Taste of Columbia SC: Recipes from Local Restaurants and Bars
Thursday, April 16, 2020 12:00 AM by Guest Blogger
Tie on your apron, grab a shaker and get ready to whip up something delicious because some of Columbia SC’s kitchen and bar masters are sharing recipes to help bring the flavor of our city into your kitchen. Enjoy a craft cocktail from Jake Smith, the creative mind behind the bar at Tazza Kitchen. Craving a dish from a Columbia SC classic? Motor Supply chef Wes Fulmer and bar master Josh Streetman are giving you a peek at their recipes. Whip up these concoctions and share on social media with #RealColumbiaSC
Tequila-cured Salmon Tartare
Wes Fulmer of Motor Supply Bistro
- 1 3-4 in. skin-on salmon
- 3 Lemons (zested and juiced)
- 3 Limes (zested and juiced)
- ½ cup kosher salt
- 1 cup granulated sugar
- 1 tbsp ground coriander
- ½ cup cilantro stems (rough chopped)
- 1 cup tequila of choice
Place the salmon on two sheets of aluminum foil with each crossed and lined with plastic wrap. Rub the citrus zest evenly over the flesh of the salmon along with the juice from the limes and lemons.
Mix together the salt, sugar, coriander, and cilantro stems. Coat and rub the mixture into the flesh of the salmon, rubbing well to pack in the flavor. Then, sprinkle tequila over the salmon, evenly distributing the liquid.
Wrap salmon tightly with the plastic wrap and foil. Place on a sheet pan and press with at least eight pounds of pressure, then refrigerate for at least 72 hours until firm.
Once firm, rinse and cut salmon into 1/8 inch dice. Mix with olive oil and salt to your tasting. It is optional to mix in diced shallots and chives for extra flavor. Serve on a crostini with your favorite sour cream or crème Fraiche.
Famously Hot Daiquiri
Josh Streetman of Motor Supply
- 1.5 oz Brugal Especial Extra Dry rum
- 1 oz fresh lime juice
- .75 oz simple syrup
- 1/16 oz habanero bitters
Add all ingredients into a shaker, shake and double strain into a coupe glass or over a large ice sphere if desired. Garnish with charred lime and charred shishito peppers.
All spirits/tools can be purchased from Morganelli’s Bottle Shop or Bottles Bottle Shop. They each have curbside pickup available, so you can call ahead with exactly what you need.
Hello to Me
Jake Smith of Tazza Kitchen
- 0.5 oz Fresh Lime Juice
- 0.3 oz Demerara Simple Syrup
- 0.5 oz Pineapple Juice
- 0.25 oz Southern Amaro
- 0.5 oz Yellow Chartreuse
- 1.5 oz Cruzan Dark Rum (can be substituted for other rum, 100% Agave Tequila or Mezcal)
Add all ingredients into a shaking tin then shake hard with ice for about 10 seconds. Using a Hawthorne strainer and fine mesh strainer, double strain into an 8-12 ounce rocks glass filled with ice. Garnish with three pineapple leaves.
Demerara simple syrup:
- 1 cup Demerara sugar
- 1 cup water
Combine ingredients into a small sauce on medium to high heat. Stir until sugar is completely dissolved and remove from heat.
Southern Amaro is an amaro from a local distillery in Charleston called High Wire Distilling; they’re most well-known for their Revival Whiskey made from the extinct Jimmy Red corn and their Hat Trick gin.