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.

Check out this wonderful recipe for Olive Oil Cake from Chef Ben Ellsworth of Mercato.

1 cup fresh Orange Juice

1 tsp fine salt

3 eggs room temp

1 ¼ cup whole milk

2 cups sugar

¼ cup Grand Marnier

1 ½ cup EVOO

1 tbsp lemon zest

2 tsp rosemary fine chop

2 cups all purpose flour

½ tsp baking soda

½ tsp baking powder

1. Reduce OJ to ¼ cup, add salt and stir

2. Beat eggs until frothy, add milk, sugar, Grand Marnier, EVOO, OJ, zest and rosemary. Mix for 1 min until smooth. Mix in flour, baking powder, baking soda and blend until smooth.

3. Pour in hotel pan. Bake at 350 degrees for one hour.

Yields 2 10” round cake pans.

 

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!!!