MHM Recipes

Ingredients List 2 cups Marsh Hen Mill Cornmeal 1 egg 1 cup buttermilk (can sub milk) 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 cup bacon grease (can sub butter) For the Chili: 3-4 cups of your favorite chili 2 cups shredded cheese Preheat the oven to 425 degrees F. Grease a large (10 inch) cast iron pan and get ready for making the ultimate comfort food! Directions STEP 1: Mix ItMix all of the dry ingredients together in one bowl. Whisk all the wet ingredients together in a separate bowl. Pour the wet mixture into the dry mixture and stir it up just until it's all combined; don't over-mix! STEP 2: Build Your chili cornbread beautySpread about half of your cornbread mixture into the bottom of your greased pan. Add all of your leftover chili, then generously sprinkle the shredded cheese over the chili. Top with the remaining cornbread mixture, spreading it almost to the edges of the pan. I like to not cover the top completely so that delicious bits of chili peek out from the edge, hinting at the gloriousness hiding below the surface. STEP 3: Bake It, Plate It, Eat ItStick your glorious pan of comforty goodness in the oven (which you have preheated to 425 F). Bake for 20 minutes, then check to see if the cornbread is done by sticking a toothpick down the center. If it comes out clean, you're ready to eat! If it comes out with cornbread goo, set the timer for another five minutes and check again. Depending on the moisture of your chili, your cooking time will change. If you use a different size cast iron or want to make this in a baking pan you may have to adjust the amount of cornbread and chili To fit the dimensions of your chosen implements.

Black-eyed peas, simmered with a ham bone, are a traditional New Year's Day meal. Prep Time 10 minutesCook Time 2 hoursTotal Time 2 hours 10 minutesServings 6 servings Ingredients List 1 pound dried black-eyed peas 1 ham bone, ham hock or ham seasoning packet salt Directions Wash the dried beans and sort through them, removing any sediment. Place the beans in a pot and cover with water. Soak overnight. Prior to cooking, drain and rinse the beans. Return beans to pot and cover with water. Add a ham bone, ham hock, fatback or other pork for flavoring. Season with salt and pepper, about 1 teaspoon each. Bring beans to a boil, then reduce heat. Simmer covered for 1 ½ to 2 hours, until beans are tender.

Ingredients List 1 cup uncooked Marsh Hen Mill Carolina Gold Rice Middlins 4 tablespoons vanilla extract 6 cups cold water 2 cinnamon stick 1/4 cup piloncillo (unrefined Mexican sugar) 1/2 cup evaporated milk Up to a 1/2 cup sweetened condensed milk (as needed)   Directions Put rice, 1/2 the vanilla extract, 4 cups of water, both cinnamon sticks, and grated piloncillo into a container and let steep overnight or longer in the fridge. Then, put in a blender and blend for up to three minutes. Pour through a fine mesh strainer Add the rest of the remaining ingredients (2 cups water, 2 tablespoons vanilla, 1/2 cup evaporated milk) and add sweetened condensed milk to sweeten, up to 1/2 a cup. Cooking time may vary depending on the stove top and the conditions in the kitchen. Elevation and humidity effect cooking times.

Ingredients List 1 Cup Marsh Hen Mill Carolina Gold Rice 1.5 cups Water, Stock, or broth Directions Place rice and water in a pot and bring to a boil. Stir and Cover. Reduce heat to low and cook for 15 minutes. Remove from heat and let sit for 15 more minutes. Do not remove the lid during this time. Fluff with a fork and serve. For extra flavor sauté chopped onion and bell pepper in bacon drippings until tender. Add to rice after 30 minutes. Cooking time may vary depending on the stove top and the conditions in the kitchen. Elevation and humidity effect cooking times.

Ingredients List 1 Cup Unsalted Butter 1 ½ cups White Sugar 2 Large Eggs 2 Teaspoons Vanilla Extract 2 ¾ Cups Marsh Hen Mill Carolina Gold Rice Flour 1 ½ teaspoon Cream of Tartar ½ teaspoon Baking Soda ¾ teaspoon Salt Cinnamon-Sugar Mixture ¼ cup White Sugar 1 ½ Tablespoons Cinnamon Directions Preheat oven to 350 degrees. In a large mixing bowl, cream butter. This will take about 10 minutes. Stop and scrape the sides of the bowl every couple of minutes. You are looking for very fluffy consistency. Now add white sugar. Mix until fully incorporated. 2 minutes. Scrape the bowl and add the eggs and vanilla. Mix for another 2 minutes. The mixer should look light and fluffy. By hand with a spatula, stir in Carolina Gold Rice Flour, Cream of Tartar, Baking Soda, and Salt. Stir just until it is combined. Do not over stir. Cover the bowl with plastic wrap and put it in the refrigerator for 30 minutes. In a small bowl, mix the white sugar and cinnamon together After 30 minutes rest, roll the dough into small balls, then roll in the cinnamon sugar. Place it on a cookie sheet with parchment paper, so they won’t stick. Bake in the oven for 10 to 12 minutes. Start with 10 minutes and add time if necessary. Let the cookie sheet cool for a few minutes before removing the cookies to a cooling rack.

Ingredients List 1 cup Marsh Hen Mill Charleston Gold Brown Rice 2 cups water or vegetable broth 1 large sweet potato, peeled and diced 1 tablespoon olive oil Salt and pepper to taste 1/4 cup maple syrup 1/4 cup toasted pecans, chopped 1 tablespoon apple cider vinegar 1/2 teaspoon ground cinnamon Fresh parsley for garnish (optional) Directions Cook the Rice: In a medium pot, bring 2 cups of water (or vegetable broth) to a boil. Add the Charleston Gold Brown Rice, reduce the heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and the water is absorbed. Fluff with a fork and set aside.   Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them in an even layer on a baking sheet. Roast for 20-25 minutes, or until the sweet potatoes are tender and lightly browned, stirring halfway through.   Make the Maple Pecan Sauce: In a small saucepan over medium heat, combine maple syrup, apple cider vinegar, cinnamon, and a pinch of salt. Stir frequently and bring to a simmer. Cook for 2-3 minutes until the sauce thickens slightly. Stir in the toasted pecans and remove from heat.   Assemble: In a large serving bowl, combine the cooked Charleston Gold Brown Rice and roasted sweet potatoes. Drizzle the maple-pecan sauce over the top and toss gently to combine. Garnish (Optional): Sprinkle with fresh parsley for a pop of color and added freshness. Serve & Enjoy! This dish is perfect as a main for a cozy meal or as a side to accompany grilled meats.

Ingredients List 1 cup Marsh Hen Mill brown rice 6 cups water Salt, soy sauce or other desired seasonings, to taste Directions Bring a large pot of water to boil, using at least 6 cups water per 1 cup rice. Rinse the rice in a fine mesh colander under running water to remove excess starch. Add the rice to the boiling water. Reduce the temperature as necessary to prevent overflow, but maintain a steady boil. Boil, uncovered, for 30 minutes. Drain off the remaining cooking water and return the rice to the pot. Cover the pot and let the rice rest, off the heat, for 10 minutes. Fluff, season as desired, and serve.

The word gumbo has West African Roots & is historically tied to what we now know as Okra. Okra is an African ingredient brought to America during the slave era. It was used as a thickening agent for soups & stews since its natural slimy texture when cooked helped add viscosity to a dish. Ingredients List 2 pounds chicken thighs, cooked 1 package andouille sausage 1 pound shrimp 1 cup Marsh Hen Gold Rice 1 cup Marsh Hen Red Peas, cooked 2 cups broth 1 small onion, diced 1 bell pepper, diced 1 cup celery, fine chopped 1 cup carrots, fine chopped ½ cup okra, chopped 1 can diced tomatoes ½ cup oil 1.5 tsp smoked paprika 1 tsp thyme Salt & pepper, to taste Directions Combine onion, garlic, carrot and celery & saute. Add broth & rice. Cover pan with lid and let simmer until rice is soft. About 15 minutes Once rice is tender, add chicken, sausage, shrimp, red peas, okra, and seasonings. Cook until everything is married together for about 20 minutes. Add more broth until desired consistency is reached. Salt & pepper to taste. Enjoy! Recipe courtesy of Charleston Chef Service.

While we might have lost most of our crop variety since the commercial adoption of monoculture, there are still some people out there trying to preserve America’s great heirloom varieties. Marsh Hen Mill, a family-owned farm on Edisto Island, SC is one of them, growing and milling their own heirloom grains like Sea Island red peas, Carolina gold rice, black eyed peas, and Blue Corn. Black-eyed peas are a heat-loving drought tolerant crop that can thrive in the rough South Carolina clay dirt. Originally from Africa, Black-eyed peas were brought to the southern United States via slavery. Since African slaves did all the cooking for their American owners, African food & traditions eventually permeated American culture. For example, The African tradition of eating these peas as a symbol of luck, wealth & prosperity was one of many that stuck. Today, southerners in the United States eat Hoppin’ John around New Years, A popular regional dish (with African roots, of course) that features Red Peas or Black-eyed peas, and for many people in the south, symbolizes - You guessed it, luck, wealth, and prosperity. Today, We’re going to honor the past and look to the future by making a dish inspired by Hoppin’ John. You can add meat to this dish if you’d like, but we find that the beans are substantial. Note: Cook your black eyed peas until just tender the night before you plan on making this dish. Leave uncovered in your refrigerator overnight. Ingredients List 1 cup cooked black eyed peas ½ cup broccoli florets ¼ cup white onion, diced ½ raw jalapeno, seeded & finely diced ½ red bell pepper, diced 1 small carrot, shredded ¼ cup purple cabbage, shredded ½ cup grilled corn ¼ cup soy sauce 1 Tbsp mirin ½ lime, juiced Pinch of paprika s&p, to taste Directions Heat oil in a large saute pan or Wok on medium heat Saute your onions until fragrant and translucent, about 5 minutes Add your soy sauce, mirin, and paprika and stir to combine Add your broccoli and carrots and heat through. About 3-5 minutes Add the rest of your vegetables, excluding the peas. Once everything has incorporated, add your black eyed peas and heat through Serve over Carolina gold rice, add a protein, or just enjoy as is with fresh lime juice and cilantro How to prepare Black Eyed Peas Soak 2 cups of black beans in water until fully submerged. Cover with a towel and leave overnight When ready to cook, drain & rinse the beans. Return to a pot and add 5 cups of water or broth. Bring to a boil, reduce, and let simmer for 45-60 minutes or until beans reach desired texture. Once al dente, set aside and cool while preparing your stir-fry. Recipe courtesy of Charleston Chef Service.

Red Rice was brought to America via enslaved Africans. Being that the lowcountry was prime real estate for rice farming, it only makes sense that Red Rice quickly became a Charleston staple. This versatile starch can be paired with just about any protein you can imagine. At home, I like cooking Charleston Red Rice with shrimp or flaky white fish. Chicken, Sausage, or pork would all be perfect substitutes served next to this delicious rice as well. Ingredients List 1 Small yellow onion, fine diced 1 Green bell pepper, fine diced 2 cloves garlic, minced 2 cups Marsh Hen Mills Gold Rice or Middlin’s 1 small can tomato puree 3.5 cups water 1 tsp salt 1 tsp pepper 1 tsp smoked paprika Directions In a large pot, bring 4 cups of water or broth to a gentle simmer. Add tomato paste & spices to the water. Stir until incorporated. Add your rinsed rice to the pot, reduce heat and cover with a lid. Let cook 15-20 minutes While rice is cooking, Saute onion, pepper, and garlic. Once rice has cooked, transfer to a heat-safe bowl. Combine your rice and sauteed onion mixture together. Season to taste. Garnish with parsley or Scallions Enjoy! Recipe courtesy of Charleston Chef Service.

Ingredients: 1 Cup Marsh Hen Mill Carolina Gold Rice, Charleston Gold Rice or Middlins 1.5 cups Water, Stock, or broth Directions: Place rice and water in a pot and bring to a boil. Stir and cover. Reduce heat to low and cook for 15 minutes. Remove from heat and let sit for 15 more minutes. Do not remove the lid during this time. Fluff with a fork and serve. *Cooking time may vary depending on the stove top and the conditions in the kitchen. Elevation and humidity effect cooking times.