LOW COUNTRY

History buffs know Charleston, South Carolina, as the place where the Civil War began. Tourists remember its beautiful ante-bellum mansions. Food lovers see Charleston as the birthplace of Low-country cuisine. Cuisine

Lucille Grant and Anna Pickney are considered the grandmothers of Low-country cuisine, a style of cooking that combines local Carolina ingredients with influences from England, France, Spain and Barbados.

A main ingredient in Low-country cooking is called "butt fat" It's hog fat, used to flavor many Low-country dishes, such as a dish of butter beans, okra and corn, served with shrimp.

1/2 lb. Kielbasa per person
1/2 lb. Raw shrimp in shell per person ,1 whole lobster per (2) people
3 small Red potatoes per person
1 Ear of corn per person
2 Lemons
Cayenne pepper to taste
2-4 cloves peeled Garlic
2 Bay leaves
2-4 tbls. Old Bay Seasoning
Black pepper / salt to taste
Tabasco
1-2 blue crabs per person if desired

Boil water in a large kettle on stove or outdoor cooker. Season water with salt and your choice of above flavorings along with the juice of two lemons or 2 tablespoons of vinegar. Add potatoes and cook for 10 minutes. Add carrots, sausage and onions. Bring back to a boil. When potatoes and carrots are almost tender, add corn and crabs. Bring to a boil, then add shrimp. Cook a few minutes until shrimp are just done - they will be pink in color. Drain and pour into a basket or onto platters. Have cocktail sauce and Dijon mustard at hand. This is a crowd pleaser!

Frogmore Stew A low country staple this is my version

3Tbsp Old Bay Seasoning
3Tbsp.Salt
1 1/2 gallons water
2lbs.smoked sausage
6 Ears shucked corn broken in half
4 lbs. shrimp in shells
In a large stock pot, add the seasonings to the water and bring to a
boil. Add sausage and boil, uncovered, five minutes. Add corn and count five minutes (begin counting immediately, don't wait until water is boiling). Add shrimp and count three minutes. Drain immediately.

1/2c flour 1/2 c butter 2 lbs. Of 16-20 count shrimp, peeled and deveined
2 medium Spanish onions, diced small
1 cup tomato paste
2 quarts of heavy cream
8 oz. butter
1 cup brandy
Tabasco to taste
Salt, and Cayenne to taste

Mix flour and butter (roux) in cast iron skillet over medium heat. Constantly stir until mixture is blended and starts to turn light brown. Remove from heat. Set aside. Saute onion in butter until it starts to brown. Add shrimp and sauté until medium, about 2 minutes. Add cream and bring to a boil. Add roux by whisking and reduce heat to a slow simmer. Cook slowly for 45 minutes, constantly scraping bottom of pot. Add seasoning to your taste and finish with brandy. Puree soup in a blender and serve

In a heavy saucepan combine all ingredients except the pecans. Cook over medium heat stirring constantly until mixture reaches 238 degrees on a candy thermometer, soft ball stage. Remove from heat and let cool slightly. Add pecans. Beat about 1 minute. Drop by teaspoonful onto waxed paper and let cool. When cool put in an airtight container.