Roasted Red-Pepper and Feta Dip

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Prepared by Charlie Newman

This recipe combines the sweetness of the peppers with the tanginess of the feta cheese, and you can add heat with a sprinkled of red-pepper flakes if you wish

Ingredients

• 2 roasted red bell peppers
• 3 tablespoons of olive oil
• 2 cloves garlic, minced
• ¼ teaspoon red-pepper flakes (optional)
• 8 ounces feta cheese, crumbled

Procedure:

Puree the roasted red peppers in a food processor.
Heat the olive oil over medium-high heat and lightly brown the minced garlic. As the garlic is just browning, add the red-pepper flakes and toss just a few times to combine the flavors. Remove the pan from the heat.
Add the oil-and-garlic mixture and the crumbled feta to the pureed peppers in the food processor and process until well-blended.
Transfer the Roast Red-Pepper and Feta dip to a serving bowl and refrigerate before serving. Serve with whole-grain pita bread or crudites.

Roasting Peppers:
Preheat your boiler and prick the whole peppers five or six times in various places with a fork. Place them on a broiler pan as close to the heat as possible. When the top sides have blackened, turn the peppers. Continue broiling and turning them until they have blackened all around. Remove the roasted peppers from the broiler, place them in a paper bag, roll down the top of the bag, and let them cool inside the bag. When they are cool enough to handle, remove the peppers from the bag and peel off the blackened outer skin, which will pull off easily.
Cut off the stems, remove the seeds, and slice; they are ready to use in any recipe, or eat by themselves.

SIDE NOTE The original recipe was taken from the Greek Revival: Cooking for Life cookbook. It has been modified to incorporate Certified SC Grown peppers and Split Creek Farms Feta Cheese.

Gourmet Beef Meatballs or Beef Sliders

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SC Beef Council 

Ingredients

• 1lb. beef ground chuck
• 1 small onion, diced
• 2 tsp. Worcestershire sauce
• ½ cup seasoned breadcrumbs
• ¼ cup grated Parmesan cheese
• 2 tsp. Italian seasoning
• 1 tsp. sea salt
• 1/3 cup milk

Procedure:

Place beef in mixing bowl and add diced onion, salt, Italian seasoning, and Worcestershire sauce; mix well. Add milk, Parmesan cheese, and breadcrumbs. Mix until evenly blended, then form into 1 oz. meatballs or 7 oz. patties. Grill to perfection and enjoy! 

Cook Time: Grill 12-15 minutes

Servings: 28 meatballs or 4 patties

Sallie’s Sparkle (Mocktail)

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Ingredients

• 1 oz. Sallie’s Greatest Blueberry + Lavender simple syrup
• Sparkling water

Procedure:

Fill 8 oz. tall glass with ice, add 1 oz. of any flavor of Sallie’s Greatest simple syrups, then top with sparkling water.
Add a twist of lemon or lime if desired.

Gruyere and Shrimp Quiche

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by Blanche Weathers

Ingredients

• 1 unbaked 9” deep dish pie crust
• 1 pound shrimp, peeled and cooked
• 4 ounces Swiss cheese, shredded
• 6 ounces Gruyere cheese, shredded
• 1 tablespoon flour
• 3 eggs
• 1 cup light cream
• Salt, pepper, dry mustard, Worcestershire, and hot sauce to taste.

Procedure:

Preheat oven 400 degrees. Cut shrimp into small pieces. Mix cheese and flour in a bowl. Spread ¾ of this cheese mixture in pie shell. Add shrimp to pie shell. Mix eggs, cream and all seasonings and pour over shrimp. Top with remaining cheese and bake 400 degrees for 15 minutes. Reduce heat to 325 degrees and bake 40 minutes longer until pie sets. Let stand 10 minutes.

Bleu on Blue Appetizer

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Rosemary Cheese Ball with Fig Sweet Onion + Rosemary Jam

Ingredients

• 4 oz. Cheddar cheese (grated)
• 8 oz. softened cream cheese
• 1 tsp. Black Pepper
• 2 tsp. Honey
• Fresh rosemary, chopped (about 2 Tbsp.)

Procedure:

Mix all ingredients together. Shape into a ball; chill. Top with Sallie’s Greatest Fig Sweet Onion + Rosemary jam and serve!

Perfect SC Peach Cobbler

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Ingredients

• 6 cups of sliced SC Peaches
• 1 tablespoon lemon juice
• 1 cup self-rising flour
• 1 cup sugar
• 1 egg
• 6 tablespoons butter, melted

Preparation

Place slice peaches in a baking dish and sprinkle with lemon juice. Mix the flour, sugar and egg until crumbly. Spread this mixture over the peaches. Pour melted butter over the top and bake at 375 for 30-35 minutes.

Serve warm, with a scoop of ice cream, if desired. Enjoy!

Mustard Fried Venison

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By: Ansley Turnblad

Ingredients

• Venison cube steak (4-6 pieces)
• 1/2 cup yellow mustard
• 3 cups of Adluh all-purpose flour
• Peanut oil
• Salt and Pepper 
• Deep Fryer

Procedure:

Marinate venison, vinegar, mustard, and pepper in the refrigerator 4-6 hours in an airtight container. 

Add oil to deep fryer and preheat to 375 degrees.

When oil is ready, remove venison from marinade and dredge individual pieces in flour until thoroughly coated.

Gently submerge 2 pieces of venison in deep fryer and cook for 3-4 minutes or until golden brown. 

Remove from oil and drain on paper towels.

Add salt to taste and Enjoy!

SC Grown Fried Peanuts

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By: Blanche Weathers

Ingredients

• Deep fryer
• Peanut oil
• 4 cups Certified SC Grown raw shelled peanuts
• Sea salt
• Newspaper/Paper towels

Procedure:

Heat oil in a deep fryer to 375 degrees F.

Cook peanuts in preheated oil until fragrant and hot, about 3-4 minutes. Transfer to paper-towel (or newspaper) lined plates to drain. Season peanuts with sea salt. Store in airtight container.