Tag Archives: SC

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

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Keep Those Tasty Products Coming, Folks!

7 Sep

country

“Country Bob” Edson

One of the best things about being the CEO (Chief Eating Officer) at DixieDining.com is receiving delicious new products to review from all over the South — and sometimes beyond. This column will spotlight a few items we have sampled over the last couple weeks.

Country Bob’s Steak Sauce is actually made in Centralia, Illinois … not exactly the Heart of Dixie. But Bob is a good man and a master marketer as well. He emailed me and convinced us to give his famous steak sauce a try. I am glad he did – it is mighty dine! Imagine a slightly sweet combination of A-1 and Pickapeppa Sauce. Nicely done, Bob! Your sauce has earned a place in our home pantry.  

In 1968 Country Bob perfected the sauce of his dreams. After years of giving the sauce to friends and family he began to sell it in 1977. The reaction was overwhelming just as it is today. Almost everyone who tries Country Bob’s All Purpose Sauce becomes a lifelong user. And why not, it is the perfect complement to practically any meal set on your table.

It was actually October of 1982 when Country Bob, Inc. became the company, which remains today. Bob Edson,Terry Edson, Al Malekovic and Reed Malekovic formed a corporation with equal ownership. Since that time Country Bob’s distribution has magnified regionally in all directions from our corporate office located in Centralia, Illinois. Even with the tremendous growth we have not forgotten where we came from, continuing in our relentless pursuit of product excellence.

Along with our All Purpose Sauce we have expanded our product line to include BBQ Sauce, Seasoning Salt and Spicy All Purpose Sauce.With our fully automated bottling line we also have the capability of producing Private Label products for stores or restaurants.

It would be nice if we could claim responsibility for the success of the company, however, credit must be given where credit is due. Proverbs 16:3 says, “Commit to the Lord whatever you do, and your plans will succeed.” We have placed true ownership of Country Bob, Inc. in the hands of God. “Christ is our CEO” and  He is an Awesome Boss!

country bob

http://www.countrybobs.com/

gumbo

Olde South Gumbo is an authentic recipe of the Gulf Coast of Alabama. While living on the banks of Mobile Bay, Margaret Rainey caught her own seafood to create her gumbo, bursting with fresh, rich flavor. She knew that the fresher the seafood, the better the gumbo. Her gumbo featured a brown roux that took hours to concoct. With Olde South Gumbo Base, customers can now have that same fresh taste in only 30 minutes!

gumbo3

Margaret’s gumbo is easy to prepare and much better than those boxed gumbo mixes you find on the shelves of your local mega mart. Just add seafood, chicken and/or sausage to the pre-made base (seen above) and you’re ready to go. It’s the next best thing to homemade.

m/index.htmlhttp://www.oldesouthgumbo.co

callies

Callie’s Country Ham Biscuits

Carrie Bailey-Morey had an early introduction to the food world courtesy of her mother, caterer extraordinaire, Callie White. So when Carrie partnered with her mother to launch Callie’s Charleston Biscuits in 2005 it was natural fit.

callie

Carrie (left) & Callie doing their thing

She was able to strike a balance between her new role as a first time mom and a fulfilling career in the family business. Carrie resides in Charleston, South Carolina, with her husband John and their three daughters Caroline and Cate and Sarah.

By keeping the company small and family-operated, these two women craft the biscuits in their own company kitchen with the finest ingredients. This approach allows both Carrie and Callie to focus on what matters most to them – creating a top-quality biscuit time and time again.

After only one year in business, Callie’s Charleston Biscuits receive rave reviews from markets across the Southeast as well as continued support from Charleston locals who for years have coveted Callie’s secret recipe.

callie cheese & chive

Cheddar and Chive – My Personal Fave

Callie’s Charleston Biscuits have been featured on OPRAH and NBC’s Today Show. We sampled several varieties including Cinnamon, Shortbread, Country Ham, Buttermilk, and Cheddar & Chive. I think I like the latter the best. They are super cheesy and would make an excellent crowd pleaser at your next dinner party or social event.

http://www.calliesbiscuits.com/

If you would like us to feature your products in this forum, please contact me at gary@dixiedining.com. I look forward to hearing from you in the near future.

Zapp’s and Dale’s – Two Southern Essentials

26 Jul

zapps

Just wanted to update everyone on some Southern food products we are currently excited about. I was cruising my neighborhood Publix yesterday and saw that Zapp’s is now making a Sweet Potato Chip. If it’s half as good as the Sweet Taters made by Virginia’s Route 11, they are in business! Looking forward to trying them soon. www.zapps.com

dales

We had lunch at Panini Pete’s in Fairhope, AL yesterday. My son had the most delicious hamburger. I took a taste and honestly couldn’t explain why it tasted so good — and different. I asked our waitress and she revealed the secret … they marinate the burgers in Dale’s Seasoning. I immediately rushed out and picked up a bottle. It will surely be the star of my next home cookout. www.dalesseasoning.com

palmettocheeselogo

Another new product we spied recently is a gourmet pimento cheese made in Pawley’s Island, SC. And I thought they only made hammocks there! It really looks chunky and homemade, but be forewarned that it costs about double the price of other brands like Mrs Stratton’s. Hope it’s worth it — we’ll see! www.palmettocheese.com (EDITOR’S NOTE: Tried it — and it’s totally worth the extra money. Special ingredients include cream cheese, sharp cheddar, onions, and a nice black pepper after bite.)  

gourmet

The line of products you see above are made by the Gourmet Warehouse in Hilton Head, SC. Guess the folks in the SC Lowcountry have been busy lately.

I am most anxious to try their Key Lime and Lowcountry marinades. Think I will jot them a quick note to see if they can ship some samples our way. Stay tuned for more information – coming soon! Learn more at www.hiltonheadgourmet.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.