A message from
The Island Packet and The Beaufort Gazette
As a gift to you, we gathered a few recipes from local establishments to share. Some have a distinct holiday flavor, but many would make a delectable treat any time of year. We hope you'll fill your kitchens with wonderful aromas as you try some of these local favorites for yourself.
From our family to yours, happy holidays — and happy cooking!
Salmon En Croute
Old Oyster Factory
1 lb Salmon
½ lb Scallops
½ lb medium shrimp
4 oz. crab meat
3 tsp mayo
4 (5”x5”) sheets of puff pastry
4 fresh spinach leaves
Fresh chopped dill to taste
Lemon juice/dash
Worcestershire sauce to taste
White and black pepper to taste
Fresh chopped garlic to taste
½ lb Scallops
½ lb medium shrimp
4 oz. crab meat
3 tsp mayo
4 (5”x5”) sheets of puff pastry
4 fresh spinach leaves
Fresh chopped dill to taste
Lemon juice/dash
Worcestershire sauce to taste
White and black pepper to taste
Fresh chopped garlic to taste
Mix diced scallops and shrimp.
Add crabmeat, mayo, dill and seasonings.
Place spinach leaf on a puff pastry square, add a slice of salmon, place about 4 oz of seafood mixture on top and add another slice of salmon.
Pull ends of puff pastry together, place on a baking sheet and brush with egg yolk.
Bake at 350 for 20 minutes.
Add crabmeat, mayo, dill and seasonings.
Place spinach leaf on a puff pastry square, add a slice of salmon, place about 4 oz of seafood mixture on top and add another slice of salmon.
Pull ends of puff pastry together, place on a baking sheet and brush with egg yolk.
Bake at 350 for 20 minutes.
Candy Cane Sundae
Frozen Moo
Mint chocolate chip ice cream
Peppermint Patty ice cream
Hot fudge
Whipped cream
1 peppermint candy cane
Peppermint Patty ice cream
Hot fudge
Whipped cream
1 peppermint candy cane
Crush up candy cane.
Combine ice creams in bowl.
Add hot fudge, whipped cream
Top off with crushed candy canes.
Combine ice creams in bowl.
Add hot fudge, whipped cream
Top off with crushed candy canes.
The Island Fudge Shoppe
16 oz white chocolate
4 oz crushed candy canes
¼ tsp peppermint extract
4 oz crushed candy canes
¼ tsp peppermint extract
Melt chocolate in bowl on low power in microwave.
Once melted, add crushed candy canes and extract.
Pour onto cookie sheet and chill in the refrigerator for minimum of 15 minutes.
Remove from refrigerator and break apart into pieces.
Store in airtight container.
Once melted, add crushed candy canes and extract.
Pour onto cookie sheet and chill in the refrigerator for minimum of 15 minutes.
Remove from refrigerator and break apart into pieces.
Store in airtight container.
Creamy Coleslaw
Bluffton BBQ
1 large package shredded green cabbage
1 small package shredded purple cabbage
1 small package shredded carrots
1 can (11 ounces) Mexicorn, drained
1 can (2 ½ ounces) sliced black olives, drained
1 small package shredded purple cabbage
1 small package shredded carrots
1 can (11 ounces) Mexicorn, drained
1 can (2 ½ ounces) sliced black olives, drained
Toss all salad ingredients together.
In separate bowl whisk together all dressing ingredients.
Pour over salad and toss well.
Chill 2 to 24 hours.
In separate bowl whisk together all dressing ingredients.
Pour over salad and toss well.
Chill 2 to 24 hours.
Dressing
1 cup mayonnaise
1 Tbsp crushed red pepper
1 Tbsp salt
1 Tbsp pepper
1 Tbsp Lawory's Seasoning Salt
1 Tbsp dried parsley flakes
1 cup mayonnaise
1 Tbsp crushed red pepper
1 Tbsp salt
1 Tbsp pepper
1 Tbsp Lawory's Seasoning Salt
1 Tbsp dried parsley flakes
Sweet Carolina Vanilla Cupcakes
Sweet Carolina Cupcakes
2 cups all-purpose flour
½ tsp salt
2 tsp baking powder
½ cup butter softened
¾ cup sugar
2 eggs
1 cup of milk
1 tsp vanilla extract
½ tsp salt
2 tsp baking powder
½ cup butter softened
¾ cup sugar
2 eggs
1 cup of milk
1 tsp vanilla extract
Preheat oven to 350
Cream butter and sugar together
Add eggs and mix
Add in flour and other dry ingredients
Fold in your choice of extras
Bake for 18 mins.
Cream butter and sugar together
Add eggs and mix
Add in flour and other dry ingredients
Fold in your choice of extras
Bake for 18 mins.
Shrimp Ceviche
Frosty Frog Cafe
1 lb shrimp, peeled and cooked
½ cup cilantro
½ cup red onion
1 jalapeno, diced
1 cup diced tomatoes
1 cup lime juice
Garnish:
Mango salsa (store bought)
Lime wedge
½ cup cilantro
½ cup red onion
1 jalapeno, diced
1 cup diced tomatoes
1 cup lime juice
Garnish:
Mango salsa (store bought)
Lime wedge
Add all ingredients into bowl and toss together.
Cover and refrigerate for a minimum of 1 hour.
Serve in small bowl.
Add mango salsa and lime wedge on top for garnish.
Cover and refrigerate for a minimum of 1 hour.
Serve in small bowl.
Add mango salsa and lime wedge on top for garnish.
Spinach Pie
The Market Street Cafe
6 boxes frozen spinach (completely drained)
18 eggs
3 large onions (diced with food processor)
4 ½ lbs Feta cheese
4 lbs cottage cheese
7 phyllo sheets
18 eggs
3 large onions (diced with food processor)
4 ½ lbs Feta cheese
4 lbs cottage cheese
7 phyllo sheets
Mix together all ingredients in large bowl except for phyllo dough.
Spraystick a glass pan.
2 layers of phyllo
1 layer of spinach mix
2 more layers of phyllo
1 layer of spinach mix
2 layers of phyllo
1 layer of spinach mix
Top with final layer of phyllo
Bake at 350 degrees for 45 minutes then for an additional 30 minutes at 170.
2 layers of phyllo
1 layer of spinach mix
2 more layers of phyllo
1 layer of spinach mix
2 layers of phyllo
1 layer of spinach mix
Top with final layer of phyllo
Bake at 350 degrees for 45 minutes then for an additional 30 minutes at 170.
Holiday Mash Avocado Toast
Caretta Coffee Company
Avocado
Asiago bread
Sea salt
Olive oil
1 Tbsp lemon juice
Cherry tomatoes
1 egg
Pumpkin seeds
Asiago bread
Sea salt
Olive oil
1 Tbsp lemon juice
Cherry tomatoes
1 egg
Pumpkin seeds
Avocado mash:
Mix together avocado, pinch of sea salt, drizzle of olive oil, and lemon juice.
Cut a thick slice of Asiago bread and pop in toaster
Half your cherry tomatoes and set aside
Add a heaping serving of avocado mash right on top of your toast
Fry egg in pan
Add egg on top of your mash
Garnish with cherry tomatoes and pumpkin seeds
Mix together avocado, pinch of sea salt, drizzle of olive oil, and lemon juice.
Cut a thick slice of Asiago bread and pop in toaster
Half your cherry tomatoes and set aside
Add a heaping serving of avocado mash right on top of your toast
Fry egg in pan
Add egg on top of your mash
Garnish with cherry tomatoes and pumpkin seeds
Twice-Baked Coconut Sweet Potatoes
Ruby Lee's
4 large sweet potatoes
Coconut oil
6 Tbsps butter
6 oz goat cheese
2 Tblsps coconut cream concentrate
Sea salt, pepper to taste
¼ cup dried coconut (optional)
Coconut oil
6 Tbsps butter
6 oz goat cheese
2 Tblsps coconut cream concentrate
Sea salt, pepper to taste
¼ cup dried coconut (optional)
Preheat oven to 400 degrees.
Wash potatoes and then pierce several times with a fork.
Rub with coconut oil.
Bake in preheated oven for about 45 minutes, or until done.
Cut top third off potatoes and scrape out the meat of the potatoes into a medium bowl, leaving about ¼ inch of meat on inside of potato to create a bowl. Scrape out lid also.
You can discard the lid (or snack on it).
Mix potato meat with the butter, goat cheese and coconut cream concentrate.
Add salt and pepper to taste.
Fill potato shells with the mixture.
Sprinkle with coconut if using.
Bake in 350 degree oven for 20 to 30 minutes, until slightly browned on top.
Wash potatoes and then pierce several times with a fork.
Rub with coconut oil.
Bake in preheated oven for about 45 minutes, or until done.
Cut top third off potatoes and scrape out the meat of the potatoes into a medium bowl, leaving about ¼ inch of meat on inside of potato to create a bowl. Scrape out lid also.
You can discard the lid (or snack on it).
Mix potato meat with the butter, goat cheese and coconut cream concentrate.
Add salt and pepper to taste.
Fill potato shells with the mixture.
Sprinkle with coconut if using.
Bake in 350 degree oven for 20 to 30 minutes, until slightly browned on top.
Sweet Potato Bread Pudding
South Carolina Yacht Club
¾ loaf texas toast (thick sliced white bread)
6 large eggs
3 cups water
3 cans sweet condensed milk
1.5 Tbsp vanilla
2 Tbsp cinnamon
1 cup golden raisins
1.5 cups butter
1 cup sweet potato puree (roasted sweet potatoes)
6 large eggs
3 cups water
3 cans sweet condensed milk
1.5 Tbsp vanilla
2 Tbsp cinnamon
1 cup golden raisins
1.5 cups butter
1 cup sweet potato puree (roasted sweet potatoes)
Use a 12-inch by 14-inch casserole pan
Dice bread into ½-inch by ½-inch squares and hold in reserve
Over medium heat in saucepan or bain marie, add water, raisins, butter and sweet condensed milk.
Heat 10 minutes to incorporate flavors. This will be the cream base for pudding.
Remove from heat and add spices and sweet potato, then whisk in eggs.
Gently fold cream into bread and let rest for 30 minutes.
Bake, covered at 325 degrees for 25-30 minutes, or until set.
Remove from oven. You can serve or refrigerate for up to 5 days.
Dice bread into ½-inch by ½-inch squares and hold in reserve
Over medium heat in saucepan or bain marie, add water, raisins, butter and sweet condensed milk.
Heat 10 minutes to incorporate flavors. This will be the cream base for pudding.
Remove from heat and add spices and sweet potato, then whisk in eggs.
Gently fold cream into bread and let rest for 30 minutes.
Bake, covered at 325 degrees for 25-30 minutes, or until set.
Remove from oven. You can serve or refrigerate for up to 5 days.
Option:
Top with cinnamon caramel, bourbon sauce or spiced simple icing.
To reheat:
Place each portion in microwave with caramel(if using) for 1 minute on high.
Top with cinnamon caramel, bourbon sauce or spiced simple icing.
To reheat:
Place each portion in microwave with caramel(if using) for 1 minute on high.
Mediterranean-style Avocado Salad
Twisted Bakery
1 ripe avocado per person
Drizzle of extra-virgin olive oil
1-2 Tbsps wine vinegar or apple cider vinegar
Salt, black pepper to taste
Generous sprinkles of:
• garlic powder
• hot pepper flakes
• dry dill and
• oregano
Drizzle of extra-virgin olive oil
1-2 Tbsps wine vinegar or apple cider vinegar
Salt, black pepper to taste
Generous sprinkles of:
• garlic powder
• hot pepper flakes
• dry dill and
• oregano
Toss gently until well mixed, then serve over your choice of lettuce or crustinis.
Linguine alla Pescatore
OMBRA
Serves 4-6
1 package linguine (approx. 1 lb)
Salt, for boiling pasta
½ cup grapeseed oil
12 clams, scrubbed and rinsed
12 mussels, scrubbed and rinsed
½ cup fresh bay scallops
½ cup fresh whole shrimp, peeled
½ cup fresh squid with tentacles, cleaned
2 Tbsp garlic, peeled and minced
Crushed red pepper to taste
1 cup cherry tomatoes, quartered
1 cup white wine
1 cup pomodoro sauce
½ cup vegetable broth
Salt to taste
3 Tbsp chopped fresh Italian parsley
Extra-virgin olive oil, for garnish
1 package linguine (approx. 1 lb)
Salt, for boiling pasta
½ cup grapeseed oil
12 clams, scrubbed and rinsed
12 mussels, scrubbed and rinsed
½ cup fresh bay scallops
½ cup fresh whole shrimp, peeled
½ cup fresh squid with tentacles, cleaned
2 Tbsp garlic, peeled and minced
Crushed red pepper to taste
1 cup cherry tomatoes, quartered
1 cup white wine
1 cup pomodoro sauce
½ cup vegetable broth
Salt to taste
3 Tbsp chopped fresh Italian parsley
Extra-virgin olive oil, for garnish
In a large pot of boiling salted water, cook pasta until al dente. Drain.
In a large sauce pan, heat the grapeseed oil over medium heat. Add the clams, mussels, shrimp, scallops, and squid.
Saute for about 3 minutes. Add the garlic, crushed red pepper, and cherry tomatoes.
Deglaze the pan with white wine, pomodoro sauce, and vegetable broth.
Season sauce with a pinch of salt.
Simmer 5 to 7 minutes, or until all the shellfish is cooked and the clams and mussels have opened. Discard any unopened clams or mussels.
Add pasta to the sauce. Sprinkle with chopped parsley and toss thoroughly to coat.
In a large sauce pan, heat the grapeseed oil over medium heat. Add the clams, mussels, shrimp, scallops, and squid.
Saute for about 3 minutes. Add the garlic, crushed red pepper, and cherry tomatoes.
Deglaze the pan with white wine, pomodoro sauce, and vegetable broth.
Season sauce with a pinch of salt.
Simmer 5 to 7 minutes, or until all the shellfish is cooked and the clams and mussels have opened. Discard any unopened clams or mussels.
Add pasta to the sauce. Sprinkle with chopped parsley and toss thoroughly to coat.
Arrange the clams and mussels around the edge of each serving plate.
Place the pasta and remaining seafood in the center.
Drizzle with extra virgin olive oil and serve.
Place the pasta and remaining seafood in the center.
Drizzle with extra virgin olive oil and serve.
Sea Bass
Red Fish
Salt
Pepper
1 oz oil
For Udon noodles:
1 lb Udon Noodles
2 oz Brown sugar
½ cup soy sauce
¼ cup rice wine vinegar
1 Tbsp sesame oil
¼ cup sweet Thai chili sauce
1 tsp sriracha hot chili sauce
1 tsp chopped ginger
1 tsp chopped garlic
1 tsp chopped lemon grass
1 Tbsp lemon juice
Pepper
1 oz oil
For Udon noodles:
1 lb Udon Noodles
2 oz Brown sugar
½ cup soy sauce
¼ cup rice wine vinegar
1 Tbsp sesame oil
¼ cup sweet Thai chili sauce
1 tsp sriracha hot chili sauce
1 tsp chopped ginger
1 tsp chopped garlic
1 tsp chopped lemon grass
1 Tbsp lemon juice
Cut sea bass to 8 oz. portions, season with salt and pepper
Heat up sauté pan and add 1 oz oil. Sear the fish to a golden brown on both sides.
When the sea bass is crispy on both sides allow it to finish in a 350-degree oven until desired texture and doneness. Cook time is approximately 10 to 15 minutes.
Udon noodles
Boil noodles to al dente, strain and leave hot.
Combine all other ingredients in a bowl, add hot noodles and set aside.
When the noodles soak up all the sauce, it is ready to eat.
Heat up sauté pan and add 1 oz oil. Sear the fish to a golden brown on both sides.
When the sea bass is crispy on both sides allow it to finish in a 350-degree oven until desired texture and doneness. Cook time is approximately 10 to 15 minutes.
Udon noodles
Boil noodles to al dente, strain and leave hot.
Combine all other ingredients in a bowl, add hot noodles and set aside.
When the noodles soak up all the sauce, it is ready to eat.
When the fish is done, set fish aside, and set Udon noodles in the center of the plate
Place the fish on top of the noodles, drizzle with soy glaze and wasabi sauce.
For additional flavor and garnish, add black sesame seeds, ginger relish and wakeme salad.
Place the fish on top of the noodles, drizzle with soy glaze and wasabi sauce.
For additional flavor and garnish, add black sesame seeds, ginger relish and wakeme salad.
Winter Berry Sangria
Carolina Tasting Room
1 bottle Calibogie Cranberry
1 bottle Marshside Raspberry
1 ½ cups of cubed pineapple
1 bottle of orange juice
1 cup blackberries
1 bottle Marshside Raspberry
1 ½ cups of cubed pineapple
1 bottle of orange juice
1 cup blackberries
Combine all ingredients in a pitcher.
Cover pitcher with plastic wrap.
Let sangria sit in refrigerator overnight.
Pour over ice and serve.
VIDEO: HOW TO MAKE IT
Cover pitcher with plastic wrap.
Let sangria sit in refrigerator overnight.
Pour over ice and serve.
VIDEO: HOW TO MAKE IT
Huevos Rancheros
Gringo's Diner
3 small corn tortillas
1 cup refried beans with onions
2 eggs
½ cup of salsa
1 cup shredded Cheddar and Monterey Jack cheese
7 oz sour cream
4 oz pico de gallo
3 oz avocado, sliced
1 cup refried beans with onions
2 eggs
½ cup of salsa
1 cup shredded Cheddar and Monterey Jack cheese
7 oz sour cream
4 oz pico de gallo
3 oz avocado, sliced
Heat small amount of oil in small skillet over medium heat.
Fry tortillas until firm, but not crisp.
Remove and place on paper towel to remove grease.
Heat refried beans with onions in pot until cooked through.
Place one tortilla on plate.
Spread layer of beans on top.
Top with cheese.
Repeat with other two tortillas, stacking them on top of each other.
Add two over easy fried eggs on top of last tortilla.
Top with sour cream, salsa, pico de gallo and avocado.
Fry tortillas until firm, but not crisp.
Remove and place on paper towel to remove grease.
Heat refried beans with onions in pot until cooked through.
Place one tortilla on plate.
Spread layer of beans on top.
Top with cheese.
Repeat with other two tortillas, stacking them on top of each other.
Add two over easy fried eggs on top of last tortilla.
Top with sour cream, salsa, pico de gallo and avocado.
Squash Casserole
Skillets Cafe
8 yellow squash
1 qt heavy cream
2 chicken bouillon cubes
2 Tbsp yellow mustard
½ cup white flour
½ white onion
½ red bell pepper
1 cup bread crumbs
2 cups Cheddar cheese
½ cup butter
1 Tbsp black pepper
1 qt heavy cream
2 chicken bouillon cubes
2 Tbsp yellow mustard
½ cup white flour
½ white onion
½ red bell pepper
1 cup bread crumbs
2 cups Cheddar cheese
½ cup butter
1 Tbsp black pepper
Make the sauce:
Combine cream, flour, mustard, black pepper and crumbled bouillon cubes in a bowl.
Make the topping:
Mix together bread crumbs, butter and the rest of your cheese.
Combine cream, flour, mustard, black pepper and crumbled bouillon cubes in a bowl.
Make the topping:
Mix together bread crumbs, butter and the rest of your cheese.
Cook time is 45 min at 350 deg.
Cut the yellow squash into halves into baking dish.
Fold in half of your cheese.
Dice bell peppers and onions, and sprinkle on top of squash.
Mix sauce ingredients together.
Pour on top of squash, peppers and onions.
Lightly add topping to top of the dish.
Cut the yellow squash into halves into baking dish.
Fold in half of your cheese.
Dice bell peppers and onions, and sprinkle on top of squash.
Mix sauce ingredients together.
Pour on top of squash, peppers and onions.
Lightly add topping to top of the dish.
Local Meatballs
Local Pie, LLC
1 lb ground fresh beef
1 lb ground fresh pork
½ lb ground veal
½ lb ground fresh house bacon
1 Tbsp fresh basil
½ Tbsp fresh oregeno
½ Tbsp fresh thyme
1 Tbsp fresh parsley
½ cup roasted onion
1 Tbsp kosher salt
1 Tbsp fresh ground black pepper
¼ cup roasted garlic
1 lb ground fresh pork
½ lb ground veal
½ lb ground fresh house bacon
1 Tbsp fresh basil
½ Tbsp fresh oregeno
½ Tbsp fresh thyme
1 Tbsp fresh parsley
½ cup roasted onion
1 Tbsp kosher salt
1 Tbsp fresh ground black pepper
¼ cup roasted garlic
Cut beef and pork into strips and season well with herbs, salt and pepper, then grind together with bacon, herbs, onions and garlic.
Mix well and shape into 12.5 oz meatballs.
Cook on sheet pan in a 350 degree oven for 35 minutes.
Check internal temp for 160 degrees.
Remove from hot pan and let cool.
Store covered and refrigerated.
Mix well and shape into 12.5 oz meatballs.
Cook on sheet pan in a 350 degree oven for 35 minutes.
Check internal temp for 160 degrees.
Remove from hot pan and let cool.
Store covered and refrigerated.
Plating:
Serve in a cast iron skillet with 4 oz of Marinara and a dollop of House ricotta.
Cook in 400 degree oven for 10-15 Minutes
Serve in a cast iron skillet with 4 oz of Marinara and a dollop of House ricotta.
Cook in 400 degree oven for 10-15 Minutes
Peggy's Oyster Pie
Piggly Wiggly
¾ stick butter
⅓ cup self-rising flour
1 pint half-and-half
¾ to 1 cup milk
salt and white pepper
2 pints oysters
1 ½ sleeves Saltine crackers
⅓ cup self-rising flour
1 pint half-and-half
¾ to 1 cup milk
salt and white pepper
2 pints oysters
1 ½ sleeves Saltine crackers
Line bottom of pie plate with half of crushed crackers.
Place 2 pints oysters on top of cracker crumbs. Salt and pepper to taste.
Place remainder of crumbs over oysters.
Mix together melted butter, flour and half-and-half; pour over oysters and crumbs.
Let settle for 10 minutes; add more milk if necessary.
Bake 30 to 40 minutes at 375.
Place 2 pints oysters on top of cracker crumbs. Salt and pepper to taste.
Place remainder of crumbs over oysters.
Mix together melted butter, flour and half-and-half; pour over oysters and crumbs.
Let settle for 10 minutes; add more milk if necessary.
Bake 30 to 40 minutes at 375.