Monthly Archives: February 2011

Spotted Salamander’s Tomato Pie Recipe

This week Spotted Salamander Catering brings us the recipe for a southern favorite: Tomato Pie.

SPOTTED SALAMANDER’S TOMATO PIE

• 5 South Carolina grown tomatoes, peeled and seeded
• 1 (9-inch) prebaked deep dish pie shell
• 1/2 cup fresh grated parmesan
• 1/2 cup cream cheese
• 3/4 cup grated cheddar
• 1/2 cup dukes mayonnaise
• 1/2 tsp. dried basil
• 1/2 tsp. granulated garlic
Salt and pepper

Directions
Peeling Tomatoes
Boil a pot of water (enough to completely submerge the tomatoes)
Cut out the tomato cores
Drop the tomatoes into the boiling water
Boil for 15-30 seconds, just until the skin around the core starts loosening, or until the tomato splits
Drop the tomatoes into a bowl of cold water
Peel the tomatoes

Seeding Tomatoes
Cut the tomato in half
Over a strainer set in a bowl, squeeze half of the tomato in one hand and pull the seeds out with the other
Discard the seeds, but retain the juice
Use tomato and juice in your favorite bloody mary recipe

Preheat oven to 350 degrees F.
Layer the tomato in pie shell. Season with salt and pepper. Combine the grated cheeses, cream cheese, mayonnaise, basil, garlic, and a little more salt and pepper. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.
To serve, cut into slices and serve warm.

Mustard and Turnip Greens – Chef Fatback

If you love greens as much as we do, you’re gonna love this delicious recipe from Chef Fatback Walker, from Mac’s on Main: http://www.macsjazznblues.com

Mustard and Turnip Greens

2 lbs of fresh Turnip greens with roots (Available Oct. – May)
2 lbs of fresh Mustard greens
3 Large Pieces of smoked turkey wings
2 oz of salt

In a large sauce pan bring smoked turkey wings and salt to a rapid boil then
turn down the heat to a simmer. While this going on wash and de-stem as
much as possible the Turnip greens. Place Turnip greens in the sink wash
with cold water and salt. Do the same to the Mustard greens and mix together
in the sink. Cut both ends of the root balls off wash them and place in the
pot. You may have to repeat the washing two or three times. When you are
done washing the greens place them in the pot where the turkey wing broth is
simmering and continue to cook until tender approximately 2 hours.
Enjoy them with some fresh red onion and apple cider vinegar.

WP Rawl Farms Collard Dip Recipe

FRESH COLLARD DIP

1 (1-pound size) bag NATURE’S GREENS™ collards
1 (1.4-ounce size) package Knorr Vegetable Recipe Mix
1 (16-ounce size) container sour cream
1 cup mayonnaise
1 (5-ounce size) VERSATILE VEGGIES® Diced Green Onions
2 dashes Worcestershire sauce

Cook collards in a small amount of water for 30 minutes or until of desired consistency. Drain well and
refrigerate until cold. When preparing dip, remove collards from refrigerator and remove as much moisture
as possible by squeezing or patting dry. Cut collards horizontally and vertically into fine pieces and set
aside. In a large bowl, combine the cooked collards with the remaining ingredients. Cover and chill for at
least 2 hours for flavors to blend. Serve with corn scoops.