Food & Wine Classic in Charleston - Recipes

Instructions

1. Heat the extra virgin olive oil in a large sauté pan. Sauté all of the vegetables together until just soft and season with salt, pepper and the spices. Remove and allow them to cool.
2. In a mixing bowl, whisk the egg, mayo, lemon juice, herbs and salt. Add ¼ cup of the panko bread crumbs to the egg mixture. Once well combined, gently fold in the cooked vegetables and the crab. Form the cakes to your desired size.
3. Using a non-stick sauté pan or griddle and a small amount of vegetable oil, lightly brown both sides of each crab cake over medium-high heat. Depending on size, they can be placed in a 325-degree oven to finish or a warming oven to hold warm.

Instructions

1. Preheat SKS sous vide bath: to 190 degrees.
2. Cut and lightly caramelize the vegetables and apples: heat the oil in a large sauté pan over moderate heat. Add the squash and apples, and cook, stirring, until the vegetables just begin to caramelize. Add the leeks, garlic, ginger, and sage, and continue to cook for about 5 minutes, then remove from the heat. Allow to cool to room temperature.
3. Cook and blend the soup***: Spoon the caramelized vegetables into a large sous vide bag and add the coconut milk. Place in the water bath and cook for 1.5-2 hours. Remove from the bath and open the pouch. Transfer in batches to a blender and blend until smooth. Pass through a fine strainer.
4. **Alternate traditional cooking method: using a medium pot to complete step 3. Add the coconut milk to the pot and simmer gently until vegetables are fully soft. Puree in the blender and pass through a fine strainer.

Notes:
***Cooking the leeks, squash, and apples until they lightly caramelize adds depth of flavor to this soup. ***
***This soup can be made with any hard fall/winter squash or pumpkin.

Instructions

1. Toss the tomatillos and jalapeno with just enough olive oil to lightly coat and season with salt. Place them over a hot grill or on a hot cast iron pan until they have burst and are charred all over.
2. Marinate the sliced scallions and chopped garlic in the lime juice and a pinch of salt for 5-10 minutes.
3. Add the cooked tomatillos, and the rest of the ingredients to a blender and blend until resembling a salsa verde. Adjust salt, lime juice and extra virgin olive oil if needed. Store refrigerated.

Instructions

1. Rub: Mix all the rub ingredients in a small bowl and pour onto a large plate or platter.
2. 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.
3. 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.
4. 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.
5. 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 approximately 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

1. In a medium saucepan, combine the cream and cheese rinds. Simmer for 5-7 minutes and reduce slightly to approx. 6 ounces. Remove from the heat, cover, and allow to steep for 1 hour. Strain through a fine sieve and discard the cheese rinds.
2. In a double boiler, melt the chocolate and butter together. Add salt and sugar, and whisk in the infused cream. Then whisk in the Frangelico.
3. In a medium mixing bowl, whisk the egg yolks until well blended. Temper in a few spoonsful of the warm chocolate. Gradually whisk in the remaining chocolate mixture and mix until smooth. Fold in the grated Parmigiano. Cover and refrigerate overnight.
4. Using a ¾ - 1oz. ice cream scoop, scoop out the chocolate mixture and quickly roll between your palms to form a ball. Place on a baking sheet lined with parchment paper and refrigerate for 1-2 hours or until no longer sticky.
5. Using a small mixing bowl, mix the powder sugar and cocoa powder. Roll the truffles a few at a time in the cocoa powder mix. Remove to a tray and chill to set. Temper for 30 minutes before serving.

Instructions

1. In a medium saucepan, combine the cream and chopped basil. Simmer for 5-7 minutes and reduce slightly to approx. 6 ounces. Remove from the heat, cover and allow to steep for 1 hour. Strain through a fine sieve and discard the basil.
2. In a double boiler, melt the chocolate and butter together. Add salt and sugar and whisk in the basil-infused cream. Then whisk in the vinegar and ground pepper.
3. In a medium mixing bowl, whisk the egg yolks until well blended. Temper in a few spoonsful of the warm chocolate. Gradually whisk in the remaining chocolate mixture and mix until smooth. Cover and refrigerate overnight.
4. Using a ¾ - 1oz. ice cream scoop, scoop out the chocolate mixture and quickly roll between your palms to form a ball. Place on a baking sheet lined with parchment paper and refrigerate for 1-2 hours or until no longer sticky.
5. Using a small mixing bowl, mix the powder sugar and cocoa powder. Roll the truffles a few at a time in the cocoa powder mix. Remove to a tray and chill to set. Temper for 30 minutes before serving.

***Alternate sous vide method:

1. Preheat the sous vide well to 150 degrees F.
2. Combine all ingredients, except for the cocoa powder and powdered sugar, in the vacuum pouch. Seal the pouch and place it in the preheated sous vide well. Cook for approximately 1 hour or until fully melted.

Remove from the well and pour the chocolate mixture into a mixing bowl. Whisk until well combined and homogenous. Pour into a pan, cover, and refrigerate overnight. Proceed to Steps 4 and 5 of the above directions.