Local Chefs’ Recipes So You Can Eat Good and Stay In
While we’re all homebound, meals are one of the simple joys we can all partake in. We were fortunate enough to have several of our favorite eateries and chefs share recipes you can make at home.
See below for an assortment of brunch options, alcoholic and alcohol-free beverages, a dessert, dinner recipes, and even a vinaigrette you can use for a variety of dishes.
Get cookin’ – tag us and the chef if you make a masterpiece!
Brunch From The Reids Team: Nashville Hot Chicken Sandwich
1 6-oz chicken breast (marinated in buttermilk and hot sauce)
Seasoned flour (all purpose flour, salt, pepper, garlic powder, onion powder)
1 brioche hamburger bun
lettuce, tomato, onions (sliced)
3 cups of vegetable oil
spicy oil glaze (1 c veg oil, 5 tbsp cayenne, 2 tbsp brown sugar, 1 tsp garlic powder, 1 tsp chili powder, 1 tsp smoked paprika. Gently heat all to 150 degrees and keep hot.)
comeback sauce (1.5 c mayo, 3 tbsp relish, .25 c ketchup, 4 tbsp horseradish, 2 tbsp whole grain mustard, 2 tbsp lemon juice, 2 tbsp worcestershire, mixed together)
Heat vegetable oil in a heavy bottomed pot to 350 degrees. Dredge chicken breast in seasoned flour and fry to an internal temperature of 165 degrees. Toast both sides of your bun in butter. Brush spicy oil glaze on chicken. Top with lettuce, tomato, onion and pickles. Smear one side of bun with comeback sauce.
Lunch From the Reids Team: Lowcountry Shrimp Roll
2 lb 71/90 shrimp peeled and deveined
1 split top New England style hot dog bun
.75 c mayo
1 tbsp blackening seasoning
3 tbsp roast garlic puree
2 tbsp creole mustard
2 tbsp lemon juice
1 tbsp texas pete
1 red pepper small dice
.5 red onion small dice
.5 bunch scallion sliced thin
2 ribs celery small dice
4 qts water
1/2 c white wine
1/4 c old bay
Instructions: Bring to a boil your water, wine and old bay. Poach your shrimp until fully cooked and then shock in cold water. Combine all other ingredients in a bowl and toss shrimp in mixture. Adjust seasoning with salt and pepper. Let marinate in fridge overnight.
Grill both sides of hotdog bun in butter until golden brown. Layer bibb lettuce leaves in bottom of bun and top with shrimp salad mixture
Breakfast From the Reids Team: Southern Benedict
1 english muffin
4 oz shaved country ham
3 red potatoes quartered
4 qts water
1 tsp vinegar
pimento hollandaise (instructions below)
Preheat oven to 350 degrees. Toss your potatoes in oil, salt and pepper. Put on a baking sheet and roast for 30 minutes until tender and lightly browned. Bring your water and vinegar to a boil and reduce to a simmer. Split your english muffin and butter both sides and brown lightly in a pan. Warm your shaved ham in some butter and place on your toasted english muffin. Crack your eggs into vinegar water mixture and allow to poach until whites are set but yolks are still loose about 1.5 minutes. Place eggs on top of country ham and finish with hollandaise. Add roasted potatoes to plate and garnish with smoked paprika.
2 egg yolks
1 c hot clarified butter
.25 c white wine
3 dashes hot sauce
2 tsp lemon juice
2 tbsp diced pimentos
Bring to a boil your lemon juice, wine, and hot sauce. Reduce until almost gone. Put this mixture in a food processor and toss in your egg yolks. Spin your egg yolks until the become foamy. Slowly drizzle in your hot butter allowing an emulsion to form. Add a few drops of warm water if it becomes to thick. Finish with salt and white pepper and your pimentos.
Anytime from HEX: Coffee Shandy
50 g Club soda
20 g simple syrup
sprig of mint, muddled
squeeze of fresh lemon juice
100 g cold brew
Muddle mint. Combine all ingredients in a tall glass over ice.
Anytime From The Asbury: Strawberry Punch
1.25oz Hendricks Gin
2oz Old North Strawberry Chamomile Shrub**
1oz Chamomile tea
Shake all ingredients with ice. Strain into glass with fresh ice.
Cocktail Hour From The Asbury: Tarragon & Thyme Gin + Tonic
1.25oz Doc Porter’s Gin
.5oz Tarragon + Thyme Shrub (instructions below)
.25oz Fernet Branca
.5oz lemon juice
Shake all ingredients in with ice, double-strain into Collins glass and top with tonic.
Tarragon + Thyme Shrub
-small handful thyme
-1 pint water
-1 pint sugar
-5 capfuls white vinegar
-20 twists cracked pepper
Boil for 5 minutes, strain all solids.
Use on Anything From The Asbury: Roasted Tomato Vinaigrette
1 Whole Roasted Tomato (Peel removed)
4 oz Clam Juice, 2 oz + 1T Blended Oil
1.5- 2T Whole Grain Mustard
1T Sherry Vinegar
Salt (to taste)
Roast your tomato and peel the skins off of it. Cut any stem out and roughly chop. Heat up a saute pan over medium heat and add 1 T oil and shallots + garlic. Sweat shallot + garlic until fragrant and add tomato, clam juice, mustard, vinegar + herbs. Put ingredients in a blender and puree add oil a little at a time until emulsified. Season to taste.
Dessert From Chef Alyssa: Chocolate Truffles
Makes about 30
¾ cup coconut cream or heavy cream
¼ cup cane sugar or honey
12 oz. good quality dark chocolate (I like Valrhona)
2 Tbsp. coconut oil or butter
½ tsp. vanilla extract
Dusting options: 4 oz lavender vanilla sugar (available at Savory Spice Shop) or 2 oz cocoa powder mixed with 1/8 tsp cayenne and 1/8 tsp cinnamon
Special Equipment: disposable gloves
1. Prepare an 8 x 8 inch baking dish by lining with foil, grease with coconut oil or butter. Set aside.
2. Place the chocolate in a bowl and set aside.
3. In a small pot, melt the cream and sugar and bring to a boil. Remove from the heat and pour directly over the chocolate. Don’t stir, allow it to sit on top and melt the chocolate, 5 minutes.
4. Using a whisk, mix the chocolate and cream until smooth.
5. Add the coconut oil or butter into the chocolate and whisk to incorporate.
6. Stir in the vanilla and pour into prepared pan. Place uncovered in fridge for 1 hour or until set.
7. Remove from the refrigerator and portion out with a spoon or small ice cream scoop. Using gloved hands, roll to shape the truffles, working quickly so as not to melt the chocolate too much. Immediately coat with the sugar or cocoa. Store in the refrigerator for up to 1 week.
Dinner From Joe Haubenhofer of The Plaid Penguin: King Crab Cioppino
1 lb king crab legs, cut into 3 inch segments
1 lb mussels
1 lb clams
1/2 ea. vidalia onion, julienned
1 bulb fennel, julienned
3 cloves garlic, minced
3 tbsp olive oil
1 qt clam juice or fish stock
1 cup crushed tomatoes
1/2 cup white wine
1 pinch saffron
Salt to taste
Sautée the onion, fennel and garlic in the olive oil over medium heat until it begins to turn golden brown in color, approximately 7-8 minutes.
Add in the clam juice, tomatoes, saffron, and wine and bring to a simmer. Simmer for 15-20 minutes, or until reduced by about 1/3.
Add in the clams and allow to simmer for 5 more minutes, or until clams just begin to open. At this point, add in the king crab and mussels, and cook for another 5 minutes, or until the mussels have opened up completely.
Season to taste and enjoy.