WHERE TO DINE

ULTIMATE COCONUT CAKE

PENINSULA GRILL

Ingredients

2 cups coconut flakes, medium shredded
1 pound unsalted butter
3 cups granulated sugar
6 eggs
1½ cups heavy cream
1½ tablespoons vanilla extract
1 teaspoon coconut oil
4 ½ cups all-purpose flour
1 ½ tablespoons baking powder
½ teaspoon kosher salt

Sliced strawberries, for garnish

Filling
5 cups heavy cream
3 cups granulated sugar
1 pound unsalted butter
4 tablespoons cornstarch
3 tablespoons water
1 teaspoon vanilla extract
9 cups coconut, medium shredded

Frosting
1 cup unsalted butter, room temperature
5 cups powdered sugar
½ pound cream cheese, softened
1 teaspoon vanilla extract
Coconut Crème Anglaise
¼ cup unsweetened coconut flakes, medium shredded
1 cup heavy cream
4 egg yolks
4 tablespoons granulated sugar

For the Simple Syrup
1 cup sugar
1 cup water

Directions
For the Cake
1. Preheat the oven to 350°F.
2. Spread the coconut evenly onto a medium sheet pan, and bake until lightly browned, 8 to 10 minutes. Reserve for the cake assembly.
3. In a stand mixer fitted with a paddle attachment, cream the butter and sugar together until light and fluffy. Add the eggs three at a time, mixing well after each addition, until light in color.
In a separate bowl, combine the heavy cream, vanilla extract, and coconut oil. In another bowl, sift the flour, baking powder, and salt. Starting with the cream mixture, alternately add the wet and the dry sifted ingredients until all are incorporated. Scrape down the sides of the bowl after each addition.
5. Spray 2 (10-inch) round cake pans with cooking spray, and divide the batter evenly among them. Bake until toothpicks inserted into the cakes come out clean, about 50 minutes to an hour.

For the Filling
1. In a medium saucepan, combine the cream, sugar, and butter and bring to a simmer.
2. In a separate bowl, whisk the cornstarch and water together to form a slurry.
3. After the cream comes to a boil, remove it from the heat. Stir the slurry into the cream mixture, bring to a boil, then remove from the heat. Stir in the vanilla extract and coconut.
4. Place in the refrigerator overnight.

For the Frosting
1. In a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and cream cheese until light in color. Mix in the vanilla extract until incorporated.

For the Coconut Crème Anglaise
1. In a small saucepan, combine the cream and coconut over medium-high heat, and bring to a boil. Set aside to steep for 20 minutes, then strain, and discard the coconut. Return the cream to the saucepan, and bring to a simmer over medium heat.
2. In a mixing bowl, whisk together the egg yolks and sugar until the sugar dissolves, and the eggs are lighter in color. Pour 1⁄2 cup of the hot cream into the egg mixture very slowly, whisking constantly. Pour this mixture into the hot cream mixture, whisking constantly. Stir constantly over low heat with a wooden spoon until the mixture coats the back of the spoon. Remove from the heat, strain, and chill.
For the Simple Syrup
In a small saucepan, combine sugar and water, and bring to a boil over high heat. Remove from the heat, and cool completely before using.
For Assembly
Carefully cut the thin, browned tops off the cooked cake layers, and discard. Cut each of the two cakes into three equal, horizontal layers. Place the chilled filling into a stand mixer fitted with a paddle attachment. Mix on low until the filling softens, then mix at medium-high until the filling is pale, creamy, and soft enough to spread.
Drizzle the first cake layer with simple syrup, then spread the filling evenly across, and top with a second cake layer. Repeat with the remaining layers, wrap the cake in plastic wrap and chill two to three hours or overnight. Coat the top and sides of the cake with the frosting, then press the reserved toasted coconut onto the sides of the cake.
To serve, drizzle Coconut Crème Anglaise on the plate, top with a slice of cake, and garnish with sliced strawberries.

CLASSIC SHE CRAB SOUP

Ingredients

3 tablespoons margarine
1 green onion, minced
1 stalk celery, chopped
2 tablespoons all-purpose flour
2 cups fish stock
2 cups milk
2 cups heavy whipping cream
1 ½ pounds crabmeat, flaked
¼ cup sherry
1 ½ teaspoons salt
¼ teaspoon ground black pepper
2 cups hard-cooked eggs (Optional)
½ teaspoon paprika
6 slices lemon (Optional)

Directions
Step 1
Place eggs in a 2-quart saucepan and cover with water. Bring water to a boil. Remove from heat, cover and let stand for 10-12 minutes. Remove eggs from hot water and cool.

Step 2
Press the yolks of hard-boiled eggs through a sieve and set aside.

Step 3
In a large pot, melt the butter over medium low heat. Add the green onions and celery; cook, stirring occasionally, until the vegetables are soft, about 4 minutes.

Step 4
Add the flour and cook and stir for 2 minutes. Stir in the stock, milk and cream. Bring to a simmer.

Step 5
Add cooked egg yolks, crabmeat, sherry, salt and pepper and heat through. Ladle into bowls and garnish each serving with a pinch of paprika and a lemon slice.

Nutrition Facts
Per Serving: 567 calories; protein 32g; carbohydrates 13.3g; fat 42.7g; cholesterol 374.4mg; sodium 1415.3mg.

HUSH PUPPIES

Ingredients

2 eggs, beaten
½ cup white sugar
1 large onion, diced
1 cup self-rising flour
1 cup self-rising cornmeal
1 quart oil for frying

Directions
Step 1
In a medium bowl, mix together eggs, sugar, and onion. Blend in flour and cornmeal.

Step 2
Heat 2 inches of oil to 365 degrees F (185 degrees C). Drop batter by rounded teaspoonfuls in hot oil, and fry until golden brown. Cook in small batches to maintain oil temperature. Drain briefly on paper towels. Serve hot.

Editor’s Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts
Per Serving: 277 calories; protein 4.6g; carbohydrates 36.7g; fat 12.9g; cholesterol 46.5mg; sodium 406.9mg.

Old Charleston Style Shrimp and Grits

Ingredients

3 cups water
2 teaspoons salt
1 cup coarsely ground grits
2 cups half-and-half
2 pounds uncooked shrimp, peeled and deveined
salt to taste
1 pinch cayenne pepper, or to taste
1 lemon, juiced
1 pound andouille sausage, cut into 1/4-inch slices
5 slices bacon
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1 cup chopped onion
1 teaspoon minced garlic
¼ cup butter
¼ cup all-purpose flour
1 cup chicken broth
1 tablespoon Worcestershire sauce
1 cup shredded sharp Cheddar cheese

Directions

Step 1
Bring water and 2 teaspoons salt to a boil in a heavy saucepan over medium-high heat. Whisk grits into the boiling water, and then whisk in half-and-half. Reduce heat to medium-low and simmer, stirring occasionally, until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.

Step 2
Sprinkle shrimp with salt and cayenne pepper to taste. Add lemon juice, toss to combine, and set aside to marinate.

Step 3
Place sausage slices in a large skillet over medium-high heat. Cook, stirring occasionally, until browned, 5 to 8 minutes. Remove sausage from the skillet.

Step 4
Add bacon to the same skillet and increase heat to medium-high. Cook until evenly browned, about 5 minutes per side. Transfer bacon to paper towels to drain, then chop or crumble when cool enough to handle. Leave bacon drippings in the skillet.

Step 5
Add bell peppers, onion, and garlic to the bacon drippings; cook and stir until onion is translucent about 8 minutes.

Step 6
Stir cooked sausage and marinated shrimp into the skillet with the cooked vegetables. Turn off the heat and set it aside.

Step 7
Melt butter in a small saucepan over medium heat. Whisk in flour, stirring to create a smooth roux. Turn heat to low and cook, stirring constantly, until mixture is golden brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.

Step 8
Pour the roux over the sausage, shrimp, and vegetables. Place the skillet over medium heat, add chicken broth, bacon, and Worcestershire sauce, and stir to combine. Cook until sauce thickens up and shrimp turn opaque and bright pink, about 8 minutes.

Step 9
Just before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.

Nutrition Facts
Per Serving: 618 calories; protein 38.6g; carbohydrates 16.2g; fat 43.7g; cholesterol 269.8mg; sodium 1634.8mg.