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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Fried Goat Cheese & Grilled Peach with Chutney
Fried Goat Cheese:
Heat the oil to 350 degrees. Beat the eggs and water together in a mixing bowl and set to the side for an egg wash. In a separate bowl, combine the flour, salt, and pepper; set aside. Put the panko in the third bowl. Divide the goat cheese into 4 equal portions then form into balls. Dredge the balls first in flour, then egg wash and finally coat with panko. Fry...
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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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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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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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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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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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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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Ruth's Bread Pudding
Combine sugars and divide in half. Add cinnamon, eggs, vanilla, bourbon, and salt to half of the sugar. In a saucepan, combine milk, half & half, and butter with the other half of the sugar and bring to a boil. Whisk milk mixture into egg mixture, add raisins, and apples. Add bread cubes and let stand until soaked through to center. Stir in a few raisins from the bottom and sprinkle a few...
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Ruth's Oyster Dressing
In a skillet, saute smoked sausage and hot sausage. Add onion, celery, green pepper, and garlic, and cook on medium heat until vegetables are soft. Add parsley and remove from heat. In another skillet, saute oysters in 2 tablespoons of butter until the edges curl. Using a slotted spoon, remove oysters from the skillet and set aside to cool. Add remaining oyster liquid and bouillon cubes...
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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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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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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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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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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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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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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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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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Grilled Flank Steak & Vegetable Salad
This recipe was provided by Chef Alyn Abrams of Foxfire Gallery & Kitchen Shops.
Mix all ingredients for the marinade an hour or so in advance if possible. Reserve half of the marinade for the meat and use the other half for marinating the squash and zucchini and dressing the salad. Marinate the meat for a minimum of 1 hour and a max of 24 hours. If 1 hour only, use a Jaccard meat...
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Bruschetta
This recipe was provided by Chef Mark Pollard of The Cook's Station.
Heat oven to 350 degrees. Place garlic cloves on a piece of aluminum foil. Drizzle with the olive oil, and season with pepper and a pinch of kosher salt. Wrap up garlic and roast in the oven for about 30 minutes, or until soft. Remove roasted garlic from the oven, remove peel and puree in a food processor until...
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Italian Hummus
This recipe was provided by cookbook author Joree Tamburro.
Place the beans in a food processor with the tahini, garlic, rosemary, lemon zest, lemon juice, and some salt. With the processor on, stream in the olive oil, process until smooth, adjust salt, and transfer to a small serving bowl; garnish with parsley.
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Euphoria 2010: Garden Gazpacho
This recipe was provided by Chef Justin Bogle.
For the Gazpacho:
Begin by bringing a large pot of salted water to a boil. Pick all herbs clean of their stems. Blanch each herb in boiling water for one minute and transfer to ice bath. Quarter the cucumber lengthwise and remove seeds. Blanch cucumber for thirty seconds and transfer to ice bath. Blanch peas for two minutes and...
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Euphoria 2010: Sea Scallop Benedict with Grits
This recipe was provided by Chef Kevin Rathbun.
In a small, preheated heavy bottom pot add oil, ham, and shallots and saute for for 5 minutes until ham is cooked through. Add grits, stock, and pepper and simmer for 30 minutes. Add cream and continue to cook for 10 minutes stirring constantly, reserve.
Prepare a double boiler with a small pot of simmering water. In a stainless...
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Euphoria 2010: Swordfish with Eggplant Caponata
This recipe was provided by Chef Mike Lata.
For the Swordfish:
Brush swordfish steaks with herb oil and season with sea salt and fresh cracked black pepper. Heat grill on medium high and grill swordfish 4 minutes on each side, until warm in center. In saute pan, heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat. Add a sprig of thyme and a crushed clove of...
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Chicken Vindaloo with Lemon Basmati Rice
Heat pan. Add about 2 ounces olive oil. Season the chicken with salt and pepper and add to the pan. Brown on all sides. Add the onions, garlic, and ginger. Saute for 3 minutes. Add the tomato past. Turn down to medium and cook for 3 minutes. Add the remaining ingredients. Bring to a a simmer and cook for 30 minutes and season with salt and pepper.
For the rice: Bring 8 cups...
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