October 2, 2011
by rbcchef
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NEW COOKING CLASS DATES RELEASED

 

Come join me at Coastal Cupboard in Mount Pleasant Belle Hall Shopping Center for our newest Cooking Classes.  Just announced dates are filling up fast…Fun, entertaining and a little learning are on tap for these new classes.  We will show how to make simple meals out of the ubiquitous “Rotisserie Chicken” from your favorite grocer.  Holiday’s are right around the corner and that means entertaining…I will walk you through several classes…some full of Holiday Cheer complete with all the calories…and some I will shed the fat and calories and make the Holiday cheer easier on the waist.

OCTOBER 5TH…Rotisserie Magic

OCTOBER 11TH…Warm Up With WInter Classics

OCTOBER 25TH..Holiday Entertaining

NOVEMBER 8TH…Holiday Entertaining 2

NOVEMBER 11TH..Holiday Entertaining 3

NOVEMBER 15th…De LITE ful Holiday Entertaining

NOVEMBER 16TH…De LITE ful Holiday Entertaining

Visit COASTAL CUPBOARD COOKING CLASSES TO SIGN UP!!!

HURRY BEFORE CLASSES FILL UP

REMEMBER A COOKING CLASS MAKES A GREAT GIFT AND A GREAT DATE NIGHT

September 16, 2011
by rbcchef
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CHEF’S TIP…turning left over grits into Spicy Grits Fries

I love that the weather is changing…cool crispy mornings bring back fond memories of lazy morning with a big breakfast…steaming buttery grits, soft scrambled eggs and thick country bacon.  This recipe is a great way to use leftover grits from those Country Breakfast mornings…Serve at dinner with Grilled Steaks, Pan Seared Pork Tenderloin or a magical Fish and Chips…Even with your favorite Burger.

Enjoy!!!

 

SPICY GRITS FRIES

Chef Robert Carter

www.chefrobertcarter.com

 YIELD 15-20 FRIES  4 orders

 5C.      l.            Milk

2tsp.     .            Chicken base

2tsp.     .            Garlic, minced

2T.       l            Cholula hot sauce

1/2tsp               Cayenne         

2tsp.,                Salt

2tsp      .            Old Bay

3oz.                  Butter

2C.      .            Grits, stone ground

  1. In medium sacue pan…Bring milk, base, garlic, seasoning and butter to boil.
  2. Whisk in grits slowly.
  3. Bring back to boil.
  4. Reduce to simmer and cook for 30 minutes.
  5. Lightly spray 9×11 casserole dish with non stick spray…
  6. Smooth grits evenly in casserole dish and chill in refrigerator.
  7. Cut into FF size logs and deep fry at 375 degrees or  alternatively lay out on cookie sheet and bake at 450 degrees till lightly browned and hot throughout  and exterior is slightly crispy.

 

USING LEFTOVER GRITS FOR SPICY GRITS FRIES

4C.                  Grits, leftover from breakfast

1/4C.               Heavy Cream

  1. take 4 C. of leftover breakfast grits and reheat
  2. Add cream…mix well.
  3. continue by adding garlic, cholula, cayenne and old bay.
  4. follow steps 5-7 above.

 

September 12, 2011
by rbcchef
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ITALIAN FAMILY STYLE

COOKING CLASS…ITALIAN STYLE!!!!

 

We had another fun and exciting cooking class on Friday night at the Coastal Cupboard.

Full Class again…This continues to amaze me and excite me that so many are enjoying learning to cook.  I tell you it is so much fun to teach a class where the students are so eager to learn…so many questions…so much enthusiasm…Thanks to all of my students for making my night..night after night…It really makes a difference.

                                                                                                     So tonite we started wtih a couple of little tidbits to taste…the first was a Fresh Turkey Fig with Blue Cheese and Honey-wrapped in Proscuitto di Parma…the KING OF ALL HAMS.   We also made fresh Focaccia with Rosemary and Sea Salt…and I must tell you that this process was made simpler by using the fantastic  pizza dough ball available in the P:ublix Bakery .  This fairly new addition to the Bakery certainly makes Pizza making simple.  I just rolled it out, brushed it generously with Extra Virgin Olive Oil, Fresh Chopped Rosemary and Sea Salt…baked at 425 degrees till golden brwon and easily made a fresh Bread with very little effort…this is a great trick when time is limited and you need a quick fix!

 

 

The Evening demo started with a classic Italian Peasant Salad…Grilled Radicchio, White Bean and Salmon Salad with Parmesan Fricco.  We started with Dried Cannellini Beans, soaked and gently cooked in Chicken Stock, Garlic and Aromatics …drained, tossed with diced onions, celery, EVOO and Lemon Juice…then we topped it with Grilled and flaked Salmon…the classic salad calls for Canned Tuna…which I love as well.  THE ORIGINAL TUNA SALAD

 

 

 

Next up was a Risotto with Smoked Bacon, Shrimp and Swiss Chard. CLASSIC Risotto was seasoned with Smoked Bacon, moistened with Shrimp Broth and finished with Local Shrimp, Spinach and Parmesan Cheese…Yummy!

 

 

 

 

Then my favorite…Baked Ravioli Lasagna with Italian Sausage and Roasted Red Pepper Marinara…this reinterpretation of the classic uses Cheese Ravioli instead of Lasagna Sheets, cooked and drained Hot Sausage and Roasted Red Pepppers, pureed and added to your favorite Marinara…this is a quick and easy way to make a signature Lasagna with little work.

For Dessert I brought some of the Balsamic Vinegar that Allyson and I got on our Honeymoon 11 years ago from MR. MALPIGHI…of Modena Italy…it was from a Special Reserve Barrel that had only been bottled  for his Family we were very priveledged.   I sprinkled over fresh Strawberries for a Strawberry-Balsamic Meringue Parfait.

I must thank the Coastal Cupboard, especially Amanda and Brad for making their store so nice and comfortable.  They have everything that you could ever want for your kitchen.  Visit their store and support Local!

Also, as always these Fabulous Pictures are shot by Rick McKee of Charleston Photographer.

September 6, 2011
by rbcchef
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CARTER vs CORA…IRON CHEF AMERICA

Wow!!!What an experience Iron Chef America was.  I enjoyed watching  the show on Sunday night with my family and  neighbors.  I couldn’t have been happier with the way that my team looked and performed (except for the outcome).  Losing was certainly not the outcome that we had hoped for, but we went there excited, prepared and with a mission…we accomplished all that we wanted to, cooked the food the way we wanted to, presented it the way that we wanted to and perfomed in front of the cameras with professionalism and comraderie…even cracked a few jokes.

The quality of the dishes that we created came through on the plates…I thought that our dishes looked fun, exciting, inovative and yummy!  Even though judge 3 was a little one sided towards the Iron Chef …our food was exactly how we had envisioned it…colorful, tasty and Southern influenced.  The Okra and Bacon Crusted Oyster was fantasic as was the Okra and Country Ham Spoonbread.  And with respect to the judges, our Okra and Fig Cobbler was very good…and tackled Okra head on…not hidden in a puree.  But, Cat won and she was a great Iron Chef…I was just priveleged to be asked to participate.

Thanks to everyone who watched and especially those who sent messages of encouragement before and support afterwards.  I am truly blessed to have support of friends and family behind me in all that I do.

Until next time…

GOOD FOOD…                                                                                                                                                                                                                        GOODFRIENDS…                                                                                                                                                                                                                   GOOD TIMES!!!

 

 

August 29, 2011
by rbcchef
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IRON CHEF COOKING CLASS

 

EXCITING COOKING CLASS ANNOUNCEMENT

 

IRON CHEF COOKING CLASS   September 12th at 6:30pm.

To sign up go to www.thecoastalcupboard.com

I will be teaching a cooking class at Coastal Cupboard in Mt. Pleasant, recreating some of the dishes that I prepared on my Iron Chef America episode with Cat Cora.  This class promises to be fun, fast and exciting.  Come and join me while I tell all about my experience and prepare dishes that we served in NYC while filming this last year.

August 27, 2011
by rbcchef
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BEHIND THE BUTCHERS COUNTER

 

 Tuesday night we taught yet another sold out class at The Coastal Cupboard in Mt. Pleasant.

Behind the Butchers Counter was the theme of the class, so I incorporated a few buying tips as well as cooking techniques that I find helpful.  First off we butchered a chicken into what is called 8way…which simply is cut into 8 pieces with the back bone off.  This is the traditional way to cut up chicken when feeding a family…2 breast, 2 thighs, 2 legs and 2 wings…the trick that I do is to cut the wing off the breast leaving a good 3 oz. of meat from the breast still intact, this makes the wing portion much more substantial and reduces the gargantuan Breast piece to a manageable and more even piece. 

After the Chicken Butchering demo we prepared RED CURRY CHICKEN BOG with Toasted Cashews.  This dish is a simple one pot dish playing off the populare red curry that you find in Thai restaurants, yet prepared in true low country fashion as a Bog!   The dish was redolent of ginger, coconut milk and Cilantro.  YUMMY!

The next dish was a BRAISED SHORT RIBS OF BEEF with Whole Grain Mustard Grits.  This is a classic Braise technique using red wine and tomato paste, mirepoix vegetables and beef stock…Braised for about 3 hours it is deliciously tender, rich and great for a Hurricane Party…and the Mustard Grits certainly couldn’t have been easier…just fold in Whole Grain Dijon Mustard into Creamy Grits….PERFECT!

In keeping with the Butchers theme, we then presented Delicious                                                                                                                 RED WINE AND SHALLOT MARINATED FLANK STEAK with Horseradish Whipped Potatoes.                                                              

Flank Steak has become very popular in the past 10 years and what was once an economical cut of meat is now as expensive as some of the premier cuts.  None the less it is fantastic and satisfyingly rich in beefy texture and flavor.  A  few simple steps are necessary to achieve Fabulous results…First I think that marination is vital to rounding out the flavor and adding a dimension beyond Beefy…I like to use an acid based marinade, making sure that it doesn’t marinate for longer than 8 -12 hours, any longer and the acid starts to “cook” the meat making it tough and chewy.  The second tip is after allowing the meat to rest, make certain to cut the Flank on a bias against the grain in thin strips…this will ensure a tender bitek that is delicious.

Please join us next time at the COASTAL CUPBOARD!

and as always GOOD FOOD…GOOD FRIENDS…GOOD TIMES

All photography shot by Rick McKee of Charleston Photographer…if you need photography or videography he is your man…incredible artistic ability and the nicest guy you have ever met…please support him if you can.

 

August 20, 2011
by rbcchef
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IRON CHEF AMERICA

IRON CHEF AMERICA

CARTER VS CORA

I am so excited to finally announce the airing of my Iron Chef America episode on the Television Food Network….We shot the episode on July 29th 2010, so after a year of waiting…Please watch, cheer and enjoy as Graham, Chelsea and myself take Southern Cooking to New York City and now (finally) National Television.

Sunday September 4th at 10pm.

It will also re-air on

Thursday September 8th at 11pm

And again on

Saturday September 10th at 5pm

 

August 13, 2011
by rbcchef
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FARM TO FORK with Doc Crombie’s BBQ

 Tuesday night I had the fortunate opportunity to share a special cooking class at Coastal Cupboard with my friend Dr. Kevin Hogan.  Kevin is a local dentist who is one of the most passionate BBQ enthusiasts that I know…he loves BBQ so much that he has created his own line of sauces…Doc Crombies Bootleg BBQ Sauce…they are not only unique and high quality, they are FANTASTIC.  He has bottled 3 different sauces each with their own unique profile.  His ORIGINAL  is a tomato based sauce that is on the sweet side with a very rich depth of flavor, he also has a DOUBLE HOT which is the same as the original, just double the heat…and it is SPICY!  His third sauce is a perfect MUSTARD BBQ sauce.  They are available at Coastal Cupboard, Patina Blue and Caviar&Bananas. 

 

 At the Mount Pleasant Farmers Market I found some incredible Lima Beans that I decided to make into a slightly chunky soup that was full of Leeks and Onions as well.  I then floated a Mustard BBQ Rilette Crouton on top.  The Rilette was simply made from a leftover ham bone that I had, which I used for the stock then whipped the ham with some Doc Crombie’s Mustard BBQ sauce.  It was fantastic served warm.

 

 

 

 

 

Next up was BBQ Salmon with Bacon Braised Spinach and Spicy BBQ Butter.  I simply brushed the salmon with Doc Crombie’s Original BBQ sauce…then made the Butter out of his Double Hot BBQ sauce, which rounded out the flavor and tamed it down to a manageable spice.  Kevin smoked a Pork Shoulder and I am not exaggerating when I say  it was the best smoked meat I have ever had…it was incredible…smoked for 12 hours and PERFECT!  we served it with the Original sauce.  I accompanied the pork with Granny’s Fried Corn, a dish that is from Dr. Hogan’s family.  We also served a simple yet flavorful Heirloom Tomato Cobbler, showcasing another Farmers Market special with fresh basil and sweet onions.

 

 

 

 

 

 The evening ended with yet another local find…Blueberries…We enjoyed a Blueberry Hand Pie with Lemon Cream…the blueberries were so sweet and plump they created the best filling and topped with the lemony cream was just the right touch.  Please join me in one of my classes…Good Food, Good Wine and Good Times!

All photography shot by Rick McKee of Charleston Photographer…if you need photography or videography he is your man…incredible artistic ability and the nicest guy you have ever met…please support him if you can.

TASTE OF NEW ORLEANS

August 10, 2011 by rbcchef | 0 comments

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 In July, I taught my first Cooking Class at Coastal Cupboard…It was fun, festive and successful.  We talked Cajun, Cooked Creole and Danced to Zydeco music.  Here is  a little bit about the class.

Whether you refer to it as New Orleans, Cajun or Creole cooking…the styles may be different, but the images that this cuisine conjures is an authentic American Cuisine whose culture has influenced most every cook.  My father grew up in New Orleans, my Grandmother grew up near Baton Rouge and my Granddaddy Carter was a founding member of the New Orleans Petroleum Club, the power lunch spot of the oil industry.  I have been visiting Louisiana all my life.  I remember as a child going to Mandina’s on Canal Street, enjoying the best meat and three in the city not to mention the best Po Boys in town.  I recall my first Muffaletta Sandwich at City Grocery in the Quarter and Beignets across the street at Café du Monde …but the fondest memories I have of Louisiana Cooking is in the home.  My Grandmother made the best Gumbo ever…dark and chock full of sausage, shrimp, chicken, okra, tomato and blue crab…shell and all!  Beignets were a Sunday treat once or twice a year…I still remember the cast iron pot she used to fry these yeast doughnuts.

In this New Orleans Cooking Class I start with an interpretative appetizer that is not necessarily from Cajun Country, but combines two recipes that are certainly enjoyed in New Orleans and the South…Pimento Cheese and Blackened Shrimp.  Pass these with cocktails or serve aside a light green salad as a first course or light Lunch/Brunch offering.

Next up is one of my favorite Cajun dishes and that is Jambalaya…this rice dish has infinite variations, just make certain that the recipe that you choose, cooks all the ingredients together…unlike some that will have you spoon the vegetable/meat/seafood mixture over separately cooked white rice.

My Grandmothers Gumbo was legendary…but some people don’t like the dark roux that some Cajun cooks like…so in this recipe I encourage you to darken the roux as you see fit…if you like dark gumbo with a slight sabitter, yet satisfyingly rich taste, then carefully cook the roux till it resembles a dark coffee color, making certain that you constantly stir it to keep it from getting burnt or if you like a slightly nuttier, milder taste cook the roux to a dark brown sugar color…either way is acceptable.

No New Orleans tour could be complete without Beignets…the classic New Orleans raised doughnut that is legendary…so turn on some Zydeco music, invite a friend or family member to join you  and share the feast.

August 8, 2011
by rbcchef
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UNIQUE SWEETS on The Cooking Channel

NATIONAL TELEVISION APPEARANCE on UNIQUE SWEETS

Back in February…a Pilot TV show for the new Cooking Channel came through Charleston and captured some of the wonderful creations by the City’s talented Pastry Chef’s…  I am honored to share this stage with Peninsula Grill Pastry Chef Claire Chapman. The segment is titled Ooey Gooey Desserts and  features a Banana Panna Cotta Pudding as well as my Grandmother’s Coconut Cake.

TV SCHEDULE for UNIQUE SWEETS

Sunday August 14th at 10am

Tuesday August 16th at 11:30am

Wednesday August 17th at 5pm

Friday August 19th at 3:30pm

Saturday August 20th at 10am