Gardens and Drought and Okra

The garden is really coming in now so lots of meals are veggies. The big issue is the drought. We had 1/3" rain yesterday and it was the first rain in almost 50 days. It is incredibly dry; so much so that we are starting to turn off the watering to parts of the garden and vineyard seedlings out of concern for the well!

Earlier in the week, we were running errands and were in the vicinity of Whole Foods and dropped in. There were a numbers of tastings going on. One was compound butters and they were tasting in on rainbow trout. Boy, was it good (the trout) so I bought some. It was farm raised in western, NC and was just delicious. So I came home and cooked it up. With fresh veggies, of course. Corn on the Cob, Oven Fried Okra.
Oven Fried Okra reminds us of pop corn. And it is so much better for you than frying it. It's easy too. Just beat up a couple of eggs, cut your okra into 1/2" rounds into the eggs. Coat well. Put into yellow cornmeal and coat well. Move onto a parchment lined sheetpan (for easy clean-up) and pop into a 400 degree oven. Shake a few times during cooking. Take out when lightly browned and add salt and pepper! Yum!

We've had pasta with pesto, eggplant parmesan, chicken cacciatore, pork chops with okra, onions, tomatoes and corn, and roasted tomato basil soup!

We grow these peas under our corn to keep the weeds in check, the way the Indians used to. They are good for the soil. Last year I didn't even harvest them because I had plenty in the freezer. I ran out so we have been harvesting them like crazy. We wait until they are almost totally dried on the vine (easy in a year when there is no rain). They look like black eye peas but is what is grown locally, called pink eye purple hulls for obvious reasons. We love them!


I am trying to get this complete for Weekend Herb Blogging hosted this week by famous bread-baker Zorra from Kochtopf. I've been too busy to submit or read it!! Be sure you stop by and check it out. I wish we could have a rainy day so I could find the time to catch up!! An okra recipe that is delicious and healthy should add to the array of dishes that get submitted. I can eat okra almost any way. Doesn't that okra, corn and tomato recipe look great!

Sorry for the slow posting rate. As you can see we've been eating well and cooking and canning in addition to working on getting Entrée Vous under construction, ordering, planning, marketing, etc. I'll give an update soon! My newsletter is about to come out! Did I mention we've had more back to back days more than 100 degrees since I can remember?

Be back soon! Check out the website for other great recipes!

Entrée Vous Update

So you want to know just how good is the food at Entrée Vous? Even though my kitchen is not open yet, this is big news. Our Alpharetta kitchen just won a big prize! For those not in the know, Alpharetta is north Atlanta. I know because in a previous life, I worked out of an office there, meaning my boss was there. I traveled to the area a lot and can tell you it is a very nice, booming area with tons of great restaurants. Anyway, Joe Hsu, the General Manager of that kitchen recently entered our Mesa Verde Flank Steak into competition at the “Taste of Alpharetta” event.



The result is this quote taken from the Atlanta Journal Constitutional newspaper’s report on the event: "One of the surprises of the evening was the Best Casual dish, prepared by chef Joe Hsu of Entrée Vous, the make-and-take kitchen on Holcomb Bridge Road." Congratulations Joe! They might have been surprised but none of us that have eaten Entrée Vous food is surprised even though the competition is stiff and he hasn't even been open a year! Way to go, Joe! So if you live near there, what more reason do you have than to go by and try it! It's that good. And for those waiting for my kitchen to open, it's still going to be a few months, but now you know what you're waiting for. Great food, good enough to win first place!

Here is the menu for July! If you live near an Entrée Vous kitchen, give it a try. I guarantee you won't be disappointed!

1- Margarita Beef Kabobs
Beef tips marinated in citrus, fresh cilantro, chipotle peppers, and tequila are skewered and grilled for the perfect summer evening patio party.

2- Chicken Croquettes
Finely diced chicken meat, celery and herbs in a breaded croquette.

3- Mahogany Glazed Salmon
A sweet glaze made with soy sauce, ginger and garlic complements delicious salmon filets.

4- Chicken Santa Fe
Diced chicken breast, corn tortillas, green chilies and cheese sauce all layered in a casserole.

5- Mesa Verde Flank Steak
You’ll stuff this flank steak with a mixture of spinach, cheese, mushrooms and optional bacon for an entrée that is both beautiful and delicious.

6- Bacon Wrapped Chicken Breasts with Cream Cheese Filling
Boneless chicken breasts are filled with an herb cream cheese and wrapped with bacon.

7- Pork Chops with Orange Chipotle Sauce
Pork chops baked in a rich tomato sauce accented with the sweetness of orange and the smoky spice of chipotle peppers.

8- Ravioli Lasagna
A delicious variation of a well known dish. Ravioli filled with three cheeses are layered with a Bolognese style beef, mushroom, and tomato ragout.

9- Tuscan Pork Loin
A generously cut pork loin roast is rubbed with Italian seasonings, chopped garlic, fresh basil, and green onions. Roast in your oven. This entrée cannot be split.

10- Imperial Orange Chicken
These luscious chicken breasts pair the sweet flavor of orange with savory cilantro and green onion.

11- Fiesta Shrimp
A flavorful explosion of shrimp, corn, and fresh herbs, served over rice.

12- Grilled Chicken Breasts Modena
Aged Balsamic Vinegar, olive oil, fresh basil and garlic make these chicken breasts low in fat but full of flavor.

13- Southwestern Egg Rolls
One of our biggest hits, these eggrolls are filled with chicken, corn, black beans and cheese.

14- Chicken with Pesto, Bacon, and Pecans
Chicken breasts are topped with pesto, pecans, and mushrooms, finished with cheese and a hint of smoky bacon.

My kitchen is at 8200 Renaissance Parkway Suite 1003 behind the Streets of Southpoint beside the Super Target in Durham, NC. The phone number is 919-321-8666 and you can reach me at pbloodworth AT entreevous DOT com. My kitchen isn't on the website yet, but check it out for one near you!