Coastal Uncorked 2010
A little over four months ago, while battling biker traffic but looking at an empty restaurant, I came up with the idea for a food and wine festival in May. Several great people have joined with me and I am very excited to say that this May will be the first year for Coastal Uncorked!
Coastal Uncorked will be a weeklong celebration of Coastal Cuisine and wine. It will feature a restaurant week with participating restaurants offering a three course menu for only $20.10. This is a great way to try out restaurants that you have wanted to visit. CU will also feature an Iron Chef style chef competition, beer and wine tastings at area hotels, beach music and concerts at area attractions, a gourmet food and wine golf tournament, a cake decorating competition, and a charity Gala dinner to end the week.
The dates for 2010 are May 16-23rd. Mark your calendars and watch for more information soon. A poster contest will kick off in November, so you artists get your Coastal food and wine ideas ready and you could be the featured artist on the inaugural poster!
I encourage you all to buy local food, eat at local restaurants, and as always cook well, eat well, and live well!
Ciao,
Chef Kurt
Thursday, October 8, 2009
Tuesday, October 6, 2009
The Cure
The Cure
I just finished curing a bunch of stuff and thought I would share my successes with you.
Curing is one of the oldest ways to flavor and preserve meats and seafood. Along with smoking, salt (and sugar) cures have been used for hundreds of years, back to ancient Roman times. Salt cures are pretty easy, using a mix of salt, sugar and spices all you need is quality meats and time.
I made some cured and smoked beef brisket. To do this, I rubbed and rested the briskets overnight. The rub recipe is below. Then I hot smoked at 200 F for 12 hours. It had a wonderful smoke flavor and “bark” or outer crust, and a nice smoke ring. Really delicious.
Next, I corned the rest of the brisket. This soaks for five days in the corning brine, and then is simmered until fork tender. We had fun with this, sandwiches, corned beef and cabbage, and corned beef hash to name a few.
Finally, I cured some pork belly using the basic cure recipe below. It cured for two weeks and is hanging in the cooler for another two weeks. If I cold smoked this, it would be bacon, but we use it un-smoked in a number of recipes.
All I can say is, if you love to cook, try a cure. They are easy, deeply satisfying ways to work a little culinary magic!
Ciao,
Chef Kurt
BASIC CURE
1 pound kosher salt
½ pound sugar
3 ounces pink salt (for color and preserving qualities)
CORNED BEEF BRINE
1 gallon water
1 3/4 cups kosher salt
½ cup sugar
1 ounce pink salt
3 garlic cloves
2 Tablespoons pickling spice
For one beef brisket, about 5 lbs.
Bring all to a boil, cool completely, brine beef for five days covered in liquid. Drain, cover with cold water and simmer until fork tender.
BBQ RUB
4 Tablespoons paprika
3 Tablespoons kosher salt
2 Tablespoons chili powder
1 Tablespoon each ground black pepper, cayenne pepper, ground coriander, brown sugar, oregano, ground white pepper, dried thyme
I just finished curing a bunch of stuff and thought I would share my successes with you.
Curing is one of the oldest ways to flavor and preserve meats and seafood. Along with smoking, salt (and sugar) cures have been used for hundreds of years, back to ancient Roman times. Salt cures are pretty easy, using a mix of salt, sugar and spices all you need is quality meats and time.
I made some cured and smoked beef brisket. To do this, I rubbed and rested the briskets overnight. The rub recipe is below. Then I hot smoked at 200 F for 12 hours. It had a wonderful smoke flavor and “bark” or outer crust, and a nice smoke ring. Really delicious.
Next, I corned the rest of the brisket. This soaks for five days in the corning brine, and then is simmered until fork tender. We had fun with this, sandwiches, corned beef and cabbage, and corned beef hash to name a few.
Finally, I cured some pork belly using the basic cure recipe below. It cured for two weeks and is hanging in the cooler for another two weeks. If I cold smoked this, it would be bacon, but we use it un-smoked in a number of recipes.
All I can say is, if you love to cook, try a cure. They are easy, deeply satisfying ways to work a little culinary magic!
Ciao,
Chef Kurt
BASIC CURE
1 pound kosher salt
½ pound sugar
3 ounces pink salt (for color and preserving qualities)
CORNED BEEF BRINE
1 gallon water
1 3/4 cups kosher salt
½ cup sugar
1 ounce pink salt
3 garlic cloves
2 Tablespoons pickling spice
For one beef brisket, about 5 lbs.
Bring all to a boil, cool completely, brine beef for five days covered in liquid. Drain, cover with cold water and simmer until fork tender.
BBQ RUB
4 Tablespoons paprika
3 Tablespoons kosher salt
2 Tablespoons chili powder
1 Tablespoon each ground black pepper, cayenne pepper, ground coriander, brown sugar, oregano, ground white pepper, dried thyme
Tuesday, September 1, 2009
Beware Bennett, Cave, and James
Well, I hate to say it, but I guess it is buyer beware when it comes to dealing with small farms.
I struck up a conversation with Mike James from Bennett, Cave, and James Organic Farming Systems in February through Local Harvest and thought he was our man for fresh, local produce. We met and toured the farm (before anything was growing), and he promised fresh veggies all summer long. I personally paid $230 for a CSA share.
I called, and called, and called, and it was one excuse after another. Too hot, too wet, too dry, got out of the field late. Finally in June I got one delivery of unripe corn and field peas (which I had to throw away). I never saw another thing from him.
Mike refuses to refund my CSA, but left me an angry slurred message on my cell phone. I guess I write that money off. I reported him to the SC Department of Agriculture, Better Business Bureau, and Local Harvest hoping that no one else would be duped.
My advice to you, support your local farmers but do your homework before you write the check. Ask for references and call them. Deal only with reputable sources.
Good luck, eat local and eat well!
Chef Kurt
I struck up a conversation with Mike James from Bennett, Cave, and James Organic Farming Systems in February through Local Harvest and thought he was our man for fresh, local produce. We met and toured the farm (before anything was growing), and he promised fresh veggies all summer long. I personally paid $230 for a CSA share.
I called, and called, and called, and it was one excuse after another. Too hot, too wet, too dry, got out of the field late. Finally in June I got one delivery of unripe corn and field peas (which I had to throw away). I never saw another thing from him.
Mike refuses to refund my CSA, but left me an angry slurred message on my cell phone. I guess I write that money off. I reported him to the SC Department of Agriculture, Better Business Bureau, and Local Harvest hoping that no one else would be duped.
My advice to you, support your local farmers but do your homework before you write the check. Ask for references and call them. Deal only with reputable sources.
Good luck, eat local and eat well!
Chef Kurt
Monday, May 25, 2009
Myrtle Beach Food and Wine Festival, May 2010?
Alright, we just might be onto something here. I met last week with Kara-Anne Serradimigni who is producing the Taste Gourmet Expo May 21-23, 2010 at the Myrtle beach Convention Center. We think that there is room to expand on the weekend, make it a destination for culinary tourists. Here are some ideas that I had
Events outside of the Taste show (to not compete but to take place before, after, or on evenings during Taste show)
I am thinking from the perspective of a tourist, what will engage them for a long weekend or week. What will they want to do in Myrtle Beach in addition to the Taste show?
restaurant promotions
winemaker dinners
progressive dinners
nightly after party at different bars
concert at Broadway, market commons, or myrtle square mall
"happy hour" wine tastings in select hotels
beach party
culinary tours to oyster beds, clam beds, farms, shrimp docks, etc.
complimentary food and wine at select golf courses
I am also meeting with James Clark and a few others later this week to discuss. I’ll keep you informed!
Events outside of the Taste show (to not compete but to take place before, after, or on evenings during Taste show)
I am thinking from the perspective of a tourist, what will engage them for a long weekend or week. What will they want to do in Myrtle Beach in addition to the Taste show?
restaurant promotions
winemaker dinners
progressive dinners
nightly after party at different bars
concert at Broadway, market commons, or myrtle square mall
"happy hour" wine tastings in select hotels
beach party
culinary tours to oyster beds, clam beds, farms, shrimp docks, etc.
complimentary food and wine at select golf courses
I am also meeting with James Clark and a few others later this week to discuss. I’ll keep you informed!
Wednesday, May 20, 2009
Good-Bye Bike Rallies
OK, what’s done is done. We can not rewind the clock and make everything nice with the bikers. I think that we, as a community, need to move on and plan to attract business to our area in May (and other times of the year).
We need to attract people, people who don’t have kids in school in May. I would love to see us have a PGA tournament but have no idea how that would happen. I could see a sand sculpture competition or other beach centric attraction. Not enough surf for that unfortunately. Maybe Freestyle Park could do a mini X Games in May?
What I do think could work is a Myrtle Beach Food and Wine Festival, to rival Charleston, Miami, or Aspen. There is already a gourmet food and wine show planned for the convention center in may 2010 called Taste. The ACF is going to hold a culinary competition in conjunction and I have heard talk of a BBQ competition as well. I think that the restaurant community could join in; offering promotions for a 7-10 day period in participating restaurants and possibly do winemaker dinners as well. There could also be gala charity dinners with celebrity chefs, similar to the one at the High Museum Wine Auction that I catered for four years.
I, for one, am going to look forward and figure this out. The bikers are not coming back. I think the rallies will get smaller and smaller and die out. I saw the same thing happen with Freak-nik in Atlanta. Let’s embrace the future and plan for it so we can all succeed.
We need to attract people, people who don’t have kids in school in May. I would love to see us have a PGA tournament but have no idea how that would happen. I could see a sand sculpture competition or other beach centric attraction. Not enough surf for that unfortunately. Maybe Freestyle Park could do a mini X Games in May?
What I do think could work is a Myrtle Beach Food and Wine Festival, to rival Charleston, Miami, or Aspen. There is already a gourmet food and wine show planned for the convention center in may 2010 called Taste. The ACF is going to hold a culinary competition in conjunction and I have heard talk of a BBQ competition as well. I think that the restaurant community could join in; offering promotions for a 7-10 day period in participating restaurants and possibly do winemaker dinners as well. There could also be gala charity dinners with celebrity chefs, similar to the one at the High Museum Wine Auction that I catered for four years.
I, for one, am going to look forward and figure this out. The bikers are not coming back. I think the rallies will get smaller and smaller and die out. I saw the same thing happen with Freak-nik in Atlanta. Let’s embrace the future and plan for it so we can all succeed.
Wednesday, May 13, 2009
culinary magic
I put together bacon, beets, and balsamic the other day and it was amazing. The bacon was house cured from a Caw Caw Creek pig, true aged balsamic, and roasted beets. Just thought I would share!
Saturday, April 25, 2009
Something’s Happening Here
It has been an interesting spring here in Myrtle Beach. Of course, we are just settling down from the terrible wild fires that burned almost 20,000 acres. But food wise, it seems like momentum is growing in a way that I have not seen before.
I have been looking for six years to establish relationships with local farmers, cheese makers, and boutique food producers. I have found some great ones, Caw Caw Creek and Carolina Rice Plantation to name a few, but the produce never seemed to work out. Well, it appears that I will be buying a bunch of stuff from Mike James of Bennett, Cave, and James Organic Farms in Andrews, SC. We met a few weeks back and are on track to start buying produce next week. I even got to tell him some stuff that I wanted planted, very exciting!
Today I went out picking strawberries at Thompson Farms in Conway. They are on Bucksville Drive and this is the first year of U-Pick berries. I talked with Scott Thompson, the owner, and he explained that his grandparents farmed the land many years ago. He had to run off to plant tomatoes and peppers, but said he would be selling to locals, tourists, and restaurants as well.
Then I got to work and Mike Zemke, VP of DDG, told me about two gentlemen from a company called Green Stream that want to talk about picking up recyclables at the restaurants. I have been carting glass, plastic, and metals to the recycling center in my truck since we opened here, so I was especially excited to hear about that. The amount of recyclable waste that just one busy restaurant produces is astounding.
So, after years of looking and trying, it seems like the tide is turning for Myrtle Beach. We apparently will be able to have fresh local produce delivered to the restaurants this summer. We may soon be able to have all of our recyclable waste put back into the system. These are wonderful things and make me very hopeful.
Take care and eat something fresh and local today!
I have been looking for six years to establish relationships with local farmers, cheese makers, and boutique food producers. I have found some great ones, Caw Caw Creek and Carolina Rice Plantation to name a few, but the produce never seemed to work out. Well, it appears that I will be buying a bunch of stuff from Mike James of Bennett, Cave, and James Organic Farms in Andrews, SC. We met a few weeks back and are on track to start buying produce next week. I even got to tell him some stuff that I wanted planted, very exciting!
Today I went out picking strawberries at Thompson Farms in Conway. They are on Bucksville Drive and this is the first year of U-Pick berries. I talked with Scott Thompson, the owner, and he explained that his grandparents farmed the land many years ago. He had to run off to plant tomatoes and peppers, but said he would be selling to locals, tourists, and restaurants as well.
Then I got to work and Mike Zemke, VP of DDG, told me about two gentlemen from a company called Green Stream that want to talk about picking up recyclables at the restaurants. I have been carting glass, plastic, and metals to the recycling center in my truck since we opened here, so I was especially excited to hear about that. The amount of recyclable waste that just one busy restaurant produces is astounding.
So, after years of looking and trying, it seems like the tide is turning for Myrtle Beach. We apparently will be able to have fresh local produce delivered to the restaurants this summer. We may soon be able to have all of our recyclable waste put back into the system. These are wonderful things and make me very hopeful.
Take care and eat something fresh and local today!
Saturday, March 28, 2009
Easter at Roy and Sid's
Here is our Easter offerings, family style dinner was a great hit at Thanksgiving and we look forward to doing it agian. It is a great value.
Easter Menus 2009
Easter Sunday from 11 am to 9 pm in our restaurant
Family Style Easter Dinner
Rotisserie turkey breast, leg of lamb, brown sugar glazed ham, fresh peas and baby carrots, southern style green beans, macaroni and cheese, corn soufflé, mashed potatoes, fresh baked rolls, deviled eggs, tossed green salad, and fresh baked pies
$49.95 for a family of four $11.95 each additional adult, Kids 12-6 $6.95, kids under 5 free
Easter Dinner
Choice of rotisserie turkey breast, roasted leg of lamb, brown sugar glazed ham, or any combination and two side dishes $13.95 Adults $7.95 Kids
Easter desserts
Apple Pie, Strawberry Shortcake, Warm Bread Pudding, or Chocolate Mousse Pie $4.95
Easter pick up menu
Rotisserie Roasted Fresh Bone In Turkey Breast $3.95 per pound
With gravy 11 pound average
Dijon and Brown Sugar Glazed Spiral Sliced Ham $5.95 per pound
8 pound average
Rotisserie Roasted Fresh Boneless Leg of Lamb $9.95 per pound
With herb au jus 8 pound average (half legs available)
Sides (1 quart) $7.95
Macaroni and cheese . Collard greens . Southern green beans . Fresh peas and baby carrots
Cornbread dressing . Mashed potatoes . Corn succotash . Sweet potato hash . Sautéed julienne vegetables
One Dozen Sweet Yeast Rolls $3.95
Fresh Baked Desserts $19.95
Apple Pie, Strawberry Shortcake, Warm Bread Pudding, or Chocolate Mousse Pie
Orders must be placed by 10 pm on Thursday, April 9
Available to pick up between 10 am and 4 pm on Easter Day, heating instructions will be included
Call 843-839-9770 to order
Easter Menus 2009
Easter Sunday from 11 am to 9 pm in our restaurant
Family Style Easter Dinner
Rotisserie turkey breast, leg of lamb, brown sugar glazed ham, fresh peas and baby carrots, southern style green beans, macaroni and cheese, corn soufflé, mashed potatoes, fresh baked rolls, deviled eggs, tossed green salad, and fresh baked pies
$49.95 for a family of four $11.95 each additional adult, Kids 12-6 $6.95, kids under 5 free
Easter Dinner
Choice of rotisserie turkey breast, roasted leg of lamb, brown sugar glazed ham, or any combination and two side dishes $13.95 Adults $7.95 Kids
Easter desserts
Apple Pie, Strawberry Shortcake, Warm Bread Pudding, or Chocolate Mousse Pie $4.95
Easter pick up menu
Rotisserie Roasted Fresh Bone In Turkey Breast $3.95 per pound
With gravy 11 pound average
Dijon and Brown Sugar Glazed Spiral Sliced Ham $5.95 per pound
8 pound average
Rotisserie Roasted Fresh Boneless Leg of Lamb $9.95 per pound
With herb au jus 8 pound average (half legs available)
Sides (1 quart) $7.95
Macaroni and cheese . Collard greens . Southern green beans . Fresh peas and baby carrots
Cornbread dressing . Mashed potatoes . Corn succotash . Sweet potato hash . Sautéed julienne vegetables
One Dozen Sweet Yeast Rolls $3.95
Fresh Baked Desserts $19.95
Apple Pie, Strawberry Shortcake, Warm Bread Pudding, or Chocolate Mousse Pie
Orders must be placed by 10 pm on Thursday, April 9
Available to pick up between 10 am and 4 pm on Easter Day, heating instructions will be included
Call 843-839-9770 to order
Thursday, March 19, 2009
Mustard
I made a chocolate espresso mustard the other day that I thought was great, not sure what I am going to do with it but it is a cool flavor combination so I thought I would pass that along.
Ciao,
Ciao,
Tuesday, March 17, 2009
pasta thoughts
Growing up with Italian grandparents instilled an appreciation, knowledge, and familiarity with many different pasta and their uses. That love of such a simple food is reflected in my dishes.
At Roy and Sid’s American Kitchen, I use Orecchiette pasta. Orecchiette means “little ear” in Italian. It is small, round, and cupped, perfect for holding a medium body sauce. A broth would roll off, and a thick tomato sauce would smother the pasta. We use it on our shrimp scampi pasta, which consists of wild American shrimp, garlic, white wine, lemon juice, fresh herbs, and a little butter whisked in at the end. He dish is one of our most popular.
Divine Prime features two pastas on the menu. The first is imported fresh pasta called Trofie. Trofie is Ligurian pasta made with flour and water, no eggs. It is rolled by hand into little squiggly shapes, and we use it for our lobster macaroni and cheese. The fresh pasta absorbs the flavors of the smoked cheddar cheese sauce better than dried pasta would.
I also use Fregola Sarda, pasta created by rubbing wet semolina wheat into little balls, then drying and toasting. Each little ball is bigger than a grain of Moroccan couscous. This specialty from Sardinia has a toasty, rustic flavor. I use this on our Hawaiian Blue Snapper with English peas, roasted tomato butter, and pistachio mint emulsion, a dish new to our menu this spring.
Pasta is a wonderful addition to the menu. With so many shapes and varieties to choose from, you are sure to never get bored.
At Roy and Sid’s American Kitchen, I use Orecchiette pasta. Orecchiette means “little ear” in Italian. It is small, round, and cupped, perfect for holding a medium body sauce. A broth would roll off, and a thick tomato sauce would smother the pasta. We use it on our shrimp scampi pasta, which consists of wild American shrimp, garlic, white wine, lemon juice, fresh herbs, and a little butter whisked in at the end. He dish is one of our most popular.
Divine Prime features two pastas on the menu. The first is imported fresh pasta called Trofie. Trofie is Ligurian pasta made with flour and water, no eggs. It is rolled by hand into little squiggly shapes, and we use it for our lobster macaroni and cheese. The fresh pasta absorbs the flavors of the smoked cheddar cheese sauce better than dried pasta would.
I also use Fregola Sarda, pasta created by rubbing wet semolina wheat into little balls, then drying and toasting. Each little ball is bigger than a grain of Moroccan couscous. This specialty from Sardinia has a toasty, rustic flavor. I use this on our Hawaiian Blue Snapper with English peas, roasted tomato butter, and pistachio mint emulsion, a dish new to our menu this spring.
Pasta is a wonderful addition to the menu. With so many shapes and varieties to choose from, you are sure to never get bored.
Saturday, February 28, 2009
Divine Prime offers new Prix Fixe Menu
Starting Monday, March 2nd, Divine Prime will begin offering a five course menu for $35 per person. This will be for a limited time only, a great chance to try our award winning, four diamond cuisine at a great price. The menu will be accompanied by a wine list of 30 bottles at $30 or under.
The phone number for reservations is 843-839-9790. Here is the menu;
$35 Prix Fixe Menu
Amuse Bouche
A simple taste to start the meal
~~~
First Course
Lobster Bisque
Brie cheese crostini, concassé and chives
Or
Divine Prime Chop Salad
Chopped artisan lettuces tossed with tomatoes, cucumber, applewood bacon, farmstead cheddar, pistachios, crispy fried onions, and Shiraz vinaigrette
~~~
Intermezzo
Sorbet
~~~
Entree
Six Ounce USDA Prime Filet
Seared and broiled and served with whipped potatoes, asparagus, and veal demiglace
Or
Poulet Rouge
Roasted breast of gourmet chicken with Italian cous cous, baby spinach, sweet corn, tarragon jus
~~~
Dessert
Crème Brûlée
Petit Chocolates
Ciao!
Wednesday, February 25, 2009
Valentine’s Dinner
A dear friend of ours cooked dinner on Sunday, 2/15 at our house. It was such a great meal, especially considering that Caitlin is 21 and has no formal culinary training. This is what she cooked;
Crab and scallion hushpuppies with sweet mustard sauce
Thai red curry soup with roasted sweet potatoes and cilantro
Sautéed bay scallops with spinach and garlic
Ruby red grapefruit tart with black sesame seeds (to cleanse the palette)
Marinated Grilled Lamb with steamed rice, Mango chutney and herb sauce
Whipped ricotta with pistachio and chocolate bark and dried cherries
She even set the table with candles, fresh flowers, and rose petals. It really was a wonderful dinner and a reminder to me how powerful sharing food with others can be. It is a wonderful way to show your love, connect, and share of yourself.
Cook dinner for someone special soon!
Ciao!
Crab and scallion hushpuppies with sweet mustard sauce
Thai red curry soup with roasted sweet potatoes and cilantro
Sautéed bay scallops with spinach and garlic
Ruby red grapefruit tart with black sesame seeds (to cleanse the palette)
Marinated Grilled Lamb with steamed rice, Mango chutney and herb sauce
Whipped ricotta with pistachio and chocolate bark and dried cherries
She even set the table with candles, fresh flowers, and rose petals. It really was a wonderful dinner and a reminder to me how powerful sharing food with others can be. It is a wonderful way to show your love, connect, and share of yourself.
Cook dinner for someone special soon!
Ciao!
Wednesday, February 11, 2009
Whole Hog Project
What a great project! Last week we bought a whole pig from Conway Fresh Meats. It was about 125 pounds dressed (head and feet on). I picked it up on Thursday and on Friday Blake Faries and I broke it down.
I used what I know from over the years in purchasing and preparing pork as well as experience breaking down other whole animals like deer, rabbit, fowl, etc. We also had a small diagram. It took us about an hour of knife work with each of us working on half of the pig. Another 30 minutes to sort and wrap the pieces, it was no small feat.
We immediately started a wet cured ham with one of the hind legs. It will be ready Friday and we will serve it this weekend in Roy and Sid’s. Blake also took all of the meat off of the head and it is curing of a rolled pancetta like cut of meat.
I also cured some of the belly. The next day, I ground some and made a fresh chorizo sausage that we are serving with McClellanville clams.
In addition to that, we got the following;
• Pork Rillette for Divine Prime
• Fresh pork ribs
• Cutlets for Roy and Sid’s (from the loin – sold as a sandwich special)
• Pork tenderloin sold in Roy and Sid’s
• Pork rinds from the skin
• Boston butt – will be chopped tonight for lunch tomorrow
• Braised pork shanks
• Stuffed pig’s feet
• Pancetta (rolled unsmoked bacon)
• Pork belly confit
• Country pate for Divine Prime
I highly recommend Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn; it was indispensible for techniques and recipes.
The only special ingredient we used was curing salt, which I procured through one of my purveyors. I am sure Bass Pro Shop or William Sonoma would carry it.
That’s it for now; I need to get back in the kitchen. Stop in Roy and Sid’s or Divine Prime and try some of our fresh pork delicacies.
Ciao!
I used what I know from over the years in purchasing and preparing pork as well as experience breaking down other whole animals like deer, rabbit, fowl, etc. We also had a small diagram. It took us about an hour of knife work with each of us working on half of the pig. Another 30 minutes to sort and wrap the pieces, it was no small feat.
We immediately started a wet cured ham with one of the hind legs. It will be ready Friday and we will serve it this weekend in Roy and Sid’s. Blake also took all of the meat off of the head and it is curing of a rolled pancetta like cut of meat.
I also cured some of the belly. The next day, I ground some and made a fresh chorizo sausage that we are serving with McClellanville clams.
In addition to that, we got the following;
• Pork Rillette for Divine Prime
• Fresh pork ribs
• Cutlets for Roy and Sid’s (from the loin – sold as a sandwich special)
• Pork tenderloin sold in Roy and Sid’s
• Pork rinds from the skin
• Boston butt – will be chopped tonight for lunch tomorrow
• Braised pork shanks
• Stuffed pig’s feet
• Pancetta (rolled unsmoked bacon)
• Pork belly confit
• Country pate for Divine Prime
I highly recommend Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn; it was indispensible for techniques and recipes.
The only special ingredient we used was curing salt, which I procured through one of my purveyors. I am sure Bass Pro Shop or William Sonoma would carry it.
That’s it for now; I need to get back in the kitchen. Stop in Roy and Sid’s or Divine Prime and try some of our fresh pork delicacies.
Ciao!
Wednesday, February 4, 2009
Whole Hog
We are buying a whole hog from Conway Fresh Meat tomorrow. I am looking forward to breaking it down and being creative with all of the product. I will let y'all know what we come up with!
Ciao,
Chef Kurt
Ciao,
Chef Kurt
Monday, January 19, 2009
Inauguration Celebration
A little late on the notice, but I wanted to let everyone know that Roy and Sid’s American Kitchen is having an all day Inauguration Celebration in honor of our new president, Barrack Obama
We will be showing the Inauguration coverage all day on the two wide screen TV’s in our bar area and featuring half priced appetizers all day in our bar area as well. Of course, we have some of Barrack’s favorite foods including chili (ours is a white chicken and bean chili), Cheeseburgers (USDA Prime ground beef, the best in town), and BBQ Ribs.
Roy and Sid’s American Kitchen is in the Market Common, next to P.F. Chang’s, and always features reasonably priced, honest, fresh American cuisine. Our address is 1160 Farrow Parkway; phone is 843-839-9770.
Ciao!
We will be showing the Inauguration coverage all day on the two wide screen TV’s in our bar area and featuring half priced appetizers all day in our bar area as well. Of course, we have some of Barrack’s favorite foods including chili (ours is a white chicken and bean chili), Cheeseburgers (USDA Prime ground beef, the best in town), and BBQ Ribs.
Roy and Sid’s American Kitchen is in the Market Common, next to P.F. Chang’s, and always features reasonably priced, honest, fresh American cuisine. Our address is 1160 Farrow Parkway; phone is 843-839-9770.
Ciao!
Saturday, January 17, 2009
Chillin’ with Seafood
The cold weather has made me uncomfortable, the heater is running (which means a higher bill), but it also means that local shellfish are at their peak. If you live anywhere on either coast, I highly recommend looking for specials featuring or buying and cooking some clams, mussels, or oysters.
I just bought two different clams for the restaurants. One was a cherrystone from Snead’s Ferry, NC. Cherrystone are the bigger ones, great for eating raw (they taste like the ocean) or steaming and chopping for tossing with pasta. The other was a littleneck from McClellanville. I love these raw or simply steamed in the pan with garlic, white wine, butter, parsley, and lemon. Really amazing stuff. Email me of you would like a source, I always love to share what I have learned.
I also bought some oysters from McClellanville. Amazing flavor. I mean salty and briny, firm, with a hint of acidity, wonderful. I had a bushel down in Beaufort, SC a few weeks back and these were as good or better.
Point is, no produce other than sweet potatoes and collards to be found ( now I love sweet potatoes and collards, don’t; get me wrong), but the seafood is amazing this time of year.
Take care, Cook well, Eat well, Live well.
Chef Kurt
I just bought two different clams for the restaurants. One was a cherrystone from Snead’s Ferry, NC. Cherrystone are the bigger ones, great for eating raw (they taste like the ocean) or steaming and chopping for tossing with pasta. The other was a littleneck from McClellanville. I love these raw or simply steamed in the pan with garlic, white wine, butter, parsley, and lemon. Really amazing stuff. Email me of you would like a source, I always love to share what I have learned.
I also bought some oysters from McClellanville. Amazing flavor. I mean salty and briny, firm, with a hint of acidity, wonderful. I had a bushel down in Beaufort, SC a few weeks back and these were as good or better.
Point is, no produce other than sweet potatoes and collards to be found ( now I love sweet potatoes and collards, don’t; get me wrong), but the seafood is amazing this time of year.
Take care, Cook well, Eat well, Live well.
Chef Kurt
Monday, January 12, 2009
Sunday
Divine Prime is closed on Sunday, here is Roy and Sid's
Soup: Carolina Chowder
Entree: Fried Pork Chops with mushroom gravy and choice of two sides $13.95
Catch: NC Brook Trout $19.95
Dessert: Banana Frozen Custard
Soup: Carolina Chowder
Entree: Fried Pork Chops with mushroom gravy and choice of two sides $13.95
Catch: NC Brook Trout $19.95
Dessert: Banana Frozen Custard
Saturday
DIVINE PRIME
Oysters: McClellanville
Amuse Bouche: Dry aged Wagyu Ribeye with scallion and sweet soy
Specials: Snead's ferry, N.C. Cherrystone Clams Casino $12
DESSERT: Cabernet and spice infused warm chocolate cake
ROY AND SID'S AMERICAN KITCHEN
Appetizer: Fried colossal potato wedges, buffalo style or BBQ with choice of ranch or blue cheese $4.95
Soup: Carolina Chowder - grouper, shrimp, crab, coutry ham, sweet corn, potatoes, and cream
Entree: Fresh mussels sauteed with tomato, garlic, basil, white wine, and a hint of Pernod
Catch: North Carolina Brook Trout $19.95
Dessert: Banana frozen custard, Blackberry Ice Cream, Peppermint Ice Cream
Oysters: McClellanville
Amuse Bouche: Dry aged Wagyu Ribeye with scallion and sweet soy
Specials: Snead's ferry, N.C. Cherrystone Clams Casino $12
DESSERT: Cabernet and spice infused warm chocolate cake
ROY AND SID'S AMERICAN KITCHEN
Appetizer: Fried colossal potato wedges, buffalo style or BBQ with choice of ranch or blue cheese $4.95
Soup: Carolina Chowder - grouper, shrimp, crab, coutry ham, sweet corn, potatoes, and cream
Entree: Fresh mussels sauteed with tomato, garlic, basil, white wine, and a hint of Pernod
Catch: North Carolina Brook Trout $19.95
Dessert: Banana frozen custard, Blackberry Ice Cream, Peppermint Ice Cream
Friday, January 9, 2009
Friday
THURSDAY
DIVINE PRIME
Oysters: Rappahannock, VA
Amuse Bouche: Dry aged Wagyu Ribeye with scallion and sweet soy
Specials: Snead's ferry, N.C. Cherrystone Clams Casino $12
Double Berkshire Pork Chop (16 ounce) $35
8 ounce dry Aged Wagyu Ribeye $49
DESSERT: Chocolate dipped cannolis with orange zest and currants
ROY AND SID'S AMERICAN KITCHEN
Appetizer: Fried colossal potato wedges, buffalo style or BBQ with choice of ranch or blue cheese $4.95
Soup: Pulled pork, tomato, and white bean
Entree: Fresh mussels sauteed with tomato, garlic, basil, white wine, and a hint of Pernod
Catch: North Carolina Redfish $18.95
Dessert: Banana frozen custard, Blackberry Ice Cream, Peppermint Ice Cream
DIVINE PRIME
Oysters: Rappahannock, VA
Amuse Bouche: Dry aged Wagyu Ribeye with scallion and sweet soy
Specials: Snead's ferry, N.C. Cherrystone Clams Casino $12
Double Berkshire Pork Chop (16 ounce) $35
8 ounce dry Aged Wagyu Ribeye $49
DESSERT: Chocolate dipped cannolis with orange zest and currants
ROY AND SID'S AMERICAN KITCHEN
Appetizer: Fried colossal potato wedges, buffalo style or BBQ with choice of ranch or blue cheese $4.95
Soup: Pulled pork, tomato, and white bean
Entree: Fresh mussels sauteed with tomato, garlic, basil, white wine, and a hint of Pernod
Catch: North Carolina Redfish $18.95
Dessert: Banana frozen custard, Blackberry Ice Cream, Peppermint Ice Cream
Thursday, January 8, 2009
THURSDAY
DIVINE PRIME
Oysters: Rappahannock, VA
Amuse Bouche: Seared Scallop with wasabi and sweet corn foam
Specials: Double Berkshire Pork Chop (16 ounce) $35
APPETIZER: Dry aged Wagyu Ribeye, seared and sliced, served with
daikon radish, tempura mushrooms, and sweet soy sauce $18
DESSERT: Molten chocolate cake infused with cabernet and spice, served with chevre ice cream
ROY AND SID'S AMERICAN KITCHEN
Appetizer: Fried colossal potato wedges, buffalo style or BBQ with choice of ranch or blue cheese $4.95
Soup: Pulled pork, tomato, and white bean
Sandwich: Pulled pork sandwich with slaw and one side $7.95
Catch: North Carolina Redfish $18.95
Dessert: Peanut butter and banana frozen custard
DIVINE PRIME
Oysters: Rappahannock, VA
Amuse Bouche: Seared Scallop with wasabi and sweet corn foam
Specials: Double Berkshire Pork Chop (16 ounce) $35
APPETIZER: Dry aged Wagyu Ribeye, seared and sliced, served with
daikon radish, tempura mushrooms, and sweet soy sauce $18
DESSERT: Molten chocolate cake infused with cabernet and spice, served with chevre ice cream
ROY AND SID'S AMERICAN KITCHEN
Appetizer: Fried colossal potato wedges, buffalo style or BBQ with choice of ranch or blue cheese $4.95
Soup: Pulled pork, tomato, and white bean
Sandwich: Pulled pork sandwich with slaw and one side $7.95
Catch: North Carolina Redfish $18.95
Dessert: Peanut butter and banana frozen custard
Wednesday
DIVINE PRIME
Oysters: Rappahannock, VA
Amuse Bouche: Tuna Tartar with sunchoke chip
Specials: Double Berkshire Pork Chop (16 ounce) $35
APPETIZER: Dry aged Wagyu Ribeye, seared and sliced, served with
daikon radish, tempura mushrooms, and sweet soy sauce $18
ROY AND SID'S AMERICAN KITCHEN
Appetizer: Fried colossal potato wedges, buffalo style or BBQ with choice of ranch or blue cheese $4.95
Soup: Pulled pork, tomato, and white bean
Sandwich: Fried pork chop with mushroom gravy on toasted bun, choice of one side $7.95
Catch: North Carolina Redfish $18.95
Dessert: Peanut butter and banana frozen custard
Ciao for now, see you tomorrow!
DIVINE PRIME
Oysters: Rappahannock, VA
Amuse Bouche: Tuna Tartar with sunchoke chip
Specials: Double Berkshire Pork Chop (16 ounce) $35
APPETIZER: Dry aged Wagyu Ribeye, seared and sliced, served with
daikon radish, tempura mushrooms, and sweet soy sauce $18
ROY AND SID'S AMERICAN KITCHEN
Appetizer: Fried colossal potato wedges, buffalo style or BBQ with choice of ranch or blue cheese $4.95
Soup: Pulled pork, tomato, and white bean
Sandwich: Fried pork chop with mushroom gravy on toasted bun, choice of one side $7.95
Catch: North Carolina Redfish $18.95
Dessert: Peanut butter and banana frozen custard
Ciao for now, see you tomorrow!
Wednesday, January 7, 2009
Tuesday
I thought it would be fun to post my nightly specials for a week. Currently I am spending most of my time at Roy and Sid's American Kitchen and Divine Prime, so these specials are form those two locations.
Tuesday
DIVINE PRIME
Oysters: Rappahannock, VA
Amuse Bouche: Alaskan King crab with sweet corn foam and pepper glaze
Specials: Double Berkshire Pork Chop (16 ounce) $35
APPETIZER: Dry aged Wagyu Ribeye, seared and sliced, served with
daikon radish, tempura mushrooms, and sweet soy sauce $18
ROY AND SID'S AMERICAN KITCHEN
Appetizer: Fried colossal potato wedges, buffalo style or BBQ with choice of ranch or blue cheese $4.95
Soup: Pulled pork, tomato, and white bean
Entree: Seared beef tenderloin tips with mushroom gravy over potato puree $19.95
Catch: Catfish, grilled, blackened, or fried with rémoulade $14.95
Dessert: Peanut butter and banana frozen custard
Ciao for now, see you tomorrow!
Tuesday
DIVINE PRIME
Oysters: Rappahannock, VA
Amuse Bouche: Alaskan King crab with sweet corn foam and pepper glaze
Specials: Double Berkshire Pork Chop (16 ounce) $35
APPETIZER: Dry aged Wagyu Ribeye, seared and sliced, served with
daikon radish, tempura mushrooms, and sweet soy sauce $18
ROY AND SID'S AMERICAN KITCHEN
Appetizer: Fried colossal potato wedges, buffalo style or BBQ with choice of ranch or blue cheese $4.95
Soup: Pulled pork, tomato, and white bean
Entree: Seared beef tenderloin tips with mushroom gravy over potato puree $19.95
Catch: Catfish, grilled, blackened, or fried with rémoulade $14.95
Dessert: Peanut butter and banana frozen custard
Ciao for now, see you tomorrow!
Monday, January 5, 2009
Specials
I thought it would be fun to post my nightly specials for a week. Currently I am spending most of my time at Roy and Sid's American Kitchen and Divine Prime, so these specials are form those two locations.
Monday
DIVINE PRIME
Oysters: Rappahannock, VA
Amuse Bouche: Roaring forties blue cheese with peach compote
Specials: Double Berkshire Pork Chop (16 ounce) $35
APPETIZER: Dry aged Wagyu Ribeye, seared and sliced, served with
daikon radish, tempura mushrooms, and sweet soy sauce $18
ROY AND SID'S AMERICAN KITCHEN
Soup: Pulled pork, tomato, and white bean
Entree: Fried pork chops with mushroom gravy
Catch: Catfish, grilled, blackened, or fried with remoulade
Dessert: Peanut butter and banana frozen custard
Ciao for now, see you tomorrow!
Monday
DIVINE PRIME
Oysters: Rappahannock, VA
Amuse Bouche: Roaring forties blue cheese with peach compote
Specials: Double Berkshire Pork Chop (16 ounce) $35
APPETIZER: Dry aged Wagyu Ribeye, seared and sliced, served with
daikon radish, tempura mushrooms, and sweet soy sauce $18
ROY AND SID'S AMERICAN KITCHEN
Soup: Pulled pork, tomato, and white bean
Entree: Fried pork chops with mushroom gravy
Catch: Catfish, grilled, blackened, or fried with remoulade
Dessert: Peanut butter and banana frozen custard
Ciao for now, see you tomorrow!
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