Trillium Baked Salmon

Per Serving

1 portion Salmon
2 tbsp Horseradish Topping
1 tbsp Bread Crumbs
2 oz White Wine

Spread Horseradish topping over fish then cover with sprinkling of breadcrumbs. Pour shallow layer of wine in bottom of an oven proof baking pan. Place prepared fish in baking dish. Bake at 350 till done. (generally 10 minutes per inch (thickness) of fish)
HORSERADISH TOPPING

½ lb Cream Cheese
2 tbsp Gulden’s Mustard
1 tsp Salt
1/3 lb Smoked Salmon pieces
¼ cup Prepared Horseradish (or to taste)
1 ½ tbsp Lemon zest

Beat cream cheese in mixer until fluffy. Add remaining ingredients and mix well.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Summer Vegetable Creole

Check our Lucky 32 Southern Kitchen Blog Post – On No! Here Comes the Squash

1 fl oz Canola Oil
1 cup Zucchini, large dice
1 cup Yellow Squash, large dice
3/4 cup Creole Sauce (see below)
3/4 cup cooked Long Grain White Rice
1/4 cup Ricotta Cheese
2 tbsp chopped Green Onions

Heat oil in saute pan; saute zucchini and yellow squash. When heated through, add sauce. Bring to at boil and then pour over white rice. Garnish with crumbled ricotta and chopped green onions.

Makes 1 serving

CREOLE SAUCE

1/8 pound Celery, diced 1⁄4 inch
1/8 pound Onions, diced 1⁄4 inch
1/8 pound Green Bell Pepper, diced 1⁄4 inch
1 tbsp Canola Oil
2 tsp minced Garlic
1 1/2 cup canned crushed Tomatoes
1 cup canned chopped in puree Tomatoes
3/4 cup V-8 Juice
1 tbsp Creole Spice Blend (see below)

Salt to taste

Add the oil to a large sauce pot. Heat and add onions, peppers, celery, garlic and Creole Spice Blend. Saute for 5-7 minutes. Add the remaining ingredients and stir to combine. Simmer over low heat for 15 minutes, stirring occasionally.

Makes – 1 quart

Creole Spice Blend

2 1⁄2 tbsp Paprika
2 tbsp Salt
2 tbsp Garlic Powder
3 tsp Black Pepper
3 tsp Onion Powder
3 tsp Cayenne Pepper
3 tsp Oregano Leaves
3 tsp Thyme Leaves

Add all ingredients to a large bowl and combine with a whisk until spices are evenly distributed. Store in an air tight container with lid.

Makes – 3/4 cup

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Suffolk Chicken

For Suffolk Chicken, two sub recipes need to be prepared.

1) Deep Fried Grit Cakes and

2) Country Ham Cream Sauce

From there take one chicken breast filet and grill till done. Place on Grit Cake and top with Country Ham Cream Sauce.

COUNTRY HAM CREAM SAUCE

1 tbsp Olive Oil
½ lb Country Ham cut into small pieces
¼ cup diced Onions
1 tbsp Butter
2 ¼ cup Cream or Milk or Half and Half (your choice)
½ tsp Pepper
1 tbsp Roux (make with equal parts butter and flour, melt butter in small pan, add flour, stir to thicken, remove from heat)

Heat oil in stock pot. Add country ham to stock pot and sauté until hot throughout. Do not over cook. Remove ham, leaving the fat. Add onions to the stock pot and sauté until tender. When onions are tender, add butter to melt, and then add cream, ham and pepper. Bring to a simmer, stirring constantly Add roux, a spoonful at a time, stirring in. Add only enough roux to slightly thicken. Cook 8-10 minutes.

DEEP FRIED GRIT CAKES

2 cups Chicken Stock
1 cup Heavy Cream
1.5 tbsp Butter
1 cup Stone Ground Grits
1 cups grated Cheddar Cheese
3 tbsp grated Parmesan Cheese
1-2 Eggs, beaten (1 lg or 2 sm)
1/2 tsp Salt
1/4 tsp fresh Ground Black Pepper
1/4 cup Cornmeal
1/4 cup Flour
1/2 tbsp Cajun spices
Oil for deep frying

In a large sauce pot, bring chicken stock, heavy cream, and butter to a boil. Stir in grits and reduce to medium heat. Cook, stirring frequently, until grits are cooked and liquid is absorbed. Remove from heat and stir in cheeses, beaten eggs, salt, and pepper. Spread mixture onto a greased sheet pan or cookie sheet and cool completely. Grits may be refrigerated overnight. When cooled, cut grits into desired shape and set aside. Meanwhile, blend cornmeal, flour, and Cajun spices in a shallow baking dish. Heat oil for deep frying to 350º F. Dredge grit cakes in cornmeal mixture and fry in hot oil, turning to brown on both sides. Drain fried grits on paper towels.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Southern Crescent Chicken Sandwich

Per Person:

Salt and Pepper to tastes
1 Chicken Breast (marinade recipe below)
2-3 tbsp of Lucky’s Pimento Cheese
2 slices of your favorite Bacon – cooked
Season chicken with salt & pepper and grill (or broil). After last quarter turn, add strips of bacon in a criss-cross pattern. Spread cheese over chicken and bacon and allow to soften.

Makes: 1 Serving

Basic Chicken Marinade – Per 2 quarts of water, add

¼ cup Sugar and Salt
1 tsp Salt
1 tsp Garlic
½ tsp Pepper
Bay Leaf
½ tsp Thyme (or lemon thyme)

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Smoked Salmon Cakes

½ lb Smoked Salmon Pieces
½ lb Fresh Salmon
3 tbsp Mayonnaise
4 ½ tsp Ground Mustard
2 tbsp Grated Parmesan Cheese
1/3 cup Finely Chopped Celery
¼ cup Finley Chopped Onion
2 tbsp Fresh Chopped Parsley
1 tbsp Lemon Juice
1 cup Bread Crumbs
1 cup White Cornmeal
¼ – ½ cup Butter (to sauté cakes)

Thoroughly rinse smoked salmon pieces under cold running water. Cut fresh salmon into chunks (about 1 inch square). Steam the fresh fish until just done. Shock the steamed salmon with ice to stop it from cooking further. Set aside both salmons. In a large bowl mix together the next 8 ingredients until well blended. Set aside. Using food processor roughly puree the smoked salmon. Add the smoked salmon and bread crumbs to the egg mixture, blending well. Flake the steamed salmon and add to the mixture. Refrigerate mixture until very cold (an hour or more). Portion mixture into 3 oz cakes. Dredge each cake in cornmeal and sauté in hot butter (you may use oil or half oil and half butter if you prefer) until golden brown and cooked through.

Makes: 12 Cakes

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Smoked Chicken and Romaine Salad

Smoked Chicken & Romaine Salad

½ head Romaine Lettuce
3 fl oz Texas Pete Buttermilk Dressing
6 oz chicken tenders
4 oz Cucumbers – peeled, seeded, and sliced
4 Tomato Wedges
1 oz Blue Cheese Crumbles
Salt and Pepper to taste

Grill chicken and cut into bite size pieces. Shave the discoloration from the lettuce root end and then cut the half head in half length wise leaving the root intact. Season romaine with salt and pepper and place the two wedges on plate with leafy tops crossing. Ladle dressing over lettuce. Distribute chicken, cucumber, tomatoes and blue cheese crumbles over lettuce. Serves 1.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Shrimp and Grits

Shrimp and Grits with Andouille Sausage and Tasso Gravy

Check our Lucky 32 Southern Kitchen Blog Post – Goodness, Gracious, Grits

SHRIMP AND GRITS

2 tbsp Olive Oil or Butter
4 tbsp for chopped Green Onions
1 ¾ pound large Shrimp, peeled and deveined
¾ pound Andouille from Giacomo’s Market on High Point Rd
1 ¼ cup Tasso Gravy (see recipe)
Creamy Grits (see recipe)

Heat oil in sauté pan, sauté ½ of the green onion. Add sausage, cook then add shrimp and cook till done. Add Tasso gravy and toss to coat and heat all the way through. Place serving of hot creamy grits in each pasta bowl and pour portion of shrimp mixture over the grits. Garnish each dish with remaining green onions

Makes 4 servings.

CREAMY GRITS

1 ½ cups Cream
3 cups Chicken Broth
6 tbsp Butter
1/3 tsp Salt
1/3 tsp fresh Ground Black Pepper1 cup plus 2 tbsp Grits
½ cup shredded Cheddar Cheese

Bring cream, chicken broth, butter, salt, and pepper to a boil in a medium saucepan. Reduce heat to a simmer and stir in grits. Cook for about 3 minutes stirring constantly to prevent lumps. Continue cooking for another 12 minutes on medium-low heat. Remove from heat and stir in cheddar cheese. Keep grits warm for serving.

TASSO GRAVY

1 tbsp Butter
¼ cup diced Onions
½ tsp Thyme
1 cup Tasso Ham – diced
½ tsp Salt (or to taste)
1 cup Chicken Stock
¼ cup Roux
1 tsp chopped Parsley (optional)

Melt butter, add onions and thyme sauté gently until very soft and caramelized. Add Tasso, sauté for 5 minutes regularly to distribute seasoning. Add chicken stock and salt, bring to simmer, cook 10 minutes at a simmer. Stir in roux and simmer 10 minutes. Remove from heat, stir in parsley.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Portabella Sandwich

Per Sandwich:

1 Small Baguette or Sub Roll
1 Portabella Mushroom Cap
2 oz cooked Asparagus (steamed is fine)
2 oz Smoked Mozzarella
1 oz Basil Mayonnaise (see recipe)

Grill mushroom cap, add cheese and asparagus to melt cheese and warm asparagus. Place on bread with mayonnaise.

BASIL MAYONNAISE

1 cup Duke’s Mayonnaise
1/3 cup basil
½ tsp lemon juice
1/3 cup olive oil – or veg oil

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Pig Pizza

1 each Prepared Pizza Dough
2 oz Voodoo Glaze
2 oz Mozzarella Cheese – diced
2 oz Goat Chèvre Cheese
2 oz Red Onion – julienne
1 tbsp fresh Cilantro
3 oz Pulled Pork BBQ

Roll out pizza dough. Evenly distribute 2 ounces of voodoo glaze on pizza dough. Sprinkle mozzarella, goat chèvre, onions and pork over glaze. Bake until crust is crisp and cheese has melted. Remove from oven and sprinkle with cilantro. Slice and serve.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Pacific Rim Pasta

½ cup Oil (light olive oil or butter)
¼ cup Red Peppers – Julienne
¼ cup Green Pepper – Julienne
¼ cup Red Onions – Julienne
¼ cup Carrots – Shredded
1 lb Chicken diced
1 lb Shrimp
1.5 cup Hoisin Sauce
Soba Noodles Cooked
4 tbsp Chives as garnish
4 tbsp Grated Parmesan as garnish

Heat oil in sauté pan. Add all vegetables, sauté until tender. Add chicken, cook until almost done then add shrimp, cook until pink. Add sauce and bring to simmer. Add pasta and toss thoroughly. Place in pasta bowls; garnish each bowl with 1T chives and 1T Parmesan.

Makes: 4 servings

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.