Enjoy some delicious recipes!
Program #1025Chef Nicci Hughes
Pastry Chef Arelis Silva's Pecan Pie
Yield: Two 10-inch pies
4 cups Toasted Pecans
8 oz. Brown Sugar
7 oz. Sugar
5 1/2 oz. Melted Butter
1 1/2 teaspoons Sea Salt
1 Tablespoon Vanilla
1/4 cup Bourbon
12 oz. Dark Corn Syrup
6 oz. Sorghum
5 1/2 oz. Pure Maple Syrup
2 10-inch Pie shells
Toast pecans at 325 degrees for 5 minutes. Let cool.
In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand-held mixer whisk eggs and sugars until well combined.
While mixing add melted butter and sea salt. When well incorporated add bourbon mix.
Add syrups and sorghum, mix until well incorporated.
Make your favorite pie crust or buy premade to save time.
To each shell scoop 2 scant cups of pecans. I prefer a medium size chop.
Then pour syrup filling equally over pecans approximately 1 pound 6 ounces in each.
Bake pies at 325 degrees for 15 minutes, turn and bake for another 20. Until golden brown and center of pies are at 195-200 degrees
Sweet Whipped Cream
Yield: 2 cups
1 cup Heavy whipping cream
2-4 Tablespoons Powdered sugar
1 teaspoon Vanilla extract
Before getting started, place your mixing bowl and beaters in the refrigerator or freezer for about 10-15 minutes to chill. Once chilled, remove from the refrigerator or freezer.
In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, add the heavy whipping cream, powdered sugar, and vanilla extract.
Start mixing on low speed, then increase the speed to medium-high until soft or stiff peaks form.
You can store in an air tight container for approximately 8 hours.
Turkey Pot Pie Soup
Makes 1 gallon
3 cups Leftover Turkey
2 cups Frozen Mixed Vegetables (thawed)
1 yellow onion diced
2 celery stalks diced
4 garlic cloves
1 Bay Leaf
1.5 cups Turkey or Chicken Stock
2 quarts Heavy Whipping Cream
1/4 cup All-Purpose Flour
1/4 cup Butter
In a soup pot large enough for 1 gallon of soup (at least 6 quart pot), add diced onion and celery, and sweat for 3-5 minutes.
Once the onion and celery are translucent, add minced garlic and butter and allow butter to melt. When the butter is melted, add flour to make your roux.
Fully incorporate flour and butter until smooth and add remaining vegetables, use turkey or chicken stock to deglaze your pot.
Add Bay Leaf and Heavy Whipping cream and allow simmering for about 30 minutes, stirring often to cook roux and thicken soup.
Shred turkey into bite sized pieces and add it to the soup, allow soup to simmer for 10-15 more minutes.
Serve with biscuits, corn bread or any other bread of your choice.
Cider Glazed Brussel Sprout and Bacon Skewers (Makes 20 skewers)
20 Brussel Sprouts (halved)
4 pieces Thick Cut Bacon
20 wooden skewers
1/2 cup Apple Cider Glaze
Cut brussel sprouts in half through the stem and steam for 3 minutes on stove or microwave for 1 1/2 minutes.
The sprouts need to still be hard but slightly cooked.
In the oven cook the bacon for 8 minutes at 350 Degrees or until cooked medium.
On a skewer you will need one split brussel sprout and two pieces of bacon.
Put a piece of bacon on the skewer, followed by on brussel sprout half and repeat.
Once glaze is finished cooking, carefully cover the skewers with the glaze.
Finally, line skewers on baking sheet with parchment paper or pan spray to prevent sticking and cook in oven at 350 degrees for about 15 minutes or until bacon and brussel sprouts are done.
Remove the baking sheet from oven and add a little of the remaining glaze once the skewers have cooled.
These are perfect for serving at room temperature or can be reheated in oven.
Apple Cider Glaze:
1/2 cup Apple Cider Vinegar
1/2 cup Brown Sugar
1/4 cup Butter
1 tsp. Salt
1 tsp. Black Pepper
In a pot, melt the brown sugar and slowly add apple cider vinegar.
Cook until a syrup consistency is formed and slowly add cold cubed butter while constantly stirring.
Reserve in pot until needed for brussel sprouts and bacon.
Makes 20 eggs
10 Hard-cooked Eggs
2 Tbsp. Dijon Mustard
1/4 Cup Mayonnaise
2 Tbsp. Sweet Pickle Relish
1/2 tsp. Paprika
1 tsp. Lemon Juice
2 dash Tobasco
Salt and Pepper To Taste
Bring pot of water, 2 tablespoons of salt and eggs to a steady simmer for 20-22 minutes with a dash of white vinegar.
Once eggs are cooked, rinse in cold water until they are cool enough to handle.
It is easier to remove the shell directly after shocking the hot eggs with the cold water.
After removing the shells store eggs in cooler or ice bath until they are cold, about one hour in cooler or 30 minutes in ice the bath.
When eggs hen eggs are finally cold, cut them in half and remove the yolk and put in a mixing bowl.
Mix all ingredients thoroughly with a whisk or in a food processor.
Check mixture for taste and a adjust as needed.
Using a piping bag or freezer bag to pipe mixture into the egg white.
You can make a piping bag by cutting off the corner of a freezer with bag after you have put the mixture in there.
Put eggs on platter and garnish with red bell peppers, green onions and bacon.
Chef Nicci Hughes
Roost Restaurant Greenville, SC
Salt in Antiquity
While salt is cheap today, it used to be worth its weight in gold. Historians believe that Roman soldiers were once paid with salt. In fact, the word 'salary' comes from the Latin word 'salarium,' or payment in salt. During the late Roman Empire, salt was carried across 400 miles of the Sahara desert by caravans of as many as 40,000 camels. It was that important to humanity!