Carolina Kitchen: Brussels sprouts, crawfish sliders, and vegan chocolate cake

    Thai Brussels sprouts with feta cheese and peanuts. (Photo credit: WLOS Staff)<p>{/p}

    Chef Michael Reppert of The Blackbird Restaurant stopped by the Carolina Kitchen to cook up several different items.

    Thai Brussels sprouts with feta cheese and peanuts


    Brussels sprouts

    1-2 Tablespoons of Thai chili sauce

    Peanuts, feta cheese, basil and mint to taste


    Preheat the oven to 350 degrees

    Roast Brussels sprouts for 15 minutes in the oven

    Remove from oven and top with 1-2 tablespoons of Thai chili sauce, peanuts, feta cheese, basil and mint

    Crawfish sliders


    4 oz crawfish tail meat

    1 oz mayonnaise1 teaspoon diced shallots

    1 teaspoon diced celery

    Old Bay seasoning to taste

    salt and pepper to taste


    Bring 1 gallon of salted water to a boil

    Add the crawfish to the boiling water and cook for 5 minutes

    Remove crawfish from the hot water and place immediately into an ice water bath

    Pull out the tail meat

    Mix tail meat with the mayonnaise, shallots, celery and seasonings

    Form small patties and serve cold

    Note: If whole crawfish cannot be found, use Louisiana crawfish tail meat

    Vegan chocolate cake

    Ingredients:33 oz. all-purpose flour

    2 cups dry cocoa

    4 1/2 cups sugar

    1 1/2 Tbsp. baking soda

    1 1/2 cups canola oil

    4 1/2 cups hot coffee

    2/3 cup apple cider vinegar


    Preheat the oven to 350-degrees. (For convection ovens, preheat to 325 degrees.)

    Combine the wet and dry ingredients using a mixer with a paddle attachment.

    Be sure to scrape the bottom of your bowl to ensure the batter is smooth and that there are no chunks in the bottom.

    Once the batter is smooth, divide the cake batter evenly between two 12-inch cake pans that have been sprayed with non-stick spray and lined with parchment paper.

    Bake until cake is done, and a knife comes out clean from the center; approximately 25-35 minutes.

    Allow cakes to cool completely before removing from pans.

    Vegan chocolate buttercream frosting


    1 lb. Margarine

    10 cups powdered sugar

    1/2 cup cocoa powder

    2 tsp vanilla

    Extract1/2 cup almond milk


    In a mixer with the paddle attachment, combine all the ingredients.

    Scrap the bowl occasionally.

    Mix until icing is light and smooth.

    Trim the tops of your cake layers to make them flat and smooth.

    In between layers, place a very thin layer of icing.

    Pipe a barrier with the icing along the edge.

    Add 8 oz. of fruit preserves and spread evenly.

    Top with your second cake layer.

    Place it with the top upside down. (This will ensure a flat surface for the top of your cake.)

    Ice your cake accordingly. If you can still see your cake through the icing, place in the freezer for 15 minutes and ice again.

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