Recipe Source: The Cook Shack
4-6 Tilapia fillets
1 Tbls. olive oil
¼ cup grated Parmesan cheese
2 Tbls. parsley flakes
2 Tbls. butter
1 Tbls. lemon juice
1 tsp. garlic powder
Mix Parmesan cheese, garlic powder, parsley flakes; set aside. Heat a large saute pan and add olive oil, butter, and lemon. Saute fillets 2-3 minutes per side until white and flaky. Sprinkle cheese mixture on fillets and saute each side for another minute, then serve. Makes 4 servings.
Recipe Source: birminghamrestaurants.com
2 cups sour cream
1 tablespoon mascarpone
1 scant tablespoon whole-grain mustard
4 dashes Tabasco sauce
1 tablespoon finely sliced chives
Juice of 1/2 lemon
2 dashes Worcestershire sauce
2 red onions, sliced 1/2 inch thick and charred about 5 minutes per side (outer ring reserved for garnish and remaining charred onion finely chopped
Salt and freshly ground black pepper
Combine the sour cream, mascarpone, mustard, Tabasco, chives, lemon juice, and Worcestershire in a mixing bowl. Fold in the chopped onions then taste and adjust the seasonings. Place dip inside the reserved outer ring of the grilled red onion. The dip is great right away but the next day the flavors are even better. Serve with potato chips.
Recipe Source: cooks.com
1 1/4 lbs. boneless, skinless chicken breast
2 tbsp. sesame oil
2 tbsp. corn oil
1/4 c. dry sherry
1/4 c. soy sauce
2 tbsp. lemon juice
1 1/2 tsp. minced garlic
1/2 tsp. powdered ginger
1/4 tsp. salt
Cut chicken into 1/2 inch wide strips. Combine remaining ingredients, except peanut sauce, and marinate in the refrigerator for 1-2 hours.
4 teaspoons corn oil
2 teaspoons sesame oil
1/2 cup minced red onion
2 tablespoons of minced garlic
1 tablespoon red wine vinegar
1 tablespoon brown sugar
1/3 cup peanut butter
1/2 teaspoon ground coriander
3 tablespoons ketchup
3 tablespoons soy sauce
1 tablespoon lemon juice
1/2 teaspoon pepper
Heat oils in saucepan. Saute onions and garlic until they are softened. Add sugar and vinegar, cooking until sugar dissolves. Remove from heat and stir in remaining ingredients.
Preheat oven to 375 degrees. Thread chicken strips onto small skewers and arrange on baking sheets. Bake approximately 10 minutes or until just cooked through. Serve hot with sauce which is at room temperature.
Recipe Source: realsimple.com
1 1-pound box penne
2 tablespoons olive oil
3 bell peppers (any color), cut into 3/4-inch pieces
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 large clove garlic, thinly sliced
1/8 teaspoon red pepper flakes
1 24- to 26-ounce jar pasta sauce
1/2 cup ricotta
Cook the penne according to the package directions.
Meanwhile, heat the oil in a large saucepan over medium heat. Add the bell peppers, salt, and 1/4 teaspoon of the black pepper. Cover and cook for 4 minutes. Stir in the garlic and red pepper flakes and cook for 1 to 2 minutes. Add the pasta sauce and cook until heated through, about 3 minutes.
Drain the pasta and divide it among individual bowls. Top with the sauce, a dollop of the ricotta, and the remaining black pepper.
Yield: Makes 4 servings
Recipe Source: www.co.beaufort.sc.us / Harriott Simons Marshall’s recipe in Charleston Receipts, collected by the Junior League of Charleston (1950), as adjusted by Paul W. Murphey of Richland Center, Wisconsin (September 1999) and web administrator Dennis Adams.
Benne cakes are a food from West Africa introduced to this area by slaves. “Benne” means sesame seeds. The sesame seeds are eaten for good luck. Wafers and cookies made from benne are now a part of Kwanzaa (“first fruit” in Swahili), the African-American family festival that lasts from December 26 through January 1.
3/4 cup butter
1 ½ cups brown sugar
1 ½ cups flour
½ cup sesame seeds
1 teaspoon vanilla
1/4 teaspoon baking powder
(OPTIONAL: Add just a “jot” of sesame oil to the butter and sugar while creaming the mixture.)
Cream butter and sugar together and mix with other ingredients in the order given. Drop with a teaspoon onto a well-greased cookie pan, far enough apart to allow spreading while baking. Bake in a 325 degree F oven for 7-10 minutes. (Yield: 7 dozen.)
Also known as “Lowcountry Stew” and “Beaufort Boil”
Recipe Source: www.co.beaufort.sc.us
2-3 long links smoked beef sausage
3-4 dozen ears shucked, cleaned corn on the cob (best if cut in half)
1 1/2 pound shrimp, headed
Several heaping tablespoons of seafood seasoning (to taste)
Fill a big pot halfway with water. Add seafood seasoning, cover pot and bring water to a boil. Add corn, cover pot and cook for ten minutes at full boil. Cut sausage into 2″ pieces and add to corn in the pot. Cook for five minutes at full boil. Add shrimp all at once. Cover pot and bring back to full boil. Cook until shrimp are reddish and completely done (sample one).
Pour contents pot into a colander and let the liquid drain into a sink for a minute. Put cooked sausage, corn, and shrimp on plates and serve hot!
NOTE: Some people like to add potatoes to the recipe. If you do, add several medium potatoes, unpeeled and quartered, five minutes after the corn.
Serves 3-4 people.
Recipe Source: www.co.beaufort.sc.us / Dennis Adams (1998)
2 cups rice
1 can (16 oz.) tomatoes
1 medium onion, chopped
1 smoked sausage, chopped small or diced
4 slices bacon
Salt and Pepper to taste
A dash of sugar
A dash or two powdered Seafood seasoning (optional), to taste
In a pan, fry the bacon until brown (keep the bacon fat). Fry chopped onion in bacon fat until transparent (frying the uncooked rice along with the bacon will add a nice flavor). Add all other ingredients, bringing mixture to a boil. You may add the optional sea food seasoning powder at this point, or sprinkle it “dry” over the rice as a garnish after cooking. Reduce heat to simmer (lowest stove heat) and cook for 20 minutes until rice is done (in true Lowcountry fashion, do not stir or otherwise disturb the rice during cooking).
Recipe Source: bluegatco.com
Prep/Cooking Time: Total Prep Time 20 min.
1½ cup Roasted Pecans
1 cup Brown Sugar
1 cup Corn Syrup
2 tbl melted Butter
1 teaspoon Vanilla extract
1 unbaked 9-inch Pie Shell
Beat eggs with a wire whisk or fork. Add butter, syrup, sugar and vanilla; mix well. Chop 1 1/4 Cup Pecans and Stir in. Pour into Pie Crust. Arrange rest of whole pecans on top of pie.
Bake at 350° for 50-55 min.
Recipe Source: Bert’s Kitchen Witch / recipezaar.com
Prep/Cooking Time: 3 min prep
2 ounces rum (Apple-flavored, I used Bacardi Big Apple, but any Apple Vodka would work!)
1/2 ounce cinnamon schnapps (Any kind would do but I used Hot Damn)
6 ounces ginger ale
Fill a tall “High Ball” glass with ice, and pour over the Apple Rum. Pour over the Cinnamon Schnapps. Top off with Ginger Ale.
Stir all together, and enjoy.