Southern Protocol

I received the best gift in the mail last week: the Southern Living Ultimate Christmas Cookbook! I didn’t get a chance to finally sit down and flip through it until last night, and even though I had already eaten dinner, I was about ready to drive to the grocery store and get needed ingredients for every single recipe in there.

Unlike a lot of cookbooks, this particular one is conveniently organized by meals; 12 entertaining meals for the 12 days of Christmas, meals based around certain food groups and other occasions, etc. So instead of having to pull recipes from your thousands of cookbooks, you have a perfect menu already put together! Not to mention that they also give you a preparation timeline, letting you know when to complete which part.

Outside of the menu sections, they also have “chapters” dedicated to perfect from-the-kitchen holiday gifts (I plan on using one of their biscotti recipes for my little gifts to friends!) and simple but gorgeous decor ideas. As if all this weren’t enough, if you purchase the cookbook at Dillard’s before December 31st, part of the proceeds go to the Ronald McDonald House. Tis the season for giving, after all!

Below is a recipe that my mom made for a party last weekend – she said the savory appetizers were quite the hit, and they’re also listed as a favorite by the editor!

Savory Kalamata Olive Cheesecake Squares (Yields 3 dozen squares)
-1 1/4 cups Italian-seasoned breadcrumbs
-1/2 cup very finely chopped pecans
-1/3 cup butter or margarine, melted
-1 (8-ounce) package cream cheese, softened
-1 (3-ounce) package cream cheese, softened
-1 (8-ounce) container sour cream
-1 tablespoon all-purpose flour
-1/4 teaspoon salt
-1/4 teaspoon pepper
-1 large egg
-1 egg yolk
-1/2 cup pitted kalamata olives, sliced or chopped
-1 tablespoon chopped fresh rosemary
Garnishes: fresh rosemary sprigs, kalamata olives (savory ingredients so your guests recognize it as a savory bite, not a dessert!)

Combine first three ingredients; stir well. Press crumb mixture firmly into a lightly greased, foil-lined 9″ square pan. Bake at 350 degrees F for 12 minutes; set aside to cool.

Meanwhile, beat cream cheese, sour cream, and next three ingredients at medium speed with an electric mixer until smooth. Add egg and egg yolk, beating just until blended. Stir in olives and rosemary; pour filling into baked crust.

Bake at 350 degrees F for 20 minutes or just until firm, then cool to room temperature on a wire rack. Cover and chill at least one hour.

To serve, lift foil out of pan, and cut cheesecake into little squares. Garnish serving platter, if desired. Store in refrigerator.

When we’re having an office day at Southern Protocol, we truly run the gamut of acclaimed morning/early afternoon television. We start off with The Today Show, segue into the random hilariousness that is Kathie Lee and Hoda, turn over to The View on abc (which is then muted half the time – honestly, how can I think what you’re saying is possibly interesting if you’re all screaming over each other?!), and then tune in for Rachael Ray’s surprisingly delightful daytime show. All of this is of course before we watch the trainwreck also known as Whose Wedding Is It Anyway (sometimes it makes you feel nice to know that you’re not the crazy coordinator!)

The point being, there’s a lot of useless information thrown at us on office days. What wasn’t useless today? Rachael Ray’s Crostini Bar. I am a huge fan of any kind of crostini or bruschetta; they are beyond easy to make, look so classic, can be done a million ways without seeming tired, and are – most importantly – always delicious! She had a few great twists on the appetizer today, but one of my favorites was the Puttanesca Pancetta crostini, for which the recipe is below. The others she featured: Smoky Eggplant and Roasted Garlic Spread, Raw Zucchini and Corn Crostini Topper, Mushroom Pate, and White Bean and Sesame Spread.

Next time you’re throwing together a cocktail party and need a great display, or a dinner party and need easy to prepare munchies during pre-cocktails, definitely consider a crostini bar.

Puttanesca Pancetta Crostini (makes about 2.5-3 cups)
-1 teaspoon anchovy paste
-2 cloves garlic, grated or pasted
-1/4 cup extra virgin olive oil
-6 heirloom plum OR large hothouse plum tomatoes, cut into 1/2 inch dice
-A handful of caper berries, drained, quartered and sliced OR 3 tablespoons capote capers, drained and coarsely chopped
-A generous handful of flat-leaf parsley, chopped
-1/2 small red onion, finely chopped
-A few leaves of basil, torn or chopped
-1 small Fresno cherry pepper, seeded and chopped
-A handful of oil-cured black olives, pitted and finely chopped
-French baguette to slice and toast to serve

With a fork or whisk, combine anchovy and garlic paste with the extra virgin olive oil in a bowl. Add tomatoes, capers, parsley, onion, basil, chili pepper, olives, and toss to combine. Serve with charred or toasted bread.

Enjoy!

It’s time to show off that mouthwatering recipe, Charleston chefs! Charleston Magazine is hosting the second annual Recipe Contest and Cook-Off, presented by Piggly Wiggly and the Culinary Institute of Charleston. I know we have some avid cooks that follow us, so now is your chance to win some recognition – and money of course!

Scour your recipe boxes for that ultimate Lowcountry recipe that always wins you praise, be it an appetizer, entree, side dish or dessert. But choose carefully! That winning recipe must use the required ingredient (see below) from its category in order to be considered. Send it off, then cross your fingers while you wait to see if you are one of two finalists in each category that heads to the main competition.

Appetizer: Locally harvested shellfish
Entree: Sustainable, South Carolina-harvested or -raised fish, meat, game or poultry
Side Dish: South Carolina-grown vegetable or grain (that’s available in October)
Dessert: Locally or historically significant product (such as benne, Madeira, or oranges)

On October 23, 2010 all the finalists will meet for a showdown in the Culinary Institute of Charleston’s Palmer Campus ampitheater and show their stuff in front of judges – and of course a live audience! So even if you’re not a star chef, you can still watch the drama unfold.

The winners from each of the four categories will be featured in the December 2010 Food and Wine issue of Charleston Magazine, and in a Charleston Mag TV clip. The finalist with the highest overall score will also win a $500 check! WOOHOO! Who knew cooking had such financial benefits?

Start searching your cookbooks and enter here by September 13!

This is the simplest of all simple dip/appetizer recipes, but I could seriously eat it sans chips. No need for any food medium to get this stuff from the bowl to my mouth – I could literally just eat it with a spoon. The recipe below is a basic version… there are versions called “Lowcountry Caviar” that incorporate pimentos and jalapenos, but my sensitive pallet prefers the sweet and salty varieties.

Redneck Caviar, courtesy of TasteBook.com
2 cans black eyed peas, drained
2 cans shoe peg corn, drained
2 cans Ro-Tel tomatoes, drained
2 large bell peppers, chopped (it looks pretty to get 2 different colors, too)
1 can black beans, drained
12 small green onions, chopped
3 ripe tomatoes, chopped
1 tsp garlic powder
1 tsp garlic salt
1 tsp parsley flakes
16 oz bottle Zesty Italian Dressing

Mix all ingredients together in large bowl. Cover and refrigerate for at least 12 hours. Serve with blue tortilla chips… or some spoons

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).

It’s Cinco de Mayo week! OLE! For those of you who have opted to throw a fiesta in the comfort of your own home as opposed to heading out to all the super crowded Mexican haunts this Wednesday, here’s a delicious (and so pretty!) appetizer to try. It’s simple and fresh, which honestly is a great improvement over the greasy quesadillas and burritos that you would get at traditional restaurants.

Crab and Avocado Margaritas (Makes 4 servings, recipe courtesy of gourmetfood.com)
1/2 cup kosher salt (for salting grass rims)
2 limes
3 avocados, thinly sliced
1 tsp homemade seasoning (mix the following to taste: paprika, chili powder, onion powder, garlic powder, cumin, salt)
1 pound lump crabmeat
2 tablespoons lime juice
3/4 cup diced tomatoes
4 margarita glasses

Pour the salt onto a dinner plate. Slice one lime into four wedges, and rub one wedge around the rim of each glass. Twist each rim into the salt.

Fill the bottom of one glass with avocado slices, then sprinkle 1/4 teaspoon of the seasoning onto the avocado. On top of the avocado, spread two tablespoons of diced tomatoes.

Spread approximately 2 tablespoons of the crab on top of the tomatoes, and sprinkle with one teaspoon of lime juice. Create a second layer in the same glass. Repeat in other glasses.

Garnish each glass with 3 slices of avocado. It can be served either as a dip (with simple Tostitos) or as a salad (with a fork!).

Yum! Enjoy, and Happy Margarita Day!

I realize that posting a crowd pleasing appetizer as Taste of the Week the day after the Superbowl is not the most time effective choice, but now you can be ready for your next big party! These delicious wonton-filled hors d’ouerves look much more complicated and chic than they are, and I promise regardless how many you make there will be no leftovers!

Sausage Stars (makes roughly 30 depending on how much of the mixture you place in each wonton. Super easy to increase the size of the recipe!)
1 pound Italian sausage (ground makes it much easier)
1 package wonton wrappers
1.5 cups shredded Monterey Jack cheese
1.5 cups shredded cheddar cheese
1 mini can sliced black olives
1 red bell pepper, diced
Ranch dressing

Preheat oven to 350 degrees. In greased mini muffin/cupcake pans, press one wonton wrapper into each spot. Bake for five minutes, or until slightly browned and crispy. (Note: this can be done a few days in advance, as long as you make sure to store them in an air tight bag or bowl!)

Brown sausage and pat dry to remove excess grease. Place in a large bowl, and add both cheeses, olives and red bell pepper. Squeeze in a decent amount of the Ranch dressing, mixing all the ingredients together; use enough Ranch to hold the mixture together, slowly adding a little bit at a time until fairly well coated.

Using a small spoon, fill each baked wonton with the sausage mixture. When all are filled, place back in the oven for five minutes, until the cheese is melted. Remove and serve – but don’t worry, they’re still just as addicting when not warm (if bringing to a tailgate or party and you don’t have access to an oven to warm them, no worries! They’re still good to go without that final five minutes in the oven).

Enjoy!

(Note: the picture above is a variation of our recipe that also uses green onions. Feel free to add those if you want some more color!)

Dips and salsas are definitely staples in the party and get-together scene; whether it’s just something to munch on during the big game or an elegant appetizer to prepare you for the main meal, everyone appreciates a good something to dip their chip into.

Not only does this fresh take on salsa taste delicious, with its sweetness in the cranberries and apples and bite from the limes and cilantro, but it has a stunning presence on your buffet table! It looks beautiful, and tastes even better – what more could you ask for?

Cranberry Salsa
1 bag (12 oz) fresh or frozen cranberries (no need to thaw)
1 granny smith apple, peeled, cored and cut into eighths
1/2 large red pepper, cut in large chunks
1/2 red onion, cut in large chunks

Put above items in food processor and pulse until chopped. Transfer to a large glass bowl. Stir in remaining ingredients (below) until blended:

3/4 cup sugar
1/3 cup apple juice
5 tablespoons chopped cilantro
2 tablespoons chopped pickled jalapeno peppers
1 teaspoon grated lime zest

I would highly recommend using fresh cranberries if you make the salsa now, seeing as how they’re so abundant during the holiday season. Enjoy this festive treat!