Beyond the Boil: More Low Country Cuisine
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...
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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
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
