Tag Archives: Got to be NC

Y’all Is For Everyone

You can find the YES! Weekly version of this story here.

Y’all: /yahl/ : Contraction of you and all that some say is not a real word (but we all know that it is).

Y’all is also a sauce.  Three to be exact (for now) and it’s made locally in Winston-Salem. Now, y’all foodies know that when I tell you about a new product, I really love it and I use it and I find the story behind the product and its maker interesting enough to bring it to you. And y’all…this sauce is definitely for me and you …because it’s trip to yumtown.  And no this is not sponsored. I bought it. I love it. And so will you! 

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And I’m gonna let you in on a little secret. These sauces are so great that they are definitely a triadfoodies Favorite Thing and will be a part of our Holiday Gift Guide giveaway  next month!  (link is last year’s guide)

Y’all Sauce Co. started a year ago with the love of the Lord, bourbon, community and food.  Josh McGee and Paige Harlow originally met six years ago at church in Kentucky where Josh’s wife was a pastor. “We loved to eat, but hated our jobs and were looking for an awesome way to work together and came up with the idea of doing something with food over the course of drinking some bourbon, which always gives you the best ideas,” Paige joked.

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Josh and his wife eventually moved to Winston-Salem so that she could take a pastoral position at First Baptist.  Josh comes from a culinary background and says, “I worked in the industry for 15 years, was a sous chef in Charleston, where I cut my culinary chops. I thought, wouldn’t it be great to pair my culinary background and her marketing background.” Around the time of the move, Josh and Paige decided to become business partners and settled on the idea of a sauce company. 

But then, what in the world were they going to name their new company?

Josh remembers, “We started with some southern names, a spin on the southern culture…we kicked around all kinds of ideas….Southern Plated is the name of our company, but the name of the sauce? Nothing really rolled off the tongue. We were talking about community and our identity and Paige blurts ‘y’all!’ And that was it.”

Paige says their tag line, Eat Up Y’all is the perfect slogan.  “It just made sense because y’all is such an inclusive word. Y’all goes beyond gender, race, religion. We wanted to create a company that included everyone. It’s a divisive time and it’s important to bring people together to the table and have conversation and bridge gaps.”

 

And in true Baptist tradition, pair it with community and make the conversation happen  around food.

The sauce team says the move, the sauce and the city of Winston-Salem are a perfect match. “What we love about Winston-Salem is what Louisville was 10 years ago. The upswing of honing in on local restaurants, local ingredients and all these farmers doing great things. We want to tell the story and heritage of the sauce and how it brings community together.” 

For now, there are three sauces telling those stories, with many more stories to come. The first is the iconic Henry Bain, which Paige and Josh both discovered in Kentucky. It’s a bit of a sweet and tangy version of a barbecue sauce, that Josh tweaked and modernized with a hint of bourbon.  By the way, Henry Bain was a waiter and created his namesake sauce at the Pendennis Club in 1881. How’s that for a legacy?

The second sauce is the sweet and spicy Jezebel, which Josh says he became obsessed with in his native Tennessee. Jezebel is like apple butter and marmalade meets horseradish, and though no one can really agree where Jezebel sauce comes from, Josh says, “I wanted to make it more East Tennessee with sorghum and Volunteer Orange. And I love that you can use Jezebel in different ways. Back in the day you’d throw it on cream cheese, but now we use it to glaze hams. I like it on fried chicken, salmon and as a finishing sauce on veggies.”  I plan on putting Jezebel on my Thanksgiving turkey. Josh tells me it will be “ah-mazing.” 

I became a fan of Y’all Sauce when I scooped up the Mississippi Come Back sauce, which is a staple in the deep south and used so many ways including as a burger topping or as a dip for fries or tater tots. It’s like a white barbecue sauce that will have you come back for more, hence the name. My tip, give it a try as the dressing on a warm potato salad. It’s so yummy. 

In the south, every sauce has a story and the team wants to tell all of them. Paige says, “The plan going forward is to have a different sauce for each southern state, such as Trinity Sauce for Louisiana and of course a sauce that would be cool for North Carolina.” Whatever will it be? I’m told it may be a bit more than just Eastern BBQ.

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She adds, “We’re both history buffs and we love the culture here. The south is a real mix of cultures…we want to tell the story of the different sauces. It’s exciting to keep these stories alive.”

Y’all Sauce is catching on in the area, particularly in Winston-Salem where it can now be found at Southern Home & Kitchen, Canteen Market and Bistro, Washington Perk, City Beverage, Mast General Store and Lowes Foods. 

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Josh says they plan to be in front of the community as he continues to put down roots here. Josh says, “The community is something so unique to Winston-Salem. It’s a hub for a lot of cool things happening…from the restaurants and the farms to the craft beer scene and wineries. There’s so much great energy here and we want to be on the forefront of that and embrace the localness.”

Look for Josh with the Y’alls at the Angelo’s Artisan Market at Wiseman Brewing in Winston-Salem on November 11 from 12-5pm and at Southern Home & Kitchen with some cooking classes early next year.

If y’all want some enjoyable reading on the stories of the sauces. or if y’all want to find out where to buy or to order online visit them here. 

Recipe: Most Requested Sweet & Spicy Meatloaf

Hello, friends!

A few weeks back I was inspired to host “Family Meal” at my home and this week we finally got around to opening the door to do just that. Family Meal is simply a time to gather around the table for food and fellowship. Nothing fancy, keep it approachable. We invited our neighbors over and several of these lovely people were able to join us and bring along sides to go with  what I made…what I consider the ultimate old-school family dish, “Meatloaf.” And my meatloaf is delicious and even my kids, who don’t eat anything much, absolutely love it. This meatloaf is adapted from writer and cook, Mary Beth Albright. There are a number of variations of this recipe all over the internet, but this is my pretty-close-to-hers, slightly modified version. It’s called sweet and spicy, but it’s not spicy hot just spicy spice. It has buttermilk and panko and I swear the secret is that mixture plus the fact that I use a meatloaf mix with beef, veal and pork.  Easily found at most grocers. I get requests for it a lot, so I’m making it officially official by locking it in. Right here.  PS…don’t let the somewhat lengthy list turn you off. It’s a snap to whip up except for the extra step of sweating the onions and garlic and you won’t mind that because it smell so darn good!  Also the photo shown is of my attempt to cook it in cast iron and it turned out amazing but it’s great on a lined cookie sheet and easier to clean up. 

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eh..kinda looks like a brain 😀

Sweet & Spicy Glazed Meatloaf
(adapted from Mary Beth Albright) | Serves 6

GLAZE:

  • 1 cup ketchup
  • 1 cup  BBQ sauce (I like Sweet Baby Ray’s but anything rich and smoky will do)
  • 1/2 cup brown sugar
  • splash of red wine vinegar (optional)

Heat these ingredients through completely, careful not to scorch.  You’ll use some to glaze the meatloaf at the beginning and you’ll have plenty on hand for the meal and leftovers.

  • 2 lbs meatloaf mix (beef, veal, pork or 1 lb beef, 1 lb ground pork if you can’t find the mix)
  • 1 cup buttermilk
  • 1/3 cup panko bread crumbs
  • 1 clove garlic, minced
  • 3/4 cup onion, finely diced
  • 2 tbsp tomato paste
  • 1/3 cup fresh basil, chopped
  • 1/4 cup fresh flat leaf parsley, chopped
  • 1/2-3/4 cup freshly grated parmesan cheese 
  • 1-2 tbsp oil or fat of choice (bacon grease is good!)
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instruction:

Mix the buttermilk and the breadcrumbs together and let it thicken for about 5 minutes. The panko will soak up the buttermilk.  Meanwhile, heat oil in a skillet, saute onions and garlic for about 5 minutes until very soft but not brown. Add tomato paste and herbs and heat through.  Set aside to cool.

Add buttermilk mixture and tomato paste mixture to the meatloaf mix in a large bowl. Mix with hands to incorporate the ingredients.  Add salt and pepper and parmesan. 

Turn the mix onto a lined sheet pan and shape into a loaf.  Spread the glaze on top and sides of your loaf.

Bake at 425 degrees for 50 minutes or until done.  Rest for 5 minutes.

***Variations…you can use sour cream instead of buttermilk and regular breadcrumbs or almond meal. The texture may change ever so slightly.  Fresh herbs are key and I’ve only used freshly grated parm so I’m not sure what happens with the stuff in the can. I’ve probably used it before but I rarely use it anymore. 

Do you have a meatloaf recipe that you and your family love?

“People who love to eat are always the best people.”
–Julia Child

Carolina Poutine with Pulled Pork

Did you say poutine? Yes, yes! This is your all local poutine inspired by the abundance that North Carolina offers. I am receiving compensation from the North Carolina Department of Agriculture and Consumer Services to raise awareness about purchasing pork at NC farmer’s markets. All opinions and content are my own.

IMG_7515Every once in a while a great opportunity comes along and you get a little more bang for your buck when it comes to being a cheerleader for all things local–you get a whole TEAM of cheerleaders. I’ve partnered with the NC Department of Agriculture’s Got to be NC program along with bloggers across the state, to highlight some of our local farmers. Bloggers like me, who love local goodness (I’ll call them my SQUAD), are shopping at their local NC farmer’s market, buying the ingredients for a meal and sharing the recipe with folks like you. We’ve got chicken and pork coming at you. I’ll share links to those at the end of this post.

My farm is Mill River Farm in Mount Airy. I’m actually familiar with farmers, Kim and Steve, as I subscribed to a CSA with them a few years back. Such quality meat and produce!  I looked forward to what would be in my box every Saturday when I picked it up from the Winston-Salem Fairgrounds Farmer’s Market.  market - booth2

Kim and Steve have an abundant farm and they sell pork products such as bacon, pork belly, pork butt and loin, chicken, grass-fed beef, eggs, produce of all varieties like lettuce, kale, peas, beets, sweet potatoes, broccoli, brussel sprouts, cabbage and I could go on and on. You can visit them at the farm (details here) or at the Fairgrounds Farmer’s Market, where you can speak to them directly and find out more about how they raise their animals and grow produce that you can feel so great about.  They’re both super knowledgeable and enjoy sharing what they do. Kim even has a cookbook called Cook Like a Farmer .  It’s full of great recipes. The thing that we don’t want you to forget is: When you visit your North Carolina farmer’s market, don’t forget the meat!

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When I saw Kim and Steve, they weren’t in their traditional digs inside the farmer’s market since the fair was in town. But they had enough yumminess on hand for me to purchase the main ingredients for my #GotToBeNCPork Carolina Poutine.  Poutine? Yeah, baby! Poutine is typically french fries and cheese curds with a rich brown gravy.  If you’ve had it, you know it’s like the guiltiest pleasure ever. Mine is a riff on that.

Let’s take a look at my truly local…

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Carolina Poutine with GotToBeNCPork
Serves 2-4

2-4 Sweet Potatoes (count on about one per person), preferably #gottobeNC
Pulled pork (from a 2-3 pound #GotToBeNCPork butt or shoulder)
Ashe County Cheese Curds
BBQ Sauce of your choice (I used a blend of chipotle sauce with some Eastern NC sauce I had on hand)

To prepare the pork: Give the pork a good liberal rub of your choice of seasoning plus plenty of salt and pepper. If you’re able, grill the pork on all sides. I don’t have a smoker, so I let my grill and my slow cooker do the work for me. Get it good and browned on all sides, then place in the slow cooker with about 1 1/2 cups of water or broth (beer or a mixture of bbq sauce and water is fine too–you just want a flavorful liquid). Allow to cook on low for 4-6 hours.  Once tender and falling apart, remove from cooker and shred it, baby.

Cut your NC Sweet Taters into fry-sized sticks. Coat with oil (I used avocado oil, but you can use whatever you have on hand) and sprinkle with smoked paprika (optional), salt and pepper. Bake at 400-degrees until lightly browned and crispy, about 30 minutes.

Just before you remove the fries from the oven, heat up the sauce. I simply used my favorite Sam Jones Eastern NC style sauce and added some smoky chipotles to it.  You will want that sauce to be PIPING hot so that it can melt the cheese curds as it hits them.

On a platter or pan, place the crispy sweet potato fries in heaping pile. Top with shredded pork, cheese curds and drizzle the sauce over the top. The sauce should be hot enough to start melting the cheese curds. If not, it’s okay to blast it under the broiler until they appear to be just melting.

Garnish with chopped green onions and enjoy!

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I want you to know that this delicious and fun recipe is simply a guide. If you can slow cook your meat on a smoker, so much the better. As I said before, I don’t have a smoker but I do have the grill and a slow cooker. I get a really good crust by grilling on high, though I keep an eye on it as the fat and any sugar on the outside can cause it to light up. You can also bypass the slow cooker and modify by cooking on a low heat in the oven for 2 1/2-3 hours. The sauce is also up to you. A mole would be amazing with those sweet potatoes. Play around with your flavors and have fun!

So… what makes it poutine? To a purist, is it still poutine if it doesn’t have real gravy but rather a sauce?

I’m not here to debate that. I just do know this poutine delicious party, nosh, use-up-leftovers kind of fare that tastes great with a NC craft beer. Support your local farmers at your local market. I’ve got links below to plenty of convenient locations and some of the best pork in North Carolina.

PS: You are going to have plenty of pork leftover for another poutine, tacos, breakfast…or a good ol’ BBQ plate.

Here’s a list of the pork and chicken from my squad:

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Got To Be NC Pork at Your Local NC Farmers Market

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Watch Heidi’s video!

Got to Be NC Chicken at your NC Farmers Market

 

We’re on the Rock & a new Chef’s Table

Foodies!

We have moved.

We have followed our hearts and our dream of living in the absolutely stunning North Carolina mountains. Specifically right up near Banner Elk. And man oh man, is it beee-uuuu-teeee-ful!

And seriously, I’ll explain it all later but the most important thing right now is to let you know that we have jumped right in and we’re kicking off this new journey in life with another Chef’s Table...this one with Chef Sam Ratchford of Vidalia Restaurant and Wine Bar. 

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I met Chef Sam a few years ago when he walked away with the coveted Red Chef’s Jacket at Competition Dining in Winston-Salem. I’ve eaten at his restaurant too, which is why it’s so obvious that we’d want to inaugural Rockfoodies Chef’s Table to be at Vidalia, where Sam and his wife, Alyce, do classic southern dishes with a twist. And their dedication to local farms is impressive.

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Here’s where you can get your tickets! Seating is limited and we look forward to seeing you there!

PS: I promise a blog  post about the move and why we did it and the house that was supposed to be THE house and our kitchen update (which is about to happen, along with getting a pantry) is coming soon!

XOXO

 

Get Your Taste & See NC Box with Coupon Code!

Hey, foodies!

You know fun it is to go to local markets, boutiques and shops and see all the yummy, local provisions? If only there was a way to see AND taste or taste and see. Well, there’s a new company, based right here in North Carolina that is giving us all a chance to bring home a box of North Carolina goodness. You pick your city and it’s delivered right to your door.

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My friend, Shayla, launched Taste and See NC earlier this year as a way to highlight local makers with a gift box of artisan food products from our fair cities. There’s a Winston-Salem box, a Durham Box, Raleigh, Charlotte, Asheville. You get the idea. Shayna reached out to the foodies and asked us if we wanted a box (uh…yes, Shayla, yes!) and let us choose our city. I was familiar with some of Asheville and all of Winston-Salem’s box. I haven’t had the benefit of enjoying a whole lot of Durham goodies, even though it’s one of the top Southern food towns. So Shayna sent me a Durham box and I just had to show you how cute and fun it is. Of course, I’ve tried all of these items and will be sharing them with you here.

Look! It was a like a little present from Tiffany. Only better. Yeah I said that (No thanks to the post office for getting it all dirty).

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Inside that Carolina Blue box was a selection from some of the finest makers in the Bull City:

Big Spoon Roasters: Apricot and Pepita Bar
Chocked full of real ingredients. I started noshing on this little bar so quickly that I forgot to snap a pic. Oops! But I did remember later to photograph this bar as a topping to my smoothie bowl. It was chewy and lightly sweet and satisfying. On a side note, you can find Big Spoon in the Triad (including Whole Foods) and all over the region as they are super popular with their nut butters. It was fun to see they’ve gotten into food bars for a quick, healthy snack. Big Spoon is known for their sustainable practices including supporting our NC Peanut Farmers. IMG_8466

Sangha Tea: Ginger Peach Black Tea
As I write this, I’m fearing I’m catching the microfoodies’ colds. So this tea is very warm and soothing. This tea is smells and tastes exactly as its name. It’s gingery. It’s peachy and wonderful.

Ello Raw: Cinnamon Sugar Donut Bites
Another healthy grab and go option, these little grain-free bites are made with raw, organic superfood ingredients.

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Durham Toffee: 
Man, oh man. This toffee though. Fortunately it made it to me without getting all melted in the summer heat. This toffee is melt in your mouth, chewy, buttery deliciousness topped with the crunch of almonds. I’m going to miss it when it’s gone. It won’t be long now either.

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Double M Bakeshop:
Shhhh…don’t tell mr. foodie that there’s another nut butter in the domicile. He already shakes his head in disbelief. I have an entire pantry shelf devoted to nut butters (cashew, almond, flax and chia, peanut x 4, mixed nut)  and they are even stacked one on top of another. It’s almost embarrassing. Proudly, Double M now sits among its lower class peers. The peanut butter is all natural, with a little coconut oil and an ever so light lacing of honey for some sweetness. It’s a great blend of a little sweet, a little salty and the little girl who only eats peanut butter when she has to is Double M’s newest fan. On a bagel or with some crackers? Yes, please. Drizzled on a smoothie bowl? Done and done.

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So if you’re in, near or from one of these hometowns, they make a fun gift for yourself and especially for friends and family, to give them a taste of the local flavor. All City Boxes are $40. Find out more here.  City Boxes will get updated as well.

In December, Taste and See NC will begin offering a quarterly themed subscription box which will feature seven to ten NC food items. It might be a pantry theme or a chocolate theme, but you can bet it will be delicious. You can still order the City Boxes to sample the program or to give as a gift. Sign up for your quarterly subscription here. Get $5 OFF with the coupon code TRIADFOODIE

I also wanted to point out something about Taste and See…and Shayla didn’t ask me to tell you this, but it’s so worth knowing. Approximately 160,000 of North Carolina’s citizens receive emergency food assistance in any given week. One in four children live in food insecure households. You can help with your quarterly subscription.  A percentage from the sales of all quarterly subscriptions will support a NC-based charity specifically focused on feeding children in food insecure areas.  These NC makers are already doing their part by creating healthy, real food from our own state and supporting the farmers here. Now you can help Taste and See bring it full circle by enjoying your quarterly box or gifting them or a City Box to friends.

Enjoy these makers, foodies and don’t forget your coupon code!