Pittsboro-based chefs and GMs serve up their fave warm-weather dishes and drinks
STUCK ON YOU
This crowd favorite from our Cafe Root Cellar menu came to life thanks to my serious love affair with pot stickers – and a desire to sneak a little healthiness into the mix. Think crispy, golden veggie dumplings tossed with fresh greens and crunchy vegetables, all tied together with an addictive, creamy, nutty citrus dressing that you’ll want to drizzle on everything. This dish is fun, flavorful and just the right amount of unexpected. – Sera Cuni, chef, Cafe Root Cellar
POT STICKER SALAD
Serves 4 as an entree
Peanut-Sesame Dressing
- ½ cup creamy peanut butter
- ⅛ cup sesame oil
- ⅛ cup soy sauce
- 1 Tbsp. honey
- 2 Tbsp. rice vinegar
- 3 Tbsp. lime juice and zest
- 3 Tbsp. orange juice and zest
- 3 Tbsp. brown sugar
- 2-3 Tbsp. grated fresh ginger
- ¼ cup chopped cilantro
- 2 cloves garlic, minced
- 1-2 Tbsp. warm water to thin the dressing, as needed
- Pinch of chili flakes or dash of Sriracha for heat (optional)
Salad
- ¼ cup canola or vegetable oil
- 24 veggie pot stickers – “Make them from scratch or search the frozen aisles at your local Asian market, where you can find so many terrific options!” Sera says. “Pork or chicken pot stickers would also work well.”
- 4 cups sunflower shoots (available at many local farmers markets)
- 1 napa cabbage cut into ½-inch slices
- 1 cup thinly sliced carrots
- ¼ cup pickled red onions
- 1 cup cherry tomatoes, halved
- 1 thinly sliced cucumber
- 1 cup cilantro, mint and Thai basil, roughly torn
- ¼ cup thinly sliced radish
- Toasted sesame seeds or roasted peanuts, for garnish (optional)
In a medium bowl, whisk together all the dressing ingredients until smooth. Gradually add warm water until desired consistency. Taste and adjust – add more soy for salt, more vinegar or lime for tang, or more honey for sweetness.
In a skillet over medium-high heat, prepare the salad by heating the oil. Arrange the pot stickers flat-side down and cook for about 2 minutes or until the bottoms are golden and crisp. Carefully add a splash of water to the pan, then cover immediately to steam. Cook another 2-3 minutes or until the filling is cooked through and the wrappers are tender.
In a large bowl, combine your salad ingredients and the peanut-sesame dressing, and toss together until evenly coated. Add the pot stickers to the bowl last, giving a gentle toss so all the ingredients soak up a bit of flavorful dressing.
Serve in large bowls with a garnish of toasted sesame seeds or roasted peanuts.
SMOOTH SAILING
Basil Tides is crisp, herbal and perfect for long afternoons or casual evenings outside. We make it with house-infused lemon-basil vodka, fresh cucumber, lemon juice and honey syrup. It’s light, refreshing and just the kind of drink that makes you slow down and enjoy summer. This cocktail actually brings back memories of summers at my grandma’s in Garner, North Carolina. She always had fresh basil and cucumbers growing in the backyard and pitchers of homemade lemonade ready. “Basil Tides” is our nod to those simple summer days – with a grown-up twist. It’s currently featured on our seasonal cocktail menu, but we’re sharing the recipe so readers can enjoy it at home. – Brittanie Love, general manager, Postal Fish Company
BASIL TIDES
Serves 1
Lemon-Basil-Infused Vodka
- 750 mL vodka
- 1 lemon, peeled (avoid the white pith)
- 10-12 fresh basil leaves
Add the lemon peel and basil to the vodka bottle or a sealed jar. Let it infuse in a cool, dark place for 3-5 days, shaking gently each day. Strain before use.
Cocktail
- 3-4 cucumber slices, plus extra for garnish
- ¾ oz. fresh lemon juice
- ½ oz. honey syrup (make with a 1-1 ratio of honey and warm water)
- 2 oz. lemon-basil vodka
- Fresh basil, for garnish
Muddle the cucumber slices in a cocktail shaker. Add the lemon juice, honey syrup and infused vodka. Fill shaker with ice and shake well. Strain into a Collins glass over fresh ice. Garnish with a cucumber wheel and a sprig of basil.
COOL AS A CUCUMBER
We call this recipe a summer pasta because of the ingredients – most of what’s used, like cucumber and tomatoes, are summer or even spring foods. It’s a refreshing meal that’s easy to make and will feed lots of people. It’s one of the recipes that was passed down from my grandmother, which we usually make during cookouts, and it’s so refreshing during the hot summer. – Regina Minter, chef and department chair of culinary arts and hospitality, Central Carolina Community College
SUMMER PASTA SALAD
- 1 lb. garden rotini, cooked
- ½ large onion, diced
- 1 cup grape tomatoes, halved
- 1 green bell pepper, diced
- ½ English cucumber, diced
- 1 ½ tsp. paprika
- 1 tsp. garlic powder
- ½ tsp. celery seed
- 1 ½ tsp. oregano
- ¼ tsp. cayenne
- Salt and pepper, to taste
- 20 oz. Italian dressing
Combine all ingredients together in a bowl. Place in the refrigerator for at least 1 hour before serving.
WHERE THERE’S A WHISK, THERE’S A WAY
Central Carolina Community College’s culinary arts program offers a two-year associate degree, a two-semester certificate and a farm-to-table entrepreneurship certificate at both its Pittsboro and Sanford campuses. “Our class sizes are usually 10-to1 student to instructor,” Regina says. There are also options for those looking to further their education and build on existing skills for personal enrichment. These lessons are offered during the spring and fall semesters and range from sausage-making and cake decorating to artisanal bread baking, knife skills and more. A student-run cafe on each campus serves lunch during the school year and, on occasion, takehome or holiday meals, such as a Valentine’s Day dinner. “We usually post our menus and specials on our Facebook pages,” Regina says. The Pittsboro cafe’s menu is based on foods that are seasonally available, Regina adds, with most produce sourced from the on-site farm while meats are purchased locally from Pittsboro’s Cohen Farm and Siler City’s Little Way Farm. Graduates of the culinary arts program have found successful careers both near and far: alum Yeraldyn Martinez co-owns and operates Pittsboro’s Carolina Cravings Co., while others have continued their studies at institutions like Johnson & Wales University.
FIRE UP THE FLAVOR
Jamaican jerk pork is a popular dish for several reasons – in part due to the bold, aromatic flavor of jerk seasoning, which typically includes ingredients like thyme, Scotch bonnet pepper, ginger and garlic. Jerk pork is a traditional Jamaican dish that reflects the island’s cultural heritage and culinary history. Enjoying our Boston jerk pork can be a way to experience Jamaican culture and cuisine. Jerk pork can be grilled, slow-cooked or roasted, offering different textures and flavors, [and] can be [served with] a variety of sides. – Jason Rhoden, chef and owner, Kingston 99 Kitchen
BOSTON JERK PORK
Serves 3-4
- 2 large onions, peeled and chopped
- 2 oz. garlic, peeled and chopped
- 1 oz. pimento berries
- 2 oz. fresh ginger
- 4 tsp. soy sauce
- 8 oz. chopped Scotch bonnet peppers
- 1 oz. cloves
- 4 tsp. vegetable or corn oil
- 1 tsp. brown sugar
- Dried thyme
- Salt, to taste
- White vinegar, as needed
- 2.5 lbs. of pork shoulder picnic roast, whole, cleaned and patted dry
In a food processor or blender, blend the marinade ingredients together to make a paste, adding white vinegar as needed to adjust the consistency. Rub the jerk marinade all over the pork until fully coated on all sides. Cover with foil and marinate overnight or for up to 12 hours for best results.
Either grill for 1 hour (at 400 F until tender) or cook in the oven covered with foil at 400 F for 45-50 minutes. Serve with your choice of rice and peas, garlic mashed potatoes, roasted breadfruit or summer vegetables.
