HERB ROASTED FREE RANGE CHICKEN

                         Local chef Jimmy Noble,
                         owner of Noble’s, Roosters
                         as well as other restaurants shares this recipes w/ Charlotteans. Real Simple…real masterpiece…Enjoy.

 

•     1 ea. Whole Free Range Chicken,

•     Washed and Dried

•     ¼# Butter

•     ¼ cup Herb Mixture (parsley, sage, thyme, savory, rosemary)

 

Preheat oven to 500 degrees. Poele chicken and season with Salt and Pepper. Sprinkle with herbs. Roast in oven for 15 minutes. Turn oven down to 350 and continue to bake and baste until finished, 30-40 minutes. Allow chicken to rest before carving.

…Noble is, as Noble does….
check out Jimmy’s mission statement… 
www.chefjimnoble.com

 

 

 

The following “North Carolina” Recipes come from COOKS.COM.  They have plenty more...and these home-state favorites are Real
Simple!

CAROLINA BARBECUE

•     2 pork tenderloin strips (about 3/4 lb. each)

•     1 tbsp. ground black pepper

•     1 tsp. cayenne pepper

•     2 tsp. salt

• 4 strips bacon

Real Simple Recipes are designed to be just that…Real Simple.  We have
included some home-grown ideas on how to cook local…easy!  Impress your out-of-town guests, and snow-bird relatives and friends with a local few
creations below…they are spectacular and easy!!

CAROLINA COLE SLAW

•     1 lg. head cabbage

•     1 lg. onion

•     1 lg. green pepper

•     1 c. sugar

•     3/4 c. salad oil

•     1 c. vinegar

•     1 tsp. dry mustard

•     1 tsp. celery seed

•     1 tbsp. salt

Shred cabbage in bowl. Shred onion and pepper on top. DO NOT MIX. Sprinkle sugar over mixture. Bring salad oil, vinegar, celery seed, mustard and salt to a boil. Pour this mixture over cabbage while still hot. Refrigerate without stirring for at least 4 hours (overnight is better). Toss when ready to serve. This slaw will keep crisp for several days if kept in refrigerator. 

(Believe me, keep it handy…slaw goes with everything!  Even those hard to match teal pumps you bought for your sister-in-law’s wedding)

 

SPRING SALAD

•     1 container Cool Whip

•     1 pkg. Jello (sprinkle on)

•     1 c. fruit cocktail or any fruit (drain)

Mix all up. Can add nuts too.

(That it…seriously…get out of the kitchen…go…
I mean it!)

 

 

CAROLINA FRUIT COBBLER

•     1 c. flour

•     1 c. sugar

•     1 tsp. baking powder

Enough milk to mix to pouring consistency

Melt 1 stick butter in 8 x 8 inch baking dish.

Rub tenderloin with mixture of salt and pepper. Wrap strips of bacon around tenderloin and secure with toothpicks or strings.

 

Ignite charcoal. When coals are hot, move them to one side and place tenderloin on rack. NOT DIRECTLY above coals. Baste with sauce of choice. Cover kettle and cook pork 15-20 minutes, basting twice. In oven broiler, cooking time may be as little as 12-15 minutes.

 

Remove bacon and discard. Hack pork into shreds or cut bite-size pieces. Moisten with
sauce and serve. Yield: 6 servings.

(I’ve witnessed the scariest BBQ competitions around… I would never dare say this is the
best barbeque…but it is really good.  Can you do better?…bring it on!  We’ll print it!)

Take 1 quart frozen or fresh fruit…any kind really…be creative; cook on low heat until boiling; boil 2 minutes. Pour pastry mix over butter; pour boiling fruit over pastry mix. Bake at 400 degrees for 30 minutes until brown. Pastry will rise to the top.

(You can also talk to yourself, like you are on a cooking show while preparing.)

 

CAROLINA SUNRISE CAKE

•     3/4 c. butter

•     3 eggs, separated

•     2 tsp. baking powder

•     3/4 c. milk

•     1 tbsp. orange zest

•     2 c. sugar

•     2 c. flour

•     1/4 tsp. salt

•     1 tsp. orange flavoring

 

FILLING

•     4 tbsp. cornstarch

•     1 c. sugar

•     1/4 tsp. salt

•     1 1/2 c. orange juice, divided

•     2 tbsp. butter

•     1/2 tsp. orange flavouring

Heat oven to 350 degrees. Grease and flour 2 (9”) cake pans. Cream together butter and sugar.

Add egg yolks, one at a time. Combine flour, baking powder and salt. Add to creamed mixture, alternating with milk. Whip egg whites and fold into batter. Pour into pans and bake 25 minutes.

 

FILLING: Blend sugar, salt and cornstarch in pan. Add 1 cup orange juice, bring to a boil. Boil 2 minutes, stir in butter and flavoring. Cool. Split layers and spread filling in between. After sprinkling 1/2 cup orange juice put frosting on top 1 cup cream whipped with 2 tablespoons sugar and 1 teaspoon coconut flavoring. Put coconut on top.

(Don’t let the word cornstarch take the starch out of your shorts…this really is a wonderful and
easy recipe…that screams…HOME MADE!!)

 

PLANTERS PUNCH

•     2 oz. orange juice

•     2 oz. pineapple juice

•     2 oz. lime juice (sweetened)

•     1 1/4 oz. white rum

•     1 1/4 oz. amber rum

•     1 1/4 oz. Myers Jamaican rum (heavy toddy)

•     1 tsp. grenadine

(There is only one thing left to say.”the kitchen is closed…the chef is on break”!)