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Lowcountry Cuisine
Lowcountry cuisine is the cooking traditionally associated with the South Carolina Lowcountry and the Georgia coast. While it shares features with Southern cooking, its geography, economics, demographics, and culture pushed its culinary identity in a different direction from regions above the Fall Line. Description With its diversity of seafood from the coastal estuaries, its concentration of wealth in Charleston and Savannah, and a vibrant African cuisine influence, Lowcountry cooking has strong parallels with New Orleans and Cajun cuisine. The lowcountry includes the coastal regions of South Carolina and Georgia. There is a difference of opinion as to what exactly the South Carolina Lowcountry encompasses. The term is most frequently used to describe the coastal area of South Carolina that stretches from Pawleys Island, South Carolina to the confluence of the Savannah River at the Georgia state line. More generous accounts argue that the region extends further north a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shrimp Boil
A shrimp (: shrimp (American English, US) or shrimps (British English, UK)) is a crustacean with an elongated body and a primarily Aquatic locomotion, swimming mode of locomotion – typically Decapods belonging to the Caridea or Dendrobranchiata, although some Shrimp#Non-decapods, crustaceans outside of this order are also referred to as "shrimp". Any small crustacean may also be referred to as "shrimp", regardless of resemblance. More narrow definitions may be restricted to Caridea, to smaller species of either of the aforementioned groups, or only the Marine life, marine species. Under a broader definition, ''shrimp'' may be synonymous with prawn, covering stalk-eyed swimming crustaceans with long, narrow muscular tails (Abdomen#Arthropoda, abdomens), long whiskers (Antenna (biology), antennae), and slender, Biramous, biramous legs. They swim forward by paddling the swimmerets on the underside of their abdomens, although their escape response is typically repeated flicks wit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turtle Soup
Turtle soup, also known as terrapin soup, is a soup or stew made from the meat of turtles. Several versions of the soup exist in different cultures, and it is often viewed as a delicacy. Culinary description The principal characteristic of turtle meat is that the broth it is cooked in becomes extremely gelatinous once cooled. Turtle meat has no characteristic taste on its own, so the flavor of turtle soup depends entirely on seasoning. Mock turtle soup is made from other gelatine-producing meat such as calf's head and calf's feet. Versions England Turtle soup gained popularity in England in the 1750s but declined rapidly about 150 years later from overfishing. According to food historian Janet Clarkson, the dish, which she describes as one of several "noteworthy soups", became a symbol for civic dinners and Green sea turtle first became popular in England as "sea-tortoise" circa 1728: "Its Flesh is between that of Veal, and that of a Lobster, and is extremely pleasant&n ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicken Bog
Chicken bog is a pilaf dish made of rice and chicken, onion, spices, and sausage. Chicken bog is most popular in Horry County - the home of Myrtle Beach and Conway - and west to Florence. It is very much a South Carolina thing and you are likely to get blank stares from folks in surrounding states when you mention it. Chicken Bog is prepared by boiling a whole chicken until tender (with the sausage, onion, and spices, if included), then the rice is added and cooked until it absorbs all the liquid. Cooks often pick the bones and other inedible parts out of the pot and discard them before adding the rice to the meat and other ingredients. There are some recipes out there that include green peppers and other vegetables, but the purists insist that the only ingredients should be chicken, smoked sausage, rice, salt and pepper and perhaps onion. Loris, South Carolina is the chicken bog capital of the world where they salute this favorite dish at the "Loris Bog-Off". Chicken bog is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pilaf
Pilaf (), pilav or pilau () is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere. At the time of the Abbasid Caliphate, such methods of cooking rice at first spread through a vast territory from South Asia to Spain, and eventually to a wider world. The Spanish ''paella'', and the South Asian ''pilau'' or ''pulao'', and '' biryani'', evolved from such dishes. Pilaf and similar dishes are common to Middle Eastern, West Asian, Balkan, Caribbean, South Caucasian, Central Asian, East African, Eastern European, Latin American, Maritime Southeast Asia, and South Asian cuisines; in these areas, they are regarded as staple dishes.Gil Marks. ''Encyclopedia of Jewish Food''. Houghton Mifflin Harcourt, 2010. Marshall Cavendish. ''World and Its Peoples''. Marshall Cavendish, 2006, p662 Bruce Kr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Charleston Red Rice
Charleston red rice is a rice dish commonly found along the Southeastern coastal regions of Georgia and South Carolina, known simply as red rice by natives of the region. This cultural foodway is almost always synonymous with the Gullah or Geechee people and heritage that are still prevalent throughout the coastal regions of South Carolina and Georgia. The main component of the dish consists of the cooking of white rice with crushed tomatoes instead of water and small bits of bacon or smoked pork sausage. Celery, bell peppers, and onions are the traditional vegetables used for seasoning. The dish bears a resemblance to African dishes, particularly the Senegambian dish '' thieboudienne'', suggesting a creolization of the dish from West Africa to the New World. - Registration required It also bears a resemblance to jollof rice. See also *List of regional dishes of the United States The cuisine of the United States includes many regional or local dishes, side dishes and foods ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crab Cake
A crab cake is a variety of fishcake popular in the United States. It is composed of crab meat and various other ingredients, such as bread crumbs, mayonnaise, mustard (condiment), mustard (typically prepared mustard, but sometimes mustard powder), eggs, and seasonings. It is then sautéed, baked, grilled, deep fried, or broiled. Crab cakes are traditionally associated with the Chesapeake Bay, in the state of Maryland. Although the earliest use of the term "crab cake" is commonly believed to date to Crosby Gaige's 1939 publication ''New York World's Fair Cook Book'' in which they are described as "Baltimore crab cakes," earlier usages can be found such as in Thomas J. Murrey's book ''Cookery with a Chafing Dish'' published in 1891. Crab cakes are particularly popular along the coast of the Mid-Atlantic States, Mid-Atlantic where the crabbing industry thrives. They can also be commonly found in New England, the South Atlantic states, the Gulf Coast of the United States, Gulf Coast ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kedgeree
Kedgeree (or occasionally ) is a dish consisting of cooked, flaked fish (traditionally smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, lemon juice, salt, butter or cream, and occasionally sultanas. The dish can be eaten hot or cold. Other fish can be used instead of haddock such as tuna or salmon, though these are not traditional. In Scotland, kippers are often substituted for the smoked haddock. In India, khichari is any of a large variety of legume-and-rice dishes. These dishes are made with a spice mixture designed for each recipe and either dry-toasted or fried in oil before inclusion. This dish was heavily adapted by the British, resulting in a dish almost unrecognisably different from the original khichari. History Kedgeree is thought to have originated with the Indian rice-and-bean or rice-and-lentil dish khichuṛī, traced back to 1340 or earlier.''Lobscouse and Spotted Dog; Which It's a Gastronomic Companion to the Aubrey/Maturin Novels' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shrimp And Grits
Shrimp and grits is a Lowcountry cuisine, traditional dish in the South Carolina Lowcountry, Lowcountry of the coastal Carolinas and Georgia (U.S. state), Georgia in the United States. It is a traditional breakfast dish, though many consider it more of a lunch or supper dish. Elsewhere, grits are accompanied by fried catfish or Salmon as food, salmon croquettes. Williams-Sonoma. Retrieved October 31, 2015. Gallery [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Country Captain
Country captain is a curried chicken and rice dish, which is popular in the Southern United States. It was introduced to the United States through Charleston, Savannah, New York City, and Philadelphia, but has origins in the Indian subcontinent. The dish was also included in the U.S. military's Meal, Ready-to-Eat packs from 2000 to 2004, in honor of it being a favorite dish of George S. Patton. It has also appeared on television shows in both the United States and in the United Kingdom, with chefs Bobby Flay, Atul Kochhar and Cyrus Todiwala all cooking the dish. Todiwala served his version to Queen Elizabeth II as part of her Diamond Jubilee celebrations. Description In its basic form, country captain is a mild stew made with browned chicken pieces, onions, and curry powder. Almonds and golden raisins or zante currants are usually added. Many versions also call for tomatoes, garlic, and bell peppers. The dish is served over white rice. With the exception of the rice, it ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Seafood Boil
Seafood boil in the United States is the generic term for any number of types of social events in which shellfish, whether saltwater or freshwater, is the central element. Regional variations dictate the kinds of seafood, the accompaniments and side dishes, and the preparation techniques (boiling, steaming, baking, or raw). In some cases, a boil may be sponsored by a community organization as a fund-raiser or a mixer. In this way, seafood boils are like a fish fry, barbecue, or church potluck supper. Boils are also held by individuals for their friends and family for a weekend get-together and on the holidays of Memorial Day and Independence Day. While boils and bakes are traditionally associated with coastal regions of the United States, there are exceptions. Louisiana Shrimp, crab, and crawfish boils are a Louisiana Cajun tradition and can be found across Louisiana and can even now be found along the Gulf South. But the more popular crawfish boil is most closely associated wit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Catfish Stew
Catfish stew is a dish commonly found in the Southern United States, particularly in South Carolina. It typically consists of catfish fillets (taken from the sides of the fish as the belly meat is considered to be of poor quality) which are heavily boiled so that they fall apart, and is then combined with crushed tomatoes, potatoes, and onions. Occasionally the tomatoes may be omitted for "white catfish stew", and milk may be added for this style, though this variety is somewhat uncommon. Hot sauce or Tabasco sauce is often added as well. See also * Fish stew * List of stews This is a list of notable stews. A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables, such as carrots, potatoes, bea ... References Cuisine of the Southern United States American stews American fish dishes Fish dishes Siluriformes {{US-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shrimp And Grits At The Green Goddess
A shrimp (: shrimp ( US) or shrimps ( UK)) is a crustacean with an elongated body and a primarily swimming mode of locomotion – typically Decapods belonging to the Caridea or Dendrobranchiata, although some crustaceans outside of this order are also referred to as "shrimp". Any small crustacean may also be referred to as "shrimp", regardless of resemblance. More narrow definitions may be restricted to Caridea, to smaller species of either of the aforementioned groups, or only the marine species. Under a broader definition, ''shrimp'' may be synonymous with prawn, covering stalk-eyed swimming crustaceans with long, narrow muscular tails (abdomens), long whiskers ( antennae), and slender, biramous legs. They swim forward by paddling the swimmerets on the underside of their abdomens, although their escape response is typically repeated flicks with the tail, driving them backwards very quickly (" lobstering"). Crabs and lobsters have strong walking legs, whereas shrimp typica ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
