Lowcountry Cuisine Spring/Summer 2019

lowcountry cuisine LC 15 www.LowcountryCuisineMag.com | www.CharlestonRecipes.com For the entrée Double-bread the grit cakes using a milk wash and your favorite breader, then deep fry in 350-degree oil until golden brown. Sauté 1 pound shrimp with Hyman’s Seafood Cajun Spice. Place shrimp on top of grit cakes and cover to your liking with Parmesan cream sauce. Top the dish with a sprinkle of shredded parmesan cheese and Cajun seasoning. MAC AND CHEESE Derek Falta, King Street Dispensary 1 pound orecchiette pasta 4 ounces unsalted butter 1 ounce flour 3 ¼ cups cream ½ tablespoon Dijon mustard 1 teaspoon ground white pepper 1 teaspoon ground nutmeg 1 tablespoon kosher salt 6 ounces aged white cheddar cheese, grated 3 ounces fontina cheese, grated 3 ounces gouda cheese, grated 1 ounces parmesan cheese, grated Garnish Bacon crumbles 4 ounces grated white cheddar cheese 4 teaspoons scallions Preheat oven to broil. Grease 3-quart casserole dish. Over medium heat, warm the cream. In a separate pot, melt the butter and stir in the flour to make a roux. Cook roux two to three minutes and slowly pour in hot cream while whisking. Once mixture comes to simmer, slowly add grated cheeses, whisking until smooth between additions. Add salt, nutmeg, white pepper and Dijon mustard. Turn off heat and cover to keep warm. Boil salted water and cook pasta al dente 10 to 12 minutes. Then drain pasta and add to cheese sauce. Stir in pasta and add to greased casserole dish. Top with bacon crumbles and grated cheese. Broil until melted. Finish with chopped scallions. CHOCOLATE BANANA NAPOLEON Chef Michelle Gurbal, Ashley Park 1 sheet frozen puff pastry dough, thawed 2 large eggs 1 teaspoon vanilla extract 2 cups low-fat milk ¼ cup white sugar ¼ cup Dutch-process cocoa powder 2 tablespoons cornstarch 1 tablespoon brandy (optional) 1/8 teaspoon salt 1 ½ cups brown sugar ½ cup butter 4 bananas sliced in half lengthwise, then cut in half crosswise ½ cup rum (optional) For the pastry Cut pastry dough into desired shapes. Place on parchment covered cookie sheet and bake for 12 minutes at suggested temperature. Remove and set aside to cool. The cookies are best used the day they are prepared, however, they will keep for a few days in an airtight container or may be frozen for up to two weeks. For the custard In a medium bowl, beat eggs and vanilla extract until combined; set aside. In a saucepan, whisk milk, sugar, cocoa powder, cornstarch, brandy, and salt together in a saucepan. Cook over medium heat, stirring constantly, until boiling and thickened, about six to eight minutes. Reduce heat to low. Slowly pour half the milk mixture into the beaten eggs while stirring; pour mixture back into the saucepan. Cook, stirring constantly, until thick, about two to three minutes. Do not boil. Let custard cool to room temperature, at least 10 minutes. Refrigerate until set, at least four hours. Photo by Andrew Cebulka.