A Taste of Charleston

There are two essential things you must always bring with you when visiting Charleston: sunblock and an eat-all-you-can-eat-until-you-can’t-eat-anymore attitude.  Charleston is without doubt my all-time favorite food city.  When friends asked me for suggestions on what to do and where to go, I couldn’t help but ramble off every possible dining room within a twenty-mile radius (while completely skipping over all of the beautiful history, shopping and beaches that also make this place so wonderful).  What really gets me excited is how you can dine with southern sophistication at restaurants serving up lavish interpretations of Lowcountry cuisine, or just as easily be seduced by a classic home cooked meal in a small inconspicuous kitchen.

Here’s a taste of what you’ll find on some of the menus:

Slightly North of Broad’s

Shrimp Bisque with Thai Curry & Blue Crab Claw Meat

  • 2 (medium) yellow onions, diced
  • 2 large carrots, diced
  • 3 red bell peppers, diced
  • 1 head fennel bulb (or 1/2 head celery), diced
  • 1 1/2 – 2 cups all-purpose flour
  • 4 qts strong shrimp stock
  • 1 lb blue crab claw meat, cleaned
  • 1 tbsp salt
  • 3/4 lb butter
  • 1 tbsp red Thai curry
  • 1 qt cream
  • 1 tbsp Tabasco
  • 1 cup Madeira
  • 1 tsp white pepper

Melt butter in sauté pan, add salt and all vegetables. Sweat until tender. Add curry and stir.  Add flour to vegetables to create a roux and stir well. Whisk in shrimp stock and simmer for 10-15 minutes. Whisk in cream and simmer 5 minutes.  Saute crab meat in butter, and then add to bisque.  Add Tabasco, Madeira and white pepper – stirring to mix.  Check seasoning and adjust to taste.

 

Middleton Place Plantation’s

Corn Pudding

  • 2 cups yellow corn
  • 2 whole eggs
  • 3/4 qt heavy cream
  • 1/4 tsp nutmeg
  • pinch of salt and pepper

Place yellow corn in a greased casserole pan. Mix all other ingredients together. Pour mixture over corn and bake for 45 minutes at 350 F or until golden brown.

 

Boone Hall Plantation’s

Fried Green Tomatoes with Sour Cream Dill Sauce

Fried Green Tomatoes

  •  5-8 large green tomatoes
  • 1 cup Italian style bread crumbs
  • 1 cup grated parmesan cheese
  • 1/2 cup all-purpose flour
  • 1/4 cup yellow corn meal
  • garlic salt, cayenne and pepper to taste

Egg wash

  • 3 eggs
  • 1/4 cup milk
  • 1 cup flour
  • dash of salt

Slice tomatoes. Combine bread crumbs, cheese, flour, cornmeal and spices in large bowl.  Make egg wash in separate bowl and prepare a third bowl with the cup of flour.  Dip each tomato into the flour, egg wash and finally the breadcrumb mixture. Fry in vegetable oil at 350 F, about 2-4 minutes or until golden brown on both sides.  Drain on paper towels and serve with sour cream dill sauce.

Sour Cream Dill Sauce

  • 1 cup of sour cream
  • 1/2 cup Dukes mayo
  • 1 1/2 tbsp fresh dill
  • juice of 1/2 lemon
  • garlic, salt and pepper to taste

 

Sea Biscuit Cafe’s

Banana Bread

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 1/2 cup over-ripe bananas
  • 1/2 cup melted butter
  • 1 1/2 tsp baking soda
  • 2 eggs
  • 1 tbsp vanilla
  • 3/4 cup sugar

Mix dry ingredients together in bowl. Mix wet together, and blend in the dry ingredients. Bake in a well-greased loaf pan at 400 F for 10 minutes. Then turn oven to 350 F and bake for another 45 minutes.

 

Ashley Inn’s

Peaches & Cream Stuffed Waffles & Praline Sauce

Waffle Batter

  • 4 cups waffle mix
  • 1 1/2 cups water
  • 1 1/2 cups milk
  • 3 eggs
  • 2 tsp vanilla
  • 2 tsp orange extract

Mix all together. Prepare waffles and spread 1/2 tbsp filling on waffle. Top with peach slices and fold over. Top with praline sauce and garnish with dollop of sour cream, more peach slices and sprig of mint.

Filling

  • 12 oz cream cheese
  • 1 tsp orange extract
  • 1/2 cup confectioners’ sugar
  • Spring of mint (optional)

Whip together with electric mixer.

Praline Sauce

  • 2 cups brown sugar
  • 1 stick butter
  • 1 cup whole pecans
  • 1/2 cup water (or maple syrup)
  • 1/2 cup sour cream

Combine ingredients and melt in saucepan. Add 1/2 cup water(or maple syrup) to thin and 1 cup whole pecans.

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1 Comment

Filed under All Posts, Charleston, Recipes, Restaurants, Southern Specialties, Uncategorized

One response to “A Taste of Charleston

  1. Love your blog……hope you post some wedding pictures, have a wonderful wedding may the sun shines on your day.

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