Good Sam Club Open Roads Forum: Beyond the Boil: More Low Country Cuisine
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 > Beyond the Boil: More Low Country Cuisine

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On the Road Again and Again and Again...

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Joined: 10/30/2009

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Posted: 02/12/21 09:10pm Link  |  Quote  |  Print  |  Notify Moderator

The Chicken Bog was delicious and easy to make in a DO at camp. I'm working on trying then posting low country recipes that go beyond the usual low country boil.

Here's the next one we liked.

Ol’ Fuskie Fried Crab Rice
From Gullah Home Cooking the Daufuskie Way by Sallie Anne Robinson.
Serves 4 to 6.

1 1/2 cups uncooked rice
2 1/4 cups warm water
Pinch of salt, ground black pepper
2 strips of bacon, cooked and drained
1/4 cup of vegetable oil
1 stalk of celery, cleaned
1 medium green pepper, chopped
1 medium onion, chopped
1 1/2-2 pounds lump and claw crab meat, picked clean of shell
1 tablespoon garlic powder

Measure the dry rice, then rinse and drain it several times until the water runs clear. Combine the rice, water and salt in a medium pan, cover and bring the water to a boil. Simmer 20 minutes or more until the rice is tender and all the water is absorbed. (You may also use a rice cooker.)

Fry the bacon strips in a heavy-bottomed 12-inch skillet until it turns brown and crispy. When the bacon is done, set the strips aside on paper towels to drain. Crumble the bacon after it has cooled. Do not scrape the skillet.

Add the vegetable oil to the skillet. Then add the celery, green peppers and onion. Stir-fry the vegetables until the onions are translucent.

Add the crab meat and cook another 5 to 10 minutes until the crab begins to brown. Add the crumbled bacon, cooked rice, garlic powder, salt and pepper and stir until all the ingredients are evenly combined. Cover the mixture and simmer for at least 10 minutes. Serve immediately.

First law of science: don't spit into the wind.
Bacon is the duct tape of the kitchen.



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Joined: 10/02/2020

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Posted: 02/13/21 05:02am Link  |  Quote  |  Print  |  Notify Moderator

As a Southern boy and a chef, the Lowcountry and Gullah is one of my favorite cuisines to cook and is the only true American cuisine. Rice, sesame (benne), okra, sweet potatoes, and local seafood are the stars!

These are two of the recipes I teach in my Southern Foods class. NOTE: the proper mayo for ANY Southern dish is Dukes. Period. :-)

Pimento Cheese

8 ounces extra-sharp cheddar cheese, grated with a food processor or hand grater (not pre-grated)
1/2 cup roasted red peppers, finely diced
3 tablespoons Duke’s, Hellmann’s or other high-quality store-bought mayonnaise
½ teaspoon dried red chile flakes
Salt and freshly ground black pepper to taste

Combine all ingredients and season to taste.

Adapted from Matt and Ted Lee, Charleston, SC

Cooked Greens

1 lb cured pork shoulder, bacon, or streak-of-lean.
3 quarts water
3 pounds greens such as mustard, collards, or dandelion
Salt and pepper to taste
Various vinegars and/or hot sauces as condiments

Add the pork to the water and cook for at least 90 minutes or until meat is quite tender. Remove the meat from the stock and discard. Add the greens and cook for 25-30 minutes. Greens should be tender but not overcooked. DO NOT COVER while cooking as this will make your greens turn very dark.

Edna Lewis, In Pursuit of Flavor


On the Road Again and Again and Again...

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Posted: 02/13/21 02:33pm Link  |  Quote  |  Print  |  Notify Moderator

More campfire DO & Iron Skillet friendly recipes from the Low Country. Made these for lunch. Not even a crumb was left and one grandchild was caught licking his plate.[emoticon]

Serves 4-8 depending on portion size.

1 cup celery, chopped
¼ cup bell pepper, chopped
1 medium onion, chopped
½ tsp salt
1 lb smoked sausage, chopped
2 cups rice, uncooked
2 cups tomato sauce
1 cup tomato paste
1 Tbsp real butter

Melt butter in skillet and sauté celery, bell pepper and onions. Stir in smoked sausage. Simmer until sausage is cooked. Add salt and rice. Stir in tomato sauce and tomato past.

Cook on low until desired doneness, about 30-40 minutes.

Yields: 1 cup

This recipe is adapted from Gullah Cuisine, by Charlotte Jenkins and William Baldwin. Gullah Cuisine restaurant is in Mt. Pleasant, South Carolina.


1/4 c. ground celery seed
1/4 c. paprika
1/4 c. granulated garlic or garlic powder
1/4 c. granulated onion or onion powder
1/4 c. ground black pepper
2 tsp. ground bay leaf
2 tsp. ground ginger
1 tsp. cinnamon
1 tsp. mace or allspice
1 tsp. dry mustard powder
1 tsp. salt

Combine all ingredients. Store in a tightly closed container. Will keep for 3 months in a dark cool place or in the freezer for up to a year.

(makes 4)
The cornbread bread crumbs instead of the regular bread or panko make this delicious.

• 1 lb fresh shrimp (best if caught that day off the coast of South Carolina)
• 2 Tbsp fresh chives, chopped
• 3 Tbsp celery, finely chopped
• 2 Tbsp Italian parsley, chopped
• 1 1?2 tsp lemon zest
• 3 Tbsp mayonnaise (In South Carolina we like Duke's or Hellman's)
• 1 egg, beaten
• 3 dashes Tabasco sauce
• salt
• pepper
• 1 cup cornbread breadcrumbs
• 3 Tbsp oil

Boil, peel and then chop the shrimp.
In large bowl mix shrimp with chives, celery, parsley and lemon zest.
In smaller bowl mix mayonnaise with egg, salt and pepper to taste and tabasco sauce.
Blend well and then add cornbread crumbs.
Pour mayonnaise mixture into chopped shrimp and mix well.
Shape into burger size patties and saute in oil until browned on both sides.
Place on paper towels to drain.

Serve on hamburger buns with tartar sauce. Or with lettuce, tomato and tartar sauce. Or with cole slaw.


On the Road Again and Again and Again...

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Joined: 10/30/2009

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Posted: 02/19/21 03:09pm Link  |  Quote  |  Print  |  Notify Moderator

Low Country Cracklin Cornbread

• 1 egg
• 1 cup whole buttermilk
• 1 1/2 cups white cornmeal
• 1 cup all purpose flour, sifted
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup diced pork cracklin’s

Shortening or bacon fat

Preheat the oven to 350 degrees F. Use the bacon fat or shortening to grease a 12” cast iron skillet. Put skillet in the oven to preheat.

Mix together the egg, shortening and buttermilk. In a separate bowl, stir together the cornmeal, flour, baking soda, baking powder and salt. Stir the dry ingredients into the wet ingredients until smooth, then stir in the pork cracklins. Pour into the hot skillet and bake 30 to 40 minutes until center is set.

Butter the top while cornbread is still hot.

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