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Tuesday, December 30, 2014

Collards are Key with Lawson Roberts in the Kitchen



Growing up in the south, I was raised on collard greens. There was no special occasion needed. I just loved them any day of the week. Of course, you know what they say right? Eat your greens on New Year's Day and it is supposed to bring you money in the new year.  Sure i'll play along. I have had recently had so many people ask about my favorite recipe for collards. I decided to share with you. I hope you enjoy and have a remarkable New Year. Cheers.

1/2 pound smoked meat ( ham hocks, smoked turkey wings, or smoked neck bones)

1 tablespoon House seasoning,
1 tablespoon seasoned salt
1 tablespoon hot red pepper sauce
1 large bunch collard greens
1 tablespoon butter

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder


In a large pot, bring 3 quarts of water to a boil and add smoked meat, house seasoning, seasoned salt and hot sauce. Reduce heat to medium and cook for 1 hour.

Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand.

The tender young leaves in the heart of the collards don't need to be stripped. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-ince thick slices.

 Place greens in pot with meat and add butter. Cook for 45 minutes, stirring occasionally.

When done taste and adjust seasoning.


Serve with favorite dish as a side.

For all things entertaining style, follow me your entertaining expert.


Lawson





Saturday, November 15, 2014

Lawson Roberts Famous Squash Casserole

I so admit it! I adore the cold weather. Now, don't get me wrong. I don't like 23 below zero. However, I really do enjoy wearing turtle necks and sweaters and my velvet jackets oh my! I feel like my wardrobe is just better suited for this cold.

With the cold, comes some really great recipes that I love to share with you. This one is my famous squash casserole. It's easy and so cheesy and OMG so good.





1 tablespoon vegetable oil
6 medium yellow summer squash, thinly sliced
1 large Vidalia onion, thinly sliced
1 tablespoon butter
1/2 cup grated Parmesan
1 cup shredded sharp Cheddar
1/2 cup sour cream
Salt and freshly ground black pepper
1 sleeve crackers, crushed medium to fine (recommended: Ritz)



Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.

Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.

Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.

For all things entertaining style, follow me your entertaining expert.


Lawson














Saturday, October 18, 2014

LAWSON'S EXCLUSIVE CONCIERGE GUIDE-FRIDAY NIGHT!



I love whenever I get the chance to be back in Charleston and entertain colleagues. First and foremost it is without a doubt one of my most favorite things to do. I am often asked what do you enjoy doing when you are out and about. I thought I would share with you a typical night Well, to be honest it is and was anything but typical.

The evening started at one of my favorite starting places. The Cocktail Club located at 479 King Street upstairs. It has a great team working there and the staff is always so helpful. I of course got there early to meet my good friend and colleague Catherine. As I was awaiting her arrival, they had a cocktail class pop up for the demonstration from Ryan Welliver.He did a really fun Gin cocktail. Catherine arrived and we had a couple glasses of wine. I then quickly ran out to Mt. Pleasant to meet with a colleague and was back downtown by 8:30.

The Cocktail Club-Charleston, SC


The night progressed over at Charleston Place inside their Charleston Grill.

Charleston Grill Dining Room

 First, Michelle Weaver is without a doubt one of my favorite chefs in town. She is lovely. I have had her on the radio show before and she just exudes hospitality which is so great!


Michelle Weaver Executive Chef Charleston Grill


OMG have you tried their crab cakes? It's a life changer. I sat at the bar and thought it funny that a guy was sitting in the corner at the bar sipping a cocktail and Mickey Bakst (the GM) was wondering where he went. He had some sort of bad French Dinner (I never figured out where he ate). He quickly disappeared leaving Mickey asking where he went. I of course asked who he was. Apparently he was the CEO for all of Belmond properties.  (WHO KNEW?!)

I moved on from there and went to the Macintosh to catch up with Dani a colleague and friend who is in the TV biz. I always love catching up with her to just chat industry gossip. So much fun.

Macintosh Restaurant


That turned into a quick visit to Halls.

Halls Chop House

 As per the norm, a friendly greeting at the door from Billy Hall. They were hustling and bustling. Hey did you know they just opened the next door space? It's a cozy little space with a separate bar so it's not nearly as crazy. They also added a restroom in that space which is just fantastic.



Halls Next Door

A glass of wine led into running into some of the cast of Southern Charm Bravo TV's show. As usual people are wanting to get a bit crazy and go dancing by this point. Dani and I opted to take a night cap at Dudleys.

Dudleys is a fine establishment. No frills. I mean they use juice out of guns and when I asked for a pinot noir they literally had to blow dust off the bottle. I mean, it is what it is.


Dudleys on Ann

 Although after 2 sips of syrupy concentrated OJ and even worse wine, we opted to leave and have a formidable night cap at my place. I played a little piano and a delightful end to the evening.

Charleston is a bit like groundhog day. The same people, the same places, and you can either feel very smothered or make the best of it. Having grown up in the city, I learned quickly to enjoy myself with good friends and then get myself to NY or LA for work as often as possible. It is a blessing that I work so much in the city.

Sex and The City? Well, not so much. However, cocktails in Charleston. . . SURE!

For all things entertaining style, follow me your entertaining expert.


Lawson