Recipe Blog

Hot Little Suppers

Limited-Edition Lewis Barbecue Combos

Posted by Callies Biscuits on


While the pandemic may have cancelled our Labor Day travel plans, that doesn't mean that you can't bring a taste of Charleston home. We've teamed up with Pitmaster John Lewis of Lewis Barbecue to launch two limited-edition biscuit + barbecue packages! 

Perfect for a Labor Day celebration or Southern-inspired backyard barbecue, these packages include: 

Brisket 'n Biscuit Combo: Whole Smoked Brisket, a dozen handmade Buttermilk Biscuits, a dozen handmade Cheese & Chive Biscuits, and Fiery Pimento Cheese. $179.95

Hot Little Sausage Combo: 8 Hot Gut Sausage Links, a dozen handmade Buttermilk Biscuits, and Fiery Pimento Cheese. $95.95 

Available on through August 30th, these two packages will ship at the end of the month to ensure delivery by Labor Day weekend. 


Brisket & Biscuit Combo

    - Whole Smoked Brisket - Buttermilk Biscuits - Cheese & Chive Biscuits - Fiery Pimento Cheese

    Hot Little Sausage Combo

      - Hot Gut Sausage Links - Buttermilk Biscuits - Fiery Pimento Cheese

      Introducing two limited-edition Southern combos from Charleston's top culinary tastemakers. 

      Slaw for Everything

      Posted by Callies Biscuits on

      I love slaw as an alternative to salad. My family eats a ton of slaw. Slaw can be a side, a great addition to a burger or hot dog, and even a full meal. One of our favorite ways to enjoy slaw is on a fried chicken sandwich! 

      When you need to make it quick, you can use any vinaigrette or Carrie's Dijon vinaigrette. The crunch is so good and gets better the longer it sits. The slaw doesn't get soggy unlike salad so dig in on day two! 

      Slaw for Everything

      You'll Need:

        - ½ head of purple or green cabbage (or a mixture of both) very thinly sliced - ½ cup flat leaf parsley - ½ cup cilantro - ½ jalapeno, very thinly sliced - 4 radishes, very thinly sliced into matchsticks - ¼ cup red onion, diced - 1 seedless cucumber, quartered and chopped - 1 red bell pepper, chopped - 1 ½ tablespoon Dijon mustard - ½ tablespoon shallot, minced - Zest of ½ lemon - ¼ cup red wine vinegar - ¾ cup olive oil - Salt and Pepper to taste

      How To:

        1. In a large bowl toss together the cabbage, flat leaf parsley, cilantro, jalapeno, radishes, red onion, cucumber, and red bell pepper. 1. For the dressing, in a small bowl whisk together the Dijon, shallot, lemon zest, red wine vinegar, olive oil, salt, and pepper. 1. Add the dressing to the cabbage mixture and toss to combine. Please note: you may not use all of the dressing, it depends on how saturated you want the slaw to be. 1. Serve immediately or cover with plastic wrap and refrigerate until ready to eat. Enjoy

          "You can bulk it up with additional veggies if you want to try slaw as a meal!" ~Carrie

          Red Rice Bake

          Posted by Callies Biscuits on

          Red rice is a Southern tradition and a big part of my growing up.  Honestly, I never loved it. Often times red rice can be soggy.  This recipe is my way of making it a little tastier!  The savory addition of the smoked sausage and the good crunch on top added perfect texture.  The best part... it's a one-pot meal and absolutely beautiful.

          Red Rice Bake

          You'll Need:

            - 6 slices bacon - 1 yellow onion, diced - 3 celery stalks, diced - 1 bell pepper, diced - 4 cloves garlic, minced - 1 (28 ounce) can crushed tomatoes - 1 tablespoon tomato paste - 1 tablespoon oregano - 1 teaspoon crushed red pepper flakes - 1 ½ cups Basmati rice - ½ cup chicken stock or water - 1 teaspoon lemon juice - Salt and pepper to taste - 3 tablespoons butter, divided - 1 pound smoked sausage, cut into ½ inch thick pieces - 1 cup fresh bread crumbs

          How To:

            1. Preheat the oven to 350°F. 1. Fry the bacon in a large cast iron skillet over medium heat. Once bacon is cooked through and crisp, remove and set aside. 1. To the same pan add the onion, celery, bell pepper and garlic. Sauté for 5-7 minutes or until vegetables are tender. Remove from heat. 1. Transfer vegetables to a large bowl. Add the crushed tomatoes, tomato paste, oregano, crushed pepper flakes, rice, chicken stock, lemon juice, bacon, salt and pepper. Stir to combine. 1. Add 1 tablespoon of butter to the same cast iron skillet over medium heat. Once butter has melted pour in the rice mixture. Add the smoked sausage slices and top with bread crumbs. Dot the remaining 2 tablespoons of butter all over the bread crumbs. 1. Bake for one hour. Serve immediately and enjoy!

              "I did my best to give it traditional red rice texture and saltiness." ~Carrie

              Spatchcock Chicken with Peruvian Green Sauce

              Posted by Callies Biscuits on

              My love affair with the roasted chicken is not a new one as many of you may know! At least once a week I need my fix. I'm forever searching for the perfect accompaniment to create an experience that is better than the last. Truth be told, I'm a dipper. Not only do I dip once, but I tend to double and even triple dip! The need to have an accoutrement is never lost on me. This is super easy to whip up and is packed with plenty of flavor and punch. It is my new go to obsession for roasted chicken, crudités, and just about anything else I can get my hands on!


              Spatchcock Chicken with Peruvian Green Sauce

              Peruvian Green Sauce:

                - 1 jalapeno, chopped - 1 ½ cups cilantro - 2 green onions (white and green parts) - 3 cloves garlic - Juice of 1 lime - 1 tablespoon white vinegar - ¼ cup sour cream - ½ cup mayo - 1 teaspoon cumin - 2 tablespoons olive oil - Salt and Pepper to taste


                - 1 whole natural chicken - 1 small onion, sliced - 4 cloves garlic, smashed - Juice of 1 lemon - 1 lemon, sliced - 1 lime, sliced - 2 cups yellow potatoes, cut into bite-size pieces - 3 tablespoons olive oil - Generous amount of salt and pepper

                1. To make the Peruvian Green Sauce, add all of the ingredients to a food processor. Pulse until the mixture is combined and smooth. Refrigerate until ready to use. 1. Preheat oven to 450°F. 1. Place the sliced lemons and limes in the middle of a parchment-lined baking sheet. 1. You can have your local butcher cut the chicken for you or you can cut it yourself. If you cut it yourself; place the whole chicken breast side down on a cutting board. Start at the thigh end and cut along the backbone on one side. Turn the chicken around and cut from the wing side to the drumstick side along the other side of the backbone. Remove the backbone and save for stock. Flip the chicken back over and place on top of the lemons and limes, breast side up, and push on it to flatten it. 1. Squeeze the juice of one lemon all over the chicken. Arrange the potatoes, onions, and garlic around the chicken. Drizzle the olive oil all over the potatoes and chicken. Liberally season everything with salt and pepper. 1. Bake for 50-60 minutes or until the internal temperature of the chicken reaches 165°F. 1. Remove from the oven and let the chicken rest for 10 minutes before carving. 1. Serve with the Peruvian Green Sauce and enjoy!

                Snapper with Chimichurri

                Posted by Callies Biscuits on

                The first time I made this dish was the night we moved into our new house.  I absolutely love living in the Old Village of Mount Pleasant.  My girls have numerous friends in the neighborhood and we are biking and walking distance from school and Shem Creek.

                For our first supper, we rode our bikes to pick up local shrimp from the dock and then over to Mount Pleasant Seafood for some freshly caught snapper.  The snapper is simply prepared.  First, I pat the filets dry with paper towels and seasoned with salt and freshly ground pepper.  Then, I seared for 2-3 minutes on each side with a tablespoon of oil on very hot smoking cast iron skillet. Finally, I top the dish with chimichurri sauce and microgreens.  Enjoy!

                Snapper with Chimichurri Sauce

                Chimichurri Sauce

                  - 2 cups loosely packed cilantro, chopped - 1 cup loosely packed flat-leaf parsley, chopped - 5 cloves garlic, rough chopped - 3 green onions (both white and green parts), rough chopped - ½ jalapeno, seeds removed and roughly chopped - Juice of ½ lime - ½ cup red wine vinegar - 1 cup olive oil - Salt and Pepper to Taste

                  1. Place the cilantro, parsley, garlic, green onions, and jalapenos into a food processor. Pulse a few times. 1. Add the lime juice and vinegar and pulse to combine. 1. Slowly add the olive oil while pulsing until the mixture is combined and is sauce-like. Season with salt and pepper and set aside. 1. Pat the snapper dry with paper towels and season with salt and pepper. 1. Heat the olive oil to medium-high heat in a cast-iron skillet. 1. Sear the snapper for 3-4 minutes on each side or until the fish is cooked through and firm to the touch. 1. Top the fish with the chimichurri sauce and microgreens for garnish if desired. Serve immediately and enjoy!

                For the Snapper

                  - 1 pound fresh snapper - Salt and Pepper to taste - 1 tablespoon olive oil

                  "Chimichurri sauce is great on a variety of meats, so try it with your next meal!" ~Carrie