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Portabella SkinsCooking spray 4 portabella mushrooms 1 tablespoon olive oil 1/4 teaspoon salt 1/8 teaspoon pepper 2/3 cup shredded cheddar cheese 2 slices bacon, crisply cooked/crumbled 1 small tomato, seeded and chopped 1 tablespoon minced fresh chives Preparation Time: 10 minutes. Cooking Time: 15 minutes. Serves: 4 Preheat oven to 450 degrees. Line a baking sheet with foil and spray lightly with cooking spray; set aside. Brush mushroom caps and edges with oil. Sprinkle stem-side with salt and pepper and place, rounded side down, on baking sheet. Divide cheese among mushroom caps and bake 10 minutes or until cheese begins to melt and edges brown. Remove baking sheet from oven and sprinkle bacon, tomato and chives over mushrooms. Return sheet to oven and cook 5 minutes, or until cheese is melted and mushrooms are hot. If desired, cut into wedges. Cucumber Sandwiches 1-2 medium seedless cucumbers 1 container whipped cream cheese 1 tablespoon finely crumbled dill weed White bread Butter, softened Paprika (optional) Mix together cream cheese and dill weed. Wash and peel cucumbers. Slice very thin. Sprinkle with salt and drain completely between two pieces of paper towel. Spread two slices of white bread with butter and a thin layer of cream cheese mixture. Layer cucumbers thinly over one piece of the bread and cover the cucumbers with the other. Cut sandwiches into desired shapes. Sprinkle sandwiches with paprika, for color, if desired. – Recipe from ‘A Tiny Primer of All Things Tea’ by Diana Chamblee Basic English Scones With Devonshire Cream 2 cups flour 1 tablespoon baking powder 2 tablespoons sugar or Splenda ½ teaspoon salt 6 tablespoons butter ½ cup buttermilk Dried cranberries or raisins (optional) Devonshire Cream (recipe below) Preheat oven to 400 degrees. Mix dry ingredients. Cut in butter until the mixture resembles coarse crumbs. Slowly pour in the buttermilk. Mix until dough clings together and is a bit sticky. Turn out on floured surface and with floured hands begin to shape into squares, drop by teaspoon or cut like a floured biscuit. Bake at 400 degrees for 15-20 minutes or until light brown. Devonshire Cream 1 cup heavy whipping cream ¼ teaspoon cream of tartar ¼ cup powdered sugar ½ teaspoon vanilla Beat all ingredients until stiff. Refrigerate. Serve with scones and jam. – Recipe from ‘A Tiny Primer of All Things Tea’ by Diana Chamblee 
Tomato Pesto Sandwiches4 large slices white bread 3 tablespoons butter, softened 4 teaspoons pesto 4 small tomatoes Salt and pepper ¼ pound mozzarella cheese Spread slices of bread with butter. Using a 2-inch round cookie cutter, cut out four circles from each slice of bread. Spread a little pesto over each buttered circle. Place one slice of tomato on each bread circle. Season each with salt and pepper. Top with cubed or shredded mozzarella cheese. Makes 16. – Recipe from Susan Tyson of The Wilmington Tea Room 
Hell's Kitchen Cajun Fried Green Tomatoes5 green tomatoes, cut in ¼- to ½-inch slices 1 egg, lightly beaten Breading 1 cup flour 1½ tablespoons cayenne pepper 2 tablespoons paprika 2½ tablespoons granulated garlic 1 tablespoon salt 1 tablespoon black pepper Parmesan Cream Sauce (recipe follows) For breading, combine flour, cayenne, paprika, garlic, salt and pepper. For each tomato slice, dip into the egg then the spiced breading. Do the same for all tomato slices. Set aside. Heat large skillet over medium-high heat and add enough oil to halfway cover the tomato slices. Heat oil to 325 to 350 degrees. Add tomatoes. Cook three minutes on each side. Parmesan cream sauce: 1½ cups heavy cream ¼ cup parmesan cheese Heat ingredients in a saucepan until boiling. Stir. Add a ladle of sauce to each plate and top with 7-8 slices of tomatoes. Makes 5 servings. 
Pilot House Fried Green Tomatoes2 green tomatoes, cut into ½-inch slices 1 cup buttermilk 1 cup cornmeal 1-2 tablespoons low country seasoning, to taste (recipe follows) Vegetable oil Combine the cornmeal and seasoning. Dip each tomato slice in buttermilk and then the cornmeal mixture. Add ∑ inch oil to saute pan, heat over medium-high heat. Add the tomato slices and fry until golden. Turn and cook on other side. Serve with a creme fraiche or mayonnaise, if desired. Makes 2 servings. Pilot House low country seasoning: 1 tablespoon black pepper 1 teaspoon salt 1 teaspoon seasoning salt, such as Lawry’s 1½ teaspoons dried basil 1½ teaspoons dried oregano 3 tablespoon paprika 1 tablespoon parsley ½ teaspoon white pepper ½ teaspoon cayenne pepper 1 tablespoon crushed red pepper 1 tablespoon granulated garlic 1. Mix and store in an airtight container. 
Deluxe’s Buttermilk Battered Crispy Flounder Fingers For Flounder: 1½ pounds of N.C. summer flounder filets 2 cups of seafood breader 1½ cups of buttermilk Grits: ½ cup Stone ground grits 1½ cups of 75/25 water-cream mix ½ cup N.C. Hoop Cheddar ½ tablespoon unsalted butter Remoulade: ¼ cup mayo ½ teaspoon of fresh dill ½ tablespoon capers Few turns of fresh ground pepper ½ tablespoon fresh chives ½ teaspoon cane sugar 1. To start the grits, add liquid in medium saucepan, bring to a boil and whisk in grits. Turn to a low heat. Simmer for 10 minutes. Finish with butter and cheese. 2. Mix ingredients for Remoulade. 3. To assemble: Heat 2 cups of shortening in frying pan to 350 degrees. 4. Dredge flounder in buttermilk, then in seafood breader and fry for 2 minutes each side. Recipe serves 2 
Nofo's Shrimp and GritsFor Shrimp grits: 18 medium to large shrimp, peeled and deveined 1 cup flour Salt and pepper to taste ½ cup sliced mushrooms 8 slices of bacon, chopped, cooked until done (save bacon grease) ½ cup green onion diced 1 teaspoon chopped garlic 1 teaspoon fresh lemon juice 4 drops of hot sauce Cheese grits: Slow-cooking grits, enough for 4 portions (can use instant but not as good!) Salt and white pepper to taste ¼ teaspoon cayenne pepper ½ cup shredded white cheddar cheese ¼ cup shredded Parmesan cheese Dredge shrimp in flour, shaking off excess. Cook bacon in large sauté pan, remove with slotted spoon. Add shrimp to hot pan and sprinkle with salt/pepper. Cook about 1 minute, turn and add mushrooms, green onions and bacon. Cook another minute, stirring. Add garlic, lemon juice and hot sauce, stirring frequently. Cook until shrimp turns pink. (For cheese) Cook your favorite grits until done. Add salt, pepper and both cheeses. Stir until melted. Spoon grits onto 2 plates, divide shrimp mixture over the two plates. 
Boca Bay’s Classic Eggs Benedict Hollandaise Sauce: 20 egg yolks 2 oz. White wine 6 shakes hot sauce Juice of two lemons 2 oz. clarified butter per egg yolk Whip yolks over double broiler until stiff peaks form. Add butter slowly until emulsified. Squeeze in lemon. Add in white wine and hot sauce. Salt and pepper to taste. Lightly toast and butter English muffin. Place thin slice of cooked pancetta on muffin. Top with one poached egg. Serve sauce on side. Serves 2. 
Gorgonzola Walnut Salad, Bridge TenderThe Salad 4 ounces of Gorgonzola cheese 4 ounces of Candied Walnut Pieces 6 cherry tomatoes cut in half 6 ounces green apples (cored and chopped small) 8 ounces mesclun greens Dressing (Makes 12 4oz. portions) 1 cup of frozen mixed berries 2 cups of apple cider vinegar 1 cup of sugar ½ cup of candied walnuts Pinch of salt Pinch of pepper 4 cups of salad oil Place all of the ingredients except for the salad oil and mix well in a blender. Slowly pour the salad oil in the blender while the ingredients are still mixing. Put the dressing into a container and chill. On a large plate place the mixed greens in the center and place the cherry tomatoes around the plate. Top the salad with the apples, candied walnuts and Gorgonzola cheese. Finish the salad with the desired amount of dressing. 
Pineapple-Lime Concoction2 packets lemon-lime Kool-Aid 2 cups sugar 1 quart ginger ale 1 46-ounce can pineapple juice Enough water/champagne to make a gallon of punch 
Wedding Cookies2 1/2 cups plain flour 4 tablespoons sugar 2 teaspoons vanilla 1 cup nuts, chopped 2 sticks butter at room temperature Confectioners’ sugar 
Party Mix1/2 package Crispix cereal 5 ounces pretzel twists 1/2 can salted peanuts 1/2 pound plain M&M’s 1/4 cup pecans 1/4 cup raisins 1 pound white chocolate 
Butterscotch Cream Cheese Brownies1 (12-ounce) package butterscotch flavored morsels 6 tablespoons (3/4 stick) butter 2 cups graham cracker crumbs 2 cups chopped walnuts 2 (8-ounce) packages cream cheese 1/2 cup sugar 4 eggs 1/4 cup all purpose flour 2 tablespoons lemon juice 
Gingerbread Men1 cup butter or margarine 1 cup sugar 1/2 cup dark molasses 1 teaspoon each, ginger, cinnamon, nutmeg, cloves 2 eggs, well beaten 1 teaspoon vinegar 5 cups flour 1 teaspoon baking soda Raisins (garnish) Cinnamon candies (garnish) 
Redneck Egg Rolls1 large onion and carrot, julienned 2 tablespoons sesame oil 2 tablespoons minced fresh ginger 2 tablespoons mirin 2 tablespoons soy sauce 1/2 pound smoked mild andouille sausage 1/2 pound smoked shrimp 2 cups cooked collard greens 1 teaspoon kosher or sea salt 1 pack of egg roll skins Peanut oil for frying Saute onions and carrots in sesame oil until al dente. Add ginger, mirin and soy. After a minute, remove from heat. Pulse sausage and shrimp in food processor until mixture resembles coarse meal. Blend mixture, vegetables and greens by hand. Season with salt. Refrigerate two hours. Place egg roll skins on a flat surface. Moisten edges with pastry brush. Place two tablespoons of mixture on each egg roll skin and roll. Heat oil to 325 degrees. Fry rolls for 6-9 minutes, until golden brown. 
Tofu and Greens Salad1/4 pound extra-firm tofu 2 tablespoons tamari 1/2 pound raw collard greens, torn into bite-size pieces 1/2 pound raw greens (kale or turnips), torn into bite-size pieces 2 tablespoons rice wine vinegar 1/3 cup tamari 1/3 cup olive oil Fresh ground black pepper, to taste 1 cup thinly sliced red cabbage Hall's Stewed Collards 2 pounds of collards, washed and thick stems trimmed 1/4 pound salt pork, cut into 1/4-inch thick slices (see note) 1/2 cup chicken stock 1 to 2 tablespoons rendered bacon fat Sea salt Crushed red pepper |
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