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

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,

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.

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!

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!

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!

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