Southern Fare, 'Boathouse'-Style

Richard Stoney, Owner Of Famed Eatery, Shares Recipes From New Book

(CBS)  PECAN CRUSTED CHICKEN WITH MAPLE MUSTARD Q
Serves 6

For the Pecan Crust:
1 cup chopped pecans
1 cup Panko (Japanese) bread crumbs
2 cups flour

Chop the pecans with the bread crumbs in a food processor until fine. Add the flour and mix. Pour the pecan mixture in a medium bowl.

6 8-ounce chicken breasts, timed of fat, lobes separated and pounded lightly
2 cups buttermilk
Salt and fresh-ground black pepper
5 cups peanut or vegetable oil for frying
1/2 cup Maple Mustard Q

In a shallow container, cover the chicken with buttermilk and season with salt and fresh-ground black pepper, soaking for 2 hours.

In a large pot, heat vegetable oil to 350 degrees. Remove each chicken breast from buttermilk and drain excess liquid. Dredge the chicken breasts in the pecan crust until evenly coated. Carefully drop the breaded chicken in the hot oil and fry until golden brown and cooked through, about 7 to 8 minutes. Carefully remove chicken from the oil and drain on paper towel-lined plates. Serve with Maple Mustard Q.

MAPLE MUSTARD Q
Makes 1 quart

2 cups maple syrup
1 cup Dijon mustard
1 cup cane syrup
1/2 cup mayonnaise

Combine the maple syrup, mustard, and cane syrup in medium sauce pan, then cook for 15 minutes. Remove from heat and whisk in mayonnaise. Once smooth, set aside to cool for later use.

PAN ROASTED CAROLINA WAHOO WITH OKRA, TOMATO, BACON, AND FRESH CORN STEW
Serves 4

For the fish:
4 8-ounce fresh wahoo fillets
Salt and fresh-ground black pepper

Season the wahoo fillets with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add wahoo fillets and cook for 3 to 5 minutes. Remove from pan, and keep warm for immediate use.

For the stew:
3 tablespoons vegetable or canola oil
1/2 pound bacon, diced
2 garlic cloves, minced
2 onions, diced fine
4 to 5 ears sweet corn, shucked and kernels cut off
3 large very ripe tomatoes, chopped roughly
1/2 pound fresh okra, sliced
1 cup chicken stock or bottled clam juice
4 tablespoons chopped parsley

In the same pan over medium heat, add the bacon and render until crispy. Add the garlic and onions, cooking for 5 minutes or until onions start to brown. Add the corn and tomatoes, cooking for 5 to 10 minutes. Add the okra and stock or clam juice. Cook stew until slightly thick. Serve portioning the stew into large bowls, then placing wahoo on top. Garnish with chopped fresh flat leaf parsley.

Fried Green Tomatoes
3 to 4 firm green tomatoes, cored and sliced into 1/2 inch slices (follow recipe for Boathouse Fried Green Tomatoes)
1/2 cup of Boathouse Pimento Cheese
8 Slices of brioche bread or firm white (Pullman) bread
6 tablespoons soft butter
1 cup fresh arugula leaves
2 to 3 very ripe tomatoes, cored and sliced into 1/2 inch slices
6-8 slices cookies applewood smoked bacon

Prepare the fried greed tomatoes according to the recipe and keep warm. Spread 4 of the bread slices with pimento cheese, then spread the softened butter on all of the bread slices. Heat a non-stick skillet over medium heat and lay the pimento cheese bread slice, butter side down. Top with some arugula leaves, fried green tomato slice, bacon and top it off with the other buttered bread slice. Cook until golden brown, about 3-5 minutes. Flip over and continue cooking for another 3-5 minutes until golden brown.

Boathouse Fried Green Tomatoes
3 to 4 firm green tomatoes, cored and sliced into 1/2 inch slices
2 cups buttermilk
3 cups vegetable or peanut oil for frying
2 cups Boathouse Breading Mix

Submerge the tomato slices in the buttermilk and soak for 2 hours. In a deep sauce pot, heat the oil to 350 degrees. Pull tomatoes one at a time from the buttermilk and immediately drop into breading mix. Pat tomatoes with mix until both sides are adequately covered. Carefully drop the breaded tomatoes into the hot oil. Fry for 5 minutes or until golden brown. Remove tomatoes from oil with tongs or a wire skimmer and drain on paper towel-lined plates. Serve immediately with Roma Tomato Jam and Black-Eyed Pea Relish.

Roma Tomato Jam
1 1/2 quarts roma tomatoes, chopped
1 medium sweet onion, minced
1 cup brown sugar
1 tablespoon chopped garlic
1 cup balsamic vinegar
2 tablespoons extra virgin olive oil
Salt and fresh-ground black pepper to taste

Over medium-high heat, sauté onions, tomatoes and garlic in the olive oil. Reduce heat to low and add the balsamic vinegar and brown sugar. Continue to cook over low heat until mixture reaches jam-like consistency, about 30 minutes. Season with salt and pepper and serve at room temperature, or refrigerate for later use.

Black-Eyed Pea Relish
1/2 pound dried black eyed-peas
2 quarts water
1 red pepper, diced
1 yellow pepper, diced
1 green pepper, diced
1 yellow onion, deiced
1.2 bunch cilantro, finely chopped
2 limes, juiced
2 teaspoons cumin
1 teaspoon paprika
1/4 cup rice wine vinegar
1/4 cup olive oil
Salt and pepper to taste

In a small sauce pan, cook the peas over high heat in water for 25 to 30 minutes or until fork tender, Strain peas and spread evenly onto a large plate to cook, In a medium-sized mixing bowl, whisk together the vinegar, oil, lime juice, and dry spices. Add the peppers, onion, and cilantro to the liquid. Finally, mix in the cooked peas and season with salt and pepper.

Boathouse Breading Mix
1 pound seafood breader
1 pound Japanese style breadcrumbs (panko)

Grind the panko in a food processor to a coarse powder consistency. Mix thoroughly with the seafood breader.

Boathouse Pimento Cheese
1 pound cream cheese, softened at room temperature
4 cups mayonnaise (Duke's)
5 cups white cheddar cheese, shredded
5 cups yellow cheddar cheese, shredded
1 14-ounce can diced pimentos (liquid drained)
1 tablespoon granulated garlic
2 tablespoons paprika
2 teaspoons Tabasco Sauce
2 teaspoons Worcestershire Sauce
1/4 cup dill pickle juice

Combine all ingredients in a mixer and mix on low until well incorporated, or mix well in a larger bowl by hand.