Oregon Forest Pasta

Per Serving

1 oz Olive Oil
¼ cup Asparagus – ½” Bias cut
½ cup Roasted Roma Tomatoes
8 oz Wild Mushroom Sauce
7 oz Linguini Pasta – Cooked
1 tbsp Parmesan Cheese – Grated
1 tsp Fresh Parsley – Chopped

Pre cook chicken, suggest marinating in light coat of olive oil and salt & pepper. Then grill, smoke, or broil chicken pieces as desired. Place tomatoes in pan under broiler and roast till skin in black – will need to turn. Peel skin, and remove excess seeds.Heat shortening in pan. When hot, add tomatoes & Asparagus. Once tomatoes have begun to cook, add chicken and sauté until hot throughout. Add wild mushroom sauce and toss until hot. Toss with linguini and garnish with parmesan cheese and parsley.

Makes: 1 Serving

WILD MUSHROOM SAUCE

2 tbsp Butter
4 tsp Shallots (minced)
6 oz sliced Portabella Mushrooms
8 oz sliced Cremini Mushrooms1 cup Heavy Cream
2 tbsp chopped fresh Parsley
2 tsp chopped fresh Lemon Thyme
Salt & Pepper to taste
½ cup Demiglace or Rich Brown Sauce (can be purchased in specialty food stores)

Heat the butter in a large saucepot over medium heat. Add the shallots and sauté’ until translucent. Add mushrooms and sauté’ until soft and liquid has evaporated. Add all other ingredients and continue cooking for ten more minutes, until sauce begins to thicken and is well blended.

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.

Jambalaya

Check our Lucky 32 Southern Kitchen Blog Post – Lucky’s Legacies: One Pot Wonderful Part Two

5 tbsp Canola Oil
10 oz Andouille Sausage, cut into half moons
1 pound Chicken Tenders, chopped
1/3 cup Green Bell Pepper, chopped
1/2 cup Yellow Onion, chopped
1/3 cup Celery, chopped
1 tsp Minced Garlic
2 cups Long Grain Unconverted White Rice
1 tsp Ground Paprika
3 tsp Creole Spice Blend (L32 Recipe)
1 each Bay Leaf
3 cups Chicken Stock
1 pound Shrimp (71/90), peeled and deveined

Heat 2 tablespoons of oil in large skillet. Add sausage and chicken. Saute until chicken and sausage are browned all over. Remove to a plate. In the same sauté pan, add 3 tablespoons of oil. Add bell pepper, onion and celery. Saute for 5 minutes or until tender. Add garlic, rice and spices and continue stirring until oil has coated all of the rice and garlic is fragrant (about 3 minutes). Return chicken and sausage to pan and add shrimp. Add stock and turn heat down to low and cover. Simmer until all liquid is absorbed, about 10-15 minutes. Adjust to taste with salt and pepper. Add additional chicken stock if needed.

Makes – 6 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.

Deviled Crab and Shrimp

Devil Crab & Shrimp

2 tbsp Butter
1 tsp Chopped Fresh Garlic
½ tsp Ground Mustard
1 ½ tsp Horseradish
½ tsp Celery Salt
Ground Pepper to taste
2 ½ tbsp Chopped Fresh Parsley
1/3 tsp Worcestershire Sauce
Dash of Tabasco Sauce
1 tbsp Lemon Juice
2 tbsp Flour
1 ¼ cup Heavy Cream
1 Finely Minced Hard Boiled Egg
1 lb Cleaned Blue Crab
1 lb Cleaned Shrimp
2 cups Buttered Bread Crumbs

Pre-heat oven to 375 degrees. Melt the butter in a medium sauce pan. Add garlic and sauté over low heat until soft but not browned. Whisk in mustard, horseradish, celery salt, pepper, parsley, Worcestershire, Tabasco, and lemon juice. When well blended, whisk in flour to form a roux. Slowly whisk in cream. Continue to cook until sauce is thickened a bit. Remove sauce from heat and stir in minced egg. Add crab meat and shrimp and stir to blend. Pour mixture in a large casserole dish and top with crumbs. Bake in hot oven until crumbs are browned and mixture is bubbly hot, about 30-40 minutes. Serve hot.

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.

Crab Cakes

Check our Lucky 32 Southern Kitchen Blog Post – Blue Crabs Are Beautiful Swimmers

½ lb Crab Meat – Backfin
½ lb Crab Meat – Claw
1 tbsp Lemon Juice
2 Eggs
4 ½ tsp Mayonnaise
1 ½ tsp Old Bay Seasoning
1 tsp Ground Mustard
1 tbsp Grated Parmesan Cheese
2 ½ tbsp Diced Celery
2 ½ tbsp Diced Green Bell Pepper
2 ½ tbsp Diced Onion
1 tbsp Chopped Fresh Parsley
1 cup Bread Crumbs
2 cups Corn Meal (to dredge)

3 tbsp Oil

Carefully pick all shells out of crab meat and set aside. In a large mixing bowl, blend eggs, mayonnaise and lemon juice. Using a wire whisk, stir until well blended. Add Old Bay, mustard, and Parmesan, continue blending. Add all other ingredients except corn meal and oil. Work ingredients together well until mixture is blended and hold together. Form mixture into 3 oz cakes. Dredge cakes in corn meal and sauté in hot oil. Serve with cocktail and tartar sauce.

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.

Country Inn Grilled Chicken

PER SERVING:

Salt and Pepper to taste
1 Chicken Breast
1 tsp Butter
¼ cup Creole Mustard Sauce
1 oz Provolone Cheese (one slice)
1 tbsp Toasted Pecans (can toast raw pecans in oven till beginning to brown )

Season chicken with Salt and Pepper. Grill chicken to desired doneness. Just before chicken is done, melt a butter over chicken, add provolone and allow to melt. Place cooked chicken on plate. Top with Creole mustard sauce and sprinkle with pecans.

CREOLE MUSTARD SAUCE

1/2 cup Heavy Whipping Cream
1/2 cup Real Sour Cream
1/3 cup Boetje Gourmet Mustard
1 Tbl Worcestershire Sauce
1 ½ tsp Pure Mustard
1/2 tsp Sea Salt
1/4 tsp Black Ground Pepper
dash White Ground Pepper
dash Cayenne Pepper
¼ tsp Dry Basil

(can be made ahead)

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.

Cooper River Pasta

First, Toss desired amount of shelled shrimp and boneless chicken in Charleston Spice Mix. Grill (or broil) to cook – (chicken will take longer than shrimp).

½ oz (per serving) Butter or olive oil
¼ cup (per serving) Leeks
8 oz (per serving) Country Ham Sauce
Cooked Penne Pasta
1 tbsp (per serving) Grated Parmesan
1 ½ tbsp (per serving) Toasted Pecans1 tsp (per serving) Fresh Basil – Chiffonade

Heat oil in pan (big enough to hold pasta and rest of ingredients by the end) Sauté leeks until tender, add grilled shrimp and chicken. Add country ham sauce. When sauce is hot throughout, add cooked penne pasta. Toss to distribute ingredients. Place in serving bowls. Garnish with toasted pecans, parmesan, and basil.

Charleston Spice Mix (made w/dried herbs)

1 tbsp Basil
1 tbsp Oregano
1 1/2 tsp Paprika
Dash Cayenne
1 tsp Celery Salt
1 tsp Pepper
1 tsp Sage

Combine all ingredients together.

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.

All recipes are property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.

Chicken Sante Fe

First:

1 boneless Chicken Breast per person
Oil for sautéing chicken
Breading (see recipe)

Heat oil in a large sauté pan. Dredge chicken in breading on both sides, pressing crumbs to make sure they stick. Add chicken to hot oil. Saute until half cooked. Flip and cook to 85% doneness. Remove chicken from sauté pan and place on sheet pan or large casserole dish.

Second:

2 oz (per serving) Salsa
2 oz (per serving) Monterey Jack Cheese – Shredded
1 tbsp (per serving) Real Sour Cream
1 oz (per serving) Guacamole Sauce

To the chicken, add 2 salsa and pepper jack cheese and place back in oven to finish cooking. Remove when chicken is heated throughout and cheese is melted. Top with guacamole and sour cream.

SANTE FE BREADING

1-22 oz Bags of Tortilla Chips
¾ tsp Ground Cumin
¾ tsp Ground Coriander

Crumble chips in the bags. Add crumbled chips, cumin and coriander to food processor. Blend to a small crumb consistency.

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.

Chicken and Dumplings

Chicken & Dumplings

Check our Lucky 32 Southern Kitchen Blog Post – Lucky’s Legacies: One Pot Wonderful Part Two

1/4 cup Canola Oil
2 cups Yellow Onions, medium diced
1 1/4 cp Carrots, medium diced
1 cup Celery, medium diced
1.2 tbsp Garlic, chopped
4 each Bay Leaves
1 tsp Thyme Leaves
1 tsp Black Pepper
1 1/2 tbsp Salt or to taste
1/2 tbsp Cayenne Pepper
1/8 cup All-Purpose Flour
1 gallon Chicken Stock
1 tbsp Lemon Juice
1/8 cup Heavy Cream
1/4 cup Dry Cooking Sherry
3 pounds Roasted Chicken, pulled or rough chopped
8-12 each Buttermilk Biscuit Dough
1/4 cup fresh parsely, chopped

Heat oil in a large sauce pot and sweat the onions until golden. Add carrots, celery, garlic, bay leaves, thyme, salt, pepper and cayenne. Continue to sauté until garlic is fragrant. Stir in flour and whisk until combined. Add stock and bring to a simmer, lower heat. Simmer until carrots are tender. Add sherry, cream and lemon juice. Add chicken. Tear dough into 1/2 inch pieces and add to broth. Cover and simmer for 10 minutes or until dumplings are done. Garnish with fresh chopped parsely.

Makes – 8 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.

Campfire Trout

8 oz Carolina Trout portion – filet
1 oz Canola Oil
¼ head Romaine Lettuce, root end intact
3 fl oz Lady Pea Vinaigrette (see recipe)
2 tbsp Pecans, toasted and chopped
1 oz Goat Chèvre Cheese
2 tbsp Green Onions – chopped

Brush the sides of the romaine wedge with oil and sprinkle with salt and pepper. Grill for 90 seconds on each side until lightly charred, but not wilted.

Season trout with salt and pepper to taste. Ladle oil into cast iron skillet and place trout flesh side down to cook until crisp. Flip and crisp the skin side.

Place grilled romaine on a large plate. Place trout over the top. Ladle 3 fluid ounces of Lady Pea vinaigrette over fish and then top with a sprinkling of toasted pecans, goat chèvre and chopped green onions. Makes 1serving.

LADY PEA VINAIGRETTE

½ cup Lady Peas, dried
1/8 cup Yellow Onion – diced
1/2 tbsp Canola Oil
1 each Bay Leaf
½ tsp dried Thyme
1/8 tsp Black Pepper
1 ½ cup Water
¼ cup Sherry Vinegar
1 tbsp Shallots – chopped
½ tsp Garrlic – minced
1 cup Vegetable Oil
¼ tsp Salt

Cover Lady Peas with warm water to wash; drain and discard water.

Sweat onions in canola oil over medium heat until translucent. Add bay leaf, thyme, pepper, water and peas. Bring to a simmer and cook until peas are tender, but not too soft. Pour peas through a strainer and discard the liquid. In a mixing bowl, combine vinegar, shallots and garlic. Whisk well and then add oil. Stir in cooked peas and onions and season with salt. Serve warm over trout.

Makes 1¾ cups.

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.

Calypso Chicken

each 9oz Chicken Breast
2 tsp Calypso Spice Rub (see recipe)
1 ½ fl oz Papaya Relish (see recipe)

Sprinkle 1 tsp of Calypso Spice Rub on each side of chicken. Grill to desired doneness. Place chicken on plate and top with papaya relish.

CALYPSO SPICE RUB

1 tbsp Ground Cumin
1 tbsp Ground Black Pepper
1 tsp Ground Yellow Mustard
1 tsp Ground Coriander
1 tsp Cayenne Pepper
1 tsp Ground Ginger
1 tsp Ground Cinnamon
1 tbsp Light Brown Sugar
1 tsp Kosher Salt

Carefully measure all ingredients and place in mixing bowl. With a fork combine all ingredients being sure to break up and distribute sugar.

PAPAYA RELISH

½ cup Mango Tidbits – ¼” diced
1 cup Papaya Tidbits – ¼” diced
½ to 1 tsp Ginger – Puree or finely diced fresh ginger
½ tsp Garlic – fresh, chopped
dash Cayenne Pepper
dash Coarse Black Ground Pepper
2 tbsp Fresh Squeezed Lime Juice
Dash Kosher Salt (or to taste)

Combine all ingredients in mixing bowl and blend thoroughly.

Makes one serving.

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.