Low Country Cakes Recipes

LOW COUNTRY CAKES

Steps:

• 1. In large heated skillet add 1 tbsp of evoo. Sautee ingredients 3-6, until soft. Remove from pan and cool for about 10 minutes
• 2. In a large mixing bowl, combine crawfish tails, sausage, cooled veggies, egg, mayo, 1/4 panko bread crumbs and seafood seasoning. Mix well.
• 3. Make 6 even patties or (24) 2 inch patties. Bread patties with remaining panko bread crumbs.
• 4. Pan fry patties with 3 tbsp evoo for 2-3 minutes on each side, until golden brown.
• 5. Cook biscuits according to package. Brush biscuits with remaining evoo, tumeric and herbs de provence the last minute of baking.
• 6. Slice bread in half. place patties, bread, top with coleslaw and top half of bread

LOW COUNTRY CRAB CAKES

Steps:

• Mix together the egg, mayonnaise, mustard, Worcestershire sauce and seafood seasoning in a bowl. Fold in the cracker crumbs and crabmeat until just combined, being careful not to break up the crab too much. Shape the mixture into six 2- to 2 1/2-inch patties, trying to make straight sides and flat bottoms. Cover and refrigerate until firm, about 1 hour.
• Preheat the oven to 200 degrees F.
• Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat. Add cakes in batches, making sure not to overcrowd the pan. Cook until golden brown, 2 to 3 minutes on each side. Remove the crab cakes to a plate or platter and repeat with the remaining crab cakes, adding more oil if needed. Hold in the warm oven until ready to serve. Serve warm with remoulade.
• Mix mayonnaise, ketchup, mustard, horseradish, lemon juice and chives in a bowl until combined.

LOW COUNTRY NACHOS

Steps:

• Melt the butter in a medium saucepan over medium heat. Add the flour and whisk until smooth. Continue to whisk for 1 minute, making sure the mixture doesn't brown. Gradually whisk in the milk and cook, whisking often, until it just barely bubbles along the sides of the pan, about 5 minutes. Remove the pan from the heat, add the American and Monterey Jack cheeses and stir until melted. Stir in the jalapeño. If the sauce is too thick, whisk in more milk, 1 tablespoon at a time. Add salt and pepper to taste and keep the cheese sauce warm.
• Toss together the shrimp, 1 tablespoon of the oil, the seafood seasoning and garlic in a medium bowl. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, for 3 minutes. Add the crabmeat and cook, stirring occasionally, until the shrimp are pink and just cooked through and the crabmeat is warmed through, about 2 minutes more.
• Spread a layer of tortilla chips on a serving platter. Top with some of the shrimp and crab mixture and drizzle with some cheese sauce. Repeat with another layer of chips, shrimp and crab mixture and cheese sauce, building your nachos as high as you like. Sprinkle with the green onions and cilantro and serve immediately.

LOW COUNTRY STUFFED QUAIL WITH OYSTER-LEEK RAGOUT AND HOMINY GRITS CAKE

Steps:

• Preheat the oven to 450 degrees F. In medium sauce pan, render bacon over medium heat until bacon is crisp. Remove bacon, leaving rendered drippings in pan. Set bacon aside. In same pan as bacon, sweat onions and celery together until translucent. In a medium bowl, combine sweated onions, celery and reserved bacon with cornbread, pecans and melted butter. Pour enough chicken stock to bind all ingredients so that stuffing can be formed into balls and hold their shape. Stuff each quail with stuffing (approximately 1 1/2 tablespoon per quail). Season each quail with salt and pepper. Sear quail, breast side down, in a saute pan until golden. Turn quail and place in the oven. Cook for 5 to 7 minutes or until desired doneness is achieved.
• Place 2 Hominy Cakes on each plate. Top with 2 quail. Surround with Oyster and Leek Ragout.
• In a medium heavy-bottomed saucepan over high heat, bring the water, cream, butter, garlic, salt, and pepper to a boil. Stir in the grits and bring back to a boil, stirring constantly. Reduce the heat to medium-low and simmer, stirring frequently, for about 20 minutes, or until the grits are tender. If the grits need more liquid, whisk in some of the milk. Fold in the cheese and set aside in a warm place to be used later in making hominy cakes.
• Blanch Hominy in salted water until tender - omit this step if using canned hominy. Drain. Fold hominy into reserved cooked grits. With a 1-ounce ice cream scoop, scoop mixture onto a sheet pan. Approximately 12 scoops. Cool. Form hominy cakes into cylindrical cakes. Season flour with salt and pepper in 1 bowl. Mix eggs with water in second bowl and season bread crumbs with salt and pepper in third bowl.
• Dredge cakes in flour, then egg wash and finally panko (Japanese bread crumbs). Pan fry hominy grit cakes until golden brown. Place in oven to finish heating through, about 5 minutes.
• In medium saucepan over low heat, sweat shallots, garlic and leeks in butter for 3 minutes or until soft and translucent. Add oyster liquor and heavy cream to mixture; reduce by half. Adjust seasoning. Add oysters and poach until plump and just cooked through.