1. Home
  2. Digital Manual
  3. Culinary
  4. Deep South Recipes

Deep South Recipes

Gary Prell

Gary Prell

Last updated on January 21, 2014

Mock Turtle Soup

Yield:  6 portions

Portion size:  8 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
2½ pounds (1.1kg)                              duck thigh and leg meat, skinned and boned
1½ quarts (1.4L)                                 fish fumet
2 ounces (57g)                                     Dijon mustard
¾ fluid ounce (22ml)                           peanut oil
4 ounces (113g)                                   leeks, julienne
3 fluid ounces (89ml)                          Pernod
½ teaspoon (2ml)                                mace, ground
16 fluid ounces (473ml)                      water
to taste                                                            kosher salt
to taste                                                            Tabasco sauce
Cooking

  1. Combine the duck meat and fumet in a medium saucepot and bring to a boil.
  2. Reduce the heat to a simmer.  Simmer the duck for approximately 30 minutes, and until it reaches a minimum internal temperature of 165ºF (73.9ºC) or higher for at least 15 seconds.   Do not allow the simmering stock to fall below a temperature of 140ºF (60ºC).
  3. Strain the stock from duck into a stainless steel bowl.  Add the Dijon mustard and whisk until the mustard is completely incorporated.
  4. Cool the stock mixture and duck meat from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.  Reserve under refrigeration until needed.
  5. Heat the peanut oil in a saucepot over medium-high.  Sweat the leeks in the hot oil until they become limp.
  6. Small dice the chilled duck meat and add to the leeks.  Stir the meat until it is coated with oil.
  7. Add the Pernod and bring to a boil.  Reduce the liquid over medium-high heat until it is almost dry.
  8. Add the ground mace and water.  Reduce the volume of liquid by half over medium-high heat.
  9. Add the reserved stock and mustard mixture.
  10. Bring to a boil.  Reduce the heat to a simmer.
  11. Season to taste with kosher salt and Tabasco sauce.

Serving/Holding

  1. Carefully ladle the soup into hot bowls or soup plates.  Make sure that each portion receives an equal amount of the duck meat.
  2. Hold the soup at 140º (60ºC) or above.

Cooling/Storing

  1. Pour the remaining soup into small metal containers.
  2. Cool the soup from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  3. Cover the soup, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

 

Tuskegee Peanut Soup

Yield:  6  portions

Portion size:  8 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
3 ounces (85g)                                     butter
2 ounces (57g)                                     celery, small dice
2 ounces (57g)                                     carrots, small dice
2 ounces (57g)                                     leeks, small dice
2 ounces (57g)                                     yellow onions, small dice
1 teaspoon (5ml)                                 garlic, minced
½ ounce (14g)                                     all-purpose flour
48 fluid ounces (1.4L)                         chicken stock
6 ounces (170g)                                   peanut butter
1 teaspoon (5ml)                                 salt
½ teaspoon (2ml)                                white pepper, ground
¼ teaspoon (1ml)                                cayenne pepper
4½ ounces (128g)                                peanuts, toasted and chopped
1 tablespoon (15ml)                            chives, chopped
Cooking

  1. Melt the butter in a heavy-bottom saucepot over medium-high heat.  Sweat the diced celery, carrots, leeks, and onions for approximately 5 minutes or until the onions become translucent.  Add the minced garlic and continue to cook for 5 additional minutes.
  2. Add the flour and stir until it is incorporated.  Gradually blend in the chicken stock, stirring constantly.  Bring to a boil and then reduce the heat to a simmer.  Simmer 15 minutes.  Do not allow the simmering soup to fall below a temperature of 140ºF (60ºC).
  3. Remove from the heat and blend in the peanut butter, salt, white and red pepper, and ¾’s of the chopped peanuts.
  4. Puree in a food processor or blender for approximately 3 minutes or until very smooth.  Strain through a fine sieve.
  5. Adjust the seasonings to taste.
  6. Bring the soup back to a boil.  Reduce the heat to a simmer.

Serving/Holding

  1. Carefully ladle the soup into hot bowls or soup plates.  Garnish each portion with the remaining chopped peanuts and chopped chives.
  2. Hold the soup at 140º (60ºC) or above.

Cooling/Storing

  1. Pour the remaining soup into small metal containers.
  2. Cool the soup from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  3. Cover the soup, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Tuskegee Peanut Soup
A school located in Tuskegee, Alabama, and founded in 1881 by Booker T. Washington.  George Washington Carver, the head of agriculture at the school, conducted extensive research on peanuts, among other foods and agricultural products, during his tenure at the Institute.  Over the next 40 years, Carver developed thousands of recipes using peanuts.  Peanut soup is one example of the work begun by Carver at the Tuskegee Institute in the early 1900’s.

Shrimp Awendaw with Grit Cakes

Yield:  6 portions

Portion size:  8 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
1 ounce (57g)                                      butter, divided in half
18                                                        shrimp, 16/20 count, peeled tail on, deveined
2 ounces (57g)                                     shallots, chopped
1 clove                                                 garlic, minced
3 ounces                                              red bell peppers, small dice
4 ounces (113g)                                   country ham, julienne
12 fluid ounces (355ml)                      white wine, dry
22 fluid ounces (651ml)                      heavy cream
1½ ounces (43g)                                  Parmesan cheese, grated
6 ounces (170g)                                   peaches, peeled and seeded, medium dice
to taste                                                            white pepper, ground
6                                                          grit cakes (see recipe)
¼ cup (59ml)                                      scallions, sliced on a bias
Cooking

  1. Melt half of the butter in a large sauté pan over medium-high heat.  Add the shrimp and sauté for approximately 2 minutes or until the shrimp have reached a minimum internal temperature of 145ºF (62.8ºC) or higher for at least 15 seconds.
  2. Remove the shrimp and reserve at 140ºF (60ºC) or higher until needed.
  3. Add the remaining butter to the sauté pan.  Sauté the shallots, garlic, red bell peppers, and ham over medium-high heat for 2 minutes.
  4. Add the white wine and reduce the volume by half.
  5. Add the heavy cream and reduce the volume of liquid by 2/3’s.
  6. Stir in the grated cheese and diced peaches.
  7. Season to taste with white pepper and add the reserved shrimp back to the sauce.

Serving/Holding

  1. Place one prepared grit cake on each hot plate.  Decoratively place three shrimp on top of each grit cake and carefully ladle 2 ounces of sauce onto each portion.
  2. Garnish the appetizers with the sliced scallions.
  3. Hold the shrimp and sauce at 140ºF (60ºC) or higher.

Cooling/Storing
 

  1. Cool the shrimp, sauce, and grit cakes from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the shrimp, sauce, and grit cakes, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Shrimp Awendaw with Grit Cakes
This type of preparation using shrimp is frequently found along the Atlantic coastline of the Carolinas.  This particular recipe is said to have originated in Awendaw Island, South Carolina.
Country hams come in many varieties with distinctively different flavors.  One of the most frequently used country hams is Smithfield Ham from Virginia.  Similar country style hams manufactured in the Deep South region include Talmadge and Hatfield hams from Georgia and Stadler and Watuga hams from North Carolina.
Just about any type of fruit can be used in place of peaches depending on the product availability and desired flavor.

Grit Cakes

Yield:  6 portions

Portion size:  3 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
3 pints (1.4L)                                      water
2 teaspoons (10ml)                             salt
½ teaspoon (2ml)                                white pepper, ground
2 cups (473ml)                                   quick grits
1¼ ounce (35g)                                   red bell peppers, brunoise
1 ounce (28g)                                      Parmesan cheese, grated
as needed                                             all-purpose flour
to taste                                                            salt
to taste                                                            white pepper, ground
as needed                                             peanut oil
Cooking

  1. Bring the water, salt, and white pepper to a boil in a large saucepot.
  2. Stir in the quick grits and reduce the heat to low.
  3. Cook over low heat for approximately 10 minutes, while stirring occasionally until the grits become thick.
  4. Remove the grits from the heat and stir in the red bell peppers and grated cheese.
  5. Pour onto a pre-greased half size sheet pan.
  6. Cool the grits from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.  Reserve under refrigeration until needed.
  7. Cut the chilled grits into 1½ inch shapes with a round cutter.
  8. Season some flour to taste with salt and white pepper.  Dredge the grit cakes in the seasoned flour and shake off the excess.
  9. Heat approximately ½ inch of peanut oil in a sautoir pan and pan-fry the grit cakes until golden brown on both sides and reaches a minimum internal temperature of 165ºF (73.9ºC) for at least 15 seconds.  .
  10. Degrease the cakes on absorbent paper towels and serve immediately.

Cooling/Storing
 

  1. Cool the grit cakes from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the cakes, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Roast Barbeque Quail served with Mustard Greens and Hoecakes

Yield:  6 portions

Portion size:  10 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
6 tablespoons (89ml)                          black-eyed peas
as needed                                             salt
1 tablespoon                                       butter
1 teaspoon                                          parsley, chopped
to taste                                                            salt
to taste                                                            black pepper, ground
6                                                          quail, semi-boneless
12 fluid ounces (355ml)                      ginger-orange barbeque sauce (see recipe)
2 ounces (57g)                                     salt pork or bacon, small dice
2 ounces (57g)                                     onions, chopped fine
12 ounces (340g)                                 mustard greens, washed and stemmed, chiffonade
2 fluid ounces (59ml)                          chicken stock
6                                                          hoecakes (see recipe)
Cooking

  1. Prepare the black-eyed peas by boiling them in a small saucepot of salted water for approximately 45-60 minutes, or until tender.
  2. Drain the water from the peas and add the butter and chopped parsley.  Season to taste with salt and black pepper.
  3. Hold the black-eyed peas at 140ºF (60ºC) or higher until needed.
  4. Season the quail to taste with salt and black pepper.  Form the quail into their original shapes and secure the seam with toothpicks.  Carefully place the quails on a wire rack over a small roasting pan and brush them with the ginger-orange barbeque sauce.  Reform the quails as needed.
  5. Place the quails in a preheated 475ºF (246.1ºC) oven.  Roast 10 minutes to sear them and then reduce the oven temperature to 375ºF (190.6ºC).
  6. Roast the quails for an additional 10 minutes, basting frequently with barbeque sauce or until the quails are done and have reached a minimum internal temperature of 165ºF (73.9ºC) or higher for at least 15 seconds.
  7. While the quails are roasting, sauté the diced salt pork or bacon over medium heat in a sautoir pan until the fat is completely rendered out and the meat is crispy.  Remove the meat and reserve until needed.
  8. Add the chopped onions to the rendered fat and sauté until they become translucent.
  9. Stir in the mustard greens.  Add the chicken stock.  Bring the stock to a boil.  Turn the heat down to a simmer.  Cover the pan and continue to simmer for approximately 5 minutes or until the greens are tender.
  10. Stir in the reserved diced meat.  Season to taste with salt and black pepper.
  11. Hold the greens at 140ºF (60ºC) or higher until needed.
  12. Remove the quails from the oven.  Baste again and cover with aluminum foil.  Let rest at least 5 minutes before serving.

Serving/Holding

  1. Place one hoecake on each hot plate.  Top each hoecake with approximately 2 ounces of mustard greens.
  2. Place one quail on top of the mustard greens and brush the quail with some more of the ginger-orange barbeque sauce.
  3. Sprinkle some of the reserved black-eyed peas around the hoecake and serve immediately.
  4. Hold the quails, sauce, hoecakes, greens, and peas at 140ºF (60ºC) or higher.

Cooling/Storing
 

  1. Cool the quails, sauce, hoecakes, greens, and peas from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the quail, sauce, hoecakes, greens, and peas, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Roast Barbeque Quail served with Mustard Greens and Hoecakes
Other greens such as collard greens or even spinach can easily replace the mustard greens called for in this recipe if a different flavor is desired.  The fresh made black-eyed peas can be substituted with frozen or canned black-eyed peas. However, they would simply need to be reheated and seasoned, rather than cooked entirely from scratch.

Ginger-Orange Barbeque Sauce

Yield:  6 portions

Portion size:  2 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
6 ounces (170g)                                   orange marmalade
1 tablespoons (15ml)                          ginger, grated
1 fluid ounce (30ml                             bourbon
3 fluid ounces (89ml)                          cider vinegar
½ tablespoon (7ml)                             garlic, minced
½ tablespoon (7ml)                             black pepper, cracked
1½ ounces (43g)                                  Dijon mustard
 
Cooking

  1. Combine the marmalade, ginger, bourbon, vinegar, garlic, and black pepper in a small saucepot and bring to a boil.
  2. Remove from the heat and strain into a bowl.
  3. Blend in the Dijon mustard.

Serving/Holding

  1. Hold the barbeque sauce at 140ºF (60ºC) or higher.

Cooling/Storing
 

  1. Cool the barbeque sauce from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the barbeque sauce, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Hoecakes

Yield:  6 portions

Portion size:  2 ounces or 1 cake

                        WEIGHTS AND MEASURES          INGREDIENTS
6 ounces (170g)                                   yellow cornmeal, coarse ground
1½ teaspoons (7ml)                            salt
¼ teaspoon (1ml)                                black pepper, ground
8 fluid ounces (237ml)                        water, boiled
2 ounces (57g)                                     corn kernels, blanched
Cooking

  1. Combine the cornmeal and seasonings in a bowl.
  2. Add the boiling water to the cornmeal, stirring until a batter has formed.
  3. Mix in the corn kernels.
  4. Ladle the batter on a pre-heated, greased flat top griddle.  A 2-ounce ladle should create hoecakes about 3 inches in diameter.
  5. Cook the hoecakes on the griddle for 2 minutes.  Turn the hoecakes and cook for an additional 2 minutes.

Serving/Holding

  1. Hold the hoecakes at 140ºF (60ºC) or higher until needed. 

Cooling/Storing
 

  1. Cool the hoecakes from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the hoecakes, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Fried Green Tomatoes

Yield:  6 portions

Portion size:  6 ounces

 
WEIGHTS AND MEASURES          INGREDIENTS
21 ounces or 3 (595g)                         green tomatoes
½ teaspoon (2ml)                                salt
¼ teaspoon (1ml)                                black pepper, ground
4½ ounces (128g)                                all-purpose flour
3                                                          eggs, beaten
6 ounces (170g)                                   yellow cornmeal, coarse ground
as needed                                             vegetable or peanut oil
to taste                                                            salt
18 ounces (510g)                                 herbed goat cheese (see recipe)
9 fluid ounces (266ml)                        roasted tomato sauce (see recipe)
1 teaspoon (5ml)                                 parsley, minced
1 teaspoon (5ml)                                 thyme, minced
1 teaspoon (5ml)                                 rosemary, minced
Cooking

  1. Slice the tomatoes into ¼-inch thick slices.
  2. Combine the salt and black pepper with the flour.
  3. Dredge the tomatoes in seasoned flour, then in the beaten eggs, and lastly in the cornmeal.  Make sure each slice of tomato is thoroughly coated.
  4. Heat the oil in a sautoir pan to medium-high.  Pan-fry a few slices of tomato at a time for approximately 2 minutes on each side or until they are golden brown.
  5. Remove the tomatoes from the hot oil and degrease on absorbent paper towels.
  6. Season to taste with salt.

Serving/Holding
 

  1. Hold the fried green tomatoes at 140ºF (60ºC) or higher.
  2. Slice the goat’s cheese log into ¼-inch thick rounds.
  3. Shingle three 3 slices of goat’s cheese and three slices of fried green tomato in a circular alternating pattern in the center of each hot plate.
  4. Drizzle roasted tomato sauce around the cheese and tomatoes.
  5. Mix the chopped fresh herbs and sprinkle over the tomatoes and cheese as a garnish.

Cooling/Storing
 

  1. Cool the fried green tomatoes from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the fried green tomatoes, goat’s cheese, and sauce, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

 

Herbed Goat Cheese

Yield:  6 portions

Portion size:  3 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
10½ ounces (298g)                              goat’s cheese
1 tablespoon (15ml)                            heavy cream
1 tablespoon (15ml)                            parsley, minced
2 teaspoons (10ml)                             thyme, minced
2 teaspoons (10ml)                             rosemary, minced
1 clove                                                 garlic, minced
Preparing

  1. Combine all of the ingredients and blend until smooth.
  2. Place the cheese mixture on a piece of plastic wrap or parchment paper.  Shape the cheese into a cylinder approximately the same diameter as the tomatoes used in the fried green tomato recipe.
  3. Roll the cheese into a tight cylinder or log.

Serving/Holding

  1. Store under refrigeration at 41ºF (5ºC) or lower for at least 45 minutes or until needed
  2. Slice the cheese cylinder into ¼-inch slices.  Remove and discard plastic or paper wrapper.

Cooling/Storing

  1. Cover the cheese log, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

 

Roasted Tomato Sauce

Yield:  6 portions

Portion size:  1½ ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
2½ pounds (1.1kg)                              Roma tomatoes
3 ounces (85g)                                     red onion, cut in half
¼ teaspoon (1ml)                                thyme, chopped
¼ teaspoon (1ml)                                rosemary, chopped
½ tablespoon (7ml)                             olive oil
to taste                                                            salt
to taste                                                            white pepper, ground
Cooking

  1. Toss the tomatoes, onions, and herbs in the olive oil.
  2. Place on sheet pan with a parchment liner and roast in 350ºF (176.7ºC) oven for 45 minutes.
  3. Puree the roasted vegetables in a food processor until it has a smooth consistency.
  4. Push the puree through a medium sieve or chinoix strainer
  5. Place the puree in a small saucepot and bring to a boil.  Turn the heat down to a simmer and season to taste with salt and white pepper.

Serving/Holding

  1. Hold the sauce at 140ºF (60ºC) or higher until needed.

Cooling/Storing
 

  1. Cool the sauce from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the sauce, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Roasted Tomato Sauce

Once the roasted tomato sauce is finished it can be placed in plastic squeeze bottles and held in a bain marie at the proper holding temperature until needed.  The plastic squeeze bottles allow the sauce to be presented on the plates more precisely than with a ladle.

Vidalia Onion Tart with Red Bell Pepper Sauce

Yield:  6 portions
Portion size:  8 ounces
WEIGHTS AND MEASURES          INGREDIENTS
8 ounces or 1 sheet (227g)                  puff pastry dough sheets, thawed
12 ounces (340g)                                 shallots, peeled
3 cloves                                               garlic, peeled
4 tablespoons (59ml)                          olive oil
5 ounces (142g)                                   red onions, peeled and whole sliced
9 ounces (255g)                                   leeks, cleaned, white part only, julienne
10 ounces (283g)                                 Vidalia onions, peeled, julienne
3                                                          eggs, beaten
13 fluid ounces (384ml)                      heavy cream
1 teaspoon (5ml)                                 salt
½ teaspoon (2ml)                                white pepper, ground
¼ cup (59ml)                                      chives, minced
18 fluid ounces (532ml)                      red bell pepper sauce (see recipe)
Cooking

  1. Line a 10 inch tart pan with the puff pastry sheets.
  2. Trim the overhang to 1 inch beyond the rim of the tart pan.
  3. Dock the dough by repetitively poking it with a fork.
  4. Bake the unfilled tart in a preheated 375ºF (190.6ºC) oven for 10-15 minutes or until the dough is cooked and is golden brown.  Reserve the crust at room temperature until needed.
  5. Toss the shallots and garlic in 1 tablespoon of the olive oil.
  6. Wrap the loosely in aluminum foil and roast in 350ºF (176.7ºC) oven approximately 20 minutes, or until they become soft.  Reserve until needed.
  7. Heat 1 tablespoon of the olive oil in a sauté pan over medium heat and slowly caramelize the whole slices of red onions.  The red onions should be handled gently so that they retain their round shapes and will serve as a garnish for the finished product.  As the red onion slices become browned, arrange them in the reserved tart shell.
  8. Gently squeeze out the layers of the shallots and arrange in the tart shell around the sliced red onions.
  9. Sauté the leeks and Vidalia onions in the remaining olive oil for approximately 5-10 minutes or until the onions become transparent.  Reserve until needed.
  10. Mash the roasted garlic in bowl.  Add the eggs, heavy cream, salt, white pepper, and chives.  Mix until the ingredients are completely blended.
  11. Pour the mixture into the tart over onions and bake at 350ºF (176.7ºC) for 15 minutes and reaches a minimum internal temperature of 145ºF (62.8ºC) for at least 15 seconds.  The tart should begin to brown on top.
  12. Loosely cover that tart with aluminum foil and bake an additional 45 minutes or until set.
  13. Let rest at least 5 minutes before serving.

Serving/Holding

  1. Cut the tart into six wedges and serve with on hot plates with red bell pepper sauce.
  2. Hold the tart at 140ºF (60ºC) or higher.

Cooling/Storing
 

  1. Cool the tart from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the tart, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Red Bell Pepper Sauce

Yield:  6 portions

Portion size:  3 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
30 ounces (850g)                                 red bell peppers, stem and seeds removed
4 ounces (113g)                                   shallots, peeled
2 cloves                                               garlic, peeled
1 fluid ounce (30ml)                            olive oil
3 tablespoons (44ml)                          red wine
½ teaspoon (2ml)                                oregano, chopped
½ teaspoon (2ml)                                red wine vinegar
2 teaspoons (10ml)                             sugar
to taste                                                            salt
to taste                                                            white pepper, ground
Cooking

  1. Roast the red bell peppers, shallots, and garlic in a 350ºF (176.7ºC) oven for approximately 35 minutes or until the skin of the red peppers begin to loosen and bubble.
  2. Remove from the oven and peel the red peppers.  Discard the skin.
  3. Place the red peppers, garlic, shallot, and oil in a food processor or blender and puree.
  4. Add the red wine, oregano, red wine vinegar, and sugar.
  5. Continue to puree until smooth.
  6. Place the puree in a small saucepot and bring to a boil.  Turn the heat down to a simmer and season to taste with salt and white pepper.

Serving/Holding

  1. Hold the sauce at 140ºF (60ºC) or higher until needed.

Cooling/Storing
 

  1. Cool the sauce from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the sauce, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Red Bell Pepper Sauce

Once the red bell pepper sauce is finished it can be placed in plastic squeeze bottles and held in a bain marie at the proper holding temperature until needed.  The plastic squeeze bottles allow the sauce to be presented on the plates more precisely than with a ladle.

Cucumbers, Tomatoes, and Onions with Tarragon Vinaigrette

Yield:  6 portions
Portion size:  6  ounces
 
WEIGHTS AND MEASURES          INGREDIENTS
Salad:
12 ounces (340g)                                 tomatoes, peeled and seeded, batonnet
9 ounces (255g)                                   cucumber, peeled and seeded, batonnet
14 ounces (397g)                                 red onions, peeled, julienne
Dressing:
2 fluid ounces (59ml)                          white wine tarragon vinegar
1 teaspoon (5ml)                                 tarragon, minced
1 teaspoon (5ml)                                 salt
2 teaspoons (10ml)                             black pepper, ground
6 fluid ounces (177ml)                        vegetable oil
 
Garnish:
                        6                                                          green leaf lettuce leaves, washed
 
Preparing

  1. Prepare the tomatoes, cucumbers, and red onions as indicated.  Cover and store under refrigeration at 41ºF (5ºC) or lower for at least 1 hour or until thoroughly chilled.
  2. Combine the vinegar, tarragon, and seasonings in a bowl and mix.
  3. Slowly whisk in the oil.

Serving/Holding

  1. Combine the reserved vegetables in a bowl and toss with dressing.
  2. Serve the vegetable salad over crisp lettuce leaves on cold plates.
  3. Hold the salad at 41º (5ºC) or lower.

Cooling/Storing

  1. Cover the vegetable salad and dressing, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Hoppin’ John Salad with Pecan Vinaigrette

Yield:  6 portions

Portion size:  8 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
Salad:
4 fluid ounces (118ml)                        long grain white rice
8 fluid ounces (237ml)                        water
2 cups (473ml)                                    black eyed peas
2 tablespoons (30ml)                          butter
1 tablespoon (15ml)                            parsley, chopped
to taste                                                salt
to taste                                                black pepper, ground
5 ounces (142ml)                                red bell peppers, skinned and seeded, brunoise
8 ounces (227g)                                   green beans, blanched, shocked, cut 1½ inch on the bias 

Pecan Vinaigrette:

2 fluid ounces (59ml)                          apple cider vinegar
½ teaspoon (2ml)                                brown sugar
3½ ounces (99g)                                  pecans
½ teaspoon (2ml)                                rosemary, chopped
½ teaspoon (2ml)                                thyme, chopped
8 fluid ounces (237ml)                        vegetable oil
Garnish:
12 ounces (340g)                                 mixed baby lettuce, washed
Cooking

  1. Cover the rice with the water in a small saucepot.  Bring to a boil and reduce the heat to a simmer.
  2. Cover and simmer for 20 minutes, or until the rice is cooked and all of the liquid has been absorbed.   Fluff the rice with a fork.
  3. Cool the rice from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  4. Reserve under refrigeration at 41ºF (5ºC) or lower until needed.
  5. Prepare the black-eyed peas by boiling them in a small saucepot of salted water for approximately 45-60 minutes, or until tender.
  6. Drain the water from the peas and add the butter and chopped parsley.  Season to taste with salt and black pepper.
  7. Cool the black-eyed peas from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  8. Reserve under refrigeration at 41ºF (5ºC) or lower until needed.
  9. Combine the chilled rice and black-eyed peas, red peppers, and green beans.  Mix and reserve until needed.
  10. Puree the vinegar, brown sugar, pecans, and herbs in a blender or food processor.
  11. Slowly drizzle in the oil until the dressing is thoroughly blended.
  12. Adjust seasoning to taste with salt and black pepper.
  13. Toss ¾’s of the dressing with the rice and pea mixture and the remaining dressing with the baby greens.

Serving/Holding

  1. Place a bed of dressed greens on each chilled plate.  Press the Hoppin’ John mixture into a 1 cup mold.  Unmold the Hoppin’ John over the baby greens

Cooling/Storing

  1. Cover Hoppin’ John mixture and baby greens, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Brunswick Stew

Yield:  6 portions

Portion size:  12 ounces

WEIGHTS AND MEASURES          INGREDIENTS
as needed                                             hickory chips, soaked
1 pound (454g)                                   pork butt
2                                                          fryer chickens, 2¾ pound, boned and cut into 6 pieces each
8 fluid ounces (237ml)                        water
24 ounces (680g)                                 tomato sauce
24 ounces (680g)                                 diced tomatoes with juice
12 ounces (340g)                                 russet potatoes, peeled, medium dice
4 ounces (113g)                                   onions, small dice
8 ounces (227g)                                   corn kernels
8 ounces (227g)                                   butter beans or baby lima beans, fresh or frozen
1 teaspoon (5ml)                                 black pepper, ground
¼ teaspoon (1ml)                                cayenne pepper
4 fluid ounces (118ml)                        Worcestershire sauce
1 teaspoon (5ml)                                 salt
to taste                                                            Tabasco sauce
Cooking

  1. Prepare a smoker with pre-soaked wood chips.
  2. Cut the pork butt into 2 or 3 pieces to enhance the smoke flavor.  Place the pieces of pork butt into the smoker.  Allow to smoke for 1 hour at 250ºF (121.1ºC).  Add the chicken pieces and smoke an additional 30 minutes.  The pork must reach a minimum internal temperature of at least 145ºF (62.8ºC) for at least 15 seconds and the chicken 165ºF (73.9ºC).
  3. Remove the meat and cut to a medium dice.  Hold the meat at 140ºF (60ºC) or higher until needed.
  4. Combine the water and tomato products in a heavy-bottom saucepot.  Add the potatoes and onions.  Bring to a boil and turn the heat down to a simmer.
  5. Cover and simmer over medium heat for 15 minutes.  Do not allow the simmering stew to fall below a temperature of 140ºF (60ºC).
  6. Add the remaining ingredients and reserved pork and chicken.  Bring back to a boil and turn the heat down to a simmer while stirring often.  Simmer slowly for at least 1 hour, stirring occasionally.  Do not allow the simmering stew to fall below a temperature of 140ºF (60ºC).
  7. Season to taste with Tabasco sauce.

 Serving/Holding

  1. Carefully ladle the Brunswick stew into hot bowls or plates.  Each portion should receive 2 pieces of chicken and an even amount of pork and vegetables.
  2. Hold the stew at 140ºF (60ºC) or higher.

Cooling/Storing
 

  1. Cool the stew from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the stew, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Carolina Pulled Pork Barbeque

Yield:  6 portions

Portion size:  12 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
1½ tablespoons (22ml)                       kosher salt
1 tablespoon (15ml)                            black pepper, ground
2¼ pounds (1kg)                                 pork butt, boned, trimmed 65-70% lean
1 pint (473ml)                                     Carolina barbeque sauce (see recipe)
6 fluid ounces (177ml)                        water
18 ounces (510g)                                 creamy southern coleslaw (see recipe)
18 ounces (510g)                                 potato salad (see recipe)
 Cooking

  1. Mix the salt and black pepper together and rub the exterior of pork roast with the mixture.
  2. Roast the pork butt at 300ºF (148.9ºC) for approximately 2-3 hours until it is fork tender and reaches a minimum internal temperature of at least 145ºF (62.8ºC) or higher for 15 seconds.
  3. Remove the roast from the oven and let it rest for 25 minutes while loosely covered. Hold the pork at 140ºF (60ºC) or higher.
  4. Pull the meat apart to create a shredded effect.
  5. Place the shredded pork in a medium saucepot with half of the barbeque sauce and the water.
  6. Bring to a boil and turn the heat down to a simmer.  Simmer for 1 hour, stirring occasionally.  Do not allow the simmering pork to fall below a temperature of 140ºF (60ºC).

Serving/Holding

  1. Serve the pork on hot plates with 4 ounces each of coleslaw and potato salad.  The remaining sauce should be served on the side.
  2. Hold the pork and sauce at 140ºF (60ºC) or higher.

Cooling/Storing
 

  1. Cool the pork and sauce from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the pork and sauce, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Carolina Barbeque Sauce

Yield:  2 cups

Portion size:  2½ ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
4 fluid ounces (118ml)                        cider vinegar
5 fluid ounces (148ml)                        water
2 ounces (57g)                                     whole grain mustard
½ teaspoon (2ml)                                paprika
3 ounces (85g)                                     honey
1 teaspoon (5ml)                                 salt
1 tablespoon (15ml)                            Worcestershire sauce
1½ teaspoons (7ml)                           Tabasco sauce
½ teaspoon (2ml)                                chili powder
1 teaspoon (5ml)                                 black pepper, ground
1 tablespoon (15ml)                            lemon juice, fresh
3 ounces (85g)                                     onions, small dice
1 tablespoon (15ml)                            garlic, minced
Cooking

  1. Combine all of the ingredients in a small saucepot and bring to a boil.
  2. Reduce the heat to a simmer.  Simmer for 40 minutes.  Do not allow the simmering sauce to fall below a temperature of 140ºF (60ºC).

Serving/Holding

  1. Hold the sauce at 140ºF (60ºC) or higher until needed.

Cooling/Storing
 

  1. Cool the sauce from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the sauce, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Creamy Southern Coleslaw

Yield:  6 portions

Portion size:  4 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
8 ounces (227g)                                   mayonnaise
1 pound (454g)                                   green cabbage, shredded
4 ounces (113g)                                   carrots, shredded
½ cup (118ml)                                                raisins
3½ fluid ounces (104ml)                     lemon juice, fresh
½ tablespoon (7ml)                             Dijon mustard
¼ teaspoon (1ml)                                Tabasco sauce
¼ teaspoon (1ml)                                cayenne pepper
1 teaspoon (5ml)                                 cider vinegar
1 ounce (28g)                                      sugar
to taste                                                            salt
to taste                                                            black pepper, ground
Preparing

  1. Combine all of the ingredients together and mix until thoroughly combined.
  2. Reserve under refrigeration at 41ºF (5ºC) or lower at least 1 hour or until needed.

Serving/Holding

  1. Hold at 41ºF (5ºC) or lower until needed

Cooling/Storing

  1. Cover the coleslaw, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Potato Salad

Yield:  6 portions

Portion size:  4 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
1½ pounds (680g)                               chef potatoes, cooked, medium dice
2                                                          eggs, hard boiled, small dice
2 ounces (57g)                                     green bell peppers, small dice
1                                                          pimento, small dice
2 ounces (57g)                                     celery, small dice
to taste                                                            salt
to taste                                                            black pepper, ground
2 ounces (57g)                                     mayonnaise
1 ounce (28g)                                      mustard
to taste                                                            cayenne pepper
Cooking

  1. Boil the potatoes until they are fork tender.
  2. Drain the potatoes and place them on a sheet pan lined with parchment paper
  3. Place in a pre-heated 350ºF (176.7ºC) oven for approximately 10-15 minutes to dry them out.
  4. Cool the potatoes from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  5. While the potatoes are cooling, prepare the eggs and vegetables as indicated and mix with the remaining ingredients.
  6. Cover the ingredients and reserve under refrigeration at 41ºF (5ºC) or lower until needed.
  7. Once the potatoes have thoroughly cooled, fold them lightly with the other reserved ingredients.

Serving/Holding

  1. Hold at 41ºF (5ºC) or lower until needed

Cooling/Storing

  1. Cover the potato salad, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Southern Fried Chicken with Creamy Pepper Gravy and Buttermilk Biscuits

Yield:  6 portions

 Portion size:  12 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
2                                                          fryer chickens, 2¾ pound, boned and cut into 9 pieces each (whole breast in 3 pieces)
8 fluid ounces (237ml)                        buttermilk
1 teaspoon (5ml)                                 salt
8 ounces (227g)                                   all-purpose flour
2 teaspoons (10ml)                             paprika
to taste                                                            salt
to taste                                                            black pepper, ground
as needed                                             vegetable or peanut oil
 
Creamy Pepper Gravy:
                        2 fluid ounces (59ml)                          vegetable oil
2 ounces (57g)                                     all-purpose flour
8 fluid ounces (237ml)                        half and half
8 fluid ounces (237ml)                        milk
1 teaspoon (5ml)                                 salt
2 teaspoons (10ml)                             black pepper, coarse ground
¼ teaspoon (1ml)                                cayenne pepper
1 teaspoon (5ml)                                 Worcestershire sauce
12                                                        buttermilk biscuits (see recipe)
Cooking

  1. Prepare the fryer chickens as indicated and soak them in the buttermilk and salt for at least 30 minutes while under refrigeration at 41ºF (5ºC) or lower until needed.  For extra juicy chicken, soak the pieces overnight.
  2. Combine the flour and paprika and season to taste with salt and black pepper.
  3. Remove the chicken pieces from the buttermilk and liberally coat them with the seasoned flour.
  4. Let the chicken rest while under refrigeration at 41ºF (5ºC) or lower until the flour is a paste-like consistency.  This is an important step for crispy, fried chicken.
  5. Pre-heat the oil a heavy-bottom skillet or in a deep-fat fryer to 350ºF (176.7ºC).
  6. To prepare the gravy, make a roux with the oil and flour.  If the chicken was pan-fried, drain off all of the fat from the skillet except for 2 ounces and use that in place of the oil called for in the recipe.
  7. Cook the roux over low heat for 10-12 minutes or until it has a slightly nutty aroma and a light tan color.
  8. Add the half and half and cook over medium–high heat for 3 minutes.
  9. Add the milk and cook an additional 3 minutes.
  10. Deep or pan-fry the chicken for approximately 25-30 minutes or until done and the internal temperature reaches a minimum of 165ºF (73.9ºC) or higher for at least 15 seconds.  The dark meat will take longer to cook than the white meat so if you desire all of the chicken to be done at the same time, cook the dark meat for approximately 10 minutes before adding the white meat.
  11. Remove the chicken from the fat and drain on absorbent paper towels.  Hold the chicken at 140ºF (60ºC) or higher until needed.
  12. Add the black and cayenne pepper and Worchester sauce.  Reduce the heat to low and simmer for approximately 20 minutes or until thick and smooth.  Do not allow the simmering sauce to fall below a temperature of 140ºF (60ºC).
  13. Adjust the seasonings to taste.  If the sauce is too thick, the consistency can be adjusted by adding additional milk.

Serving/Holding

  1. Place one piece of white chicken and 2 pieces of dark chicken on each hot plate.  Top each portion of chicken with approximately 2 ounces of creamy pepper gravy.  Serve each portion with 2 buttermilk biscuits.
  2. Hold the chicken and sauce at 140ºF (60ºC) or higher.

Cooling/Storing

  1. Discard the remaining breading items.
  2. Cool the chicken and sauce from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  3. Cover chicken and sauce, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Southern Fried Chicken with Creamy Pepper Gravy and Buttermilk Biscuits
The following are some hotly debated cooking techniques for “real” southern fried chicken from some of the recognized experts of the Deep South region.
John Martin Taylor – “the deeper the fat the better” so that the pieces do not touch as they fry and sear on all sides as they enter the hot fat.
Edna Lewis – Fry the white meat first in a blend of home-rendered lard and churned butter.  Add a piece of smoked ham to the hot fat for extra flavor.
Camille Glenn – It is not dipped in milk, crumbs, or batter—just a generous coating of seasoned flour.  Lard makes the crispiest chicken, but vegetable shortening is fine as well.
Jeanne Voltz – “It requires a generous amount of fat and moderately high heat to prevent greasiness.”
Bill Neal – Marinate the chicken pieces in buttermilk for at least two hours before use.  Then coat them with seasoned flour and fry in a blend of lard and peanut oil.
Craig Claiborne – Soak the chicken in milk and Tabasco sauce, coat them in seasoned flour and pan-fry them in a blend of lard and butter in a cast iron skillet.

Buttermilk Biscuits

Yield:  6 portions

Portion size:  2 biscuits

 
WEIGHTS AND MEASURES          INGREDIENTS
10 ounces (283g)                                 cake flour
2¼ teaspoons (11ml)                          baking powder
½ teaspoon (2ml)                                baking soda
1 teaspoon (5ml)                                 salt
2 ounces (57g)                                     vegetable shortening, solid, chilled
1 ounce (28g)                                      butter, chilled, small dice
9 fluid ounces (266ml)                        buttermilk
Cooking

  1. Preheat an oven to 450ºF (232.2ºC).
  2. Sift the dry ingredients together into a large bowl.
  3. Blend or cut the shortening and butter into the flour by rubbing the ingredients lightly between the fingers to incorporate the fat into the flour.  Continue to rub until the dough resembles a course cornmeal.
  4. Stir in the buttermilk with a fork, lifting and combining until the dough becomes soft.
  5. Gather the dough together with your hands and knead lightly on a clean surface dusted with flour until the dough is no longer sticky.
  6. Roll the dough with a rolling pin to ½ inch thick.
  7. Dip a 2 inch round cutter in flour and cut rounds from the sheet of dough.
  8. Place on a heavily greased sheet pan and bake for approximately 15 minutes or until light brown.

Serving/Holding

  1. Serve immediately.

Cooling/Storing

  1. Cover the biscuits, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Buttermilk Biscuits
The amount of liquid in biscuit recipes is frequently given as a range.  The dough must be handled with a light touch and kneaded just until it reached the correct feel.  Some bakers press their biscuit dough flat with their hands while others use a rolling pin.  Biscuits can be cut with a glass, jelly jar, or biscuit cutter.  The best secret of biscuit production is the flour.  White Lily flour milled in Knoxville, Tennessee, is a soft winter red wheat ground to a fine powder and sifted through fine silk cloths.  This type of flour is lower in gluten than northern varieties and is perfect for baking tender southern biscuits.  Cake flour can be substituted for White Lily flour if it is unavailable.

Pan-Fried Catfish with Corn Relish

Yield:  6 portions

Portion size:  12 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
4 ounces (113g)                                   cornmeal, fine ground
4½ ounces (128g)                                all-purpose flour
1½ teaspoons (7ml)                            salt
1 teaspoon (5ml)                                 black pepper, coarse ground
¾ teaspoon (4ml)                                paprika
3 pounds or 6 (1.4kg)                         catfish, 8 ounce fillets
as needed                                             vegetable or peanut oil
3 cups (710ml)                                    corn relish (see recipe)
Cooking

  1. Mix the cornmeal, flour, and seasonings.
  2. Dredge the catfish in the cornmeal mixture, thoroughly coating the fillets.
  3. Fill a sautoir pan or skillet with ½ inch of oil and heat on medium-high.
  4. Pan-fry 3 catfish fillets at a time for approximately 3 minutes on each side until golden brown and reaches a minimum internal temperature of 145ºF (62.8ºC) for at least 15 seconds.
  5. Remove the fillets from the fat and drain on absorbent paper towels.

Serving/Holding

  1. Serve each catfish fillet on a hot plate with ½ cup of corn relish.
  2. Hold at140ºF (60ºC) or higher until needed.

Cooling/Storing
 

  1. Cool the catfish from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the catfish and relish, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Corn Relish

Yield:  6 portions

Portion size:  4 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
20 ounces or 4 ears (567g)                  corn, fresh
6 ounces (170g)                                   tomato, concassée
2                                                          scallions, sliced on a bias
4 ounces (113g)                                   red onions, brunoise
8 ounces (227g)                                   green bell peppers, brunoise
2 tablespoons (30ml)                          parsley, chopped
¼ teaspoon (1ml)                                garlic, minced
2 fluid ounces (59ml)                          cider vinegar
1 teaspoon (5ml)                                 sugar
to taste                                                            salt
to taste                                                            black pepper, ground
Cooking

  1. Blanch the ears of corn for 10 minutes in boiling water.  Drain and reserve until cool enough to handle.
  2. Cut the kernels from the ears of corn.   Cool the corn kernels from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  3. Prepare the tomatoes, scallions, onions, bell peppers, parsley, and garlic as indicated.  Reserve under refrigeration at 41ºF (5ºC) or lower until needed.
  4. Once the corn is thoroughly chilled, mix with the prepared vegetables, vinegar, and sugar.
  5. Season to taste with salt and black pepper.

Serving/Holding

  1. Hold the relish at 41ºF (5ºC) or lower.

Cooling/Storing

  1. Cover the relish, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

 

Glazed Country Ham with Vidalia Onion and Cola Sauce

Yield:  6 portions

Portion size:  10 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
2-3 pounds or 1 (1-1.5kg)                   country ham, bone in
as needed                                             cloves, whole
2 ounces (57g)                                     light brown sugar
1 fluid ounce (30ml)                            cola
1½ teaspoons (7ml)                            dry mustard
3 fluid ounces (89ml)                          apple cider
1 pint (473ml)                                     Vidalia onion and cola sauce (see recipe)
 
Cooking

  1. Preheat an oven to 300ºF (148.9ºC).
  2. Remove the skin and most of the fat from the outside of the ham, leaving just a thin layer of fat on the ham’s topside.
  3. Score the remaining layer of fat diagonally (both directions) about 1/8 inch deep making diamond patterns.
  4. Stud the centers of each diamond pattern with whole cloves.
  5. Place the ham in a shallow roasting pan.

CCP    6.    Cover securely with aluminum foil and bake for approximately 20 minutes per pound and the ham reaches a minimum internal temperature of 145ºF (62.8ºC) for at least 15 seconds.

  1. Remove the ham and increase the oven temperature to 375ºF (190.6ºC).
  2. Combine the brown sugar, cola, and dry mustard.  Spoon the glaze evenly over the top of the ham.
  3. Place the ham back in the oven and bake approximately 30 minutes or until the glaze forms.  Baste occasionally.
  4. Remove the ham.  Deglaze the pan with the vinegar.  Reserve this liquid for addition to the Vidalia onion and cola sauce.

Serving/Holding

  1. Slice the ham thinly and serve approximately 8 ounces on each hot plate.  Serve the slices of ham with 2 ounces of hot Vidalia onion and cola sauce.
  2. Hold the ham and sauce at 140ºF (60ºC) or higher.

Cooling/Storing

  1. Cool the ham and sauce from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the ham, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Glazed Country Ham Vidalia Onion and Cola Sauce
This is one way of preparing a traditional southern-style country ham.  The most important consideration is the choice of the ham itself.  It needs to be a cured ham with the bone in.
Country hams come in many varieties with distinctively different flavors.  One of the most frequently used country hams is Smithfield Ham from Virginia.  Similar country-style hams manufactured in the Deep South region include Talmadge and Hatfield hams from Georgia and Stadler and Watuga hams from North Carolina.  Canned hams and water-added hams will typically yield less meat due to their high water content and have a much different flavor due to the different process used to manufacture them.

Vidalia Onion and Cola Sauce

Yield:  6 portions

Portion size:  2½ ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
½ ounce (14g)                                     butter, clarified
10 ounces (283g)                                 Vidalia onions, julienne
2 ounces (57g)                                     raisins
8 fluid ounces (296ml)                        cola
2 teaspoons (10ml)                             white wine vinegar
2 fluid ounces  (59ml)                         water
3 fluid ounces (89ml)                          white wine, dry
1 pint (473ml)                                     chicken stock
1 pint (473ml)                                     white veal stock
to taste                                                            salt
to taste                                                            black pepper, ground
1½ teaspoons (7ml)                            cornstarch
2 tablespoons (30ml)                          water
Cooking

  1. Heat the clarified butter in a sautoir pan over medium high heat.  Caramelize the onions by cooking them until they become an even brown color.  Do not stir the onions too often, as they will sweat instead of brown.
  2. When onions are brown, add the raisins, cola, vinegar, and water.  Bring to a boil and reduce the heat to low.
  3. Simmer until almost dry.  Do not allow the simmering sauce to fall below a temperature of 140ºF (60ºC).
  4. Add the white wine and reduce the volume of liquid by 1/4.
  5. Add the stocks and reduce the volume of liquid by half over medium heat.  Do not allow the sauce to fall below a temperature of 140ºF (60ºC).
  6. Season the sauce to taste with salt and black pepper.
  7. Mix the cornstarch with the water to create a slurry and blend into the sauce.
  8. Bring the sauce to a boil and reduce the heat to low.  Simmer for 10 minutes.

Serving/Holding

  1. Hold the sauce at 140ºF (60ºC) or higher.

Cooling/Storing
 

  1. Cool the sauce from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the sauce, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Rutabagas with Bacon and Thyme

Yield:  6 portions

Portion size:  3 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
1½ pounds (680g)                               rutabaga, batonnet
1 quart (946ml)                                   water
as needed                                             salt
4 ounces (113g)                                   bacon, diced
1 clove                                                 garlic, minced
2 teaspoons (10ml)                             thyme, chopped
1 tablespoon (15ml)                            butter
to taste                                                            salt
to taste                                                            black pepper, ground
Cooking

  1. Par cook the rutabaga strips in boiling salted water for approximately 15 minutes or until they become tender, but are still a little crisp.  Drain and reserve until needed.
  2. Sauté the bacon over medium-high heat until it is crispy.
  3. Discard approximately half of the rendered bacon fat.
  4. Add the reserved rutabaga, garlic, and thyme to the bacon and remaining fat and cook for approximately 12-15 minutes over low heat until tender.  Toss frequently.  Do not allow the rutabaga to fall below a temperature of 140ºF (60ºC).
  5. Stir in the whole butter and cook and additional 1 minute.
  6. Season to taste with salt and black pepper.

Serving/Holding

  1. Hold the rutabaga at 140ºF (60ºC) or higher.

Cooling/Storing
 

  1. Cool the rutabaga from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the rutabaga, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

 

Succotash of Corn, Hominy, and Baby Lima Beans

Yield:  6 portions

Portion size:  4 ounces

 
WEIGHTS AND MEASURES          INGREDIENTS
2 cups (237ml)                                    water
1 cup (237ml)                                     baby lima beans, fresh or frozen
5 ounces (142g)                                   corn kernels, fresh
2 ounces (57g)                                     shallots, chopped
1 ounce (28g)                                      butter
10 ounces (283g)                                 hominy, canned, drained
1 fluid ounce (30ml)                            white wine
4 fluid ounces (118ml)                        heavy cream
½ tablespoon (7ml)                             parsley, chopped
to taste                                                            salt
to taste                                                            white pepper, ground
 
Cooking

  1. Bring two cups of water to a boil in a small saucepot.
  2. Add the baby lima beans.  Return the water to a boil and reduce the heat to a simmer.
  3. Cover and simmer over low heat for 10 minutes.  Drain and reserve beans until needed.
  4. Sauté the corn and shallots in half of the butter over medium heat for 3 minutes.
  5. Add the hominy and reserved lima beans.
  6. Toss together until combined.  Add the white wine and reduce the volume of liquid over medium heat by half.
  7. Add the heavy cream and reduce the volume of liquid over medium heat by half.
  8. Remove the succotash from the heat and stir in the remaining butter and parsley.
  9. Season to taste with salt and white pepper.

Serving/Holding

  1. Hold the succotash at 140ºF (60ºC) or higher.

Cooling/Storing
 

  1. Cool the succotash from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the succotash, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Squash Casserole

Yield:  6 portions

Portion size:  4 ounces

 
WEIGHTS AND MEASURES          INGREDIENTS
12 ounces (340g)                                 zucchini, ½ inch rondelle
12 ounces (340g)                                 yellow crookneck squash, ½ inch rondelle
2 ounces (57g)                                     onions, chopped
1                                                          egg, beaten
8 ounces (255g)                                   sharp cheddar cheese, grated
½ tablespoon (7ml)                             sugar
¾ teaspoon (4ml)                                salt
¼ teaspoon (1ml)                                white pepper, ground
2½ ounces (71g)                                  breadcrumbs, course ground
1 ounce (57g)                                      butter, melted
Cooking

  1. Bring a medium saucepot of water to a boil.  Boil the zucchini, squash, and onions, covered, for 15 minutes.  Drain and reserve the vegetables until needed.
  2. Combine the reserved vegetables and onions with the egg, cheese, sugar, salt, and white pepper.
  3. Pour into a greased casserole dish and top with the breadcrumbs.
  4. Drizzle the melted butter over breadcrumbs and place in a pre-heated 375ºF (190.6ºC) oven for approximately 30-45 minutes or until golden brown and reaches a minimum internal temperature of 145ºF (62.8ºC) for at least 15 seconds.

Serving/Holding

  1. Hold the casserole at 140ºF (60ºC) or higher.

Cooling/Storing
 

  1. Cool the squash casserole from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the casserole, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Honey Roasted Butternut Squash and Turnips

Yield:  6 portions

Portion size:  4 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
Basic Vinaigrette:
2 fluid ounces (59ml)                          white wine vinegar
1 teaspoon (5ml)                                 salt
1 teaspoon (5ml)                                 black pepper, ground
6 ounces (177ml)                                vegetable oil
 
Vegetables:
10 ounces (283g)                                 butternut squash, peeled and seeded, large dice
20 ounces (567g)                                 turnips, peeled, large dice
3 ounces (85g)                                     honey
1 fluid ounce (30ml)                            vegetable oil
¼ teaspoon (1ml)                                salt
¼ teaspoon (1ml)                                black pepper, ground
2 cups (473ml)                                    croutons, large dice, seasoned
2 ounces (57g)                                     pumpkinseeds, toasted
2 tablespoons (30ml)                          chives, sliced
Cooking

  1. Prepare a basic vinaigrette by combining the white wine vinegar salt and black pepper in a small bowl.  Slowly drizzle in the oil while whisking constantly.  Reserve until needed.  Stir to incorporate before using.
  2. Prepare the squash and turnips as indicated.  Reserve until needed.
  3. Combine the honey, oil, salt, and white pepper.  Toss the reserved vegetables in the mixture until thoroughly coated.
  4. Place the vegetables on a sheet pan lined with parchment paper and roast in a pre-heated at 375ºF (190.6ºC) for 30 minutes.
  5. Remove the vegetables from the oven and toss with the croutons, pumpkinseeds, vinaigrette dressing, and chives.

Serving/Holding

  1. Hold the vegetables at 140ºF (60ºC) or higher.

Cooling/Storing
 

  1. Cool the vegetables from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the vegetables, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

 Cornbread Stuffing

Yield:  6 portions

Portion size:  6 ounces

 
WEIGHTS AND MEASURES          INGREDIENTS
Cornbread:
1 cup (237ml)                                     cornmeal
1 cup (237ml)                                     all-purpose flour
1 tablespoon (15ml)                            baking powder
1 teaspoon (5ml)                                 salt
¼ cup (59ml)                                      sugar
1½ cups (355ml)                                 buttermilk
¼ cup (59ml)                                      vegetable oil
2                                                          eggs, beaten
Dressing:
8 ounces (227g)                                   white bread, crust removed
2 tablespoons (30ml)                          butter
2½ cups (591ml)                                 onions, small dice
¾ cup (177ml)                                                celery, small dice
1¼ cups (296ml)                                 chestnuts, shelled, quartered
1½ teaspoons (7ml)                            salt
1 teaspoon (5ml)                                 black pepper, ground
2 tablespoons (30ml)                          sage, chopped
3                                                          eggs, beaten
3 cups (710ml)                                    chicken stock
Cooking

  1. Prepare the cornbread by combining all of the dry ingredients in a mixing bowl.  Combine the wet ingredients in a separate bowl and then add to the dry ingredients.
  2. Stir until combined.  The batter should be slightly lumpy.
  3. Pour the cornbread batter into a greased 9 inch cake pan.
  4. Bake at 350ºF (176.7ºC) for approximately 30 minutes or until done.
  5. Reserve until needed.
  6. Cut the white bread into 1inch cubes.  Place the cubed white bread on a sheet pan and toast lightly in a 350ºF (176.7ºC) oven for approximately 5 minutes.
  7. Remove the bread from the oven and crumble the cubes in a large mixing bowl.
  8. Crumble the reserved cornbread into the bowl.
  9. Heat the butter in a sauté pan over medium heat and sweat the onions and celery for approximately 10 minutes or until the onions become translucent.  Add to the crumbled bread.
  10. Add the chestnuts, salt, pepper, and sage.
  11. Adjust the seasonings to taste.
  12. Combine the eggs with the chicken stock.  Add to the bread mixture and toss until all ingredients are thoroughly incorporated.
  13. Place the stuffing mixture in a casserole dish or baking pan and bake in a 350ºF (176.7ºC) oven for approximately 30 minutes or until browned on top and reaches a minimum internal temperature of 165ºF (73.9ºC) for at least 15 seconds.

Serving/Holding

  1. Hold the stuffing at 140ºF (60ºC) or higher.

Cooling/Storing
 

  1. Cool the stuffing from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the stuffing, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Grits Soufflé with Roasted Garlic and Cheddar Cheese

Yield:  6 portions

Portion size:  4 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
¾ cup  (177ml)                                   grits
6 fluid ounces (177ml)                        water
6 fluid ounces (177ml)                        milk
2 ounces (57g)                                     butter, unsalted
to taste                                                            salt
¼ teaspoon (1ml)                                Tabasco sauce
4 ounces (113g)                                   sharp cheddar cheese, grated
2 cloves                                               garlic, roasted, minced
4                                                          eggs, separated
1 teaspoon (5ml)                                 sugar
Cooking

  1. Combine the grits, water, milk, butter, and salt in a heavy-bottom saucepot.  Bring to a boil and reduce the heat to a simmer.
  2. Simmer, stirring constantly, for 8 minutes.
  3. Remove from the heat and add the Tobasco sauce, grated cheese, and roasted garlic.
  4. Whip the egg whites to soft peaks in a mixing machine.  Add the sugar and continue to whip until stiff peaks have formed.
  5. Whisk the egg yolks and add to the grit mixture, stirring constantly.
  6. Gently fold the egg whites into the grit mixture.
  7. Pour the mixture into buttered casserole or baking dish.
  8. Bake at 350ºF (176.7ºC) for approximately 40 minutes or until set and brown on top and reaches a minimum internal temperature of 145ºF (62.8ºC) for at least 15 seconds.

Serving/Holding

  1. Hold the grits soufflé at 140ºF (60ºC) or higher.

Cooling/Storing
 

  1. Cool the grits soufflé from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the soufflé, label, date, and store under refrigeration at 41ºF (5ºC) or lower. 

Potatoes and Turnips Roasted in Duck Fat and Herbs

Yield:  6 portions

Portion size:  6 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
24 ounces (680g)                                 chef potatoes, peeled, large dice
16 ounces (454g)                                 turnips, peeled, large dice
as needed                                             salt
1 fluid ounce (30ml)                            vegetable oil
2 ounces (57g)                                     duck fat, rendered
3 cloves                                               garlic, minced
½ teaspoon (2ml)                                salt
½ teaspoon (2ml)                                black pepper, ground
2 teaspoons (10ml)                             thyme, chopped
2 teaspoons (10ml)                             rosemary, chopped
2 teaspoons (10ml)                             parsley, chopped
Cooking

  1. Par cook the potatoes and turnips in boiling salted water for 3 minutes.
  2. Strain and return the potatoes and turnips to the pot.
  3. Add the remaining ingredients and toss until thoroughly coated.
  4. Place the mixture on a sheet pan lined with parchment paper.
  5. Roast in a pre-heated 375ºF (190.6ºC) oven for approximately 40 minutes, tossing occasionally until all sides are evenly browned.

Serving/Holding

  1. Hold the potatoes and turnips at 140ºF (60ºC) or higher. 

Cooling/Storing
 

  1. Cool the potatoes and turnips from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the potatoes and turnips, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Sweet Potato Cakes

Yield:  6 portions

Portion size:  6 ounces

 
WEIGHTS AND MEASURES          INGREDIENTS
3 pounds (1.4kg)                                 sweet potatoes, peeled
3                                                          eggs
1                                                          egg yolk
4 ounces (113g)                                   all-purpose flour
1 fluid ounce (30ml)                            heavy cream
1 tablespoon (15ml)                            sugar
½ teaspoon (2ml)                                light brown sugar
1 pinch                                                            nutmeg, ground
1 pinch                                                            allspice, ground
1 pinch                                                cinnamon, ground
1 tablespoon (15ml)                            baking powder
1½ teaspoons  (7ml)                           white pepper, ground
1½ teaspoons  (7ml)                           salt
as needed                                             vegetable oil
Cooking

  1. Shred the sweet potatoes on the large side of a box grater.  Reserve until needed
  2. Add the eggs, egg yolk, flour, heavy cream, and dry ingredients.
  3. Mix until all ingredients are thoroughly incorporated.
  4. Reserve under refrigeration at 41ºF (5ºC) or lower at least 30 minutes or until needed.
  5. Form patties from the mixture 3 inches in diameter and ½ inch thick.
  6. Heat ½ inch of vegetable oil in a sautoir pan or skillet.  Pan-fry the patties a few at a time, on both sides, over medium-high heat until they are golden brown.
  7. Degrease the patties on absorbent paper towels.
  8. Place the patties on a sheet pan with a parchment liner and bake in a pre-heated 350ºF (176.7ºC) oven for 15 minutes.

Serving/Holding

  1. Hold the sweet potato cakes at 140ºF (60ºC) or higher.

Cooling/Storing
 

  1. Cool the sweet potato cakes from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the sweet potato cakes, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

 

Duo of Potato Gratin

Yield:  6 portions

Portion size:  6 ounces

 
WEIGHTS AND MEASURES          INGREDIENTS
12 ounces (340g)                                 chef potatoes, peeled
12 ounces (340g)                                 sweet potatoes, peeled
24 fluid ounces (710ml)                      heavy cream
1 tablespoon (15ml)                            garlic, minced
to taste                                                            salt
to taste                                                            white pepper, ground
to taste                                                            nutmeg, ground
4 ounces (113g)                                   Parmesan cheese, grated
Cooking

  1. Thinly slice the chef and sweet potatoes.  Reserve in cold water until needed.
  2. Combine the heavy cream and minced garlic in a small saucepot.  Reduce over medium-low heat for approximately 20 minutes or until the volume of the cream has reduced by half.
  3. Season the reduced cream to taste with salt, white pepper, and nutmeg.
  4. Grease a loaf-shaped pan.  Place a layer of ¼ of the sliced chef potatoes in the bottom of the pan and top with 1 ounce of the grated cheese.
  5. Ladle approximately 2 ounces of the cream mixture over the chef potatoes.
  6. Place a layer of ¼ of the sweet potatoes on top and press gently to compact the potatoes.  Top with additional cheese and cream.
  7. Continue to layer the potatoes, cream, and cheese until all of the products have been used.  Make sure that a layer of cream and cheese is the final layer on top.
  8. Cover the pan with aluminum foil and bake at 350ºF (176.7ºC) for 45 minutes.
  9. Remove the aluminum foil and bake an additional 15 minutes.
  10. Remove from the oven.  Let rest at least 10 minutes before serving.

Serving/Holding

  1. Hold the potatoes at 140ºF (60ºC) or higher.

Cooling/Storing
 

  1. Cool the potatoes from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the potatoes, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Southern Hushpuppies

Yield:  6 portions

Portion size:  4 ounces

 
WEIGHTS AND MEASURES          INGREDIENTS
15½ ounces (439g)                              cornmeal
5½ fluid ounces (163ml)                     buttermilk
2                                                          eggs, beaten
2 ounces (57g)                                     red onions, small dice
2 ounces (57g)                                     corn kernels
1 tablespoon (15ml)                            parsley, chopped
1 tablespoon (15ml)                            sugar
1½ teaspoon (7ml)                              salt
1½ teaspoon (7ml)                              baking powder
as needed                                             frying fat
Cooking

  1. Pre-heat a deep fat fryer to 325ºF (162.8ºC).
  2. Combine all of the ingredients except for the frying fat and mix until smooth.
  3. Using a scoop or ladle, drop approximately 2 ounces of the hushpuppy batter into the center of the deep fryer.  Be careful not to overload the deep fat fryer.
  4. Deep-fry the hushpuppies for approximately 5 minutes or until golden brown.
  5. Remove the hushpuppies from the fat and degrease on absorbent paper towels.

Serving/Holding

  1. Hold the hushpuppies at 140ºF (60ºC) or higher.

Cooling/Storing
 

  1. Cool the hushpuppies from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the hushpuppies, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Pecan Pie

Yield:  6 portions

Portion size:  1 slice

                        WEIGHTS AND MEASURES          INGREDIENTS
Custard Sauce:
                        3                                                          egg yolks
3 ounces (85g)                                     sugar, granulated
9 fluid ounces (266g)                          half and half
½                                                         vanilla bean, split
 
Filling:
                        4                                                          eggs, beaten
5 ounces (142g)                                   light brown sugar
2 ounces (57g)                                     butter, softened
8½ ounces (241g)                                light corn syrup
½ teaspoon (2ml)                                salt
1 tablespoon (15ml)                            vanilla extract
10 ounces (283g)                                 pecans, chopped
1                                                          pie crust (see recipe)
Topping:
1 cup (237ml)                                     whipping cream
2 ounces (57g)                                     powdered sugar
 
Cooking

  1. Prepare the custard sauce by mixing the egg yolks with half of the sugar.  Reserve until needed.
  2. Mix the remaining sugar, half-and-half, and split vanilla bean in a small heavy-bottom saucepot.  Bring the mixture to a boil and reduce the heat to a simmer.
  3. Temper the egg mixture into the hot liquid.
  4. Simmer over low heat while stirring constantly until the sauce becomes thick and reaches a minimum internal temperature of 145ºF (62.8ºC) for at least 15 seconds.  Do not allow the simmering sauce to fall below a temperature of 140ºF (60ºC).  Once the sauce has thickened, remove it from the heat.
  5. Cool the custard sauce from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  6. Reserve the sauce under refrigeration at 41ºF (5ºC) or lower until needed.
  7. Mix all of the filling ingredients together and pour the mixture into a prepared pie shell.
  8. Bake in a pre-heated 400ºF (204.4ºC) oven for 15 minutes.
  9. Reduce the heat to 350ºF (176.7ºC) and continue to bake for an additional 30 minutes or until the filling is firm and reaches a minimum internal temperature of 145ºF (62.8ºC) for at least 15 seconds.
  10. Remove the pie from the oven and let rest at least 15 minutes before serving.
  11. While the pie is resting, prepare the sweetened whipped cream by whipping the cream with the powdered sugar in a small mixing machine on high speed.  Be careful not to overmix the cream as this small amount can quickly turn to butter in a very short period.

Serving/Holding

  1. Slice the pecan pie into 6 wedges.  Serve each wedge of pie on chilled plates over 2 ounces of custard sauce.  Pipe a small rosette of sweetened whipped cream through a pastry tube with a star tip on the top of each piece of pie.
  2. Hold the pie, sauce, and whipped cream under refrigeration at 41ºF (5ºC) or lower until needed.

Cooling/Storing
 

  1. Cool the pecan pie from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the pie, custard sauce, and whipped cream, label, date, and store under refrigeration at 41ºF (5ºC) or lower. 

Chef Tips – Pecan Pie

The process of tempering is done in this recipe to prevent the eggs from cooking and/or scrambling when placed into the hot liquid.  To temper the eggs, stir in approximately 4-6 ounces of the hot liquid into the beaten eggs, to gradually warm them.  Then stir the egg mixture into the remaining hot liquid.

Pecan Pie Crust

Yield:  1 pie crust

                        WEIGHTS AND MEASURES          INGREDIENTS
1½ cups (355ml)                                 all-purpose flour
½ teaspoon (2ml)                                salt
4½ ounces (128g)                                shortening
2½ tablespoons (37ml)                       cold water
½                                                         egg, beaten
1½ teaspoons (7ml)                            white vinegar
1                                                          egg white
Cooking

  1. Combine the flour and salt.
  2. Blend or cut the shortening into the flour by rubbing the ingredients lightly between the fingers to incorporate the fat into the flour.  Continue to rub until the dough resembles pea-sized balls.
  3. Combine the cold water, egg, and vinegar in a separate bowl and pour into the rubbed flour and shortening.
  4. Blend the mixture until the dough forms.
  5. Let the dough rest while under refrigeration at 41ºF (5ºC) or lower for at least one hour or until needed.
  6. Turn the dough onto a lightly floured surface and roll out the dough with a rolling pin in a round shape to ¼ inch thickness.
  7. Place the dough in a pie pan, trim the edges ½ inch beyond the perimeter of the pie pan and crimp the edges.
  8. Brush the dough with the egg white and bake for 5 minutes in a pre-heated 400ºF (204.4ºC) oven.

Cooling/Storing
 

  1. Cool the piecrust from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the piecrust, label, date, and store under refrigeration at 41ºF (5ºC) or lower. 

Previous Manual Page In This Chapter:

Current Manual Page:
Deep South Recipes

Next Manual Page In This Chapter: