Lowcountry Cuisine Fall/Winter 2019-20

lowcountry cuisine LC 76 www.LCCmag.com | www.LCcuisineMag.com | www.LowcountryCuisineMag.com chef recipes CRAB CAKES Charleston Grill, Executive Chef Michelle Weaver Crab Cakes • ½ cup mayonnaise • Salt and freshly ground white pepper • 1 egg white • ½ lemon, zested and juiced • 1 tablespoon chopped chives • 1 tablespoon thyme leaves • 1 pound crab meat • 2 tablespoons fresh breadcrumbs • Butter or olive oil to cook Sauce • 2 shallots, finely chopped • ½ cup extra virgin olive oil • 6 shrimp, peeled and de-veined, cut into thin strips • 10 red pear tomatoes • 10 yellow pear tomatoes • 2 limes, juiced • 2 tablespoon fresh dill Crab Cakes: Mix together the mayo, salt, pepper, egg white, zest, juice, chives and thyme. Fold in the crab meat. Form mixture into patties, dust with breadcrumbs and sear in butter or oil until crisp and golden on both sides. Sauce: Heat shallots in oil, add shrimp and cook. Add remaining ingredients and heat through. Serve warm over crab cakes. CHICKEN AND PEANUT STEW The Glass Onion A favorite from the restaurant’s cookbook, “More Glass Onion Classics: Recipes from a Southern Restaurant.” • 3 pounds boneless, skinless chicken thighs • 3 onions, small-dice • 1 cup garlic, chopped • 1 cup ginger, chopped small • 1 tablespoon extra-virgin olive oil • 3 tablespoons coriander • 6 sweet potatoes, peeled and diced • 3 quarts chicken stock • 3 pounds peanut butter • 5 tablespoons salt • 3½ cups shelled, roasted peanuts (no salt) • 3 teaspoons cayenne Preheat oven 350F. Bake thighs on baking tray for 50 minutes. When chicken is cool, pull meat into pieces. In a large soup pot, combine onion, garlic, ginger, extra- virgin olive oil and coriander. Cook over medium heat until onion is completely cooked through. Stir in sweet potatoes and cook for about five minutes. Stir constantly. Add stock, peanut butter, salt, peanuts and cayenne. Simmer for about 30 minutes, stirring stew occasionally. Add chicken and simmer another 10 minutes. Serve.