Charleston Recipe list


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

AmericasCuisine has assembled 166 recipes from the best restaurants in Charleston. 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 Charleston

Asian Chicken Salad

Chicken, Salads
Serves 4
1 lb Roasted Chicken Breast, sliced
8 cups Romaine Lettuce, chopped
1 large Vine Ripe Tomato, julienned
1 English Cucumber, julienned
¼ cup Red Onion, thinly sliced
¼ cup Carrot, shredded
2 tbsp Cilantro, chopped
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Baby Arugula Salad with Bliss 9 Vinaigrette Recipe

Serves 1
• 3 oz baby arugula
• 1 oz bliss 9 vinegar
• 1 oz extra virgin olive oil
• pinch black salt
• 1 oz toasted pistachios
• 1 thinly sliced piece of St. Agur Sheep''s Milk Cheese
• 3 thin slices of green apple halves
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Braised Short Ribs with Roasted Root Vegetable Mash Recipe

Beef, Sides
Serves 4
3 Parsnips, peeled & chopped
3 Carrots, peeled & chopped
12 Garlic Cloves, peeled whole cloves
1 large Rutabaga, peeled & chopped

Ingredients for Mash

4 Yukon Gold Potatoes
½ cup Cream
8 tbsp Butter

Ingredients for Braised Beef Short Ribs

4 boneless Beef Short Ribs
5 ribs of Celery
2 Onions
3 Carrots
4 Garlic Cloves
½ bunch of Thyme
2 Tomatoes
1 cup Red Wine
2 cups Beef Broth or Veal Stock
2 cups Chicken Stock
Salt & Pepper, to taste
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Crème Brule French Toast

10-14 portions
• 20-28ea Thick sliced Texas toast
• 1/2# sugar
• 8ea egg yolks
• 3ea vanilla beans
• 2 cups heavy whipping cream
• 1 cup whole milk
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Crêpe de Cosette

Serves 8
8 Crepes, either store bought or your favorite recipe
2 cups sliced Strawberries, Peaches or whole Blueberries
2 cups Pastry Cream, recipe included
Whipped Cream
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Jambalaya Recipe

Serves 4
• 6 cups cooked rice (cooked in chicken broth)
• 1/2 lb. Andouille sausage, diced
• 1 lb. medium shrimp, peeled
• 1/2 lb. crawfish tail meat
• 1 large tomato, diced
• 1 sweet onion, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 celery sticks, diced
• 1/2 tsp Old Bay seasoning
• 1 tsp cajun blackened spice
• 1/2 stick butter
• salt, pepper and/or tabasco, to taste
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Maple Leaf Duck Breast

Serves 4
1 dbl pod Espresso Grounds (14g)
¼ c Chile Powder
¼ c Paprika
2 tbsp Brown Sugar
1 tbsp Ground Mustard
2 tbsp Smoked Kosher Salt
1 tbsp Black Pepper
2 tbsp Coriander
1 tbsp Ginger
2 tsp Cayenne
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Miso Marinated Chilean Sea Bass

8oz Sea Bass per serving
6 oz White Miso
4 oz Mirin
3 oz Sake
3 oz Rosemary, chopped

Ingredients for Chilean Sea Bass

2 tbsp Olive oil
Sea salt
White Pepper, fresh ground
Baby Bok Choy
Oyster & Shitake mushrooms
2 tbsp low sodium Soy Sauce
3 tbsp Sake
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Chicken, Rice, Seafood
4 portions
Ingredients for Chicken
1 whole Chicken
2 tbsp Salt
2 tbsp Paprika
2 tbsp Cumin

Ingredients for Paella
4 cup Saffron Rice
1/2 cup Unsalted Chicken Broth (Homemade is best, of course)
4 large Shrimp
4 Mussels
4 Littleneck Clams
4 pieces Chorizo, cooked
4 10-20 Scallops
1 piece Chicken Breast or Wing
1 piece Chicken Thigh or Leg
1/4 cup Onions, chopped
1/4 cup julienne Bell Peppers
3 tbsp Unsalted Butter
juice of 2 Lemons
1 tbsp Olive Oil
Kosher Salt & Pepper
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Pan Roasted Atlantic Grouper
Crispy Pork Belly Dumplings & Sweet Corn Soup

Seafood, Sides
Serves 2
1.75 cups All Purpose Flour
6 Egg Yolks
1 Whole Egg
1.5 tsp Olive Oil
1 tbsp Milk

Ingredients for Dumpling Filling

150 grams Pork Belly Lardons
35 grams Spanish Onion, finely diced
50 grams Red Wine Vinegar
50 grams granulated Sugar
50 grams Pork Stock

Ingredients for Corn Soup

400 grams Corn kernels, roughly 4 ears
300 grams Chicken Stock
300 grams Heavy Cream
1 sprig Thyme
20 grams granulated Sugar

Ingredients for Grouper

2 each 5oz. Grouper filets
Kosher Salt
White Pepper, ground
Vegetable oil for searing
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Parmesan Fried Oyster, Smoked Oyster Croquette & Mache Insalata Recipe

Appetizers, Seafood
Serve 4-6
10 each cold smoked oysters, fine dice
2 cups wood chips, soaked in water for 10 minutes
1 tbsp olive oil
1 shallot, minced
1 small leek, white parts only, rinsed, fine dice
2 cups Arborio Rice
1 cup dry white wine
veal stock, as needed for al dente risotto
to taste Kosher salt & fresh cracked black pepper
½ cup Parmesan, grated fine
1 large egg

Ingredients for the Vinaigrette
12 each sun-dried tomatoes
3 tbsp. dry white wine
1 cup water
¼ cup white balsamic vinegar
3 sprigs fresh thyme, stems discarded, tender greens reserved
1 sprig fresh oregano
3 cloves roasted garlic
5 thin zest strips from an orange,
reserve juice from ½ of the orange
¾ cup olive oil
to taste kosher salt & fresh cracked black pepper

Ingredients for the Breading Station
1 dozen shucked oysters
all-purpose flour, to coat
2 large eggs, whisked together
bread crumbs, to coat
5 sprigs Italian flat leaf parsley
½ cup Parmesan, grated fine
vegetable oil for frying

Ingredients for the Tapenade
1 small red bell pepper
5 each Picholine Olives, fine dice
5 each Kalamata Olives, fine dice
3 sprigs fresh chives, thin slice

Ingredients to Plate
½ lemon, juice only
2 cups Mache, other greens such as
Arugula may be substituted
to taste Kosher salt & fresh cracked black pepper
small block of Pecorino cheese
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Plantation Rice Bread

Yields 37 Rolls
1 lb + 8 oz Bread Flour
10 oz Rice Flour
¾ oz Yeast
¾ oz Salt
13 ½ oz Water
4 oz Buttermilk
1 ½ oz Shortening
4 oz Butter
4 oz Sugar
4 oz Starter
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Red Drum & Parisienne Gnocchi

Serves 2
Ingredients for Red Drum
• 1 each portion Red Drum, skin on
• Vegetable Oil
• Salt

Ingredients for Parisienne Gnocchi
• 1½ cups Water
• 12 tbsp Unsalted Butter (6 oz.)
• 1 tbsp + 1 tsp Kosher Salt
• 2 cups All Purpose Flour, sifted
• 2 tbsp Dijon Mustard
• 1 tbsp Chervil
• 1 tbsp Chives
• 1 tbsp Parsley
• 5 large Eggs

Ingredients for Creme Fraiche
• 6 cups Heavy Cream
• 4 tbsp Buttermilk
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Roasted Spaghetti Squash

Serves 2
1 large Spaghetti Squash, seeded (seeds reserved)
1 Sweet Onion
1 cup Cherry Tomatoes
2 cups Spinach
Salt & Pepper, to taste
1 Garlic Clove, minced
1 bottle Red Wine (something that you would drink)
2 Cloves
1 Bay Leaf
1 Cinnamon Stick
½ cup Brown Sugar
2 Juniper Berries
1 tbsp Oil
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Ruth’s Chris Bread Pudding

12 Hearty Portions
• 2 – 8oz loaves French bread, cut into 1/2-inch cubes, toasted
• 1 quart milk (may use 2 percent)
• 1 quart half-and-half
• 12 eggs, beaten (may use egg substitute)
• 2 1/2 cups sugar
• 1 cup light brown sugar
• 2 sticks sweet butter (may use less)
• 1 cup raisins
• 1 apple, peeled, cored and cut into 1/2-inch dice
• 1 tablespoon cinnamon
• 1/4 teaspoon nutmeg
• pinch salt
• 2 tablespoons vanilla extract
• 2 tablespoons bourbon
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Seared Sea Scallops

Serves 1
3 each U-10 Scallops
2 tbsp Extra Virgin Olive Oil
½ cup Pancetta Fennel Confit
1 each slice Toasted Almond Butter
1 each Fennel Frond
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Shrimp & Clam Perloo

Perloo is a classic low country rice dish which falls somewhere between a jambalayah and red rice. The dish is brimming with rich low country flavors. We use fresh local shrimp and clam in ours. The dish starts with country ham, celery, onions, smoked sausage, peppers, garlic and tomatoes. We then add our seafood and tomato fumet which is essentially a flavorful stock that we make using the shrimp heads and fish skin we have left over from cleaning our local seafood. Next we add fresh herbs and seasoning to the broth and allow it to simmer so the flavors can fully develop. We then bring the dish to a boil and add our rice and clams. When the rice is nearly cooked we add our shrimp and after two to three minutes it''s ready to serve with some thinly sliced green onions, finely grated romano, freshly ground black pepper, and a drizzle of olive oil.
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Truffle Popcorn Scallops

Serves 1
• 4 each U10 Scallops
• 2 oz Truffle Popcorn Crust
• 1 Egg Yolk
• 4 oz Sweet Potato Peanut Puree
• 1 oz Galliano Sauce
• ½ oz Ring Cut Shallots, flour dusted & fried
• ¼ oz Micro Greens
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Tuna Sashimi with "Greek Salad"

Serves 2
• 4 6oz. Ahi Tuna, sushi grade
• 4 large, pitted Olives, sliced into rounds
• 5 Cherry Heirloom Tomatoes, cut in half
• ½ Cucumber, cut into matchsticks with no seeds
• 1 large Pepperoncini, sliced into thin rings
• 2 tsp Shallots, minced
• 2 small Beets, peeled, roasted & quartered
• 8-10 small Basil Leaves
• 6-8 small Oregano Leaves
• 1½ tbsp Olive Oil
• 1 Lemon, juice & zest
• 1 oz Sheep’s Milk Feta, crumbled
• Sea Salt & Cracked Pepper, to taste
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Yield: Approx 2qt
2ea Oranges (juice & Zest)
2 cups White Granulated Sugar
1 cup Minced Shallots
2oz Minced Garlic
1 quart Whole Grain Mustard
1 quart Carolina Apple Cider
1/2 cup Chopped Fresh Tarragon
1/2 cup Chopped Fresh Basil
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Andouille Crusted Grouper

Serves 4
Four 6 ounce grouper filets
1 ½ pounds andouille sausage
4 cups Japanese bread crumbs
¼ cup parsley
2 ounces Cajun seasoning (recommend Paul Prudhomme)

Ingredients for Green Tomato Marmalade 6 Green Tomatoes, medium diced
2 cups Granulated Sugar
2 cups Apple Cider Vinegar
3 Dried Chile Peppers (optional)
1 Bay Leaf
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Artichoke Dip

Serves 4-6
2 14 oz cans quartered Artichoke Hearts (whole are fine also)
7 oz Hellman's Mayonnaise
3 oz shredded Parmesan Cheese
1/2 tsp granulated Garlic
1/2 tsp White Pepper
1/2 tsp Salt
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Bacon & Eggs

Serves 4
¼ cup Kosher Salt
¼ cup Brown Sugar
2 Juniper Berries, crushed
1 tbsp fresh Thyme, chopped
2 tbsp fresh Cracked Black Pepper
1 Clove
1 tsp Nutmeg
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Baked Artichoke Torta

3 lb can Quartered Artichoke Hearts, drained well
1 C Chopped Calmatta Olives
1/4 C Mayo
1/2 C Powdered Parmesan Cheese
1 T Minced Garlic
8 Large Leaves of Chopped Basil
1/4 C Breadcrumbs
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BBQ Shrimp & Grits

Serves 6
1 cup Heavy Cream
¼ lb Butter
1 quart Water
2 cup Quick Grits
Salt & Pepper, to taste
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BBQ Shrimp & Grits

Appetizers, Seafood
Serves 4
1 cup Grits
½ stick Butter
½ qt Whipping Cream
3 cups Water
1 tsp Salt
1 tsp Black Pepper
1 tsp White Pepper
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Bistro Toulouse Bouillabaisse

4 Servings
½ lb Shrimp, peeled and deveined
2 lb whole fresh fish (Snapper or Grouper) scaled and fileted (reserve bones for stock) or 1 lb fileted fish
½ lb Calamari, cleaned and cut into tubes
16-20 Mussels, rinsed clean
2 ea Fennel Bulb, thin sliced
6 cloves Garlic, chopped
4 ea Roma Tomatoes, diced
½ ea Spanish onion, thin sliced
1 small potato, peeled and diced
1 cup white wine
3 ea egg yolk
6 ea Saffron Threads
1 cup + 2 Tbsp vegetable oil
1 lemon
8 slices Baguette
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Blue Crab Butterbean Soup

Seafood, Soups
4 Servings
2 c Yellow Squash, medium chop
1 Large Red Bell Pepper, small chop
1 Large White Onion, small chop
1 1/2 c Cooked Butterbeans or Lima Beans, blanched
1/2 lb Smoked Sausage, medium chop
1 Fresh Jalapeno, minced
1 T Garlic, minced
1 T Creole Seasoning
To taste Tabasco
To taste Salt
4 c Chicken Stock
3 T Butter
1 lb Picked Blue Crab
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Boathouse Spicy Shrimp & Grits

Serves 4
• 2# - Peeled and deveined shrimp
• 1# - Sliced andouille sausage
• 1 - Yellow bell pepper (sliced)
• 1 - Red bell pepper (sliced)
• 1 - Green bell pepper (sliced)
• 1 – Red onion (sliced)
• 4 – Cloves minced garlic
• 4Tbl – Chopped fresh parsley
• 1 – 16oz can high quality crushed tomatoes
• 2Tbl – white cooking wine
• 1/4 cup – Blackening seasoning
• 4 cups – Water
• 1cup – Milk
• 2Tbl – butter
• 1cup – Stone ground grits
• Salt and pepper to taste
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4 Servings
1 Flank Steak
1/4 c Toasted Pine Nuts
1/4 c Parsley
1/4 c Golden Raisins
1 T Chopped Fresh Oregano,Thyme, and Sage
3 T Olive Oil
1lb Sweet Italian Sausage Link
1/4 lb Sliced Pancetta Bacon
Salt and Pepper
1 qt Red Wine
1 qt Veal Stock
1 qt Marinara
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Braised Pork with Bell Peppers & Tomatoes

Ingredients for Braised Pork
5 lb Pork Picnic, cut into 6 oz portions
2 tbsp Basil
1 tbsp Oregano
1 tbsp Garlic Powder
1 tbsp Sage, rubbed
2 tbsp Salt
2 tbsp Pepper
1 tbsp Onion Powder
4-6 oz Oil, to brown
8-10 oz Flour, to dredge

Ingredients for Sauce
1 Red Bell Pepper, large diced
1 Yellow Bell Pepper, large diced
1 Green Bell Pepper, large diced
1 Yellow Onion, quartered
3 oz Garlic, minced
2 cup White Wine
1 qt Chicken Stock
2 cup Tomatoes, diced
1 bunch Basil, whole & fresh
1 tbsp Granulated Sugar
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Braised Short Ribs

Serves 4
5 lb Short Ribs
4 oz Bacon slices, chopped
1 Onion, chopped
1 Carrot, chopped
3 ribs Celery, chopped
½ Pineapple, peeled, cored & chopped
4 cloves Garlic, smashed
1 cup Red Wine
2 cups Orange Juice
¼ cup Soy Sauce
4 cups Veal Stock
2 tbsp Oil
Salt & Pepper, to taste
4 cups Apple Cider
2 tbsp Butter
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Brett’s Signature Slow Roasted Osso Bucco

Veal Shanks
Salt, Pepper and Garlic
Add 1 bottle Red Wine
½ Gallon Marinara
¾ gallon Veal Stock
Fresh Herbs Chopped*
2 Onions, peeled
1 Bunch Celery
3 Large Carrots
6 Cloves of Garlic

Rough Chop the above: Peeled Onions, Celery, Carrots, Garlic and set aside
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Brined and Marinated Double-Cut Pork Chop with Peppered Collard Greens and BBQ Jus

Pork, Vegetables
6 Servings
6 C Water
2 T Sugar
2 T Kosher Salt
1/2 t Celery Seed
2 Bay Leaves
1/2 C Julienned Onion
6 Garlic Cloves, bruised by lightly mashing with the flat side of a knife
1 T Whole Black Peppercorns
4 12 oz Double-Cut Pork Chops
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Butternut Squash Soup

1 Large Butternut Squash, peeled, seeded, diced and cubed (1 inch cubes)
1 Large, Sweet Onion, chopped
1 Leek (white), chopped
1 qt Chicken Stock
1 C Crème Fraiche or Whipping Cream
3 Strips of Smoked Bacon
White Pepper to taste
Salt to taste
2 T Organic Honey
3 Stalks of Celery, peeled and chopped
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Carolina Crab Cakes with Florida Citrus, Chilled Asparagus & Celery Mustard Butter

Serves 5
Ingredients for Carolina Crab Cakes
1 lb Carolina Lump Crabmeat
1/4 cup Red Onion, small dice
1/4 cup Red Bell Pepper, small dice
2 tbsp Fresh Tarragon, finely chopped
1/2 cup Mayonnaise
1/2 cup Panko Bread Crumbs
1 tsp White Pepper
1/2 tsp Cayenne Pepper
1 tbsp Salt

Ingredients for Chilled Asparagus
1 bunch Asparagus
8 cup Water
1 tbsp Salt

Ingredients for Mustard Celery Butter
8 oz Butter (room temperature)
1/4 cup Heavy Cream
1/4 cup White Wine
1 tbsp Whole Grain Mustard
1 tsp Celery Salt
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Carolina Flounder with Heirloom Beans, Corn & Crawfish

Serves 4
4 7 oz Flounder fillets
Canola oil, as needed
Juice from 1 Lemon
2 tbsp Unsalted Butter
Salt & Cayenne Pepper, as needed

Ingredients for the Peas

1 cup Heirloom Beans (Sea Island Red Peas, Reverend Taylor Butterbeans, Rice Peas or heirloom beans of your choice), soaked in water & refrigerated overnight, drained the following day
2 quarts Stock (preferably pork, but chicken will work)
1 medium Onion, medium dice
1 large Carrot medium dice
2 Celery Stalks, medium dice
2 Garlic Cloves, peeled & sliced thin
1 Bay Leaf
several twigs of Thyme
½ chopped jalapeño

Ingredients to Finish

6 ears of Corn, removed from cob
2 tbsp Unsalted Butter
1 lb Crawfish, cooked
1 small bunch Chives, finely chopped
1 small bunch Scallions, finely chopped
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Carolina's Sweet Potato Crusted Filet of Flounder with Avocado Salsa & Blueberry Vinaigrette

4 servings
2 lb Flounder (8 ounce filet per serving)
2 lb Sweet Potatoes
6 C Oil (for frying)
1/4 C Flour
1 1/2 C Heavy Cream
2 C Corn Starch
Salt & Pepper Salsa Ingredients
    3 Avocados
    2 Very Ripe Tomatoes
    1/2 Red Onion
    2 Cloves Garlic
    3 t Cilantro
    1/4 C Lime Juice
    1/4 C Olive Oil
    Salt & Pepper
Blueberry Vinaigrette Ingredients
    3 Cloves Garlic
    1/4 C Shallots
    1/4 C Lime Juice
    1/2 C Blueberries (may be frozen)
    4 T Dijon Mustard
    1/2 C Olive Oil
    Salt & Pepper
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8 Servings
1/2 lb Butter
3/4 c Sugar
1 c Corn Syrup
1/2 t Vanilla
1 c Pecans
3/4 c Flour
1/4 t Salt
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6 Servings
6 Six Ounce Portions of Tuna
1 c Coconut Milk Powder
1 c Soy Sauce
1 Egg
16 oz Fresh Pom Wonderful Pomegranite Juice
1/4 c Honey
3 c Cashew Nuts
1 1/2 c Panko Bread Crumbs
1 lb Japanese Buckwheat Soba Noodles
12 oz Jumbo Lump Crabmeat
1 Large Mango,Medium Diced
1 c Cilantro Leaves
2 T Extra Virgin Olive Oil
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Cast Iron Blackened Salmon

Serves 4
4 8 oz Salmon Filets, skin and pin bones removed
6 oz of Blackening Spice
8 oz Sour Cream
1 bunch fresh Dill
3 oz Midori Liquor
2 Cucumbers, seeded & 1/2 inch cuts
1 Lemon
Kosher Salt & White Pepper, to taste
1 oz Canola Oil
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Ceviche of Sea Scallops with Chiles & Lime

Appetizers, Seafood
Serves 8 as an Appetizer
2 lb Day Boat Sea Scallops, small to medium diced
2 each Cucumber, peeled, seeds removed & small diced
1 cup Mango, peeled, seed removed & small diced
1 cup Pineapple, peeled, core removed & small diced
½ each Red Onion, peeled & small diced
2 each Red Jalapeño, remove seeds & stems, small diced
2 each Green Jalapeño, minced
2 tbsp Fresh Mint, chopped
½ cup Cilantro Leaves, chopped
2 tbsp Silver Tequila
1 cup Lemon Juice
1 ½ cup Lime Juice
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Charleston Crab Cakes

25, 4 oz. Crab Cakes
5 Jumbo Lump Crabmeat
4 C Breadcrumbs (unseasoned)
5 Whole Eggs
1/2 T Salt
1/2 T Old-Bay Seasoning
1 T Ground, Black Pepper
2 1/2 C Durkee Famous Sauce
2 T Lea and Perrins
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Charleston Crab House Crab Dip

Appetizers, Seafood
Serves 20-25 people
1 lb Special Crab Meat (Lump)
8 oz Machine Pick (Claw)
1 C Minced Celery
5 C Mayonnaise
1 C Shredded Cheddar
2 C Shredded Mozzarella
2 t Onion Powder
2 t White Pepper
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Charleston Crab Soup

Seafood, Soups
4.5 Gallons
2 lbs Butter
4 Large Yellow Onions
1 head Celery
1 T Salt
1 T White Pepper
4 Bay Leaves
4 c Flour
2 gallons Blonde Crab Stock
1 gallon Milk or Half-and-Half
2 quarts Cream
5 lb Cleaned Crab Claw Meat
1 t Ground Mace
Sherry or Madeira
To garnish Chives or parsley
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Charleston She-Crab

20 servings
1/4 lb. Butter
1/4 C Crab Base
1/4 C Minced Celery
1/4 lb. Crab Roe (eggs)
2 C Flour
1 gal Whole Milk
2 qt. 1/2 & 1/2 Whipped Cream
1/4 C Honey
1 lb. Claw Meat
1 T Sp. Indian Mace
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4 Servings
4 Boneless, Skinless Chicken Breasts, diced into 1/2 inch pieces
2 Large Eggs
10 oz Bacon, sliced into thin strips
3 Garlic Cloves
1/4 Onion, diced
1/2 c Grated Parmesan
1 c Heavy Cream
12 oz Angel Hair Pasta
2 T Oil
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Chicken Liver Terrine

Serves 12
1 lb Chicken Liver
1 cup Bourbon
¾ cup shaved Shallot
2 shaved Garlic Clove
2 sprigs Thyme
TCM, to taste
4 Eggs
1 lb of Brown Butter
Salt, to taste
White Pepper, to taste
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Chicken Rigatoni

Serves 1
1/2 oz Clarified Margarine
1/2 cup Yellow Onion, diced
1/4 cup Shitake Mushrooms, sliced
6 oz cooked Whole Chicken Meat, pulled
1/4 cup Marsalla Wine
2 oz Chicken Stock
3 oz Heavy Cream
3 oz grated Parmesan Cheese
5 oz cooked Rigatoni
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Chilled Tomato Basil Soup with Carolina White Shrimp

8 cups of rough chopped vine ripe tomatoes
1/4 cup of balsamic vinegar
1/4 cup of aged sherry wine vinegar
1/2 cup of extra virgin olive oil
1/4 cup chopped basil
2 cloves garlic crushed and finely minced
Salt and pepper to taste
Croutons and 4-5 steamed peeled and de-veined shrimp to garnish
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Chilled Yellow Tomato Soup With Truffle Oil & Crayfish

Seafood, Soups
1 t Truffle Oil
1 C Lobster Stock
4 each Ripe Yellow Tomatoes (Cored)
2 each Roasted & Peeled Red Pepper (Brunoise)
3 each Celery Stalks (Peeled)
2 each Cucumber (Peeled, Euro, Brunoise)
1/2 C Cilantro (Chopped)
1 C Olive Oil
3 T Aged Sherry Vinegar
1/2 C Radish
1/4 C Red Onion (Peeled & Diced)
Salt & Pepper to Taste
1 each Jalapeno (Seeded & Diced)
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Chinese Firecracker

4 Servings
3 oz Unsalted Butter
1 C Granulated Sugar
1/4 C Honey
3/4 C All Purpose Flour
2 t White Sesame Seeds
2 t Black Sesame Seeds
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Chocolate Pecan Pie

Yields 7 Individual Pies
1 cup Rice Crispies
1 cup Pecan
¼ cup Butter
2 oz Chocolate
3 Egg
1 cup Sugar
¾ cup Corn Syrup
½ tsp Vanilla Extract
½ tsp Bourbon
¼ tsp ionized Salt
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Coconut Joe’s Coconut Shrimp

Appetizers, Seafood
Serves 4
16 oz Orange Marmalade
½ cup Dijon Mustard
½ cup Horseradish
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Cornmeal Oysters

Prepares 30 Oysters
1 Papaya, diced & remove seeds
1/4 cup Champagne Vinegar
3 tbsp Sugar
4 leaves Basil, chiffonade
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Crabcake Soufflé

Serves 12-15
1 1/2 cup Special Crabmeat
1 1/2 cup Jumbo Lump Crabmeat
3 Eggs
2 tbsp Mustard
1 1/2 tbsp Old Bay
Heavy Cream
Mango Puree
Roasted Red Pepper Puree
1 cup Pineapple, diced
2 tbsp Red Onion, diced
Rice Wine Vinegar
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Creamy Tomato Bisque with Lump Crabmeat and a Chiffonade of Fresh Basil

8-10 oz. servings
1/4 C + 1 t Extra Virgin Oilive Oil
1/2 C Chopped Yellow Onion
1 t Chopped Garlic
1/2 C Flour
3 C Chicken Broth
1 Chicken Bouillon Cube
4 C Homemade Tomato Sauce or 2 14 1/2 oz. Can of Tomato Juice
3/4 C Thinly Sliced Fresh Basil loosley packed
1 C Heavy Cream
1/2 t Salt
Dash of White Pepper
8 oz. Fresh Lump Crabmeat picked clean of all shell
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Cru’s Famous Four Cheese Macaroni

Serves 8-10
Ingredients for Cru’s Famous Four Cheese Macaroni
2 qt Heavy Cream, reduced in 1/2
1 lb Pasta (we use orecchiette)
1 cup Pepper Jack, hand-grated
1 cup Aged Cheddar, hand-grated
1 cup Fontina, hand-grated
1 cup Mozzarella Cheese, hand-grated
1/4 cup Olive Oil

Ingredients for Extra Cheese
1/2 cup Pepper Jack, hand-grated
1/2 cup Aged Cheddar, hand-grated
1/2 cup Fontina, hand-grated
1/2 cup Mozzarella Cheese, hand-grated
Salt & Pepper, to taste
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Curried Shrimp

2 C Carrots
2 C Celery
2 C Onion
2 C Leeks
3 cans Chicken Broth
1 T Chopped, Minced Garlic
1/2 C Curry Madras Powder
Bananas, pureed
2 C Cream
1 lb Shrimp
4 qt Rice, cook
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4 Servings
4 ea Large Fresh Scallops
4 oz Salt Cured Duck Breast (Sliced Into 1 oz Paper thin Slices)
1 ea Cantaloupe melon (Skin Removed, 1/2 Inch Slices) Save the Remaining Melon!
1 ea Small Vidalia Onion (Peeled and Cut into Eighths)
1 ea Fennel Bulb
2 oz. White Frissee
4 ea Large Basil Leaves
4 oz Extra Virgin Olive Oil
1 tsp Fresh Lemon Juice
1 tsp Chardonnay Vinegar
2 tsp Unsalted butter
To taste Salt and Pepper
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Fennel Sformato

Appetizers, Sides, Vegetables
Serves 10
2 cup Fennel
2 tbsp toasted ground Fennel Seeds
¼ cup Fennel Fronds
2 ½ cup Heavy Cream
¼ cup grated Parmesan
1 tbsp Cornstarch
4 count Eggs (1 yolk, 3 whole)
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Field Pea Salad

Serves 32, 1/2 cup Portions
2 cup fresh Field Peas , (Dixie Lee, Zipper, Pink Eyes, all work great)
5 strip slab Bacon, minced
2 clove Garlic, minced
3 rib of Celery Heart and Leaves, minced
1 Red Onion, sliced grilled & minced
1 Red Pepper, roasted, peeled, & minced
3 tbsp Sherry Vinegar
1/4 cup Olive Oil
1 tbsp Reserved Bacon Fat
3 tbsp minced Parsley
2 tbsp minced Tarragon
2 tbsp minced Chives
Salt & Pepper, to taste
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Filet Of Grilled Dolphin With A Succotash of Shrimp, Butter Beans, Yellow Corn and Fresh Spinach

4 Servings
1 t Olive Oil
1/2 C Diced Red Onion, cut in 1/2 inch dice
1 t Minced Garlic
1/2 C Diced Red Pepper, cut in 1/2 inch dice
1 1/2 C Cooked Fresh Yellow Corn Kernels
2 C Cooked Butter Beans
20 Large Peeled and Deveined Shrimp
2 C Washed, Stemmed and Julienned Fresh Spinach
1 C Chicken Gravy (see recipe below)
1/2 C Chicken Broth
Salt and Freshly Ground Black Pepper To Taste
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French Toast Strada

8 Servings
1 1 lb Loaf of Unsliced French Bread cut into 1” cubes
1 8 oz Package Cream Cheese cut into 1/2” cubes
8 Eggs
2 1/2 C Light Cream or Half & Half
6 T Melted Butter
1/4 C Maple Syrup
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Fresh SC Summer Pico de Gallo

Serves 8
3 large Tomatoes, diced
4 Green Onions, finely chopped
1/2 small Red Onion, finely chopped
1 SC Summer Peach, pitted & diced
3 oz pickled Pepperoncini, diced
2 cloves Garlic, finely chopped
1 small Lime, strained & squeezed
1/4 tsp Coarse Sea Salt
1/2 tsp White Pepper
3/4 tsp dried Cumin
1 1/2 tsp dried Cilantro
2 tsp Honey
1 tsp Rice Wine Vinegar
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Fried Green Benedict

Appetizers, Breakfast
Serves 2 People per 2 Eggs
1 gallon Water
1 cup Oil
1 cup White or Rice Wine Vinegar
4 Whole Eggs
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12 Baby Potatoes, cut in half and boiled
until tender, cool 1 each Multicolored Bell Pepper, diced medium
12 Peeled Pearl Onions, sautéed in 1 tbsp. butter
and 1/2 cup water until tender, cool
4 ears Corn Husked, shucked
1/2 lb Kielbasa or Spicy Sausage, sliced in 1/2 inch slices
20 Jumbo Shrimp, peeled & deveined (save shells)
1/2 lb Blue Crab Claw Meat, picked thoroughly
2 T Butter
1 bunch Parsley, chopped
1 T Old Bay Seasoning
Shrimp Broth (recipe follows)
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Frozen Lemon Custard

11 Egg Yolks
1 C Sugar
5 fl. oz Frozen Lemon Juice, concentrated
1 ea Lemon, zest and juice
3 C Heavy Whipping Cream
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Garlic Seared Scallops

4 Servings
8 each U-10 Scallops
2 T Olive Oil
4 each Whole garlic clove, sliced thinly
1/2 T Cumin
1/2 Habanero
1/2 T Chili Powder
1/2 t Cayenne
1/2 T Paprika
1 T Olive Oil (for cooking)
1 T Butter (unsalted)
To Taste Salt & Pepper
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3 lb ripe tomato
2 ½ lg cucumbers
10 sprigs cilantro
3 cloves garlic
½ red jalapeno, seeded
1 oz red wine ving
1/3 cup extra virgin olive oil
S & p to taste
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3 lb ripe tomato
2 ½ lg cucumbers
10 sprigs cilantro
3 cloves garlic
½ red jalapeno, seeded
1 oz red wine ving
1/3 cup extra virgin olive oil
S & p to taste 3 lb ripe tomato 2 ½ lg cucumbers 10 sprigs cilantro 3 cloves garlic ½ red jalapeno, seeded 1 oz red wine ving 1/3 cup extra virgin olive oil S & p to taste
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2 Boneless Chicken Breasts
1 oz Deli Ham,Thinly Sliced
1-1/2 oz Ricotta Cheese
1 oz Mozzarella Cheese
4 oz Whipping Cream
2 oz Romano Cheese, Imported
2 Eggs, Slightly Beaten, For Egg Wash
1 c Flour
1 c Breadcrumbs
Vegetable Oil
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Green Tomato Gazpacho

Appetizers, Soups
3lrg. English cucumbers
1lrg. Green bell peppers
2ea. Ribs of celery
2ea. Green Tomatoes
½ lrg. Bunch of cilantro
1ea. Small Zucchini
3ea. Garlic cloves
1ea. Shallots
1c. Olive Oil
½c. Vinegar
¼tsp. Tabasco
3 Slices of white bread (trimmed)
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Grilled Atlantic Swordfish

Serves 4
3 cup Chicken Stock
1 cup Yellow Corn Polenta
½ cup Heavy Cream
3 oz Butter
2 tbsp Kosher Salt
½ tsp Black Pepper
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Grilled Shrimp Appetizer

Appetizers, Seafood
Serves 8
8 each 16-20 count Shrimp, peeled & de-veined
1 oz liquid Margarine
sprinkle Lemon Pepper Seasoning
small amount Spring Mix
2 oz Soy-Ginger Sauce (see other recipe)
sprinkle chopped Parsley
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8 Servings
8 each 6 oz Portions Wahoo
White Pepper
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Hay Smoked Duck Breast Fresh Figs & Chantrells, White Polenta, Sherry Jus

Serves 4
Ingredients for Hay Smoked Duck Breast
4 16 oz each, Maple Leaf Duck Breast
1/2 cup Alfalfa Hay
1 tbsp cold Unsalted Butter

Ingredients for Duck Stock
6 1/2 lb Duck Wing, chopped
1 lb Vidalia Onion, peeled, stemmed, & quartered
1/2 lb Carrots, peeled & stemmed
2 tbsp Tomato Paste
5 sprigs Thyme
2 fresh Bay Leaves
4 gallon Water

Ingredients for Fresh Figs & Chantrells
1 cup fresh, cleaned Girolles
2/3 cup fresh, quartered Turkey Figs
7 tbsp cold, Unsalted Butter
2 tsp fresh, minced Parsley
2 tsp fresh minced Shallots

Ingredients for White Polenta
2/3 cup Anson Mills White Polenta
2 cup Half & Half Cream
2/3 cup cold Unsalted Butter
Salt & White Pepper

Ingredients for Sherry Jus
1 liter Sherry Vinegar
1.5 liter Cream Sherry
1 cup sliced Vidalia Onions
1 1/2 tbsp sliced Garlic
4 qt Duck Stock
1/3 cup Duck Fat, cold (could substitute butter)
4 sprigs Sage
3/4 cup Orange Blossom Honey
2 tbsp Butter
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12 Servings
1 lb Butter
1 lb Dark Chocolate
1 c Sugar
9 Whole Eggs
9 Egg Yolks
4 oz. Kahlua
2 T Vanilla Extract
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Honey Lacquered Bacon

Serves 12 (4 oz. each)
10-13 lbs untrimmed Pork Belly
Coarse Salt, as needed
freshly Ground Black Pepper, as needed
8 oz (1-1/2 cups) Carrots, sliced
8 oz (1-1/2 cups) Onion, quartered and sliced
6 oz (1-1/2 cups) Celery, sliced
4 qts Chicken Stock, divided
2 Bouquet Garni
2 cups Honey
½ cup Sherry Vinegar
⅓ cup Veal Stock base
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Horseradish Fried Oysters with a Salad of Baby Spring Greens and a Tomato Vinaigrette

Serves 4
24 Select oysters
1 1/2 C Flour
2 Eggs
8 T Horseradish, Prepared, squeezed of all juices
1 1/2 C Bread Crumbs
1/2 C Parmesan Cheese
1 t Black Pepper
1 t Salt
48 oz Peanut or Vegetable Oil
6 oz Baby Spring Lettuces (Found in speciality grocery stores)
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Hot Crab Dip

Appetizers, Sauces, Seafood
Serves 4
1 oz Unsalted Butter
1 medium Yellow Onion, small diced
2 cups fresh Mushrooms, sliced
2 tsp fresh Garlic, minced
1/4 lb (4 oz) chopped cooked Spinach, squeezed dry of liquid
1 medium Red or Green Pepper, roasted, peeled & small dice
1 cup chopped Artichokes, squeezed dry
1 tbsp Flour
1 tsp Salt
1 tsp Pepper
4 oz Cream Cheese, softened
1 tsp Worcestershire Sauce
1 tsp Soy Sauce
1 tsp Tabasco Hot Sauce
1 1/2 tsp fresh Lemon Juice
1/2 lb Crab Meat (preferably fresh, and picked of shells)
1/2 cup Panko Bread Crumbs
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Iron Skillet Mussels

Appetizers, Seafood
Serves 2
1 oz Olive Oil
1 lb Mussels
2 oz Country Ham, julienne
1 oz Garlic
2 oz Shallots
2 oz White Wine
1 oz Collard Greens
2 oz Tomato Comcasse
1 oz fresh Herb Mix
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Island Marinated Sirloin Steaks

• 23 oz pineapple juice
• 5 oz brown sugar
• 1 cup yellow diced onion
• 1/2 cup teriyaki sauce
• 1 oz chopped garlic
• 1/2 tbsp ground ginger
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Jumbo Lump Crab and Cucumber

Appetizers, Seafood
Serves 4
Thin sliced cucumbers (preferably English)

Orange sake vinaigrette

1 tablespoon minced shallots
1/4 cup sake
2 oranges juiced
1tablespoon red wine vinegar
1 oz honey
1/2 cup salad oil
1 oz white soy sauce
3 tablespoon chiffonade basil

Ingredients for Crab

1 # jumbo lump crab meat (domestic), Picked
1 tablespoon brunoise red pepper
2 tablespoon orange sake vinaigrette
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Jumbo Lump Crab Cake with Creamed Corn & Zucchini Fries

Serves 5
Ingredients for Jumbo Lump Crab Cake
1 lb fresh Jumbo Lump Crab Meat, (picked clean of shells, but with lumps left intact)
1 tbsp Heavy Cream
1 tbsp Panko Bread Crumbs
1 tbsp fresh Parsley, chopped
1 tbsp Chives, chopped
1 Egg, lightly beaten
1 pinch grated Nutmeg
1 pinch Salt
1 pinch Pepper
2 tbsp Vegetable Oil

Ingredients for Zucchini Fries
1 large fresh Zucchini, peeled and cut into fries measuring 2 inches in length by 1/2 inches in width and depth.
1/4 cup Flour, (for coating zucchini)
1 oz Corn Starch
1 oz Flour (for batter)
1 pinch of Salt
1 pinch of Pepper
1 1/2 oz Soda Water
Canola Oil

Ingredients for Creamed Corn
4 ears fresh Corn, shucked
1 pint Heavy Cream
1 pinch of Salt
1 pinch of Pepper
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Kahlua® Chocolate Mousse

Yields 8
10 oz Bittersweet Chocolate
¼ cup Honey
4 each Egg Yolk
4 tbsp Kahlua®
2 cups Heavy Cream
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Kasu Broth

990 grams Water
12 grams Hon Dashi
75 grams Kasu lees
40 grams Mirin
35 grams Citron Vinegar
150 grams White Soy
2 Lemon Myrtle Leaves
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Key Lime Kamini

Serves 15 (4 oz) Portions
1/2 cup Key Lime Juice
10 oz Sour Cream
10 oz Mascarpone Cheese
16 oz Sweetened Condensed Milk
Lime Zest from 2 Limes
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Leek-Wrapped Scallop Ceviche

4 Servings
16 ea. Large Sea Scallops
2 Leeks
2 Spaghetti Squash
2 C Orange Juice
2 T Lemon Juice
2 T Pineapple Juice
1/2 C White Wine
1 T Chopped Garlic
1/2 C Saga Blue Cheese
2 T Brown Sugar
1/2 C Melted Butter
1 C Sour Cream
1/2 C Heavy Whipping Cream
2 t Wine Vinegar
Salt & Pepper
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Light Portobello Mushroom Soup With Fresh Rosemary And A Smithfield Country Ham Flan

8 Servings
1 1/2 lbs Portobello Mushrooms
1/2 lb Button Mushrooms
1/4/ C Olive Oil
2 C Roughly Chopped Onions
1 C Roughly Chopped Celery
2 t Minced Garlic
1 C Roughly Chopped Peeled Carrots
4 C Chicken Stock
3/4 C Tawny Port (you substitute a fruity Zinfandel)
1/2 t Chopped Fresh Rosemary
1 C Heavy Whipping Cream
3/4 t Kosher Salt
1/2 t Freshly Ground Black Pepper
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Lobster Bisque with Butter Poached Lobster & Chervil

Seafood, Soups
Serves 4
Ingredients for Lobster Bisque
1/4 cup Extra Virgin Olive Oil
1/2 cup Onion, large dice
1/4 cup Celery, large dice
1/4 cup Carrots, cut in half
2 each 1 1/4 lb Lobsters,
separated meat & shells (see recipe)
1/2 cup Tomato Paste
1/4 cup Brandy
1 cup White Wine
4 cup Water
1/4 cup Basil
2 tbsp Kosher Salt
1 tsp White Pepper
1 pinch Cayenne Pepper
1/4 cup Roux (see recipe)
2 cup Heavy Cream
4 tbsp Cold Butter
2 tbsp Water
Salt & White Pepper
12 Chervil Leaves

Ingredients for Roux
3 tbsp Butter
1/4 cup Flour

Ingredients for Lobster Cooking Process
3 gallon Water
1/2 cup Salt
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Mushroom Risotto

Rice, Sides
Serves 5
7 oz Arborio Rice
2 oz Vegetable Oil or Butter
2 cups Crimini Mushrooms, sliced
3½ cups Vegetable Stock
1 tsp Garlic, minced
Salt & Pepper, to taste

Ingredients for Vegetable Stock

4 oz Onion, medium diced
4 oz Mushrooms, sliced
2 oz Carrots, medium diced
2 oz Celery, medium diced
3 qts Water
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White Wine
20 Medium to Large Size Prince Island Mussells
1/2 Orange
1 T Chopped Fresh Ginger
2 T Chopped Shallots
1 T Fresh Garlic
1 t Curry
5 Leafs of Freshly Julienned Mint
Salt and Pepper to Taste
1/2 Lemon
2 oz Halt Halt
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1 T Oil
4 Cloves Garlic, peeled and thinly sliced
1 oz Piece of Ginger, peeled and thinly sliced
2 stalks Lemongrass, tough outer leaves removed and thinly sliced
1/2 Onion, small dice
Big pinch Salt
1 T Green Curry Paste
1 c White Wine
3 c Chicken Stock
5 sprigs Cilantro, chopped
Zest and Juice of 1 Lime
1 cans Coconut Milk
4 lb Mussels
1 Lime, cut into segments
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Not So Ordinary Shrimp & Grits

Serves One Happy Soul
6 large Shrimp
3 Bacon strips
3 oz Stone Ground Grits
3 oz Chicken Stock
3 oz Sharp Cheddar Cheese
1 Jalapeno (remove seeds)
1 Whole Orange
1 cup Sugar
1 cup Water
1 Red Pepper
1 Green Pepper
½ cup Horseradish
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Onion Soup

10 large Yellow Onions, peeled & sliced
2 cup Beef Stock
2 cup Chicken Broth (unsalted)
2 oz Brandy
2 oz Sherry
2 oz Blended Oil
Kosher Salt, to taste
sliced Gruyere Cheese
Toast Points
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1/4 lb Butter
1/2 White Onion
2 ribs Celery
1/2 c Flour
1 qt Oyster Juice
8 Diced Red Potatoes
2 T Chicken Base
1/4 c Sherry
1/2 c Cream
1/8 c Chopped Parsley
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Oyster Stew

Seafood, Stew
Serves 4
2 tbsp lightly Salted Butter
1/4 cup Celery, finely minced
1/4 cup Yellow Onion, finely minced
1 tbsp Chives, chopped
4 cup Half & Half
1 dash of freshly Ground Black Pepper
1 tsp Worcestershire Sauce
3 dozen Selects in the Shell, or 1 1/2 pints of Oysters, drained of their liquid
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Oyster Stew in Scallop Cream

Appetizers, Seafood, Soups, Stew
Serves 4
4 Shallots, rinsed & sliced
1 lb Scallops
1 tbsp Butter
2 cups White Wine
2 cups Heavy Cream
1 pinch Salt
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2 slices Applewood Bacon - cooked and diced
1/4 c Sour Cream
1 c Heavy Cream
1/2 c Parmesan Cheese
1 t Tri-mix (salt, pepper, garlic)
1/2 c Spinach
8-10 Select Oysters
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Pad Thai with Chicken

Serves 4
3 qt Water, room temperature
2 oz Tamarind Paste
2 tbsp Fish Sauce
2 tbsp Soy Sauce
2 tbsp Brown Sugar
16 oz thin Rice Stick Noodles
4 tbsp Canola Oil
1 finely sliced Shallot, or 1⁄4 finely sliced Onion
1 cup chopped Scallions, about 2” in length
1⁄2 cup picked Cilantro, with stems
2 tsp minced Garlic
2 large skinless Chicken breast, thinly sliced
2 whole Eggs, beaten
4 oz Bean Sprouts
1/2 cup roasted salted Peanuts, chopped
1 Lime, cut into 4 wedges
Garlic Chili Paste (optional)
Salt & Pepper
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2 t Olive Oil
1-1/2 oz Julienne White Onion
6 each Grape Tomatoes
1 T Bias Cut Spring Onions
2 t Finely Minced Garlic
2 t Spicy Cajun Seasoning
2 T Butter
16-20 P.E.I.Mussels
2 oz Parmesan Cheese
4 oz Palmetto Lager (Charleston Brewed Beer)
3/4 c Cleaned Leaf Baby Spinach
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Sweet Corn
Lima Beans
Lobster Stock, or Clam Juice
Heavy Cream
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Pan Roasted Grouper with Celeriac Mashed Potatoes

Serves 2
1 Celery Root, peeled & diced
3 Idaho Potatoes, mashed
2 6 oz Grouper filets, skinless
4 each Roasted Brussel Sprouts
16 oz Veal base
1 each Roasted Parsnip
1 each Onion, Carrot, & Celery
1 tbsp Butter
1 cup Tawny Port
2 sprigs of Thyme
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Pan Seared Diver’s Sea Scallops with a Manhattan-Style Crab and Roasted Sweet Corn Chowder

Seafood, Soups
4 Servings
20 Jumbo “Diver’s” Sea Scallops
1/2 C Apple-Smoked Bacon, diced
1 T Garlic, minced
1 Jumbo Vidalia Onion, diced
2 Stalks Celery, diced
1 Jumbo Carrot, diced
2 C Tomatoes, diced with juice
2 T Tomato Paste
1 C Chicken Stock
1 t Sugar
1/2 lb Crabmeat
1 C Sweet Corn, roasted
To Taste Salt & Pepper
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Pan Seared Sea Scallops over Charred Yellow Tomato Bisque with a tiny green bean and grilled new potato salad and Applewood bacon gremolata

10 Sea Scallops, cleaned
8-10 New Potatoes, evenly sliced (1/4” thick)
½ lb Haricot Vert (tiny French green beans) trimmed and blanched
½ Red Onion, julienned
Salt & Pepper
½ lb Applewood Smoked Bacon, fully cooked and chopped
2 T Fresh Parsley, finely chopped
1 T Lemon Zest, finely chopped
3-4 T Gourmet Onion-Poppy Seed Vinaigrette
12 oz Yellow Tomato Bisque, prepared and divided (See Below)
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100 c Heavy Cream
65 Vanilla Beans
275 Egg Yolks
16-2/3 c White Sugar
2 c and 1 T White Sugar
32 oz Fresh Peaches
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Pearlz Rockefellar

Appetizers, Seafood
24 Oysters
Ingredients for Pearlz Rockefellar
1/4 lb Bacon, sliced
1/8 cup Shallots, minced
2 tbsp Garlic, minced
1/8 cup Celery, diced
1/8 cup Onion, diced
1/8 cup White Wine
6 oz Oyster Liquor
6 oz Heavy Cream
6 oz Half & Half
1/8 cup Basil, lightly packed
1/4 lb Baby Spinach, half chopped
3 oz Crab Claw Meat
3 oz Crawfish Tails
2 tbsp Blackening Seasoning
1 tbsp Old Bay
1 tbsp Ground Pepper
3 oz Parmesan Cheese
4 oz Roux

Ingredients for Roux
3 oz Butter
3 oz Flour
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Pecan Brittle

1 ½ cups Granulated Sugar
½ cup Water
¼ tsp Cream of Tartar
1 ½ cups Pecans, toasted & chopped
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Pimiento Cheese Grits with Pepper-Seared Sea Scallops & Red Pepper Sauce

Serves 6
Makes 6 cups
6 cup Water
1 ⅔ cup coarse stone-ground White Grits
½ cup Heavy Cream
1 tbsp Butter
1 cup Red Bell Pepper, roasted, peeled, seeded, & chopped
8 oz Sharp White Cheddar Cheese
½ tbsp Salt
1 dash White Pepper
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Pistou Mussels

2 Servings
1 lb Basil
½ cup Garlic
3 cup Oil
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Pluff Mud-Rum Cream Pie

1 1/2 cups gingersnap coookie crumbs 1/4 cup granulated sugar 6 tablespoons butter, melted 4 ounces dark chocolate , chopped 4 ounces heavy cream 1 tablespoon vanilla extract 2 tablespoons rum extract 4 leaves gelatin (or 1 packet granulated gelatin) 1 cup heavy cream 10 whole large egg yolks 7 tablespoons sugar 1 cup heavy cream 1 cup heavy cream 2 tablespoons sugar chocolate shavings to garnish
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Poogan’s Peanut Butter Pie

1-8 oz Package Cream Cheese
1 C Powdered Sugar
3/4 C Creamy or Chunky Peanut Butter
1 t Vanilla
1/2 C Whipping Cream, whipped
1-9 inch Baked Pie Crust
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Porcini Dusted Scallops

Serves 6
1 Carrot
1 Celery Stalk
1½ large Shallots
4 Garlic Cloves
6 whole Peppercorns
4 sprigs of Thyme
1 Bay Leaf
¼ bunch of Parsley
½ cup Calvados Apple Brandy
½ quart Heavy Cream
3 tbsp Brown Sugar
Salt to taste

Ingredients for Scallops

24 U-10 Day Boat Scallops
¼ cup of Porcini Powder
Sea Salt to taste
Ground Pepper to taste

Ingredients for the Sauté

2 tbsp Garlic, chopped
⅓ cup Butter
1½ cups Sweet Onion, shaved
1½ cups Mushrooms, sliced
1½ cups Fennel, shaved
1½ cups Red Apple, thinly sliced
⅓ cup Calvados Apple Brandy
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Pork Belly Rillettes

Yield: 8 3oz Servings
3# Greenbriar Farms Pork Belly
1oz Paul Prudhomme's Blackened Redfish Magic
1oz Montreal Steak Seasoning
1oz Brown Sugar
2T Chopped Fresh Thyme
2T Chopped Fresh Sage
1oz Minced Garlic
2oz Minced Yellow Onion
2 cups Carolina Apple Cider
1ea Can Cola (Coke, Pepsi, etc.)
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Pork Chop Brittany

Yields: 4 Servings
1 1/4 cups sugar
1/2 cup Crystal Diamond Kosher Salt
1/3 cup liquid Armagnac
10-1/4 cups hot water
1 crumbled bay leaf
2 apples (cored) rough chop
1/4 cup garlic thin sliced
1/2 tablespoon ground cinnamon
3 cloves
1/4 cup fresh thyme (rough chopped)
7 1/2 cups ice
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23 1/2 lb Peeled Potatoes
4 gal + 2 qt Chicken Stock
1 c Puree
1/2 c Cream
1 T Truffle Oil
1 T Crème Fraiche
Salt & White Pepper
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Pulled Squash & Summer Truffle Spoon Bread

10 Roma Tomatoes, Peeled
3/4 c Sugar
1 Large Red Bell Pepper, Roasted, seeded and peeled
1/4 c Fresh Orange Juice
6 T Lemon Juice
3 Cloves Garlic
1 Shallot
1/4 t Tabasco
1/4 t Dried Basil pinch Crushed Red Pepper Flakes
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Quinoa Salad

Quinoa Ingredients

1 cup - Dried Tri-color Quinoa
2 cups - water
1/4 tsp - Kosher Salt

Mediterranean Vinaigrette

2 cloves - fresh peeled garlic
1 sprig - fresh rosemary leaves
1/2 bunch - fresh parsley
1/2 bunch- fresh oregano
1.5 lemons- zest/juice of a lemon
1/4 cup - white vinegar
1 tbsp - whole grain mustard
1 1/4 cup - extra virgin olive oil
to taste - kosher salt
optional - Honey


2-3/plate - sliced vine ripe tomato
5-6/plate - slice cucumbers
1/8 cup - sliced diced bell peppers
1/8 cup - small diced zucchini
8 oz. feta cheese
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Riesling Poached Pear and Baby Spinach Salad With Warmed Bacon Vinaigrette

2 C Favorite Riesling
1/4 C Sugar, Granulated
1/2 C Water
1/2 ea. Vanilla Bean Method:
  • Peel and core 4 pears.
  • Bring poaching liquid to a boil and reduce heat to simmer.
  • Add pears and cook until knife tender.
  • Remove liquid and pears and refrigerate together until cool, at least an hour, but is better over 24 hours.
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Roast Grouper Sauteed Mushrooms, Garlic Sage Broth

4 Servings
4 each 7 oz. Filet of Black Grouper
1 qt Fish Fume
2 T Shallots Chopped
2 T Leeks Chopped
8 oz Mushroom Stems
2 Bunches Sage
2 Bunches Flat Leaf Parsley
8 oz White Wine
2 Heads Garlic, Roasted
4 oz Butter
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Roasted Tomato, Corn and Boiled Peanut Salad

Makes 10 portions
• 1 cup olive oil
• ½ cup balsamic vinegar
• 10 cloves garlic mashed
• 3 ea shallots minced
• 1 bu Basil ( chopped )
• 1 bu Parsley (chopped )
• 1 bu Chives ( chopped )
• Salt and Pepper to taste
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Rosemary Cornmeal Crusted Lamb Loin

4 Servings
4 each Lamb Loin
1 C Corn Meal
8 each Sprigs of Rosemary (8 inches long)
Salt and Pepper
1/2 lb Pork Sausage
2 T Flour
1/2 gal Heavy Cream
3 each Bay Leaf
1 Medium Yellow Onion
4 Large Idaho Potatoes turned into Mashed Potatoes
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Sashimi Tuna & Kumomoto Oysters

Appetizers, Seafood
Serves 4
½ tbsp Cilantro, chopped
½ tbsp Mint, chopped
2 tbsp Lime Juice, squeezed
½ tsp Lime Zest
3 tbsp Mirin
3 tbsp Rice Wine Vinegar
2 tbsp Honey
1 tsp Sambal Chili Sauce
(Sriracha Chili paste can be substituted) 2 tbsp Fish Sauce
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Sauteed Scallops

10 fresh large Scallops
11/2 oz Butter, clarified
Sea Salt and Black Pepper, to taste
1/2 Lemon
1 tsp Garlic
splash White Wine
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Savannah Dip

6 Servings
6 Packs - Stouffers Creamed Spinach
3/4 lb - Shredded Mozzarella Cheese
1 can - Campbell’s Cream of Mushroom Soup
2 C - Chopped Artichoke Hearts
1/2 t - Garlic Powder
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Scallops & Grits with Corn & Bacon Succotash

Serves 6
fresh U10 Scallops, 2 per person
2 cups Stone Ground Grits
3 ears of Corn
½ lb Bacon
1 Tomato
½ bunch Green Onions
1 pint Heavy Cream
2 cups Milk
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4 Servings
12 Large Sea Scallops
1/4 C Canola Oil
To Taste Salt and Pepper
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Seared Duck with Chanterelle Mushrooms, Haricot Verts & A Chanterelle Emulsion

Serves 4
4 6-8 oz Duck Breast
1 lb European Butter, unsalted
10 oz Chanterelle Mushrooms
8 oz fresh Haricot Verts
2 oz Oil, blended
French Sea Salt
freshly Ground Black Pepper
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Seared Local Wreckfish on a Bed of Cauliflower Puree

Serves 4
4 5-6 oz Wreckfish Filets
2 tbsp Extra Virgin Olive Oil
kosher or coarse ground Sea Salt, to taste
freshly ground White Pepper, to taste
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4 Servings
4-3 oz. Portions of Yellow Fin Tuna, in blocks
10-12 Spanish Onions
6-8 oz. Extra Virgin Olive Oil
3-4 Cloves Chopped Garlic
2 oz Rosemary, chopped
2 oz Thyme, chopped
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Semolina Crusted Sweetbreads

Appetizers, Beef, Lamb
Serves 4 as an Appetizer
1 gal Water
1 cup White Wine
8 Peppercorns
3 Bay Leaves
½ Leek, sliced
½ White Onion
1 stalk Celery
1 lb Sweetbreads
4 tbsp Semolina Flour
tsp Salt
½ tsp White Pepper
4 tbsp Olive Oil
2 cups Chianti
2 sprigs Thyme
2 leaves Sage
3 Black Peppercorns
4 oz Butter
6 leaves Frisée Lettuce
1 tsp Ver Jus
1 tsp Extra Virgin Olive Oil
1 tsp Fried Capers
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Sermet's Calamari Salad

Seafood, Soups
2 Servings
5 oz Cleaned and Sliced Calamari
6 oz Spinach, picked and washed
3 T Balsamic Vinegar
1 T Fresh Chopped Mint
2 T Capers
1 t Lemon Zest
Juice of 1 Lemon
3 T Extra Virgin Olive Oil
1 Large Tomato, diced
2 Green Onions, sliced
1/4 bulb Fennel, shaved thinly
Salt and Pepper to taste
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6 Servings
6 4 Ounce Yellowfin Tuna
1/3 c Black/White Sesame Seeds
3 T Extra Virgin Olive Oil
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10 Servings
1/4 Butter
1 c Flour
1/2 gal Milk
1/2 lb Crab Meat
1/2 c Diced Onion
1/2 c Diced Celery
1/4 c Miner’s Chicken Base
1 c Sherry
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Shrimp & Crab Hoppin’ John

Seafood, Sides
Serves 10
2 cup dried Black Eyed Peas
1 Ham Hock
4 cup Water
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Shrimp & Grits Appetizer

Appetizers, Seafood
Serves 6
3 pieces Applewood Smoked Bacon, rough chopped
¼ lb Tasso Ham, medium dice
1 tbsp Olive Oil or Clarified Butter
½ cup Yellow Onion, small dice
¼ cup Celery, small dice
1 tsp Garlic, minced
1 tbsp Kosher Salt
2-2 ½ tbsp Cajun Seasoning
2 tsp ground Black Pepper
5 shakes Tabasco®
4 shakes Worcestershire Sauce
5 each Roma Tomatoes, rough chop
¼ cup White Wine
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Shrimp & Okra Perlow

Serves 4
1 tbsp Olive Oil
12 oz Tomato, diced
1 Yellow Onion, diced
8 oz Tomato Juice
1 pint of Heavy Cream
12 tail on 16-20 Shrimp
6 oz of your favorite BBQ Sauce
1 tbsp dried Basil
4 cup cooked Rice
1 tsp Garlic, diced
1 tsp Shallot, diced
1/4 cup Okra, sliced
1 tbsp Butter
Salt & Pepper, to taste
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Shrimp and Grits

4 Servings
1 lb Shrimp (16-20 count)
1/2 lb Andouille Sausage (bias-sliced)
6 t Olive Oil
2 C Heavy Whipping Cream
1/2 C Red Bell Pepper, diced
1/2 C Green Bell Pepper, diced
1/2 C Mushrooms, sliced
1/2 C “Carolina’s Spice Mixture”
To Taste Salt and Pepper
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Shrimp Fritter

Appetizers, Seafood
Serves 20
3 1/4 cup All-Purpose Flour
2 tsp Baking Powder
1 tsp Kosher Salt
1/2 tsp Cayenne Pepper
3 whole Eggs, beaten
1 1/2 cup Milk
1 tbsp Olive Oil
1/2 cup Yellow Onion, small dice
1 tbsp Garlic, minced
1 lb cooked Shrimp
1 tbsp Flat Leaf Parsley
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4 Each 9" Pizzas
3/4 lb Medium Shrimp
1 each Pizza Dough, see recipe
1/2 c Goat Cheese
1/2 c Tasso Ham, sliced thin
1/2 c Spinach, Fresh
1 each Red Onion, sliced thin
4 1/2 c Mozzarella Cheese, shredded
1 c Ricotta Cheese
1/2 bunch Basil, chopped
1/2 bunch Oregano, chopped
To taste Salt and Pepper
24 oz Orange Juice, fresh
1/2 bunch Basil
1 T Chili Paste
1/4 c Brown Sugar
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Shrimp, Grits and Sausage

Pork, Seafood
Serves 4
1 cup grits
½ stick butter
½ qt. whipping cream
3 cups water
1 tsp. salt
1 tsp. black pepper
1 tsp. white pepper  
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Signature Black & Blue Burger

Serves 6
1 2lb. slab of Pork Belly
2 cups Brown Sugar
1 cup Kosher Salt
¼ cup whole Fennel Seed
¼ cup whole Mustard Seed
4 tbsp fresh Thyme, picked & chopped
6 Bay Leaves, crumbled
2 tbsp Freshly Ground pepper
1 tbsp Red Pepper flake

Ingredients for Truffled Aioli

4 Egg Yolks
2 tbsp Lemon Juice
2 tbsp White Balsamic Vinegar
1 tbsp fresh Thyme, fine chopped
½ tsp White Pepper
1 tbsp Kosher Salt granulated
1 tsp Garlic
1¼ cup Olive Oil
1¼ cup Truffle Oil

Ingredients for Signature Black & Blue Burger

48 oz of Black Angus Beef
6 slices braised Pork Belly
6 tbsp Blackening Seasoning
2 tbsp Bleu cheese, or to liking
Mixed Greens
Tomato, sliced
Truffled Aioli
6 Asiago Roll
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3 1 lb bags Dry, Big,White Lima Beans, soaked overnight then strained
2 lbs Smoked Neck Bones
2 lbs Pig Tails
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Smoked Beef Short Ribs Au Jus

3-4 lbs bone-in Short Rib
½ lb smoked Bacon, small diced
2 cups Carrots, rough cut
3 cups Yellow Spanish Onion, rough cut
2 cups Celery, rough cut
2 qts Beef Stock (fresh or college inn)
3 cups Red Wine (spicy and dry)
¼ cup Worcestershire Sauce
1 tbsp Corn Starch
¼ cup warm Water
2 cups julienne Yellow Spanish Onion
¼ cup of Extra Virgin Olive Oil
1 sprig of Sage
your favorite Vegetable
4 cups Mashed Potatoes
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Smoked Salmon Wrapped Scallops
with Sweet Corn Relish & Three Mustard Sauce

Appetizers, Seafood
Serves 4
2 cups (3-4 ears) Yellow Sweet Corn, off cob
¼ cup, Red Bell Pepper, finely diced
¼ cup, Red Onion, finely diced
⅛ cup, Apple Cider Vinegar
1 tbsp granulated Sugar
1 tbsp Thyme, whole leaf chopped
1 tbsp Parsley, finely chopped
1 tsp EVO Oil

Ingredients for Three Mustard Sauce

½ cup top quality prepared Sweet Mustard, ie. Boars head
1 tsp whole grain Mustard
½ tsp Mustard Seeds

Ingredients for Wrapped Scallops

8-10 “dry” packed Scallops, patted dry with paper towel
8 slices high quality smoked Salmon
Salt & pepper, to taste on presentation side
1 tbsp blended Vegetable Oil
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Soy Ginger Sauce

Yields 3 Quarts
3 1/2 cup of Soy Sauce
5 cup Water
4 cup Granulated Sugar
1/2 cup Sesame Oil
1/4 cup roasted Garlic
2 tbsp Ginger, freshly minced
1 cup Corn Starch
8 oz Water
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Serves 6
3 # Cucumbers, peeled and sliced 1/8”
2 T. Salt
1 C. Vidalia Onion, diced
1/2 C. Celery, diced
1 C. Spinach, packed
2 C. Buttermilk
2 tsp. Chili paste with garlic (oriental condiment)
1 T. Rice wine vinegar
To taste Salt and White pepper

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Squab Liver Pate

Serves 10-12
Ingredients for Squab Liver Pate
1 lb Squab Liver
(substitute chicken liver if needed)
1 cup (packed) Shallots, sliced
4 tbsp Butter
2 large sprigs fresh Thyme
4 Bay Leaves
1 tsp Salt
1/2 tsp Black Pepper
1/4 tsp InstaCure (curing salt)
1/2 cup Madeira
1/2 cup Brandy
Ingredients To Finish
2 tbsp Heavy Cream
1/4 pound softened Butter
1/4 cup Madeira
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Steak Pizziola (Bistecca alla Pizzaola)

Serves 6
1 cup Vegetable Oil
2 cup dry White Wine
4 16 oz Rib-Eye Steaks, trimmed of all fat
4 cup San Marzano Italian Plum Tomatoes, imported, hand-crushed, & canned
3 Bell Peppers, cored, seeded
and cut-lengthwise, into 1/2" slices
2 pinches Oregano, dried
2 large White Onions
2 pinches Black Pepper, crushed
4 cup White Mushrooms, sliced
1 tbsp Garlic, minced
Salt, to taste
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Sweet Corn Risotto

Soups, Vegetables
4 Servings
1/2 C Olive Oil
1/4 C Onions, diced small
2 t Chopped Garlic
1 lb. Arborio Rice
1 C Dry White Wine
1 qt Chicken Stock (hot)
1 C Sweet Yellow Corn Kernels (fresh)
1/2 C Tomatoes, peeled, seeded, diced
1/4 C Scallions, fine diced
6 T Butter (cut into 1/2" pieces)
1/2 C Grated Asiago Cheese
White Pepper
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Tasso Ham Red Rice

Rice, Sides
Serves 12
1 tbsp EVO 3 Yellow Onions, small dice
2 Red Bell Peppers, small dice
2 Green Bell Peppers, small dice
2 cups Tasso Ham, small dice
4 cups Fresh Tomatoes, peeled with seeds removed
8 cups Tomato Juice
4 cups Rice
Salt & Pepper to taste
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4 Servings
1 each Box Risotto (usually a one pound box)
1 each Whole White Onion Fine Dice
2 c White Wine
1.25 qt Chicken Stock
(this may very depending on the risotto) 1/4 c Olive Oil
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1 qt Heavy Cream
1 qt Water
8 oz Butter
2 c Enriched White Hominy Grits
1 t Crushed Black Pepper
1 t Ground White Pepper
1 t Kosher Salt
1 lb Fresh South Carolina Shrimp, medium size, peeled and de-veined
6-8 oz Hickory Smoked Sausage
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Tomato Jam

15 skinned tomatoes
2 julienne onions
2 c. tomato puree
3 Tbsp truffle honey
½ Tbsp cayenne
Salt (to taste)
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Tomato Pie

Appetizers, Vegetables
Serves 6
15 Red Vine Ripe Tomatoes
3 bunches Leeks, cut & cleaned
1 cup Mayonnaise
3 tbsp fresh squeezed Lemon Juice
⅛ cup chiffinade of Basil
1 cup shredded Mild Cheddar Cheese
Salt & Pepper, to taste
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Appetizers, Vegetables
1 - 9” Deep Dish Pie Shell
5 Large Ripe Tomatoes
3/4 c Mayonnaise
1 1/2 c Shredded White Cheddar Cheese
1/2 c Chopped Basil
1/2 c Chopped Chives
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Tomato Salad with Balsamic Espuma

Serves 4
4 ea. Ripe Heirloom Tomatoes
200 ml Balsamic Vinegar
300 ml Water
5 ea Sheets of Geleatin
¼ cup fructose or sugar
½ cup Micro Basil or Fresh Basil sprigs
¾ cup Panko Style Bread Crumbs
Olive Oil
Fresh Ground Pepper
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Triggerfish With a Pistou of Garden Vegetables & Herbs

Seafood, Vegetables
Serves 4
2 whole Triggerfish, cut into 4 fillets
Canola oil
juice of 1 Lemon
2 tbsp Extra Virgin Olive Oil
Cayenne Pepper

Ingredients for the Vegetables

The idea of this dish is to utilize what is fresh daily, to capture the specific flavor of a day in the garden.  The concept is to serve the vegetables cooked, raw and pureed.  Simply go to the market and choose five or six of the best looking vegetables. Choose the ones that catch your eye, you will enjoy cooking them the most. All vegetables should be cleaned properly and cut into bite sized pieces, saving some whole for shaving.  All vegetables should be cooked separately in just enough vegetable stock to cover them over medium heat. We like to cover the vegetables with parchment paper while they are simmering. The vegetables are done cooking when they are fork tender.  When they are tender, remove vegetables from the stock and hold on a baking sheet on the countertop and reserve the remaining liquid.  Combine all the cooking liquids from each individual vegetable into a medium sauce pan.  This liquid will be used to reheat the vegetables together when you are ready to serve.  For the shaved vegetables simply shave a few slices of the vegetables on a mandoline as you need them, this should be one of the last steps.  For the purees, choose which vegetables you want on the plate and puree them separately with some vegetable stock and hold them warm.

NOTE: The recipe for the vegetable stock is below, this is a very important part of the recipe and the leftovers can be frozen and saved for a later use. 

1 gallon Water
5 Carrots, peeled & rough chopped
2 medium Onions, peeled & rough chopped
2 Shallots, peeled & chopped
2 Leeks, cleaned & chopped
1 Fennel Bulb, whole with fronds
2 fresh Bay Leaves
2 bunches fresh Parsley
2 tbsp sugar
6 small Garlic Cloves, peeled and left whole
1 cup white wine

Ingredients for the Pistou

2 bunches Fresh Basil
1 clove Garlic, peeled & chopped
2 tbsp Olive Oil
White Pepper
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Truffle risotto

1 white onion
1 qt. Arborio rice
1 ½ quart chicken stock
1 ½ quart water
1 c. white wine
½ c. shredded parmesan
¾ container truffle butter
2 T truffle peels
1 T truffle oil
1 ½ T truffle salt
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Venison Osso Bucco

Serves 6
6 Cerveva Venison Osso Bucco,
wrapped in thinly sliced smoked bacon
1 Leek
1 White Onion
1 Carrot
½ bunch Celery
1 Bay Leaf
1 bulb Garlic, skin removed & cloves separated
1 bunch each Thyme & Sage
½ tsp Black Peppercorns
6 cups Red Wine
3 tbsp Butter, divided
Salt & Pepper, to taste
Grapeseed Oil, to taste
4 cups Veal Stock or Chicken Stock
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Vickery’s Oyster Bisque Recipe

1 Serving
2 T Scallions, chopped, green part only
1 T Tomato, diced
2 T Whole Kernel Corn (frozen is OK)
To Taste Salt and Pepper
10 oz Heavy Cream
Dash Favorite Hot Sauce
6 Oysters
1 T Oyster Liquor
1/2 t Unsalted Butter
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Wasabi Fried Oysters with Lowcountry Pepper Sauce

Sauces, Seafood
2 Servings
12 Extra Select Oysters
1/4 c Wasabi Paste
1/2 c Half and Half
1 c Cornmeal Breading
3 c Vegetable Oil, (frying)
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Wild Mushroom Grits with Lowcountry Oyster Stew

Seafood, Soups
Serves 4
2 C Water
1 t Garlic, minced
2 oz Butter
1/2 t Salt
3 oz Grits
1 oz Heavy Cream
1 oz Asiago
4 oz Cooked Wild Mushrooms
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Wreck Fish

Serves 4
4 each 6 oz Wreck Fish Fillets, sautéed
1 cup chopped Green Tomatoes
1/2 cup Sweet Corn
1/4 cup Blue Cheese Crumbles
1/4 cup Scallions, chopped
1 cup double strength Chicken Stock
1/4 cup Champagne Vinegar or Apple Cider Vinegar
1/2 cup Extra Virgin Olive Oil
2 tbsp Chives, chopped
Salt & Pepper, to taste
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Yellow Tomato Carpaccio

Serves 4
Ingredients for Yellow Tomato “Carpaccio”
4 Vine Ripe Yellow Tomatoes
8 oz Black Eye Pea Relish (see recipe)
2-3 oz Goat Cheese Ganache (see recipe)
4 oz Baby Arugula
Salt & Pepper
Extra Virgin Olive Oil
Ingredients for Black Eye Pea Relish
1 lb fresh Black Eye Peas, boiled in salted water
1/3 cup roasted Red Peppers, finely diced
1/3 cup Red Onion, finely diced
2 tbsp Parsley, finely chopped
2 pinches Salt, to taste
1 tsp fresh Ground Black Pepper
2 tbsp Sherry Wine Vinegar
2 tbsp to 1/8 cup Apple Cider Vinegar
2 tsp Granulated Sugar
1/8 cup Extra Virgin Olive Oil
Ingredients for Lemon Scented Goat
Cheese Ganache
4 oz Goat Cheese, (Laurel Chenel Chevre brand)
1/2 cup Heavy Cream
1/2 peel Lemon Zest, (on a microplane zester)
1 pinch Salt
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