After an eight week hiatus for surgery to remove a very small benign brain tumor and the recovery period that followed, I'm happy to say I'm feeling great and ready to get started with cooking classes,private cooking classes and team building events, catering and more.
My local cooking classes start again in August and the complete list along with registrations information will be in my next email newsletter - due to be sent out tomorrow July 25. If you are not on my mailing list and would like to be, simply email me your contact info at hlnc@carolina.rr.com and I'll send a copy out to you right away.
In the meantime, I've eased into things with several live television cooking spots - on two of Charlotte's local stations - WCNC and WBTV. Recipes and links to the video are posted here - enjoy!
LOCAL SEAFOOD AND TOMATOES WITH BALSAMIC BROWN BUTTER SAUCE
Recipe by Heidi Billotto
Charlotte Culinary Expert
As seen on WBTV's Morning Show on Sunday July 24, 2010
click here for the link to the video
www.CharlotteLiving.com
Contact: hlnc@carolina.rr.com
1/2 stick butter
4 Tbsp. extra virgin olive oil
3 Tbsp. dark balsamic vinegar
1 Tbsp. local honey
1 Tbsp. your favorite whole grain mustard
2 Tbsp. capers
4 servings your favorite local seafood fillet (check out the selection at the Saturday Atherton Mill Farmers’ market or online from Seafoods.com)
Sea salt and pepper
Olive oil
2 cups local cherry tomatoes or thick sliced local slicing tomatoes
For the butter sauce: Simmer butter in heavy medium saucepan over medium heat until deep golden brown, swirling pan occasionally, about 6 minutes. Remove from heat. Whisk in vinegar, honey and mustard. Add capers. Season sauce with salt and pepper.
For the seafood: Season fish with salt and pepper. Either grill over high heat or bake at 400 degrees for 10 minutes per inch of thickness when fillet is measured at its thickest spot.
For the tomatoes: Thick slice local tomatoes or half local cherry tomatoes and grill on a grill grid until tender; arrange tomatoes in the center of a dinner plate, top with fish, nap with balsamic brown butter and serve.
THAI GRILLED BEEF SALAD
Recipe by Heidi Billotto
Charlotte Culinary Expert
As seen on WCNC's Charlotte Today on Monday July 25, 2010
Click here for the video
www.CharlotteLiving.com
Contact: hlnc@carolina.rr.com
1 local London Broil or flank steak, or 2 ribeye or filets, seasoned with salt and pepper, then grilled to desired doneness and sliced thin ( get my local beef at local farmers' markets from my friends at Proffitt Family Farms
Zest of two lemons
3 Tbsp. lemon juice
3 Tbsp. lime juice
2 Tbsp. fresh minced basil leaves
2 Tbsp. fresh minced mint leaves
1 Tbsp. fresh minced cilantro leaves
2 Tbsp. fresh minced gingerroot
2 tsp. garlic paste
¼ cup Nam Pla ( Thai fish sauce)
½ cup Thai coconut milk
3 Tbsp. dark sesame oil
¼ cup sesame seeds, toasted
Mixed salad greens
1 red onion, sliced thin
2 bell peppers, sliced thin
For the dressing:
3 Kirby cucumbers, peeled seeded and cut into julienne slices
2 Tbsp. balsamic vinegar
3 Tbsp. lemon juice
3 Tbsp. Nam Pla
1 Tbsp. soy sauce
1 Tbsp. chili sauce ( more to taste)
¼ cup brown sugar
2 tsp sesame oil
Garlic salt
McCormick's Hot Shot pepper blend
Grill seasoned beef to desired doneness. While the beef is grilling, combine the next twelve ingredients in a mixing bowl to make the marinade. Remove beef from grill, cool slightly and slice into thin slices. Top with marinade and toss well.
Combine dressing ingredients.
To serve, top the greens with the sliced onion, bell peppers and marinated beef. Drizzle dressing over all.
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