Enjoy some delicious recipes!

Program #695

Alyn Abrams

Slow Cooked Rubbed Salmon with Roasted Red Pepper & Onion Relish

3 oz of Basic Rub or Tom Douglas 'Rub With Love' Smoky BBQ Rub
1.5 oz of Brown Sugar
1.0 oz. Old Bay Seasoning
1 whole side of Salmon (skin on)
1 Jar Robert Rothschild Roasted Red Pepper and Onion Relish

Pre heat oven to 250* degrees and lay salmon out on a sheet pan. Mix rub, Old Bay and brown sugar thoroughly and coat the entire salmon with the rub, making sure to press the rub into the salmon. Cross-cut the salmon. Slow cook the salmon for 35-45 minutes until the moisture in the salmon has made the rub wet. Transfer salmon to serving platter and top with Red Pepper and Onion Relish.

Basic Rub

1 lb Turbinado Sugar (Raw Sugar Preferred)
lb Paprika
lb Chili Powder
1 oz Cumin
1 oz Garlic Powder
1 oz Onion Powder
1 oz Black Pepper
1 oz Ground Thyme
1 oz Ground Mustard
oz Ground Coriander
oz Ground Celery Salt
Sprinkle of Cinnamon

Mix all thoroughly by hand or if in a food processor, go through again by hand, to insure no concentrated areas of spices.

Stuffed Romas

Roma tomatoes
Fresh Basil
White Balsamic Vinegar
Goat Cheese
Salt & pepper to taste

Slice tomatoes in half lengthwise and remove the seeds and meat. Drizzle balsamic vinegar in the cavity. Sprinkle a little salt and pepper. Chiffonade cut the basil by layering the big leaves down first and rolling them up and cross cutting the whole, rolled leaves into thin strips. Take the shredded basil and place a little in the bottom of each tomato. Top with goat cheese and bake in over for 10-12 minutes on *350. Or serve without heating.

6 Slices Hickory Smoked Bacon
2 Granny Smith Apples
Blue Cheese

Cook the bacon in a pan until crispy. Remove from the pan, let cool and dice. Clean the apples and fine dice them. Add to a small bowl with the bacon and mix. Spoon the mixture into the tomatoes and top with crumbled blue cheese. Put under the broiler for 3-5 minutes just until the cheese has melted down over the stuffing.

Sweet Potato Butter Dip

8 oz. Sweet Potato Butter (Low Country Produce)
16 oz. Cream Cheese
Cup Toasted Almonds
Cup Honey (or to taste)
1 Tsp. Cinnamon
Tsp. Vanilla Extract
2 oz. Graham Cracker
1/3 Cup Brown Sugar

Toast slivered almonds in a 350* oven for 8-10 minutes. Take the gram crackers & brown sugar and crush or puree into a fine powder. Pour onto a sheet pan. In a mixing bowl add the cream cheese, sweet potato butter, honey, and cinnamon. Mix together this until completely blended. Fold in the toasted almonds. Let this mixture chill for at least one hour. Fill a bowl with this mixture and top with crushed graham crackers. Serve with graham sticks, fruit, stuffed into strawberries, or over toasted cinnamon-sugar sliced baguettes.

Whipped Cream

1 Pt. heavy Cream
Cup Sugar
1 Tsp. Vanilla

Add the cream to a mixing bowl and begin to whip just until the cream starts to hold its shape. Add the sugar and vanilla and continue to whip until soft peaks form.

Chicken & Spinach Empanada

2 Cups Fresh Spinach (packed)
1 Whole Chicken Breast
3 Slices Apple Wood Smoked bacon
Red peppers (diced or short sliced)
Spanish Onions
Tbl. Thyme
Tbl. Rosemary
2 Cloves Garlic
Sweet or Smoked Paprika
Salt & Pepper
1 Package Puff Pastry Sheets
Oil for Frying
Flour for working the pastry

Cook the bacon and reserve the fat. Season the chicken breasts with paprika, salt and pepper. Pan sear on both sides for 3-4 minutes a side in the bacon fat. Remove from pan. Add the diced peppers and onions to the fat and cook over a medium low heat for 20 or so minutes until they have caramelized. Dice the chicken and crumble the bacon back to the pan along with the rosemary, thyme, garlic and a little more salt and pepper. Continue to cook for another minute or two. Add the spinach to wilt and remove from heat. Let this cool before stuffing the dough. Flour dust your working area. Take puff pastry sheets and roll them out to half the depth. Use a 4" round cookie cutter to cut out the dough. Take a spoonful of the chicken mix and stuff in the circle of dough, leaving enough room to fold it over and seal the edges. Once folded, use a fork to seal it by pressing it into the edge of the half moon shaped pastry. Pan fry or deep fry until the pastry is golden brown on both sides. Remove and let drain. You may make these ahead of time and reheat in the oven right before serving.

Dear Viewers,

I thank you for watching the show that featured my recipes and I hope you enjoy them as much as my family and friends do. If you should have any questions about these recipes, please contact me at 864-627-8585 or you can go to www.foxfireshops.com and reach me through our email at info@foxfireshops.com . I wanted to also ask a special favor for the holidays this year from people. A friend of mine's son was in a house fire and burned extensively just a few weeks back. The following link is to our local news website that explains about the fire.


There is also a website and a facebook page devoted to their son.



This family is in need of a lot. Most importantly, prayers. Please add Jayme Brown to your prayer list. If you're inclined to do more, there is contact information on the last two links above. Thank you again for watching and I hope you all have a wonderful holiday season, remembering what you are most grateful for.

Take care,

Alyn Abrams
Cooking School Director
Foxfire Gallery & Kitchen Shops


Maturity is patience. It is the willingness to pass up immediate pleasure in favor of the long term gain.