Holy Tapas! Usually Sara is the food guru around here, but oh my gosh I just had to write about this. My brother and I decided to go to Et Cetera on Daniel Island for tapas and wine. Not only do they have fantastic tapas from 6 pm to 9 pm every night for $6 each (yes, $6 each!), but they serve lunch AND they are a gourmet food store all in one. If you have not been you need to go! We had an amazing wedge of brie with fruit preserves, tilapia on a bed of spinach, feta, and olives and Italian sausage with peppers. Everything was fantastic and the service was superb! It is such a warm atmosphere and I absolutely loved it. I had been in before to grab coffee and I was intrigued by all of the fresh cheeses, olives, pasta and many other products in the store, but this was the first time I dined in. It was fabulous and I have not seen or been to any place like it in Charleston. This would also be a great place to pick out a gift for a friend or family member. I am for sure heading there to try lunch within the next few days

Posted by Quinn

Vodka. It’s the happy hour drink of choice here at Southern Protocol. Did we realize everyone knew that? Not necessarily… which is why we were curiously delighted at the email we received this morning from a mystery New York company outlining three (quite tasty looking) drink recipes, all using Van Gogh Vodka. We’re not selfish people, so we decided to share!

These drinks are perfect for late summer fetes… they can be made ahead of time, and are fun updates on tried and true warm weather classics!

Blueberry Mojito (you know I love my mojitos!)
28 oz Van Gogh Acai-Blueberry Vodka
14 oz fresh lime juice
7 oz simple syrup
Mint leaves
Fresh blueberries
Club soda

Muddle mint leaves, blueberries, and simple syrup in a pitcher. Stir in Van Gogh Acai-Blueberry Vodka and lime juice. Then add ice and top with club soda. Serve in a highball glass garnished with a mint sprig or skewer of blueberries.

Sparkling Dutch Red Sangria
1 bottle dry red wine
3 oz Triple Sec Liqueur
3 oz Van Gogh Pomegranate Vodka
6 oz Grenadine
1/2 Bottle pomegranate juice
1/2 bottle Pommery Brut Royal Champagne
1 orange, sliced
Cinnamon sticks

Combine the first five ingredients. Add champagne and give a quick stir. Pour mixture over ice and add slices of orange. Garnish each glass with a cinnamon stick.

(I just realized this last recipe isn’t made with vodka… oh well! It still sounds nice and refreshing!)

Early Riser
19 oz Ron Abuelo Anejo
6 oz Jumbie Coconut Splash
13 oz fresh mango juice
13 oz fresh pineapple juice
Maraschino cherries
Orange slices
Sugar cane stick

Pour all ingredients into a pitcher and stir vigorously.  Add ice, cherries and orange slices. To serve, pour into a tall glass and garnish with sugar cane stick.

All recipes came our way via Talbert Communications, Ltd in New York. Cheers!

I was lucky enough to get to travel to Athens, Georgia this weekend for a little get together with some friends – I know everyone is biased towards their college town, but The Classic City is just hands down the best place on Earth. One of the hardest decisions you have to make when only visiting for a short amount of time is where to eat! It amazes me how many fantastic restaurants are in one little college town.. one of my favorites being DePalma’s.

Try as I may, every single time I dine at DePalmas – which is pretty much any time I head back to Athens – I can’t resist getting their Pasta Margherita. I know I should branch out, and that this dish is one of the simpler ones on the menu, but I absolutely crave it. Naturally I wanted to share it, and remembered that the University of Georgia’s campus paper, The Red & Black, featured a recipe for the pasta while I was still there!

Pasta Margherita (serves 4)
1 lb (16 oz) rigatoni egg pasta
1 medium red onion, cubed into 1/2 inch cubes
1/4 cup olive oil
8 garlic cloves, minced
1/2 cup white wine (they use pinot grigio)
20 basil leaves
1/2 of  a 28 oz can of crushed tomatoes
2 4-oz balls of fresh mozzarella chopped into 1/2 inch cubes
Salt and pepper to taste

Layer the basil leaves on top of each other, roll them crosswise and cut into 1/4 inch strips.

Cook pasta in boiling water to al dente. When you add pasta to boiling water, start sauce. Add olive oil to saucepan and heat on medium heat. Add in cubed onion. Heat for 60 seconds and add garlic. Cook until both start to soften.

Deglaze with wine.

Add salt and pepper, then toss. Add tomatoes, toss, and cook another 2-3 minutes.

Drain pasta and add to saucepan, toss with basil. Place in serving bowl and top with mozzarella.

Enjoy!

Ok, so I have another recipe that makes me salivate from Carolina Cooking. Quite a few actually. So I figured since we’ve slacked on getting you weekly Tastes of the Weeks recently, I’d hit y’all with TWO today! Woo, what a wacky Wednesday.

I personally love a good meatloaf, although I don’t remember the last time I had one. This version, a semi-gourmet twist on your average ’50s meatloaf, is sure to be a hit with all ages and for all occasions.

Meat Loaf Stuffed with Blue Cheese, Tomato and Bacon (Makes 6-8 Servings)
From Fenwick’s on Providence, Charlotte, NC (Where are all the Charleston recipes, by the way?!)

Meat Loaf
2 pounds ground beef
1 cup breadcrumbs
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/3 cup milk
2 eggs, beaten
1.3 cup ketchup
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried oregano

Filling
2 tomatoes, sliced
1 to 2 cups blue cheese
9 slices cooked bacon, crumbled

Preheat oven to 350 degrees F

Mix the meat loaf ingredients in a large mixing bowl. (Ot is best to use your hands to mix all of the ingredients together.) Add breadcrumbs so that the meat loaf holds together. It should have the consistency of soft Play-Doh.

Line a baking sheet with a generous amount of foil. Spray the foil thoroughly with non-stick spray.  Pat out the meat loaf so that it completely covers the baking sheet evenly.

Lay the tomato slices along the center of the meat loaf. Top with blue cheese and bacon. Use the foil to help fold the edges to the middle, shaping tightly into a loaf. Make sure the loaf is smooth and sealed. Bend the foil over the loaf and seal completely.

Bake for about 1 hour. Unfold foil and bake 15 minutes more. At this point, if you like, brush ketchup or BBQ sauce on top of the loaf. Remove from oven and cool. (You can even prepare this the day before.) Slice when cool and serve with mashed potatoes and a green vegetable.

Suggested wine pairing: Chase – Centennial Harvest Zinfandel.

I had a lovely visitor last week: my mother! Amongst our numerous activities, she needed to find a cookbook with some delicious recipes to use for her dinner club in a few weeks. She found exactly what she needed one day when she was strolling around town in Carolina Cooking (she purchased her copy at Waldenbooks on Meeting), the cookbook version of the hit local show.

I met her at her hotel later, and after browsing through only 3-4 recipes in the book decided I absolutely HAD to have it! It’s a great cookbook for entertaining, as all recipes look mouthwateringly delicious and take relatively little time. I haven’t had a chance to experiment with any of the dishes yet, but here’s one that’s making my stomach rumble…

Prosciutto-Wrapped Wild Salmon with Mushroom Risotto and Garden Peas (4 servings)
From the Inn on Biltmore Estate, Asheville, NC

5 tablespoons butter
1/2 white onion, finely diced
1 cup Arborio rice
1/2 cup Chardonnay
4 cups hot chicken broth
salt and white pepper
8 slices prosciutto
4  (7-ounce) salmon fillets
Olive oil
3/4 cup English peas
1/2 teaspoon chopped garlic
1 teaspoon minced shallot
12 fresh shitake mushrooms
8 chanterelles, morels or other fresh mushrooms
12 baby tomatoes

PReheat oven to 400 degrees F.

Heat a heavy saucepan over medium heat. Add 1 tablespoon butter, then the onion and sweat. Next add rice. Stir rice around in the butter and onions. Deglaze with Chardonnay and stir using a wooden spoon or spatula. Add enough hot broth to cover the rice. Continue to stir comstantly over low to medium heat. Add broth two more times while continuing to stir. Season with salt and whit e pepper.

While the risotto is cooking, lay 2 slices of prosciutto flat, then wrap around each piece of salmon. In a hot skillet, add a touch of olive oil. Sear the fish on all sides. Transfer the fish to the oven and continue to cook for about 5 minutes more, or until the fish is cooked through.

In a blender, add English peas with garlic, shallot and 3/4 cup chicken broth; puree. Season with salt and pepper. Strain through a wire mesh strainer.

In a small hot skillet, add a teaspoon of olive oil. Add the mushrooms and saute. Fold the mushrooms into the risotto and finish the risotto with 3 to 4 tablespoons cold butter.

Saute the pureed English peas and baby tomatoes. Ladle peas and tomatoes on plate. Top with mushroom risotto. Place salmon on risotto.

Enjoy!

This week I was lucky enough to interview two awesome entrepreneurs, Martha and Lee Anne from A Bit of a Pickle. I had such a wonderful time finding out about their newest business endeavor into the world of pickled okra, peach preserves, pepper jelly and so many other fabulous things. These two lawyers in the City of Charleston decided to make their lives even crazier by starting what was once a fun give-away gift into a successful small business. This past weekend we used their peach preserves and pepper jelly as wedding favors and let me tell you it was fantastic! (I had the pleasure of trying the peach preserves myself!) Not only are these two gorgeous and fun to be around, but they sure do know what they are talking about!

Q: What has inspired you to get into this?

A: Martha’s mom and Lee Anne’s grandmother always did it when they were growing up. They both always went to farmers markets where you can enjoy all types of preserves. Martha and Lee Anne started out just doing it for friends and everyone LOVED it so they figured they might as well make something out of it!

Q: How did you start? How long have you been doing this?

A: It is a very young project of only two years. They started out just doing it out of Martha’s beautiful kitchen with some basic cookbooks and a little tweaking of family recipes to make it their own. “We always use local and in season products.” Their product includes homemade limoncello, strawberry balsamic jam, pickled okra, bread and butter pickles, blueberries, blackberries and an array of other things that you can serve with anything from fish to toast.

Q: In what ways do you incorporate the South?

A: “It’s such a southern tradition to begin with and who wouldn’t want strawberry jam in the winter.” They are great gifts and why wouldn’t you preserve in season things so you can have them out of season and year round!

Q: What is your favorite southern staple food? Favorite local restaurant?

A: Martha – “Macaroni and cheese.” Her favorite local restaurant is Fig on Meeting Street because it is how she puts it “from the farm to the table and everything is local.” Lee Anne – “Shrimp and grits and fried okra.” Lee Anne’s favorite restaurant is McCrady’s known for its cutting edge menu.

Q: Is it more difficult to be a southern woman entrepreneur?

A: Martha – “No, because southern women are so resourceful and we love to entertain for our friends, so why not turn it into a business because southern women do it best.” Lee Anne – “ I wouldn’t know because it’s all I’ve ever been.” It is definitely apparent that southern women are super resourceful because I have only met fabulous, independent, resourceful women since I have been working at Southern Protocol.

Q: What is the most rewarding and what is the most challenging part of doing this?

A: Martha – “Friends rave about it and love it!” The difficult part about the business is going from friends and turning it into a bigger business. “Trying to figure out how to do this out of a small Charleston kitchen and figuring out a schedule and timing are the biggest challenges.”  Lee Anne – “ Giving it away and having people enjoy it  – I love that.” The challenge is trying to find the time with full time jobs as Charleston lawyers. (I would say that’s pretty impressive!)

Q: What is your advice for other entrepreneurs or people struggling with a small business?

A: Martha – “Why not try? If you want to make it work, you will. People just need to consider capital and how much time to put in, but why not try on a small scale first.”  Lee Anne – “It’s not worth stressing about. You can do anything you want to do it’s just deciding what that will be and going for it!”

In my opinion these wise words are helpful for anyone. Martha and Lee Anne know exactly what they are doing and have a wonderful positive outlook for their young business. I am so excited for these two because they have everything it takes to make this successful and they are certainly going to have a blast while doing it! Check out their blog for great recipes, tips, and just to simply follow these entertaining ladies on their journey!

Posted by Quinn

Looking for a fun way to spend quality time with little ones? One of the best places to go is your very own kitchen! I used to love cooking with my mom and grandmother when I was little, and it’s so great to have those sweet memories as we get older – not to mention my love of cooking was sparked there!

Obviously children aren’t going to be capable of creating a 5 course 5 star meal, but there are millions of kid-friendly recipes that are super simple and equally delicious. Perfect example: Pigpen Sandwiches, a recipe from Dierbergs School of Cooking that they actually use in their kids-oriented cooking classes. They are SO cute, beyond easy to prepare, and will give you plenty of time to laugh with your children – or just make them for yourself!

Pigpen Sandwiches (Makes 8 “piggy” sandwiches)
1 can (7.5 ounces) buttermilk biscuits
1 can (17.3 ounces) golden wheat biscuits (like Grands)
1 wooden skewer
16 raisins
8 slices of ham, thinly sliced
8 slices of American cheese

Preheat oven to 400 degrees F. Line baking sheet with parchment paper and set aside.

Place buttermilk biscuits on cutting board; using bench scraper, cut each biscuit in half. Cut 8 of the biscuit halves in half to form 16 triangle shapes for ears, and set aside.

Using a 1-inch round biscuit cutter, cut out 8 circles from remaining biscuit halves for snouts; set aside.

For each “piggy”: place wheat biscuits on prepared baking sheet. Place 2 triangles on top of each wheat biscuit for ears. Press firmly. Place 1 circle cut-out in the center of each wheat biscuit, not touching the ears, for the snout. Press firmly. Using wooden skewer, poke 2 holes in each “snout” for nostrils. Insert 2 raisins above each snout for the eyes.

Bake biscuits in a 400 degree oven for 8-10 minutes or until golden brown.

Place 1 slice of cheese on top 1 slice of ham; roll up. Serve next to warm piggy biscuit.

The Charleston City Paper can always be counted on to provide a ginormous list of everything wonderful to do on any given weekend – and with a big holiday weekend looming, they didn’t disappoint.

Click here to see a list of parties, specials and all kinds of fun taking place around town this weekend. Personally, I can’t wait for the Folly fireworks at 9:00 on Saturday evening… I’ll take as many extra showings of fireworks as I can get!

We all know a Suzie Homemaker; the one that bakes cookies for every event and looks fabulous doing it. Maybe that envy of the block is you, in which case you should consider purchasing this adorable cookie stamp for yourself!

I stumbled across this precious kitchen gadget in July’s Bon Appetit (another good issue! Lots of tips on grilling!) that stamps the word “homemade” on every cookie you make. So whether you really DID make the cookies from scratch, or just use the slice and bake, you can let everyone at your soiree know that you spent your time in the kitchen.

The stamps can be found at fireworksgallery.net for $16.50!

What is the one appetizer that equally delights adults and children? Pigs in a Blanket, obviously! Not to mention they are quite possibly the easiest food items to make – I remember assembling the savory, bite size treats was always my responsibility when I was younger and wanting to assist with party prep.

After years and years of using the tried-and-true recipe of Lil Smokies and Pilsbury crescents, my mom – the Queen of Cooking – stumbled upon a recipe in a St. Louis Junior League cookbook that mixed things up a bit. So while I can’t give her credit for the following recipe, I can credit her for the clever title of the appetizer: Pigs in a Cashmere Blanket… an obvious upgrade from Pigs in a Regular Cotton Blend Blanket. The main differences? Phyllo dough instead of crescent rolls, and a handful of more sophisticated ingredients.

Pigs in a Cashmere Blanket (makes 4 dozen)
8 oz cream cheese, softened
2 tablespoons dijon mustard
1 tablespoon prepared horseradish
Chopped fresh chives to taste
2 sheets puff pastry, at room temperature
1 egg
1/4 cup cold water
48 smoked cocktail frankfurters

Beat the cream cheese, dijon mustard and horseradish in a bowl until smooth. Stir in the chives. Cut each puff pastry into thirds, then cut each third into 6 strips. Beat the egg and water in a bowl to form an egg wash. Brush over the pastry strips. Spread with the cream cheese mixture. Wrap each frankfurter into a puff pastry strip, pinching the ends to seal. Brush with the egg wash. Place on a baking sheet and bake at 400 degrees for 12-14 minutes (or until golden brown).

We’re still on our healthy food kick here at Southern Protocol, because let’s be honest – as good as heavy, creamy meals taste, we all want to feel light and fit during the warm bathing suit months!

This particular feel-good salad hails from the Southern Living All Time Favorites cookbook… and I can guarantee it will become a favorite of yours and your family. The sweetness of the fruit and balsamic vinegar make you forget you’re eating something so healthy!

Summer Salad with Blueberry Vinaigrette (makes 6-8 servings)
8 cups mixed salad greens
1 pint fresh or frozen blueberries, thawed
1 pint fresh strawberries, halved
2 nectarines, sliced (can substitute peaches or chopped cantaloupe if you don’t have nectarines)
Blueberry vinaigrette (recipe follows)
1/2 cup sliced almonds, toasted

Combine first 4 ingredients in large bowl. Cover and chill 1 hour.

Drizzle with 1/3 cup of Blueberry Vinaigrette, tossing to coat. Sprinkle with almonds.

Blueberry Vinaigrette (makes 1.5 cups)
1/2 cup blueberry fruit spread
1/4 cup balsamic vinegar
1/4 cup minced onion
1 tsp salt
1/2 tsp pepper
2/3 cup vegetable oil

Whisk together first 5 ingredients. Gradually whisk in oil until blended. Refrigerate leftover vinaigrette for up to two weeks.

Enjoy!

Pizza. It’s delicious year round, but not always the healthiest choice, eh? Perfect for steamy summer weather, after a bit of research we found this Cooking Light recipe at myrecipes.com for a summer pizza that uses fresh veggies and ingredients – making everyone’s favorite party food easy on the waistline – and is cooked on the grill, a fun summer twist. Try serving up a few of these at your next warm weather get-together instead of the old burger standby menu.

Summer Squash Pizza (Yields 8 slices)
1 teaspoon olive oil
1 teaspoon balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 medium zucchini, cut lengthwise into quarter-inch-thick slices
1 medium yellow squash, cut lengthwise into quarter-inch-thick slices
Cooking spray
1 12-inch packaged pizza crust
2 plum tomatoes, cut into thin slices
1/4 cup finely grated pecorino Romano cheese
2 tablespoons sliced fresh basil
1/2 teaspoon freshly chopped fine oregano
Prepare grill.

Combine oil, vinegar, salt, pepper, zucchini slices and squash slices in a large bowl, tossing gently to coat. Place squash mixture on grill rack coated with cooking spray; grill 2 minutes each side, or until tender.

Reduce grill temperature to medium.

Lightly coat each pizza crust with cooking spray; grill 1 minute on each side, or until lightly toasted. Arrange zucchini and squash over crust. Arrange tomatoes over squash; sprinkle with pecorino Romano cheese. Grill 5 minutes or until thoroughly heated. Remove from grill, sprinkle with basil and oregano.

Read through the reviews of the recipe to get some great alterations and additions. Enjoy!

I’m sure most of you Charleston readers have all experienced the delight of the Marion Square Farmer’s Market crepes (obviously I’m still on the Farmer’s Market kick I was on last week….). While those are such a lovely treat on Saturday mornings, sometimes I feel like they’re a bit greasy and leave me feeling less than swimsuit-ready for the rest of the day. So I researched for a crepe recipe that is light and refreshing, using tasty summer flavors… I stumbled across this particular one from EatingWell.com and my mouth is literally salivating right now…

Summer Vegetable Crepes (4 Servings)
1/3 cup reduced fat sour cream
1/2 cup fresh chopped chives, divided, plus more for garnish
3 tablespoons low-fat milk
2 teaspoons lemon juice
3/4 teaspoon salt, divided
1 tablespoon extra-virgin olive oil
2 cups chopped zucchini
1 1/4 cups chopped green beans
1 cup fresh corn kernels
1 cup part-skim ricotta cheese
1/2 cup shredded Monterey Jack cheese
1/4 teaspoon freshly ground pepper
4 9-inch “ready to use” crepes (either in the produce section, or near the tortillas)

Stir sour cream, 1/4 cup chives, milk, lemon juice, and 1/4 teaspoon salt in a small bowl until combined. Set aside.

Heat oil in a large non-stick skillet over medium-high heat. Add zucchini, green beans, and corn, and cook until beginning to brown; about 6-8 minutes. Reduce heat to low and stir in ricotta, Monterey Jack, remaining 1/4 cup chives, and remaining half teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1-2 minutes. Remove from heat.

To roll crepes, place on sheet of parchment or wax paper (or leave it on the piece of plastic in the crepe packaging used to separate each crepe). Spoon 1/4 of the vegetable-cheese mixture (about 3/4 cup) down the center of the crepe. Use the paper (or plastic) to help roll the crepe around the filling. Place the crepe seam-side down on the plate. Repeat with remaining crepes and filling. Serve each crepe with 2 tablespoons of the reserved sauce and more chives, if desired.

Extra fun facts: Each serving only has 302 calories, 17 g of fat (mostly good fat!), and 15 grams of protein… plus it’s rich in calcium and vitamin C! Enjoy guilt-free!

Maybe it’s the freshness in the heat of summer, or maybe it’s my obsession with mint lately, but I find myself craving a mojito every time I go out for a drink! I’ve heard that it’s a bit hard to make a legit version of this drink, but the below recipe doesn’t seem TOO tricky or time intensive. And it’s even called “The Best Mojito Recipe.” Can’t beat that, eh?

Mojito
Muddler or silver drink stirrer
Bacardi Rum
Mint
Limes
Crushed Ice
Sprite
Sugar

Cut the ends off of your lime and cut into 8 wedges. Place 4-12 mint leaves (depending on their size) in the bottom of the glass, then add 2-4 lime wedges (depending on the size of your limes) and 1 tablespoon of sugar. Muddle everything, being careful to not break up the mint leaves TOO much. (If you don’t have an actual wooden muddler, the silver, flat-ended stirring spoon that comes with most bar sets works just as well. Just mash it up a bit!)

Add 2 ounces of Rum and stir to dissolve. Fill your glass with crushed ice and top off with a splash of Sprite. Give it another little stir and garnish with a lime and sprig of mint if desired.

If you’re not feeling up to making your own mojito, I’ve heard that Fleet Landing and Coast have absolutely scrumptious versions…

One of the best things to do on a weekend is attend a local Farmer’s Market. The atmosphere, food and trinkets are overwhelmingly delicious and unique; it’s such a fun way to spend a morning, and I couldn’t be happier that the Charleston Farmer’s Market in Marion Square is now in full swing.

I’m actually counting down the days to this weekend’s market, because I have the perfect recipe to shop for: a pasta salad with tons of veggies, herbs and flavor. Yes, I could pop into a grocery store to get all the ingredients – and normally I would, during the colder months – but why do that when I can get most of the produce and ingredients fresh and local? I will warn you, there are quite a lot of ingredients in this recipe, but I promise you it’s WELL worth the effort. Make it this weekend for all of your Memorial Day visitors and thank me later.

Pasta Salad (yields 12-14 servings)
2 cups fresh snow peas
2 cups broccoli flowerets
2.5 cups cherry tomatoes, halved
2 cups fresh mushrooms, sliced
1 can (or 8 ounces if you go the market route) of whole pitted ripe olives
1 (8 ounce) package cheese stuffed tortellini, cooked and drained
3 ounces fettuccine, cooked and drained
1 tablespoon grated Parmesan cheese

Dressing:
1/2 cup green onions, sliced
1/2 cup red wine vinegar
1/2 cup vegetable oil
1/2 cup olive oil
2 tablespoons chopped parsley
2 cloves garlic, minced
2 teaspoons dried whole basil
1 teaspoon dried whole dillweed
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sugar
1/2 teaspoon dried oregano
1.5 teaspoons Dijon mustard

Combine all dressing ingredients in a jar and cover tightly. Shake vigorously until well mixed. Drop snow peas into boiling water; boil one minute and remove. Place broccoli in boiling water; boil one minute and remove. Combine peas, broccoli, tomatoes, mushrooms and olives. Combine coked pasta and vegetables with the dressing. Toss well. Garnish with additional Parmesan cheese, if desired. Chill several hours before serving.

Enjoy!