PEAKLIFE

Many consider Virginia to be the birthplace of American cuisine, with Thomas Jefferson regarded as “America’s First Foodie”. The state’s signature cuisine is a reflection of its abundant agriculture.

Virginia Peanut Soup

Recipe by Executive Chef Stephen Demarco:

Ingredients –

• 2 tablespoons butter
• 1 medium onion, chopped
• 6 cups chicken stock
• 2 tablespoons all-purpose flour
• 1 cup heavy cream
• 1 1/2 cups natural peanut butter
• 2 teaspoons hot sauce
• 2 limes, juiced
• 2 tablespoons chopped peanuts
• 2 scallions, chopped

Directions –

Melt the butter in a heavy bottomed pot over medium heat. Add the onion and cook until translucent, about 10 minutes. Bring the chicken stock to a boil in a medium saucepan. Whisk in the flour all at once and cook until the mixture has a toasty aroma. Whisk the stock into the flour mixture in a slow, steady stream until smooth. Add the heavy cream and peanut butter to the soup and stir to combine. Stir in the hot sauce and lime juice and season, to taste. Garnish with the chopped peanuts and scallions.

Shrimp & Grits
Recipe by Executive Chef Arnold Martinez:

Ingredients

• 2 cups reduced-sodium chicken broth
• 2 cups 2% milk
• 1/3 cup butter, cubed
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 cup uncooked old-fashioned grits
• 1 cup shredded cheddar cheese

SHRIMP

• 8 thick-sliced bacon strips, chopped
• 1 pound uncooked medium shrimp, peeled and deveined
• 3 garlic cloves, minced
• 1 teaspoon Cajun or blackened seasoning
• 4 green onions, chopped

Directions

1. In a large saucepan, bring the broth, milk, butter, salt, and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 12-14 minutes or until thickened, stirring occasionally. Stir in cheese until melted. Set aside and keep warm.
2. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 4 teaspoons drippings. Saute the shrimp, garlic, and seasoning in drippings until shrimp turn pink. Serve with grits and sprinkle with onions.

Apple Tart
Chef Patrick O’Connell:

Ingredients

• 1 cup sugar, divided
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 6 medium tart apples, peeled and thinly sliced
• 1 tablespoon butter
• Pastry for a single-crust pie

Directions –

1. In a 10-in. cast-iron or other ovenproof skillet, heat 3/4 cup sugar, stirring constantly until it is liquefied and golden brown. Remove from the heat.
2. In a small bowl, combine the flour, cinnamon and remaining sugar. Arrange half the apples in a single layer in skillet. Sprinkle with half the sugar mixture. Arrange half the remaining apples in circular pattern over sugar; sprinkle with remaining sugar mixture. Place remaining apples over all, keeping the top as level as possible. Dot with butter.
3. Roll out pastry to 11-in. circle; place over apples, pressing gently to completely cover. Do not flute. Bake at 400° until apples are tender and golden brown, about 50 minutes. Cool 5 minutes before inverting onto a serving plate.