Recipes
Featured Recipes from Greenville, Spartanburg, and Anderson, SC Restaurants
Upstate Foodie features original recipes from local chefs in Greenville, Spartanburg, and Anderson, SC. Browse the culinary combinations below to find fresh inspiration for your next get-together or even a new favorite to add to your weekly routine. The recipes focus on flavorful ingredients and include easy-to-follow preparation instructions. You can also search for restaurants by location or features, read chef bios, explore cooking classes and other events, and more!
Steam, grill, roast, and saute your way to a fantastic meal with recipes from local Greenville, Spartanburg, and Anderson, SC area chefs with the Upstate Foodie recipe guide!
Grilled Romaine
Clean the heads of romaine by removing any bruised outer leaves and trim the dark green tops off (about 2 inches). Cut the lettuce in half lengthwise, making sure to leave the core on for grilling. Drizzle with olive oil, season with salt and pepper and place on a medium-heat grill. Just barely sear both sides, getting slight char on the leaves. Remove and cut the core off then place on a...
read more...
Euphoria 2008: Hot Smoked Carolina Trout
The objective of this dish is to cook the trout using hot smoke, which is accomplished by placing moistened wood chips over a heat source. You may have to modify your existing barbecue or grill in one of two ways: either place the damp chips directly on coals or place them in an aluminum tray that is then placed on the heat source. You will also need a perforated tray to place the trout...
read more...
Wasabi Cured Salmon Summer Salad
Mix wasabi paste with a small amount of honey and coat salmon. Allow to marinate overnight in the refrigerator. Lightly grill or pan sear salmon to medium rare and let cool. Arrange baby greens, carrot, bean sprouts and almond on a plate. Drizzle truffle oil and rice vinegar over greens, sprinkle with salt and pepper and place salmon filet on the side of the greens.
read more...
Spanish Garlic-Shrimp Sauce
Add to saute pan 3 tablespoons of olive oil, garlic, pepper flakes and bay leaves; saute just until garlic begins to turn golden and becomes fragrant. Stir in shrimp and cook until firm and pink. Deglaze the pan with sherry and lemon juice, simmer briefly to reduce a bit, and finish with parsley. Serves 2.
read more...
Sofrito Collard Greens
Saute bacon in a nonstick skillet until crisp. Add onions, red pepper, garlic and seasonings; cook until soft (5 minutes). Stir in greens and water. Cook, stirring often, until liquid is evaporated and greens have wilted slightly (3-4 minutes). Season with salt & pepper. Serves 2.
read more...
Fish Tacos
My favorite time of the year is spring. The warm afternoons bring the smell of charcoal and burgers on the way home. This spurs creativity ad the urge for something new off the grill. Fish Tacos are common south of the border, especially in the small Baja fishing villages. It is those hand painted signs that stir our love of simple foods done well. Just a few words of advice before you...
read more...
Pistachio and Ancho Chile Swordfish
Combine the ingredients for the rub mix in a bowl and mix evenly. Preheat oven to 350 degrees. In an oven safe saute pan, heat 1 1/2 ounces of extra virgin olive oil on medium to high heat. Place swordfish steaks in rub bowl and evenly coat both sides of the fish. Carefully place the steaks in the saute pan and sear each side for about 1 1/2 minutes, 3 minutes total. Place saute pan in...
read more...
Salmone di la notte
Preheat oven to 450 degrees. Flour both sides of filet. Baste top side of filet with Dijon mustard. Sprinkle nuts on top of Dijon; try to cover completely. Heat frying pan to medium-high heat with olive oil. When oil is hot, lay fish in pan (nut side down). Cook for 5 seconds and take fish out of pan and set aside. Save the olive oil. In a separate hot frying pan, add shallots, 2-3...
read more...
Tuna Tartar
First strain off the avocado liquid and discard water. Then take all of the remaining ingredients and combine gently in a chilled mixing bowl. Be careful not to mush the avocado.
read more...
Euphoria 2008: Short Ribs
Heat peanut or vegetable oil in large rondo and sear short ribs (bone in) on both sides until heavily caramelized. Dice onion, carrot and celery, and chop garlic and leeks. Sweat or caramelized the vegetables over high heat until almost cooked. Then, add about a can of tomato paste. Once that begins to dry out, add one bottle of red wine to deglaze. Let the wine reduce by half. Add the...
read more...
Buttermilk Fried Oysters
Breading: Combine all ingredients in a bowl. Green Goddess Dip: Mix all ingredients together, except the mayonnaise, and place in a food processor and puree until very smooth. Add the mayonnaise and puree one more minute. Oysters: Mix all marinade ingredients together and toss with the oysters. Marinate for one hour. Drain well, pat dry, toss with breading, fry at 375 degrees for sixty...
read more...
Lamb Apricot Pithivers
Saute the onion and garlic gently in the extra virgin olive oil until softened, add the spices to release the aroma. Allow to cool. In a large bowl place the ground lamb, apricots and eggs. Gently combine all the ingredients adding the bread crumbs last. Roll the meatballs in the size of a golf ball and bake in an oven set to 350 degrees until firm and browned (approximately 20 minutes). ...
read more...
Osso Buco
Preheat oven to 350 degrees. Lightly flour, salt and pepper both sides of all 4 veal shanks. Heat olive oil in heavy, oven-proof skillet until smoking. Brow both sides of veal shanks. Remove and set aside. Add more olive oil to the skillet. Add onion, celery, carrot and half of the garlic. Cook on medium heat until light brown. Add white wine and beef stock. Reduce to half and add...
read more...
Fried Cheese with Sesame Seeds
Take a small skillet and grill the sesame seeds until golden brown (no butter or oil is needed). Make sure they don't burn because this will make them bitter. Take the block of cream cheese and center it on a round plate. Take the sesame seeds and cover the cheese. Put a little bit of soy sauce on tope of the cheese and garnish the plate with crackers. This is a quick and easy dish that...
read more...
Tandoori Marinated Swordfish Kabobs
Whisk all ingredients for the marinade together. Place Swordfish cubes in a 1 gallon zip lock bag and add marinade. Let sit overnight. Arrange on skewers with vegetables and grill. Salt and pepper to taste.
read more...
Potato Crusted Grouper
Make a roux by heating the flour and oil in a saucepan and whisking for approximately 4 minutes. Saute the spices in the roux for about 1 minute then add the peppers, onions, scallions and celery. Cook until the vegetables are soft and lightly caramelized. Add the tomatoes, stock, pepper sauce and Worcestershire sauce, and cook for 15 minutes. Add the crawfish tails and cook for about 5...
read more...
Sauteed Pork Medallions
In a hot pan, saute pork medallions that have been seasoned with Stax's Seasoning for approximately 1 minute on each side. Remove and keep warm. In that pan, saute the onions and deglaze with sherry. Season onion with Stax's Seasoning. Add half the heavy cream, sweet potatoes, honey, spices and scallions. Reduce the heat to a simmer. Add the pork medallions back into the sauce and...
read more...
Shrimp Tempura
Make a little cut on the underside of the shrimp to keep them straight while they cook. Blend the cold water and egg, then mix with the flour. Do not try to make the batter smooth or it will be heavy. Drop the shrimp into flour first, then into tempura batter. Heat the oil in a deep fryer to 350 to 375 degrees, or until a cube of bread browns in 30 seconds. When the tempura pieces are a...
read more...
Eggplant Napoleon
Cut eggplants 1/2 inch thick. Soak in salty ice water for 10 minutes. Pat dry and set aside. Beat two eggs and 1/2 cup milk for egg wash. In a food processor, pulse the stale bread and half of the Parmesan cheese. Egg wash and breadcrumb the eggplant. Set on greased cookie sheet. Preheat oven at 400 degrees and cook until golden brown (around 15 minutes). When eggplant is done, top with...
read more...
Lazy Paella
Heat a large saute pan until smoking hot. Very carefully add 3 tablespoons of olive oil. Add the red onion and crushed garlic, stirring constantly until slightly charred for 2 minutes. To the onion and garlic, add the bell peppers and Serrano chile and continue to cook at high heat for 3 minutes. Add the chopped Roma tomatoes and allow to cook for 7 minutes or until all of the liquid has...
read more...
Sun-Dried Tomato Basil Orzo
In a heavy sauce pan heat olive oil over medium heat. Add garlic and onions. Let simmer until translucent. Add sun-dried tomatoes and fresh basil. Add package of uncooked orzo. Stir constantly. Add chicken stock. Bring to a boil, reduce heat and simmer uncovered. Simmer until stock is absorbed and orzo is done. Add cream, salt and pepper to taste. Let stand for 10-15 minutes.
read more...
Cornmeal Crusted Grouper
Preheat the oven to 350 degrees. Whisk eggs and milk together in a mixing bowl. On a large plate, mix the flour and cornmeal. Heat a large saute pan and oil over medium high heat. Do not allow oil to smoke. Season both sides of the grouper. Place the grouper filets into the egg wash. Take the filets out of the egg wash and place in the cornmeal mixture. Make sure to cover the grouper...
read more...
Wild Rice Salad with Rosemary Vinaigrette
Rinse the rice until water runs clear. Combine the rice and water and bring to a boil. Cook until tender (about 45 minutes). Drain the cooked rice and rinse under cold water. Combine all of the above ingredients except the vinaigrette. Mix well. Add enough vinaigrette to moisten and season with salt and pepper.
read more...
Ricotta Gnocchi
Boil potatoes in salted water until tender. Drain and transfer to a sheet pan to dry and cool. Rice using a potato ricer or food mill. Add ricotta, Parmesan, yolk, basil, oregano, salt and pepper. Add flour and slowly incorporate into the mix just until combined. Cover and refrigerate for 30 minutes so dough can firm up and be easier to roll out. Divide the dough into 4 ounce balls and...
read more...
Marinara Sauce
Saute the garlic and oil in a saucepan until the garlic is golden brown. Add the chopped tomatoes along with the remaining ingredients. Continue to cook for 5 minutes. This sauce can be used for fish as well as pasta. If it is being used for pasta, additional ingredients can be added such as green onions, capers, black olives, red peppers, mushrooms, crab meat, clams, mussels, shrimp,...
read more...
Penne Pasta a la Vodka, The Brown Street Club
"Shaved Parma ham tossed with shallots, garlic and aromatic herbs deglazed with pepper vodka and tossed in a tomato cream sauce."
Saute garlic, shallots and butter over medium-high heat until shallots are soft and garlic just starts to brown. Add vodka, tilting the pan to allow the vodka to flame. Continue cooking over medium heat until liquid is nearly gone. Add marinara and cream. ...
read more...
Grouper Lucaya, Stax Omega
Preheat oven to 350 degrees. Rub each filet with olive oil and lemon juice and season with Stax's Seasoning to taste. Bake for 10 minutes.
Boil black beans until tender. Cool beans with cold water, drain well and add all ingredients.
Place grouper on a serving plate, top with relish and enjoy a delicious island favorite.
read more...
Smoked Port Royal Shrimp, Table 301
Peel and rough chop the apples, removing the core and seeds. Place the jalapenos, apples, maple syrup, and water in a saucepan and cook on medium heat until the apples are quite tender. Puree the apple mixture in a blender. As the apples become smooth and while the mixture is still hot, add the butter in small batches, pureeing to emulsify. Season to taste with salt and pepper. Reserve...
read more...
Euphoria 2008: Split Creek Chèvre Cheesecake
This recipe was provided by Chef David Guas of Damgoodsweet Consulting Group, LLC.
Chèvre Cheesecake: Add cream cheese and chèvre to large heat-proof bowl and place above a pot simmering water. Let cheese soften and melt. Add heavy cream, crème fraiche, sugar and vanilla bean seeds (which have been scraped from split bean) to bowl of stand mixer. Using whip attachment, whip on high...
read more...
Euphoria 2008: Slow Roast Pork Shoulder
This recipe was provided by Chef Patrick Wagner of Greenville Technical College.
Trim off the excess fat and skin from the pork, leaving about 1/4 inch of fat. Score the fat in a crosshatch design. Rub with the seasonings. Slice the onion into strips and place in the bottom of a deep roasting pan. Place the shoulder on top of the onions. Roast in a 450 degrees oven for about 10-15...
read more...
Euphoria 2008: Roasted Pumpkin Mashed Potatoes
This recipe was provided by Chef Patrick Wagner of Greenville Technical College.
Note: For this recipe, you need to scale out the pumpkin and potato after they have been peeled and diced. Coat the pumpkin with canola oil, salt and pepper. Lay out in an even layer on a cookie sheet. Bake in a 450 degree oven until the pumpkin is tender. Cover the potato with cold water. Bring to a...
read more...
Euphoria 2008: Apple Chutney
This recipe was provided by Chef Patrick Wagner of Greenville Technical College.
Cut the onion into small dice. Heat the canola oil and add the mustard seed. Cook the onion in the canola oil until the onion just starts to caramelize. Add apples and apple juice. Cook and reduce until the mixture just becomes dry. Add the fresh thyme to finish.
read more...
Euphoria 2008: Ceci Bean, Celery & Cabbage Salad
This recipe was provided by Chef Rick Tramonto of Tru.
Homemade Ceci Beans: Put the dried beans in a bowl or pot and add enough cold water to cover. Set aside to soak in the refrigerator for 24 hours. Change the water once or twice, if possible. Drain the beans, transfer to a heavy-bottomed pot and add the carrot, onion, bay leaf, thyme and red pepper. Season with salt and black...
read more...
Euphoria 2008: Roasted Chicken
This recipe was provided by Chef Rodney Freidank of Table 301.
Place first three ingredients in food processor and puree. Drizzle in olive oil slowly while processing. Coat the chick breasts wit the paste and refrigerate at least two hours. Overnight is even better. Season breasts with salt and pepper. Roast at 400 degrees for about 30 minutes or until the breasts are just cooked...
read more...
Euphoria 2008: Sautéed Mustard Greens
This recipe was provided by Chef Rodney Freidank of Table 301.
Heat the oil in a large sauté pan. Add mustard greens and garlic. While tossing, drizzle in the sweet soy sauce. Cook until the greens are wilted.
read more...
Euphoria 2008: Curried Ragout
This recipe was provided by Chef Rodney Freidank of Table 301.
Sauté the country ham in olive oil for 2 minutes. Add yellow onion and cook until soft and lightly caramelized. Add curry powder and continue to cook for 2 minutes. Add the pumpkin and apples. Cook until the apples have softened slightly, but are still a bit crisp. Toss in butter until just melted. Season with salt and...
read more...
Euphoria 2008: Grilled Pork Tenderloin
This recipe was provided by Chef Tyler Florence.
Combine toasted celery seed, brown sugar, sea salt and pepper in a spice grinder and grind until powdered. Heat an outdoor grill to high and wipe down with and oiled paper towel to create a non-stick surface. Alternatively, heat a large cast-iron griddle pan (20" x 10" rectangular griddle pan). Lay the tenderloin out on your board and...
read more...
Euphoria 2008: Raisin-Caper Salsa Verde
This recipe was provided by Chef Tyler Florence.
Re-hydrate raisins by pouring boiling water over them and leave for 1 hour to re-hydrate. Drain and chop. Combine all ingredients except goat cheese in a food processor and process until combine but to the point where it still has a lot of texture. Fold in the goat cheese, wet with extra-virgin olive oil and season to finish. Yield: 2 cups.
read more...
Euphoria 2008: Warm Grilled Potato Salad
This recipe was provided by Chef Tyler Florence.
Add potatoes, cream, milk, garlic, thyme and bay leaf into a large sauce pan and gently boil for 15 minutes until potatoes are just tender and the tip of a pairing knife goes through with little resistance. Allow to cool in the cream mixture. Once cooled, strain potatoes and lay out in a single layer on a kitchen towel to drain. Cut the...
read more...
Euphoria 2008: Thai Rare Beef
This recipe was provided by Chef Kevin Rathbun.
In a small pot place lime, sugar and fish sauce. Heat until the sugar melts, chill. In a container, marinate meat with soy and the cilantro stems for 1 to 2 hours. In a saute pan, heat a small amount of oil and sear the sirloin on both sides. Remove from pan and slice thin, place in a bowl. Discard marinade. In a large mixing bowl,...
read more...
Euphoria 2008: Zucchnini & Parmesan Reggiano Salad
This recipe was provided by Chef Kevin Rathbun.
Cut zucchini in half and peel flesh to the seeds, place in a stainless bowl and shave Parmesan in the bowl. Add lemon, olive oil, salt, pepper and verbena. Toss to incorporate and serve.
read more...
Spiced Nuts
This recipe was submitted by Barbara Geneau, the winner of Charter's Movie Snack Contest.
Beat the egg white. Add sugar, spices, and water and combine thoroughly. Add nut meats and mix well until all nut meats are evenly coated. Spread on rimmed cookie sheets. Bake at 275 degrees for 45 minutes. Every 15 minutes, remove the nuts from the oven and shake gently to evenly coat the nut...
read more...