SAUTEED SEAFOOD WITH SUMMER SUCCOTASH AND CREAMED CORN

One Great late Summer Meal in Three Easy Steps..

Can’t believe that summer is almost coming to an end, but while we still have all the great flavors of the season growing right at our fingertips, this recipe is a wonderful way to take advantage of them all! Fresh sweet corn, real cream, just shelled limas, ripe tomatoes, hand picked herbs and of course local seafood come together for a wonderful mid August repast. A great opportunity to dine al fresco, if you would like – the perfect meal to share with friends or family and as beautiful to look at as it is good to eat
Enjoy this recipe and then scroll down for information about my series of cooking classes for August and September...

SAUTEED SEAFOOD WITH SUMMER SUCCOTASH AND CREAMED CORN
Recipe from Charlotte Culinary expert Heidi Billotto
hlnc@carolina.rr.com
As seen on Charlotte Today – WCNC-TV August 13, 2010 between 11 am and noon



For the succotash:
1 1/2 pounds baby lima beans, shelled,
2 large ears corn, kernels cut from cob (about 2 cups)
1 large tomato, seeded, diced
2 Tbsp. chopped fresh Italian parsley
1 Tbsp. extra-virgin olive oil

For creamed corn:
7 large ears corn, kernels cut from cob (about 7 cups)
¼ cup whipping cream

For the vinaigrette:
1 lb. fresh ripe tomatoes, chopped
2 Tbsp. fresh minced basil
3 Tbsp. balsamic vinegar
Sea salt and Hot Shot Pepper Blend
2/3 cup extra-virgin olive oil

For the fish:
Drizzle of extra virgin olive oil
4 (6 to 8-ounce) pieces cod or white fish fillets

Step one: Cook the limas for the succotash until tender in a saucepan of boiling salted water, about 5 minutes. Add corn kernels and cook 1 minute more. Drain. Mix in tomato, Italian parsley and extra-virgin olive oil. Season to taste with salt and pepper. (May be prepared ahead and then reheated.)

Step two: Place remaining corn kernels in processor. Puree about 3 minutes (mixture will be a rough puree). Transfer corn kernels toa saucepan, add whipping cream and stir just until corn is heated through, about 2 minutes. Season to taste with salt and pepper. Remove creamed corn from heat; cover to keep warm.

Step three:
Pat fish fillets dry and sprinkle with salt and pepper. Heat a non stick fry pan over high heat and drizzle with a bit of extra virgin olive oil. Add fillets to skillet and cook until golden brown, about 4 minutes per side. While fish is cooking prepare vinaigrette by tossing together all of the ingredients remembering to add the olive oil last.

To serve: Divide creamed corn and succotash equally among 4 plates. Top each serving with sautéed fillet. Spoon tomato vinaigrette atop each fillet and serve.

AUGUST AND SEPTEMBER COOKING CLASSES

AUGUST COOKING CLASSES with HEIDI BILLOTTO
COME JOIN IN ALL THE FUN AND ENJOY ALL THE FLAVOR!


To register for any of these classes,simply email Heidi at hlnc@carolina.rr.com and we'll get you signed up. Your payment, made by cash or check made payable to me, will confirm your reservation. These classes are all held in Charlotte NC at three different locations. All are hands-on events and if you would rather not cook, you are invited to participate as much as you would like - if you'd like to come and watch, eat and enjoy as if it were a demonstration class, that is fine too; but advance reservations are a must!

Wine parings are offered with each course and each class participant receives a complete packet of recipes and wine notes.
Class participants will also be able to order the wines we taste in each class at special discounted pricing.

Sat. August 14 - 10:30 am - 1 pm at Aria Tuscan Grill - In Honor of Julia - Julia Child's birthday is this weekend and so I thought it appropriate to celebrate with a class of some of my favorite "Julia recipes." The menu includes: Julia's real Caesar salad with homemade croutons, leek and potato soup, Seafood en croute, savory herb-stuffed tomatoes and ice cream profiteroles with creme Anglaise and chocolate sauce. Cost is $55.

Sat. August 21 - 11 am - 2:30 pm - Cooking On the Farm at New Town Farms in Waxhaw. - This fun and informative class will kick off with a 30 minute or so tour of New Town Farms as we explore the lay of the land with owners Sammy Koenigsburg, then we'll head to the farmhouse kitchen to cook with local produce and product using New Town's chicken and pork, and all the in-season produce we can find on the farm. Its going to be fabulous!
Class special - class participants will be able to purchase any of the produce or products raised at New Town at a 10% discount immediately after class.
Menu includes: Mascarpone and local goat cheese mousse with wine braised tomato and crunchy parmesan crisps , Apple brined pork with muscadine or blueberry sauce, Braised chicken with herbs and figs, and a warm peach and almond tart with a local honey drizzle. Cost is $55.

Sunday August 22 - 10:30 am - 1 pm at Aria Tuscan Grill - Italian Al Fresco dinner for Four - one of my most popular cooking class topics, geared to accomodate the warm weather of the season. Menu includes my new take on classic bruschetta made with scrumptous cheese grits and tomatoes, arugula and cucumber salad, from scratch pasta with a choice of two sauces: carbonara and puttnesca and a fresh fruit-topped Italian cheesecake tart. Cost is $55.

And here's what we'll be cooking in September...:


Steakhouse Dinner for Four - At Home with Heidi - Tues. Sept 7 at 6 pm
Classic French food and wine - At Home with Heidi - Sun. Sept 12 at 1 pm
On the farm Class at New Town Farms - Sat. Sept 25 at 11 am
The secrets of cooking with seafood - At Home with Heidi - Tues. Sept. 28 at 6 pm

To register for any of these classes, email Heidi at hlnc@carolina.rr.com and we'll get you signed up. Your payment, made by cash or check made payable to me, will confirm your reservation.

Heidi's Back and Cooking Up A Storm on TV

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.

Perfect Picnic Fare - Summer Carrot Soup with Dilled Cream

CARROT SOUP WITH DILLED CREAM
As seen on WBTVs Saturday Morning Show with Kristin Miranda, Saturday May 15, 2010 - 7:20 am
And, in the May/June 2010 issue of Charlotte Living Magazine

4 shallots
2-3 lbs. sweet organic carrots, peeled and coarsely chopped
3 Tbsp. butter
salt and pepper
1-2 qts. Chicken or vegetable stock
2-3 Tbsp. minced dill weed
1 cup heavy cream

Mince shallots and sauté with carrots in hot butter in a stockpot, until shallots are tender. Add the broth. Bring to a boil, reduce heat and simmer until carrots are tender. Puree carrots in a food processor. Return to broth. Adjust seasonings with the addition of salt and pepper. Whip the cream till stiff. Fold in the minced dill (or tarragon) Serve a dollop of the herbed cream on each bowlful of soup.

Cooking Up A Storm on WCNC - Tuesday May 4, 2010

This year, instead of taking mom out to a restaurant, why not treat her to a homemade lunch or dinner al fresco. This clever chicken salad martini travels well, is easy to assemble on site and is prefect picnic fare be it at your favorite family park or picnic spot or in your own backyard or patio. Look for more great picnic recipes to prepare on Mother's Day or all summer long in the upcoming issue of Charlotte Living, on newstands next week - or check it out online at www.charlotteliving.com.

Also don't miss two more terrific cooking classes this May as I continue to Cook Up A Storm at Reid's Fine Foods - Fresh from the Farmers' Market on Sat May 8 and pringtime Meditteranean on Sat May 15. Click here for more information or to make reservations



MARTINI CHICKEN SALAD

From Charlotte Culinary Expert Heidi Billotto

Charlotte Living Magazine

As seen on WCNCs Charlotte Today Tuesday May 4, 2010

hlnc@carolina.rr.com

www.HeidiBillottoBlogsRestaurants.blogspot.com



Shredded meat from 2-3 whole roasted chickens

1 jar roasted red peppers, drained and chopped

1 jar sliced sun dried tomatoes, packed in oil
2 packed cups baby spinach leaves

1 cup shelled pistachios



Shredded romaine lettuce

Shaved Parmesan

Real or plastic martini glasses

Large green olives stuffed with blue cheese



Red Wine Vinaigrette:
1/2 cup red wine vinegar
1/4 cup orange juice concentrate, defrosted but not diluted
2 tsps. honey
salt and pepper to taste
1 cup extra virgin olive oil (use 1/3 cup from the tomatoes)





First prepare the vinaigrette by combining the vinegar, orange juice concentrate, honey, salt, and pepper in a mixing bowl. Whisk by hand or blend with a battery operated latte frother as you slowly drizzle in the olive oil until the mixture is emulsified. Reserve.

Toss the chicken, peppers, spinach, and pistachios in a large bowl with enough vinaigrette to moisten. Season the chicken salad with salt and pepper, to taste.

Arrange shredded lettuce in the bottom of each martini glass. Spoon the chicken salad on top of lettuce. Drizzle with vinaigrette. Sprinkle with the Parmesan, top off with an olive or two and serve.

Heidi Cooks on WBTV's Morning Show - Saturday April 17 -6:50 am!

Always great to join my buddy Kristin Miranda and the crew at WBTV's Moring show to Cook Up A Storm, even though it is early in the am!
On Saturday April 17, I'll be cooking with Fresh herbs and here is the recipe we'll prepare. For more great recipes read my articles on www.charlotteliving.com or come to a cooking class at Reid's Fine Foods - see the springtime calendar just below this post!


COOKING WITH FRESH HERBS
RECIPES BY HEIDI BILLOTTO
Charlotte Culinary Expert
As seen on WBTV’s Morning show
Sat April 17, 2010
hlnc@carolina.rr.com
http://www.HeidiBillottoBlogsRestaurants.blogspot.com
www.charlotteliving.com

HERBS DE PROVENCE MIX
4 parts thyme leaves
2 parts rosemary leaves
2 parts basil leaves
2 parts savory leaves
2 parts marjoram leaves
1 part lavender buds
1 part fennel or anise seeds

To make a fresh herbs de povince mince herbs, blend and use in your favorite recipes. Or to keep the blend for future use: dry the herbs separately, then combine and keep in an airtight container.

WHITE BEANS WITH WINE AND TOMATO BRAISED GARLIC
28 garlic cloves
1 ½ cups dry white wine ( I like Tariquet’s ugni blanc/colombard blend)
1 tsp sea salt
4 Tbsp. butter
1 Tbsp. Herbs de Province
½ cup sun dried tomatoes, thin sliced
2 cans cannellini beans, well drained
crusty bread for dipping and spreading

Place the peeled garlic cloves, wine, salt, pepper, butter and herbs and tomatoes in a saucepan. Bring to a boil then reduce heat to a simmer for 20 minutes or until garlic is soft and the liquid in the pan is syrupy. Add white beans. Serve with slices of crusty French bread.

All New SPRINGTIME COOKING CLASSES start April 17, 2010

Register now for any of Heidi Billotto's fun and informative classes held at Reid's Fine Foods.

The complete spring and early summer schedule is listed below. As always, Reid's own Margaret Barry and Josh Villapano will pair wines with each dish served at every class. Class participants will receive detailed wine notes, a complete packet of class recipes, the opportunity to take advantage of many class-only special sales and a same-day, ten-percent class discount on any purchases excluding already case-discounted merchandise, additional cooking classes and Reid's gift certificates.


CLICK HERE TO MAKE YOUR RESERVATIONS FOR ANY OR ALL OF THESE UPCOMING CLASSES
Saturday Classes 11:00 am - 2:30 pm
Sunday Classes 1:00-4:00 pm



Sat April 17 - 11 am-2:30 pm - Chinese Banquet -
Demonstration Format. It's the Year of the Tiger and we've continued the celebration with a fabulous Asian Banquet full of "lucky" foods for a healthy and prosperous new year all year long! This is a great way to entertain! Make your own eggrolls, with a from-scratch orange dipping sauce, Heidi's favorite seafood Hot and Sour Soup; Firecracker beef with long rice noodles; fish with black bean sauce and a sweet sticky rice cake for dessert. Cost is $45.

April 18 - Food and wine of Tuscany 1-4 pm - demonstration-format - If you love Italian cuisine this class is for you! Food and wine from the Tuscan region of Italy - a complete dinner for four. Cost is $45

Sun April 25- 1-4 pm - Sushi, Sake and other favorites from Japan - Hands-on format. Cost is $90

May 1 - 11 am -2 :30 pm - Springtime Hors d'oeuvres -demonstration-format. Now that we've all been bitten by the spring fever bug, why not join Heidi for one of our most popular springtime classes - great appetizers, amuse and first course starters all with fresh springtime flavors. And of course wine pairings to match each dish. Cost is $45

May 2 - 1-4 pm- Hands -on - Cooking with Mushrooms - Hands on format - we'll cook with all sorts of mushrooms, fresh and dried; truffle and mushroom oils, and locally grown shiitakes and oyster mushrooms, locally grown and fresh from Saturday's farmers' market. Cost is $90


May 8 - 11 am- 2:30 pm - Cooking with Fresh herbs - Demonstration-format. - Just in time for Mother's Day here is a class you can come to with your mom - although you need not be a mom or bring a mom to come and enjoy! Another of our most popular offerings, in this fabulous springtime class Heidi will explore the planting and harvesting of fresh herbs for your own herb garden and the use of fresh and dried herbs from the farmers' market, your herb garden and the grocery store as well - Great recipes, outstanding wine pairings and a special little surprise for all the moms in the crowd! Cost is $50


May 15- 11 am-2:30 pm - Eat well, live well, - springtime Mediterranean - Demonstration format - Fare perfect for the season and for dining al fresco. The recipes in this class all follow the tenants of the Mediterranean Diet - although the menu will seem like anything but diet food. Its a complete meal from beginning to end with nutrition facts for each recipe prepared for us by the nutritionists at Presbyterian's Health and Wellness. Cost $45


May 16 - 1-4 pm - Vegetarian Cuisine - Demonstration format - Menu will include four to five meatless recipes using locally grown ingredients from the farmers' market as well as a surprising assortment of delicious protein substitutes. Your gonna love and won't miss the meat at all. Cost is $40 per person


May 22 - 11 am - 2:30 pm - the annual Bacon, Bacon, Bacon class - Demonstration format. TA - DA...The one you've been waiting for - our ANNUAL Bacon class. Last year's chicken fried bacon with homemade Ranch Dressing took best of show, so now Heidi is busy working on recipes to try to top it . This is definitely a class you won't want to miss! Cost is $50 per person


May 23- 1-4 pm - Wine and food from the Pacific Northwest - Demonstration format. All the wonderful ingredients of this country's Pacific northwestern region rolled up into one flavoful class. Look for walnuts, nut oils and cherries and of course, wild and smoked salmon. Wines from Washington State and Oregon round out the menu. Cost $45


May 29 11 am- 2:30 pm - La Picque Nicque - Demonstration format - great recipes that will take you from indoors to the outside for all of your al fresco dining this summer. This is the perfect class to come to if you are a big Pops in the Park fan; plus you'll taste all the hottest wines for some cool summer sipping this picnic season. Cost $40


June 5 - Fresh from the farmers market - with market tour - Tour from 8-10am; class form 11 am - 2:30 pm
TOUR AND Demonstration format class. We'll dive into June with another of our popular annual classes. Join Heidi early in the morning as she guides a tour of Several area markets, where you'll chat with local farmers, learn more about their farms and the foods they produce and will have time to shop as well! The tour will end up about 10 am and then we'll meet back at Reids at 11 am for a regular demonstration-style cooking class in which we will prepare 4-5 recipes using all the foods we bought at the market. If you'd like to come to the class but skip the fun-filled tour, simply go to the next icon to register. $55 class and tour; $50 class only



June 6 -1-4 pm Steakhouse dinner for four - Hands on- Hands-on format. Here's a class for all the beef lovers out there - all your steak house favorites prepared from scratch - Killer scalloped potatoes, spinach souffle, The Wedge salad with a choice of homemade blue cheese or ranch dressing, perfect sauteed mushrooms and a variety of beef. For dessert a class chocolate souffle, oh my! PLUS, all class participants will receive a gift certificate for complimentary bar apps from Morton's The Steakhouse in Uptown Charlotte .Cost $90


June 12 - 11 am-2:30 pm- Beachy Keen - Summertime One Dish Dinners. Menu to come Cost $40

June 13 - 1-4 pm Eat Well, Live Well - Foods from the French Countryside. French food without all the cream and butter and equally as delicious. Heidi will prepare an entire meal including a from - scratch crusty French whole wheat baguette . All recipes follow the tenants of the Mediterranean American diet and all come with nutrition facts prepared for us by the nutritionists at Presbyterian's Heart and Wellness center. Cost $45

June 19 -11 am - 2:30 pm - Flavors of Mexico - Time for a fiesta to celebrate the summer - all of your favorites from chilies rellenos to Mexican Flan - ole! Cost is $40 per person

June 20 - 1-4 pm - Patio and Poolside Hors d'oeuvres - This annual summer class is a great one for dads who like to cook and everyone else too! We'll prepare a host of appetizers - several perfect for preparation on the grill! or to enjoy while you are grillin' up the entrees! After this one you'll be set for all of your summertime entertaining! Cost is $45 per person.

Classes are held at the Reids 7th Street Wine Bar.
225 East 7th Street, FREE Parking to class participants at 7th Street Station Parking Deck.