Bon Appetite

FAVORITE RECIPES FROM AREA RESTAURANTS

Charleston is known throughout the world for its outstanding cuisine. In fact, many visitors say one of the top things they would like to take home with them is the food. We can’t send the food itself, but we did ask some local restaurants how to prepare their most popular dishes.


Grace & Grit
Fish Stew

Ingredients:

1 pound diced local whitefish (can use anything from mahi to grouper)
3/4 cup diced leeks
3/4 cup sliced okra
1½ cups diced green bell pepper
1¾ cups diced white onions
1/4 cup tomato paste
1/4 cup minced garlic
35 fluid ounces verjus (or replace w/any dry white wine)
25 fluid ounces clam juice
25 ounces whole peeled tomatoes in the can
1 bay leaf
1/2 ounce lemon juice
2 ounces olive oil

Directions:

Heat a medium sized pot over medium heat. Add olive oil to the pot once it’s hot. Add onions, leeks and bell peppers to the pot and sauté until the onions are translucent. Add the okra and whitefish. Sear one side of the fish until golden brown. Add garlic, verjus, lemon juice, clam juice, whole tomatoes, tomato paste and bay leaf. Bring to a boil, then bring back to a medium heat. Cook for 30 minutes and then check to see if the fish is fully cooked by flaking it with a fork. Once the fish is flaky, your fish stew is ready to serve.


Mustard Seed
Roasted Brussels Sprouts with Smoked Paprika Aioli

Ingredients:

2 cups brussels sprouts
2 tablespoons olive oil
Salt and pepper to taste
1 sweet onion, sliced
1 tablespoons butter
2 tablespoons sorghum
1/4 cup cashews

Directions:

Toss sprouts in oil and season to taste. Then place them evenly on a sheet tray. Roast at 400 degrees for 10 minutes. Set aside. In a large sauté pan, caramelize onions until golden brown. Add brussels sprouts; half through, add butter and sorghum. Toss to coat. Add paprika aioli to plate. Pile brussels sprouts on top. Garnish with cashews.

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Smoked Paprika Aioli

1/2 cup mayonnaise
2 teaspoons smoked paprika
2 teaspoons lemon juice

Directions:

Steep paprika in lemon juice for 2 minutes. Mix in mayonnaise.


Middleton Place Restaurant
Huguenot Torte

Ingredients:

4 eggs
3 cups sugar
8 tablespoons flour
5 teaspoons baking powder
1/2 teaspoon salt
2 cups chopped tart cooking apples
2 cups chopped pecans or walnuts
2 teaspoons vanilla

Directions:

Beat whole eggs in electric mixer or with a rotary beater until very frothy and lemon colored. Add other ingredients in above order. Pour into two well-buttered baking pans about 8 by 12 inches. Bake in 325 degree oven about 45 minutes or until crusty and brown.

To serve, scoop up with a pancake turner (keeping crusty part on top), pile a on large plate and cover with whipped cream and a sprinkling of the chopped nuts.

Makes 16 individual servings.


Saltwater Cowboys
Seafood Ceviche

Ingredients:

5 cups tangerine juice
2½ cups lime juice
2 ounces olive oil
2 ounces Saltwater Cowboys mango habanero hot sauce
2 ounces chopped parsley
1 haberanero pepper, minced
2 ounces minced red onion
4 ounces minced red bell pepper
6 ounces tangerine segments
1/2 pound peeled and deveined shrimp, diced
1/2 pound grouper diced into small chunks (or your favorite fish)
pinch of salt

Directions:

Add all ingredients together and seal in an air-tight container. Store in the refrigerator and allow it to marinate for 24-36 hours. When the ceviche has fully marinated, the fish and shrimp will have a flaky white appearance. Serve with won ton chips or your favorite tortilla chips.


Mex 1
Guacamole

Ingredients:

4 avocados
1/4 cup diced red onion
2 tablespoons chopped cilantro
2 limes, juiced
1 teaspoon kosher salt
1/4 teaspoon cumin powder
1/4 teaspoon granulated garlic
1/4 teaspoon black pepper

Directions:

In a mixing bowl, start by adding avocado halves pitted and skinned. Use a potato masher to mash and break down the avocados. In a separate bowl, mix together lime juice, kosher salt, cumin powder, granulated garlic and black pepper. Then add the wet ingredients into the mashed avocados. Finish by adding the red onions and cilantro, mixing evenly until the guacamole is consistent and creamy. To store guacamole, place the mixture into an airtight container.


Vickery’s Restaurant
Oyster Bisque

Ingredients:

8 ounces heavy cream
2 tablespoons diced red tomato
2 tablespoons corn kernels
1 tablespoons diced green onion
1 teaspoon tri-mix (salt, pepper, garlic powder) or to taste
1 teaspoon Cholula hot sauce
1 teaspoon Worcestershire sauce
6-8 shucked raw oysters
1 teaspoon chopped fresh parsley (optional)

Directions:

Heat the heavy cream in a saucepan over medium heat. Add tomato, corn, green onion, Cholula, Worcestershire and tri-mix. Get a good simmer going for about 3-5 minutes or until reduced and thickened up a little. Drop oysters into the simmering liquid and let them cook until the outer edges start to curl (about 3 minutes). Pour into a bowl and garnish with fresh parsley. Serve with your favorite crackers.


Long Point Grill
Tomato Pie

Ingredients:

3 tablespoons fresh chopped basil
3 tablespoons green onion
1/2 cup mayonnaise
2 ounces each of cheddar, Monterey Jack and Parmesan 2 eggs (lightly whipped)
2 ounces heavy cream
1/2 teaspoon black pepper

Directions:

Preheat oven to 350 degrees. Combine all ingredients in a large mixing bowl and stir. Place 1-2 layers of local ripe tomatoes on the bottom of a 10-inch pie shell. Spread filling over tomatoes. Top with a sprinkle of your favorite sharp cheese. Bake for 15 to 20 minutes or until lightly browned. Serve with a petite salad.


Charleston is a place with almost too many beautiful buildings, almost too many incredibly talented chefs and almost too much really, really good food.~ Anthony Bourdain, from the Charleston episode of Parts Unknown

One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. ~ Luciano Pavarotti

2018-10-19T10:24:24+00:00