Shrimp & Grits “Gravy” From Live Oak (Sea Pines Resort)
• 1 tbsp. vegetable oil
• 4 ounces Tasso, ¼” dice Heat vegetable oil in a large stock pot and add the tasso. Render for 5 minutes and remove tasso.
• 2 tbsp unsalted butter • 2 tbsp vegetable oil
• ¾ cup all-purpose flour Add butter and oil to rendering pot & melt. Add flour and cook over medium heat to create a dark brown roux, the color of a copper penny
It’s been called the “underground king of condiments” and its hip culinary cred comes, in part, from high-profile trendy chefs who are squirting it on everything from albacore tuna to zucchini. But it’s not just the culinary elite; mainstream eateries have boldly set the sassy bottle on tables right next to the tried-and-true duo of ketchup and mustard.
So now that we’re past Halloween, without question the most pumpkin-heavy holiday on the calendar, you think you’re done with these bright orange gourd. Think again. The humble pumpkin is not just a smiling home for a candle during trick or treating. This is an incredibly versatile squash. You can boil, bake, steam, puree, mash or cube and roast the flesh. They’re savory or sweet and you could even use them as a vase or serving “dish.” Plus pumpkins are a great source of vitamin A, and only about 100 calories per cup.
This chili is up … and it’s good! The tech of tailgating has elevated the art of outdoor pre-gaming from its humble roots of charred franks slowly shriveling on charcoal to a nearly gourmet experience.
The ingredients in these iconic Lowcountry dishes may seem familiar, but the recipes are decidedly not. With these coastal-inspired ideas you can turn shrimp and grits into a shrimp and cornmeal spoonbread soufflé, or roast your Lowcountry boil on the BBQ.
Poor fruitcake. Long the butt of jokes about its density and impressive shelf life (some people make them a year ahead and “feed” the cake with liquor to preserve it and enhance its flavor), it’s possibly the most maligned of desserts. Originating in Roman times, fruitcake was outlawed in Europe in the early 18th century because it was considered too “sinfully rich.” Now, thanks in part to Johnny Carson’s claim that there is, in fact, only one fruit cake in all the world, being passed along from one grossed-out person to another, urban legends abound of some sweet old grandma/aunt/neighbor giving a fruit cake gift that’s then pitched out, re-gifted, or stored away and forgotten, holiday after holiday, too terrible to die.
But fruitcake can be delicious. Try these variations on traditional fruitcake from two accomplished Southern bakers, and you may find yourself eating it year-round — and even giving a gift that will shatter the recipients’ prejudices forever!