Food & Wine Classic Charleston Recipes
EDC Shrimp Cocktail
EDC Shrimp Cocktail
Recipe courtesy of Nick Ritchie, Signature Kitchen Suite
Ingredients
Shrimp
- 2 pounds fresh shrimp, 16/20’s peeled and deveined
- 1-gallon cold water
- 1-cup kosher salt
- 1 small fresh horseradish root, peeled
- 1 lemon, cut in small wedges seeds removed
Cocktail Sauce
- 1 cup chili sauce, Heinz
- 1 cup ketchup, Heinz
- ½ cup prepared horseradish
- 1 lemon, zest and juice (preferably Meyer lemons)
- 2 oranges, zest and juice
- ¼ cup brandy or cognac
- ½ Tbsp Tabasco sauce
- 1 ½ Tbsp Worcestershire sauce
- 1 tsp freshly ground black pepper
- t.t. kosher salt
Instructions
- Make cocktail sauce: Starting with a whisk mix all ingredients together by hand then blend well with an immersion blender. Refrigerate overnight.
- Brine and Steam shrimp: Whisk the cup of salt into the water until fully dissolved. Pour the brine over the shrimp and refrigerate for 30-45 minutes. Drain and dry the shrimp well.
- Place shrimp in perforated steamer pans. Do not overcrowd the pans. Place pans of shrimp in the steam oven with one catch pan on the very bottom rack. Steam 8-10 minutes or until shrimp are just firm and cooked throughout.
- Remove from the oven and transfer shrimp to flat sheet trays. Refrigerate immediately. Allow it to chill overnight.
- Serve: Chilled shrimp garnished with cocktail sauce, freshly grated horseradish root, and small lemon wedges.
Note* This recipe will most likely yield more delicious cocktail sauce than needed here. Store any leftover sealed and refrigerated for up to 4 weeks.
Instructions
- Make cocktail sauce: Starting with a whisk mix all ingredients together by hand then blend well with an immersion blender. Refrigerate overnight.
- Brine and Steam shrimp: Whisk the cup of salt into the water until fully dissolved. Pour the brine over the shrimp and refrigerate for 30-45 minutes. Drain and dry the shrimp well.
- Place shrimp in perforated steamer pans. Do not overcrowd the pans. Place pans of shrimp in the steam oven with one catch pan on the very bottom rack. Steam 8-10 minutes or until shrimp are just firm and cooked throughout.
- Remove from the oven and transfer shrimp to flat sheet trays. Refrigerate immediately. Allow it to chill overnight.
- Serve: Chilled shrimp garnished with cocktail sauce, freshly grated horseradish root, and small lemon wedges.
Note* This recipe will most likely yield more delicious cocktail sauce than needed here. Store any leftover sealed and refrigerated for up to 4 weeks.
French “48” Cocktail
French “48” Cocktail
Recipe courtesy of Nick Ritchie, Signature Kitchen Suite
Ingredients
- 6 ounces champagne or other sparkling white wine
- 2 ounces gin (preferred gin brand)
- 1 ounce gin spice simple syrup (recipe follows)
- 1 ounce lemon juice
- lemon slices, small wedges, or bar zest to garnish
Instructions
- Prepare glasses with CraftIce.
- Pour the gin over the CraftIce spheres followed by the syrup and the lemon juice.
- Top with sparkling wine. Add lemon garnish and herb sprig and serve.
Instructions
- Prepare glasses with CraftIce.
- Pour the gin over the CraftIce spheres followed by the syrup and the lemon juice.
- Top with sparkling wine. Add lemon garnish and herb sprig and serve.
Gin Spice Syrup SV
Gin Spice Syrup SV
Ingredients
- 2 cups water
- 2 cups sugar or agave
- 2 lemons, juice, and zest
- 1 orange, zest
- 2 ounces ginger, peeled and chopped
- 4 juniper berries, lightly crushed
- 2 bay leaf
- 1 star anise
- ½ teaspoon coriander seeds
- ½ teaspoon fennel seeds
Instructions
- Combine all syrup ingredients in a small pot and whisk to combine. Using the induction burner quickly bring mixture to a boil and immediately turn off the heat and whisk again. Allow it to steep at room temperature for 2-3 hours before straining. ***Alternate Sous Vide cooking instructions- Pre heat Sous Vide well to 140 degrees. Combine all ingredients in a pitcher and whisk to combine. Carefully add mixture to a vacuum pouch and seal. Place in the sous vide well and cook for 2-3 hours. Allow to cool to room temperature.
- Strain and store refrigerated in a sealed container.
Instructions
- Combine all syrup ingredients in a small pot and whisk to combine. Using the induction burner quickly bring mixture to a boil and immediately turn off the heat and whisk again. Allow it to steep at room temperature for 2-3 hours before straining. ***Alternate Sous Vide cooking instructions- Pre heat Sous Vide well to 140 degrees. Combine all ingredients in a pitcher and whisk to combine. Carefully add mixture to a vacuum pouch and seal. Place in the sous vide well and cook for 2-3 hours. Allow to cool to room temperature.
- Strain and store refrigerated in a sealed container.
Sous Vide NY with Coffee-Coriander Rub
Sous Vide NY with Coffee-Coriander Rub
(for spoon canape service)
(for spoon canape service)
Recipe courtesy of Nick Ritchie, Signature Kitchen Suite
Ingredients
- 2 each- 8-ounce NY loin cuts (approx. 8”x2” .no fat cap)
- 1 tsp. extra virgin olive oil
- 1 thyme sprig
- Kosher salt to taste
- Coffee-coriander rub to taste
- 30 scallion bottoms, roasted
- 4 ounces black garlic vinaigrette (recipe follows)
Coffee-Coriander Rub
- 2 Tbsp. finely ground coffee
- 1 Tbsp. smoked paprika
- ½ Tbsp. ground coriander
- ½ Tbsp. ground black pepper
- ½ Tbsp. ground fennel seed
Instructions
- Rub: Mix all the rub ingredients together in a small bowl and pour onto a large plate or platter
- Set the sous vide well to 131 degrees. Seal the steaks: season with salt and spice rub. Seal in the pouch with the olive oil and the herb sprig.
- Cook steaks: Once the water has reached temperature lower the pouch(es) of steaks into the well. Cook for approximately 2-2.5 hours. Remove pouches of steaks from the bath and chill overnight.
- Carefully remove the meat from the pouches to a paper towel and pat dry. Lightly coat the loins in the coffee and coriander rub. Pat off any excess rub.
- Sear steaks: Using a cast iron pan or your preferred sauté pan heat oil over medium-high until it just begins to shimmer. Add the steaks to the pan and sear quickly for approx. 60 seconds on all sides, basting with butter and aromatics at the end. The spice rub should be well browned. Slice and serve while still hot.
Instructions
- Rub: Mix all the rub ingredients together in a small bowl and pour onto a large plate or platter
- Set the sous vide well to 131 degrees. Seal the steaks: season with salt and spice rub. Seal in the pouch with the olive oil and the herb sprig.
- Cook steaks: Once the water has reached temperature lower the pouch(es) of steaks into the well. Cook for approximately 2-2.5 hours. Remove pouches of steaks from the bath and chill overnight.
- Carefully remove the meat from the pouches to a paper towel and pat dry. Lightly coat the loins in the coffee and coriander rub. Pat off any excess rub.
- Sear steaks: Using a cast iron pan or your preferred sauté pan heat oil over medium-high until it just begins to shimmer. Add the steaks to the pan and sear quickly for approx. 60 seconds on all sides, basting with butter and aromatics at the end. The spice rub should be well browned. Slice and serve while still hot.
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