Today, we are guest posting as a part of The Place Where I Live series over at The 21st Century Housewife, and we are taking readers on a brief virtual tour of our great state of South Carolina. We have lived in several areas of South Carolina since moving here in 2001, so we have […]
The Peach Stand in Fort Mill, South Carolina, Recipe for Stone-Ground Grits and Guest Post for The Place Where I Live Series at The 21st Century Housewife
July 18, 2012 by Leave a Comment
Lowcountry Fish Stew {Gullah Cuisine}
January 21, 2012 by Leave a Comment
This Lowcountry Fish Stew recipe is another Gullah Cuisine dish, and if, like us, you’re always looking for new ways to incorporate more seafood into your diet, you will really enjoy this one. I created this recipe out of ingredients we bought on sale when grocery shopping this week. Normally, this is made with catfish, […]
Frogmore Stew, Also Known as Beaufort Stew (and Lowcountry Boil): Another Gullah Cuisine Recipe
January 15, 2012 by Leave a Comment
This Saturday evening, we’re serving up a favorite Gullah Cuisine recipe, Frogmore Stew, (also known as Beaufort Stew AND Lowcountry Boil), at least for The Lucky Wife and me. The Well-Fed Son thought the corn was spicy but loved the shrimp and sausage. Go figure. The Well-Fed Daughter, with her inexperienced palate, did not care […]
Gullah Cuisine Recipe: Okra Rice
January 7, 2012 by Leave a Comment
This Saturday evening’s Okra Rice recipe brings you a Gullah Cuisine classic. Gullah Cuisine is characterized by cooking with what’s available, which happens to be how this recipe came about. I literally looked in the fridge and cabinets, found these ingredients, and threw together what I had. In a perfect world, I would prefer to […]
The Charleston Omelet
April 3, 2011 by Leave a Comment
When I was attending Johnson and Wales Culinary School in Charleston, SC, I worked part-time at a 4-star hotel in the historic downtown area. It wasn’t a glamorous culinary position. Basically, I ran an omelet station making eggs to order and obliging customers’ “build your own omelet” requests. I was supposed to be a showman […]
Tasteless Collard Greens
March 30, 2011 by Leave a Comment
Traditionally, collard greens are cooked with smoked ham hocks, onion, salt and maybe a dash of red pepper flakes and a splash of vinegar. Smoked ham hocks aren’t the healthiest protein in the world but add tremendous amounts of flavor, and everyone knows that onion is a vital part of the “holy trinity” of soul […]
Pecan-Encrusted Tilapia
January 22, 2011 by Leave a Comment
I went to Culinary School at Johnson and Wales University in the historic part of Charleston, SC… the southern “Mecca of Food”. I learned French classical, international, and even baking and pastry techniques. However, what I loved the most was the Gullah, or Low Country, style of cooking I learned from the locals. And when […]
Pork Tenderloin Glaze with Peaches and Sweet Tea
January 12, 2011 by 4 Comments
Southern inspiration for my best pork tenderloin glaze with peaches and sweet tea I remember sitting in a ladder back chair out under the shade trees on a summer evening, just off the back porch at Grandma’s house in Monroe, North Carolina, the sun slowly sinking in the hazy sky as we all talked and […]
