Palmetto Moon (31 page)

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Slightly North of Broad Devil Crab Cakes

Executive Chef Frank Lee

SERVING SIZE: 4 5-OZ CAKES

Ingredients:

1 pound crab meat

1 tablespoon yellow mustard

1 egg, beaten

4 dashes of Tabasco

¼ cup bell peppers, diced

¼ cup red onion, diced

1 tablespoon Worcestershire sauce

1 lemon, juiced

2 tablespoons chopped parsley

½ tablespoon salt

¼ tablespoon pepper

¼ cup cracker meal or panko bread crumbs

Directions:

Pick crab meat from shell.

Gently mix all ingredients together in large bowl.

Let sit for an hour.

Form into 5-oz cakes.

Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes.

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Slightly North of Broad Fried Chicken

Executive Chef Frank Lee

SERVING SIZE: 10 PIECES

Ingredients:

3 ½ pounds chicken, cut into 10 pieces

½ quart of brine (2 cups water, 2 tablespoons salt, 1 tablespoon sugar, dissolved with 1 tablespoon vinegar)

2 cups buttermilk

2 cups flour

1 tablespoon salt

1 tablespoon pepper

Lard or oil for frying

Directions:

Place chicken in large bowl, cover with brine, and refrigerate overnight.

When ready to cook, transfer chicken from brine to buttermilk.

Heat lard or oil about a ½-inch deep in a 12-inch cast iron skillet to 350 degrees.

Put flour and salt and pepper in brown paper bag. Add one piece of chicken at a time and shake.

Tap off excess flour, fry skin side down. Only 4 to 5 pieces in the pan at the same time, don’t over crowd. Cook each piece for about 15 minutes on each side. Be sure to check the temperature and don’t burn the chicken.

Drain chicken on newspaper bag or brown paper bag. Enjoy!

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Slightly North of Broad Fried Okra

Executive Chef Frank Lee

SERVING SIZE: 2 POUNDS OF FRIED OKRA

Ingredients:

2 pounds of fresh, tender okra

½ cup buttermilk

4 dashes of Tabasco

1 egg

½ cup corn meal

½ cup flour

Salt and pepper

Lard or oil of your choice

Directions:

Wash and trim okra into 1-inch-thick barrels.

Mix buttermilk, egg, tabasco in medium-sized bowl.

Mix dry ingredients in another medium bowl.

Put enough oil or lard in 10-inch cast iron skillet for a depth of ½ inch, heat skillet to medium heat, 325 degrees.

Coat okra in small batches in the corn meal mix, fry until golden brown, about 4 minutes.

Drain on newspaper or brown paper bags.

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Slightly North of Broad Peach Cobbler

Executive Chef Frank Lee

SERVING SIZE: 4–5 SERVINGS

Peach filling

4 large peaches

1 cup bourbon

½ cup sorghum syrup or brown sugar

½ teaspoon vanilla

Topping

¼ pound butter

1 cup sugar

1 whole egg

½ cup sour cream

¼ teaspoon salt

1 teaspoon baking powder

1 cup flour

½ teaspoon cinnamon

Directions:

For the Topping:

Cream the butter and sugar. Add the egg, fold in sour cream.

Sift dry ingredients together, and then fold into wet.

For the Cobbler:

Macerate the peaches with bourbon, sorghum, and vanilla for at least 30 minutes or overnight.

Add fruit and juice into appropriate baking dish. Top with cobbler topping.

Bake at 325 degrees for 40–50 minutes.

Tips:

Use ripe local peaches and good sipping bourbon.

If using White Lily self-rising flour, baking powder can be omitted.

Cobbler topping best used immediately to capture the rising quality of the baking powder.

Serve hot with vanilla ice cream.

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Slightly North of Broad Salmon Croquettes

Executive Chef Frank Lee

SERVING SIZE: 4 5-OZ CAKES

Ingredients:

1 pound cooked or raw salmon

½ cup sour cream

1 egg

1 tablespoon lemon juice

½ tablespoon salt

1 tablespoon chopped capers with some juice

4 dashes of Tabasco

1 cup panko or dry bread crumbs (divided into ½ cups)

1 tablespoon fresh dill

½ cup parsley

¼ cup red onion, diced

Directions:

In medium-sized bowl, beat egg with sour cream and add crumbled cooked salmon or minced fresh salmon.

Reserving ½ cup bread crumbs, add all ingredients, mix together, and refrigerate for an hour.

Form all ingredients into cakes.

Coat in reserved bread crumbs and pan fry in olive oil or butter, about 2 minutes on each side.