PrintClassic Crab Dip IngredientsRecipe by Mount Pleasant Seafood.4 tablespoons milk1 pound fresh crab meat4 ounces shredded mild cheddar cheese16 ounces cream cheese, softened1 small onion, grated1 teaspoon Old Bay seasoningsalt and pepper, to tastechopped parsley, to garnishInstructionsPreheat the oven to 350 degrees.Combine softened cream cheese, onion, milk, Old Bay seasoning, salt and pepper.Add crabmeat, stirring…
Recipes
Shrimp and Crab Gumbo
PrintShrimp and Crab Gumbo IngredientsRecipe provided by Mount Pleasant Seafood.½ tablespoon crushed dried thyme¼ teaspoon white pepper¼ teaspoon salt¼ teaspoon ground black pepper¼ teaspoon crushed red pepper flakesRemaining Ingredients1 pound of shrimp, peeled and deveined1/3 cup all-purpose flour2 tablespoons olive oil2 cups chopped onion2 chopped green peppers4 stalks celery, thinly sliced4 cloves garlic, minced2 (14…
Tavern & Table’s Clam & Charred Onion Dip
PrintClam & Charred Onion Dip Ingredients2 yellow onions1 quart sour cream16 ounces cream cheese2 cups chopped clams, drained well3 tablespoons onion powder1 tablespoon garlic powder1 tablespoon malt vinegar powder1 tablespoon Hondashi powder4 tablespoons Maldon smoked sea salt2 tablespoons worcestershire sauce2 tablespoons fish sauce4 tablespoons chives for garnishInstructionsPeel and quarter onions, then place under a broiler or char…
Uncork Charleston’s Creamed Succotash-stuffed Buttercup Squash
PrintUncork Charleston’s Creamed Succotash-stuffed Buttercup Squash IngredientsMakes 2 stuffed squashes.2 buttercup squash (can substitute acorn squash)¼ cup olive oil1/3 cup leeks½ of one diced red onion½ of one diced red pepper 2 small red potatoes, cubed3 tablespoons butter1½ cups heavy cream 1 cup corn 1 cup chopped green beans 1 tablespoon thymeGrated Parmesan Salt and pepper to tasteInstructionsPreheat oven to…
Burtons Grill’s Salmon Romesco
PrintBurtons Grill’s Salmon Romesco IngredientsRomesco Sauce (Makes enough sauce for 2 servings)1 ounce whole garlic cloves, blanched2 tablespoons extra-virgin olive oil4 ounces roasted red pepper, rinsed and drained2 tablespoons almonds, sliced and toasted¼ cup red wine vinegar1 teaspoon salt1 teaspoon ground black pepper¼ teaspoon Tabasco2 tablespoons mint leaves, chiffonadeCitrus Fennel Slaw (Makes enough sauce for…
Clemson Carrot Cake
PrintCourtesy of Clemson University’s Culinary Department, Clemson Carrot Cake IngredientsCarrot Cake 1 ½ cups sugar2 cups all-purpose flour2 teaspoons ground cinnamon1 teaspoon baking soda½ teaspoon salt1 egg, plus 4 egg whites½ cup canola oil½ cup unsweetened applesauce2 ½ cups finely grated carrots1 teaspoon vanilla1 cup well-drained crushed pineapple½ cup flaked coconutCream Cheese Frosting (optional)6 ounces…
Double-cut Pork Chops with Charred Salsa Verde from Home Team BBQ’s Chef Jason Rheinwald
PrintHome Team BBQ: Chef Jason Rheinwald’s Double-cut Pork Chops with Charred Salsa Verde from IngredientsApple Brine½ pound Granny Smith apples4 cups organic apple juice1 tablespoon whole black pepper2 bay leaves5 sprigs fresh thyme1 cup brown sugar1 cup kosher salt4 cups cubed iceCharred Salsa Verde 2 pounds tomatillos, halved1 poblano pepper1 jalapeno pepper4 tablespoons kosher salt,…
Pimento Cheese (Small Home Size) from Tavern & Table’s Chef Ray England
PrintPimento Cheese (Small Home Size) from Tavern & Table’s, Chef Ray England Ingredients12 oz Cream cheese12 oz Pimento or Piquillo peppers1/2 Cup Dukes Mayo1 Lb. Shredded sharp cheddar cheese1 Tbl. Hot sauce1 Tbl. Sherry vinegar1 tsp. Kosher salt2 tsp. Aleppo pepper or espelette2 Tbl. Paprika1/4 tsp. Ras el Hanout1/4 tsp. White or black pepper2 tsp….
Chicken and Peanut Stew from The Glass Onion
1 votePrintThe Glass Onion’s Chicken and Peanut Stew Ingredients3 pounds boneless, skinless chicken thighs3 onions, small-dice1 cup garlic, chopped1 cup ginger, chopped small1 tablespoon extra-virgin olive oil3 tablespoons coriander6 sweet potatoes, peeled and diced3 quarts chicken stock3 pounds peanut butter5 tablespoons salt3½ cups shelled, roasted peanuts (no salt)3 teaspoons cayenneInstructionsPreheat oven 350F. Bake thighs on…
Executive Chef Michelle Weaver’s Crab Cakes
PrintCharleston Grill, Executive Chef Michelle Weaver’s Crab Cakes IngredientsCrab Cakes½ cup mayonnaiseSalt and freshly ground white pepper1 egg white½ lemon, zested and juiced1 tablespoon chopped chives1 tablespoon thyme leaves1 pound crab meat2 tablespoons fresh breadcrumbsButter or olive oil to cookSauce2 shallots, finely chopped½ cup extra virgin olive oil6 shrimp, peeled and de-veined, cut into thin…
