One tablespoon of canola/veggie oil
One cup shredded carrots
5-6 cloves of garlic
1/2 cup of bulgur
one teaspoon of cumin
two cans of crushed or chopped tomatoes
one cup of canned or frozen corn kernels
One can of pintos
One can of great northern or cannellini beans
1 1/2 cups of veggie broth
half a can of beer (we love Cackalacy!) - drink the rest while cooking!
One - Five tablespoons of Get Me A Switch pepper relish (depending on your level of spice)
Flat leaf, Italian Parsley or cilantro - chopped
Cornbread, Sour Cream, black olives, green onions and shredded cheese for garnish
Salt (and pepper) to taste
Heat oil in large pot. Add onions and carrots until soft, Add garlic and stir for a minute. Add bulgur and cumin and stir well. Add tomatoes, corn and beans and stir well. Add beer and stir for a minute. Add broth and bring to boil then reduce heat and simmer for about an hour.
Removed from heat and stir in Get Me A Switch and parsley or cilantro.
Add salt if needed.
Spoon in bowls and garnish with extras and corn bread.
Spicy Peanut Noodles
Serves: 6 large sides, 8 normal (see end of recipe on how to make it a main dish)
two packets of buckwheat soba noodles or any other noodles you wish
1/2 cup of Peanut Butter - we love Big Spoon brand from Durham NC
1/2 cup of water
1/4 cup of soy sauce or tamari - you can use Gluten Free or low sodium
2 tblsp rice vinegar
1-2 tblsp brown sugar (depending on the sweetness you desire)
1 teaspoon - 1 tblsp – Cape Fear or Get Me A Switch Spicy Pepper Relish (depending on the level of heat you desire)
1 teaspoon freshly grated ginger
1 clove of garlic (can omit)
toasted sesame seeds & peanuts to garnish
Cilantro or Italian Parsley & lime wedges to garnish
Method: (Easy – Peasy)
1. Boil saucepan of water and add noodles - cook 3-4 minutes until al dente. Remove and drain water, cool noodles in cool/cold water, add back in pan
2. Add remaining ingredients (except greenery) and place in a cuisinart or blender and blend until smooth
3. Pour peanut mixture into noodles and stir until well blended
4. Pour noodles into bowl(s) and garnish with chopped cilantro or italian parsley and a lime wedge, sesame seeds and peanuts
Note: add some protein (chicken or tofu), shredded carrots, spring onions, bean sprouts and baby corn, peas or snap peas to make it a full meal.
Shrimp & Scallop Fregola Sarda pasta
We found some interesting pasta from a GREAT store in Charlotte, Pasta & Provisions and then searched for a delicious recipe to enjoy. We found this one, but substituted Cape Fear for the chilli flakes to suit our tastes! Thank you to Anna at The Artisanal Kitchen for letting us share this amazing tasty recipe! (the site is not longer available)
Serves 4 to 6 (about 6 cups)
two tablespoons of olive oil
1 onion, finely chopped
1 garlic clove, chopped
¼ teaspoon cinnamon
1 ¼ cups Fregola Sarda, rinsed
1 can (14.5 oz.) diced tomatoes
8 ounces sea scallops, cut horizontally in half (discard crescent-shaped side muscle, if any)
1 lb. medium shrimp, shelled and deveined
two tablespoons Cape Fear
2 tablespoons chopped fresh Italian parsley
Salt to taste
In a large pot, heat oil over medium heat. Add onion and cook 5 minutes until translucent. Stir in garlic, cinnamon and cook 1 minute. Add Fregola Sarda, tomatoes, and ¾ cup water; heat to boiling. Cover and simmer 15 minutes.
Stir shrimp and scallops into the Fregola Sarda. Cover and cook 5 to 8 minutes longer, stirring once, just until seafood is opaque throughout. Stir in parsley, Cape Fear, and salt to taste.
Sweet Fear’ed Casserole
Serves: 6 large sides, 8 normal
1/2 lb butternut squash, cut into 1 inch chunks
1/2 lb sweet potato, cut into 1 inch chunks
2 teaspoons of olive oil
1 large onion, chopped
3/4 cup of cream
1/4 of tomato based bbque sauce (we like Nephews Cherry’potle for this recipe)
1.5 teaspoon - 1 tblsp – Cape Fear Spicy Pepper Relish (depending on the level of heat you desire)
3 oz shredded gruyere of Swiss cheese
Panko or bread crumbs
Method: (Easy – Peasy)
Preheat oven to 350F
In a large pot, heat olive oil. Add onion and sautee until soft.
Add squash and sweet potato and cook about 10 mins. They will remain firm.
Add bbque sauce and relish. Stir well.
Beat cream and eggs together in mixing bowl. Add about a third of cheese.
Add hot squash mixture in 2 quart baking dish and arrange so it is a relatively even layer. and pour cream mixture over it. Sprinkle remainder of cheese on top. Top with Panko/bread crumbs.
Bake in oven for 35-40 minutes. After 40 minutes, if top has not browned, turn on broiler until surface becomes nicely golden.
Remove from oven and serve.
Easy Cheesy Fear-some Shrimp and Grits
Tidewater Shrimp Sauce & Marinade by Food for the Southern Soul *
Stone Ground Grits *
Half & Half
1 to 2 - Strips of Bacon per person cut into bits with scissors - we like Heritage Farms or Meat House pecan-smoked Bacon
1 - bunch of Green Onions, white and green bits chopped
1 - Tablespoon Cape Fear Pepper Relish per person
1 - Tablespoon Canola Oil per 6 -7 Shrimp
1 - teaspoon Butter per person
2 oz - Cheese per person - we like Cheddar or Pepper Jack Salt to taste
Clean and prepare Shrimp for cooking, set aside in Marinade
Start Grits, measure out Grits for your party and cook according to package instructions - We substitute Half & Half for 75 percent of water (75% half & half/ 25% water)
Cut strips of Bacon into bits with scissors and cook on low heat (once done set aside)
Meanwhile, in another pan, heat a Tablespoon or two of Marinade, add the Onions, and cook over low heat (once done, set aside)
Heat Plates or Bowls in low oven
Five minutes before Grits are done, heat the Canola oil or Marinade in pan and cook Shrimp (turn when tails turn pink and remove from heat when done - try not to overcook!)
After Grits are cooked, add Butter and Cheese to taste and stir in well to melt. Add Salt to taste.
Remove Plates and Bowls from oven, scoop Grits evenly per person.
Top with Bacon, Onions, Shrimp and add more Marinade if desired.
Top with spoonful of Cape Fear Spicy Pepper Relish (add more or less depending on heat desired)
Fear’ed Fish Tacos (serves 4)
2 - Pounds, Catfish Chunks, Mahi Mahi, Talapia or whatever firm white fish you prefer cut into 3/4" cubes
2 - Yellow Onions cut into half inch rings (you will think this is too much, but they shrink a lot)
5 - Tablespoons Vegetable Oil
1 - Tablespoon Butter
1 - Tablespoon of Cape Fear Spicy Pepper Relish per taco (or more, depending on the level of spice you are looking for)
8 - Flour Tortillas (warmed in oven, or in a skillet over low heat - turning frequently)
Heat the Vegetable Oil and Butter in a large, deep skillet. Add the Onion Rings, cover and cook on a low medium heat tossing every 4-5 minutes and adding a bit of Salt after 10 mins. Cook up to 30 mins and keep stirring every few minutes to ensure they do not burn.
If you wish, you can turn up the heat to medium-high for a few minutes at the end in order to add a bit of 'caramel' to the edges of the Onions.
Remove Onions from pan and set aside in a bowl. Add Fish to the same pan (add a bit more Oil or Butter, if necessary) and cook on a medium heat for three minutes or until the Fish is cooked through. Spoon Fish in warm the Tortillas, add Onions & top with Cape Fear. You'll love 'em!
Tasty tip – add Avocado, Tomatoes, Rocket and/or Cilantro for extra tasty Tacos!