NC Pimento Cheese Ravioli

All local, all the time.



Pimento Cheese Filling

1 quart of pimento cheese 
1 cup of heavy cream 
Blend together in a food processor

Crispy Pig Ears

5 Mountain Memories pig ears
3 T mild yellow curry
1 T smoked paprika
1 T garlic powder
1 T turmeric powder
2 T kosher salt
1 handful of thyme
5 bay leaves
1 chopped onion 
2 chopped carrots
1 chopped celery
10 garlic cloves 
1 T crushed red pepper 
3 oz olive oil 
1/2 gallon of veg stock 


Cook onions, carrots, celery, and garlic cloves with olive oil for 10 minutes on medium heat. Add all seasonings and herbs to pot, cook for 2 minutes. Add veg stock and reduce the pig ear braise on a simmer for 20 minutes.  Add the pig ears to a 2 inch hotel pan with the braising liquid. Cover the pan with foil and braise in a 200 degree oven for 6 hours. Take out of the oven to cool. Take the pig ears out of the braise and finely slice them. 

Add 4 oz of veg stock to a pan with 2 alliums, 1/4 of a roasted red pepper, 1 oz of broccoli raab, and salt to taste. Cook Ravioli's till al dente, and then add to pan. Bring everything to a simmer for 2 minutes and swirl in 2 T of unsalted butter. Fry a 1/2 of braised pig ear for 1 minute until crispy. Add toasted benne seeds and salt to taste to the pig ears. 

Place pasta in vessel of your choice and then add crispy pig ears on top. Garnish with local pea shoots. 

See a full write up of new-style Southern dishes like this one on USA Today