Featured Recipe Jasmine Porch

Jasmine Porch Recipes

jasmine-gardenChef Ryley McGillis chose his favorite sauce, the sausage gravy (see recipe below) that his guests rave about and tops some of his signature dishes, including his biscuits and gravy, the shrimp and grits and the "Tour of the Lowcountry," a menu favorite for more than seven years. It is also a dish that proudly uses produce from local growers, such as Geechie Boy Grits from Wadmalaw Island and tomatoes from John's Island. The "tasting" includes the signature She Crab Bisque, fried green tomatoes served with crispy chorizo and pimento cheese, a surf-and-turf combination of filet mignon and shrimp and grits, and the seasonal bread pudding.

"Jasmine Porch is a restaurant that is built upon familiar flavors and southern cuisine, says McGillis. "Our goal is to provide our guests with an experience that offers a true taste of genuine southern hospitality."

Sausage Gravy

  • 1/4 pound butter
  • 1 yellow onion, diced
  • 1/2 quart cooked breakfast sausage, chopped
  • 1/4 quart diced Tasso Ham
  • 1 tablespoon Cajun seasoning
  • 1/2 bunch sage, minced
  • 1/2 tablespoon salt
  • 1/2 quart whole milk
  • 1 bay leaf
  • 1/4 pound all-purpose flour
  • 1 1/2 quarts roasted chicken stock
  • 1/4 quart cream

Procedure

MOP: In a large pot, heat the butter and add onions, sausage and ham. Cook until onions are caramelized. Add Cajun seasoning and flour; incorporate to make a roux. Cook the roux over low heat until light brown (15 minutes). Meanwhile, have the chicken stock, salt, milk, sage and bay leaf coming to a simmer. Mix the liquid into the sausage roux and bring to a simmer. Simmer for 15 minutes. Finish with Cream.

Roasted Corn & “She-Crab” Bisque

  • 1 T Butter
  • ½ cup Onion
  • ¼ cup Celery
  • ½ cup Carrot
  • ¼ cup Arborio Rice
  • 2 cups Milk
  • ½ cup Cream
  • 1 ½ cups Fish Fume (clam juice may be substituted)
  • ½ cup Sherry
  • 1 t Old Bay
  • 1 T Worcestershire Sauce
  • Tabasco to taste
  • ½ cups Roasted Corn, pureed
  • ½ cups Roasted Corn, whole kernels
  • ½ lb Crabmeat Claw
  • ¼ C Crab Roe
  • Salt & Pepper to taste

Procedure

MOP: Sweat onion, celery, and carrot in butter. Add spices and rice, cook one minute. Add the rest of ingredients (save whole corn until end) and simmer for 30-45 minutes, and puree. Fold in corn kernel at end.Taste and adjust seasonings. If soup becomes too thick, thin out with milk and adjust seasoning. Garnish soup with a dollop fresh crab and chives.

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