Shrimp & Grits “Gravy”
From Live Oak (Sea Pines Resort)
• 1 tbsp. vegetable oil
• 4 ounces Tasso, ¼” dice
Heat vegetable oil in a large stock pot and add the tasso. Render for 5 minutes and remove tasso.
• 2 tbsp unsalted butter
• 2 tbsp vegetable oil
• ¾ cup all-purpose flour
Add butter and oil to rendering pot & melt. Add flour and cook over medium heat to create a dark brown roux, the color of a copper penny
• 1 medium-size Vidalia onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 2 tsp cayenne
• 2 tsp ground white pepper
• 1 tbsp thyme
Add vegetables and seasoning to roux along with the reserved tasso and sauté 5 minutes
• 2 quarts shrimp stock
• 1 cup bottled picante sauce
• 1/4 cup Madeira
• 1 tbsp molasses
• 1 tbsp worcestershire
Add to mixture & bring to a boil. Simmer for 1 hour.
• 1 lb. jumbo shrimp peeled & deveined
Add and cook 6-8 minutes util cooked through. Serve over grits.
Apple Raisin Bread Pudding
From The Westin Hilton Head Resort and Spa
• 2 ½ cups milk
• 2cups cream
• 6 whole eggs
• 5 egg yolks
• 1 cup sugar
• 1 cup white chocolate
• 1 tablespoon vanilla
• 2 tablespoons cinnamon
• 6 apples peeled and diced
• 2 cups raisins
• 10 croissants
1. Mix sugar, eggs, yolks, vanilla and cinnamon together in a bowl
2. Bring milk and cream to a simmer
3. Pour mixture over the white chocolate to melt
4. Tempe egg mixture with the milk, cream and chocolate and set aside
5. Place croissants, apples and raisins in a buttered pan or casserole dish
6. Pour hot mixture over croissants and let sit for 15 to 20 minutes
7. Bake at 300 degrees for approximately 30 minutes
Simple Southern Caramel Layer Cake
From Charlie’s L’etoile Verte
For the Cake
• 1 box of your favorite yellow cake mix
Prepare your favorite yellow cake from scratch or from a box. Two 8-9 inch round cakes are most suitable. You can make this a day ahead of time. Allow ample time for the cakes to completely cool. Once the cakes have set and cooled all the way, use a sharp slicing nice to cut each cake in half in order to create 4 layers.
For the Icing
• 1 stick of butter
• ½ box brown sugar
• ¼ cup of milk
• 1 tsp. vanilla extract
• ½ box 4X powdered sugar
Blend Butter, brown sugar, and milk in a small sauce pan over medium heat. Stirring occasionally to avoid burning, bring the mix to a rolling boil, making sure that all the sugar granules have dissolved. Remove from heat, and place in a mixing bowl. Allow the mix to cool for a few minutes, but do not allow hardening. Beat in the 4X powder sugar until the icing is the consistency to spread. If the icing gets too hard, you may add canned milk to thin. Next, assemble the cake by pouring a layer of caramel icing between each thin layer of cake, and then icing the entire cake. Place in refrigerator to set. We think that the caramel cake is best served with Hilton Head Ice Cream Company Caramel flavored ice cream, but a nice quality vanilla ice cream works just as well.
Traditional oyster stuffing
From Hudson’s Seafood on the Docks
• 20 fresh Shell Ring oysters, shucked, plus their liquor
(Be careful not to get shell in liquor)
• 3 cups crumbled cornbread
• 3 slices bacon, cut into 1/4-inch strips
• 2 tablespoons unsalted butter
• 2 celery stalks finely diced
• 2 teaspoons kosher salt
• Freshly ground black pepper
• 3 tablespoons chopped Italian flat leaf parsley
• 1 tablespoon chopped fresh thyme
• 3 medium shallots finely diced
• 2 tablespoon white dry vermouth
Put the oysters in a strainer over a medium bowl to catch their liquor. Reserve 3/4 cup of the oyster liquor. In a large bowl, combine the crumbled cornbread and oysters.
Bring a small saucepan of water to a boil. Add the bacon and cook for 1 minute. Drain and pat dry with a paper towel.
Melt 1/2 cup of the butter in a large skillet over medium-high heat. When the foaming subsides, add the bacon, shallot, celery, salt, and season with pepper to taste. Cook, stirring until soft, about 10 minutes. Add the parsley, thyme, reserved oyster liquor, and vermouth and bring to a boil. Transfer the shallot-herb mixture to the cornbread and oysters and stir to combine. Set aside for 10 minutes. Preheat the oven to 400 degrees F.
Transfer the cornbread mixture to a buttered 1-quart gratin dish, dot with the remaining butter, and bake until browned and crusty, about 1 hour.
Remove from the oven and serve immediately.
Cornbread for Stuffing
• 1 cup stone-ground cornmeal
• 2 tablespoons all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon sugar
• 1/4 teaspoon fine sea salt
• 1 large egg
• 1/2 cup whole milk
• 2 tablespoons melted unsalted butter, plus more for the brushing the pan
Butter a 3 1/4 x 5 3/4 x 2-inch loaf pan. Preheat the oven to 400 degrees F. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.
In a medium bowl, whisk the egg and combine with the milk. Pour the milk mixture into the cornmeal mixture and mix lightly with a rubber spatula until a thick batter is formed. Stir in the melted butter until just incorporated.
Spoon the batter into the prepared pan. Bake until lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Let cool.
Yield: 1 small loaf of cornbread
Candy Cane Martini
From ELA’s Grille
• 1 ounce peppermint schnapps
• 1 ounce of vanilla vodka
• Crushed candy cane for garnish
Using a rolling pin, hammer the candy cane into rough pieces/powder and add to the rim of the glass. Next, add the remaining ingredients into a cocktail shaker and shake vigorously before straining the contents into the martini glass. ENJOY!