Here’s a great recipe from Craig Deihl at Cypress in Charleston, SC.

Lard Biscuits

Yield:
2 to 2 1/2 dozen biscuits
Ingredients:
5 1/2 cups all-purpose flour
3 tablespoons baking powder
1/2 tablespoon fine sea salt
2 tablespoons sugar
12 ounces very cold lard
1 1/2 cups buttermilk
1 egg, beaten
Method:
Preheat oven to 425º F. If using a convection oven, turn it on low or off.

In a large mixing bowl combine the flour, baking powder, salt and sugar. Use a whisk to combine. Add the lard to the flour. Using your hands, a pastry cutter, or two butter knifes, cut the lard into the flour. There should be pea sized lumps of fat scattered evenly throughout the flour.

Combine the buttermilk and egg and add to the flour-and-lard mixture. Mix just until it holds together.

Dust a wooden cutting board or the counter with flour. Place the biscuit dough on it. Fold the dough over itself two or three times, until it becomes smooth and firm. Dust the dough lightly with flour and roll out to a thickness of 3/4 of an inch.

Cut the biscuits using a 3-inch biscuit cutter and place 2 inches apart on a sheet tray. Mix the leftover dough into a ball and roll out again and cut remaining biscuits. Discard any remaining dough.

Bake for 15 minutes, until golden and puffy.

Pickled Okra
2 cup apple cider vinegar
1 cup water
½ cup sugar
3 tbsp. Salt
1 tbsp. Mustard seeds
4 Allspice berries
1 tbsp. Mustard seeds
1 tbsp. Celery seeds
1/2 tsp. Crushed red pepper
2 bay leaf
2 cloves garlic
3 cups okra, washed

1. In a non-reactive pot combine all ingredients except the okra. Place over high heat and bring to a boil.
2. Add the okra and boil for 4 minutes. Remove from heat and shock the pot in ice water to cool rapidly.
3. Transfer the pickled okra to glass jars and store in the refrigerator for at least 1 week before using. The pickled okra will keep for about one month.

Whole Grain Mustard
¾ cup black mustard seed
1 ½ cup yellow mustard seed
1 ½ tsp. Chili flake
3 each cloves, whole
1 tsp. Caraway
1 ½ tbsp. Black peppercorn
1 ½ tbsp. White peppercorn
1 qt. Apple cider vinegar
1 ½ qt. Water
¾ cup sugar
3 tbsp. Salt
1 cup white wine

1. Combine all ingredients in a non-reactive mixing bowl and incorporate evenly.
2. Place equal amounts of the mixture in quart size mason jars. Place the lid and ring on and tighten.
3. Allow the mustard to sit at room temperature for a minimum of four weeks.
4. When the mustard is ready add it to a blender and puree to desired consistency. It will become hotter the finer it is blended.
5. Remaining mustard can be refrigerated for up to 1 month.

Bacon Wrapped Chicken Bites
A customer favorite
Boneless chicken thighs are tenderized, stuffed with banana peppers and wrapped in bacon. Dusted with house seasoning and hickory smoked. Finished with our pepper-vinegar sauce.
Any wild game may be substituted –duck, rabbit, quail,
Ingredients:
Chicken thighs boneless –tenderized with mallet
2-4 oz. of banana pepper rings
5-7 strips of bacon
Method of Preparation:
Skin and Debone Chicken Thighs , then tenderize with mallet
Layout 5-7 pieces of bacon
Place thighs across bottom of bacon and layer banana pepper rings across center.
Dust with house seasoning and roll up
Place in smoker 1.5 hours or my also bake in oven 350’ 30-40min
Internal temperature should reach 165 and bacon should be crispy.
Cut and serve with pepper vinegar sauce.

Nothing says true Southern more than a Lowcountry Shrimp and Grits recipe. Entire cookbooks from award winning chefs have been written about this dish with all its variations and cooking methods. Although there is an abundance of amazingly delicious Shrimp and Grits recipes, I chose to share this one because Slathered Shrimp and Grits is more than delicious ingredients melded together yielding a taste that tantalizes the palette. There is story behind each layer of this recipe. It represents an evolution and culmination of over 100 years of cooking history and draws on my rich family heritage. It is one of my family favorites and one that I am proud to share with you.

Pimento Cheese Grits
Makes 6 cups

6 cups water
1 ½ cups coarse stone ground yellow grits
8 oz. cream cheese
4 tablespoons butter
8 oz. sharp cheddar cheese
1 cup roasted, peeled, seeded, and chopped red bell pepper.
1/2 tablespoon sea salt
Dash of white pepper

Bring water to boil in heavy-bottom stockpot. Slowly add grits, stirring constantly. Reduce heat to low and continue stirring to prevent grits from scorching. Once grits have started to thicken continue cooking over low heat for another 30 minutes, stirring frequently. Add remaining ingredients and continue cooking for about 10 minutes until cheese melts and roasted peppers are well blended.
Grits should be very creamy and smooth. If mixture is too thick, simply add water ¼ cup at a time to get desired consistency. Season grits to taste with salt and pepper. Keep covered and warm until ready to serve adding water as needed to maintain creamy consistency.

Roasted Peppers
You can use store bought roasted peppers, however I prefer to roast my own. Roasting peppers is very easy to do and can be refrigerated and used for other recipes.
Preheat oven to 500 degrees.
Rub washed and dried peppers with olive oil and place on baking sheet in top rack in oven. Roast for about 25 to 30 minutes turning once or twice until skin is blistered and charred in some places.

Remove peppers from oven and place in bowl covered tightly with plastic wrap. Let cool for 10-15 minutes. Peel the skin, remove stems, cores, and seeds.

Slathered Shrimp

1 ½-2 lbs. fresh, domestic wild caught, shrimp peeled and deveined
2 tablespoons Olive Oil
½ – 1 bottle Slather Brand Foods Original Slatherin’ Sauce

Place oil in heavy bottom saucepan over medium high heat; add shrimp and stir, moving shrimp to sides of the pan. Pour Slatherin’ Sauce in the middle of the pan. Sauce will quickly begin to caramelize. Fold the sauce and shrimp together in the pan for about 3 minutes until shrimp are thoroughly cooked but being careful not to overcook.

Garnish:
12 slices premium crispy bacon (without hormones and antibiotics)
¼ cup chopped fresh parsley
2 ears fresh corn cut from the cob

While grits are cooking, place bacon slices on foil lined baking sheet and place in 350 degree oven until crispy. Remove from oven, drain on paper towels, crumble and set aside.
Clean corn of husk and silk. With a sharp knife cut kernels from the cob and roast in a small pan over medium heat with 2 tablespoons of butter for about 1-2 minutes. Set aside and keep warm.

Place oil in heavy bottom saucepan over medium high heat; add shrimp and stir, moving shrimp to sides of the pan. Pour Slatherin’ Sauce in the middle of the pan. Sauce will quickly begin to caramelize. Fold the sauce and shrimp together in the pan for about 3 minutes until shrimp are thoroughly cooked but being careful not to overcook.

Plating

Spoon hot pimento cheese grits on plate. Top with heaping spoonful of Slathered Shrimp. Sprinkle on a heaping tablespoon of roaster corn kernels. Generously sprinkle with bacon crumbles and finish with sprinkled chopped parsley. The colors and smells are beautiful and the taste is amazing, so don’t be surprised when you family ask you to “Slather It On” more often!!!

Check out this amazing recipe from Brian Dukes of The Blue Marlin in Columbia, SC. We are getting our grouper from Mark Marhefka of Abundant Seafood in Charleston.  He catches it and brings it to us whole, the best fish I have seen in Columbia! Maque Choux is a classic cajun accompaniment for seafood, chicken or pork, made with corn, sweet onions, green peppers and we threw in some tasso ham.

For the grouper:

6 oz. Grouper Fillet

salt and pepper to taste

fennel pollen, pinch

1/2 oz butter

Get a heavy skillet hot, use medium heat.  Season the fish, place the butter in the pan, make sure it is sizzling before you place your fish in the pan.  Make sure to use medium heat so the butter does not burn.  Sear on the flesh side for 3 minutes or until golden brown, turn the fillet over, turn the heat down to low and finish cooking for 3 minutes until the fish is firm and the center is moist.

For the maque choux:

1 ear of corn, steamed and kernels removed

1/2 sweet onion diced, Palmetto sweet if you can get one

1/2 green pepper diced

1 oz tasso ham, shredded

1 clove garlic, minced

1 tsp. flat leaf parsley, chopped

salt and pepper to taste

For the butter sauce:

4 oz white wine

juice and zest of lemon

1 garlic clove halved

1 oz heavy cream

2 oz butter, soft cut into cubes

In a non reactive pan reduce the wine to 1 oz, add cream and reduce until the liquid is thick and reduced by half, turn off the heat and whisk in the butter slowly.  Season with salt and pepper and serve immediately over the fish.  Can be made ahead of time and reserved, keep warm.

Plate the maque choux on the plate, place the fish on top, add more maque choux, drizzle with butter sauce and garnish with City Roots Farm micro Arugula.

Want some of the best ribs you’ve ever tasted? Try this recipe for K & J Longhorns Ultimate Rub Smoked Baby Back Ribs. Once you get your mouth on these ribs, you’ll wish you had a bigger stomach!

Ingredients

3-Slabs Baby Back Ribs
½-Cup K & J Longhorns Ultimate Rub

Basting Marinade
2-Cups Apple Juice
½-Cup Apple Cider Vinegar
½-Cup Mustard

1. Prepare ribs by removing membrane and trimming away any large pieces of fat.
2. Rinse ribs and pat dry with paper towel.
3. Sprinkle ribs with Ultimate Rub.(don’t be selfish with rub)
4. Rub and massage rub into ribs coating them on all sides.
5. Place ribs in a non-reactive dish and cover.
6. Let marinate for at least 4 to 6 hours or overnight in the refrigerator.
7. When ready to cook prepare smoker for smoking, bringing temperature to 250 deg. F.
8. Remove ribs from container and place on smoker membrane side down.
9. Sprinkle extra rub on top and close smoker.
10. Your goal is to maintain 225-250 deg F for a minimum of 4 hours.
11. When the rub has set approximately halfway through the cooking time, began to baste the ribs about every 30 minutes. It is best to use a spray bottle but, you can mop or brush on.
12. Turn ribs a couple of times during basting process.
13. Ribs are done when meat pulls back from bones.
14. Remove from smoker and let rest for 10 minutes before cutting.

Get a load of Judy’s Okra Soup from Judy’s At The Market – It’s delicious!!

1 tablespoon olive oil

1 cup onion, diced
½ cup celery, diced
½ cup carrot, diced

¼ cup green pepper, diced
1-2 teaspoons garlic, minced
2 cups chopped turkey or chicken
1 cup smoked sausage, cut into very small bite-sized pieces

6 cups chicken stock

1 can diced tomatoes
1 ½ cups cooked or 1 can pinto beans, drained and rinsed
½-1 cup chopped collard greens
2 cups okra, sliced (frozen is fine)
1 cup corn, cut off the cob or 1 cup frozen corn

1 teaspoon honey or sugar
1-2 teaspoons hot sauce, or to taste

Salt and pepper, to taste
In a large pot, heat the oil. Add the onions, celery, carrot, green pepper, and garlic. Sprinkle with a pinch of salt and sweat the vegetables. Add the turkey, sausage, chicken base and cover with water. Simmer for 30 minutes. Add remaining ingredients (except corn) and simmer for about 25 minutes. Add corn and simmer for 5-10 minutes. Adjust seasoning as needed

Just in time for the summer, it’s Judy’s Blackberry Cobbler Recipe. Take this delicious recipe and enjoy it during a warm summer night after a long day of grilling!

4 cups fresh blackberries

2 tablespoons all-purpose flour

2 tablespoons sugar

Topping:

1½ cups self-rising flour

1½ cups sugar

1 egg

6 tablespoons butter, melted

Toss the blackberries in the flour and sugar; pour berries into a greased baking pan and set aside. Combine the self-rising flour, sugar and egg until crumbly. Sprinkle topping over the berries and drizzle the melted butter over the top. Bake at 375 degrees for 30-40 minutes or until top is golden brown and berries are bubbly.