Chechessee Creek Club Truffle Deviled Eggs

Garden fresh recipes

Bright, bold and delicious produce — yellow onions, tomatoes, parsley, garlic, collard greens, olives, celery, pimento and more — flavor these fresh recipes from local chefs and restaurants. Pick your garden favorites and make an appetizer, a side, a main dish or all of the above.

Chechessee Creek
Club Truffle Deviled Eggs

Chechessee Creek Club Truffle Deviled Eggs

Ingredients (Serves 6) 

1 dozen whole eggs plus two egg yolks

1 tablespoon truffle oil

4 tablespoons olive oil

1 teaspoon Dijon mustard

1 teaspoon Coleman’s Dry English Mustard

2 dashes Tabasco pepper sauce

1 teaspoon fresh parsley, minced

Salt and white pepper to taste 

Directions [1] In a saucepan with hot water over high heat, add eggs to water, covering eggs and cook for 12 minutes at a rapid boil. Remove eggs from heat and run eggs under cold water for 10-15 minutes until eggs are cooled. [2] While the eggs are cooling, prepare truffle mayonnaise by whisking remaining two egg yolks until yolks are stiff and increased in volume by 20 percent. Slowly whisk in olive oil to the egg yolk mixture, ensuring that the oil is absorbed by the egg mixture before additional olive oil is added. Continue to incorporate olive oil, then season with Tabasco pepper sauce, salt, white pepper, parsley, and dry mustard. [3] Remove cooled eggs from water. Peel and slice eggs into two pieces and remove egg yolks, setting yolks aside. With a fork, blend egg yolks with the truffle mayonnaise until incorporated. [4] Arrange cooked egg whites on a flat surface and fill yolk area with prepared egg truffle blend. Garnish with fresh chives, parsley, or for something a little different, crispy pork rinds.

Charbar Co

Easy Grazing Hamburger Soup

Ingredients (Serves 8)

1 pound lean ground grass-fed Angus beef

6 cups organic beef broth

1 can (14 1/2 ounces) diced organic tomatoes, undrained

3 medium carrots, sliced

2 medium Yukon gold potatoes, peeled and cubed

1 medium onion, chopped

1/2 cup chopped celery

1 1/2 teaspoons kosher salt

1/2 teaspoon pepper

1/4 teaspoon dried oregano

1 cup cut fresh or frozen green beans

Directions [1] In a large saucepan, brown beef; drain. Add the next 10 ingredients; bring to a boil. [2] Reduce heat; cover and simmer for 15 minutes or until potatoes and carrots are tender. Add green beans. Cover and simmer 15 minutes longer or until the beans are tender. Serve with crusty bread and crisp green salad.

Michael Anthony’s

Antipasto Platter

Antipasto Michael Anthony's


Prosciutto di Parma


Spicy Soppressata


Red Pepper Pecorino


Assorted Olives

House Made Mostardo

Directions Make a quick and easy appetizer that everyone will enjoy. Simply arrange artfully on a platter or wooden board. All items available in The Market at Michael Anthony’s Cucina Italiana.

Richard Angelone

Simple Italian Seafood Chowder


4 tablespoons extra virgin olive oil

1 large yellow onion, chopped

2-3 cloves fresh garlic, minced

3 tablespoons fresh flat-leaf parsley

1 teaspoon red pepper flakes

1 teaspoon dried thyme

2 teaspoons dried oregano

1 cup dry white wine such as Pinot Grigio

1 28-ounce can crushed tomatoes (San Marzano, Cento, etc.)

1 teaspoon salt

1/2 teaspoon black pepper

1 1/4 pounds fresh cod, cut into one inch chunks

10-15 pieces uncooked shrimp, cleaned & deveined

16 ounces seafood cooking stock

Directions [1] In a large saucepan over medium heat, warm olive oil. Add the onion and sauté for 3 to 4 minutes. Add the minced garlic and 2 tablespoons of the parsley and sauté until the garlic is fragrant, about 1 to 2 minutes. [2] Raise the heat and add the red pepper flakes, thyme, oregano, and pour in the wine.  Let alcohol bubble away for a few minutes. Reduce heat to medium. Pour in the tomatoes and seafood stock and simmer uncovered, stirring occasionally until the flavors are blended (about 5 minutes). Reduce heat and cook for an additional 15 to 20 minutes. [3] Using a slotted spoon, add in the fish and shrimp and continue cooking on low heat, uncovered for about 15 minutes. Season with salt and pepper.
[4] Sprinkle grated parmesan cheese when serving. Toast bread and rub surface with cut pieces of garlic.

Berkeley Hall member Richard Angelone’s Simple Italian Seafood Chowder is his version of a classic seafood stew served with some crusty bread. Easy and quick to prepare, and great on either a cold New England winter day or a beautiful Lowcountry afternoon. A former restaurateur, Angelone was part owner of a Newport, R.I., restaurant in the 1980s. “I was inspired to cook by my mother (Italian, of course) and the chef,” laughs Angelone. And his recipe is a big hit with wife Elizabeth and their Berkeley Hall friends. Buon Appetito!

Sprout Momma

Spicy Vegan Pimento Cheese Ball

Ingredients (Cheese)

2 cups raw cashews

2 garlic cloves, minced

1/2 teaspoon garlic powder (or to taste)

1 medium lemon, zested and juiced

3-4 tablespoons nutritional yeast (to taste)

1/2 teaspoon sea salt (or to taste)

2 tablespoons olive oil

4 ounces vegan cream cheese (Trader Joe’s or Tofutti)

1 4 ounce jar pimento peppers, drained

1/2 teaspoon smoked paprika

1/8 teaspoon cayenne pepper (optional)

Ingredients (Coating)

1/4 cup raw walnuts or pecans, chopped

1 tablespoon nutritional yeast

1 teaspoon smoked paprika

1 teaspoon chili powder

1 pinch cayenne pepper

1 healthy pinch sea salt

Instructions [1] Place cashews in a bowl and cover with cool water. Soak overnight or for at least 6 hours. Once soaked, drain cashews thoroughly. [2] Add cashews, minced garlic, garlic powder, lemon zest, lemon juice, nutritional yeast, salt and olive oil to a food processor. Blend until very creamy and smooth, scraping down sides as needed. [3] Add vegan cream cheese, pimento peppers, smoked paprika and cayenne (optional). Blend once more until creamy and smooth. [4] Taste and adjust seasonings as needed, adding more lemon zest for tartness, nutritional yeast for cheesiness, garlic for zing, salt for saltiness, paprika for smokiness, or cayenne for heat. You want it to be super flavorful, so don’t be shy! [5] Place a fine mesh strainer (or colander) over a medium mixing bowl, and lay down two layers of cheesecloth (or a clean, fine, absorbent towel). [6] Use a spatula to scoop all of the cheese over the cheesecloth, then gather the corners and twist the top gently to form the cheese into a “disc.” Secure with a rubber band. [7] Place in refrigerator to set for at least 6 hours, preferably 12-24, or until semi-firm to the touch. [8] To serve, unwrap from cheesecloth and gently invert onto a serving platter. Reform with hands or cheesecloth as needed. [9] To make optional coating, mix together nuts, yeast, and spices. Gently roll the ball around in the mixture until coated. It is fragile, so handle gently. [10] Enjoy immediately with crackers, vegetables or tortilla chips.




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