Eat & DrinkRestaurants

DIY: 6 Flavors of Charlotte

posted by Sean Smith March 25, 2017
Photo by Kyo H Nam Photography
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Photo by Eric Gaddy

Beef ‘N Bottle’s Oysters Rockefeller

Ingredients
  • 2 3-pound bags frozen chopped spinach, thawed and drained
  • 1 large yellow onion, finely chopped
  • 2 pounds salted butter
  • 2 cups Dry Sack Sherry
  • 4 1/2 cups cracker meal
  • 6 cups dried parsley flakes
  • 2 tablespoons cayenne pepper
  • 4 tablespoons dried tarragon leaves
  • 40 extra select-sized oysters
  • Sprinkling of paprika and parmesan cheese for garnish
  • Lemon wheel slices for garnish
Preparation
  • In 6-quart saucepan, melt butter on medium heat, pour in sherry and cook off alcohol (about 2 minutes). Stir in cracker meal and remove from heat.
  • In large mixing bowl, combine parsley, chopped onion, cayenne pepper, spinach and tarragon leaves.
  • Pour butter mixture into bowl of dry ingredients and combine thoroughly to create Rockefeller topping.
  • Wash fresh, un-shucked oysters under cold running water. Pat dry and carefully open each oyster. Place oysters on cookie sheet.
  • Top oysters with even spread of 1 1/2 tablespoons Beef ‘N Bottle Rockefeller topping.
  • Sprinkle with Parmesan cheese and dust with paprika for garnish.
  • Cook at 400 F for 10 to 12 minutes or until golden brown.
  • Garnish with lemon wheel slices and serve piping hot.
Wanna go?

The Beef ‘N Bottle Steakhouse
4538 South Blvd.
Charlotte, NC 28209
704.523.9977

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Photo by Kyo H Nam Photography

Amélie’s Spinach Asparagus Leek Soup

Ingredients
  • 3 large leeks sliced into 1/4-inch pieces
  • 1 large onion, chopped
  • 3 tablespoons butter
  • 4 medium potatoes, washed and diced
  • 3 medium carrots sliced into 1/4-inch pieces
  • 1 teaspoon salt
  • 2 1/2 quarts chicken broth
  • 1/2 cup long-grain rice
  • 1 pound asparagus sliced into 1-inch pieces
  • 1/2 pound fresh spinach, rinsed
  • 1 cup heavy cream
  • Pepper to taste (and then some!)
Preparation
  • In large pot, saute leeks and onion in butter until tender.
  • Add salt, broth and rice.
  • Cover and boil 10 minutes.
  • Add carrots, cover and boil for additional 10 minutes.
  • Add potatoes, cover and boil for additional 10 minutes.
  • Add asparagus, cover and boil for 5 minutes or until tender.
  • Remove from heat.
  • Add cream, spinach and pepper.
  • Cover and allow spinach to wilt slightly.
Wanna go?

Amélie’s French Bakery
301 S. Tryon St.
Charlotte, NC 28202
704.899.0088

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Photo by Daniel Sutton

Midwood Smokehouse’s Homemade Mac ‘N Cheese

Ingredients
  • 1 pound corkscrew pasta
  • 3 1/3 quarts water
  • 6 tablespoons kosher salt
  • 2 1/4 tablespoons unsalted butter
  • 1 1/2 tablespoons all-purpose flour
  • 2 1/4 cups whole milk
  • 3 1/2 cups shredded yellow cheddar cheese
  • 1 1/2 cups shredded yellow American cheese
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground white pepper
  • Pinch cayenne pepper
  • Pinch grated whole nutmeg
Preparation
  • Preheat oven to 300 degrees.
  • In large stock pot, add water and 5 tablespoons kosher salt and bring to boil.
  • Add pasta and stir.
  • Cook 3 1/2 minutes. Pasta should still be crunchy.
  • Drain pasta and cool on sheet pan in refrigerator.
  • To make a roux, start by adding butter to large sauce pan over medium-low heat.
  • When butter melts and turns frothy, stir in small amounts of flour portion slowly. Use wooden spoon or whisk.
  • Continue stirring flour into butter until thick paste forms. Cook couple of minutes until raw flour taste disappears, leaving nutty fragrance and light golden color on roux.
  • Add 1/3 tablespoon kosher salt, cayenne, nutmeg, paprika and white pepper to roux. Whisk constantly, cooking 1-2 minutes.
  • Add milk and cook over medium heat, stirring continuously until sauce thickens.
  • Reduce heat and simmer 5-10 minutes until sauce is thick, but not boiling.
  • Remove from heat and whisk in American cheese and 1 1/2 cups shredded cheddar cheese, melting thoroughly.
  • Mix pasta, 2/3 tablespoons salt, and cheese sauce in bowl. Stir well to coat pasta.
  • Place in glass or metal casserole dish and top evenly with remaining shredded cheddar cheese.
  • Bake at 300 degrees 25 minutes.
  • Change oven setting to broil and place on high.
  • Place casserole dish on top rack of oven, broiling until top is golden brown.
Wanna go?

Midwood Smokehouse
1401 Central Ave.
Charlotte, NC 28205
704.295.4227

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Photo by Kyo H Nam Photography

The Asbury’s Deviled Eggs

Ingredients

Braised mustard seeds:

  • 1/4 cup mustard seeds
  • 1/4 cup apple cider vinegar
  • 1 tablespoon white sugar
  • 1 tablespoon Dijon mustard
  • Water (enough to just coat bottom of small saucepan)

Roasted garlic oil:

  • 1 bulb garlic cloves
  • Canola, vegetable or sunflower oil (enough to just coat bottom of small saucepan)

Eggs:

  • 12 hard-boiled eggs, peeled
  • 1/4 cup mayonnaise
  • 2 tablespoons Lusty Monk Mustard (spicy mustard with horseradish)
  • Paprika to taste
  • Salt and white pepper to taste

Fried cornichon halves:

  • 12 cornichons (tiny French pickles), halved lengthwise
  • 1/8 cup milk
  • Flour (enough to dredge 12 halved cornichons)
  • Canola, vegetable or sunflower oil (enough to just coat bottom of medium pot)
Preparation
  • Braised mustard seeds: Combine mustard seeds, apple cider vinegar, white sugar and water to cover bottom of small saucepan. Bring to boil; reduce to a simmer. Allow to simmer until seeds are soft. Check every 15-20 minutes, and add water if boiling dry. When seeds are soft and most of the liquid is evaporated, stir in Dijon mustard. Cool, cover and chill. Tip: may yield more than amount needed.
  • Roasted garlic oil: Break apart garlic cloves. Place loose cloves in small saucepan and cover with canola, vegetable or sunflower oil. Simmer over medium heat about 2 minutes, until rapid bubbles form. Remove from heat and let cool completely.
  • Eggs: Cut cooked eggs in half. Scoop out cooked yolk. Let egg whites stand. Combine egg yolks, mayonnaise, Dijon mustard and braised mustard seeds in food processor until smooth. Season with paprika and salt and white pepper to taste. Tip: chill in covered container if not preparing full dish immediately.
  • Fried cornichon halves: Carefully slice cornichons in half lengthwise and combine with milk in small container. Milk will thicken from vinegar brine clinging to pickles. Remove pickles from milk and dredge in flour, shaking off excess. Heat oil over medium heat until candy thermometer reads 350 degrees. Fry pickle halves (in batches if necessary) until golden brown and crispy. Drain and use immediately as garnish for eggs.
  • Assembly: Spoon yolk mixture into each egg cup. Drizzle with additional braised mustard seeds and garlic oil. Top each egg half with one fried cornichon.
Wanna go?

The Asbury
235 N. Tryon St.
Charlotte, NC 28202
704.342.1193

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Photo by Kyo H Nam Photography

Tupelo Honey Café’s Shrimp and Grits

Ingredients
  • 3 cups water
  • 1 teaspoon sea salt
  • 1 3/4 cup quick-cooking grits
  • 1 tablespoon unsalted butter
  • 2 tablespoons cooking cream
  • 4 ounces goat cheese
  • 2 tablespoons chopped basil
  • 1 pound cooked shrimp (prepared however you prefer)
Preparation
  • In heavy saucepan, bring water and salt to boil over high heat.
  • Stir in grits and butter and bring back to boil.
  • Add cream and decrease heat to low.
  • Let simmer for five minutes, or until mixture is creamy and thick.
  • Remove pan from stove and whisk in goat cheese until melted.
  • Add cooked shrimp.
  • Garnish with basil.
Wanna go?

Tupelo Honey Café
1820 South Blvd.
Charlotte, NC 28203
980.225.9174

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Photo by Eric Gaddy

Flatiron Kitchen + Taphouse’s Bread Pudding

Ingredients
  • 1 loaf brioche bread
  • 2 quarts heavy cream
  • 20 eggs
  • 3 pounds sugar
    1 teaspoon vanilla extract
  • 1/4 cup sea salt
  • 1-2 scoops vanilla bean ice cream (optional)
  • 1-2 tablespoons caramel topping (optional)
Preparation
  • Take 10 of the 20 eggs and separate egg yolks from egg whites, discarding egg whites and keeping yolks in a bowl. Then crack remaining 10 eggs directly into bowl of 10 yolks.
  • Tear bread into large chunks and fill hotel pan with them.
  • Mix all ingredients together and allow to simmer on stovetop, taking care not to let curdle.
  • Pour warm mixture over bread in hotel pan.
  • Place pan in oven and bake at 350 F for 45 minutes.
  • Allow to cool before cutting into individual pieces.
  • Garnish each plate with caramel topping and top with vanilla bean ice cream.

*For reheating, place individual bread pudding servings in oven.

Wanna go?

Flatiron Kitchen + Taphouse
215 S. Main St.
Davidson, NC 28036
704.237.3246

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Charlotte’s restaurant scene is filled with memorable menus that tempt your taste buds and feed your appetite. Wouldn’t it be great if you could serve up some of those same mouthwatering dishes in your own kitchen? Thanks to a handful of generous chefs, we’ve got the secret ingredients to put your culinary skills to the test to try and recreate delicious flavors from around the city.

Scroll through the slideshow above for six Pinterest-worthy recipes straight from some of Charlotte’s locally owned and operated restaurants.

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