My favorite meal

BY BELINDA SMITH - SULLIVAN

Peach Crostini

Let’s get this dinner party started with an easy appetizer that takes advantage of summer peaches and does not require cooking. The sweetness of the peaches countered by the saltiness of the prosciutto awakens the palate for the rest of the meal, but feel free to omit the prosciutto if you prefer a vegetarian-friendly version. You can purchase readymade crostini in the bakery section of your grocery store or make your own in a matter of minutes. Pair with a crisp chardonnay or sparkling water.

SERVES 8

Crostini (homemade, see below, or store-bought)

Spreadable cheese (brie, cream cheese or your favorite)

Fresh basil leaves (can substitute mint leaves)

2 small-medium peaches, peeled and quartered

4 slices prosciutto ham, halved lengthwise Honey, for drizzling

VERY HOME

Chef

needs a “go-to” meal that is consistently good, is easy to prepare and satisfies the cook as well as any guests. For me, that meal consists of the following recipes, classic dishes that I can make ahead of time and that rely on easily accessible ingredients.

I also like the way the flavors of this meal complement and build on each other. From the first bite of the appetizer to the last morsel of the dessert, I hope you enjoy one of my favorite meals as much as I do.

Spread the top of each crostini slice with the spreadable cheese of your choice. Cover each crostini with a fresh basil leaf. Wrap each peach slice in a slice of prosciutto and place on top of basil leaves. Drizzle with honey and serve.

HOMEMADE CROSTINI

1 French or Italian loaf, sliced diagonally ¼-inch ¼ cup olive oil

Preheat oven to 400 F. Place bread slices on a parchmentlined sheet pan or cookie sheet. Brush both sides with oil. Bake 5–6 minutes each side or until slightly golden brown. Remove from oven and allow to cool. Store at room temperature in airtight container or plastic bag for up to 1 week.

Peppercorn Steak And Mushrooms

This entire entrée can be cooked on the stovetop or outside on the grill, and the smokiness of the steak and mushrooms will be tempered by the peppery bitterness of the wilted arugula side dish. To save time and not feel rushed at the last minute, you can cook and refrigerate the mushrooms the day before. Prepare the steaks while guests enjoy their appetizer and beverage. Reheat mushrooms in skillet when you remove the steaks. Pair with a syrah, Carménère or iced tea.

SERVES 4

4 steaks (tenderloin, strip, ribeye or sirloin), 1-inch thick

¼ cup whole peppercorns, coarsely cracked Kosher salt

3 tablespoons butter

1 pound sliced mushrooms

2–3 tablespoons olive oil, as needed

Steak sauce (see below)

Season steak generously with cracked peppercorns and salt on both sides, pressing seasoning into steak. Let sit 30 minutes.

In a medium skillet over medium heat, melt the butter. Add mushrooms and sauté until soft. Set aside.

In a large cast-iron or heavy-bottomed skillet over mediumhigh heat, heat olive oil. Add steaks and cook to desired doneness, about 3 minutes on each side for medium-rare. If steaks are less than an inch thick, reduce cooking time; if thicker, cook longer. Remove from skillet to a platter, tent with foil and let sit 15 minutes. Serve on a bed of mushrooms with steak sauce on the side.

HOMEMADE STEAK SAUCE

½ cup ketchup

¼ cup Worcestershire sauce

1 teaspoon low-sodium soy sauce

1 tablespoon red wine vinegar

WILTED ARUGULA

I like serving arugula as a side to steak because it is not overly filling. It only takes a few minutes to prepare, so wait to sauté arugula until just before serving. You can plate it up alongside the steak or nest the steak on top.

SERVES 4

1 tablespoon olive oil infused with garlic, or 2 garlic cloves, sliced (if using plain olive oil)

6 ounces baby arugula, rinsed and drained

1 tablespoon balsamic vinegar

Kosher salt

Fresh ground black pepper

Flourless Chocolate Cake

This delicious cake comes out of the oven ready to eat, no icing required, although I like to top mine with a generous sprinkling of confectioners’ sugar and raspberries. This bittersweet chocolate treat with coffee undertones brings the meal full circle. And did I mention it’s gluten-free? You can make this cake up to three days ahead of the meal. Just wrap it tightly in plastic and store in the refrigerator. Leftovers can be stored in the freezer for up to three months. Pair with prosecco or pomegranate juice.

SERVES 8

1 cup bittersweet chocolate chips

8 tablespoons unsalted butter, room temperature

¾ cup sugar

¼ teaspoon kosher salt

1 teaspoon espresso coffee powder

1 teaspoon vanilla extract

4 large eggs, room temperature

½ cup Dutch cocoa powder

1 pint raspberries, for garnish Confectioners’ sugar, for garnish

¼ teaspoon pepper sauce

1 tablespoon brown sugar

1 tablespoon Dijon mustard

Juice of half lemon

Combine all steak sauce ingredients in a small bowl. Set aside while steak cooks. Serve with prepared steaks.

What’s cooking at SCLiving.coop/food/chefbelinda

In a large skillet over medium heat, add the oil and garlic. Add the arugula and sauté, stirring constantly until lightly wilted, about 1–2 minutes. Add vinegar and continue stirring until most of the vinegar has evaporated, about 1 minute. Stir in salt and pepper and gently toss. Take care not to overcook. Serve immediately.

WATCH AND LEARN Chef Belinda’s helpful how-to cooking videos for Wilted Arugula and Prosciutto Peach Crostini will help you prepare a mouthwatering meal for your guests.

Preheat oven to 375 F. Spray an 8-inch cake pan with cooking spray and cover the bottom with parchment paper.

Into a medium bowl, put chocolate and butter. Cover with plastic wrap and place bowl over a medium saucepan half-filled with water. (Make sure water is not touching the bottom of the bowl.) Over medium heat, allow water to come to a boil and continue for about 20 minutes until butter is melted and chocolate is soft. Remove bowl from over pan and remove plastic wrap. Stir until butter and chocolate are well combined. Scrape chocolate mixture into a large mixing bowl.

Stir in sugar, salt, espresso powder and vanilla. Add eggs and mix until smooth. Fold in the cocoa powder until just combined. Pour batter into cake pan and bake for 25 minutes. Remove from oven and allow to cool for 15 minutes. Using a sharp knife, loosen the sides of the cake from the pan and invert onto a serving dish. Garnish with raspberries and sift with confectioners’ sugar.

Dan Wilson

CLAIM TO FAME: Owner of Dan Bats (danbats.com), a home-based baseball bat manufacturer in Fountain Inn that creates customized bats for both performance and display.

AROUND THE HORN: Wilson and his wife, Erica, grew up in the Midwest and met at a small college in Indiana before making their way to the Upstate. A highly regarded knuckleball pitcher and cleanup hitter in high school, Wilson rejected Division I offers in favor of ministerial studies in college.

FULL COUNT: The Wilsons have three young children, including a set of twins. Dan is an Edward Jones financial advisor with an office in Laurens.

CHATTER: “Any sport where a 33% success rate makes you an all-star is a really tough sport. Owning your own business is just as hard.”

Swing for the fences

Dan Wilson is a problem solver who knows a thing or two about woodworking and baseball. So, when his bat kept busting during recreation league games, Wilson went to work creating a solution that could withstand his big swings.

His custom-made bat—sourced from wood grown in extremely cold climates and rubbed with a cow femur to compress the already dense grain—was not only a smashing success for him, but soon became the preferred lumber for everyone who stepped to the plate with it.

“The first time I used it, it just sounded different,” says Wilson. “That’s when I knew I was on to something. Pretty soon, my teammates were using it and so were guys on the other teams.”

Wilson went from hand-crafting bats for league friends and fulfilling custom online requests, to buying out a precut bat manufacturer in New York, which provided the equipment and clients to fill larger orders and expand his business, Dan Bats. At his shop, which is next to his home in Fountain Inn, Wilson and his wife, Erica, craft premium bats with just about any color or stain, flametreatments and engravings.

While they still make bats for the purpose of ripping a baseball across the diamond, most of their orders are now of the trophy variety.

“Wooden bats are a $300 million industry,” says Wilson. “Trophies and awards are a $3 billion industry. If you have a custom-made bat hanging in your office, it’s eye-catching. It’s a conversation starter.”

The Wilsons keep swinging for the fences. Dan has helped develop a bat with embedded sensors that can provide metrics to batters and coaches. Wilson says the Cincinnati Reds and St. Louis Cardinals tested prototypes during spring training.

“Baseball is all about data and analytics,” says Wilson. “With this technology, we can customize a bat to the individual player.”

Another problem Dan Wilson has solved with a good, wood bat.