Try these sophisticated five-ingredient recipes from local chefs and restaurants.
August is a busy time for locals living here in the Lowcountry. Make your hectic week a little less stressful by making these quick and easy five-ingredient recipes from local chefs and restaurants. To get better recipes, we didn’t count salt, pepper or olive oil as ingredients.
Hannah’s Quick & Easy Chicken Thighs
4 chicken thighs
1 can garbanzo beans (or any other beans in your pantry)
1 can diced tomatoes
1 cup fresh spinach
1 teaspoon fresh rosemary, chopped
Sea salt/fresh cracked pepper
Directions  Rinse beans, chiffonade spinach and chop fresh rosemary.  Pat dry chicken thighs. Season the chicken thighs with the salt/pepper and rosemary.  In a large sauté pan, heat oil. Add chicken, skin side down, for 4 minutes.  Turn thighs, add beans and tomatoes with juice. Cover, cook for 25 minutes over medium heat.  Once chicken reaches 165 degrees, remove from pan, add chiffonade spinach and mix ingredients. Pour over chicken and garnish with extra cracked black pepper and chopped rosemary, if desired.
This is a quick recipe to use some items in your pantry. Executive chef Eric Sayers named it after his favorite dog, Hannah. “She would lay down right outside of the kitchen and watch me prepare this,” Sayers said.
— From executive chef Eric Sayers
Michael Anthony’s Cucina Italiana
Bucatini Cacio e Pepe
1 pound bucatini
3 tablespoons freshly ground black pepper
6 tablespoons butter
2 cups grated Pecorino Romano
Directions  Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the pasta in the boiling water one minute shy of the package directions for al dente.  Meanwhile, add the freshly ground black pepper and a pinch of salt to a large sauté pan set over medium heat. Toast the pepper until fragrant, 45 seconds to 1 minute. Add the cold butter and bring to a simmer.  When the pasta is cooked, drain, reserving about 2 cups of the cooking water. Add the pasta to the pan and toss to combine with the sauce. Remove the pan from the heat, then add the cheese in a steady stream while constantly tossing or vigorously stirring so that the cheese melts evenly into the sauce. Add reserved pasta water if needed to adjust the sauce to the right consistency. Serve immediately with an additional sprinkle of black pepper.
Hilton Head Health
Dijon & Pecan Encrusted Salmon
4 ounces salmon
1 tablespoon pecans, chopped
1/2 tablespoon whole grain Dijon mustard
1/2 teaspoon olive oil
Directions  Bring a sauté pan to medium high heat. Add olive oil. Sear salmon filet on 1 side for 2-3 minutes, or until caramelized.  Flip salmon filet.  Top filet with Dijon mustard and pecans.  Bake at 450 degrees for 3 minutes or until desired doneness.
Details: Serves: 1, Serving Size: (1) 4 ounce filet, Calories: 240, Fat: 15 grams, Sodium: 200 milligrams, Carbohydrates: 2 grams, Protein: 24 grams, Fiber: 1 gram
— From executive chef Karla Williams
Sweet Curry Corn
4 cobs of corn
2 tablespoons peach chutney (sold at Sprout Momma)
1 tablespoon vegan butter, melted
1 teaspoon curry powder
Directions  Preheat your grill to medium-high. Peel the husks back from the corn and use a piece of the husk to tie them together. Remove the threads.  Mix the mango chutney and melted butter together in a small bowl and brush half over the corn. Sprinkle with the curry powder.  Grill for 10 minutes, turning a few times, until the corn is vibrant yellow and has several grill marks. Serve the corn with a little cilantro sprinkled over top and the remaining chutney butter on the side.
The G-Free Spot
Ingredients (9 servings)
1/2 cup milk (or heavy cream or half and half)
1/2 cup spinach (frozen, thawed and drained or fresh)
2 slices bacon, chopped
1/2 cup mozzarella, shredded
1 cup bread pieces, cubed
Directions  On stovetop, cook bacon and spinach in a small pat of butter together until soft.  Scramble eggs and milk. Add bacon and spinach mixture, cheese, and bread to eggs and mix gently until bread is moist.
 Line an 8-by-8 pan with parchment paper and fill with mix. Bake at 350 degrees for 30 minutes until a toothpick comes out clean.  Cool slightly, cut and serve.
Chef’s tip: This is a perfect make-ahead option for an easy morning breakfast. Simply refrigerate up to two days, reheat in the microwave and serve.
— From owner Nicole Gardner
Pickled Chanterelle Mushrooms
1 pound fresh chanterelles (shitakes and oyster mushrooms work well, too)
1 tablespoon sea salt
3/4 cup white balsamic vinegar
3 cloves garlic, thinly sliced
6-7 sprigs of fresh thyme
1 cup olive oil
Directions  Clean your mushrooms, getting rid of any forest debris and grit. I use a dry paint brush with semi stiff bristles. Pull apart your mushrooms into relatively even-sized pieces. Place in a non-reactive bowl. I use glass or ceramic. Pour the salt over mushrooms and toss well. Let sit at room temperature for a couple of hours. The salt will start to pull out excess moisture and make room for the mushroom to take on the pickle.  Pull mushrooms out of salty brine and place into a small sauce pan with your garlic, thyme and vinegar. Bring to a simmer and cook for 10 minutes. Remove from the heat. Let steep for about 20 minutes.  Strain mushrooms out of vinegar and place into a pint Ball jar. Reserve the seasoned vinegar for salad dressing or for a finishing vinegar. Cover mushrooms with olive oil and press down to submerge below the oil line. Using a new seal and band seal your mushrooms. They will stay good in your fridge for six months to a year if kept under the oil.
Chef’s tip: Chanterelle mushrooms are great in quesadillas, pizza, pastas, charcuterie-boards or anywhere you need to add a pop of flavor with a wonderful meaty texture.
— From executive chef Chaun Bescos