Cuisine From The Greens Of Wyndham

Some of the biggest names in golf will be here next week for the Wyndham and besides trying to win the almost $1,000,000 prize - they have to eat. Executive chefs Ben Hollinger and Michael Monahan from Sedgefield Country Club have been preparing menus for the PGA players for weeks and they stopped by the Good Morning Show for a little preview of their recipes.

They also told us about their cookbook, "The Club Is Open : Favorite Recipes From The Kitchens Of McConnell Golf." It's a compilation of the most prized recipes from our state's different golf and country clubs.

Rub for brisket
4 tsps seasoned salt
2 tsps dark brown sugar
1tsps crusted Red Pepper
11/2 tsps paprika
1/4 tsp garlic powder
1/4 tsp pepper
1/8 tsp dry mustard
1/8 tsp ground cumin
3 T Kosher Salt
4T Vegetable Oil

Shrimp and Grits
3 cups vegetable stock
1 cup milk
1 cup shredded sharp cheddar cheese
Salt and pepper
1 cup stone-ground grits
3 tablespoons clarified butter or bacon fat
1 tsp garlic minced
4 oz. onions diced
1 pound shrimp, peeled and devined
1/2 pound Andouille sausage diced
2 tablespoons chopped fresh herbs
1 cup heavy cream
1/2 cups parmesan cheese
2 T butter cold

Bring vegetable stock and milk to a boil. Add salt and pepper. Add grits and cook until liquid is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.


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