“Farmentation” with Charleston Chef Service

Charleston Chef Service recently had the exciting opportunity to share their latest culinary venture, "The FARMentation Series," on Live 5's "Palmetto Life." Chef Jake White, the mastermind behind Charleston Chef Service, discussed this unique dining experience that highlights farm-to-table cuisine and collaborations with local chefs.

"The FARMentation Series" is a celebration of the Lowcountry's bounty, featuring thoughtfully curated ingredients sourced from local farms. Each event in this series promises an unforgettable dining experience, showcasing the flavors of the region in innovative and delicious ways.

During the segment, Chef White shared details about the upcoming collaboration with Chef Cara Novas of Table & Stove, set to take place at a secret location in Summerville. This event, scheduled for July 19th, 20th, and 21st, will feature a five-course meal priced at $125 per person, offering guests a chance to indulge in the best of the season's offerings.

Additionally, Charleston Chef Service is thrilled to announce future collaborations with chefs from the latest season of Fox's 'Next Level Chef,' adding even more excitement and flavor to "The FARMentation Series."

This exposure on "Palmetto Life" has generated significant buzz around Charleston Chef Service and "The FARMentation Series," creating anticipation among food enthusiasts and highlighting Charleston's vibrant culinary scene. Stay tuned for more updates and announcements from Charleston Chef Service as they continue to delight diners with their innovative approach to farm-to-table dining.

The EASIEST Shrimp & Grit recipe EVER!

Shrimp and grits hold a special place in the hearts of Southerners for their delightful blend of rich flavors and humble origins. This dish encapsulates the region's love for seafood, corn-based staples, and the art of turning simple ingredients into a culinary masterpiece. It represents the South's deep-rooted tradition of celebrating local, comforting flavors that tell a story of history and hospitality.

Serves 4

Ingredients:

• 1 cup Marsh Hen Mills Speckled Grits

• 2 cups Chicken Bone Broth

• 1 cup diced Red Onion

• 2 Bell Peppers, julienned

• 1 lb Shrimp, peeled and deveined

• Salt and Pepper to taste

• 2 tablespoons Cooking Oil

Instructions:

1. In a medium saucepan, bring the chicken bone broth to a boil. Stir in the grits, reduce heat to low, cover, and simmer for 20-25 minutes, or until the grits are tender and creamy. Stir occasionally.

2. While the grits are cooking, heat the cooking oil in a large skillet over medium-high heat. Add the diced red onion and julienned bell peppers. Sauté for about 5 minutes, or until they are tender and slightly caramelized.

3. Season the shrimp with salt and pepper. Add them to the skillet and cook for 2-3 minutes on each side, or until they turn pink and opaque.

4. Serve the shrimp and julienned vegetables over a bed of the cooked speckled grits. Drizzle any remaining pan juices over the top for added flavor.

5. Garnish with additional salt and pepper to taste, and enjoy your easy and delicious shrimp and grits!

Shrimp and grits hold a special place in the hearts of Southerners for their delightful blend of rich flavors and humble origins. This dish encapsulates the region's love for seafood, corn-based staples, and the art of turning simple ingredients into a culinary masterpiece. It represents the South's deep-rooted tradition of celebrating local, comforting flavors that tell a story of history and hospitality.

Umami-Infused Ramen Recipe with Chicken Meatballs

In this deeply savory ramen recipe, we'll create a rich and flavorful broth with an umami -bomb twist by using konbu and dried shiitakes. Paired with fresh ramen noodles from H & L Market in North Charleston, this dish is elevated to perfection. But the umami experience doesn't stop there; we'll also show you how to craft succulent chicken meatballs from the chicken used in the broth.

Ramen Broth Ingredients:

1. 1 piece of konbu (dried kelp)

2. 6 cups of water

3. 4-5 dried shiitake mushrooms

4. 1 whole chicken

5. Pork neck bones

6. 2 green onions

7. 1 onion

8. 1 carrot

9. 2 tablespoons of miso

10. 2 tablespoons of soy sauce

11. Salt, to taste

12. 2 tablespoons of mirin

13. Fresh ramen noodles from H & L Market in North Charleston

1. In a large pot, combine the konbu and water. Allow it to soak for 30 minutes.

2. Add the dried shiitake mushrooms and turn on the heat. Simmer gently, but do not let it boil. Remove the konbu when the water begins to heat up.

3. Meanwhile, roast the whole chicken and pork neck bones in the oven until they turn golden brown.

4. Add the roasted chicken, pork bones, onion, carrot, and green onions to the pot with the konbu and shiitakes.

5. Simmer the mixture for 4-5 hours, occasionally skimming off any impurities.

6. Once your broth is well developed and flavorful, strain it, and return it to the pot.

7. Stir in miso, soy sauce, salt, and mirin. Adjust seasoning to your taste.

   Chicken Meatball Recipe:

   1. Once the chicken has cooled, pick the meat from the bones and discard the bones and skin.

   2. In a blender, combine the chicken meat, one egg, a handful of panko breadcrumbs, a splash of soy sauce, and some chopped green onions.

   3. Pulse briefly until the mixture comes together. Do not overmix.

   4. Roll the chicken mixture into balls and place them on a greased sheet tray.

   5. Bake in the oven at 400°F for 20 minutes.

   6. While your meatballs are cooking, bring the strained ramen broth back to a simmer.

   7. Add the chicken meatballs and fresh ramen noodles from H & L Market.

   8. Cook until the noodles are al dente, which should take about 2-3 minutes.

   9. Ladle the ramen into bowls, ensuring each bowl has a mix of noodles, broth, and a generous helping of chicken meatballs.

   10. Add a squeeze of fresh lemon or lime juice, sliced green onions, sesame seeds, and any other desired toppings.

Pro Tip: Reduce any leftover ramen broth until it can fit into a ziplock freezer bag. Let it cool before freezing. Properly stored, it will last for a few months.

This umami-infused ramen recipe with chicken meatballs is a perfect fusion of flavors, making it an ideal dish for any time of the year. Charleston Chef Service offers top-notch culinary experiences that you won't want to miss – we've got the best recipes to satisfy your cravings!

Chef Jake White with charleston’s best private chef service - Charleston chef service delivers a piping hot umami-bomb ramen soup recipe inspired by his wife & the unusually cold weather we’re having. Enjoy this delish broth that can be enjoyed in any season.

The BEST Chicken Parm recipe EVER!

Chicken Parmesan has a history deeply rooted in Italian-American cuisine. Its origins can be traced back to the Italian dish "Melanzane alla Parmigiana," which traditionally consists of breaded and fried eggplant slices layered with tomato sauce and cheese. The transition to using chicken in this dish likely occurred in the United States, where chicken was more readily available and popular.

For the Chicken:

• 2 boneless, skinless chicken breasts

• 1 cup panko breadcrumbs

• 1/2 cup all-purpose flour

• 2 eggs

• Salt and pepper to taste

• 2 tablespoons olive oil (EVOO)

For the Tomato Gravy:

• 2 cloves garlic, minced

• 1 can (28 oz) crushed tomatoes

• 1 teaspoon garlic powder

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• 1 tablespoon honey

• Salt and pepper to taste

• 1 tablespoon miso paste

For Serving:

• 8 oz spaghetti

• Fresh basil leaves for garnish

• Freshly grated Parmesan cheese

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Season the chicken breasts with salt and pepper on both sides.

3. In three separate shallow bowls, set up a breading station. In the first bowl, place the flour. In the second bowl, beat the eggs. In the third bowl, place the panko breadcrumbs.

4. Dredge each chicken breast in the flour, shaking off any excess. Then, dip them into the beaten eggs, allowing any excess to drip off. Finally, coat the chicken breasts in the panko breadcrumbs, pressing the breadcrumbs onto the chicken to adhere.

5. In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the breaded chicken breasts and cook for about 3-4 minutes per side, or until they are golden brown and crispy.

6. Transfer the skillet with the chicken to the preheated oven and bake for an additional 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

7. While the chicken is baking, prepare the tomato gravy. In a saucepan, heat a drizzle of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

8. Pour in the crushed tomatoes, then add the garlic powder, dried basil, dried oregano, honey, salt, pepper, and miso paste. Stir well to combine.

9. Simmer the tomato gravy over low heat for about 15-20 minutes, stirring occasionally. Taste and adjust the seasoning as needed.

10. While the gravy is simmering, cook the spaghetti according to the package instructions until al dente. Drain and set aside.

11. Once the chicken is done baking, remove it from the oven and spoon some of the tomato gravy over each chicken breast.

12. To serve, place a portion of cooked spaghetti on each plate. Top with a chicken breast and extra tomato gravy. Sprinkle freshly grated Parmesan cheese on top, and garnish with fresh basil leaves.

Enjoy your upgraded Chicken Parmesan with Spaghetti and Gravy with the added flavors of fresh basil, dried oregano, and miso paste!

Chef Jake White of Charleston’s best private chef service does a quick video making the best most delicious chicken parm ever. crispy, crunchy, and amazing! simply the best!

How Much Does a Private Chef Cost in Charleston, SC?

Charleston, South Carolina, known for its rich culinary traditions and top-notch restaurants, has become a hotspot for food enthusiasts seeking unforgettable dining experiences. If you're looking to elevate your dining game and enjoy a personalized meal in the comfort of your own home, a private chef might be just what you need. In this article, we'll explore the cost of hiring a private chef in Charleston, SC, and introduce you to Charleston Chef Service, a local company that's making private dining easy and affordable while embracing the competitive landscape of the industry

The Charleston Dining Scene

Charleston's culinary scene boasts a stellar reputation, thanks in part to renowned chefs like Sean Brock, who have put Low-country cuisine on the map. As the demand for personalized dining experiences has grown, so has the popularity of hiring a personal chef to curate exquisite meals tailored to your tastes and preferences.

Charleston Chef Service

Charleston Chef Service is at the forefront of providing exceptional private chef experiences in Charleston. They're dedicated to streamlining their operations to offer a more affordable private chef experience, complete with wine pairings. Their tagline, "Private Dining Made Easy," encapsulates their mission to simplify the process of hiring a private chef for Charleston residents and visitors alike.

How It Works

Charleston Chef Service specializes in thoughtfully curated 3-course dinners prepared in the comfort of your own home. Here's how the process works:

1. Go to chschefservice.com

2. Choose one of their signature menus & book your event date using their convenient online booking platform to submit your event request. Charleston Chef Service staff will review your request and send you an invoice via email.

3. Their trained staff arrives with all the necessary dinnerware for your service. You only need to provide beverage glasses if opting for wine service.

4. To secure your event date, a 50% deposit is required. The remaining balance is due on the scheduled event date.

Charleston Chef Service understands that private dining should be accessible to all. Their 3-course chef-curated dinners start at just $80 per person. For those looking to elevate their experience, featured wine pairings, curated by an expert, can be added for an additional $45 per person. This pricing model ensures that you get a customized and memorable dining experience without breaking the bank.

Hiring a private chef in Charleston, SC, can be a fantastic way to enjoy a tailored dining experience without the hassle of going out to a restaurant. So, whether you're a local or just visiting, indulge in Charleston's best private chef services with Charleston Chef Service. Your taste buds will thank you.

Visit them at chschefservice.com

Kitchen-Sink Curry

In the spirit of utilizing leftovers and embracing what's available in your kitchen, we present to you a delicious and versatile leftover curry recipe. This recipe is designed to use up those odds and ends in your fridge and pantry, resulting in a flavorful and satisfying dish. Today, we'll be creating a Leftovers Curry with yellow curry powder, featuring olive oil, white onion, broccoli, bell peppers, zucchinis, garlic, coconut milk, and some pantry staples.

Charleston Chest Service - the best private chef service in Charleston whips up a quick recipe utilizing kitchen leftovers. Here is a super delicious and easy and simple and cheap but amazing coconut vegetable curry recipe by the best private chef in charleston

Ingredients:

• 3 tbsp olive oil

• 1/2 white onion, diced

• 1 1/2 cups broccoli florets

• 1/2 cup sliced bell peppers (any color you have)

• 1 yellow zucchini, sliced

• 1 green zucchini, sliced

• 3 tbsp yellow curry powder

• 2 tsp minced garlic

• 1/2 can coconut milk

• Red pepper flakes (to taste)

• Salt and pepper (to taste)

Instructions:

1. Gather all your leftover vegetables. Don't worry if they're not in perfect condition; we're going to transform them into a delightful curry.

2. Heat the olive oil in a large skillet or pan over medium heat. Add the diced white onion and sauté until it becomes translucent and fragrant, about 2-3 minutes.

3. Stir in the minced garlic and yellow curry powder. Allow them to cook for another minute or so, until the spices become aromatic.

4. Add the broccoli florets, sliced bell peppers, yellow zucchini, and green zucchini to the pan. Mix everything well to coat the vegetables with the flavorful curry mixture.

5. Pour in the coconut milk and stir to combine. Reduce the heat to medium-low and let the curry simmer for 10-15 minutes, or until the vegetables are tender and the sauce has thickened slightly. If it becomes too thick, you can add a little water to reach your desired consistency.

6. Season the curry with red pepper flakes, salt, and pepper to taste. Start with a small amount of red pepper flakes, and then add more if you prefer a spicier curry.

   Serve it over cooked rice, quinoa, or noodles for a complete meal.

This Leftovers Curry is a versatile dish that can be customized to your taste and what ingredients you have available. Feel free to get creative and adapt it to your preferences. Embrace the art of improvisation in the kitchen, and savor the delicious results of using what's available to you in the moment.

Exploring Charleston, SC in Fall: Why You Should Hire a Private Chef

Charleston, South Carolina, is undoubtedly a charming destination all year round, but there's something particularly magical about the city during the fall season. As the temperatures cool down and the vibrant foliage paints the cityscape with warm hues, Charleston beckons visitors to experience its unique blend of history, culture, and cuisine.

1. Discover Historic Charleston:

Fall is the perfect time to explore the historic heart of Charleston. Stroll down cobblestone streets lined with centuries-old oak trees and picturesque antebellum architecture. Immerse yourself in the city's rich history by visiting landmarks like the Charleston City Market, the Nathaniel Russell House, and Rainbow Row.

2. Savor Lowcountry Cuisine:

Charleston is renowned for its delectable cuisine, and fall brings a unique twist to the city's culinary scene. Local chefs start incorporating the season's bounty into their menus, showcasing dishes featuring fresh seafood, sweet potatoes, collard greens, and more. By hiring a personal chef service like Charleston Chef Service, you can savor these fall flavors without the hassle of making reservations or waiting in line at restaurants.

3. Visit Plantations and Gardens:

Fall is an ideal time to explore the lush plantations and gardens surrounding Charleston. Places like Middleton Place and Magnolia Plantation come alive with vibrant foliage, blooming flowers, and meandering waterways.

4. Attend Festivals and Events:

Charleston hosts a variety of festivals and events in the fall, celebrating everything from food and wine to history and the arts. The Charleston Wine + Food Festival, the MOJA Arts Festival, and the Preservation Society's Fall Tours of Homes and Gardens are just a few examples. Catch Charleston Chef Service at Charleston Wine + Food Festival as well as other events through out the year.

5. Embrace Relaxation and Comfort:

Fall in Charleston offers a respite from the summer heat, making it the perfect time to unwind and enjoy the city's tranquil ambiance. Whether you prefer spending your days on the beautiful beaches, exploring the serene marshlands, or taking leisurely carriage rides through the historic district, Charleston's fall charm invites relaxation. A private chef can elevate your evenings by preparing sumptuous meals tailored to your tastes.

Charleston, SC, in the fall is a captivating destination that offers a blend of history, culture, and culinary delights. To make the most of your visit, consider enlisting the services of Charleston Chef Service. With their private chef services, you can savor the flavors of the season, enjoy gourmet meals at your convenience, and create unforgettable memories in this charming Southern city. Charleston in the fall is a treat for the senses, and a private chef can ensure that your culinary experience is as unforgettable as the city itself.

The Surging Demand for In-Home Private Chefs

The Surging Demand for In-Home Private Chefs: Charleston Chef Service Leads the Way

In today's fast-paced world, the desire for unique and personalized dining experiences is on the rise. People are looking to elevate their culinary adventures beyond the standard restaurant fare. Enter the in-home private chef—a trend that has gained tremendous popularity in recent years.

As demand surges, Charleston Chef Service stands at the forefront, prepared to meet this growing appetite for exquisite, customized dining experiences.

Sourcing Specialty Ingredients

One of the key elements that sets Charleston Chef Service apart is their commitment to sourcing premium, specialty ingredients. While dining out can offer convenience, in-home private chefs have the advantage of crafting menus around the finest, seasonal, and locally-sourced ingredients. Charleston Chef Service takes pride in its connections with local farmers, fishermen, and artisanal producers. This not only ensures the highest quality ingredients but also supports the low-country community.

Emphasis on The Customer Experience

The essence of in-home private chef services lies not only in exceptional culinary expertise but also in the overall dining experience. Charleston Chef Service goes above and beyond to create an atmosphere of warmth, hospitality, and professionalism. Their chefs are not just skilled cooks; they are also adept at engaging with clients, understanding their preferences, and creating a truly personalized dining event.

From menu planning to the final presentation, Charleston Chef Service ensures that every detail is tailored to the client's desires. This level of customization allows for a one-of-a-kind dining adventure that's impossible to replicate in a restaurant setting. Whether it's a romantic dinner for two , a family celebration, or a bachelorette party, the focus is on making each moment memorable.

Introducing Wine Pairings with Expert Guidance

To further elevate the in-home dining experience, Charleston Chef Service has recently introduced a captivating addition: wine pairings. Every course of the meal is expertly matched with a carefully selected wine, enhancing the flavors and overall enjoyment.

Pairing wines with dishes requires a nuanced understanding of flavors, aromas, and textures. Charleston Chef Service's wine expert takes pride in curating wine pairings that complement the menu flawlessly. From crisp whites that accentuate seafood to robust reds that enhance hearty dishes, the wine pairings add a layer of sophistication to the dining experience.

The burgeoning demand for in-home private chefs is a testament to the desire for more personalized and exclusive culinary experiences. Charleston Chef Service, with its commitment to sourcing specialty ingredients, emphasis on customer service, and introduction of wine pairings leads this culinary revolution as the best private chef service in the Charleston. As clients seek memorable moments and exceptional dining, Charleston Chef Service stands ready to create gastronomic magic in the comfort of their homes. It's not just a meal; it's a culinary journey, and Charleston Chef Service is your guide to a world of epicurean delight.

Contact Chef Jake White to book your private chef today!

CHSchefservice.com

charlestonchefservice@gmail.com

(443)-825-2892

Award Winning Smoked Pork Chili

Award Winning Smoked Pork Chili

This Chili recipe is so easy & delicious you’ll never make another chili recipe again. The secret is not getting too crazy with this one. When I think of Chili, I go back to my childhood eating grilled hot dogs and chili loaded with cheese & sour cream on those brisk football sundays. I wanted to create a recipe that revamped the classic Chili I remember eating growing up. Award-Winning Chili recipe coming at ya! 

Smoked Pork: I’m going to save my lecture on the art of smoked barbeque for a rainy day, but if you plan on taking on this portion of the recipe from scratch, here are a few pointers: (don’t be afraid to outsource the smoked pork unless you’re extra like me.) 

• Low & Slow is the way to go

• For a pork butt, I try to maintain my smoker between 200°f-225°f

• Let your pork butt rest OUT of the fridge for a few hours before you plan on smoking. You don’t want to put a cold piece of meat on your smoker. (it’ll help with a more even cook)

• Don’t go crazy with your dry rub! Salt, pepper, and paprika is the way to go! 

• Lather your meat in a mixture of yellow mustard and hot sauce before applying your dry rub. The wet rub acts as a tenderizer and gives your spice blend something to stick to

• When your temperature probe penetrates the meat and feels like a bag of butter, you’ve officially smoked a butt!

Ingredients:

• 2 Tbsp vegetable oil

• 1 medium onion, diced

• 2 lbs smoked pork butt

• 1 Tbsp chili powder

• 4 Tbsp Cumin

• 3 Tbsp Brown Sugar

• 2 Tbsp garlic powder

• 3 tsp salt

• 1 tsp black pepper

• 3 cups beef broth

• ½ can tomato paste

• 1 can diced tomatoes

• 2 can kidney beans

• 1 can tomato sauce

• 3 bulbs garlic, minced

Directions:

1. In a large pot, heat your oil. 

2. When oil begins to sizzle, add your onions and stir until translucent.

3. Add chili powder, cumin, brown sugar, garlic powder, salt, pepper, garlic, and tomato paste. Stir to combine. 

4. Once fragrant, add your beef broth, diced tomato, beans,  and tomato sauce. 

5. Bring everything to a simmer

6. Once simmering, add your shredded smoked pork and stir to combine. 

7. Leave on low heat for several hours or until desired flavor and consistency has been reached. 

Pro Tip: Start this recipe 1-3 days before you plan on actually eating it. The longer you let the Chili simmer, the more the flavors will meld and develop. 

You can adjust the “intensity” of the chili by adding some water or simmering until the chili has reduced to desired flavor.

Bourbon-Maple Peaches

Bourbon Maple Roasted Peaches

Everyone knows Georgia has the best peaches. You know the ones -those plump juicy stone fruits that are durable enough to endure a nice char on the grill but also delicate enough to munch into like an apple. BRB, DROOLING! 

Here is a nice way to highlight the sweet and tangy nectar of a velvety Georgia peach. 

Ingredients:

• 2 ripe peaches

• ½ cup brown sugar

• ¼ cup bourbon

• Splash of vanilla

• ½ stick unsalted butter, room temp

• Chopped walnuts

Directions:

• Preheat oven to 425°f

• Carefully slice peaches in half and remove the pit

• In a bowl, whip brown sugar, bourbon, vanilla, and butter to combine

• If the mixture is too thick, you can add a splash of water. You’re looking for a slightly runny, coarse texture

• Brush the exposed flesh of the peach with your mixture and place cut side up on a baking sheet

• Using a paring knife, make small incisions in the peach so steam can escape and absorb the mixture. 

• Bake for 15 minutes

• Remove & brush with mixture before returning back to the oven for 15 more minutes

• Once tender & slightly cooled, your peaches are ready to eat. 

• Serve with vanilla bean ice cream or whipped cream & fresh mint

Carolina Gold Arancini

Carolina Gold Arancini, Parmesan & Sesame Seeds

While we might have lost most of our crop variety since the commercial adoption of monoculture, there are still some people out there trying to preserve America’s great heirloom varieties. Marsh Hen Mill, a family-owned farm on Edisto Island, SC is one of them, growing and milling their own heirloom grains like Sea Island red peas, Carolina gold rice, black eyed peas, and Blue Corn. 

Carolina gold rice is a staple crop in South Carolina. It’s a long grain flavorful rice and a perfect canvas for tons of classic southern dishes. There are a billion ways to prepare white rice and I'm sure you’re familiar with more than a few. You probably don’t have quite as many recipes for all that leftover rice, though. This is a modern take on a classic but if you don’t like parmesan or sesame, there are so many other ways to play with flavors here. Have at it!

Note: Make sure you use cooled leftover rice. This recipe won’t work with fresh rice.

Ingredients:

• 2 cups Carolina gold rice, cooked

• ½ cup grated parmesan

• 1/8 cup parsley, chopped

• ¼ tsp minced garlic

• 3 large eggs

• 2 cups panko, finely ground

• 1.5 cups AP flour

• 1 Tbsp Sesame Seeds

• s&p to taste

Directions:

1. In a large bowl, combine your cooked rice, parmesan, parsley, garlic, sesame seeds, and egg. 

2. If more binder is needed, add finely ground panko a little at a time until proper texture is reached

3. Roll mixture into balls about the size of  golf ball

4. Place on a parchment lined baking sheet and chill in the freezer. 

5. While your mixture is chilling, set up an egg wash station with finely ground panko in one bowl, whisked eggs in another, and AP flour in the last. 

6. After about 30 minutes, remove the chilled rice balls from the freezer. 

7. First, coat the rice ball in flour. Shake off excess. 

8. Next, dunk the flour-coated rice ball in the egg mixture followed by the panko mixture. 

9. Return to your baking sheet and proceed with the rest of the rice balls. 

10. Once all the rice balls have been egg-washed, return to the freezer for 30 minutes or overnight. 

11. When you’re ready to cook, Heat oil in a deep bottom pan on medium high heat.

12. Once preheated, add your Arancini to the oil. Constantly rotate to ensure even browning. Each one will take about 6-8 minutes in the oil. 

13. While still hot, garnish with salt, parmesan, sesame seeds, and parsley. Enjoy!

Black Eyed Pea Stir-Fry

Black Eyed Pea Stir-Fry

While we might have lost most of our crop variety since the commercial adoption of monoculture, there are still some people out there trying to preserve America’s great heirloom varieties. Marsh Hen Mill, a family-owned farm on Edisto Island, SC is one of them, growing and milling their own heirloom grains like Sea Island red peas, Carolina gold rice, black eyed peas, and Blue Corn. 

Black-eyed peas are a heat-loving drought tolerant crop that can thrive in the rough South Carolina clay dirt. Originally from Africa, Black-eyed peas were brought to the southern United States via slavery. Since African slaves did all the cooking for their American owners,  African food & traditions eventually permeated American culture. For example, The African tradition of eating these peas as a symbol of luck, wealth & prosperity was one of many that stuck. Today, southerners in the United States eat Hoppin’ John around New Years, A popular regional dish (with African roots, of course) that features Red Peas or  Black-eyed peas.

Today, We’re going to honor the past and look to the future by making a dish inspired by Hoppin’ John. You can add meat to this dish if you’d like, but we find that the beans are a substantial protein source. 

Note: Cook your black eyed peas until just tender the night before you plan on making this dish. Leave uncovered in your refrigerator overnight.

Ingredients:

• 1 cup cooked black eyed peas

• ½ cup broccoli florets

• 1/2 cup long grain rice

• ¼ cup white onion, diced

• ½ raw jalapeno, seeded & finely diced

• ½ red bell pepper, diced

• 1 small carrot, shredded

• ¼ cup purple cabbage, shredded

• ½ cup grilled corn

• ¼ cup soy sauce

• 1 Tbsp mirin

• ½ lime, juiced

• Pinch of paprika

• s&p, to taste

Directions:

1. Heat oil in a large saute pan or Wok on medium heat

2. Saute your onions until fragrant and translucent, about 5 minutes

3. Add your soy sauce, mirin, and paprika and stir to combine

4. Add your broccoli and carrots and heat through. About 3-5 minutes

5. Add the rest of your vegetables, excluding the peas. 

6. Once everything has incorporated, add your black eyed peas and heat through

7. Serve over Carolina gold rice, add a protein, or just enjoy as is with fresh lime juice and cilantro

Yellow Curry Snapper & Hoppin' John

Yellow Curry Snapper & Hoppin’ John

 While we might have lost most of our crop variety since the commercial adoption of monoculture, there are still some people out there trying to preserve America’s great heirloom varieties. Marsh Hen Mill, a family-owned farm on Edisto Island, SC is one of them, growing and milling their own heirloom grains like Sea Island red peas, Carolina gold rice, black eyed peas, and Blue Corn. 

The Sea Island red pea is a nutrient dense southern field pea with quite the reputation. The Gullah people of South Carolina would eat fresh red beans with rice in a dish called “reezy peezy”, which was the inspiration for what we now know as Hoppin’ John. Today, We’re going to make a Caribbean inspired version with local Snapper from Abundant Seafood. 

Yellow curry snapper, Carolina gold rice, and red peas is a dish inspired by my time spent in the Caribbean (which is a rich “fusion culture” already!) mixed with the rich history of South Carolina agriculture. If you don’t have access to Snapper, you can substitute with any flaky white fish.

Note: Soaking red peas in water overnight will drastically reduce cooking time. Once soaked, rinse & cook slowly in salted vegetable broth.

Ingredients:

• 2 Snapper Filets

• 2 Tbsp Yellow curry powder

• 1 can full fat coconut milk

• ½ tsp fresh grated ginger

• ½ each green & red bell peppers, sliced

• 2 cloves garlic, minced

• ¼ cup yellow onion, diced

• 1 Tbsp soy sauce

• ½ cup long grain white rice, cooked

• ½ cup sea island red peas, cooked
  
  
  

Directions:

1. Cook your rice & beans in separate pots, seasoning each thoroughly. 

2. Heat oil in a large skillet on medium heat

3. Add onion and cook until translucent. About 3-5 minutes.

4. Add ginger, curry powder, garlic, and soy sauce. Stir to combine. 

5. Once heated through, Add a whole can of coconut milk. 

6. Let your mixture come to a simmer and add your fish. 

7. Cover with lid and let fish heat through. About 5-7 minutes. 

8. Garnish with lime juice & cilantro. Enjoy!

Buttermilk Blue Cornbread

Buttermilk Blue Cornbread

While we might have lost most of our crop variety since the commercial adoption of monoculture, there are still some people out there trying to preserve America’s great heirloom varieties. Marsh Hen Mill, a family-owned farm on Edisto Island, SC is one of them, growing and milling their own heirloom grains like Sea Island red peas, Carolina gold rice, black eyed peas, and Blue Corn. 

Sea Island Blue Corn was brought to South Carolina by Native Americans, most likely the Chicora Tribe, and thought to be considered a ceremonial crop. As you pull your cast-iron cornbread out of the oven, take a moment to consider the rich history of this sacred ingredient as it passed through the hands of Native Americans, Spanish explorers, English colonists, and American settlers. 

This cornbread is soft, moist, gorgeous to look at, and so easy to make! 

Ingredients:

1. ½ Cup Butter, Melted

2. ½ Cup White Sugar

3. 2 Large Eggs

4. 1 Cup Buttermilk

5. 1.5 Cups Sea Island Blue Cornmeal 

6. 1 Cup All-Purpose Flour

7. 1 Tbsp Salt 

8. 1 tsp Baking Powder

9. Heron Farms Sea Beans, for garnish

Note: Whole Milk is the ideal substitute, if you don’t have buttermilk, but any milk alternative will also do the trick! (Just cook your bread for a few less minutes if using a nut milk)

Directions:

1. Preheat oven to 375°F

2. Spray your cast iron skillet with non-stick coating

3. Melt butter

4. In a bowl, combine buttermilk, sugar, salt, and whisked eggs

5. In a separate bowl, combine baking soda, AP flour, and cornmeal

6. Combine all your ingredients until it's smooth & thick

7. Pour into your cast iron and garnish with sea beans

8. Bake for 25-30 minutes

9. Once cooled, lather with boiled peanut compound butter and enjoy!

Tikka Masala Simmer Sauce

Tikka N’ Curry’s Plant-Based Simmer Sauces

Hey Guys, 

I’m back with a new product review! This time we’re trying Tikka N’ Curry’s plant-based Simmer Sauces. This was my first time trying these sauces but I read lots of great things and felt pretty good going into this one. 

Now, I have to be completely honest with y’all. My first impression of ordering these sauces through Quicklly wasn’t the best. It took almost 8 weeks for my product to be delivered to me after I ordered it. I must say though, once my product was received I realized it was well worth the wait. Each sauce is packed with flavor and packaged with convenience in mind. 

I ordered the Tikka Masala, Butter Masala, Vindaloo, and Kadai simmer sauces. Each one was distinctly unique and absolutely drool-worthy. My personal favorite was the Butter Masala which featured tomatoes, coconut milk, and ground spices that provided a lovely richness and warmth that you crave at dinner time. In the featured video below, Marlee prepares a super easy 10-minute Tikka Masala made with chicken thighs. 

Marlee tries out Tikka N’ Curry’s plant-based tikka masala simmer sauces. so convenient and delicious! You’ll never look at desi food the same again.

Tikka N’ Curry has made it so easy to enjoy desi flavors from the comfort of your home in minutes. Just add your desired protein. Try them out using one of the links in this blog and share your thoughts!

*This blog contains affiliate marketing links*

My Pie Iron Pizza Experience

Camp Chef Pie Iron Pizza

“Calling all campfire cooking enthusiasts!”

You’re not going to believe this! I have a new toy for you that will take your fireside creations to the next level. I recently ordered my Round Cooking Iron from Camp Chef and now I take it with me on every single camping trip. It’s so fun and easy to use that I’ll even bust it out on the fire-pit in the backyard when friends are over. Its cast iron design makes it nice and durable for traveling and cooking over scolding hot coals. With proper maintenance, this product will be helping you curate sweet memories & savory delicacies for years to come. 

BUT WAIT! Before we go any further, make sure you have your beverage of choice ready. Now, I'm not suggesting you mix drinking with fireside cooking. If of legal age, save the drinking for when you're finished with the fire. It’ll be well worth the wait. Not quite sure what to pair with your meal? Don’t fret! Nat Geo’s, Wine’s of the World” will “upgrade” your evening by delivering quality wines right to your door! 

It’s important to keep things simple when cooking at your campsite. That’s because If you’re anything like me, you’re seeking out the best primitive &  dispersed camping you can find which are sites that can often be hard to get to. What I'm trying to say is - it’s ok to CHEAT! Go buy yourself some store-bought frozen pizza dough and begin thawing it out. Buy some pepperoni. Buy canned tomatoes & make a delicious sauce and bring it all with you! Once you’ve found the ideal location, get that fire roaring and start organizing your cooking area. Open your Camp Chef Pie Iron so that the inside is exposed. Spray it down with a non-stick oil spray and place your stretched out dough inside one of the cast iron trays. Make sure you leave some dough sticking out over the sides so you can seal it later. Next, you’ll want to put your sauce and toppings inside, keeping in mind that the dough will expand so try to fill up the cavity with toppings as much as you can! 

Once your pie iron pizza is loaded with toppings, stretch the sides over top one another to seal the pizza up. Latch the two ends of the round iron and swing the handles together to latch the round pie iron into place. 

You’re almost finished! Next you want to gently place your camp chef pie iron near the hot coals and rotate constantly for about 10-15 minutes, depending on the strength of your fire. When the outside is golden brown and the inside is steamy, melty, and cheesy…you have arrived at the culinary campfire mecca. Pat yourself on the back while you're waiting for your pizza to cool and let your day dreams tantalize you about all the other endless possibilities and ways to use the Round Pie Iron from Camp Chef. 

What sweet recipes can you come up with? Pictured below is a cinnamon sugar bread with walnuts made in the pie iron!

Happy Camping!

Olde Colony Bakery Inspired French Toast Recipe

Cinnamon Raisin French Toast Recipe

Makes 8-10 servings

Hey ya’ll! Coming in HOT with a new breakfast recipe for ya. This one was inspired by Olde Colony Bakery cinnamon raisin bread. It’s beautifully dense and simply perfect for soaking up this not-too-sweet french toast batter. Don’t skimp out and use any ol’ bread, though. The type of bread really matters for this! So support local and make your belly happy with this Olde Colony Bakery Cinnamon Raisin French Toast recipe!

Ingredients:

• 1 egg

• 2 cups whole milk

• 2 tsp vanilla extract 

• 1 tsp cinnamon

• pinch of salt

• Olde Colony Bakery Cinnamon Raisin bread (The Cream Bread Loaf works fantastic as well!)

Directions:

1. Combine all ingredients in a bowl or baking dish with tall sides. Whisk to combine. 

2. Dip each slice of bread into the liquid mixture one at a time. Ensure to soak each side of the bread. Set on a parchment lined baking sheet until ready for the next step. 

3. Heat a skillet over medium high heat with 2 tablespoons of oil. 

4. Once gently sizzling, carefully add your batter-soaked bread and cook on each side until golden brown, about 2 minutes on each side.

5. Top with maple syrup and serve warm. 

Enjoy!

The Easiest & Creamiest Potato Soup

Creamy Potato Soup

Serves 4 people

It’s the last day of November, the holiday season is upon us, and you’re burned out. Me too sista! Here is another super simple soup recipe to lift your spirits and warm your soul!

Ingredients:

• 2 cups Yukon gold or Russet, peeled and cubed

• ½ cup carrot, diced 

• 3 cloves garlic, minced

• 2 cups water

• 1 tsp chicken or vegetable base

• ¼ cup fresh parsley, chopped

• ¼ cup Ghost Grow 843 Micro-radish

• ½ tablespoon salt

• ¼ cup butter

• ¼ cup flour

• ½ tsp salt

• ½ tsp black pepper

• 2 cups whole milk

Directions: 

1. Place your peeled & diced potatoes, carrot, garlic, chicken or vegetable base, chopped parsley, and spices in a pot. Just barely cover with water until everything is submerged (about 2 cups)

2. Bring to a gentle simmer until potato and carrots are fork tender

3. Mash or blend to desired consistency. (I like a smooth & creamy soup so i use my immersion blender)

4. In a separate pot, melt your butter. 

5. Once butter is melted, add your flour and whisk vigorously. 

6. Add salt, pepper, and slowly begin adding your milk. 

7. Continue whisking on gentle heat until well incorporated. 

8. Bring to a simmer until the mixture thickens. 

9. Once thick, add your flour mixture into your blended soup mixture. 

10. Mix until everything blends together. 

11. Garnish with cheddar cheese and Ghost Grow 843’s Micro Radish for a peppery finish to this creamy soup!

Pro Tip: Trying to cut back on table salt? Emit the salt from this recipe and replace it with Heron Farms Sea Beans, a salt alternative. Sea beans are a wild coastal plant and a great source of Omega 3, Magnesium, Protein, Vitamin A, Fiber, Iron, Calcium, and sea minerals. They’re salty like the ocean and PERFECT for recipes that require being blended like this one. Enjoy the taste of salt with more nutritional benefits!

Garden Vegetable Frittata

Garden Vegetable Frittata

Makes 6-8 servings

This easy garden vegetable frittata recipe is great to prep ahead and pop in the microwave. Use the fresh local ingredients from Rainbow Packaging’s breakfast box or utilize the ingredients you already have at home. 

Ingredients:

• 8 eggs, whisked

• 3/4 cup Evaporated Milk

• ¼ onion, diced

• ½ bell pepper, diced

• 2 cloves garlic, finely chopped

• ½ tomato, diced

• Salt and pepper, to taste

Directions:

1. Preheat oven to 350°F. 

2. In a large bowl whisk together eggs and heavy cream

3. Combine your vegetables and fold together. 

4. Add 2 tsp salt and 2 tsp pepper

5. Put mixture in a seasoned cast iron skillet

6. Put your stovetop burner on low and gently stir eggs until they just begin to scramble.

7. When eggs begin to scramble but have not set yet, put the cast iron into the oven and cook for 12-15 minutes. 

8. Let cool and serve!

This dish can be served warm or cold and is great as leftovers!

Best, 

Chef Jake

Miso Pasta e Fagioli

Miso Pasta e Fagioli 

Yield: 6-8 servings

I dedicate this recipe to Great Grandma Annie. For so many years, she made sure our big, crazy, Italian family made time for each other. We bonded over an inherited love of food and embellished storytelling, but most importantly - our love for one another. This is my version of a dish that is at the core of those memories, created by Grandma Annie.  Mangia! Mangia!

Ingredients:

• 1.5 cups Ditalini pasta

• 2-3 cans (15.5 oz) cannellini beans, drained

• 3 medium tomatoes, diced

• ½ yellow onion, diced

• 4 cloves garlic, minced

• 2 celery stalks, peeled and diced

• 1 medium carrot, peeled and diced

• 1 cup white wine

• 2 cups kale, chopped

• 32 oz. (1 box) vegetable broth

• 2 cups water

• 6 tbsp Extra Virgin Olive Oil

• 1 tsp dried oregano

• ½  tablespoon salt

• ½ tablespoon white miso

• ½ tablespoon black pepper

• ½ fresh lemon, juiced

• Red pepper flakes to taste

• Optional: Italian parsley and parmesan for garnish

Directions:

1. Heat oil in a deep pot.

2. Sauté onion until translucent. Add carrot and celery. 

3. Once your vegetables begin to soften add garlic, oregano, chili flakes, salt, and pepper.

4. When spices are fragrant, add white wine and let reduce by HALF.

5. Add vegetable stock and diced tomato. Bring to a gentle boil. 

6. Add ditalini pasta, return to simmer, and cook to HALF the manufacturer suggested cooking time. 

PRO TIP: Instead of cooking the pasta in the stock, cook the pasta separately and add it to the dish when needed. This will ensure the pasta lasts longer and won’t absorb all the broth in your fridge.

1. Add kale and let wilt. 

2. Add 2-3 cans of cannellini beans (based on preference) and let reduce to desired consistency.

3. Remove from heat. Garnish with lemon juice, parsley, and parmesan. 

4. Adjust salt and pepper to taste.

For a limited time, Cane Bay Kitchen is teaming up with Rainbow Packaging to bring you an Italian themed produce box inspired by this recipe. Visit their website here to order the Cane Bay Kitchen box or other boxes like it.

Best,

Chef Jake

Instagram