This is a delicious appetizer or add a few more shrimp and some grilled veggies for a light summer entrée.
8 Georgia White Shrimp size 16-20, peeled and deveined, tails on
4 medium Vidalia spring onions with tops- cut in half the long way
2 Tbsp. extra virgin olive oil
½ cup Xerez Sherry
2 Tbsp. Honey
1 Tbsp. Sherry Vinegar
1 Tbsp. unsalted butter
salt and pepper to taste
Season both sides of shrimp and onions with salt and pepper. Add olive oil to a medium sauté pan and heat on medium till the oil shimmers in the pan.
Add the Vidalia onions cut side down and sear until nicely browned. 3-4 minutes.
Flip the onions and cook on the other side until the onions are browned and soft when pricked with a knife. Remove to paper towel to drain. Add shrimp to pan and sear on one side till pink, approximately 2 minutes. Flip the shrimp, remove pan from the heat and add the sherry.
Replace on heat and cook shrimp until cooked through. Remove shrimp and continue to reduce sherry until reduced by about half. Add honey and vinegar and continue to reduce to syrupy consistency.
Remove from heat and swirl in butter to incorporate. Season with salt and pepper. On four serving plates, place two onion halves in center of plate, top with shrimp and a drizzle of pan sauce. Serve hot.
Serves Four.
Monday, May 12, 2008
Mixed Lettuce Salad with Citrus Vinaigrette and Sweetgrass Dairy’s Georgia Gouda
This simple and elegant salad makes a great starter for a summertime grilling party.
3-4 small heads of mixed lettuces-washed and dried and torn into bite sized pieces
1 orange- zested and juiced
1 tangerine- zested and juiced
½ grapefruit- zested and juiced
¾ cup extra virgin olive oil
¾ cup vegetable oil
¼ pound Sweetgrass Dairy’s Georgia Gouda or other semi firm cow’s milk cheese
salt and pepper to taste
Mix lettuces in a mixing bowl. Combine citrus juice and oils and whisk to briefly combine. Season with salt and pepper. Drizzle with vinaigrette and toss to coat. Portion onto serving plates and with a vegetable peeler, shave cheese over the top of salad.
Serves 6
3-4 small heads of mixed lettuces-washed and dried and torn into bite sized pieces
1 orange- zested and juiced
1 tangerine- zested and juiced
½ grapefruit- zested and juiced
¾ cup extra virgin olive oil
¾ cup vegetable oil
¼ pound Sweetgrass Dairy’s Georgia Gouda or other semi firm cow’s milk cheese
salt and pepper to taste
Mix lettuces in a mixing bowl. Combine citrus juice and oils and whisk to briefly combine. Season with salt and pepper. Drizzle with vinaigrette and toss to coat. Portion onto serving plates and with a vegetable peeler, shave cheese over the top of salad.
Serves 6
Monday, April 28, 2008
Sticky-Bush Blackberry Dumpling
By, Sallie Ann Robinson
The Dumpling
2 cups self-rising flour
½ cup sugar
2 tablespoons vegetable shortening
1/3 cup whole milk
2 - 3 cups fresh or frozen blackberries
By hand, combine the flour, sugar, shortening, and milk into a dough and roll out into a 1/8-inch-thick circle on a floured counter or board. Set the dough atop a clean, dry cotton cloth (cheese cloth works great). Wash and drain the blackberries, then place them in the middle of the dough. Lifting the edges of the cloth, wrap it and the dough up around the berries to make a ball, with the opening at the top. Seal the opening of the dumpling completely by pressing the dough together with your fingers, then tie the cloth together at the top to surround the dumpling. Place the wrapped dumpling in a large pot of boiling water and boil for 20 to 30 minutes, until the dumpling is firm. Remove from the water and allow to cool before unwrapping.
The Sauce
½ cup sugar
1½ teaspoons vanilla extract
14 ounce can condensed milk
½ cup melted butter
While dumpling cooks, mix together all ingredients and simmer 8-10 minutes.
The Dumpling
2 cups self-rising flour
½ cup sugar
2 tablespoons vegetable shortening
1/3 cup whole milk
2 - 3 cups fresh or frozen blackberries
By hand, combine the flour, sugar, shortening, and milk into a dough and roll out into a 1/8-inch-thick circle on a floured counter or board. Set the dough atop a clean, dry cotton cloth (cheese cloth works great). Wash and drain the blackberries, then place them in the middle of the dough. Lifting the edges of the cloth, wrap it and the dough up around the berries to make a ball, with the opening at the top. Seal the opening of the dumpling completely by pressing the dough together with your fingers, then tie the cloth together at the top to surround the dumpling. Place the wrapped dumpling in a large pot of boiling water and boil for 20 to 30 minutes, until the dumpling is firm. Remove from the water and allow to cool before unwrapping.
The Sauce
½ cup sugar
1½ teaspoons vanilla extract
14 ounce can condensed milk
½ cup melted butter
While dumpling cooks, mix together all ingredients and simmer 8-10 minutes.
Wednesday, April 23, 2008
New Recipes!
Ol’ Fuskie Fried Crab Rice
1½ cups uncooked rice
2¼ cups warm water
pinch salt
2 strips bacon
¼ cup vegetable oil
1 stalk celery, chopped
1 medium green bell pepper, chopped
1 medium onion, chopped
1½ - 2 pounds crabmeat (lump and claw)
1 tablespoon garlic powder
salt and pepper, to taste
Measure the dry rice, then rinse it several times. Put rice, warm water, and a pinch of salt in a medium pot. Cover, bring to a boil, and simmer 20 minutes or more, until the rice is done and all water is absorbed. Fry the bacon until crispy in a 12-inch skillet; when bacon is done, remove it from the pan, set aside, and crumble when cool. Add the oil to the bacon fat in the skillet, heat, then add the celery, bell pepper, and onion. Stir-fry until the onions are clear, then add the crabmeat and cook another 5 to 10 minutes until the crab begins to brown. Add the crumbled bacon, cooked rice, and garlic powder, along with salt and pepper to taste, and stir constantly until evenly combined. Cover mixture and simmer for at least 10 minutes. Serve hot.
Tummy-Yum Bread Pudding
1½ loaves white or wheat bread (day-old bread works great)
¾ cup melted butter or margarine
1 cup sugar
3 eggs, beaten
2½ cups whole milk
2 tablespoons vanilla extract
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
16 ounce can fruit cocktail
8¼ ounce can crushed pineapple
½ cup chopped pecans
½ cup dark raisins
Tear each slice of bread into about 5 or 6 pieces and place in a large bowl. In a separate bowl, place the butter/ margarine, sugar, eggs, milk, vanilla, and spices. Mix well, until the sugar dissolves. Add the fruit cocktail, pineapple, pecans and raisins, and then gently fold in the torn bread. Make sure the liquid ingredients soak into the bread. Pour equal amount of mixture into 2 greased 13x9-inch baking pans. Bake in a preheated oven at 350 degrees for 40 minutes, stiring once after 15 or 20 minutes. Stirring helps rich bread pudding bake evenly. Serve hot or cold, depending on the season and mood
1½ cups uncooked rice
2¼ cups warm water
pinch salt
2 strips bacon
¼ cup vegetable oil
1 stalk celery, chopped
1 medium green bell pepper, chopped
1 medium onion, chopped
1½ - 2 pounds crabmeat (lump and claw)
1 tablespoon garlic powder
salt and pepper, to taste
Measure the dry rice, then rinse it several times. Put rice, warm water, and a pinch of salt in a medium pot. Cover, bring to a boil, and simmer 20 minutes or more, until the rice is done and all water is absorbed. Fry the bacon until crispy in a 12-inch skillet; when bacon is done, remove it from the pan, set aside, and crumble when cool. Add the oil to the bacon fat in the skillet, heat, then add the celery, bell pepper, and onion. Stir-fry until the onions are clear, then add the crabmeat and cook another 5 to 10 minutes until the crab begins to brown. Add the crumbled bacon, cooked rice, and garlic powder, along with salt and pepper to taste, and stir constantly until evenly combined. Cover mixture and simmer for at least 10 minutes. Serve hot.
Tummy-Yum Bread Pudding
1½ loaves white or wheat bread (day-old bread works great)
¾ cup melted butter or margarine
1 cup sugar
3 eggs, beaten
2½ cups whole milk
2 tablespoons vanilla extract
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
16 ounce can fruit cocktail
8¼ ounce can crushed pineapple
½ cup chopped pecans
½ cup dark raisins
Tear each slice of bread into about 5 or 6 pieces and place in a large bowl. In a separate bowl, place the butter/ margarine, sugar, eggs, milk, vanilla, and spices. Mix well, until the sugar dissolves. Add the fruit cocktail, pineapple, pecans and raisins, and then gently fold in the torn bread. Make sure the liquid ingredients soak into the bread. Pour equal amount of mixture into 2 greased 13x9-inch baking pans. Bake in a preheated oven at 350 degrees for 40 minutes, stiring once after 15 or 20 minutes. Stirring helps rich bread pudding bake evenly. Serve hot or cold, depending on the season and mood
Monday, April 7, 2008
Cooper River Smuttered Shrimp By, Sallie Robinson
Cooper River Smuttered Shrimp
1 cup cooking oil or bacon grease
2 cups shrimp, peeled and deveined
1 cup flour
1 medium onion, chopped
1 stalk celery, chopped
½ medium green bell pepper, chopped
2 cups hot water
paprika, to taste
salt and pepper, to taste
garlic powder, to taste
Heat the oil in a skillet. Sprinkle the shrimp with paprika, salt, pepper and garlic powder. Place flour in a bag or bowl, add the seasoned shrimp, and shake or toss to coat well. Test the oil temperature by dropping in a dab of flour and adjust the heat so the flour browns, but doesn’t burn. Shake excess flour from shrimp, then add to the hot skillet and cook until brown on both sides. Drain oil and add onion, bell pepper, celery and hot water. Add more seasoning, if desired. Cover the skillet and simmer for 10 to 15 minutes, until gravy thickens. Serve over rice, grits, or potatoes.
1 cup cooking oil or bacon grease
2 cups shrimp, peeled and deveined
1 cup flour
1 medium onion, chopped
1 stalk celery, chopped
½ medium green bell pepper, chopped
2 cups hot water
paprika, to taste
salt and pepper, to taste
garlic powder, to taste
Heat the oil in a skillet. Sprinkle the shrimp with paprika, salt, pepper and garlic powder. Place flour in a bag or bowl, add the seasoned shrimp, and shake or toss to coat well. Test the oil temperature by dropping in a dab of flour and adjust the heat so the flour browns, but doesn’t burn. Shake excess flour from shrimp, then add to the hot skillet and cook until brown on both sides. Drain oil and add onion, bell pepper, celery and hot water. Add more seasoning, if desired. Cover the skillet and simmer for 10 to 15 minutes, until gravy thickens. Serve over rice, grits, or potatoes.
Friday, March 28, 2008
Curry Chicken Salad in Filo Cups
Curry Chicken Salad in Filo Cups
Ingredients
1lb Chicken, cooked and diced
1/4 cup Red Onion-finely diced
1/4 cup Celery-finely diced
1/4 cup Seedless red grapes-cut in half
3 tbsp Sour Cream
1/2cup+ 1 tbsp Curry Mayo (recipe included)
1/4 tsp Salt & pepper
1 box Filo Tart Shells
Curry Mayo:
1 cup Mayo
1/2 tsp Fresh garlic peeled and minced
1 tsp Dijon Mustard Extra Strong
1 1/2 tsp Curry Powder
1/4 tsp Fresh lemon juice
Preparation
Curry Mayo:
1. Puree Garlic
2. Juice lemon
3 Combine all ingredients and mix well
Chicken Salad:
1. Dice cooked chicken, celery, onion, slice grapes in half
2. Combine all ingredients except greens and chutney, and mix well
3. Place a dollop of chicken salad in buttered filo shells. Garnish with a grape and serve.
Recipe by Bethany Hewitt
Southern Graces Indulgent Catering
Ingredients
1lb Chicken, cooked and diced
1/4 cup Red Onion-finely diced
1/4 cup Celery-finely diced
1/4 cup Seedless red grapes-cut in half
3 tbsp Sour Cream
1/2cup+ 1 tbsp Curry Mayo (recipe included)
1/4 tsp Salt & pepper
1 box Filo Tart Shells
Curry Mayo:
1 cup Mayo
1/2 tsp Fresh garlic peeled and minced
1 tsp Dijon Mustard Extra Strong
1 1/2 tsp Curry Powder
1/4 tsp Fresh lemon juice
Preparation
Curry Mayo:
1. Puree Garlic
2. Juice lemon
3 Combine all ingredients and mix well
Chicken Salad:
1. Dice cooked chicken, celery, onion, slice grapes in half
2. Combine all ingredients except greens and chutney, and mix well
3. Place a dollop of chicken salad in buttered filo shells. Garnish with a grape and serve.
Recipe by Bethany Hewitt
Southern Graces Indulgent Catering
Smoked Salmon Lollipops
Smoked Salmon Lollipops
• 1/4 cup poppy seeds
• 4 ounces chopped smoked salmon
• 4 ounces cream cheese
• 2 tablespoons minced scallions with some green parts
• 1 tablespoon capers, well drained
• 1 tablespoon fresh lemon zest
• Course salt and freshly ground white pepper
• 4 ounces thickly sliced smoked salmon
Line a small baking sheet with parchment paper. Set aside.
Place the poppy seeds in a small bowl and set aside.
Combine the chopped salmon, cream cheese, scallions, capers, and lemon zest in the bowl of a food processor
fitted with the metal blade and process to combine well. Taste and adjust the seasoning with salt and pepper.
Roll mixture into 1-inch balls and place onto the prepared baking sheet and place the sheet in the refrigerator
for 30 minutes, or until the rounds are firm to the touch.
Working quickly, wrap a smoked salmon slice around the ball to enclose it. (If the round gets too soft, return it
to the refrigerator to firm up.) Place a lollipop stick in the center of each salmon-covered round.
Dip each lollipop into the reserved bowl of poppy seeds. Return the lollipops to the parchment-lined baking
sheet and refrigerate until ready to serve. See not below to freeze.
Serves: 6
You may also freeze the lollipops. Place the pops, sticks straight up, in a single layer in the freezer and
freeze for about 2 hours, or until hard. Once hard, you can store the pops, in layers separated by freezer paper,
if necessary, on their side in a freezer-proof container. When ready to serve, thaw the pops in a single layer,
sticks straight up.
Recipe by Bethany Hewitt
Southern Graces Indulgent Catering
]
• 1/4 cup poppy seeds
• 4 ounces chopped smoked salmon
• 4 ounces cream cheese
• 2 tablespoons minced scallions with some green parts
• 1 tablespoon capers, well drained
• 1 tablespoon fresh lemon zest
• Course salt and freshly ground white pepper
• 4 ounces thickly sliced smoked salmon
Line a small baking sheet with parchment paper. Set aside.
Place the poppy seeds in a small bowl and set aside.
Combine the chopped salmon, cream cheese, scallions, capers, and lemon zest in the bowl of a food processor
fitted with the metal blade and process to combine well. Taste and adjust the seasoning with salt and pepper.
Roll mixture into 1-inch balls and place onto the prepared baking sheet and place the sheet in the refrigerator
for 30 minutes, or until the rounds are firm to the touch.
Working quickly, wrap a smoked salmon slice around the ball to enclose it. (If the round gets too soft, return it
to the refrigerator to firm up.) Place a lollipop stick in the center of each salmon-covered round.
Dip each lollipop into the reserved bowl of poppy seeds. Return the lollipops to the parchment-lined baking
sheet and refrigerate until ready to serve. See not below to freeze.
Serves: 6
You may also freeze the lollipops. Place the pops, sticks straight up, in a single layer in the freezer and
freeze for about 2 hours, or until hard. Once hard, you can store the pops, in layers separated by freezer paper,
if necessary, on their side in a freezer-proof container. When ready to serve, thaw the pops in a single layer,
sticks straight up.
Recipe by Bethany Hewitt
Southern Graces Indulgent Catering
]
Espresso Tiramisu
Espresso Tiramisu
¼ cup coffee liqueur
¼ cup water
2 tablespoons espresso powder
6 tablespoons confectioners’ sugar
1 package of Ladyfingers
8 ounces mascarpone cheese
½ cup heavy cream
2 teaspoons ground chocolate
1. Whisk the coffee liqueur, water, espresso powder, and 2 tablespoons of the confectioner’s sugar in a glass measuring cup until smooth. Pour about 1/3 cup of the mixture over the ladyfingers in a shallow bowl, then toss and set aside.
2. Gently beat with a handheld mixer the remaining espresso mixture and the remaining 4 tablespoons confectioners’ sugar into the mascarpone until smooth. Take care not to over-beat it or the mascarpone will be grainy. Using the same beaters, beat the whipped cream to soft peaks and fold it into the mascarpone mixture.
3. To assemble the tiramisu: Crumble half the soaked ladyfingers into mini martini glasses. Spoon the mascarpone mixture over the ladyfingers and press. Spread gently with the back of the spoon to fill the spaces between the ladyfinger pieces. Repeat with the remaining ladyfingers and mascarpone mixture. Sprinkle ½ teaspoon ground chocolate over each tiramisu, cover with plastic wrap, and refrigerate before serving.
¼ cup coffee liqueur
¼ cup water
2 tablespoons espresso powder
6 tablespoons confectioners’ sugar
1 package of Ladyfingers
8 ounces mascarpone cheese
½ cup heavy cream
2 teaspoons ground chocolate
1. Whisk the coffee liqueur, water, espresso powder, and 2 tablespoons of the confectioner’s sugar in a glass measuring cup until smooth. Pour about 1/3 cup of the mixture over the ladyfingers in a shallow bowl, then toss and set aside.
2. Gently beat with a handheld mixer the remaining espresso mixture and the remaining 4 tablespoons confectioners’ sugar into the mascarpone until smooth. Take care not to over-beat it or the mascarpone will be grainy. Using the same beaters, beat the whipped cream to soft peaks and fold it into the mascarpone mixture.
3. To assemble the tiramisu: Crumble half the soaked ladyfingers into mini martini glasses. Spoon the mascarpone mixture over the ladyfingers and press. Spread gently with the back of the spoon to fill the spaces between the ladyfinger pieces. Repeat with the remaining ladyfingers and mascarpone mixture. Sprinkle ½ teaspoon ground chocolate over each tiramisu, cover with plastic wrap, and refrigerate before serving.
Monday, March 10, 2008
Orange Marmalade Glazed Pork Tenderloin
Orange Marmalade Glazed Pork Tenderloin
Prep Time : 15 minutes
Cook Time : 15 – 20 minutes
INGREDIENTS:
• 2 pork tenderloins
• Whole cloves (about 1 teaspoon)
• ½ cup honey
• ¼ cup orange juice
• ¼ orange marmalade
• 1 cup packed brown sugar
• 2 tablespoons Dijon-style mustard
• 1 tablespoon of chiffonade fresh mint
PREPARATION:
1. Clean the pork tenderloin and dry. Season pork tenderloin with kosher salt and fresh ground black pepper. Pan sear, or grill the pork tenderloin, turning on all sides until evenly seared. Place pork in a shallow roasting pan.
2. For glaze, in a medium saucepan, stir together brown sugar, honey, orange marmalade, orange juice, and mustard. Cook and stir over medium heat until sugar dissolves. Brush glaze over pork. Bake, uncovered, for 15-20 minutes or until meat thermometer registers 130 degrees F. Let stand 5 minutes before serving.
4. Reheat the remaining glaze, and add the fresh mint. Serve with pork. Makes 4-5 servings.
Recipe by Christopher Hewitt
Prep Time : 15 minutes
Cook Time : 15 – 20 minutes
INGREDIENTS:
• 2 pork tenderloins
• Whole cloves (about 1 teaspoon)
• ½ cup honey
• ¼ cup orange juice
• ¼ orange marmalade
• 1 cup packed brown sugar
• 2 tablespoons Dijon-style mustard
• 1 tablespoon of chiffonade fresh mint
PREPARATION:
1. Clean the pork tenderloin and dry. Season pork tenderloin with kosher salt and fresh ground black pepper. Pan sear, or grill the pork tenderloin, turning on all sides until evenly seared. Place pork in a shallow roasting pan.
2. For glaze, in a medium saucepan, stir together brown sugar, honey, orange marmalade, orange juice, and mustard. Cook and stir over medium heat until sugar dissolves. Brush glaze over pork. Bake, uncovered, for 15-20 minutes or until meat thermometer registers 130 degrees F. Let stand 5 minutes before serving.
4. Reheat the remaining glaze, and add the fresh mint. Serve with pork. Makes 4-5 servings.
Recipe by Christopher Hewitt
Monday, March 3, 2008
Rosemary Pecan Chicken Tenders
INGREDIENTS:
1 pound chicken tenders or boneless chicken breasts
3 Tablespoons melted butter
1 cup pecans, grated in food processor
2 tablespoons of chopped fresh rosemary
1 cup grated parmesan cheese
3 tablespoons Extra Virgin Olive Oil
Dipping Sauce:
Dijon Mustard
Ktichens on the Square Tart Cherry Preserves
Brown sugar to taste
PREPARATION:
Grate cheese with microplane adjustable grater. Mix cheese and pecan crumbs in medium stainless bowl and set aside. Melt butter in batter bowl and set aside. Pound chicken with Meat Tenderizer. Place chicken in batter bowl to coat with butter, then coat chicken with pecan mixture and set aside. Preheat oil in skillet over medium high heat. When pan is hot, carfully place coated chicken in a single layer. Do not touch chicken until first side is browned – then flip over and brown other side. (Approximately 2 minutes per side depending on thickness.)
For dipping sauce, combine ½ cup of preserves with ¼ cup of Dijon mustard and 2 teaspoons of brown sugar. Whisk together to combine. Serve with chicken and enjoy!
1 pound chicken tenders or boneless chicken breasts
3 Tablespoons melted butter
1 cup pecans, grated in food processor
2 tablespoons of chopped fresh rosemary
1 cup grated parmesan cheese
3 tablespoons Extra Virgin Olive Oil
Dipping Sauce:
Dijon Mustard
Ktichens on the Square Tart Cherry Preserves
Brown sugar to taste
PREPARATION:
Grate cheese with microplane adjustable grater. Mix cheese and pecan crumbs in medium stainless bowl and set aside. Melt butter in batter bowl and set aside. Pound chicken with Meat Tenderizer. Place chicken in batter bowl to coat with butter, then coat chicken with pecan mixture and set aside. Preheat oil in skillet over medium high heat. When pan is hot, carfully place coated chicken in a single layer. Do not touch chicken until first side is browned – then flip over and brown other side. (Approximately 2 minutes per side depending on thickness.)
For dipping sauce, combine ½ cup of preserves with ¼ cup of Dijon mustard and 2 teaspoons of brown sugar. Whisk together to combine. Serve with chicken and enjoy!
Sunday, February 24, 2008
BLT Salad
BLT Salad
FRIED GREEN TOMATOES:
½ CUP BUTTERMILK
1 EGG BEATEN
½ CUP CORNMEAL
¼ CUP FLOUR
1 TEASPOON SALT
1 TEASPOON BLACK PEPPER
PINCH OF CAYENNE
3 RIPE GREEN TOMATOES, SLICED ¼ INCH THICK
2 CUPS MAZOLA CORN OIL FOR FRYING
1. IN A BOWL, COMBINE BUTTERMILK, EGG, AND SEASONINGS. MIX WELL.
2. IN A SEPARATE BOWL, COMBINE CORNMEAL AND FLOUR.
3. DIP TOMATO SLICES IN EGG MIXTURE THEN DREDGE IN CORNMEAL MIX.
4. HEAT OIL IN SKILLET TO 375 DEGREES. COOK TOMATO SLICES ABOUT 3 MINUTES PER SIDE.
5. DRAIN ON PAPER TOWELS AND SERVE HOT.
Buttermilk Dill Dressing:
ingredients
1 small garlic clove, smashed
Salt
3 tablespoons sour cream
3 tablespoons mayonnaise
1 tablespoon white wine vinegar
1/4 cup buttermilk
Freshly ground pepper
3 sprigs of fresh dill or 1 tablespoon of dill paste
directions
1. Sprinkle the garlic with a pinch of salt and mash to a paste. In a bowl, whisk together the garlic, sour cream, mayonnaise and vinegar. Whisk in the buttermilk and season with pepper.
TO ASSEMBLE SALAD – place mixed greens on plate. Add 2 slices of fried green tomato, cover with buttermilk dressing, then sprinkle with bacon bits. Enjoy!
Recipe by Bethany Hewitt
Southern Graces Catering
FRIED GREEN TOMATOES:
½ CUP BUTTERMILK
1 EGG BEATEN
½ CUP CORNMEAL
¼ CUP FLOUR
1 TEASPOON SALT
1 TEASPOON BLACK PEPPER
PINCH OF CAYENNE
3 RIPE GREEN TOMATOES, SLICED ¼ INCH THICK
2 CUPS MAZOLA CORN OIL FOR FRYING
1. IN A BOWL, COMBINE BUTTERMILK, EGG, AND SEASONINGS. MIX WELL.
2. IN A SEPARATE BOWL, COMBINE CORNMEAL AND FLOUR.
3. DIP TOMATO SLICES IN EGG MIXTURE THEN DREDGE IN CORNMEAL MIX.
4. HEAT OIL IN SKILLET TO 375 DEGREES. COOK TOMATO SLICES ABOUT 3 MINUTES PER SIDE.
5. DRAIN ON PAPER TOWELS AND SERVE HOT.
Buttermilk Dill Dressing:
ingredients
1 small garlic clove, smashed
Salt
3 tablespoons sour cream
3 tablespoons mayonnaise
1 tablespoon white wine vinegar
1/4 cup buttermilk
Freshly ground pepper
3 sprigs of fresh dill or 1 tablespoon of dill paste
directions
1. Sprinkle the garlic with a pinch of salt and mash to a paste. In a bowl, whisk together the garlic, sour cream, mayonnaise and vinegar. Whisk in the buttermilk and season with pepper.
TO ASSEMBLE SALAD – place mixed greens on plate. Add 2 slices of fried green tomato, cover with buttermilk dressing, then sprinkle with bacon bits. Enjoy!
Recipe by Bethany Hewitt
Southern Graces Catering
Monday, February 18, 2008
SAUSAGE STUFFED FRENCH TOAST
Sausage Stuffed French Toast
Thick cut Challah bread
Jimmy Dean Pork Sausage Links
½ pint vanilla bean ice cream, melted
2 eggs
2 tablespoons vegetable oil
Cut sausage links in sauté pan on medium high heat for 4-5 minutes, or until done. Remove from stove, place on paper towels to absorb the oil and set aside.
Cut a slit into each slice of challah bread and gently insert sausage into the bread.
Whisk melted ice cream and 2 eggs together. Dip bread into the egg mixture and shake off excess liquid.
Heat oil in skillet and place dipped bread into pan. Cook for 2-3 minutes, or until golden brown, and turn.
Place on sheet pan and keep in 200 degree warm oven until ready to serve.
What an indulgent treat for a slow Saturday morning!
Recipe by Bethany Hewitt
Thick cut Challah bread
Jimmy Dean Pork Sausage Links
½ pint vanilla bean ice cream, melted
2 eggs
2 tablespoons vegetable oil
Cut sausage links in sauté pan on medium high heat for 4-5 minutes, or until done. Remove from stove, place on paper towels to absorb the oil and set aside.
Cut a slit into each slice of challah bread and gently insert sausage into the bread.
Whisk melted ice cream and 2 eggs together. Dip bread into the egg mixture and shake off excess liquid.
Heat oil in skillet and place dipped bread into pan. Cook for 2-3 minutes, or until golden brown, and turn.
Place on sheet pan and keep in 200 degree warm oven until ready to serve.
What an indulgent treat for a slow Saturday morning!
Recipe by Bethany Hewitt
Monday, February 11, 2008
Cheesecake Chocolate Covered Strawberries Whoo!
A great way to make Valentine's Day unforgettable!
Cheesecake Stuffed Chocolate Covered Strawberries
Ingredients:
1/2 cup confectioners sugar
8 oz cream cheese
1/2 cup graham cracker crumbs
About 20 medium strawberries, washed and cored
16 oz. Semi sweet chocolate
First create your filling by combining the sugar and cream cheese in a medium bowl. Beat until smooth with an electric mixer. Stir in the cookie crumbs. Allow your filling to cool in the fridge for a bit.
Next, melt the chocolate in 30 second increments in the microwave, or over a double boiler. Once the chocolate is completely melted and smooth, dip each strawberry into the chocolate, and place on parchment paper. Allow chocolate to set.
Now for the filling, you will want to use a pastry bag with a star tip. Fill your pastry bag with chilled filling and pipe some filling into the hollowed out center of your berries. Chill the berries until you are ready to serve them.
Easy, but very impressive!
Recipe by Bethany Hewitt- Southern Graces Catering
Friday, February 1, 2008
Keep the Fun and Cut the Fat Soups!
COMING UP MONDAY--LOSE THE CALORIES AND KEEP THE FUN.
SEVERAL HEALTHY SOUPS.
CHICKEN CORN CHOWDER
Recipe ingredients
2 slices bacon
1 lb. chicken breast meat, cut into chunks
1 medium onion, chopped
1 red bell pepper, diced
1 large potato, diced
2 cups frozen cut corn
2 cans (16 oz each) fat free chicken broth
1/2 cup all purpose flour
2 cups skim milk
4 oz Velveeta, diced
1/2 tsp. salt
fresh ground pepper to taste
Recipe directions
In a dutch oven, cook the bacon until crisp. Remove the bacon from the pan. Add chicken, onion, and pepper. Cook over medium heat until tender, then add potatoes. Stir in the broth and bring to boil. Simmer, covered, for 20 minutes. Stir in the corn. Blend the flour and milk in a bowl then gradually stir it into the pot. Increase heat to medium and cook until thickend, stirring constantly. Add cheese and stir until melted and well blended. Add salt and pepper to taste.
6 servings
Calories : 298
PORK AND ZUCCHINI SOUP
INGREDIENTS
• 4 pork chops
• 1/2 cup all-purpose flour
• 2 teaspoons vegetable oil
• 1 onion, chopped
• 2 teaspoons chopped garlic
• 1 cup chopped red bell pepper
• 2 zucchinis, quartered and sliced
• 1/8 cup chopped sun-dried tomatoes
• 8 ounces fresh mushrooms, sliced
• 1 (14.5 ounce) can diced tomatoes
• 2 (14.5 ounce) cans chicken broth
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• salt and pepper to taste
• 4 tablespoons grated Parmesan cheese
DIRECTIONS
1. Place flour in a resealable plastic bag. Add pork cubes. Seal bag and shake to coat. In a large skillet, heat 1 teaspoon oil over medium high heat. Add pork and brown in oil for about 8 to 10 minutes. Set aside.
2. In a 5 to 8 quart soup pot, heat remaining teaspoon of oil over medium heat. Add the onions, garlic and bell pepper. Saute for just a few minutes until tender, but not browned.
3. Add reserved pork, zucchini, sun-dried tomato bits, mushrooms, diced tomatoes, chicken broth, basil, oregano, salt and pepper. Heat until almost boiling, then reduce heat and simmer for 10 to 15 minutes. Sprinkle with cheese and serve.
Serving Size: 1 cup
162 Calories per serving
SOUTH OF THE BORDER SOUP
Recipe ingredients
3 cans vegetable broth
16 oz salsa
1 can black beans, canned
5 oz. tiny pasta shells
1 cup frozen corn
1/3 cup cilantro
1 Tbsp. lime juice
1 tsp. chili powder
1/4 tsp. cumin
1/4 tsp. black pepper
2 Tbsp. parmesan cheese
Recipe directions
Heat broth to boiling in a dutch oven. Stir in remaining ingredients and simmer about 8 to 10 minutes, or until pasta is tender.
6 servings
Calories : 247
TURKEY MEATBALL SOUP
Ingredients:
For the Meatballs:
1 pound ground turkey breast or lean ground beef
3/4 cup Quaker oats (quick or old fashioned, uncooked)
3 Tablespoons barbecue sauce 3 Tablespoons Mayonnaise 2 teaspoons balsamic vinegar
For the Soup:
1 can (49 ounces) reduced-sodium, fat-free chicken broth
1/4 cup pasta
1 package (10 ounces) frozen mixed vegetables (do not thaw)
Directions:
Heat broiler. Lightly spray rack of broiler pan with no-stick cooking spray. In large bowl, combine meatball ingredients; mix lightly but thoroughly. Roll mix into balls. Arrange meatballs on broiler pan. Broil meatballs 6 to 8 inches from heat about 6 minutes or until cooked through, turning once. While meatballs cook, bring chicken broth to a boil in 4-quart saucepan or Dutch oven over medium-high heat. Add pasta and frozen vegetables; return to a boil. Reduce heat; cover and simmer 8 minutes or until vegetables and pasta are tender. Add meatballs and cook 1 minute. Serve immediately.
Serves 6
Calories 200
WHITE BEAN, KALE AND SAUSAGE SOUP
4 cups coarsely sliced kale leaves (center ribs removed)
½ cup chopped onion (about 1 medium
4 ½ cups water
1 teaspoon lemon pepper
1 teaspoon dried basil leaves
½ teaspoon salt
6 precooked all-beef sausage links (about 4 ounces), cut into fourths
2 medium parsnips, cut into ½ -inch cubes
1 clove garlic, finely chopped
2 cans (15 ounces each) cannellini or great northern beans, drained
Mix all ingredients in Dutch oven. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes or until kale and parsnips are tender.
6 servings
Calories : 275
SEVERAL HEALTHY SOUPS.
CHICKEN CORN CHOWDER
Recipe ingredients
2 slices bacon
1 lb. chicken breast meat, cut into chunks
1 medium onion, chopped
1 red bell pepper, diced
1 large potato, diced
2 cups frozen cut corn
2 cans (16 oz each) fat free chicken broth
1/2 cup all purpose flour
2 cups skim milk
4 oz Velveeta, diced
1/2 tsp. salt
fresh ground pepper to taste
Recipe directions
In a dutch oven, cook the bacon until crisp. Remove the bacon from the pan. Add chicken, onion, and pepper. Cook over medium heat until tender, then add potatoes. Stir in the broth and bring to boil. Simmer, covered, for 20 minutes. Stir in the corn. Blend the flour and milk in a bowl then gradually stir it into the pot. Increase heat to medium and cook until thickend, stirring constantly. Add cheese and stir until melted and well blended. Add salt and pepper to taste.
6 servings
Calories : 298
PORK AND ZUCCHINI SOUP
INGREDIENTS
• 4 pork chops
• 1/2 cup all-purpose flour
• 2 teaspoons vegetable oil
• 1 onion, chopped
• 2 teaspoons chopped garlic
• 1 cup chopped red bell pepper
• 2 zucchinis, quartered and sliced
• 1/8 cup chopped sun-dried tomatoes
• 8 ounces fresh mushrooms, sliced
• 1 (14.5 ounce) can diced tomatoes
• 2 (14.5 ounce) cans chicken broth
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• salt and pepper to taste
• 4 tablespoons grated Parmesan cheese
DIRECTIONS
1. Place flour in a resealable plastic bag. Add pork cubes. Seal bag and shake to coat. In a large skillet, heat 1 teaspoon oil over medium high heat. Add pork and brown in oil for about 8 to 10 minutes. Set aside.
2. In a 5 to 8 quart soup pot, heat remaining teaspoon of oil over medium heat. Add the onions, garlic and bell pepper. Saute for just a few minutes until tender, but not browned.
3. Add reserved pork, zucchini, sun-dried tomato bits, mushrooms, diced tomatoes, chicken broth, basil, oregano, salt and pepper. Heat until almost boiling, then reduce heat and simmer for 10 to 15 minutes. Sprinkle with cheese and serve.
Serving Size: 1 cup
162 Calories per serving
SOUTH OF THE BORDER SOUP
Recipe ingredients
3 cans vegetable broth
16 oz salsa
1 can black beans, canned
5 oz. tiny pasta shells
1 cup frozen corn
1/3 cup cilantro
1 Tbsp. lime juice
1 tsp. chili powder
1/4 tsp. cumin
1/4 tsp. black pepper
2 Tbsp. parmesan cheese
Recipe directions
Heat broth to boiling in a dutch oven. Stir in remaining ingredients and simmer about 8 to 10 minutes, or until pasta is tender.
6 servings
Calories : 247
TURKEY MEATBALL SOUP
Ingredients:
For the Meatballs:
1 pound ground turkey breast or lean ground beef
3/4 cup Quaker oats (quick or old fashioned, uncooked)
3 Tablespoons barbecue sauce 3 Tablespoons Mayonnaise 2 teaspoons balsamic vinegar
For the Soup:
1 can (49 ounces) reduced-sodium, fat-free chicken broth
1/4 cup pasta
1 package (10 ounces) frozen mixed vegetables (do not thaw)
Directions:
Heat broiler. Lightly spray rack of broiler pan with no-stick cooking spray. In large bowl, combine meatball ingredients; mix lightly but thoroughly. Roll mix into balls. Arrange meatballs on broiler pan. Broil meatballs 6 to 8 inches from heat about 6 minutes or until cooked through, turning once. While meatballs cook, bring chicken broth to a boil in 4-quart saucepan or Dutch oven over medium-high heat. Add pasta and frozen vegetables; return to a boil. Reduce heat; cover and simmer 8 minutes or until vegetables and pasta are tender. Add meatballs and cook 1 minute. Serve immediately.
Serves 6
Calories 200
WHITE BEAN, KALE AND SAUSAGE SOUP
4 cups coarsely sliced kale leaves (center ribs removed)
½ cup chopped onion (about 1 medium
4 ½ cups water
1 teaspoon lemon pepper
1 teaspoon dried basil leaves
½ teaspoon salt
6 precooked all-beef sausage links (about 4 ounces), cut into fourths
2 medium parsnips, cut into ½ -inch cubes
1 clove garlic, finely chopped
2 cans (15 ounces each) cannellini or great northern beans, drained
Mix all ingredients in Dutch oven. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes or until kale and parsnips are tender.
6 servings
Calories : 275
Cornflake Encrusted Chicken Tenders (Aired January 21st)
INGREDIENTS:
1 pound boneless chicken breast
1 cup flour
3 cups cornflakes
3 eggs, lightly beaten in a separate bowl
¼ cup milk
1 quart vegetable oil
Dipping Sauce:
Hot Sauce to taste
1 stick butter
PREPARATION:
Cut chicken breast into strips.
Put flour into bowl and season with salt & pepper. Lightly beat eggs in a separate bowl. Next, place cornflakes into a separate bowl for coating.
Dredge in flour, then dip into eggs. Next, place chicken into cornflakes, pressing lightly to help cornflakes adhere to the chicken.
Preheat oil in skillet over medium high heat or in fryer. When oil is hot, carefully place coated chicken in pan. Fry for 3 minutes, or until GBD- Golden, Brown, & Delicious!
For dipping sauce, combine hot sauce with 1 stick of butter. Place in microwave to melt, then stir. Serve with chicken and enjoy!
1 pound boneless chicken breast
1 cup flour
3 cups cornflakes
3 eggs, lightly beaten in a separate bowl
¼ cup milk
1 quart vegetable oil
Dipping Sauce:
Hot Sauce to taste
1 stick butter
PREPARATION:
Cut chicken breast into strips.
Put flour into bowl and season with salt & pepper. Lightly beat eggs in a separate bowl. Next, place cornflakes into a separate bowl for coating.
Dredge in flour, then dip into eggs. Next, place chicken into cornflakes, pressing lightly to help cornflakes adhere to the chicken.
Preheat oil in skillet over medium high heat or in fryer. When oil is hot, carefully place coated chicken in pan. Fry for 3 minutes, or until GBD- Golden, Brown, & Delicious!
For dipping sauce, combine hot sauce with 1 stick of butter. Place in microwave to melt, then stir. Serve with chicken and enjoy!
Friday, January 25, 2008
SHRIMP QUESADILLA
Cilantro Pesto Shrimp Quesadilla:
INGREDIENTS:
12 shrimp, raw, but peeled and de-veined
6 6-inch tortillas
½ pound of shredded Monterey jack cheese
2 bunches cilantro
½ cup parmesan cheese
2 tablespoons lemon juice
¼ cup olive oil
PREPARATION:
For Pesto:
Pick & clean cilantro. Place in food processor. Pulse 3 times, to chop up cilantro. Add parmesan cheese, then puree. Add lemon juice & olive oil and puree until smooth. Put into a container and set aside.
For Quesadilla:
Take the 6 tortillas and lay them out. Evenly divide Monterey jack cheese onto four of the tortillas, saving 2 tortillas for the tops. Use three quarters of the pesto to spread on top of the 4 tortillas with cheese. Season with salt & pepper, then place one tortilla on top of the other, then the remaining tortilla without cheese on top, for 3 layers. You will have (2) 3-layered quesadillas.
Take shrimp, season with salt & pepper to taste. Heat 1 teaspoon of oil in sauté pan on high. When pan is very hot, add shrimp and cook 3-4 minutes until pink. Remove from heat, and set to the side.
Lightly brush quesadillas with olive oil. Place in pre-heated 500 degree oven for 5-7 minutes. Remove from oven and cut each quesadillas into 6 pieces. Put a small dollop of the remaining cilantro pesto to each slice and place 1 cooked shrimp on top of the pesto.
These are sure to be a touchdown for the Superbowl!
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