One of our favorite recipes for fresh tomatoes is for Tomato Pie!
If you haven’t ever tried Tomato Pie, boy are you in for one of the summer’s most delicious treats. With this recipe, you can use a store-bought crust or make your own homemade pie crust from scratch.
Recipe: Fresh Tomato Pie:
It’s quick and easy and completely delicious.
This pie is so much better when made with fresh ingredients and you can use your own brand of mayonnaise but as a good Southerner I am all about using Duke’s Mayonnaise, but that’s my opinion. I always have an open jar in the refrigerator and a spare in the cupboard. And, by the way, they are not paying me to say that. I just really love the stuff. If you don’t use Dukes… well, bless your heart!
• 2 – 3 fresh Tomatoes, sliced or cubed.
• 8 fresh Basil leaves, finely chopped.
• 1/2 cup Onion, chopped.
• 1 Pre-Baked Pie Crust, 9 inches.
• 1 cup of grated Cheddar Cheese.
• 1 cup of grated Mozzarella Cheese.
• 1/2 cup of Mayonnaise.
• Salt and Pepper to taste.
- Slice and chop Basil then set aside.
- Slice and chop Onion then set aside.
- Slice and cube Tomatoes then place in a colander to drain.
- Sprinkle Tomatoes with Black Pepper.
- Sprinkle on Salt, stir and let continue to drain.
- In a separate mixing bowl add the Cheddar Cheese.
- Add the grated Mozzarella Cheese.
- Add the Mayonnaise, stir until combined, set aside.
- To assemble your Pie you will place the chopped onions in the bottom of the crust.
- Sprinkle with the chopped Basil.
- Add the drained Tomatoes, spreading around evenly in crust.
- Top with the Cheese mixture spread almost to edges of pie crust.
- Bake at 350º for about 30 minutes or until lightly browned.
- Remove from oven and allow to cool on a wire rack.
- Serve warm and Enjoy!
*Note: The pie was easier to cut and serve if you let it cool completely first. I recommend that you refrigerate it for a couple of hours, then remove and slice your pie. Place the individual slices on a serving dish and then microwave each slice about 30 seconds or just until warm. If you are warming your pie in the oven, be sure not to let it get too warm before serving.
As the name suggests, the Cape Fear Punch owes its christening to the rather ill-famed Southern US men’s club. The club was founded on 3 March 1866 in Wilmington and incorporated on 8 February 1872.
It is generally recognized as the oldest social club of its kind in continuous existence in North Carolina and one of the oldest in Southeast US.
According to its North Carolina highway historical marker (at Second and Chestnut streets, Wilmington), the Cape Fear Club is the “oldest gentleman’s club in the South in continuous existence.”
The original club was largely made up of Confederate veterans but includes a plethora of members now.
The secret recipe of the Cape Fear punch comes from the gentleman’s club. Containing rye whiskey, Cognac and Jamaican rum, it packs quite a punch, but those who may be adverse to brown liquor will be in for a treat. Cut with green tea, seltzer, lemons and oranges, this punch lacks a boozy taste, and has just the right balance of sweet and sour.
Mix Your Own Cape Fear Punch
For the base, you’ll need…
750 ml rye whiskey
750 ml water
1/2 cup raw sugar
3 bags green tea
375 ml rum (preferably Jamaican)
375 ml Cognac
4 whole lemons
For the punch, you’ll need…
2 small oranges, thinly sliced
4 small lemons, thinly sliced
2 (750 ml) bottles sparkling wine or Champagne
1 liter seltzer or sparkling water
Ice block (no cubes)
Freshly grated nutmeg
For the base, you’ll have to…
Boil the water, add sugar and stir till warm (190ºF). Place the tea bags in the water and steep for 3 minutes. Add the tea, rum, Cognac and whiskey into a container. Zest the lemons, add the skins and stir. Cover and refrigerate overnight. Reserve zested lemons in the refrigerator.
Strain the base into a large punch bowl. Juice the reserved lemon and add. When ready to serve, stir in the oranges, lemons, sparkling wine and seltzer. Add the ice block and serve with freshly grated nutmeg. (For a spookier version, freeze water in a rubber glove and then remove the glove to create a ghoulish floating ice hand.)
We want to share this delightful recipe for Madam Mesquite Crabcakes with Texas Pete Aioli from Chef Keith Rhodes – owner of Catch Restaurant in Wilmington, NC
Nestled on Market Street in Wilmington, NC, Catch prepares modern seafood cuisine with international flair from coast to table.
Owner and Chef, Keith Rhodes opened Catch Restaurant in 2006 in hopes that diners would catch his passion for North Carolina seafood. His menu features dishes that highlight seasonal flavors – from sweet potatoes, to blackberries, fresh herbs, and heirloom vegetables.
Every ingredient in his delicious cuisines is consciously sourced from organic growers and local fisheries that support sustainable practices. And each dish is complemented by the creativity of Chef Rhodes and his ability to use what’s around him. Experience Catch for a unique way to explore the Cape Fear Coast without ever leaving the dinner table.
Chef Keith Rhodes
1 lb NC Jumbo Lump Crabmeat
1/2 tbsp minced fresh ginger
1 tsp each of sea salt & white pepper
1 lg egg yolk
2 tbsp of Dukes mayo
6 saltine crackers ground to a powder
1 cup of Dukes mayo
1/3 cup of Texas Pete hot sauce
1 tsp garlic powder
1 tsp white pepper
½ tbsp of honey
Combine all ingredients and make into 3 oz cakes. You should get about 5 cakes per pound. Heat an 8” saute pan on medium, with 1/3 cup of soybean oil. When oil is hot add crab cakes and cook 4 minutes each side until toasted brown crust appears. Take out of pan, drain & serve.
Whisk all ingredients together and you’re ready to go.
NC Catch Exclusive Recipe:
6623 Market Street
Chef Keith Rhodes