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 [...]

“We are very proud to announce that Rob McDaniel is among the 20 semifinalists for the James Beard award of best chef in the South,” Russell Lands vice president Roger Holliday told SpringHouse diners last month.

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 [...]

4 venison loin steaks 2 sweet potatoes 6 parsnips and milk to cover 10 Brussels sprouts   For the sweet potatoes, pre-heat oven to 400 degrees while you peel and dice the sweet potatoes. Drizzle peeled potatoes with olive oil. Season with salt and pepper, place on a roasting pan and roast in oven for [...]

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 [...]

A delicious new twist on an old favorite.