Tag Archives: Lowcountry

New Lee Bros. Cookbook a Hit

17 Nov

Product Description
From two South Carolina-bred brothers comes the ground-breaking cookbook for new Southern cooking: The Lee Bros. Simple, Fresh, Southern. Matt and Ted Lee were raised on long-simmered greens, slow-smoked meats, and deep-fried everything. But after years of traveling as journalists and with farm fresh foods more available than ever, Matt and Ted have combined the old with the new, infusing family recipes with bright flavors. Using crisp produce, lighter cooking methods, and surprising combinations, these are recipes to make any night of the week.

From The Lee Bros. Simple Fresh Southern: Ginger Lemonade

If we were musicians, we’d write a torch song about ginger and lemon, a match made in heaven. And though we’ve been drinking fresh lemonade as long as we can remember (Coca-Cola was taboo at 83 East Bay Street), we never thought to make a cold fresh-ginger lemonade until recently. Now we’re making up for lost time. This drink is easy to make, super-refreshing, and happens to be a kick-ass mixer with bourbon and tequila, so those of you who are of age should mix up the Lemon Gingerita variation that follows.Matt Lee and Ted Lee

  • 2 ounces fresh ginger, peeled, cut into thin disks (1/3 cup)
  • 1/4 cup honey, or more to taste
  • 1/8 teaspoon kosher salt
  • 3/4 cup fresh lemon juice (from about 4 large lemons)

Serves 8

Directions

1. Put the ginger in a medium heatproof bowl. Bring 2 cups cold water to a boil, then pour it into the bowl and stir to agitate the ginger. Slowly pour in the honey, stirring until it’s dissolved in the concentrate. Add the salt, cover, and let steep for 10 minutes.

2. Strain the concentrate into a large pitcher (it will keep for 5 days, covered, in the refrigerator), reserving the ginger slices. Add 3 cups cold water and the lemon juice to the pitcher, and sweeten to taste with honey. Set the pitcher in the refrigerator to cool further; store the ginger slices in the refrigerator as well. (The lemonade and ginger slices will keep in the refrigerator for 5 days.)

3. Fill each highball or pint glass two-thirds of the way to the rim with ice, and pour the ginger lemonade over it. Garnish with a slice of the steeped ginger.

Time: 10 minutes steeping, 5 minutes preparation

Here’s a shot of the Lee Bros. with me and son Travis

 

The Lees speak at the Fly Creek Cafe in Fairhope

For more, visit their web site at www.boiledpeanuts.com

Shrimp & Oyster Perloo

18 Jan

shrimp_perloo_300

I just picked up the most recent issue of Saveur magazine. Terrific issue this go around and the following recipe captured our attention. We spent several years in the SC Lowcountry and this dish is one of that region’s classics.

SHRIMP & OYSTER PERLOO

SERVES 6
One-pot rice dishes can be remarkably adaptable and easy to cook. Our favorite is perloo, from the Lowcountry of South Carolina, a cousin of jambalaya that traces its origins to the family of Middle Eastern dishes known as pilafs. Like other rice-based specialties, such as arroz con pollo and biriyani, perloo can be made with a wide range of ingredients, in this case country ham and shrimp.

2 tbsp. extra-virgin olive oil
1⁄2 lb. country ham, finely chopped
1⁄2 lb. kielbasa, cut on the diagonal
   into 1⁄4″-thick slices
2 medium onions, chopped
1 red bell pepper, stemmed, seeded,
   and chopped
1 jalapeño, stemmed, seeded, and chopped
3 tbsp. chopped flat-leaf parsley
1 tsp. dried thyme
1⁄2 tsp. cayenne pepper
Kosher salt and freshly ground
   black pepper, to taste
3 medium tomatoes, peeled,
   seeded, and chopped
2 cloves garlic, finely chopped
1 cup long-grain rice
3⁄4 cup chicken broth
25 medium oysters, shucked (about 9 oz.),
   1⁄2 cup of their liquor reserved
35 large shrimp (about 1 1⁄2 lbs.), peeled
5 scallions, chopped, to garnish

1. In a 6-qt. pot, heat olive oil over medium-high heat. Add ham and kielbasa and cook, stirring occasionally, until lightly browned, about 5 minutes. Add onions, peppers, jalapeños, parsley, thyme, and cayenne and season with salt and pepper. Cook, stirring occasionally, until soft, about 10 minutes. Add tomatoes and garlic and cook, stirring occasionally, until liquid from the tomatoes thickens, about 10 minutes. Stir in rice, chicken broth, and oyster liquor. Bring to a boil, reduce heat to low, and simmer, covered, until rice is almost cooked through, about 20 minutes.

2. Stir in shrimp and oysters. Cover and continue to cook on medium-low heat until the shrimp are bright pink and the edges of the oysters have curled, about 10 minutes. Season with salt. Serve perloo sprinkled with the chopped scallions.