Hendersonville, NC Restaurants Getting Back to the Roots

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by: bsullivan
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Date: Fri, 31 Dec 2010 Time: 12:18 PM
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Restaurants in Hendersonville, North Carolina's restaurants are ahead of the curve when it comes to "getting back to the roots." Many restaurants in Hendersonville have served authentic, home-style cuisine from around the world for many years. Alex Baxevanis, owner and operator of a new Hendersonville restaurant - Fisherman's Quarters Seafood Restaurant and Mediterranean Grill - says, "Even if we're new to the Hendersonville and Flat Rock area, we're not new to old-style cuisine. My dad and I have been cooking our family recipes for the public for many years."

Mediterranean Cuisine in Hendersonville Restaurants

Mediterranean cuisine is a perfect fit for Hendersonville's restaurants and is based on family and the concept of sitting around with a nice glass of ouzo or coffee. Most of the foods are mezzos, or small dishes, served together or separate and eaten with the fingers. Mezzos can be as simple as a marinated olive or some sliced cheese. Mezzos can also be complicated endeavors of stuffed vine leaves or bubbly, hot-layered Moussaka.

Moussaka: You know, Greek Lasagna

A staple of Greek kitchens and a favorite at Fisherman's Quarters Seafood Restaurant and Mediterranean Grill is Moussaka. It's made of creamy layers of delicately-sautéed eggplant, rich meat sauce made from lamb and a rich, cheesy crust. More like a shepherd's pie than lasagna, Moussaka is just as hearty as either and comes from as humble a background. The name is originally Arabic and the dish is found in some form throughout much of the Middle East and Mediterranean.

That's no Moussaka I've Ever Seen

Chef Baxevanis explains that there are as many ways to make Moussaka as there are "olives on a tree." Ranging from Arabia to the Balkans, Moussakas are chilled and layered salads similar to a cold version of eggplant parmesan or simple sautéed eggplant served with ground meat. The most popular is the version that is well known in America today.

Moussaka

2 large eggplants, should feel solid and not hollow

Step 1: peel the eggplants and cut into thin lengthwise slices, about a ¼ inch each. Lay on a flat surface for about an hour. While waiting make the meat sauce and béchamel.

Meat Sauce:

1 yellow onion, chopped
2 cloves of garlic, minced
2 tablespoons olive oil
1 pound ground lamb (or beef)
15-ounce can of chopped tomatoes
2 tablespoons tomato paste
½ cup white wine
2 tablespoons chopped parsley
1 tablespoon chopped oregano

Step 2: Heat oil in a sauce pan and brown the lamb thoroughly, remove and drain excess fat. In same pan gently saute onion and garlic until softened, return lamb to pan and add remaining ingredients. Gently simmer for 45 minutes.

Bechamel:

¼ cup butter
1/3 cup flour
2 cups milk
pinch nutmeg
¼ cup grated parmesan cheese
salt and pepper
1 egg, lightly beaten

Step 3: Melt butter in sauce pot then stir in the flour. Continue to stir for about 5 minutes or until a nutty aroma develops. Add milk, stirring constantly to avoid lumps. Bring to a simmer, stirring the whole time, until the sauce has thickened. Add the nutmeg, cheese and seasoning. When the sauce has cooled some stir in the beaten egg. Cover closely with plastic until use.

Step 4: Preheat oven to 425F.

Step 5: In a shallow skillet, brown the slices of eggplant on both sides and stack them on a plate. Next, in a greased baking dish make a layer of eggplant slices. Then spread a layer of meat sauce and then another layer of eggplant until all the meat sauce and eggplant is used.

Step 6: Spread the bechamel sauce evenly across the top of the Moussaka, sprinkle with cheese and bake for one hour. When the top is browned, remove from oven, let stand 10 minutes and then cut and serve.

For more information about seafood and recipes visit:
http://hendersonvilleseafood.com

About the Author

Bryan Sullivan is the Executive Vice President of Write Away, Inc. - Editorial and content firm based in Weaverville, NC. He is the Feature Editor of Action Pursuit Games Magazine, Editor of Grilled Magazine. He also often writes for regional & national publications about local history, farming, culture and food. He graduated with a degree in communications from Alfred University in New York State and then went on to attend culinary school in NYC where he graduated in the top percent of his class. He proceeded to work in high-end restaurants in New York City, Martha's Vineyard, MA and Naples, FL. Bryan currently lives in Asheville, NC with Liisa and their Black Lab, Annie.

For more information about seafood and recipes visit:
http://hendersonvilleseafood.com