Chop & Hop: Hors d’oeuvres and other recipes from Yacht Hop

Ultimate hors d’oeuvres and other recipes from Yacht Hop.

The 14th annual Yacht Hop is set for Sunday, May 6, at Harbour Town Yacht Basin. Guests are invited to step aboard stunning yachts and be treated to mouth-watering hors d’oeuvres and other food and drinks prepared by some of the area’s premier chefs.

Featured Restaurants & Chefs

Black Sheep Provisions
CQ’s Restaurant
Darren Clarke’s Tavern
ELA’s On the Water
Golf Club at Indigo Run
Haig Point Club
Harbour Town Yacht Club
Holy Tequila
Iron Pig
Michael Anthony’s Cucina Italiana
Montage Palmetto Bluff
Mulberry Street Trattoria
Old Fort Pub
Palmetto Bay Sunrise Café
Rock Fish Seafood & Steaks at Bomboras
Salty Dog Cafe
Sea Pines Resort
Southern Spice Catering & Events
Calibogue Catering
Coastal Restaurants and Bars
Indigo Run
Jane Bistro
Catch 22
HH Prime

Here is a taste of the food that will be served.

Holy Tequila: Tinga Taco

1 pound grilled chicken thighs
1/2 chopped white onion
1 chopped garlic clove
2 diced tomatoes
3 chipotle peppers in adobo sauce
3 corn (or flour) tortillas
Shredded lettuce
3 ounces grated queso fresco
6 ounces guacamole
6 ounces pico de gallo
Sour cream
Lime wedge

Add diced grilled chicken to a hot skillet or pan. Add the onions and garlic and sauté for two more minutes. Add tomatoes and chipotle sauce and let simmer for 5 to 6 minutes, salt to taste. Warm the tortillas, spread the guacamole straight onto the tortillas, add the chicken tinga, top with shredded lettuce, pico de gallo, sour cream and queso fresco. Serve with a lime wedge.

The Sea Pines Resort: Braised Beef Short Rib

Ingredients (Short rib)
4-5 pounds of boneless beef short rib2 pounds of onion, diced
1 pound of celery, diced
1 pound of carrots, diced
4 cloves of garlic
6 sprigs of fresh thyme
2 sprigs of rosemary
1 tablespoon of black peppercorns
1 jalapeño (cut lengthwise, deseeded)
2 bay leaves
4 ounces of tomato paste
1 cup of pinot noir
2 gallons of veal stock
4 ounces of clarified butter

Ingredients (Polenta)
3 cups of finely ground polenta (cornmeal)
3 cups whole milk
3 cups reduced chicken stock
6 ounces of Gournay cheese
6 ounces of unsalted butter
1 shallot, finely diced
2 cloves of garlic, minced
1/2 cup of chardonnay
2 tablespoons of parsley, finely chopped

Ingredients (Collards)
2 pounds of collard greens, washed & chopped
1/2 pound of onion, small diced
1/2 pound of pork belly, diced; can substitute bacon
4 ounces of unsalted butter
2 cloves of garlic, minced
1 gallon chicken stock
4 ounces of apple cider vinegar
2 ounces of sugar

Ingredients (Mushrooms)
1/2 pound of cremini mushrooms, wedged
1/2 pound shitake mushroom, destemmed
1/2 pound oyster mushrooms, destemmed
1 clove of garlic, minced
1 shallot, finely diced
2 ounces of unsalted butter
1 ounce of parsley, minced
1/2 lemon, squeezed
1 ounce of chardonnay

Ingredients (Tabasco onions)
1 medium onion, thinly sliced rings
2 ounces of Tabasco pepper sauce
2 ounces buttermilk
2 cups flour, seasoned with dried herbs and spices

Marinate sliced onions with Tabasco pepper sauce, buttermilk and kosher salt overnight. Season beef short rib liberally with kosher salt and also refrigerate overnight. [2] Preheat oven to 325 degrees. Take a heavy rondo or sauté pan and heat over a medium-high flame. Once pan is hot, add clarified butter. Sear short rib on all sides adjusting the heat to not burn the bottom of the pan then reserve to the side and allow to rest. Place short rib in a shallow roasting pan. Take the onions, carrot, celery, garlic, peppercorns, bay leaves and jalapeño and sauté until lightly golden and becomes slightly tender. Reduce heat to a medium-low flame and add tomato paste and herb sprigs and cook for an additional 10 minutes being careful not to burn the tomato paste. Add pinot noir and reduce until liquid is evaporated. Add veal stock and reduce by half. Season with kosher salt. Cover the short rib with the reduced vegetable (pincage) and veal stock mixture. Cover with foil and braise for 2 1/2 hours or until tender. Remove short rib from braising liquid. Add liquid to a medium pot; reduce by half and strain sauce. Finish with whole butter and kosher salt to taste. [3] Heat medium sized sauce pot over a low flame, add butter and pork belly and render down the pork fat until crispy. Remove from pan and reserve to the side. Add onions, garlic and saute until translucent, then add collard greens and saute for 2 mins. Add chicken stock, cider vinegar and sugar. Cook over a low flame until tender and chicken stock is evaporated. (about 1 hour). Reintroduce crispy pork belly. [4] Heat medium-sized stock pot over a low flame. Add butter, shallots and garlic and cook until translucent, add chardonnay and reduce until evaporated. Add whole milk and chicken stock to the pot and increase heat to high flame and bring to a scald. With a whisk stir the hot mixture while adding the polenta slowly to prevent lumps, reduce to a low flame. Cook until thickened and cornmeal is tender. Fold in Gournay and parsley. Kosher salt to taste. [5] Heat large sauté pan over a medium flame, add half of the butter and melt. Once melted and slightly toasted add cremini mushrooms and sauté for 2 minutes. Add the shitake mushrooms and sauté for 1 minute and then add oyster mushrooms and sauté until tender. Add chardonnay and reduce until evaporated. Finish with garlic, shallots, butter, parsley and fresh lemon juice. Kosher salt to taste. [6] Heat deep fryer to 350 degrees. Add marinated onions to the seasoned flour and coat entirely. Fry until golden brown and delicious. Kosher salt to taste.

Fishcamp: Crab salad

Ingredients (Miso aioli)
1/4 cup mayonnaise
1 garlic clove, minced
4 tablespoons fresh lemon juice
1 tablespoon yellow miso
1 tablespoon canola oil

Whisk mayonnaise, garlic, lemon juice and yellow miso in a small bowl. Slowly whisk in oil. Season with fresh ground black pepper.

Ingredients (Phyllo cups)
1 stick butter
2 garlic cloves, minced
8 sheets phyllo dough
4 tablespoons grated Parmesan
2 tablespoons parsley leaves, chopped

Preheat oven to 350 degrees. In a small saucepan over low heat, melt the butter with the garlic until fragrant. Lay one sheet of phyllo dough on a work surface, brush it all over with the melted butter, sprinkle with a little Parmesan and chopped parsley, top with another sheet and repeat three more times until four sheets have been used. Cover the phyllo dough with a damp kitchen or paper towel while it sits on the counter to prevent it from drying out as you work. Repeat the stack with the remaining sheets so you end up with two stacks. With a large chef knife, cut each stack into 12 equal pieces, 4-by-3 inches. Lightly spray a mini muffin pan with nonstick cooking spray. Line each muffin cup with one of the phyllo pieces, gently pressing down into the edges to form a cup. Repeat to make 24 phyllo cups. Bake in a preheated oven for about 10 minutes or until light golden brown and crisp. Remove from oven and cool completely before filling with crab salad.

Ingredients (Crab salad)
2 cups crab meat, cooked and diced
1/2 cup celery
1 tablespoon minced green onion
1 1/2 tablespoons fresh lemon juice
1/2 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon pepper

Combine the crab, celery and green onion in a medium bowl. In a small bowl, stir together the lemon juice, mayonnaise, salt and pepper. Pour over the crab and stir gently to combine. Spoon into the phyllo shells and top with miso aioli.

Mulberry Street Trattoria: Italian Cuban

1 pound Auricchio Provolone, sliced thin
1 jar sweet pepper jelly
1 zucchini
1 jar pickled onions
1 cup baby arugula
1 loaf semolina bread

Grill zucchini, add to bread along with porchetta, provolone, jelly, onions and baby arugula. Mind-blowing flavors from chef Joseph Sullivan. Buon Appetito.

Haig Point: Buttermilk Fried Quail

Ingredients (Buttermilk Fried Quail)
1 cup buttermilk, divided
1 teaspoon fine sea salt
6 semi-boneless quail, each carved into 4
Vegetable oil, for frying

To brine the quail, combine 1/2 cup buttermilk and salt in a bowl, mixing well. Add quail, turning to coat. Cover and refrigerate for at least 2 hours or up to 24 hours. One hour before frying, place 2 1/2 cups of seasoned flour (recipe below) in a shallow bowl. Pour the remaining 1/2 cup buttermilk into a second shallow bowl. Have ready a large rimmed sheet pan. Remove 1 quail from the brine, drop it into the bowl of flour and turn to coat. Transfer quail to the bowl of buttermilk and turn to coat. Return quail to the flour and turn to coat. Remove from flour, shake off any excess and transfer to the sheet pan. Repeat with the remaining quail. Refrigerate the breaded quail, uncovered, for 30 minutes. Place a rack on a sheet pan near the stove. Pour oil to a depth of 3 to 4 inches into a deep, heavy saucepan and heat to 350 degrees. The pan should be no more than half full. Once the oil is hot, add four pieces of quail. Fry for about 6 minutes, or until golden brown. Using tongs or a wire skimmer, transfer the quail to the rack to drain. Repeat with remaining quail. Serve with creamy cheddar grits and Alabama white sauce.

Ingredients (Seasoned flour)
1 cup all-purpose flour
1 cup cornstarch
1 cup white rice flour
1 tablespoon fine sea salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon freshly ground black pepper
1/2 teaspoon sweet paprika
1/2 teaspoon ground turmeric

Combine all ingredients, whisking to blend.

Ingredients (Creamy Cheddar Grits)
1/4 cup plus 2 tablespoons unsalted butter
4 cups water
1 teaspoon salt
1 cup quick grits (not instant)
1 large egg
1/3 cup heavy cream
1 teaspoon freshly ground pepper
1 cup shredded cheddar cheese
1 cup shredded Gruyere cheese
1/3 cup freshly grated Parmesan cheese

Preheat oven to 350 degrees. Grease a 2-quart casserole with 2 tablespoons butter. Combine the remaining ¼ cup butter, water and salt in a medium heavy saucepan over medium heat. Once the mixture comes to a simmer, add grits, stirring until thoroughly combined. Simmer, stirring frequently, for about 15 minutes, or until thickened. Meanwhile, whisk together egg, heavy cream and pepper; stir into the cooked grits. Add cheeses. Pour the mixture into the prepared casserole dish, smoothing the top. Bake for about 45 minutes, or until set. Remove from the oven; let stand for about 5 minutes before serving.

Ingredients (Alabama White Sauce)
4 cups mayonnaise
3 cups apple cider vinegar
1/2 cup corn syrup
1/4 tablespoon cayenne pepper
Prepared horseradish, to taste
Lemon juice, to taste
Salt, to taste
Freshly ground pepper, to taste

Whisk together all ingredients.

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