Ingredients
• 1/2 small red onion, cut into 1 inch slices
• 1cup cooked Red Island Sea Peas, ¼ cup pot liquor from the peas reserved
• 2 tomatoes, seeded and cut into ¼ inch dice
• 2 ears corn, husked, boiled for 4 minutes, kernels cut off cob
• 1/2 finely minced shallot
• basil leaves, rough chopped
• Finely chopped chives
• 1 tbsp sherry vinegar
• Kosher salt and freshly ground white pepper
• 2 tbsp extra virgin olive oil
• 1 tbsp butter
• 4 5 oz portions of spot tail bass
• tt salt and pepper
• 2 tbsp oil
Directions
Grill onions slices, turning once, until lightly charred on both sides, 3-4 minutes per side. Let cool, then cut into ¼ inch dice.
In a sauté pan with a little oil add the onion and shallots. Sauté until translucent, about one minute. Add the warm peas and reserved liquid. Add fresh herbs and simmer for 30 seconds. Stir in olive oil and finish with butter. . Adjust seasoning if needed Set aside. To be served with pan seared spot tail bass
For the bass:
Heat oil in a medium size sauté pan to smoking point. Season fish with salt and pepper. In batches place fish in the pan flesh side down and sear for approximately 3 minutes or until a golden brown color is achieved. Turn fish over and continue cooking for an additional 2-3 minutes. Remove from pan and keep warm until ready to serve. Place a good amount of succotash in 4 serving bowls. Place fish atop flesh side up. Drizzle with olive oil and serve
• Optional before cooking fish dredge in a little Wondra or all purpose flour

Deep Fried Soft Shell Crabs
With Sweet Corn, Lima Beans, Smoked Bacon and Sweet Potato Chowder
Serves 2

Chowder Ingredients:
Whole unsalted butter 1 tbs
Bacon, diced ¼ cup
Onions, small dice 1/3 cup
Celery, small dice ¼ cup
Red peppers, medium dice ¼ cup
Sweet Potatoes 2 Each
Thyme, fresh 2 each
Sweet Corn 1 each
Butter beans 1/3 cup
Cream ¼ Cup
Chives, fresh 1 bunch
Salt & pepper to taste
Procedures:
1. Peel the sweet potatoes and cut into medium dice. Season with salt and pepper and rub with oil. Roast in a 400 degrees oven until soft and caramelized. Reserve.
2. Render the bacon on medium heat. Take out the bacon reserve.
3. In the same pan, sauté the corn, peppers, onions, and celery for about 5 minutes or until soft.
4. Add the stock, thyme and simmer for about 10 minutes.
5. Add sweet potatoes, bacon and cream.
6. Adjust seasoning.
7. Top dish with chopped chives.
Deep Fried Crabs

Ingredients:
Soft shelled crabs 2 each
Egg, whole 1 each
Flour, all purpose ½ cup
Milk, whole ½ cup
Salt, pepper and Old Bay to taste
Peanut oil 1 Quart
Procedures:
1. Clean soft shell crabs and rinse.
2. Wisk egg in a bowl and coat the crab with egg mixture and then seasoned flour.
3. Coat well and place crabs in a frying pan and fry in oil heated to 375-degrees.
4. Cook crabs on each side, turning once, until golden brown (about 4 minutes on each side)
5. Drain on paper towels.

Here’s a great recipe from Craig Deihl at Cypress in Charleston, SC.

Lard Biscuits

Yield:
2 to 2 1/2 dozen biscuits
Ingredients:
5 1/2 cups all-purpose flour
3 tablespoons baking powder
1/2 tablespoon fine sea salt
2 tablespoons sugar
12 ounces very cold lard
1 1/2 cups buttermilk
1 egg, beaten
Method:
Preheat oven to 425º F. If using a convection oven, turn it on low or off.

In a large mixing bowl combine the flour, baking powder, salt and sugar. Use a whisk to combine. Add the lard to the flour. Using your hands, a pastry cutter, or two butter knifes, cut the lard into the flour. There should be pea sized lumps of fat scattered evenly throughout the flour.

Combine the buttermilk and egg and add to the flour-and-lard mixture. Mix just until it holds together.

Dust a wooden cutting board or the counter with flour. Place the biscuit dough on it. Fold the dough over itself two or three times, until it becomes smooth and firm. Dust the dough lightly with flour and roll out to a thickness of 3/4 of an inch.

Cut the biscuits using a 3-inch biscuit cutter and place 2 inches apart on a sheet tray. Mix the leftover dough into a ball and roll out again and cut remaining biscuits. Discard any remaining dough.

Bake for 15 minutes, until golden and puffy.

Pickled Okra
2 cup apple cider vinegar
1 cup water
½ cup sugar
3 tbsp. Salt
1 tbsp. Mustard seeds
4 Allspice berries
1 tbsp. Mustard seeds
1 tbsp. Celery seeds
1/2 tsp. Crushed red pepper
2 bay leaf
2 cloves garlic
3 cups okra, washed

1. In a non-reactive pot combine all ingredients except the okra. Place over high heat and bring to a boil.
2. Add the okra and boil for 4 minutes. Remove from heat and shock the pot in ice water to cool rapidly.
3. Transfer the pickled okra to glass jars and store in the refrigerator for at least 1 week before using. The pickled okra will keep for about one month.

Whole Grain Mustard
¾ cup black mustard seed
1 ½ cup yellow mustard seed
1 ½ tsp. Chili flake
3 each cloves, whole
1 tsp. Caraway
1 ½ tbsp. Black peppercorn
1 ½ tbsp. White peppercorn
1 qt. Apple cider vinegar
1 ½ qt. Water
¾ cup sugar
3 tbsp. Salt
1 cup white wine

1. Combine all ingredients in a non-reactive mixing bowl and incorporate evenly.
2. Place equal amounts of the mixture in quart size mason jars. Place the lid and ring on and tighten.
3. Allow the mustard to sit at room temperature for a minimum of four weeks.
4. When the mustard is ready add it to a blender and puree to desired consistency. It will become hotter the finer it is blended.
5. Remaining mustard can be refrigerated for up to 1 month.