Keep it simple, keep it local.
1/2 Apple finely diced (granny smith apples)
2 tbsp Red wine apple sauce
1/2 tsp Rosemary
1/2 tsp Thyme
1/2 tsp Parsley
1 cup Heavy cream
2 Medium sized sunchokes, blanched
1/2 Lemon worth juice
1/2 shallot finely diced
2cups Cooked farro
Salt to taste
For the Farro, toast 1 and a half cups of Anson Mills Farro for 20 mintues in a 350 degree oven. Take farro and boil in salted water until slighty tender, it will be roughly be 12-15 mintues. Take farro out and drain and cool.
For the applesauce, cut up 4 apples and discard the core. Cook the apples over med-low heat with a half cup of brown sugar, pinch of salt, juice of 1 lemon, 1 cup of water, and 1 Tbsp of cinnamon. After 30 minutes the apples will start to break down and get soft. Add 1 cup of red wine, and reduce slow for another 20 minutes. Take apples and run them through a fine mesh strainer and cool.
To make the dish, start the pan on low heat and sweat out shallots for 2 minutes. Then add farro, sunchokes, and heavy cream to reduce for 2 minutes. Add the rest of the ingredients for the farroto and reduce until it thickens for about 2 minutes. Add salt to taste, taste, and taste again.
For the NC Grouper, start a hot cast iron pan with a little canola oil, enough to coat the pan. Add salt to fish and place in pan. Cut the pan down to medium heat and sear to a nice golden brown. After flipping the fish over finish it in the oven on 350 for about 3-5 minutes depending on thickness of fish.
To plate, spoon the farroto onto preferred dish and place grouper on top, garnish with micro greens of your choice.
This is an easy at home DIY recipe, but also a dish that will be a part of our pre-fixe Valentine's Day menu on February 14th...
The King's Kitchen & Bakery has partnered with Twenty Degrees Chocolates to bring you a meal as special as your partner. Champagne. Chocolate. And Five-Courses of Culinary Comfort. Come indulge with us this Valentine’s Day.
Seating is limited for this special event. We invite you to RSVP now by calling us (704.375.1990) and asking for the front of the house manager.