Down home cooking by Ketha's Kitchen in Concord, North Carolina by way of Huntsville, Alabama.
Marketha Bailey is currently a culinary arts student at Central Piedmont Community College in North Carolina. I have know Marketha since our days as undergraduates at the illustrious Tuskegee University in Alabama.
Enjoy the mouthwatering images as Marketha serves up healthy, hearty dishes for her family and shares them with us!
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| Ketha |
(Regularly Updated)
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| Seafood and spring vegetable terrine |
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| "Blooming Melon" |
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| Spicy
Suthwest omelette made with 3 Pepper Cheese, tomatoes, green chilies,
red onions, corn, black beans, and topped with fresh green onions. Oh,
and there's bacon on the plate, too. |
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| Black bean and corn relish |
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| Vegetarian Pita |
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| Chicken
Pita made with leftover farro rissoto, acorn squash, and other random
prepped produce with a side of roasted red potatoes |
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| Chipotle
shrimp with oven roasted tomatillio grits made with corn, black beans,
red and bulb onions, bell pepper, tomatoes, and avocados. |
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| Baked
rabbit with a raspberry, roasted red bell pepper sauce with a side of
acorn squash and a quinoa. The quinoa is mixed with craisins and
spinach. |
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| Sesame,
sake and criollo marinated rack of rabbit served with a black bean-corn
farrotto and oven roasted vegetables. The vegetables are acorn squash,
red onion, green bell pepper, and garlic |
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| Shrimp scampi cavatappi with spinach |
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| Shrimp with Asian vegetables over pasta tossed in a Citrus Ginger sauce |
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| Bacon wrap chicken wings stuffed with sausage and drizzled with a Marsala sauce |
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| Baked Monterey Porteballo mushroom Burger topped with tomatoes, pickles and slaw. The slaw is a made with radicchio, brussel sprouts, carrots, caramelized onions, garlic and mustard. |
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| Baked honey chicken with whole grain brown rice and roasted vegetables. Served with a glass of homemade raspberry water. |
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| Beef Enchiladas served with yellow rice, chilli green beans, and black bean Pico de Gallo |
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| Chilled watermelon soup with a ginger-melon granita |
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| Bitter orange chicken with a tarragon, citrus, vanilla butter cream sauce served with a warm purple endive salad made with leek, mushrooms, and couscous tossed in rice vinegar. |
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| Cherry-vanilla strudel cups |
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| Country Chicken Cutlets with mushroom gravy, yellow rice and green beans |
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| Hawaiian chicken topped pineapple relish over whole grain brown rice and asparagus. |
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| Kid's rib pasta with mixed vegetables |
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| Mushroom-swiss veal Marsala with mashed turnips and broccoli |
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| Orange Duck Stir-fry Pasta |
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| Pan seared Red Snapper with arugla salad tossed in a lemon- roasted yellow pepper sauce over a bed of fried onion and carrot straws. |
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| Philly Steak and Cheese nachos: fresh chips loaded with mozzarella and cheddar cheese sauce, Philly steak, grilled red onions, mushrooms, green peppers, fresh diced tomatoes,sour cream, cilantro, and scallions |
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| Roasted pork tenderlion marinated in a cherry gastrique with a Cherry Vanilla-rum sauce. I served it with a side of broccoli and quinoa pilaf |
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| Shrimp tacos with jack and cheddar cheese, remi sauce, chunky salsa, sour cream, scallions and cilantro |
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| Smoked sausage, stone ground cheese grits and a tomato salad. The salad is made with corn, yellow onions, olive oil, rice vinegar and herbs. |
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| Smoked sausage; grilled yellow squash & tomatoes marinated in Marsala, olive oil and herbs; cheese tortellini topped with garlic-sundried tomato Basil sauce |
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| Stewed beef tips over rice and sautéed spinach |
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| Stuffed leg quarters over a mixed green salad, candied butternut squash and a cherry-blueberry sauce |
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| Beef pot pie filled with peas, carrots, potato, kohlrabies, red peppers, onions |
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| Pork Marsala, garlic and herb risotto with green beans. | |
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| Ratatouille layered with eggplant, squash, zucchini, kohlrabi, red bell peppers and homemade chunky tomato sauce an shredded Italian cheeses |
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| Kohlrabi |
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| Dried Shrimp |
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