Charleston Mix Offers Some Great Recipes to Kick Off the Summer Season

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Memorial Day weekend brings with it an opportunity to officially kick off the beginning of summer and celebrate the extended weekend with family, friends, sunshine, and a cold beverage or two.

With summer cookouts in mind, the Charleston Mix team recently partnered with some seriously talented kitchen maestros to craft drool-inspiring recipes that feature?our award-winning mix.? Scroll down and click?the link for additional info on this month’s featured recipe – Charleston Mix Fried Chicken!

Recipes Include:

  • Party Dip
  • Chicken Fajitas
  • Fried Chicken
  • Lowcountry Shakshushka
  • Pickled Shrimpo
  • Pasta Salad

Complete Recipe Details

 

 

Fast & Healthy Breakfasts for Busy Mornings

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For most of us, preparing a balanced breakfast from scratch is far from the first thing on our minds when we wake up in the morning. Many of us end up up grabbing the first thing in sight on our way to the office or skipping it altogether.

While skipping breakfast occasionally won’t do too much harm for healthy, active adults, a nourishing meal at the start of your day can have a variety of awesome benefits, including sustained energy, focus and a feeling of well-being throughout the day. ?Eating a nutrient-rich and well-balanced breakfast is also a great way to prime yourself to make healthy choices throughout the day, and can help prevent overeating later.

To make squeezing in that healthy weekday breakfast easier, we’ve rounded up fast, balanced and hassle-free breakfasts you can make in under ten minutes.

1. Greek Yogurt with Fresh Fruit

Protein-packed Greek yogurt with fresh fruit is a fast and easy breakfast staple for busy people. Protein takes?longer to digest and helps curb appetites for hours, and one?cup of Greek yogurt can contain between 20–25 grams!?To pull together this dish, cube up ?fresh fruitthe night before, then top with ? cup low-fat Greek yogurt. ?Top with nuts, chia seeds, flaxmeal or hemp seeds for a boost of fiber and healthy fats. Breakfast no-brainer!

Recipe Inspiration:

2. Eggs and Avocado Toast

Eggs are a quick, nutritious option for any omnivore. They’re a natural source of high-quality, complete protein, with 6-7 grams of protein per egg. They also provide 13 essential vitamins and minerals, such as selenium and B vitamins.

Scramble or poach an egg and enjoy on top of a slice of fiber-rich multigrain toast, topping it with a few slices of avocado for healthy fats and baby greens for flavor and vitamins C & A. ?If you are on a wheat-free diet, you can choose a gluten-free bread option or a corn tortilla instead.

Recipe Inspiration:

Related: How Many Eggs Should You Really Eat?

3. Overnight Oats

For a filling morning boost of vitamins and fibers, overnight oatmeal is a balanced choice that can be flavored with just about any fresh or frozen fruit and milk. Oats, a soluble fiber-rich whole grain, will keep you satisfied and even-keeled throughout the morning.

Prep your 5-minute overnight oats the night before and voila: just grab them from your fridge on your way out the door the next morning. ?For an extra healthy fats and protein, top them with 1–2 teaspoons of nuts, nut butter or flaxseed.

Recipe Inspiration:

4. Toast + Nut Butter + Fresh Fruit

Natural nut butters such as peanut, almond or cashew are fantastic sources of healthy fats and plant-based protein, which, when paired with a whole grain toast, provide you with a complete protein to fuel your morning. ?Instead of sugary jam, try topping your toast with fresh fruit slices, chia seeds, hemp seeds, cinnamon and cocoa powder. PB&J is definitely not just for kids!

Recipe Inspiration:

Related: The Health Benefits of Nuts

5. Smart Smoothies

Smoothies make fantastic fast and nutritious breakfasts that are portable and rich in protein, fiber and micronutrients.

Try this peanut butter and jelly smoothie, blending frozen strawberries for the familiar PB&J effect without the added sugars. Banana provides fiber and potassium, spinach provides iron and vitamin C, and yogurt adds protein — a key component for staying satiated throughout the day — (for a total of 18 grams per serving).

Don’t like peanut butter? Try this 5-minute coconut smoothie instead, which sneaks in kale, fiber-rich mango, superfood flaxseed and high-protein cottage cheese for a whopping 17g protein per serving.

Recipe Inspiration:

Related: 9 Refreshing Smoothie Recipes

6. Make-Ahead Chia Seed Pudding

Chia pudding is like morning yogurt with a dairy-free, chewy twist. It only takes a couple of minutes to prep, but needs to be made the night before so it can bulk up a bit in the fridge overnight.

Blend ? cup chia seeds with 1 cup almond milk or a non-dairy milk alternative, blend with cinnamon, vanilla and honey and let sit overnight. Then simply top with fresh fruit in the AM.

To get started, try this balanced chia seed pudding recipe, which contains 5 grams of protein, 12 grams fiber, 43% of the recommended daily calcium intake, and plant-based omega-3 fats from chia seeds.

Related: Calcium-Rich Plant Foods

7. Avocado Toast with a Twist

Avocado toast makes an easy, delicious plant-based breakfast in under five minutes. ?All you need is a solid slice of 100% whole-grain bread (or a gluten-free alternative, if needed), and ? to ? ?of a mashed avocado.

Instead of adding an egg, you can try a variety of other savory and sweet toppings. For example, this tangy recipe for strawberry avocado toast with feta cheese offers 6 grams of fiber, 4 grams of protein and a nice dose of healthy fats from the avocado.

Recipe Inspiration:

8. Greek Yogurt Spread on Toast

Protein-rich Greek yogurt doesn’t have to be eaten with a spoon. Use it as a spread on fiber-rich whole grain toast, tortillas or puffed whole grain cakes for a quick and fun breakfast.

Love sweet breakfasts? Spread ? cup Greek yogurt on a sturdy piece of toast, then top it with sliced strawberries, bananas, honey and walnuts. If you like your breakfast a bit more savory, top your Greek yogurt toast with sliced tomatoes, cucumbers, chopped herbs, lemon juice and olive oil drizzle.

Recipe Inspiration:

Do you have?another great quick and healthy breakfast? Share it in a comment!?

*Provided by Zipongo

7 Great Dessert Recipes from the Best Charleston, SC Area Restaurants

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We had a wonderful response from the Charleston Restaurant Soup Recipes article.? No soup is complete without an entree and of course, dessert.? I dare you to find anyone without a sweet tooth.? In Charleston, we love our desserts.? Here are some of the best dessert recipes from your favorite Charleston restaurants.? Bon Appétit.

 

East Bay Meeting House – 160 East Bay Street, Charleston, SC

Crêpe de Cosette

Crêpe de Cosette

Serves 8

Ingredients for Dessert Crepes:

8 Crepes, either store bought or your favorite recipe
2 cups sliced Strawberries, Peaches or whole Blueberries
2 cups Pastry Cream, recipe included
Whipped Cream

Ingredients for Pastry Cream:

5 large Egg Yolks
? cup Sugar
2 tbsp Cornstarch
1? cups Milk
1 Vanilla Bean, split & scraped
1 tbsp Cognac or Brandy
1 tbsp Unsalted Butter
1 tbsp Heavy Cream

Method for Pastry Cream:

? Heat the milk with the vanilla bean (seeds and pod) in a large saucepan until scalded, periodically whisking the mixture to distribute the seeds.
? In a standing mixer on high beat the egg yolks and sugar until light in color and thick, about 3-4 minutes. ? Turn down the speed to low and add the cornstarch and beat another 1-2 minutes.
? With the mixer still on low slowly add the scalded milk, tipping the pan back and forth to collect all the vanilla bean seeds. Discard the pod.
? Pour the mixture back into the pan and over low heat bring it to a low boil, about 4-6 minutes, stirring constantly with a wooden spoon.
? Once boiling continue to stir but switch to a whisk and beat vigorously until very thick, about 2 minutes.
? Turn the heat off and stir in the Cognac, unsalted butter and heavy cream.
? Pour through a fine mesh sieve into a bowl. Cover with plastic wrap and refrigerate until cold. (Note- put the plastic wrap directly on the pastry cream to avoid a “skin.”)

Method for Dessert Crepes

? Spread ? cup of pastry cream on each crepe.
? Top with ? cup of the fruit.
? Roll up and top with whipped cream.

Fat Hen – 3140 Maybank Highway, Johns Island, SC

Crème Brulee French Toast

Crème Brule French Toast

10-14 portions

Ingredients:

? 20-28ea Thick sliced Texas toast
? 1/2# sugar
? 8ea egg yolks
? 3ea vanilla beans
? 2 cups heavy whipping cream
? 1 cup whole milk

Method:

1. Split the vanilla beans length wise and scrape the seeds out reserving the pods.
2. Whisk together egg yolks, sugar, and vanilla beans along with the pods. Slowly whisk in cream and milk.
3. Put mix in a plastic container and let sit for 24 hours.
4. Strain through a sieve, skim off the foam and stir with a rubber spatula to evenly distribute the vanilla bean seeds.
5. Pre-heat your skillet on medium heat, add vegetable oil just enough to coat. When the oil is hot dip your Texas toast in the custard mixture on both sides then put on the skillet.
6. Brown both sides remove from the skillet to the plate and serve.

Circa 1886 – 149 Wentworth Street, Charleston, SC

Frozen Lemon Custard

Ingredients:

11 Egg Yolks
1 C Sugar
5 fl. oz Frozen Lemon Juice, concentrated
1 ea Lemon, zest and juice
3 C Heavy Whipping Cream

Method:

  • Place heavy cream, concentrate, lemon and lime juices and zest in a heavy bottom non-reactive pot.
  • Bring solution to a boil.
  • When the solution reaches a boil, remove from heat immediately.
  • Whisk the yolks and sugar together until light in color.
  • Slowly drizzle the hot liquid into the yolk mixture.
  • Just a little at a time. (If you pour too much liquid to quickly you will “scramble the eggs”, and get to start over.)
  • Preheat the oven to 300 degrees.
  • Line a “edged” baking sheet with two layers of plastic.
  • Pour the combined solution into the lined baking sheet and place in the oven uncovered for about 30 minutes.
  • (also place another pan of hot water in the bottom of the oven to add steam to the oven. This keeps the custard fro cracking).
  • Remove the pan from the oven and place directly in to the freezer when frozen.
  • Cut the custard into any shape you desire for presentation.
  • Note: This may also be prepared in small ramekin cups. Just be sure to butter the molds well.

 

High Cotton – 199 East Bay Street, Charleston, SC

High Cotton Volcano Cake

12 Servings

Ingredients:

1 lb Butter
1 lb Dark Chocolate
1 c Sugar
9 Whole Eggs
9 Egg Yolks
4 oz. Kahlua
2 T Vanilla Extract

Method:

  • In saucepan, melt together butter, chocolate and sugar.
  • In mixing bowl, mix together eggs, yolks, kahlua and vanilla.
  • Mix half melted mixture with egg mixture, incorporate well.
  • Add rest of melted mix to egg mix, mix well.
  • Place in 8 oz. ramekin 1/2 full.
  • Bake at 375 degrees, 10-12 minutes or until top is crusted over.
  • Serve with scoop of vanilla ice cream.

 

Swamp Fox – 387 King Street, Charleston, SC

Peach Crème Brulee

Ingredients:

100 c Heavy Cream
65 Vanilla Beans
275 Egg Yolks
16-2/3 c White Sugar
2 c and 1 T White Sugar
32 oz Fresh Peaches

Method:

  • In a medium heavy-bottomed pan, heat cream with vanilla beans until bubbles begin to form at edges.
  • Remove from heat and let stand 30 minutes.
  • Beat egg yolks with sugar until pale and thick. Remove vanilla beans from cream and pour into egg yolk mixture.
  • Cook, without boiling, over low heat until mixture thickens and coats the back of a metal spoon.
  • Remove from heat and divide evenly among 6 large ramekins with fresh sliced peaches layered in the bottom.
  • Cover and refrigerate 3 hours, until set.
  • Prior to serving, sprinkle remaining sugar evenly over custards and brown with a kitchen torch or under the oven broiler.
  • Refrigerate until serving.
  • Serve with a slice of fresh peach and a dollop of shantilly cream (optional)

 

Peninsula Grill – 112 North Market Street, Charleston, SC

Pluff Mud-Rum Cream Pie

Ingredients:

1 1/2 cups gingersnap coookie crumbs 1/4 cup granulated sugar 6 tablespoons butter, melted 4 ounces dark chocolate , chopped 4 ounces heavy cream 1 tablespoon vanilla extract 2 tablespoons rum extract 4 leaves gelatin (or 1 packet granulated gelatin) 1 cup heavy cream 10 whole large egg yolks 7 tablespoons sugar 1 cup heavy cream 1 cup heavy cream 2 tablespoons sugar chocolate shavings to garnish

Method:

1. To make crust: Mix together cookie crumbs, sugar and melted butter. Press the crumb mixture onto the bottom of a 9 inch pie pan and also up the sides. Run the back of a knife around the edges to smooth them. Bake crust at 325F for 6 minutes and cool before filling.

2. To make ganache: Bring 4 ounces heavy cream to a boil and pour over chopped chocolate. Whisk until smooth. Pour over bottom of cooled crust and let set in freezer.

3. To make filling: If using leaf gelatin, soften it in enough water to cover. If using granulated, mix the gelatin with the vanilla extract and rum extract and set aside. Whisk together sugar and egg yolks in a bowl. Simmer 1 cup heavy cream and very slowly pour into egg yolk mixture while constantly whisking. Pour mixture back into pot and cook over medium low heat(constantly stirring with a wooden spoon) until it coats the back of a spoon. (dip spoon in and draw a line with your finger through it, the line should hold) Do not cook to long or mixture will curdle. Strain through a sieve into a metal bowl and add gelatin (if using leaf gelatin squeeze the water out of it, also add the extracts now) and whisk until it dissolves. Chill until cool but not set, stirring occasionally (about 20 minutes). Whip 1 cup cream to medium peaks and fold into custard. Pour into pie shell and refrigerate until set, at least 2 hours.

4. To garnish: Whip 1 cup heavy cream with with 2 T sugar until it has medium stiff peaks. Fill pastry bag fitted with a medium sized (about 1/2 “) star tip and decorate top with whipped cream. The easiest decoration is to pipe rows of cream< that look like hershey’s kisses> all over the top and sprinkle chocolate shavings on top.

 

Poogan’s Porch – 72 Queen Street, Charleston, SC

Poogan’s Peanut Butter Pie

Ingredients:

1-8 oz Package Cream Cheese
1 C Powdered Sugar
3/4 C Creamy or Chunky Peanut Butter
1 t Vanilla
1/2 C Whipping Cream, whipped
1-9 inch Baked Pie Crust

Method:

  • Beat cream cheese until soft and fluffy.
  • Beat in sugar, peanut butter and vanilla.
  • Slowly fold in whipped cream until well blended.
  • Pour into baked pie crust and freeze until ready to serve.
  • Remove from freezer and let soften 20 to 30 minutes before serving.

 

 

 

May is National BBQ Month – Here are a few great healthy recipes for you Charleston

Grilled Chicken with Chipotle-Orange Glaze (Recipe by EatingWell)

Servings: 4 / Calories per serving: 153

Preparation Time:? 20 Minutes

Ingredients

  • 1 tbsp orange juice concentrate, thawed
  • 1 1/2 tsp finely chopped chipotle chiles in adobo sauce, (see Note)
  • 1 1/2 tsp balsamic vinegar
  • 1 tsp molasses
  • 1/2 tsp Dijon mustard
  • 2 boneless, skinless chicken breasts, trimmed of fat (8 oz)
  • 1/8 tsp salt

Instructions

  • Preheat grill or broiler to high. Lightly oil the rack.
  • Whisk orange juice concentrate, chiles, vinegar, molasses and mustard in a small bowl.
  • Sprinkle chicken with salt. Grill or broil the chicken for 2 minutes. Turn the chicken, brush with the chipotle-orange glaze, and cook, brushing occasionally with more of the glaze, 4 minutes more. Turn the chicken again, brush with the glaze, and cook until no longer pink in the middle, 2 to 5 minutes more.

Contains

Gluten

Poultry

 

Minced Tomato, Onion and Glazed Tofu Kebabs

Servings: 4 / Calories per serving: 178

Preparation Time: 40 Minutes

Ingredients

  • 1 14-oz package extra-firm water-packed tofu, drained
  • 1 tbsp lime juice
  • 1 tbsp reduced-sodium soy sauce
  • 1 tsp minced fresh ginger
  • 16 fresh mint leaves
  • 4 plum tomatoes, quartered and seeded
  • 1 onion, peeled, quartered and separated into layers
  • 2 jalape?o peppers, seeded and cut into 1/2-inch pieces
  • 1/4 cup kecap manis, (see Note)

Instructions

  • Cut tofu in half horizontally, making two large slices about 1 inch thick. Fold a clean kitchen towel and place it on a cutting board or large plate. Set the tofu on the towel. Put another folded clean towel over the tofu and place
  • a flat, heavy weight (such as a skillet) on top; drain for 15 minutes; remove the weight and cut the tofu into 1 1/2-inch pieces.
  • Preheat grill to medium-high.
  • Combine lime juice, soy sauce and ginger in a medium bowl. Add tofu and toss to coat. Cover and marinate in the refrigerator for 15 minutes.
  • Tuck a mint leaf into each tomato quarter and thread onto 4 or 8 skewers alternately with tofu, onion and jalape?os. (Discard any remaining marinade.)
  • Oil the grill rack (see Tip). Grill the kebabs, turning occasionally, for 7 minutes. Brush with kecap manis and grill until the vegetables are softened and the tofu is well glazed, about 3 minutes more.

Contains

Gluten

Soy

 

Grilled Buffalo Steak with Radicchio-Beet Skewers

Servings:? 4 / Calories per serving: 222

Preparation Time:? 40 Minutes

Ingredients

  • 1/4 cup crumbled goat cheese, or feta cheese
  • 4 tsp white-wine vinegar
  • 3/4 tsp dry mustard
  • 1 small shallot, minced
  • 1 tbsp minced fresh parsley
  • 3/4 tsp kosher salt, divided
  • 3/4 tsp freshly ground pepper, divided
  • 1 tbsp plus 2 tsp extra-virgin olive oil, divided
  • 2 small heads radicchio
  • 1 15-oz can baby beets, drained (the liquid can be reserved for Pickled Eggs)
  • 1 lb buffalo or beef New York strip (loin) steaks, trimmed of fat and cut into 4 portions

Instructions

  • Preheat grill to high.
  • Place cheese in a medium bowl and mash it with the back of a spoon until creamy. Add vinegar, dry mustard, shallot, parsley, 1/4 teaspoon salt and 1/4 teaspoon pepper; whisk to combine. Continue whisking and slowly drizzle in 1 tablespoon oil until blended. Set aside.
  • Cut each radicchio head in half, core and quarter each half. Thread radicchio chunks and beets onto skewers. Drizzle the skewered vegetables with 1 1/2 teaspoons oil. Rub steaks with the remaining 1/2 teaspoon oil. Season the steaks and skewered vegetables with the remaining 1/2 teaspoon salt and pepper.
  • Grill the steaks 3 to 4 minutes per side for medium-rare. Grill the vegetable skewers, turning frequently so the radicchio doesn’t burn, until the radicchio is wilted and lightly charred, 5 to 7 minutes total. Transfer the steaks to a plate; let rest for 5 minutes. Remove the vegetables from the skewers. Serve the steaks and vegetables drizzled with the sauce.

Contains

Dairy

Red Meat

 

Grilled Salmon with Tomatoes & Basil

Servings: 4 / Calories per serving:? 248

Preparation Time: 30 Minutes

Ingredients

  • 2 cloves garlic, minced
  • 1 tsp kosher salt, divided
  • 1 tbsp extra-virgin olive oil
  • 1 whole wild salmon fillet , (also called a “side of salmon,” about 1 1/2 lbs; see Tips)
  • 1/3 cup plus 1/4 cup thinly sliced fresh basil, divided
  • 2 medium tomatoes, thinly sliced
  • 1/4 tsp freshly ground pepper

Instructions

  • Preheat grill to medium.
  • Mash minced garlic and 3/4 teaspoon salt on a cutting board with the side of a chef’s knife or a spoon until a paste forms. Transfer to a small bowl and stir in oil.
  • Check the salmon for pin bones and remove if necessary (see Tips). Measure out a piece of heavy-duty foil (or use a double layer of regular foil) large enough for the salmon fillet. Coat the foil with cooking spray. Place the salmon skin-side down on the foil and spread the garlic mixture all over it. Sprinkle with 1/3 cup basil. Overlap tomato slices on top and sprinkle with the remaining 1/4 teaspoon salt and pepper.
  • Transfer the salmon on the foil to the grill. Grill until the fish flakes easily, 10 to 12 minutes. Use two large spatulas to slide the salmon from the foil to a serving platter. Serve the salmon sprinkled with the remaining 1/4 cup basil.

Contains

Paleo

Pescetarian

Great Moscow Mule Recipes

Moscow Mule is becoming a local favorite here in Charleston.? There are a number of ways to bring this liquid pleasure to life.? We wanted to share some great recipes to help you re-create this magic in the comfort of your own home.

Traditional Moscow Mule

Ingredients:

  • 1/2 ounce freshly squeezed lime juice
  • 2 ounces vodka
  • 4-6 ounces ginger beer
  • Plenty of ice

Directions:

  1. Mix all the ingredients together, pour over ice and serve in a copper mug if possible.

Skinny Mule

Ingredients:

  • 1 ounce freshly squeezed lime juice
  • Lime wedges
  • 2 ounces vodka
  • 1/8 to 1/4 teaspoon freshly grated ginger
  • Soda water
  • Ice

Directions:

  1. Peel and grate the fresh ginger. Muddle with the lime juice and 1-3 wedges of lime.
  2. Stir in the vodka and serve over ice.
  3. Top off with sparkling water. Garnish with lime.

Summer Mule

Ingredients:

  • 1/2 ounce freshly squeezed lime juice
  • Fresh berries (about 4-6 per drink)
  • 2 ounces vodka
  • 3 ounces ginger beer
  • Soda water
  • Ice

Directions:

  1. Muddle the berries with the lime juice. (I used blackberries and raspberries, but I’ve also made this with strawberries and blueberries; just use whatever you’ve got on hand or whichever fruits seem the ripest.) The berries should break down quickly as you muddle them creating a syrup-like texture.
  2. Add the ginger beer and vodka.
  3. Pour over ice and top off with sparkling water.

Spicy Mule

Ingredients:

  • Jalape?o pepper (1 makes about 6 drinks)
  • 1 ounce freshly squeezed lime juice
  • 4 ounces ginger beer
  • 1/2 ounce orange liqueur (such as Grand Marnier or Cointreau)
  • 2 ounces vodka
  • Ice

Directions:

  1. Thinly slice the jalapeno and muddle a few slices with the lime juice and orange liqueur.
  2. Stir in the vodka and ginger beer. Serve over ice.

Long Island Mule

Ingredients:

  • 1/2 ounce fresh lime juice
  • 1/2 ounce fresh lemon juice
  • 3 ounces ginger beer
  • 1/2 ounce orange liqueur (such as Grand Marnier or Cointreau)
  • 2 ounces vodka
  • 1 ounce light rum (coconut rum like Malibu is delicious in this drink)
  • 1/2 ounce tequila
  • Lots of ice

Directions:

  1. Stir together all the ingredients and serve over ice. (I like to use lots of ice to mellow out all the alcohol.)

Cheers

Spring Into the Season with Delicious and Healthy Breakfast Recipes

Creamy Wheat Berry Hot Cereal

Ingredients:

  • 2 cups hard red winter-wheat berries (see Tips)
  • 7 cups cold water
  • 1 tsp salt
  • 1 1/4 cups old-fashioned rolled oats
  • 1/2 cup raisins
  • 2 cups nonfat milk or reduced-fat soymilk
  • 1/8 tsp salt
  • 1 1/4 cups Cooked Wheat Berries
  • 2 tsp brown sugar
  • 1 tsp ground cinnamon
  • 1/4 cup slivered almonds, toasted (see Tips)

Instructions:

  • To prepare the wheat berries: Sort through wheat berries carefully, discarding any stones. Rinse well under cool running water. Place in a large heavy saucepan. Add water and salt Bring to a boil over high heat, then reduce heat, cover, and simmer gently for 1 hour, stirring occasionally. Drain and rinse. (Makes about 4 1/2 cups.)
  • To prepare the hot cereal: Place oats, raisins, milk (or soymilk) and salt in a large, microwave-safe bowl. (No microwave? See Stovetop Variation.) Stir to combine. Microwave on High, uncovered, for 3 minutes. Stir in 1 1/4 cups cooked wheat berries and microwave again until hot, 1 to 2 minutes more. Let stand for 1 minute. Stir in brown sugar and cinnamon. Sprinkle with toasted almonds and serve. (Refrigerate or freeze leftover wheat berries.)

Tips and Notes:

  • Make-Ahead Tip: Cover and refrigerate the cooked wheat berries (Step 1) for up to 2 days or freeze airtight for up to 1 month.
  • Look for wheat berries in natural-foods markets in bulk or other near whole grains. Contrary to popular belief, they do not require an overnight soak before cooking. Simply boiling them for 1 hour soften the kernels and produces their characteristically chewy texture.
  • Toast slivered almonds in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Red Pepper and Goat Cheese Frittata

Ingredients:

  • 8 eggs
  • 2 tbsp finely chopped fresh oregano
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 2 tbsp extra-virgin olive oil
  • 1 cup sliced red bell pepper
  • 1 bunch scallions, trimmed and sliced
  • 1/2 cup crumbled goat cheese

Instructions:

  • Position rack in upper third of oven; preheat broiler.
  • Whisk eggs, oregano, salt and pepper in a medium bowl. Heat oil in a large, ovenproof, nonstick skillet over medium heat. Add bell pepper and scallions and cook, stirring constantly, until the scallions are just wilted, 30 seconds to 1 minute.
  • Pour the egg mixture over the vegetables and cook, lifting the edges of the frittata to allow the uncooked egg to flow underneath, until the bottom is light golden, 2 to 3 minutes. Dot the top of the frittata with cheese, transfer the pan to the oven and broil until puffy and lightly golden on top, 2 to 3 minutes. Let rest for about 3 minutes before serving. Serve hot or cold.

Tips and Tricks

Make-Ahead Tip: Let cool, cover and refrigerate for up to 1 day; serve cold.

Black Bean & Chipotle Tostadas with Creme Fraiche

Ingredients:

  • 8 5- to 6-inch corn tortillas
  • * Canola oil cooking spray
  • 2 tbsp extra-virgin olive oil
  • 1/4 cup sliced garlic
  • 2 cups cooked or canned, rinsed black beans, (see Tip)
  • 1/2 cup water
  • 1/2 tsp salt, divided
  • 1/4 tsp ground chipotle pepper, plus more for garnish
  • 6 large eggs
  • 2 large egg whites
  • 1/4 cup low-fat milk
  • 1/4 cup finely chopped white onion
  • 1/4 cup chopped fresh cilantro
  • 3 tbsp crème fra?che, or sour cream

Instructions:

  • Position racks in upper and lower thirds of oven; preheat to 375°F.
  • Coat tortillas on both sides with cooking spray. Place on 2 baking sheets. Bake, turning once, until light brown, 12 to 14 minutes.
  • Meanwhile, heat oil in a large saucepan over medium heat. Add garlic and cook, stirring, until just beginning to brown, about 1 minute. Add beans, water and 1/4 teaspoon each salt and chipotle. Mash the mixture with a potato masher or large fork to the consistency of a chunky puree. Cover to keep warm and set aside.
  • Beat eggs, egg whites and milk in a large bowl. Coat a large nonstick skillet with cooking spray and heat over medium heat. Add the egg mixture and the remaining 1/4 teaspoon salt and cook, folding and stirring frequently with a heatproof rubber spatula, until almost set, 2 to 3 minutes.
  • To assemble tostadas, spread each tortilla with about 1/4 cup bean mixture. Top each with 1/4 cup scrambled eggs and sprinkle with chipotle pepper, if desired. Serve garnished with onion, cilantro and a small dollop of crème fra?che (or sour cream).

Tips and Notes:

  • Tip: To cook beans from scratch
  • 1. Pick over 1 pound dry beans to remove any pebbles or broken beans and rinse well under cold water. Place in a large bowl, cover with 3 inches of cold water and soak for 4 to 24 hours.
  • 2. Drain the beans and place in a large pot and add enough cold water to cover them by 2 inches. Bring to a boil, skimming off any debris that rises to the surface. Reduce the heat to low and simmer gently, stirring occasionally, until the beans are tender, 1 to 2 hours (cooking time will vary with the type and age of the bean). When the beans are nearly soft, stir in 1-1 1/2 teaspoons salt, to taste. Makes about 6 cups. Refrigerate leftover beans (in the cooking liquid) for up to 4 days or freeze for up to 3 months.

Crispy P0tatoes with Green Beans and Eggs

Ingredients:

  • 1 cup fresh or cooked green beans, cut into 1-inch pieces
  • 2 tbsp extra-virgin olive oil
  • 2 lbs boiling potatoes, peeled and cut into 1/2-inch dice, or 5 cups diced cooked potatoes
  • 2 cloves garlic, minced
  • 1/8 tsp crushed red pepper
  • 1/2 tsp salt
  • * Freshly ground pepper, to taste
  • 4 large eggs
  • * Pinch of paprika, (optional)

Instructions:

  • If using fresh green beans, cook in a large saucepan of boiling water until crisp-tender, about 3 minutes. Drain and refresh under cold running water.
  • Heat oil in a large nonstick or cast-iron skillet over medium heat until hot enough to sizzle a piece of potato. Spread potatoes in an even layer and cook, turning every few minutes with a wide spatula, until tender and browned, 15 to 20 minutes for raw potatoes, 10 to 12 minutes for cooked. Stir in the green beans, garlic, crushed red pepper, salt and pepper.
  • Crack each egg into a small bowl and slip them one at a time into the pan on top of the vegetables, spacing evenly. Cover and cook over medium heat until the whites are set and the yolks are cooked to your taste, 3 to 5 minutes. Sprinkle the eggs with paprika, if desired, and serve immediately.

Mango Coconut Green Smoothie

Ingredients:

  • 1/2 cup coconut water
  • 1/3 cup low-fat cottage cheese
  • 1 cup chopped kale
  • 1 cup frozen banana slices (about 1 medium banana)
  • 1/2 cup frozen mango
  • 1 tbsp flaxseed or flaxmeal
  • 1-2 tsp pure maple syrup or honey (optional)

Instructions:

Add coconut water and cottage cheese to a blender, then add kale, banana, mango, flaxseed (or meal) and sweetener (if using); blend until smooth.

Gingerbread Pancakes

Ingredients:

  • 1 1/2 cups white whole-wheat flour (see Tips)
  • 2 tsp baking powder
  • 1 1/4 tsp pumpkin pie spice
  • 1 tsp ground ginger
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 large egg
  • 1 1/2 cups buttermilk (see Tips)
  • 1/2 cup unsweetened applesauce
  • 2 tbsp canola oil
  • 2 tbsp molasses
  • 1 tbsp sugar
  • 1 tsp vanilla extract

Instructions:

  • Whisk flour, baking powder, pumpkin pie spice, ginger, baking soda and salt in a large bowl. Whisk egg, buttermilk, applesauce, oil, molasses, sugar and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined. Resist overmixing—it will make the pancakes tough.
  • Let the batter sit, without stirring, for 10 to 15 minutes. As the batter rests, the baking powder forms bubbles that create fluffy pancakes and the gluten in the flour relaxes to make them more tender.
  • Coat a large nonstick skillet or griddle with cooking spray; heat over medium heat. Without stirring the batter, measure out pancakes using about 1/4 cup batter per pancake and pour into the pan (or onto the griddle). Cook until the edges are dry and you see bubbles on the surface, 2 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.

Tips and Notes:

  • Make-Ahead Tip: The mixture of dry ingredients can be stored airtight for up to 1 month; the batter can be refrigerated for up to 1 day; cooked pancakes can be frozen airtight, in a single layer, for up to 3 months. Reheat in the microwave or oven.
  • White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour.
  • No buttermilk? You can make “sour milk” as a substitute: mix 1 tablespoon lemon juice or vinegar to 1 cup nonfat milk; let stand for about 10 minutes before using.

Recipes Provided by Zipongo

5 Healthy Winter Recipes to Warm the Heart

Here are some great health conscious recipes to get you through those few Lowcountry cold days.? They are both healthy and delicious and ones you will enjoy making and sharing.

Spaghetti Squash Lasagna with Broccolini

Serves: 4 / Active Preparation Time:? 40 Minutes / 194 Calories

Ingredients

  • 1 2 1/2- to 3-lb spaghetti squash, halved lengthwise and seeded
  • 1 tbsp extra-virgin olive oil
  • 1 bunch broccolini, chopped
  • 4 cloves garlic, minced
  • 1/4 tsp crushed red pepper (optional)
  • 2 tbsp water
  • 1 cup shredded part-skim mozzarella cheese, divided
  • 1/4 cup shredded Parmesan cheese, divided
  • 3/4 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp ground pepper

Instructions

  • Position racks in upper and lower thirds of oven; preheat to 450°F.
  • Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400°F oven until the squash is tender, 40 to 50 minutes.)
  • Meanwhile, heat oil in a large skillet over medium heat. Add broccolini, garlic and red pepper (if using); cook, stirring frequently, for 2 minutes. Add water and cook, stirring, until the broccolini is tender, 3 to 5 minutes more. Transfer to a large bowl.
  • Use a fork to scrape the squash from the shells into the bowl. Place the shells in a broiler-safe baking pan or on a baking sheet. Stir 3/4 cup mozzarella, 2 tablespoons Parmesan, Italian seasoning, salt and pepper into the squash mixture. Divide it between the shells; top with the remaining 1/4 cup mozzarella and 2 tablespoons Parmesan.
  • Bake on the lower rack for 10 minutes. Move to the upper rack, turn the broiler to high and broil, watching carefully, until the cheese starts to brown, about 2 minutes.

Roasted Fennel and Farro Salad

Services 6 / Total Preparation Time: 1 Hour 5 Minutes / 213 Calories

Ingredients

  • 1 cup farro , or wheat berries (see Shopping Tip)
  • 2 bulbs fennel, trimmed, cored and coarsely chopped
  • 2 medium yellow and/or orange bell peppers, chopped
  • 2 tbsp extra-virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1/4 cup oil-cured olives , or kalamata olives, chopped
  • 2 tbsp white balsamic vinegar , or white-wine vinegar
  • 2 tsp chopped fresh thyme

Instructions

  • Preheat oven to 400°F.
  • Place farro (or wheat berries) in a large saucepan; add enough water to cover by 2 inches. Bring to a boil. Cover, reduce heat to a simmer, and cook until tender, 15 to 20 minutes for farro, about 1 hour for wheat berries.
  • Meanwhile, toss fennel and bell peppers with oil, salt and pepper in a large roasting pan. Roast, stirring occasionally, until lightly browned and tender, 35 to 40 minutes.
  • Drain the farro (or wheat berries); transfer to a large bowl. Add the roasted vegetables, olives, vinegar and thyme; stir to combine. Serve warm, room temperature or cold.

Creamy Green Chili Chicken Soup

Serves 4 / Total Preparation Time:? 50 Minutes / 299 Calories

Ingredients

  • 1 lb boneless, skinless chicken breast, trimmed
  • 2 cups reduced-sodium chicken broth
  • 4 New Mexican green chiles , or poblano peppers (see Tip)
  • 1/2 cup dry white wine
  • 1/2 cup all-purpose flour
  • 2 cups reduced-fat milk
  • 1/2 tsp salt
  • 1/4 tsp ground white pepper
  • 1/4 tsp dried oregano, preferably Mexican
  • 2 tbsp minced cilantro

Instructions

  • Preheat grill to medium-high (if grilling chiles) or preheat oven to 400°F (if roasting chiles).
  • Place chicken and broth in a large saucepan; bring to a boil. Cover, reduce heat to a simmer and cook, turning the chicken halfway through, until no longer pink in the middle, 10 to 15 minutes, depending on size. Remove from the heat. Transfer the chicken to a clean cutting board, leaving the broth in the pan. When cool enough to handle, shred or chop the chicken into bite-size pieces.
  • Meanwhile, grill chiles, turning frequently, until blistered on all sides, about 15 minutes. (Alternatively, roast on a baking sheet, turning once or twice with tongs, until blackened in places, 15 to 20 minutes.) When cool enough to handle, peel and remove stems and seeds. Finely chop 2 chiles; puree the other 2 in a food processor or blender with 1/4 cup of the hot broth.
  • Whisk 1/2 cup of the broth in a bowl with wine and flour until smooth. Return the pan with the broth to medium heat and whisk in the flour mixture until well combined. Stir in the chopped and pureed chiles and the chicken. Add milk, salt, white pepper and oregano; heat, stirring frequently, until steaming and hot, but not boiling, 10 to 15 minutes. Remove from the heat and stir in cilantro.

Fennel-Garlic Braised Brisket with Roasted Peppers & Potatoes

Serves 8 / Total Preparation Time: 8 Hours / 437 Calories

Ingredients

  • 1 3-pound flat, first-cut brisket (see Tip), trimmed
  • 3/4 tsp kosher salt
  • 1/2 tsp ground pepper
  • 1 tbsp extra-virgin olive oil
  • 2 tbsp extra-virgin olive oil
  • 1 medium red bell pepper, finely diced
  • 1 small fennel bulb, cored and finely diced
  • 1 small yellow onion, finely diced
  • 4 cloves garlic, thinly sliced
  • 1 tsp dried oregano
  • 1 tsp fennel seeds
  • 1/2 cup tomato paste
  • 1 1/2 cups low-sodium beef broth
  • 3 medium red bell peppers, cut into wide strips
  • 2 large russet potatoes, cut into 1 1/2-inch chunks
  • 3 tbsp extra-virgin olive oil
  • 1/4 tsp kosher salt
  • 1/4 tsp ground pepper

Instructions

  • Position racks in middle and bottom of oven; preheat to 325°F.
  • To prepare brisket: Pat dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper.
  • In a wide, heavy oven proof pot (with a lid) that’s large enough to accommodate the brisket, heat 1 tablespoon oil over medium-high heat. Add the brisket and cook until browned on both sides, about 10 minutes total. Transfer to a large plate.
  • To prepare sauce: Add 2 tablespoons oil to the pot and reduce heat to medium. Add diced bell pepper, fennel, onion and garlic and cook until just tender, stirring and scraping up bits from the bottom as the vegetables release their liquid, about 3 minutes. Stir in oregano and fennel seeds and cook, stirring, for 30 seconds. Add tomato paste, stirring until incorporated, about 1 minute. Stir in broth 1/4 cup at a time, stirring and scraping the bottom of the pan, until you’ve added all the broth and a smooth sauce forms. Return the brisket and any accumulated juice to the pot and nestle it into the sauce, spooning the sauce over the meat.
  • Cover the pot and place on the middle oven rack. Roast for 2 hours. Carefully uncover, turn the brisket over and spoon more of the sauce over the top. Continue to roast the brisket, uncovered, basting with sauce once or twice, until very tender, 1 to 1 1/2 hours more.
  • To prepare vegetables: When the brisket has about 1 1/2 hours of roasting time left, toss bell pepper strips and potatoes in a large bowl with 3 tablespoons oil and 1/4 teaspoon each salt and pepper. Spread evenly on a large rimmed baking sheet. Roast on the lower rack, stirring once or twice halfway through, until the potatoes are golden and very tender, about 1 1/2 hours.
  • Transfer the brisket to a cutting board. Pour the sauce into a glass measuring cup; let both stand for about 10 minutes. Thinly slice the brisket and arrange on a serving platter with the vegetables. Skim any fat from the sauce, then pour about half the sauce over the meat; serve the rest alongside in a gravy boat.

Contains

  • Red meat

Tilapia with Grapefruit-Caper Sauce

Serves 4 / Preparation Time:? 25 Minutes / 233 Calories

Ingredients

  • 2 medium red grapefruit
  • 1 tbsp extra-virgin olive oil
  • 1-1 1/4 lbs tilapia
  • 1/2 tsp salt, divided
  • 1/4 tsp freshly ground pepper
  • 3 tbsp finely chopped shallot
  • 1 tbsp capers, rinsed
  • 1 tbsp butter
  • 2 tsp honey

Instructions

  • Slice both ends off one grapefruit. With a sharp knife, remove the peel and white pith; discard. Working over a small bowl, cut the segments from their surrounding membranes. Set aside. Juice the second grapefruit into another small bowl. Drain any accumulated juice from the segments into the bowl with juice.
  • Heat oil in a large nonstick skillet over medium-high heat. Sprinkle both sides of fish with 1/4 teaspoon salt and pepper. Add the fish to the pan and cook until browned and opaque in the middle, 3 to 5 minutes per side. Remove to a plate, leaving behind as much oil as possible. Tent with foil to keep warm.
  • Add shallot to the pan over medium-high heat; cook, stirring, until starting to brown, about 1 minute. Add the grapefruit juice, capers, butter, honey and remaining 1/4 teaspoon salt and cook, stirring, until the sauce has thickened slightly, 1 to 2 minutes more. Remove from the heat and stir the grapefruit segments into the sauce. Serve the fish with the sauce.

Photo Credit:? EatingWell

Great Recipes from Charleston Area Restaurants

Oak Steakhouse – 17 Broad Street, Charleston, SC

Braised Short Ribs with Roasted Root Vegetable Mash Recipe

Braised Short Ribs with Roasted Root Vegetable Mash Recipe

Serves 4

Ingredients for Root Vegetable Puree

3 Parsnips, peeled & chopped
3 Carrots, peeled & chopped
12 Garlic Cloves, peeled whole cloves
1 large Rutabaga, peeled & chopped

Ingredients for Mash

4 Yukon Gold Potatoes
? cup Cream
8 tbsp Butter
Salt

Ingredients for Braised Beef Short Ribs

4 boneless Beef Short Ribs
5 ribs of Celery
2 Onions
3 Carrots
4 Garlic Cloves
? bunch of Thyme
2 Tomatoes
1 cup Red Wine
2 cups Beef Broth or Veal Stock
2 cups Chicken Stock
Salt & Pepper, to taste

Method for Root Vegetable Puree

? Place parsnips, carrots, garlic cloves and rutabaga in a roasting pan, season with salt and pepper.
? Roast at 350°, covered with foil for about one hour until fork tender.
? Then chop by hand or put through a rice mill. This will be folded into mashed potatoes.

Method for Mash

? Boil potatoes until cooked through, drain and add cream, butter and salt to taste.

Method for Braised Beef Short Ribs

? Chop celery, onions and carrots into large dice, and sauté over medium-high heat until they start to take on golden brown color.
? Season shortribs with salt and pepper and sear in a sauté pan over medium-high heat.
? Remove and deglaze with red wine.
? Reduce by half and add beef broth or veal stock and chicken stock.

Wild Olive – 2867 Maybank Highway, Johns Island, SC

Fennel Sformato

Serves 10

Ingredients for Fennel Sformato

2 cup Fennel
2 tbsp toasted ground Fennel Seeds
? cup Fennel Fronds
2 ? cup Heavy Cream
? cup grated Parmesan
1 tbsp Cornstarch
4 count Eggs (1 yolk, 3 whole)

Method for Fennel Sformato

? Pre-heat the oven to 250o.
? Steep the shaved fennel in heavy cream, on a low simmer, for 30 minutes with a sachet of the toasted fennel seeds and fennel fronds.
? Pull off heat.
? Whisk in the parmesan and cornstarch.
? Purée the mixture in a blender and strain through a strainer.
? Whisk the eggs in a separate bowl and temper with the fennel purée.
? Let sit for 15-20 minutes.
? Ladle the mixture into ceramic dishes or aluminum cups that have been sprayed with pan spray.
? Fill them ? of the way full and place in a baking dish with a water bath.
? Cook for about 40-45 minutes or until set. Not runny.
? Pull out of oven and let rest for 20 minutes.
? Serve in a dish or un-mold according to preference.
? Serve with a citrus salad.

Blu Restaurant & Bar – 1 Center Street, Folly, Beach, SC

Pan Roasted Atlantic Grouper
Crispy Pork Belly Dumplings & Sweet Corn Soup

Pan Roasted Atlantic Grouper <br>Crispy Pork Belly Dumplings & Sweet Corn Soup

Serves 2

Ingredients for Dumpling Dough

1.75 cups All Purpose Flour
6 Egg Yolks
1 Whole Egg
1.5 tsp Olive Oil
1 tbsp Milk

Ingredients for Dumpling Filling

150 grams Pork Belly Lardons
35 grams Spanish Onion, finely diced
50 grams Red Wine Vinegar
50 grams granulated Sugar
50 grams Pork Stock

Ingredients for Corn Soup

400 grams Corn kernels, roughly 4 ears
300 grams Chicken Stock
300 grams Heavy Cream
1 sprig Thyme
20 grams granulated Sugar

Ingredients for Grouper

2 each 5oz. Grouper filets
Kosher Salt
White Pepper, ground
Vegetable oil for searing

Method for the Dough

? In large mixing bowl add all ingredients and gently kneed by hand until dough is formed.
? Wrap the dough with plastic wrap and chill in the refrigerator for 2 hours.
? Roll the dough through a pasta roller to roughly ?” thick. Once the sheet of dough has been rolled cut the dough into circles with 3″ in diameter.

Method for the Filling

? In sauce pan, render pork belly until crisp.
? Remove and drain on paper towels.
? In same pot add Spanish onion and saute until translucent.
? Next add the red wine vinegar, sugar and pork stock and reduce to syrup consistency.
? Fold in crispy pork belly and cool.

To assemble the Dumplings

? Place 1 tablespoon of filling in center of the dough circle.
? Brush the edges of the dough with egg wash then fold over forming half moon shape.
? Crimp the sealed edges with a fork.
? Repeat the process with the remaining dough and filling

Method for the Grouper

? Season grouper filet with salt and white pepper.
? Place into a hot saute pan with a tablespoon of vegetable oil.
? Reduce the heat to medium and allow thick crust to develop on the fish.
? Once the fish is halfway cooked flip the fish and continue cooking on the other side until cooked through.

To Plate

? Boil the dumplings in salted water for 3 to 4 minutes until tender.
? Ladle the soup into a bowl and arrange the cooked dumplings into the soup.
? Place the cooked fish on top of the dish.

Fat Hen – 3140 Maybank Highway, Johns Island, SC

Shrimp & Crab Hoppin’ John

Serves 10

Ingredients for Beans

2 cup dried Black Eyed Peas
1 Ham Hock
4 cup Water

Ingredients for Rice

1 cup Long Grain Rice
1 medium Yellow Onion, diced
7 strips Apple Wood Smoked Bacon, diced
2 tbsp Sweet Butter
? cup Green Onion, minced
2 tbsp Lemon Juice
Hot Sauce, to taste
Salt, to taste
Pepper, to taste

Ingredients for Shrimp & Crab

1 tsp Olive Oil
2 oz White Wine
3 oz Chicken Stock
? oz julienne Zucchini
? oz julienne Squash
? oz julienne Carrot
1 oz Garlic Butter
50 Shrimp
2 oz Jumbo Lump Crab Meat

Method for Beans

? Rinse the beans.
? Put the beans in a medium sauce pot and cover with water. Add the ham hock to the beans.
? Bring the water to a boil and cook until tender. To speed up the cooking time, soak beans overnight.
? When the beans are tender, strain and cool. Reserve the ham hock.
? When cooled, pick the meat off of the ham hock and add it back to the beans.

Method for Rice

? Render the bacon and sweat the onion until tender. Add butter and melt.
? Add the rice and cook for 30 minutes.
? Cover rice with water, about 1 inch.
? Cook until all liquid is gone and rice is tender.
? Spread rice mixture on a sheet tray and cool.

Method for Hoppin’ John

? Mix the 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.

Method for Shrimp & Crab Hoppin’ John

? In a sauté pan, add olive oil and heat to a smoking point.
? Add the shrimp and sauté on both sides just to color. Then remove from pan.
? Deglaze pan with white wine.
? Add the julienned vegetables, hoppin’ john, and chicken stock to pan.
? Add shrimp back to the pan along with the crab meat.
? Finish with garlic butter and season with salt and pepper. Check seasoning.
? Place on your favorite serving platter and garnish with chopped parsley.

Middleton Place Restaurant – 4300 Ashley River Road, West Ashley, SC

Tasso Ham Red Rice

Serves 12

Ingredients for Tasso Ham Red Rice

1 tbsp EVO 3 Yellow Onions, small dice
2 Red Bell Peppers, small dice
2 Green Bell Peppers, small dice
2 cups Tasso Ham, small dice
4 cups Fresh Tomatoes, peeled with seeds removed
8 cups Tomato Juice
4 cups Rice
Salt & Pepper to taste

Method for Tasso Ham Red Rice

? In a large sauce pot, turn flame to medium high heat and add the EVO, peppers, and onions.
? Sweat until translucent.
? Next add the tomatoes, ham, and tomato juice.
? Bring all ingredients to a boil then add the rice until fully incorporated.
? Lower the heat to a simmer, cover and cook about 15- 20 minutes or until rice is cooked thoroughly.
? Serve and enjoy!

The Boathouse at Breach Inlet – 101 Palm Blvd, Isle of Palms, SC

Local Clam Pasta

Serves 8

Ingredients for Local Clam Pasta

60 Breach Inlet Littleneck Clams
4 tbsp Olive Oil
3 Shallots, minced fine
6 cloves Garlic, minced
4 cups White Wine
1 cup Tomatoes, diced
1 lb Bacon, small diced (preferably applewood smoked)
2 lb Spinach
3 tbsp finely chopped Herbs, such as parsley, chives and basil
Salt & Pepper, to taste 2 lb cooked Pasta, either linguine or fettucine 2 cups Parmesan Cheese

Method for Local Clam Pasta

? Heat the olive oil and bacon in a large skillet over medium heat.
? Add the clams and cover with a lid, steaming the clams for about 4 minutes.
? Add garlic and shallots and sauté for 1 minute.
? Add the wine and cover again until the clams open.
? Add the tomatoes, spinach, and butter. Swirl butter into the sauce to make it creamy and shiny.
? Season with salt and pepper and add the herbs.
? Pour the clams over hot pasta and garnish with parmesan cheese.

82 Queen – 82 Queen Street, Charleston, SC

BBQ Shrimp & Grits

Serves 6

Ingredients for Lowcountry Grits

1 cup Heavy Cream
? lb Butter
1 quart Water
2 cup Quick Grits
Salt & Pepper, to taste

Ingredients for Southern Comfort BBQ Sauce

? lb Bacon, diced
? cup Red Onion, diced
? cup Red Bell Pepper, diced
? cup Green Bell Pepper, diced
2 14 oz Heinz? Ketchup
? cup Brown Sugar
3-4 tbsp Southern Comfort?
Salt & Pepper, to taste

Ingredients for Shrimp

2 lb Shrimp

Method for Lowcountry Grits

? Heat cream and water to a boil.
? Add butter, salt, and pepper.
? Slowly add grits and reduce heat.
? Cook for 20 minutes, being careful not to scorch mixture.

Method for Southern Comfort BBQ Sauce

? Cook bacon until almost done.
? Add onions and peppers, and sauté until done.
? Flame with Southern Comfort?.
? Add all the remaining ingredients.
? Simmer for 10 minutes, then cool.
? Sauce will last under refrigeration for several weeks.

Method for Shrimp

? Sauté, poach, or grill the shrimp.
? Place the shrimp in the Southern Comfort? bbq sauce and simmer for 1 minute.

Best Shrimp and Grits Recipes on Pinterest

gouda

Sometimes you just don’t want to go to one of the hundred plus restaurants in the Lowcountry that offer Shrimp and Grits.? There are those days where you feel you creative juices flowing and you want to convert your kitchen to a Southern cooking paradise.

We found some of the best Shrimp and Grits recipes on Pinterest to share with you.

Grab the one you love or some close friends and impress them with a great Southern? dinner.

Happy Cooking.

Cheesy Shrimp and Grits – MyRecipes.com

Cajun Shrimp and Grits – SavorySpiceRack.com

Smothered Shrimp with Andouille Sausage and Creamy Parmesan Peppercorn Grits – Fromachefskitchen.com

Cheesy Shrimp and Grits – Sheknows.com

Bobby’s Lighter Shrimp and Grits – Deen Bros

Southern Style Shrimp and Grits – WrittenReality.com

Voodoo Shrimp and Grits – Tomtotable.com

Shrimp and Grits: A Lowcountry Classic – TheHappierHomemaker.com

Spicy Shrimp and Grits Casserole with gouda cheese – Fromachefskitchen.com

Gouda Grits with Smoky Brown Butter Shrimp – Howsweeteats.com

Caribbean Shrimp and Grits – Creative-culinary.com

Three Cheese Shrimp and Grits – Valeriehoff.com

Cajun Shrimp and Grits with Garlic Kale – Littlespicejar.com

Bon Appetite

 

 

 

 

Tailgating Recipes to help ring in the football season

poppers

The buzz is out there Charleston.? The smell of pigskin, house parties, tailgates, BBQ, beer and friends.? It is that time of year for Gamecocks, Tigers and Panthers or any other team that gives you goosebumps every Saturday and Sunday morning.? To help you leap into football season, we have provided three amazing recipes that will make you the life of any tailgate party.

These will surely make you the hit of the parade.? Be careful, they have a bite.

Buffalo Chicken Dip

1 rotisserie chicken, removed from bone and shredded

16 ounces of cream cheese, softened

1 cup of ranch or blue cheese salad dressing

? cup of Frank’s red hot

4 green onions, cut into ? inch slivers

1 cup of shredded Chedder or Colby cheese

Celery and carrot sticks

Sliced Baguette or crackers

Method: Preheat oven to 350. Mix first 5 ingredients and spread into 1 quart baking dish. Sprinkle with shredded cheese. Bake for 25 minutes and serve with veggie sticks and bread.

 

Jalapeno Corn Poppers

12 large jalapeno peppers

1 package Jiffy cornbread mix

? of an8 ounce can of creamed corn

1 egg beaten

1/3 cup of milk

? cup of Monterey jack cheese

Sour cream and salsa for serving (optional)

Method: Preheat oven to 400 degrees. Wearing latex or nitrile gloves, halve peppers with a knife and scrape out seeds. Place on a metal cookie sheet. Mix cornbread mix, creamed corn, egg and milk together until pasty and fill each halved pepper with 1 tablespoon of the mix. Sprinkle shreds of cheese on top. Bake for 15 minutes and serve warm with salsa and sour cream.

Black Bean and Corn Salsa

1 16 ounce can of diced tomatoes with green chills (Rotel is fine)

1 16 ounce can of white whole kernel corn

1 16 ounce can of black beans

? medium red onion, diced

1 fist sized bunch of cilantro

1 tsp white sugar

Method: Mix all ingredients, add salt to taste and chill in refrigerator for at least 1 hour. Serve with tortilla chips or with jalape?o poppers (above)