{"id":5185,"date":"2011-12-29T09:50:35","date_gmt":"2011-12-29T14:50:35","guid":{"rendered":"http:\/\/www.ibiblio.org\/carrborocitizen\/mill\/?p=5185"},"modified":"2012-01-02T11:53:46","modified_gmt":"2012-01-02T16:53:46","slug":"taste-of-the-town-8","status":"publish","type":"post","link":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/2011\/12\/taste-of-the-town-8\/","title":{"rendered":"TASTE OF THE TOWN"},"content":{"rendered":"<p><strong>Carolina Crossroads at The Carolina Inn<\/strong><\/p>\n<p>From the old Southern halls of The Carolina Inn, Carolina Crossroads has been tantalizing the palates of hotel guests and area residents alike since 1995 from the site of the hotel\u00e2\u20ac\u2122s original restaurant, built in 1924. <!--more-->These days, executive chef <strong>Jimmy Reale<\/strong> creates \u00e2\u20ac\u0153progressively new American\u00e2\u20ac\u009d menus with an emphasis on the use of local, organic and sustainable products, while still staying true to the restaurant\u00e2\u20ac\u2122s \u00e2\u20ac\u0153distinctly Southern undertones\u00e2\u20ac\u009d with offerings like succotash and collards.<br \/>\n<figure id=\"attachment_5186\" aria-describedby=\"caption-attachment-5186\" style=\"width: 350px\" class=\"wp-caption alignright\"><a href=\"http:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-content\/uploads\/2012\/01\/Taste3.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-content\/uploads\/2012\/01\/Taste3.jpg\" alt=\"\" title=\"Taste3\" width=\"350\" height=\"233\" class=\"size-full wp-image-5186\" srcset=\"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-content\/uploads\/2012\/01\/Taste3.jpg 350w, https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-content\/uploads\/2012\/01\/Taste3-300x199.jpg 300w, https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-content\/uploads\/2012\/01\/Taste3-120x80.jpg 120w\" sizes=\"auto, (max-width: 350px) 100vw, 350px\" \/><\/a><figcaption id=\"caption-attachment-5186\" class=\"wp-caption-text\">Jimmy Reale, executive chef at Carolina Crossroads at The Carolina Inn.\tPhoto by Alicia Stemper<\/figcaption><\/figure><br \/>\n\u00e2\u20ac\u0153This recipe has only been a holiday tradition for the last few years, but I\u00e2\u20ac\u2122m sure it is one that will be around for years to come. I have cooked the turkey over an open pit in my neighbor\u00e2\u20ac\u2122s backyard using charcoal and apple wood. It is unbelievably tender and juicy with hints of smoke and sweet tea. I have this same dish on my dinner menu at Crossroads Restaurant but substitute N.C. Poulet Rouge chicken for the turkey.\u00e2\u20ac\u009d<br \/>\n<em>\u00e2\u20ac\u201c Jimmy Reale, executive chef<\/em><\/p>\n<p><strong>Grilled Sweet Tea Brined Turkey, Goat Cheese Creamed Spinach &#038; Lavender Butter<\/strong><\/p>\n<p><strong><em>Brined turkey<\/em><\/strong><br \/>\n<em>Ingredients<\/em><br \/>\n6-8 pounds turkey leg quarters<br \/>\n1 gallon iced tea<br \/>\n4 cups sugar<br \/>\n4 lemons, quartered<br \/>\n1 \u00c2\u00bc cups kosher salt<\/p>\n<p><em>Method<\/em><br \/>\nIn a pot, bring iced tea, sugar and salt just to a simmer, stirring occasionally. Remove from heat and stir well to make sure sugar and salt are dissolved. Squeeze all lemons and place in hot brine.<br \/>\nRefrigerate the mixture until cold.<br \/>\nWash turkey well and place in large container. Cover with brine, placing something on top of the turkey so it is submerged. Refrigerate for 12-14 hours.<br \/>\nAfter 12-14 hours, remove turkey from brine and wash lightly. Place on a rack and cook at 425 degrees to an internal temperature of 140 degrees. Remove and let cool completely.<br \/>\nWhen ready, grill slowly and baste with lavender butter until the turkey reaches an internal temperature of 165 degrees.<\/p>\n<p><strong><em>Goat Cheese Creamed Spinach<\/em><\/strong><br \/>\n<em>Ingredients<\/em><br \/>\n1 large onion, diced<br \/>\n\u00c2\u00be pound spinach, roughly chopped<br \/>\n2 cloves garlic, chopped<br \/>\n\u00c2\u00be cup sherry<br \/>\n2 cups heavy cream<br \/>\n3 ounces goat cheese<\/p>\n<p><em>Method<\/em><br \/>\nOver medium heat, saut\u00c3\u00a9 onions until translucent. Add chopped spinach and saut\u00c3\u00a9 until wilted. Add garlic, stirring, then deglaze with sherry.<br \/>\nAdd heavy cream and bring to simmer, continuing to cook for about 10 minutes.<br \/>\nRemove from heat and whisk in goat cheese.<\/p>\n<p><strong><em>Lavender Butter<\/em><\/strong><br \/>\n<em>Ingredients<\/em><br \/>\n1 pound butter, softened<br \/>\n1 tablespoon lavender flowers<\/p>\n<p><em>Method<\/em><br \/>\nPlace soft butter and lavender flowers in food processor and run for 20-30 seconds or until combined. The flowers will not totally puree, which is fine.<br \/>\nStore in refrigerator until ready to use.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Carolina Crossroads at The Carolina Inn From the old Southern halls of The Carolina Inn, Carolina Crossroads has been tantalizing the palates of hotel guests and area residents alike since 1995 from the site of the hotel\u00e2\u20ac\u2122s original restaurant, built in 1924.<\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[319,225],"tags":[],"class_list":["post-5185","post","type-post","status-publish","format-standard","hentry","category-featured","category-food"],"_links":{"self":[{"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/posts\/5185","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/comments?post=5185"}],"version-history":[{"count":3,"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/posts\/5185\/revisions"}],"predecessor-version":[{"id":5189,"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/posts\/5185\/revisions\/5189"}],"wp:attachment":[{"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/media?parent=5185"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/categories?post=5185"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/tags?post=5185"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}