Welcome to the Home of Adluh Flour, where quality products have been milled since 1900. Located in the Historic Congaree Vista, our blinking neon sign has become a cultural icon for the City of Columbia. We invite you to explore the traditions of Allen Brothers Milling Company and learn more about the products we proudly produce.

The CEC Special
  1 cup Chives
  6 oz Water
  1 cup Scallions
  6 oz Heavy Cream
  16 oz Adluh Stone-ground Yellow Grits
  2 cups Smoked Gouda Cheese shredded
  4 shakes Texas Pete
  2 teaspoon Chicken Base
  1/2 cup Flame Roasted Peppers
   Adluh Chicken Breader
   Olive Oil
  4-5 large Portabella Mushrooms
  4 grams Monterey Seasoning
  1/2 cup Scallions sliced
  1/2 cup Carrots shredded
  4 oz Water
   Adluh Plain Flour
   Bread Crumbs
  4 large Red Onions chopped fine
  2 pints Pearl Onions
  16 oz Cabernet
  4 teaspoons Garlic chopped
  4 whole Shallots chopped fine
  8 cups Veal Stock
  4 oz Butter
  2 teaspoons Demi Glace
  2 teaspoons Beef Base
  10 3 oz tenderloin medallions
   Salt and Pepper to taste
   Lemon Oil
   Black Truffle Oil

For the grits cakes, make grits according to the basic recipe, substituting some of the water with the heavy cream. Add the chicken base and Texas Pete. When the grits are done, add 3/4 cup of chives, 3/4 cup scallions, cheese and peppers. Chill until solid. Form into cakes, dust with chicken breader then saute in olive oil Use the remaining 1/4 cup chives and 1/4 cup scallions to garnish. For the Portabella Cakes, clean the portabellas and set aside. Using a food processor, shred the carrots and mushrooms separately. In a mixing bowl, combine the portabellas, carrots, 1/2 cup sliced scallions and Monterey seasoning. Add water and flour as needed. Form into patties and coat with breadcrumbs. Saute in olive oil until cooked. Internal temperature should reach 145 degrees. For the Onion Sauce, saute red onions, shallots and garlic in 4 oz butter. Add wine and beef base and reduce by 1/2. Deep fry pearl onions until brown and the consistancy of paper. Add to wine. Add veal stock and reduce by 1/2. Taste! Tighten up with Demi Grace. For the Beef Tenderloin, heat oil in a skillet and season with salt and pepper. Sear tenderloin medallions until nice and brown on one side. Turn and cook until medium. Serve with sauce. For Asparagus, trim, clean and blanch asparagus then drain. Place in a hot pan with black truffle oil, lemon oil and butter. Saute until desired consistancy. Salt and pepper to taste. Makes 5 servings.

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