Shared Recipes

From the CATE Center – a few delicious recipes for Spring, with a wee bit o’ Irish in ’em!

Corned Beef Cabbage Rolls

Author: Kat Jeter & Melinda Caldwell
Serves: 16

Ingredients: 

  • 1 lb. Corned Beef Brisket (with seasoning packet)
  • 2 large Carrots
  • 2 Parsnips
  • 2 Russett Potatoes
  • 1 head Savoy Cabbage
  • 2 Tbsp Butter
  • salt

Method of Preparation: Corned Beef Cabbage Rolls

  1. Place corned beef and spice packet in a large pot filled with water.
  2. Bring water to a boil and then turn the heat down to simmer for 4 hours.
  3. Once meat is fork tender drain water and shred meat.
  4. In another large pot boil carrots, parsnips, and potatoes until they are soft.
  5. Drain water from pot and roughly mash the vegetable together. Add butter and salt to taste.
  6. Peel leaves from the head of cabbage and steam them for 2­3 minutes until they are just beginning to get tender.
  7. Lay each leaf out and pat it dry before adding a layer of mash and a layer of corned beef.
  8. Roll the leaf up like a small burrito.
  9. Preheat oven to 400°F
  10. Spread extra mash in the bottom of a casserole dish and place cabbage rolls on top of it. Fill any space around the edges with more mash if you have it.
  11. Bake in the oven for 20 minutes, until everything is warmed.

Shepherd’s Pie Potatoes

Makes 12, multiply as necessary

Ingredients: Sheperd's Pie

For the filling:

  • 2 tablespoons butter
  • 2 large yellow onions, diced
  • 3 large carrots, diced
  • 2 stalks celery, diced
  • 3 garlic cloves, minced
  • 2 pounds ground lamb/beef
  • Kosher salt and black pepper
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups beef stock
  • 1 tablespoon brown sugar
  • 1 tablespoon Worcestershire sauce
  • 2 sprigs fresh rosemary
  • 1 cup frozen peas
  • 1/3 cup coarsely chopped fresh parsley
  • kosher salt
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/2 cup (1 stick) unsalted butter
  • black pepper
  • 12 Idaho potatoes
  • 1/2 grated cheddar cheese
  • Olive oil

Method of Preparation:

Prepare the filling:

  1. In a large sauté pan oven, melt the butter. Add the onions, carrots, and celery and sauté for 5 minutes, until the onions are translucent. Add the garlic and lamb/beef and cook until all the meat is browned. Season with kosher salt and black pepper, then sprinkle with the flour and stir to coat.
  1. Pour into the beef stock, brown sugar, Worcestershire sauce and add the fresh rosemary. Bring to a boil, then reduce to low, cover, and let cook for about 15 minutes until sauce thickens. Remove the rosemary sprigs and stir in the frozen peas and fresh parsley. Season to taste with kosher salt and pepper. Then remove from heat and let cool completely (can be chilled in fridge overnight).
  1. Preheat oven to 350 degrees. Wash the Idaho potatoes and then use a knife to slice off about 1/4 of the potato lengthwise–almost like removing a lid. Coat lightly with vegetable or olive oil and arrange in a baking dish, cut side up. Bake about 1 hour, or until potatoes are tender. Cut potatoes into large chunks and combine in a large pot of salted water.
  1. Remove from oven and let cool slightly, then use a spoon to scoop out potato centers to make a hollow potato with thick sides.
  1. Use a potato ricer or masher to mash the potatoes right in the pot. Add the milk, cream, and butter, and continue to stir and mash until completely smooth. Season to taste with salt and black pepper, then let cool.
  1. Fill each potato to the top with the lamb/beef filling. Top with a generous layer of the mashed potatoes on top. Arrange in baking dish again. Sprinkle with cheese and drizzle with olive oil. Return to oven and bake for 25 minutes, until filling is hot and potatoes are heated through and golden on top (you can also turn on the broiler for the last few minutes to create the golden crust.)

Colcannon Cakes (Irish bubbles and squeak)

Ingredients:

Colcannon: Colcannon is a traditional Irish dish of mashed potatoes with kale or cabbage

  • 2 1/2 pounds of Yukon Gold potatoes, peeled and cut into large chunks
  • Salt
  • 5 Tbsp unsalted butter
  • 3 lightly packed cups of chopped collards (chard, kale, spinach, or cabbage)
  • 1/2 cup of green onion greens, chopped
  • 1 cup milk or cream

Colcannon cakes:

  • About 3 cups of colcannon
  • 1 cup flour
  • 1 egg
  • 2-3 teaspoons salt
  • 4 Tbsp butter or vegetable oil
  • Lemon for garnish

Method of Preparation:

  1. Boil the potatoes: Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil. Boil until the potatoes are fork tender (15 to 20 minutes). Drain in a colander.
  1. Cook the greens and the green onions with butter:Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it’s hot, add the greens.
  1. Cook the greens for 3-4 minutes, or until they are wilted and have given off some of their water. Add the green onions and cook 1 minute more.
  1. Mash the potatoes with milk or cream, add greens:Pour in the milk or cream, mix well, and add the potatoes. Reduce the heat to medium. Use a fork or potato masher and mash the potatoes, mixing them up with the greens.
  1. Mix with egg, flour, salt, and chill: Mix the egg, flour and salt in with the colcannon. You may want to chill the mixture for 15 minutes or longer to make it easier to shape the patties.
  2. 3 Form into patties: Form into little cakes of whatever size you want, but make them flat so they will cook through without burning. If the mixture is too wet, add more flour until the mixture is easy to shape.
  1. 4 Fry until golden: Heat the butter or vegetable oil in a large pan over medium-high heat. Working in batches, place the formed patties in the pan so they are not touching. Lower the heat to medium and gently fry until golden, about 3-4 minutes.
  1. Turn and cook the other side. Let the cakes rest on a paper towel while you cook the others. Serve with slices of lemon.

Shared Recipe: Potatoes O’Brien

My Grammy Rice found this recipe a long time ago and my family has been enjoying it ever since, as it’s our favorite potato side dish. Because my love for fellow Foodies runs deep…enjoy!

Pre-heat your oven to 360 degrees.

Mix in a large bowl:

  • 1 frozen bag of Ore-Ida O’Brien Potatoes
  • 1 can Campbell’s celery soup
  • ½ cup of milk
  • ½ cup of sour cream
  • ½ cup of shredded cheese
  • ½ cup of French’s Fried Onion Rings
  • Season with a sprinkle of black pepper and salt

Mix well and place mixture in a 9×13 pan (glass works really well)

  • Not mixed in, but set aside an additional ½ cup of shredded cheese and a ½ cup of French’s Fried Onion Rings for toppings.

Bake covered (works covered with Alum foil shiny side down) at 360 for 60 minutes (until center is cooked through).

Uncover, and top the potatoes with the ½ cup of French’s Fried Onion Rings and then top with the ½ cup of shredded cheese.

Cook uncovered at 350 for an additional 10 minutes to melt the cheese.

Tips from my dad (who makes this recipe often):

I would not double up on the recipe because it might not cook all the way in the middle, while the edges will overcook. It is better to make two pans if you need a double recipe.

If you want a meat with the dish, it works really well with thin pork chops (not those monster thick ones). Brown both sides of the pork chops in a skillet with butter.  Line them on top of the Potatoes mixture in the 9 x 13 pan before cooking them for the 60 minutes. Everything else is the same.

My dad’s shortcut::

Mix in microwavable bowl, microwave for 10 minutes on 50% power, mix again, microwave again for 10 minutes on 50% power while preheating oven to 350 during the last 10 minute microwave round.

After the two microwave rounds, spread the mixture into a 9” x 13” pan, cover with the ½ cup of onions then cover with the ½ cup of cheese, melt in the oven for about 5 minutes, longer if you want to brown the onion/cheese layer.  This gets you a casserole in 25 minutes instead of 65 minutes. I do it all the time and folks love it either way!

Lots of love, Foodies,

Miriam


Have any yummy, family recipes that you’d like to share with your fellow Foodies? Email them to miriam@gardenerguides.com with “shared recipe” in the subject line & you might just see your recipe featured. 🙂

Shared Recipes!

From the CATE Center’s Holiday Baking Class below you will find four mouthwatering, holiday recipes.

Chocolate Almond Crinkle Cookies

Makes about 7 dozen cookies 

Ingredients:

  • 2/3 cup almonds
  • 2 tablespoons granulated sugar
  • 6 oz fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped
  • 2 3/4 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 1/2 cups packed light brown sugar
  • 2 large eggs
  • 1/4 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 3/4 cup confectioners sugar

Make dough:

Put oven rack in middle position and preheat oven to 350°F.

Toast almonds in a shallow baking pan in oven until skins split and nuts are pale golden, about 10 minutes. Cool nuts completely. Pulse nuts with granulated sugar in a food processor until finely chopped.

Melt chocolate in a metal bowl set over a saucepan of barely simmering water or in top of a double boiler, stirring until smooth. Remove bowl from heat and set aside.

Whisk together flour, cocoa powder, baking powder, and salt in a bowl.

Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until creamy, about 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in melted chocolate until combined. Add milk and vanilla, beating to incorporate. Reduce speed to low and add flour mixture, mixing until just combined. Stir in nut mixture. Cover bowl with plastic wrap and chill dough until firm, 2 to 3 hours.

Form and bake cookies:

Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper.

Sift confectioners sugar into a bowl. Halve dough and chill 1 half, wrapped in plastic wrap. Roll remaining half into 1-inch balls, placing them on a sheet of wax paper as rolled. Roll balls, 3 or 4 at a time, in confectioners sugar to coat generously and arrange 2 inches apart on lined baking sheets.

Bake, switching position of sheets halfway through baking, until cookies are puffed and cracked and edges feel dry (but centers are still slightly soft), 12 to 18 minutes total. Transfer cookies (still on parchment) to racks to cool completely.

While first batch is baking, roll remaining dough into balls. Line cooled cookie sheets with fresh parchment, then coat balls with confectioners sugar and bake in same manner.

note: Cookies keep, layered between sheets of parchment or wax paper, in an airtight container at room temperature 5 days

Never-ever-fail chocolate fudge

Quantity: Approximately 8 dozen pieces Image result for fudge

Ingredients:

  • 12 oz bittersweet or semisweet chocolate, finely chopped
  • 2 cups toasted walnut, pecan, macadamia, or other nuts, chopped, optional
  • 10 tbsps unsalted butter, at room temperature
  • 1 tbsp pure vanilla extract
  • 20 large marshmallows
  • 4 cups sugar
  • 2 5-oz cans evaporated milk

Combine the chocolate pieces, nuts (if using), butter, and vanilla in a large heatproof bowl. Set aside.

Place the marshmallows, sugar, and evaporated milk in a heavy-bottomed saucepan over medium heat. Stirring constantly, bring to a boil. Continuing to stir, boil for exactly 6 minutes.

Remove from the heat and immediately pour the marshmallow mixture into the chocolate mixture; beat constantly until creamy. Quickly pour into the prepared pan or platter, pushing slightly with the back of a wooden spoon to spread the fudge evenly.

Cool for at least 1 hour before cutting into pieces. Serve at room temperature.

Hot Cocoa Cookies cookies

Ingredients:

  • 4 oz unsalted butter
  • 20 oz. Chocolate (12oz chopped)
  • 1 1/2 cups flour
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups (packed) light brown sugar
  • 3 eggs, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 30 marshmallows


Method of Preparation:

  1. In a medium saucepan, melt the butter and chopped chocolate, stirring frequently, over medium heat. Let cool for 15 minutes.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
  3. Using an electric mixer, beat the sugar, eggs and vanilla at low speed until smooth, 2 minutes. Mix in the cooled chocolate mixture just until blended. Add the flour mixture in 2 batches, mixing on low speed until just combined. Refrigerate the dough for at least 1 hour. (If making the dough a day ahead, let sit at room temperature for 30 minutes before shaping.)
  4. Position a rack in the upper third of the oven; preheat to 325 degrees . Line 2 large cookie sheets with parchment. Using a tablespoon, scoop the dough and roll between your palms to form 1-inch balls. Arrange about 16 balls 2 inches apart on each cookie sheet, flattening slightly. Bake until the tops of the cookies crack, about 12 minutes.
  5. Meanwhile, snip 8 marshmallows in half crosswise and stick 1 square of chocolate onto each of the cut sides.
  6. Remove the cookie sheets from the oven; gently press a marshmallow half, chocolate side down, into each cookie. Bake until the marshmallows are just softened, about 4 minutes. Transfer the pans to racks to cool for 5 minutes; grate the remaining chocolate over the hot cookies. Using a spatula, transfer the cookies to the racks; let cool. Repeat the process with the remaining dough, marshmallows and chocolate. Bake each batch on a clean sheet of parchment.

Eggnog Bourbon Balls

Ingredients:

  • 1 cup crushed Vanilla wafer cookies (grind in food processor)
  • 1 cup powdered confectioners sugarChristmas cookies and cocktail
  • 1 cup ground pecans
  • 1/4 cup Bourbon
  • 2 tablespoons cocoa powder
  • 1 tablespoon light corn syrup (such as Karo)
  • 10 ounces egg nog flavored candy melts such as Wilton Eggnog Candy Melts
  • pinch of ground nutmeg

Instructions:

  1. In a medium bowl, add the ground wafer cookies, powdered sugar, pecans and cocoa powder. Stir to combine well. Add the bourbon and corn syrup and stir until the mixture comes together and is well incorporated. Using a small hinged scoop or a teaspoon, make balls and place on a parchment lined baking sheet. Repeat with remaining mixture and place the baking sheet in the freezer for 20 minutes.
  1. Using a double boiler, add the egg nog candy melts to the top and melt slowly. Stir the candy melts just to combine. Drop one chilled bourbon ball in the candy and using a fork flip it over to coat. Tap the fork on the side of the double boiler to remove excess candy and place back on the parchment lined baking sheet. Sprinkle the wet candy with a tiny pinch of ground nutmeg. Repeat with the remaining bourbon balls. Refrigerate or consume immediately.

Shared Recipes!

Oven Roasted Quail With Lime Glaze

By: Manchester Farms (a local farm producing quail meat, eggs and products)

A wonderful way to serve roasted quail, Foodies!
Ingredients
  1. 4 raw quail (about 1 pound in weight)
  2. All purpose flour for dredging
  3. Salt and pepper to taste
  4. 1½ tablespoon bacon drippings
  5. 2 tablespoons lime juice
  6. 4 tablespoons maple syrup. Honey, or agave
Instructions
  1. Preheat oven to 400 F.
  2. Lightly dredge quail in flour, then lightly salt and pepper.
  3. In a medium, ovenproof skillet, heat bacon drippings, then pan fry quail over medium heat, skin side down, for 3 minutes.
  4. Turn over, then fry for an additional 3 minutes. Pour lime juice and maple syrup into the bottom of the skillet from the side, not over the quail.
  5. Transfer to the oven, and roast for 5 minutes.
  6. Remove, cut each quail in half, then serve immediately, pouring the maple lime glaze over the top.

More of Manchester Farm’s recipes here.

Rose Sangria

By: Bobby Flay

Need a new drink recipe that reminds you of summer days that have passed? From the T.V. show “Chew” this recipe serves 4-6 people and is divine. rose-sangria

Ingredients:

  • 1 bottle of good quality rosé wine (chilled)
  • 1 cup peach nectar
  • 1/4 cup raspberry brandy
  • 1 gala apple (cored and thinly sliced)
  • 1 large ripe peach (halved and finely diced)
  • 1 soccarat raspberries
  • 1 pint blackberries
  • raspberry club soda or seltzer (chilled)
  • fresh mint sprigs (for garnish)
  • ice cubes (to serve)

Directions:

  • Combine the wine, nectar, brandy, apple, peach, raspberries and blackberries in a pitcher. Cover and refrigerate for at least an hour and up to 8 hours to chill and let flavors meld. 
  • Serve over ice and top off with a splash of club soda and garnish each glass with a sprig of fresh mint, if desired.

Learn better through seeing? Click here to view a clip from their show and see the deliciousness for yourself.

Shared Recipes from Peach Recipe Contest Winners!

Winning FIRST place at the Lexington County Peach Festival for the salad/main dish category, this Peach Taco Salad recipe is gold – try it out for yourself!

Peach Taco Salad — Prepared by Clyde Sanders peach salsa
Bake 4 large flour tortillas at 400 degrees for 5 – 8 minutes by placing each flour tortilla in oven-proof bowl or metal tortilla pan to create the taco salad bowl shape.
Put a Tbsp of olive oil in a pan.  Add shrimp (1 pound to 1 ½ pounds) and a Tbsp. of taco seasoning mix.  Saute until done.  Set aside.
Peach Salsa:
4 large peaches chopped small
1 cup of lime juice
2 Tbsp of sugar
1 medium chopped Vidalia onion
2 cups of bell pepper (red, yellow, green)
2 jalapenos chopped
4 cloves of garlic chopped
½ cup of chopped cilantro
Put in heavy saucepan and cook until thickened.
Assembly of tacos:
Put lettuce in bottom of each and then shrimp and more shrimp.  Garnish with tomatoes, radishes, and your homemade peach salsa on top!
Love desserts? This recipe for Peach Cheesecake Filo Shells won FIRST place at the festival in the dessert category.

Peach Cheesecake Filo Shells — Prepared by Sonja Lumpkin Peach recipe

Ingredients:
3 – 4 boxes of Mini Filo Shells
2 – 2 ½ cups fresh peaches
1 large jar of Peach Jam/Preserves (will need ¼ cup plus 1 cup)
2 eggs
12 ounces cream cheese, softened
1 cup sugar
½ teaspoon vanilla
Preheat oven to 350 degrees.
Filling:
Beat eggs & cream cheese together.  Add sugar and vanilla, beating until well blended.  Add ¼ cup peach jam/preserves and mix until incorporated.  Teaspoon mixture into prepared shells and bake approximately 25 minutes.  Remove from oven and cool.
Topping:
Mix 1 cup jam/preserves with 2 – 2 ½ cups peaches finely diced or chopped in blender.
Spoon about ½ – ¾ teaspoon on top of filled, baked shells.  Refrigerate for at least an hour or freeze until serving.

Little Pigs BBQ Shared Recipe: Chicken Pot Pie

Little Pigs Barbecue: Chicken Pot Pie

If you don’t feel like turning on the oven this summer, head over to Little Pigs Barbecue on Alpine Road… the chicken pot pie is on the buffet, along with pulled pork bbq, barbecued ribs, mac and cheese, homemade salads and desserts.  Yum! Click here for Little Pigs website.

Ingredients:

6 boneless chicken breasts (5oz each)Chicken Pot Pie
1 quart chicken broth
1 cup frozen sliced carrots
1 cup frozen peas (green)
1 cup diced celery
1 large onion diced
1 cup of milk
1-1/2 cups of flour
2 prepared pie crusts

Heat oven to 350 degrees. Bake the chicken breasts in the oven to 180 degrees internal temperature (approximately 25 minutes). Cut them up into bite sized pieces and place in a pot with the broth (including the broth from the oven). Add the carrots, celery and peas. Season to taste with salt, pepper & garlic powder. Place all ingredients in a large pot and bring to a boil. Cook the diced onions in a pot over medium heat until clear, add the flour and milk. Turn off the heat. Add the flour mixture into the boiling chicken and vegetables. Whip until smooth. Turn off and let set for 5 minutes. Place in pie crust and cover with a second crust. Bake at 350 degrees until golden brown. Serve.

Little Pigs BBQ Bulk Menu

Special Shares from Il Giorgione, Solstice Kitchen, Pearlz Oyster Bar and Old Mill Brewpub!

il giorgione logoTortelloni Alla Stefania

Affectionately known in the Shandon neighborhood as “Gio’s”, Il Giorgione is the answer to the question, “who serves good Italian food on Devine St. these days?”  Located next door to the old Dianne’s on Devine, Gio’s serves up authentic Italian fare (see menu here), developed by George and Monica Kessler (owners) and their love for Italy. Pizza, pasta, soup and salad. They keep it simple. They also have daily specials and a terrific wine list. We love the little lemon trees on the tables and the outdoor patio seating.  And their happy hour… let’s not forget that – including $15 pitchers of Bellini (Italian sparkling wine and peach nectar) on Thursdays and Fridays from 4pm – 7pm. Learn more at the Il Giorgione website. Staying in? Give this original recipe a try… you’re gonna love it!

Stefania

Try Il Giorgione’s Cheese Filled Pasta with a San Marzano Tomato and Butter Sauce!

Ingredients
8-9 oz. Cheese filled tortelloni (fresh preferred)

2 cups canned, peeled tomatoes (San Marzano preferred)

1/2 cup unsalted butter (1 stick)

1 quart water

1/2 cup freshly grated parmigiano

Sea Salt

Heat 1 quart water to boil (salted generously). In another pot combine canned tomatoes and butter. Heat tomatoes and butter until butter is melted, lower heat and cook on low for 10-15 minutes. Remove tomatoes and butter from heat and cream together with a hand mixer / emulsifier. Cook tortelloni in salted water as per instructions until tender. Drain tortelloni and place in serving bowl, then top with tomato and butter sauce and freshly grated parmigiano. Makes 2 servings. Buon appetito!


Chocolate Raspberry Martini

Solstice Kitchen‘s cuisine can be labeled many things, but it is most definitely seasonal. If you haven’t ventured out to Sparkleberry Lane at Clemson Road in Northeast Columbia, you just don’t know what you’re missing.  This place is the #1 dining destination in that part of town, and well worth the drive… even if you live in Lexington or beyond.  The menu changes daily to reflect whatever is fresh and available… these people love to cook, and it shows.  You won’t be disappointed.  Visit their website here. And like them on Facebook so you can keep up with what they are offering each day. Click here.

chocolate raspberry cocktails

Enjoy a Chocolate Raspberry Martini with your love this February at Solstice Kitchen!

Ingredients

1 oz. 360 Chocolate Vodka

1/2 oz. Chambord

1/2 oz. Bailey’s

2 oz. Half & Half

1/4 oz. Raspberry Syrup

Fill a shaker half way with ice, add all ingredients and shake vigorously, pour into a chilled martini glass. To create a fun design on the top of the martini you can use chocolate and/or raspberry syrup. Draw 8-10 lines of the syrup evenly spaced across the top of the martini, then take a toothpick and run it in the opposite direction of the lines of syrup.


Baked Oysters Rockefeller Pearlz logo

Check out our interview with Executive Chef Michael Orel in Foodie News!  Click here and learn about what makes Pearlz so popular… watch a video of how to open an oyster – stabber style!  Click here.

Pearlz' twist on the classic recipe! Crawfish, lump crab, bacon.

Pearlz’ twist on the classic recipe! Crawfish, lump crab, bacon.

Ingredients
12 oysters in shell (liquor reserved)

2 oz ( about 1 strip) of bacon diced

1 shallot fine dice

1 small clove garlic minced

2 tsp celery fine dice

1/2 cup heavy cream

1/2 cup half and half

1 tbsp white wine

1/3 cup packed basil (chiffonade)

2 oz spinach (rough chop)

2 oz crab meat

2 oz crawfish tails

2 tsp blackening seasoning

1/2 tsp old bay

1/2 tsp ground pepper

1/2 cup Parmesan cheese (grated)

1 3/4 oz Roux

First, shuck oysters and reserve any liquor that comes from them. Render bacon down. Cook until fragrant without  burning. Add all vegetables and sweat down with bacon until translucent. Next add all liquid ingredients, including oyster liquor, and bring to a boil. Reduce heat to a simmer.  Add the seasonings, crab, and crawfish meat. Add basil and spinach and wilt, but do not let them turn brown. Last add the roux and 1/2 the Parmesan and allow to thicken, then remove from heat. Once cooled, top shucked oysters with filling, and top with Parmesan and panko bread crumbs. Back at 450 degrees until golden brown. Serve on a platter with rock salt. Yields One Dozen Oysters.


Peanut Butter Cheesecake

The best celebrations in Lexington happen at Old Mill Brewpub! From sampling a flight of their microbrews to great pub food (definitely best burger west of the Saluda River) to amazing desserts… try this one at home (although I think I’ll leave this one up to them…I’d end up eating the whole cake if it was at my house). Visit the Old Mill Brewpub website here.

Old Mill Brewpub, Peanut Butter Cheesecake!

Old Mill Brewpub’s awesome Peanut Butter Cheesecake!

Brownie Layer
1 cup sugar

3 Tablespoons all-purpose flour

2 Tablespoons cocoa powder

2 ¼ teaspoons baking powder

Pinch salt

5 Tablespoons butter (melted)

½ cup semi-sweet chocolate

Taste vanilla extract

4 eggs

3 Tablespoons sour cream

(No bake) Cheesecake Batter

½ cup butter (softened)

½ cup sugar

2 ½ lb cream cheese

1 cup powdered sugar

1 cup peanut butter

Taste vanilla extract

Chocolate Ganache

1 ½ c Heavy Cream

1 ½ c semi-sweet chocolate

BROWNIE PREPARATION

Bring the butter and vanilla to a boil and add the chocolate chips. Bring off the heat and slowly stir until chocolate is melted and mixture is smooth. On a mixer with a paddle, combine all of the dry ingredients  and mix on low speed until blended. Add the eggs and sour cream and mix until smooth using medium speed. Add the chocolate/butter mixture and mix on medium speed for 5 min. Scrape the bowl and mix again for another 2 min. Spray and paper line a 9 inch spring form cake pan Pour the brownie batter into pan to approx. ½ inch. Bake at 325F for about 25 min or test with a toothpick so it comes out clean. Allow to cool and set aside.

GANACHE PREPARATION

Bring the heavy cream to a boil. Turn off heat and add the semi-sweet chocolate Stir with whisk until chocolate is completely melted and mixture is smooth. Set aside.

CHEESECAKE PREPARATION

Melt peanut butter in microwave for 1 min. Mix the soft butter and granulated sugar in mixer with a paddle and mix to a creamy texture. Add cream cheese and vanilla and mix well. Add the powdered sugar and mix well. Add the melted peanut butter and mix well. Scrape the mixing bowl and mix again on medium speed until the mixture is smooth.

FINAL PREPARATION

Unmold the brownie from the spring form pan to remove the paper lining on the bottom. Replace the spring form pan with the brownie layer on the bottom. Carefully spread all of the cheesecake batter and smooth with an offset spatula, making sure the top is flat. Carefully pour the chocolate ganache on top to make a thin layer. Cool the peanut butter cheesecake in refrigerator for at least 2 hours or until it is set. Enjoy!!  Yields 1 – 9 inch cake.

Shared Healthy Start Recipes

Ruth’s Chris Steak House Barbecued Shrimp

BBQ shrimp, Ruth's Chris, Ruth's Chris barbecued shrimp

Ruth’s Chris Barbecued Shrimp

 

Ruth’s Chris Barbecued Shrimp Visit Ruth’s Chris online!

Ingredients
20 Each 16/20 Shrimp (peeled and deveined)
1 oz vol Canola Oil
1 TBL + 5 tsp Green Onions, chopped
2 oz volume Dry White Wine
1 tsp Fresh Chopped Garlic
4 TBL Worcestershire Sauce
1 tsp Tabasco Sauce
½ tsp Cayenne Pepper
½ tsp Paprika
8 oz weight Butter, salted

Wash shrimp under water and then peel the shells and discard. Deveined the shrimp with a paring knife and then wash under water. Repeat until all shrimp are done, place on a sheet tray and place in the refrigerator. Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done, you may have to do these in batches if you do not have large skillet. Remove shrimp and set aside. Add green onions and cook for 1 minute. Add white wine and reduce the volume by half. (Any good dry white wine will work) When the wine is reduced by half; measure and add the chopped garlic, Worcestershire, Tabasco, Cayenne Pepper and Paprika. Shake the pan well. Cook for 1 minute. Reduce the heat to low. Cut butter into small chunks with the knife and slowly add into pan, shaking fast to melt butter. Continue to add butter until it all added and shake until butter is melted. Add shrimp back to pan and toss well to coat shrimp with butter and to heat the shrimp.

TO PLATE

Place 5 shrimp on small serving plates with a deep edge and ladle barbecued butter over the top over the shrimp. Repeat with the other shrimp and sprinkle each plate with 1 tsp of chopped green onions, serve right away.
NOTE: For chopped garlic peel fresh garlic cloves and rough chop with a chef knife. For green onions, wash green onions under water shake off and cut with a chef knife into 1/16” cuts, using the green part only.


Rioz Brazilian Steakhouse: Caipirinha

Rioz Brazilian drinks, Caipirinha, Rioz Brazilian Steakhouse

Try Rioz’s specialty Brazilian drink: Caipirinha! Sim Por Favor!

Specialty Brazilian cocktail! Visit Rioz online! 

 Ingredients
2 tsp granulated sugar
8 lime wedges

2 1/2 oz of cachaca

Muddle the sugar into lime wedges in an old-fashioned glass. Fill the glass with ice cubes. Pour the cachaca into the glass. Stir well. Caipirinha is Brazil’s national cocktail made with Cachaca. Like rum, it is made from sugarcane, however, Cachaca is made from sugarcane juice whereas rum is made from molasses, a byproduct of the sugar refining process.


Whole Foods Market: Kale, Mushroom and Tomato Saute with Polenta

If you’re a mushroom lover, use different varieties of mushrooms like shiitake, portobello or cremini in this rich, savory sauté. For extra flavor, try using olive oil from the jar of tomatoes in lieu of regular olive oil. (Serves 4) Visit Whole Foods online! 

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Healthy Whole Foods: Kale, Mushroom and Tomato Saute with Polenta!

 Ingredients
2 tablespoons olive oil, divided
1/2 pound sliced button mushrooms
Salt and pepper
8 oil-packed sun-dried tomatoes, drained and roughly chopped
2 cloves garlic, finely chopped
1 bunch kale (about 3/4 pound), stemmed and roughly chopped
1 (18-ounce) roll precooked polenta, cut into 8 rounds
1/4 cup grated Parmesan cheese (optional)

Heat 1 tablespoon of the oil in a large skillet over medium high heat. Add mushrooms, salt and pepper and cook, stirring occasionally, until softened, about 5 minutes. Add tomatoes and garlic and cook another 2 minutes. Stir in kale and 1/4 cup water, cover, reduce heat to medium low and cook until kale begins to wilt, about 2 minutes. Toss well, season with salt and pepper, cover and cook until wilted, about 2 minutes more. Cover and set aside.
Heat remaining 1 tablespoon oil in a large nonstick or cast iron skillet over medium high heat. Arrange polenta in skillet in a single layer (working in batches, if needed) and cook, flipping once, until golden brown on both sides, 5 to 6 minutes total. Transfer polenta to a paper towel-lined plate as done.
Arrange polenta on plates, spoon kale and mushroom mixture over the top, garnish with cheese and serve.

Shared Recipes!

Rioz Brazilian Steakhouse: Mint and Lemon Pepper Marinated Lamb Chops w/ Pearl CousCous (4 servings)

Visit Rioz Brazilian Steakhouse online!

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Rioz Brazilian Steakhouse’s own Mint and Lemon Pepper Marinated Lamb Chops w/ Pearl CousCous!

Marinated and Grilled Lamb Chops

Fresh Mint Leaves- 4 cups
Lemon Pepper Seasoning-1 TBSP
Fajita Seasoning-1 TBSP
Sea Salt-1 TSP
White Wine-2 cups
Lamb Chops-12 chops

Combine first five ingredients in blender or food processor. Blend until smooth and all ingredients are fully incorporated. Set marinade aside. (marinade can be made in advance). Prior to grilling lamb chops, baste each chop with marinade. Cook lamb chops 2-3 mins on each side over medium-high heat. During grilling process, baste the chops with marinade often. Remove lamb chops from grill, allowing the chops to rest before serving over couscous.


Pearl CousCous

Pearl Couscous-1 1/3 cups (about 7 ounces)
Chicken Stock -2 ½ Cups
Sea Salt-1 TSP
Extra Virgin Olive Oil-2 TBSP
Black Pepper-1/4 TSP
Green Peas (frozen)-1 cup thawed
1 Yellow Pepper- Roasted and thinly sliced
1 Red Pepper-Roasted and thinly sliced
Dried Cranberry-1/2 Cup
Fresh Mint Leaves

In a large sauce pan, heat the oil over medium-high heat. Add the couscous and cook until lightly toasted (about 2-3 mins). Add the stock, salt, and pepper. Bring to a boil. Reduce heat to medium-low and simmer uncovered until couscous is tender, but still firm to the bite (about 8mins). Stir in peas, sliced peppers, cranberries. Scoop to plate. Top with Grilled Lamb Chops and fresh mint.


Little Pigs BBQ: Potato Salad

A favorite from their famous buffet! Visit Little Pigs Barbecue online!

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Little Pig’s famous potato salad recipe is sure to be a crowd pleaser for any gathering!

3 lbs. Potatoes (peeled and diced)
1 large Onion (diced fine)
2 cups Mayonnaise (dukes)
1 cup Celery (diced fine)
4 each Boiled eggs (diced)
4 tablespoon Mustard
1 cup Pickle relish (sweet)
2 tsp. Salt
1 tablespoon Black pepper
1 dash Cayenne pepper
1 tablespoon Paprika

Boil potatoes until tender (do not over cook). Drain. Add mayonnaise, salt, pepper, and onion too hot potatoes. Place in refrigerator for one hour. Take out of refrigerator and add the rest of the ingredients, except paprika. Put back in refrigerator untill chilled. Take out and sprinkle paprika over the top before serving.


Ruth’s Chris Sweet Potato Casserole

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Savor a taste of heaven with Ruth’s Chris’ fan favorite: Pecan-Crusted Sweet Potato Casserole!

Pecan-crusted heaven! Make reservations at Ruth’s Chris here!

Crust mixture:
1 cup brown sugar

1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/3 stick butter, melted

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

Sweet potato mixture:
3 cups mashed sweet potatoes
1 cup sugar
½ teaspoon salt
1 teaspoon vanilla
2 eggs, well beaten
1/2 cup (1 stick) butter, melted

Preheat oven to 350 degrees. Coat a medium-size casserole dish with nonstick spray. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer to increase the fluffiness of the sweet potato mixture. Pour mixture into buttered baking dish. Bake for 30 minutes at 350 degrees. (At this point, dish can be covered and refrigerated.) Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10 minutes. Allow to set at least 30 minutes before serving. The brown sugar and pecan crust should be slightly browned and crunchy.