Carolina She Crab Vichyssoise

This is in no way an authentic recipe and is not meant to represent a state or its citizens; the opinions expressed are those of the authors of articles of this website and do not necessarily state or reflect the views of the state of South Carolina. Publication on this website should not be considered an endorsement. The state of South Carolina and its employees do not express or imply any warranty or assume any legal liability or responsibility for the accuracy, completeness or usefulness of any information on this website. The state of South Carolina will not be held liable for any direct or indirect loss or damage arising under this disclaimer or in connection with our website. By using our website, you accept this disclaimer in full.

4 qts half & half, plus more as necessary
4 ea 40ct idaho potatoes, peeled and diced

3 cups diced leeks
2 cups diced red peppers
2 cups diced celery
1 cup diced onion
3 Tbsp butter
3 Tbsp vegetable oil
1 Tbsp old bay seasoning
2 tsp salt
1 cup sherry
white pepper as needed
4 lbs maine crab meat

- begin by bringing potatoes and half & half to a simmer
- meanwhile, sweat the leeks, peppers, celery, onion, old bay and salt in the butter and oil over low heat until softened
- add sherry and reduce by half; puree in blender and add to potato/cream mixture
- simmer potato mixture until potatoes are falling apart
- strain and reserve half & half
- pass strained potato mixture through food mill and return to half and half
- pass this new mixture through a chinois and allow to cool
- adjust seasoning with salt and white pepper, and adjust consistency with additional half & half if necessary
- fold in crab meat

Pickled Cauliflower for Pork Belly: 11.05.2010

7 cups water
7 cups cider vinegar
1 spanish onion, sliced
1 bulb garlic, halved across the equator
1/2 bunch thyme
5 Tbsp salt
4 tsp coriander
4 tsp peppercorn melange
1 Tbsp dry mustard
2 tsp chile flakes
2 tsp turmeric
1 tsp celery seed
2 bay leaves
2 pods star anise
cauliflower parisiennne as needed

- bring all ingredients minus cauliflower to a boil, lower heat and simmer 15 minutes
- pour mixture over cauliflower and chill overnight

Pickled Apple Sauce Base for Scallops: 10.22.2010

 Perhaps you are the pickled one.

Pickled Apples
2 cups cider vinegar
1 cups water
1 cup sugar
1 cinnamon stick
6 cardamom pods
1/2 tsp coriander seed
1/2 tsp mixed peppercorns
10 honeycrisp apples, cut into brunoise

- bring all ingredients but apples to a simmer, remove from heat and cool slightly
- add apples and set aside 1 hour
- remove apples from liquid and vacuum seal at 75 psi for at least 1 hour

Sauce
6 cups fresh apple juice
1 cup heavy cream
3/4 cup pickled apples (recipe above)
1/4 cup minced candied ginger

- reduce a la minute and mount with butter

Saffron Stewed Tomato Sauce for Halibut: 10.22.2010

Some of you may notice that this bears an uncanny resemblance to the Spanishy something or other from the past - that is if you existed outside the confines of my mind, but really I'm just talking to myself.

1 cup olive oil
2 qts sliced onions
4 links chorizo, peeled and chopped
4 qts peeled, seeded and diced tomatoes, juices reserved
4 Tbsp salt
2 Tbsp pimenton
1 tsp pepper
1/2 cup sherry warmed with 1 Tbsp saffron
3 cups strained tomato juices
1/4 cup cabernet vinegar

- sweat the onions and chorizo in the olive oil over medium heat until the onions soften
- add tomatoes, salt, sherry w/ saffron, pepper and pimenton
- cook over high heat, stirring often, for 5 minutes
- add remaining ingredients and simmer 45 minutes to and hour; adjust seasoning if necessary
- puree in blender until smooth

Quote Unquote Brandade

This really isn't brandade per se, but that's what I'm calling it 

and there's nothing any of y'all can do about that.

5 oz olive oil
2 bulbs garlic (about 20 cloves), cloves peeled and smashed lightly
2 lbs halibut and/or swordfish, diced
2 qts tater tots, fried
2 tsp pimenton dulce
4 oz chardonnay
1 oz sherry
4 Tbsp gremolata
salt and pepper to taste

*** season as you go***

- warm the garlic in the olive oil over low heat until light golden
- add fish and saute 5 minutes, stirring often
- add fried tater tots and saute 5 minutes, stirring often
- add wines and stir until evaporated
- remove from heat and stir in gremolata; season to taste
- pulse in food processor until well chopped

New Vinaigrette for Green Salad: 10.22.2010

 Looks like somebody's been hitting the vinegar.

30 large shallots, rough chopped
1/2 lb chervil
2 bunches chives, chopped
1/2 cup tarragon leaves
3 cups wildflower honey
2 cups dijon mustard
1 cup coarse sel gris
3/4 cup kosher salt
2 Tbsp black pepper
1 gallon plus 2 cups red wine vinegar
6 liters unfiltered Lebanese olive oil
3 liters kalamata olive oil
3 liters grapeseed oil

- process all ingredients except vinegar and oil in robot coupe until thoroughly combined
- transfer to a 5 liter container and using hand blender, blend in vinegar
- slowly incorporate oils while blending until thoroughly combined

Salsa Atole for Salmon: 10.15.2010

 (above paragraph has no relevance, but it's a true story)

1 lg spanish onion, minced
8 cloves garlic, minced
4 Tbsp butter
2 Tbsp smoked Maldon sea salt
1 Tbsp turbinado sugar
3 qts chicken stock
1 qt half & half
2 cups maseca

- sweat onions and garlic in butter until soft
- add salt, sugar and chicken stock and bring to boil
- add half & half and return to boil; reduce heat to low simmer
- whisk in maseca bit by bit until incorporated
- transfer to a double boiler and cook 20 minutes; keep warm