Steer wrestling, a practice credited to legendary cowboy and rodeo star Bill Pickett, usually involves leaping onto a steer from the back of a specially trained horse. At the Madison
Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to
1 pound lump crabmeat, drained well with no shell ¼ cup sweet onion, finely chopped ¼ cup roasted sweet yellow bell pepper, finely chopped ¼ cup celery, chopped ¼ cup
1 pound lump crabmeat, drained well with no shell ¼ cup sweet onion, finely chopped ¼ cup roasted sweet yellow bell pepper, finely chopped ¼ cup celery, chopped ¼ cup
1 pound lump crabmeat, drained well with no shell ¼ cup sweet onion, finely chopped ¼ cup roasted sweet yellow bell pepper, finely chopped ¼ cup celery, chopped ¼ cup
1 pound lump crabmeat, drained well with no shell ¼ cup sweet onion, finely chopped ¼ cup roasted sweet yellow bell pepper, finely chopped ¼ cup celery, chopped ¼ cup pecans or macadamia nuts, chopped ¼ cup mayonnaise ½ cup seasoned breadcrumbs ½ cup grated Parmesan cheese ½ cup cooked sausage (optional) 1 egg 1 tablespoon flat-leaf parsley, chopped Splash of white wine (about 2 tablespoons) Salt and pepper to taste 6-8 fish fillets, skinned and boned about 7-8 inches long, but not too thick 1 extra-large red bell pepper, sliced into 6 rings, ¼-inch thick 1 extra-large yellow bell pepper, sliced into 6 rings, ¼-inch thick 1 extra-large green bell pepper, sliced into 6 rings, ¼-inch thick
Combine the crabmeat with the next 12 ingredients in a large bowl. Carefully roll the fish fillets so the tail just overlaps the other end and forms a hollow ring. Secure the two ends with a toothpick. Place them evenly on an oiled, nonstick cookie sheet. Fill the centers with the crab stuffing, and slowly slide the 3 colored pepper rings over each roll to hold them together. Pull out the toothpicks once the rings are in place. Wipe a little mayonnaise or olive oil around the outside and top of each roll-up to keep them moist. Sprinkle with breadcrumbs. Bake for 10 to 12 minutes at 350˚; then quickly broil to brown the tops.
25 Secrets Revealed: A Culinary Tour can be purchased by contacting Kevin McCabe at kmbythesea@charter.net or (252) 995-4788.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.