Mount Pleasant Magazine March/April 2020

LC 38 www.LowcountryCuisineMag.com | www.MountPleasantRestaurant.com | www.CharlestonRecipes.com lowcountry cuisine Chefs’ Recipes Enjoy The Season With These Delicious Southern Springtime Recipes Compliments Of Local Chefs. LOWCOUNTRY RAVIOLI WITHWHISKEY BUTTER NIGEL’S GOOD FOOD Executive Chef Nigel Drayton FOR WHISKEY BUTTER • 1 pound butter, softened • ½ cup whiskey • ¼ cup minced red onions • 6 tablespoons Cajun seasoning In a bowl, mix all ingredients until well-combined; set aside. FOR RAVIOLI • 1 7-ounce chicken breast, grilled and chopped • 3-4 slices of bacon, cooked and crumbled • ½ cup cooked collard greens • ¼ cup cooked black-eyed peas • ¼ cup cooked corn kernels • 1 ½ cups heavy cream • 5 pieces frozen cheese-stuffed ravioli • Salt, pepper and garlic powder to taste • 1 ounce grated parmesan cheese, plus more for garnish In a skillet over medium heat, sauté chicken, bacon, collards, black-eyed peas and corn for 6 to 8 minutes. Stir in heavy cream. Add ravioli, salt, pepper and garlic powder. Cook 8 to 10 minutes, stirring occasionally, until thickened. Stir in 1 ounce of parmesan and 1 tablespoon of whiskey butter. Ladle ravioli into a bowl and garnish with extra parmesan. Enjoy. COLLARDS HOME TEAM BBQ Contributing Chef Aaron Siegel Total Time: 3 hours Serves 4-6 people • 1 gallon water • 3 cups cider vinegar • ¼ cup hot sauce • ½ cup brown sugar • ½ cup kosher salt • 2 to 3 shoulder bones or smoked ham hocks • ½ pound smoked pork shoulder, chopped or pulled • 2 pound collard greens, stems removed, cut in 2” strips