Recipe Blog

Hot Little Suppers — entertaining

Cast Iron Party Shrimp

Posted by Callies Biscuits on

My mother adapted this from a Paul Prudhomme recipe and taught it to me, and it was one of the first things I fixed for friends when I was living on my own and just starting to have people over. This dish is served right out of the skillet with warm bread, and it blends Southern and French flavors: the skillet and shrimp on one hand and the French bread and stock on the other. It’s so easy, yet somehow it feels sophisticated to have everyone gathered around, eating right from the skillet with their bread sopping up the liquid, very European with an effortless sort of elegance. Skillets are considered no-nonsense workhorses in the kitchen, but their versatility and simple design makes them immanently stylish and table worthy.

Cast Iron Party Shrimp

Ingredients

    - 4 dozen medium/large shell on shrimp (about 2 pounds) - 1/2 pound (2 sticks) plus 2 to 4 tablespoons butter - 2 to 3 teaspoons minced garlic - 2 teaspoons Worcestershire sauce - 1 cup shrimp stock or chicken stock - 3/4 cup beer, at room temperature - French baguettes, warmed

Instructions

    1. Make the seasoning mix: Combine all the ingredients. 1. Rinse the shrimp and drain well. 1. Melt the 1/2 pound butter in a cast iron or other large, heavy skillet. Add the garlic, Worcestershire, and seasoning mix. Do not stir, but shake the pan back and forth for about 3 minutes. 1. Add the remaining 2 to 4 tablespoons butter (or to taste or preference) and stock and cook 2 minutes. Add the beer and cook 1 minute. Remove from the heat and let rest for 3 minutes. 1. Swish the shrimp in the pan sauce and serve with warmed baguettes.

Dry Seasoning Mix

    - 2 teaspoons cayenne pepper - 2 teaspoons freshly ground black pepper - 1 teaspoon kosher salt - 1 teaspoon crushed red pepper flakes - 1 teaspoon dried rosemary leaves, crushed - 3/4 teaspoon dried thyme - 1/2 teaspoon dried oregano

    "This dish is served right out of the skillet with warm bread, and it blends Southern French flavors." – Carrie Morey

    Briny Hounds

    Posted by Callies Biscuits on

    TGIF y’all! What better way to kick off the weekend than with a tasty cocktail? This refreshing drink is perfect for a day of tailgating and hanging with your friends. Enjoy!

     

    Briny Hounds

    Briny Hounds:

      - 1/3 cup of freshly squeezed grapefruit juice - 1/8 cup of freshly squeezed lemon juice - 1/3 cup soda water - 1 jigger of vodka - 1 tbsp of mint simple syrup - Sweet and Spicy Rim Mixture - Lime wedges

    Mint Simple Syrup:

      1. Place 1 cup sugar, 1 cup water, 1/2 cup torn mint leaves, and zest of half a lime into a saucepan and bring to a simmer over medium heat. 1. Stir for a few minutes until the sugar is dissolved and then remove from the heat. 1. Store in an airtight container in the fridge and use it for up to 3 weeks.

    Sweet & Spicy Rim:

      - 4 tbsp sugar - 4 tsp Kosher salt - 1/5 tsp ground cayenne - 1 teaspoon smoked paprika

    Put it All Together!

      1. Fill a cocktail shaker with ice. Pour in the grapefruit juice, lemon juice, vodka, and mint simple syrup. Put the lid on and shake for 30 seconds or until the ingredients have chilled. 1. Rim the edge of your glass with a lime wedge then dip the edge in the sweet & spicy rim mixture. 1. Pour into an ice-filled glass with a sweet and spicy rim. Top with soda water. Garnish with grapefruit slices. Serve immediately and Enjoy!

    Peach Upside Down Cake

    Posted by Callies Biscuits on

    The girls and I bake every Sunday and each week they get to choose the dessert we make. This cake is inspired by Mama's pineapple upside down cake. Since we have an abundance of local peaches, we put a twist on the original dish. 

    Peach upside down cake keeps well and can even be served in the morning as coffee cake. It's just as good served at room temperature-perfect for picnicking!

    Peach Upside Down Cake

    Ingredients

      - 12 tablespoons (1 1/2 sticks) butter, at room temperature - 3/4 cup packed light brown sugar - 4 peaches - 1 1/2 cups all-purpose flour - 1/2 teaspoon ground cinnamon - 2 teaspoons baking powder - 1/4 teaspoon kosher salt - 1 cup white sugar - 1/2 cup whole milk - 2 large eggs - 1 tablespoon maple syrup - 1 teaspoon pure vanilla extract

    Instructions

      1. Preheat the oven to 350°F 1. Melt 4 tablespoons of the butter in a 9-inch cast iron skillet. Remove from the heat and stir in the brown sugar Slice the peaches 1/2 think. Making a circular patter, place the slices flat side down to cover the bottom of the skillet. 1. Whisk together the flour, cinnamon, baking powder, and salt in a large bowl. In another bowl, heat the remaining 8 tablespoons butter and the white sugar with a handheld mixer until a pale lemon colored. In a third bowl, combine the milk, eggs, maple syrup, and vanilla. 1. Add the butter mixture to the flour mixture and mix on low speed. Stir in the milk mixture until a smooth batter forms. Pour the batter over the peaches and level with a spatula. 1. Bake 45 to 55 minutes, until a toothpick inserted in the center of the cake comes out clean and the top is golden brown and does not jiggle. 1. While hot, flip the cake onto a plate for presentation.


        Fried Squash with Pimento Cheese

        Posted by Callies Biscuits on

        Growing up in Charleston and spending a lot of time with my father, we often ate at Miss Kitty's Meat and 3, which is now The Tattooed Moose. I loved Miss Kitty and her food. In fact, it's where I learned to love fried food! Her fried okra was my favorite, that is until one day I tried her fried squash - Woah! Amazing! I can remember thinking, I don't even like squash-- but I could eat this every day. 

        This recipe is not only for my children, but my new favorite party appetizer. The combination of crispy hot fried squash with a dollop of cool pimento cheese is a perfect spring treat. Thank you, Miss Kitty!

        For this recipe, I have included two different ways to batter your squash before frying. Both are equally delicious, I just happened to not have any eggs on hand when I was making them and discovered a quick and easy 2-ingredient method (flour and milk) that turned out like a tempura batter!

        Fried Squash with Pimento Cheese

        You'll Need:

          - 1 cup canola oil (or any other frying oil you have on hand) - 2 yellow squash, sliced into ¼ inch rounds - 1 cup all-purpose flour - 2 teaspoons salt, plus more for sprinkling after frying - 1 teaspoon freshly ground pepper - 2 eggs, lightly beaten - 1 cup Callie's Fiery Pimento Cheese (or Regular if you don't like it spicy!) - 1/4 cup chopped chives, for garnish

        How To:

          1. Heat oil in a cast-iron skillet, or other heavy-duty pot over medium-high heat until a thermometer reads 350°F. 1. Place the pimento cheese into a quart-sized zip lock bag and cut a small corner off the bag to make a piping bag. Set out, and let come to room temperature. 1. Mix the flour, salt, and pepper together in a shallow dish. Place the eggs in another shallow dish. 1. Dip each squash round into the flour first, and then place each round in the egg mixture and then back to the flour and coat thoroughly. Move to a wire baking rack before frying. 1. Place 6 squash rounds at a time into the oil, being careful not to splash the hot oil. It is important that you do not overcrowd your pan, as it will lower the temperature of the oil and the squash will not get as crispy as you want. Fry squash on each side until they turn golden brown, 1 to 2 minutes. 1. With a metal spider or a set of tongs, carefully remove the squash and place on a clean wire baking rack or a plate lined with paper towels. Sprinkle with salt immediately. 1. Once the fried squash rounds have cooled (just a little bit), pipe a teaspoon of pimento cheese on each round. Sprinkle with chives and serve immediately. Enjoy!

            "To get my girls to try new things, I use the following philosophy - If I fry it, they will try it!"~Carrie

            Classic Daiquiri

            Posted by Callies Biscuits on

            Nothing like a little friendly competition to make me go the extra mile! Last weekend we had a little fun with a drink contest since we had that extra day to play. My husband and I submitted this peach daiquiri and I am happy to report we won! This is not your typical frozen drink, it is beautifully presented and easy to make. It takes the meaning of a daiquiri to a whole different level, more refined, less beach bash and more sophisticated cocktail worthy! Don't forget to use your best cocktail glass and pressed linens to serve! Try it and challenge your friends to a Daq OFF soon!

            Daiquiri Ingredients

              - 1/2 ounce simple syrup - 3/4 ounce lime juice - 2 1/2 ounces of good quality rum - 1/4 peach, peeled and sliced - 5 sprigs of mint

            Instructions

              1. Add the simple syrup, peaches, and mint to a tall glass and muddle. 1. Add the lime juice and rum to the same glass. 1. Add ice and cover with a bar shaker. Shake vigorously, then strain into a cocktail glass with a sugar spice rim. 1. Garnish with thinly sliced Serrano pepper and a mint leaf. Enjoy!

            Sugar Spicy Rim Ingredients

              - 4 tablespoons of sugar - 4 teaspoons of fine sea salt - 1 1/2 teaspoons cayenne - 1 teaspoon smoked paprika - 1 lime wedge to rim the glass before dipping in the mixture

              " Quick tip: Put your glasses in the freezer for 15 minutes before preparing the cocktail for a perfectly chilled drink. " - Carrie