Once a month we highlight a chef and a recipe from the Got to Be N.C. Competition Dining series. This month, we are featuring Chef Jon Fortes of Mimosa Grill in Charlotte. Fortes is the 2014 Fire in the City Champion. He describes his cooking style as upscale Southern comfort.
The Got to Be N.C. Competition Dining Series faces off two local chefs in a single-elimination, blind-dinner format. The chef’s menu is created around a North Carolina ingredient that is revealed at noon on the day of the competition. This secret ingredient must be used in each of three courses, appetizer, entree and dessert. The competition is held in Asheville, Blowing Rock, Charlotte, Greensboro, Raleigh and Wilmington.
Fortes went up against Chef Tom Dyrness of Mama Ricotta’s in Charlotte for the final battle of Fire in the City on Sept. 29. The secret ingredients were Scott Farms sweet potatoes and Pepsi. Fortes will compete in the Final Fire competition in Raleigh in November. Tickets are available starting Oct. 29.
Fortes provided the following recipe from the Fire in the City competition. He used the creamed kale component in the appetizer round in the semi finals, a popular and high-scoring dish. The appetizer, Heritage Farms Cheshire Pork Bacon Taste Plate, featured a trio of flavors: Bacon Confit with Creamed Kale; Bacon and Cheddar Gougeres with Crispy America’s Best Nut Co. NC Peanut Slaw; and Collard Wrapped Romano Pork & Bacon Sausage with Sweet Potato Puree.
In this recipe Jon has taken the creamed kale component and used it as a pasta sauce. Many varieties of kale grow across the state of North Carolina and are in in season now.
Pasta with Kale, Bacon and Parmesan Cream
- 2 pounds pasta, cooked al dente
- ¼ pound smoked bacon, diced
- 2 shallots, small dice
- 2 cloves garlic, minced
- 2 cups kale, washed and chiffonade
- 1 cup chicken stock
- 1 cup heavy cream
- 1 lemon
- 4 tablespoons Parmesan cheese
- salt and pepper
In a good size sauce pot, add bacon and cook until crispy, remove all bacon fat except for one tablespoon; then add in garlic and shallots and saute for 2 minutes. Add chicken stock and boil until the volume is reduced by half.
Once this is reduced add cream and kale and cook until kale wilts. Add reserved cooked pasta and cook on medium heat for 3 minutes to warm through. Season to taste with lemon juice, Parmesan cheese and salt and pepper. Enjoy!