Recipe Blog

Hot Little Suppers

Posole, Southern Style

Posted by Callies Biscuits on

January is a month for soups in my house.  They are a perfect one-pot meal for weeknights, and they are nice and warm for the unusually cold winter we are having here in Charleston!  

This Posole, Southern Style came to me because I love soup, and I LOVE Mexican food, and this recipe satisfies both of my cravings.  I know that traditional Posole usually contains hominy, but I am not in love with hominy.  I think my distaste for hominy started when I found out what it actually was!  My grandmother always called grits hominy, so for a long time that’s what I thought it was.  As I learned what hominy really was, I realized I would take grits over hominy any day.  So that’s what I did with this recipe, switched out the hominy for creamy grits, to make a Posole with a little Southern touch to it.  I think that you will find that the creamy golden grits at the bottom of the bowl are the perfect ending to this comforting Mexican soup. 

This recipe is best enjoyed with a crisp glass of white wine, some crusty bread (My Aunt Em’s recipe from my cookbook is what I use), and a crackling fire.

Posole Southern Style

You'll Need:

    - 4 pound bone-in pork butt - 4 tablespoons Mexican dry rub (See recipe below) - 2 tablespoons bacon fat, or oil of your choice, divided - ½ white onion, diced - 3 cloves garlic, minced - 2 poblano peppers, roasted, seeds removed and chopped - 2 bell peppers, diced - 64 ounces chicken stock - 2 cups water - Salt and pepper to taste

How To:

    1. Preheat oven to 275°F. 1. In a small bowl mix together the dry rub ingredients. 1. Rub the pork butt all over with the dry rub. Set aside. 1. Heat one tablespoon bacon fat in a large dutch oven over medium heat. Sauté the onions, garlic, poblanos, and bell peppers until soft, about 8-10 minutes, stirring occasionally. 1. Remove the vegetable mixture from the pan and add the remaining tablespoon of bacon fat. Turn the heat up to medium-high. 1. Add the pork and sear for 2 minutes on all sides. Add the vegetables back in with the pork along with the chicken stock, water, and salt and pepper. Cover and cook in the oven for 3 hours. 1. After 3 hours remove from oven. Remove the bone and fatty pieces and shred the meat with two forks. Let cool to room temperature and then place the pot in the refrigerator overnight. 1. The next day, remove from the refrigerator and scrape off the layer of fat off the top. 1. Reheat over medium heat. 1. Serve immediately over creamy grits and garnish with fresh avocado, Cotija cheese, lime juice, and cilantro.

Mexican Dry Rub:

    - 2 tablespoons chili powder - 1 tablespoon onion powder - 2 teaspoons paprika - 2 teaspoons cumin - 2 teaspoons garlic powder - 2 teaspoons oregano - ½ teaspoon cayenne - 1 teaspoon salt - 1 teaspoon sugar

Garnishes:

    - Avocado, chopped - Cotija cheese, crumbled (or feta) - Lime wedges - Chopped cilantro
"When Charleston Home + Design asked if they could write a piece for their Winter 2014 edition featuring my kitchen and one of my recipes, I thought this warm, hearty soup would be perfect." ~Carrie

Mushroom Gravy

Posted by Callies Biscuits on

mushroom gravy

This is a recipe that I made for a South Eastern Wildlife Expo event earlier this year. We partnered with Lowcountry Creamery to create a vegetarian dish for the event. Since we wanted to use local ingredients, we used crème fresh from Lowcountry Creamery and oyster mushrooms from GrowFood Carolina to make this incredible mushroom gravy. This recipe was perfect for serving the masses at SEWE. It was packed with tons of flavor and supported our local farmers and purveyors.

mushroom gravy ingredients

Mushroom Gravy

You'll Need:

    - 1 pound mushrooms, cleaned and chopped (stems removed and reserved for stock) - 2 tablespoons olive oil - 4 tablespoons butter - 4 tablespoons flour - 1 onion, diced - 2 cloves garlic, minced - 2 tablespoons fresh thyme - 2 tablespoons fresh parsley - ½ cup crème fraiche - Salt and pepper to taste

Mushroom Stock:

    - Reserved mushroom stems - 1 bundle fresh thyme - 1 bundle fresh parsley - Skins of garlic cloves and onion - 4 cups water

How To Make the Stock:

    1. To make the mushroom stock; add the mushroom stems, thyme, parsley, garlic and onion skins and water to a saucepan. Simmer on low for 1 hour. 1. Set a strainer over a large bowl and pour the stock into the strainer and discard the solids. You should end up with two cups of stock. Set stock aside.

How To Make the Mushroom Gravy

    1. Add the olive oil to a sauté pan and heat to medium. Sauté the garlic and onions until tender, about 5 minutes. 1. Add the butter to the pan and stir until melted. 1. Add the flour and stir until everything is evenly coated. Slowly add in the mushroom stock, stirring constantly until the mixture is smooth and velvety. Add the mushrooms, fresh herbs salt and pepper to taste. Reduce the heat to low and simmer for 45 minutes. Stirring frequently. 1. After 45 minutes add the crème fraiche and stir to combine. Let simmer on low for another 15 minutes, stirring frequently. Remove from heat. 1. Serve immediately over Callie’s Buttermilk Biscuits and Enjoy!
"I've recreated this recipe a few times since SEWE. It is absolutely divine over buttermilk biscuits!" ~Carrie

Creamsicle Biscuit

Posted by Callies Biscuits on

This recipe was inspired by one of our team members in the Charlotte eatery. He told me how his grandma used to make creamsicle biscuits and banana pudding biscuits. I loved his story and couldn't get those flavors out of my head. Push-up pops are one of my favorite treats so the creamsicle biscuit was something I had to try.

Cheryl Day of Back in the Day Bakery in Savannah, GA, and I were collaborating on an event for the Charleston Wine + Food Festival event earlier this year. The two of us were in charge of the sweet treat for the event. I pitched her the creamsicle biscuit and she was intrigued. I told her I'd handle the biscuits if she could make a tasty frosting and did she ever! We did a lot of testing at the bakery and finally had the perfect biscuit. Cheryl topped it with her heavenly frosting and garnished with edible flowers. Not only was the presentation gorgeous, but the taste was also nostalgic and delicious!


Creamsicle Biscuits

For the Biscuits:

    - 2 ½ cups self rising flour; divided - 10 tablespoons butter: 8 tablespoons cut into small cubes, at room temperature and 2 tablespoons melted - 1/3 cup white sugar - 1/3 cup brown sugar - Zest of one orange - 1/2 cup whole milk - 1/4 cup orange juice - 1 teaspoon vanilla - 3 tablespoons turbinado sugar

For the Cheryl's Orange Cream Cheese Frosting:

    - 5 tablespoons butter, room temperature - 1 (8 ounce) package cream cheese, cut into chunks at room temperature - 1 teaspoon vanilla extract - Zest and juice of two oranges - Pinch of Salt - 3 to 4 cups powdered sugar

How to Bake the Biscuits:

    1. Preheat oven to 500°F. Make sure the oven rack is in the middle position. 1. In a large bowl add 2 cups of flour and 8 tablespoons butter. Use your fingers to cut in the butter until the mixture resembles cottage cheese. It will be chunky with some loose flour. 1. Stir in the white sugar, brown sugar and orange zest. 1. In a small bowl whisk together the whole milk, orange juice and vanilla. 1. Make a well in the center of the flour. Slowly pour in the milk mixture and using your hands or a rubber spatula, mix the flour into the milk mixture. (You will not need to use all of the milk mixture, depending on where you live, the higher altitude may require all of the milk mixture). The dough will be wet and messy. 1. Sprinkle the remaining ½ cup flour onto a clean work surface. Dump the dough onto the floured work surface. 1. Flour the top of the dough and the rolling pin. Roll the dough out to 1 ½-2-inch thickness into an oval shape. 1. Flour a 2-inch round metal biscuit cutter or biscuit glass. Start from the edge of the rolled-out dough and cut straight through the dough with the cutter, trying to maximize the number of biscuits cut from the first roll out. Roll out the excess dough after the biscuits are cut and cut more biscuits. As long as the dough stays wet inside, you can use as much flour on the outside as you need to handle the dough. 1. Place the biscuits on a baking sheet lined with parchment paper with the biscuit sides touching. 1. Brush the tops of the biscuits with the two tablespoons melted butter and sprinkle the tops with turbinado sugar. 1. Place the pan in the oven and immediately reduce the heat to 450°F. Bake for 12-14 minutes or until biscuits are golden brown, rotating the pan once while baking. 1. Remove biscuits from oven and let cool completely.

How to Make the Frosting:

    1. While the biscuits are cooling make the Orange Cream Cheese Frosting. 1. Using a stand mixer or hand-held mixer, use the paddle attachment beat the cream cheese, butter, vanilla, orange zest and pinch of salt until smooth and creamy; about 3-5 minutes. 1. Gradually add the powdered sugar, beating until super light and fluffy; another 3-5 minutes. 1. Slowly add the orange juice until it reaches frosting consistency. (You can refrigerate for up to five days. Bring to room temperature and re-whip before serving). 1. In a small bowl mix together the turbinado sugar and orange zest. 1. Frost each biscuit with the Orange Cream Cheese frosting and garnish with some of the turbinado sugar and orange zest. Serve and Enjoy!
"I love hearing people's stories about biscuits! There are so many ways to make and enjoy these little buttery treasures." ~Carrie

Crab Cakes

Posted by Callies Biscuits on

One of my family’s favorite things to do is to go crabbing. I've been crabbing my whole life and so naturally, I passed the tradition on to my girls. Since they were little, we've often spent our weekends down on the dock! The best part about crabbing is it doesn’t take very many crabs to have enough for supper.

The process of going down to the docks, catching the crabs then picking the meat, and finally making the cakes is rewarding. The entire ritual makes for a very fulfilling meal. You're often proud of something you’ve worked hard on from start to finish especially when it tastes so good!

  

 

Crab Cakes with Smoked Tomato Remoulade

Crab Cakes:

    - 1 pound claw crab meat - 2 cups breadcrumbs, divided - 1 egg - ½ cup mayonnaise - 3 green onions, diced - 1 tablespoon Dijon mustard - Zest of 1 lemon - 1 teaspoon Worcestershire - 1 teaspoon flat leaf parsley, minced - 1 teaspoon hot sauce - 1 tablespoon butter - 2 tablespoons canola oil - Salt and Pepper to taste

How To:

    1. In a large bowl whisk together the egg, mayonnaise, green onions, Dijon, lemon zest, Worcestershire, parsley, hot sauce, salt and pepper. Add the crab meat and ½ cup breadcrumbs. Gently stir to combine. 1. Form the crab cake mixture into 6 patties. 1. Place the remaining 1 ½ cups breadcrumbs into a small bowl. Carefully dredge each crab cake into the breadcrumbs; coating both sides evenly. 1. Chill the crab cakes in the refrigerator for 30 minutes. 1. Heat the butter and canola oil in a large skillet to medium high heat and fry crab cakes for 3-5 minutes per side or until golden brown and cooked through. (Do not overcrowd the pan. You may need to work in two batches.) 1. Serve immediately with my Smoked Tomato Remoulade and Enjoy!

Smoked Tomato Remoulade:

    - 2 tomatoes - 2 teaspoons dried oregano - Salt and pepper to taste - 4 teaspoons olive oil - 2 cloves garlic, minced - ½ cup mayonnaise - ½ cup sour cream - 1½ teaspoons capers - 1 teaspoon hot sauce

How To:

    1.Heat your smoker to 200°F. 1. Slice the tomatoes in half. Sprinkle each half with oregano, salt and pepper. Drizzle olive oil on each tomato half. 1. Place the tomato halves face down on the smoker. Smoke for 2-3 hours or until tender and most of the liquid has drained out. 1. Roughly chop the tomatoes and add them to a bowl. Add the garlic, mayonnaise, sour cream, capers and hot sauce to the tomatoes; stirring to combine. 1. Serve immediately with my Crab Cakes or cover with plastic wrap and chill in the refrigerator until ready to eat. Enjoy!
"A lot of great conversations can happen while picking crabs!" ~Carrie

Pork Pappardelle Ragu

Posted by Callies Biscuits on

Slow roasting a big piece of pork is something I do often. I'm always open to new ways to prepare my favorite cuts. I watched America’s Test Kitchen and saw them pairing this big piece of braised pork with pasta. It sounded absolutely delicious so I decided to try it for our supper.

The lemon and the wine were the perfect marriage of salty, tangy, and glossy. It became so popular in our house that it made the birthday dinner menu. Sarah begged for this dish! This pork pappardelle ragu is perfect for weeknight supper but elevated enough for a dinner party!

   

Pork Pappardelle Ragu

You'll Need

    - 1 (3 pound) pork shoulder - 2 tablespoons canola oil - Zest and juice of 2 lemons - 1 white onion, chopped - 1 head garlic, minced - 2 cups dry white wine - 6 sprigs fresh thyme, tied with kitchen twine - Parmesan rind - 3 large carrots, peeled and chopped into quarters - 1 bag spinach - 1 pound pappardelle pasta - ¼ cup flat leaf parsley, chopped - ¼ cup grated Parmesan - 3 tablespoons butter - Salt and pepper

How To

    1. Preheat oven to 325°F. 1. Salt and pepper both sides of the pork. Heat a large dutch oven to medium high heat and add the canola oil. 1. Sear the pork on all sides (about 3-4 minutes per side). Remove the pork from the pot and set on a plate. Turn the heat down to medium low. Add the onions and garlic and sauté for 2-3 minutes, scraping up all of the brown bits. 1. Add the pork back into the pot with the onions and garlic. Add the lemon juice, zest, wine, Parmesan rind and thyme bundle. Cover with a lid and place in the oven for two hours, turning the pork at the halfway mark. 1. After two hours add the carrots, stir and place back in the oven for one more hour. 1. Pull pork out of the oven and remove the Parmesan rind and thyme bundle. With two forks pull off the fatty parts while separating the pork into shreds. Discard the fatty pieces. 1. Boil the pasta in salted water, cook until al dente. Before you drain the pasta reserve one cup of the pasta water and set aside. 1. Add the pasta, spinach and butter to the shredded pork. Stir to combine. Turn the stove top to low heat to incorporate everything. Add a little of the pasta water to thicken the mixture. 1. Remove from heat. Top with fresh chopped parsley and grated Parmesan. Serve immediately and Enjoy!

      "Serving with pasta makes it more elegant versus just a pork butt." ~Carrie

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