Beat the end-of-summer blues with these tasty and fun to make recipes from area chefs and restaurants.
Even though Georgia is known as the “Peach State,” South Carolina produces almost three times the peaches. In this recipe, Becky Davis uses two southern favorites to create one fantastic (and easy) dish.
Becky’s Famous South Carolina Style Salmon
12 ounces salmon filet, skinless, boneless
1 fresh Carolina peach
1/4 cup bourbon
1/4 cup dark brown sugar
1 lemon, juiced and zested
Sea salt and fresh cracked pepper
Butter or oil
Directions  Slice peach into thin slices. Zest lemon, keeping it separate from juice. Juice lemon, separate from zest. Season the salmon with salt and pepper.  In a large sauté pan, heat butter or oil. Add seasoned salmon fillet. Cook for 1 minute.  Add brown sugar and lemon juice. Add 1/4 cup water and peach slices. After 5 minutes the liquid should be of syrup consistency.  Turn salmon over. Add bourbon and cook for another 2-3 minutes, basting salmon with syrup. Add zest and toss right before serving.
Over a spinach salad with red onions.
Over a wild rice blend.
Grilled potatoes with asparagus and julienne yellow peppers.
Chef’s tip: Piggy Wiggly in Coligny has the best Scottish salmon
— From VP of sales and marketing Becky Davis
A little husky
A summer barbecue isn’t complete without corn on the cob. Next time you’re in the mood, try this unique and flavorful chili lime version from the team at Sprout Momma. The chili adds just the right amount of heat and the lime is the star of the recipe.
Chili Lime Grilled Corn on the Cob
4 corn on the cob
1/2 teaspoon grape seed oil
1 tablespoon butter
1/2 teaspoon chili powder
1/2 teaspoon ancho chili powder
1/8 teaspoon sea salt
Chopped cilantro, for garnish
Directions  Heat your grill on high.  Carefully pull the husks back from the corn cobs. Remove the silks then tie back the husks using one piece of the husk as a rope. You can remove the husk completely if you like.  Coat the corn in the grape seed oil and place it on the grill. Cook the corn for 10 minutes, turning it every few minutes so that it cooks on all sides.  Melt the butter in a small metal bowl over high heat. Remove the butter from the heat once it has melted and stir in the chili powder, ancho chili powder and sea salt.  When the corn has finished cooking, remove it from the grill and brush the chili butter evenly over each piece. If you don’t have a brush you can spoon the butter over the corn.  Squeeze the lime over the corn, sprinkle with cilantro and serve immediately.
Drink to your health
Sure, water is the smartest drink out there, but if you’re craving something more, these healthy drinks from the good folks at Healthy Habit will give you a boost of nutrition.
1 3/4 cup sugar
8 cups water
1 1/2 cups fresh lemon juice
1/2 ounce fresh ginger juice or to taste
Directions  In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.  Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice, ginger juice and remaining 7 cups water.
8 ounce orange juice
1 ounce frozen blueberry
1 ounce frozen raspberry
1 ounce frozen strawberry
1/2 banana, peeled
Directions Combine all ingredients in a blender and blend until smooth.
This small leafy green is also known as upland cress, winter cress and early yellow rocket. They taste similar to watercress but do not grow in bogs. Creasy greens can be easily grown in your Lowcountry garden, and are much tastier and, of course, fresher than greens you’ll find at the supermarket. Creasy greens are great in sandwiches, salads, used in soup or with fish. They are also tasty when cooked like spinach. Chef Clayton Rollison provided this savory soft shell crab recipe using the tasty green.
Grilled Soft Shell Crabs with Kilt Greens
4 soft shell crabs
1/4 cup extra virgin olive oil
1 pound creasy greens
1 cup hominy
1/2 cup pickled vegetables
1 pound bacon (at room temperature)
3/4 tablespoon Dijon mustard
5 tablespoons apple cider vinegar
Freshly ground black pepper
Directions  Begin by cleaning the crabs if necessary. Rinse them under cold water and use a small brush to remove any dirt. Using sharp kitchen scissors, cut off the face just behind the eyes then lift the edges on either side of the cut to reveal the gills and cut those off as well. Flip the crab over and pull off the triangle-shaped apron.  Cook the bacon in a large skillet without preheating it first. Don’t overlap the strips; cook over medium heat until they reach desired crispness, about 8-12 minutes. Retain the bacon fat. You’ll need about a half cup for the greens.  Combine greens, hominy, pickled vegetables, chopped bacon, mustard and vinegar in a metal bowl. The vessel must be metal, so use a pot or pan if necessary. Set aside.  Heat a large nonstick pan over medium-high. Brush the crabs with olive oil and season with salt and pepper and cook, turning every couple of minutes and brushing with additional oil as needed, until they turn bright orange and are cooked through – about 7-9 minutes. These can also be cooked on the grill the same way.  While the crabs are cooking, heat 1/2 cup bacon fat in a small pot or pan – for safety, the fat should not fill the pot or pan by more than 1/3. Heat over medium-high until you see wisps of smoke. Carefully pour the grease into the bowl and stir it gently, wilting the greens. You should hear the greens fry a little. Serve soft shells alongside the kilt greens immediately.
Chef Herb’s Grilling Tips
Here are a few grilling pointers from Herb Britton, executive chef at The Salty Dog Cafe.
1. Bring the Heat! Heat your grill 15-20 minutes before you plan to start cooking. A properly heated grill sears food and keeps it nice and juicy.
2. An oiled grill is a happy grill. Even when your grill is sparkling clean, lean foods may still stick. I suggest a simple canola oil to avoid any unintended, assertive flavors.
3. Give it a rest. Let the cooked meat rest on a clean platter for 5-10 minutes. This will allow for a juicy bite.
Give it a Thai
Want to make a burger that will knock the socks off your dinner guests? This Thai inspired peanut butter and bacon burger from the Salty Dog’s Chef Herb Britton is the perfect balance of savory and sweet.
The Salty Dog Cafe
Thai Peanut Butter and Bacon Burger
10 ounces prime beef patty
2 ounces peanut butter
1 teaspoon chopped cilantro
2 slices of pineapple
2 slices of bacon
Directions  Grill pineapple 2-3 minutes per side and set aside.  Grill the burgers for 2 minutes on each side, then move them to a lower heat area of the grill. Cook another 2-3 minutes for a medium rare burger, 3-4 minutes for medium, or 5-6 minutes for well done.  In the last minute of cooking slather on the peanut butter, top with pineapple, 2 slices of crisp bacon, chopped cilantro and a healthy drizzle of Sriracha sauce.  Arrange sliced brioche over high heat to toast. Once buns are toasted, placed topped burger on bun and serve!