The story below is an excerpt from our Nov./Dec. 2013 issue. For the rest of this story and more like it subscribe today, view our digital edition or download our FREE iOS app!
Did you love Cara Ellen Modisett’s story about Diners and Dives in our November/December 2013 issue? Check out these four delicious recipes!
Elk River Inn and Restaurant, Slatyfork, W.Va.
Olive Oil Crackers
Ingredients:
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 tsp. kosher or sea salt
- 2 tsp. chopped fresh rosemary
- 1 tsp. garlic powder
- 2 tsp. black pepper
- 1/4 cup extra virgin olive oil
- 3-4 tablespoons water
Heat oven to 375.
In a bowl, mix flour, baking powder, salt, rosemary, garlic, and pepper. Add the olive oil and water, stirring until mixed well. If dough is too dry, add a tablespoon of water. Dough should not be crumbly, but slightly moist but not too wet that it is sticky.
Let dough rest in cooler for 1/2 hour.
On a lightly floured surface, roll out cracker dough to even thickness around 1/8 inch.
Cut crackers into preferred shapes (we do rectangles instead of circles so we don’t waste dough).
Bake 12-15 minutes. Enjoy.
Square Root Café, Brevard, N.C.
Grilled pork strip steak with roasted fennel grits, caramelized apples and red wine demi glace.
Brine pork for two days (for 8 pork steaks): In two gallons water, dissolve 1 cup sugar and half cup kosher salt, two cinnamon sticks, two star anise and a tablespoon of black peppercorns.
Roast fennel bulb at 400 degrees F.
Toss in olive oil and sprinkle with salt and pepper. Once fennel bulb is tender, puree or mince the bulb.
Yellow stone ground grits:
Simmer 2 cups grits to 8 cups chicken stock.
Finish with 1/8 pound butter and a cup of shredded smoked Gouda cheese and a few spoons of roasted fennel. Salt and pepper to taste.
Caramelized apples:
Peel two Granny Smith apples and medium dice.
Over medium heat melt 1/4 lb butter with 3 tablespoons brown sugar, 1/2 teaspoon ground ginger, 1 cinnamon stick, 1 piece star anise. Sautee apples, deglaze pan with1 ounce Captain Morgan spiced rum. Cook till tender.
Grill pork to desired temperature. No need for additional seasoning since it has been in the brine for two days.
Assemble pork over the roasted fennel grits, top with caramelized apples.
Serving suggestion: with red wine demi glace and roasted root vegetables.
Lucky, Roanoke, Va.
Fried Chicken
Ingredients:
- 1 whole chicken, cut into 8 pieces
- 4 tablespoons herbes de Provence
- 4 tablespoons smoked paprika
- a dashes of Tabasco
- 4 cups all purpose flour
- 4 cups buttermilk
- coarse black pepper
- kosher salt
Make a brine of 3/4 cups kosher salt and 1 gallon of water. Place the chicken in the brine and refrigerate for 24 hours.
In a mixing bowl, add 2 tablespoons Herbes de Provence, 2 tablespoons smoked paprika, a couple dashes of Tabasco, 1 tablespoon coarse black pepper and a pinch of salt. Mix in the buttermilk, and cover chicken with mixture. Let set for at least 24 hours.
Preheat fryer or cast iron skillet to 350 degrees. In a mixing bowl, add 2 tablespoons Herbes de Provence, 2 tablespoons smoke paprika, 1 tablespoon coarse black pepper and 1 teaspoon salt. Mix herbs and spices together with the flour. Remove chicken from buttermilk, and toss in the flour mix, making sure to cover each piece with flour. Place in hot oil. Fry for about 10 minutes. When the chicken’s temperature in 170 degrees or above, it is done. Remove from fryer and drain. Serves 4.
Red House Inn, Brevard, N.C.
Buttermilk Pancakes
Servings: 8
Ingredients:
- 4 cups of White Lilly AP flour
- 1 teaspoon Baking Soda
- 2 teaspoon Aluminium free baking powder
- 1 teaspoon Salt
- 4 tablespoons Sugar
- 4 Organic large eggs
- 6 Heaping tablespoons Organic Sour Cream
- 6 tablespoons Melted Butter
- 4 cups Whole Buttermilk
Step 1:
Combine flour, salt, sugar, soda and baking powder in a food processor. Blend until well mixed and aerated. Preheat a griddle or pan to 375 degrees F
Step 2:
In a large mixing bowl whisk eggs, and then add the sour cream whisking to incorporate completely. Whisk in the melted butter and then stir in the buttermilk.
Step 3:
Ten minutes before service add the dry ingredients to the wet folding in gently until just incorporated. It is OK if it is still lumpy .DO NOT OVER MIX – it will make the pancakes tough. Let the batter rest for ten minutes. Do not stir again.
Step 4:
Wipe the griddle or pan with oil and drop batter on in appropriate amounts. Add nuts or fruit depending on preference. The batter is quite thick but do not be tempted to squish touch or poke the pancake to flatten it. After about two minutes flip the pancake and cook until it is cooked through. This depends on the heat but usually 2-3 minutes.
Step 5:
Serve immediately with real maple syrup, crisp bacon, caramelized apples and fresh fruit. Enjoy
