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Recipes

Valentine’s Brunch on a Budget

 
Candlelight dinners are typical on Valentine’s Day, but brunch will likely spark a little romance too.
 
With Valentine’s falling on a Sunday, many couples will make a weekend out of this holiday for lovers, but dining out several times during a weekend can add up.
 
Robert Carter, executive chef of Peninsula Grill in Charleston, SC.One of South Carolina’s greatest chefs and the winner of the CBS's "The Early Show" Chef on a Shoestring challenge, Chef Robert Carter knows how to create a wholesome meal on a tight budget.
 
Chef Carter, executive chef of Peninsula Grill in Charleston, recently beat out several big name chefs including David Chang, Billy Strynkowski, Robert Irvine, and South Carolina’s own Matt and Ted Lee on "The Early Show's" year-long cooking competition.
 
The Shoestring Champ, who is nationally known for the decadent, ultimate coconut cake, deems the opportunity to appear on "The Early Show" as a once in a lifetime opportunity.
 
“It was unbelieveable! New York City, CBS, lights, camera, action! I wanted to take it all in and enjoy every moment of it," he said. "I hope that I represented Charleston professionally.” 
 
On a $35 budget, Chef Carter created a Lowcountry brunch consisting of country ham and egg biscuits with creamy braised greens and Carolina shrimp with pimento cheese grits, Andouille sausage and sweet onions for $32.24.
 
As the winner of the competition, he was invited back to the show in December to create a Lowcountry holiday dinner without a budget. Chef Carter prepared seven dishes at $75.
 

Watch him and learn! Enjoy these brunch recipies.

 

 

Southern Eggs Benedict

 

Biscuits

  • 4 ounces self-rising flour, extra for rolling
  • 2 ounces butter
  • 2 ounces milk
  • salt

Preheat oven to 450 F.

In a medium bowl, combine flour and salt. Cut butter into flour till pea-size pieces form. make a well in the center of the flour, and fold in milk, being careful not to over work. Transfer dough to a flour-dusted work surface and roll with rolling pin 1/2-inch thick. Punch out biscuits with a 2 1/2 inch cutter. Transfer to a cookie sheet that has been sprayed with non-stick spray. Place in preheated oven and bake for 10-12 minutes till golden brown.

Country Ham

  • 4 slices country ham

Instructions:

  • When biscuits come out of the oven, place country ham onto hot pan to heat. Set aside.

Creamy Braised Greens

  • 4 ounces collard greens Southern Eggs Benedict
  • 2 tablespoons onion, minced
  • 1 tablespoon garlic, minced
  • 2 ounces chicken broth
  • 2 ounces heavy cream
  • Salt and pepper to taste
  • 1 ounce vegetable oil

Instructions:

  1. In medium sauté pan, heat 1 ounce vegetale oil.
  2. Add onion and garlic, sauté for 1 minute. add chick broth and heavy cream.
  3. Add greens and simmer for 10-12 minutes or till tender.
  4. Season with salt and pepper to taste.

Poached Egg

  • 4 egg yolks
  • 2 quarts water
  • 1 tablespoon salt

Instructions:

  1. Bring water to boil. Reduce to simmer. Gently add yolks to simmer water.
  2. Simmer for 3 minutes and serve immediately. Do not overcook, the yolk should be runny.

Plating

Split biscuit in half and place in center of plate. Place a slice of warm country ham on top of biscuit. 

Carolina Shrimp with Pimento Cheese Grits, Andouille Sausage and Sweet Onions

Serves 4

PIMENTO CHEESE GRITS (2 ounces per person)
  • 6 ounces grits (preferably stone ground)
  • 8 ounces milk
  • 4 ounces heavy cream
  • 2 ounces butter
  • 2 T. roasted red pepper, small dice
  • 4oz. sharp cheddar cheese, grated
  • Salt and pepper, to taste
Instructions:
  1. In medium sauce pot, bring milk, heavy cream and butter to boil. Carolina Shrimp with Pimento Cheese Grits
  2. Slowly whisk in grits, stirring constantly.
  3. Bring to boil, cover with tight lid, reduce heat to simmer and cook for 20 minutes ( or 45 minutes-1 hour if stone ground)
  4. Fold in red peppers and cheddar cheese.
  5. Season with salt and pepper.
 
Shrimp
  • 1 pound 16/20 shrimp
  • salt and pepper, to taste 
  • 1 ounces vegetable oil
  • 2 ounces Andouille sausage, diced 1/4”
  • 2 ounces sweet onion, medium dice
  • 1/4 ea. green pepper, small dice
  • 1 tablespoon garlic, minced
  • 1 ea. tomato, medium dice
  • 2 ounces chicken broth
  • 2 ounces Tomato juice
  • 1 ounces butter
  • 1 tablespoon parsley, finely chopped
  •  salt and pepper, to taste
  • optional hot sauce
Instructions:
  1. In medium sauté pan on medium heat add vegetable oil.
  2. Add Andouille sausge and sauté 1 minute.
  3. Add onion, green pepper and garlic, sauté 2 minutes.
  4. Add tomatoes, chicken broth and tomato juice, simmer for 3-4 minutes.
  5. Finish sauce with whole butter and parsley.
  6. Season with salt and pepper.
  7. Add hot sauce if desired
   
Plating
 
  1. Ladle grits in center of serving bowl.
  2. Place shrimp around grits.
  3. Spoon sauce around grits and shrimp.
  4. Serve immediately.