Archives for Main Dishes category

Squirrel Dumplings

This is an excellent way to cook old squirrels, which are too tough for Frying. 2 squirrels 1 quart buttermilk 2cups water 1 teaspoon salt Dash of black pepper Dumplings: 2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 3 tablespoons shortening 1 cup buttermilk Skin and gut squirrels, removing any shot. Wash […]

2 pounds pork maw 2 tablespoons salt 2 teaspoons crushed red pepper flakes 4 stalks celery, finely chopped, divided 4 small onions, finely chopped, divided 4 small green bell peppers, cored, seeded and finely chopped, divided 5 pounds precooked chitins Wash the pork maw thoroughly in several changes of cold water and drain. Place in […]

Muffaletta Sandwich

Makes 6 servings. 3 large garlic cloves, crushed 1 cup chopped green olives stuffed with pimientos 1 cup pitted and chopped “black-ripe” olives or Calamatas 1/2 cup roasted sweet red peppers, chopped 1 cup olive oil 3 tablespoons chopped fresh parsley 2 tablespoons white wine vinegar 1/3 pound salami 1/2 pound provolone cheese 1/2 pound […]

This recipe is a sumptuous introduction to the cooking of the South Carolina Low Country around Charleston. 8 quail, fresh or frozen 4 thinly sliced pieces of country ham, about 2 ounces each 2 spring onions (scallions) 4 tablespoons Butter 1 cup grits Water for grits, per package directions 1 cup half and half 1 […]

Shrimp and Grits

Shrimp and grits are one of Charleston’s best loved dishes, served for breakfast, or dinner. 6 cups water 6 cups milk 2 teaspoons salt 1 teaspoon freshly ground white pepper 4 tablespoons butter 1 1/2 cups white grits (NOT instant or Quick Cooking) 16 Oz. finely grated white cheddar cheese (optional) 1 pound fresh shrimp, […]

A shrimp boil is a one-pot meal in the Low Country, usually cooked outside in big pots. 1/4 lb. Keilbasa (or other spicy, smoked sausage) perperson 1/2 pound Raw shrimp in shell per person 3 Red bliss potatoes per person 1 Ear of corn per person 2 Lemons Cayenne pepper Cloves Garlic Bay leaves Old […]

Limpin’ Susan

A traditional Low Country dish made with okra, rice and black eyed peas. The dish is thought to have originated in Africa.

Crawfish Pie

Pie dough enough for 4 individual pies (or 2 large) 1 1/2 cup crawfish tails; crawfish fat and water to make 2 cups 3 tablespoons cooking oil1 medium onion, chopped fine 2 tablespoons butter 1/4 Cup chopped celery Salt and red pepper to taste 1 clove garlic, mashed Pinch thyme 1/3 cup tomato sauce mixed […]

Catfish Fingers

These are a great supper, served piping hot with coleslaw and hush puppies. 3 catfish fillets, cut into 1 inch fingers 2 eggs, beaten 1/2 tsp. red pepper 1 tsp. salt 1/2 tsp. black pepper 1/4 tsp. thyme 1/2 tsp. oregano 1/2 tsp. baking powder 1/2 C. cornmeal 1/2 C. flour In a bowl, combine […]

I have had more compliments on this chicken than anything else I cook. The crust is crispy, and the meat is tender and juicy. I hope you enjoy it too! 1 whole chicken, cut into 9 pieces or 2 pounds boneless, skinless chicken breasts 1/2 cups buttermilk 2 cups self-rising flour 3 to 4 cups […]