The Old Mill Restaurant and Pottery House Cafe and Grill serve delicious food in Pigeon Forge. It’s true southern dishes, sometimes with a unique flair, that keep you coming back for more. When you can’t make it to the restaurants, try making these dishes at home so you feel like you’re in town! Check out these 4 recipes from the Old Mill restaurants to try at home:
1. Old Mill Buttermilk Pancakes
Prep time: 10 minutes
Cook time: 3 minutes
Total time: 13 minutes
Yields: 8 pancakes
Ingredients:
- 1 cup The Old Mill Buttermilk Pancake Mix
- 1 large egg
- 3/4 cup buttermilk
- 1 tablespoon vegetable oil
Instructions:
1. Heat a pancake griddle to medium-hot, about 375 degrees. Lightly grease with oil or butter.
2. Place the mix in a large bowl, and stir in the egg, buttermilk, and oil until ingredients just come together and are smooth. Pour less than 1/4 cup batter per pancake onto the griddle, and cook until bubbles form, then flip to cook on the other side, cooking until golden brown, about 1 to 1 1/2 minutes per side.
2. Old Mill Corn Chowder
Prep Time: 25 mins
Cook Time: 42 mins
Total Time: 1 hour 7 mins
Yields: 8 servings
Ingredients:
- 2 cups chopped onion
- 2 cups chopped red and green bell pepper
- 2 tablespoons butter
- 2 cups chicken broth
- 2 cups water
- 1 cup clam juice
- 3 cups diced potatoes
- 3/4 cup cracker crumbs
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- Pinch each of garlic powder and onion powder
- 2 cups half-and-half
- 2 cups corn kernels
Instructions:
1. Place the onion, peppers, and butter in a large soup pot over medium heat, so that the butter melts and cook until the onion and peppers get soft, about 3 to 4 minutes.
2. Stir in the chicken broth, water, clam juice, and potatoes. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let simmer, covered, until the potatoes are tender about 15 to 20 minutes.
3. Combine the cracker crumbs, flour, salt, pepper, garlic powder, and onion powder. Whisk into the hot soup mixture until smooth. Bring to a boil again, over medium heat, and stir in the half-and-half and the corn. Reduce the heat to low and let simmer until thickened and well combined, about 15 to 20 minutes.
3. Pottery House Shrimp and Grits
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 40 mins
Yields: 4 servings
Ingredients:
- 1 pound shrimp, peeled, deveined and tails removed
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Pinch cayenne pepper
- Salt and pepper to taste
- 2 tablespoons butter
- 1 cup finely chopped onion
- 1/2 cup finely chopped red bell pepper
- 3 cups water
- 1 cup heavy cream
- 1/2 teaspoon hot sauce, or to taste
- 1 cup The Old Mill Yellow or White Grits
- 1 to 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
Instructions:
1. Place a rack in the center of the oven, and preheat the oven to 375 degrees F. Place the peeled shrimp in a bowl and toss with olive oil, garlic, cayenne, and salt and pepper to taste. Set aside.
2. Place the butter in a large oven-proof skillet over medium heat until melted. Add the onion and pepper and stir until soft, 3 minutes. Add the water, cream, and hot sauce, and stir to combine. Increase the heat to bring to a boil, then when boiling, reduce the heat to a simmer and whisk in the grits. Stir and cook until the grits thicken, about 5 to 7 minutes. Turn off the heat, and stir in the cheeses until melted.
3. Arrange the shrimp in the middle of the grits mixture, pushing them down into the grits. Place the skillet in the oven. Bake until the shrimp have just cooked through, 8 to 10 minutes. Remove and serve warm.
4. Old Fashioned Cherry Crumble
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hour
Yields: 8 servings
Ingredients:
- 4 cups pitted sour cherries (see Notes)
- 1/4 cup dried cherries, if desired (see Notes)
- 4 to 5 tablespoons granulated sugar
Crumble Topping:
- 3/4 cup The Old Mill Unbleached All-Purpose Flour
- 2 tablespoons The Old Mill Whole Wheat Flour
- 1/2 cup light brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) cold unsalted butter
- 1/2 cup The Old Mill Thick Rolled Oats
- 1/4 cup chopped pecans
- Vanilla ice cream, for serving
Instructions:
1. Place a rack in the center of the oven, and preheat the oven to 375 degrees F. Set aside a 9-inch deep-dish pie pan.
2. Drain the cherries and place in a large bowl with dried cherries and sugar. Toss to combine, and set aside.
3. For the topping, place the flours, brown sugar, cinnamon, and salt in a large bowl and stir to combine. Or, place in the bowl of a food processor fitted with a steel blade and pulse to combine. Cut the butter into 1/2-inch size pieces and distribute over the top of the bowl. Cut the butter into the flour mixture with two knives or a pastry blender until the mixture resembles a coarse meal. (Or, if using a food processor, pulse until combined.) Stir in the oats and pecans. Work the mixture with your hands until it comes together into loose pieces. Set aside.
4. Turn the cherries and any juice that might have seeped from them into the reserved pan. Cover the cherries with the topping, using your hands as needed to distribute it over the top. Place the pan in the oven.
5. Bake until the crumble is golden brown and the filling is bubbling around the edges, 38 to 42 minutes. Remove to a rack to cool 20 minutes before serving warm in bowls with ice cream.
Now you can make some of your favorite dishes from the Old Mill restaurants at home! Ready to start planning your next trip to the Smokies so you can enjoy the delicious food at these restaurants? Take a look at our Freedom Fun Pass you’ll get access to once you book a cabin with us to see all kinds of great deals!
