Chef Frank McMahon of Hank's Seafood in Charleston, S.C., is a hot commodity in the Holy City, thanks to his distinctive Irish brogue and modern take on classic Southern seafood. A native of Limerick, Ireland, McMahon serves as the Chef Chair of the Charleston Wine & Food Festival and brings his expertise of local seafood to the kitchen at Hank's. "Christmas morning in the McMahon household begins with gifts exchanged at the crack of dawn along with a breakfast casserole of sausage, egg, and cheese made with leeks and Texas toast-style bread,” says the chef For Christmas dinner, McMahon serves a standing rib roast and Yorkshire puddings with a sherry trifle for dessert inspired by the dessert his Irish grandmother used to make with layers of sherry-soaked sponge cake topped with fruit, custard, jam, and cream. McMahon's young daughter, Keely, was so inspired by her family's Christmas traditions that she wrote the poem, "Kitchen," published in the Cool Inside: Hank's Seafood Restaurant cookbook, in 2011.
- 5 large eggs
- 1 1/2 Cup whole milk
- 1/2 Teaspoon coarse salt
- 1 1/4 Cup all-purpose flour
- 4 Tablespoons vegetable oil
In a blender, combine the eggs, milk, flour, and salt. Blend until well combined and place in the refrigerator to rest for about 30 minutes.
Preheat oven to 425 degrees.
Put 1 teaspoon of the oil into each section of a muffin tray and put into the oven on the top shelf until very hot and smoking.
As soon as you take the tray from the oven, pour in the batter to 3/4 fill the tins and immediately put back into the oven.
Bake until the Yorkshire puddings rise and are golden brown and crisp, 15 to 20 minutes. Don't open the door until the end or they will collapse.