For those of you who had the pleasure of dining at Robert's of Charleston during its many years in existence, it will be easy to understand the excitement of attending a cooking class presided over by Robert and his wife, Pam. We were fortunate enough to be among those who signed up for the couples class that was held last week at the beautiful new Kitchens By Design facility in Mt. Pleasant. And what an evening it was! In addition to the numerous recipes prepared by the Dicksons (and tasted by their appreciative audience), Robert sang a number of songs we remembered hearing during meals at his restaurant.
Watching the preparation of Mousse of Scallops, Breast of Duckling Orientale, Chateaubriand with two sauces, French Bread, and Triple Chocolate Tart, (among other delicacies) during one "class" has inspired us to get busy and try some new recipes. Once we have perfected some of the ideas we have in mind, we will be sharing the recipes with you. Meanwhile, we assume everyone has decided on a main course for Thanksgiving and so we are providing some dishes to go along with the turkey or other entree of your choice.
Here is our version of a dish we tried recently at the Palace Cafe in New Orleans. This appetizer is incredibly simple once you have the key ingredient - Crystal Hot Sauce. The only place we've found it thus far is the Rafal Spice Company (800-228-4276). If there is a local source for Crystal Sauce, we would love to know.
Ingredients:
In a small saucepan, heat Crystal Sauce and 2 TBS butter over medium heat. Simmer until slightly reduced and thickened. In a large skillet, heat remaining butter over medium-high heat. Add shrimp and saute just until done. Add shrimp to sauce, let come just to a boil and taste for seasoning. Serve immediately with French bread. 8 appetizer servings.
This is the perfect recipe for those of us who don't care for stuffing baked inside the turkey. The recipe came from a native of Pennsylvania, Lou Haywood, who passed it along more than 30 years ago. We've enjoyed it ever since.
Ingredients:
*The bread must be stale and Lou suggests laying the slices out on the counter overnight (turning once if you think about it).
Since you need juice from the turkey for basting, we will assume the oven is preheated. The temperature for the stuffing balls is not crucial - between 300-350 degrees is fine. Tear the bread up into small pieces and place in a large mixing bowl. In a medium sized skillet, heat the butter and saute the onion just until soft but not brown. Add the sauted onion, eggs, celery, parsley and seasoning to the bread pieces. Form into balls to fit into muffin tins (the recipe should make 12 stuffing balls). About 45-60 minutes before the turkey is done, place the muffin tins into the oven. During the cooking time, baste several times with small amounts of juice/drippings from the turkey. Remove from the oven when golden brown and serve with your favorite gravy recipe. 6 servings.
This dessert was shared with us by a friend of a friend. We received it from Fran Bonscher who got it from Rosemary Alvino - one of the best way to collect new recipes.
Ingredients:
Filling:
Preheat oven to 375°. In a large bowl, beat eggs on high speed for 5 minutes. Gradually add sugar. Stir in the pumpkin and lemon juice. On waxed paper, combine flour, baking powder, nutmeg and salt. Fold the flour mixture into the pumpkin. Spread evenly onto a greased* jelly roll pan. Sprinkle with chopped walnuts. Bake for 15 minutes. Carefully turn onto a clean towel sprinkled with powdered sugar. Carefully roll the pastry and the towel from the narrow end. Let cool and carefully unroll.
Combine the filling ingredients and mix until smooth. Spread over the pastry and roll. Chill and slice. 12 servings.
*If you prefer, the pan can be greased and covered with parchment paper.
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