PrintScallops and Pork Belly Chef Bill Rodimon, South Bay at Mount Pleasant IngredientsU10 fresh dry-pack scallops, 4 each6 ounces slow-braised pork belly (do not substitute bacon)2 red peppers1 lemon2 cups sugar4 tablespoons olive oil2 tablespoons white balsamic vinegar1 ounce fresh arugula1 cup red balsamic vinegar1 cup chicken stockKosher saltSmoked paprika1 teaspoon crushed red pepper1 pound light…
Recipes
Blueberry Cobbler from Grace of Charleston
PrintBlueberry Cobbler from Grace of Charleston Ingredients1/2 cup sugar2/3 cups flour1-1/2 teaspoons baking powder1/4 teaspoons salt2/3 cups milk2 cups blueberriesInstructionsPreheat oven to 350 degrees and spray or butter your baking dish.Mix the dry ingredients together first.Quickly add in the milk and blueberries.Pour into casserole dish and bake for 40 to 45 minutes.Enjoy with ice cream or freshly whipped cream!
Bert’s Smokey Blueberry and Honey Pork Chop Marinade
PrintBert’s Smokey Blueberry and Honey Pork Chop Marinade Ingredients3 cups sweet tea for brine3 ounce pork chops1/2 cup honey (Bert used BluePearl Farms for this)2 tablespoons Holy Smoke olive oil1 tablespoon apple cider vinegarSalt and pepper to tasteInstructionsBrine the pork chops in sweet tea overnight.The next day, combine the honey, oil, vinegar, salt and pepper…
Blueberry Mojito
PrintBlueberry Mojito Ingredients2 ounces white rum (option to use blueberry flavored spirit)1-1/2 teaspoons sugar 1-2 limes, cut into wedges6-8 fresh mint leaves 1/4 cup blueberries Club soda to fillInstructionsMuddle together the mint and sugar in a shaker.Add the blueberries, limes, rumand a scoop of ice.Shake vigorously to combine. Pour into tall glasses and addsoda water to fill (add more ice ifnecessary). Gently mix or stir…
Blueberry Honey Jam
PrintBlueberry Honey Jam Ingredients3 cups fresh blueberries2 cups white sugar1¼ cup honey1½ tablespoon lemon juice85 ml liquid fruit pectinInstructionsBring the blueberries, sugar, honey and lemon juice to a boil in a non-reactive (stainless steel, metal, glass or ceramic) saucepan.Boil on high for two minutes.Remove from heat and stir in the pectin.Evenly distribute into hot, sterilized mason jars to seal and…
On the Move Blueberry Breakfast Biscuits With Cinnamon Honey Butter
PrintOn the Move Blueberry Breakfast Biscuits With Cinnamon Honey Butter Ingredients1 can buttermilk biscuits (keep refrigerated until ready to use)1/2 cup blueberries1/2 cup room temperature butter2 tablespoons honey1 tablespoon cinnamonDash of salt to tasteInstructionsPreheat oven to 450 degrees.When ready, quickly take biscuit dough out of fridge (option to use your own homemade biscuit recipe).Gently pull…
Langdon’s Restaurant & Wine Bar’s Veal Chop Saltimbocca
PrintLangdon’s Restaurant & Wine Bar’s Veal Chop Saltimbocca with Roasted Garlic-Spinach Risotto and Lemon-Sage Butter Ingredients14-oz. bone-in veal chops4 oz. thinly sliced prosciutto3 oz. fresh sage, finely chopped1 cup panko½ cup grated parmesan cheese2 cups Arborio or carnaroli rice6 cups chicken stock1 large yellow onion, finely chopped5 cloves of garlic, thinly shaved1 head roasted garlic2…
Laura Alberts Tasteful Options’ Sweet Tea Brined Pork Chops
PrintLaura Alberts Tasteful Options’ Sweet Tea Brined Pork Chops and Sweet Potato and Bacon Hash (Serves 2) Two 10-oz. bone-in pork chops IngredientsBrine1 quart sweet tea3 tbsp. kosher salt3 tbsp. waterGravy1 tbsp. chopped garlic1 tbsp. chopped shallots½ cup sliced mushrooms1 tsp. butter1 cup red wine2 cups beef stock2 tbsp. corn starch2 tbsp. waterSweet Potato and…
Grace & Grit’s Sweet Tea Pork Chops
PrintGrace & Grit’s Sweet Tea Pork Chops (Serves 4) Four 14-oz. bone-in pork chops IngredientsBrine1 bay leaf1 small bunch thyme4 tbsp. kosher salt½ cup apple cider vinegar4 cups cold waterSweet Tea Jus2 cups sweet tea (preferably Plantation Peach from Charleston Tea Plantation)1 cup chicken stock1 pinch kosher saltInstructionsBrine uncooked pork chops for 24 hours. Chargrill…
Ember Wood Fired Kitchen’s Roasted Salmon
PrintRoasted Salmon with Ricotta Gnocchi and Vegetables (Serves 1) Ingredients8 oz. salmon (per serving)2 cups gluten free ricotta gnocchi½ cup diced tomatoes1 tbsp. capers½ cup white wine1 tsp. lemon juice1 cup heavy cream1 cup spinachSalt and pepper to tasteInstructionsSpray a metal pan with nonstick spray, place seasoned salmon on it and broil on high for…
