Home Cooking Faves

Gullah Red Rice

1 MEDIUM ONION

1 MEDIUM BELL PEPPER

1 STALK CELERY

14.5 OZ. DICED/STEWED TOMATOES

1 TABLESPOON GARLIC

1 TABLESPOON “HO-LOTTA” SEASONING

2 TEASPOONS TOMATO PASTE

1 CUP SPICY CRUMBLED SAUSAGE OR
KIELBASA

1 CUP SHRIMP

½ CUP LILLIE’S LOW COUNTRY LOCO HOT
SAUCE

4 CUPS OF CHICKEN BROTH

1 TABLESPOON CANOLA OIL

1 TEASPOON THYME

2 CUPS PAR-BOILED RICE



  • HEAT OVEN TO 400F DEGREES

  • DICE ALL YOUR VEGETABLES

  • IN A PAN OVER MEDIUM HEAT,SAUTÉ VEGETABLES WITH THE GARLIC AND TOMATO PASTE.

  • ADD THE SAUSAGE AND COOK UNTIL BROWN.

  • SAUTÉ SHRIMP WITH “HO-LOTTA” SEASONING UNTIL IT JUST TURNS SLIGHTLY PINK.

  • IN A DUTCH OVEN UNDER MEDIUM HEAT, POUR IN ALL OF YOUR CHICKEN BROTH. ADD THYME AND CANOLA OIL AND BRING LIQUIDS TO A GENTLE BOIL.

  • STIR IN RICE, VEGETABLES AND MEAT.

  • WHILE GENTLY STIRRING, BRING TO A ROLLING BOIL ( ~1-2 MINUTES).

  • TAKE OFF STOVE TOP AND BAKE IN THE OVEN FOR 20-25 MINUTES.

  • CHECK ON RICE AND OCCASIONALLY STIR

  • TURN OVEN DOWN TO 350 DEGREES AND COOK FOR ANOTHER 5-10 MINUTES OR JUST UNTIL MOST OF THE LIQUID DISSIPATES OUT OF THE RICE AND IS FLUFFY.


Drunken Collard Greens

  • 3 LBS. OF COLLARD GREENS, CHOPPED & DE-STEMMED

  • 1 ½ CUPS OF LOW SODIUM CHICKEN STOCK

  • 1 ½ CUP OF WATER

  • 1 MEDIUM YELLOW ONION

  • 2-3 CHOPPED CLOVES OF GARLIC

  • 3 OZ. FINELY GROUND SAGE SAUSAGE

  • 1 TBSP. OLIVE OIL

  • 2 TBSP OF LILLIE’S HOT SAUCE (SPECIAL BLEND OR LOW COUNTRY LOCO)

  • 1 TSP. SOY SAUCE

  • ½ CUP RED WINE

  • 1 TBSP. WHITE SUGAR (TIP: HELPS TO CUT BITTERNESS OF THE GREENS)

  • 1 TBSP. "HO-LOTTA ALL PURPOSE SEASONING

  • 1 TSP. BLACK PEPPER

  • TAKE YOUR COLLARD GREENS AND SEPARATE THE LEAVES AND DE-STEM WITH A SMALL KNIFE

  • STACK SEVERAL LEAVES ON TOP OF EACH OTHER, ROLL TOGETHER AND USING A LARGE BUTCHER KNIFE ON A CUTTING BOARD, SLICE INTO STRIPS.

  • RINSE UNDER COOL WATER AND DRAIN IN A COLANDER.

  • SAUTÉ SAUSAGE AND ONION WITH OLIVE OIL IN A LARGE PAN THEN ADD GARLIC ONCE SAUSAGE AND ONIONS ARE COMPLETELY COOKED.

  • SAUTÉ GARLIC UNTIL SLIGHTLY BROWNED, ADD WINE, SOY SAUCE AND REDUCE HEAT.

  • ADD THE COLLARD GREENS TO A POT AND MIX TOGETHER WITH SAUTÉED INGREDIENTS, WATER, CHICKEN STOCK, HOT SAUCE, SUGAR AND SEASONINGS.

  • COVER AND LET COOK DOWN OVER MEDIUM HEAT FOR 1-1 ½ HOUR OR UNTIL GREENS ARE TENDER.

  • TASTE TO CONFIRM THE TENDERNESS YOU PREFER. AS DESIRED ADD HO-LOTTA SEASONING MIX AND PEPPER TO TASTE.


Gramma' Oria Summah (Summer) Slaw

1 BAG (14-16 OZ.) SHREDDED COLESLAW MIX

½ CUP LILLIE’S MUSTARD BBQ SAUCE (FINGER LEEK-EN OR HAB MUSSY)

½ CUP MAYONNAISE

 

GULLAH ADD INS:

ROUGH CHOPPED GOOBERS (PEANUTS)

TOASTED BENNE SEEDS (SESAME SEEDS)

CHOPPED PECANS

HALVED GRAPES OR DICED APPLES

  • THOROUGHLY COMBINE MAYONNAISE AND YOUR FAVORITE LILLIE’S OF CHARLESTON MUSTARD BBQ SAUCE. IN A LARGE MIXING BOWL

  • COMBINE THE SHREDDED COLESLAW WITH LILLIE’S MASHUP (BBQ + MAYO).

  • FOR BEST FLAVOR REFRIGERATE OVERNIGHT

  • *INCLUDE ANY OF THE GULLAH ADD INS AND ENJOY!


Lillie's Pickled Red Onions

1/2 CUP APPLE CIDER VINEGAR

1/2 CUP WATER

1/2 CUP DARK BROWN SUGAR

1/2 TBSP OF HO-LOTTA (MILD) SEASONING

1/2 TBSP HISSY FIT (SPICY) SEASONINGS

1 MEDIUM RED ONION, SLICED THIN

1 PINT MASON JAR



  • WHISK VINEGAR, WATER, BROWN SUGAR AND SEASONING MIX IN SAUCEPAN OVER HIGH HEAT UNTIL DISSOLVED.

  • TRANSFER ONIONS TO HEAT PROOF MASON JAR AND POUR HOT PICKLING LIQUID AND COVER.

  • LET COOL FOR 30 MINUTES AND TRANSFER TO REFRIGERATOR FOR AT LEAST 8 HOURS.

  • TO SERVE, STRAIN ONIONS AND USE AS DESIRED.

  • ONIONS CAN BE REFRIGERATED FOR UP TO 10 DAYS


LEMON PEPPER GREEN BEANS WITH WALNUTS

LILLIE’S OF CHARLESTON LEMON PEPPER SEASONING

2 CUPS GREEN BEANS

2 TBSP VEGETABLE OIL

½ CUP WALNUTS (ROUGHLY CHOPPED)

  • BLISTER GREEN BEANS IN HIGH HEAT OIL THEN ADD CHOPPED WALNUTS

  • SPRINKLE LILLIE’S OF CHARLESTON LEMON PEPPER SEASONING TO TASTE.

  • TIP: IF ROASTING CHICKEN, USE THE DRIPPINGS INSTEAD OF OIL TO PUNCH UP THE CHICKEN FLAVOR)

  • CREATED BY CHEF DELJUAN MURPHY OF DELICIOUS CAROLINA


LILLIE’S CAROLINA BBQ CORN

4 EARS OF CORN, SHUCKED

1 RED BELL PEPPER, DICED

1 GREEN BELL PEPPER, DICED

¼ CUP SCALLIONS, CHOPPED

1 TSP LILLIE'S OF CHARLESTON “HO-LOTTA” SEASONING

½ TSP LILLIE'S OF CHARLESTON “HISSY FIT” SEASONING

½ TSP LILLIE'S OF CHARLESTON “SWEETSMOKE” SEASONING

¼ TEASPOON SALT

1 CUP LILLIE'S OF CHARLESTON “FINGER LEEK-EN” MUSTARD BARBECUE SAUCE

¼ TO ½ CUP (TO TASTE) PICKLED OKRA, CROSSCUT

  • HEAT A GRILL TO HIGH HEAT AND GRILL HEADS OF CORN FOR 2 MINUTES ON EACH SIDE, ROTATING FOUR TIMES TOTAL. SET ASIDE.

  • IN A SAUTÉ PAN OVER MEDIUM HEAT, SAUTÉ WHITES OF GREEN ONIONS UNTIL TRANSLUCENT, ABOUT 3 MINUTES. ADD THE PEPPERS AND SAUTÉ FOR ABOUT 30 SECONDS.

  • ADD THE SPICES TO THE MIXTURE AND STIR.

  • WHILE THE VEGETABLE MIXTURE COOKS, REMOVE THE CORN KERNELS FROM THE COOLED EARS.

  • ADD TO THE SAUTÉ PAN, ALONG WITH THE BARBECUE SAUCE, AND TURN DOWN THE HEAT TO LOW AND LET SIMMER. THE SUGARS IN THE SAUCE WILL BURN EASILY, SO IT’S IMPORTANT TO STIR FREQUENTLY.

  • ONCE EVERYTHING IS WARMED THROUGH, SERVE IMMEDIATELY WITH PICKLED OKRA AND GARNISH WITH GREEN PORTION OF THE CHOPPED SCALLIONS.


LILLIE'S SPICY HUMMUS

EXTRA VIRGIN OLIVE OIL

HUMMUS

LILLIE’S OF CHARLESTON LOW COUNTRY LOCO OR SPECIAL BLEND HOT SAUCE

BLACK BENNE SEEDS

  • IN A MEDIUM SIZED BOWL, POUR IN OLIVE OIL JUST COATING THE BOTTOM.

  • NEXT SPOON YOUR FAVORITE HUMMUS ON TOP.

  • DRIZZLE IN YOUR CHOICE OF LILLIE’S OR CHARLESTON HOT SAUCE IN A CIRCULAR PATTERN. USING A NARROW UTENSIL (LIKE A BAMBOO SKEWER OR BUTTER KNIFE), SWIRL THE HOT SAUCE AND HUMMUS TOGETHER.

  • SPARINGLY, SPRINKLE BENNE SEEDS OVER THE TOP

  • *ADDITIONAL GARNISHES: DICED TOMATOES, ROASTED CORN AND FRIED OKRA SLICES


SALMON CAKES

SALMON PATTIES

2 EGGS

4 TBSP OF LILLIE’S MUSTARD BBQ SAUCE

1 TBSP OF WORCESTERSHIRE SAUCE

2 TBSP OF RED WINE

2 TBSP OF PARSLEY FLAKES

½ TSP OF LILLIE’S HO LOTTA SEASONING

½ CUP OF DICED ONIONS

1 CUP OF BREAD CRUMBS

2 CANS OF SALMON, DRAINED

.

AOILI SAUCE

2 EGG YOLKS

3 TABLESPOONS OF LILLIE’S MUSTARD BBQ SAUCE

1 CUP OF NEUTRAL OIL

2 TABLESPOONS OF LEMON JUICE

½ CUP OF RELISH

¼ CUP OF PARSLEY FLAKES

  • FIRST WHISK EGGS IN BOWL THEN ADD ALL INGREDIENTS EXCEPT SALMON AND MIX TOGETHER.

  • INCORPORATE SALMON AND BLEND WELL WITH A SPOON.

  • DIVIDE INTO GOLF OR BASEBALL PORTIONS (DEPENDING ON YOUR SIZE PREFERENCE) IN PREPARATION TO FORM YOUR SALMON PATTIES

  • ON A BAKING SHEET PRESS EACH BALL PORTION INTO A ¾ to 1” FLAT PATTY. CHILL IN REFRIGERATOR FOR ONE HOUR.

  • BEFORE BAKING, BRUSH OIL ON EACH PATTY AND SPRINKLE PAPRIKA FOR ADDED COLOR.

  • PLACE BAKING SHEET UNDER BROILER AND COOK ON EACH SIDE UNTIL GOLDEN BROWN.

  • IN A MEDIUM SAUCEPAN WHISK EGG YOLKS. PLACE SAUCEPAN OVER LOW HEAT AND SLOWLY ADD ALL SAUCE INGREDIENTS. CONTINUE TO LIGHTLY WHISK UNTIL WELL BLENDED.

  • SERVE OVER SALMON PATTIES EITHER HOT OR AFTER COOLING


PALMETTO MULE

4 OZ. VODKA

4 OZ. SWEET TEA

1 OZ. LIME JUICE

12 OZ. GINGER BEER

2 DASHES LILLIE’S OF CHARLESTON LOW COUNTRY LOCO HOT SAUCE 

.

RIM: HISSY FIT SEASONING MIX AND TURBINADO SUGAR

GARNISH: MINT LEAVES & LIME WEDGE

  • POUR ALL LIQUIDS INTO A GLASS CARAFE

  • SHAKE IN 2 DASHES OF LILLIE’S HOT SAUCE AND STIR

  • RIM YOUR MASON JAR WITH COMBINED 25/75 MIX OF HISSY FIT SEASONING MIX AND TURBINADO SUGAR

  • ADD HALF A GLASS OF CRUSHED ICE THEN POUR IN COCKTAIL

  • GARNISH WITH MINT LEAVES AND A WEDGE OF LIME


PAN ROASTED BRUSSEL SPROUTS

4 STRIPS THICK-CUT BACON

¼ CUP VEGETABLE OR CHICKEN BROTH

1 POUND BRUSSELS SPROUTS, HALVED

2 TBSP. LILLIE’S HOT SAUCE (SPECIAL
BLEND OR LOWCOUNTRY LOCO)

1/2 LARGE ONION, CHOPPED

“HO-LOTTA” ALL PURPOSE SEASONING MIX

  • PARBOIL SPROUTS FOR 5-7 MINUTES OR FORK TENDER

  • RINSE UNDER COLD WATER TO STOP COOKING

  • CUT IN HALF LENGTHWISE AND LAY OUT ON A PAPER TOWEL TO DRY. (APPROXIMATELY 10 MINUTES)

  • ROUGHLY CUBE BACON AND COOK IN A LARGE SKILLET OVER MEDIUM-HIGH HEAT UNTIL CRISPY. REMOVE AND DRAIN ON A PAPER TOWEL LINED PLATE.

  • IN THE SAME PAN WITH BACON FAT TURN TO HIGH HEAT, THEN ADD ONIONS AND LILLIE’S HOT SAUCE. COOK UNTIL ONIONS ARE TRANSLUCENT

  • ADD BRUSSELS SPROUTS WHILE STIRRING OCCASIONALLY, UNTIL GOLDEN BROWN

  • POUR IN BROTH AND COOK FOR 8 TO 10 MINUTES. SEASON WITH “HO-LOTTA” ALL PURPOSE SEASONING MIX, TO TASTE, AND TOSS BACON BACK INTO PAN

  • SERVE IMMEDIATELY