The Cape Fear Kitchen

The Cape Fear Kitchen My grandmothers lived in NC for centuries. People working for their freedom lived as outcasts in a society that wanted to separate and own us.

We lived in the country blending family & food. This page is to share my love of cooking and all of the aunts.

For dinner tonight is braised boneless neck bones, corn and steamed broccoli by Steph.
05/02/2024

For dinner tonight is braised boneless neck bones, corn and steamed broccoli by Steph.

Good morning, last night I had a taste for turkey burgers but I didn’t want bread. So I pulled this meal together and 💥
04/30/2024

Good morning, last night I had a taste for turkey burgers but I didn’t want bread. So I pulled this meal together and 💥

Fruit for the week 😋
04/28/2024

Fruit for the week 😋

Today’s Wild Wednesday meal is pheasant. Roasted up with some potatoes and it’s nice late winter switch from chicken. Th...
03/01/2023

Today’s Wild Wednesday meal is pheasant. Roasted up with some potatoes and it’s nice late winter switch from chicken. They are a fun and beautiful bird if you can get your hands on one. In fact, it’s pheasant hunting season right now. Like any wild meat, brining it cuts the gamey flavor. We used 8 cups of water, 1/2 cup kosher salt, 2 tablespoons sugar, 2 bay leaves, 2 garlic cloves and a few juniper berries for 8 hours. Pat it dry. Then, slather it in olive oil, salt and pepper. Stuff it with onions and butter. Roast at 450 for 30 minutes then lower to 350 and add a cup of chicken broth. Roast another 20 minutes.

Shrimp and gravy with grits, chicken sausage and cheddar biscuits
02/25/2023

Shrimp and gravy with grits, chicken sausage and cheddar biscuits

Priceless ❤️💕🙏
02/24/2023

Priceless ❤️💕🙏

Wild hog on Wild Wednesday. Pigs are native to Europe but the Portugese and Spanish brought them to Africa and America. ...
02/22/2023

Wild hog on Wild Wednesday. Pigs are native to Europe but the Portugese and Spanish brought them to Africa and America. Some pigs got loose from shipwrecks, sabotage and natural disaster. When domesticated animals including humans get stressed by the environment, the adrenal and testosterone increases. In wild/feral pigs, this causes them to grow hair and more teeth. The testosterone also gives them a gamier taste. You can hunt them all year long because they are considered invasive. In fact the Natives in the 1700s found them to be more of a mess than a meal. But the European loved them and brought with them their recipes… hog maw, hog head cheese (which isn’t cheese at all) and liver pudding etc were all considered delicacy and is still eaten in European communities in the US today. We made wild pig goulash which we’ve eaten here for centuries.

Apple Cider BBQ Pork RibsThese are like mini roasts that bring a bite size of comfort on a chilly day. The meat does fal...
02/16/2023

Apple Cider BBQ Pork Ribs

These are like mini roasts that bring a bite size of comfort on a chilly day. The meat does fall apart so it's good for sandwiches. The 2 or 5 qt Lodge ceramic dutch oven or mini roasting pans are perfect for these ribs. And the recipe can be easily doubled up.

4 boneless pork ribs
½ tbsp pork seasoning (garlic powder, onion powder, black pepper and paprika)
1 ¼ cup apple cider
1 cup BBQ sauce
1 tbsp olive oil

Season ribs with pork seasoning and marinate overnight. Pre-heat oven to 375. Heat the oil on medium high in a large skillet. Cook ribs on each side for a minute or until golden brown. Transfer ribs to the dutch oven and pour the apple cider over them. Bake for 1.5 hours. Brush the tops and sides with BBQ sauce. Bake for another hour.

We served it with broccoli.

This Wild Wednesday, it's quail. Quail are one of NC’s three small game birds (the other two are pheasant and grouse). B...
02/15/2023

This Wild Wednesday, it's quail. Quail are one of NC’s three small game birds (the other two are pheasant and grouse). Bobwhites have been hunted in the eastern US for centuries. Archaeologist found quail bones in excavations of ancient American sites. Between, 1700-1930 it was common for free-living folks in NC to farm and hunt quail. Quail hunting in the 20th century was the most popular game hunting sport. It’s easiest cooking method is to smash it flat and fry it. But if you want to get fancy…..

Garden and Gun Quail Stew

Kitchen twine to tie the birds legs together after stuffing it
4 quail gutted and cleaned
Salt
Pepper
2 golf ball sized onions peeled and halved
2 tbsp olive oil
2 medium leaks, whites and pale greens only cleaned and diced into ½ inch (about 2 cups)
½ cup pitted and chopped dates (about 6)
1 cup hard apple cider
1 cup chicken stock
Bouquet of 4 sprigs thyme, 4 sprigs parsley, and 1 bay leaf

Rince quail under cool water and pat dry. Season with salt and pepper. Stuff a tiny onion into each bird. Tie together the drumsticks with kitchen twine. In a dutch oven over medium high heat, heat oil til smoking. Add quail and crisp each side about 2 minutes each. Remove the quail from the pot and set it aside. Lower the pot to medium heat and cook leaks about 5 minutes. Add chopped dates, apple cider and bouquet. Cook for 3 minutes then add chicken stock and quail. Let it come to a boil but lower heat to barely a simmer for about 20 minutes. Remove quail and thicken liquid for another 5 minutes. Spoon some liquid over the quail.

We served it with grits and turnip greens.

All a girl wants for Valentine’s Day is your… thyme.Two kielbasa sausage cut into a heart. We used hot and cracked peppe...
02/14/2023

All a girl wants for Valentine’s Day is your… thyme.

Two kielbasa sausage cut into a heart. We used hot and cracked pepper.

Diced potatoes, onion, and red pepper sauteed with garlic, salt, pepper and thyme.

Top with cheese,

Cinnamon roll cake waffles.

What's a Friday without fish? It's more of a summer thing but sometimes you just get the taste for it. Most of the fish ...
02/10/2023

What's a Friday without fish? It's more of a summer thing but sometimes you just get the taste for it. Most of the fish we grew up eating were catfish, crappie, perch, croaker's and spots. But any white flaky fish is best for a good fry. I like tilapia. The batter obviously makes a difference too. I use Autry's. They're based out of NC (Zatarain's is not but much love to the N.O.)

Fried Fish

2 large fish filets (I cut tilapia filets down the middle)
½ cup buttermilk
1 cup fish fry batter

Pat the fish dry. Pour the buttermilk into a shallow saucer to coat the fish in the buttermilk. In a separate shallow bowl, coat the fish in batter. Put to the fish to the side. Heat the vegetable oil on high heat. Test the oil for readiness by drizzling in a tiny pinch of batter. If it sizzles, it’s ready. Place the fish into oil. Flip it a few times until it's nice and golden. Remove the fish and place it on a paper towel to catch the excess oil.

Serve it coleslaw, baked beans and white bread or hushpuppies.

Pan pork chops, stewed cabbage and mushrooms! 😋
02/10/2023

Pan pork chops, stewed cabbage and mushrooms! 😋

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Fayetteville, NC
28301

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