Fall Recipes

Butternut Squash and Coconut Bisque with Shrimp-Stuffed Shishito Peppers

Pair with a bottle of Maison Darragon Vouvray Brut | Serves 4

A flattering nose offers aromas of white fruits, such as pear and apple. The mouth feel of this Touraine wine is an attack of smooth effervescence, volume, and richness with aromas of honeyed flowers and spices.

Butternut Squash and Coconut Bisque

• 1 medium butternut squash

• 2 oz ginger grated

• 1 pc kaffir lime leaf

• 2 qt coconut milk

• Salt and pepper

Peel and dice butternut squash. Cover with coconut milk and add ginger and lime leaf. Simmer until the squash is fully cooked and then process in a blender until smooth. Add broth for consistency, then season with salt and pepper.

Shrimp-Stuffed Shishito Peppers

• 16 shishito peppers (slice one side to remove the seeds and create a cavity for the shrimp farce)

• ½ lb of local South Carolina shrimp

• 1 oz ginger, minced

• 1 clove garlic, minced

• 1 tsp sesame oil

• 1 tsp fish sauce

• ¼ cup cilantro, chopped

• 2 tsp tapioca starch

• 1 egg white

Rinse Shishito Peppers, slice one side to remove the seeds and create a cavity for the shrimp farce. Finely dice the shrimp. Add ginger, garlic, sesame oil, fish sauce, and cilantro. Mix, season with salt and pepper, and bind with tapioca starch and egg white. Place the shrimp farce in a piping bag and fill the shishito peppers and set aside.

To serve: Fry the shishito peppers for three minutes at 375 degrees or until shrimp are fully cooked. Pour bisque into the middle of each of four plates. Place four stuffed peppers around the bisque and garnish with pickled onions, aromatic herbs, and half a lime.

Pickled Onions

• 1 red onion sliced thin on a mandolin

• 1 cup rice wine vinegar

• ¼ cup sugar

• ½ lime

• 1 star anise

• 1 tsp toasted coriander seeds

Combine rice wine vinegar through coriander seeds in a small saucepan and bring the liquid to a simmer, then remove and cool. Add sliced onion and let pickle for a minimum of two hours.

To Serve

• 12 Thai basil leaves

• 12 cilantro sprigs

• Fennel blossom

• 2 limes cut in half

Roasted Butternut Squash Salad with Banana Pepper Vinaigrette

Pair with a bottle of 2020 Borgo San Daniele Friuli Isonza Pinot Grigio | Serves 4

• 2 butternut squash, cut in eighths lengthwise

• 4 heads beech mushrooms

• 12 banana peppers

• 4 sprigs thyme

• 2 sprigs rosemary

• 6 cloves garlic

• ½ cup olive oil

• 2 heads baby gem lettuce

• 4 Tbsp pickled mustard seeds (recipe below)

Toss the squash, peppers and beech mushrooms, thyme, garlic, and rosemary with ½ cup of olive oil and season with salt and pepper. Roast at 350 degrees for thirty minutes. Wash the gem lettuce and set aside.

Banana Pepper Vinaigrette

• 4 roasted banana peppers

• 2 cloves garlic, roasted

• 1 shallot

• 1 sprig rosemary, stripped

• 1 cup Moscato vinegar

• 2 cups of extra virgin olive oil

Place peppers, garlic, shallot, rosemary leaves, and Moscato vinegar in a blender and puree, while slowly adding in the extra virgin olive oil until emulsified.

Pickled Mustard Seeds

• 1 cup champagne vinegar
• ½ cup sugar
• 1 clove garlic, minced
• 1 pc star anise
• 2 sprigs thyme
• ¼ cup yellow mustard seeds

Combine all and simmer for ten minutes

To Serve

Place roasted squash, banana peppers, and beech mushrooms on the plate. Garnish with baby gem lettuce and pickled mustard seeds. Dress with banana pepper vinaigrette and finish with sea salt.