In our local paper......
Wish You Were Here: The Low in Lowcountry food doesn't describe the calories
CHARLESTON, S.C. -- Most cities can claim a signature dish or style of cooking. In this pretty Southern seaport, the opportunity to stuff oneself silly with its Lowcountry cuisine ranks as high on most tourists' to-do lists as a horse-drawn carriage ride through its historic district.
How else to explain why I gained 5 pounds during a 2 1/2-day visit in late April, despite having completed the 10K Cooper River Bridge Run?
t was the buttermilk biscuits and shrimp and grits at Poogan's Porch, one of Charleston's oldest restaurants.
POOGAN'S PORCH BUTTERMILK BISCUITS
PG tested
This recipe is a cut-down version of what's served at Poogan's Porch, one of Charleston, S.C.'s oldest restaurants. Don't overmix, or the biscuits will be as light as hockey pucks.
* 5 cups self-rising flour
* 1/4 cup sugar
* 2 tablespoons baking powder
* 1/4 pound shortening
* 2 cups buttermilk
Combine first 3 ingredients and mix well. Add shortening and mix with hands until shortening is broken up into quarter-sized pieces. Add buttermilk and mix until all is incorporated.
Roll out to 3/4-inch thickness and cut with biscuit cutter. Place on parchment-covered sheet pans 1/2-inch apart. Bake at 350 degrees until golden brown, about 10 to 15 minutes.
Makes about 3 dozen biscuits.
-- Poogan's Porch
MAVERICK GRITS
This dish created by Chef Frank Lee combines two South Carolina favorites: Shrimp and Grits and Frogmore Stew, a type of Lowcountry boil. It features shrimp, sausage and other "Southern" ingredients.
For basic grits
* 4 cups water
* 1/2 teaspoon salt
* 2 tablespoons butter, divided
* 1 to 1 1/2 cups stone ground grits
* 1/4 cup cream
* 1 tablespoon butter
Bring water, salt and 1 tablespoon butter to a boil. Stir in grits. Reduce heat to low and cook, stirring occasionally, until grits are thick and creamy (about 40 minutes). Remove from heat and stir in cream and remaining 1 tablespoon butter. Keep warm.
For the topping
* 4 ounces (4 tablespoons) country ham, julienned
* 4 ounces smoked pork sausage cut in circles (andouille or other spicy sausage)
* 1 teaspoon butter
* 20 shrimp, peeled and deveined
* 1/8 teaspoon minced fresh garlic
* Pinch of Cajun spice
* 4 tablespoons green onion
* 4 tablespoons fresh tomato, seeded and diced
* 1 tablespoon water
* 1 tablespoon butter
Saute ham and sausage in 1 teaspoon butter. Add shrimp and saute for 1 to 2 minutes. Add garlic and Cajun spice. Saute for 30 seconds. Add green onion and tomato. Add water. Finish with remaining butter.
Assemble by spooning grits on to plates in equal portions. Place 5 shrimp per person on grits and spoon equal parts of topping over each.
Serves 4.
-- Chef Frank Lee, Maverick Southern Kitchens
Click link for the story and more recipes...
http://www.post-gazette.com/pg/08150/885527-34.stm
Wish You Were Here: The Low in Lowcountry food doesn't describe the calories
CHARLESTON, S.C. -- Most cities can claim a signature dish or style of cooking. In this pretty Southern seaport, the opportunity to stuff oneself silly with its Lowcountry cuisine ranks as high on most tourists' to-do lists as a horse-drawn carriage ride through its historic district.
How else to explain why I gained 5 pounds during a 2 1/2-day visit in late April, despite having completed the 10K Cooper River Bridge Run?
t was the buttermilk biscuits and shrimp and grits at Poogan's Porch, one of Charleston's oldest restaurants.
POOGAN'S PORCH BUTTERMILK BISCUITS
PG tested
This recipe is a cut-down version of what's served at Poogan's Porch, one of Charleston, S.C.'s oldest restaurants. Don't overmix, or the biscuits will be as light as hockey pucks.
* 5 cups self-rising flour
* 1/4 cup sugar
* 2 tablespoons baking powder
* 1/4 pound shortening
* 2 cups buttermilk
Combine first 3 ingredients and mix well. Add shortening and mix with hands until shortening is broken up into quarter-sized pieces. Add buttermilk and mix until all is incorporated.
Roll out to 3/4-inch thickness and cut with biscuit cutter. Place on parchment-covered sheet pans 1/2-inch apart. Bake at 350 degrees until golden brown, about 10 to 15 minutes.
Makes about 3 dozen biscuits.
-- Poogan's Porch
MAVERICK GRITS
This dish created by Chef Frank Lee combines two South Carolina favorites: Shrimp and Grits and Frogmore Stew, a type of Lowcountry boil. It features shrimp, sausage and other "Southern" ingredients.
For basic grits
* 4 cups water
* 1/2 teaspoon salt
* 2 tablespoons butter, divided
* 1 to 1 1/2 cups stone ground grits
* 1/4 cup cream
* 1 tablespoon butter
Bring water, salt and 1 tablespoon butter to a boil. Stir in grits. Reduce heat to low and cook, stirring occasionally, until grits are thick and creamy (about 40 minutes). Remove from heat and stir in cream and remaining 1 tablespoon butter. Keep warm.
For the topping
* 4 ounces (4 tablespoons) country ham, julienned
* 4 ounces smoked pork sausage cut in circles (andouille or other spicy sausage)
* 1 teaspoon butter
* 20 shrimp, peeled and deveined
* 1/8 teaspoon minced fresh garlic
* Pinch of Cajun spice
* 4 tablespoons green onion
* 4 tablespoons fresh tomato, seeded and diced
* 1 tablespoon water
* 1 tablespoon butter
Saute ham and sausage in 1 teaspoon butter. Add shrimp and saute for 1 to 2 minutes. Add garlic and Cajun spice. Saute for 30 seconds. Add green onion and tomato. Add water. Finish with remaining butter.
Assemble by spooning grits on to plates in equal portions. Place 5 shrimp per person on grits and spoon equal parts of topping over each.
Serves 4.
-- Chef Frank Lee, Maverick Southern Kitchens
Click link for the story and more recipes...
http://www.post-gazette.com/pg/08150/885527-34.stm
