The Sweet Magnolias Cookbook (29 page)

Note: Chef Erik at Sullivan's serves these yummy crab cakes as a brunch specialty, topping each crab cake with a poached egg and a ladle of sherry hollandaise sauce over the crab cake (see next recipe). On the evening menu, the crab cakes are featured as a starter course and served with our Carolina rémoulade sauce (recipe follows).

Sherry Hollandaise Sauce

6 egg yolks

1 teaspoon salt

¼ teaspoon ground cayenne pepper

¼ cup sherry

1 cup butter, cubed, room temperature

 

Combine all but the butter in the top section of a double boiler. Stirring constantly, cook over simmering water until very hot. Whisk in butter one cube at a time until all butter has been incorporated and sauce is smooth. Transfer to a bowl or gravy boat. Cover with plastic wrap, then swaddle in a kitchen towel to keep warm until serving time (up to 15 minutes).

MAKES ABOUT 1½ CUPS

Chef's Tip: To make a traditional hollandaise sauce, replace the sherry with freshly squeezed lemon juice. Finely grated lemon zest is a lovely addition as well.

2 cups mayonnaise

½ cup prepared chili sauce

½ cup finely chopped green onions (white and light green parts only)

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cup Creole mustard

¼ cup extra-virgin olive oil

¼ cup finely chopped celery

¼ cup finely minced fresh parsley

Finely grated zest and juice of 1 medium lemon

1 tablespoon minced garlic

1 tablespoon minced capers

Salt and Tabasco sauce to taste

Note: Okay, here's the scoop on rémoulade sauce. As with most sauces, it is French in origin but reached its height of popularity in New Orleans cuisine. Here in the South, we love this sauce on almost anything, but it is especially wonderful served with crab cakes, spicy boiled shrimp, fried green tomatoes and other fried veggies. It also makes a delicious spread for sandwiches and any fried seafood. Although the recipe makes almost 4 cups, you can prepare just a half batch if desired. Once you taste it, though, you'll wish you had prepared the full recipe.

QUICHE

6 ounces country ham

½ cup water

½ teaspoon salt

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cup uncooked quick-cooking grits

1 (12-ounce) can evaporated milk

1 cup (4 ounces) shredded sharp cheddar cheese

3 large eggs, beaten

1 teaspoon dry mustard powder

1 teaspoon Tabasco sauce

GRAVY

Pan drippings from country ham

2 cups very strong coffee

2 tablespoons butter

2 tablespoons cornstarch

¼ cup cold water

Salt and freshly ground black pepper to taste

Preheat oven to 350°F.

Grease a deep-dish 9" pie plate.

In a skillet over medium-high heat, place country ham in enough water to cover. Cook 5 minutes, adding additional water as necessary.

Remove ham from skillet. Reserve water and pan drippings for gravy. Dice ham, and set aside.

In a large saucepan, bring ½ cup water and salt to a boil.

Stir in grits. Remove from heat, cover, and let stand 5 minutes (mixture will be very thick).

Stir in country ham and remaining ingredients. Pour into prepared pie plate.

Bake 30–35 minutes. Let stand 10 minutes before serving. Prepare gravy while quiche bakes.