Homemade Crabcakes with a Caper Tartar Sauce...by Upstate SC Grub Hub

My favorite recipe...

It is. Certainly one of the recipes I am most proud of....took a long time, as most do, but well worth the wait. It is relatively simple...the mixture itself can be made ahead of time and stored for future use ( only a day or two though), but as always...fresh is best. I highly recommend using Hellmann's Mayonnaise for the Crab mix and The Homemade Tartar Sauce. Be sure to read this entire hub BEFORE you make this...it's very important !!

SC Grub Hub pointers :
Use a light flour coating after shaping the crabcakes, you don't need to season the flour, there is plenty of flavor in the Crabcakes already. Coat the bottom of your pan with oil, a decent amount, but you are not frying it either. Warm the oil on medium high heat, you'll know the oil is ready when you begin to see a sheen forming in the oil. You can sprinkle a tiny bit of flour in it to make sure it's ready. Don't put the Crabcakes in the pan if it's not ready and be careful placing the Crabcakes into the pan. To avoid splashing, tilt the pan slightly so the oil pools on one side and place the Crabcake where there is least oil. Flip the Crabcakes when you see the edges begin to brown. If you are fortunate enough to own a fully metal pan that you can put into the oven; sear one side, drain the oil, turn the Crabcake over and finish in the oven. If you don't own a metal pan you can sear one side, transfer the crabcakes to an already heated and sprayed oven pan and finish in the oven. Total cooking time is less than ten minutes...your oven, or toaster oven, should be set to 400*. You can use these Crabcakes for a main dish or make a killer Crabcake sandwich with a nice fresh roll, lettuce, tomato and of course.... my homemade Tartar Sauce, another recipe I'll be giving you in this Hub.
   

Recipe makes approximately (6) 5 oz. Crabcakes

1 # Lump Crabmeat
1# Claw Crabmeat
2 Teaspoons Old Bay Seasoning
1 Cup Panko Breadcrumbs
2/3 Cup Hellmann's Mayonnaise 
1/8 Cup Diced Scallions (fine )
Pinch Salt (around 1/2 Teaspoon)
Pinch Pepper (around 1/2 Teaspoon)
2 oz. (4 Tablespoons) Melted Butter or Margarine
1 Extra Large Egg
1 Small Roasted Red Pepper (diced) (OPTIONAL)
2 Lemons (squeezed)

In Medium sized bowl add all ingredients and mix well.

SC Grub Hub Crabcake's technique :
For shaping Crabcakes....flatten to desired thickness, put small amount of flour on working surface. Place Crabcake on top of flour. Using both hands, perpendicular to the work surface, spin Crabcake slowly while it remains on the working surface....this will produce a flat top and bottom and make a nice edge for the sides of the Crabcake. Turn Crabcake over and repeat.
Coat the Crabcakes with flour and Pan sear them as instructed above.

Upstate SC Grub Hub's Homemade Tartar Sauce

4 Cups Hellmann's Mayonnaise
1 1/2 Tablespoons Gulden's Spicy Brown mustard
1/3 Cup Red Onions (rough chop)
4 oz. Capers
1/2 Cup Dill Gherkins Pickles
3/4 Teaspoon Salt
3/4 Teaspoon Pepper
1 oz. Pickle Juice
1/2 Lemon (squeezed)
1/2 Teaspoon Tabasco
2 Teaspoons Old Bay Seasoning
In medium bowl add all ingredients except the Red Onions, Capers and Dill Gherkins.
Put Red Onions, Capers and Dill Gherkins in small food processor, mix quickly on pulse setting until ingredients are combined and Red Onions are almost minced.
Add to other ingredients...mix well.
ENJOY !!!!

Sweet Potato Pie Recipe "Carolina Style"...by Upstate SC Grub Hub

Quick and Easy Recipe

There are a few different ways to enjoy this long time Southern favorite. Most Southerners, including yours truly, use fresh baked sweet potatoes, but of course you may purchase sweet potatoes in other forms...dare I say canned ? If you don't feel like wrestling with baking the potatoes, letting them cool slightly and then take the skin off and mash them...well you should probably use the "alternative" potatoes. Obviously, they are Sweet Potatoes and they taste similar but as I've mentioned in my other hubs...fresh is best !!
This particular recipe is for (1) 9 inch pie shell....feel free to make more, you don't have to worry if it will turn out okay by raising the ingredient amounts...you wouldn't believe the size of some of the batches I've made.

SC Grub Hub INGREDIENTS :

17 oz. Mashed Sweet Potatoes ( approximately 3 medium Potatoes)
1 Cup Light Brown Sugar
2/3 Cup Milk
2/3 Cup Whipped Cream
3 Large Eggs
3 Tablespoons Bourbon
1 Tablespoon Butter (melted)
1 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1/2 Teaspoon Ginger
1/4 Teaspoon Salt
(1) 9 inch Pieshell


You can use hand held mixer or a stand alone mixer for this recipe.
In Mixing Bowl on low speed, mix Sweet Potatoes, Brown Sugar, Milk and Whipped Cream until smooth. Add Eggs, while on low speed, one at a time and wait until Egg in fully mixed in before adding the next one. Add remaining ingredients, beat until just blended. Fill Pieshell(s) with mixture and bake at 375* (Conventional Oven) for 50-55 minutes.
Cool at room temperature, Refrigerate.
Serve with a dollup of Whipped Cream.
Enjoy !!!

Homemade Banana Pudding Recipe...by Upstate SC Grub Hub

Totally Homemade

The story behind this recipe is pretty amazing, considering the circumstances it came about and the success that followed. Upon arriving in the Upstate of South Carolina, I was hired at a restaurant in downtown Greenville. After a week or two, I noticed the Banana Pudding that was on the menu, was never available. Upon questioning one of the higher up kitchen personnel, I was told they couldn't get the pudding to set up correctly and it was constantly soupy. Obviously, I was a bit surprised, so I asked if I could give it a shot. He asked me if I had a recipe and I told him I did...in reality I didn't and to this day I'm not sure why I said I did. I needed to come up with something quick and what little reputation I had built there and my future were both in jeopardy. I used my knowledge to make a basic pudding and then went from there, everything else just kind of fell into place. This particular recipe is a little involved but by no means excludes beginners. As a matter of fact, it is good practice for particular techniques and rewarding as well. This pudding is best when made in two steps, with the first step refrigerated overnight.

INGREDIENTS

PUDDING :
8 ounces (1/2 Box) Light Brown Sugar
1/2 Cup All Purpose Flour
4 Cups Milk
5 Eggs
1/4 Lb. Butter
Vanilla and Banana Extract
3-4 Bananas

GRUB HUBBANANA WHIPPED CREAM :
1 Pint Heavy Cream
Confection Sugar
Vanilla and Banana Extract
Egg Shade Food Coloring

GARNISH :
Vanilla Wafers
Caramel Sauce
In Medium Saucepan, on medium to medium-high heat, whisk Milk into Brown Sugar and Flour. Bring to boil stirring constantly, this may take a few minutes. Turn down to low heat and simmer for 5 minutes, stirring constantly, then remove from heat...let sit for 5 minutes.
In a Medium Bowl, whisk eggs and very slowly add about 2/3 of the milk mixture as you are stirring (this is called tempering). Don't rush this...if you add the hot liquid to the eggs too fast you will wind up with scrambled eggs ! Pour mixture from the Bowl back into the Saucepan and finish mixing with whisk.
Bring mixture back to a boil on medium-high heat, stirring constantly. Reduce heat to low and simmer for 3 minutes...mixture should be thickening. Remove from heat and add Butter, 1 capful of Vanilla Extract and 1 cap full of Banana Extract. Whisk until Butter melts and pudding is smooth. Transfer to a metal bowl and refrigerate (do not cover with saran wrap until pudding has cooled...about 2 hours) Let sit overnight or for at least 6 hours.
After removing from refrigerator, stir pudding with rubber spatula and add sliced Bananas.
For Whipped Cream...whip Heavy Cream until you have soft peaks. Add Confection Sugar to taste (approximately 2 Tablespoons), 1/2 cap full of Vanilla, 1/2 cap full of Banana Extract and a tiny bit of Egg Shade (Be careful...food coloring goes a long way and remember...you can always add, but it's difficult to take away)...whip again until you get stiff peaks.
Spoon Pudding into bowl...crumble Vanilla wafers and sprinkle on top of the pudding..then add a dollup of the Homemade Banana Whipped Cream and drizzle with the Caramel Sauce...
Enjoy !!

Cake Frosting Recipes...by Upstate SC Grub Hub

Some awesome cake toppings...

I have so many of these, I had a tough time deciding which one's would make the first hub. So, if you are looking for a particular flavor, odd's are I probably have it and you will probably see it on a future hub. For each of these frostings, the recipes will yield about a quart. Depending on the type of cake you are making (Layer or Sheet), depends on the amount you should make. A quart should be sufficient for the Sheet Cake, but If you are planning a Layer Cake, double the recipe...this will be plenty and you can refrigerate what you don't use. Obviously, the more layers, the more you should make. Even though a quart sounds like a lot, it's really not, especially as far as frostings go. These frostings also work great on Cupcakes. You can use any type of milk for these frostings, whether it's Skim, 2% or Whole....I prefer Whole, but they all work nicely. They all have the same basic technique, so once you get it, it's really simple. You can also be creative on your own, once you master the basic technique....have fun and enjoy yourself !!!

BANANA BUTTER CREAM FROSTING :
10 Ounces Butter or Margarine (semi-soft)
2 Lb 6 Ounces Confection Sugar
1/2 Teaspoon Salt
1 1/2 Cups Bananas (mashed)
1 1/2 Tablespoons Lemon Juice
1 Tablespoon Vanilla Extract
In Mixer or in a Medium Bowl using a hand mixer, cream Butter or Margarine, on medium speed for 1 to 3 minutes until soft. In separate Bowl, sift together Confection Sugar and Salt...add to creamed Butter. Add mashed Bananas, Vanilla and Lemon juice...beat at low speed for 30 seconds, or until moisture is absorbed. Scrape Bowl. Beat at medium speed for 3 to 5 minutes until light and you achieve your desired consistency. Spread on cool cakes.

PUMPKIN CREAM FROSTING :
10 Ounces Butter or Margarine (semi-soft)
6 Ounces (weighed) or 3/4 Cup Canned Pumpkin
1/2 Teaspoon Salt
2 Lb 2 Ounces Confection Sugar
3/4 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1/8 Teaspoon Ginger
1 Tablespoon Vanilla
In mixer or in a Medium bowl using a hand mixer cream Butter or Margarine and Vanilla until light and creamy. Add Pumpkin and Salt to creamed mixture on low speed and blend well. In separate Bowl, sift and mix together Confection Sugar, Cinnamon, Nutmeg and Ginger. On low speed, add gradually to Pumpkin mixture and whip until smooth and creamy.

PEANUT BUTTER CREAM FROSTING :
1 1/4 Cups Peanut Butter
5 Ounces Butter or Margarine
1 Cup Honey
1 Lb. 6 Ounces Confection Sugar
1 Cup Water
1 Cup Milk
1/2 Teaspoon Vanilla Extract
In mixer, or in a Medium bowl with a hand mixer, on medium speed, cream Peanut Butter, Butter and Honey for 3 minutes. In separate Bowl, sift Confection Sugar and add to creamed mixture...mix on medium speed for 3 minutes. On low speed, gradually add Milk, Water and Vanilla until blended. Mix on medium speed until smooth.

ORANGE BUTTER CREAM FROSTING :
10 Ounces Butter or Margarine (semi-soft)
2 Lb. 6 Ounces Confection Sugar
1/2 Teaspoon Salt
1 Tablespoon Grated Orange Rind
1/2 Cup Orange Juice
In mixer, or in Medium bowl with a hand mixer, on medium speed, cream Butter or Margarine until soft and creamy. In separate Bowl, sift together Confection Sugar and Salt....add to creamed mixture. Add Orange rind to mixture...on low speed, gradually add Orange Juice until moisture is absorbed. Scrape Bowl. Beat on medium speed for 3 to 5 minutes or until light and you achieve desired consistency.

MOCHA BUTTER CREAM FROSTING :
10 Ounces Butter or Margarine (semi-soft)
2 Lb. 6 Ounces Confection Sugar
1/2 Teaspoon Salt
1/2 Cup Cocoa (powder)
1/2 Cup of your favorite coffee (cold and double strength)
In mixer, or in Medium bowl with a hand mixer, on medium speed cream Butter or Margarine for 1 to 3 minutes or until soft and creamy. In separate Bowl, sift together Confection Sugar, Salt and Cocoa...add to creamed mixture. On low speed, gradually add Coffee until moisture is absorbed. Scrape Bowl. Beat on medium speed for 3 to 5 minutes or until light and you achieve desired consistency.

Chocolate Pecan Pie Recipe...by Upstate SC Grub Hub

Semi-sweet and rich

An amazing finish to any meal. This dessert is best served slightly warm (about 10 - 15 seconds in the microwave), with a scoop of vanilla ice cream, a drizzle of Hershey's Syrup and a few shakes of Confection Sugar to top it off. This recipe, as a few may be, is suited for parties or caterings...but you may shave it down to suit your particular needs. It is best to make this the day before...cool at room temperature, then refrigerate. Wait until you want to serve it before slicing.

 

Recipe makes (5 - 6)  9 inch Deep dish Pies

(5 -6) 9 inch Deep dish Pie Shells (sold frozen at the grocery store)
3/4 Cup all-purpose flour
(12) Eggs
3 Cups Pecans
3 Lb. Light Brown Sugar
3/4 Cup Melted Butter/Margarine
1 1/2 teaspoon salt
**** 6 oz. Jack Daniel's Tennessee Bourbon
3 Cups Hershey's Semi - Sweet Chocolate Chips 

SC Grub Hub technique :

Put chocolate chips and Pecans into a food processor. Using the pulse setting, run until chocolate and pecans are combined, climb up the sides of the processor and begin to roll over.
Note: This is important. You want the chocolate and pecans to come to a snicker - bar like consistency, also if you don't combine enough, most of the pecans will float to the top while baking, too long and the chocolate will begin to melt.
Place all other ingredients in medium bowl. Add chocolate mixture to other ingredients and mix well with a rubber spatula. Fill pie shells a little more than 3/4 of the way for 5 pies... less for 6. Distribute batter evenly for better results.
***** You can add more bourbon if you'd like..up to 8 ounces.
***** For non-alcoholic pie, omit Jack Daniel's Tennessee Bourbon all together OR enjoy the flavor of Jack Daniels Tennessee Bourbon and burn off alcohol in a small sauce pot (BE CAREFUL). IF YOU HAVE ANY QUESTIONS ON HOW TO DO THIS STEP PLEASE CONTACT ME OR RESEARCH IT FIRST !!
Bake for 35 - 45 minutes at 275* (CONVENTIONAL) or 325* (CONVECTION)
Pies will rise above the crust and then settle while cooling. You can use the toothpick method to check it, but remember, there's chocolate involved so the toothpick may not come out entirely clean, even when done. Cool on a baking rack FULLY at room temperature before refrigerating.
YOU'RE GONNA LOVE IT !!

Macaroni and Cheese Casserole...by Upstate Sc Grub Hub

One great Casserole...

Macaroni and Cheese has always been a staple in most families diets for as long as I can remember. Recently, I've noticed this relatively simple dish become quite popular in all aspects of the culinary world. 5 cheese macaroni dishes, Smoked Gouda, even Gorgonzola has snuck into the picture...this recipe is simple, hearty and most satisfying to all who indulge in this wonderful dish. I have to admit, I was more apt to make my Macaroni and Cheese dishes on the creamy side...lots of cheese, milk, butter...you get the picture. Most casserole varieties I have tried in the past seemed somewhat dry, even crunchy...I just never took to them, but this recipe nails it. It's got the perfect flavor, texture and it's not dry....my wife has done it again !! I urge you to try this...you probably will not have much left over, but if you do it is freezable. Cut the casserole into squares and freeze them. When re-heating, put the casserole square into your toaster oven (or regular oven), on 375*...and bake for 15 minutes.
Ingredients :
8 oz. Elbow Macaroni
1/3 Stick Butter
12 oz. Sharp Cheddar Cheese (Grated)
4 Eggs
2 1/2 Cups Milk
3/4 Teaspoon Salt
****2 Cups Ham (Diced) (OPTIONAL)
For SC Grub Hub topping :
1 Cup Panko Breadcrumbs
1/3 Stick Butter (melted)
Grease a 2 Quart Casserole dish. Cook macaroni, drain and mix with butter. After Butter melts in pasta, layer casserole dish(with a few layers) with pasta and Cheddar Cheese, beginning with pasta. In medium bowl, beat Eggs, Milk and Salt. ****Add Ham if desired. Pour mix into the casserole dish over your layers of pasta and cheese.
Bake in pre-heated 350* oven for 45 minutes. With a few minutes to go, in a bowl, mix Panko Breadcrumbs and melted butter. When 45 minutes is up, remove Casserole from oven and sprinkle Panko mixture evenly over Casserole. Set oven on Broil and bake until light brown...this should only take a minute or two. Remove from oven and serve.
Enjoy !!!

Easy Meatloaf Recipe...by Upstate Sc Grub Hub

Comfort Food at it's best

This is the best meatloaf recipe I've tasted. Tweeked, changed, substituted and fine tuned for years this is it. Simple, economical and can feed the whole family.....Strangely enough, we tend to search for a secret ingredient or ingredients to make a top notch dish; but as this Meatloaf shows, sometimes the simplest recipes are truly amazing.

Recipe makes (2) 8x4 Loaf Pans

FOR LOAF
3 Lb. 80/20 Ground Beef
6 Eggs (lightly beaten)
1 Teaspoon Salt
1 Teaspoon Pepper
2/3 Cup Salsa (Mild)
1/3 Cup Heinz Ketchup (LINK PROVIDED)
***** 1 1/4 Cups Breadcrumbs
FOR LOAF TOPPING
1/2 Cup Heinz Ketchup
4 Tablespoons Brown Sugar
2 Teaspoons Dry Mustard

Upstate Sc Grub Hub Meatloaf technique :
****** You can use any breadcrumb mix you like, however, using a 1 Cup homemade white breadcrumb (chopped or pulled pretty fine) and 1/4 Cup cornbread (not sweet) mixture is highly recommended.
Put Ground Beef in large bowl, add salt and Pepper. Add the rest of Loaf ingredients, mix well with hands using gloves. For the best flavor really work the mix with your hands and fingers. Mixture will have a jello-like consistency, almost wet. Press mix into loaf pans.
If you have the time....wrap the pans and let them sit in the refrigerator for an hour or two to let all of the flavors come together. However, it will still be okay if you don't do this.
Bake at 300* (convection) or 350* (conventional) for 70 minutes. Drain off some of the fat (be careful).
In small bowl combine topping ingredients (Heinz Ketchup, brown sugar and dry mustard). Mix well, spread generously over meat.
Bake for another 12 - 15 minutes..
Cool at room temperature. Refrigerate.

This is getting better and better

Wow...on Labor Day of this year, I started writing online. I had no idea how fast it would take off and grow, plus, I'm really enjoying myself and love giving out tips and recipes. Thank you Hubpages and now Blogger.com !!! Stay tuned for a tsunami of recipes and cooking techniques from yours truly !!