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Charlotte Wine and Food Weekend

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CHARLOTTE, NC (WBTV) -

From learning about wines, to tasting some of the best made dishes, this is an event for anyone who likes the idea of pairing great blends with delicious food.

Charlotte Wine & Food Weekend begins Tuesday, April 22nd with a Vintner's and benefits four local charities.  It continues through the weekend. 

For more information about the festival, click here.

Chef Ben Miles of BLT Steak shared the recipes below on WBTV News Saturday Morning:

Grass Fed New York Strip / Spring Roots / Corn Spoonbread / Ramp Béarnaise

Paired with Darioush 2010 Signature Cabernet

 

RAMP BEARNAISE

BEARNAISE REDUCTION:

¼ CUP DRY WHITE WINE

¼ CUP DICED RAMP BULBS

¼ CUP WHITE WINE VINEGAR

2.5 TEASPOONS CHOPPED TARRAGON STEMS

2 TEASPOONS FINE CHOPPED GARLIC

¾ TEASPOON GROUND BLACK PEPPER

 

RAMP PUREE:

1 POUND RAMP LEAVES

2 TABLESPOONS EXTRA VIRGIN OLIVE OIL

 

BEARNAISE SAUCE:

5 LARGE EGG YOLKS

½ TEASPOON SEA SALT

½ TEASPOON GROUND PEPPER

1 CUP CLARIFIED BUTTER

¼ CUP CHOPPED TARRAGON LEAVES

1. TO MAKE THE BEARNAISE REDUCTION:  ADD ALL INGREDIENTS INTO A SMALL SAUCE POT AND REDUCE OVER MEDIUM HEAT UNTIL THE MIXTURE REDUCES TO ONE TABLESPOON.

2. TO MAKE THE RAMP PUREE: BLANCH THE RAMP LEAVES IN BOILING WATER UNTIL WILTED. TAKE THE LEAVES OUT OF THE BOILING WATER AND SHOCK THEM IN ICE WATER. ONCE COOLED PAT THE LEAVES DRY WITH A TOWEL AND PLACE THEM IN A BLENDER WITH THE OLIVE OIL. BLEND ON HIGH UNTIL THE MIXTURE BECOMES A SMOOTH GREEN PUREE.

3. TO MAKE BEARNAISE SAUCE: PUT THE EGG YOLKS AND REDUCTION IN A METAL BOWL OVER A DOUBLE BOILIER. WHISK THE YOLK MIXTURE OVER THE HEAT UNTIL IT BECOMES LIGHT AND FLUFFY. TAKE THE BOWL OFF OF THE HEAT AND SLOWLY EMULSIFY THE WARM CLARIFIED BUTTER INTO IT. ADD THE CHOPPED TARRAGON LEAVES AND FINISH WITH ¼ CUP OF THE RAMP PUREE. SEASON WITH SALT AND PEPPER.

 

 

Grass Fed New York Strip / Spring Roots / Corn Spoonbread / Ramp Béarnaise

Paired with Darioush 2010 Signature Cabernet

 

CORN SPOONBREAD:

2 CUPS MILK

2 CUPS HALF AND HALF

1 CUP FINE CORNMEAL

½ CUP AP FLOUR

6 TABLESPOONS UNSALTED BUTTER

6 EGG YOLKS

6 EGG WHITES

¼ CUP HEAVY CREAM

1 CUP CORN PUREE

 

  1. HEAT THE MILK AND HALF AND HALF IN A SAUCE POT UNTIL IT REACHES A HARD SIMMER. COMBINE THE FLOUR AND CORNMEAL AND THEN SLOWLY WHISK THEM INTO THE MILK. KEEP COOKING UNTIL THE MIXTURE BECOMES THICK, BEING CAREFUL NOT TO BURN THE BOTTOM.
  2. WHEN THE MIXTURE IS THICK, TAKE IT OFF OF THE HEAT AND WHISK IN THE BUTTER.
  3. ADD THE YOLKS AND CREAM TOGERTHER IN A MEATAL BOWL AND WHISK UNTIL LIGHT. TEMPER THE YOLK MIXTURE INTO THE COOKED CORNMEAL BATTER.
  4. ADD THE CORN PUREE.
  5. IN A METAL BOWL WHISK THE EGG WHITES UNTIL LIGHT AND FLUFFY AND THEN FOLD THEM INTO THE CORNMEAL BATTER.
  6. 6.       POUR THE BATTER INTO A BAKING DISH AND COOK AT 350 DEGREES UNTIL GOLDEN BROWN AND JUST SET.

 

Grass Fed New York Strip / Spring Roots / Corn Spoonbread / Ramp Béarnaise

Paired with Darioush 2010 Signature Cabernet

 

GRASS FED NY STRIP:

2 EACH - 14 OUNCE NY STRIP STEAKS

2 OUNCES BUTTER

3 CLOVES GARLIC

6 SPRIGS THYME

1 OUNCE BLENDED OIL

SALT

BUTCHER GRIND BLACK PEPPER

 

  1. SEASON THE STEAK WITH THE SALT AND PEPPER.
  2. HEAT A LARGE SAUTEE PAN UNTIL VERY HOT AND ADD THE BLENDED OIL. SEAR THE STEAKE IN THE PAN UNTIL EVENLY BROWN ON ALL SIDES. PLACE THE PAN IN A 350 DEGREE OVEN AND COOK UNTIL MEDIUM RARE.(ABOUT TEN MINUTES)
  3. TAKE THE PAN OUT OF THE OVEN AND WITH THE STEAKS STILL IN THE PAN ADD THE BUTTER, GARLIC CLOVES AND THYME. OVER A LOW FLAME BASTE THE STEAKS WITH THE FROTHY BUTTER FOR TWO MINUTES. TAKE THE STEAKS OUT OF THE PAN AND ALLOW THEM TO REST.

 

 

SPRING ROOT VEGETABLES:

 

½ BUNCH BABY BEETS

½ BUNCH BABY CARROTS

1 OUNCE BLENDED OIL

SALT

PEPPER

 

  1. CUT THE TOPS OFF OF THE VEGETABLES AND WASH UNDER COLD WATER. IF THE VEGETABLES ARE SMALL ENOUGH YOU WILL NOT NEED TO PEEL THEM.
  2. HEAT A LARGE SAUTE PAN OVER HIGH HEAT AND ADD THE BLENDED OIL.
  3. SAUTEE THE VEGETABLES UNTIL THEY ARE JUST COOKED BUT STILL HAVE A BITE TO THEM. SEASON WITH SALT AND PEPPER.

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