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Hilton Head Recipe list

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We have curated a long list of recipes from some of the top chef's in Hilton Head. Since 2000, AmericasCuisine has been the ultimate food resource for making your favorirte restaurant's dishes at home.

AmericasCuisine has assembled 98 recipes from the best restaurants in Hilton Head. The finest chefs reveal their secrets in our extensive collection of restaurant recipes. Categorized below, these printable restaurant recipes can be prepared at home to satisfy your culinary cravings! For a broader variety, visit AmericasCuisine's Recipes to browse a collection of 2,288 recipes.

Top Recipe Categories in Hilton Head

Bacon Wrapped Pork Tenderloin

Pork
Serves 4
2 cups Frozen Peaches
¼ cups Granulated Sugar
¼ cups Peach Schnapps
¼ tsp Ground Cinnamon
½ tsp Salt
⅛ tsp Cayenne Pepper
⅛ tsp Ground Nutmeg
¼ lb Unsalted Butter, room temperature
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Beet Salad with Sauteed Soft Shell Crab

Seafood
Remove belly plate, lungs and eyes. Dip in egg wash* mixture. Cover the crab thoroughly without pushing out the juices. Pan sauté until golden brown. Be careful not to cook too long as soft shells have a tendency to pop if overcooked.

*Egg Wash 

Whisk together: 6 whole eggs, 4 egg yolks and 6 tablespoons buttermilk
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Broiled Gulf Coast Grouper

Seafood
5 ounces Grouper Filet
¼ cup Cooked Black Eye Peas
2 each Large Chopped Apple Wood Bacon
6 each Baby Spinach
1/4 each Shallot
1 each Minced Garlic Clove
1 Tablespoon Butter
2 ounces Tomato Vinaigrette
1 cup Salad Oil
Salt Pepper To Taste
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Carolina Tomato Pie

Appetizers
Serves 5
2 medium Tomatoes, sliced
1/2 cup fresh Basil, chopped
4 oz shredded Mozzarella
4 oz shredded Asiago
4 oz shredded Gruyere
1 9” Pie Crust
2 oz Mayonnaise
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Chocolate Grand Marnier Soufflé

Desserts
Serves 6
4 oz Sugar
8 oz Milk
2 oz Unsalted Butter
2 oz Flour
6 Egg Yolks
6 Egg Whites
2 oz Cocoa Powder
2 oz Grand Marnier
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Classic Zabaglione

Desserts
Serves 4-6
12 egg yolks
1 cup sugar
¾ cup orange or lemon liqueur or Marsala
Fresh berries
Powdered sugar
4 sprigs of mint
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Coconut Cake

Desserts
Serves 12
1 package Yellow Cake Mix, (without pudding included)
1 3.4 oz package Instant Vanilla Pudding
4 large Eggs
¼ cup Vegetable Oil
1½ cups Water
2 cups sweetened Shredded Coconut
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Flounder Sauteed Meuniere

Seafood
4 Filets of Flounder
2 cups flour
4 eggs
¼ cup Blended Olive Oil
½ stick of Butter
1 cup white wine
4 tbsp Freshly Squeezed Lemon Juice
Salt and Pepper to Season
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Grilled Rib Chop Florentine

Beef
4-18 oz Beef Rib Chop
(other cuts of beef may be used also)
1/3 cup Olive Oil
2 tbsp minced Garlic
1 tbsp chopped Rosemary
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Guacamole

Appetizers
• 2 Ripe Advocados
• 1 Roma tomato, diced
• 1 Jalapeño / 2 if you like it spicy, minced
• 1 Tbs. fresh cilantro, chopped
• 1 Tbs. Yellow onion, diced
• 1 Lime, juiced
• Salt and pepper taste
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Hush Puppies

Appetizers
• 6 C. Peanut oil (for frying)
• 1 3/4 C. Adluh hush puppy mix (you may also use House Autry, but we use this Columbia, SC brand)
• 7 C. Self-rising flour
• 3 C. White sugar
• 4 1/2 Tbs. Dehydrated chopped onion
• 3 1/4 Tbs. Ground black pepper
• 2 1/4 C. Mayonnaise
• 2 1/4 C. Milk (Whole or 2% is best!)
• 2 1/4 C. Warm water
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Italian Crab Cakes

Appetizers, Seafood
3 cans of jumbo lump crabmeat
4 whole eggs
2tsp whole grain mustard
¼ cup of mayo
2tbs fresh chopped basil
2tsp old bay
¼ cup of shredded parmesan cheese
and just enough bread crumbs to hold together
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Linguini alla Pescatora

Pasta, Seafood
10 Prince Edward Island Mussels 10 Manila Clams 8 16/20 Black Tiger Shrimp ½ lb Calamari Rings 6 oz Lobster Tail, split 6 oz Pasta, uncooked 2 lbs whole Tomatoes 1 cup White Wine
4 cloves Garlic
2 tbsp Olive Oil
1 pinch Crushed Red Pepper
Salt & Pepper, to taste
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Lobster Macaroni & Cheese

Seafood
1 1/2 lbs Live Lobster
1/4 lb dry Rigatoni Pasta
1/2 stick of Butter
4 oz Half & Half
4 oz Heavy Cream
1/4 cup finely Grated Parmesan Cheese
1/4 cup shredded Swiss Cheese
1/4 cup shredded Provolone Cheese
1/4 cup Shredded Italian Fontina Cheese
2 tsp fresh Thyme Leaf (isn’t that a lot?)
Salt & Pepper
1 /4 cup fine Bread Crumbs
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Panko Fried Stuffed Blue Crab

Seafood
• Two type 1 male blue crabs
• 12 ounces of jumbo lump crab meat
• 2 ounces of chives
• 2 ounces of parsley
• 6 ounces of Panko
• 2 ounces of Texas Pete buffalo wing sauce
• 2 ounces if Worcester sauce
• 6 ounces of mayo
• 2 ounces of old bay
• Flour
• Milk
• One ear of corn (cut in half)
• 3 red skin potatoes (whole)
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She Crab Soup

Soups
• 1 large onion (diced)
• 2 stalks of celery (chopped)
• 3 cloves of garlic (minced)
• 1 gallon water
• 5 oz. crab base (found in your grocery store or online)
• ½ oz. lobster base (found in your grocery store or online)
• 1.5 lbs. crab claw meat
• .25 oz. black pepper
• 1 tsp. black pepper (more to taste)
• 2 Tbs. Old Bay seasoning (more to taste)
• 1 ¼ c. Sherry
• Roux (http://www.foodnetwork.com/recipes/white-roux-recipe.html)
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Skinny Margarita

Drinks
• 1.5 oz. Hornitos Platas Tequila, or any other silver tequila you prefer
• 2 Limes, fresh squeezed
• 1 oz. Agave nectar
• Lime wedges to taste / for decoration
• Salt for the rim, if requested
• Splash of soda to taste (we don''t use this, but find those who enjoy it!)
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Smoked Gouda Cheese Grits

Seafood
• 1 pound shrimp uncooked, peeled (tail on) and deveined
• 3 Tbs. olive oil
• 1 clove garlic, minced
• 1/2 Tbs. blackening seasoning

Smoked Gouda Cheese Grits
• 1 quart chicken stock
• 1 cup heavy cream
• 2 cups Freeman’s Mill grits (local stone ground NOT instant)
• 1/4 pound butter
• 1 can creamed corn (14-16 ounces)
• ½ pound shredded smoked Gouda cheese

The Gravy
• 1 Portobello mushroom cap, sliced
• 8 strips applewood smoked bacon, diced
• 1 Tbs. minced garlic
• 1 Tbs. minced shallots
• 3 Tbs. butter
• 2 cups chopped fresh spinach
• 2 cups heavy cream
• Salt, pepper and hot sauce to taste
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Snow Pea Martini

Appetizers, Vegetables
Snow Peas
Hoisin Sauce
Dijon Aioli

Ingredients for Hoisin Sauce
¼ cup Sesame Oil
1 tbsp Garlic
2 cups Teriyaki
1 cup Soy
2½ cups Orange juice
1½ cup Pineapple juice
¾ cup Honey
1 cup Brown Sugar
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Southwestern Crab Cakes with Roasted Red Pepper Sauce

Sauces, Seafood
Serves 8
1 lb Jumbo Lump Crabmeat
1 diced Onion (sauté in peanut oil)
1 tbsp Garlic (sauté in peanut oil)
1 Red Pepper, diced
1 Yellow Pepper, diced
1 Fresh Jalapeno, diced
1 tbsp chopped Cilantro
1 tbsp Old Bay® Seasoning
½ cup Mayonnaise
½ cup Italian Bread Crumbs
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Steamed Mussels

Seafood
12 Prince Edward Island mussels - cleaned and trimmed
1 Tomato - diced
1/2 Red onion - diced
1 oz. Capers, drained and rinsed
2 Cloves garlic - chopped
6 Tbs. unsalted butter - cut into cubes
Juice of 1/2 a lemon
1/2 C. White wine
Parsley - one stem, chopped
Salt and pepper
French bread for serving - sliced and lightly toasted
Lemon slice for serving
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Steamed Mussels with Smoked Bacon, Chives, & Gorgonzola Crazy Water

Seafood
Serves 2
1 lb Fresh Mussels
1 oz Salted Butter
2 oz Dry White Wine (Chenin Blanc if available)
1 tsp fresh Garlic, chopped
1 oz fresh Chives, chopped
2 slices Apple Smoked Bacon, cooked crispy
& rough chopped
¼ tsp crushed Red Pepper
1 oz Apple Cider Vinegar or Hard Cider
1 oz Gorgonzola Cheese (substitute blue cheese if needed)
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Ancho-Honey Glazed Sea Bass with Snow Pea “Hash” & Miso Broth

Seafood
Serves 4
1/4 cup Honey
2 tbsp Orange Juice
1 tbsp Ancho Chile Puree
1 tbsp Barbeque Sauce
4 each 6 oz Sea Bass Fillets

Ingredients for Hash

1 tsp Sesame Oil
1 tsp Shallot, minced
2 oz Shiitakes, sliced
2 oz Red Bell Peppers, diced
4 oz Snow Peas, halved & blanched
1 tbsp Chicken Stock
1 tbsp Thai Hot & Sweet Chile Sauce
1 tbsp Green Onions , sliced (white & green parts)

Ingredients for Miso Broth

1 cup light Chicken Stock
1/2 cup Water
1/4 cup Rice Vinegar
3 tbsp light Miso Paste
1 tbsp Green Onions, sliced
2 tsp Sesame Seeds, toasted
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Andouille Crusted Grouper with Green Tomato Marmalade

Seafood
Serves 4
4 6-oz Grouper Filets
1 1/2 lbs Andouille Sausage
4 cups Japanese Bread Crumbs
1/4 cup Parsley
2 oz Cajun Seasoning (Paul Prudhomme)
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Bacon Wrapped Crab Stuffed Shrimp

Seafood
Serves 4
12 large Shrimp
Crab Stuffing, recipe follows
12 strips Bacon
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Baked Brie

Appetizers
Serves 1
1/3 sheet Puff Pastry
1 Egg
1/2 cup Brie, one inch squares
1 tsp Water
2 tbsp Black Current Jam
6 baked Crostini
1 oz Raspberry Sauce
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Baked Crab Cake with Peach Salsa

Seafood
1 lb Backfin Lump Crabmeat
3 tbsp Unsalted Butter
1/2 cup Finely Chopped Onions
1/2 cup Finely Chopped Celery
1 Garlic Clove, Minced
1/2 cup Chopped Green Onion Tops
2 tbsp Minced Fresh Parsley
1/3 cup Mayo
pinch of Cayenne
1/4 tsp Black Pepper
1 tsp Dry Mustard
1/4 tsp Baking Soda
1 tsp Salt
1 1/2 cups Fresh Saltine Cracker Crumbs
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Baked Goat Cheese with Tomato Sofrito

Appetizers
Serves 4
4 oz Mild Goat Cheese
1 1/2 cup Tomato Sofrito
12 Pieces Garlic Toast
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Beef Bourguignon

Beef
Serves 6
1/4 cup Olive Oil
3 lb Boneless Short Ribs, fatty
2 Onion, chopped
2 Garlic Cloves, chopped
1 1/3 tbsp All Purpose Flour
1 bottle Red Wine, preferably Burgundy
1 1/4 cup Beef Broth
1 tbsp Tomato Paste
2 sprigs Thyme
2 Bay Leaves
Sea Salt, to taste
freshly Ground Black Pepper, to taste
7 oz slab Bacon, rind removed & cut into thick strips
1/3 lb Carrots, peeled & chopped
3 cup White Button Mushrooms
1 bunch Flat-Leaf Parsley, leaves chopped
1 French Baguette (sliced & sautéed in olive oil until golden) for garnish
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Beef Wellingtons

Beef
Yields 8-10 Pieces
2 lb Beef Tips, 1/4” cubes
1 lb Pate (your favorite kind), portion into even amounts
4 oz Demi-glace
2 sheet Puff Pastry
Salt & Pepper, to taste
1 Egg Yolk
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Blackened Local Mahi Mahi

Seafood
Serves 4
4 Mahi Mahi Filets, 7 oz. each
Hudson’s Blackening Season
(available at www.Hudsonsonthedocks.com)
2 oz fresh Jumbo Lump Crabmeat
1 cup Spinach
2 tbsp Mayonnaise
2 tbsp Parmesan
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Blueberry Jam

Sauces
Serves 12
3 pints fresh Blueberries
3 cup granulated Sugar
3 Lemons, juiced & zested
1 cup Pectin
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Boston-Style Clam Dip

Appetizers, Seafood
Yields 1½ Quarts
1 lb of Cream Cheese
⅓ cup Onion, diced
1 tbsp Parsley
¾ cup Sour Cream or Mayonnaise
1 tbsp Lea & Perrins®
1 dash Tabasco®
2 dozen Clams, diced (cherrystones cooked or two 6½ ounce cans of DoxSee minced clams)
½ cup clam broth (or juice from minced clams above)
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Canard aux Pommes Duck with Apple Calvados Sauce

Duck
Serves 4
4 6oz Duck Breasts (or substitute a 4-5 lb. Whole Duck)
2 Golden Delicious Apples
4 tbsp Sugar
4 tbsp Red Wine Vinegar
2 cups Brown Sauce
2 tsp Corn Starch
4 oz Calvados or any Apple Brandy
2 oz Butter4 6oz Duck Breasts (or substitute a 4-5 lb. Whole Duck)
2 Golden Delicious Apples
4 tbsp Sugar
4 tbsp Red Wine Vinegar
2 cups Brown Sauce
2 tsp Corn Starch
4 oz Calvados or any Apple Brandy
2 oz Butter
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Chicken & Shrimp Gumbo

Chicken, Seafood, Soups, Stew
Serves 50
2 lb Andouille Sausage, ¼” dice
5 lb diced Chicken, ½” dice
½ tsp Gumbo File
3 tbsp Cajun Spice
½ tsp White Pepper
1 ⅓ cup Flour
4 cup Red Peppers
4 large Onions
2 bunches Celery
1 #10 can 75 Plus Tomatoes
1 #10 can Marzano Tomatoes, purée
3 oz Chicken Base
2 gal Water
3 lb Okra
4 lb Shrimp, 70-90 ct
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Chilled Passion Fruit Soup

Soups
Serves 4-6
1 11.5 oz Welch’s® Passion Fruit Concentrate
2 cup Plain Yogurt
1 cup Sour Cream
1 Orange, juiced
1 cup Champagne, extra sec or extra dry
1/4 cup slivered Almonds, toasted
1 fresh sprig Mint
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Chilled Poached Salmon Bruschetta

Appetizers, Seafood
Serves 4-6
1 quart Water
½ Celery Stalk, chopped
½ Carrot, chopped
4 tbsp Kosher Salt
4 tbsp whole Peppercorns
Juice of ½ Lemon
8 oz Salmon
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Cinnamon Lamb Kebab

Lamb
Yields 9 (3oz) skewers
1 lb ground Lamb
½ lb Red Onion, finely diced
1 oz fresh Cilantro, chopped
2 oz Garlic, chopped
Salt & Pepper, to taste
9 pieces Cinnamon Bark, for skewers
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CQ’s Lobster Pasta

Pasta
Serves 4
3 cup Raditore Pasta, cooked al dente
2 cup fresh Spinach, cleaned & no stems
12 oz Maine Lobster Claw Meat, cooked
1 cup Grape Tomatoes, halved
1/4 cup shredded Reggiano Parmesan
3 cup Boursin Soubise

Ingredients for Boursin Soubise
2 lb White Sweet Onions, thinly sliced
2 oz Butter
2 oz Olive Oil
1 pinch Kosher Salt
1 qt Heavy Cream
5 oz Boursin Cheese
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Crab & Artichoke Dip

Appetizers
8 oz Artichoke Hearts
1 tsp Black Pepper
1/2 lb Lump Crab Meat
2 oz Sour Cream
1/2 tsp Kosher Salt
2 tsp Tabasco® Sauce
2 oz Green Onion, chopped
8 oz Cream Cheese
2 oz Heavy Cream
2 tsp Crab Base Sauce
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Crab Cakes

Seafood
Serves 4
1 lb Jumbo Lump Crabmeat
1 whole Egg
1 tbsp Sherry
1 tsp Old Bay
1 tsp Celery Seed
1 tsp Horseradish
½ tsp Coleman’s Dry Mustard
1 tbsp Dijon Mustard
1 tsp Worcestershire Sauce
⅛ tsp Cayenne Pepper
½ cup ground Ritz Crackers
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Crab Cakes

Appetizers, Seafood
Makes 10 3-oz crab cakes
1 cup Mayonnaise
2 large Eggs
1 tsp Worcestershire Sauce
2 tsp Texas Pete Hot Sauce
1 tbsp Old Bay Seasoning
1 tsp dry Mustard
2 tsp Parsley
1 lb Jumbo Lump Crab Meat
1 1/2 cup Saltine Cracker Crumbs
Paprika
1 stick Melted Butter
Chipolte Mayonnaise
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Crab Cakes

Seafood
Makes 10, 3-oz Crab Cakes
1 cup Mayonnaise
2 large Eggs
1 tsp Worcestershire Sauce
2 tsp Texas Pete® Hot Sauce
1 tbsp Old Bay Seasoning®
1 tsp dry Mustard
2 tsp Parsley
1 lb Jumbo Lump Crab Meat
1 ½ cups Saltine Cracker Crumbs
Paprika
1 stick melted Butter
Chipolte Mayonnaise
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Crawfish Hominy Chowder

Soups
Serves 4-6
1 tbsp unsalted Butter
1 cup diced Onion
1/2 cup diced Celery
5 tbsp All Purpose Flour
1/2 cup Dry White Wine
2 cup Clam Juice
2 tsp dried Thyme
2 Bay Leaves
1 lb Crawfish Tail Meat
1 15 oz can White Hominy, rinsed
4 strips thick Bacon, cooked and chopped
1 cup Heavy Cream
2 tbsp chopped Parsley
Kosher salt
Black Pepper
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Curried Shrimp & Scallops

Seafood
Serves 2-3
1 Apple
1 tbsp Raisin
1 small Mango
½ cup Red Wine
1 tbsp Honey
½ tsp Cinnamon
1 tsp Corn Starch
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Curried Shrimp Salad Recipe

Salads, Seafood
Serves 6-8
1 cup diced Apple (green or red)
5 chopped Scallions
1 cup Mayonnaise
1 cup Sour Cream
2 tbsp Curry Powder (more to taste)
1 cup chopped boiled Egg
Salt & Pepper, to taste

Ingredients for Garnish

Mango Chutney
Avocado, peeled and cut in halves
Tomato Wedges
boiled Eggs, cut into quarters
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Dill Sour Créme Seared Ahi Tuna

Seafood
Serves 1, 8 oz Tuna Filet
Marinade & Salsa Yields Enough for 2, 8 oz Tuna Filets
½ cup Mayonnaise
½ cup Sour Cream
1 tbsp chopped Garlic
1 tsp Lemon Juice
1½ tbsp fresh Dill
1 pinch of Fresh Ground Pepper
1 8 oz Ahi or Yellow Fin Tuna Filet
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Farmers Market Beet Salad with Honey Blossom Vinaigrette

Salads
Serves 8
2 lb Baby Beets (white, red, orange, chiogga, etc.) about 12, topped
4 tbsp Olive Oil
Sea Salt
fresh Ground Pepper
Thyme Sprig
2 tbsp Water
Rice Wine Vinaigrette
4 Sprigs Purslane or Sylvetta Arugula
Pecan Halves, roasted
Wild Blossom Honey
Ingredients for Rice Wine Vinaigrette
2 Shallots, minced
1/4 cup Rice Wine Vinegar
1/4 cup Extra Virgin Olive Oil
1/4 cup Grapeseed Oil
Salt & freshly Ground Pepper
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Filetto Vittorio with Wild Mushrooms & Ravioli

Beef, Pasta
Serves 1
8 oz Tenderloin
½ lb Mixed Mushrooms, equal parts Crimini, Shitake & Porcini
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Flan

Desserts
2 cups Sugar
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Fresh Oysters with Champagne Mignonette

Seafood
• Fresh oysters*
• ¼ c shallots, diced
• 1-½ c Champagne or sparkling wine (cava or rosé)
• ½ c red wine vinegar
• ½ c apple cider vinegar
• ½ tsp cracked pepper corns, or freshly cracked pepper
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Fried Chicken & Waffles

Appetizers, Chicken
Serves 4
1 .25 oz package Active Dry Yeast
¼ cup warm Milk, 110°F
3 Egg Yolk
2 ¾ cup warm Milk, 110°F
¾ cup Butter, melted & cooled to lukewarm
½ cup White Sugar
1 ½ tsp Salt
2 tsp Vanilla Extract
4 cup All-Purpose Flour
3 Egg Whites
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Garlic & Bacon Local Wild Atlantic Shrimp Anson Mills Lobster & Corn Grits,Chef’sGarden Greens, Butternut Squash Bisque

Seafood
Serves 2
12 Wild Atlantic shrimp, peeled and deveined
Sea Salt and fresh Ground Black Pepper, to taste
1 tbsp Roasted Garlic
1 tbsp Olive Oil
1 tbsp Shallot, minced
1/4 cup Applewood Smoked Bacon, roughly chopped
2 tsp Chives, chopped
1 tsp Butter
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Greek Shrimp Pasta

Seafood
Serves 1
6-7 large Shrimp
1/4 cup White Wine
1/2 tsp of minced Garlic
5 oz crumbled Feta Cheese
2 tbsp Butter
1/4 cup pitted Kalamata Olives
1/4 cup diced Tomatoes
10 oz Pasta
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Grilled Beef Sirloin with Irish Pepper Sauce & Boursin Cheese Grits

Beef
Serves 4
4 8 oz Beef Sirlion
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Halibut Amalfi

Seafood
Serves 4
4-6 oz Alaskan Halibut Fillets
1 oz Heavy Cream
Parmesan Cheese
Black Peppercorns, cracked
1 tbsp Olive Oil
Salt, to taste
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House Made Gnocchi & Roasted Pork Shoulder

Pork
Serves 4-6
2 each large Idaho Potato
1/2 oz Unsalted Butter, melted
1 each whole Egg
1 each Egg Yolk
1 tsp Kosher Salt
1/2 tsp Black Pepper
6 oz All Purpose Flour
1/4 cup Basil, chopped
1 cup Flour, for dusting

Ingredients for Pork Shoulder
1 1/2-2 lb Pork Shoulder or Pork Butt
3 sprig Rosemary, chopped
1/4 cup Kosher Salt
1/4 cup Black Pepper
1/2 cup Kalamata Olives or Green Olives
1/2 each Fennel Bulb, sliced
1 cup canned Tomato Filets
1 cup Orange Juice
1/2 cup Sherry Vinegar or Red Wine Vinegar
1/2 each Yellow Onion, sliced
1/4 cup Sugar
1 1/2 cup Water
2 tbsp Kosher Salt
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Jumbo Sea Scallops with Green Pea Risotto & Grand Marnier Shallot Reduction

Pasta, Seafood
Serves 4
2 oz Olive Oil
1 tsp Garlic, minced
1/2 medium Onion, diced
8 1/2 cup Chicken Stock
1 cup dry White Wine
2 cup Arborio Rice
1 cup Green Peas
1 tbsp Unsalted Butter
1/3 cup Parmesan, grated
2 Bay Leave
Salt, to taste

Ingredients for Grand Marnier Shallot Reduction

2 tbsp Olive Oil
4 tsp Garlic, minced
4 cup fresh Orange Juice
1/4 cup Granulated Sugar
2 tbsp Cornstarch
1/2 cup Water
1 oz Grand Marnier
8 oz Unsalted Butter, cubed
Salt, to taste
1 small Sauce Pot

Ingredients for Scallops

12 Jumbo Sea Scallops
Salt & Pepper, to taste
3 oz Olive Oil
2 large Cast Iron Skillets or 2 large Sauté Pans
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Lobster & Mussel Pasta

Pasta, Seafood
Serves
2 Lobster Claws from 1¼ lbs Live Maine Lobster
10 Fresh Mussels (approx ½ lb)
Linguine (6 oz)
Olive Oil
2 lemons (1 lemon in slices, 1 lemon in half)
1 Tablespoon Garlic Chopped
½ Teaspoon of Salt
½ Teaspoon of Black Pepper
1 Teaspoon of Dry Parsley
½ cup of Chardonnay
½ stick of butter
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Lobster Mac & Cheese

Pasta, Seafood
Serves 4-6
16 oz Elbow Macaroni, cooked according to directions and drained
8 oz Cooked Lobster Meat
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Low Country Shrimp & Grits

Seafood
Serves 1
8 ea 16/20 Shrimp, peeled & deveined
2 tbsp Flour
1 tbsp Canola Oil
¼ cup Corn
1½ tbsp Scallions, chopped
2 tbsp Crispy Bacon
White Wine
1 tbsp Garlic Butter
¼ cup Heavy Cream
1 pinch Salt
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Milk Shake

Breakfast, Desserts
Makes 6
4 Ripe Bananas
3 scoops Vanilla Ice Cream
1 cup Baileys Irish Cream
2 cup Crushed Ice
¼ cup Banana Schnapps
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Nic’s Seared Sea Scallops

Seafood
1 lb Angel Hair Pasta, cooked al dente & drained
1 pint Heavy Cream
2 Eggs, beaten
2 tbsp finely chopped Basil, Thyme & Parsley mixed
Salt & Pepper, to taste
4 tbsp Olive Oil
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Nutella Pound Cake

Desserts
Serves 4
1 lb Bread Flour
1 lb Unsalted Butter
1 lb Granulated Sugar
8 large Eggs
½ cup Nutella
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NY Strip

Beef
Serves 2
2 8 oz NY Strips
4 tbsp Olive Oil
4 strips of Bacon, diced
4 medium Cremini Mushrooms, sliced
4 oz Sherry
4 oz A-1 Steak Sauce
2 tbsp Butter
1 tsp Sugar
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Pan Blackened Mahi

Seafood
Serves 4
4 6 oz Mahi filets
2 oz Sherry Scallion Cream
4 oz White Cheddar Grits
1 oz crispy fried Leeks
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Pan Fried Red Snapper

Seafood
Serves 1
7 oz Red Snapper
1 portion Vegetables
2 oz Garlic Ginger Butter Sauce
Salt & Pepper, to taste
Fried Pickled Ginger
2 oz yellow Corn Flour
2 oz Clarified Butter
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Pâté Maison

Appetizers
¾ lbs Unsalted Butter, cut into squares
4 lbs Chicken Livers
5 large white Button Mushrooms
½ Onion, roughly chopped
Sherry
Salt & Pepper, to taste
1 tsp Thyme
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Pave Au Chocolat

Desserts
Serves 4
1 lb high quality Dark Chocolate (either chips or shaved)
1 lb Butter, cut into small squares
4 oz Espresso
¼ lb Brown Sugar
8 Eggs
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Pecan Crusted Mahi

Seafood
Serves 1
1 portion Mahi
1 cup Pecans
1 cup crushed Ritz® Crackers
½ cup Panko Bread Crumbs
1 tbsp Blackening Spice
Salt & Pepper, to taste
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Peppered Mustard Salmon

Seafood
Serves 4-6
½ cup Dijon Mustard
½ cup Honey
4-6 Salmon Fillets
Mixed Greens
1 slice Red Onion
1 Tomato, cut in wedges
dried Cranberries
toasted Pine Nuts
Balsamic V
inaigrette
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Pickled Shrimp

Seafood
Serves 6-8
2 lb Shrimp, cooked, peeled & de-veined
1/2 cup Apple Cider Vinegar
2 tsp Salt
1/2 tsp Dry Mustard
1/2 tsp Cracked Black Pepper
1/2 cup Lemon Juice
3 Onions, sliced thin
1 Lemon, sliced thin
1/4 cup Water
1 tsp Sugar
1/4 tsp Ginger
1 Bay Leaf
1 dash of Tabasco
1/2 cup Salad Oil
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Rack of Lamb

Lamb
Serves 2
1 cup Whiskey
½ cup A.1. Steak Sauce
½ cup Molasses
2 tbsp fresh Mint, minced
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Rack of Lamb with Dijon Walnut Gratin

Lamb
Serves 4
2 each Domestic Lamb Racks
4 tbsp Extra Virgin Olive Oil
3 Garlic Cloves, chopped fine
1 sprig of Rosemary, chopped fine
2 sprigs Thyme, chopped fine
Kosher Salt & fresh ground Pepper, to taste
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Recipe for Shrimp and Grits

Seafood
Serves 4 - 6
½ Qt of heavy cream
4 oz of tasso ham cut into 1/4in cubes
½ Tb chopped garlic
2 tsp of chicken base
¼ tsp cayenne pepper
¼ tsp white pepper
¼ tsp black pepper
2 Tb of dried parsley flakes
2 Tb sherry wine
¼ cup of white roux*
½ oz olive oil
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Roasted Free Range Chicken Salad

Chicken, Salads
Serves 4
2 Whole Roasted or Rotisserie Chickens, meat picked & roughly chopped
½ cup Mayonnaise
2 tbsp Onion, minced
2 tbsp Celery, minced
4 tbsp Walnuts, toasted & chopped
¼ cup sliced Red Grapes
1 tbsp Dijon Mustard
Kosher Salt, to taste
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Roasted Vegetable & Chevre Terrine with Cauliflower Panna Cotta, Peppered Hazelnuts & Sweet Onion Crackers

Vegetables
Serves 8
8 oz Chevre Cheese
2 Eggplant, peeled & sliced lengthwise, 1/4” thick
3 large Portabella Mushrooms
3 Red Bell Peppers
3 Yellow Peppers, roasted
3 Zucchini
3 Summer Squash
1 bunch of Asparagus
Salt & Pepper, to taste
1/2 cup Corn Oil

Ingredients for Cauliflower Panna Cotta

1/4 lb Cauliflower, cut into pieces
1 tbsp Butter
1/2 cup Heavy Cream
1 tsp Black Truffle, chopped
3/4 tsp Gelatin
Salt & Pepper, to taste

Ingredients for Sweet Onion Crackers

 2 1/2 oz All Purpose Flour
1 oz Dehydrated Onion
1 oz Vegetable Oil
Pepper
1 oz Water
1 Egg White
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San Miguel’s Crab Cakes

Seafood
1 Onion
3 Celery Stalks
1/2 Jalapeno
1 Red Bell Pepper
1/2 Pablano Pepper
1 tsp Garlic
1 Lemon, juiced
1 Lime, juiced
2 cans Crab Meat
3 Eggs
4 tbsp Mayo
3 shakes of Tabasco
2 oz Old Bay Seasoning®
1 bunch Cilantro
1.5 cup Panko Bread Crumbs, reserved
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She-Crab Soup

Soups
1/4 lb Butter
1/2 cup Flour
1 lb Crab Claw-Meat
1 pt Milk
1 pt Half & Half
1 tbsp Hudson's Seasoning
1/2 cup Dry Sherry
1/2 cup fine chopped Onion
1/2 cup fine chopped Celery
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Shrimp & Grits

Seafood
Serves 4 - 6
½ Qt of heavy cream
4 oz of tasso ham cut into 1/4in cubes
½ Tb chopped garlic
2 tsp of chicken base
¼ tsp cayenne pepper
¼ tsp white pepper
¼ tsp black pepper
2 Tb of dried parsley flakes
2 Tb sherry wine
¼ cup of white roux*
½ oz olive oil
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Shrimp & Grits

Seafood
Serves 4
4 cups Chicken Broth
½ cup Whipping Cream
1 cup Quick Cooking Grits
Salt & freshly ground Black Pepper
1 tbsp Butter
¼ cup Parmesan
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Shrimp & Grits

Seafood
Serves 4
4 cups Chicken Broth
½ cup Whipping Cream
1 cup Quick Cooking Grits
Salt & freshly ground Black Pepper
1 tbsp Butter
¼ cup Parmesan
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Shrimp & Scallops Creole Pasta

Pasta, Seafood
Serves 12
2 oz Olive Oil
1 medium Onion, diced
3 cloves Garlic, thinly sliced
3 oz sliced dried Chorizo Sausage
1 cup White Wine
4 cups peeled Plum Tomatoes, diced
1 cup roasted Red Peppers, diced
2 cups Chicken Stock
1 tsp Sugar
2 tbl Salt
⅓ cup toasted sliced Almonds
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Shrimp and Italian Grits

Seafood
Serves 4
1 lb medium Shrimp, cleaned & de-veined (no tails)
1/4 lb Bacon, diced
1/2 Red Onion, diced
1 cup Beef Stock
1/4 cup Roux
Ingredients for Italian Grits (Risotto)
4 oz Sausage, cooked & diced
1/2 cup Risotto
3-4 cup Chicken Stock
1 clove Garlic, chopped
1/2 cup shredded Parmesan
Salt & Pepper, to taste
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Shrimp Charmoula & Creamy Orzo

Pasta, Seafood
Serves 4
2 lbs 16-20 count fresh local Shrimp (tail on, peeled & deveined)
2 cups Extra Virgin Olive Oil
10 cloves fresh Garlic (finely chopped)
3 Limes
1 tsp Sigler’s Magic Crystals™
1 bunch freshly chopped Cilantro
1 tsp Cumin
1 tsp Paprika
Red Pepper Flakes, to taste
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Shrimp Hushpuppies

Appetizers, Bread, Seafood, Sides
2 cups Yellow Cornmeal
1 cup Flour
1 tsp Baking Powder
1 Egg, beaten
½ cup Corn Kernels
1 tbsp Garlic, chopped
1 tbsp Sugar
1 cup Tomato, diced
1 cup Onion, diced
1 cup Milk
1 tbsp Blackening Spice
2 cups Shrimp, cooked & chopped
Salt and Pepper, to taste
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Sicilian Cold Poached Seafood Salad

Salads, Seafood
Serves 6-8
1 cup medium Shrimp, peeled & deveined
1 cup Bay Scallops
1 cup Squid, with tentacles & sliced
1 cup Jumbo Lump Crab
1 whole Lemon, cut in half for poaching
2 Bay Leaves
4 tbsp Lemon Juice
¼ cup Fennel, finely diced
2 tbsp Orange Juice
¼ tsp crushed Red Pepper
3 tbsp Parsley, roughly chopped
½ cup Extra Virgin Olive Oil
Salt & White Pepper, to taste
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Simple Southern Caramel Layer Cake

Desserts
1 Box of your favorite Yellow Cake Mix
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Smoked Habanero BBQ Sauce

Sauces
Makes 1 Quart
1/2 fresh Habanero
1/4 Sweet Onion
1 fresh Jalapeno
1/2 cup Light BBQ Sauce
1 cup Dark BBQ Sauce
1/4 cup Honey
2 cup Tomatoes, diced
1/4 tbsp Black Pepper
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Smoked Salmon Millefeuille

Seafood
Serves 1
I sheet Puff Pastry Dough
4 oz Smoked Salmon
4 oz Goat Cheese
3 oz blanched Spinach
1 tsp chopped fresh Dill
3 Leaves, Belgian Endive
1/2 cup Mixed Greens
5 Candied Hazelnuts
1 oz Vinaigrette
Salt & Pepper
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Spanish Gazpacho

Soups
Serves 8
4 16 oz can diced Tomatoes
1 16 oz can Tomato Juice
2 cloves Garlic, peeled & minced
1/2 cup Red Wine Vinegar
1 sweet Red Bell Pepper, chopped 1/4”
1 stalk Celery, diced 1/4”
3 Cucumbers, pealed & diced 1/4”
1 Purple Onion, diced 1/4”
1 tbsp fresh Lemon Juice
1 tsp Worcestershire Sauce
1/4 cup Extra Virgin Olive Oil
2 tbsp fresh Parsley, chopped
5 drops Tabasco® Sauce
1 tbsp Sugar
Salt & Pepper, to taste

Ingredients for Garnish
Sour Cream
Green Onion, julianne
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Spanish Seafood Pasta with Romesco Sauce

Pasta, Seafood
Serves 1
2 oz Olive Oil 1 medium Onion, diced 3 cloves Garlic, thinly sliced 3 oz sliced dried Chorizo Sausage 1 cup White Wine 4 cups peeled Plum Tomatoes, diced 1 cup roasted Red Peppers, diced 2 cups Chicken Stock 1 tsp Sugar 2 tbl Salt ⅓ cup toasted sliced Almonds
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Stuffed Portobello Cap

Appetizers, Vegetables
Serves 1
1 Portobello Mushroom
1 tsp of Sun-dried Tomatoes
2 tsp Spinach, freshly chopped
1 Artichoke Heart
¼ cup Feta Cheese
¼ cup Mozzarella
Field Greens
Aged Balsamic Vinegar
Balsamic Glaze
Garlic Butter
Minced Garlic
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Sushi Nachos

Appetizers, Seafood
Makes 4 Nachos
4 Fried Wonton Crisps, 2 wontons cut in half
4 slices Cajun Seasoned Seared Tuna (sear on each side for 30 seconds and place in refrigerator to cool down before slicing)
3 tbsp Soy Chili Vinaigrette
Wasabi Aioli
Pickled Ginger
Sesame Seeds
Sliced Avocado
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Vegetable Lasagne

Pasta
Serves 8
1 Zucchini, sliced lengthwise
1 Yellow Squash, sliced lengthwise
1 Onion, sliced
1 can roasted Red Peppers
1 Tomato, sliced
6 Portabella Mushroom Caps
1 handful fresh Spinach
1 tub Ricotta Cheese
4 cup Cottage Cheese
1 tsp dried Basil
1 tsp Thyme
1 tsp Oregano
1 tsp Garlic
1 cup Heavy Cream
Salt & Pepper, to taste
7 Pasta Sheets, thawed
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WG Fried Chicken & Waffles with Spiced Pecan Syrup & Raspberry Chipotle Drizzle

Chicken
Serves 4
1 .25 oz package Active Dry Yeast
1/4 cup warm Milk (110o F)
3 Egg Yolk
2 3/4 cup warm Milk (110o F)
3/4 cup Butter, melted & cooled to lukewarm
1/2 cup White Sugar
1 1/2 tsp Salt
2 tsp Vanilla Extract
4 cup All-Purpose Flour
3 Egg Whites

Ingredients for Pecan Syrup
12 oz good quality Maple Syrup
1/4 cup Pecan, pieces
1 fresh Habanero or Scotchbonnet Pepper

Ingredients for Raspberry Chipotle Drizzle
6 oz Raspberry Preserves
1 tsp Chipotle Peppers, pureed in adobo sauce

Ingredients for Fried Chicken 2 qt Peanut Oil (substitute vegetable shortening if allergic)
1 cup Buttermilk
1 cup Flour
1 tbsp Salt
2 tsp Pepper
1 tsp Granulated Garlic
1 lb boneless Chicken Breasts or Tenders
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Wild Coho Salmon Fillet

Seafood
Serves 4
2 lb Coho Salmon
1 cup Butternut Squash, diced & blanched
8-12 each Bacon Strips, chopped
1/2 cup Pecans, toasted
1/4 cup Maple Syrup
2 tbsp Butter, unsalted
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Zabaglione

Desserts
Yields 16 Servings
16 Egg Yolks
1 cup Sugar
1 cup Madeira Wine
1 tsp Vanilla
Amaretti Cookies
fresh Mint Leaves
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