Hyman's Seafood Company

Why did the dish run away with the spoon? Because they experienced Shrimp and Grits and Hyman's Seafood Company and fell madly in love, that's why.

I stumbled into this restaraunt completely by accident and it was love at first bite. I met the humble grit a few years ago in South Carolina and wasn't all that impressed really. It was a bit, well, gritty and therefore aptly named and bit bland, but after some experimentation I came to appreciate the gritty grain.

Hyman's is located in Charleston, SC. I've heard that shrimp and grits is a classic lowcountry dish so I thought I would give this local favorite a shot. To be honest I had low expectations, expecting creamy bird seed topped with shrimp - lowcountry surf and turf?

But I was wrong. Dead wrong. I think this may have been the best thing that has ever graced my taste buds. I expected some sort of culinary purgatory (not bad, but not really good), but what I experienced was, okay I'll just say it - food porn. They suggested topping it with bacon and cheese. I agree. I had a difficult time not bursting into song while I ate. I also had to resist the urge to lick the plate. Yep, Shrimp and Grits from Hyman's Seafood Company. Food porn.



Click the title to go to their menu. If you're ever in Charleston check them out.

Pork Loin With Olivida, Spinach, and Rice Stuffing

Okay. I really need to stop posting recipes I haven't tried yet. But I had to post this one. I intend to try it over Christmas break. And you know I'm not a big meat fan, but I couldn't pass this one up. You had me at "olivida"...

You can click the title to go directly to the recipe link. Or follow the recipe here.

Ingredients
Brine:
8 cups water
3/4 cup sugar
3/4 cup kosher salt
2 tablespoons grated lemon rind
2 tablespoons chopped fresh oregano
2 garlic cloves, crushed
1 (3 1/2-pound) center-cut boneless pork loin roast, trimmed

Stuffing:
3/4 cup uncooked jasmine rice
1 (6-ounce) package fresh baby spinach
1/2 teaspoon salt
1/2 cup pitted kalamata olives, finely chopped
1 teaspoon crushed red pepper
1 teaspoon grated lemon rind
2 teaspoons fresh lemon juice

Remaining ingredient:
1 tablespoon freshly ground black pepper
Preparation

To brine pork, combine first 6 ingredients in a large nonaluminum bowl or pan, stirring until sugar and salt dissolve; add pork. Cover and refrigerate 8 hours or overnight. Remove pork from brine; discard brine.

Preheat oven to 325°.

Starting off-center, slice pork lengthwise, cutting to, but not through, other side. Open uneven portions, laying pork flat. Turning knife blade parallel to surface of cutting board, slice larger portion of pork in half horizontally, cutting to, but not through, other side; open flat. Place plastic wrap over pork; pound to an even thickness using a meat mallet or rolling pin. Refrigerate until ready to use.

To prepare stuffing, cook rice according to package directions, omitting salt and fat. Add spinach and 1/2 teaspoon salt to hot rice, stirring until the spinach wilts. Stir in olives, red pepper, 1 teaspoon rind, and juice.

Spread rice mixture over pork, leaving a 1/2-inch border around outside edges. Roll up pork, jelly-roll fashion, starting with a long side. Secure both ends with twine; secure middle at 2-inch intervals with twine. Rub black pepper over pork. Place pork on a broiler pan. Bake at 325° for 1 hour and 20 minutes or until a thermometer registers 155°. Let pork stand 10 minutes before slicing.

Microwave Cake in a Mug

Yes I know it sounds odd, but my sources say it's true. You too can bake a cake for one in less than 5 minutes. The truth is, and you may want to sit down for this, I hate cake. Yep, that's right. I am a freak of nature. Hate. Not somewhat dislike. Loath entirely. So someone else may need to try these out. I'm including two recipes here. One from a mix and one without. Try them and shoot me a review.

Chocalate Mug Cake
1 large coffee mug
4 tbsp all purpose flour
4 tbsp sugar
2 tbsp cocoa
1 egg
3 tbsp milk
3 tbsp oil
3 tbsp chocolate chips
nuts
splash of vanilla

Add dry ingredients to mug and mix well. Add the egg and mix thoroughly. Pour in milk, oil, and mix well again. Add chocolate chips, vanilla and mix well. Cook in microwave on high for 3 minutes. Will rise over the top. Don't panic!

Quick Version

4 tbsp cake mix
2 tbsp water
topping of your choice

Microwave on high 1 minute. Same no panic rule applies here.

Given that thanksgiving is right around the corner, I thought I would share a few pumpkin recipes. I have not tried these yet but they are definately on my "to do" list.

First a few facts....

The word pumpkin originates from the word pepon, which is Greek for “large melon.” The origin of pumpkins is not known, although pumpkins are thought to have originated in North America. The oldest evidence, pumpkin-related seeds dating between 7000 and 5500 B.C., were found in Mexico.[3][4] Pumpkins are a squash-like fruit that range in size (less than 1 pound (0.45 kilograms) to over 1,000 pounds (453.59 kilograms)), shape, color, and appearance (smooth or ribbed)

A pepita (from Spanish pepita de calabaza, "little seed of squash") is an edible seed of a pumpkin or other cultivar of squash (genus Cucurbita), typically rather flat and asymmetrically oval, and light green in color inside a white hull.

Now on to the good stuff...

Pumpkin Pound Cake with Buttermilk Glaze

Ingredients
· CAKE:
· Cooking spray
· 1 tablespoon all-purpose flour
· 1 (15-ounce) can pumpkin
· 3/4 cup granulated sugar
· 3/4 cup packed dark brown sugar
· 1/2 cup butter, softened
· 4 large eggs
· 1 teaspoon vanilla extract
· 3 cups all-purpose flour (about 13 1/2 ounces)
· 1 1/2 teaspoons pumpkin pie spice
· 1 teaspoon baking powder
· 1/2 teaspoon baking soda
· 1/2 teaspoon salt
· 3/4 cup fat-free buttermilk
·
GLAZE:
· 1/3 cup fat-free buttermilk
· 1/4 cup granulated sugar
· 2 tablespoons butter
· 2 teaspoons cornstarch
· 1/8 teaspoon baking soda

Preheat oven to 350°.
To prepare the cake, lightly coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour. Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. Let stand about 10 minutes. Scrape drained pumpkin into a bowl.

Place 3/4 cup granulated sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed 3 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla. Lightly spoon 3 cups flour into dry measuring cups, and level with a knife. Combine flour and next 4 ingredients (through salt) in a bowl, stirring well with a whisk. Add flour mixture and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture.

Spoon batter into prepared pan. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.

To prepare glaze, combine 1/3 cup buttermilk and remaining ingredients in a small saucepan over medium heat; bring to a boil. Cook 1 minute or until thick, stirring constantly; remove from heat. Drizzle cake with glaze.

Pumpkin Pie Crunch

Ingredients
· cooking spray
· 1 (15-ounce) can pumpkin
· 1 (12-ounce) can evaporated milk
· 3 large eggs
· 1 1/4 cups sugar
· 4 teaspoons pumpkin pie spice
· 1/2 teaspoon salt
· 1 (18 3/4-ounce) package yellow cake mix
· 1 cup chopped pecans
· 3/4 cup butter flavor shortening, melted
· Sweetened whipped cream

1. Coat a 13- x 9-inch pan with cooking spray. Combine pumpkin and next 5 ingredients in a large bowl; pour into pan. Sprinkle cake mix over pumpkin mixture, and top with pecans. Drizzle with melted shortening.

2. Bake at 350º for 40 to 45 minutes or until golden. Let cool 2 hours or until completely cool. Serve with sweetened whipped cream.

Pumpkin-Ginger Pancakes with Ginger Butter

Ingredients
· 1 cup all-purpose flour
· 2 tablespoons firmly packed brown sugar
· 1 teaspoon baking powder
· 1/2 teaspoon baking soda
· 1/2 teaspoon ground cinnamon
· 1/2 teaspoon ground ginger
· 1/4 teaspoon ground nutmeg
· 1/4 teaspoon salt
· 1 large egg
· 3/4 cup milk
· 3/4 cup canned pumpkin
· 1/4 cup plain low-fat or nonfat yogurt
· 2 tablespoons butter, melted
· Candied-ginger butter (recipe follows)
· Maple syrup
1. In a large bowl, stir together flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In another bowl, mix egg, milk, pumpkin, yogurt, and butter until well blended. Stir egg mixture into flour mixture just until evenly moistened.

2. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°); when hot, coat lightly with butter and adjust heat to maintain temperature. Spoon batter in 1/3-cup portions onto griddle and gently spread into 4-inch rounds. Cook until pancakes are browned on the bottom and edges begin to look dry, 2 to 3 minutes; turn with a wide spatula and brown other sides, 2 to 3 minutes longer. As pancakes are cooked, transfer to baking sheets and keep warm in a 200° oven. Serve warm with candied-ginger butter and maple syrup.

Candied-ginger butter: In a bowl, with a wooden spoon, stir 2 tablespoons finely chopped candied ginger into 1/4 cup (1/8 lb.) soft butter (soften in a microwave oven on full power [100%] for 5 to 10 seconds). Chill until firm before serving. Makes about 1/4 cup.

Spicy Pumpkin Bread
Ingredients
· 3 1/2 cups all-purpose flour
· 2 teaspoons baking powder
· 1 teaspoon ground allspice
· 1 teaspoon ground cinnamon
· 1 teaspoon ground nutmeg
· 3/4 teaspoon salt
· 1/2 teaspoon baking soda
· 1/2 teaspoon ground cloves
· 1 1/3 cups packed brown sugar
· 3/4 cup fat-free milk
· 1/3 cup vegetable oil
· 2 teaspoons vanilla extract
· 2 large eggs
· 1 (15-ounce) can pumpkin
· Cooking spray
· 1/3 cup chopped walnuts

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (flour through cloves) in a large bowl; make a well in center of mixture. Combine sugar and the next 5 ingredients (sugar through pumpkin) in a bowl, and stir well with a whisk until smooth. Add to flour mixture, stirring just until moist.

Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray, and sprinkle with walnuts. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool loaves completely; cut each loaf into 12 slices.

Bonehead - er- I mean Bonefish Grill Recipes

You've got to love a restaurant that not only serves great food, but also has the confidence to shares their recipes. Here are a few recipes from their website (you can go their directly by clicking the title of their post). Check out their website - they have included several other recipes. Unfortunately, there's no recipe for the dipsilucious bang bang shrimp. After interrigating the waitress about it's contents I've come to the conclusion that it's bought pre-made. Here's a website that sells bang bang sauce. Not sure if it's the same one, but you can bet I'll be trying it someday soon: http://www.dinnisselect.com/Merchant2/merchant.mvc?Screen=PROD&Store_Code=DS&Product_Code=BBS&Category_Code=PD


Chimichurri Sauce

A garlicky, fresh herb sauce of South American origin. Incredibly versatile, it is equally at home beside grilled fish or a filet mignon.
Ingredients
8 cloves garlic, minced
1 tsp. plus Kosher Salt
1 tsp. oregano, dry leaves
1 tsp. black pepper, ground
1 tsp. red pepper flakes
Finely grated lemon zest from 3 lemons
4 oz. fresh lemon juice
1 bunch flat leaf (Italian) parsley
1 cup olive oil


Directions
Combine all ingredients in a food processor and pulse chop until all ingredients are approximately 1/8 inch in size.

Add Italian parsley and pulse chop until parsley is 1/8 inch in size.

Add the olive oil and blend in quickly. (Do not over blend)

Allow the sauce to marinate for 30 minutes before serving.

Bonefish Grill Pan Asian Sauce

Ingredients
1/4 cup olive oil
1/4 cup minced ginger
1/4 cup soy sauce
1 cup ketchup
1 cup oyster sauce
3 tbsp. lemon juice
1/4 cup water
1/2 cup sugar
3 tbsp. coarsely chopped cilantro


Directions
In a medium sauce pan, sautee the minced ginger in the olive oil until fragrant.

In a bowl, thoroughly combine the soy sauce, ketchup, oyster sauce, lemon juice and water and add to sauté pan.

Bring the mixture to a slow boil, then slowly add sugar over low-med heat for about 5 minutes.

If desired, add a little hot water to the sauce to thin it.

Summer Harvest: Zucchini

I love summer. Especially harvest time. Since my yard is a paved parking lot I'm reaping the benefits of friends and family's gardens. Zucchini seems to be in full bloom at the moment. The Zucchini has to be one of the most versatile vegetable, uh, fruit? No vegetable. Here's what wikipedia has to say about this humble courgette...

In a culinary context, zucchini is treated as a vegetable, which means it is usually cooked and presented as a savory dish or accompaniment. Botanically, however, the zucchini is an immature fruit, being the swollen ovary of the female zucchini flower.

The female flower is a golden blossom on the end of each emergent zucchini. The male flower grows directly on the stem of the zucchini plant in the leaf axils (where leaf petiole meets stem), on a long stalk, and is slightly smaller than the female. Both flowers are edible, and are often used to dress a meal or garnish the cooked fruit.

The zucchini vegetable is low in calories (approximately 15 food calories per 100 g fresh zucchini) and contains useful amounts of folate (24 mcg/100 g), potassium (280 mg/100 g) and vitamin A (384 IU [115 mcg]/100 g. 1/2 cup of zucchini also contains 19% of the recommended amount of manganese.

Enough about that, let's get to some recipes.

Zucchini Gratin from the Barefoot Contessa

6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
1 pound yellow onions, cut in 1/2 and sliced (3 large)
2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup hot milk
3/4 cup fresh bread crumbs
3/4 cup grated Gruyere


Preheat the oven to 400 degrees F.
Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.

Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.

Chocolate Chip Zucchini Bread: Paula Dean

3 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
3 eggs
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped pecans
1 cup semisweet chocolate chips
1 tablespoon orange zest
Whipped cream, for serving
Zucchini ribbons, for serving

Preheat oven at 350 degrees F. Grease (2) 9 by 5-inch loaf pans.
Sift together flour, baking powder, salt, spices and baking soda.

In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, pecans, chocolate chips, and orange zest. Stir in sifted ingredients. Pour into prepared loaf pans.

Bake for 50 minutes, or until a skewer inserted in the middle comes out clean. Remove loaves from pans and cool. Chill before slicing. Serve with whipped cream and ribbons of zucchini.


Heres one from a coworker:

Easy Zucchini Pie

1 cup chopped zucchini
1 cup chopped tomato
1 cup chopped onion
1/3 cup grated parmesan cheese
1/2 cup bisquick
1 cup milk
2 eggs
1/2 tsp salt
1/4 tsp pepper

Preheat oven to 400 degrees. Lightly grease side and bottom of 9 X 1 1/4" pie plate. Layer zucchini, tomatoes, onion, and cheese in pie plate. Stir remaining ingredients until blended. Pour into pie plate. Bake approximately 35 minutes until knife inserted comes out clean. Cool five minutes before serving.

Curried Zucchini Soup

1 tablespoon vegetable oil
1 cup chopped yellow onions
1 teaspoon minced garlic
2 teaspoons curry powder
1/2 teaspoon salt
Pinch cayenne
2 pounds zucchini, trimmed and chopped
3 1/2 cups vegetable stock
1/2 cup heavy cream
Chopped cilantro, garnish
Fried pappadums, or toasted pita triangles, accompaniment

In a medium pot, heat the oil over medium-high heat. Add the onions and garlic and cook, stirring, until soft, about 3 minutes. Add the curry powder, salt, and cayenne, stir, and cook until fragrant, about 30 seconds. Add the zucchini, reduce to medium heat, and cook, stirring occasionally, until soft, 5 to 6 minutes. Add the stock and bring to a boil. Reduce the heat and simmer until the zucchini is very tender, about 20 minutes.
Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree the soup. Return to medium heat and stir in the cream. Simmer for 3 minutes. Adjust the seasoning, to taste.

Pour into a clean container and let cool slightly. Refrigerate until well chilled, 4 to 6 hours.

To serve, ladle into large cups, garnish with cilantro, and serve with hot pappadums or pita toast. This soup may be served hot or cold.

And my personal favorite which is not much of a recipe:

Zucchini and Goat Cheese Pizza

Toss thinly sliced zucchini with olive oil and italian seasoning. Top any kind of flat bread (pita, pizza dough, etc) with the zucchini. Cover with mozarella and bake until golden (about 450 degrees). Remove from oven and sprinkle with desired amount of goat cheese.

Watermelon Granita

Charity passed along this recipe for watermelon granita. Can't wait to try it. Click the title to go to the recipe.