Chef Robert Stehling, Hominy Grill, Recipes, Southern, Southern Recipes, Southern Cooking, Charleston, SC, South Carolina, Chicken Purloo, Buttermilk Pie, Sesame-Crusted Catfish, Okra Beignets with Cilantro Sour Cream Sauce, Lowcountry Recipes


September 23, 2013

Hominy Grill - Charleston, SC

Photographs courtesy of Hominy Grill | Photo Credit: Squire Fox



Chicken Purloo

Recipe courtesy of chef Robert Stehling, Hominy Grill


- ½ cup ham, cubed

- 1 chicken, cut into pieces

- 2 tablespoons bacon fat

- 2 cup onion, diced

- 1 cup celery, diced

- 1 cup green bell pepper, diced

- 1 cup red bell pepper, diced

- 2 tablespoon garlic, chopped

- 1 cup eggplant, skinned and diced

- 2 cup long grain white rice

- ¼ cup red wine

- 2 cup chicken stock

- 2 ½ cup crushed whole tomatoes

- ½ teaspoon basil leaf, dry

- ½ teaspoon thyme, dry

- 1 teaspoon salt

- ¼ teaspoon black pepper

- 2 bay leaves

- 2 cups okra sliced


1) Preheat oven to 375 degrees F.

2) In large sauté pan, brown all the chicken and reserve.

3) In the same pan as the chicken was cooked in, sweat onion, celery and peppers in bacon fat until vegetables are tender.

4) Add garlic and continue cooking for 2 minutes.

5) Add eggplant and cook until tender. 

6) Layer vegetables on bottom of a casserole pan. 

7) Sauté rice in peanut oil until lightly golden brown and layer on top of the veggies in casserole pan.

8) In a saucepan, reduce wine to syrup, add stock and ½ crushed whole tomato with dry spices.

9) Bring to a boil and gently pour over rice.

10) Sauté okra in peanut oil until brown and add the remainder of tomatoes to deglaze pan.

11) Add to casserole and place chicken pieces on top and cover lightly with foil.

12) Bake at 375 degrees F for 30 minutes.



Sesame Crusted Catfish

Recipe courtesy of chef Robert Stehling, Hominy Grill


- Plenty of catfish filets

- 1 cup cornmeal

- 1 cup whole sesame seeds

- ½ cup ground sesame seeds


1) Combine cornmeal, whole & ground sesame seeds, salt & black pepper. Remember, you are using it to season the catfish, so make it a little salty.

2) Place dredge on a large flat plate and press catfish filet into it. Make it stick well.

3) Shake off loose dredge and place round side down into a skillet of hot peanut oil at about an 1/8 inch deep.

4) Fry until golden brown and flip once (over-handling will loosen the crust).

5) Drain on paper towels.



Buttermilk Pie

Recipe courtesy of chef Robert Stehling, Hominy Grill


- 6 tablespoons unsalted butter, room temperature

- 1 cup granulated sugar

- 2 eggs, separated

- 3 tablespoons all-purpose flour

- 1 tablespoon fresh lemon juice

- 1/2 teaspoon freshly grated nutmeg

- 1/4 teaspoon salt

- 1 cup buttermilk, room temperature

- 1 baked 9-inch deep-dish pie shell


1) Preheat oven to 350 degrees F.

2) In a medium bowl, combine butter and sugar until sugar is completely incorporated.

3) Add egg yolks and mix well to combine.

4) Add flour, lemon juice, nutmeg and salt.

5) With the mixer running, slowly add buttermilk.

6) Mix well and set aside.

7) In another bowl, whip egg whites until they form soft peaks.

8) Pour a small amount of the buttermilk mixture into the whites. Fold gently to combine.

9) Gently fold egg white mixture into remaining buttermilk mixture until just combined.

10) Pour custard into baked pie shell.

11) Bake in the middle of the oven until filling is lightly browned and barely moves when the pie is jiggled, about 45 to 50 minutes.

12) Cool in a rack and serve warm or at room temperature.

13) Refrigerate any leftovers.



Okra Beignets

with Cilantro Sour Cream Sauce

Recipe courtesy of chef Robert Stehling, Hominy Grill



- ½ lb shrimp, peeled & roughly chopped

- 4 cups okra, sliced

- 1 green pepper, diced

- 1 onion, diced

- 2 eggs

- ½ cup heavy cream

- 1 cup flour, all purpose

- 2 or 3 jalapenos, finely chopped

Tomato Salsa

- 4 ripe plum tomatoes, washed, seeded and chopped

- ½ small red onion, finely diced

- 1 jalapeno pepper, finely diced

- ½ bunch cilantro, washed & chopped

- 1½ tablespoon extra virgin olive oil

- 1 lime, juiced

Cilantro Sour Cream

- 1 bunch cilantro, washed and chopped

- 2 limes, zested and juiced

- 2½ cup sour cream


Tomato Salsa

1) Combine ingredients in bowl and season with salt & pepper.

Cilantro Sour Cream

1) Combine ingredients in a bowl.


1) Cook Jasmine rice and let cool.

2) Combine remaining ingredients except shrimp and let set for at least 20 minutes.

3) Stir vigorously working the batter. The mixture will get slimy from the okra.

4) Season with salt and pepper.

5) Add shrimp to ingredients

6) Deep fry, dropping spoonfuls into medium hot peanut oil.



Recommended By

- Cookbook Authors Matt & Ted Lee

- Chef Kevin Johnson | The Grocery


General Information

Hominy Grill

Downtown Charleston


207 Rutledge Avenue

Charleston, SC 29403

T: 843.937.0930