 
Create a “Mert’s Meal” in the comfort of your home with these great recipes from Mert’s Owner and Executive Chef James Bazzelle.
Grilled Soft-Shell Crab Sandwich with Spicy Ranch Aioli
Recipe created by James Bazzelle, chef/owner of Mert’s Heart & Soul, Charlotte, N.C.
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Serves: 4
1 finely chopped small red onion
2 tablespoons finely chopped fresh parsley
2 teaspoons capers
2 teaspoons chili powder
1/2 cup Hidden Valley® Spicy Ranch dressing
1/4 cup melted butter or olive oil
2 tablespoons lemon juice
1/2 teaspoon cayenne pepper
4 soft-shell crabs, cleaned, rinsed and patted dry
1 cup flour or cracker meal
4 small baguettes, sliced lengthwise
Chopped lettuce and tomato for each sandwich
In a blender, blend first five ingredients until well mixed to create spicy Ranch aioli; refrigerate.
Light grill using Kingsford® Charcoal with Sure Fire Grooves™. Mix butter or olive oil, lemon juice and cayenne pepper in a large bowl. Roll crabs in mixture. Lightly dredge in flour or cracker meal. Sauté in large pan 3 to 4 minutes on each side; transfer to grill and cook for 5 to 10 minutes on each side.
Warm baguette on grill. Spread inside of bun with spicy Ranch aioli; add lettuce and tomato and top with crab.
Shrimp Pilau (serves 6)
Recipe created by James Bazzelle, chef/owner of Mert’s Heart & Soul, Charlotte, N.C.
4 slices bacon
2 tablespoons chopped bell pepper
1/2 cup celery cut small
1 cup rice (raw)
3 tablespoons butter
1 teaspoon Worcestershire sauce
2 cup shrimp
1 tablespoon flour
salt and pepper to taste
Cook bacon to a crisp. Save till later. In another pot melt butter. Add celery and bell pepper. Cook 8 minutes. Add shrimp that have been sprinkled w/Worcestershire sauce and flour. Cook till flour is cooked. Season with salt and pepper. Add cooked rice and mix until rice is ''all buttery and shrimpy''. You can add more butter. Crumble the crisp bacon and stir into the pot.
Black-Eyed Peas Patties
Recipe created by James Bazzelle, chef/owner of Mert's Heart and Soul, Charlotte, NC.
2 cups cooked peas
1/4 cup cracker meal
1 cup cooked rice
1 egg
1/2 cup chopped green onion
salt and pepper to taste
Grind and mash cooked beans. Add all other ingredients. Shape mixture into balls and then flatten (if patties are too wet, add additional cracker meal sparingly until the mixture thickens). Saute until brown in oil and butter mix, then serve.
Black-Eyed Peas
Recipe created by James Bazzelle, chef/owner of Mert's Heart and Soul, Charlotte, NC.
1lb. dry black-eyed peas
5 cups water
1 chopped onion
1/2 teaspoon pepper
1 minced clove garlic
1 bay leaf
1 lb. margarine (1 cup olive oil)
1/2 teaspoon salt
Wash beans and soak in water. Remove any beans that float and stones. Drain soiled water and soak the beans in fresh water. After soaking, begin cooking process. Bring beans to a boil, and then cover and simmer. Cook the beans for one hour stirring occasionally. Season the beans to taste and service with rice and cord bread.
Ambrosia
Recipe created by James Bazzelle, chef/owner of Mert's Heart and Soul, Charlotte, NC.
1 1/2 cup orange juice
1/4 cup powdered sugar
2 large bananas cut into 1/2 slices
7 large oranges peeled and cut into 1/2 slices (remove the white membrane just under the orange peel; save juice)
1 3 1/2 oz. can flaked coconut
1 16 oz. jar maraschino cherries, drained
1 20 oz. can pineapple chunks, drained
1/4 cup whole pecans
Combine orange juice and powdered sugar; stir well. Set aside. Dip bananas in orange juice mixture. Mix all ingredients and cover. Refrigerate before serving.
Coca-Cola and Brown Sugar Glazed Pork Roast
Recipe created by James Bazzelle, chef/owner of Mert's Heart and Soul, Charlotte, NC.
1 (2-3lb.) boneless pork loin roast
3 tablespoons brown sugar
2 tablespoons coca-cola
3 tablespoons Dijon mustard
1 lb. carrots, quartered
6 red potatoes, halved
Place roast in roasting pan; add carrots and potatoes. Combine brown sugar, Dijon mustard, coca-cola, and salt and pepper. Rub over roast. Bake roast at 350 degrees for 20 minutes or until it reaches 160 degrees. Serve.
Charleston Red Rice
Recipe created by James Bazzelle, chef/owner of Mert's Heart and Soul, Charlotte, NC.
8-10 slices bacon
2 cups chopped onions
1/2 stalk celery, chopped
1/2 green pepper, chopped
3 cups tomatoes
2 cups rice
1/8 cup sugar
4 tablespoons melted butter
1 teaspoon salt
1 teaspoon pepper
Cook bacon in large skillet; remove bacon. Saute onions, celery, and green peppers in bacon drippings; stir in salt, pepper, tomatoes, and sugar. Mix butter and rice. Add tomato mixture and crumbled bacon. Add to baking dish. Cover and bake at 350 degrees for 25 minutes. Serve.
Turkey Soup
Recipe created by James Bazzelle, chef/owner of Mert's Heart and Soul, Charlotte, NC.
1/4 cup chicken broth
2 cups turnips, diced
2 cups celery, chopped
1 cup onion, chopped
2 cups tomatoes, stewed
2 cups potatoes, diced
1 teaspoon salt
1 teaspoon pepper
De-bone leftover turkey; cut into small pieces. Combine all ingredients. Cover. Simmer for 1 - 1 1/2 hours. Cook longer if needed. Add additional broth if needed. Serve.
Frogmore Stew (Serves 10)
Recipe created by James Bazzelle, chef/owner of Mert's Heart and Soul, Charlotte, NC.
1/4 cup Old Bay seasoning
3 lb. sausage
2 tablespoons salt
2 lb. new potatoes
2 teaspoons pepper
10 ears corn cut in half
2 onions cut into quarters
4 lb. shrimp
Fill a large pot one-third full of water. Add Old Bay, salt, pepper, and onions. Bring to a boil. Add sausage and cook for 30 minutes. Add corn and cook for 8 minutes. Add shrimp and cook for three minutes. Drain and serve. Have serving with sausage, potatoes, corn, and shrimp.
Serve cocktail sauce with shrimp and butter for corn.
Catfish and Gravy
Recipe created by James Bazzelle, chef/owner of Mert's Heart and Soul, Charlotte, NC.
2 strips bacon
1/2 (3oz.) onion
1 cup flour
1/2 (3oz.) bell pepper
2 catfish fillets
4 cups water
salt and pepper
This is a simple recipe and a one pan (old black iron frying pan). Fry bacon; set aside. Flour fish (add salt and pepper) and brown in skillet. Set aside. Add bell pepper and onion. Add flour to pan if needed. Blend in water as needed. Add fish and let simmer 2-3 minutes. Serve over rice.
Smothered Chicken
Recipe created by James Bazzelle, chef/owner of Mert's Heart and Soul, Charlotte, NC.
1 1/2 cups chicken stock
8 pieces of chicken
1 cup flour
1/4 cup olive oil
1 cup chopped onion
3 stalks of chopped celery
1 diced garlic clove
2 tablespoons salt
3 tablespoons black pepper
Heat oil; flour chicken. Brown the chicken in the oil, then place the chicken in a casserole dish. Saute onion, garlic, and celery for 1-2 minutes. Add flour and make a roux, add stock and water. If needed, add salt and pepper. Pour over chicken and cover. Bake for about 1 1/2 hours or until tender. Serve.
Sauteed Squash
Recipe created by James Bazzelle, chef/owner of Mert's Heart and Soul, Charlotte, NC.
3 cups sliced yellow squash
1 chopped onion
1 chopped tomato
1/2 cup chopped green onion
2 tablespoons olive oil
1 tablespoon butter
3-4 dashes of white wine
Heat butter and olive oil in saute pan. Add all of vegetables when pan begins to sizzle. Add wine and shake the pan to prevent sticking until squash is tender. Serve.
Bread Pudding with Whiskey Sauce
Recipe created by James Bazzelle, chef/owner of Mert's Heart and Soul, Charlotte, NC.
3 1/2 cups bread (stale, hard)
3 cups warm milk
3 eggs
1/2 cup sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
2 tablespoons lemon juice
1/4 cup raisins
Combine milk and bread. Soak for 15 min. Add the other ingredients and stir until well blended. Bake for about 45 min. in 350 degree oven.
Whiskey Sauce
1 cup sugar
1/2 cup water
1/4 cup lemon juice
2 tablespoon whiskey (wild turkey)
Add sugar and lemon juice; boil until tight. Add whiskey, cook for about 2 minutes. Cool. Serve over bread budding.
Shrimp Scampi
Recipe created by James Bazzelle, chef/owner of Mert's Heart and Soul, Charlotte, NC.
2 lbs. peeled medium-sized shrimp
1/4 cup chopped green onions
1/4 cup chopped fresh parsley
4 cloves garlic
1/4 lb. butter
1/4 cup dry white wine
Dash of salt
Dash of black pepper
Saute onions and garlic in butter until tender. Add shrimp and cook 2-3 minutes under low heat. Add remaining ingredients and simmer 2 more minutes until shrimp are pink. Serve over rice.
Fried Catfish
Recipe created by James Bazzelle, chef/owner of Mert's Heart and Soul, Charlotte, NC.
4 medium catfish
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 cups self-rising cornmeal (fish breading)
1/4 cup white vinegar
Vegetable oil
Sprinkle catfish with salt and pepper. Add vinegar and marinate 1 - 2 hours. Place cornmeal in brown bag and add catfish one at a time. Shake until coated. Fry in hot vegetable oil until fish floats to the top and is golden brown. Drain well; serve.
Roasted Corn on the Cob
Recipe created by James Bazzelle, chef/owner of Mert's Heart and Soul, Charlotte, NC.
4 ears fresh corn
1/4 cup vegetable oil
1/2 tablespoon salt
Rub oil and salt on corn. Roast in over for 30-45 minutes at 350 degrees until done.
Egg Custard Pie
Recipe created by James Bazzelle, chef/owner of Mert's Heart and Soul, Charlotte, NC.
1 unbaked 9-inch pie shell
1/4 teaspoon nutmeg
4 eggs, beaten
2 1/4 cups milk
1/4 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
Bake pie shell for 5 minutes at 500 degrees; let cool. Combine eggs, sugar, vanilla, salt, and 1/4 teaspoon nutmeg. Blend gradually; stir in milk. Pour well-mixed batter into shell and sprinkle with nutmeg. Bake at 400 degrees for 15 minutes. Reduce heat to 325 degrees and bake an additional 35 minutes or until a knife inserted in center comes out clean. Cool before serving.
Mert's Potato Salad
Recipe created by James Bazzelle, chef/owner of Mert's Heart and Soul, Charlotte, NC.
6 lg. baking potatoes
6 hard boiled eggs
1/2 jar (12 oz.) sweet relish
1 cup mayonnaise
2 tbs. of mustard
1/2 lg. or medium onion chopped
2 stalks of chopped celery
Salt and pepper
Boil potatoes and eggs; let both eggs and potatoes cool. When cooled, peel and cut potatoes into small cubes. Peel and chop eggs. Combine all ingredients into a large bowl, salt and pepper to taste. Add more mayonnaise if needed. Refrigerate or serve at room temperature.
Baked Beans
Recipe created by James Bazzelle, chef/owner of Mert's Heart and Soul, Charlotte, NC.
2 cans of vegetarian baked beans
1/4 cup of brown sugar
1/4 cup of white sugar
1/2 cup of chopped onion
2 tbs. of mustard
1/4 cup of extra virgin olive oil
Mix all ingredients and place in a greased baking pan. Cover and put on the grill. Grill should maintain a temperature of 360 degrees. Bake for 1 1/2 hours. Serve.
Grilled Honey Chicken
Recipe created by James Bazzelle, chef/owner of Mert's Heart and Soul, Charlotte, NC.
4 boneless chicken breasts
1/2 cup extra virgin olive oil
1/2 cup mustard
1 cup honey
1 tbs. lemon juice
Salt and pepper
Place chicken one at a time between two pieces of wax paper or plastic wrap. With a meat mallet or heavy rolling pin, flatten chicken to 1/2 thickness. Combine other ingredients in a bowl. Place chicken in the marinade and refrigerate 1 - 2 hours. Remove chicken from marinade (reserve marinade). Place on a lightly greased medium hot grill, basting occasionally with reserved marinade. Cooking time is about 4 minutes on each side.
Grilled South Carolina Peaches
Recipe created by James Bazzelle's wife, Renee Bazzelle.
4 lg. South Carolina Peaches (halved crosswise, with seed removed)
1 tbs. melted butter
This will be the last item on the grill as the coal will be dying out at this point. Brush butter on peaches and place on low temperature grill, cut side down. Grill 2 - 3 minutes on both sides. Do not overcook. Grill just until peaches show grill marks. This recipe can be used with pineapples as well by peeling the fruit to the core and slicing to the desired thickness.
Oyster Dressing
Recipe created by James Bazzelle, chef/owner of Mert's Heart and Soul, Charlotte, NC
1 loaf French or crushed bread, coarsely crumbled
1 lg. onion, diced
2 tbs. poultry seasoning
1 tsp. ground sage
1 tsp. salt
1/4 tsp. ground pepper
1/2 cup milk
12 oz. to 16oz. oysters, coarsely chopped
1 cup chicken broth
1/2 stick margarine or butter
Combine bread crumbs, onion, and seasoning. Mix well. Add broth and milk; mix. Add oysters. Spread dressing in baking pan and dot with margarine (or butter). Bake at 400 degrees for about 30 minutes. Serve.
Cranberry Sauce
Recipe created by James Bazzelle, chef/owner of Mert's Heart and Soul, Charlotte, NC.
1 lb. bag fresh cranberries
1 cup light brown sugar
1 cup sugar
1 grated orange rind
1/4 cup orange juice
1/4 tsp. cinnamon
Pick over and wash cranberries. Place in a large saucepan. Add remaining ingredients and bring to a boil, stirring thoroughly but gently. Cover and boil until cranberries burst. Place cooked cranberries in fridge about 4 -5 minutes until mixture jells.
Mert's Pork Roast with Caribbean Rub
Recipe created by James Bazzelle, chef/owner of Mert's Heart and Soul, Charlotte, NC.
10-12 lb. pork roast
1 cup white vinegar
1/4 cup curry powder
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. curried red pepper
2 tsp. granulated garlic
1/4 cup parsley flack
1/2 cup olive oil
1 tsp. salt
Mix ingredients for rub in bowl until it becomes a paste. Rub all over the roast. Cover and bake at 350 degrees for about 4hrs. or until well done.
Sauteed Spinach
Recipe created by James Bazzelle, chef/owner of Mert's Heart and Soul, Charlotte, NC.
1 - 2 bags of fresh spinach
1/4 cup olive oil
1 onion, chopped
1 garlic glove, chopped
Cook onion and garlic in hot oil until soft. Do not brown. Add spinach. Stir. As spinach wilts, add more spinach. Cook over low heat. Add salt and pepper to taste.
Sauteed Fresh Collard Greens with Balsamic Vinegar
Cook greens as with the spinach. Add 1/4 cup to 1/2 cup balsamic vinegar. Cook until greens are wilted and tender. Cook time is 3 - 4 minutes more than the spinach.
Rice Pudding
Recipe created by James Bazzelle, chef/owner, Mert's Heart and Soul, Charlotte, NC.
4 eggs
2 cups milk
1/2 cup sugar
1tbs. butter, melted
1 tsp. vanilla
1/4 tsp. salt
2 cups rice (cooked)
1/2 cup raisins
1 tsp. cinnamon
1/4 tsp. nutmeg
Beat eggs and add milk, sugar, butter, vanilla, and salt. Stir in rice and raisins. Pour into buttered baking dish. Sprinkle with cinnamon and nutmeg. Bake at 325 degrees for about 30 minutes.
Peanut Brittle
Recipe created by James Bazzelle, chef/owner of Mert's Heart and Soul, Charlotte, NC.
2 cups sugar
1 cup corn syrup
2 cups peanuts
2 tsp. baking soda
2 tsp. butter
1 tsp. vanilla
Cook sugar and corn syrup until sugar is dissolved. Add peanuts and cook until mixture turns a golden color. Add butter, vanilla, and baking soda. Stir lightly and pour onto buttered cookie sheet until cool.
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