Tag Archives: asheville food

Recipe from The Cove Kitchen: Verlasso Salmon

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Verlasso Salmon

Verlasso Salmon

4oz salmon filet                                                                                                                     Season with blackening seasoning.                                                                         (Blackening seasoning is usually a mix of paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper, basil, and oregano)

The general rule of thumb for grilling salmon is to grill it for 10 minutes per inch of filet.

Cream Sauce
¼ stick butter, melted
1 shallot, finely minced
¼ cup slivered almonds
1 cup heavy cream

Heat first 3 ingredients over low-medium heat for 3-4 mins. Add 1 cup heavy cream, bring to boil, then turn down to simmer until thickened. Season with salt. Serve under salmon filet.

Lemon Roasted Asparagus

½ bunch of fresh asparagus
2 Tbsp. lemon juice
2 Tbsp. extra virgin olive oil
1 tsp. chopped garlic
Salt & pepper to taste.

Place trimmed asparagus on baking sheet. Mix ingredients well to coat asparagus. Place in 375 degree oven and bake for 10 minutes. Just before removing your salmon from the grill, throw asparagus on the grill for a minute or two.

Heirloom Cherry Tomatoes

10-12 heirloom cherry tomatoes
½ cup extra virgin olive oil
Salt & pepper to taste.

Sauté tomatoes for 2-3 minute in a pan over medium-high heat.

Top off this dish with grilled lemon slices and fresh dill!

Print this recipe.

Enjoy delicious recipes like this on your next stay at The Cove. See a full list of upcoming events at The Cove or contact our Guest Group department to hold your group retreat at The Cove.

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Recipe from The Cove’s Kitchen: Sopapilla Cheesecake

Sopapilla Cheescake

A favorite dessert at The Cove!
Perhaps this will grace your table this year!

Sopapilla Cheesecake

1 C. + 3 Tbsp. graham cracker crumbs
½ C. light brown sugar
½ tsp. cinnamon
1-1/2 sticks unsalted butter, melted

Combine graham cracker crumbs, brown sugar, and cinnamon.  Add melted butter and mix until thoroughly combined.  Press into bottom of pan (may use a spring form pan, but a 9” x 13” baking dish works best)  and bake at 350 degrees for approximately 9 minutes.

4- 8 oz. packages of cream cheese
1-3/4 C. sugar
2-1/2 tsp. vanilla extract
1 tsp. cinnamon

Beat all ingredients until smooth.  Spread filling on top of baked crust.

1 sheet puff pastry (or 2 tubes of crescent rolls)
½ stick unsalted butter, melted
2 tsp. cinnamon
5 Tbsp. sugar
As needed – slicked or slivered blanched almonds

Place puff pastry (or unroll and spread crescent roll dough) over filling.  Brush with melted butter.  Combine cinnamon and sugar and sprinkle over top.  Sprinkle with sliced almonds.  Bake at 350 degrees for approximately 30-40 minutes.

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Recipe from The Cove’s Kitchen: A side dish to share

Recipe from The Cove’s Kitchen: Pea Salad

You asked for it, you got it!  Pea salad is a favorite of many of our guests. Perhaps this dish will find a place at your table. If so, let us know how it turns out!

Yield: 1½ lb  ●  Portion Size: 4 oz  ●  Portions: 6


9 oz          green peas
½ Cup    dry roasted peanuts
6 oz          shredded cheddar cheese
¼ Cup     red onion minced
1 Cup       mayonnaise
2 Tbsn     heavy cream
2 Tbsn     buttermilk
4 Tbsn     cider vinegar
1 tsp         granulated sugar
To taste   Salt & Pepper


Blend to combine for dressing: 
Salt & Pepper

Toss to combine:

Mix the dressing with the other ingredients and refrigerate overnight.

Serve and enjoy!

Click here for a printable recipe.

Want to taste the food at The Cove for yourself?  Come see us!
Visit our website, www.thecove.org, to see a list of events.

Recipe from The Cove’s Kitchen

By Amanda Parrish

Walnut Crusted Pork Tenderloin with Peach Sauce

Smooth sweetness with a pop of light, flavorful tang, the Walnut Crusted Pork Tenderloin with Peach Sauce is a perfect closing to summer vacations and opening for the first hint of the fall season. From The Cove dining room to your own home table, this rolled in chopped walnuts and doused in sweet peach sauce recipe is bound to be a hit.

During his interview for the Executive Sous Chef position at The Cove, Doug Walls chose to make this recipe. It is now also a main meat on one of the dining room’s evening menus. Walls created the dish some time ago while experimenting with pork and different flavors.

Doug Walls

“The sweet and spice flavors go well together,” Walls said. The walnuts also add a fresh and pleasant twist.

Walls said “tweaking” the sauce is a good option to personalize the recipe. Choosing a different fruit, such as blueberries, or adding herbs is an excellent way to customize for personal preference. Various nuts, such as pecans, can also be a substitute for the walnuts.

Walls suggested this dish for Christmas parties and other get-togethers. This recipe served with spinach and mushroom risotto and roasted asparagus as sides makes for an excellent meal.

As a final word of advice, Walls warns against over cooking the pork and emphasizes cutting the meat at a bias (a 45 degree angle as shown below).

Recipe: (Preps for 6)

2.5 lb. pork tenderloins

Walnut Mix:
1   Cup Chopped Walnuts
¼  Cup Paprika
1   Tablespoon Ground Mustard
1   teaspoon Garlic Powder
1   Tablespoon Salt and Pepper
½  Cup Brown Sugar
Handful Parsley

Combine all ingredients in a bowl.

Peach Sauce:
1  Cup Ketchup
1  Cup Mustard
¼ Cup Apple Cider Vinegar
1  Cup Honey
1   Cup Brown Sugar
2   Cups Frozen Peaches

Add all ingredients and reduce down.
Place sauce in food processor and puree down.

1.     Preheat oven to 350 degrees.
2.    Trim the silver skin from the tenderloin.
3.    Brush Dijon Mustard around loin.
4.    Roll tenderloin in walnut mix.
5.    Place on sheet pan and bake at 350 degrees for 20 minutes.
6.    Let rest for 10 minutes then slice at a bias.