DIRECTIONS [1] In a large sauce pot over medium-high heat, add butter. Once melted, add carrot, celery, and onion. Cook until carrots are cooked through.
[2] Stir in the base, Paul Prudhomme, hot sauce, sherry, and lemon juice. Cook for an additional 5 minutes.
[3] With stick blender, process the mixture until well incorporated, leaving tiny bits of carrot. Next, whisk in flour until well incorporated. Set aside.
[4] In a large sauce pot, add heavy cream and whole milk. Over medium-high heat, bring the liquid to a boil.
[5] Once dairy has come to a boil, quickly remove from heat and whisk in the crab soup “base”.
[6] Return to stove on low heat and whisk frequently to prevent burning. Once soup has thickened, season to taste with salt, pepper, sherry, and lemon.
LENNY GIARRATANO
EXECUTIVE CHEF, MOSS CREEK
Let large proteins rest after cooking. Legitimate rest makes a difference. People often brag about their 18-pound turkey or large holiday rib roast, but then they proceed to carve it just moments after it leaves the oven. I recommend resting large rib roasts or turkeys as long as one full hour before carving. Kept away from drafts or cool air; they will still be plenty hot inside.
Small traditional farming and indoor “micro” growing has really taken off over the last few years, which is great. Rather than name-drop a trendy new farm, however, I’d prefer to salute a very quiet and humble Bluffton legend, Howell “Jiggs” Goethe. Mr. Goethe is 93 and still lives on the Bluffton property where he was born. He taught this “darn-Yankee” how to farm in the South and educated me on truly local preferences, such as using red field peas in Hoppin’ John instead of the ubiquitous black-eyed pea.
WHAT DO YOU LOVE MOST ABOUT COOKING?
The ability to gather groups of people, sometimes large groups, to enjoy nothing more than the experience of the meal and each other’s company. This is what makes professional chefs and home cooks alike wake up early and peel potatoes with a smile.
A Weber kettle charcoal grill. I can do almost anything on one of those. Grill, of course, but also true low n’ slow barbecue, “air-fried” crispy wings, and reverse-sear technique for larger cuts. I stand by my assertion that reverse sear is better than sous vide for steaks.
BEST PIECE OF COOKING ADVICE YOU’VE GOTTEN?
Leave yourself more time than you think you’ll need.
MOSS CREEK
Reverse-seared tomahawk ribeye with caramelized shallot-vermouth butter and “one stir” cast iron sweet potatoes
INGREDIENTS (potatoes)
4-5 each medium sweet potatoes cut into 1/8ths
4 tablespoons pure (not virgin) olive oil
4 teaspoons coarse kosher salt
1 teaspoon coarse black pepper
1 medium onion, julienned
Large seasoned cast iron skillet and convection/fan oven preferred
DIRECTIONS [1] Pre-heat convection oven to 350 degrees with iron skillet in the oven, empty. [2] Combine all ingredients in a mixing bowl to evenly distribute seasoning. [3] Promptly add potato mixture to the hot skillet and spread out evenly. [4] Bake 25 minutes. [5] Stir well using a metal spatula. [6] Bake 25 more minutes, and serve hot.
INGREDIENTS (shallot butter)
1/2 pound unsalted butter
3-4 shallots, peeled and sliced thin
2 teaspoons coarse kosher salt
1 teaspoon coarse black pepper
4 tablespoons finely chopped fresh chives
1 teaspoon Worcestershire sauce
3 tablespoons dry vermouth
DIRECTIONS [1] Rest butter for three hours to room temperature. [2] Caramelize shallots in a small non-stick pan, set aside to cool. [3] Place all ingredients in a stand mixer with the paddle attachment and whip until fluffy and light. Set aside until needed.
Bone-in tomahawk ribeye, 2-2 1/2 pounds
Enough coarse kosher salt and coarse black pepper to liberally coat the steak
Any two-zone grill (gas grills can be used, but the flavor achieved by using charcoal and hardwood are unparalleled)
A bluetooth thermometer with at least two stations.
Charcoal starter chimney, charcoal and natural charcoal starters (no fluid).
A chuck or two of hardwood of your choice. I generally use hickory or oak for beef.
DIRECTIONS [1] Bring steak out to room temperature two hours before cooking.
[2] Place about 10-12 briquettes in the starter chimney and light until just about ashed-over, 10-15 minutes.
[3] Bank hot coals on one side of grill with wood touching the hot coals to produce smoke.
[4] Close grill and adjust airflow until temperature settles between 250-300 degrees.
[5] Liberally season steak with salt and pepper and then place steak(s) on opposite side of grill from the coals and cook indirect until it reaches an internal temperature of about 100 degrees. This could take 30-45 minutes.
[6] Light another 3/4 chimney of coals and add to the bank. By the time they are lit, about 15 minutes, the steak should be approaching 115 degrees.
[7] Move steak(s) over direct heat to sear, about two to three minutes on each side.
[8] Remove from grill and immediately smear with shallot butter.
[9] Rest 10 minutes and then add another dollop of butter on top of steak to slowly melt down for the remainder of the rest period, about 20 more minutes. Slice and serve!
JOSH CASTILLO
EXECUTIVE CHEF, CHARLIE’S L’ETOILE VERTE
WHAT DO YOU LOVE MOST ABOUT COOKING?
The thrill of not knowing what I might be inspired to create that may leave a lasting impression on our guests.
French Mandolin is one of the most versatile and dangerous tools in a kitchen. You can cut the thinnest peach or potato (or most any vegetable) for different plate preparedness. Just be careful with your hands!
BEST PIECE OF COOKING ADVICE YOU’VE GOTTEN?
Today’s preparation is tomorrow’s performance. No matter how good your dish is, there will always be someone who doesn’t like it.
SAUTEED TO PERFECTION
Charlie’s flounder dish is swimmingly delicious. It’s best served with potatoes au gratin and some fresh vegetables.
CHARLIE’S L’ETOILE VERTE
Flounder Satueed Meuniere
1/4 cup blended olive oil
4 tablespoons freshly squeezed lemon juice
Salt and pepper, to taste
DIRECTIONS [1] In a rectangular plastic container, lightly flour filets by gently pressing them to the flour. Make sure that both sides of the flounder are covered, and then shake off any excess.
[2] In another container, whip the eggs slightly. Then, dip the floured filets in the egg.
[3] Warm the oil in a large saute pan. When the oil begins to pop, carefully place filets of flounder in the pan.
[4] After both sides of filets have become golden brown, pour off any excess oil left in the pan.
[5] Return pan to heat. Add butter, lemon, and white wine. Let simmer for a couple minutes until the sauce has thickened slightly in bottom of pan.
[6] Serve immediately with your favorite sides.
EAT MORE CHICKEN
If you’re into chicken thighs, consider this French favorite from the good folks at Charlie’s L’Etoile Verte. Coq au vin might sound fancy, but it is really just a simple, great-tasting chicken dish that anyone can master.
CHARLIE’S L’ETOILE VERTE
Chicken Coq au vin
2 tablespoons extra virgin olive oil
7 ounces pancetta, small dice
1/2 bunch celery, large batons
10 large mushrooms, halved
Salt and pepper, to taste
2 tablespoons cornstarch (mix with water)
DIRECTIONS [1] Preheat oven to 350 degrees. Start with a Dutch oven over medium heat with extra virgin olive oil. Cook pancetta until golden brown, 8-12 minutes.
[2] Once the pancetta is cooked, pull out of the pot and set aside.
[3] Now salt and pepper the chicken thighs and start to sear them, skin side down. Cook for 5-8 minutes on each side. Set chicken to the side.
[4] Take out 1/3 of the oil in the pot and add vegetables along with herbs. Sauté until vegetables start to brown and tenderize about 6-10 minutes.
[5] Add wine and deglaze the pot. Cook for 2 minutes then add chicken stock and chicken. Bring to a boil and cover the pot, place in oven 45-60 minutes.
[6] Using tongs, remove chicken from the pot. Place pot back on stove and bring back to a boil over medium-high heat.
[7] Add cornstarch slurry and simmer for 8-10 minutes or until the mixture has thickened.
[8] Add chicken back to pot to warm. Serve.
PASCAL VIGNAU
CULINARY SERVICES DIRECTOR, VINEYARD BLUFFTON
A good cast-iron pan is always best. Low maintenance and easy to clean. Do not boil vegetables. Roasting them results in the best flavor. Cut root or hard vegetables the same size, and soften using olive oil at medium-high heat.
The Farmers Market of Bluffton has the best.
WHAT DO YOU LOVE MOST ABOUT COOKING?
Changing direction, making challenging menus and discovering new ways to create a dish. Cooking is never boring.
A 12-inch French knife with a great balance. It doesn’t have to be an expensive one. It’s all about the operator.
BEST PIECE OF COOKING ADVICE YOU’VE GOTTEN?
We all have good and bad days. Stay dedicated.
HOORAY FOR FLAMBE
Chef Vignau whips up a mean flambé. Try your take on his recipe with bacon, onion, sour cream and more.
1 5-ounce ball prepared pizza dough
5 ounces thick-cut smokey bacon, cut 1 inch wide
1/2 medium red onion, cut pole to pole and sliced the same way
1 pinch ground black pepper
DIRECTIONS [1] In a large cast iron skillet over medium heat, place bacon and cook to almost crisp. Remove onto paper towel to dry.
[2] Add onion to the skillet with bacon fat and cook until soft. Remove with bacon and discard remaining fat. Dry the skillet with paper towel, leaving a nice coating of bacon fat.
[3] Preheat oven to 450 degrees.
[4] Mix the cream cheese and sour cream. Add the nutmeg and pepper.
[5] Roll dough very thin and place in cast iron skillet. Roll to edge if necessary.
[6] Spread mixture with bottom of a spoon to make sure the dough doesn’t tear.
[7] Sprinkle the bacon and onion and place in the oven for 7 to 10 minutes. If not crisp enough, turn the oven to broil and finish to desired doneness. Remove and serve.
FARRO-OUT, MAN!
Chef Nunzio Patruno from Nunzio Restaurant + Bar shares his grilled octopus recipe that’s got some Spanish flare to it.
NUNZIO RESTAURANT + BAR
Grilled Spanish Octopus and Farro & Baby Arugula
1 medium octopus, 4-5 pounds
3 ounces extra virgin olive oil
1 dozen black olives, pitted
1 garlic clove, finely chopped
1 tablespoon flat or Italian parsley, chopped
1 bunch scallions, finely chopped
1/2 cup plum tomatoes, diced
DIRECTIONS [1] Cook octopus in boiling water for 45 minutes. Turn off heat and allow to cool for 15-20 minutes. Remove octopus from the pot and place on cutting board. Slice the tentacles diagonally and set aside.
[2] Cook the farro grain in salted boiling water for one hour at medium heat. Once grain splits, strain and saute the farro in olive oil with scallions. Set aside.
[3] To prepare octopus, season the tentacles with olive oil and grill on both sides until charred. Remove and place into a mixing bowl.
[4] Add lemon juice, extra virgin olive oil, chopped garlic, black olives, capers, tomatoes, and parsley. Toss together and set aside.
[5] Plate the dish by placing the farro on plate first, followed by the baby arugula and octopus on top. Finally, drizzle the dish with remaining juices and serve.
ESPRESSO YOURSELF
These caffeine-filled brownies from Odd Birds Cafe will have you coming back for seconds.
ODD BIRDS CAFE
Odd Bird’s Blackout Brownie
INGREDIENTS
2 tablespoons canola or vegetable oil
1 cup 70% dark chocolate, chopped
1/4 cup milk chocolate, chopped
1/2 cup black cocoa powder or any Dutch process cocoa, sifted
2 1/4 teaspoons kosher salt
1 tablespoon espresso powder
DIRECTIONS [1] Preheat oven to 350 degrees. Spray a 9×13 inch baking pan and line with parchment paper, leaving overhang on the sides.
[2] Melt chocolate, butter, and oil together in medium saucepan or double boiler over medium-low heat. Once combined, remove from heat and stir in vanilla. Set aside to cool slightly.
[3] Whisk together flour, cornstarch, cocoa powder, salt, and espresso powder. Set aside.
[4] In a mixer with paddle attachment, beat eggs and sugars together on high until fluffy, 1-2 minutes.
[5] On low, pour in chocolate mixture. Slowly mix in dry ingredients until just combined.
[6] Pour into prepared pan and bake for 25-30 minutes. Let cool in pan. Slice and enjoy!
MICHAEL AND FREDERIKA LIENE FEKETÉ
Keegan-Filion Farm (Colleton County). A local family who is using the same agricultural methods their family has always used in raising their livestock in open fields with fresh grasses.
WHAT DO YOU LOVE MOST ABOUT COOKING?
The smiles on people’s faces when they taste our creations made with the freshest ingredients.
Super-sharp knife. Definitely.
BEST PIECE OF COOKING ADVICE YOU’VE GOTTEN?
Proper food preparation.
JAVA BURRITO
Pico De Gallo
INGREDIENTS
DIRECTIONS Mix all ingredients and enjoy. Eat with pita bread, add to burritos, top nachos, add to quesadillas — there is no limit to the many ways you can use it to add flavor to meals.