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Sauerkraut & Dumplings

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A few months ago I spent the afternoon with my Great Uncle Ted and my Great Aunt Ann learning the secrets of Flossie’s pound cake. We talked about my great grandmother, my grandmother, and the whole Ballenger family, but mostly we talked about Ted’s favorite dish, sauerkraut & dumplins.

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I talked for a long time that day with Ted about his memories growing up, his mother’s family home in St Pauls, his Caudell uncles and the fast and furious lives they led. We talked about Flossie, her life, her roots. And we talked about food.

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Every conversation we had, no matter what it started with, circled back to sauerkraut and dumplings. Ted was incredibly focused. After I left I emailed his niece, my dad’s cousin Elizabeth. Elizabeth’s mother Nita was my grandmother’s older sister, and Bobbie and Nita were inseparable. Elizabeth said while she wasn’t totally sure of the origins of the recipe, she made it all the time for Nita. She worked out a recipe and sent it over to me and I tried it out on my captive Fauxgiving audience.

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I would like to state here that I am 100% team Ted. He is completely right, this was better than every other food I made that day and I want to eat it every day forever. It was delicious- the spicy and vinegary sauerkraut worked perfectly with the fluffy and salty dumplings. This is my new favorite food. Sorry, pie.

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Sauerkraut & Dumplings


1 head cabbage, shredded

2 cups apple cider vinegar

1 tbsp caraway seeds

1 tsp mustard seeds

1 tsp ginger powder

1 tsp cinnamon

1 tsp cayenne pepper


1 cup buttermilk

1 egg, beaten

1 cup sifted flour

1/4 tsp baking soda

Combine half of your shredded cabbage and your vinegar in a large skillet. Simmer for 10 minutes, and stir in the remaining cabbage and the spices. Simmer over medium low, stirring frequently, for 30 minutes.

Mix your dumpling ingredients together. Spoon onto the hot sauerkraut and cover. Cook, leaving covered, for 30 minutes, long enough for the dumplings to set. Serve hot.

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10/100: Blue Crab Stuffed Dolphin Fish

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In the 1950’s the men of the Hillsborough Volunteer Fire Department decided to build a house in Morehead City, a getaway from the families where they could play cards and do whatever men in the 50’s did away from their families. Man stuff. Drinking brown liquor and smoking cigars like country versions of Mad Men characters. That house (and the one that replaced it after hurricane Hazel swept through in 1954), called lovingly by our extended family as “The Cottage” has been used as a vacation house by the descendents of the firemen (all of whom are part of our extended family) in the years since it was built. Like my dad and uncle and their cousins before us, my siblings and I grew up visiting Morehead City each summer, swimming in the marsh, fishing off the pier, boating over to Shackleford and Cape Lookout, buying books and candy at City News.



the Hillsborough Volunteer Fire Department, 1950’s. 

The summer after my dad graduated from the University of Richmond he and his friends came down to Morehead to hang out and unwind. According to the Capt’n after waking up and seeing the house in the light of day one of his friends exclaimed “what you’ve got here is a damn swamp house.” The house, which is situated on stilts over a low salt water marsh (not a swamp), is a structure that could only have been built before the CAMA and has stood strongly up to thunderstorm after hurricane. It has, affectionately, been called the Swamp House by our family ever since (the extended family, however, maintains that it should be called The Cottage).

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the swamp house during a particularly high tide the week of our wedding, september 2009

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shackleford banks ponies

Carteret County is surrounded by Craven and Pamlico counties to the north, Hyde county to the northeast, Onslow county to the southwest, and Jones county to the northwest. Its county seat is Beaufort and it includes Cape Lookout National Seashore, Cedar Island National Wildlife Refuge, and the Croatan National Forest.



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The Swamp House sits on Calico Creek, which feeds into Calico Bay, the Morehead City Channel, the Beaufort Inlet, and finally the Atlantic Ocean. Growing up I mucked in the marsh, water skied in Calico Bay, stalked many a pony on the Cape Lookout National Seashore, and spent countless afternoons sitting on the bow of the boat as dad made us troll through a pack of birds diving into the waters with fishing lines cast. Later, once dad and I (and eventually most of the family) completed our SCUBA certification we explored the waters inshore and offshore in a whole new way, rolling off the sides of our 20″ Robolo onto the decks of shipwrecks. In 2009 Dan and I were married in Beaufort, the town just over the bridge from Morehead City, and in 2011 my parents moved to MHC fulltime so that my dad could devote himself fully to his dive business, Tortuga Charters.

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This is all to say that Morehead, as much as any other place in North Carolina, is dear to me. Driving into town on 1-70 still gives me a giddy feeling, even though it’s a drive I do more often now than ever before. Sitting on the back porch of the Swamp House, drinking a cocktail and shootin’ the shit, I am my most happy, my most at peace. It’s a little slice of heaven, Carteret County, which is why it was near impossible to pick one recipe, one story, one moment to encapsulate it for the Tasting North Carolina series.

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dan & i the morning of our wedding, beaufort, september 2009

In fact, I put off choosing a recipe for almost two years because the task seemed too daunting. But then, as most things do, it all came together perfectly, falling into place like the puzzles my family love to do at the Swamp House’s big family dinner table. This year we headed up to Morehead in early June for the Big Rock Blue Marlin Tournament, an annual big game sports fishing tournament held in Morehead City. My sister Lauren and her husband Bradley came up from New Orleans and spent a few days with us in Wilmington before we all headed to Morehead for a nice long weekend.

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Saturday and Sunday we partook in some of our favorite Carteret County activities- floating in the waves at Radio Island, eating clam pizza at Beach Bumz, fishing and crabbing off the pier, floating on le tube in Calico Creek, grabbing a drink at Queen Anne’s Revenge (and dinner at their sister restaurant in Tight Lines in Morehead), bar crawling along the water front. It was relaxing and reminded me how lovely it can be to just unwind with family, just be together and enjoy each other’s company.

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One of the things on Bradley’s wish list for as long as we’ve known him has been a deep sea fishing trip. Growing up we used to go out fishing with Capt’n Fred, but I hadn’t been fishing offshore in years (I prefer to look at the fish through the lens of my prescription mask), so I was excited to get out there. That Monday, the first day of the Big Rock Tournament, we woke up earlier than any human should, loaded the boat up with refreshments, and headed out to catch us some dolphin fish (not the mammal; the fish often referred to as mahi is called “dolphinfish” in these parts).  It was a big day. Thanks to our guaranteed anti-seasickness formula (cold fried chicken, pickled okra, salt n’ vinegar chips, cold beer) we all fared pretty well, and we all had the opportunity to reel in a few big fish. When it was all said and done we headed home with ten good size dolphin fish and a bonito tuna (also known as a lil’ tunie, according to my dad. As in “what the hell kinda fish is that?” “well, that right there’s a lil’ tunie!”). Thanks to the Capt’n for taking us out on Tortuga and his incredible mate Randy who kicked major ass despite having a serious leg wound, we came off the boats exhausted and thrilled with our haul.

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While we were on the boat we passed the time listening to the radio station that was giving updates on the tournament. Lines went in the water at 9am (it takes about 2-3 hours to get out to where the big fish live around the Big Rock), and shortly thereafter a boat called Inspiration hooked up a marlin. All day as the announcer on the radio would give the latest and greatest they would end with “and Inspiration is still hooked up.” After hours of hearing that the boat was still hooked on the same fish, we were having a hard time believing it. They couldn’t have seriously been reeling in the same fish for 3, 4, 5 hours, could they? They could. Right after 3pm the radio crackled again to announce that Inspiration had brought a blue marlin on board that they estimated weighed 600lbs.

Dolphin Fishing from Elena Rosemond-Hoerr on Vimeo.

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After showering and getting dressed we rushed downtown to the weigh station to see this fish for ourselves. We edged our way to the front of the crowd just as they were hoisting the marlin up in the weigh station. When the number was read, nobody could believe it- the fish weighed in at 754.3 lbs. It’s hard to describe just how gigantic that fish was and what a sight it was to see in person. This was the third largest marlin ever caught in the tournament, and the largest this century. Inspiration ended up winning the tournament on the first day, with the second largest fish weighing in over a hundred and fifty pounds less than the winning fish.

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We spent a lot of time that night over dinner talking about how we would prepare our bounty of dolphin fish. Lauren and Bradley left the next morning, taking a huge bag of dolphin steaks home with them, and a few days later my brother Ryan and some friends from college joined us. One night we decided to make the meal we’d been scheming up with Lauren and Bradley- dolphin fish stuffed with the crabs Bradley had been courting off the back pier all week.

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In reality, our little crab trap off the pier didn’t catch enough crab to feed all of us, so we supplemented with crab from the market. The dolphin fish, stuffed with spiced crab and roasted in a butter and wine sauce and served with cilantro lime rice and a fresh spinach salad, was the epitome of fresh local seafood. It was made even sweeter by the fact that we had caught the dolphin, walked the crab trap into the marsh, enjoyed it together at the big family table at the Swamp House that holds so many memories.

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me, the morning of our wedding, beaufort, september 2009

Blue Crab Stuffed Dolphin Fish
serves 4

4 dolphin steaks

2 cups crab meat

2 garlic cloves

1 stick butter

4 shallots

1 cup dry white wine

Juice of 2 lemons

1 tsp cayenne pepper

1 tsp sea salt, plus more for finishing

1 tsp black pepper

Green onions

In a large skillet, melt butter over medium low heat. Add in white wine, minced garlic, and sliced shallots. Simmer 20 minutes.

In a bowl mix together crab meat, cayenne pepper, salt, black pepper, and lemon juice.  Mix half of butter and wine mixture into crab. Heat oven to 375F.

Cut a slit in each dolphin filet that goes down to the base but does not cut in half and transfer to a baking sheet that is at least 1″ deep. Stuff each filet with 1/4 of the crab mixture. Top fillets with remaining butter/wine mixture. Top with sliced green onions. Bake for 20 minutes or until the fish is flaky and the crab is browned. Top with fresh green onions and serve hot.


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Goat’s Milk & Pimento Cheese Squash Blossoms

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Dan and I talk often about how lucky we are to have surrounded ourselves with so many incredible, inspiring, and caring friends in Wilmington. In the two years since we made the move back South we’ve become part of a supportive and encouraging community that continues to grow. Our friends introduce us to their friends who introduce us to their friends and on and on to the point where I’m convinced that Wilmington is a city of 100,000 amazing people doing inspiring things.

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A few months ago I was talking to one of our Wilmington friends and he mentioned that one of his friends was starting a new event series at their farm, Greenlands. Greenlands is a farm located in Bolivia, NC, that grows organic heirloom fruits and vegetables, raises chickens for eggs, goats for milk, llamas for… llamaing, has a petting zoo, a summer camp, a country farm store, and much more. It’s a farmstravaganza!

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Greenlands is a true family operation, founded by Heather and Henry Burket and operated alongside their daughter, Maud. Their dinner series, Farm to Fork, allows people to come and see the farm, learn about them and the operation, and taste what Greenlands and the surrounding area have to offer. A mission I support completely. When our friend connected Heather and I it felt like a great match, so I agreed to come on board for their very first dinner in late June.

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A week before the event Heather sent me a list of everything that was going to be available from the farm and we started to scheme up a menu. We decided on a five course meal that started with something I’ve never tried before- fried squash blossoms. Because when you’re cooking a plated dinner for 15 it’s absolutely the time to edge out of your comfort zone.

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photo (left) by luke; my cousin elizabeth let me know that the blossoms were a hit!

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photo by luke

As the guests were arriving I stuffed a few dozen beautiful fresh squash blossoms with pimento cheese, dipped them in a goat’s milk and red pepper batter, and lightly fried them. I was nervous, but any anxiety I had about them turning out well vanished when I took a bite out of the first blossom. They were light and crispy and the tangy goat’s milk was the perfect balance to the rich pimento cheese and the delicate blossom.

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This dinner also happened to take place when a lot of my family was in town for a beach vacation, so I was able invite my cousin Elizabeth and her husband Luke to join us. Luke was even kind enough to snap some pictures of the tour they went on of Greenlands, which is something I wish I’d been able to see for myself! The reports from the diners (and my insider info from Luke and Elizabeth) were all incredibly positive, which was thrilling. I am not a chef by any stretch of the imagination and I have no experience cooking for people outside of dinner parties at my home, so this was a big leap. I am so thankful that Greenlands took a chance on me (thanks, guys!), and I’m relieved that everything went as seamlessly as it did! blossoms 6

photo by luke

I’d also like to take a moment and give Dan kudos- he took a half day from work so that he could come to Bolivia with me and be my sous chef. He brought his A game and completely kicked ass- making the melon soup, sous vide-ing the steaks, and taking care of every thing that needed to be taken care of with no complaints. When we met 9 years ago I’m sure he had no idea that one day he’d be frantically charring and stuffing peppers on a farm in rural North Carolina, but he’s a natural. A gem, that one.

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Goat’s Milk & Pimento Cheese Squash Blossoms

24 squash blossoms

2-3 cups of pimento cheese

2 cups all purpose flour

3-4 cups goats milk (add as needed)

2 tsp sea salt

2 tsp red pepper flakes

Peanut or sunflower oil for frying

Mix together your pimento cheese (recipe & instructions here). Stuff each blossom with 1 tablespoon of cheese and crimp the flower petals around the cheese to secure.

Heat oil to 375F.

Mix the goats milk slowly into the flour until the consistency is approximatley the same as pancake batter- thin enough to pour easily but not soupy. Dip each blossom into the batter so that the bloom is coated almost to the stem. Fry for 2-3 minutes on each side or until crispy and golden brown. Allow to drip and firm up and then serve hot.


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