What Should A Texan Take To A North Carolina Party Featuring Washington State Wines? - Food Adventures In Western North Carolina! Blog at Allrecipes.com - 265003

Food Adventures In Western North Carolina!

What should a Texan take to a North Carolina party featuring Washington State wines? 
 
Jan. 22, 2012 11:27 am 
Updated: Feb. 2, 2012 4:43 pm
As newcomers to Woodfin, NC we are anxious to meet our neighbors...we've been here six months and we've met several neighbors, had dinner with 3 or 4 couples.  And we're excited tobe invited to "our" mountain's neighborhood wine tasting club.  And apparently they are anxious to meet "the Texans!"  I just hope they aren't disappointed that we don't drive a Cadillac with steer horns, don't arrive with our spurs on (or even own a pair!) and neither my husband or I (despite being native Texans) have drawls...we do say "ya'll!" We didn't own a cattle spread but my husband is retired from the oil andgas business.  Many of my neighbors already know I kayak...that explosion of information was apparently a result of my telling a neighbor, "nope, they're NOT my husband's kayaks...they're mine that I race in 100 mile races. HE paddles 50' long Chinese Dragon Boats with 19 other paddlers!"

What the neighbors don't know is that I cook, that I love to cook and that I have actually been a food reviewer for a major newspaper and have 3 out of print cookbooks under my first name (which I no longer use).

So...what does a Texian, marathoner kayaker take to a Washington State Wine Party held in North Carolina?  Fancy, difficult, simple, home made, store bought?  Safe? Daring? Gluten free (no...that's an easy one!).

The party's this afternoon...and I think I played it right in the middle of the road...not too safe, but not too showy and hopefully representing the great state of Washington with their crab and artichokes!  Someone was already bringing a salmon dip! Now to decide what to wear...5 gallon or 10 gallon hat????
Hot Crab Artichoke Dip

You can either bake this in an oven until golden brown on top or for an even easier buffet serving, I put it in a small crockpot so that it stays warm throughout the party. This can also be partially made a couple of days in advance.  Just don’t add the artichoke bottoms or crab until you get ready to heat it or the mixture will be very watery. 

8 oz marscapone or cream cheese, softened

1 cup Pecorino Romano cheese, finely grated (finely grated Parmesan can be substituted)

½ cup mayonnaise

1 Tablespoon fresh lemon zest, grated

1 teaspoon garlic pepper

1/8 teaspoon ground cayenne pepper

1 14 oz can artichoke bottoms, drained and diced

8 oz. lump crabmeat

Buttery crackers or toast rounds to serve

Blend marscapone, Pecorino and mayonnaise until well incorporated.  Stir in the lemon zest, garlic pepper and cayenne pepper.  Fold in the diced artichoke bottoms and lump crabmeat, stirring gently so as to not break up the crabmeat lumps.   Check for seasonings; add salt if needed.  If you are using the Pecorino instead of Parmesan it is usually salty enough that more salt isn’t needed. 

Bake in preheated 350 degree oven 10-15 minutes until bubbly and lightly golden on top or heat on low in a small crock pot (4 cup).  Serve with crackers or toast rounds.

And IF there are any leftovers: scoop a couple of tablespoons of the spread into the center of an omelet before you fold it over!  Perfect for breakfast the morning AFTER you’ve given a party or dinner!

Enjoy YA'LL!



Hot Crab Artichoke Sprrad
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Photo Detail
 
Comments
Jan. 22, 2012 12:06 pm
What a great title for a blog! Just shows how mobile so many of us have lived our lives. I tried to get CookingUpAStorm on this......like me she is from the Pacific Northwest. Unlike me, (who just likes to drink any wine that taste good to me) she KNOWS Washington State wines well and is fabulous at wine and food pairing. It looks like you have a fabulous dish here and I am definitely going to copy this. Thanks for sharing and have fun at the party.
 
Jan. 22, 2012 2:40 pm
That sounds fabulous to this NYer who enjoys wine from almost anywhere. I have found some really good wines in places I never thought of as likely for vineyards. I too am copying this recipe and thank you for sharing. Have a fun time!
 
Jan. 22, 2012 2:42 pm
Hope you had fun at the party! Your recipe sounds great, it should be a hit. I love wines, though I'm no expert; I simply drink what I like!
 
Jan. 22, 2012 4:13 pm
I know someone that can't eat shell fish.
 
Jan. 22, 2012 4:41 pm
KingSparta...the recipe would be great without shellfish...maybe toss in 2 cans of artichoke hearts. Thank everyone for the great comments...it was a fun party and everyone really like the spread...AND we had just enough to bring home to put in some omelets tonight while we watch Celebrity Chef on Food Network!!!!
 
Jan. 22, 2012 5:10 pm
Great Blog! I've been a little busy lately and haven't got to read a lot from my AR blogger friends. Sounds Yummmm and as a military brat, I love getting to know new neighbors! Heck I would love to be in your new neighborhood! Have fun and let us know how it goes!
 
Jan. 23, 2012 11:48 am
Thanks Terry...you can come over and be our neighbor anytime!!!
 
Lenore29977941 
Feb. 2, 2012 4:43 pm
my buddy's step-sister makes $70 an hour on the computer. She has been laid off for 7 months but last month her income was $7730 just working on the computer for a few hours. Here's the site to read more... LazyCash5.com
 
 
 
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mintconditionherbfarm

Home Town
Houston, Texas, USA

Member Since
Jul. 2010

Cooking Level
Intermediate

Cooking Interests
Baking, Slow Cooking, Mexican, Italian, Southern, Mediterranean, Healthy, Dessert, Quick & Easy, Gourmet

Hobbies
Gardening, Hiking/Camping, Walking, Photography, Reading Books, Music

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About Me
I'm the former owner of Mint Condition Herb Farm, an organic herb nursery, gardening shop and cooking school in Seabrook, Texas. In July my husband and I moved from Texas to Asheville, North Carolina and began a whole new adventure...farmer's markets are everywhere and small farms are just down the road. it's a cooks paradise! I'm found every Saturday am at the UNC Farmer's Market picking what's fresh for our meals the next week!
My favorite things to cook
Chicken, seafood (NC seafood is awesome!), & I'm experimenting constantly with Shrimp & Grits. With so much local organic produce I'm canning, dehydrating and freezing as much as possible for the coming winter. Love to bake bread, any kind of bread. We no longer eat turkey though...we have huge flocks that wander our yard and it would seem too much like eating a pet! Guess it will be ham for the holidays this year!
My favorite family cooking traditions
Cinnamon sticky buns during the Texas/A&M grudge match at Thanksgiving! Chicken Noodle Soup with Fresh Rosemary and Homemade Chocolate Chip Pecan Cookies for whenever my husband isn't feel well!
My cooking triumphs
I catered lunch and snacks for the cast and crew of a History Channel documentary on The Making of the Alamo and even got screen credit! Having written 3 cookbooks (San Bernard River Recipes) that are now out of print, I'm working on Mint Condition Herb Farm's new cookbook! And hoping that will be my future cooking triumph! I'm also a former food writer and restaurant reviewer for the Houston Chronicle.
My cooking tragedies
My first loaf of bread...my boyfriend (now my husband of 34 years!) went around knocking on neighbor's doors with it, it was so hard!!!! I've gotten much much better he says!
 
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