Tag Archive for: Charleston

Cook It Raw!

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cook it rawThis past Saturday, I got to go to an amazing event called Cook It Raw.  Here is the description from the website. “Cook It Raw BBQ Perspectives will feature more than 40 local and internationally acclaimed chefs preparing their interpretation of Lowcountry BBQ. This event will be a celebration of all things BBQ with a focus on the regional ingredients native to Charleston, rice, fish, game meats, as well as the bounty of the local harvest. Our chefs will place a focus on healthy and whole foods with a focus on vegetables and grains.”  It was held out at Bowen’s Island, which is a very special place on the way to Folly Beach.  The whole thing could not have been better planned, and the day could not have been more beautiful.  Tables upon tables of oysters, different types of fish, and BBQ of every kind, from goat to tongue to pig’s head, and on and on.  Even with over 500 people at the event, there were no long lines at the tables, and it all ran flawlessly.  Everything was served and cooked in beautiful Le Creuset Flame cookware, and there were several wineries and breweries on site offering delicious beverages.  And the chefs, ohhh the chefs- they ranged from Sean Brock and Mike Lata out of Charleston to Albert Adria from Barcelona and April Bloomfield from NYC to pit master Rodney Scott from Hemingway, SC.  Chefs from Sidney, London, Mexico City, California, and Canada were all on site to provide the most exquisite food.  My favorites, shockingly, were the goat (it was phenomenal) and the pork taco, followed closely by Rodney’s full pig BBQ, which is what the picture is of.  What a special day!

Callie’s Biscuits and Southern Traditions

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I am so, so, so excited for Callie’s Biscuits and Southern Traditions cookbook to come out on October 15th.  Callie’s is a staple at parties in Charleston, from her amazing biscuits to the delicious pimento cheese- everything she makes is fantastic, and I am thrilled that she is putting out a cookbook!  I am also thrilled that there is a Biscuits and Bourbon after party at Billy Reid, which is just super fun.  Make sure to pre-order yours today!

Indaco- New Favorite in Charleston

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A new Italian restaurant opened in Charleston a couple of months ago, and I had dinner there yet again last night, and again, it was fabulous!  I was there with some girhttps://thesouthwillrise.com/wp-admin/post-new.phplfriends, and we started out with the butter bean puree, Castelvetrano olives, and the 24-month aged American Iberico prosciutto.  All of it was amazing- especially the prosciutto.  We also had the pork trotters, which is one of my favorites on the menu, and all I can say about them is they are ridiculous.  We were talking with one of the owners who came over to say hello (did I mention how amazing the service is??), and he was saying that it used to be a restaurant needed to specify if it was a Northern Italian or Southern Italian restaurant, but that Indaco didn’t do that.  They just put really good food on the menu.  I really love that sentiment.  Instead of trying to cater to a certain theme, its just really good food.  I mean, really good!  We then had several of the pizzas and the eggplant lasagnette.  The pizzas are to die for, and while I did not think that I enjoyed eggplant, it turns out I do- amazing.  One of the pizzas we had was an eggplant pizza with tomato, ricotta, buffalo mozzarella, and grana padano.  It was truly delicious.  So, here is a recipe I found for easy eggplant pizza, and while it won’t be as good as Indaco (only because I don’t have a wood fire pizza oven- ha) it will tide me over til the next time I find a reason to go to my new favorite place! (The picture is from the Indaco website www.indacocharleston.com of one of the pizzas.)

Eggplant Pizza

Ingredients:

1 eggplant, sliced

1/2 cup pizza sauce

1/2 cup mozzarella cheese

1/2 tsp each salt and pepper

2 tsp olive oil for brushing
toppings as needed

Directions:

Slice the eggplant and sprinkle with some salt on each side. Set aside for thirty minutes, then rinse and pat dry. This will take some of the bitterness out of the eggplant, especially if you’re using a larger/older fruit.

Preheat your oven to 425 degrees. Brush each side of the eggplant slices with olive oil, then sprinkle both sides 1/2 tsp each salt and pepper. Place the eggplants on a cooling rack that’s on a baking sheet, and bake until they are softened and a little brown, about six minutes.

Spoon the tomato sauce on the eggplant slices, then add the cheese and toppings.

Return the baking sheet to the oven and bake for another five minutes, until the cheese is melted. Go ahead and broil it for a minute if you’d like some extra crispy toppings.

 

 

Lemonade Stands and Lemon Trifle

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Walker and his two friends have spent a lot of time this past spring working on a pushable lemonade cart so they can better sell lemonade to the masses in Charleston.  Since they have all been gone all summer, yesterday was the first day they were able to try it out.  They went down to White Point Gardens with their stand and a cooler of lemonade and several hours and a Brazilian couple who had never seen a lemonade stand before, they concluded it was a success.  In honor of their lemonade success, I made a lemon trifle for dessert last night.  I love this recipe because it is simple, sweet and delicious.

Lemon Trifle

Ingredients:
1 package angel food cake mix – prepared according to instructions on package
1 1/4 cups sugar
4 1/2 tablespoons cornstarch
2 cups water
1/2 teaspoon salt
1/4 cup butter
1 cup lemon juice – with zest
12 ounces whipped topping

Directions:

Prepare the angel food cake mix as instructed on the package. Allow it to cool completely.
Combine the sugar, cornstarch, water, and salt in a saucepan and stir until the cornstarch is dissolved.
Cook these ingredients over medium heat until the mixture is clear and has thickened. Cook it until it just comes to a boil.
Remove from the heat and add the butter; stir until melted.
Pour in the lemon juice and stir until completely mixed.
Allow it to cool and then refrigerate the mixture so that it thickens a little more. It should be about the consistency of pudding.
Remove the lemon mixture from the refrigerator and begin to layer all the ingredients. Begin by putting a layer of torn pieces of cake on the bottom of a trifle bowl. Use a little less than half the cake.
Spread half the lemon mixture over the cake and then sprinkle this with coconut.
Add half of the whipped topping and spread out evenly.
Repeat the layers of cake and lemon mixture. You will probably end up with a little of the cake leftover.
Next add the rest of the whipped topping and spread out so that it covers the entire top except for about an inch around the outer edge.
Sprinkle coconut over the entire top of the trifle.
Serve the trifle immediately or it can be refrigerate for a few hours before serving.

Double Coffee Tiramisu

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We are finally home in Charleston, and while we had a great time, it is so good to be back.  The last week we spent up in Linville, NC, getting ready for the Fancy Dress Ball.  This year, instead of family with us, we had some of our closest friends up to participate in the fun.  We all had a great time, and Walker was quite the motivator as Saturday wore on, and we had no plan for what to do.  We ended up coming up with a very funny and very short skit that my brother, who was up with us, MC’d wonderfully.  While we didn’t take home first prize, we did take home 4th, which for the amount of effort we put in (minimal), we were all incredibly happy.  Saturday evening turned into very early Sunday morning quickly, and by the time we all went to bed, we knew the rest of Sunday was going to be a bit rough.  I don’t drink coffee, which is a problem on these mornings, and I was trying to find something that would help me on our long drive home.  I did not find this recipe until today, but I think if I had had the forethought to make this on Saturday in anticipation of Sunday, this would have been a nice little breakfast treat!

Double Coffee Tiramisu

Ingredients:

1 (8-oz.) package cream cheese
1/2 cup sugar
2 cups whipping cream
1/2 cup hot water
1 tablespoon instant coffee granules
1/4 cup coffee liqueur
2 (3-oz.) packages ladyfingers
1/2 cup grated semisweet or dark chocolate

Directions:

Beat cream cheese and sugar at medium speed with an electric mixer until creamy.
Beat whipping cream with an electric mixer until soft peaks form. Fold into cream cheese mixture.
Stir together 1/2 cup hot water and coffee granules until dissolved. Stir in 1/4 cup liqueur.
Arrange ladyfingers evenly around sides of 8 (6-oz.) coffee cups or ramekins. Drizzle ladyfingers with coffee mixture. Spoon or pipe cream cheese mixture into center of ramekins. Sprinkle with grated chocolate. Cover and chill 2 hours.
Note: To serve the tiramisù in a single dish, prepare recipe as directed through Step 3. Arrange half of ladyfingers in bottom and up sides of a 2-qt. serving bowl. Drizzle evenly with half of coffee mixture. Top with half of cream cheese mixture. Repeat layers once. Sprinkle with grated chocolate. Cover and chill 2 hours.

Ahhh…Porch Life

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We arrived in the Catskills on Friday night after a very long 14-hour drive.  My wonderful husband drove the whole way.  We got up to Twilight just in time for the Friday night drop-in dinner at the clubhouse, which was a welcome treat.  After a quick bite and hello to old friends that we hadn’t seen since last summer, we came up to the house to unpack and relax.  Friends in Charleston were asking me before we left what we did up here.  To be honest, we don’t do much- there are pretty much only two questions to be answered during the course of the day.  What hike will we do, and whose porch are we sitting on tonight?  The hiking I love, but porch life is what I look forward to all year long.  The Swansons’ porch has one of the better views, and hanging on that porch usually involves some sort of meaty treat.   Our porch always brings a plethora of cheese (after all, it is my porch), and Dave’s porch is usually reserved for after-dinner cocktails and fireside chats.  It really doesn’t matter whose porch we are on; it is always a good time.  However, I did want to spice up my cheese offerings this year.  And, in honor of my two favorite cookbook authors, The Lee Brothers, who coincidentally have a house close by and we are hoping to see next weekend, I am going to try to recreate their Henry’s Cheese Spread.  I have had it at a cocktail party they threw during Spoleto in Charleston, and it is fantastic.  I think everyone in Twilight will love it as much as everyone in Charleston.  Stay tuned for more “porch” recipes!

Henry’s Cheese Spread

Ingredients:

10 ounces sharp Cheddar cheese, grated (3 cups)
2 ounces (1/4 cup) lager or ale
Juice of 1 lemon (3 tablespoons)
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
1 tablespoon prepared horseradish, drained
2 teaspoons hot sauce, such as Tabasco or Crystal
1 1/2 teaspoons dry mustard
1 garlic clove, minced

Directions:

Combine all the ingredients in the bowl of a food processor and pulse until the mixture is smooth and spreadable. Transfer to a small bowl to serve.

Yummy Tastings

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This past Friday, Walker, Corby and I rode our bicycles over to Carolinas, a local restaurant that has been around forever.  My father’s office building is right across the street, and literally, he goes there every day for lunch.  And much to their enjoyment/chagrin, he has the same thing every day.  He orders a chopped Caesar salad and a small scoop of ice cream.  Chef Jill Mathias has tried desperately to get him to change things up a bit- maybe try kale instead of his usual romaine lettuce.   But he will not waiver because if you find something good, stick with it.  I think the whole thing is pretty funny, especially when Walker’s favorite dish there is salmon and risotto.  But, back to Friday- we went there for a tasting as Carolinas is doing some of the food for our wedding, and we pick some of the appetizers that will be served.  We ended up with a lamb medallion with a little creme fresh and capers, and a trout salad on brown bread.  They were both delicious- well I didn’t actually try the trout because I don’t like fish, but Corby said it was great as did Walker.  However, one of the things that we tried was goat cheese on their house baked ciabatta bread drizzled with honey and topped with a green.  It was really wonderful, and if we hadn’t already chosen a brie and fig appetizer, that definitely would have made the list.  It seems like such a simple concept which in fact it is, but I would not have thought to put it together.  I am going to try it for my next book club meeting.  I will obviously have to buy the bread instead of their house made stuff- but other than that, I think recreating it will be pretty simple. Here is a version of the recipe I found on www.sarcasticcooking.com.

Goat Cheese and Honey Appetizer

Ingredients:

1 French Baguette- sliced

1/3 cup of goat cheese

Honey

Fresh mint or basil

Directions:

Set the broiler on low to toast the slices of the baguette for just a few minutes until crisp.  Top each piece with desired amount of goat cheese and drizzle with honey.  Top with fresh herbs.

 

MMMM Eggnog

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So winter finally decided to visit Charleston, and it is now freezing!  I am sure the cold won’t last but while it does, what is better than eggnog and a fire?  Pretty sure it is at the top of the list.  It is great for parties, it is great for Sunday afternoon, and last night, it was great for Wednesday night.  And while I really do love eggnog, I find it to be a little like candy corns, I think it is probably best that they only come out at Halloween.  Eggnog is a Christmas thing, and that makes it even better.  Here is a great recipe for eggnog for the adults, and another on for the kids.

Eggnog (adult version)

Ingredients:

6 large eggs
3/4 cups vanilla sugar
1 quarts half and half (or light cream)
1 cup brandy
2 cups bourbon or dark rum
freshly grated nutmeg

Directions:

In large bowl, beat eggs until pale yellow and slightly frothy. Add sugar and half and half, and stir until well blended. Add brandy or bourbon (or dark rum) and stir. Transfer to large pitcher and chill until cold, at least 3 hours. Divide between 6 punch cups, garnish each with sprinkle of nutmeg, and serve.

Eggnog (for kids)

Ingredients:

3 cups whole milk

1 cup heavy cream

1/2 cup sugar

4 large eggs

2 tsp vanilla extract

freshly grated nutmeg

Directions:

Whisk together the milk, cream, sugar, and eggs in a medium-sized nonreactive saucepan.

Cook over low heat, whisking constantly, until the mixture thickens slightly and coats the back of a spoon, about 5 minutes. Do not let it boil. Remove from the heat and stir in the vanilla extract.

Serve immediately, topped with freshly grated nutmeg to taste. Or you may refrigerate it, serve it cold, or reheat it before serving. If it thickens with refrigeration, simply thin with a little extra milk.

Charleston- Best City in the World!

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Conde Nast Traveler just named Charleston, SC the best city in the world (http://www.cntraveler.com/readers-choice-awards/top-cities-in-the-world-charleston-cape-town-bangkok-vancouver-photos#slide=1). Pretty impressive, and I completely agree, and I am not surprised.  Where else could my sweet Walker play on Civil War cannons looking out over the harbor- this city is amazing.  It is actually surprising how long it has taken for people to acknowledge this fact, a fact we in Charleston have known for quite a while.  And Between Mike Lata of FIG, Sean Brock of Husk, Ken Vedrinski of Lucca, Craig Deihl of Cypress and on and on, Charleston is also in my opinion the best food city in the world.  While the amazing food aspect of Charleston is relatively new- like in the last 15 years, the best parts of Charleston, the charm, the quaintness, and the history have always been here.  If you haven’t been to Charleston, you should.  Here is a very old school Charleston Shrimp and Grits recipe that would win Charleston awards even if it was a hole in the ground!  Very proud of my city.

Old Charleston Style Shrimp & Grits

Ingredients:

1 cup coarsely ground grits
3 cups water
2 teaspoons salt
2 cups half-and-half
 2 pounds uncooked shrimp, peeled and deveined
salt to taste
1 pinch cayenne pepper, or to taste
1 lemon, juiced
1 pound andouille sausage, cut into 1/4 inch slices
5 slices bacon
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup chopped onion
1 teaspoon minced garlic
1/4 cup butter
1/4 cup all-purpose flour
1 cup chicken broth
1 tablespoon Worcestershire sauce
1 cup shredded sharp Cheddar cheese

Directions:

Bring water, grits, and salt to a boil in a heavy saucepan with a lid. Stir in half-and-half and simmer until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
Sprinkle shrimp with salt and cayenne pepper; drizzle with lemon juice. Set aside in a bowl.
Place andouille sausage slices in a large skillet over medium heat; fry sausage until browned, 5 to 8 minutes. Remove skillet from heat.
Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Retain bacon drippings in skillet. Transfer bacon slices to paper towels, let cool, and crumble.
Cook and stir green, red, and yellow bell peppers, onion, and garlic in the bacon drippings until the onion is translucent, about 8 minutes.
Stir shrimp and cooked vegetables into the andouille sausage and mix to combine.
Melt butter in a saucepan over medium heat; stir in flour to make a smooth paste. Turn heat to low and cook, stirring constantly, until the mixture is medium brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.
Pour the butter-flour mixture into the skillet with andouille sausage, shrimp, and vegetables. Place the skillet over medium heat and pour in chicken broth, bacon and Worcestershire sauce, cooking and stirring until the sauce thickens and the shrimp become opaque and bright pink, about 8 minutes.
Just before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.

Lowcountry Local First Field Feast- Food is Good

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We went to the 4th annual Lowcountry Local First Field Feast on Sunday, and it was as expected- AMAZING!! The setting was spectacular out at Rosebank Farm on Wadmalaw Island.  The tent  was set up by the river, we enjoyed cocktails on the lawn with Long Miles played, and then we moseyed down to the dock for a cool breeze and a raw bar.  I had gone over the menu when we arrived, and by the time we sat down, I almost couldn’t contain my excitement for the meal.   Fire charred bread was served with pumpkin seed condiment and a yogurt dip.  We snacked on this yumminess while introductions and thank yous were given, and then we heard from the farmer about the cow named Link that we were about to enjoy.  Okra soup followed, and then we were onto the meat.  Plate after plate of the best meat and sauces and vegetables and beans came out of the side yard where it was all prepared by Chef Mike Lata and his unbelievable staff from FIG (which stands for Food Is Good and they are so right).  I am in awe of this group.  It was a little warm on Sunday, the bugs were out, and the serving staff from FIG had been there all day on their day off no less.  While they passed around the drinks and appetizers, helped cook and serve us all dinner (and there were about 180 of us), dealt with the rain that came pouring down right after the soup course- they all smiled, were cheerful, were the best wait staff I have ever seen.  I could not be more impressed.  Now, I need to make special mention of dessert.  Because I am still dreaming about it.  On the menu, it just said Sea Island Milk Candy.  I was curious.  When dessert was served, it was cream stuffed crepes with a caramel sauce that was just special.  I don’t want to even degrade it by superfluous adjectives.  It was just special. This is by far and away my favorite event in Charleston, and if you are ever able to go, I would jump on the tickets as fast as possible, and if you can’t make it, then you should just eat at FIG because it is the next best thing.