Recipes

Here are a few recipes that feature fresh Haywood County products, like tomatoes, peppers, and cucumbers. Give them a try!

(Looking for last year's recipe winner? Click here for the 2007 Recipe Contest Winner)

Here are two recipes using our 2008 Value Added Product winning products:

Shrimp Provencal--Serves 4
by Ricardo Fernandez/Lomo Grill

Ingredients
24- Large Raw Shrimps (aprox. 1 ¾ - 2 lbs),peeled and deveined
10- garlic cloves, chopped
½ cup olive oil
2- cups white wine
2- cups clam juice
1- cup flat leaf Italian parsley,chopped
½ stick of butter w/ dash of flour
2- 24 oz. jars CHEF RICARDO'S Mucho Macho sauce
1 to 1 ½ lbs grilled spicy sausage, sliced
salt & pepper to taste
1 lb. whole wheat spaghettini
Grated Parmigiano-Reggiano cheese to taste
Drizzle of Extra-virgin Olive Oil
3- Dried Chili Peppers and Sprig of Italian parsley for garnishing

Directions
Heat up a large skillet over medium-high and add ½ cup of olive oil. Season the shrimp with salt & pepper and sauté.
When shrimp turn pink on the bottom turn them and add:
Chopped garlic. Sauté for 2 minutes and add the white wine,
clam juice, butter and cook for 2 minutes then add:
Chef Ricardo's Mucho Macho sauce and grilled sausage and parsley.
Incorporate all ingredients and cook until shrimp is pink and firm.

Cook pasta in boiling water with salt, drain, drizzle with olive oil and set aside.

Separate pasta in 4 warm plates topped with sauce and sausage and arrange the shrimp like a nest on the top.
Sprinkled with Parmegiano -Reggiano , drizzled with Extra -virgin olive oil and garnish with dried peppers and Italian parsley.

This recipe aired 101608

 

Baked Brie en Croute with Hudson’s Smoked Tomato Jam
by Charles Hudson/Sunburst Trout Company

 

1 wheel Brie
2 Sheets Puff Pastry Frozen
1/4 cup Hudson's Smoked Tomato Jam
1 each Egg Yolk
1 Tbsp Whole Milk

Method:

Preheat Oven to 400 degrees.

• Using the wheel of Brie as a guide, cut a circle about 1” wider than the cheese, in each sheet of Puff Pastry (Note: Reserve trimmings to cut decorative shapes later)

• Allow Puff Pastry to thaw and roll out slightly

While Dough is Thawing:
• Warm Hudson’s Smoked Tomato Jam slightly

• Spread Hudson’s Smoked Tomato Jam on Top of Wheel of Brie (note: Jam should not be too hot when spread on the Cheese).

• Allow jam to reset on the wheel of Brie (Note: This process can be sped up by placing in the refrigerator.)

• Place Brie, Jam side up, on 1 of the Puff Pastry circles.

• Combine Egg Yolk and Milk and brush the exposed edges of the Puff Pastry

• Cover the Jam topped Brie with the remaining circle of Puff Pastry and Press Edges of Dough together.

• Use a fork to poke a few small holes in top of dough.

• Brush the top with egg wash and apply any cut out decorations.

• Chill Brie for at least 1 hour before baking, it may also be frozen the night before you plan to bake it.

• Bake Chilled Brie in 4000 F for approximately 20 minutes.

• Allow to cool for approximately 20 minutes before serving

• Serve with Crackers, or sliced fruit.

Note: Use your favorite Cookie cutters to make decorative shapes from the trimmings of the dough.

 

(Looking for last year's recipe winner? Click here for the 2007 Recipe Contest Winner)