Charlotte Cooks


Chef Pamela’s Crab Cakes

1 bunch sliced scallions
1 teaspoon minced flat leaf parsley
½ cup Panko bread crumbs
Juice and zest from 1 lemon
2 eggs
1 pound crab meat
1 teaspoon salt
½ teaspoon fresh black pepper

Combine the scallions, parsley, bread crumbs, salt, and pepper, lemon zest and juice in a medium size bowl.

Lightly beat the eggs in a small bowl, and combine with the other ingredients.

Pick through the crabmeat and remove any cartilage or shell fragments. Be careful not to break the crab up into tiny bits.

Add the crab meat to the mixture and gently combine.

Shape the crab cakes into thick patties; sauté on both sides until the cakes are golden brown on each side.

Serve with lemon wedges and homemade tartar sauce.

Crab Dip

½ sweet onion, chopped
1 rib celery, diced
1 clove garlic, minced
½ cup cream cheese
¼ cup sour cream
Zest and juice from 1 lemon
1 Tablespoon Dijon mustard
2 scallions, sliced
1# crab meat, picked clean of cartilage and shell fragments
Splash of tobacco sauce

Sauté the onions, celery and garlic until soft but not brown.

Place the cream cheese sour cream, lemon, Dijon, salt and pepper and tobacco into a bowl.

When the onions, celery and garlic are done, add them to the cream cheese mixture. And stir well to combine.

Carefully fold in the crabmeat.

Place the mixture into a buttered baking dish and bake in a 350°F oven for 20-30 minutes or until golden brown and bubbly.

Serve hot with bread, crackers or other delicious dipping things.


Flank Steak with Chimichurri Sauce

  • 1 flank steak
  • ½ cup Worcestershire Sauce
  • 1 teaspoon Granulated Garlic
  • 1 teaspoon Onion Powder

Combine the ingredients and marinade the steak overnight.

Grill or broil to desired doneness, set aside to rest 20 minutes before slicing.

Chimichurri Sauce

  • ½ bunch fresh flat leaf parsley
  • ½ bunch fresh cilantro
  • 1 Tablespoon fresh oregano
  • ½ teaspoon cayenne pepper
  • ¼ cup red wine vinegar
  • 2 Tablespoons olive oil
  • Juice from 1 lime
  • Salt and pepper to taste

Put everything into a food processor or blender and process to desired consistency. Adjust seasonings to taste.

Slice the flank steak thin and top with the chimichurri sauce; serve with tortillas, lettuce and sour cream.





Stuffed Cabbage Leaves

1 large head Green Cabbage
2 tablespoons extra-virgin olive oil
1 yellow onion, chopped
2 garlic cloves, minced
2 tablespoons tomato sauce
Splash dry red wine
2 tablespoons chopped fresh flat-leaf parsley
1 large egg
2 cups steamed white rice
kosher salt and freshly ground black pepper


Sauté the onion and garlic in the oil until soft. Add the tomato sauce, wine (optional) parsley, rice and egg to the pan, stir to combine.

Set the mixture aside to cool.

Carefully remove the outer large leaves from the cabbage. Be careful not to tear the leaves.

Plunge the leaves into a pot of boiling water for just a minute.

Remove the leaves from the boiling water and place them into ice water to stop the cooking process.

Dry each leaf and stuff with the cooled rice mixture. Fold the leaves carefully to fold the filling inside of the leaves.

Place the rolls in a baking dish; top with tomato sauce and then bake for about 45 minutes to an hour in a 350° oven.

Bok Choy Salad

2 large bok choy or 3-4 small baby bok choy, sliced
1 red pepper, sliced thin
1 bunch scallions, sliced
¼ cup sliced or slivered almonds, toasted
1 pack of ramen noodles (toss the seasoning) broken into bite size pieces
¼ cup rice wine vinegar, seasoned
¼ cup olive oil
Salt and pepper to taste

Slice the bok choy and combine it with the remaining vegetables, nuts and noodles. Drizzle the vinegar and oil over the salad, toss to coat, season with salt and pepper to taste.

Stir-Fry Cabbage and Vegetables with Ramen Noodles

Easy and simple, use already sliced cabbage and sliced veggies from the salad bar to really speed this dish up.

1# bag of shredded cabbage
2 carrots, sliced this
2 ribs celery, sliced thin
1 large onion, sliced thin
1 bottle purchased “Stir-Fry” sauce
1 -2 packs of cooked ramen noodles, throw away the seasoning packets

Heat a skillet over medium heat. Add the vegetables and sauté until done. Fold in the cooked noodles, add the stir-fry sauce, toss to coat and serve.


White Chicken Chili

4 boneless chicken breasts, diced
1 tablespoon vegetable oil
2 cups diced Anaheim chiles, or a combination of other green chiles
1 large onion, chopped
2 ribs fresh celery, diced
4 garlic cloves, minced
1 1/2 teaspoons ground cumin
4 cups fat-free, less-sodium chicken broth
1 (15.5-ounce) can cannellini beans or white kidney beans
1 teaspoon salt
Fresh pepper to taste


Fresh Cilantro leaves
Cheddar cheese
Roasted Corn kernels
Sour cream
Lime wedges

Heat a sauce pan over medium heat. Add the oil and the diced chicken, cook until the outside of the chicken turns white. Add the diced peppers, onions and celery, stir to soften. Add the garlic and the cumin to the pan.
When you can smell the garlic and cumin, add the chicken stock and bring to a boil.
Reduce to a simmer and cook until the vegetables and chicken are cooked through.
Open the can of beans and rinse. Add the beans to the soup and heat them through.

Adjust the salt and pepper to taste.

Serve the soup with small bowls of garnishes on the side so people can add what they like:

  • Fresh Cilantro leaves
  • Shredded Cheddar cheese
  • Diced Avocado
  • Roasted Corn kernels
  • Sour cream
  • Lime wedges



  Black Forest Cake

Chocolate Chiffon

  • 10 oz cake flour
  • 2 oz cocoa powder
  • 8 oz sugar
  • .25 oz salt
  • .5 baking powder
  • 5 oz vegetable oil
  • 6 oz egg yolks
  • 9 oz water
  • .25 vanilla extract
  • 10 oz egg whites
  • 5 oz sugar
  • 5/8 tbsp

Stir sifted, dry ingredients in mixer. Slowly add oil and yolks. Scrape down bowl. Slowly add water and extract. Scrape down bowl. Whip egg whites, sugar, and cream of tartar to meringue. Fold into mixture in thirds. Bake at 350° for 25-30 minutes.

2 mixing bowls
Paddle attachment
Whip attachment
Parchment paper
Bowl scraper
Spray butter
2 – 8″ cake pans, greased
2 parchment rounds

Cherry Filling
1 pt. amaretto cherries

Drain cherries and transfer into cherry pie filling “goo”. Reserve 12 cherries for garnish. Rinse and dry.

2 pint containers with lids

Whipped Cream
1 qt heavy cream
3-4 tbsp powdered sugar

Whip in mixing bowl with whip attachment until med/stiff

Mixing bowl
Whip attachment
Measuring spoon
Piping bag
Star tip

Kirsch Syrup
1 qt sugar
1 pt water
4 oz cherry syrup
1 tbsp kirsch alcohol

Bring sugar and water to a boil. Flavor with cherry syrup and kirsch.

Pastry brush

Chocolate Shavings
1 qt dark chocolate, melted

Melt chocolate over double broiler while stirring with spatula. Pour onto cold marble slab and work back and forth with large inset until set. Use bench knife to shave ribbons

Large inset
Bench knife
1 quart container


  1. Mix and bake chiffon
  2. Make simple syrup. Flavor with cherry syrup.
  3. Melt chocolate and make shavings.
  4. Torte chiffon cake into thirds.
  5. Remove chiffon from oven. Cool.
  6. Assemble black forest.
    Cherry syrup
    Cherry filling
    Cherry syrup
    Whipped Cream
    Cherry syrup
    Whipped cream
    12 portions
    Rosettes and cherries on each portion
    Chocolate shavings halfway up torte
    Seashell piping along bottom of torte
  7. Store black forest in cooler to let whip cream set.
  8. Torte chiffon in half. Display crumb side up on plate.
  9. Use a hot knife to cut one slice from black forest to display on small dessert plate.



Chef Pamela Roberts, Host - Charlotte Cooks

Shrimp Creole

This recipe comes from NOLA Cuisine.

  • 2 pounds Peeled and Deveined Shrimp, save shells to make Shrimp Stock
  • 2 Tablespoons Butter
  • 1 Tablespoon Vegetable Oil
  • 3 Tablespoons All- purpose flour
  • 1 Large Onion, finely chopped
  • 2 Ribs Celery, finely chopped
  • 1 small Green Pepper, finely Chopped
  • 2 Tablespoon Creole Seasoning
  • 2 Tablespoon Tomato Paste
  • 2-1/2 Cups Very Ripe Fresh Tomatoes, Diced
  • 1/2 Cup Dry White Wine
  • 2 Cups Shrimp Stock
  • 2 Tablespoon Garlic, minced
  • 2 Bay leaves
  • Cayenne to taste
  • Kosher Salt to taste
  • 1 teaspoon Black Pepper
  • 1 teaspoon White Pepper
  • 1 bunch Fresh Thyme
  • 2 Tablespoon Tabasco or to taste
  • 1 Tablespoon Worcestershire Sauce
  • 1/2 Cup Green Onions, green tops thinly sliced, white part sliced into 1/4″ thickness
  • 2 Tablespoons Flat Leaf Parsley, minced

Melt the butter in a large sauce pan with the vegetable oil over medium high heat. Add the flour and stir so it looks like wet sand on the beach.

When the butter begins to froth add 1/2 cup of the onions. Cook until the onions are golden brown. Add the remaining onions, celery, and bell pepper.

Reduce the heat to medium and season with 1 Tablespoon Creole Seasoning and a healthy pinch of salt. Sweat the vegetables until soft.

Add the tomato paste mixing well, and cook, stirring constantly, until the paste begins to brown, add the fresh tomatoes. Stir well.

When the tomatoes start to break down into liquid add the white wine, bring to a boil and boil for 1-2 minutes.

Add the Shrimp Stock, remaining Creole seasoning, garlic, bay leaves, black pepper, white pepper, cayenne (to taste), and Thyme.

Bring to a boil then reduce to a low simmer. Simmer for 30-45 minutes.

Add the hot sauce, Worcestershire, and adjust seasonings.

Bring the sauce to a boil, reduce the heat to low and add the shrimp. The key is to not overcook your shrimp. Let them slowly simmer in the sauce until just cooked through.

Serve with boiled rice and garnish with the remaining green onions and parsley.

Serve immediately.

Serves 4.