Sweet Potato Stuffed Butterflied Shrimp

6 ea shrimp, 16-20, peeled & deveined, patted dry
3 oz sweet potato mix (see recipe)
1 oz BBQ cocktail sauce (see recipe)

Sweet Potato Mix
15 ox sweet mash (see recipe)
1.75 ox panko
2 oz pecans, crushed & toasted
1 ½ oz brown sugar
To taste – salt and pepper

Pickled Vegetable Nest
1/8 oz jicama – cut on nester
1/8 oz beets – cut on nester
1/8 oz carrots – cut on nester
½ t scallions – small dice
To taste – salt and pepper
1 oz citrus vinaigrette

• Mix all ingredients together, let sit for 2 minutes – hold for service

To stuff shrimp
• With the dry shrimp, stuff with ½ oz of stuffing (sweet potato mix)
• Season with salt and pepper
• Freeze overnight

To flour the shrimp
• Remove the stuffed shrimp from the freezer and continue to bread – flour, egg wash, panko, refreeze for service

Thai Curry Mussels

12-14 ea mussels, cleaned and trimmed
1 t lemongrass – small dice
1 t ginger, minced
1 t garlic, minced
1 t red curry paste
1 oz coconut milk
1 oz white wine
1 oz cocoa lopez
1 oz butter, whole, cold
¼ oz Asian pear – small dice
1 ea crostini (see recipe)
½ oz peach butter (see recipe)
½ t cilantro, minced (for garnish)
2 t peanut oil

Procedure
• Heat sauté pan and add oil
• Add lemongrass, garlic, ginger, curry paste and sauté
• When caramelized, add mussels and white wine, toss in pan a couple of times
• Add cocoa lopez, coconut milk, pears, butter, scallions
• Reduce to consistency
• Add lime, taste, season, serve

• Crostini goes in the middle of the mussels sticking upward and cilantro is sprinkled on top

Greek Salad with Crispy Asparagus

1 head romaine, washed & rough chopped, dried
5 ea cucumber – sliced
5 ea grape tomatoes
2 ea pepperoncini
5 ea greek olives
3 oz feta cheese, crumbled
1 oz shredded carrots
6 ea asparagus spears (see recipe)
1/8 oz red onion, julienne
3 oz asiago – Italian dressing (see recipe)
½ ea egg, hard boiled
1/8 oz alfalfa sprouts

Asparagus Spears
6 ea asparagus spears, peeled
1 oz flour
To taste – salt and pepper
1 oz egg wash
¾ oz panko

• Season asparagus spears, hold them by the flower part
• With one hand, dip the seasoned asparagus in flour, then in egg wash, then in panko
• Reserve in freezer till service

For the dressing
2 c Italian dressing
2 c asiago dressing

• Mix together well, reserve for service

To assemble salad
• Add all ingredients in bowl except feta, sprouts, carrots, crispy asparagus
• Mix well and place on plate to see all the ingredients, placing sprouts on top
• Fry asparagus and place around coming to a point in the middle
• Crumble feta around and carrots - serve

Minestrone Soup

1 lb Vidalia Onions – diced small
1 lb Leeks – diced small
1 lb Carrots – diced small
1 lb Celery – diced small
2 ¼ cup Minced Garlic
1 bx Frozen Spinach – thawed
1 lb Squash – diced small
1 lb Zuchinni – diced small
2 ½ lb Yukon Gold Potatoes – diced small
1 bx Didilini
1 ea Sachet (see below)
1 bg Baby Lima Beans – thawed
1 oz Fresh Rosemary – minced
1 oz Fresh Sage – minced
1 cn Chick Peas – drained
2 cn #10 Tomato Strips
3 G Vegetable Stock (see below)
1 ½ oz Basil – chiffonade

Vegetable Stock
15 ea Corn Cobs
15 ea Tomatoes – quartered
1 lb Celery – rough chop
1 lb Carrots – rough chop
1 lb Onions – rough chop
1 lb Leeks – rough chop
1 ea Sachet (see below)

*Any vegetable scraps (mushrooms, onion peels, carrot peels

Asian Duck Breast

"Duck is a great way to show guests you can be gourmet. This was scrumcious!"-Stephanie

Asian Duck Breast:

1 marinated duck breast
½ oz peanut oil

1. In a hot iron skillet, coat the pan with oil and add the duck fat side down.
2. Reduce the heat to low and render the fat until dark brown to black in color.
3. Flip the duck breast and sear the other side.
4. Finish the duck to temperature in the oven.
5. Rest for 3-4 minutes before slicing.



Balsamic Fig Cipollini:

5 lb cipollini, peeled
1 c chicken stock
½-1 bottle balsamic fig vinegar

1. In a large sauce pot, combine all ingredients and bring to a boil.
2. Reduce the heat to low and simmer until cipollini are tender.
3. Hold cold for service

To Reheat:

4 oz chicken stock
1 T butter

1. In a small skillet, add 3-5 cipollini and 3-5 snip top carrots, chicken stock and butter and bring to a boil.
2. Reduce heat to low, simmer until hot.















Snip Top Carrots:

¼ bag snip top carrots
Water to blanch

1. In a medium sauce pot, blanch the snip top carrots for 4-5 minutes, or until slightly tender.
2. Hold cold for service

To Reheat:

4 oz chicken stock
1 T butter

1. In a small skillet, add 3-5 snip top carrots and 3-5 cipollini, chicken stock and butter and bring to a boil.
2. Reduce heat to low, simmer until hot.


Fried Macaroni and Cheese:

2 lb angel hair pasta, cooked
1½ qt heavy cream
1 block grated American cheese

1. Preheat oven to
2. In a large bowl, mix together all ingredients.
3. Once mixed, transfer to a parchment lined 2” hotel pan.
4. Cover with foil and bake at 300-degrees for 45 minutes to 1 hour or until slightly browned.
5. Freeze. Cut into triangles, then bread.

To Bread:

6 eggs, beaten
4 c flour
4 c panko bread crumbs.

1. Dip the cut macaroni and cheese into the flour to coat.
2. Dip into the egg wash to coat.
3. Dip into the panko to coat.
4. At this stage, hold cold for service.

To Fry:

1. Fry at 350-degrees for 4-6 minutes or until golden brown.
Asian BBQ Sauce and Marinade:

1½ lb brown sugar
3 c soy sauce
3 T hot sauce
1 c honey
1½ c sesame oil
2 c rice wine vinegar
½ G water
1 can ketchup (114 oz)
2 c fresh ginger, minced
2 c fresh garlic, minced
2 T crushed red pepper flakes
3 T cayenne pepper
3 T chili powder
3 T thyme
4 T fennel seed
5 T cloves
5 cinnamon sticks
5 star anise

1. Toast fennel seed, cloves, cinnamon sticks, and star anise at 250 for 5-10 minutes, remove from oven and let cool. Once cool, grind together in spice grinder.
2. Add all ingredients (including toasted spices) into the tilt kettle.
3. Bring mixture to a boil.
4. Once at a boil remove the sauce from the kettle and cool down in prep sink.
5. Hold for service

BBQ Pork Loin

"Not usually huge on pork, but this was delish. My favorite was the Asiago spuds..mm..mm..great!"-Stephanie

BBQ Pork Loin:

7 oz pork loin, cleaned
½ oz peanut oil
2 oz BBQ sauce
salt, pepper and cumin to taste

1. In a small sauté pan, heat the peanut oil and sear the pork on both sides.
2. Once seared add the BBQ sauce to one side and finish to temperature in the oven.



Asiago Potato Gratin:

8 ½ lb Yukon gold potatoes, peeled and sliced
3/4 heavy cream (per layer)
½ oz asiago cheese, grated (per layer)
salt and pepper to taste

1. Preheat oven to 300-degrees
2. In a parchment lined 4” hotel pan place a layer of Yukon gold potatoes.
3. Pour the heavy cream over the potatoes and then sprinkle the layer with asiago cheese, salt and pepper.
4. Continue this process until all of the potatoes are used. Finish with a layer of cream, cheese, salt and pepper.
5. Cover with foil and bake at 300-degrees for 45 minutes to 1 hour, or until potatoes are soft and golden brown.

To Reheat:

1. Place on hot plate in the oven for 6-8 minutes or until hot in the center.



Cumin Apple Dices:

½ pink lady apple, large dice
2 t butter
salt pepper and cumin to taste

2. In a small sauté pan, melt the butter and add the apple, salt, pepper and cumin mix.
3. Heat until the butter begins to brown and the apples are golden brown.



Fried Pickles:

½ c polenta
½ c flour
2 dill pickle slices

1. In a ninth pan, mix together the polenta and flour until well combined; hold for service
2. Dredge the pickle slices in the polenta flour mixture until coated
3. Fry at 350-degrees for 2-3 minutes or until light brown.



Apple Wood Fried Bacon:

1 c BBQ sauce
10 slices of bacon

1. In a ninth pan, marinate the bacon slices with the BBQ sauce until ordered.
2. Fry one slice per order at 350-degrees for 3-4 minutes until dark brown.



BBQ Sauce:

15 large onions, medium dice
3 c minced garlic
3 lb whole butter
6 lb brown sugar
144 oz ketchup (3 containers)
16 oz honey
5 G. BBQ base
1 qt water
salt and pepper to taste

1. In the tilt kettle melt the butter, then add the onions and garlic. Caramelize.
2. Add the brown sugar and honey. Stir until sugar is dissolved.
3. Add the ketchup, BBQ base, and water.
4. Turn off the kettle and mix until combined.
5. Re-season if necessary. Hold cold for service.

BBQ Shrimp Tempura

"Shrimpilicious!"-Stephanie

BBQ Shrimp Tempura:

5 U-10 shrimp, cleaned
salt, pepper and BBQ seasoning
flour
BBQ tempura batter

1. Season the shrimp, and dredge in flour until coated.
2. Dip the shrimp in the BBQ tempura batter until coated.
3. Fry in 350-degree oil for 4-6 minutes, or until golden brown.



BBQ Cocktail Sauce:

2 c pureed BBQ sauce
1 c horseradish, squeezed-semi dry
1 lime, juiced
8 oz brown sugar

1. In a bowl, mix all ingredients together until combined.
2. Hold cold for service



Green Tomato Tarter Sauce:

3 green tomatoes, small dice
1 jalapeno, small dice - with seeds
1 bu. fresh cilantro, chopped
1 t cayenne pepper
1 t hot sauce
2 c mayonnaise
1 T honey
1 lime, juiced
salt and pepper to taste

1. In a large bowl, mix together all ingredients until combined.
2. Hold cold for service.







Warm Sweet Potato Salad:

28 oz sweet potatoes, diced and fried
2 hard boiled eggs, crushed
½ c pancetta, cubed and rendered
1½ c mayonnaise
½ c scallions
2 t balsamic glaze
1 t bacon fat
salt and pepper to taste

1. In a large bowl, mix together all ingredients until combined.
2. Hold cold until service.
3. Reheat under heat lamp until warm.


Asian Slaw:

1½ h napa cabbage
¼ h purple cabbage
½ red onion, diced
2 carrots, julienne
1 c cashews
1 c rice wine vinegar
4 oz honey
2 T sriracha sauce
2 T fresh ginger, minced
salt and pepper to taste

1. In a large bowl, mix together all ingredients until combined.
2. Hold cold for service


A La Minute:

3 oz asian slaw
2 t soy sauce

1. In a small bowl, mix together all ingredients until combined.








BBQ Tempura Batter:

9 egg whites
6 T BBQ seasoning
2 T garlic powder
2 T chili powder
2 c flour
2 c buttermilk
½ lime, juiced

1. Whip the egg whites in the kitchen-aid until stiff peaks have formed.
2. Lower the speed to 4 and add the BBQ seasoning, garlic powder, and chili powder.
3. Add the flower and the buttermilk one cup at a time until incorporated.
4. Hold cold for service.

Beef Pad Thai

All the flavors of Thailand right here in Savannah. Believe it or not the peanuts pack in the flavor.-Stephanie

Beef Pad Thai:

2 T peanut oil
3 oz beef tenderloin scraps
½ T fresh ginger, minced
½ T fresh garlic, minced
1 oz napa cabbage mix
½ oz julienne shallots
3-4 shiitake mushrooms
½ t crushed red pepper flakes
2 oz asian noodles, cooked
2 oz pad thai jus
1 T fresh cilantro, chopped
2 T peanuts
2 T scallions
salt and pepper to taste


1. In a sauté pan, heat oil until smoking. Add all at once the tenderloin, ginger, garlic, cabbage mix, shallots, mushrooms, and red pepper flakes. Toss until the vegetables take on color.
2. Remove the pan from heat and add the asian noodles. Immediately add the pad thai jus. toss together and place pan over medium heat.
3. Reduce the pad thai jus until there is almost none left.
4. Add the cilantro, peanuts, and scallions and toss until incorporated.

Crab Stuffed Tilapia

Don't forget the peach wine, it makes this dish!-Stephanie

Baked Tilapia:

1 5-7 oz tilapia filet, cut into 3 portions
2½ oz crab cake patty
salt and pepper to taste

1. Cut the tilapia filet into 3 portions and season with salt and pepper.
2. On the wide piece of tilapia place the crab cake patty.
3. Wrap the other 2 tilapia portions on either side.
4. Hold cold for service

To Bake:

1 oz lemon juice
1 T butter, room temperature
½ oz peach wine

1. Place tilapia on a hot plate and brush with butter.
2. Pour the lemon juice over the tilapia
3. Bake in the oven until the center of the crab cake is hot
4. Upon pulling the tilapia from the oven, pour peach wine on top to coat.

Beef Tenderloin

Make sure you start off with a good piece of meat. Nothing is worse than a steak you can't chew through.-Stephanie

Beef Tenderloin:

1 7oz beef tenderloin filet
salt, pepper and garlic to taste

1. Season the tenderloin and place on a hot grill, turning 90-degrees once on each side to create grill marks.
2. Once marked, finish to temperature in the oven.


You can find the balsamic glaze on the Portabello recipe.

Tuna Tar-Tar

Easy to make and great to taste. Your friends will all be impressed when you bring out the Tuna Tar-Tar--Stephanie

Tuna Tar Tar:

3 oz tuna chunks-Ahi Tuna..Ask your grocer.
1 oz tuna mash
2 T wasabi mayonnaise
salt and pepper to taste
5 sweet potato chips

1. In a small bowl, mix together all ingredients until combined.
2. Place an equal amount of tar tar on each of the 5 chips.

Asparagus Salad

I loved the Goat Cheese bites, definitely a salad that fills you up!-Stephanie

Ingredients:
9 Pieces of Asparagus
5 Oz Balsamic Vinegar
5 oz Honey

PROCEDURE
1. Steam asparagus for 5-10 min then put in ICE water to STOP cooking process
2. Mix HONEY and balsamic together to make marinade
3. Add Asparagus to marinade and let it soak for at least 3 hours
4. After marinating, take asparagus out and put marinade into small sauce pot and cook on medium until it becomes a syrup consistency for Balsalmic Glaze

Cucumber Salsa
2 oz seedles cucumbers, quartered then sliced
2 oz Grape Tomatoes, quartered
1 oz Red onions minced
4 med Basil leaves sliced
1/2 oz Green Onions sliced thin
1/2 t. Jalapenos minced
1 t. Lime juice
1 t. Balsamic Glaze
TT Salt and pepper

Mix all ingredients together

GOAT CHEESE BITES
(For asparagus salad)

12 oz Goat Cheese (Chevre)
4 oz Cream Cheese
TT Salt and pepper

Mix all ingredients together until a smooth consistency
Using a 1 oz ice cream scoop - scoop out balls and put on a half sheet tray and freeze over night

BREADING FOR GOAT CHEESE BITES

10 oz Flour
5 Eggs whipped together
10 oz. Panko

1. Put each ingredient in separate casserole dishes
2. Take Frozen goat cheese ball, flour it, then dip into egg wash making sure it sticks, then bread it in panko
3. Cook at 350 degrees until golden brown

We Invite You...

...To Come Meet Steph and the Chefs!

This Monday, Sept. 17th we are having a taping and would love for culinary enthusiasts to come down and join in the fun at 10 a.m.

We will be at Kitchens on the Square on Barnard Street and guarantee not to disappoint!

Hope to meet you soon!
-Stephanie

Deep-Fried Cheesecake with Caramel Sauce

There's nothing more decadent! If you want to indulge and put your baking skills to the test this is the recipe!- Stephanie

INGREDIENTS:
§ 2.5 lbs cream cheese, softened
§ 16 oz Sugar
§ 4 oz Sour Cream
§ 3 T Vanilla extract
§ 1T Lemon juice, fresh
§ 6 ea EGGS
§ 20 ea Graham Crackers, pureed in food processor
§ 8 ox melted butter


PROCEDURE:

1 In mixing bowl, place sugar and cream chees and let soften at room temperature
2 When Soft, beat until very smooth and well incorporated
3 Slowly add EGGS, Sour Cream, Lemon and Vanilla, mix well
4 Spray 1/2 sheet tray with PAM, line 1/2 sheet tray with parchment paper and spray again.
5 Level with spoon, pour cream cheese mix over and level out with rubber spatula
6 Bake at 200 degrees for about3- 4-hours
7 Place in Freezer and FREEZE completely
8 With knife, separate sides of cake all the way aroundn
9. Place cutting board on TOP of pan and quickly INVERT upside down(should pop right out)
10. Portioin and Re-Freeze


BREADING:
10 oz Georgia Pecans pureed
10 oz Graham crackers , pureed
10 oz PANKO pureed
10 ea Eggs beaten
10 oz flour

1 Mix Panko, pecans, and graham crackers together, and put it into a casserole dish
2 Put flour and egg wash into 2 separate casserole dishes
3 After pies have been frozen overnight, pop each one out of shell
4 Dredge in flour, dust off excess flour, then gently rub in egg wash to make sure pie is completely coated in egg.
5 Then put it into panko, graham cracker, and pecan mixture and lightly pat down to ensure complete coverage.
6 Fry at 350 Degrees until golden brown about 45 sec - 1 minute
7 If still frozen, fry at 265 degrees for 1.5 minutes - 2 minutes



Caramel SAUCE
8 oz Heavy Cream room temperature
1/2 t lemon juice
12 oz Sugar
12 oz whole butter
1 T Vanilla Extract

Procedure
in a small sauce pan, on medium heat, caramelize the sugar, vanilla, & lemon to a caramel color,
Do not OVERcaramelize or it will be bitter and must start over.
It will turn VERY quickly so make sure ALL ingredients are ready to go in
Add heavy cream and WHIP
Add BUTTER and WHIP
Add pinch of SALT , do NOT over do it with the salt, A PINCH only

Crispy Pecan Pie

A true taste of the South...we call them 'little hockey pucks of love'-Stephanie

INGREDIENTS:
§ 6 ea Eggs lightly beaten
§ 16 oz Sugar
§ 16 oz Karo Corn Syrup
§ 2 oz Butter, Melted
§ 3 T. vanilla extract
§ 6 oz Georgia Pecans Lightly Toasted

PROCEDURE:

1 In a medium bowl, add eggs and beat lightly
2 Add Karo, butter, vanilla and sugar, whip until smooth
3 Spray individual pie shells, with PAM and put on a half sheet try
4 add 3-4 pecans to each shell
5 Add 3 oz of mixture to pie shells
6 Bake at 200 degrees for about 4-hours
7 Let Cool, and freeze over night

BREADING:
8 oz Flour
8 ea Eggs beaten
10 oz Georgia Pecans pureed
10 oz PANKO
10 oz Graham crackers , pureed

1 Mix Panko, pecans, and graham crackers together, and put it into a casserole dish
2 Put flour and egg wash into 2 separate casserole dishes
3 After pies have been frozen overnight, pop each one out of shell
4 Dredge in flour, dust off excess flour, then gently rub in egg wash to make sure pie is completely coated in egg.
5 Then put it into panko, graham cracker, and pecan mixture and lightly pat down to ensure complete coverage.
6 Fry at 350 Degrees until golden brown about 45 sec - 1 minute
7 If still frozen, fry at 265 degrees for 1.5 minutes - 2 minutes

Blackened Tilapia Tacos

"A great way to spice up the traditional mexican dish!"-Stephanie

2 – 2 ½ oz. Tilapia Filets
1 oz. Blackening Spices

· Season tilapia with blackening spices
· Sear in a cast iron skillet 1 ½ minutes on each side

2 – 8” Flour Tortillas
1 oz. Sour Cream
1 oz. Spring Mix
1 oz. Diced Tomato
½ oz. Siracha Sour Cream (see recipe)

· Lay out Tortillas
· Place Spring Mix and tomatoes in the middle of tortillas
· Lay Tilapia on Tomatoes
· Drizzle Siracha Sour Cream on top
· Fold one in half, leave the other open
· Arrange on plate

Siracha Sour Cream
¾ c. Sour Cream
½ c. Siracha
1 tbsp. Milk
¼ tsp. Lime Juice

· In a bowl mix all ingredients and blend well
· Refrigerate until use

Meet Steph and the Chefs

Where: Kitchens On the Square
Barnard Street
Downtown Savannah
When: Friday, August 24th at 10 A.M.

Come check out the behind-the-scenes:

Steph and the Chefs are taping and YOU are invited!

Stephanie Simoni and the chefs from the New South Cafe will be at Kitchens on the Square in downtown Savannah on Friday, August 24th. It is located on Barnard Street and taping begins at 10 a.m.

You can get a taste of what goes on behind the cameras and sample of the New South Cafe's cuisine! Everyone is welcome!

New South Seasonal Salad

-MIXED GREENS W/ CANDIED NUTS, SUNFLOWER SEEDS AND GOAT CHEESE CROSTINI IN A CITRUS VINAIGERETTE-

"The citrus dressing was light and refreshing..definitely a great addition to any summer cookout."-Stephanie



4 oz Mixed greens

Pinch Toasted sunflower seeds

4 ea. Grape tomatoes

1 oz Goat cheese, whipped until smooth and creamy, put in piping bag

This is to be made in two log batches

1 ea. CROSTINI, French bread sliced and left out overnight, next day sautéed in Olive Oil

1 ½ oz Candied nuts

½ oz CRAISINS



FOR THE NUTS


24 oz Nuts, preferably hazelnuts

12 oz Br sugar

To cover Water



PROCEDURE
- Add all ingredients in med. sauce pot, bring to a boil reduce and simmer until caramelized, pour onto a ½ sheet tray with parchment and cool, break apart with a spoon





CITRUS VINAIGERETTE



16 oz Orange Juice

4 oz Lime Juice

4 oz Lemon juice

3 oz Sugar

32 oz Peanut Oil

To taste S & P



PROCEDURE

- In a mixing bowl, add the juices and sugar and whip until sugar is dissolved
- Slowly incorporate the peanut oil, whipping vigorously the entire time
- Season, taste, refrigerate until service

MEET "STEPH AND THE CHEFS" AUGUST 6TH!

Where: Kitchens On the Square
Barnard Street
Downtown Savannah
When: Monday, August 6th at 10 A.M.

Come check out the behind-the-scenes:

On Monday, August 6th Steph and the Chefs are taping and YOU are invited!

Stephanie Simoni and the chefs from the New South Cafe will be at Kitchens on the Square in downtown Savannah on Monday, August 6th. It is located on Barnard Street and taping begins at 10 a.m.

You can get a taste of what goes on behind the cameras and sample of the New South Cafe's cuisine! Everyone is welcome!

Grilled Ceaser Salad and Garlic Crostini laced with Parmesan Ribbons

At first, I was put off by grilling the lettuce; but Chef proved me wrong! The quick heat on the grill makes this Roman treat packed with ceaser flavor and the romaine even stays crunchy...so important! Loved it! -Stephanie



What you will need:

4 ea Romaine heads, washed and cleaned, outer leaves removed, stems cut, but, not all the way, leave enough on to keep it together.

2 oz Olive oil
1 oz Garlic, minced
To taste S & P
4 oz Caesar dressing
¼ oz Parmesan ribbons, made with potato peeler, a la minute
Touch pepper, for garnish on plate

How to get cooking:

Brush romaine spears with o. oil/garlic mix
Grill on small grill, until slightly wilted
Place one on plate the other on top at a 90-degree angle holding it together with
a tsp of Caesar dressing,(squeeze bottle)
In zigzag lines put more on top of other spear

The Crostini...mmm:

French bread, sliced on the bias and kept out overnight
On low fire, sauté the bread until golden brown on both sides
While still warm season with S & P and garlic (dry) reserve for service

Wrappin' it up with Veggies

"This one is delicious and nutritious for the summer. Extra Cheese for me please!"
-Stephanie

4 oz Sweet onions, julienne

4 oz Button mushrooms, julienne

1 oz Ginger, grated

1 oz Lettuce, shredded

4 ea. Tomatoes, sliced

4 oz Sprouts, alfalfa

3 ½ oz Dill havarti, sliced thin

1 oz Balsamic syrup (glaze)

1 T Peanut Oil

1 EA. Whole Wheat Wrap

PROCEDURE


- Heat sauté pan with the oil

- When hot add onions and sauté for 2 minutes

- Add ginger and caramelize onions thoroughly

- Add mushrooms and toss for 2 minutes

- Deglaze with a T of H2O

- Reserve for service

- Season with S & P

TO ASSEMBLE


- Lay out wrap so it is flat

- Line wrap with balsamic glaze

- Place on first the onion and mushroom mix

- Then dill havarti, then the lettuce, tomato, sprouts

- Add a small amount more of the balsamic

- Wrap tightly, cut in half on bias and serve with chips and a pickle

Polenta Fries with Cilantro Ketchup

These polenta fries are a great addition to any sandwich. If there was a such thing as gourmet french fries..these are it!
-Stephanie



FOR THE FRIES:

24 oz Polenta
3 qt Milk
4 ½ c Parmesan, grated
1 Lb. Whole Butter
To taste S & P

PROCEDURE
- In tilt kettle, bring butter, water, & milk to a boil , on med. heat for it will overflow quickly, keep an eye on it
- With whip, when it begins to boil add cheese and polenta slowly(should be mixed ahead of time)whipping constantly to prevent lumps,
- When all incorporated let cook until it is no longer grainy
- Do not turn off when cooked, season, taste re-season, should be over seasoned slightly, for the fridge will steal some flavor away
- Keep hot and pour onto parchment paper lined half sheet tray, smooth out with a rubber spatula, quickly, for it will firm up fast
- Chill in walk-in
- Pop out on cutting board and cut to desired shape and size
- Put in ½ hotel pen and line each layer with parchment paper, reserve for service
- Dust in flour and fry at 350 degrees, serve immediately

CILANTRO KETCHUP

48 oz Ketchup
24 oz Cilantro, finely minced
6 ea. Jalapenos, stemmed, seeded and finely minced

Come one! Come all! Meet Steph and the Chefs!

On Monday, July 16th Steph and the Chefs have a taping and YOU are invited!

Stephanie Simoni and the chefs from the New South Cafe will be at Kitchen's on the Square downtown on Monday, July 16th. It is located on Barnard Street and taping begins at 10 a.m.

You can get a taste of what goes on behind the cameras and a sample of the New South Cafe's cuisine!

BBQ-Ranch Chicken Burger (aired July 9th)

BBQ/RANCH CHICKEN BURGER W/ COLBY CHEDDAR CHEESE

72 oz Chicken, rough chop and pureed in robocope with the rest of ingredients
5 oz BBQ sauce
5 oz Ranch dressing
16 oz Red onion, sm. dice
6 oz Garlic, minced
18 oz Panko
To taste S & P

PROCEDURE
- Sauté onions and garlic and let cool
- In bowl, add all ingredients and mix with hands first, then put in robocope and puree
- Make a small patty and taste
- Re-season if needed (S & P)
- Weigh out to 6 oz. Portions and line each with deli paper
- Reserve for service

Asian Scented Yellow Fin Tuna Burger-YUM!

Tuna Burger with Red Onion Pineapple Sweet Wasabi Mayo
(Aired July 2nd)
72 oz Tuna, hand diced, medium size
18 oz Red onion, sm. Diced
12 oz Ginger, grated
9 oz Sweet soy
9 oz Mayo
9 oz Panko
9 oz Green onions, minced
3 oz Sesame seeds
2 oz Sesame oil
2 oz Lemon juice
1 ring Pineapple, fresh, cut in half, grilled on flattop, seasoned them first
To taste S & P

PROCEDURE

- Sauté red onion and ginger and cool
- Add all ingredients in a lg. Mixing bowl and fold together with a rubber
Spatula thoroughly
- Taste and re-season
- Weigh out to 6 oz portions lined with deli paper
- Reserve for service


WASABI MAYO
2½ oz Wasabi powder
6 oz Honey
1 oz Water
16 oz Mayo
To taste S & P

PROCEDURE
- In a mixing bowl, add the wasabi powder, honey and water and mix with a whip until smooth
-Add mayo and whip until smooth, taste season, taste and re-season

Georgia Peanut Crusted Boneless Fried Chicken (Aired May 28th)

GEORGIA PEANUT CRUSTED BONELESS FRIED CHICKEN



3 pc chicken, leg, breast, thigh, seasoned w/ S & P, floured and soaked in buttermilk overnight. Before seasoning, skewer chicken pieces to form a larger-looking piece.

BREADING

36 oz Raw redskin peanuts
18 oz Flour

PROCEDURE

- Combined in robocoupe an made to a peanut flour, not too fine, want there to be some chunks

PROCEDURE- Strain chicken from buttermilk (save b-milk)
- Let strain for a few minutes
- Coat chicken thoroughly with the flour and reserve for service

Grilled Portobello Burger (Aired June 25th)

PORTOBELLO BURGER

6 ea. Portobello caps, cleaned of the gills
6 oz Balsamic, for marinate
To taste S & P
3 oz Honey, for marinate


PROCEDURE- Mix honey and balsamic together and pour over mushrooms,
Chill overnight, grill the next day


6 slices Red onion
6 slices Beefsteak tomatoes
6 oz Balsamic Vinegar
3 oz Honey
To taste S & P

PROCEDURE

- Mix balsamic and honey and brush over the onion and tomatoes and roast on 200 degrees until they become dry about 30 minutes


BALSAMIC GLAZE
12 oz balsamic
12 oz honey

PROCEDURE

- Put both ingredients in saucepot and bring to a boil and simmer until a syrup consistency

6 oz alfalfa sprouts
6 oz goat cheese
BOTH OF ABOVE ARE USED FOR GARNISH

Catfish Fingers (Aired June 11th)

CATFISH FINGERS with SQUASH CASSEROLE, HUSH PUPPIES and TARTAR SAUCE


4 oz Catfish, cut to finger size pieces, seasoned S & P and floured, placed in buttermilk
1½ oz. Buttermilk, for marinade
1 oz Flour
2 oz Hushpuppy flour, for breading a la minute

PROCEDURE

- Remove fish from buttermilk, let sit for 1 minute.
- Bread in hushpuppy flour and fry at 350 degrees immediately


HUSHPUPPIES

4 oz Hush puppy flour
2 oz Buttermilk
3 oz Sweet onions, caramelized and cooled
1 oz Sugar
½ tsp Baking powder

PROCEDURE- Caramelize onions
- Mix buttermilk & honey well, add onions and mix
- Add liquid to the dry and mix well
- Season w/ S & P
- Reserve for service, must be kept cold


TARTAR SAUCE

1 qt Mayo
6 oz Pickles, sm. diced and drained
6 oz Sweet relish, drained well, pressed through (the liquid) triangular strainer
4 oz Worcestershire
2 T Dijon
2 T Lemon juice
To taste S & P

PROCEDURE- Make sure pickles and relish are as dry as possible
- Mix all ingredients together, taste, re-season with S & P
- Reserve in refrigerator for service, the colder the better, it will tighten up in fridge

SQUASH CASSEROLE

2 T Butter
2 Lb. Squash, medium diced
8 oz Sweet onions, med. Dice
½ t Garlic minced
8 oz. Brown sugar


CUSTARD

1 qt Heavy cream
8 ea. Eggs
5 oz Grated Parmesan Cheese
4 oz Japanese Bread Crumbs
2 oz Brown sugar
To taste S & P

PROCEDURE

- Heat rondo, add butter,
- When melted add onions and sweat(sauté without color)until transparent(clear)
- Add garlic and cook 1 minute, add squash and seasonings, S & P the salt will extract the water from the squash and cook until squash is soft
- Strain squash mix through colander, saving whatever liquid there is, reserve in a 1 qt measuring cup
FOR THE CUSTARD

- Take h. cream and fill the rest of the 1 qt cup up, (you will not need the whole qt.,
Save the rest)
- Add all ingredients together and beat very well, season with S & P, should be slightly over seasoned

PUTTING IT TOGETHER

- Get a 4” ½ hotel pan and spray with Pam
- Mix the custard with the squash and pour into hotel pan, cover with tin-foil
- Bake at 300 degrees until it is firm all the way, about 45-50 min, halfway through take off tin-foil so it will get some color on top
- When finished, put in Steam table for service

Georgia Wild Shrimp & Grits

Originally running on Good Morning! on May 21st, this has been one of our most commonly requested recipes. Keep checking as we add more of the recipes you've asked for to Steph and the Chefs!

Georgia Wild Shrimp & Grits
Ingredients
30 oz Wild Georgia Shrimp, peeled, deveined, washed, small dice
8 oz Andouille sausage, small dice
8 oz Parmesan cheese, grated
15 oz Vidalia Sweet Onions, small dice
3 oz Garlic, minced
24 oz Polenta
3 qt. Chicken Stock
4 oz Honey
1 # Whole Butter
To taste: Salt & Pepper
Procedure
1. In Tilt Kettle, melt butter on high
2. Sauté Onion, garlic & Andouille
3. Add Stock & Bring to Boil
4. Add polenta SLOWLY, whipping constantly, so no lumps
5. Add shrimp & cheese and stir
6. Season with S&P, slightly over seasoned (fridge takes away some flavor)
7. Line 1/2 sheet tray with parchment and pour mix over tray when cooked
8. Smooth out with rubber spatula and chill
9. Pop out of tray
10. Cut into triangles,
11. Line each layer with parchment to prevent sticking
12. Reserve for service
13. Before Frying, dust in Flour & Fry at 350 Degrees,
14. Serve IMMEDIATELY.

Crabcake (Aired May 14th)

CRABCAKE
4 C Mayo
2 Lb. Jumbo lump crabmeat
2 Bu. Green onions, minced
3 Sl. Ritz crackers, crushed roughly
1 C Japanese Bread Crumbs
1½ oz Lemon juice
To taste S & P


PROCEDURE- Combine all ingredients in a mixing bowl and fold together with rubber spatula, being careful not to break up the lumps, this is a gentle process
- Weigh out to 6 oz. Patties with deli paper between each cake, reserve for service
- Makes 11 cakes