Boiled Peanut Hummus
1 cup shelled boiled peanuts
2 tbsp tahini
2 tbsp fresh lemon juice
1 tsp chopped fresh parsley
1 tsp minced fresh garlic
1/4 tsp Seasoning blend
2 tbsp Oliver Farm Green Peanut Oil
Oliver Farm Benne Seed Oil to garnish top of hummus
Process first 6 ingredients in a food processor until coarsely chopped, stopping to scrape down sides. With processor running, pour green peanut oil through food chute in a slow, steady stream, processing until mixture is smooth. Stir in up to 5 tbsp of water, 1 tbsp at a time, for desired consistency. Garnish with Oliver Farm Benne Seed Oil and serve with pita chips and vegetable crudite'.
Recipe courtesy of Ivy Odom from Time Inc.
Good Enough Shrimp and Grits with Candied Bacon
Award winning recipe from Suzy and Clark Neal for the 10th Annual Jekyll Island Shrimp & Grits Festival featuring Unicoi Preserves Apple Cider Pepper Spread
- 2 1/2 cups Nora Mill Stone Ground Grits
- 7 1/2 cups water
- 1 tablespoon Kosher Salt
- 1 1/2 cup Mountain Fresh Creamery Cream
- 1 stick Unsalted Butter
- 2 1/2 cups Cabot Extra Sharp Cheddar, grated
- 1 1/2 lbs. Wright’s Thick Cut bacon Diced into approx. 1/2 inch pieces
- 9 oz. Unicoi Preserves Apple Cider Pepper Spread
- 3 lbs. Georgia Wild Caught Shrimp
- Kosher Salt & Black Pepper to taste
- 2 tablespoons Unsalted Butter
- 2 tablespoons Oliver Farm Peanut Oil
- 1 1/2 cups Habersham Vineyard Signet Wine
- 1/2 lb. Mountain Fresh Creamery Butter
- Fresh chopped chives
Combine water, salt, cream and butter in stockpot, stirring in grits over high heat. Stir constantly until boiling to prevent grits from clumping. Lower heat to simmer, cover with lid, stirring occasionally for approximately 30 minutes, adding water if the grits get too thick. Stir in cheese, taste for salt and adjust if necessary. Cover and keep grits warm over low heat.
Cook bacon over medium heat until browned, drain off bacon grease, return bacon to pan. Add 9 oz. jar Unicoi Preserves Apple Cider Pepper Spread to bacon. Cook over medium heat, stirring constantly. Reduce the liquid until almost evaporated. Remove candied bacon from pan to a Silpat or parchment paper. Spread out to cool.
Peel and de-vein shrimp. Rinse shrimp and pat dry, then season lightly with kosher salt and black pepper. Heat 2 T. unsalted butter and 2 T. Oliver Farm Peanut Oil in a skillet over medium high heat. Add shrimp to hot pan in batches, don’t crowd the pan! Sear one minute per side and remove shrimp from pan.
Add 1 ½ cups Habersham Vineyard Signet Wine, turn up heat to hard simmer, add ½ lb. Mountain Fresh Creamery Butter and cook for 5-7 minutes, reducing sauce slightly. Taste for salt and adjust if necessary. Return shrimp and juices to pan, toss to coat the shrimp and cook over medium heat, approximately 2 minutes.
Ladle grits into bowl, top with shrimp, pan sauce, candied bacon and chopped chives.