Grilled Quail with Spicy Eggplant Relish 4 Servings
Procedure
- 1 Preheat the oven to 400°F (205°C).
- 2 Leaving on the tails and 1 inch (2.5 cm) of the stem on the beets, rinse them, put them in a baking pan with ¼ inch (.6 cm) of water, cover, and bake until tender when pierced with a knife, 25 to 40 minutes depending on the size of the beets.
- 3 Cool beets, then peel and dice into ½-inch (1.2 cm) cubes.
- 4 Mix 6 tablespoons of the oil, the vinegar, salt, and pepper.
- 5 Toss beets in half of the vinaigrette.
- 6 Toss the walnuts with remaining walnut oil, salt, and pepper. Bake in 350°F (175°C) oven for 5 to 7 minutes or until they smell toasty. Set aside to cool.
- 7 Just before serving, quarter the endive, cut out the cores, and break into leaves.
- 8 Arrange endive leaves in a spoke pattern on individual plates. Spoon beets in the center.
- 9 Lightly dress endive with vinaigrette. Sprinkle the feta cheese over the salad and top with walnuts.
Spicy Eggplant Relish
4 Servings
Procedure
Procedure
- 1 Preheat the oven to 425°F (220°C).
- 2 Plump the raisins in the vinegar for 15 minutes.
- 3 Bake the eggplants (prick skin) for 1 hour or until the skins are shriveled and eggplants are soft. Remove and let cool.
- 4 Peel eggplant and cut into ½-inch (1.2 cm) dice.
- 5 Heat the olive oil over medium heat, add onion and green pepper, and cook 8 minutes or until soft.
- 6 Add the salt and pepper, garlic, and jalapeño; stir well and cook 4 minutes.
- 7 Add the tomato, the raisins with their soaking liquid, the honey, and eggplant. Simmer 15 minutes, stirring often.
- 8 Correct seasoning and let set overnight for flavors to blend. May be served warm, at room temperature, or cold.
Pecan-Encrusted Catfish
4 Servings
Procedure
Procedure
- 1 Place the pecans, cornmeal, bread crumbs, and parsley in a food processor and blend until chopped. (This can be as fine as you would like.)
- 2 Season the catfish fillets and dip fillets in flour; shake off excess, dip in egg wash, and let excess drip off. Place fillets in the pecan cornmeal mixture, pat and turn until completely breaded, then set aside until needed.
- 3 Heat the oil to 350°F (175°C).
- 4 Pan-fry the fillets 2 to 3 minutes on first side, turn and cook 1 to 1½ minutes more until golden brown; drain on paper towels.
Orange-Scented Sweet Potatoes
4 Servings
Procedure
Procedure
- 1 Preheat the oven to 400°F (205°C).
- 2 Pierce the potatoes with a fork. Bake 35 minutes or until tender.
- 3 Cool potatoes slightly, halve lengthwise, and scoop out the pulp.
- 4 Combine potato pulp with the honey, 2 tablespoons (1 ounce, 28 ml) butter, egg, juice, zest, salt, and pepper. Mix until smooth (use a food processor for very smooth consistency).
- 5 Reduce the oven to 350°F (175°C).
- 6 Place mashed sweet potatoes in baking pan, dot top with remaining butter. Bake 20 to 30 minutes.
Succotash of Corn, Hominy, and Baby Lima Beans 4 Servings
Procedure
- 1 Parboil the lima beans 1 minute, until just tender; drain.
- 2 Over medium heat, render the bacon until crisp; add half the butter.
- 3 Add the shallot, cook for 2 minutes or until soft, add the corn, and cook 3 minutes longer or until corn is tender.
- 4 Add the hominy and lima beans; stir to combine.
- 5 Add the white wine; cook 3 to 5 minutes to reduce most of the liquid.
- 6 Add the cream and reduce until it begins to thicken.
- 7 Stir in remaining butter.
- 8 Season with salt and pepper, and toss in the parsley.
Slow-Cooked Greens
4 Servings
Procedure
Procedure
- 1 Pick over the greens to remove any tough stems, veins, and yellow leaves. Wash and drain thoroughly.
- 2 Cut into 2-inch (5 cm) pieces and set aside.
- 3 Cook the bacon over medium-high heat until fat has been rendered, brown but not crisp, 3 to 5 minutes.
- 4 Add the celery, onion, and bell pepper and cook 5 minutes.
- 5 Reduce the heat to medium and add the greens. Cover and cook, stirring occasionally, until greens are wilted, about 10 minutes.
- 6 Add the ham hock, vinegar, and red pepper flakes; cover and cook 15 minutes.
- 7 Add the water, cover, and simmer for 1½ hours, stirring occasionally.
- 8 Correct the seasoning.
Peanut Brittle
Procedure
Procedure
- 1 Combine the sugar, corn syrup, and water over medium heat and cook to dissolve sugar.
- 2 Continue to cook to soft-ball stage (238°F, 114°C).
- 3 Add the peanuts and salt; cook, stirring constantly, until mixture reaches the hard-crack stage (300°F, 149°C).
- 4 Remove from heat and stir in butter, baking soda, and vanilla.
- 5 Pour the mixture into a generously buttered shallow pan or cookie sheet. Let cool.
- 6 When hardened, break into irregular 2-inch (5 cm) pieces. Store in an airtight container.
Hoppin' John Salad with Pecan Vinaigrette
4 Servings
Procedure
Procedure
- 1 Combine the rice, black-eyed peas, bell pepper, green beans, and green onions. Set aside.
- 2 Puree the vinaigrette ingredients except oil in a food processor.
- 3 Slowly drizzle in the oil. Adjust seasoning.
- 4 Toss all but 6 tablespoons (3 ounces, 84 ml) of the vinaigrette with the black-eyed pea mixture.
- 5 Toss mixed greens with remaining vinaigrette and place as a bed on cold plates.
- 6 Mold 1 cup (4 ounces, 112 g) of hoppin' john mixture onto each plate of greens.
Shrimp Perloo
4 Servings
Procedure
Procedure
- 1 Render the bacon over medium heat and cook until crisp. Remove to paper towel-lined plate.
- 2 Drain all but 2 tablespoons (1 ounce, 28 ml) of fat from pan.
- 3 Add the onion and sauté, stirring occasionally, 10 minutes.
- 4 Add the tomatoes and red pepper flakes, and cook 5 minutes.
- 5 Stir in the rice and clam juice. Bring to a boil, reduce to a simmer, and cover. Cook 20 minutes.
- 6 Stir in the shrimp and fluff the rice. Remove from the heat and cover; let set 10 minutes (the heat from the rice should cook the shrimp).
- 7 Add the parsley, lemon juice, and reserved bacon. Correct seasoning and serve.
Carolina Pulled Pork Barbecue Sandwich
4 Servings
Procedure
Procedure
- 1 Mix the ingredients for the dry rub.
- 2 Sprinkle the dry rub over the pork and press into the meat. Cover and let set 1 hour at room temperature.
- 3 Combine ingredients for the mop and set aside.
- 4 If possible, hot-smoke the pork until fork-tender, brushing with cold mop every 45 minutes; or roast the pork at 300°F (150°C) for 3 hours or until fork-tender, brushing with cold mop every 45 minutes.
- 5 Remove from oven or smoker and let rest 30 minutes.
- 6 Pull the meat apart or shred using 2 forks.
- 7 Combine the shredded pork with barbecue sauce, cover tightly, and simmer 20 to 30 minutes. Add more water if needed.
- 8 Serve pork on toasted bun with coleslaw, potato salad, and additional barbecue sauce.
Carolina BBQ Sauce
YIELDS 1½ CUPS (12 OUNCES, 336 ML)
Procedure
Procedure
- 1 Combine the dry ingredients in a saucepan. Stir in the water; heat to boiling, then remove from heat.
- 2 Stir in the Worcestershire sauce and vinegar.
Sandwich slaw 4 Servings
Procedure
- Mix the ingredients and refrigerate for 1 hour. Place a generous portion on each sandwich or serve alongside.
Potato Salad
4–6 Servings
Procedure
Procedure
- 1 Boil the potatoes in their skins until tender, then peel and cube.
- 2 Separate the yolks from the whites of the eggs. Mash yolks and chop whites.
- 3 Combine the potatoes, chopped egg white, celery, green onions, pickles, red onion, and bell pepper
- 4 Combine the egg yolks, mayonnaise, Worcestershire sauce, and mustard; mix well.
- 5 Combine dressing with potatoes and stir gently to coat.
- 6 Correct seasoning with salt and pepper. Chill.
Banana Pudding 4 Servings
Procedure
- 1 In a nonreactive pan, combine the milk, ½ cup (4 ounces, 115 ml) cream, and the vanilla bean. Heat to just below a simmer, cover, and remove from heat; let set for 15 minutes to develop the vanilla flavor. Remove vanilla bean, wipe off, and retain for another use.
- 2 Whisk together the egg yolks, sugar, flour, and salt until smooth.
- 3 Whisk the warm milk into the egg yolk mixture, return to the heat, and cook until the custard thickens and begins to bubble. Cook for 1 minute after the custard comes to a boil. (It should be thick at this point.)
- 4 Strain through a fine-meshed sieve into a bowl and immediately whisk in the remaining cream and the vanilla.
- 5 Preheat the oven to 400°F (205°C).
- 6 Beat the egg whites until they begin to froth and add the vanilla. Continue beating until they make soft peaks. Gradually add the sugar a tablespoon at a time, and beat until egg whites are moist and very glossy.
- 7 Spoon a thin layer of custard onto the bottom of a 4-cup (32 ounces, 946 ml) ovenproof baking container. Top with layer of cake cubes and sliced bananas. Spoon more custard over and continue layering, ending with custard on top.
- 8 Top with meringue, making sure there is a good seal at the edges of the baking pan.
- 9 Bake for 5 minutes, until golden brown. Serve warm or at room temperature.