Be patient, I have just a little more information to share about this great state then on to the recipes darlin...... on to the recipes.
South Carolina barbecue is tangy with vinegar and mustard. And in the Carolina's it's more than just good, why it's very very good! The folks in South Carolina love those barbecue joints with hits of pungent pork and sawdust floors, they also love fish houses of steaming crab and concrete walls, church homecomings where crispy fried chicken, deviled eggs and separate tables piled with homemade desserts are served. There are towering coconut cakes and hot bubbly fruit cobblers served with sweet ice tea and lemon and boiled peanuts. Boiled peanuts you say, eat some and contemplate their deliciousness. Soaked in brine, sometimes squishy, sometimes not, boiled peanuts are loved by Carolinans. Icy cold watermelon in the summer or maybe some fresh homemade peach ice cream sounds good to me.
After the Civil"wah" (April 12, 1861 - May 9, 1865) the slaves had brought their cooking skills (and they certainly had some delicious recipes) from Africa and the Caribbean and many fine dishes came out of the south. Perlo, chicken stew, chicken bog with rice and sausage or a Beaufort stew with shrimp, sausage, corn on the cob and potatoes occasionally cooked with beer. How about some catfish stew (white or red) or delicious barbecue. Sweet tea from a pitcher at the annual church barbecue, yes they love church and God in the South, Praise the Lord for that! Those church ladies serving plates of crispy fried chicken, slow cooked mustard pork, crispy tangy slaw, rice and hash, some heavenly homemade rolls and delicious Lady Baltimore cake with lots of nuts and icing, mmmm I can just taste it right now. Reminds me of my mama and her family in Nebraska at some of those family picnics/reunions but that is another story for later, after all we are in the Carolinas now.
Charleston is one of the oldest cities in South Carolina and well loved for it's stunning beauty and mouthwatering flavorful food. South Carolina offers fertile fields, salt water, rivers, marshes, inlets and bays which supply many of the delightful treats coming out of those South Carolina kitchens. Shrimp, oysters and fresh seafood are abundant year round.
In South Carolina they love casual outdoor picnics and they also love white linens and sterling silver. At the Carolina Cup Horse Race people will be wearing their finest garments and be gathered around picnic tables laden with their best china and crystal with maybe a sterling candle or two. Football....of course and the University of South Carolina Gamecocks along with the Clemson University Tigers offer fun rivalry at each game along with amazing tailgate parties.
Summer in South Carolina offers plenty of fresh juicy peaches and ruby red tomatoes, many exchanged over fences with their neighbors. South Carolina has a nice long growing season and a wide range of fruits and vegetables are available much of the year.
How about some tomato pie, tomato bisque, stewed tomatoes with okra or over rice. Gumbos, perfectly delicious summer tomato sandwiches with salt, pepper and mayonnaise, but as I've told you before I like mine with a thin slice of sweet onion. My onions have always been Walla Walla being from WA state, but in the south they prefer Vidalia. What about some peach pie, peach cobbler, peach jelly, shortcake, ice cream and pickled peaches. Of course you can't go wrong with Carolina barbecue (usually pig) with a vinegary and peppery barbecue sauce or maybe laced with some mustard. Although, in the mountains of South Carolina they enjoy the sweeter version of barbecue sauce laced with ketchup. What to serve with barbecue..... one of my favorites hushpuppies, slow baked beans, rice or hash. Candied yams and always crispy tangy slaw. How do I love a pulled pork sandwich piled high on a perfect bun and slathered with coleslaw, white onion and pickles. Oh yes, it works for me!
Back to one of my favorite subjects; seafood. Deviled crab, crab cakes, crab bisque, she crab soup, crab dip, crab salad, crab sandwiches or what about shrimp and grits, sauteed shrimp, garlic shrimp, shrimp cocktail, shrimp sandwich, shrimp salad or fried oysters, deviled oysters, shrimp scampi, roasted grouper, shrimp and grits, seafood gazpacho, pan sauteed mussels, fried clams, steamed clams with melted butter and the list goes on and on and on......
I hope you enjoy the recipes listed below and have fun trying foods from other states. Reminder all eggs will be large unless otherwise noted.
Shrimp and Grits with Eggs - makes for a perfect breakfast
Grits
1 cup grits (not instant or quick cooking)
salt and freshly ground black pepper - in my opinion you gotta have lots and lots of black pepper!
1 cup sharp Cheddar cheese, shredded
2 Tbl. butter
Tabasco
1/2 cup heavy whipping cream
5 slices thick cut bacon, sliced
2 garlic cloves, finely minced
2 jalapenos, seeded if desired and finely diced
1 lb. medium to large cleaned shrimp, tails removed
1/4 cup white wine
1/2 cup shrimp stock (good quality)
6 eggs, poached
3 scallions, thinly sliced including green part
Into a large saucepan bring 3 cups of water to a boil, and pour in grits whisking the entire time. Season with salt and pepper and reduce heat to low, stirring frequently until grits thicken. You may need to add a little more water, 1/4 cup at a time to keep grits from sticking. Stir in cheese and 1 Tbl. of butter, then stir in cream, taste and season again with salt, pepper and Tabasco. Into a large saute pan add bacon and cook until browned and crisp, remove from pan with most of grease and place bacon onto paper towels. Add garlic and jalapeno cooking about 1 minute. Add 1 Tbl. butter and then add shrimp cooking with the wine for about 3 minutes or until shrimp are cooked. Poach the eggs. Stir scallions into grits and place onto serving platter and top with shrimp and poached eggs. Serve with fresh fruit, hot buttery biscuits (always a must) and coffee, fresh orange juice and maybe some chilled Champagne.
Delicious Hash Brown Breakfast Casserole
1 large bag country style hash browns
1 bunch of scallions, sliced thinly on diagonal including green parts
1 large jalapeno, seeded and minced
1 (10 1/2 oz.) can cream of chicken soup - sounds strange but it's good
2 cups sour cream (I like Daisy)
2 1/2 cups sharp Cheddar cheese, shredded
salt and freshly ground black pepper
Tabasco
Topping
1/2 stick butter, melted
pinch of cayenne, if desired
pinch of cayenne, if desired
2 cups Ritz crackers, crushed
Into a large bowl add hash browns, scallions, jalapeno, soup, sour cream, salt, pepper and Tabasco mixing gently to combine. Lightly spray a 13x9 baking dish and spread in hash brown mixture. Cover and refrigerate overnight. Preheat oven to 375 degrees. Into a small saute pan melt butter with cayenne and mix with crackers. Sprinkle over top of casserole and bake about 1 hour or until hot. I also like to place under broiler for just a minute or so to get bubbly. Serve immediately. Note; serve with poached or fried eggs, crisp bacon, orange juice and coffee.
Thick Hot Southern Buttermilk Style Biscuits - I would make a couple batches, they go fast and taste delicious later in the day with a piece of ham and smear of mustard
2 cups self-rising flour
6 Tbl. cold butter
1 cup buttermilk (not light)
Preheat oven to 450 degrees. Into a food processor add 1 cup of flour and add butter to flour, pulsing until flour is pea sized pieces. Combine mixture with remaining 1 cup of flour and add buttermilk mixing with a spoon. Mixture will be sticky. Add some more flour to work surface and then add mixture. Pat out until about 1-inch thick and cut with a biscuit cutter, place onto baking sheet and bake for about 12 minutes or until golden brown.
Pickled Southern Shrimp - when I get near a pile of these delicious shrimp I can eat lots!
2 lbs. large shrimp, peeled, cleaned and deveined
1 cup sweet white onion, sliced in half and thinly julienned
4 Tbl. fresh lemon juice
1 cup cider vinegar
1/2 cup olive oil
1 garlic clove, finely minced
salt and freshly ground black pepper
1 tsp. celery seeds
1 tsp. red pepper flakes
Tabasco, splash
4 bay leaves, crushed
2 Tbl. capers, drained and rough chopped
Accompaniments; lemon wedges, chilled cocktail sauce, baguette slices or buttery crackers
Spicy Cocktail Sauce
1 cup ketchup
2 Tbl. fresh lemon juice
1/4 cup chili garlic sauce
2 Tbl. prepared horseradish (more if you like it spicier)
2 tsp. Tabasco
Sauce; into a bowl combine ingredients and whisk to combine, cover and chill until ready to serve. Shrimp; into a large heatproof glass bowl add all ingredients except shrimp. Into a stockpot over high heat add four quarts of salted water to a rolling boil. Add shrimp and cook about 2 or 3 minutes until shrimp turn pink. Drain and transfer shrimp to marinade in glass bowl. Cover and marinate overnight in refrigerator. When ready to serve, place either onto lettuce lined platter or into a pretty crystal serving bowl and serve chilled with sauce on the side.
Perfect Southern Scallion Biscuits - well darlin, I don't know if they are actually Southern, but I make them and I say they certainly could be
2 cups all purpose flour
1/2 tsp. baking soda
salt and freshly ground black pepper
1/2 cup cold butter, diced into small pieces
1 cup freshly grated Parmesan cheese or sharp cheddar
2 scallions, finely chopped including green part
3/4 cup buttermilk, not light
Tabasco, I always have too have it, but you can leave it out
Preheat oven to 425 degrees. Into a bowl sift the flour, baking powder, baking soda, salt and pepper. Cut in cold butter with a pastry cutter. Stir in cheese and scallions. Make a well in center and pour in buttermilk and Tabasco gently folding with hands to form a dough. Place the dough on lightly floured work surface and gently knead dough about 8 times. Hand pat into one-inch thickness. Using a 2-inch biscuit cutter cut the biscuits. Re-roll and pat scraps again and repeat cutting. Place biscuits onto baking sheet and bake for about 20 minutes or until golden brown. Serve immediately with soft butter and I love them with red pepper jam.
My Favorite Sausage Gravy - can't say that my gravy is southern, but honey it surely tastes delicious and I don't think any southerners will be put off!
1 lb. bulk breakfast sausage
1 sweet Vidalia or Walla Walla onion, diced
1 tsp. poultry seasoning
1/4 cup butter
1/4 cup all purpose flour
3 cups whole milk
1/2 cup heavy whipping cream
salt and freshly ground black pepper
Tabasco
Into a large saute pan, add a good drizzle of oil and pat of butter, then add onion and sausage and cook until sausage is browned and onion is soft. Pour out into colander then add sausage and onion back to pan. Season with salt, pepper, poultry seasoning and Tabasco. Push meat and onion to one side and add 1/4 cup butter to melt, whisk in flour and cook for about 1 minute. Whisk in milk and then whisk in heavy cream combining with sausage and onion, cooking until thickened, add more milk if too thick (I personally like mine a little thicker than most). Serve over hot from the oven biscuits, mmmmm or crispy hash brown potatoes (one of my sisters loves this). My dad and mom loved my gravy so much that when they were alive every time they came for a visit this was a breakfast request most days. Serve with creamy scrambled eggs, fresh juice, hot java and some fresh fruit, after all we need something healthy to eat with this rich meal.
Orange Perfection - cool creamy adult punch - perfect orange beverage on a hot sultry South Carolina day/evening
2 (12 oz.) cans orange juice concentrate, thawed
2 cups whipped cream flavored vodka
1 cup heavy whipping cream
1/3 cup Grand Marnier
1 (12 oz.) bottle cream soda (one of my favorite beverages as a child)
2 liters seltzer water
Maraschino cherries and thin slices of fresh oranges for garnish
Into a large container with a lid add orange juice concentrate, vodka, whipping cream and Grand Marnier stirring to combine. Refrigerate overnight and then when you are ready to serve pour in the orange and cream mixture into a large punch bowl or pitcher and stir in the cream soda and stir. Add the seltzer and stir. Serve in glasses over ice and garnish.
Cheese Wafers - a staple in the south
2 cups sharp white or yellow Cheddar cheese, grated and at room temp.
1 1/2 sticks butter, soft
1 cup all purpose flour, sifted
1 cup bread flour, sifted
pinch of red pepper flakes
1/2 tsp. salt
Tabasco
Preheat oven to 350 degrees. Place the cheese and butter into a bowl and cream together, then add remaining ingredients. Work the dough into a ball working to a smooth texture, then divide into three equal pieces. Roll those pieces into logs, wrap in plastic wrap and just freeze slightly so they are easier to cut. Remove from freezer and with a very sharp bladed knife slice into 1/2-inch rounds. Lay onto baking sheets and bake for about 20 minutes or the consistency of a sugar cookie. Remove to cooing racks.
South Carolina Sushi - I have had this in Louisiana and Mississippi too
1 (8 oz.) package cream cheese, soft
1 Tbl. fresh chives, chopped
2 Tbl. fresh parsley, chopped
3 Tbl. sweet onion, finely minced
1 (16 oz.) jar pickled okra, drained
10 slices thin deli style black forest ham
Into a bowl combine cream cheese, chives, parsley and onion, Trim the ends off the okra pods. On a work surface lay out each piece of ham and spread about 2 Tbl. of cream cheese mixture on the ham leaving a small boarder. On the long side of each ham slice place 2 or 3 okra pods end to end and roll ham around okra. Cover and chill, then with a sharp serrated knife sliced into 1-inch pieces and place on serving platter. I also make a version of these from back in the late 1970's in WA state (I know long time ago....) that use cream cheese, ham, splash of Tabasco, minced sweet onion, fresh dill and rolled up. They are just as good.
Deviled Eggs with Fried Oysters - heaven, I'm in heaven
10 eggs
salt and freshly ground black pepper
1/4 to 1/2 cup mayonnaise, and if you are in the south well of course use Southern mayonnaise
2 scallions, finely diced including green part
2 tsp. yellow mustard
1 tsp. rice vinegar
Paprika, garnish
Tabasco
Tabasco
Fried oysters
1 cup all purpose flour
2 tsp. paprika
salt and freshly ground black pepper
1 tsp. onion powder
canola oil for cooking
20 fresh small local oysters, shucked - make sure they smell delicious and are plump and glossyfresh parsley, finely chopped for garnish
Eggs; into a large saucepan add cold water and eggs, bring to a boil and cook for a couple of minutes, turn off heat and let sit in water for about 13 minutes. Pour out hot water and cover with cold water and then crack eggs under cold water and peel. Place on work surface with paper towels. With a sharp knife slice the eggs in half lengthwise and remove yolks to a bowl. With a fork mash yolks and stir in some mayonnaise, not all of it, along with mustard, Tabasco, scallions and vinegar. Season with salt and pepper and add more mayo if required. Using a pastry bag or with a small spoon add yolk mixture back evenly into the whites and sprinkle with paprika. Oysters; into a shallow bowl add flour, paprika, pepper and onion powder mixing to combine. Heat the oil to 350 in a heavy bottomed saucepan. Dredge the oysters in flour mixture and shake lightly. Fry until golden brown and remove to paper towels. Season with a little salt and continue frying remaining oysters. Place one perfectly browned fried oyster on top of each deviled egg and serve. Sprinkle on a tiny bit of parsley and of course lots of napkins.
Baked Southern Tomatoes
8 large firm, but ripe ruby red tomatoes, halved crosswise I like beefsteak (don't know if they are southern, but I love them)
salt and freshly ground black pepper
3 Tbl. butter
2 scallions, chopped including green part
1 large garlic clove, finely minced
1 1/2 cups fresh bread crumbs
1/2 cup freshly grated Parmesan cheese
1/2 cup goat cheese, crumbled
1/3 cup pecans, finely chopped
fresh parsley, chopped for garnish
Preheat oven to 425 degrees. Scoop out just a small amount of the insides of tomato. Arrange the tomatoes cut side up in a baking dish so they are touching. Season with salt and pepper. Into a saute pan add butter to melt and brush over each tomato, bake uncovered about 25 minutes. Into the remaining butter in saute pan add scallions and garlic and cook stirring to soften. Add bread crumbs and cook for about 5 minutes or until lightly browned and crisp. Place into a bowl and mix with Parmesan, goat cheese, and pecans. Spoon some over each tomato and place under broiler until hot and bubbly, watch so they do not burn. Remove to serving platter and garnish with a touch of parsley.
Delicious Beans and Peppers - my husband loves these
1 large green bell pepper, seeded and medium dice
1 red bell pepper, seeded and medium dice
4 strips thick cut bacon, sliced
1 cup ham, diced
1 large white onion, chopped
3 garlic cloves, minced
2 (15 oz.) cans cannellini beans or navy beans, rinsed and drained
2 (15 oz.) can pork and beans, don't drain
3 Tbl. old fashioned yellow mustard
3 Tbl. cider vinegar
2 Tbl. pure maple syrup
1 Tbl. brown sugar
1 tsp. prepared horseradish
1 1/2 Tbl. Worcestershire sauce
pinch of red pepper flakes
Into a saute pan add bacon and cook to brown and crisp, remove to paper towels. Remove most of bacon fat and add ham, cooking and stirring to brown, remove and set aside. Add add onion and garlic cooking and stirring for about 10 minutes. Into a 2 qt. baking dish add beans, cooked bacon, cooked ham, onion, garlic, bell pepper, mustard, horseradish, vinegar, maple syrup, Worcestershire sauce and pepper flakes, stirring to combine. Cover and refrigerate overnight. Preheat oven to 350 degrees. Stir in 3 Tbl. of water into mixture and cook in oven for about 45 minutes to 1 hour.
Golden Fried Okra
Vegetable oil for frying
1/2 cup cornmeal
1 cup all purpose flour
2 tsp. seasoning salt
1/4 tsp. cayenne
2 lbs. fresh okra, sliced 1/2-inch thick (rinse in cold water and pat dry with paper towels)
1 cup buttermilk
Splash of Tabasco
Into a large Dutch oven add oil halfway up pan and heat to 350 degrees. Into a bowl add flour, cornmeal, seasoning salt and cayenne mixing to combine. Into a another bowl whisk Tabasco into buttermilk. Dip the okra into buttermilk then dredge into cornmeal mixture tossing to coat well. Carefully add some of the okra to hot oil and cook to golden brown, then remove with slotted spoon to paper towels. Continue cooking okra. Serve plain or with a sauce of your choice - I like mayonnaise mixed with Sriracha sauce.
South Carolina Gulf Coast Shrimp
2 lbs. large fresh shrimp, peeled and cleaned, leave tails on
3 Tbl. olive oil
4 garlic cloves, finely minced
1/3 cup dry white wine
pinch of red pepper flakes
1/4 cup fresh basil leaves, finely chopped
juice of 1 lemon and zest
Tabasco
1/4 cup fresh parsley, rough chopped
Rinse shrimp in cold water and pat dry with paper towels. Into a large saute pan, add olive oil over high and then reduce to medium high. Place shrimp in one layer in pan, season lightly with salt and freshly ground black pepper and turn cooking cooking other side about 3 minutes per side. Remove to bowl and continue cooking remaining shrimp. Lower heat and add a drizzle of olive oil then add garlic cooking and stirring a couple of minutes, add wine and deglaze turning heat back to high, add cooked shrimp, red pepper flakes and cook just a minute or so. Remove from heat, pour shrimp into large serving bowl or onto platter and mix in lemon juice, zest, Tabasco, basil and parsley. Serve with crusty slices of hot fresh garlic bread.
Carolina Coast Orange and Rice Salad
3 cups cooked basmati rice, (soaked for 30 minutes before cooking and rinse in cold water several times)
3 sweet oranges, peeled and cut into sections, saving juice
4 scallions, sliced thinly on diagonal including green part
3 celery stalks, thinly sliced on diagonal including leafy tops
1/2 cup Kalamata olives, seeded and halved
Tabasco
1/3 cup fresh parsley, chopped
1 cup feta cheese, crumbled
Dressing
1/2 cup mayonnaise
salt and freshly ground black pepper
4 Tbl. fresh orange juice
1 Tbl. fresh lemon juice
1 Tbl. fresh lemon juice
1 Tbl. orange marmalade
First soak the rice for about 30 minutes in cold water, then rinse several times before cooking. Dressing; into a bowl add ingredients and whisk to combine, taste and adjust flavorings. Place all salad ingredients into a large bowl and combine with dressing, taste and adjust flavorings. Cover and chill for a short time, then pile onto serving platter or into a pretty serving bowl.
Charleston Quinoa Salad
1/2 cup uncooked Quinoa
1 (15 oz.) canned garbanzo beans, rinsed and drained
4 cups baby mustard greens, torn
handful of Kalamata olives, pitted and halved
4 pepperoncini, sliced
3 scallions, thinly sliced on diagonal including green part
Feta cheese, large crumbles
1/2 cup fresh parsley, chopped
Dressing
1/4 cup olive oil
1/4 cup white balsamic vinegar
1 lemon juiced and zested
2 tsp. honey
salt and freshly ground black pepper
Quinoa - rinse in cold water then cook in 1 cup of boiling salted water. Into a large bowl combine all salad ingredients and toss with a little of the dressing, taste and add more dressing if desired. Dressing; into a jar with lid add dressing ingredients, shake well, taste and adjust flavorings. As I have said before I personally a like a sharper vinegar taste. Note: you will most like have leftover dressing so store in refrigerator and use for a different salad next day.
1 lb. pork sausage
1 lb. chicken livers, chopped (rinse in cold water, soak for a little while in milk, drain again)
1 large onion, chopped
4 celery stalks, sliced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
2 garlic cloves, chopped
1/4 cup fresh parsley, chopped
salt and freshly ground black pepper
Tabasco
4 cups long grain white rice, cooked in chicken stock and kept warm
Into a large Dutch oven, add a drizzle of oil and cook sausage and chicken livers until browned and cooked through, remove to plate. Add a little more oil if needed and add vegetables cooking to soften, gently fold in cooked rice, add back cooked sausage and chicken livers including any juices accumulated on plate, stir in salt, pepper, Tabasco and parsley, gently stirring to combine.
Delicious Creamy Mushroom Soup - love this
2 cups shiitake mushrooms, sliced
1 small shallot, minced
1 cup Madeira
2 Tbl. butter
salt and freshly ground black pepper
1/4 cup all purpose flour
3 cups button mushroom, sliced
4 cups wild mushrooms of your choice, sliced
1 large leek, sliced using white to light green part (rinse in cold water)
3 celery stalks, sliced including leafy tops
1 small white onion, chopped
1 bay leaf
1/2 tsp. dried thyme
2 garlic cloves
1/4 cup brandy
1 cup white wine
6 cups chicken stock (good quality)
1 cup heavy whipping cream
fresh parsley, chopped garnish
Croutons; 1 French baguette, thinly sliced and brushed with melted butter and a little sprinkle of paprika and toasted in oven.
Into a saute pan with butter and a drizzle of olive oil add shiitake mushrooms and shallots sauteing to soften and brown mushrooms. Whisk in flour and cook stirring about a minute, then add Madeira and bring to a boil, season lightly with salt and pepper, cooking down to reduce Madeira, stir in 3 cups of chicken stock whisking to combine. Next, into a large Dutch oven add some more butter and drizzle of oil. Add other mushrooms and cook for a few minutes, add leek, onion, celery cooking to soften, then stir in thyme, salt, pepper and shiitake mushroom mixture. Add brandy and wine and increase heat to reduce. Add remaining 3 cups of chicken stock and bring to a boil, then reduce to simmer, stir in bay leaf. Simmer for about 1 hour. Stir in heavy whipping cream and cook about 15 more minutes, remove from heat and serve adding chopped parsley. Ladle into each bowl and top with one or two croutons.
Delectable Grouper Sandwich - nothing could be finer than to eat some Carolina grouper in the evening........
4 (8 oz.) fresh grouper fillets - can't find grouper substitute with cod or mahi mahi
Butter, softened for bread and mixed with 3 garlic cloves, finely, finely minced
1 cup buttermilk, not light
Tabasco
1 cup all purpose flour
1/2 cup cornmeal
vegetable or peanut oil, for frying
1 tsp. cayenne
1 tsp. dried thyme
salt and freshly ground black pepper
8 thick slices French bread or other thick crunchy bread or ciabatta rolls
Tarter sauce
1 cup mayonnaise
3 Tbl. capers, rinsed and chopped
8 cornichons, finely chopped
1/4 cup fresh parsley, chopped
1/2 fresh lemon, juiced
Tabasco, just a splash
salt and freshly ground black pepper
Accompaniments; crisp lettuce, thinly sliced sweet onion, thinly sliced ruby red tomatoes
Tarter sauce; into a bowl combine ingredients and mix to combine, cover and chill. Fish; rinse grouper in cold water and pat dry with paper towels. Place buttermilk into a shallow baking dish and whisk in a little Tabasco. Into another shallow baking dish combine flour, cornmeal, cayenne, thyme, salt, and pepper. Heat a large saute pan or cast iron skillet with a little vegetable oil. Dip each fillet into buttermilk then into breading mixture. Add a couple of the fillets at a time and cook about 5 minutes per side until nicely browned and crisp. Remove to paper towel lined plate. Cook other fillets. Mix butter and garlic and spread butter onto one side of each piece of bread and place under broiler to brown. Slather some tarter sauce onto bread and top with fish fillet, then add accompaniments if desired. Serve with crisp coleslaw, hot crunchy french fries or creamy potato salad, ice cold beer or chilled glass of white wine.
Summer Tomato Jam - serve on hot from the oven biscuits, burgers, sandwiches
3 lbs. ripe ruby red tomatoes, cored and chopped
2 cups sugar
4 Tbl. fresh lime juice
2 Tbl. fresh ginger, peeled and grated
2 tsp. ground cumin
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
salt and freshly ground black pepper
1 Tbl. chili paste with garlic - I use the Sambal Oelek brand
Grilled Shrimp and Salsa
Salsa
4 large juicy ripe peaches, peeled, pitted and chopped
1 large jalapeno, seeded if desired and minced
1/2 large red bell pepper, seeded and diced
2 scallions, chopped including green part
1 large lime juiced
1 tsp. fresh lime zest
1/4 cup pico de gallo
1/4 fresh cilantro, chopped
40 large to jumbo shrimp, peeled and deveined (rinsed in cold water)
long wooden skewers, soaked in cold water about 30 minutes
Salsa; into a bowl, add ingredients for salsa and mix to combine. Cover and refrigerate. Shrimp; skewer shrimp onto skewers and heat grill, brushing grates with oil. Bush both sides of shrimp on skewers with oil and season with salt and pepper. Place onto hot grill and grill until shrimp turn pink on each side and have nice grill marks. Remove to a serving platter, removing shrimp from skewers and garnish with cilantro sprigs. Serve salsa in center of platter in serving bowl. You can also add hot fresh corn tortillas or tortilla chips.
Famous Southern Frogmore Stew - a little history on this stew - It originates from a small fishing village near Beaufort, SC named Frogmore, but the town no longer exists. Apparently a shrimper in Frogmore was running low on food and didn't know what to cook for dinner. He decided to boil up some potatoes, sausage and corn and add shrimp. This recipe was then passed onto a few restaurants and like many dishes has become famous. It's also know as Beaufort Stew, Beaufort Boil or Low Country Boil. This is how many delicious recipes have come to fruition, just by checking to see what you have then creating.
1 1/2 gallons cold water
20 new red potatoes, halved
3 large sweet onions, quartered
2 lbs. spicy hot smoked sausage, cut into 2-inch pieces
2 large lemons, halved
1/2 cup fresh parsley, chopped
12 ears fresh corn, shucked and cut into thirds
4 1/2 lbs. large or jumbo shrimp - rinse and clean, but don't peel
4 Tbl. Old Bay seasoning
1 tsp. red pepper flakes
salt and freshly ground black pepper
Tabasco, lots as I love it, but not called for in original recipe
Cocktail sauce, for shrimp
First off, a great way to serve this is on a summer day outside. Wrap the outdoor table or picnic table with newspaper and place a few bowls around to collect shells and cobs. Serve the stew in big bowls with hot garlic bread, or plain French baguettes, with butter. You can use your hands to eat, but I would also suggest spoons too and of course lots and lots of napkins and beverage of choice; icy cold beer, chilled white wine or fresh lemonade. Into a large stockpot add water, salt, pepper and seasoning including Tabasco and bring to a boil. Add potatoes and onions and cook uncovered for about 8 minutes. Next, add sausage, lemons, parsley and corn, bringing back to a boil and cook about 8 minutes, don't overcook the corn. Next, add shrimp and cook about 3 minutes or until pink. Drain the liquid and pour onto newspaper covered table or onto large serving platter. Save the broth to serve too and place into a large bowl. Serve Tabasco and cocktail sauce on side. Enjoy!
South Carolina Pulled Pork - mmmmm good! They like a good yellow barbecue sauce make with lots of mustard, and mustard makes my hubby a very happy man! This is a process, but well worth the time and effort.
3 tsp. dry mustard (I like Coleman's)
2 tsp. sweet paprika
1/4 cup brown sugar
1/4 cup chili powder
2 tsp. salt
2 Tbl. dried oregano
1 Tbl. red pepper flakes
1 1/2 tsp. freshly ground black pepper
2 Tbl. garlic powder
2 tsp. cayenne
1 (6 lb.) Boston butt bone-in pork shoulder roast
Mop
2 cups white vinegar
1/2 cup cold water
1/2 cup Dijon mustard
1 Tbl. salt
2 tsp. freshly ground black pepper
South Carolina Yellow Barbecue Sauce - makes my mouth water just thinking of this
3 garlic cloves, finely minced
1 Tbl. butter
1/2 large sweet onion, minced
1/2 cup yellow mustard
1/3 cup brown sugar
1/2 cup apple cider vinegar
1 Tbl. Tabasco
salt and freshly ground black pepper
Accompaniments; good quality burger buns, butter, mustard, thin slices of dill pickles, thin slices of sweet onion
Large foil drip pan
6 cups hardwood hickory chips, soak in cold water 1 hour then drain
Rub; into a bowl combine rub ingredients and stir to combine. Rub over pork roast and pat into meat, cover with foil and let rest. Sauce; into a saucepan melt butter and add garlic and onions cooking to soften. Add mustard, sugar, vinegar and Tabasco simmering for about 20 minutes. With an immersion blender puree until smooth, taste and season with salt and pepper. Mop; into a bowl mix vinegar, mustard, water, salt and pepper and 1/2 cup water to dissolve. Grill; set up grill for indirect grilling and heat to high. If using a gas grill place all the wood chips into a smoker pouch and run the grill on high until you see smoke then reduce heat to medium low. For charcoal grill; place a drip pan in center and preheat grill to medium low, then toss 1 cup of the hickory chips onto coals. Place the roast skin side up in center of grill grate over drip pan and away from heat. Cover grill and cook roast until dark brown on outside about 3 hours. Cover loosely with foil and cook another 2 hours or up to a total of 5 hours. Check with an instant-read thermometer and pork should be an internal temperature of 195 degrees. You want pork to be able to fall off and pull easily. Ever hour for the first 3 hours, swab the pork with some of the mop sauce using a basting brush. If using charcoal grill you will need to add 1/2 cup of wood chips every hour. When pork is falling off the bone good, remove to large cutting board and cover loosely with foil. Let rest 20 minutes, then pull the meat into shreds. If not quite ready to serve, place pulled meat into pan and cover tightly with foil, placing on cooler side of grill (300 degrees), tossing occasionally with tongs. Brush buns with butter and lightly grill.
Vinegary Carolina Slaw
1 large white head of cabbage, finely shredded
1 large green bell pepper, seeded, halved and thinly julienned
1 large red bell pepper, seeded, halved and thinly julienned
1 sweet Vidalia onion, halved and thinly julienned
2 carrots, peeled and shredded
1/2 cup fresh parsley, chopped (garnish)
Vinaigrette
1/2 cup sugar (or up to 1 cup) I personally don't like mine too sweet
salt and freshly ground black pepper
2/4 cup vegetable oil
2 tsp. dry mustard (Coleman's)
1 tsp. celery seed
1 cup cider vinegar
Into a large bowl combine slaw ingredients and mix to combine. Into a saucepan over medium heat combine vinaigrette ingredients and bring to a boil, reduce to simmer and stir until sugar is dissolved (taste and if you think vinaigrette needs a touch more sugar add it, stir and continue cooking remove to a bowl and let cool for a short time. When vinaigrette is slightly cooled pour over slaw ingredients, tossing to combine. Cover and refrigerate until well chilled. Remove and stir in parsley.
Carolina Black Eyed-Pea Salad - this is a traditional southern treat on New Year's Day. The saying is you will be happy all year long if you eat this salad. I know this dish is served in many parts of the south including Texas, as a friend of mine always gave us a big glass jar of it for New Year's day. Make this classic dish ahead of time.
1 1/2 cups dried black-eyed peas
8 strips thick cut bacon, diced
1 large sweet white onion, chopped
2 cups cooked white rice
salt and freshly ground black pepper
Tabasco, I like a lot
4 to 5 scallions, thinly sliced on diagonal including green part
Rinse peas in cold water and pick over them. Place into a large saucepan covered with cold water and 1 Tbl. salt, let stand overnight. Drain peas, discarding water and place into a large Dutch oven. Into a saute pan add bacon and cook to browned and crisp add to peas and reserve bacon drippings. Add onion, season with salt and add 2 cups cold water to peas, bring to a boil, lower heat and simmer until peas are tender about 25 minutes. Just a small amount of cooking water should remain if liquid is absorbed too quickly add a fresh 1/4 cup of cold water. When peas are tender, add cooked rice to pot and stir in 2 Tbl. of bacon drippings, salt, pepper and Tabasco. Cover and simmer 15 minutes. Stir in scallions and pour into a bowl. Taste and adjust flavorings.
Sweet Potato Frittata
1 large sweet potato, peeled and diced
1 sweet Vadalia onion, chopped
1 green bell pepper, seeded and chopped
1 cup black forest ham, sliced into strips
7 eggs
3 Tbl. heavy whipping cream
salt and freshly ground black pepper
Into a small pot of boiling salted water add sweet potato and cook about 6 minutes, drain well and pat dry with paper towels. Into an omelet pan, add a drizzle of oil and pat of butter, add onion and bell pepper cooking to soften, stir in cooked sweet potato and ham and saute for a few minutes. Into a bowl beat eggs with cream, season with salt and pepper. Pour eggs into hot pan and stir. Cover pan and cook about 3 minutes to set eggs. Uncover and place under broiler until frittata is firm about 1 minute, watch so as not to burn. Loosen sides of frittata with rubber spatula and slide onto serving platter, slicing into wedges. Serve with cooked sausage patties, fresh fruit and hot southern biscuits.
Limpin Susan - this is a low country dish and legend has it that Limpin Susan was the wife of Hoppin' John (see HJ recipe below)
1 yellow onion, diced
1/2 green bell pepper, seeded and diced
2 garlic cloves, minced
Tabasco
1 lb. fresh okra, stems and tips removed, sliced 1/2-inch thick
1 lb. large shrimp, peeled and cleaned
1 cup long grain white rice
2 cups chicken stock (good quality)
salt and freshly ground black pepper
Fresh scallions, sliced and fresh parsley, chopped (garnish)
Into a large saute pan or cast iron skillet add a good drizzle of oil, along with onion and pepper cooking to soften. Add garlic and saute for a minute, do not burn. Add rice and stir well for about 4 minutes. Add okra, stock, salt, pepper and Tabasco bringing to a boil. Reduce to simmer, cover and cook until rice is absorbed about 20 minutes. Taste and adjust flavorings and stir in shrimp cooking about 5 minutes. Transfer to a bowl and garnish with scallions and parsley.
Hoppin John
1 large white sweet onion, diced
4 garlic cloves, minced
4 Tbl. butter
1 large green bell pepper, seeded and diced
1 large red bell pepper, seeded and diced
1 jalapeno, seeded and diced
1 (14 oz.) can diced tomatoes, drained
2 cups cooked ham, large dice
3 stalks celery, sliced including leafy green part
4 cups soaked black-eyed peas -
5 cups chicken stock (good quality)
1 large ham hock
salt and freshly ground black pepper
2 Tbl.
Cooked white rice
Scallions, sliced thinly on diagonal for garnish
Into a pot of cold water add dried peas and soak overnight. In the morning rinse in cold water and proceed. Into a large Dutch oven heat butter add a drizzle of oil and add onion, garlic, peppers and celery stirring to cook for about 5 minutes, stir in ham and cook for just a minute or so. Stir in black-eyed peas, stock, ham hock, salt, pepper and Tabasco. Bring to a boil then reduce covered for about 45 minutes. Stir in drained diced tomatoes. After 45 minutes check to see liquid, if too wet remove lid and cook another 20 minutes or so, if too dry add a touch more stock. Stir in vinegar, adjust seasonings. To serve; add rice to serving bowls and ladle over mixture with some of the broth. Garnish with scallions and serve with extra Tabasco. I'm not quite sure this is the way it's done in South Carolina, but it's the way it's done at my house.
Low Country Seafood Bake
3 lbs. cooked fresh seafood (shrimp, scallops, oysters and clams)
1 cup long grain white rice
1 medium red bell pepper, seeded and chopped
1 cup button mushrooms, sliced
3 celery stalks, sliced
2 garlic cloves, finely minced
1 medium sweet onion, chopped
3/4 cup heavy whipping cream
1 can cream of mushroom soup (OR make your own version which I usually do, see recipe below)
1 cup mayonnaise
1 Tbl. Worcestershire sauce
freshly ground black pepper
1/2 cup fresh parsley, chopped
My Homemade Mushroom Sauce - just in case you don't want to use canned soup
3 cups button or crimini mushrooms (or a mix)
2 garlic cloves, finely minced
1 small white onion, finely chopped
1/4 cup butter
1/4 cup dry white wine
2 Tbl. Dijon
1 cup heavy whipping cream
1 Tbl. fresh sage, finely minced
1 Tbl. fresh thyme, finely minced
salt and freshly ground black pepper
Homemade mushroom sauce; into a large saute pan, add butter to melt with a drizzle of oil then add onions and saute for a couple of minutes, add garlic cooking about 1 minute, then mushrooms cooking and stirring until nicely browned, stir in sage, thyme and mustard stirring to combine. Add wine and deglaze pan scraping up bits from bottom of pan and bringing to a boil, whisk in cream and boil for about 3 minutes, reduce heat to simmer, taste and adjust flavorings. Note; this sauce is also great over grilled chicken, pork chops, steak and pasta. Preheat oven to 375 degrees. Steam the seafood and remove when cooked. Cook rice in 2 cups water covered for about 20 minutes. Into a saute pan, add a good drizzle of oil and pat of butter, add bell pepper, mushrooms, celery, garlic and onion cooking to soften and brown mushrooms. Pour cooked vegetables, cooked rice, pepper, mayonnaise, whipping cream, Worcestershire sauce and mushroom soup or mushroom sauce into a large bowl and stir to combine. Gently stir in cooked seafood. Pour mixture into a buttered large baking dish and cook for about 45 minutes or hot and bubbly. Garnish with parsley and serve with hot French bread, and fresh garden salad. Note: if desired you can also crush some Ritz or soda crackers mix with a little melted butter and top seafood mixture before placing in oven. I usually do this as I like the crunch.
Red Rice - as you are probably aware rice is a staple in Carolina foods, and is a major crop in the south that they started growing as early as 1680. Great accompaniments to grilled meat, chicken and seafood.
2 cups long grain white rice
5 slices thick cut bacon, sliced
1 white sweet onion, chopped
1 garlic clove, finely minced
2 cups canned whole tomatoes, chopped up (I like Cento brand)
4 cups water or chicken stock
salt and freshly ground black pepper
Tabasco
4 scallions, sliced including green part (my favorite addition)
Into a large saute pan, add bacon and cook to brown, remove to paper towels. Reserve most of bacon fat and add onions cooking to tender, add garlic and cook a minute or so. Add tomatoes, rice, water or stock, salt, pepper, bacon and Tabasco cooking for about 25 minutes covered, adding water/stock if needed. Stir in scallions and serve.
Oyster Casserole - my older sister Sandy loves my oyster casserole. Soul food for the soul!
1 cup saltine crackers crumbs, coarsely crumbled
1 quart fresh delicious oysters, shucked or about 40 (make sure they are fresh and smell of the sea)
5 scallions, chopped including green part
1/4 cup fresh parsley, chopped
1 Tbl. fresh lemon juice
salt and freshly ground black pepper
1 tsp. Worcestershire sauce
1/2 cup butter, cut into pieces
1 cup heavy whipping cream
1/2 cup whole milk
Tabasco, I like a lot
Preheat oven to 400 degrees. Drain the oysters. Grease a shallow 2 qt. baking dish. Sprinkle half of the crumbs over the bottom of dish. Lay half of the oysters on top of crumbs, the sprinkle with half of the scallions, parsley, lemon juice, salt, pepper, Worcestershire sauce and Tabasco. Dot generously with butter and pour on half of the cream and milk. Repeat layers, saving the remaining crumbs for the top. Dust top with paprika. Bake for about 30 minutes and serve. Serve with a crisp tossed green salad and white wine or chilled beer.
South Carolina Oyster Cornbread Stuffing
Stuffing
5 slices bacon, finely chopped
1 large onion, finely chopped
4 celery stalks, finely chopped
1 large carrot, peeled and finely chopped
3 garlic cloves, minced
salt and freshly ground black pepper
1 1/2 pints fresh oysters, liquor drained and reserved
2 1/4 cups chicken stock
1/4 cup heavy whipping cream
4 eggs, lightly beaten
2 Tbl. fresh sage, finely chopped
2 Tbl. fresh thyme, finely chopped
6 cups corn bread, (recipe to follow)
Corn Bread
1 cup yellow cornmeal
1 cup all purpose flour
2 tsp. baking powder
2 tsp. sugar
salt and freshly ground black pepper
Tabasco
2 eggs, lightly beaten
4 Tbl. butter, melted
2 cups buttermilk
Cornbread; make this one day ahead and allow to sit on counter. Preheat oven for cornbread to 400 degrees. Grease a 10-inch cast iron skillet with butter and heat skillet in oven while you prepare batter. Into a bowl whisk cornmeal, flour, baking powder, sugar salt and pepper. Into another bowl whisk the eggs, butter and buttermilk together and pour wet ingredients into dry ingredients and stir to just combine. Do not overmix. With hot pads, remove skillet from oven and pour in batter, place back in oven and bake until pick inserted in center comes out clean. Place on cooling rack and allow to cool, then remove from pan and leave on cooling rack uncovered overnight. Next day preheat oven to 350 degrees. Grease a 13x9 baking pan with butter. Stuffing; into a large saute pan add bacon and cook to browned and crisp, remove to paper towels. Remove most of the bacon fat and add onions, celery, carrots and garlic, season with salt and pepper. Cook stirring until veggies are soft. Remove from heat and place into a large bowl, place in refrigerator to cool. Once cooled add crumbled corn bread stirring to combine. Combine the oyster liquor and chicken stock to make a total of 2 1/2 cups. Add to a bowl along with cream, eggs, sage, thyme, salt and pepper whisking to combine. Add this mixture to the corn bread/veggie mixture stirring to combine. Add the oysters and cooked bacon and stir gently to combine. Place in prepared pan and bake about 1 1/2 hours.
From the South Succotash
1 medium yellow onion, diced
2 garlic cloves, finely minced
1/4 cup dry white wine
salt and freshly ground black pepper
2 cups frozen lima beans, thawed
1/2 cup fresh zucchini, diced
1/2 cup yellow squash, diced
1 large ruby red tomato, diced
1/2 cup fresh corn off the cob
1/2 tsp. fresh thyme, chopped
1/2 tsp. fresh oregano, chopped
1 tsp. fresh basil, chopped
pinch of red pepper flakes
splash of white vinegar
Tabasco, just a splash
1/4 cup fresh Parmesan cheese, grated
1/4 cup fresh parsley, chopped
2 scallions, chopped including green part
Into a large saute pan add a drizzle of oil and couple pats of butter. Add onion and garlic cooking and stirring until softened. Add white wine and lima beans, season with salt and pepper. Add zucchini, squash and cook a couple of minutes. Add tomatoes and corn and cook a couple of minutes, add herbs, vinegar, Tabasco and remove from heat. Pour into a bowl and garnish with parsley, cheese and scallions.
Carolina Seafood Stew
2 large white sweet onions, halved and thinly sliced
2 large carrots, peeled and finely chopped
3 celery stalks, thinly sliced
1 garlic clove, minced
1 (16 oz.) can diced tomatoes, drained (I like Cento brand)
3 large Yukon Gold potatoes, peeled and cut into 1-inch pieces
6 cups fish stock (good quality) or bottled clam juice
salt and freshly ground black pepper
pinch of red pepper flakes
Tabasco
14 small clams, scrubbed
1 lb. fresh fish, cod or flounder, cut into 2-inch pieces
1 lb. large shrimp, cleaned, peeled and deveined
14 fresh mussels, rinsed and beards removed
1/4 cup fresh parsley, chopped
Hot buttered French or Italian crusty bread
Into a large Dutch oven, add a good drizzle of oil over medium heat and a small pat of butter. Stir in onions, carrots and celery cooking to soften. Add garlic and cook about 1 more minute. Stir in tomatoes and potatoes, reduce heat to low, cover and cook for about 20 minutes. Pour in fish stock and increase heat to high, bringing to a boil, reduce to low, season with salt, pepper, red pepper flakes and Tabasco. Add clams and cook until they start to open, add fish, shrimp and mussels cooking for about 10 minutes and clams and mussels are fully opened. Discard any clams or mussels that don't open. Taste again and season with salt and pepper. Add parsley and serve. Serve with tossed garden salad, hot crunchy bread, and chilled white wine.
South Carolina Pulled Pork - mmmmm good! They like a good yellow barbecue sauce make with lots of mustard, and mustard makes my hubby a very happy man! This is a process, but well worth the time and effort.
3 tsp. dry mustard (I like Coleman's)
2 tsp. sweet paprika
1/4 cup brown sugar
1/4 cup chili powder
2 tsp. salt
2 Tbl. dried oregano
1 Tbl. red pepper flakes
1 1/2 tsp. freshly ground black pepper
2 Tbl. garlic powder
2 tsp. cayenne
1 (6 lb.) Boston butt bone-in pork shoulder roast
Mop
2 cups white vinegar
1/2 cup cold water
1/2 cup Dijon mustard
1 Tbl. salt
2 tsp. freshly ground black pepper
South Carolina Yellow Barbecue Sauce - makes my mouth water just thinking of this
3 garlic cloves, finely minced
1 Tbl. butter
1/2 large sweet onion, minced
1/2 cup yellow mustard
1/3 cup brown sugar
1/2 cup apple cider vinegar
1 Tbl. Tabasco
salt and freshly ground black pepper
Accompaniments; good quality burger buns, butter, mustard, thin slices of dill pickles, thin slices of sweet onion
Large foil drip pan
6 cups hardwood hickory chips, soak in cold water 1 hour then drain
Rub; into a bowl combine rub ingredients and stir to combine. Rub over pork roast and pat into meat, cover with foil and let rest. Sauce; into a saucepan melt butter and add garlic and onions cooking to soften. Add mustard, sugar, vinegar and Tabasco simmering for about 20 minutes. With an immersion blender puree until smooth, taste and season with salt and pepper. Mop; into a bowl mix vinegar, mustard, water, salt and pepper and 1/2 cup water to dissolve. Grill; set up grill for indirect grilling and heat to high. If using a gas grill place all the wood chips into a smoker pouch and run the grill on high until you see smoke then reduce heat to medium low. For charcoal grill; place a drip pan in center and preheat grill to medium low, then toss 1 cup of the hickory chips onto coals. Place the roast skin side up in center of grill grate over drip pan and away from heat. Cover grill and cook roast until dark brown on outside about 3 hours. Cover loosely with foil and cook another 2 hours or up to a total of 5 hours. Check with an instant-read thermometer and pork should be an internal temperature of 195 degrees. You want pork to be able to fall off and pull easily. Ever hour for the first 3 hours, swab the pork with some of the mop sauce using a basting brush. If using charcoal grill you will need to add 1/2 cup of wood chips every hour. When pork is falling off the bone good, remove to large cutting board and cover loosely with foil. Let rest 20 minutes, then pull the meat into shreds. If not quite ready to serve, place pulled meat into pan and cover tightly with foil, placing on cooler side of grill (300 degrees), tossing occasionally with tongs. Brush buns with butter and lightly grill.
Vinegary Carolina Slaw
1 large white head of cabbage, finely shredded
1 large green bell pepper, seeded, halved and thinly julienned
1 large red bell pepper, seeded, halved and thinly julienned
1 sweet Vidalia onion, halved and thinly julienned
2 carrots, peeled and shredded
1/2 cup fresh parsley, chopped (garnish)
Vinaigrette
1/2 cup sugar (or up to 1 cup) I personally don't like mine too sweet
salt and freshly ground black pepper
2/4 cup vegetable oil
2 tsp. dry mustard (Coleman's)
1 tsp. celery seed
1 cup cider vinegar
Into a large bowl combine slaw ingredients and mix to combine. Into a saucepan over medium heat combine vinaigrette ingredients and bring to a boil, reduce to simmer and stir until sugar is dissolved (taste and if you think vinaigrette needs a touch more sugar add it, stir and continue cooking remove to a bowl and let cool for a short time. When vinaigrette is slightly cooled pour over slaw ingredients, tossing to combine. Cover and refrigerate until well chilled. Remove and stir in parsley.
Carolina Black Eyed-Pea Salad - this is a traditional southern treat on New Year's Day. The saying is you will be happy all year long if you eat this salad. I know this dish is served in many parts of the south including Texas, as a friend of mine always gave us a big glass jar of it for New Year's day. Make this classic dish ahead of time.
1 1/2 cups dried black-eyed peas
8 strips thick cut bacon, diced
1 large sweet white onion, chopped
2 cups cooked white rice
salt and freshly ground black pepper
Tabasco, I like a lot
4 to 5 scallions, thinly sliced on diagonal including green part
Rinse peas in cold water and pick over them. Place into a large saucepan covered with cold water and 1 Tbl. salt, let stand overnight. Drain peas, discarding water and place into a large Dutch oven. Into a saute pan add bacon and cook to browned and crisp add to peas and reserve bacon drippings. Add onion, season with salt and add 2 cups cold water to peas, bring to a boil, lower heat and simmer until peas are tender about 25 minutes. Just a small amount of cooking water should remain if liquid is absorbed too quickly add a fresh 1/4 cup of cold water. When peas are tender, add cooked rice to pot and stir in 2 Tbl. of bacon drippings, salt, pepper and Tabasco. Cover and simmer 15 minutes. Stir in scallions and pour into a bowl. Taste and adjust flavorings.
Sweet Potato Frittata
1 large sweet potato, peeled and diced
1 sweet Vadalia onion, chopped
1 green bell pepper, seeded and chopped
1 cup black forest ham, sliced into strips
7 eggs
3 Tbl. heavy whipping cream
salt and freshly ground black pepper
Into a small pot of boiling salted water add sweet potato and cook about 6 minutes, drain well and pat dry with paper towels. Into an omelet pan, add a drizzle of oil and pat of butter, add onion and bell pepper cooking to soften, stir in cooked sweet potato and ham and saute for a few minutes. Into a bowl beat eggs with cream, season with salt and pepper. Pour eggs into hot pan and stir. Cover pan and cook about 3 minutes to set eggs. Uncover and place under broiler until frittata is firm about 1 minute, watch so as not to burn. Loosen sides of frittata with rubber spatula and slide onto serving platter, slicing into wedges. Serve with cooked sausage patties, fresh fruit and hot southern biscuits.
Limpin Susan - this is a low country dish and legend has it that Limpin Susan was the wife of Hoppin' John (see HJ recipe below)
1 yellow onion, diced
1/2 green bell pepper, seeded and diced
2 garlic cloves, minced
Tabasco
1 lb. fresh okra, stems and tips removed, sliced 1/2-inch thick
1 lb. large shrimp, peeled and cleaned
1 cup long grain white rice
2 cups chicken stock (good quality)
salt and freshly ground black pepper
Fresh scallions, sliced and fresh parsley, chopped (garnish)
Into a large saute pan or cast iron skillet add a good drizzle of oil, along with onion and pepper cooking to soften. Add garlic and saute for a minute, do not burn. Add rice and stir well for about 4 minutes. Add okra, stock, salt, pepper and Tabasco bringing to a boil. Reduce to simmer, cover and cook until rice is absorbed about 20 minutes. Taste and adjust flavorings and stir in shrimp cooking about 5 minutes. Transfer to a bowl and garnish with scallions and parsley.
Hoppin John
1 large white sweet onion, diced
4 garlic cloves, minced
4 Tbl. butter
1 large green bell pepper, seeded and diced
1 large red bell pepper, seeded and diced
1 jalapeno, seeded and diced
1 (14 oz.) can diced tomatoes, drained
2 cups cooked ham, large dice
3 stalks celery, sliced including leafy green part
4 cups soaked black-eyed peas -
5 cups chicken stock (good quality)
1 large ham hock
salt and freshly ground black pepper
2 Tbl.
Cooked white rice
Scallions, sliced thinly on diagonal for garnish
Into a pot of cold water add dried peas and soak overnight. In the morning rinse in cold water and proceed. Into a large Dutch oven heat butter add a drizzle of oil and add onion, garlic, peppers and celery stirring to cook for about 5 minutes, stir in ham and cook for just a minute or so. Stir in black-eyed peas, stock, ham hock, salt, pepper and Tabasco. Bring to a boil then reduce covered for about 45 minutes. Stir in drained diced tomatoes. After 45 minutes check to see liquid, if too wet remove lid and cook another 20 minutes or so, if too dry add a touch more stock. Stir in vinegar, adjust seasonings. To serve; add rice to serving bowls and ladle over mixture with some of the broth. Garnish with scallions and serve with extra Tabasco. I'm not quite sure this is the way it's done in South Carolina, but it's the way it's done at my house.
Low Country Seafood Bake
3 lbs. cooked fresh seafood (shrimp, scallops, oysters and clams)
1 cup long grain white rice
1 medium red bell pepper, seeded and chopped
1 cup button mushrooms, sliced
3 celery stalks, sliced
2 garlic cloves, finely minced
1 medium sweet onion, chopped
3/4 cup heavy whipping cream
1 can cream of mushroom soup (OR make your own version which I usually do, see recipe below)
1 cup mayonnaise
1 Tbl. Worcestershire sauce
freshly ground black pepper
1/2 cup fresh parsley, chopped
My Homemade Mushroom Sauce - just in case you don't want to use canned soup
3 cups button or crimini mushrooms (or a mix)
2 garlic cloves, finely minced
1 small white onion, finely chopped
1/4 cup butter
1/4 cup dry white wine
2 Tbl. Dijon
1 cup heavy whipping cream
1 Tbl. fresh sage, finely minced
1 Tbl. fresh thyme, finely minced
salt and freshly ground black pepper
Homemade mushroom sauce; into a large saute pan, add butter to melt with a drizzle of oil then add onions and saute for a couple of minutes, add garlic cooking about 1 minute, then mushrooms cooking and stirring until nicely browned, stir in sage, thyme and mustard stirring to combine. Add wine and deglaze pan scraping up bits from bottom of pan and bringing to a boil, whisk in cream and boil for about 3 minutes, reduce heat to simmer, taste and adjust flavorings. Note; this sauce is also great over grilled chicken, pork chops, steak and pasta. Preheat oven to 375 degrees. Steam the seafood and remove when cooked. Cook rice in 2 cups water covered for about 20 minutes. Into a saute pan, add a good drizzle of oil and pat of butter, add bell pepper, mushrooms, celery, garlic and onion cooking to soften and brown mushrooms. Pour cooked vegetables, cooked rice, pepper, mayonnaise, whipping cream, Worcestershire sauce and mushroom soup or mushroom sauce into a large bowl and stir to combine. Gently stir in cooked seafood. Pour mixture into a buttered large baking dish and cook for about 45 minutes or hot and bubbly. Garnish with parsley and serve with hot French bread, and fresh garden salad. Note: if desired you can also crush some Ritz or soda crackers mix with a little melted butter and top seafood mixture before placing in oven. I usually do this as I like the crunch.
Red Rice - as you are probably aware rice is a staple in Carolina foods, and is a major crop in the south that they started growing as early as 1680. Great accompaniments to grilled meat, chicken and seafood.
2 cups long grain white rice
5 slices thick cut bacon, sliced
1 white sweet onion, chopped
1 garlic clove, finely minced
2 cups canned whole tomatoes, chopped up (I like Cento brand)
4 cups water or chicken stock
salt and freshly ground black pepper
Tabasco
4 scallions, sliced including green part (my favorite addition)
Into a large saute pan, add bacon and cook to brown, remove to paper towels. Reserve most of bacon fat and add onions cooking to tender, add garlic and cook a minute or so. Add tomatoes, rice, water or stock, salt, pepper, bacon and Tabasco cooking for about 25 minutes covered, adding water/stock if needed. Stir in scallions and serve.
1 cup saltine crackers crumbs, coarsely crumbled
1 quart fresh delicious oysters, shucked or about 40 (make sure they are fresh and smell of the sea)
5 scallions, chopped including green part
1/4 cup fresh parsley, chopped
1 Tbl. fresh lemon juice
salt and freshly ground black pepper
1 tsp. Worcestershire sauce
1/2 cup butter, cut into pieces
1 cup heavy whipping cream
1/2 cup whole milk
Tabasco, I like a lot
Preheat oven to 400 degrees. Drain the oysters. Grease a shallow 2 qt. baking dish. Sprinkle half of the crumbs over the bottom of dish. Lay half of the oysters on top of crumbs, the sprinkle with half of the scallions, parsley, lemon juice, salt, pepper, Worcestershire sauce and Tabasco. Dot generously with butter and pour on half of the cream and milk. Repeat layers, saving the remaining crumbs for the top. Dust top with paprika. Bake for about 30 minutes and serve. Serve with a crisp tossed green salad and white wine or chilled beer.
South Carolina Oyster Cornbread Stuffing
Stuffing
5 slices bacon, finely chopped
1 large onion, finely chopped
4 celery stalks, finely chopped
1 large carrot, peeled and finely chopped
3 garlic cloves, minced
salt and freshly ground black pepper
1 1/2 pints fresh oysters, liquor drained and reserved
2 1/4 cups chicken stock
1/4 cup heavy whipping cream
4 eggs, lightly beaten
2 Tbl. fresh sage, finely chopped
2 Tbl. fresh thyme, finely chopped
6 cups corn bread, (recipe to follow)
Corn Bread
1 cup yellow cornmeal
1 cup all purpose flour
2 tsp. baking powder
2 tsp. sugar
salt and freshly ground black pepper
Tabasco
2 eggs, lightly beaten
4 Tbl. butter, melted
2 cups buttermilk
Cornbread; make this one day ahead and allow to sit on counter. Preheat oven for cornbread to 400 degrees. Grease a 10-inch cast iron skillet with butter and heat skillet in oven while you prepare batter. Into a bowl whisk cornmeal, flour, baking powder, sugar salt and pepper. Into another bowl whisk the eggs, butter and buttermilk together and pour wet ingredients into dry ingredients and stir to just combine. Do not overmix. With hot pads, remove skillet from oven and pour in batter, place back in oven and bake until pick inserted in center comes out clean. Place on cooling rack and allow to cool, then remove from pan and leave on cooling rack uncovered overnight. Next day preheat oven to 350 degrees. Grease a 13x9 baking pan with butter. Stuffing; into a large saute pan add bacon and cook to browned and crisp, remove to paper towels. Remove most of the bacon fat and add onions, celery, carrots and garlic, season with salt and pepper. Cook stirring until veggies are soft. Remove from heat and place into a large bowl, place in refrigerator to cool. Once cooled add crumbled corn bread stirring to combine. Combine the oyster liquor and chicken stock to make a total of 2 1/2 cups. Add to a bowl along with cream, eggs, sage, thyme, salt and pepper whisking to combine. Add this mixture to the corn bread/veggie mixture stirring to combine. Add the oysters and cooked bacon and stir gently to combine. Place in prepared pan and bake about 1 1/2 hours.
From the South Succotash
1 medium yellow onion, diced
2 garlic cloves, finely minced
1/4 cup dry white wine
salt and freshly ground black pepper
2 cups frozen lima beans, thawed
1/2 cup fresh zucchini, diced
1/2 cup yellow squash, diced
1 large ruby red tomato, diced
1/2 cup fresh corn off the cob
1/2 tsp. fresh thyme, chopped
1/2 tsp. fresh oregano, chopped
1 tsp. fresh basil, chopped
pinch of red pepper flakes
splash of white vinegar
Tabasco, just a splash
1/4 cup fresh Parmesan cheese, grated
1/4 cup fresh parsley, chopped
2 scallions, chopped including green part
Into a large saute pan add a drizzle of oil and couple pats of butter. Add onion and garlic cooking and stirring until softened. Add white wine and lima beans, season with salt and pepper. Add zucchini, squash and cook a couple of minutes. Add tomatoes and corn and cook a couple of minutes, add herbs, vinegar, Tabasco and remove from heat. Pour into a bowl and garnish with parsley, cheese and scallions.
Carolina Seafood Stew
2 large white sweet onions, halved and thinly sliced
2 large carrots, peeled and finely chopped
3 celery stalks, thinly sliced
1 garlic clove, minced
1 (16 oz.) can diced tomatoes, drained (I like Cento brand)
3 large Yukon Gold potatoes, peeled and cut into 1-inch pieces
6 cups fish stock (good quality) or bottled clam juice
salt and freshly ground black pepper
pinch of red pepper flakes
Tabasco
14 small clams, scrubbed
1 lb. fresh fish, cod or flounder, cut into 2-inch pieces
1 lb. large shrimp, cleaned, peeled and deveined
14 fresh mussels, rinsed and beards removed
1/4 cup fresh parsley, chopped
Hot buttered French or Italian crusty bread
Into a large Dutch oven, add a good drizzle of oil over medium heat and a small pat of butter. Stir in onions, carrots and celery cooking to soften. Add garlic and cook about 1 more minute. Stir in tomatoes and potatoes, reduce heat to low, cover and cook for about 20 minutes. Pour in fish stock and increase heat to high, bringing to a boil, reduce to low, season with salt, pepper, red pepper flakes and Tabasco. Add clams and cook until they start to open, add fish, shrimp and mussels cooking for about 10 minutes and clams and mussels are fully opened. Discard any clams or mussels that don't open. Taste again and season with salt and pepper. Add parsley and serve. Serve with tossed garden salad, hot crunchy bread, and chilled white wine.
Carolina Roasted Vegetables
3 cups Carolina sweet potatoes, peeled and sliced into 1/2-inch thick pieces
3 cups cauliflower florets
2 cups Brussels sprouts, halved
2 Tbl. butter
1 Tbl. fresh orange zest
salt and freshly ground black pepper
3 Tbl. pure maple syrup
Fresh parsley, garnish
Preheat oven to 400 degrees. On a large rimmed baking sheet add vegetables and toss gently to combine. Into a small saute pan add butter, zest, maple syrup and melt, brush over vegetables with a pastry brush and season with salt and pepper. Roast for about 20 minutes, then turn and continue roasting about another 20 more minutes. Pile onto a large serving platter and garnish with a large sprig of fresh parsley. These are particularly nice for Thanksgiving or Christmas dinner.
Hushpuppies - oh how I love these
2 cups yellow corn meal
1 cup all purpose flour
1 tsp. sugar
2 eggs
1 cup buttermilk, not low fat
3 scallions, finely chopped including green part
1 small jalapeno, seeded and finely minced (optional)
Tabasco
salt and freshly ground black pepper
1 tsp. baking powder
2/3 tsp. baking soda
1 Tbl. bacon fat
Cooking oil such as peanut oil
Remoulade sauce
2 egg yolks, room temp.
1 tsp. Dijon
1 tsp. fresh lemon juice
1/2 cup olive oil
3 Tbl. butter, melted
3 Tbl. ketchup
1/4 cup sweet onion, finely minced
Tabasco
salt and freshly ground black pepper
2 Tbl. dill pickle, minced
1/2 tsp. celery seed
Collard Greens - one of my very favorites, I need to make them at least a few times per month they are addicting!
5 bunches fresh collard greens
2 cups chicken stock, possibly more (good quality)
2 smoked ham hocks
1/2 cup sugar, divided
1 large yellow onion, chopped
2 Tbl. Tabasco
2 Tbl. white vinegar
3 garlic cloves, finely minced
salt and freshly ground black pepper
1 tsp. garlic powder
Fill a sink with clean cold water and add greens, rinsing well to remove any dirt. Drain well and remove tough stems. Roll up about 6 leaves at a time and slice into thick pieces. Place into a large colander. Into a large Dutch oven add 4 cups chicken stock to a boil, add ham hocks, onion, garlic, Tabasco, vinegar, 1/4 cup sugar and seasonings. Lower heat to simmer and cover for about 1 1/2 hours, making sure liquid is always covering ham hock, if not add more stock. Add greens and when they have reduced slightly add remaining 1/4 cup sugar tossing to combine. Cover and cook for another 2 hours. If ham hocks have not shredded, remove, chop and return to pan. Taste and adjust flavorings, I usually add a touch more vinegar and Tabasco. Pour this lovely deliciousness into a large serving bowl or serve from Dutch oven.
Sweet Potato Pone - another Gullah recipe and to me this is a dessert dish, but I have been served it as a side for dinner. I have also had this dish where they grate the sweet potatoes vs. baking them.
2 1/2 lbs. sweet potatoes
1/4 cup butter, melted
2 eggs
1/4 cup dark brown sugar, packed
1/2 cup milk
1 Tbl. pure vanilla extract
1/4 cup light molasses
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. fresh grated nutmeg
1/8 tsp. ground cloves
2 tsp. fresh orange zest
Preheat oven to 375 degrees. Place the sweet potatoes in oven and cook the sweet potatoes in the oven until tender, about 1 hour. Remove and let cool, peel and mash in a large bowl adding and mashing in butter. Into a bowl beat the eggs, add sugar and beat well, beat in milk, vanilla, molasses, salt, cinnamon, nutmeg, cloves and zest. Stir into mashed sweet potatoes mixing well to combine. Place into a buttered baking dish, cover and bake for 50 minutes, then uncover and bake 10 minutes more.
She Crab Soup
4 cups heavy whipping cream
salt and freshly ground black pepper, or you can use white pepper
2 fish bouillon cubes
2 cups boiling water
1/4 cup butter
1/4 cup all purpose flour
2 Tbl. fresh lemon juice
pinch of ground nutmeg
1/3 cup sherry
2 lbs. fresh lump crabmeat
Fresh parsley
Into a large saucepan add cream, salt and pepper and bring to a boil over medium, reduce to simmer for 1 hour. Into a large Dutch oven, stir the fish bouillon cubes into the boiling water and dissolve. Into a saute pan, add butter and melt, whisk in flour stirring and cooking about 1 minute, gradually add to the hot fish stock and whisk to combine, stirring and whisking to thicken. Stir in the cream mixture and cook to heat through. Add lemon juice, nutmeg and crab and sherry. Stir in fresh parsley and serve with hot crusty bread and a tossed garden salad.
Chicken Pilau or Purloo as the Gullah call it. A classic chicken and rice South Carolina Low Country recipe. Note; the Gullah are the descendants of enslaved Africans who live in the Low Country region of South Carolina and they certainly know how to cook. They also make the most gorgeous coiled grass baskets and instead of weaving the baskets, a needle made from a spoon handle, bone or nail is used to set the materials together. This wonderful tradition has been handed down from generation to generation.
2 large sweet onions, chopped
1 large chicken, cut up
1 lb. smoked thick cut bacon, diced
3 celery stalks, diced
2 cups long grain white rice
4 cups chicken stock (good quality)
salt and freshly ground black pepper
1 1/2 cups fresh tomatoes, peeled and chopped
Tabasco, I got to have Tabasco
3 scallions, sliced for garnish
Into a large Dutch oven add a good drizzle of oil and then brown chicken on both sides. Remove browned chicken and set aside. Add half of the onions and saute to soften. Add chicken back to pot and stir in 1 cup chicken stock cooking about 40 minutes. Remove chicken and pour off and reserve pan juices. Allow chicken to cool, skin and debone chicken. Heat a little more oil and add bacon cooking to brown, add remaining onion and celery and cook until tender. Add rice and saute, season with salt and pepper and pour in reserved juices and any extra stock to equal 4 cups, add tomatoes. Cover and simmer until rice is tender or about 20 minutes. Add chicken pieces to rice and heat 3 minutes, taste and adjust flavorings. Garnish with scallions.
South Carolina Chocolate Pound Cake with Rich Chocolate Frosting - need a tall iced glass of milk with this
3 cups sugar
1 cup butter
1/2 cup shortening (Crisco)
5 eggs
1 cup whole milk
3 cups all purpose flour
5 tsp. cocoa powder (good quality)
pinch of salt
2 tsp. pure vanilla extract
Frosting
6 Tbl. butter
1 Tbl. Crisco
1 1/2 cups sugar
3 Tbl. cocoa (good quality)
1 Tbl. white corn syrup (I know, but it's just 1 Tbl.)
7 Tbl. evaporated milk
1 tsp. pure vanilla extract
Preheat oven to 350 degrees. Into a bowl of electric mixer cream shortening, butter and sugar, add eggs one at a time. Sift into a bowl the dry ingredients and add to mixture alternating with milk. Coat a tube pan with shortening and line with wax paper. Pour in batter and bake for about 1 hour and 10 minutes. Insert a wooden pick in center and and it should come out dry. Remove from oven and cool for 20 minutes on wire rack then invert onto cake plate and remove wax paper. Frosting; into a saucepan over low heat add all ingredients and mix to combine, cooking until frosting forms a soft ball about 15 minutes. Allow to cool for about 15 minutes and then beat with an electric hand held mixer until spreadable. Frost cooled cake and dig in.
Luscious Chocolate Bourbon Pecan Pie
1 (9-inch) deep dish pie shell (homemade is best)
1 1/2 cups pecans, rough chopped
1 cup semisweet chocolate chips
1 cup dark corn syrup
1/2 cup sugar
1/2 cup dark brown sugar, packed
1/4 cup bourbon
4 eggs
1/4 cup butter, melted
2 tsp. pure vanilla extract
1/4 tsp. salt
Preheat oven to 325 degrees. Into the bottom of pie shell sprinkle pecans and chocolate chips evenly. Into a large saucepan add corn syrup, sugar, dark brown sugar and bourbon. Bring to a boil over medium and cook stirring constantly for about 3 minutes remove from heat. Into a bowl whisk the eggs, melted butter, vanilla and salt. Whisk a little of the hot mixture into the egg mixture then add remaining hot mixture whisking constantly. Pour filling into crust. Bake for about 55 minutes or until set. Remove to cooling rack. Serve with freshly whipped cream or vanilla ice cream.
Luscious Chocolate Bourbon Pecan Pie
1 (9-inch) deep dish pie shell (homemade is best)
1 1/2 cups pecans, rough chopped
1 cup semisweet chocolate chips
1 cup dark corn syrup
1/2 cup sugar
1/2 cup dark brown sugar, packed
1/4 cup bourbon
4 eggs
1/4 cup butter, melted
2 tsp. pure vanilla extract
1/4 tsp. salt
Preheat oven to 325 degrees. Into the bottom of pie shell sprinkle pecans and chocolate chips evenly. Into a large saucepan add corn syrup, sugar, dark brown sugar and bourbon. Bring to a boil over medium and cook stirring constantly for about 3 minutes remove from heat. Into a bowl whisk the eggs, melted butter, vanilla and salt. Whisk a little of the hot mixture into the egg mixture then add remaining hot mixture whisking constantly. Pour filling into crust. Bake for about 55 minutes or until set. Remove to cooling rack. Serve with freshly whipped cream or vanilla ice cream.
Southern Peachy Bread Pudding with Sauce
6 cups bread, cut into 1-inch cubes
4 Tbl. butter
2 cups heavy whipping cream
2 cups whole milk
2 lbs. fresh peaches, peeled, pitted and cut into 1-inch chunks
1 cup sugar
pinch of salt
6 eggs
1 tsp. pure vanilla extract
1/2 tsp. almond extract
1/4 tsp. fresh grated nutmeg
Sauce
1 stick butter
1 cup heavy whipping cream
1 cup sugar
2 egg yolks
1/3 cup Southern Comfort
Sauce; into a saucepan melt butter. Into a bowl whisk the cream, sugar and yolks then add to melted butter and bring to a boil, reduce heat and cook stirring about 4 minutes. Remove from heat and whisk in Southern Comfort, keep warmed. Pudding; preheat oven to 350 degrees. Butter and 13x9 baking pan with 1 Tbl. butter. Into a large bowl combine bread cubes, cream and milk and let rest for 15 minutes stirring occasionally. Into a saute pan, add 3 Tbl. butter and add peaches, pinch of salt and 1/4 cup sugar stirring and cooking until peaches are golden about 6 minutes. Into a bowl combine eggs, 3/4 cup sugar, vanilla, almond extract and nutmeg whisking to combine. Stir the egg mixture gently into bread mixture and add warmed peaches, gently mixing. Pour into baking dish and bake for about 1 hour or until golden and puffed. Remove to wire rack and let rest about 15 minutes, spoon into bowls and top with sauce, whisk sauce again before serving.
Fruitcake if you Please - why thank you I do love it so
3 cups mixed dried and candied fruits combined
3/4 cup bourbon
1 cup pecan halves
1 cup all purpose flour
1 stick butter, soft
1/2 cup sugar
3 eggs, room temperature
salt
Exceptional Southern Coconut Cake - be still my beating heart
Cake
3 cups cake flour, sifted
1 Tbl. baking powder
1/2 tsp. salt
1 cup butter, soft
2 cups sugar
4 eggs, room temperature
1 1/2 cups whole milk
1 tsp. pure vanilla extract
1 tsp. coconut extract
1 can sweetened condensed milk
Frosting
2 (8 oz.) packages cream cheese, soft
1/2 cup butter, soft
3 tsp. pure vanilla extract
1 tsp. coconut extract
pinch of salt
2 (10 oz.) boxes powered sugar
8 cups sweetened flaked coconut
Preheat oven to 350 degrees. Cake; grease and flour three 10-inch cake pans. Sift the flour, baking powder and salt into a bowl. Into a bowl of electric mixer add butter and sugar beating to light and fluffy. Add the eggs one at a time mixing well after each addition. Combine 1 cup of the milk with vanilla and coconut extract. Set the mixer to low and alternate the dry with the wet ingredients ending with flour. Beat to combine. Divide the mixture between cake pans. Bake for about 20 minutes, or until pick inserted in center comes out clean. Remove cakes to wire racks and let cook, then invert cakes onto parchment paper. Mix the condensed milk and remaining 1/2 cup milk in a bowl. Poke small holes in each cake layer and just add a small drizzle of the milk over each layer. The cake will be damp so be careful with stacking them as you frost them. Frosting; place cream cheese, butter and extracts and salt in mixer and beat until smooth. Gradually add powdered sugar and mix all ingredients until combined and smooth. Fold in 4 cups of coconut. On the cake stand add some pieces of parchment paper, then using a spatula place one layer on cake stand and frost, add another layer and repeat. Once all layers are stacked and frosted including sides and top of cake use the remaining four cups of coconut to pat on all sides and top of cake. Refrigerate until serving. Cover remaining leftover cake and store in refrigerator. Note; sometimes I add just a touch of raspberry jam or lemon curd in middle of cake layers.
My oh My Some Southern Buttermilk Pie - my mother-in-law, Vesta's favorite pie
6 Tbl. butter, soft
1 cup sugar
2 eggs, separated
3 Tbl. all purpose flour
1 Tbl. fresh lemon juice
1/2 tsp. fresh grated nutmeg
pinch of salt
1 cup buttermilk (not light) room temperature
1 (9-inch) deep dish pie shell baked, homemade is best
Whipped Cream
1 cup heavy whipping cream
1/4 cup powdered sugar
1 tsp. pure vanilla extract
Preheat oven to 350 degrees. Into a bowl combine butter and sugar and using a hand held electric mixer beat to incorporate. Add egg yolks and mix well to combine. Stir in flour, lemon juice, nutmeg and salt. With mixer running slowly add buttermilk and mix well. Clean beaters with hot soapy water, dry off and into another bowl whip the egg whites until soft peaks form. Pour a small amount of the buttermilk mixture into the whites and fold gently to combine. Gently fold egg white mixture into remaining buttermilk mixture until just combined and pour into baked pie shell. Bake for about 45 to 50 minutes then remove to cooling rack. Whipping Cream; into a bowl add whip cream and beat for a few minutes, then add powdered sugar and vanilla beating to almost still peaks. Slice pie and pile on the whipped cream if desired.
Clemson Apple Crumble With Caramel Sauce
1 1/2 cups all purpose flour
1 1/2 cup quick rolled oats
1 cup brown sugar, packed
1 cup pecans, chopped
1/4 cup golden raisins, rough chopped
1 Tbl. baking powder
1 tsp. pure vanilla extract
1 1/2 sticks butter, soft
pinch of salt
Homemade Apple Pie Filling or in this case crumble filling
5 cups peeled, seeded and chopped apples
1 Tbl. fresh lemon juice
1/2 cup brown sugar, packed
1/2 cup sugar
1/2 cup cornstarch
1 tsp. ground cinnamon
1/4 tsp. fresh ground nutmeg
1/4 tsp. salt
2 cups cold water
Caramel Sauce
1 1/2 cups sugar
1/3 cup cold water
1 cup heavy whipping cream
1 tsp. pure vanilla extract
1/2 tsp. cinnamon
1/2 tsp. salt
Pie filling; into a bowl add apples with lemon juice and set aside. Into a saucepan combine sugars, cornstarch, cinnamon, nutmeg and salt then stir in water and bring to a boil for 2 minutes stirring constantly. Add apples and bring to boil again, reduce to medium low and simmer 12 minutes. Cool. It will set up as it cools. Crumble; preheat oven to 350 degrees. Grease a 8x8 baking dish. Mix all ingredients except filling together. Take half of the mix and pat into pan, then spread apple pie filling over top and add remaining crumble mixture over apples. Bake for about 40 minutes or until golden brown. Remove to cooling rack and let cool slightly, serve with caramel sauce vanilla ice cream or freshly whipped cream. Caramel sauce; into a heavy bottom saucepan add sugar and water and mix to combine. Cook over low heat for about 8 to 10 minutes or until sugar dissolves. Don't stir the sugar, but gently tilt and swirl the pan to mix. Increase heat to medium and bring to a boil until sugar turns a soft amber brown color about 350 degrees on a candy thermometer. This should take between 7 to 10 minutes. Again, do not stir, but gently swirl the pan. At 350 degrees turn off heat and slowly add cream, vanilla, salt and cinnamon. The mixture will bubble a lot and if the caramel solidifies that is ok, just stir over low heat until caramel dissolves and sauce is smooth or about 2 minutes. Allow to cool for a few hours to thicken.
Bananas Foster with a Twist
Peanut Brittle - the twist
4 Tbl. butter
1 cup sugar
1/4 cup light corn syrup
1/4 cup water
1 1/4 cups unsalted roasted peanuts
1 tsp. baking soda, sifted
1 Tbl. salt
Bananas
8 Tbl. butter
1 cup dark brown sugar
1/2 Tbl. ground allspice
2 tsp. freshly ground nutmeg
1/4 cup Grand Mariner
2 lbs. ripe, but firm bananas, peeled and sliced in half lengthwise
1 cup dark rum
Vanilla ice cream
2 tsp. orange zest
Bon Appetit
"Direct me in the path of your commands for there I find delight." - Psalm 119;35
"The testing of your faith produces patience." - James 1:3
"You, O Lord are a God full of compassion.....abundant in mercy and truth." - Psalm 86:15
"The grass withers, the flower fades, but the word of our God stands forever."
Isaiah 40:8
"Let us draw near with a true heart in full assurance of faith." - Hebrews 10:22
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