Lake Martin Magazine

This recipe uses the richness of the cranberry beans and the aromas of smoked ham hocks, paired with southern cornbread and hot sauce.

Court Bouillon 2 diced onions 1 diced carrot 2 diced celery stalks 1 diced and washed leek 1 garlic head (cut in half) 1 bay leaf 1 bunch parsley ½ bunch thyme 1 cup white wine 3 cups vegetable stock ¼ pound butter     Roasted Vegetables 10 baby carrots 10 baby golden beets 1 [...]

Delicious!

This is our take on a traditional vegetable spread with ranch dressing.

by Chef Rob McDaniel Remoulade Recipe 1 cup mayonnaise 2 tablespoons capers (chopped) 2 tablespoons cornichons (chopped) 1/4 onion grated on a cheese grater and chopped 1 teaspoon cayenne pepper 1 tablespoon smoked paprika 1 tablespoon sweet paprika Juice of a lemon 1 tablespoon chopped parsley 2 teaspoons chopped dill 1 tablespoon whole grain mustard [...]

If your image of a chef includes a wild, spiky-haired, loud person racing around the kitchen as he slams pots and pans and whizzes large sharp knives through the air, you have been watching way too much Food Network TV – or you haven’t met Chris Doggett, executive chef at Willow Point Country Club.

Delicious!

By Rob McDaniel | Photo by Kenneth Boone 2 cups of cooked grits (we prefer Oakview Farms) 1-1/2 pounds peeled and deveined shrimp 2 tablespoons minced carrots, onions and celery 2 teaspoons minced shallots 1/2 cup shaved yellow corn 1 tomato (roasted and pureed) 1/3 pound of butter Lemon juice to taste 2 tablespoons white [...]

By Rob McDaniel | Chef’s Table 2 cups Yellow Cornmeal 1 cup All Purpose Flour 2 tablespoons Baking Powder 3 Eggs 2 Green Onions, thinly sliced ¼ Cup, Diced bacon (and fat) 2 Cups Buttermilk 20 pods of okra, cut into rounds (add at the end) 2 tablespoons Kosher Salt   Render the bacon. Whisk [...]

1 free range chicken breast, 5 Brussels sprouts, 5 cippolini onions, 2 tablespoons julienned country ham, 2 tablespoon finely grated parmesan cheese