Charleston’s best bars and restaurants have been promoting sweet and savory citrus offerings for the last two months, as part of Limehouse Produce’s 2015 Citrus Celebration. Limehouse Produce shared these featured dishes and drinks on their website along with recipes for people to download and try on their own. Patrons were invited to vote for their favorite dish and drink online until February 22. A panel of judges then visited the top five places from each category and select a winner as well.
“This year’s Citrus Celebration was even better than the last,” stated Weston Fennell, lead buyer for Limehouse Produce, as well as a Citrus Celebration judge. “The competition was tough because all of the dishes and drinks that were judged were delicious and creative.”
The votes from online and live judges have been compiled and a winner for the Best Citrus Dish and Best Citrus Drink have been chosen!
The winner in each category will be promoted on the website and social media and will receive a ½ page ad in The Local Palate to showcase their dish/drink.
Featured Produce of the Month: Radishes
¨ Locally we recommend getting them from Thackeray Farms in Wadmalaw Island (https://www.facebook.com/thackerayfarms)
¨ Easy to grow, they mature less than 30 days from seeding
¨ Some of the varietals include scarlet globe, cherry belle, cherriette, april cross, summer cross and red flame
¨ Vary in size, color, shape and taste
¨ Radishes are part of the Brassica family, and like other cruciferous vegetables, are packed with antioxidants. Since radishes are detoxifiers and are rich in vitamin-C, they have been connected to treating many types of cancer. Radishes are a very good source of potassium, which contributes to a large list of health benefits, including reducing blood pressure. Radishes lower body temperature and relieve inflammation from fevers, and since they act as good disinfectants, radishes also fight infections that can cause fever.
¨ Radishes with butter and salt is a French classic. Because of its simplicity, it’s important to use quality ingredients such as fleur de sel, fresh crunchy radishes and good butter. Good salt simply deepens the flavor of the butter and radishes allowing you to enjoy the simplicity of each ingredient in harmony with each other. Radishes sandwiched between buttered bread is a traditional children’s snack in France. However, you could easily serve individual radishes with a side of butter and salt as a beautiful appetizer.
Recipe: Raw and Pickled Radish Salad with Boiled Egg and Tarragon
By Joe Dimaio, Stars Rooftop and Grill
Raw and Pickled Radish salad
With boiled egg and tarragon. Serves 2
For the salad
Radishes, assorted easter egg, French breakfast, cherry bell
Eggs, boiled 1ea ( crumble whole egg by hand into small pieces)
Tarragon 3 sprigs ( pick leaves for garnish)
Bibb lettuce 8 leaves
Vinaigrette 1 cup
Pecorino Romano, a few thin shavings
Pickled radishes: quarter half of your assorted radishes, pickle the quartered radishes and shave the other half raw with a Japanese mandolin
For the pickle:
1 cup Champagne Vinegar
2 tbsp sugar
1 tbsp Salt
1 ½ cup H2O
bring all ingredients to a simmer and add quartered radishes, turn off and let sit in fridge until cool and store up to 6 months in an airtight container.
For the vinaigrette:
Shallot 1tbsp. minced
Sherry vinegar ½ cup
Evoo ½ cup
Honey 1 tbsp
Pink peppercorn a pinch (fresh cracked)
combine all ingredients in a small mixing bowl whisking until combined. Set aside until plating the salad.
*Plating this salad is all up to the person eating it. It could be in a bowl or a plate. I prefer a plate so I can scatter all the ingredients out artistically but with little meaning so every ingredient is seen. I like to dress the salad on the plate so some of that vinaigrette you made can be seen then a little pecorino and the tarragon leaves at the end to finish.
Recipe: Bagna Cauda Curd
By Chef Nate Whiting, 492
Yield = 1 quart
5 each Whole eggs
1 each Lemon Zest
75g Lemon Juice
50g White Wine Vinegar
25g Anchovy Juice
50g Shallots, germ removed, Minced
8g Garlic, germ removed, Minced
1 each Fresh Bay Leaf
2g Franks red Hot
.5g Malic Acid
375g Butter, Diced, room temperature
Place all the ingredients except the butter in a Cryovac or Ziploc (Freezer) Bag.
Set a circulating water bath to 82.3°C \180°F
Seal the bag in a chamber vacuum or use water displacement to seal the Ziploc bag.
Place the bag in the Bath; when the bath returns to temperature, cook for 2 hours.
Remove from the bath, discard the Bay leaf and transfer the entire contents of the bag into a blender.
While the blender is running add the diced butter a little at a time, continue until all the butter is added and the mixture is smooth.
Strain onto a pan and chill completely in the refrigerator.
Serve cold with Fresh Radish or other raw vegetables.
Recipe: French Breakfast Radishes
By Chef Aaron Lemieux, Michael’s of the Alley, Victor’s Social Club and Vincent Chicco’s
(10) French breakfast radishes-cleaned and sliced in half
1/2 bunch Genovese basil
1/4 bunch Italian parsley
1 oz perigord truffles sliced thinly on mandolin
1/2 lb unsalted Plugra (or 83%) fat content butter
Kosher salt to taste
Micro sorrel, basil & beet greens
Maldon salt (for plating )
1 teaspoon lemon juice
Slice truffles and cube butter into 1/2 cube. Season with salt lightly and let sit at room temperature for 2 hours.
Use the paddle attachment on mixer and mix “truffle butter” When the truffles are evenly dispersed cover and set aside
Use a 3qt sauce pot and boil salted water. Add the parsley + basil for 8 seconds and using a perforated spoon submerge in ice water. Let sit for 2 minutes remove and squeeze excess water
Combine with 1/4 cup of high grade olive oil in the blender or vita mix
Pulse on low then gradually increase speed.
Pour mixture into plastic container and set aside.
To plate – start by tossing 1/2 of the radishes with some micro sorrel + micro basil, olive oil and fresh lemon juice, season with salt + pepper
Use a soup spoon and spoon the basil parsley mixture in the bottom of a plate. Top with the radishes , truffle butter and Maldon salt
Serve and enjoy
A series of cold troughs will bring much needed rain to Central California with cooling temperatures and strong gusty winds expected in the desert regions into next week. With the transition to the Southwestern Desert regions all but complete weather patterns continue to impact ……
Limehouse’s Quality Assurance program plays an integral part in our teams effort to ensure customers receive quality produce at competitive prices. Field monitoring is done weeks and days before harvest to keep abreast of supply and quality issues in the various growing regions. This diligent monitoring enables Limehouse to forecast supply volume and spot potential quality problems.
Charleston’s best bars and restaurants are once again promoting sweet and savory citrus offerings as part of Limehouse Produce’s 2015 Citrus Celebration. Winter is citrus season and Limehouse is featuring a number of exciting varieties, including Navel Oranges, Oroblanco, Ruby Red Grapefruit, Kumquat, Satsuma Mandarin Oranges, Blood Oranges, Hamlin Oranges, Clementines, Limes, Pummelos and Meyer Lemons.
Limehouse Produce is excited to be sharing these featured dishes and drinks on their website along with recipes for people to download and try on their own. Patrons can also go and vote for their favorite dish and drink online until February 22. A panel of judges will visit the top five places from each category and select a winner as well. The votes from online and live judges will then be compiled and a winner for the Best Citrus Dish and Best Citrus Drink will be chosen. The winner in each category will be promoted on the website and social media and will receive a ½ page ad in The Local Palate to showcase their dish/drink.