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...
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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...
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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...
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Salmone Pignoli
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...
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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.
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Roasted Rack of Lamb
Lamb Marinade
Marinate lamb 12-24 hours ahead of time in olive oil, herbs & garlic mixture. Make sure the bones are out of the oil. Rub off herbs before cooking.
Melted Leaks
Cut leeks across just below dark green top and just above white stalk. Reserve white end and discard green tops. Slice leek across just above root end and discard. Cut the leek whites lengthwise...
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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...
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Housemade Low Country Spice
Mix all ingredients together in a spice grinder. Mix together evenly and keep in a dry, cool place for up to 4 weeks.
Chef Anthony Gray uses this spice for several things, including High Cotton's blackened bacon for their wedge salad and for their shrimp and grits. It is an all-purpose spice that goes great with anything needing a little kick. He seasons grouper with it for...
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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). ...
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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...
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Barbecued Shrimp
Wash shrimp under water and then peel the shells and discard. Devein the shrimp with a paring knife and then wash under water. Repeat until all shrimp are done; place on a sheet tray and place in the refrigerator. Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. You may have to do these in batches if you do not have a...
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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.
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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...
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Slow Smoked Pork Shoulder
Add salt to cold water and stir very well until all of the salt is completely dissolved. Then add the sugar, dry rub, and bay leaves and stir well to combine. Rinse the pork shoulder and place in a large container, pour in the brine solution until the shoulder is completely covered. Cover the container and place in the refrigerator for at least 8 hours. Then remove the shoulder from the...
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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...
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Signature Shrimp & Grits
To make grits: Bring cream, milk, water, and butter to a simmer. Reduce heat to low, stir in grits and salt and cook for 40 minutes to 1 hour, stirring often to prevent grits from sticking to the bottom of the pot. Keep warm.
Cook the bacon at 300 degrees for about 30 minutes, until the bacon is cooked but not crispy. Slice the bacon into 1/4 inch pieces. In a wide (14-16 inch)...
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Southwestern BBQ Duck Breasts
Duck Breasts
Rub the duck breasts with 7 Spice Rub generously and sear on grill. Allow duck to rest 5 minutes so juices return to center. Slice on bias to desired thickness.
Polenta
Bring water and milk to boil. Add cornmeal and whisk frequently to prevent clumping until "grits" are cooked through. Add remaining ingredients and adjust with salt and pepper until...
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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...
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Hummus
Blend all ingredients together in a food processor until smooth. As some chick peas retain more or less water than others, you may need to add a little water if it seems too thick. Serve with toasted pita bread. Alternatively, hummus can be used as a vegetable dip or sandwich spread.
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Moroccan Lamb with Cucumber Yogurt
Day One
Place lamb shanks in a large bowl with crushed garlic, parsley, rosemary, and thyme; set aside. Place a small saute pan over medium heat and toast the allspice and cardamom until fragrant, approximately 2 minutes. Set aside. Using a mortar and pestle, add paprika, cayenne, nutmeg, mustard seeds, and fenugreek. Blend and crush spices until all mustard seeds are broken. Add the...
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The Open Hearth's East Coast Crab Cakes
Crab Cakes
Mix and form into 2 ounce cakes, taking care not to break large pieces of crab. Saute in light vegetable oil until lightly brown on both sides. Finish in a 375 degree oven for 5 to 7 minutes.
Remoulade
Mix all ingredients together and chill.
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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.
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Butter Pecan Semifreddo w/ Honey Grilled Pineapple
For the crust, start by chopping the cookies nice and small. Place into a small mixing bowl. Melt the butter and place in the bowl with the chopped cookies. Line a 9 X 5 inch loaf pan with plastic wrap. Make sure you have extra hanging over the side so that you will be able to wrap completely. Mix the cookie crumbs and butter together and form into the bottom of the loaf pan. Allow the...
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Shrimp Spring Rolls with Sweet Chili Dipping Sauce
For the dipping sauce:
Place all ingredients into a small mixing bowl. Mix well and refrigerate for at least one hour.
For the spring rolls:
Start by peeling the cucumber and carrots; julienne nice and small. Julienne the red pepper also. Cut the shrimp in half, lengthwise. Fill a 2-inch pan with hot tap water. Place one sheet of the rice paper into the water. After...
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Grilled Strip Steak with Black Bean Cakes
For the salsa:
Dice the tomatoes and jalapeno. Toss the tomatoes with corn, cilantro, jalapeno, onion, and 1 ounce of olive oil in a medium sized mixing bowl. Squeeze the juice from the lime into the bowl as well. Season with salt and pepper. Refrigerate.
For the bean cakes:
Start by pureeing 2 1/4 cups of black beans and sour cream in a food processor. Blend until...
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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...
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Seafood Gumbo
In large stock pot place olive oil, celery, green pepper and onion. Saute until soft (approx 10 min.) Add diced tomatoes, crushed tomatoes, and tomato juice. Simmer about 15 minutes. Add spices and shrimp. Cook 15 minutes. Add scallops. Cook 5 minutes, add okra. Cook 5 minutes more. Serve with or without rice.
This recipe was provided by Chef Charlie McMullen of Blockhouse.
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Ancho Chile Pepper & Grilled Chicken Breasts
Place the first 7 ingredients into a bowl. Whisk in the olive oil until it’s a smooth and happy mixture. Place the chicken breasts in a plastic bag and pour the marinade over them. Seal the bag and make sure everything is mixed well. You can let this marinade for 2‐3 hours, but I like to let it sit in the refrigerator overnight. Get your grill nice and hot and grill the chicken...
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Ravioli Woodsman
In a medium sauce pan or pot, brown sweet onion in olive oil. Add sausage and, using a fork to break it up, brown over medium flame. Add mushrooms and saute over high heat. Add chicken stock, marinara, and ricotta cheese. Bring to a boil while stirring. Reduce flame to simmer and add peas and seasoning. Add whole butter. Toss with cooked ravioli and Parmesan cheese. Serve with crusty...
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Handlebar Salsa
Mix all ingredients well. Makes 6 quarts.
This recipe was provided by Chef John Powers of the Handlebar.
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Grilled Tenderloin of Beef Asado
Marinated Beef Tenderloin
Place red wine, garlic (coarsely chopped), and onion (pealed and sliced) in a bowl. Whisk in olive oil, salt, and black pepper. Place tenderloin in a shallow pan, sprinkle fresh rosemary over it and pour marinade over that. Cover tightly with plastic wrap and chill for 2-6 hours (can marinate overnight). If the marinade does not cover the steak, turn it over...
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Peanut Butter & Jelly Cones
In a stand mixer with a paddle attachment, whip the peanut butter, butter, and honey on medium speed until very smooth. Add the eggs one at a time and continue whipping for 3 to 4 minutes. In a separate bowl sift the dry ingredients together. Using a rubber spatula, fold the dry ingredients in to the peanut butter mixture and then add the chopped fruit. Spoon or pipe 2.5 ounces into each...
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Italian Crepes with Nutella and Bananas
Mix together eggs, milk, flour and 2 tablespoons melted butter. Let set in refrigerator at least one hour. Heat crepe pan over medium heat and thinly coat with butter. Pour or ladle 3 ounces of crepe batter into the heated pan and lift and rotate pan until a very thin coating of batter is covering the cooking surface. Place back on heat and cook till very edges begin to lightly brown. ...
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Euphoria 2009: Calas-Fried Rice Fritter
This recipe was provided by Chef David Guas of Bayou Bakery.
Bring 1 cup of water and a pinch of salt to a boil in a mall saucepan. Add the rice, stir 1 time, reduce the heat to low and cover the pan, cooking 18 to 20 minutes or until the grains of rice are plump and fluff apart with a fork. Turn the rice out onto a parchment paper-lined baking sheet and cool for 15 minutes, then...
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Euphoria 2009: Old-School Banana Pudding
This recipe was provided by Chef David Guas of Bayou Bakery.
Whisk the egg yolks, sugar, cornstarch, and salt together in a medium bowl and set aside. Bring the milk to a boil in a medium saucepan. Remove from the heat and whisk a little at a time into the egg mixture. Once the bottom of the bowl is warm, slowly whisk in the remaining hot milk. Pour the mixture back into a clean...
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Euphoria 2009: Beef Flatiron with Panzanella
This recipe was provided by Chef Frank Stitt of Highlands Bar & Grill & Bottega.
For the salad, combine the onion and vinegar in a large bowl and let macerate for 10 to 20 minutes.
Prepare a fire in a charcoal or gas grill, or preheat a castiron pan when ready to cook the beef.
Add the roasted peppers, tomatoes, toasted bread cubes, olive oil, olives, cucumbers, and...
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Euphoria 2009:Gazpacho Water with Ahi & Watermelon
This recipe was provided by Chef Tim Graham of Tru.
Wash the tomato and remove the cork. Cut in large dice. Remove the core from the fennel and cut in large dice. Wash the peppers and cut the sides to remove the seeds. Cut the peppers into large dice. Peel the cucumber and remove the seeds. Cut into large dice. Peel the white onion and cut into large dice. Peel the garlic, and...
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Euphoria 2009: Potato Crusted Blue Nose Sea Bass
This recipe was provided by Chef Kent Rathbun of Abacus & Jaspers and Chef Kevin Rathbun of Rathbun's and Kevin Rathbun Steak & Krog Bar.
For the Grapefruit-Fennel Soup:
In a saute pan, add canola oil and saute the garlic, shallots, and fennel until translucent. Add black peppercorns and pink grapefruit juice and bring to a boil. Continue cooking for about 10 minutes or until...
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Butternut Squash, Sausage, and Wild Rice Soup
This recipe was provided by Chef Mark Pollard of The Cook's Station.
Preheat the oven to 400 degrees. Rub the cut sides of the squash halves with 1 tablespoon of the olive oil, place on a baking sheet flesh side down, and roast until tender when pierced with the tip of a knife, 45 minutes to 1 hour. Let the squash cool until it is easy to handle and then scoop the flesh from the...
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Roast Tenderloin with a Mushroom Ragout
This recipe was provided by Chef Mark Pollard of The Cook's Station.
Roast Tenderloin:
Preheat the oven to 400 degrees. Heat a large oven-proof skillet over medium-high heat. Season the beef all over with salt and a generous amount of pepper. Add the oil to the skillet and heat until shimmering. Add the butter and swirl to melt. Add the beef and sear until mahogany brown on...
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