Appalachian Ratatouille

A Taste of Local Event

We are yet again partnering with Ingles Markets and other local farmers to bring you a Taste of Local Event. This time we will be at the Ingles in Brevard cooking an Appalachian Ratatouille.

Sunburst will be sampling dip with Annie’s Natural Breads and jam from Imladris Farm. CL Henderson Apples will be  providing the apples for the Ratatouille, and Empire Distributing will be serving up wine to compliment the dish. We love being a part of these cooking demonstrations throughout the year, they really give a true sense of how to shop and cook local.

We hope you can join us for this fun event Thursday, September 15th from 3-6pm. We will sample dip, bread and jam from 3-4pm then do a cooking demonstration from 4-4:45pm. We will sample again after the demonstration until 6pm.

Appalachian Ratatouille

by Chef Charles Hudson
Serves 4

Ingredients:
1 Medium Yellow Onion (0.5#), Peeled & Diced

6 Cloves Garlic, Peeled & Diced

2 Small Eggplant (0.5#) Peeled & Diced

1 Large Tomato (0.8#), Peeled & Diced

1 tsp. Kosher salt

1 Cup Cool Water

2 Tbls. Olive Oil

1 tsp. Dried Thyme

1 Med. Zucchini (0.35#) Seeded & Diced

1 Med Y. Squash (0.35#) Seeded & Diced

1 Small R. Bell Pepper (0.25#) Seeded & Diced

1 Small G. Bell Pepper (0.25#) Seeded & Diced

1 Gala Apple (0.35#), Cored & Diced

1 Golden Delicious Apple (0.35#), Cored & Diced

2 Tbls. Olive Oil

1 tsp. Kosher salt

¼ tsp. Ground Cloves

¼ tsp. Ground Cinnamon

1/8 tsp. Ground Nutmeg

Fresh Ground Pepper

Procedure:

This is a 2 pan procedure

Combine 1 tsp salt with water

Soak Eggplant in water for approx. 20 Min

Drain & pat dry on clean towels

Heat 2 Tbls. Olive Oil in heavy bottom sauce pan over medium heat.

Add Onion & Garlic & cook until soft & slightly brown (5-7 min)

Add eggplant & cook for approx 5 min

Add tomato & thyme, cook for another 8-11 min.

After the tomato & eggplant mixture has cooked for about 5 minutes begin cooking the zucchini mixture.

In a large sauté pan heat the remaining 2 Tbls. Olive Oil over medium high Heat.

Add Zucchini & squash, cook for about 2 min.

Add Apples, Peppers, & remaining Dry Spices

Continue to cook until apples are fork tender (about 4 min.)

Combine apple mixture with eggplant mixture.

Lime Basil Grilled Trout Fillets

Serves 4

Ingredients:
4 Sunburst Trout Fillets
Juice of 1 lime
One Handful of Fresh Basil Leaves (about 1 oz)
2 Cloves Garlic Chopped
¼ Cup Olive Oil
1 tsp. Lawry’s Seasoned Salt
1 tsp. Fresh Ground Pepper

Procedure:

Make Marinade: Chop basil & mince garlic, Combine with lime Juice, Olive oil, Salt & Pepper
Add marinade to fresh trout fillets
Marinate Fillets for at least an hour before grilling

To Grill Trout:
Preheat Grill to medium high to high heat. Remove fillets from Marinade, & place on a well oiled pre-heated grill.
Start flesh side down for about 3 minutes then flip to skin side down & cook 2-3 minutes.

A Taste of Local

This week (August 5th-7th) we have quite a few Demos going on. Friday through Sunday we are helping to open the newest Earth Fare in Huntersville, NC. But the big Demo this week is the one we are doing with the Ingles in Waynesville.  What started as a nice idea to try and promote Sunburst and cook a little with ingredients that can be found in Ingles has turned into a huge Taste of Local event. Not only are we cooking a very tasty trout recipe we are partnering with Annie’s Bakery in Asheville to serve our Trout Dip with their bread and partnering with a local tomato grower for our Fillets.

Here is the recipe we will be making, and it is our Recipe of the Month!

Recipes Courtesy of Charles Hudson

Sunburst Trout Farms

Lime Basil Grilled Trout Fillets

Serves 4

Ingredients:
4 Sunburst Trout Fillets
Juice of 1 lime
One Handful of Fresh Basil Leaves (about 1 oz)
2 Cloves Garlic Chopped
¼ Cup Olive Oil
1 tsp. Lawry’s Seasoned Salt
1 tsp. Fresh Ground Pepper

Procedure:
Make Marinade: Chop basil and mince garlic, Combine with lime Juice, Olive oil, Salt and Pepper
Add marinade to fresh trout fillets
Marinate Fillets for at least an hour before grilling

To Grill Trout:
Preheat Grill to medium high to high heat Remove fillets from Marinade, and place on a well oiled pre-heated grill.
Start flesh side down for about 3 minutes then flip to skin side down and cook 2-3 minutes.

Marinated Tomato Salad with Kalamata Olives and Cheese.

Serves 4

Ingredients:
3 Medium tomatoes (about 2#) diced
¾  Cup Kalamata Olives sliced length wise
2 Tbl. Balsamic vinegar
1 Tbl. Extra Virgin Olive Oil
2 oz Block of hard Cheese such as Parmesan or Romano, Shaved
Sea Salt
Fresh Ground Pepper
Procedure:
Combine all ingredients except cheese and stir lightly.
Add shaved cheese in and stir lightly.
Stir before serving.

The Demo begins at 3:30pm where we will be handing out the Trout Dip and Annie’s Bakery Bread, then at 4pm and again at 5:30pm Chef Charles will be showing us how to cook the recipe above.