Lowcountry Cuisine Spring/Summer 2019

lowcountry cuisine LC 14 www.LowcountryCuisineMag.com | www.CharlestonRecipes.com 3 tablespoons ginger, minced 1 cup sesame seeds, toasted 1 teaspoon cayenne pepper 1 ounce cilantro – chopped 1 tablespoon sesame oil 1 tablespoon cumin, toasted 2 lemons – zest and juice 2 eggs 2 tablespoons salt 1 teaspoon ground black pepper ½ cup sour cream In a large bowl, mix all ingredients together until well combined. In small batches, puree in food processer until smooth. Using a 1-ounce scoop, roll each portion in seasoned flour and fry at 350 degrees until golden brown. Serve with toasted pita bread, ginger, tzatziki, shredded lettuce and tomato relish. KEEGAN FILION FARM PORK AND FARRO DISH Chef Michael Holler, Indaco 12-ounce pork chop or pork loin 40 grams of salt per quart of water 1 tablespoon olive oil ½ cup banana peppers, deseeded and chopped 4 cups lacinato kale, julienned 2 tablespoons butter 2 cloves of garlic, sliced 1 tablespoon lemon juice 4 ounces San Marzano tomato purée 1 cup stock 2 cups cooked farro Salt and pepper to taste Brine pork in salted water for 12 to 24 hours. Drain. Pat dry. Lightly oil and season a large pan with salt and pepper. Grill over medium/high heat till internal temperature reaches 140 degrees. Allow to rest for five minutes before slicing. Warm pan over medium/high heat with olive oil. Once oil shimmers, cook banana peppers for one to two minutes. Add in kale and cook until wilted. Add butter and garlic and cook for 30 seconds. Deglaze pan with lemon juice. Pour in stock. Add in tomato purée and farro. Let cook for two minutes, stirring frequently, over medium heat until sauce begins to thicken. Season kale/farro mixture with salt and pepper and plate in a shallow bowl. Slice pork chop and place on top. Drizzle with 1 teaspoon olive oil and finish with coarse sea salt. CAROLINA DELIGHT Hyman’s Seafood 4 cups half and half 2 cup shredded Parmesan cheese 1 tablespoon chicken base 1 tablesspoon chopped garlic 1 teaspoon black pepper ¼ cup flour ¼ cup melted butter 4 servings Quaker Quick Grits, prepared and cooled in a shallow pan and cut into 3- to 4-inch cakes. 1 pound of 36-40 count headed shrimp For the Parmesan cream sauce Whip flour and butter together until all lumps are removed to make a roux. Combine half and half, parmesan cheese, chicken base, garlic and black pepper and bring it to a low boil. Bring to a low boil, adding roux to thicken as needed.