A Carolina Menu
Recipes courtesy Brian Hay, M.S., Sommelier
By Katherine Pettit Photos by Sally Taylor
Chef Brian Hay has been working and teaching in the culinary field for more than 20 years. While in Texas, he developed a popular TV series called Austin Cooks and won the Texas Beef Council Statewide Burger Competition in 2009.
Today, he’s the Director of the Culinary and Wine Institute at Carolina in the School of Hotel, Restaurant and Tourism Management with a current focus of interest in restaurant management and beverage and food pairing.
The man not only has a fair resemblance to Denzel Washington, but he can cook! Born in Jamaica and raised in Canada, he started cooking as a child, and knew it was his life’s calling. He holds a Bachelor of Commerce from the University of Guelph and a master’s degree from Purdue University.
And now, he’s enjoying life in Columbia. “Austin and Columbia share a lot of the same traits,” he explained from his office at McCutchen House, on the historic USC Horseshoe. “It’s exciting to be here now, as Columbia is coming alive with its food and beverage scene. The talent here is incredible.”
We asked him to share a few recipes with us and he was happy to oblige.
The inspiration for Chef Hay’s menu came from various dishes that he’s created over the years for McCutchen House’s Tuesday night Dinner Series where the public can come in and taste various wines that are paired with dishes he has created. The dinners are always changing …. they never will repeat a menu or course on another dinner. So everything is new and continues to evolve.
Note: The Tomato Pies and Chocolate Walnut Pies are traditional McCutchen House staples that have been around for years (long before he arrived). Chef Hay hopes we’ll enjoy learning how to make two of the university’s most beloved recipes as well as new ones he’s developed.
Editor’s note: -To see the Spring listing of classes and to get more details on the Culinary Certificate offered, please go their website link at http://sc.edu/study/colleges_schools/hrsm/for_the_community/culinary_and_wine_institute/index.php
South Carolina Eggs
Yield: 8 servings Ingredients:
¼ lb. shredded sharp cheddar cheese
½ lb.pimento cheese spread
2 lb. breakfast sausage
3 cups seasoned flour
3 eggs, beaten
3 cups panko
1 cup sour cream
1 cup mayonnaise
1/3 cup whole grain mustard
2 tbsp honey
2 tbsp bourbon
1 pkg microgreens
- Thoroughly mix together the shredded cheddar and the pimento cheese. Scoop into 1 tbsp. portions, place on a lined cookie sheet and place in the freezer for 30 minutes to partially freeze. Roll into balls, place back on the sheet and hold in freezer.
- Make the Dipping Sauce. Combine all of the ingredients for the sauce and season with salt and pepper to taste. Place in the fridge to lightly chill.
- Portion out the breakfast sausage into 1 oz. portions. Take one of the portions and wrap one of the cheese balls around with the sausage. Make sure all of the seams are well sealed and the sausage is evenly distributed around the cheese. Place back in the freezer and continue with the remaining cheese balls. Please ensure that they are frozen for them to hold together before frying in the next step.
- Heat a deep fryer to 350 F with fresh oil. Preheat an oven to 300 F.
- Bread each ball by dredging it in the flour, then the egg and then the panko, gently pressing in the panko. Fry 2-3 minutes until golden brown. Place into the oven and bake until they read 160 F in the center, which will allow the cheese to melt.
- To serve, use a martini glass. Place a portion of the sauce in the bottom of the glass, add one to two of the balls and garnish with the microgreens.
Charleston Crab Salad
Yield: 6 servings Ingredients:
18 oz. lump crab meat, leave intact if possible
¼ lb. chopped pecans, lightly toasted
3 Bartlett pears (very firm), peeled and finely diced
¼ lb. grated celery root
1 tbsp. old bay seasoning
6-8 oz. peach nectar, chilled
2 pkg. microgreens
2 heads radicchio chiffonade
- Mise en place all of the ingredients.
- Combine the pears, grated celery root, old bay seasoning and the peach nectar.
- At service time, gently toss the crab meat, the pecans with the dressing. You want to make sure that the dressing is mixed in well but not disturb the large lumps of crabmeat
- For service, on a small plate place some of the chiffonade radicchio on the plate as a base. Top with the crabmeat and pile high with the microgreens.
Pickled Shrimp and Grits
Yield: 4 servings Ingredients:
2 tbsp. Old Bay seasoning
2 quarts water
1 lb. large shrimp (16-20 count), peeled and deveined
½ tsp.celery seeds
¼ tsp dry mustard
1 cup extra-virgin olive oil
1 tbsp. honey
â…“ cup orange juice
1 bunch flat-leaf parsley leaves, finely chopped
1 tbsp.kosher salt
½ tsp. crushed red pepper flakes
2 cloves garlic, finely chopped
6 bay leaves
¼ cup sweet yellow onion, thinly sliced lengthwise
- Bring Old Bay and water to a boil in a 4-qt. saucepan; add shrimp, reduce heat to low, and cook until shrimp are pink, about 3minutes. Drain and transfer to bowl of ice water to chill; drain again.
- Combine all of the remaining ingredients in a large non-reactive bowl and add the shrimp. Cover with lid; chill a min of 4 hours or overnight before serving.
- Before service, warm shrimp gently to remove the chill.
Tomato Sauce Base
1 tbsp. olive oil
1 medium sweet onion, fine dice
1/2 lb. Andouille sausage, cut into ¼ “ coins
1/2 lb. bacon, diced
1 large orange or yellow bell pepper, seeded and chopped
1 habanero, seeded and finely diced
5 garlic cloves, minced
1 tsp. old bay seasoning
1 tsp oregano
1 tsp basil
1 28-oz. can diced tomatoes
2 bay leaves
1 tsp. sugar
¼ cup bourbon
1/4 bunch chopped fresh parsley
1 cup shredded parmesan cheese
- Mise en place your ingredients.
- Preheat a medium saucepan over high heat. Add the oil and then the onion and sauté for 1 minute or until it’s starting to turn translucent.
- Add the bacon and sausage and sauté until the bacon is almost cooked through (5-6 minutes)
- Add the peppers (caution – watch your ventilation due to the heat of the pepper!!) and sauté for 1 minute to blend everything.
- Add the remaining ingredients, reduce the heat and let simmer for 10 minutes to blend flavors.
- Taste and season with salt and pepper.
- Hold warm for plate up.
Green Chili Grits recipe
1 cup white grits (quick cooking, not instant)
4 cups veg stock
1 cup shredded cheddar cheese
1 small can diced green chilies
In a large saucepot, combine the grits and the veg stock over medium heat and let simmer until done (time will depend on the quality of grits being used)
- When grits are done, add in the cheese and chilies.
- Season with salt and pepper.
Place a base of the finished grits down on the plate.
- Cover with the tomato sauce.
- Top with shrimp and garnish with the shredded parmesan.
McCutchen House Tomato Pie
McCutchen House Recipe
Yield – 12 servings
16 oz. Can of diced tomatoes, drained very well (1 hr)
1/2 cup Red onion, finely diced
5 Basil sprigs, chiffonade
2 cups mayonnaise
1/2 cup sour cream
1 cup shredded cheddar cheese
12 sweet tart shells (2-3” diameter)
1) Preheat oven to 350 F
2) Combine the drained tomatoes, onion and basil for the tart filling.
3) Combine the mayo, sour cream and cheese for the topping.
4) Divide the filling evenly among the tart shells.
5) Dollop app 2 tbsp. of the topping on each tart
6) Bake for app 15 minutes until golden brown.
7) Serve immediately
Chocolate Walnut Pie
McCutchen House Recipe
Yield – 1 pie or 8 servings
1 cup light corn syrup
2 oz. brown sugar
1/4 lb. unsalted butter, melted
3/4 cup chopped walnuts
3/4 cup semi-sweet chocolate chips
1 oz. Vanilla
1 9” frozen pie shell
1) Preheat oven to 325 F and line one cookie sheet with foil.
2) In a large bowl or mixer, combine the eggs, corn syrup, sugar, butter and the vanilla together until well mixed.
3) Evenly spread the walnuts and chocolate chips out in the pie shell.
4) Gently pour in the liquid filling into the shell slowly as to not to disturb the chips and nuts.
5) Bake for 1 hour or until the crust is golden brown and the filling is almost set in the middle.
6) Let cool and serve.