RBC Heritage Party Recipes from Local Chefs

While the Masters golf tournament in Augusta is all about the golf, our RBC Heritage the following week is all about the party. Don’t let your guests down by serving up Lil’ Smokies and half-empty bags of Lay’s potato chips. Make your gathering special with one, or several, of these appetizer and drink recipes, provided by local restaurants.

ROADHOUSE

Savory Potato Cakes

Ingredients

1 pound cold mashed potatoes
3 ounces shredded cheddar cheese
1/4 bunch chopped green onions
1 1/2 ounces panko bread crumbs
1 small egg
Salt and pepper to taste

Directions

Place all ingredients in a mixer and combine at low speed. Form into 3 1/2 ounce cakes. Coat cakes with bread crumbs. In a hot, well-oiled sauté pan, sauté cakes until golden brown on both sides. Place on a baking sheet and finish in oven until hot all the way through. On 12-inch plate, place a pinch of mixed greens in center of plate. Lay 1 cake flat on greens and another cake leaning off of the flat cake. Dollop sour cream on top center of cakes. Drizzle thin stream of balsamic reduction on cakes. Sprinkle cakes with chopped parsley.

ALEXANDER’S

Blackened Jumbo Scallops

Ingredients (Scallops)

6 U-10 scallops, abductor mussel removed
2 tablespoons blackening spice
2 cobs of corn, grilled
6 ounces andouille sausage, small dice
1 1/2 ounces red onion, chopped fine
1/2 tablespoon garlic, minced
8 heirloom cherry tomatoes, cut in half
2 ounces pickled okra, seeds removed small dice
1 tablespoon parsley, chopped fine
2 ounces white wine
2 tablespoons butter

Ingredients (Pico de Gallo)

8 heirloom cherry tomatoes, small dice
2 tablespoons red onion, chopped fine
1 teaspoon garlic, minced
1 teaspoon jalapeño; roasted, seeds removed and minced
2 tablespoons blended oil (75% canola oil, 25% EVOO)
The juice of 1/2 lemon
Kosher salt and black pepper to taste

Directions

[1] The pico de gallo can be made in advance. Simply combine all ingredients in a mixing bowl and season to taste with salt and pepper. Cilantro can certainly be added in the place of parsley.

[2] Press one side of the scallops into the blackening spice. In a medium sauté pan, over medium-high heat, add 1 tablespoon oil and 1 tablespoon butter. Once the pan starts to smoke slightly, add the scallops spice side down. Adjust the heat down to medium. Allow to cook for one minute. Remove from the pan and set aside. Wipe the pan out with a towel.

[3] Return the cleaned pan to the stove over medium-high heat. Add 1 tablespoon of oil and 1 tablespoon butter. Once the pan begins to smoke slightly, add the scallops to the pan on the non-blackened side. Next add the onion and andouille, cook for 30 seconds, and add the garlic. Then add in the tomatoes, okra, corn, parsley and wine. Cook for 30 seconds to a minute and remove from the heat.

[4] To serve, place the vegetables at the base of your serving dish and the scallops on top. To finish, garnish with the pico de gallo on top of the scallops. Serve immediately. Happy cooking!

THE PEARL KITCHEN + BAR

Jumbo lump crab cake with chow chow relish and sweet corn puree

Ingredients (Crab Cakes)

1 cup mayonnaise
1 egg
1 pound jumbo lump crab
1/3 cup minced red bell pepper
2 tablespoons cajun spice
1 tablespoon lemon juice
1/8 cup scallions, minced
2 cups panko breadcrumbs
1 ounce micro cilantro (for garnish)

Directions

Combine all ingredients and mix gently. Coat formed crab cakes with panko breadcrumbs then fry until golden brown.

Ingredients (Corn Puree)

3 cobs of corn; boiled, then cut off the cob
1/4 cup heavy cream
Salt and white pepper

Directions

Blend in a high speed blender until smooth and creamy.

Ingredients (Chow Chow)

6 poblanos; roasted, peeled and seeded
2 green tomatoes
1/4 head Napa cabbage, shredded
1 red bell pepper, medium dice
1/2 green bell pepper, medium dice
1 yellow onion, medium dice
1 tablespoon garlic, minced
1 3/4 cups apple cider vinegar
2 cups sugar
Handful thyme, wrapped in butchers twine
Salt and pepper, to taste

Directions

Combine all ingredients except poblanos in a large saucepot and cook til tender. Adjust with sugar and salt/pepper. Once cooled, add poblanos and serve chilled.

HAIG POINT

Calibogue Crush

Ingredients

1 ounce peach puree
2 ounces vodka
Dash fresh lime juice
Club soda
Drop of Grenadine, spooned

Directions

For peach puree, boil cut up peaches and let cool (without seeds). Puree in a blender. In a high ball glass, pour 1 ounce of puree. Fill with ice. Add dash or squeeze of lime juice. Add 2 ounces of vodka. Fill with club soda. Spoon in hint of Grenadine. Garnish with a wedge of peach.

Holy Tequila

Bacon Jalapeño Poppers 

Ingredients

12 jalapeño peppers (make sure they are even in size)

8 ounces cream cheese, softened

1 cup cheddar cheese, shredded

1/2 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon pepper

24 slices bacon (do not use thick cut)

Directions

[1] Preheat the oven to 350 degrees. Line a sheet pan with foil and coat it with cooking spray.

[2] Cut the jalapeños in half lengthwise, and scoop out the seeds and ribs with a spoon.

[3] Mix the softened cream cheese, cheddar cheese, onion powder, salt and pepper together until combined.

[4] Fill each jalapeño half with the cheese mixtures and then wrap with bacon using a toothpick to secure the bacon.

[5] Arrange the peppers on the baking sheet and bake for 20-25 minutes until bacon is crispy and browned. Serve immediately.

Charbar

Mac and Cheese Balls

Ingredients

1 pound elbow pasta, cooked and cooled

8 ounce block pepper jack cheese, melted

1 cup panko bread crumbs

Flour (for dipping)

Buttermilk (for dipping)

1 gallon frying oil

Directions

[1] Mix together the melted cheese, cooked elbow pasta and panko bread crumbs in a large bowl.

[2] Using a small dough scoop, scoop balls out onto a parchment paper lined sheet pan. Freeze until solid.

[3] In a large pot, heat frying oil to about 325°F. To set up your breading station, place flour in one bowl and buttermilk in another. Using the standard breading process of dry, wet, dry, place the balls into the flour, then the buttermilk, then back in the flour making sure to knock off all excess flour.

[4] Place the well coated balls into the hot oil carefully and one at a time. You may fry more than one ball at a time, but be sure to not let them stick together. Cook for approximately 3-4 minutes or until they just start to ooze cheese!

Callawassie Island

Deviled Egg Dip

Ingredients

12 eggs

1 cup mayonnaise

1 tablespoon Dijon mustard

2 tablespoons white wine vinegar

1 teaspoon red hot sauce

Directions

[1] Place eggs in a saucepan and cover with water. Bring to a boil; remove saucepan from heat and let eggs cook in hot water for 12 minutes. Pour off hot water and place eggs in a bowl full of ice water to cool.

[2] Peel and halve eggs. Chop about half the egg whites and place into a bowl.

[3] Put remaining egg whites and yolks in a food processor with mayonnaise, Dijon mustard, white wine vinegar, and hot sauce; process until smooth and transfer to a bowl. Fold chopped egg whites into the mixture.

[4] Serve with your favorite crackers. Saltines are the Southern classic. Add chopped green olives for a twist if desired.

Michael Anthony’s

Olive Tapenade

Ingredients

2 cups black olives, pitted (Taggiasche, Nicoise, Gaeta or Kalamata)

1 tablespoon capers, drained and rinsed

1 anchovy filet, drained, rinsed and patted dry

2 cloves garlic, minced

1 teaspoon Dijon mustard

1 tablespoon fresh thyme leaves

3 tablespoons parsley, chopped

1/4 teaspoon crushed red pepper flakes

1/2 lemon, juiced

1/2 cup extra virgin olive oil

Directions

Combine all ingredients in a food processor and pulse to combine well; then process until mixture is coarsely pureed. Taste for seasoning, and serve as a spread alongside crusty bread or crackers.

Holy Tequila

Guacamole

Ingredients

4 medium ripe Hass avocados

1 tablespoon fresh lime juice

1/4 cup red onion, diced

1/4 cup fresh cilantro, chopped

1/2-1 jalapeño, diced with seeds removed (optional)

1/2-1 teaspoon sea salt, to taste

Directions

[1] Add the avocado flesh to a small mixing bowl and coat in lime juice. Using a fork or potato masher, mash up the avocado into a desired consistency.

[2] Mix in the remaining ingredients until combined. Taste and season with additional salt and lime juice. Enjoy with your favorite tacos or chips.

Chechessee Creek

Truffle Deviled Eggs

Ingredients

1 dozen whole eggs plus two egg yolks

1 tbsp. truffle oil

4 tbsp. olive oil

1 tsp. Dijon mustard

1 tsp. Coleman’s Dry English Mustard

2 dashes Tabasco pepper sauce

1 tsp fresh parsley, minced

Salt and white pepper to taste

Directions

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. 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. 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. Arrange cooked egg whites on a flat serve and fill yolk area with prepared egg truffle blend. Garnish with fresh chives, parsley, or for something a little different, crispy pork rinds.