I like to joke and say that my blog is a mini version of "Our State" magazine when it comes to food and travel. The glossy, monthly publication is the king of magazines in North Carolina. It shares the best in food and travel, and puts the spotlight on North Carolina's people.
I was honored to be invited to the April release party for the 2013 Food Issue at Crook's Corner in Chapel Hill, NC. We certainly had Carolina blue skies on this night.
We dined on cuisine and craft beers featured in the April Issue.
I loved meeting Editor-in-Chief, Elizabeth Hudson. She's a Southern girl, too, and enjoys good
food as much as I do.
This year's issue centers around "Dinner on the Grounds," a tribute to the covered dish, the church picnic, the Wednesday night supper, and North Carolina's communal gatherings which embrace the spirit of faith, fellowship, and food.
I don't know about you, but I always grab the fried chicken, squash casserole, and deviled eggs at a communal gathering.
Bill Smith, cookbook author, and owner of Crook's Corner, an eclectic Southern restaurant where you can find shrimp and grits, banana pudding, and occasionally cold fried chicken on the menu, is one of the main contributors in this issue. He highlights the church supper from his childhood in New Bern, North Carolina. He divided his time between St. Paul's Roman Catholic Church and the First Presbyterian Church. The two churches look almost identical in the historic, Southern town, but the traditions and the food are very different.
Bill shares his "Down-Home Deviled Eggs with a little Twist" recipe. It's not featured in this issue of the magazine, but you can get it here thanks to my relationship with "Our State" magazine.
Down-Home Deviled Eggs with a Little Twist
By: Bill Smith, An Our State Magazine Exclusive Recipe
12 hardboiled eggs
1 tablespoon apple cider vinegar
2 tablespoons yellow mustard
2 tablespoons dry mustard
1 tablespoon mayonnaise
1/2 teaspoon of salt
1/4 teaspoon black pepper
1 large jalapeno, seeded and minced
1 large rib of celery, minced
1/2 cup minced red onion
Paprika mixed with chili powder to dust the tops
Halve the eggs lengthwise and remove the yolks to a mixing bowl. If any whites breaks, add them to the yolks. Mash the yolks with a fork, then stir in the vinegar, mustards, mayonnaise, salt, and pepper. The filling will be dry. Bill says he likes the filling dry, but if you don't, add a little more mayonnaise. Fold in the minced vegetables. Refill the whites with this mixture. Dust with the paprika-chili powder blend.
Enjoy! The April issue of "Our State" magazine will be on newsstands this month.
Be sure to follow me on Instagram because I'll be taking you to Asheville and Highlands, NC for a few days soon. I will be featuring the beautiful Old Edwards Inn and Spa in Highlands for an upcoming, "Pack Your Bags!" We decided to break up the six hour drive because traveling with two kids will drive us crazy. We'll be stopping over at the new "green" Hilton in the new Biltmore Park Town Square for one night. It will be the perfect place for us to have a little luxury "layover" before we get to our vacation in Highlands.
You will also see some changes next week to this site. I have had the pleasure of working with Laura Wyatt Designs, based in Charlotte, NC, on a new website design this month. My current blog was never professionally designed, and I decided it was time to make a change. I'll be taking a short break so she can begin the installation process.
See you soon with a whole new look!
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I was honored to be invited to the April release party for the 2013 Food Issue at Crook's Corner in Chapel Hill, NC. We certainly had Carolina blue skies on this night.
 |
| Crook's Corner has been a Chapel Hill landmark for 60 years. In 1982, Bill Smith opened at restaurant at the location. |
We dined on cuisine and craft beers featured in the April Issue.
I loved meeting Editor-in-Chief, Elizabeth Hudson. She's a Southern girl, too, and enjoys good
food as much as I do.
 |
| " Our State" Editor-in-Chief, Elizabeth Hudson |
This year's issue centers around "Dinner on the Grounds," a tribute to the covered dish, the church picnic, the Wednesday night supper, and North Carolina's communal gatherings which embrace the spirit of faith, fellowship, and food.
I don't know about you, but I always grab the fried chicken, squash casserole, and deviled eggs at a communal gathering.
Bill Smith, cookbook author, and owner of Crook's Corner, an eclectic Southern restaurant where you can find shrimp and grits, banana pudding, and occasionally cold fried chicken on the menu, is one of the main contributors in this issue. He highlights the church supper from his childhood in New Bern, North Carolina. He divided his time between St. Paul's Roman Catholic Church and the First Presbyterian Church. The two churches look almost identical in the historic, Southern town, but the traditions and the food are very different.
Bill shares his "Down-Home Deviled Eggs with a little Twist" recipe. It's not featured in this issue of the magazine, but you can get it here thanks to my relationship with "Our State" magazine.
Down-Home Deviled Eggs with a Little Twist
By: Bill Smith, An Our State Magazine Exclusive Recipe
12 hardboiled eggs
1 tablespoon apple cider vinegar
2 tablespoons yellow mustard
2 tablespoons dry mustard
1 tablespoon mayonnaise
1/2 teaspoon of salt
1/4 teaspoon black pepper
1 large jalapeno, seeded and minced
1 large rib of celery, minced
1/2 cup minced red onion
Paprika mixed with chili powder to dust the tops
Halve the eggs lengthwise and remove the yolks to a mixing bowl. If any whites breaks, add them to the yolks. Mash the yolks with a fork, then stir in the vinegar, mustards, mayonnaise, salt, and pepper. The filling will be dry. Bill says he likes the filling dry, but if you don't, add a little more mayonnaise. Fold in the minced vegetables. Refill the whites with this mixture. Dust with the paprika-chili powder blend.
Enjoy! The April issue of "Our State" magazine will be on newsstands this month.
Be sure to follow me on Instagram because I'll be taking you to Asheville and Highlands, NC for a few days soon. I will be featuring the beautiful Old Edwards Inn and Spa in Highlands for an upcoming, "Pack Your Bags!" We decided to break up the six hour drive because traveling with two kids will drive us crazy. We'll be stopping over at the new "green" Hilton in the new Biltmore Park Town Square for one night. It will be the perfect place for us to have a little luxury "layover" before we get to our vacation in Highlands.
You will also see some changes next week to this site. I have had the pleasure of working with Laura Wyatt Designs, based in Charlotte, NC, on a new website design this month. My current blog was never professionally designed, and I decided it was time to make a change. I'll be taking a short break so she can begin the installation process.
See you soon with a whole new look!
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