Low Country Recipes

8/19/2019 Low Country Recipes

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Traditional Low Country Recby Tim [email protected]

Introduction

Welcome to this, my tiny collection of Low Co just want to point out that I’m not a chef, buare not only delicious, but very easy to make. Bdissertation on the Low Country and its maamenities. here is also information that tellperfect rice and spice mi!es. "o, tie your apenjoy$

im %arkleroad

word about t!e "Low Cou

here is somethin# almost mystical about the rhe Low Country. Located in southernmost Carolina and &eor#ia, the Low Country has a food, le#ends, and "outhern hospitality.'f course, since seafood usually the prime in#rwonderful dishes, their ori#ins mi#ht have &ullah, Cajuns, and even Caribbean islande

passed down from #eneration to #eneration. recipes may have ori#inated from slave kitcheold plantations. (lease enjoy these #reat disCountry.


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Cooking $er%ect Rice

)any of these recipes contain rice, many of

when accompanied by rice. Cookin# rice cespecially for be#inners. %ere’s an easy way t+uy, cooked rice. -ow, you can always follotime and water amounts listed on the bapacka#e, I have tried many ways, but this easiest, foolproof method I have found.

Like cookin# pasta, you start with several /uara dash a salt and a few tablespoons of butteruse more water than you’ll ever need. Brin# thadd 1 or 2 cups of rice. Cook at a rollin# bomins. until rice is tender. 4ou’ll need to actua#rains to check for doneness.

When tender, strain the rice throu#h a cola5inse the rice thorou#hly with very hot waterice into the stillwarm pot and let it *nish abtraces of li/uid for about 63 mins. 7lu it wenjoy$

&a'ory &pice (ix

8 tbs salt1 tbs black pepper1 tbs white pepper6 tbs cayenne pepper6 tbs paprika


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1 tbs #arlic powder6 tbs onion powder1 tbs dried thyme

6 tbs dried basil6 tbs dried ore#ano

)i! all in#redients in a sealable plastic containthis mi!ture when the recipe calls for "avory "

&ea%ood (uddle6 do9en small clams6 6: o9 can diced tomatoes6 do9en small mussels6;1 lb med shrimp1 medium potatoes


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carrots, celery, and #arlic until softened, 2stirrin# often.

"tir in tomatoes and potatoes. 5educe heatcover and cook until the potatoes are softeminutes. 0dd the stock and increase heat toboil, reduce heat to )?>, and season with sacayenne. "immer until potatoes are completelbe in a hurry, let the +avors blend.

0dd clams and cook until they start to open, a 0dd *sh, shrimp and mussels. Cook about 63 until *sh is opa/ue, shrimp are pink, and clamare fully opened. >iscard any clams or mussunopened. "prinkle with parsley and serve hot.

(urrel)s Inlet &callops

6 lb fresh scallops6 tbs "avory "pice )i!: tbs butter6;1 cup onions, *nely diced6 tbs #arlic, *nely minced8 tbs +our6;1 cup clam juice

6 cup heavy cream6 tsp dijon mustard6;1 tsp nutme#6;1 tsp cayenne6;1 cup #rated parmesan


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1 tbs Italian parsley, mincedkosher salt and pepper to taste

7irst, melt 8 tbs of the butter in a saucepan. "and #arlic until translucent. Whisk in the +blond rou!, cook for a minute or two, stirr"lowly whisk in the clam juice, then the creamcayenne and nutme#. Brin# to a boil, then reduCook about mins and remove from the heaparsley and 2;8 of the cheese. "eason to tapepper.

"eason the scallops with the "avory "pice )li#htly until done, in 1 tbs of butter in a )5emove from heat. 0rran#e scallops closelbakin# dishes, and top with sauce and remaininin a 833D oven until brown and bubbly.

*ried C!icken + Biscuit

2 cups plain +our1 cups whole buttermilk1 tbs abasco sauce6 fryer


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(lace the chicken pieces in a lar#e bowl and water with one tbs of salt, and let it sit in a about an hour. 5emove chicken and pat dry wit

5oll chicken pieces in plain +our and place on o the e!cess +our.

In a paper ba#, combine the remainin# +our, cayenne pepper, and #arlic powder. In a bowbuttermilk with the abasco and dip the +pieces in it. )ake sure each piece is covershake o the e!cess buttermilk mi!ture. (lacdirectly into the ba# with the +our mi!.

"hake these pieces around makin# sure theyand then transfer them onto a plate or a piecfor a few minutes. )eanwhile pour about an oil into an iron skillet, or an electric skillet, an2ED, this is easier with an electric skillet with

control.

(lace the lar#er pieces in the skillet *rst, likthi#h, since they will need a bit lon#er cookin#continue until the skillet is full. >on’t overcrowthe temperature of the oil will #o down. Coochicken, evenly on all sides, turnin# often, for

Be sure to cook chicken #ood’n done beforemine really brown with a nice crispy crust.

If cookin# in batches, keep chicken warm, cove63D oven until all is done. "erve it with th


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biscuits.

Creamy Biscuits

2 cups selfrisin# +our6 pinch of kosher salt6 6;1 cup heavy whippin# cream8 tbs butter


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6;1 cup celery


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6 bulb #arlic


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6 6;1 cup shredded cheddar6 e##6;1 stick melted butter

1 tbs mayonnaise6 can Cream of )ushroom soup6 cup cracker crumbs


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>ice the ho# jowl, or bacon, and fry in a skillet of the fat, discard all but 1 tbs of fat. 0dd theand sautA until transparent. 0dd water, brin#

and add cooked bacon or ho# jowl, salt, cayeseasonin#s. 0dd #reens, cover, and simmer ofor 6 hour, or until #reens are tender.

Low Country Cornbread

1 cups cornmeal


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ribs celery


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sauce and Li/uid "moke.

Blackwood Barbecue &auc

cups ketchup6 6;1 cups molasses6 6;1 cups honey6;1 cup Worcestershire sauce6;1 cup yellow mustard6;8 cup li/uid smoke6;8 cup oil1 tbs abasco sauce6 tbs "avory "pice )i!6 tbs each black cayenne pepper6 tbs #arlic powder6 tbs vine#ar

)i! all in#redients in a lar#e pot, brin# to a b

bein# careful not to allow it to burn. "torairti#ht jars or bottles. Hse liberally, it’s soalways make more.

&out! Carolina Barbecue &au

2 cups yellow mustard

6 cup molasses6 cup honey6;1 cup Worcestershire sauce6;8 cup li/uid smoke6;8 cup cookin# oil


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1 tbs abasco sauce6 tbs "avory "pice )i!6 tbs each black cayenne pepper

6 tbs #arlic powder

0#ain, mi! all the above in#redients in a sauceboil bein# careful to not let it burn. his saucabove, will store for /uite a while. Be awarbased, "outh Carolina sauce is a bit more tartone, and a little #oes a lon# way.

Hoppin) ,o!n

6 lb dried blackeyed peas6 jalapeno pepper


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In a lar#e >utch oven or kettle, combine the bham bone or ham hock, and : cups water. onions in half and add it to the pot alon# with

bay leaf.

Brin# to a boil, reduce the heat to )?>;L'W#ently until the peas are tender but not mushours. 5emove the ham bone or hocks, cut oand set aside. >rain the peas and set asiddiscard the bay leaf, onion, and #arlic.

0dd 1 6;1 cups of water to the pot and brin# torice, cover, and simmer until the rice is almos63 to 61 mins.

>ice the remainin# onion and sautA it in a skthe red and #reen bell pepper, celery, and ja 0fter the ve#etables are wilted, add them to

with the peas, 5otel tomatoes, and their juice)i!, thyme, and salt should be added at this tim

Cook until the rice is tender, 63 minutes. "tonions and reserved diced ham. I let mine sit fbefore servin#.

J5otel tomatoes are diced tomatoes withpeppers, and probably cilantro. 4ou can *nd ththe canned tomatoes or in the International foo)e!ican food products.


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*ried Crab Rice

1 pounds crab meat

6;1 cup #reen pepper


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T!e -ray (an)s yster &t

12 do9en small oysters6;8 tsp cayenne pepper2 cups water6 bay leaf 6;1 cup diced celery6 cup whippin# cream6;1 cup diced onion

1 cups milk6;1 cup diced #reen onion6;8 cup butter6 tbs melted butter6;1 cup plain +our6;1 tsp minced #arlic6;8 tsp white pepper6;8 tsp dried thyme6 tsp kosher salt

Boil water in a saucepan, add oysters, and co5emove from heat and strain the oysters frreservin# 1 6;1 cups of li/uid. In a cast iron duthe onion, #reen onion, and celery in 6 tbs tender. 0dd the reserved li/uid you cooked the

the #arlic, thyme, cayenne, and bay leaf. Brin"tir in whippin# cream, turn down the heat, anmins. 0dd milk, raise heat and return to a simm

In another small saucepan, melt 6;8 cup bu


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blend to#ether and whisk for 8 or mins unthis rou! to the other pot, whiskin# it into thcombined and smooth, add oysters, salt and

Cook until the oyster’s ed#es curl, sli#htly. 'my 7ather’s favorite, he had a hard time mabreakin# down and eatin# the oysters raw.

li'er)s *ried *lounder

: +ounder *lets


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%eat the oil to 23D, and place the *lets in twtime. 7ry them until #olden brown and cookedkeep the cooked *sh in a 63D oven to keep t

not overcrowd the fryer as it brin#s the temperdown and the *sh will not fry properly.

4ou can use this recipe for shrimp, oysters, sor soft shell crab. "oft shell crab is my absoluthis. If you are lucky enou#h to *nd them in sea

Hus!puppies

6 cup +our6;8 cup minced #reen onions6 cup cornmeal6 beaten e##6 tbs Bakin# powder6;1 tbs "avory "pice )i!

6;1 tbs kosher salt6;8 cup whole buttermilk6;1 tbs Bakin# "oda

Combine all the in#redients to form a battertablespoon or ice cream scoop, place dollops ohot oil. 4ou can roll them out by hand, or use

pipe them into the oil.

/xtreme Tartar &auce

1 cups mayonnaise


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6;8 cup minced onions6 tbs abasco "auce6;8 cup dill relish

6 tbs creole or yellow mustard6 tbs "avory "pice )i!6;1 tbs minced #arlic6 tsp horseradish6 tbs lemon juice6 tbs malt or apple vine#ar

Combine in#redients and keep refri#erated. Ifadd more mayonnaise. Hse dill relish, instead relish, as it makes the sauce too sweet.

&!e Crab &oup

6;1 cup butter6;1 cup +our1 cup heavy cream1 cups milk 1 cups seafood stock6 lb crabmeat


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kosher salt and pepper to taste

"aute the celery, onion, and #arlic in 6 tbs of

wilted. 5emove the ve#etables from the pan,butter, melt, and add +our. )ake a li#ht rou!+our in the butter until no more lumps are prerou! reaches a li#ht tan color, whisk in thincorporated add back the sautAed ve#etablespices, sauces, and the optional sherry. Brin# tothen add the crabmeat and roe. &arnish wiserve.

$awley)s Island Crab Cak

G 5it9 crackers


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for about mins., then form into 8 lar#e pattieones.

In a skillet, melt the butter and fry the crab heat until browned li#htly on both sides. >babies too many times, I let mine sear on one+ip it only once. his keeps them from breakistick spray when fryin# these. 4ou mi#ht alsobit of oil to the butter to keep it from bsometimes sautA the onions and #arlic in a panthem. 0dd a few tablespoons of water to the onthem and take the crunch out of them.

his mi! could also be used to make Crabmeaaddin# a mi!ture of #rated cheddar cheese, (aand breadcrumbs on top, and bakin# in an 0uthe oven at 833D. Hse this mi!ture for crab radeviledM crab, or even stued lobster. 7or a t

a scoop of crab mi!ture into a ball, rollin# it in in e## wash, then into breadcrumbs. >eepfry t

Backbones and Rice

2 lb pork back bones


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6;8 cup


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6;1 cup #reen pepper


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*ried -rits

1 batches Creamy %ominy &rits

1 tbs butter1 cups plain +our1 tbs oil

In a lar#e casserole dish, sprayed with a nospray, pour the cooked, hot #rits and placrefri#erator overni#ht. 0fter con#ealed, run

the ed#e of the dish, and dump the #rits loplate.

"lice the loaf in halfinch slices. "prinkle thesalt and pepper, and set aside. Be careful thothem too salty.

"ift the +our into a dish or bowl and roll each s>ust o the e!cess +our and fry them in a skthe butter and oil. Let them fry until they’re side. )y >ad used to make these fried #ritwonderful. Crispy and tasty.

0idalia nion $ie

1 lar#e onions


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6;8 cup Italian dressin#6;8 tsp kosher salt1 tsp sa#e

1 tbs of butter6;1 cup heavy whippin# cream6;1 tsp "avory "pice )i!(remade pie shell

Hsin# a fork, prick the bottom of pie shell. Babrown in a 833D oven, allow to cool. In a panbutter, add the onions and #arlic, cook until add Italian dressin#, and cook 1 mins. more.

7ill the pie shell with 6;1 the cheese and add)eanwhile in a bowl, beat the e##s, cream, remsa#e, salt and pepper, then pour over onions.until #olden brown.

*ried 1ellow &2uas!

6 lb yellow s/uash


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"lice the s/uash into thin pieces, about a /uaand set them aside while you combine the e#

and hot sauce in a bowl. >ip the pieces into another bowl, combine the corn meal, cocayenne, black pepper, and #arlic powder.

ake the slices from the buttermilk mi!ture anin the cornmeal mi!ture. 7or heavier breadin#,this process, I prefer not to. 7ry these in a until both sides are done. )om would let thplate covered with paper towels. 4ou can alsorecipe for okra, 9ucchini, or dill pickles.

Boiled $eanuts

8 lbs #reen, raw peanuts:G /ts puri*ed or distilled water6 6;1 cup kosher salt

In a lar#e stock pot, brin# the water to a peanuts and boil for : to E hours, or until tdone. he only way to tell is to taste them. hethe peanuts should be that of a cooked bean, jmushy. he freshness of the peanuts to b

determine if they’re done or not. 4ou can add #cayenne pepper to the mi! for a taste variationkosher salt to keep your peanuts lookin# frewill turn the peanuts black. 4ou mi#ht have tthey cook.


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Benne 3a%ers

6 cup sesame seeds


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2 e##s


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the batter folds over the fruit and becomes bron top. "erve with homemade vanilla ice creamclose to the cobbler we used to #et with our p

)rs. 7rances’ place, (rince’s (alace, in )yr)rs. 7rances was a #reat lady, and an incredibl

$ecan Brittle

6 cup li#ht corn syrup6;8 tsp kosher salt

6 cup #ranulated su#ar12 cups shelled pecans6 tbs butter6 heapin# tsp bakin# soda

Cook corn syrup, su#ar, butter, and salt onstirrin# constantly until su#ar dissolves. 0dd pconstantly until mi!ture reaches 1O3D thermometer. 5emove from heat and add bakin vi#orously. (our out on a #reased cookie shepecan brittle is best when sli#htly thick. Be subakin# soda. Break the brittle up and enjoy. 'fuse peanuts or cashews in this wonderful "outh

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Low Country Recipes