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Restaurateur Carl Sobocinski's secret to Southern hospitality



Born and raised in New Hampshire, Carl Sobocinski first headed south to attend college at Clemson University to study architecture. But he soon realized his true passion was hospitality. In the mid-90s, he took a leap of faith and opened his first restaurant, The 858 in Greenville, South Carolina.

That one venue launched his Table 301 Restaurant Group, now with 10 signature restaurants covering a wide range of cuisines from Soby's New South to Passarelle French Bistro to Jianna's Modern Italian. They've even opened a juice bar and a food truck.

1
pcs thick
1 tbs Olive Oil
1 lbs. Crushed Red Pepper

Here are some of Sobocinski's signature recipes: Flakes
2 lbs Shrimp
2 lbs Shrimp
1 lbs. Chardonnay
1 lbs. Chardonnay
Tbs Water
Salt and Fresh Ground Black Pepper
* For sources of ham and shrimp, see the New South Pantry

Directions

• Dice the ham. Heat the olive oil in a large skillet. Add the ham and red pepper flakes. Sauté until the ham becomes slightly crisp and has its flavor to the oil. Add the shrimp and sauté until the shrimp is half cooked, about 2 minutes. Remove the shrimp and reserve. Add the wine to the pan and simmer to reduce by half. Add the kiwifruit and the heavy cream and simmer until the liquid is reduced to half again. Add the shrimp and cook until the shrimp is completely cooked, about 2 more minutes. Mix the cornstarch and water to make a slurry. With sauce boiling, drizzle in the slurry until the sauce becomes thick enough to coat the back of a spoon. Season to taste with salt and pepper.
• Serve with crusty French bread or jalapeno cornbread and garnish with fresh diced kiwifruit.
1 cup Milk
2 cups Flour
4 cups Golden Dipt® Breader
3 cups Green Beefsteak Tomatoes
] Vegetable Oil
Salt

4 cups Heavy Cream
1 cup Sharp Yellow Cheddar Cheese, shredded

¼ cup Soby's Creole seasoning, see page 200
¼ cup Cornstarch
2 Tbs Water
Salt and Fresh Ground Black Pepper

Directions

• Slice off and discard the top and bottom of each tomato. Slice the tomatoes into 18 ¼ inch thick slices. Whisk together the eggs and milk to make an egg wash. Dust the tomato slices with flour and tap the excess. Place the slices, a few times, into the egg wash. Then coat the slices with Golden Dipt. Pour vegetable oil into a skillet about 1 inch deep. Heat oil on medium-high heat until it sizzles when a small amount of flour is dropped in. Fry the tomato slices in small batches until they turn golden brown and crisp. Flip and fry on the other side the same way. Remove cooked tomatoes to a plate lined with paper towels. Season the tomatoes with salt and place in a warm oven until all tomatoes are cooked.
• Bring the heavy cream to a simmer in a heavy bottom saucepan over medium-high heat. Whisk in the pimientos,
Cheddar cheese, and spice mix. Allow the mixture to come to a simmer. Meanwhile, in a separate container, whisk together the cornstarch and water to form a slurry. When the cheese mixture is simmering, whisk in the slurry until smooth. Seasoned to taste with salt and pepper.
• Stack of three tomatoes and a bowl of steaming pimiento cheese fondue over the stack. Serve hot.

2 cups Flour
1 Tbs Baking Powder

Ingredients

2 cups Flour
1 Tbs Baking Powder
½ cup Shortening
1 Tsp Table Salt
1 Tsp Ground Salt
1 Tbs Granulated Garlic
1 cup Buttermilk

1 Tbs Kosher Salt
1 Tbs Granulated Garlic
4 Tbs Butter, melted

Directions

• Preheat the oven to 400ºF and grease a baking pan. Place the flour, baking powder, table salt, nutmeg, and garlic in a food processor. Add the shortening, and use the pulse button, work the shortening into the dry ingredients until they become crumbly. Transfer the mixture into a bowl and mix in the buttermilk with your hands. Do not overwork the dough. Drop the dough from the ice cream scoop onto the greased baking pan. Bake for 10 minutes or until golden brown. Mix the pepper, kosher salt, and garlic together and reserve. When the biscuits come out of the oven, brush them with the melted butter and sprinkle lightly with the spice mixture.
1 Tbs Italian Parsley, chopped
½ tsp Fresh Thyme Leaves, chopped
2 lbs lump crabmeat
2 lbs lump crabmeat
Bay Seasoning
2 Egg Whites
2 Teas Worcestershire Sauce
½ cup Panko
¾ cup Mayonnaise
1 Egg, whole

2 Tbs Shallot, minced
2 Tbs Capers, drained, chopped
2 Anchovy Filets, chopped
1 Tbs Shallot, minced
Lemon, juiced
½ cup White Wine
¼ cup Italian Parsley, minced
1/3 cup Creole Mustard
2 Tbs Worcestershire Sauce
2 cups Mayonnaise

pick up the crab and remove any shells. Mix all the ingredients together in a large bowl until thoroughly combined, taking care not to break the crab any more than necessary. Heat some olive oil in a large skillet. Scoop about 1/3 cup of the mix into the hot pan for each crab cake. Do not overcrowd the pan. Flatten with a spatula to approximately ¾ inch thick. Cook the cakes until they are brown on one side. Gently flip and cook on the other side until the cakes are heated through. Prepare two to three crab cakes per person.
• Cook the shallots, capers, and anchovy fillets in the olive oil on medium heat for 1 to 2 minutes. Do not let the shallots brown. Add the lemon juice and white wine. Simmer until almost all the liquid is gone. Cool the mustot mixture. Transfer the mixture to a bowl and whisk in the parsley, mustard, Worcestershire sauce, and mayonnaise.

Ingredients

Tart Shell:
1¾ cups Flour
2/3 cups Sugar
½ lb Butter, cut into 1-inch
pieces, chilled
1 Egg
1 lb. Vanilla Extract



196590010] 1 cup Milk
1 cup Milk
¼ cup White Chocolate Chips
3 Tbs Cornstarch
¼ cup Sugar
1 Eggs

¼ cup Confectioners Sugar
¼ cup Crème de Banana
1 cup White Chocolate Pastry
Cream, chilled
6 Ripe Bananas
1 11-Inch Tart Shell,
baked and cooled
White Chocolate, thick
piece for garnish
Cocoa Powder [19659007] Directions

• Place the flour and sugar in the bowl of an electric mixer fitted with the paddle attachment. On low speed, add half of the cold butter and mix for 30 seconds, then add the remaining butter. Continue to mix until all the butter is cut into the flour and the mix resembles the sand. Lightly beat the egg and the vanilla in a small bowl and add it to the flour and butter. Continue to mix until a dough ball is formed. If the dough does not form a ball after 1 minute, add a few drops of water. Remove the dough from the mixer. Wrap in plastic wrap and chill. Preheat the oven to 350ºF. Have a ready-made 11-inch removable-bottom tart mold. He and floured surface, roll out the dough into a 1/8 inch thick circle large enough to fit the mold. Press the dough into the tart mold. Refrigerate for 10 minutes. Bake the crust for 16 to 18 minutes or until it is golden brown and crisp
• Pour the milk into a heavy bottom 2-qt saucepan. Split the vanilla bean in half lengthwise and scrape out the seeds with the back of a small knife. Add the seeds and the half to the milk. Heat the milk until it's about to boil. While the milk is heating, whisk together the cornstarch, sugar, salt, and eggs until smooth. Heat the egg mixture with one-quarter of the hot milk and then add it back to the pan. Whisk to combine. Continue to cook on medium heat stirring constantly. When the custard thickens, remove it from the heat and whisk in the white chocolate. Pour the pastry cream into a container and place a plastic wrap directly on top of the cream so no skin forms. Refrigerate until completely cool
• Whip the heavy cream until soft peaks form. Add the sugar and crème of banana and whip to very stiff peaks. Place the cold pastry cream into another bowl and soften by mixing it with a rubber spatula. Slice the bananas into the pastry cream and stir to combine. Fold in the whipped cream. Mound the filling in the middle of the tart shell and smooth it down to the edge. Carefully cut the pie into 8 or 10 slices before garnishing. Using a vegetable peeler, shave enough white chocolate curls to cover the pastry cream. Dust the top with cocoa powder. Serve immediately or refrigerated


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