Voodoo Deviled Eggs

Voodoo Deviled Eggs

  • 12 hard-boiled eggs
  • ½ cup Voodoo Sauce
  • ¼ cup mayonnaise
  • 1 tablespoon Lusty Monk or other good-quality whole-grain mustard
  • 4 tablespoons crisp-cooked bacon, crumbled
  • 2 tablespoons chopped chives

Using a sharp knife, cut all eggs in half lengthwise and remove the yolks to a mixing bowl. Arrange the egg whites on a serving platter.

Combine Voodoo Sauce, mayonnaise, mustard and egg yolks; mix until smooth. Place mixture in a pastry bag, and pipe into egg whites. Garnish eggs with crispy crumbled bacon and chopped chives.

Yield: 24 egg halves

All recipes were originally designed for much larger batch size. This recipe has been reduced but not tested at this scale. Please adjust as to your taste.

© 1989-2019. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

Big Easy Gumbo

Big Easy Gumbo

  • 3 tbsp canola or vegetable oil
  • 1 pound Andouille sausage
  • 2 pounds boneless chicken
  • 2/3 cup canola or vegetable oil
  • 2/3 cup all purpose flour
  • 3 tbsp Worcestershire Sauce
  • 1 ½ pounds onions, ¼” dice
  • 1 ½ pounds celery, ¼” dice
  • 1 ½ pounds green pepper, ¼” dice
  • 4 bay leaves
  • 2 tsp garlic, minced
  • ½ tsp kosher salt
  • ½ tsp cayenne pepper
  • ½ tsp black pepper
  • 2 tsp shrimp base (can be found in the soup aisle of most supermarkets)
  • 3 1/3 quarts crab stock
  • 1 pound shrimp, 71/90, tail off, peeled and deveined
  • 3 ½ cups okra, sliced

Cut Andouille sausage in half lengthwise and then cut ½ inch half moons. Cut chicken into ½ inch dice. Add 3 tablespoons oil to a skillet and heat. Add sausage and chicken and cook until done. Set aside. Heat 2/3 cup of oil in large stock pot and then stir in flour. Continue to stir until dark roux is achieved. Immediately add Worcestershire, followed by onions, celery, green pepper, spices and shrimp base. Sauté until vegetables are soft, scraping the bottom of the pot as you cook. While whisking, add the crab stock to the pot. Cook for 15 minutes. Add the shrimp, cooked sausage and chicken and the okra to the pot. Cook until the shrimp is just cooked through. Remove from heat and cool down quickly so shrimp does not overcook. Reheat to serve. Makes – 2 gallons.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2019. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

 

Bourbon Stewed Apples

Bourbon Stewed Apples

Check our Lucky 32 Southern Kitchen Blog Post – Choose Your Own Christmas Adventure: Holiday Side For You And Yours

  • ¼ pound Bourbon Butter (see recipe)
  • 1 cup Apple Pie Filling (see recipe)

Heat apple pie filling in a sauté pan. Add butter in chunks. Stir until butter melts. Makes 1 cup.

Apple Pie Filling

  • 2 ½ pound apples – peeled, cored and sliced
  • ¼ cup apple cider
  • 1 ½ tsp corn starch
  • 1/8 pound butter
  • ¼ cup light brown sugar
  • 1 oz granulated sugar
  • 1 pinch ground cinnamon

Dissolve corn starch in apple cider. Melt butter in skillet. Add apples and sauté until coated in butter. Add sugars and cinnamon and cook until syrup is thick. Add corn starch – cider mixture and simmer for 5 minutes. Makes 1 cup.

Bourbon Butter

  • 1 stick unsalted butter, ¼ lb
  • 3 tbsp bourbon, Jim Beam

Allow butter to come to room temperature, and then combine with remaining ingredients in a mixer. Using a rubber spatula, remove mixture to a sheet of wax paper and roll into a log. Place in freezer until set. Slice off a coin as needed. Makes ¼ pound.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2018. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

Sweet Potato Butter

Sweet Potato Butter

  • 1 1/2 cups roasted sweet potatoes
  • 1/3 sugar
  • 3/4 sup apple cider
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground clove
  • 1 1/2 teaspoons sorghum molasses

Combine all ingredients in a sauce pan and mix well. Simmer on low heat for 1 hour; stirring frequently. Remove to processor and puree.

Makes 1 ½ cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2018. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

 

Sweet Potato Cheesecake

Sweet Potato Cheesecake

  • 1 prepared deep dish graham cracker crust
  • 2 pounds cream cheese, softened
  • 4 eggs
  • 2 cups sugar
  • 1 tablespoon vanilla extract
  • 1⁄2 cups Sweet Potato Butter (see below)
  • 2 cups Greek yogurt

Press crust into a springform pan and chill. In the bowl of a stand mixer with paddle attachment, mix cream cheese until fluffy. Add eggs one at a time, alternating with additions of sugar. Add vanilla; mix well. Fold in sweet potato butter and yogurt. Pour mixture into crust and bake in a water bath for 60-70 minutes at 350 degrees. Remove from oven and chill before unmolding.

Makes 1 cake.

Sweet Potato Butter

  • 1 1/2 cups roasted sweet potatoes
  • 1/3 sugar
  • 3/4 sup apple cider
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground clove
  • 1 1/2 teaspoons sorghum molasses

Combine all ingredients in a sauce pan and mix well. Simmer on low heat for 1 hour; stirring frequently. Remove to processor and puree.

Makes 1 ½ cups

Graham Crust

  • 1 cup Graham Cracker crumbs
  • 1/8 cup powdered milk
  • 1 tablespoon sugar
  • 2 tablespoons butter
  • 1/8 cup heavy whipping cream

Combine crumbs, powdered milk and sugar by hand; mix well. Whisk together butter and cream. Add to the dry ingredients and toss well.

Makes 1 cup

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2018. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

 

Buttermilk Herb Dressing

Buttermilk Herb Dressing

  • 2 cups buttermilk
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 tablespoon granulated garlic
  • 1 teaspoon dried oregano leaves
  • ½ cup minced fresh chives
  • ½ teaspoon Tabasco Sauce
  • 1 tablespoon Worcestershire
  • ½ teaspoon white pepper
  • salt to taste

Place all ingredients in a mixing bowl and with whisk attachment combine well.
Makes 1 quart

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

 

Pumpkin Bisque

Pumpkin Bisque

Check our the Cary Magazine Article – Please Pass the Pumpkin

  • 2     tablespoons cornstarch
  • ½     cup dry sherry
  • 2     sticks unsalted butter
  • 4     cups diced yellow onion
  • 1     teaspoon nutmeg
  • 1    teaspoon ground cinnamon
  • ½     teaspoon cayenne pepper
  • ½     teaspoon granulated garlic
  • ½     teaspoon dried thyme leaves
  • 4     cups peeled and diced pumpkin
  • 2     quarts vegetable stock
  • 2     teaspoons salt or to taste
  • 10     ounces heavy whipping cream

Combine cornstarch and sherry; set aside. Melt butter in a sauce pot. Add onions, nutmeg, cinnamon, cayenne, garlic and thyme and sauté until onions are golden. Add pumpkin and vegetable stock. Simmer until pumpkin is tender. Place in blender or food processor; purée and force through a medium strainer. Return to the sauce pot and add salt, cornstarch-sherry slurry and heavy cream. When heated through, remove from heat. Portion into soup bowls and garnish with a drizzle of spiced crema (recipe follows).

Spiced Crema
Makes 1¼ cups

  • 1     cup sour cream
  • ¼     cup buttermilk
  • ¼     teaspoon ground cloves
  • ¼     teaspoon nutmeg
  • ¼     teaspoon allspice
  • ¼     teaspoon ground cinnamon
  • 1½     teaspoons lemon juice

In a bowl, whisk all ingredients together.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden. 

Tomato Aspic

Tomato Aspic

Check our Lucky 32 Southern Kitchen Blog Post – Time for Tomatoes- How Are We So Patient? 

  • 2 cups tomato puree (see recipe below)
  • 1 ½ tbsp apple cider vinegar
  • ½ tbsp green onions, thinly sliced
  • ½ tbsp salt (or to taste)
  • 1 pinch cayenne pepper
  • 1 pinch celery seed
  • ½ tbsp unflavored gelatin
  • ¼ cup water

In a bowl, combine tomato puree, vinegar, onions, salt and cayenne.

Soften gelatin and celery seed in water for about 10 minutes, then place over boiling water until the gelatin melts.

Add gelatin mix to tomato mix. Pour into individual molds and chill until set.

Yields 6 servings

Recipe: Local Tomato Puree

  • 1 ½ pounds fresh tomato

Place tomatoes on a sheet tray and roast in a moderate oven until skins are brown. Place in food processor and puree.

Yields about 2 cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden. 

Roasted Sesame Squash

Roasted Sesame Squash

Check our Lucky 32 Southern Kitchen Blog Post – Rock Star Farmer at Guilford College

  • 1 lb summer squash cut into ½ moon slices
  • 1 tbsp canola oil
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 2 tsp sesame seeds

Add oil to mixing bowl and stir in seasonings. Add squash and toss well. Roast on baking sheet at 350 for 12 minutes.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

Roasted Beets

Roasted Beets

Check our Lucky 32 Southern Kitchen Blog Post – When You’re Craving Dirt Candy, You Can’t Beet Ketchup

 

  • 3 pounds red beets
  • 1/3 cup water
  • kosher salt

Place beets on a sheet tray, add water, and sprinkle with salt. Cover tray with foil and roast in 350 degree oven for 1-1 ½ hours (the skin should slip off). Remove from oven and immerse in cold water. Peel and slice in half lengthwise, and cut into half moons about ¼ inch thick. Yields 1 ½ pounds.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.