Roasted Orange-Ginger Asparagus

Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: Makes 6 to 8 servings







Ingredients
2 pounds fresh asparagus
1/4 cup orange juice
2 tablespoons olive oil
1 tablespoon grated fresh ginger
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Garnishes: orange zest, chopped fresh basil
Preparation
1. Preheat oven to 400°. Snap off and discard tough ends of asparagus; place asparagus on a lightly greased baking sheet. Whisk together orange juice, olive oil, and next 4 ingredients; drizzle mixture over asparagus, tossing to coat.

2. Bake at 400° for 15 minutes or to desired degree of tenderness, turning once after 8 minutes. Garnish, if desired.

Southern Living, MARCH 2010

Asparagus Pesto

Toss with cooked pasta, or spread on crostini and top with chopped tomatoes and bacon.

Prep Time: 18 minutes
Yield: Makes about 2 1/2 cups
Ingredients
1 pound fresh asparagus
1/2 cup freshly grated Parmesan cheese
1/2 cup pine nuts
1/2 cup olive oil
1 garlic clove
1 tablespoon lemon juice
3/4 teaspoon salt
Preparation
1. Snap off and discard tough ends of asparagus. Cook asparagus in boiling water to cover 3 to 4 minutes or until crisp-tender; drain.

2. Plunge asparagus into ice water to stop the cooking process; drain. Coarsely chop asparagus.

3. Process asparagus, cheese, and remaining ingredients in a food processor 30 seconds to 1 minute or until smooth, stopping to scrape down sides as needed.

Southern Living, MARCH 2010

Lowcountry Punch

Charleston parties were once known for their vats of potent tea-based concoctions like this one. Use rye whiskey, Irish whiskey, or brandy for the whiskey in the ingredient list.

Prep Time: 14 minutes
Other Time: 1 hour
Yield: Makes 11 cups
Ingredients
1 1/2 cups boiling water
4 green tea bags
1/2 to 1 cup sugar
2 1/2 cups whiskey
1 1/2 cups rum
1/2 cup fresh lemon juice
1/2 cup orange liqueur
1 (32-oz.) bottle seltzer water, chilled
Preparation
1. Pour boiling water over tea bags; cover and steep 4 minutes. Remove and discard tea bags. Stir in 1/2 cup sugar until dissolved, adding additional sugar (up to 1/2 cup) if desired. Combine tea, whiskey, and next 3 ingredients in a pitcher. Cover and chill 1 to 4 hours. Stir in seltzer water. Serve over ice.

Note: We tested with Triple Sec orange liqueur.

Adapted from Charleston Receipts, Southern Living, MARCH 2010

Benne (Sesame) Brittle

Prep Time: 23 minutes
Other Time: 20 minutes
Yield: Makes about 1 lb.
Ingredients
1 1/4 cups benne (sesame) seeds
2 cups sugar
1 teaspoon vanilla extract



Preparation
1. Cook benne seeds in a large heavy skillet over medium heat, stirring often, 8 minutes or until seeds begin to turn brown. Remove from skillet.

2. Cook sugar and 2 Tbsp. water in skillet over low heat, stirring constantly, 10 minutes or until sugar is melted. Quickly stir in benne seeds and vanilla. Pour onto a well-buttered baking sheet. Quickly spread to 1/8-inch thickness, using a metal spatula. Cool completely (20 minutes). Break into pieces. Store in an airtight container.

Adapted from Charleston Receipts, Southern Living, MARCH 2010

Hoppin' John Salad

Prep Time: 30 minutes
Chill Time: 2 hours
Yield: Makes 8 servings
Ingredients
1/2 cup uncooked long-grain rice
1/4 cup fresh lemon juice
1/4 cup olive oil
1 jalapeño pepper, seeded and minced
1 garlic clove, pressed
1 teaspoon salt
1/4 teaspoon pepper
1 (15-oz.) can seasoned tiny field peas, drained and rinsed
1/2 cup chopped celery
1/2 cup loosely packed fresh parsley leaves, chopped
1/4 cup chopped green onions
Preparation
1. Prepare rice according to package directions.

2. Meanwhile, whisk together lemon juice, olive oil, jalapeño pepper, garlic, salt, and pepper in a large bowl. Stir in rice, peas, celery, and parsley until blended. Cover and chill 2 hours. Sprinkle with green onions just before serving.

Bacon Fried Okra

Prep Time: 15 minutes
Yield: Makes about 4 servings
Ingredients
1/2 pound fresh okra
2 tablespoons hot bacon drippings
Salt to taste
Preparation
Finely chop okra. Sauté in hot bacon drippings in a medium skillet over medium-high heat 10 to 12 minutes or until lightly browned. Sprinkle with salt to taste.

Sizzling Flounder

While flounder is a Charleston favorite, use any firm-fleshed fish, such as tilapia, grouper, or catfish. Adjust the cooking time according to the thickness of the fish.

Prep Time: 10 minutes
Other Time: 21 minutes
Yield: Makes 4 servings


Ingredients
1/4 cup grated Parmesan cheese
1 teaspoon paprika
4 (6-oz.) flounder fillets
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup butter
2 tablespoons fresh lemon juice
Preparation
1. Place 1 oven rack 5 inches from heat; place a second rack in middle of oven. Combine Parmesan cheese and paprika. Season fish with salt and pepper.

2. Preheat oven to 450°. Heat butter in a broiler-safe 13- x 9-inch baking dish in oven 8 minutes or until butter is melted and beginning to brown. Place fish in hot butter, skin sides up.

3. Bake at 450° on middle oven rack 10 minutes. Carefully flip fish, and baste with pan juices. Sprinkle with lemon juice and Parmesan cheese mixture. Bake 5 more minutes or just until fish flakes with a fork. Remove from oven; increase oven temperature to broil.

4. Broil fish on oven rack 5 inches from heat 2 to 3 minutes or until bubbly and golden brown.

Adapted from Charleston Receipts, Southern Living, MARCH 2010