A Taste with History
Risotto with Asparagus
- 10 asparagus spears trimmed, cut into 3/4-inch pieces, cooked, and rinsed in cold water (may substitute frozen green beans, fresh peas, or mushrooms)
- 32 ounces low-sodium chicken broth, divided
- 2 teaspoons extra-virgin olive oil
- 1/4 cup finely chopped onions
- 1 cup uncooked Carolina Plantation Gold Rice
- 1/2 cup grated Parmesan cheese, divided
- Salt and ground black pepper, to taste
- 1 tablespoon finely chopped chives
While preparing asparagus, heat broth to a simmer in a small, covered pot. Heat oil in a medium pot over medium heat. Add onions and cook until softened, 2 to 3 minutes. Add rice and cook 2 minutes, stirring often. Add 1/2 cup simmering broth while stirring constantly, shaking pan forward and back, until absorbed, about 1 minute. Add another 1/2 cup broth and repeat the process. Continue repeating until rice is just tender and risotto is creamy and loose, about 20 minutes. Reserve remaining broth for another use.
Remove pot from heat and stir in ⅓ cup cheese, asparagus, and salt and pepper to taste. Transfer risotto to bowls. Garnish with remaining cheese and chives. Serves 2
Submitted by CPR Family
Cornmeal Pancakes
- 1 cup cornmeal
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 cup boiling water
- 1 egg
- 2 tablespoons butter, melted
- 1/2 cup milk
- 1/2 cup flour, sifted
- 2 tablespoons baking powder
Mix cornmeal, sugar, salt, and water. Let stand for 10 minutes. Beat together egg and butter. Add to cornmeal mix. Add flour and baking power to batter. Mix.
Using ¼ cup batter per pancake, cook on a lightly greased hot griddle. Add more milk to make thinner pancakes.
Submitted by Anne Garrigue
Chicken & Rice Casserole
- 1 can cream of mushroom soup
- 1 can cream of celery soup
- 1 stalk celery, minced
- 1 teaspoon dried onion powder
- Dash of garlic powder
- 1 can chicken broth
- 1 small can mushrooms
- 1 cup Carolina Gold Rice
- Chicken tenders, boneless breasts, or boneless thighs
Heat oven to 350F.
Grease a 2-quart casserole dish. Rinse and dry chicken. Salt and pepper to taste. Set aside. Mix remaining ingredients together. Pour into the casserole dish. Place chicken on top of the rice mixture. Sprinkle lightly with paprika.
Bake for 45 to 60 minutes, or until chicken is cooked and light brown. Rice will have absorbed all the liquid.
Submitted by Walter Larry Stafford
South Carolina Hoppin’ John
- 2 cups Carolina Plantation dried cowpeas
- 9 1/2 cups water
- 2 ounces Carolina ham trimmings, smoked pork neck bone or ham hock
- 1 1/2 cups Carolina Plantation aromatic rice
- 2 teaspoons fine sea salt
- 1/2 teaspoon ground white pepper
Pour peas on a baking sheet with raised sides. Remove small pebbles and stems. Put peas in a colander and rinse well with cold water. Place in a stockpot and add 8 cups of water. Skim off any floating peas. Add pork. Note: Adding salt to the water at the beginning of this process will harden the peas and lengthen the cooking time.
Cook peas over medium heat for 1 hour. Add remaining water and bring to a boil. Rinse rice in cold water until water is clear.
Stir rice into the peas. There must be a least 21/4 cups of liquid in the peas for the rice to cook. Reduce heat to low. Cover. Cook another 10 to 12 minutes over low heat. When most of the liquid is absorbed and the rice is cooked, fluff the peas and rice. Add salt and pepper. Add a little water if necessary. Serves 10 to 12
Submitted by Chef Donald Barickman of Magnolias Restaurant, Charleston, S.C.
Bacon Cheese Grits
- 6 strips of thick bacon, diced
- 2 cups chicken stock
- 2 cups whole milk
- 1 cup white or yellow grits
- 1/2 teaspoon salt
- 1/2 cup cream
- 1 1/2 cups grated white cheddar cheese, divided
- 4 green onions, divided
Place diced bacon in a cold cast-iron skillet. Cook over medium heat until bacon is crisp. Drain, reserving 2 teaspoons of bacon grease.
Combine chicken stock and milk in a medium saucepan over medium-high heat. Bring to a boil and gradually add grits, whisking until smooth. Reduce heat to medium and cook, stirring often with a wooden spoon until grits are soft and creamy, about 45 minutes (add more stock if needed). Stir in cream and cook another 5 minutes. Remove from heat. Add reserved bacon grease, bacon, 1 cup of cheese and two onions.
Preheat the broiler. Spread the grits into the cast-iron skillet. Top with the remaining 1/2 cup of cheese. Place under the broiler until cheese is bubbly and lightly browned, about 2 to 3 minutes. Garnish with remaining onions and serve.
Submitted by Nancy Sorensen
Shrimp & Oyster Purlieu
- 2 tablespoons extra-virgin olive oil
- 1/2 pound country ham, finely chopped
- 1/2 pound kielbasa, cut on the diagonal into 1/4-inch-thick slices
- 2 medium onions, chopped
- 1 red bell pepper, stemmed, seeded, and chopped
- 1 jalapeno, stemmed, seeded, and chopped
- 3 tablespoons chopped flatleaf parsley
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper, to taste
- 3 medium tomatoes, peeled, seeded, and chopped
- 2 cloves garlic, finely chopped
- 1 cup Carolina Plantation aromatic white rice
- 3/4 cup chicken broth
- 25 medium oysters (about 9 ounces), shucked; 1/2 cup of liquid reserved
- 35 large shrimp (about 11/2 pounds), peeled
- 5 scallions, chopped
In a 6-quart pot, heat olive oil over medium-high heat. Add ham and kielbasa. Cook, stirring occasionally, until lightly browned, about 5 minutes. Add onions, peppers, jalapenos, parsley, thyme, and cayenne. Season with salt and pepper. Cook, stirring occasionally, until soft, about 10 minutes. Add tomatoes and garlic. Cook, stirring occasionally, until liquid from the tomatoes thickens, about 10 minutes.
Stir in rice, chicken broth, and oyster liquor. Bring to a boil and reduce heat to low. Simmer, covered, until rice is almost cooked through, about 20 minutes. Stir in shrimp and oysters. Cover and continue to cook on medium-low heat until the shrimp are bright pink and the edges of the oysters have curled, about 10 minutes. Season with salt. Serve sprinkled with the scallions. Serves 6
Submitted by CPR Family