximately 15 minutes. Use a toothpick in the center of the cake and if no batter adheres to the toothpick, the cake is done. I sometimes take out when a tiny amount is sticking to the toothpick just to have a bit more moisture. 
  7. Remove cake pans and let them cool on racks for 5 minutes and then flip out the cakes to continue cooling.
  8. Remember to carefully peel the parchment paper from the bottoms of cake so as not to take out big chunks of cake.

For the Glaze

  1. Put ingredients into a small saucepan over light heat and stir.
  2. This step requires a commitment of time as the glaze is almost the consistency of making candy, it can boil over easily and stick to the bottom of the pan quickly. It requires almost 30 to 45 minutes of constant attention and stirring.
  3. Once the glaze has begun to thicken up in the pan, turn off heat and let it cool. (The longer you heat it for the thicker the end result will be and can even get to the point of thick caramel. So keep in mind we want this to be able to pour when cooled.)
  4. Pour half over the cake and save the remainder to pour over individually served slices.

Vivian’s Spiced Nuts

These spiced nuts are requested often by friends, especially around the holiday season. Fall is pecan season here in the south and Vivian Howard certainly takes advantage of all the south has to offer. I make this as close to her recipe as possible. 

Vivian’s recipe calls for 4 cups of pecan halves or pieces. I only used 2 cups. The recipe I am posting is for 2 cups.

  • 2 Cups of Pecans (shelled and halved) 
  • 1 Egg White
  • 1 Teaspoon of Salt
  • 1/4 Cup of Granulated Sugar
  • 1/2 Tablespoon of Ground Chipotle
  • 1/2 Tablespoon of Ground Coriander
  • 1/2 Tablespoon of Ground Cumin
  • 1 Teaspoon of Paprika
  1. Preheat your oven to 350 degrees F
  2. In your mixer fitted with the whisk attachment, beat the whites till they are very foamy. Continue whisking and slowly add the salt and sugar. Bring the egg whites to stiff peaks.  Then whisk in the Chipotle, Coriander, Cumin and Paprika. 
  3. Using a spatula, fold in the pecans, taking care to coat them evenly in the egg white mixture. Transfer the egg-white coated nuts to a baking sheet lined with either parchment paper of a Silpat. Spread the nuts out into a single layer so they cook evenly. 
  4. Bake the pecans on the center rack of your oven for 10 minutes. Remove the tray from the oven and, using a metal spatula, turn them over and break up any clumps you see. 
  5. Do this a couple more times over the course of 15-20 minutes more minutes. 
  6. The pecans will be a dark brown and should sound dry and flat rather than muddled and moist when you tap them with your spatula. This should take about 30 minutes in total, but the freshness of your pecans will really determine the cook time.  Just shelled pecans will require more time in the oven than those from the grocery store. 
  7. Remove from the oven and let them cool on the sheet tray. Break them up once they’re cool. Store the pecans in an airtight container for up to 5 days.