Cherrywood BBQ Recipes
Chef Jason Cote surprised us when he spotlighted his signature salad as his favorite, instead of the meaty dishes that fill the menu. “One of my favorite dishes would have to be the Warm Spinach Salad,” said Cote. “The dish has been a great success and that is why it is on our menu year-round. You can add a meat like smoked pulled chicken, grilled salmon or grilled local shrimp to make it a healthy full meal. We sell a fair amount of this dish, and the people love it. It gives us a chance to showcase our fresh, local ingredients, like our goat’s milk feta cheese from Split Creek Farms in Anderson, SC. People will write to ask for the recipe on this dish, and I don’t mind sharing it.”
The salad consists of crisp spinach topped with sautéed caramelized red onions, grape tomatoes, broccoli and artichoke hearts deglazed with the House-Made Lemon Balsamic Vinaigrette (see recipe below). The dish is then topped with local feta cheese and toasted pine nuts from the Charleston (SC) Nut Company.
Lemon Balsamic Vinaigrette Dressing Recipe
- 1 cup lemon juice
- 1 cup balsamic vinegar
- 4 cups blended oil (60/40 olive and canola)
- 4 tablespoons of sugar
- 1 tablespoon of garlic
- 1/2 teaspoon of salt
- 1 teaspoon of black pepper
- 4 tablespoons of rosemary
- 4 tablespoons of Dijon mustard
MOP: Place all ingredients in a blender and mix well.
“Our goal is to serve upscale comfort food, and we mix it up,” said Cote. “We even have an Asian flair to some of our dishes, but we do the signature BBQ, a smoked chicken, a gorgonzola meatloaf and a black and blue steak. And a signature side is our macaroni and cheese that is made with four cheese.”
This is a place where most visiting families with children dine at least once. and Cote is ready to serve large parties and big numbers. “I can remember a night when we served 350 for dinner,” said Cote.