Recipe

Hurricane Creek Hoe Cakes with Jerk Shrimp & Peach Salsa

by Chef Jeanne Koenigsberg

Servings: ~6 (2 cakes each)

Prep Time: 30 minutes

Cook Time: 20 minutes

Ingredients

For the Hoe Cakes: 

• 1 cup Hurricane Creek cornmeal
• ½ cup flour
• ⅓ cup sugar
• 1 tsp sea salt
• 1 tbsp baking powder
• 1 tbsp garlic, pureed
• ⅔ cup local corn kernels, divided
• 1⅓ cups half & half
• 1 roasted red pepper, peeled, seeded, diced

For the Shrimp:

• 1 lb Carolina white shrimp, peeled and deveined
• 2 tbsp Spicewalla jerk seasoning
• 2 tsp sea salt
• Neutral oil, for cooking

For the Peach Salsa:

• 2 cups peaches, medium dice (e.g. Hyder Farms)
• 2 cups tomatoes, diced (e.g. JBO Farms)
• ⅔ cup red onion, small diced
• 3 tbsp basil, chiffonade (e.g. Tyger River)
• 2 tbsp red wine vinegar
• 1 tsp salt

Instructions

1. Roast the pepper: 

Spray with oil and char over open flame. Cover in a bowl to steam. Peel, seed, and dice.

2. Mix the hoe cake batter: 

Whisk cornmeal, flour, sugar, salt, and baking powder. In a blender, puree half & half with half the corn until nearly smooth. Stir into dry ingredients with diced red pepper and remaining corn. Set aside.

3. Cook the hoe cakes: 

Heat a cast iron skillet over medium-high. Add butter or oil. Scoop ~1 oz of batter per cake and cook until bubbles form, then flip. Finish in a warm oven if needed.

4. Prep the shrimp: 

Toss peeled shrimp with jerk seasoning and salt.

5. Cook the shrimp: 

Heat a skillet over high. Add oil and shrimp. Sear quickly until cooked, adding a splash of water if needed to help steam.

6. Make the salsa: 

Combine peaches, tomatoes, onion, basil, vinegar, and salt. Taste and adjust seasoning.

7. To serve: 

Top hoe cakes with jerk shrimp and a generous spoonful of peach salsa.

Recipe

SC Faux Pho with Lacquered Quail & Basil-Peach Tea

by Chef Darren Smith

Servings: 4

Prep Time: 45 minutes

Cook Time: 45 minutes

Ingredients

For the Quail & Lacquer: 

• 4 Manchester Farms semi-boneless quail
• 1 cup Reedy Creek honey
• 3 oz Big 6 bourbon
• 1 shallot, sliced
• ⅓ cup sweet potato vinegar
• 1 tbsp grated ginger
• ¼ tsp cardamom
• ½ tsp Chinese five spice

For the Tea Broth:

• 4 peach-flavored tea bags (Charleston Garden)
• 1 cup loosely packed basil leaves
• 1 tbsp chicken powder
• 1 onion, julienned and caramelized
• 1 cup blue oyster mushrooms, sautéed
• ¾ tbsp grated ginger root
• 1 tsp Chinese five spice
• Splash of sweet potato vinegar
• Orange zest
• Salt & pepper to taste

For the Stuffing:

• 1 onion, diced
• 1 cup blue oyster mushrooms, diced
• 1 tbsp butter
• 2 cups water
• 1 cup South Carolina rice
• Orange zest
• Salt & pepper to taste
• 1 large raw egg

For the Stuffing:

• Roasted okra
• Roasted corn
• Boiled and shucked peanuts
• Blanched soybeans
• 8 quail eggs
• Fresh basil, corn shoots, marigold petals, jalapeño slices, hot sauce

Instructions

1. Make the lacquer: 

Simmer honey for 1 min. Add bourbon, vinegar, and shallots. Simmer 15 mins. Add ginger, cardamom, and five spice; reduce until glossy.

2. Make the stuffing: 

Sauté onion and mushrooms in butter 10 mins. Add water and rice. Simmer until tender, 10–15 mins. Cool slightly, then mix in egg.

3. Stuff & roast the quail: 

Fill each bird with stuffing. Season outside with salt and pepper. Roast at 375°F, basting with lacquer in final minutes.

4. Brew the broth: 

Steep tea with all broth ingredients for 4 mins. Strain into bowls.

5. Prep garnishes: 

Roast or sauté okra, corn, peanuts, and soybeans. Soft-boil quail eggs and peel.

6. Assemble: 

Add warm veggies and soft-boiled eggs to broth. Top with lacquered quail. Garnish with fresh herbs, jalapeños, and hot sauce.

Recipe

 Shrimp & Rice Grits

by Chef Shuai Wang, Chef/Owner Jackrabbit Filly and KING BBQ

Servings: 2

Prep Time: 15 minutes

Cook Time: 25 minutes

Ingredients

For the Rice Grits: 

• 1 cup Marsh Hen Mill Gold Rice Middlin
• 1 tbsp sesame oil
• Pinch of white pepper
• Pinch of chicken powder

For the Shrimp:

• 12 large local shrimp, peeled and deveined
• ¼ cup plum tomatoes, small diced
• 2 tbsp shallots, diced
• 1 tbsp ginger, grated
• 1 tbsp garlic, grated
• 2 tbsp sweet chili sauce
• 2 tbsp sambal
• 1 tbsp gochujang
• 1 tbsp rice wine vinegar

For Serving:

• Thin slices of country ham (e.g. Lady Edison Ham, cooked until crisp)

Equipment:

• 6 qt sauce pot
• 9-inch sauté pan
• Standard Stove

Instructions

1.  Cook the rice grits:

In a medium pot, cook rice according to package instructions. Once tender, stir in sesame oil, white pepper, and chicken powder. Keep warm.

Make the shrimp sauce: In a sauté pan over medium heat, cook shallots, ginger, and garlic in oil until fragrant. Add tomatoes and cook until soft. Stir in sweet chili sauce, sambal, gochujang, and vinegar.

2.  Cook the shrimp:

Add shrimp to the pan and sauté until just cooked through, 2–3 minutes.

3.  To serve:

Spoon rice grits into a bowl. Top with shrimp and pan sauce. Garnish with crispy slices of country ham.