From “Catering to Charleston: Cherished Recipes from a Premier Southern Caterer” hardcover by Frances Hamby
MAYBELL’S COLLARD GREENS
Makes 12 Servings
INGREDIENTS:
• 3 large bunches collard greens — rinse well in cold water, drain and remove stems
• 2 pounds smoked ham hocks
• 3 teaspoons salt
• 1 teaspoon pepper
• 1 teaspoon sugar
DIRECTIONS:
• Cut greens into small pieces, set aside.
• Cook ham hocks in boiling water until the meat falls off the bones.
• Remove all fat and bones, reserving meat and strained broth.
• Add greens to broth and cook, covered, over low heat for 1 hour or until greens are tender.
• Add reserved meat, salt, pepper and sugar, simmer 15 minutes longer.
Joby Pace is the sous chef at Maya Del Sol Kitchen and his dessert, an old family recipe, will come in handy for any New Year’s party or just a cold winter night
BOBBIE’S HOLIDAY PIE
INGREDIENTS:
• 1½ cup sugar
• ¾ cup all-purpose flour
• ¾ cup butter, melted and cooled
• 2 teaspoons vanilla
• 1/2 teaspoon salt
• 3 eggs, beaten
• 1 ½ cup toasted pecan halves or broken pecans
• 1 cup toasted coconut
• 1 bag (12 oz) semisweet chocolate chips (1 cup)
• Pillsbury deep dish frozen pie crust
DIRECTIONS:
• Toast pecans 300 degrees for 15 minutes; same with shredded coconut.
• Preheat oven to 325.
• Melt butter and let cool.
• Combine flour and sugar.
• Mix in beaten eggs.
• Mix in butter, pecans, chips, vanilla and coconut.
• Bake for about 1 hour at 325.
optional:
• Add 2 teaspoons of bourbon or Kahlua to batter.
• Finish with whipped cream and leftover toasted pecans or coconut.
From Justin Hunt, managing chef at Philosophia and Taverna Philosophia in Mount Pleasant
GREEK HOPPIN’ JOHN
Feta-brined whole roasted chicken with piquillo ‘pesto,’ braised butter beans, black-eyed peas and Horta
INGREDIENTS:
For the Chicken
• 1 whole chicken
• 1 quart feta brine reserved from cheese
• 1 lemon
• 2 sprigs of thyme
• 2 whole garlic cloves
• Oregano to taste
For Pesto
• 1 7 oz jar piquillo peppers
• 1 teaspoon garlic
• 1/2 cup chickpeas
• 1/2 cup feta cheese
• 1 tablespoon lemon juice
• 1 teaspoon sherry vinegar
• 1/2 cup pure olive oil
• Salt to taste
• 1 20 oz can butter beans
• 1 20 oz can black-eyed peas
• 1 can chicken broth low sodium
• 1 cup of packed fresh spinach leaves
DIRECTIONS:
• Stuff thyme, garlic and lemon into chicken cavity and pour the reserved brine (feta removed) over the chicken in a large bowl or plastic brining bag. Refrigerate for 24 hours.
• Add all ingredients for the pesto into a food processor except for the oil.
• Turn on the food processor and slowly add the oil.
• Season with salt to taste.
• Preheat the oven to 375 degrees F.
• Discard the brine, lightly rinse the chicken and pat dry.
• Season with oregano and truss the chicken with butcher’s twine.
• Roast the chicken until it reaches an internal temperature of 165 degrees and let it rest for 15 minutes.
• Place both beans, chicken broth and a 1/4 cup of pesto in a pot and simmer for 15 minutes until slightly thickened, then add spinach leaves and wilt them into the beans.
• Carve the chicken, serve it over the beans with the broth and top with a generous portion of the pesto
By Sherry Whiting
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