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Daniel Island Club's Fried Green Tomatoes Dish Has a Dramatic Flair and Appeal

Chef Tyler Dudley is head chef at the Daniel Island Club.

"Fried Green Tomatoes" is not only the name of a movie, but a culinary favorite among Southerners, Italians and many others. But the way Chef Tyler Dudley prepares his at the Daniel Island Club, perhaps it should be featured on the big screen.

Giving the Basics Star Treatment
In the club’s Charleston, SC, kitchen he begins with traditional ingredients, including green tomatoes, cornmeal and Tabasco sauce. From there, he transforms the basics into a star with dramatic visual appeal. Chef Dudley builds alternate layers of the tomatoes and mozzarella slices, forming a tower of complementary textures and colors. Delicate greens resemble a garden on the tower rooftop.

Adding to its originality, Chef Dudley serves the dish with a black eyed pea vinaigrette. Black eyed peas are often served as a symbol of luck and fortune, and many times they are accompanied by fried green tomatoes. The combination is a classic, but this version goes beyond the call of duty. Usage of fresh local ingredients—a common practice at Daniel Island—further adds to its appeal.

Creative Twists Earn High Returns
Chef Dudley has been a member of the Daniel Island Club team since the clubhouse opened its doors in 2001. He oversees three kitchens, a 300-seat ballroom, and a poolside bar and grill. With that kind of responsibility, it is impressive he finds time for such creative dishes as his fried green tomatoes with black eyed pea vinaigrette. According to those at Daniel Island, “his creative twists on classic southern favorites keep members and their guests coming back for more.”

With its good looks and broad appeal, this specialty is certainly worthy of award nominations on par with its theatrical namesake.

Fried Green Tomatoes from the Daniel Island Club.

Recipe (serves 12)
Fried Green Tomatoes

1 cup buttermilk
½ tbsp Tabasco sauce
1 cup yellow cornmeal
1cup all-purpose flour
½ tsp baking soda
1 tsp kosher salt
1 tsp fresh ground pepper
5 lbs thick sliced green tomatoes
1# each sliced fresh mozzarella
   
Mix the buttermilk and Tabasco together and set aside.  Add the sliced tomatoes to milk mixture and allow it to marinate for one hour.  Combine the yellow cornmeal, flour, baking soda, salt and ground pepper in a separate container.  After an hour of marinating, drain the tomatoes. Lightly dredge the tomatoes in the flour mixture and fry.

Black Eyed Pea Vinaigrette

2 cups cooked black eyed peas
1 red bell pepper brunoise
1 yellow bell pepper brunoise
1 green bell pepper
1 red onion brunoise
2 tbsp chopped basil
½ tbsp oregano
1 tbsp chopped thyme
1 tbsp chopped chives
¼ cup red wine vinegar
¼ cup sherry vinegar
½ cup extra virgin olive oil
Kosher salt and fresh ground pepper to taste

Combine first 8 ingredients together and set aside. Whisk chopped chives, red wine vinegar, sherry vinegar and olive oil together; mixture will not emulsify. Combine vinegar mixture with previous ingredients you set aside.

This dish may be served family style with all tomatoes in a serving dish or one to two tomatoes per plate. Alternate fried green tomato slices and fresh mozzarella on plate, and finish with black eyed pea vinaigrette on top.

The Bay Club Uses Local Ingredients to Create Fresh, Seasonal Dishes Year Round

Jim Mercer, Executive Chef at the Bay Club, MA

Choosing just one specialty from his menu was a challenge for Jim Mercer, Executive Chef at the Bay Club at Mattapoisett. This was not due to indecision, but rather that the menu “follows the seasons to change the menu.” From winter braises to summer grilling, his choices adapt to complement the changing New England weather.

But he tackled the task. A supporter of the “localvoire movement” emphasizing locally sourced foods, he considered the New Bedford Sea Scallops as an option. But, he said, “The more I work with the beautiful New England Cod, the more I constantly refer to it as my favorite fish.”

And with that, his Cod “Pot Roast” wins. 

Local Ingredients, Blending of Flavors
This name is usually associated with beef, but Chef Mercer puts a fresh spin on things. Parsnips, carrots, potatoes and leeks provide a base of pot roast flavors to a lighter seafood version of the traditional meal.

Those who dine at the Bay Club can feel good knowing Chef Mercer prefers locally grown food. And his philosophy is not the only impressive thing about him. He was head chef and owner of Mex in Boston, and held chef roles at Boston’s East Meets West Catering Company and Gusto Trattoria, as well as Page Carter Catering and The Catered Affair.

With this background, he is surely up to most culinary challenges—even choosing one dish in a sea of excellent options. But the cod pot roast, a menu staple, is a fine choice for anyone. Traditional pot roast flavors, often associated with winter, are tweaked with a summery cod. This symbolic intertwining of seasons and blending of flavors is a hallmark of Chef Mercer’s style, making this dish a viable option year round.

Chef Mercer recommends pairing the cod pot roast with a dry or crisp white wine—also perfect any time of the year.

Chef Mercer's Cod Pot Roast

COD "POT ROAST"
Chef Jim Mercer
The Bay Club Mattapoisett

SERVES 4
2 tablespoons butter
2 garlic cloves, sliced razor thin
2 leeks (white part only), halved and cut ½ inch
1 cup+ turnip, carrots, and parsnips in  ¼ inch cubes
2 medium yukon gold potatoes, peeled and cut into  ¼ inch cubes
2  cups fish stock
2 T Pernod
1/4 pound sugar snap peas, halved
2 tablespoons chopped fresh thyme salt and pepper, to taste
2 pounds thick cod fillet, cut into 4 pieces
2 tablespoons chopped fresh parsley or chervil
Extra virgin olive oil

Set the oven at 450 degrees. In a large flameproof casserole, melt the butter. Add the garlic and leeks and cook over medium heat for a few minutes, stirring often

Add turnip, carrot and parsnips along with yellow potatoes. Stir well to coat with the butter. Pour in the fish stock and bring the mixture to a boil. Top off with a little water, if necessary, so the potatoes are covered with liquid. Turn the heat to low and cook the potatoes for 10 minutes or until they are almost tender.

Stir in the peas, thyme, salt, and pepper. Sprinkle the fish with salt and pepper. Set the fish on top of the vegetables add the Pernod and transfer the casserole to the oven. Roast the cod for 15 minutes or until it is flaky and cooked through.

Remove the casserole from the oven. With a wide metal spatula, set a piece of fish in each of 4 shallow bowls or deep plates. Spoon the vegetables and broth over the fish. Garnish with olive oil and chopped parsley.

Hammock Dunes Features Many Homemade Dishes, Including Warm Apple Charlotte

Hammock Dunes, FL: Jason Hall offers many homemade items

Vacationing to Florida and taking up golf might be as American as apple pie.

Or Apple Charlotte, if you are at the Hammock Dunes Club in Palm Coast, FL. Executive Chef Jason Hall molds these little treasures in his kitchen there. Warm Granny Smith apples are tucked into charlotte molds, enveloped with buttery white bread crust, and baked. When served to the lucky recipient, the charlotte is topped with a cherry sauce made with pinot noir.

Chef Hall says that like many other dishes at Hammock Dunes, the Apple Charlotte is made in house. “We don’t buy any pre-made sauces, and everything is hand-made from scratch,” he says. This seems a priority for him. While learning to become a chef, he says he felt privileged to work under Certified Master Chefs who believed in scratch cookery and weren’t afraid to push the culinary envelope.

Jason Hall has certainly made the rounds during his 14 years in the industry. He graduated from Le Cordon Bleu partner, the Pennsylvania Culinary Institute. With this under his belt, he went on to work in private clubs and restaurants in the Carolinas, Ohio and Napa Valley, CA.

Now, as Executive Chef at Hammock Dunes, he continues the culinary legacy of his prestigious teachers. The Apple Charlotte is surely just a taste of what his restaurant has to offer—pair it with a chat about tomorrow’s golf game, and you’re in American heaven.

Apple Charlotte from Hammock Dunes, FL

Apple Charlotte
6 portions

6 granny smith apples
1 cup sugar (may need more depending tartness of apples)
2 tsp. cinnamon
pinch of salt and nutmeg
4 tbsp. butter
1 loaf of white bread
½ stick unsalted butter, melted (this is for the bread)
Special equipment: a 2-inch round cookie cutter; 6 (5- to 6-oz) ramekins

Preparation
Peel and dice the apples.  In a pan warm the butter, then add the apples.  Stew the apples at medium heat.  Add sugar, cinnamon, salt and nutmeg.  Cook until apples are soft.

Preheat oven to 350°F. Cut out 12 rounds from bread slices with cookie cutter, then cut 42 (2- by 1 1/2-inch) rectangles from trimmings and remaining slices. Coat 1 side of each round and rectangle with some of remaining butter. Put 6 rounds, buttered sides down, in molds and line sides with rectangles (5 to 7 per mold), buttered sides against mold, arranging them vertically and slightly overlapping, pressing gently to adhere. Trim any overhang flush with rims. 

Divide filling among molds and top with 6 remaining bread rounds, buttered sides up, pressing gently to fit inside bread rim.

Bake charlottes in molds on a baking sheet in middle of oven until bread is golden, about 25 minutes. Cool 5 minutes, then invert plates over charlottes and invert charlottes onto plates. Serve warm with cherry sauce. Recipe follows

Cherry Sauce
3 cups dried cherries
½ cup sugar
½ cup water
¼ cup pinot noir
1 tsp. cornstarch mixed with 1 tbsp. water 

In pan bring cherries, sugar and water and wine to a boil. Stir cornstarch mixture and add to sauce, stirring. Simmer sauce 2 minutes and cool to room temperature. Sauce may be made 2 days ahead and chilled, covered. Bring sauce to room temperature before serving.

The Georgia Club's Shrimp and Grits Is a Southern Classic Favorite

 
Georgia Club, GA: Chef Don Law w/Shrimp & Grits

The youngest of three brothers, Don Law helped Mom most in the kitchen. It didn’t hurt that he had, in his words, “a love for toll house cookies.” Fortunately, his love for cooking grew as he did. Through the years, culinary arts remained a steady presence in his life.

In early adulthood, Law studied with the American Culinary Foundation; later, he earned a degree from the respected Culinary Institute of America in Hyde Park, New York. His work has taken him to Texas, Maine, and the Virgin Islands, with gigs at Memphis’ Peabody Hotel, and the Meridien & the Westin Hotel.

Background Fosters Masterpieces
As his history shows, Don Law is a well rounded culinary professional, with ability to handle traveling and cooking for many different tastes. But he also excels at maintaining one position for many years—he has been Executive Chef for the Georgia Club Dining Room since the club opened in January 2002.

As head chef, he creates many masterpieces, including Shrimp and Grits, made with large shrimp, vidalia onions, and stone ground grits. The recipe also calls for 8 oz. wine, yet the dish only takes 1 oz. In reading his recipe instructions, one will come across indispensable advice on how to handle this discrepancy: “Pour remaining wine in glass to sip while cooking.”

Southern Classic, Broad Appeal
According to Chef Law, the shrimp and grits dish does well for several reasons. It is a southern classic with visual appeal, and in his words, “the grits soak up the seafood flavor yet also have a stand alone quality.”

With his southern charm, humor and background, the Georgia Club—and Mom—must be proud. As head chef since the club’s opening, maybe Chef Law can pull some strings and see that toll house cookies are added to the menu.


Georgia Club's Shrimp and Grits

Georgia Club Shrimp and Grits
1 serving

Ingredients
4 oz. stone ground grits
8 oz. milk
4 oz. cream
1 oz. diced ham
1 tbsp. vidalia onion
1 tbsp. red bell pepper
1 tbsp. green bell pepper
1 clove minced garlic
8 oz. white wine
4 oz. chicken stock
½ tsp. tomato puree
½ tbsp. oil
6 large (16-20) shrimp, peeled & deveined

Method
Grits
Follow instructions for grits but substitute combination of ½ milk & ½ chicken stock for water. Season to taste. Grits should be simmered slowly and cooked until creamy. Add about ½ cup cream towards the end and stir in.

Shrimp
Heat sauté pan over medium heat with oil, onion and peppers and cook briefly (sweat). Add garlic, ham and shrimp and cook for 1-2 minutes. Add 1 oz wine and cook about 1 more minute. Pour remaining wine in glass to sip while cooking. Add chicken stock and tomato puree and cook 1-2 more minutes.

*Note: Adjust cooking time to cook shrimp just until done. Place mound of grits in the center of bowl and arrange shrimp around grits and spoon over the broth. (You can cut back on grit portion placed in bowl.)

*Optional - garnish with shredded parmesan or white cheddar. Cheese is also a nice addition to add to the grits when cooking.

The Homestead’s Chicken Fried Steak, the Ultimate Southern Comfort

The Homestead: Rodger Martin, Executive Chef

Overseeing five restaurants and a staff of 60 is no easy task. But Rodger Martin, Executive Chef at The Homestead, says he loves the work. That becomes obvious as he describes his signature dishes, such as Chicken Fried Steak. “This isn’t any ordinary chicken fried steak,” he proclaims.

For starters, he uses center cut tenderloin, one of the most tender cuts available. And this chicken fried steak—or Southern-style beef tenderloin, as Chef Martin calls it—is made with truffle gravy using cream, truffle oil and of course, truffles. This makes all the difference, he says.

The meat is pounded thin, floured and fried, and then topped with the truffle cream gravy. “This is an old southern favorite,” says Chef Martin. “And, we use the best beef tenderloin unlike many others who may use a lesser cut of beef,” Wild mushrooms, green beans, and homemade grits soufflé all accompany the steak.

The Homestead dining room.

Chef Martin applies 25 years of experience to his current position, which includes overseeing all restaurants within The Homestead. Before joining the property in 2005, he worked with Bristol/Harvey Hotels and Resorts, the Grand Hyatt in New York City, the Mandalay Four Seasons Resort in Dallas, and The Halekulani in Honolulu. His awards include a Gold Medal at the European Master Chef Competition in 1993.

High quality ingredients, such as the center cut tenderloin, truffles and truffle oil in this dish—along with Chef Martin’s extensive culinary experience—contribute to the ultimate in Southern comfort enjoyed at The Homestead.

The Homestead's Chicken Fried Steak and all the trimmings.

Chicken Fried Steak
3 2 oz. center cut beef tenderloin medallions pounded flat
1 cup all purpose flour seasoned with salt and pepper
3 eggs
½ cup milk
3 oz. olive oil

Mix egg and milk to make egg wash. Place beef medallions in seasoned flour and then in egg wash then back in flour. Heat olive oil in skillet on medium high heat. Cook beef medallions on both sides until golden brown.

Truffle Cream Gravy
2 tablespoons fine diced onion
¼ cup white wine
8 oz. heavy whipping cream
3 tablespoons truffle peelings
2 oz. truffle oil
1 tablespoon butter

In a hot medium sauté pan, cook onions until transparent and then add wine and truffle peelings. Reduce by half. Add heavy whipping cream. At a low simmer, reduce by half. Turn cream to low and slowly whip in truffle oil. When oil is incorporated into the cream, whip in the butter.  Season with salt and pepper.

Grits Soufflé
5 oz. breakfast grits
2 oz. parmesan cheese
1 tablespoon butter
Prepare grits according to package instructions. When grits are warm, add butter and 1½ oz. parmesan. Season with salt and pepper. Spray a 6 oz. soufflé dish with nonstick spray. Place remaining ½ ounce of parmesan cheese in soufflé dish. Turn to coat bottom and sides with parmesan cheese. Fill soufflé dish with grits mixture and bake in oven at 325 degrees for 45 minutes or until set. Let stand for 5 minutes and remove from dish.

Vegetable
¾ cup French green beans
½ cup wild mushrooms
2 tablespoons butter 

Blanch green beans in lightly salted boiling water. Cool until just tender, and then plunge in ice water. Sauté green beans with mushrooms in butter.

Penn National Founders Grille Crab Cakes Features Fresh Maryland Crab

Penn National: Chef Motter with Founders Grille Crab Cakes.

At Penn National, located not far from Pennsylvania’s historic
Gettysburg battlefield, its Founders Grille patrons enjoy a
variety of seasonal dishes from ribeye steaks to sesame
crusted ahi tuna.

But one dish stands out from the rest: the Founders Grille
Crab Cakes—loaded with jumbo lump crab meat and just the
right seasonings to make the flavors pop.

According to chef Mike Motter, people drive long distances
for them. “This is a classic Maryland crab cake,” he says.
“We don’t use fillers, and we use fresh local crab from
Maryland.”

This dish is served with the vegetable of the day, and a
baked potato adorned with a crab claw adds quite the
ta-da factor. A mango rum sauce, served on the side,
brings a taste of tropical summer to any day.

Motter describes Penn National’s Founders Grille as a place
where tradition meets trend. Guests experience a range
of classic dishes with a modern twist. Equipped with an
education in hotel and restaurant management along with
11 years managing several restaurants within the Founders
Grill’s parent company Altland House, Motter is well
prepared to create such a memorable specialty.
--Sarah Whitman, Associate Editor

Founders Grille Crab Cakes

1 lb. jumbo lump crab meat
½ tsp. dry English mustard
½ tsp. Worcestershire sauce
2 shakes Tabasco sauce
1 egg
3 tbsp. mayonnaise
1 tsp. fresh lemon juice
1 tsp. Old Bay seasoning

Mix all ingredients and form into cakes. Broil for
approximately 11 minutes.

Mango Rum Sauce

2 cups Myer’s rum
½ tsp. fresh pressed garlic
1 cup sugar
1 cup water
2 mangoes, peeled & pureed
Salt & pepper to taste

Burn off 2 cups of rum. Add garlic, sugar, water.  Reduce
by half.  Add pureed mangoes.  Yields about 3 servings.

Penn National’s Founders Grille Crab Cakes.