Pimiento Cheese Grits with Pepper-Seared Sea Scallops and Red Pepper Sauce This dish brings together five of my favorite ingredients: pimientos, grits, sharp cheddar cheese, sea scallops, and black pepper. The creamy grits take on the flavors of the pimientos and cheddar cheese and make a great accompaniment for the pepper-seared sea scallops. Serves 6 The Pimiento Cheese Grits Makes 6 cups 6 cups water 1 2/3 cups coarse stone-ground white grits 1/2 cup heavy cream 1 tablespoon butter 1 cup roasted, peeled, seeded, and chopped red bell pepper 8 ounces sharp white cheddar cheese 1/2 tablespoon salt Dash of white pepper Bring the water to a boil in a heavy-bottomed stockpot or large saucepan. Slowly pour in the grits, stirring constantly. Reduce the heat to low and continue to stir so that the grits do not settle to the bottom and scorch. After 8 to 10 minutes, the grits will plump up. Cook the grits over low heat for another 25 to 30 minutes, stirring frequently. Add the cream, butter, cheese, and the roasted peppers. Cook an additional 10 minutes to melt the cheese and allow peppers to flavor the grits. Season to taste with salt and white pepper. The grits will have a thick natural creamy consistency, and will have become soft and silky. Keep covered and warm until ready to serve. If the grits become too thick, add warm water to adjust the consistency. The Red Pepper Sauce Makes 1 3/4 cups 1 tablespoons plus 1 teaspoon olive oil 1/4 cup roughly chopped yellow onion 1/2 teaspoon roughly chopped garlic 2 tablespoons all-purpose flour 1 1/4 cups chicken broth 1/2 cup red pepper flesh from 2 large roasted red peppers chopped, or 2 (4-ounce) jars pimientos, drained and chopped 2 tablespoons chopped fresh basil Salt to taste Pinch of cayenne pepper Heat the olive oil in a heavy-bottomed saucepan over medium heat. Add the onion and garlic and sauté for 1 minute. Reduce the heat and make a roux by adding the flour and stirring until well combined. Continue to cook over low heat for 2 minutes, stirring constantly. Do not let the onions or flour color. Turn up the heat to medium and, stirring vigorously, add 3/4 cups of chicken broth. Continue stirring vigorously until the broth thickens and is smooth. Gradually add the remaining 1/2 cup of chicken broth, the red pepper strips or the pimiento, and the basil, stirring constantly until the broth thickens into a sauce. Bring the sauce to a low boil, then simmer over medium heat for 10 minutes to cook out the starchy flavor of the flour. Skim off any skin that may come to the top and discard. Remove the sauce from the stove and let it cool, stirring occasionally, for 10 minutes. Puree the mixture in a food processor or blender until smooth. Season to taste with salt and cayenne pepper. Use at once or place in a storage container, let cool to room temperature, cover, and refrigerate. Red Pepper Sauce will keep for a week in the refrigerator. The Scallops 12 large sea scallops 1 tablespoon freshly ground black pepper 2 teaspoons fine sea salt 4 tablespoons light olive oil 2 ounces white cheddar cheese, cut in a small dice for garnish 1/2 recipe Red Pepper Sauce Season the sea scallops with the black pepper and salt on the flattest surface of each scallop. Heat the olive oil in a heavy-bottomed frying pan to the smoking point. Gently place the scallops seasoned-side down in the hot oil. Allow them to sear for 1 minute. Carefully lift the scallops so that the oil can get under each one. Continue to sear, adjusting the heat if necessary, until a golden crust or sear is obtained. Gently turn the scallops over and cook them on the other side for 4 to 5 minutes. They should still be a little translucent in the center. Remove them from the heat and allow to rest for a moment. Divide the grits between 6 warm serving plates. Arrange two scallops beside the grits and sprinkle with the cheddar cheese and a drizzle of red pepper sauce.

6ea. Carolina Cup oysters
4ea. Stalks of crisp celery
1 Small bunch of cilantro
3ea. Large red ripe tomatoes
2T. Ground Horseradish
2c. Half & Half
Organic Extra Virgin Olive Oil
Kosher Salt
6ea. Tall Shot Glasses

Pull the Oysters out of their shells and save the liquor from them making sure there are no shells in it. Keep refrigerated. Take the celery stalks and cilantro and send them through a juicer. Taste the extracted juice and season with a little kosher salt to taste. Reserve and keep cold.
Bring a pot of water to a boil. Take your tomatoes and with a very sharp knife gently score an X in the bottom of them each. In a bowl place some cold water with ice deep enough to cover the tomatoes. Place the tomatoes, one at a time, into the boiling water for about 15 seconds. With a slotted spoon pull the tomato out of the water and submerge it into the ice water. Repeat this process till all the tomatoes are done. Peel the outer skin off of the tomatoes and cut them in quarters. Pull all of the seeds out of the tomatoes and puree them in a food processor. Season to taste. Place this puree into a fine mesh colander and allow the tomatoes to drain. You can save the juice to drink yourself while you’re working on the next part of this recipe. Once they have had some time to drain scrape the tomato puree into a container and chill. At this point you are ready to assemble your shooters. I like to use a tall shot glass with a foot on the bottom like a wine glass. This helps to steady them so they can sit in your fridge without tipping over, but any tall shot glass will do. In the bottom of each glass add the tomato puree, about an inch deep. Next add the oysters with a little of the reserved liquor. Atop of this add the celery juice mixture and a couple drops of the olive oil. You can then place them in your fridge until your ready to serve them. When you are ready, take the horseradish and half & half and place them into a small pot. Bring to a simmer. Shut off the heat. Next you’ll need an immersion blender. What’s that you say? It’s that hand held blender that you can place in a pot to puree something. Braun makes the one I use and it works well because there are holes in the bottom to help you incorporate air into what you’re pureeing. Take the blender and puree the horseradish cream by plunging the mixer in and out of the cream to help get it bubbly and airy. This may sound hard but it’s easy as pie. When you have a bunch of frothy bubbles on top use a spoon to gather them up and drizzle that “froth” into your shooters. Serve immediately to your guests. You’re done. Drink up and enjoy! If you like you can serve them with a dash of Tabasco but that’s up to you.

Smoked Sausage Biscuits with Mustard Mayo
Ingredients
• Kielbasa, good quality
• Biscuits
• Cast iron skillet
Mustard Mayo – Ingredients
• 1 Cup of Mayonnaise
• 1/3 Cup of Sour Cream
• 2 Tablespoons Dijon Mustard
• Salt and Pepper
• 3 or more Dashes of your favorite Hot Sauce
Instructions
1. Cut sausage into pieces to fit a small biscuit
2. Cook sausage in a cast iron skillet until well browned
Note: I prefer my sausage crisp and almost burnt for more flavor
3. Generously spread each side of the biscuits with mustard mayonnaise
4. Tuck the sausage inside the biscuit and serve immediately

Seared South Carolina Triggerfish
Broccolini, Butternut Squash, Wild Mushroom Farro, Salsa Verde

Anson Mills Farro:
Soak the faro for two hours before cooking in water.
2 cups Farro
2 ½ cups chicken stock or water
1 Thyme sprig
1 Bay leaf
Salt and Pepper to taste
Cover soaked Farro with stock, add bay leaf, thyme, and 2 Tbsp butter. Simmer for about 45 minutes to 1hour or until Farro Is swollen with some berries popped like wild rice.( You can do this ahead of time if you wish, then spread in a thin layer and cool in fridge.)

Salsa Verde:
1 bunch Italian Parsley
2 Tbsp Mint
2 Tbsp Basil
3 tspn Dijon Mustard
2 anchovy filet
12 capers rinsed
1 clove garlic
Extra Virgin Olive Oil
Chop the anchovy, capers and garlic together, add to food processor bowl. Chop herbs liberally, then add to food processor. Turn processor on while slowly streaming oil, until the herbs make a green paste. Add mustard and pulse once more to combine. Add more oil until the paste is a little loose, but not runny. Season with salt and pepper to taste.

Triggerfish.
Pat filet dry with paper towel. Season liberally with salt and pepper. Add canola oil to pan just to coat. When a faint smoke rises from the pan it is ready for the fish. Once golden brown, about 2 to 3minutes, flip with spatula, and cook on underside for 2 minutes longer. The fish should feel firm once totally cooked. Careful not to cook too long or the fish will be dry.

Assembly:
In a sauté pan, add pat of butter. Add vegetables, let heat for 1 minute. Add faro and toss to combine. Allow the mixture to heat for a minute or two, while stirring every few seconds. Add a pat of butter and season with salt and pepper. Place faro mix on plate, top with fish, and spoon sauce around. Eat and enjoy.

Ingredients
• 1/2 small red onion, cut into 1 inch slices
• 1cup cooked Red Island Sea Peas, ¼ cup pot liquor from the peas reserved
• 2 tomatoes, seeded and cut into ¼ inch dice
• 2 ears corn, husked, boiled for 4 minutes, kernels cut off cob
• 1/2 finely minced shallot
• basil leaves, rough chopped
• Finely chopped chives
• 1 tbsp sherry vinegar
• Kosher salt and freshly ground white pepper
• 2 tbsp extra virgin olive oil
• 1 tbsp butter
• 4 5 oz portions of spot tail bass
• tt salt and pepper
• 2 tbsp oil
Directions
Grill onions slices, turning once, until lightly charred on both sides, 3-4 minutes per side. Let cool, then cut into ¼ inch dice.
In a sauté pan with a little oil add the onion and shallots. Sauté until translucent, about one minute. Add the warm peas and reserved liquid. Add fresh herbs and simmer for 30 seconds. Stir in olive oil and finish with butter. . Adjust seasoning if needed Set aside. To be served with pan seared spot tail bass
For the bass:
Heat oil in a medium size sauté pan to smoking point. Season fish with salt and pepper. In batches place fish in the pan flesh side down and sear for approximately 3 minutes or until a golden brown color is achieved. Turn fish over and continue cooking for an additional 2-3 minutes. Remove from pan and keep warm until ready to serve. Place a good amount of succotash in 4 serving bowls. Place fish atop flesh side up. Drizzle with olive oil and serve
• Optional before cooking fish dredge in a little Wondra or all purpose flour

This week we’ll be cooking up Shrimp Okra Corn & Lima Gumbo with Charlotte Jenkins, Chef and owner of Gullah Cuisine in Mt. Pleasant, SC.

Here is what you’ll need:

1/4 Cup of Shrimp
2 Cups Okra diced
1 Cup of Kernel Corn
1 Tbl sp. Chopped Green pepper
1 Tbl sp. Chopped Onion
1 Tbl sp. Chopped Basil
1 tesp. of Chopped Garlic
2 & 1/2 Cups of Chopped Tomatoes
1 Tbl sp. of Oil

Place oil, onions, garlic, green peppers, and basil in a saute pan for three minutes. Add 2 & 1/2 cups of chopped tomatoes, add a cup of tomato juice and allow to cook for ten minutes. Next, add the green beans and let cook for fifteen minutes. Then add the okra and corn and let them cook for twenty minutes. Then add your shrimp, and Gullah spice and let simmer until the beans and okra are done. Serves 4-6

Web Site: www.gullahcuisine.net
Face book Page: Gullah Cuisine

Bio: Charlotte Jenkins, Chef and owner of Gullah Cuisine in Mt. Pleasant, SC, has been cooking Gullah foods since she was nine years old. In 1997 she along with her husband Frank opened the Gullah Cuisine Restaurant and continues to operate CJ’s Catering services. Charlotte, a graduate of Johnson & Wales School of Culinary Arts, learned that opening a Restaurant was risky business, but she gave it a shot. The local ingredients and foods that she use are fresh Chicken, Seafood, Vegetables, and fresh herbs. Her philosophy is fresh foods are healthy foods. Most of our local Seafood are caught here because we are Coastal waters. We have fields of fresh Vegetables such as Collard greens, String beans, Okra ant other spices growing in SC. Gullah foods are foods that was used in Africa such as Okra, Sweet potato and Rice, which are our staple items. Currently, Charlotte still lives in Mt. Pleasant, SC and operates Gullah Cuisine with her husband and is looking to continue spreading the Gullah Culture in future endeavors.

Here’s a great recipe from Joe Palma from High Cotton Restaurant in Charleston, SC.

Local Honey Fig, Pecan, Cabbage slaw with preserved Meyer lemon vinaigrette
Serves 4

Ingredients:
Slaw
8 SC honey or brown turkey figs, halved
1 head of SC cabbage, sliced thinly
1c SC pecans, toasted then coarsely crushed
Meyer Lemon Vinaigrette
2 preserved meyer lemons, rinsed, blanched, and minced
3 shallots, minced
2 tbsp SC honey
½ tsp dij0n mustard
2 c Olive Oil
¾ c apple cider vinegar
1 tbsp black pepper
Salt to taste

Directions:
Mix the shallots, preserved lemon, mustard, and apple cider vinegar in a bowl and allow to set and macerate for 10 minutes.
Add the Honey and gently emulsify the oil into the dressing base
Toss the cabbage and pecans together with the vinaigrette and put into the bowl
Seperately, gently toss the figs with the vinaigrette, then arrange on top of and around the slaw

Deep Fried Soft Shell Crabs
With Sweet Corn, Lima Beans, Smoked Bacon and Sweet Potato Chowder
Serves 2

Chowder Ingredients:
Whole unsalted butter 1 tbs
Bacon, diced ¼ cup
Onions, small dice 1/3 cup
Celery, small dice ¼ cup
Red peppers, medium dice ¼ cup
Sweet Potatoes 2 Each
Thyme, fresh 2 each
Sweet Corn 1 each
Butter beans 1/3 cup
Cream ¼ Cup
Chives, fresh 1 bunch
Salt & pepper to taste
Procedures:
1. Peel the sweet potatoes and cut into medium dice. Season with salt and pepper and rub with oil. Roast in a 400 degrees oven until soft and caramelized. Reserve.
2. Render the bacon on medium heat. Take out the bacon reserve.
3. In the same pan, sauté the corn, peppers, onions, and celery for about 5 minutes or until soft.
4. Add the stock, thyme and simmer for about 10 minutes.
5. Add sweet potatoes, bacon and cream.
6. Adjust seasoning.
7. Top dish with chopped chives.
Deep Fried Crabs

Ingredients:
Soft shelled crabs 2 each
Egg, whole 1 each
Flour, all purpose ½ cup
Milk, whole ½ cup
Salt, pepper and Old Bay to taste
Peanut oil 1 Quart
Procedures:
1. Clean soft shell crabs and rinse.
2. Wisk egg in a bowl and coat the crab with egg mixture and then seasoned flour.
3. Coat well and place crabs in a frying pan and fry in oil heated to 375-degrees.
4. Cook crabs on each side, turning once, until golden brown (about 4 minutes on each side)
5. Drain on paper towels.

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.