Serves 8 to 10

One 3- to 3½-pound beef tenderloin, trimmed and tied

¼  cup olive oil

3  tablespoons fresh rosemary

2  teaspoons freshly ground black pepper, plus more to taste

2  teaspoons sea salt, plus more to taste

10  shallots, quartered

1.  Remove the beef from the refrigerator at least 1 hour before cooking and let come to room temperature. Rub all over with 2 tablespoons of the olive oil and sprinkle with 2 tablespoons of the rosemary and the pepper, massaging the beef so the seasonings adhere.

2.  Preheat the oven to 400°F.

3.  Prepare a hot fire in a charcoal or gas grill and let the coals burn to gray ash with a slight red glow; if using a gas grill, heat the grill on medium.

4.  Season the fillet all over with the salt and grill over the hot coals for 3 to 4 minutes per side, turning three times to sear on all four sides, 12 to 15 minutes total.

5.  Remove the fillet from the grill, transfer to a rimmed baking pan, and add the shallots, remaining 2 tablespoons olive oil, and remaining 1 tablespoon rosemary. Season with salt and pepper and toss to coat the shallots evenly.

6.  Roast in the oven for 15 to 20 minutes, until an internal thermometer inserted in the thickest part of the meat reaches 110°F for rare or 120°F for medium-rare and the shallots are crispy around the edges.

7.  Remove from the oven, transfer the meat to a wooden cutting board, and let rest, loosely covered, for about 10 minutes before slicing. The shallots should be soft and slightly brown around the edges; if they need to be cooked a little more, put them back in the oven while the meat is resting. The temperature of the beef will continue to rise about another 5 degrees.

8.  Slice the fillet into 1⁄2-inch-thick slices and serve warm or at room temperature with a scattering of crispy roasted shallots.

Makes (6) 4-ounce servings

2  cups well-shaken buttermilk

1 ½  teaspoons unflavored gelatin

1  cup heavy cream

1⁄3  cup sugar

1  vanilla bean, split lengthwise, seeds scraped and reserved

Pinch of kosher salt

Balsamic Strawberries (recipe follows)

1. Place the buttermilk in a bowl and sprinkle the gelatin evenly on top without stirring. Let stand for 10 minutes, undisturbed.

2. Place the cream in a small, heavy-bottomed saucepan and add the sugar, vanilla bean and reserved seeds, and salt. Place over medium heat and bring to a boil for about 1 minute, stirring to dissolve the sugar. Remove from the heat, discard the vanilla bean, and pour the cream mixture into the buttermilk mixture, stirring to dissolve the gelatin.

3. Pour the panna cotta into six 4-ounce ramekins. Cover with plastic and refrigerate for at least 4 hours or overnight, until the panna cotta sets.

4. When ready to serve, dip the bottom of each ramekin in hot water (taking care not to reach the rims) for about 5 seconds to loosen the panna cotta. Run a knife around the inside edge and invert each panna cotta onto a serving plate. Spoon the Balsamic Strawberries and their syrup over the panna cotta and serve.

Balsamic Strawberries

Makes about 2 cups

2 pints (4 cups) ripe strawberries, hulled and sliced

2 tablespoons sugar

1 tablespoon aged balsamic vinegar

Place the strawberries in a bowl and sprinkle the sugar and vinegar on top, tossing to mix. Let stand for about 10 minutes, until the berries start to release their juices and the sugar is no longer grainy. Serve immediately or refrigerate in an airtight container until ready to serve.

Serves 4

1 pound brussels sprouts, tough outer leaves removed, stems trimmed, and halved lengthwise

2 tablespoons olive oil

Sea Salt and freshly ground black pepper to taste

1 shallot, minced

1/4 cup dry white wine

1 tablespoon Dijon mustard

1 cup heavy cream

1. Preheat oven to 375 degrees F.

2. Toss the brussels sprouts with 1 tablespoon of the the olive oil, and salt and pepper to taste. Spread out in a single layer on a rimmed baking sheet, and roast in the oven for 20 to 25 minutes, until tender and slightly golden around the edges.

3. While the brussels sprouts are roasting, heat the remaining olive oil in a small saucepan over medium heat until hot and add the shallot. Cook and stir about 3 minutes, add the wine and let reduce for about 30 seconds. Whisk in the mustard and cream and let come to a low boil. Boil, stirring occasionally for 4 to 5 minutes until the sauce has reduced by half and is thick and creamy. Season with salt and pepper to taste.

4. Toss the roasted brussel sprouts with the Dijon cream sauce and serve immediately.

SERVES 4 TO 6

2  cups fresh or frozen black-eyed peas

3 to 4 cups water

2  tablespoons olive oil

1⁄4  pound smoked ham, diced

1  small red onion, diced

1⁄2  red bell pepper, cored, seeded, and diced

1  jalapeño pepper, cored, seeded, and diced

1  cup long-grain white rice (preferably Carolina Gold)

2  teaspoons fresh thyme

1  teaspoon sea salt, plus more to taste

1 1⁄2  cups low-sodium chicken or vegetable broth

1  tablespoon chopped fresh parsley

1  tablespoon chopped fresh cilantro

1⁄4  teaspoon crushed red pepper flakes

Freshly ground black pepper

Heirloom Tomato Salsa, for serving

Scallions, trimmed and chopped, for garnish

1. Place the peas in a saucepan with the water and bring to a low boil over medium heat. Reduce the heat and simmer for about 20 minutes, until just crisp-tender.

2. Meanwhile, place the olive oil in a separate large saucepan over medium-high heat until hot. Add the ham and cook and stir for 2 to 3 minutes, until the ham is light brown around the edges. Reduce the heat to medium and add the onion, bell pepper, and jalapeño and cook and stir until the vegetables are tender, 3 to 4 minutes. Add the rice, thyme, and salt and cook and stir until the rice is coated. Add the broth and stir only once to mix, reduce the heat to low, cover, and simmer for about 10 minutes.

3. Drain the peas and add to the pan with the rice; continue to cook, covered, for another 10 minutes, until all of the liquid is absorbed, the peas are tender, and the rice is fluffy. Remove from the heat and stir in the parsley, cilantro, and red pepper flakes. Season with salt and black pepper to taste and serve warm, topped with the salsa and garnished with scallions.

Hoppin’ John Cakes

MAKES 6 TO 8 CAKES

1. Place 2 cups of the cold, leftover Hoppin’ John in a bowl and mash slightly with a potato masher. Add 1 large egg, lightly beaten, 1⁄4 cup fresh bread crumbs and 2 tablespoons all-purpose flour. Stir to combine, then form the mixture into small cakes, about 2 inches round. Place 1⁄4 cup additional fresh bread crumbs in a small low bowl and season with sea salt and freshly ground black pepper. Dip each cake into the bread crumbs, pressing the cakes into the bread crumbs so that they adhere on both sides. Refrigerate the cakes until firm, about 1 hour.

2. Heat enough oil to cover the bottom of the skillet over medium-high heat until sizzling hot. Sauté the cakes until golden brown and heated through, about 3 minutes per side, turning only once. Serve warm topped with a poached egg or a handful of mixed greens and Heirloom Tomato Salsa.

2  heirloom tomatoes (about 1 pound), cored and chopped

2  tablespoons diced white onion

2  tablespoons chopped fresh cilantro

Juice of 1 lime

1  tablespoon extra-virgin olive oil

Sea salt and freshly ground black pepper

1. Combine the tomatoes, onion, cilantro, lime juice, and olive oil in a bowl, season with salt and pepper to taste, and stir to mix. The salsa can be made up to 2 days in advance and refrigerated in an airtight container until ready to serve.

Serves 6 to 8 (Makes about 2 ½ quarts)

2 tablespoons olive oil

2 large yellow onions, diced

1 red bell pepper, cored, seeded and diced

4 small jalapeño peppers, cored, seeded and minced

4 garlic cloves, minced

1 ½ ground beef chuck

¼ cup chili powder

2 teaspoons dried basil

1 tablespoon ground cumin

¼ cup Worcestershire sauce

1 28-ounce can chopped tomatoes

2 tablespoons tomato paste

6 cups chicken or beef broth

1 15-ounce can black beans, rinsed and drained

1 15-ounce can kidney beans, rinsed and drained

3 bay leaves

1 tablespoon sea salt, plus more to taste

1 teaspoon freshly ground black pepper, plus more to taste

1 teaspoon crushed red pepper flakes

1. Heat the olive oil in a large saucepan over medium heat. Add the onions, reduce the heat to low, and cook, stirring occasionally until they are softened and light brown, about 15 minutes. Add the bell pepper and jalapeño peppers and cook, stirring occasionally, to soften, about 5 minutes longer. Add the garlic and cook, stirring constantly, for about 1 minute, being careful not to let it brown.

2. Increase the heat to medium-high; add the ground chuck, chili powder, basil, and cumin and cook until the beef is brown all over, 5 to 7 minutes, using a wooden spoon or spatula to break the beef into small pieces as it cooks. Drain off excess fat. Stir in the Worcestershire, tomatoes and their juices, tomato paste, broth, beans, bay leaves, salt, pepper, and crushed ref pepper and bring to a low boil. Reduce the heat to low and simmer for 45 minutes to 1 hour so the flavors meld and the liquid reduced and thickens. Serve warm. The chili will keep, refrigerated in an airtight container, for up to 3 days. It also freezes well.

Serves 10-12

2 cups heavy cream

2 cups water

4 cups yellow grits

3 cups corn, cut off the cob, or frozen kernels

2 cups Foster’s
Pimiento Cheese

4 large eggs, beaten

1 tablespoons kosher salt

1 teaspoon course ground black pepper

¼ cup scallions for garnish

1. Preheat oven to 350 degrees F.

2. In a medium pot, bring the water and cream to a boil. Lower heat to low, and slowly whisk in the grits. Simmer, stirring occasionally, for 15 minutes or until grits are tender.

3. Remove pot from heat, and stir in the remaining ingredients. Pour mixture into a buttered 9×13 baking dish, and bake covered,  for 20 minutes. Remove cover and cook for an additional ten minutes. Top with scallions and serve.

Makes about 2 ½ dozen 2-inch square or round crackers

2 cups (8 ounces) grated sharp Cheddar cheese

8 tablespoons (1 stick) unsalted butter, softened

1 ½ cups all-purpose flour

2 teaspoons dried rosemary

1 teaspoon sea salt, plus more for sprinkling on top

1 teaspoon crushed red pepper flakes

¼ teaspoon ground cayenne pepper

1. Cream the cheese and butter together in a large bowl with an electric mixer or a wooden spoon until smooth and well combined.

2. Stir together the flour, rosemary, salt, red pepper flakes, and cayenne in a separate bowl.

3. Add the flour mixture to the cheese mixture and stir to combine thoroughly.

4. Turn the dough onto a piece of wax or parchment paper. Roll into a log shape for round crackers; for square crackers, gently tap each side of the log on the counter several times to form a long rectangle. Wrap the dough in the paper and refrigerate for several hours or overnight, until the dough is firm and sliceable.

5. When ready to bake, preheat the oven to 375°F. Remove the dough from the refrigerator. Cut the log into 1⁄4-inch-thick slices and arrange them on a baking sheet. Using a fork, prick the center of each cracker several times and sprinkle with salt. Bake for 12 to 15 minutes, until golden brown around the edges.

6. Remove from the oven and allow to cool completely before serving or storing in an airtight container for up to 3 days.



photo by Peter Frank Edwards

Makes 2 ½ to 3 quarts; Serves 6 to 8

2 tablespoons unsalted butter

2 tablespoons olive oil

1 yellow onion, chopped

2 ribs celery, chopped

2 carrots, peeled and chopped

2 thin slices country ham, chopped (about 4 to 5 ounces, bone and rind removed)

6 garlic cloves, minced

½ cup dry white wine

10 cups chicken broth

1 cup dried green split peas, picked over and rinsed

½ teaspoon salt

½ teaspoon freshly ground black pepper

2 teaspoons dried marjoram or basil

2 bay leaves

1/3 cup chopped fresh parsley

1. Melt the butter and olive oil in a large saucepan. Add the onion and cook over medium-low heat about 15 minutes, stirring occasionally, until softened. Add the celery and carrots. Cook 10 minutes more, stirring occasionally, until the vegetables are soft.

2. Add the ham and garlic and cook 5 minutes longer, stirring constantly.

3. Add the wine, split peas, salt, pepper, marjoram, and bay leaves; bring to a low boil. Reduce heat and simmer, uncovered, stirring occasionally, 1 to 1 ¼ hours, until the peas are soft and the soup is creamy and thick. (Note: If you prefer and even thicker, creamier soup, cook up to 15 to 20 minutes longer.)

4. Add the parsley and stir to mix. Discard the bay leaves. Serve immediately.