Chef Art Smith’s Land and Sea Hoecakes

Prep Time : 15 minutes
Rest Time : 5 minutes
Grill Time : 5 minutes
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Strauss Veal Tenderloin
2 pieces veal tenderloin
3 cloves garlic, minced
Parsley, Chives and Tarragon for garnish
Salt, to taste
Fresh Ground Black Pepper, to taste
Canola Oil (coat veal)


½ lb White Corn meal
½ cup All Purpose Flour
1 tsp Sugar
1/3 tsp Baking Powder
Salt, to taste


Brie and Lump Crab Sauce

  1. Place Cream in a heavy gauge sauce pot, place over medium high heat, and reduce the cream by half. Slowly add the cubes of brie while whisking, this will melt the cheese without it breaking and keeping the cream at consistent temperature (monte).
  2. Then add the cubes of butter pieces at time, as with the brie. Sauce should have a thick texture, easily spreadable like a Tomato sauce for a pizza.
  3. Finish the sauce by adding the lump crab meat and gently stirring, add herb and taste for salt and pepper.



  1. Mix all dry ingredients and fold until evenly mixed, add water to the mixture until a pancake like consistency and let rest for an hour, adding more water once the batter has set. Taste for salt and pepper.
  2. On a hot griddle pan, place 1 Tsp canola oil and heat, use a 3 oz ladle and pour batter across long way to form a long oval shaped pancake, 1 ½ minutes or until bubbling around the side flipping once.


Strauss Veal Tenderloin

  1. Remove any excess fat and silver skin, add about a 1 Tbs of canola oil and rub veal tenderloins with minced garlic, salt and pepper.
  2. Place the Tenderloins in a hot cast iron pan or grill and cook for 2 minutes on each side, turning three times. Remove from the grill and let rest for 5 minutes.
  3. Thinly slice and add on top of your hoecake with lump crab sauce. Finish with more chopped herbs, (tarragon, chive and parsley are fantastic flavors with the veal tenderloins).


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