Shrimp & Crab Hoppin’ John

Chef Fred Neuville – The Fat Hen Restaurant

Serves 10
Beans:
2 cups dried black eyed peas
1 ham hock
4 cups water
1. Rinse beans
2. Put beans in medium sauce pot and cover with water. Add ham hock.
3. Bring to a boil and cook until tender (to speed up cooking time, soak beans overnight).
4. When beans are tender, strain and cool. Reserve ham hock.
5. when cooled, pick meat off of ham hock and add back to the beans.
Rice:
1 cup long grain rice
1 medium yellow onion (diced)
7 strips apple wood smoked bacon (diced)
2 tablespoons sweet butter
1/2 cup green onion (minced)
2 tablespoons lemon juice
Hot Sauce
Salt
Pepper
1. Render the bacon and sweat the onion until tender. Add butter and melt.
2. Add rice and cook for 30 seconds.
3. Cover rice with water (about 1 inch).
4. Cook until all liquid is gone and rice is tender.
5. spread rice mixture on a sheet tray and cool.
Final Steps:
Mix rice, beans and green onion together. Season with hot sauce, salt, pepper and lemon juice.
*Remember, the mixture is cold, so do not over season. When the dish is heated back up, the flavors will awaken.
1 teaspoon olive oil
2 ounces white wine
3 ounces chicken stock
1/4 ounce julienne zucchini
1/4 ounce julienne squash
1/4 ounce julienne carrot
1 ounce garlic butter
50 shrimp
2 ounces jumbo lump crab meat
1. In a saute pan, add olive oil and heat to smoking point.
2. Add shrimp, saute on both sides just to color, then remove from pan.
3. Deglaze pan with white wine. Add julienne vegetables, hoppin’ john and chicken stock.
4. Add shrimp back to the pan along with the crab meat.
5. Finish with garlic butter and season with salt and pepper.
6. Check seasoning. Place on your favorite serving platter and garnish with chopped parsley.

Here’s a great quail recipe from Chef Jeremy Holts at the Anson Restaurant in Charleston, SC.
www.ansonrestaurant.com

1 manchester farm quail
8oz cornbread
2oz quail stock
3 oz red pepper
1 T scallion
1oz bourbon
1oz maple syrup
2oz ansonduille
3T prepared anson mills grits

Sweat veggies and sausage together and deglaze with bourbon. Add sweated vegetables to day old cornbread. Stuff the quail and then sear and baste with maple syrup. Finish cooking the quail in the oven at 350 and serve over anson mills grits.

Here’s a great recipe from The Farmer’s Shed in Lexington, SC!

1 cup dry blackeye peas
1½ quarts water
1 cup chopped onion
1 clove garlic, minced
1 tablespoon olive oil
5 cups water
1 lb. chopped collard greens
½ lb. diced smoked ham
28 oz. can diced tomatoes
2 teaspoons salt or to taste
½ teaspoon black pepper
2 teaspoon hot sauce

Soak dry blackeye peas overnight in 1½ quarts of water. Drain.
Sauté onion in olive oil until tender. Add garlic and sauté for one minute.
Add water, peas, collards, and ham and bring to a boil. Simmer for 30 to 40
minutes or until peas are tender. Add tomatoes, salt, pepper, and hot sauce
and simmer for 30 minutes. Taste for seasoning. Pass the hot sauce for those
who like more spice.
Yield: 6-8 serving

Contacts

farmersshed.com

farmersshed@windstream.net

The Farmer’s Shed
2514 Augusta Highway
Lexington, SC 29072

803-996-0700

Yula’s Oven Roasted Lamb Stew

2 pounds lamb (shoulder or leg are fine to use), cut into large chunks, bones may be left in, but trim away the excess fat.
2 pounds medium sized potatoes, peeled and quartered
4 pounds medium sized yellow onions, peeled and quartered
4 pounds plum tomatoes, quartered
4 teaspoons ground cumin
1/3 cup olive oil
Salt and pepper

Preheat the oven to 375 degrees. Cut the lamb into large chunks, at least two inch cubes or larger. Remove any excess fat and discard it. Salt and pepper the lamb and place it in a large roasting pan. Add the quartered potatoes, onions, and tomatoes to the roasting pan and sprinkle with four teaspoons of cumin. Pour the olive oil over the meat and vegetables, and stir with a large spoon to combine. When all ingredients are combined, give one additional generous sprinkle of salt and pepper over the whole pan. Cover the roasting pan with a lid or foil and bake in a 375 degree oven for a total of three hours. After one hour, uncover the pan, stir the contents, recover and roast for another hour. At the end of the second hour, remove the foil, turn the lamb brown side down and bake uncovered for another hour. This will allow the water that has come from the vegetables to braise the ingredients and ultimately reduce to a small amount of flavorful gravy. During the final hour, check and turn the meat periodically as it browns. When the Tavas is done, all the lamb will be browned and soft, the potatoes tender and the onions and tomatoes will be soft and savory. Serves 6-8

This week Spotted Salamander Catering brings us the recipe for a southern favorite: Tomato Pie.

SPOTTED SALAMANDER’S TOMATO PIE

• 5 South Carolina grown tomatoes, peeled and seeded
• 1 (9-inch) prebaked deep dish pie shell
• 1/2 cup fresh grated parmesan
• 1/2 cup cream cheese
• 3/4 cup grated cheddar
• 1/2 cup dukes mayonnaise
• 1/2 tsp. dried basil
• 1/2 tsp. granulated garlic
Salt and pepper

Directions
Peeling Tomatoes
Boil a pot of water (enough to completely submerge the tomatoes)
Cut out the tomato cores
Drop the tomatoes into the boiling water
Boil for 15-30 seconds, just until the skin around the core starts loosening, or until the tomato splits
Drop the tomatoes into a bowl of cold water
Peel the tomatoes

Seeding Tomatoes
Cut the tomato in half
Over a strainer set in a bowl, squeeze half of the tomato in one hand and pull the seeds out with the other
Discard the seeds, but retain the juice
Use tomato and juice in your favorite bloody mary recipe

Preheat oven to 350 degrees F.
Layer the tomato in pie shell. Season with salt and pepper. Combine the grated cheeses, cream cheese, mayonnaise, basil, garlic, and a little more salt and pepper. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.
To serve, cut into slices and serve warm.

If you love greens as much as we do, you’re gonna love this delicious recipe from Chef Fatback Walker, from Mac’s on Main: http://www.macsjazznblues.com

Mustard and Turnip Greens

2 lbs of fresh Turnip greens with roots (Available Oct. – May)
2 lbs of fresh Mustard greens
3 Large Pieces of smoked turkey wings
2 oz of salt

In a large sauce pan bring smoked turkey wings and salt to a rapid boil then
turn down the heat to a simmer. While this going on wash and de-stem as
much as possible the Turnip greens. Place Turnip greens in the sink wash
with cold water and salt. Do the same to the Mustard greens and mix together
in the sink. Cut both ends of the root balls off wash them and place in the
pot. You may have to repeat the washing two or three times. When you are
done washing the greens place them in the pot where the turkey wing broth is
simmering and continue to cook until tender approximately 2 hours.
Enjoy them with some fresh red onion and apple cider vinegar.