Reader Recipes

Grand Pimento Cheese

on Wednesday, 05 June 2013. Posted in Magazine, Reader Recipes, Eat This Summer 2013

My mother made pimento cheese when I was just a boy and I remember it very well.  I started making the Pimento Cheese about 15-20 years ago.  The Jalapeno peppers give it a “kick”. This can be served with crackers, used in grilled cheese sandwiches, spread on celery, or added to cooked grits for “cheese grits” (yum!).

Dutch Baby Pancake

on Monday, 11 February 2013. Posted in Magazine, Reader Recipes, Eat This Spring 2013

by Stacy Howell of James Island

Who does not love pancakes? For the pancake purist out there, here is a recipe you must try. A Dutch Baby, aka German Pancake or Bismarck or Dutch Puff is a pancake that is baked in a single sizzling-hot skillet. If you live here in Charleston and you do not own a cast-iron, shame on you! The sides of the Dutch Baby will rise above the edges of the pan and create a delicious puffy crust with a tender middle. The addition of seasonal fruit or cinnamon make this adult pancake a perfect breakfast for kids or adults.

Riccio Stuffed Shells with Sausage and Spinach

on Thursday, 15 November 2012. Posted in Magazine, Recipes, Reader Recipes, Eat This Winter 2012

by Dawn Newbolt of Summerville

Riccio is my Great Grandmother’s last name. I chose this recipe because it’s a favorite family recipe dating back to the early 1900’s.

Sunday dinner was a tradition at the Riccio house, where our large Italian family of 15-20 would enjoy Grandmother Riccio’s Stuffed Shells.

After her passing, the tradition was handed down to my grandmother, my mother, and now me. This is a great authentic Italian dish for good conversation and football. I hope you enjoy it as much as we do.

Lemon Thyme Vodka Three-Way

Written by K. Culver of Mount Pleasant on Wednesday, 29 August 2012. Posted in Reader Recipes, Eat This Fall! 2012

What better accompaniment to a quivering oyster on the half shell than ice-cold Vodka. K. Culver was inspired to create a light and uncomplicated cocktail that would not compete with the texture or taste of oysters.  Here is a simple recipe.  If you are feeling more adventurous, we invite you to create the cocktail as a granita. A spoonful of this intensely flavored ice keeps your oysters chilled and as it melts — pools in the shell to create an excellent pairing. And lastly, if you can channel your patience and allow the granita to melt in the half shell-viola — gourmet oyster shooter, a miraculous ménage a trois.

Honey Fried Chicken

on Wednesday, 23 May 2012. Posted in Magazine, Recipes, Reader Recipes, Eat This! Summer 2012

by B. Lover of Wadamalaw Island

Nothing beats lovin’ like some fried chicken. As the summer months approach, this is a great dish for any BBQ. You can purchase local honey at Savannah Bee Company on King Street downtown or at any of our local Farmers Markets. I recommend getting the chicken from ACE Basin Organics. Buy local. This recipe is easy and delicious and promises to be “finger licking good”.

Bacon & Asparagus Tartlet

on Monday, 27 February 2012. Posted in Magazine, Reader Recipes, Eat This! February 2012

by Aaran A. | Mt. Pleasant

IMG 9806A quiche is fun, but a tart is divine. And everyone knows that anything is better with bacon. Trust my Southern palate. From the delicate texture of the tart crust, the crisp bacon, soft goat cheese and asparagus — this dish is a win-win for brunch or any occasion. Visit any local farmers market this Spring for fresh and locally produced goat cheese and asparagus — you’ll be glad you did.

Pumpkin Roll by Susan of Summerville, South Carolina

on Wednesday, 05 October 2011. Posted in Eat This! Fall 2011, Recipes, Reader Recipes

When I think of fall, I think pumpkins. Therefore, it was a not difficult choice to make when I decided to submit a dessert recipe for the autumn edition of Eat This! Charleston. Pumpkin rolls are quick and easy to make and the end result is delicious! Pumpkin rolls have been a tradition of our families to make since I was a child, I can remember making these with my grandmother, but we have been using this recipe for the last 20 years.

A Magical Strawberry Shortcake by Mother Daughter Duo, Liza Ward & Elizabeth Benton of West Ashley, SC

on Thursday, 30 June 2011. Posted in Eat This! Summer 2011, Recipes, Reader Recipes

When I turned five, my mom asked me what kind of cake I wanted for my birthday. Without skipping a beat, I exclaimed, “Strawberry Shortcake!” It was after all my favorite cake, and I was oblivious to the impracticality of such a request (it was December in 1978). Finding strawberries in December back then was nearly impossible, not to mention ridiculously expensive. However, on my birthday, a strawberry shortcake appeared before me as if by magic. And it was. It may have been the best strawberry shortcake ever made.

A few weeks ago, I asked my mom over for Easter lunch knowing that she’d ask me what she could bring. My response, of course, was “Strawberry Shortcake.” I offered to provide the strawberries because on top of loving to eat strawberry shortcake, I also loved picking strawberries as a child. So, my husband, five-year-old daughter and I visited one of the local u-pick strawberry fields. In return, I again had a delicious dessert for the memory books. Admittedly, there have been a few tweaks to the recipe over the years, but to me, it’s still magic.