Salt Creek Cafe - Murrells Inlet
Coleslaw
1 TBSP minced onion
1 tsp salt
1/2 c. sugar
1/4 tsp black pepper
1/4 c. whole milk
1/4 c. buttermilk
2 tsp. white wine vinegar
2.5 tsp lemon juice
1 pound chopped cabbage

Preparation:
Mix all ingredients except in large mixing bowl. Add cabbage and thoroughly incorporate dressing. Cover and chill at least 2 hours. Stir again before serving.
Serves 12.

Stuffed Chicken Breasts With Mushrooms, Ham, Cheese
Olive Garden
(Petto di Pollo Ripieno con Porcini)

4 skinless, boneless chicken breasts
5 teaspoon olive oil
4 oz. mushrooms such as porcini, shiitake or cremini, thinly sliced
4 thin slices prosciutto (2 ounces), or thinly sliced deli ham
3/4 C. shredded Italian fontina cheese (3 oz.)
1 small clove garlic, thinly sliced
2 large plum tomatoes (6 ounces), peeled, seeded and slivered
1 t. finely chopped fresh basil leaves
Salt and freshly ground black pepper, to taste

Preheat oven to 350 degrees

Place chicken breasts between two layers of wax paper and pound with a meat mallet to 1/4 thick cutlets.

Heat 2 teaspoons of the olive oil in a small skillet over medium-high heat. Add the mushrooms and saute until lightly browned, 2 to 3 minutes. Season with salt and pepper, to taste; let cool.

Arrange one slice of prosciutto over each cutlet. Sprinkle fontina cheese over prosciutto, dividing it equally. Mound one quarter of sautéed mushrooms in the center of each cutlet. Fold the long sides of the cutlet toward the center then roll up, enclosing the mushroom filling.

Tie the chicken rolls with kitchen twine and place them seam side down on a small baking pan that has been lightly oiled.

Rub the chicken roll with 2 teaspoons of the olive oil and season with salt and black pepper to taste. Bake for 25 minutes or until chicken is cooked through. (Internal temperature should register 165 degrees when measured with a meat thermometer.)

Meanwhile, heat the remaining 2 teaspoons of olive oil in a small skillet over medium-high heat. Add the garlic and saute until golden. Add the tomatoes and cook for 2 minutes. Stir in the basil and season with salt and black pepper to taste.

When chicken is ready, remove twine and slice each roll into 1/2 inch-thick slices. Fan slices out on four dinner plates and serve each with spoonful of the tomato-garlic sauce. Serves 4.

Coat top and bottom of steak with mixture of toasted and crushed coriander and black and white peppercorns. Sear pepper mixture into the steak in a hot cast iron skillet. If the desired doneness is rare to medium-rare, complete cooking in skillet, otherwise finish cooking in oven to prevent peppers from scorching. Make garlic whipped potatoes by whipping cooked Idaho potatoes with salt, pepper, roasted garlic, heavy cream and butter. The onion rings are thinly sliced Spanish onions dredged in buttermilk, breaded in cornmeal and flour, then fried to golden brown and crispy. Wilt the spinach by sauteing it with the shallots, garlic, sale and pepper. Place the potatoes in the center of the plate. Put the steak on top of the potatoes. Ladle demi-glace and cognac cream sauces on steak, one on each side. Place spinach on top of steak and onion rings on top of spinach.

Melt butter in saute pan. When the butter is 300 degrees, add garlic and shallots to taste. Salt and pepper crab; lightly dust with flour. Place crab in pan, shell side up. Saute 2 minutes until crab is browned. Turn over and cook 1-2 minutes longer. Pour off butter and place pan back over heat. Wait about 45 seconds, then add wine. The pan will flash flame, which is the alcohol burning off (also sealing in the flavor.) Serve immediately with red rice or your favorite side dish.

Dip grouper filet in tempera batter until coated. Coat with breadcrumbs. Deep fry at 350 degrees until done. Place on toasted roll with lettuce, tomato and either tartar or cocktail sauce.

Place corn in bottom of greased 9"x11" pan. Mix remaining ingredients and pour over corn. Bake 1 and 1/2 hours at 350 degrees, until golden brown.

Combine ingredients in hot skillet. Cook until shrimp are done, about 3 minutes. Toss with angel hair pasta.

Place greens evenly across middle of wrap. Fan tomaoe slices and onion rings over greens; top with salmon and all except 1/2 tsp. of dill sauce. Use the remaining bit of dill sauce. Use the remaining bit of dill sauce as "glue" to seal the wrap closed.