Tag Archives: South Carolina

Big Daddy Does Pho

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Pho 3

Big Daddy makes a few cooking attempts to ease my busy schedule. Last night he hit a homerun. Pho (pronounced FA), the simple (yet complex) Vietnamese Street food charmed him when we lived in Hawaii. He is not one for exotic flavors, so this surprised me a bit. Since then we have been to several restaurants here in Charleston that serve Pho. He decided to make it and it was an astounding winner. We paired it with a Belgian Ale and that was a fantastic match too. We had some leftover rare beef (tri-tip) so he froze it and sliced it thinly. I usually ask for my meat on the side when ordering Pho in restaurants, I don’t like it over cooked. We have enough broth for at least two more meals.

ready for soup

Pho 

INGREDIENTS:

Soup
4 quarts beef stock (homemade is best)
1 large onion, sliced into rings
6 slices fresh ginger root or galangal if you can get it
2 small stalks of fresh lemon grass tied in a knot
1 pound sirloin tip, cut into thin slices
1 (8 ounce) packages dried rice noodles
 
Garnishes and Sauces
1/2 pound bean sprouts
1 cup fresh Thai basil leaves
1 cup fresh mint leaves
1 cup loosely packed cilantro leaves
3 fresh jalapeno peppers, sliced into thin rings
2 limes, cut into wedges
Hoisin sauce
Sriracha (Rooster) sauce
Fish sauce
METHOD :
1. In a large soup pot, combine broth, onion, ginger, lemon grass, star anise, cinnamon, and peppercorns. Bring to a boil, reduce heat, and cover. Simmer for 1 hour.
2. Arrange bean sprouts, mint, basil, and cilantro on a platter with chilies and lime.
3. Soak the noodles in hot water to cover for 15 minutes or until soft. Drain. Place equal portions of noodles into large soup bowls, and place raw beef on top. Ladle hot broth over noodles and top with beef. Pass garnishes and sauces.

Pho 2

The BEST New Orleans Style BBQ Shrimp

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BBQ Shrimp close up

This is one of the best dishes I have made or tasted in a long time! I have been curious about this dish for a while. When I managed The Spice and Tea Exchange I had a lot of requests for a seasoning blend for making New Orleans BBQ Shrimp. I did some research, found some recipes (which varied greatly), asked some friends who had lived there and came up with this recipe. I have to say, it is one of the best things I have ever made! It takes a LOT of butter (one recipe called for TWO pounds of butter) and in fact I ended up using half butter, half Olive Oil, but you can save the sauce and use it a few more times as it is really only a poaching liquid, you don’t eat much of it, just the bit in the bowl that you dunk your bread into. It just gets better and better. I have butter poached lobster before and this recipe is a spicier form of that. This recipe can be tweaked to meet your more or less spicy palate, but it is meant to be spicy in a Cajun kind of way, full flavored. I also used wonderful Low Country Shrimp which have excellent texture and a sweet flavor. Not everyone has access to these, so of course, find the best quality shrimp you can find.

New Orleans Style BBQ Shrimp

Ingredients: 

  • 3/4 pound of unsalted butter (yes, that is a lot)
  • 3/4 cup Olive Oil
  • 10 cloves of garlic, peeled and thinly sliced
  • zest and juice of 2 lemons (I used Meyer because that is what I have and love)
  • 1 lemon sliced
  • 2 Tablespoons of Worcestershire Sauce
  • 4 bay leaves
  • 1/4 teaspoon of Ghost Pepper Salt (or sea salt)
  • 1 Tablespoon Garlic Salt
  • LOTS of freshly rough ground black pepper
  • 2 Tablespoons smoked paprika(I used hot, but you can do half sweet and half hot)
  • 1 teaspoon cayenne pepper
  • 1 Tablespoon  dried thyme
  • 1 Tablespoon dried marjoram
  • 2 sprigs of fresh rosemary (pull stick out after cooking)
  • 1/4 cup fresh parsley, finely chopped (more for serving
  • 2# of high quality shrimp, heads on if available. De-vein  if you want to, but leave the shells on (yes, it will be messy but have much better texture and flavor if you cook it in the shells)

Method:

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  • In a large oven proof saute pan, melt the butter, whisk in the oil and add everything but the shrimp and parsley. Simmer on very low flame for 20 minutes to incorporate. While this is cooking, preheat oven to 225.
  • Add shrimp and parsley and bake for 20 minutes (this can be done on a low burner too, but you will have to stir it), you just want to poach the shrimp, not over cook them. This is the reason for the low temperature.

BBQ Shrimp in bpwl

Serve with crusty French Bread and a salad.

BBQ Shrimp plated with tomato pie

Reserve any leftover cooking liquid and you can re-use it again.

Heart Woodfire Kitchen

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Tucked away off of Folly Road on James Island, Heart Woodfire Kitchen is a very special place. It is fun and hip and the first thing that hits you when you open the door is the sweet deep aroma of wood burning. This touches me tenderly, as I once owned a wood burning oven at my cooking school in Chicago and I miss it so much. The very core of this place is the Valoriani wood burning oven and a wood fired rotisserie grill. It does not stop there. Clever cocktails, local produce, pork and chicken raised in the Low Country, nice wine and beer selections and a creative upscale menu without being pretentious. This is not fast food, not BBQ and not white tablecloth dining, it is great flavorful dining at the mid price level, something we do not have a lot of in Charleston.

We went on a Tuesday night after going to see a film. It was balmy outside, so we opted for outside dining. The restaurant was unusually busy for a Tuesday and it was obvious that this was a bit unexpected for the staff. The assistant manager became our server because they were short staffed and we were very lucky because she was on top of her game and gave us second glasses of wine on the house because the kitchen was jammed. The food was excellent. Full of smoky flavor and interesting textures.

splendi heart woodfire

We started with a small order of one of their “Speidie,” little skewers. cooked close to the flame. We had the Fontina wrapped in prosciutto & balsamic with a wheat berry salad. 2 skewers for just $6, quite the perfect thing to nibble on while you are drinking one of their fabulous cocktails. They offer two other Speidie, one with Beef Short ribs, rosemary oil & almonds and another with Bacon wrapped Chicken Livers & chimichurri. The menu has several other small plates including some interesting soups& salads  that change with the seasons.

We shared  a spinach salad with roasted beets, wheat berries, romaine,onions and a green garlic vinaigrette.  It was crisp and yet warming with the roasted beets. The green garlic vinaigrette was perfect. I would have liked a little piece of their fabulous house made bread to go with it.
spinach salad
My husband ordered the blackened catfish sandwich which comes on one  of their sturdy house made rolls. It was round and he was expecting more of a poor boy style bread, but the flavors were fabulous and the fish was crusty with spices on the exterior and warm, tender and white on the interior, just as it should be. He ordered creamed mustard greens as his side and they were stellar. I had a few bites and we brought the rest home because after a bag of popcorn at the movies we were fuller than we thought we were.

flat bread

I had one of their signature flat breads, really a crispy little pizza. I opted for the vegetable flat bread with Acorn Squash & Goat Cheese, fennel, cauliflower & arugula pesto.I bought some home and will be having it for lunch today.

We are looking forward to going back and trying some of their local fish from the wood fired oven. We also saw dishes of their baked pasta with four cheeses walk past us and they looked delicious. Their rotisserie chicken looked fantastic and I can only imagine that their Grilled Butcher’s Steak with roasted mushrooms & onions, herb butter is fantastic. The Wood Fired Vegetable Stew, basmati rice, basil pesto, lemon yogurt, toasted almonds & apricots also sounds interesting to me.

Wood fire cooking

They have an extensive lunch menu and what looks like a fun brunch menu. They have happy hour from 4-6 and the offerings are a good way to taste several things at a reduced price.

My suggestion? Run don’t walk to this hidden gem of a restaurant. Heart Woodfire Kitchen at 1622 Highland Ave Charleston SC 29412  (843) 718-1539 Look for this sign off of Folly Road:
Heart woodfire

Crab Rellenos: Cangrejo Rellenos

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Crab Rellenos

Here in the low country, Blue Crabs abound. But what do you do with all of that crab meat? It is sweet stuff, but not served on the half shell like Dungeness or King Crab. You have to meticulously pick the crab from her tiny shells. So this will be the first in a series of crab adventures. Things you can do with this lovely little Low Country crustacean.

blue-crab-

Day 1:

Make the sauce (below) this can be made up to a week in advance

Make basic filling using 1 pound of crab meat. Here is a primer on how to cook and pick the crabs. You can of course always go to your fish monger and get a pound of crab meat. It is available pasturized in cans. If you buy this, ask for lump meat.

Whip 2 large packages of cream cheese. Add them to the crab and thoroughly blend. Remove 1/3 of this mixture for crab rangoon, tomorrow’s treat.

Ingredients for Relleno Base:

3 ears of grilled Corn on the Cob, cut from the cob

1 cup of grated sharp cheddar, 1 cup of grated jack cheese

1/2 cup of fresh cojita cheese crumbles

2 red onions medium chop, sauteed and caramelized

Add 1 tablespoon of finely chopped garlic into the onions for the last 4 minutes of cooking.

3 green onions finely chopped

1/2 cup slow roasted grape tomatoes cut in quarters

Stir all of this together  

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Poblano Peppers (you can also use the smaller, thinner Anaheim Chile), slit clean and roasted then peel. This part can be tricky. I have learned that if you remove the seeds and membranes before putting them on the grill, they come out easier and there is less ripping of the pepper. Do this by making a T shaped cut, horizontally across the top and then one vertical slit from top to bottom. This picture is of Anaheim chiles on the grill. Grilling-Poblano-PeppersWhenever I grill peppers, I always retain few, usually ones that have torn to be used in sauces and fillings, or ropas. Once you roast your peppers on the grill or the open flame of your stove, place them in a plastic bag to steam. The skin will come off much easier then.

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Allow the peppers to cool and then stuff with the filling. Bring the opening as close together as you can. Since there are only two of us and these are big peppers, I only made two. But you can certainly make at least 6 with this amount of filling. I am going to be making some other dishes with the filling.

Relleno coating:

(for two large peppers, double it for 4)

4 eggs, separated

3 Tablespoons cream

salt

flour for dredging

about 1 inch of oil in a large frying pan

roll the peppers through the flour till coated

While the oil is heating, whip the egg whites & salt till they have stiff peaks. Whisk the yolks with the cream. Fold into the whites carefully.

When the oil is about 250 degrees, take a large spoon and put enough of the egg mixture into the oil to make a bed for the pepper. It will spread slightly. lay the pepper down, then cover with more egg mixture. After about 2 minutes carefully turn the pepper and cook on the other side till golden brown. Place on a drip pan and put in a warm oven while you continue the process.

Sauce and plate: You can choose any kind of sauce for this, but this is the one I made ahead of time. The base is something I use for enchiladas and other meals. I added cream and sherry to lighten this one up because the peppers and crab are so delicate.

New Mexico Rojo

1 cup New Mexico Red Chiles

2 tablespoons masa (finely ground)

2 tablespoons butter

2 cups chicken stock

Melt the butter in a saucepan, slowly stir in the masa,  till a roux is formed. Whisk in the chicken broth and simmer. Allow to simmer for a while adding more stock as it thickens.

For the relleno sauce I then added 1 cup of cream and stirred for a while, letting it reduce a bit, then about 1/4 of Spanish sherry. Stir again and then turn off the heat.

Plating: 

Use a small plate with a good upturn to hold the sauce. Puddle the sauce on the plate, then add the relleno. Squiggle crema on top. Serve with a simple salad of radishes, pea shoots, pepitas and cojita.

 

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Tamale Time

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tamales to steam

I make a big batch of tamales several times a year. Yesterday I made a batch of pork and green chile tamales. They are not at all difficult to make and they freeze really well. They are also easy to re-steam. Here is the recipe, but keep in mind the filling can be any number of things, from chiles and cheese to chicken, pork, crab, beef etc. Once you get the rolling technique down you will be able to make them with anything. I often triple this recipe. This recipe makes about 20 good sized tamales. You can make them smaller if you are using them as an appetizer.

filling and husks
You will need: 

Cornhusks or banana leaves for wrappers

String

4 cups of Masa para tamales (this can be found in the Hispanic aisle of most large grocery stores.

1 1/2 cups of home rendered lard (see here how to do it and why) or butter

4 cups of good stock (I used duck stock, but turkey chicken or veal stock works great)

2 tablespoons of baking powder

1 teaspoon of salt

A large pot fitted for steaming. You need a lot of water for this, so raise your steaming basket to allow for a lot of water. This has to boil for 40-60 minutes.

filling

Filling: 

2 tablespoons lard or olive oil
2 cups of well seasoned shredded pork shoulder (see my recipe here for making smoked braised pork shoulder Latin style).

1 onion finely chopped

6-8 roasted poblano chiles seeded, skinned and chopped into 1/2 inch pieces (or in a pinch you can use canned green chiles)

8 cloves of garlic finely minced

1 tablespoon Vik’s Garlic Fix

1 tablespoon Sweet Onion Sugar

1 teaspoon of smoked salt (I make my own, but you can buy it here)

2 tablespoons of Ancho Chile powder

1/2 cup of stock

queso

2 cups of Queso para Quesedillas, para papusas or Jack cheese grated. Any good melting cheese is fine for this.

sauce

Sauce:

4 tablespoons of masa para tamales

4 tablespoons of house rendered lard or butter

1 cup of New Mexico Red or Green Chile powder

3 cups of good stock

Method

Cut lengths of string long enough to wrap the tamales. There are different ways of folding and wrapping the tamales, but this is my favorite way to do it. You can also tie just the ends or you can fold it so there is one side open and don’t even use strings. If you do this, you must place them upright in your steamer. Some people use parchment paper instead of corn husks or banana leaves.

Soak the corn husks in hot water, weight them down so they are immersed. Just before making the tamales, pour out the water. If you are using banana leaves they need to be heated to soften. I blanch them and place them on a wet towel.

In a stand mixer (or bowl with a beater) whip the cold lard for about 3 minutes on high speed till it is fluffy

In a bowl, combine dry ingredients and stir. Fold that and the stock into the lard. Mix until a very moist (but not sticky) dough forms. Chill for about 20 minutes while you prepare the filling.

masa

In a large skillet melt the lard and add onions. Stir and cook till the onions are translucent, add garlic in a hot spot and stir, then add the chiles and spices and finally deglaze the pan with the stock and allow to simmer till the stock is absorbed, then cool.

Set up a station on a table or counter top. You will need the masa, the cheese, the filling, the string and a platter to stack the finished tamales on.

tamale ready to fold

Start with about 1/2 cup of masa on a corn husk. Fold the sides of the husk where you will want the ends of the tamales to be and spread the masa with the folded husk. Do the same thing with the top and bottom of the husk so that the dough is spread out and you end up with a square of dough about 4″ X 4″. You will need to select the husks that are large enough to accommodate this size of tamale. You should have at least an inch of exposed husk on all sides. Place the filling in the center of the masa and lightly push down on it. Then take the bottom end of the husk and roll it forward to meet the end of the dough. Pull the dough forward making the two ends of dough meet. Then fold in the sides and roll the tamale. Place the string under the tamale and tie like a package. Repeat till you have used all of the dough or filling.

tamale folded

In a steam pot, place the tamales on a rack, cover and boil vigorously for 40-50 minutes. While you are steaming make the sauce.

Chile Sauce:

You can use New Mexico Red or Green Chile powder for this. I used red this time, but my next batch of corn, cheese and chile tamales I am making green sauce.

Make a roux of the masa and lard, stir till slightly brown. Add the chile powder and stir, then whisk in the stock. Allow to simmer and thicken slightly. Keep warm till ready to serve.

To serve, open the husks and remove the tamales to a plate. The masa should be soft and supple, yet firm enough to hold together. Spoon the sauce over and add additional cheese, crema and chopped cilantro. Enjoy!

tamales steamed

tamales plated 2

 

 

 

 

New Years Fun Food: Collard Green Empanadas

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empanadas with sauce

I had a New Years Day dinner party and decided to have a Hispanic theme. I usually make my Chiles en Nogada for Christmas, but I was busy working on Christmas Eve and decided to postpone that tradition till New Years. I have done a lot of regional Mexican and South American cooking, spent a great deal of time in Latin America from a young age and went to cooking school in Mexico.  Since moving to the Low Country, I have been interested in the spin that my friend Sandra A. Gutierrez has put on some of the traditional Latino recipes and ingredients in her book The New Southern-Latino Table. I decided to incorporate a few of her recipes into my menu for New Years and the first one  was Collard Green Empanadas. In the south it is a tradition to eat two things on New Years, greens  which represent folded money and black eyed peas which represent good luck. Sandra had recipes using both ingredients, so I made them her way with a few twists of my own.

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Here is the recipe for the empanadas. She suggested frying  store bought empanada dough or baking pastry dough. and I wanted to bake, so I used store bought pie pastry & baked them because of the time and mess crunch with all of the other parts of the meal I was doing. But you can make them with your favorite pastry dough too. I have filling leftover and plan on doing that next weekend.

Heat oven to 375

Ingredients: 

  • 2 Tablespoons Bacon Drippings (or vegetable oil)
  • 1/2 cup finely chopped red onion or shallots
  • 4 garlic cloves finely chopped in a a teaspoon of salt
  • 1 bag of chopped frozen collard greens
  • 1/2 cup cooked and chopped bacon (I bake my bacon with Sweet Onion Sugar on it)
  • 1 8 ounce package of cream cheese
  • 1/2 cup cojita or fresco cheese (optional) these cheeses can be found at Hispanic markets or most grocery stores now days.
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon chipotle powder
  • 1 egg whisked
  • Raw sugar for topping
  • 16 empanada disks or 1 package of Pillsbury pie dough.

Method:

Empanadas

  • In a large skillet heat the oil/drippings and cook the onions till translucent. Add the garlic and saute for about 20 seconds, then add the drained collard greens. Saute for a few minutes and remove from the heat, cool for 20 minutes. Add cheeses and spices.
  • On a floured surface roll out the pie dough to an increase of about 25%. Cut circles with a biscuit cutter or glass. *you can make them bigger if you have a larger cutter, using more filling.
  • Put a teaspoon of filling on each disk and brush the egg wash around the edges. Close and seal, using a fork to crimp the edges. Use the remaining egg was on top of the empanadas. Sprinkle with the flavored sugar. Top with Habenero Sugar. Bake for 20 minutes. Serve warm or at room temperature with salsa.

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Sriracha Buffalo Chicken Wings

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Wings plated with Beer

I love sassy stuff. Sriracha is a staple in my house. So is Frank’s Hot Sauce. This recipe is easy and delicious too. If you want to make it healthy, you can use the sauce as a marinade and grill the wings. I opted for the fry method here, but I do grill them too.

Sauce:

1 stick of unsalted butter

1 bottle of Frank’s Hot Sauce

2/3 cup Sriracha Sauce (Rooster on the bottle)

3 tablespoons Vik’s Garlic Fix 

1 tablespoon Sweet Onion Sugar 

Place all in a pan and simmer while frying the wings.

sauce

I used Drummets, they have more meat on them and they are readily available here. When we lived in Hawaii they were impossible to find. I wonder what they do with all of the other wing parts…. cat food?

In a large deep pan, heat oil to 400 and then adjust the heat to maintain 350-400 degrees while frying.

Fry in small batches so the wings do not stick together.

This should take about 6-8 minutes, remove when golden brown.

wings fried

Drain.

Place in a pan once all are fried and pour the sauce over and stir to make sure the wings are completely covered with sauce.

Bake at 350 for 20 minutes. Serve with celery, carrots and blue cheese dressing. FINGER LICKING good.

wings plated

Want another great wing recipe: Here I recreated Husk’s Sweet Tea Brined Smoked Kentuckyaki Chicken Wings. 

And here is a post from my friend Scotty Harris, who lives near Buffalo about wings… he insists there is no such thing as Buffalo Wings, they are just wings to him.