Sweet and Savory Bake Shop and Cafe

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Chef Josh Petty


Watermelon Gazpacho
 1/2 of a Seedless Watermelon (diced)
1/2 bunch of Cilantro
1 Jalapeno (deseeded)
3 Roma tomatoes (diced)
1/2 Cucumber (diced)
3 Green Onions (Chopped)
1/2 tsp Coriander
1/4 C Lime Juice
1/8 C Honey
Pinch of Salt and Pepper
Puree all ingredients in a blender until smooth.

Pasta Salad
8 Cups Uncooked Pasta of choice
1/2 Red Onion diced
1/2 Cup Carrot shredded
1/2 Cup Pine Nuts toasted
1/2 Cup Parsley chopped
1 Cup Feta crumbled
Cook Pasta according to package. Rinse and cool for a few minutes. Mix all ingredients together. Feel free to add more veggies to taste. Make Pasta Salad Dressing Recipe and add to Pasta and Vegetables
Pasta Salad Dressing
3/4 Cup Mayo
1 Cup Basil
1/4 Cup Red Wine Vinegar
1/4 Cup Vinegar
1/8 Cup Spicy Mustard
1/4 Cup Olive Oil
Add all ingredients for the dressing into the blender and blend until smooth. Then add to Pasta, veggies, and nut mix.

Tomato Confit
3 qts Roma Tomatoes halved
2 Fresh Rosemary Sprigs
1.5 Tsp Salt
1/2 Tsp Black Pepper
Place all ingredients in a shallow baking pan and cover with Extra Virgin Olive Oil and place in 325 degree oven, covered with foil for 1.5 hours and uncovered for 15 minutes. Strain tomatoes out and reserve the tomato oil. Served as a great side to Shrimp with some crusty bread. You can even use the leftover oil to baste the shrimp.



Coke cola Bundt Cake

6 c flour
4 c sugar
1 tablespoon baking soda

Mix ingredients by hand with wire whisk.

1 1/2 lb. margarine
1 bag mini marshmallows
9 tablespoons cocoa powder
3 c coke cola

Melt ingredients in microwave, stir until incorporated.

6 eggs
1 tablespoon vanilla extract
1 1/2c buttermilk

Mix ingredients together, add to dry ingredients, then add melted ingredients, mix thoroughly.  Pour ingredients into 3 greased and floured bundt pans, bake for 30 to 35 minutes at 350.

Coke icing

9 tablespoons cocoa powder
1 c Coke cola
3/4 lb margarine
3 lb powdered sugar
3 c chopped pecans

Melt cocoa, coke cola and margarine in microwave for one minute, stir thoroughly.   In large mixing bowl add powdered sugar and pecans; add melted mixture and cream by hand and mix until smooth. This recipe makes 3 bundt cakes so make one for yourself, a friend or an enemy – it’s so good they will become a friend!


Benne Seed Tempura Local Oysters and Creole Ragout

Serves 6 to 8
This is a good appetizer for family get-togethers, watching football or a Sunday funday!  Use the freshest oysters and now is the season for these little salty delights.  Sesame seeds also know as “Benne” seeds in the Low Country give a nice nutty addition to crispy tempura fried oysters. Enjoy this appetizer with ice cold pilsner or IPA.

SweetSavorOyster 2 dozen local oysters, shucked
For tempura batter:
1 cup toasted white sesame seeds
1 cup corn starch
1 cup all purpose flour
3 cups soda water

Put sesame seeds in dry sauté pan over medium heat and move pan around until a light brown color appears on most seeds, make sure you keep pan moving so seeds will not burn, place toasted seeds in a bowl and let cool. Mix dry ingredients in bowl, whisk in soda water slowly, batter should be looser than a pancake batter, you may need to add more soda water if batter is too think. Add cooled sesame seeds and keep batter cold.

For ragout:
1/4 lb smoked bacon, diced
2 T minced garlic
1/2 cup yellow onion, small dice
1/2 cup celery, small dice
1/2 cup green bell pepper, small dice
1/2 lb smoked sausage (kielbasa or andouille)
14 oz. can diced tomato (strained)
1 1/2 cups corn, frozen or fresh 2 T tomato paste
2 cups chicken stock 3/4 cups white wine
2 tsp cayenne pepper Salt and pepper to taste
1/3 cup fresh parsley 1/3 cup chopped scallions
1 T fresh rosemary
1 T fresh thyme
4 cups of all purpose flour (for dredging)

Render bacon in a medium sauce pan, add onions, celery, bell pepper and garlic, sauté until translucent add smoked sausage. Deglaze mixture with white wine and reduce liquid by half, stir in tomato paste,chicken stock and diced tomatoes, simmer for 15 to 20 minutes stirring occasionally. Add corn, cayenne pepper, salt, pepper, fresh thyme and rosemary, simmer for another 10 minutes, should thicken at this point, add parsley and scallions. In a deep frying pan or cast iron pan heat canola or peanut oil to 350 degrees.

Dredge oysters in seasoned flour then each one in tempura batter, drop oysters in oil placing them halfway in and holding for about 5 to seconds and then drop in, this step keeps them from sticking to the bottom, repeat this process in small batches, set aside oysters on a paper towel to drain off excess grease. Oysters will only take about 1-2 minutes. For plating arrange plates or a platter spoon ragout in middle and place oysters in the middle, garnish with scallions, fresh micro greens or parsley.

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