As we celebrate Palm Sunday tomorrow, I hope everyone is enjoying a
bountiful and beautiful spring.

Easter has arrived again and we have decided to honor a friend of my
sister. Her name is Amy Tornquist, of North Carolina. She holds
position as Executive Chef/Owner at Watts Grocery in Durham, NC.


The down home Casual Carolina Menu will be our choice this year.


http://i41.tinypic.com/2z85k04.jpg



To enjoy the recipes, please follow this link:


http://www.southernliving.com/food/h...0400000041894/


And again...wishing all the Best of the Springtime Holiday!

Mr. Bill > wrote in
:

> The down home Casual Carolina Menu will be our choice this year.

I'm from NC, and that doesn't look like anything I ever ate.

Here's my suggestion:

Pulled pork BBQ with Lexington style sauce
Deep fried chicken
Hush puppies
Sweet tea

Lexington Style BBQ Sauce:

8 oz. water
8 oz. ketchup
8 oz cider vinegar
1/4 cup sugar
4 tbsp. salt
2 tbsp. black pepper
2 tbsp. red pepper flakes
1 pinch cayenne pepper

Combine ingredients in a saucepan and bring to a boil. Lower heat and
simmer for a minute or two. Remove from heat and let cool. Can be used
right away, or poured into bottles and stored. Makes 2 16 oz. bottles.

Do not sauce the meat, as the meat should remain with only it's natural
juices. Sauce some cabbage slaw (not cole - no carrots) until it is red
but not dripping, and either serve it on a bun with the BBQ, or as a side
with sliced Q. Also serve a cup for dipping with above.

elaich wrote:

>> The down home Casual Carolina Menu will be our choice this year.
>
> I'm from NC, and that doesn't look like anything I ever ate.
>
> Here's my suggestion:
>
> Pulled pork BBQ with Lexington style sauce
> Deep fried chicken
> Hush puppies
> Sweet tea

It's not good to have barbecue *all* the time, tasty though it might be! But
I was under the impression that coastal NC and piedmont NC have somewhat
different styles of barbecue anyway (with Lexington being the epitome of the
piedmont style).

Bob

"Bob Terwilliger" > wrote in
:

> It's not good to have barbecue *all* the time, tasty though it might
> be! But I was under the impression that coastal NC and piedmont NC
> have somewhat different styles of barbecue anyway (with Lexington
> being the epitome of the piedmont style).

The main difference is in the sauce. Down east, they like a sauce with more
hotness. The Lexington style sauce likes a balance between sweet/sour
without much heat. Otherwise, the pork is cooked exactly the same way.

elaich wrote:

>> I was under the impression that coastal NC and piedmont NC
>> have somewhat different styles of barbecue anyway (with Lexington
>> being the epitome of the piedmont style).
>
> The main difference is in the sauce. Down east, they like a sauce with
> more hotness. The Lexington style sauce likes a balance between sweet/sour
> without much heat. Otherwise, the pork is cooked exactly the same way.

I'm with you on the pork, but the classic eastern NC barbecue sauce doesn't
have ketchup, does it? In my personal travels and in my reading, it was just
vinegar and hot pepper flakes.

Bob

On Sat, 4 Apr 2009 21:32:48 -0700, Bob Terwilliger wrote:

> elaich wrote:
>
>>> I was under the impression that coastal NC and piedmont NC
>>> have somewhat different styles of barbecue anyway (with Lexington
>>> being the epitome of the piedmont style).
>>
>> The main difference is in the sauce. Down east, they like a sauce with
>> more hotness. The Lexington style sauce likes a balance between sweet/sour
>> without much heat. Otherwise, the pork is cooked exactly the same way.
>
> I'm with you on the pork, but the classic eastern NC barbecue sauce doesn't
> have ketchup, does it? In my personal travels and in my reading, it was just
> vinegar and hot pepper flakes.
>
> Bob

that's my impression as well. i can't find anywhere around d.c. that
serves it that way.

your pal,
blake

Bob Terwilliger wrote:

> I'm with you on the pork, but the classic eastern NC barbecue sauce doesn't
> have ketchup, does it? In my personal travels and in my reading, it was
> just
> vinegar and hot pepper flakes.
>
> Bob

Yes, a vinegar/pepper sauce is used.

Mr. Bill wrote:

> The down home Casual Carolina Menu will be our choice this year.
>
> http://i41.tinypic.com/2z85k04.jpg


Shrimp & Bleu Cheese Spread (I gagged when I read this. It sounds absolutely
revolting to me.)
Spring Crudites

Pork Roast with Carolina Gravy (There's nothing "Carolina" about the gravy.
Looks okay, though)

Asparagus-New Potato Hash (This sounds good, but I wouldn't call it "hash.")

Watts Grocery Spoon Bread (I'd use all yellow cornmeal rather than the mix
of yellow and white. And I'd probably omit the thyme, since it's in the
gravy already. The recipe looks okay, but there are better and simpler
recipes for spoon bread.)

Easter Cookies (There's nothing "Easter" about the cookies.)



> To enjoy the recipes, please follow this link:
>
>
> http://www.southernliving.com/food/h...0400000041894/
>
>
> And again...wishing all the Best of the Springtime Holiday!

....and the same to you! If this is the same menu you've been using for the
past thirty years, I'm sure you'll enjoy it!

Bob