Your Table Creations

by: Blake Langdon Ingredients 1/4 cup Freekeh 1/4 cup steel cut oats 1/4 cup rolled oats 1/4 cup raisins 1/4 cup chopped walnuts 1/8 tsp salt up to 2 Tbs honey or pure maple syrup 1 1/4 cup milk or milk substitute Directions Combine all ingredients and mix well. Leave in the refrigerator overnight. In the morning, give it a good stir. Top with fresh fruit, frozen wild blueberries, or simply eat it hunched over the sink straight out of the bowl. A fast, filling breakfast that will keep you full till...

by: Marilyn Tarpy Ingredients 1 cup Marsh Hen Mill GRITS – your choice of the type 4 cups water 1 tsp salt 8 TB unsalted Butter 3 eggs, separated 2 egg whites ¾ cup milk (or cream and water) 1 cup grated cheese ¼ tsp cream of tartar Butter & powdered parmesan cheese for soufflé dish Directions Boil water and add grits and salt and cook according to directions here. Add butter. In a bowl, beat egg yolks. Add milk and beat well. Add grits, grated cheese and beat well. Sprinkle a dash of salt on egg whites and beat until foamy. Add tartar and beat until stiff. Fold egg whites into grits mixture. Pour into a well buttered and “cheesed” soufflé dish. Cook at 350 deg about 45 min – 1 hour. Serve immediately.

by: Carlton Adams Ingredients 2 eggs, lightly beaten 1 cup plain yogurt 1/4 cup melted butter, cooled 1 cup Marsh Hen cornmeal 1 tsp each salt and baking powder 1/2 tsp baking soda I cup grated Monterey Jack Cheese 1 cup canned cream- styled corn 1/2 cup minced scallions, about 4 1 4oz can chopped green chiles Directions Heat oven to 400 degrees. Whisk together eggs, yogurt, and butter in a medium bowl. Add dry ingredients and mix until well blended. Add remain ingredients and mix well. Pour into hot 1O inch cast iron skillet which 2 tbsp butter has been melted! Bake 40 minutes.

by: Karl KischkelCornbread Recipe v2.1 for an 8 inch skillet Ingredients 1/4 cup melted unsalted butter 1/4 cup flour 3/4 cup Sea Island Blue cornmeal 0-2 tablespoon sugar 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup buttermilk 1 large egg Directions Preheat oven and skillet to 400 degrees In a bowl mix flour, cornmeal, sugar, baking powder, baking soda and salt. Add buttermilk and egg. Mix until just combined. Add melted butter, mix until combined. Pour mix into the hot skillet and bake for 15-19 minutes or until toothpick clean. Allow to cool for 10 minutes before serving. This recipe is versatile. The flour to cornmeal ratio can be 50/50 or you can go with all cornmeal if you want. Sweet or unsweet? That's also up to you. Double up the ingredients and you have enough batter for a 10 inch skillet.

By: Jim Tarleton Ingredients 8 Cups Heavy Cream (or half and half) 5 oz unsalted butter 1 TBS crushed/chopped fresh garlic (or 1 tsp garlic paste) ¼ Tsp salt ¼ Tsp vegetable seasoning (like “Perfect Pinch” garlic & herb) 1 Cup Marsh Hen Mill stoneground grits 1 Cup NY White Cheddar Cheese (grated) ½ Cup Extra-Sharp cheddar Cheese (grated) ¼ Cup Asiago Cheese For the Shrimp 2-3 lbs large shrimp (peeled and deveined) 1 Cup Hot Sauce (I prefer using Texas Pete – Tabasco is hotter) 2 Cups flour ½ Cup cornstarch 1 TBS seafood magic blend, Old Bay or any homemade seafood spice mix 1 TBS ground black pepper 2 Tsp cayenne pepper 1-2 Tsp Paprika (optional for color) Canola or vegetable oil (enough for frying) For the Mushroom Sauce ½ Lb (or more) white mushrooms (sliced thin) 2 TBS unsalted butter 8 oz Tasso ham (substitute any unsmoked ham) diced and sautéed 1 finely diced jalapeño pepper (deseeded) ½+ cup (or more) white wine (Chardonnay works well) Directions Grits Bring cream to a gentle boil in large saucepan. Add butter, garlic, salt, vegetable seasoning, grits. Cook until grits are creamy (30+ min), then add cheese (a little at a time) until thoroughly incorporated and continue to cook until grits are done (about 15 more min). Shrimp Marinate shrimp in the hot sauce for about 10-15 minutes. In a bowl, combine flour, cornstarch, seafood spice mix, black and cayenne pepper, salt, paprika (use paprika for color and also for taste). Dredge shrimp in mixture, shake off excess and pan fry in small batches about 2-3 minutes until golden. Set aside to drain (keep warm). Mushroom Sauce – Sauté jalapeño then mushrooms in butter until softened. Add diced ham and cook another 2 minutes. Add wine and reduce until sauce thickens. Season to taste with salt and pepper. Assembly  Ladle grits into serving dish/large bowl. Spoon mushroom sauce mixture onto grits. Place generous amount of shrimp on top. Scatter chopped, green onions for garnish. Serve immediately while hot. Amount(s) can be adjusted accordingly for quantity and individual taste. Grits need to be “creamy”, not just cooked. I like to lean a little heavy on the Asiago cheese in the grits.

By: Michael Deger This is a variation on the Marsh Hen Mill Cornbread recipe. Ingredients ¾ Cup Yellow Cornmeal ¾ Cup Jimmy Red Cornmeal ½ tsp. Baking Soda 1 tsp. salt 1 Cup Frozen Corn (Or leftover corn cut off the cob) ¾ Cup Shredded Mexican Blend Cheese (I use Kirkland brand) 2 Jalapeno Peppers Diced (Optional) 1 Cup Whole Milk 2 Tsp. White Vinegar 1 Large Egg 2 Tbsp. Unsalted Butter Melted 2 Tbsp. Vegetable Oil. 1 Tbsp. Crisco Honey to taste Directions Put a 10” iron skillet in the oven and preheat oven to 400 or convection oven to 375. Add the 2 tablespoons vinegar to the whole milk, stir once, and let stand 10 minutes. Stir together the cornmeal, baking soda and salt. Stir in the frozen corn. Add jalapeno pepper if using. Mix in the shredded cheese. Beat the egg and add it to the milk. Stir in the melted butter and oil. Mix the dry and wet ingredients until combined. Remove the skillet from the oven and add the 1 tablespoon of Crisco and let melt. Carefully swirl the melted Crisco around the skillet. Pour the cornmeal mixture into the skillet and carefully spread across the skillet. Squirt honey from a honey dispenser in thin crisscross lines about ¼” apart across the top of the corn meal mixture. Bake for 20-25 minutes until the top is brown and a toothpick inserted in the center comes out clean.

By: Linda Heuring Ingredients 1 cup flour 1 cup Marsh Hen Mill blue cornmeal 1 Tbsp baking powder 1/2 t kosher salt 2 beaten eggs 3/4 cup dairy free sour cream 1/4 cup almond milk 1/4 cup olive or other oil 2 Tbsp sugar Directions Preheat oven to 425. Grease a cast iron skillet on the bottom and about a half inch up the sides. In a medium mixing bowl, wisk sour cream and almond milk together until smooth. Add beaten eggs and oil and stir until combined. In another bowl, combine the flour, cornmeal, baking powder, salt, and sugar. Add the dry ingredients to the wet ingredients and stir only until everything is moistened. Spoon the batter into the skillet. Let sit on the counter for five minutes to rise, then bake for 20-25 minutes. Cool slightly on wire rack before cutting.

Adapted from Real Simple Magazine by Leslie Pratt Ingredients 1 tablespoon olive oil 1 pound breakfast sausage (casing removed) 6 tablespoons unsalted butter, plus more for the baking dish and foil 1 recipe gluten-free cornbread, cut into large cubes 2 medium white onions, chopped 4 celery stalks, thinly sliced ½ cup dried cranberries (Craisins) kosher salt and black pepper ½ cup dry white wine 2 ½ cups low-sodium chicken broth 2 large eggs, beaten ½ cup chopped fresh flat-leaf parsley 1 tablespoon rubbed sage Salt and pepper Directions Heat oven to 375°F. Heat the oil in a large skillet over medium-high heat. Cook the sausage and 1 Tbs. of rubbed sage, breaking it up with a spoon until browned, 8 to 10 minutes. Transfer to a plate and reserve skillet. Butter a 9-by-13-inch baking dish. Divide the cornbread between 2 rimmed baking sheets and bake until dry and crisp, 10 to 12 minutes. Meanwhile, wipe out the skillet and melt the butter over medium heat. Add the onions, celery, 1 teaspoon salt, and ¼ teaspoon pepper. Cook, occasionally stirring, until very tender and beginning to brown, 10 to 12 minutes. Add the dried cranberries and wine and cook until evaporated, 2 to 4 minutes; transfer to a large bowl and let cool for 10 minutes. Add broth, eggs, sausage, and parsley and ½ teaspoon salt to the vegetables and toss to combine. Begin to layer the dried cornbread and the sausage and vegetable mixture in the prepared baking pan. Do not toss the bread with the sausage mixture or the cornbread will break down. Layer bread, then sausage mixture, ending with bread. Cover with buttered foil and bake for 20 minutes. Uncover and bake until browned, 20 to 30 minutes more.