Chef Sean Brock - Recipes - Find. Eat. Drink.

Sean Brock, Chef, McGrady’s, Husk ,Restaurant, Recommendations, Food Purveyors, Recipes, Where to eat in Charleston, SC, South Carolina, Hemingway, Atlanta, GA, Georgia, Los Gatos, CA, California, San Francisco, New York, NY, Lower East Side, East Village, Midtown, Food Purveyors, Drinks, Liquor, Cookbooks, Whisky, Rye, What to Drink, What food provisions, staples to buy

What

Three Southern recipes from chef Sean Brock of McGrady’s and Husk in Charleston, SC.

Chef Sean Brock - Recipes

McGRADY’S & HUSK - CHARLESTON, SC

Pickled Mushrooms

Recipe courtesy of chef Sean Brock

Ingredients

- 1.5 cups rice wine vinegar

- 1/2 cup honey

- 1/2 cup apple cider vinegar

- 1.5 cups sugar

- 3 tablespoons Dijon mustard

- 3 tablespoons whole grain mustard

- 5 branches of fresh thyme

- 1 fresh bay leaf

Directions

1) Clean all mushrooms and cut into bight size pieces.

2) Bring pickling liquid to a boil and pour over the mushrooms.

3) Refrigerate for at least five days.

January 18, 2011

- Husk Cornbread

- Husk Beer Mustard

- Pickled Mushrooms

Husk Cornbread

Recipe courtesy of chef Sean Brock

Yield

Makes one cast iron pan

Ingredients

Photograph courtesy of Sean Brock

- 5 tablespoons Benton's bacon fat

- 2 cups yellow Anson Mills cornmeal

- 1 teaspoon salt

- 1/2 tsp baking soda

- 1/2 tsp baking powder

- 1 farm egg

- 1 1/2 cups Cruze Family buttermilk

- 2 tablespoons crispy Benton's bacon bits

Directions

1) Heat oven to 450 degrees F.

2) Place cast iron in the oven to get hot.

3) Stir together dry, stir together wet, except for one tablespoon of bacon fat.

4) Allow pan to heat for at least ten minutes.

5) Move the pan from the oven to the stove over high heat.

6) Add reserved bacon fat to the pan and coat.

7) Pour in the batter; it should sizzle.

8) Distribute the batter evenly and place into the oven.

9) Bake until a toothpick placed in the center comes away clean.

10) Start checking after twenty minutes.

Beer Mustard

Recipe courtesy of chef Sean Brock

Ingredients

- 1/4 cup brown mustard seeds

- 1/4 cup yellow mustard seeds

- 3/4 cups IPA beer

- 1 tablespoon mustard powder

- 1 tablespoon onion (very small dice)

- 1/2 cup cider vinegar

- Salt, sugar, black pepper to taste

Directions

1) Soak the mustard seeds and beer overnight.

2) Combine all ingredients and allow to sit for one month.

3) Blend and re-season.

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Who

Executive Chef Husk and McCrady’s in Charleston, South Carolina.

Why

James Beard award-winning chef Brock has imposed his own strict rule that every item served must be grown in and have historical relevance to the South.

Photograph courtesy of Sean Brock

Recommended By

- The Lee Bros.

Recommendations

Sean Brock’s recommendations on where to eat and drink in Charleston, Hemingway, Atlanta, New York, Los Gatos, and San Francisco.