Is it Chicken Pilaf or Chicken Bog? What? A Little South Carolina History

Is it Chicken Pilaf or Chicken Bog?  What?  A Little South Carolina History:  

Courtesy of: Gwen Fowler, Author and Recipe Adaptation by @Susie Wilson Miller


Garnish Each Bowl with a drizzle of any of our Olive Oils for a bold Flavor Burst (e.g. Tuscan, Garlic, Lemon, Mushroom & Sage, Picual or if you enjoy spicy, try our Baklouti Green Chili Oil). You can also Add some of your favorite Hot sauce, Grated Sharp Cheddar cheese & Chives.  Truly Enjoy!!!!




Start to finish: 80-90 minutes


1 (3-4 pound) whole chicken or chicken legs (they have

the most flavor)

2 onions

4 whole carrots(omitted here)

4 celery stalks

4 cloves of garlic

1 tablespoon of fresh cut basil or parsley

2 tablespoons of fresh oregano

1 tablespoon of fresh rosemary

1 tablespoon of fresh thyme

2 tablespoons of salt

1 tablespoon of ground black pepper


6-8 cups of water or half and half Chicken or Vegetable Stock

2 cups of long-grain white rice

1 pound of smoked sausage of choice

2 tablespoons of dry Italian-style seasoning

Pulled or chopped chicken pieces from the whole cooked chicken



Remove gizzards and rinse the whole chicken inside and out.

Peel and slice two onions. When slicing the onions, cut a grid into the onion from the top but stop short of the bottom so the onion remains whole. Slice carrots and celery on an angle into large pieces. Peel and crush garlic cloves. Chop fresh herbs. Prepare 2 tablespoons of salt and 1 tablespoon of pepper, season to taste.

Place all the ingredients, starting with the chicken, in a large pot (we used a 13 ¼ quart pot, a Dutch oven from Le Creuset). Pour in enough water to cover the entire chicken.

Bring to a boil; cook until chicken is tender, usually about one hour. Remove the chicken and set it aside to cool. Remove all large pieces of carrot, celery, onion and garlic. You can save these and use otherwise or discard.



Remove the skin and bones from the chicken. Chop or pull chicken into bite-size pieces.

Place chicken pieces, rice (we used Carolina Gold), sliced sausage and dried Italian-style seasoning in the pot full of chicken stock. Cook together and let come to a boil, reduce heat and cover. Cook for 20-30 minutes until the rice is tender. Stir often while cooking, just not too often. Remember if you’re looking you’re not cooking.

If you prefer less bog in your chicken bog, cook uncovered on medium-low heat until it reaches the desired consistency.


Chicken Piccata w/ Creamy Rigatoni Pasta Sauce



Serves 4
2-4 boneless, skinless chicken breast halves (1 1/2 pound total)
½ cup Italian Progresso bread crumbs
1/4 teaspoon salt
Pinch ground black pepper
3 Tbsp grated Parmesan cheese
4 Tbsp extra virgin olive oil Hojiblanca
1/2 cup chicken stock or dry white wine (such as a Sauvignon Blanc)
2 Tbsp lemon juice
1/4 cup brined capers
2 Tbsp fresh chopped parsley


Place chicken between 2 large sheets of plastic wrap. Using a meat pounder or side of a heavy pottery plate, lightly pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper. Drizzle Hojiblanca olive oil onto both sides; place the breasts into a gallon bag with Progresso bread crumbs & shake until well coated. Pull each out & shake off excess.
Heat 1 tablespoon Hojiblanca olive oil in an electric skillet. Cook two filets until golden brown and cooked through, about 3 minutes per side. Transfer chicken to platter.
Bring wine, lemon juice, capers and broth to boil in same skillet over medium-high heat to reduce. Pour sauce over Chicken. Creamy Rigatoni Pasta Sauce recipe coming soon….

2 tablespoons olive oil
4 cloves pickled garlic, minced
1 medium onion, finely diced
1 can tomato sauce or marinara sauce
1oz. Espresso balsamic vinegar
Salt and freshly ground black pepper
1 1/2 pounds Rigatoni
1 cup heavy cream
Grated Parmesan or Romano, as needed
Chopped fresh basil, for serving

Heat the olive oil in a large skillet over medium heat. Add the garlic and onions and saute for a minute or so. Pour in the tomato sauce, add balsamic, salt and pepper to taste and stir. Cook over low heat for 25 to 30 minutes, stirring occasionally.

Cook the pasta according to the package directions. Drain, reserving 1 cup of pasta water.

Remove the sauce from the heat and stir in the cream. Add cheese to taste, then check the seasoning. Stir in the pasta and thin with a little pasta water if needed. Add the chopped basil and serve immediately.

New Spin on Chicken Wing Alabama White Sauce:


1 cup whole plain yogurt or if mayo (Dukes:)
¼ cup of our organic red wine vinegar or Neapolitan herb infused balsamic
1 tablespoon hot chili paste
½ teaspoon baklouti green chili olive oil
1 teaspoon Worcestershire sauce
½ teaspoon celery seeds
¼ teaspoon crushed red pepper flakes
¼ teaspoon smoked paprika
Kosher salt and freshly ground black pepper
Whisk yogurt, vinegar/Balsamic, hot chili paste, olive oil, Worcestershire sauce, celery seeds, pepper flakes and paprika in a small bowl; season with salt and pepper.

Original recipe credited to the magical Chef @seanbrock

Chimichurri Sauce



2 cups packed fresh Italian parsley leaves
4 medium garlic cloves, peeled and smashed
1/4 cup packed fresh oregano leaves (or 4 teaspoons dried oregano)
1/4 cup of our Serrano Chili Pepper Infused Honey vinegar
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
Freshly ground black pepper
1 cup of Our Smoked Chipotle extra virgin olive oil

Place the ingredients in to the bowl of a food processor and pulse until the ingredients are chopped and the sauce is combined. Can be made ahead and stored under refrigeration for up to one week in a tightly sealed container. The sauce Freezes well for future use.

Use over grilled or braised lamb, pork, beef, poultry, in potato salad, over grilled or roasted vegetables, as a marinade for meats, over seafood, as a bread dip, and over hummus.

Makes about 1 ½  cups of condiment. Compliments of Rachael Bradley-Gomez












 4-5 large cloves garlic, peeled

 1 (3-pound) Venison Tenderloin roast or Hind Quarter

 4 tablespoons Coratina extra virgin olive oil

 1 med. onion, peeled and diced

 ¼ cup robust 25 yr. Sherry Vinegar

 1 small can of tomato paste blended with the water, beer & beef broth

 ¼ of water

 ½ cup of Dark Ages Imperial Maple Brown Ale

 ½ cup of beef broth or homemade beef bone broth

 2 teaspoons dried basil & thyme

 1 teaspoon to sprinkle dried herbs, garlic, sea salt & pepper to top the roast

 3-4 med. size potatoes

 Sweet & Hot Peppers and diced tomatoes for Garnish



  1. Cut the garlic & onion into slivers and dices
  2. Heat 3 tablespoons of the Coratina extra virgin olive oil in a heavy 3- to 4-quart casserole dish or a pressure cooker. Lightly coat the venison roast with the last tablespoon of olive oil, flour the roast on both sides; add the venison and brown it well over medium heat for 15 min.
    3. Stir in the beef broth, Sherry, Dark Ages Imperial Ale and tomato sauce, which will de-glaze the pressure cooker or casserole dish. Add the potatoes, thyme, basil, salt and pepper.
    4. Cover tightly and cook for 40 min. in your pressure cooker or for at least three-four hours in a covered casserole dish on 280 deg., until the meat is very tender.
    5. Remove the meat from the pressure cooker or casserole dish. Surround the meat with the potatoes and Au Jus. Sprinkle the top of the meat with your herb, sea salt & pepper mixture. Garnish with Sweet & Hot Peppers and diced tomatoes. Serve immediately with crusty bread, biscuits or rolls.                                                                                                                                                                                                 HAPPY THANKSGIVING: FROM OUR FAMILY TO YOURS.


Sicilian Salmoriglio Sauce w/ Mango Salsa

#TGIF Beautiful weekend a head of us!!!

Usually drizzled on swordfish or tuna, this sauce works well on any meaty white fish. Just broil the fish and spoon on the sauce or use some as a marinade for a couple of hours. Salmoriglio, also known as salmorigano, is also a good marinade for a roast pork loin. Rub the meat with a paste of garlic and oregano, baste with the mixture while cooking and spoon a little of the sauce on after cooking. This is great with broccoli or cauliflower with olives and toasted breadcrumbs.

Makes ¾ cup, enough for 4 portions of fish

2 tablespoons dried oregano
2 teaspoons finely minced garlic
½ to ¾ cup extra virgin olive oil
3 tablespoons lemon juice
½ teaspoon freshly ground black pepper
½ teaspoon salt
2 tablespoons chopped parsley
2 tablespoons water (optional)
3-4 large Tablespoons of Mango Salsa
1 tsp. Mango balsamic vinegar

Combine the oregano and garlic in a mortar. Grind with a pestle and gradually add ¼ cup extra virgin olive oil to make a paste. Add the lemon juice, salt, pepper and parsley and mix well. Gradually beat in the rest of the olive oil. One can also assemble this marinade in your blender. Top your swordfish with the Mango salsa: Chopped mangoes, tomatoes, cilantro, fresh herbs and Mango balsamic.


Grilled Cabbage Wedges


SUMMERTIME 4TH OF JULY Grilled Cabbage Wedges


  • 2 Small-Med. Heads of Cabbage cut into horizontal quarters or thirds (sliced thickly)
  • 2 Sweet Vidalia Onions also sliced thickly.
  • Create a marinade for the Wedges by blending together our Milanese Gremolata Olive Oil, Serrano Chili Pepper Honey Vinegar & whole grainy mustard. Generously drizzle the marinade onto each wedge and smooth over each using a spoon or basting brush.

Wrap a sweet red bell pepper with bacon &  top each wedge with a slice of Jalepeno and/or a thick slice of a Hanover Tomato. Salt & Pepper to taste.  Cook on a charcoal/propane grill or in the oven for 25 min on 380 degrees until bacon is cooked.  ENJOY!!!!  Happy 4th of July Everyone!










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