Charleston Bed and Breakfast South Carolina Recipes from the Vendue Inn

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Tomato-Bacon-Tasso Sauce Applewood smoked bacon, rough chopped 3 pieces Tasso ham, medium dice ¼ # Olive oil or clarified butter 1T Yellow onion, small dice ½ cup Celery, small dice ¼ cup Minced garlic 1t Kosher salt 1T Cajun Seasoning 2-2 ½ T Ground black pepper 2t Tabasco 5 shakes Worcestershire sauce 4 shakes Roma Tomatoes, rough chop 5ea White wine ¼ cup In a medium heavy-bottomed sauce pot, combine bacon, tasso and butter over medium heat. Cook, stirring frequently, until bacon is almost completely rendered. Add onion, celery and garlic and cook for 5 minutes or until onion softens. Season with salt, Cajun season, pepper, Tabasco and Worcestershire sauce. Cook out for 4-5 minutes stirring frequently. Add tomatoes and stir around for 2 minutes. Deglaze pot with wine. Reduce heat to between low and medium-low and allow sauce to simmer until all the tomatoes are “melted.” Wilted Greens Mesclun mix or other colorful mix of lettuces handful Minced garlic pinch Kosher salt and black pepper pinch each White wine Clarified butter Heat 1T butter in sauté pan over medium-high heat. Add handful of mesclun mix and garlic. Toss to coat with butter. Season. Toss again to begin wilting. Deglaze with splash of wine to finish wilting. Remove from heat and drain. Grits Cakes Stone Ground Yellow Grits 2 cups Water 6 cups Cold butter 4T Kosher Salt 1-2T Ground Black Pepper 1T Tabasco 6 shakes Shredded Cheddar cheese ½ cup Shredded Parmesan cheese ¼ cup In a medium heavy-bottomed sauce pot, bring water to a rolling boil. Begin whisking water and slowly pour grits in at the same time until all the grits are incorporated. Immediately reduce heat to medium-low. Let grits “cook out” as recommended by the packager but it usually takes anywhere from 25-45 minutes. Stir grits frequently as they tend to stick to the bottom of the pot. When the grits are completely cooked, add cold butter in pieces and whisk to melt. Season with salt, pepper and Tabasco and whisk to thoroughly incorporate. Whisk in cheeses. Spray a 9” pan with pan spray or spray oil. Pour hot grits into prepared pan and smooth top with greased spatula. Put pan in refrigerator and allow to cool completely. Use a ring mold to cut out your grits cakes. I use a 2” circle mold and the appetizer calls for one full circle and one ½ circle. Heat a nice flat sauté pan (or griddle) with a little clarified butter. Place grits cakes rough side down on the hot surface to brown. When the cakes are golden brown, flip them over and brown lightly on the other side. They can be held at this point for later heating or put directly into the oven to heat through. Shrimp & Grits Appetizer Large shrimp, peeled and deveined 4 each Tomato-Bacon-Tasso Sauce 2oz Wilted Greens one order (handful) Griddled Grits cakes 1 ½ each Saute shrimp to almost done and then add sauce to finish. Heat thoroughly. Brown grits cakes and finish in the oven to heat through Wilt greens Place full circle grits cake in center of plate Neatly place wilted greens on top of cake Place one shrimp to left of grits cake on the plate Lean top of ½ circle grits cake on the greens and rest the bottom of the cake on the shrimp Place remaining 3 shrimp around plate and carefully sauce

Pimento Cheese
Shrimp and Grits with Tomato-Bacon-Tasso Sauce.

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