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Redefining In-Flight Catering

Carolina Game Day In-Flight Menu

Private Aviation Super Sunday

With the Big Game just days away, it is time to think about the cuisine of North Carolina, if you will be on-board one of the many private aircraft for the five-plus hour flight from Charlotte to San Francisco. Below are some local flavors that will please your passengers — featuring local ingredients, cooking styles and traditional regional flavors. We invite you and your team to experience a taste of North Carolina on your journey to San Francisco or on your way back home.

Starter

Jalapeno Smoked Bacon-wrapped Jumbo Carolina Shrimp – Jumbo shrimp wrapped with smoked bacon. Stuffed with crab, cilantro, Gouda and pepper. Served with a cilantro remoulade sauce.

Appetizer

Carolina Pulled Pork Sliders – Toasted brioche, slow-roasted pork with coleslaw and mustard barbecue sauce.

Sandwich

Pimento Grilled Cheese – Served on sourdough bread and grilled to perfection.

Soup

Sweet Potato Ginger Soup – The state vegetable, sweet potato, with a hint of ginger and crème.

Entree

Pecan-crusted Chicken with Dried Cherries and Goat Cheese – Served with roasted potatoes and grilled asparagus.

Dessert

Crispy Cream Bread Pudding – Served with vanilla crème anglaise and fresh berries.

 

Recipe: Jalapeno Smoked Bacon-wrapped Jumbo Carolina Shrimp

Ingredients

  • 4 each U-10 Jumbo Shrimp P&D
  • 8 oz. Sliced Bacon, Apple Smoked
  • ½ each Jalapeno Pepper, seeded & finely diced
  • 2 oz. Smoked Gouda Cheese, Shredded
  • 2 oz. Lump Crabmeat
  • 2 oz. Cilantro, finely chopped
  • 1 oz. Olive Oil
  • ½ oz. Fresh Garlic, chopped
  • Salt & Pepper, to taste

Preparation

  • Split shrimp lengthwise, all the way through, for room for the stuffing.
  • Combine remaining ingredients in a glass bowl.
  • Stuff each shrimp individually and wrap with bacon.
  • Roast 375 degrees for 5-7 minutes.

Yield: 1 serving

Questions?

If you have any questions about this recipe, contact me at johndetloff@airculinaire.com.

 

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