Pinto Beans

Pinto Beans

  • 4 cups dry Pinto Beans – soaked overnight
  • 1/2 cup Chicken Fat
  • 1 cup Yellow Onion – diced
  • 1/2 tbsp dried Thyme Leaves
  • 1 tbsp Garlic – chopped
  • 1/2 tsp Ground White Pepper
  • 1/2 tbsp Ground Mustard
  • 1 quart Chicken Stock
  • 1 tbsp Salt

Melt chicken fat in a saucepot and sweat onions until golden. Add thyme, garlic, pepper and mustard and continue to cook on medium heat until fragrant. Add stock and beans and simmer on medium-low heat until tender, about 30-45 minutes. Taste beans and adjust seasoning with up to 1 tablespoon of salt.

Serves – 4

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.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

 

Kale Chips

Kale Chips

By Francis Lam, Features Editor at Gilt Taste  

  • Kale, curly or flat variety
  • Olive oil
  • Salt
  • Smoked paprika or other spices.

Preheat oven to 275 degrees. Wash kale leaves well and allow to dry. Remove leaves from stems by holding the thick stem between two fingers and strip the leaf from the stem. If the stem is thick through the middle of the leaf, it’s better to strip it so the leaf comes apart in two pieces. Toss the leaves in a little oil, rubbing the oil onto each leaf gently with your fingers. Season lightly with salt (as the leaves dehydrate, they will shrink, so they will come out saltier than when they went in the oven). Lay leaves flat on a baking sheet; don’t overlap. Bake until they are dried, crisp and crackly with no chewiness left (about 25 minutes). Once done, you can sprinkle them with spices like smoked paprika.

Store in an air tight container.

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.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

 

Deviled Eggs

Deviled Eggs – Lee Brothers

  • 6 Hard Boiled Eggs
  • 1 tsp Texas Pete Hot Sauce
  • 3 tbsp Heavy Mayonnaise
  • 1 tsp Dijon Mustard
  • 1/4 tsp Curry Powder
  • .5 oz Boneless Ham, julienne

Using a sharp knife, cut all eggs in half and remove yolks to a mixing bowl. Whites should be arranged on a parchment lined sheet tray. Combine hot sauce, mayonnaise, Dijon and curry with yolks until well mixed. Force mixture through a fine sieve with the back of a metal spoon. Place mixture in a pastry bag with star tip and pipe into egg whites. Garnish with julienne ham, minced bacon, paprika and/or green onions. Makes 12 halves

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.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

Deep Fried Grit Cakes

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.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

 

Curried Chicken Salad

Curried Chicken Salad

Check our Lucky 32 Southern Kitchen Blog Post – Road Trips and Picnics! 

  • 2 pounds Diced Roasted Chicken
  • ¼ cup Diced Celery
  • ¾ cup Mayonnaise
  • ½ tbsp Curry Powder
  • 1/8 cup Chopped Fresh Mint
  • 1/8 cup Chopped Fresh Parsley
  • ¾ cup Lemon Juice
  • Salt & Pepper to taste

In a large bowl, mix all ingredients (except chicken) until well blended. Add chicken and mix thoroughly.
Makes – 4 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.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

Creamy Yellow Grits

Creamy Yellow Grits

Check our Lucky 32 Southern Kitchen Blog Post – Choose Your Own Christmas Adventure: Holiday Side for You and Yours 

  • 1 ½ quarts Heavy Whipping Cream
  • 3 quarts Water
  • ¾ pound Butter
  • 1 tbsp Salt (or to taste)
  • ½ tbsp Cracked Black Pepper (or to taste)
  • 4 ½ cups Grits, Yellow (Old Mill of Guilford)
  • 1 ½ cups Sharp Cheddar Cheese, grated

Add cream, water, butter, salt and pepper to sauce pot and bring to a boil. Reduce heat to simmer and stir in the grits. Stir with wire whisk continuously to keep grits from clumping up. Once all the grits are blended, continue to stir for 2- 3 minutes. Reduce heat and cook for about 15- 20 minutes. Remove from heat and stir in cheddar cheese.

Makes: 1 Gallon

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.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

 

Cornbread

Cornbread

  • ¾ cup all-purpose flour
  • 3 fluid ounces cornmeal
  • 3 fluid ounces sugar
  • 3 fluid ounces corn flour
  • 3/4 tablespoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/4 cup liquid or fresh eggs
  • 3/4 cup buttermilk
  • 3 tablespoons vegetable oil
  • 5 ounces shredded cheddar cheese
  • 2 cups cream-style corn

Combine all dry ingredients and set aside.
Combine all wet ingredients and whisk until well combined.
Slowly add dry mixture to wet mixture until just combined.
Pour into greased pans.
Bake at 350 degrees until golden (25-30 minutes).

Makes one 9 x 12″ pan.

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.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

Collard Greens

Collard Greens

  • 1 pound Greens, collards
  • 2 Carrots, sliced
  • 1 Onion, yellow, ¼ inch sliced
  • ¼ pound Pork, Fat Back, rinsed
  • 1 Ham Hock
  • 3 cans Chicken Broth
  • ¼ cup Apple Cider Vinegar
  • 2 tbsp Worcestershire Sauce
  • 2 tbsp Soy Sauce
  •  tsp Black Pepper
  • ½ tsp Thyme

Pick through collards, discarding old and discolored leaves. Strip leaves off the stems by grasping the base of the stem in one hand and pulling the leaves away from the stem with the other.

Collards are EXTREMELY dirty and must be washed 3 times in order to remove the very fine grit that is all over them. Wash collards in lots of cold water. Fill the sink, add collards and stir them vigorously with your hands letting the dirt fall to the bottom of the sink. Lift the collards out of the water into a salad spinner. Spin.

Repeat the washing process 2 more times, finally spinning until dry. Peel and slice the onions. Peel and slice carrots. Rinse and then dice the fat back into 1″ cubes. In a large sauce pot, sauté the fat back and onions along with the ham hocks until dark golden brown. Add greens to pan and sauté until wilted. Add remaining ingredients and simmer for approximately 45 minutes with lid on.

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.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

 

Brussels Sprout Choucroute

Brussels Sprout Choucroute

  • 1 pound Brussels Sprouts – cut in half
  • 1/2 pound Yellow Onions – julienne
  • 1/4 cup Bacon Grease
  • 1/2 pound small New Potatoes – steamed and cooled
  • 1 1/2 cups Chicken Stock
  • 2 tsp Gulden’s Mustard
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 tsp dried Thyme Leaves

Melt bacon grease in Dutch oven over medium heat. Add onions and sweat until golden. Increase heat and add Brussels sprouts and sauté until edges are browned. Add stock, mustard, salt, pepper and thyme. Reduce heat to medium low and simmer until the sprouts are tender. Add potatoes and cook until hot. Turn off heat and stir in bacon.

Serves – 4

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.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

 

White Chocolate Banana Bread Pudding

White Chocolate Banana Bread Pudding with Foster Sauce

Check our Lucky 32 Southern Kitchen Blog Post – Creole For Carnival

Place warmed portion of bread pudding in a shallow bowl. Ladle 2 fluid ounces of warm Foster Sauce over and serve with a garnish of whipped cream and vanilla ice cream.

Makes – 1 portion

White Chocolate Banana Bread Pudding Prep

  • 1 loaf Ciabatta or French bread, diced
  • 2/3 cup Light Brown Sugar
  • 1 1/2 cups Heavy Cream
  • 1/2 cup Milk
  • 2 each Eggs, lightly beaten
  • 1/2 tsp Vanilla Extract
  • 1/4 tsp Ground Cinnamon
  • 3 oz White Chocolate block, shaved
  • 1 tbsp Butter, softened
  • 1 1/2 each Bananas, diced ½ inch
  • 1 tbsp Butter, melted
  • 1 tbsp Myer’s Dark Rum
  • 1 tbsp Crème De Banana

Preheat oven to 350 degrees. Lightly toasted diced bread in oven. Using pan spray, lubricate a 7 x 12 baking pan. In a mixing bowl, whisk together ½ cup brown sugar, cream, milk and beaten eggs. Add vanilla, cinnamon, bread and chocolate. Stir to blend thoroughly. Heat a sauté pan over medium heat; add softened butter. When melted add bananas and sauté for 2-3 minutes. Add remaining brown sugar and mix with a rubber spatula until sugar is melted. Remove pan from heat and add rum and banana liqueur. Return pan to heat and ignite alcohol. When flames die, fold bananas and syrup into bread pudding mixture. Stir in melted butter. Mix well and transfer to baking pan. Bake until firm, about 45 minutes.

Makes – 6 portions

 

Foster Sauce

  • 1 stick Butter
  • 1 pound Light Brown Sugar
  • 3 cups Heavy Cream
  • 1 1/2 tbsp Myers Dark Rum
  • 1 1/2 tbsp Crème De Banana

Melt butter in a sauce pan and stir in brown sugar. Cook over low heat, stirring constantly for three minutes. Add remaining ingredients and simmer until sauce is nappe; about 10 minutes. Remove from heat and serve.

Makes – 1 quart

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.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

 

Skip to content