http://www.calliesbiscuits.com/blogs/callies-biscuits-blogCallies Charleston Biscuits - Carrie's Recipe BlogCallies Charleston Biscuits2010-03-09T14:20:32-05:00tag:db1@shopify.com,2010:articles/1520872South by Southwest - Roasted Pimento Cheese ChickenroastedchickenIf you’ve been following my blog or our newsletter you know that my mind is focused on pimento cheese. It’s only natural – when friends come over for dinner that it is what they want to sample. At the Charleston Wine & Food Festival this past weekend, almost every sampler asked for creative uses for the southern staple and this is by far my favorite. I’ve done the simple sandwich, the toast points and the fancy patty melt (it’s been on my mind since dining at the Cypress bar), but this recipe is just plain fabulous. Basic roast chicken gets a true makeover with little to no fuss and the pimento cheese mixed with pico and avocado perfectly melds the South and Southwest.

P.S. the “birds nest” is a great trick which translates to roasting most meats

Roasted Pimento Cheese Chicken

Ingredients

  • 4 split chicken breasts
  • 4 tablespoons of pimento cheese (use your favorite)
  • 1 avocado, sliced
  • 2 limes, one juiced and one for garnish
  • 4 tablespoons of your favorite pico de gallo
  • tortilla chips
    birds nest:
  • 3 stalks of celery, cut in half
  • 1 onion, chopped
  • 8-10 small baby carrots
  • 3 garlic cloves, peeled
  • salt
  • pepper
  • olive oil

Instructions

  1. Preheat oven to 275 degrees
  2. Toss all of the birds nest ingredients with salt, pepper, and olive oil and place it in the bottom of a cast iron skillet or other pan – this will be the “nest” for you bird
  3. Toss the chicken breasts in lime juice, salt, pepper, and olive oil and lay on the nest
  4. Cover with foil for slow roasting and place in the oven for 1 1/2 to 2 hours or until the juices run clear
  5. Remove the chicken from the over and uncover
  6. Turn the oven to broil and broil on high for 6-8 minutes until the skin is nice and crisp
  7. Top the chicken with a healthy dollop of pimento cheese, a few avocado slices, a scoop of pico de gallo, and crumbled tortilla chips
  8. Return the skillet to the broiler for about 3 minutes (just enough to let the pimento cheese soften and bubble just slightly
  9. Serve with a simple roasted vegetable like asparagus
  10. Enjoy!

And…
Just in case you your feeling more like red meat than chicken – I make a mean patty melt on thin white sandwich bread. Just use a good quality white bread, and top your burger with grilled or sauteed onions and a very generous heaping of pimento cheese.

]]>2010-03-09T14:20:32-05:002010-03-09T14:20:32-05:00Carrie Baileytag:db1@shopify.com,2010:articles/1493082Weeknight Asian Balances Pimento Cheese Taste TestingweeknightasiaWith the launch of our pimento cheese, I’ve been taste tasting every batch. Naturally at home, I’ve been balancing out all of that Southern goodness with some intensely flavored ethnic dishes like this Asian-inspired salmon.

With all of the last minute preparations for introducing the pimento cheese – perfecting the packaging, photo shoots with longtime friend Chris McEniry, and updating the website – it has left me little time in the kitchen at home over the past two weeks. While the girls ride their bikes in the afternoon sun (yes, thank goodness we had a few 60 degree days last weekend) I have about 30 minutes to get dinner on the table. This wonderful salmon is a cinch to make and gives me my “big city” foodie fix without traveling to Chinatown. I recommend marinating the fish the morning before work.

Asian-Inspired Salmon

Ingredients

  • 1.5 lbs of fresh salmon or tuna
  • 3 oranges, juiced
  • 4 limes, 2 juiced and 2 sliced
  • 2 cloves of garlic, smashed
  • 2 slices of fresh ginger
  • 1/2 cup of soy sauce
  • 1 tablespoon of sesame oil
  • 1/2 teaspoon of Srirachi (hot chili sauce)
  • 2 green onions, chopped
  • sesame seeds
  • 1 cup roasted cashews
  • 1 cup of cilantro, basil and green onions, chopped and mixed
  • wonton wrappers, cut into small chip sized pieces
  • Jasmine rice
  • 1 cup green beans
  • 1 cup asparagus

Instructions

  1. Mix the first 9 ingredients and pour over the salmon to marinate
  2. Preheat oven to 400 degrees
  3. Heat the cast iron skillet to hot and add 1 tablespoon of butter and a drop of sesame oil and coat pan
  4. Pour the sesame seed on a plate and coat the salmon on both sides
  5. Sear the salmon in the skillet for 4 minutes, flip once and sear for about 2 more minutes
  6. Place skillet with salmon in the 400 degree oven over for about 3 more minutes
  7. Serve with flash fried wonton chips, an a condiment tray featuring roasted cashews, cilantro, basil and chopped green onions
  8. Serve atop Jasmine rice tossed with green beans and asparagus that have been tossed in soy sauce and roasted in a cast iron skillet at 400 degrees for 10 minutes

]]>2010-02-22T14:14:06-05:002010-02-22T14:14:06-05:00Carrie Baileytag:db1@shopify.com,2010:articles/1466992Valentine's Day at HomeValentinesDayatHomeWith Valentine’s Day on a Sunday this year we decided to do something simple with the whole family. This is hands down one of our family favorites. The flavors of the Puerto Rican inspired flank steak paired with my family’s recipe for “South Fork” slaw blend for a remarkably easy yet inspiring meal. As you’ll notice, I haven’t neglected to add quantities for the marinade – it’s just whatever looks good to you. You can’t mess it up!

Puerto Rican Inspired Flank Steak

Ingredients

  • Puerto Rican Flank Steak
  • flank steak
  • clementines (also so called Cuties – quite appropo for Valentine’s don’t you think!)
  • cilantro
  • garlic
  • Sirachi
  • red onion
  • olive oil

Instructions

  1. Mix all of the ingredients together in a ziploc bag and marinate the flank steak in the mixture for atleast 5 hours.
  2. Sear in cast iron skillet until desired temperature. I do six minutes a side.

Accoutrements

Ingredients

  • “South Fork” slaw
  • 3 avocados
  • 1 green cabbage
  • 1 tomatoes
  • 1 red onion
  • 1 tablespoon of mayo
  • 1 tablespoon of olive oil
  • lime juice to taste
  • salt
  • pepper
  • large corn tortillas

Instructions

  1. Mix ingredients together and let ingredients mello together for atleast 30 minutes before serving.
  2. Serve sliced flank steak on top of the huge round tortilla chips and top with slaw.
]]>2010-02-08T11:12:45-05:002010-02-08T11:12:45-05:00Carrie Baileytag:db1@shopify.com,2010:articles/1443182Oyster Roast OvensideOysterRoastOvensideIt’s January so that means Sunday afternoon oysters at my house. We’re lucky enough to live on the marsh so when the weather permits, we head out into the yard and roast oysters – tossing the shells back out to sea. These days, Charleston is seeing record rain so we’ve had to adapt our ritual to indoors.

This is a simple and elegant oyster dish which I made for New Year’s Eve and friends just couldn’t get enough of them. It’s truly amazing how something so easy can taste so extraordinary. With all eyes on the TV, we’re bringing the oyster roast inside and I’ll be serving this recipe with our ham biscuits to add to the traditional Super Bowl fare.

Cast Iron Roasted Oysters

Oyster shells, cleaned and halved
Raw oysters, 1 quart shucked and cleaned
Green onion, chopped
Bacon, cooked and chopped (I am a huge fan of Benton’s Bacon)
Gruyere cheese, one cup grated

Preheat your over to 425

Scatter clean oyster shells in your cast iron skillet

In each half shell, place one to two oysters and sprinkle with bacon, onions and cheese

Roast until cheese is melted bubbly and slightly brown – approximately 10 minutes

]]>2010-01-26T16:05:45-05:002010-01-28T14:06:43-05:00Carrie Baileytag:db1@shopify.com,2010:articles/1419152Simply Soup and Cast Iron CroutonsCast Iron CroutonsIt’s been cold in coastal Carolina and while temperatures all over the states have been frigid – the 30s in Charleston for longer than a few days is shocking to my system. I’ve been taking the chill off by spending a whole lot of time in my kitchen. We’ve been inside huddled around the stove working on more cast-iron recipes. This is such a simple recipe but one guaranteed to warm you up.

Cast Iron Croutons

Ingredients

  • 1 Loaf of whole wheat French bread
  • 1/2 Stick of Butter
  • Salt and Pepper
  • 2 Cloves of Garlic
  • 1 Small Onion, finely diced
  • 1/2 Cup freshly grated Parmesan Cheese

Instructions

  1. Preheat the oven to 400 degrees.
  2. Melt the butter in small saucepan and add all the above ingredients (except the bread) and cook for about 5 minutes on low heat.
  3. Chop bread into square cubes and toss in a mixing bowl.
  4. Pour the butter mixture into the bowl of bread cubes and toss well.
  5. Heat the cast iron skillet until hot either on the stovetop or in the oven. Once hot, transfer the bread mixture to a the skillet
  6. Place the skillet in a 400 degree oven and bake until crispy – approximately 15 minutes
  7. Serve on top you favorite bowl of soup or my split pea soup recipe below.

In a pinch tip:
I always buy an extra baguette at the grocery store and store it in my freezer for when I need it. I place it in the microwave for about 30 seconds to soften it before cubing it for croutons.

Simply the Simplest Split Pea Soup

Ingredients

  • 1 Cup of Carrots, diced
  • 1 Cup of Celery, diced
  • 1 Yellow Onion, diced
  • 2 Cloves Garlic, minced
  • 1 Bag of Split Peas
  • 2 Cups diced Ham or Kielbasa
  • 1 Cup of Green Spring Onions, chopped

Instructions

  1. Split peas from your grocery store have a simple recipe on the back that just doesn’t seem to vary. I simply followed the directions on the back of a bag of split peas but make a few simple additions.
  2. Plug in your crock pot!
  3. Follow the directions for split pea soup as shown on the back of the bag but add sauteed carrots celery, onions and garlic.
  4. Add 2 cups of diced ham and slow cook on low for 8 hours
  5. Pulse 3/4 of the soup in a blender for a creamier soup.
  6. Top with chopped green onions, croutons and freshly grated Parmesan on top!

P.S. soup is always great with biscuits!

]]>2010-01-13T16:01:10-05:002010-01-13T16:01:10-05:00Carrie Baileytag:db1@shopify.com,2009:articles/1370072Christmas Cast-Iron Apple ?Christmas Cast-Iron Apple ?This time of year, I spend a lot of time in the kitchen experimenting. When it’s cold and dreary outside, there is nothing better than cranking up the oven and testing out new recipes. The other evening we had a full house decorating the Christmas tree. I threw together a quick dinner and the girls and my brother were in charge of dessert. The only parameters were keep it light since everything seems to be oh so rich over the holidays. We had some wonderfully tart green apples so we decided on a apple dessert. One of my girls loves apple turnovers, another pie, another crumbles so we melded everyone’s favorite apple dessert together for this unique cast-iron apple whatchamacallit. You can use any pie crust but in our case the puff pastry worked beautifully.

Christmas Cast Iron Apple

Ingredients

  • Frozen Puff Pastry or Pie Crust
  • Apples, sliced thinly
  • 3/4 Stick of Butter
  • 4 Teaspoons Brown Sugar
  • 4 Teaspoons White Sugar
  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Vanilla Extract
  • 3 Handfuls of Flour

Instructions

  1. Melt a large pat of butter in the cast iron skillet. Remove the skillet from the heat.
  2. Place the puff pastry or pie crust in the bottom of the skillet
  3. Toss the apples with cinnamon, vanilla, 3 teaspoons of brown sugar and 3 teaspoons of white sugar
  4. Layer apples on top of pastry (leaving enough room for the sides to be folded over)
  5. For the crumble topping: Mix three handfuls of flour with 1/2 stick of butter and 1 teaspoon of both white and brown sugar until the butter becomes of pea sized consistency.
  6. Place the topping over the apples and fold over the pastry for a rustic look
  7. Brush the exposed pastry with butter
  8. Bake in the oven at 350 until pastry and apples are browned.

]]>2009-12-14T15:12:27-05:002009-12-14T15:12:27-05:00Carrie Baileytag:db1@shopify.com,2009:articles/1344762498 Meeting Street Crab: Cast Iron Cooking for Holiday PartiesCallies Charleston Biscuits Meeting Street Crab Today Show Around this time last year we had just appeared on the NBC Today Show for a demo on how to make your own holiday biscuits. Kathie Lee and Hoda were side-by-side with us as we made our famous biscuit recipe. While they both enjoyed the biscuits, their reaction to our Meeting Street Crab dip was priceless and caused quite a stir. We received thousands of emails and calls requesting the recipe and now with the holidays upon us the requests are pouring in again. From our holiday table to yours! Make sure to serve it piping hot in a cast iron skillet.

498 Meeting Street Crab

Ingredients

  • 1 Pound Lump Crab meat, picked over all shells gone
  • 4 Tablespoons of Butter
  • 4 Tablespoons of Flour
  • 2 Cups of Cream
  • 1 Teaspoon of Dried Mustard
  • 1/2 Teaspoon of Cayenne
  • 1/2 Cup of Chives
  • 3 Shallots minced + 1 Tablespoon of Butter
  • 1 Teaspoon of Worcestershire sauce
  • 5 Tablespoons of Dry Marsala or Sherry
  • 1 Very generous Cup of Grated Cheddar Cheese
  • Salt and Pepper
  • Fresh Breadcrumbs

Instructions

  1. Melt the butter
  2. Whisk in the flour and let cook until golden – add the mustard the cayenne and salt and pepper
  3. In a separate pan, melt the 1 tablespoon of butter and saute the shallots
  4. Slowly whisk in the warm cream on low heat and following add the sherry/marsala
  5. Remove from heat and add crabmeat
  6. Add minced shallot and 1 cup of the cheddar cheese, saving a 1/4 cup for the top
  7. Add the chives, saving a few for the top
  8. Put the mixture in a generously buttered cast iron skillet and top with breadcrumbs mixed with cheddar and chives
  9. Drizzle with butter on top and bake at 375 until golden brown and bubbling
]]>2009-11-30T10:41:27-05:002009-11-30T10:41:27-05:00Carrie Baileytag:db1@shopify.com,2009:articles/1320782Cast Iron CookingCast Iron Enchiladas Lately, I’ve been on a quest to use my cast iron skillet for just about everything. There is nothing like the feeling of using an old skillet that has seen many a good meal over the ages. I’ve been using it for breakfast, lunch and dinner – and over the next couple of weeks – I’ll share some of my best cast iron cooking.

A good childhood friend (thanks Jen Seay!) passed this recipe down to me and it is so rich that I make it about once a year. I usually make it for my 21 year old brothers, Miles and Kinnon. They are six feet tall and have an endless appetite. My brother Kinnon works in the bakery while awaiting Medical School to begin, so I have to keep him well fed with the holiday baking season in full gear. So with tropical storm Ida moving through, it’s been raining for a couple of days now and the girls are looking for some activity in the kitchen. With this recipe for chicken enchiladas they can easily help shred the chicken and grate the cheeses. When it’s damp and chilly, these rich and creamy chicken enchiladas served in a hot cast iron skillet do the trick.

Cast Iron Chicken Enchiladas

Ingredients

  • 2 Chicken breasts, fully cooked
  • 1 Block Cream Cheese
  • 2 Small Cans of Green Chiles
  • 1 Green or Red Pepper, chopped
  • 5 Large Corn Tortillas
  • 1 Small Can Enchilada Sauce
  • 1 Cup of Grated Cheese (I like a mix of Sharp Cheddar and Monterey Jack)
  • 1/2 Cup of Heavy Whipping Cream or Half and Half
  • 1/2 Bunch Chopped Cilantro

Instructions

  1. Preheat the oven to 375
  2. Shred the chicken breasts
  3. Note: In a pinch tip – use a rotisserie chicken from the supermarket
  4. Saute the onion and bell pepper till tender and then add the green chiles
  5. Mix in cream cheese and when well incorporated add the shredded chicken
  6. Brush the cast iron skillet with oil and sprinkle a small amount of cheese in the bottom (this keeps the tortillas from getting soggy)
  7. Warm the skillet until the cheese begins to bubble
  8. Fill the 5 corn tortillas one at a time with the cream cheese mixture, rolling them like a burrito and placing them side by side in the skillet
  9. Sprinkle the remaining cheese on top
  10. Pour the cream over the top
  11. Bake at 375 until golden & crispy

Note: I like to warm the enchilada sauce and serve on the side but it can also be poured over the enchiladas at the end of baking and cooked for ten more minutes.

Serve these decadent enchiladas with a refreshing salsa fresca, chips and a crisp green salad.

]]>2009-11-12T10:27:25-05:002009-11-12T10:27:25-05:00Carrie Baileytag:db1@shopify.com,2009:articles/1296092Mario Batali - An Answer to Your QuestionCharleston Grills East Coast Oysters This time last year Mario Batali ordered biscuits (honored!) and when communicating with us asked, “where should I eat in Charleston?” It’s a question that I get quite often from friends, retailers, people simply emailing me to ask. We have so many phenomenal spots – from the corner greasy spoon to the historic white table cloth – it’s hard to send someone to just one place. As I was celebrating my 7th wedding anniversary this past weekend I realized that my husband had the answer. The best dinner in Charleston is a progressive one.

My husband started the evening with a private carriage tour at dusk with Palmetto Carriage. A lot of locals simply don’t think about carriage rides. While at first thought it might seem a little touristy it really is a beautiful way to see the city and like everyone, sometimes you need to be reminded of the wonder of home. Nothing is nicer than a balmy fall night in Charleston.

Our first stop was Charleston Grill, where we feasted on oysters at the bar and a martini with Jason Hall. Jason is a master mixologist and there is no greater place to sit and indulge in a fantastic drink paired with his wonderful conversation and commentary. The recipe for the oysters is below. Next we walked down Meeting Street to have dinner at Fig where we saddled up to the bar for our favorite of the night – chef Mike Lata’s pig trotters.

I know I have at least one friend who agrees that some of the best dining in Charleston is at the bar. The attention is wonderful, the bartenders are always willing to share their best picks of the menu and amazing wine pairings. Plus, you never know what interesting people you might meet seated beside you. Our final stop was Peninsula Grill where we shared the restaurant’s signature Coconut Cake.

In a Pinch Tip-the best part of bar dining is there are no reservations needed, often allowing for an impromptu evening of fun!

This is a simple and simply delicious recipe!

Charleston Grill’s East Coast Oysters – Cucumber, Meyer Lemon, Apple Mint

Ingredients

  • Finely chopped Cucumbers
  • Meyer Lemon Juice
  • Meyer Lemon Zest
  • Mint

Instructions

  1. Just dot a little of each into each individual shell – no measurements just to taste.

It would be a perfect appetizer for a fancier dinner at home, or with a few remaining oysters after an afternoon oyster roast. Or, as I enjoyed mine with a great with perfectly shaken martini.

]]>2009-10-26T17:22:38-04:002009-10-26T17:22:38-04:00Carrie Baileytag:db1@shopify.com,2009:articles/1275282Boiled Peanuts and Bike RidesBoiled Peanuts and Bike Rides I adore this time of year, not just because the humidity starts to subside but because it means my CSA box from Pickney Farms is waiting for pick-up each week a favorite lunch spot around the corner, The Glass Onion If you aren’t familiar with a CSA – you should be. CSA stands for Community Supported Agricultural Share and by becoming a share holder you help support your local farms and also get a taste of some of the finest fresh from the fields produce. I love being a part of a CSA because it helps boost my creativity in the kitchen, not to mention lighten’s my grocery bill each week! A couple of weeks ago, my box revealed a few pounds of raw peanuts.

So, I pulled out my largest stock pot and went to work making boiled peanuts. The smell wafting from the pot took me straight back to childhood. Riding my bike from the East Bay Playground (Hazel Parker) down to the corner of Church and Market Streets.(remember the old Gourmetisserie?) Where the Boiled Peanut man would peddle bags of his homemade hot peanuts. Charleston was a different place during my childhood, kids on bikes ruled the streets. I wish I could pass down that way of livng to my girls. But if not, at least I can share the boiled peanuts. Enjoy~

Boiled Peanuts

Ingredients

  • 1/2 to 3/4 Cup of Kosher Salt (if you like them SALTY)
  • 6 Cups of Peanuts
  • 20 Cups of Water

Instructions

  1. Bring water and salt to a boil
  2. Wash peanuts
  3. Place peanuts into boiling water and let boil with top on for about 1 hour (slow boil, otherwise it will be flowing over the entire time)
  4. Reduce heat to a simmer with the top on for at least 4 hours (the longer the better since they age well the more you cook them)
  5. I prefer to cook my peanuts for 7-8 hrs but the our local boiled peanut man tells me he cooks his for 11 hours

In a Pinch Tip
Boiled peanuts make a great gift, especially this time of year. DO NOT THROW THE BOILED PEANUT WATER AWAY! Keep it and add more peanuts and take them to your friends house to watch a football game, or give them away as a little surcee. My children love them in their lunchbox on school days.

]]>2009-10-13T09:26:37-04:002009-10-13T09:26:37-04:00Carrie Bailey