Lowcountry Cuisine Fall/Winter 2019-20

LC 95 www.LCCmag.com | www.LCcuisineMag.com | www.LowcountryCuisineMag.com lowcountry cuisine CREAMED SUCCOTASH-STUFFED BUTTERCUP SQUASH Courtesy of Uncork Charleston Makes 2 stuffed squashes. • 2 buttercup squash (can substitute acorn squash) • ¼ cup olive oil • 1/3 cup leeks • ½ of one diced red onion • ½ of one diced red pepper • 2 small red potatoes, cubed • 3 tablespoons butter • 1½ cups heavy cream • 1 cup corn • 1 cup chopped green beans • 1 tablespoon thyme • Grated Parmesan • Salt and pepper to taste Preheat oven to 400F. Cut off the tops of squash and remove seeds. (If using acorn squash, cut off a small part of SALMON ROMESCO Courtesy of Burtons Grill Romesco Sauce (Makes enough sauce for 2 servings) • 1 ounce whole garlic cloves, blanched • 2 tablespoons extra-virgin olive oil • 4 ounces roasted red pepper, rinsed and drained • 2 tablespoons almonds, sliced and toasted • ¼ cup red wine vinegar • 1 teaspoon salt • 1 teaspoon ground black pepper • ¼ teaspoon Tabasco • 2 tablespoons mint leaves, chiffonade Citrus Fennel Slaw (Makes enough sauce for 2 servings) • ½ fennel bulb • 1 teaspoon scallions, chopped 1/8” bias • ¼ teaspoon fresh dill • Pinch of kosher salt • Pinch of ground black pepper • Pinch of sugar • 1 teaspoon extra-virgin olive oil • 1 teaspoon fresh orange zest • ¼ ounce fresh-squeezed orange juice Salmon Romesco (per person) • 6 ounces salmon filet • ½ ounce Paul Prudhomme Seafood Magic seasoning • ½ ounce canola oil • 1 ounce Romesco sauce, room temp • 1/8 cup citrus fennel slaw • 6 ounces cooked jasmine rice • 3 ounces steamed French green beans Romesco Sauce: Preheat oven to 350F. Place garlic and olive oil in an oven-safe pan and roast for 25 minutes. Remove from oven and let cool for 10 minutes. Combine all ingredients in blender, including garlic but excluding mint. Blend on high for 6 minutes. Texture should be smooth and creamy, not gritty. Transfer into storage container, then stir in mint. Citrus Fennel Slaw: Slice fennel as thinly as possible and place in a large metal mixing bowl. Add remaining ingredients and mix to coat well. Allow 1 hour to marinate before serving. Salmon Romesco: Preheat oven to 450F. Season salmon filet with Seafood Magic. Add canola oil to preheated oven-safe pan and place seasoned salmon top side down. Cook on the stove top for 2 minutes until golden brown, flip, and continue cooking for and additional 2 minutes. Transfer pan to preheated oven for 4 minutes, or until the internal temperature reaches 135F. Place rice in the center of the plate and green beans on top of the rice. Next, place the cooked salmon on the top of the stack and top with citrus fennel slaw. Finish with Romesco sauce ladled around the edge of the plate. the bottom to stabilize it). Replace tops. Lightly brush olive oil onto an oven safe dish and place squash with top on in dish. Also brush squash with light layer of oil. Depending on size of squash, let bake for 30-40 minutes, creating a light brown coat on the outside. Squash should be semi-soft. Remove from oven and remove tops to let steam escape. In a separate pan, use olive oil to sauté leeks, red onion, red pepper and potatoes until onions and leeks are translucent. Add butter and heavy cream. Bring to high heat until cream starts reducing, then simmer and add remainder of vegetables. Simmer until potatoes are soft. Add thyme, salt and pepper to taste. Using a ladle or spoon, fill squash with succotash. Place squash lid on and put in oven for 15-20 minutes depending on size of squash. Remove lid and grate Parmesan over the top. Let sit for 10 minutes, then enjoy with a fresh rosemary baguette.