“Fiesta de Camotes” is a promotion of the NC SweetPotato Commission and was funded through the USDA Specialty Crop Block Grant Program.
Last weekend, DG and I had the opportunity to visit The Cortez, located in downtown Raleigh on Glenwood South for a little date night. I have mentioned a few times here that DG and I are really burning the midnight oil, so we savour date nights together as a chance for us to catch up on what has been going on professional and personally, and just being able to relax together. The Cortez has a great atmosphere for that with a beautiful outdoor patio and tasteful interior touches, like the amazing bar area.
For our meal, DG ordered the MexRib sandwich while I ordered the shrimp roll. Unfortunately, because of extreme weather, some of the seafood options were limited. I will defintely be making a return trip to try out the oysters.
In honor of Fiesta de Camotes, The Cortez celebrated with an exclusively created sweet potato dish called the Carolina Sunshine.
I don’t know about you, but whenever the weather starts getting a little bit of chill in it, I start craving comfort foods. Sweet potatoes are definitely a favorite, so check of The Cortez Recipe for Carolina Sunshine here:
Ingredients
- 5 Beauregard sweet potatoes or any variety grown in North Carolina
- 10 garlic cloves
- 1 teaspoon salt
- 2 teaspoons grated ginger
- 3 oranges, juiced
- 1 tablespoon vegetable oil
- 1 handful fresh oyster mushrooms, brushed clean
- 1 handful fresh spinach
Directions
- Peel and quarter the sweet potatoes and place in a large pot along with the garlic and salt.
- Add water to cover sweet potatoes and place the pot over high heat. Bring to a boil and then reduce heat. Simmer the sweet potatoes until they are fork tender. ( approx 20 mins)
- Remove from heat. Do not drain the sweet potatoes. Let them cool in their cooking liquid. Purée the potatoes and their liquid along with ginger and orange juice in a blender or food processor. Alternately, use a hand blender to puree the mixture in the pot.
- Strain thourh fine woven colundar.
- Gently reheat the soup in the pot over medium-low heat.
- While the soup is reheating, place a large skillet over medium-high heat.
- When the pan is hot, add oil and swirl to coat the bottom of the pan.
- Add the mushrooms and sautee until lightly browned.
- Just before they are done, add the spinach and sautee the greens until they are just wilted.
- Remove the pan from the heat. Salt if needed
- Divide the mushroom and spinach mixture between four bowls.
Makes 4 servings
I hope you have a great Friday and an even better weekend! And thanks to everyone who entered the Kannon’s giveaway. I used Random Name Picker and Azanique is the winner! I’ll be contacting her today to claim her prize.
Did you catchthis week’s posts? There is a giveaway in my Instagram round up here and my favorite sweater for warmer weather.
Oooh that Carolina sunshine sounds delicious! Sweet potatoes and oyster mushrooms? Yum! I’m glad you had fun at the Cortez! I’ll have to check that place out 🙂