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 mild cheese
1/3 pound mortadella
1/3 pound prosciutto
Cook’s note: The roasted [...]

This recipe is a sumptuous introduction to the cooking of the South Carolina Low Country around Charleston.

8 quail, fresh or frozen
4 [...]

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 [...]

A shrimp boil is a one-pot meal in the Low Country, usually cooked outside in big pots.

1/2 lb. Keilbasa (or other spicy, smoked sausage) per

person
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 Bay [...]

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

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 with 1/3 cup [...]

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 seasonings. In a separate bowl, combine 3/4 seasoning mix with eggs. [...]

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 vegetable shortening
2 teaspoons [...]

This traditional Southern dish is delicious, and a favorite in any season. Buy nice, firm, fresh oysters -no canned ones for this treat! The book this recipe comes from is one of the finest books on Soul Food and Southern Cooking there is.
1 cup coarsely crumbled saltine cracker crumbs
1 quart shucked fresh oysters (30-40, [...]

This traditional recipe is about as Cajun as you can get without being in New Orleans! It’s spicy and soooo good!
I b. dry red beans
4 quarts water
2 meaty ham hocks
8 cups beef or chicken stock
4 bay leaves
1/2 tsp. thyme
1 tsp. cayenne pepper
1 tsp. black pepper
1 lb. andouille
1/2 Ib. tasso, chopped
2 cups chopped onion
1/2 cup [...]