tonmarmor

Ingredients
Risotto:
2 ½ cups Chicken Stock
1 Tbsp. Old Bay Seasoning
¾ cups Risotto
½ cup White Wine
2 Tbsp. Butter
1 cup chopped Leeks
1 ½ cups Corn Kernels
7 oz. Smoked Sausage
½ lb. Shrimp
1 Tbsp. chopped Garlic
1/3 cup Parmesan Cheese
½ Lemon juiced
Salt
Pepper
Potatoes:
1 cup thin sliced Potato
1 ½ cups Vegetable Oil
1/3 cup Parsley Leaves

❃❃Serves 4 – 6❃❃

Preparation
Slice potatoes and place them in a bowl of cold water.  Cut sausage into bite size pieces, chop garlic, cut shrimp into bite size pieces, clean and chop leeks and chop parsley.
Preheat oven to 200.
Cover a cookie sheet with foil or parchment and top with a cooling rack.
Place chicken stock and Old Bay in a small saucepan and heat on low.
Begin to heat vegetable oil to 350 in a cast iron or thick bottomed pot.

Potatoes
Remove potatoes from water and dry well with a clean kitchen towel or with paper towels.  Once oil is heated to 350 add potatoes and cook until crispy.  Remove from oil to the cooling rack and keep warm in the oven until risotto is done.

Risotto
In a heavy bottomed pot add the butter, leeks, pinch of salt and pinch of pepper.  Cook until leeks begin to soften and add risotto.  Cook until risotto begins to slightly brown.  Add garlic and cook for a minute until no longer raw and add white wine.  Cook until wine has reduced completely and over medium heat start to add chicken stock two ladles at a time.  Allow all the stock to absorb into the risotto and add two more ladles of stock.  Continue this process until all stock has been used and is absorbed into the risotto.  The risotto should be completely cooked, and this process should take around 20 minutes.
Add sausage, corn and shrimp and cook until heated through.  Once everything is warm and the risotto is soft remove from heat and stir in parmesan.   Finally stir in a squeeze of lemon, taste for seasoning and add salt and/or pepper. 
Plate risotto and top each with crispy chips and parsley.

Note:  See Breakfast items for the Low Country Boil Risotto Cake Benedicts.  Use this same recipe or the leftovers from this recipe to make cakes for the benedicts.

Ingredients
3 skinless and boneless Chicken Breasts
½ large Yellow Onion
2 medium sized Tomatoes
2 cups Chopped Cilantro
1  15oz. can Chickpeas
1 Tbsp. minced Garlic
1 cup Water or Chicken Stock
½ tsp. Turmeric
¼ tsp. Cayenne
½ tsp. Cumin
½ tsp. Coriander
1 tsp. Salt
½ tsp. Pepper
½ tsp. Garam Marsala
2 Tbsp. Olive Oil
Rice:
2 cups Chicken Stock
1 cup Rice
Other:
Naan

❃❃Serves 4❃❃

Preparation
Dice onion, chop cilantro, drain chickpeas, mince garlic and cut chicken breasts into bite size pieces.  Remove seeds from tomato and chop.

Preheat oven to 375 to warm and crisp Naan bread.

Rice
Cook rice according to package directions.

Chicken
In a mid-size Dutch oven or heavy bottomed pan add the olive oil, onion and tomatoes.  Cook until onions are soft and translucent.  Add the garlic and all the spices stirring so that the spices are distributed and so the garlic does not burn.  Add chicken and mix all ingredients together.  Cook for about three minutes and add the cilantro and water or chicken stock.  Cover turn heat to medium and let cook for about 30 minutes stirring occasionally.  Add chickpeas and let cook for another 15 minutes. 

Ingredients
4 boneless Porkchops
1/3 cup Flour
1/3 cup Apple Butter
1 cup Panko
1/3 cup Breadcrumbs
1 tsp. Salt
¾ tsp. Pepper
½ tsp. Poultry Seasoning
4 Tbsp. Oil
Slaw:
2 cups shredded Napa Cabbage
1 cup matchstick cut Apple (Fuji, Gala or Honeycrisp)
Slaw Dressing:
1 Tbsp. Apple Cider Vinegar
Pinch Sugar
Pinch Salt
Pinch Pepper
2 Tbsp. Vegetable Oil
Other:
8 Slices Smoked Gouda Cheese
4 Brioche Buns

❃❃Serves 4❃❃

Preparation
Shred cabbage, slice apple and pound porkchops.  Add flour to one bowl or plate, add apple butter to another bowl or plate and finally add panko, breadcrumbs, salt, pepper and poultry seasoning to a final plate or bowl.

Slaw
In a small jar add vinegar, salt, pepper and sugar.  Shake until the sugar and salt are dissolved.  Once the sugar and salt are dissolved add oil and shake until dressing is combined.  Add the cabbage and apples to a bowl and combine with dressing.  Set aside.

Porkchops
Coat each porkchop with flour, then cover each side with apple butter and finally fully and thoroughly cover each chop with the panko and bread crumb mixture. 

In a skillet, large enough for all four chops, add 4 Tbsp. oil and heat over medium high heat until it reaches about 350 degrees.  Add chops and cook for approximately 5 minutes on each side or until cooked through.  Just before pork is cooked completely add two slices of cheese to each porkchop, cover pan with lid and allow cheese to melt.

Assembly
On each bun add a cooked porkchop with cheese, top each with slaw and serve.

Ingredients
2 – 3 lb. Flank Steak
15 oz. Tomato Sauce
5.5 oz. Tomato Juice
2 Tbsp. Horseradish
6 Cornichons
1 tsp. Cornichon Juice
1 tsp. Hot Sauce
1 tsp. Pepper
1 tsp. Salt
Juice of ½ Lemon
2 tsp. Ground Celery Seed
1 Tbsp. Worcestershire Sauce
 

❃❃Serves 4❃❃

Preparation
Mix all ingredients in a bag or pan, add steak and marinate for 6-8 hours.

Steak
Remove from refrigerator at least ½ hour before grilling.  Grill on each side for 8 minutes, remove from grill and let rest for at least 10 minutes under foil.
Slice against the grain into desired size slices and serve.