MAKES 4 TACOS

1 tablespoon extra-virgin olive oil
2 tablespoons butter
3 cloves garlic, chopped
1 pound medium shrimp, shelled and cleaned
1 teaspoon chili pepper flakes

MAKES 4 TACOS

1 package baby greens
1 ripe large yellow tomato
1 ripe large red tomato
1 ripe Haas avocado
1/8 red onion, cut into thin strips

MAKES 4 TACOS

1 pound salmon filet

Slaw:

1/4 head red cabbage, coarsely
chopped
1/4 head green cabbage, coarsely
chopped
1 cup Greek yogurt
3 tablespoons sugar
3 apple cider vinaigrette
1/2 teaspoon salt
1/4 black pepper

Recipe by Carrie Hirsch | Serves 6

INGREDIENTS

12 slices black forest ham
12 slices Swiss cheese
12 medium eggs
1 cup heavy cream
4 ounces goat cheese, cut into small pieces
1 small bunch fresh spinach leaves, finely chopped
Salt and pepper
12-cup capacity muffin tin

4 large pimento peppers, roasted, peeled, seeded and diced
2-3 jalapenos roasted, peeled, seeded and diced,
4 ounces of cream cheese, at room temperature
1/2 cup mayonnaise
1/2 teaspoon Frank’s RedHot,
1/2 teaspoon kosher salt
1/4 teaspoon sugar
1/8 teaspoon cayenne pepper
1/8 teaspoon ground white pepper
1/8 teaspoon smoked paprika
1 pound extra sharp cheddar cheese grated on the large holes of a box grater

Sprouts get a raw deal. There are many types and uses for them other than being incorporated or tossed into a salad. Sprouted breads have become extremely popular and are healthful as well. The term “sprouting” refers to the short-term process of germinating seeds, nuts, whole grains and legumes (including alfalfa, bean, chickpea, sunflower, and lentils) to be eaten raw or cooked. It is an easy 3-4 day project to do in the kitchen with a few simple tools: cheese cloth, a one-quart Mason jar, fresh water and sunlight. The easy way to test the waters of sprouting might be to pick up a Chia Pet. We can make all the jokes we want about the humorous figurines made with sprouting chia seeds, but the sprouts can be harvested right off the figurine – it sounds cannibalistic, but it’s not.”

By Carrie Hirsch / Photos by Butch Hirsch

A congregation of alligators. A murder of crows. What do you call a batch of cocktails? A hangover. In honor of the RBC Heritage Presented by Boeing, this glossary of golf terms has been transformed into cocktails. We have conjured up our own definitions with the help of vodka, rum, whisky, tequila and prosecco — and caffeine, of course. Hilton Head Island’s Harbour Town Golf Links has hosted this PGA Tour event for decades (the inaugural tournament was held in the fall of 1969) and next year will be the Heritage’s golden anniversary, so start pre-gaming now! 

Recipe by Carrie Hirsch

There about as many ways people come up with to not cry while peeling an onion as there are ways to get rid of hiccups, most of which do not work! Wearing goggles is one, and breathing through your mouth instead of your nose while sticking out your tongue is another. If anything else, these antics are at least entertaining to watch. Shedding a few tears is worth all the richness and onions bring. A caramelized onion jam on toast with a drizzle of extra-virgin olive oil pinch of salt and pepper is sublime. The Vidalia onion, named such since it is grown in Vidalia, Georgia, is a sweet onion and also Georgia's state vegetable but we in South Carolina enjoy them too!

Serves 6-8
Ingredients:    
The key is to really caramelize the onions so they are a dark golden brown.
Makes 12 mini tarts
2 tablespoons extra-virgin olive oil
2 tablespoons butter
3 Vidalia onions, chopped
1 tablespoon chipotle peppers in adobo sauce (press through a sieve to remove seeds and skins)
½ teaspoon salt
½ teaspoon freshly ground black pepper
12 mini pastry shells
1 cup shredded cheddar cheese