Another major player in Charleston’s food scene and a close friend of GrowFood Carolina, Shuai Wang, is also inspired by Japanese tradition and cuisine. In 2014, together with his wife, Corrie, Shuai debuted Short Grain, a pop-up restaurant and food truck that celebrates local farmers and fishermen. This month, Shuai shares his recipe for brown butter radishes and their greens, which calls for a hot cast iron pan, a local pear, ricotta, pecans and Bulls Bay sea salt.
Brown Butter Radishes and Their Greens
- 1lb mixed local radish & their greens, large diced, greens leave whole
- 1 local pear, medium diced
- 1/2 cup local ricotta
- 3oz country ham, thinly sliced
- 2oz local pecans, toasted
- 1/4 cup Chinese black vinegar
- 1/4 cup molasses
- 1/8 cup lite soy
- 1Tbl whole butter
- Olive oil
- Extra virgin olive oil for garnish
- Bulls Bay sea salt for garnish
In a small mixing bowl, put together the Chinese black vinegar, molasses, and soy. Mix well, set aside for later.
Heat a cast iron pan on the stove on medium high heat, add a little olive oil, about a tablespoon worth. When the oil starts to smoke, add in all of your radishes, salt lightly and let them get lightly golden brown. Add in your butter and stir it into the radishes till the butter turns just lightly brown, remove from heat.
To plate, scatter your radishes evenly on the plate, make sure to drizzle some of the brown butter on the radishes. Then evenly scatter the pears, ricotta, ham, and pecans. Drizzle some of the molasses mix on top, and lightly garnish with sea salt, and a good drizzle of extra virgin olive oil.