Hushpuppy Recipe

4 cups vegetable oil
2 cups yellow cornmeal
1 cup all-purpose flour
1 egg, beaten
3/4 teaspoon salt
1/4 teaspoon baking soda
2 cups milk
1 cup water

In a cast-iron skillet or a large heavy fry pan over medium-high heat, heat vegetable oil to 350° F or until a small amount of batter dropped into the hot oil sizzles and floats. Do not let the oil get too hot or the center of the hushpuppies will not cook thoroughly.

In a large mixing bowl, combine cornmeal, flour, egg, salt, baking soda, milk, and water. Mix until batter is smooth and free of any lumps. Batter should be stiff (if batter is too dry, add milk; if batter is too thin, add cornmeal).

Using two spoons, push a small amount of batter into hot oil (370° to 380° F). After about 10 seconds, hushpuppies will float to the top and begin to brown. Fry for approximately 5 minutes or until golden brown, turning to brown all sides. Remove from oil and place hushpuppies on paper towels; continue cooking the remaining batter (fry in small batches, adding 4 to 6 hushpuppies to the oil at a time). NOTE: They can be held in a 200° F oven until serving time (approximately 30 minutes). Serve hot.

Makes 2 dozen hushpuppies.

Baby Back Ribs

These baby back ribs might not be bathed in smoke, but they still a lot of flavor. This slow cooked recipe will give you a great set of ribs even if can't prepare it outdoors.
Prep Time: 20 minutes
Cook Time: 8 hours, 00 minutes
Ingredients:

* 4 pounds pork baby back ribs
* 1/4 cup of barbecue sauce
* 1/3 cup dark brown sugar
* 1 tablespoon paprika
* 1 1/2 teaspoons chili powder
* 1 1/2 teaspoon salt
* 1 teaspoon ground cumin
* 3/4 teaspoon black pepper
* 3/4 teaspoon white pepper
* 3/4 teaspoon ground oregano
* 1/2 teaspoon cayenne pepper
* 1/4 teaspoon sugar

Preparation:
Trim excess fat from ribs. Combine dry ingredients and rub over the surface of the ribs. Place ribs in slow cooker or Crock-Pot standing on their edge with the meaty side out. Cook for about 8 hours. Remove ribs from slow cooker and brush with barbecue sauce.

Spicy Fish Stew

6 strips bacon, diced

1 large onion, diced

4 ribs of celery, finely diced

1 large bell pepper, diced

1 cup parsley, finely diced

1 tablespoon flour

1 teaspoon each: curry powder, thyme, brown sugar and black pepper

1 quart low-sodium chicken broth

48 ounces Spicy V-8 Juice

1 cup ketchup

3 ounces tomato paste

1 can (13-14 ounces) tomato soup

1 can (14 1/2-ounce) stewed tomatoes

2 pounds potatoes, peeled, diced and boiled

4 boiled eggs, peeled and diced

4 cloves garlic, minced

1 bay leaf

1 tablespoon prepared mustard

1 teaspoon Worchestershire sauce

2 pounds boneless, skinless white fish, such as whiting, tilapia, black fish or sheepshead, cut into small chunks

Cooked rice for serving

In a soup kettle over medium heat, fry the bacon crisp. Remove and reserve bacon. In the bacon grease, brown the onion, celery, bell pepper and parsley. As these wilt, sprinkle over the flour and spices. When the onions are clear, blend in all of the other ingredients. Reduce to simmer. Cover and cook for 1 to 1 1/2 hours.

Serve in bowls with rice. Sprinkle with bacon.

Note: This is better the next day and can be cooked in a slow cooker.

Southern Fried Catfish Recipe

This recipe makes a large batch of batter for fried catfish that is easily stored in the freezer for future use. Frying outside is recommended as the smell of fried fish may linger.

Ingredients

2-3 catfish filets per person
1 ¼ pounds of corn meal
3 ounces of cayenne pepper
2 teaspoons garlic powder
4 ounces of dry mustard
¼ cup salt
1 tablespoon black pepper
egg
peanut oil

In large bag or bowl mix together corn meal, cayenne pepper, garlic powder, dry mustard, and salt. In a deep fat fryer add peanut oil. Must have at least enough to fully cover fish. Heat oil just to the point of smoking. If it starts to smoke turn the heat down. Dip fish in whisked egg and dip in cornmeal mixture. Drop into oil. When fish turn golden brown and crisp they are ready to serve.

One of the best catfish fried recipes we have ever cooked.

Chicken Bog

What is a Chicken Bog? “While anecdotal evidence exists that the name ‘chicken bog’ was related to the “boggy” nature of its home, the Pee Dee, in his book Stews, Bogs and Burgoos, southern writer, James Villas claims that a ‘bog’ (unlike a pilau) is any stew that includes wet, soggy rice. ‘Pilau’ more commonly know as pilaf is a dish consisting of sautéed and seasoned or steamed rice often prepared with meat, shellfish or vegetables.

Karen Hess, author of the benchmark work, The Carolina Rice Kitchen, describes chicken bog as “a pilau made in large batches, which would always cause it to end up wet.” Culinary historian Damon Lee Fowler defines chicken bog as “a highly localized form of pilau, probably of African provenance, in the U.S. found only in South Carolina.” Traditionally, the only ingredients are chicken, rice, sausage, and onions, seasoned with salt and plenty of black pepper.

Whether a bog is a bog or a soggy pilau, this one-course dish remains the stuff of South Carolina legends. The bog even has its own festival, the annual Loris Bog-Off Festival, which pits bog chefs against each other in an annual chicken bog cooking contest. Started in 1979 and held every October, the festival features a parade, arts, crafts, games, local bands and gospel singing.

See our Festivals & Events listings for great SC food festivals held year round. Don't forget to look at other famous tastes of South Carolina.

CHICKEN BOG RECIPE
A coastal South Carolina delicacy with chicken, sausage, and rice - This authentic recipe was contributed by the Loris Chamber of Commerce.

INGREDIENTS:


* 6 cups water
* 1 tablespoon salt
* 1 onion, chopped
* 1 (3 pound) whole chicken
* 3 1/2 cups chicken broth
* 1 cup long-grain white rice
* 1/2 pound smoked sausage of your choice, sliced
* 2 tablespoons Italian-style seasonings
* 2 cubes chicken bouillon

PREPARATION:

* Place water, salt and onion in a large pot. Add chicken and bring all to a boil; cook until chicken is tender, about 1 hour.
* Remove chicken from pot and let cool. Remove skin and bones and chop remaining meat into bite size pieces.

Skim off fat from cooking liquid and measure 3 1/2 cups of this chicken broth into a 6-quart saucepan. Add rice, chicken pieces, sausage, herb seasoning and bouillon to this saucepan. Cook all together for 30 minutes; let come to a boil, then reduce heat to low, keeping pan covered the whole time. If mixture is too watery or juicy, cook over medium low heat, uncovered, until it reaches the desired consistency. Stir often while cooking.

Roasted Oysters

by Chef #407788 Evelinkamalinka

30 min | 30 min prep

SERVES 24

* 4 dozen fresh oysters, in the shell (Blupoints or other large flat shell oysters)
* 3 lbs rock salt or ice
* 1 cup diced tomato, drained
* 1 cup thinly bias-sliced green onion
* lemon wedge

1. Scrub oysters under cold running water. Spread rock salt on a heavy roasting pan or baking sheet. Arrange on dozen of the oysters, curved shell down, on rock salt so they are stabilized.
2. Bake in a 400 degrees oven, for about 10 minutes. Remove oysters when the shells open, as they pop and continue baking until are done. Repeat with remaining oysters.
3. Hold the roasted oyster with the oven mitt and the flat side up. Using a strong bladed knife insert the knife into the hinges of the shell. Twisting the blade, pry open the oyster, move the blade along the upper side of the sheel to free the muscle from the shell.
4. Remove and discard the upper shell.
5. Use the lower shell for serving the oyster.
6. Transfer to a platter lined with rock salt. Top each oyster with 1 teaspoon of tomatoes and green onions. Served with lemon wedges.
7. Makes 24 appetizers.

© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com

Jellyroll Doughnuts

Ingredients:

* 1/2 cup milk
* 1/3 cup granulated sugar
* 1 teaspoon salt
* 5 tablespoons butter
* 2 packages active dry yeast
* 1/2 cup warm water
* 3 egg yolks
* 3 3/4 cups sifted flour (sift before measuring)
* raspberry or strawberry jam or jelly
* 1 egg white, slightly beaten
* oil for deep frying
* confectioners' sugar

Preparation:
In a saucepan, heat milk to scalding; small bubbles will form around edge of saucepan. Remove from heat; add 1/3 cup sugar, the salt, and the butter; stir to melt. Set aside and let cool to lukewarm.

In a large mixing bowl, sprinkle yeast over warm water; stir until dissolved. Add lukewarm milk mixture, egg yolks, and 2 cups of the flour. With a hand-held electric mixer, beat at medium speed until smooth, about 2 minutes. With a wooden spoon, beat in remaining flour; beat until smooth. Cover soft dough with a towel and let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours. Punch down dough. Turn dough out onto a lightly floured surface. Turn to coat with flour, then knead 10 times, until dough is smooth. Divide dough in half. Roll out half of the dough to 1/4-inch thickness. Cut into a dozen 3-inch rounds. Spoon 1 teaspoon of jam in the center of half of the rounds. Brush edge with a little egg white then top with remaining rounds of dough. Press edges to seal. Place filled rounds on a floured baking sheet and repeat with remaining dough. Cover filled rounds with towel and let rise for about an hour, until doubled in bulk.

Heat oil in a deep fryer or skillet (about 2 inches deep) to 350°. Carefully drop doughnuts in hot fat, top side down, 2 to 3 at a time. Fry, turning as they come to the surface, then turning again, until golden brown, about 4 minutes in all. Open one to test for doneness and gauge a more exact time for remaining doughnuts. Lift out with slotted spoon and place on paper towels to drain. Sift powdered sugar over tops while still warm.
Makes about 12 to 15 jelly doughnuts.

Banana Pudding

An easy banana pudding, made with banana cream pudding mix, vanilla wafers, and bananas, baked with a meringue topping.

Ingredients:

* 1 large package banana cream flavored pudding and pie filling (6 serving size)
* 3 egg yolks, slightly beaten
* 3 3/4 cups milk
* 30 vanilla wafers
* 2 large ripe but firm bananas, sliced
* 3 egg whites
* dash salt
* 1/3 cup sugar

Preparation:

In a saucepan, combine pudding mix, egg yolks, and milk. Cook over medium heat, stirring, until mixture comes to a boil. Remove from heat. Arrange a layer of vanilla wafers in bottom of a 2-quart baking dish. Add a layer of banana slices and then a layer of pudding. Continue layering the vanilla wafers, banana slices, and pudding, ending with the pudding.

Beat egg whites with the salt until foamy. Gradually beat in the sugar then continue to beat until mixture forums stiff shiny peaks. Spoon meringue over pudding, spreading all the way to the edge of dish to seal. Bake at 375° for about 10 to 15 minutes, until meringue is cooked and lightly browned. Serve warm or chilled. Store in refrigerator.
Serve 10 to 12.

Super Nachos

1 pound lean ground beef
2 teaspoons chili powder
2 teaspoons cumin
Pinch of salt
1 small can refried beans or bean dip
1 10 or 12-ounce bag corn tortilla chips
1 1/4 pounds Monterey Jack or Mozzarella cheese, grated
1 large onion, chopped
2 tomatoes, chopped
1 6-ounce can black olives, chopped

Brown the ground beef in a medium skillet. Drain. Add the chili powder, cumin and salt. Set aside for a moment.

Spread a thin layer of refried beans or bean dip over the bottom of a platter or shallow, heat-proof bowl to anchor the first layer of chips.

Then spread a layer of chips over the beans, top with a layer of cheese, ground beef, onion, tomato and olives. Repeat until all the ingredients are used. Or, since this recipe usually makes about 4 layers, you can divide all the toppings into 4 portions for even layering.

Microwave on high until heated through, about 10 minutes, or bake at 375° for 20-30 minutes. Serve warm with sour cream and Guacamole Dip, if desired.

Okra With Shrimp

By Diana Rattray

Ingredients:

* 1 pound okra, trimmed, washed, sliced
* 3 tablespoons olive oil
* 3 tablespoons butter
* 1 medium onion, coarsely chopped
* 1 green bell pepper; seeded and coarsely chopped
* 4 large tomatoes; peeled, seeded and chopped
* 1/2 cup dry white wine
* 2 tablespoons lemon juice
* 1 tablespoon fresh parsley, chopped
* salt
* black pepper
* 1 to 1 1/2 pounds shrimp; peeled and deveined
* hot cooked rice

Preparation:
Heat the oil and butter in a large skillet until the butter is melted. Add the onion and bell pepper; toss to coat evenly. Stir in the okra and cook over medium heat until the onion is translucent.

Add the tomatoes, wine, lemon juice, parsley, salt, and pepper. Simmer, stirring occasionally, until the tomatoes soften. Add the shrimp and continue cooking for 3 to 4 minutes, or until the shrimp turns pink and opaque.
Serve with hot cooked rice.
Serves 4.

South Carolina Mustard Barbecue Sauce

South Carolina mustard barbecue sauce can be traced to German settlers in the 18th century.

INGREDIENTS:

* 4 cups yellow mustard (two 20-ounce bottles of French's mustard should do the trick)
* 8 ounces of beer (less for thicker sauce, more for thinner sauce)
* ½ cup apple cider vinegar
* 8 tablespoons brown sugar
* 1/2 cup tomato puree
* 2 teaspoon Worcestershire sauce
* 1 tablespoon cayenne
* 1 tablespoon fresh cracked black pepper
* 2 teaspoons salt
* 1 1/2 teaspoons garlic powder


PREPARATION:
Heat all ingredients in a sauce pan over medium heat and mix well. Cook until sauce just begins to thicken. Serve cool or warm. The sauce will last in the refrigerator for a long time. Quantity: 6 cups.


Vinegar & Pepper Barbecue Sauce
INGREDIENTS:

* 3 cups apple cider vinegar
* 1/4 cup red pepper flakes
* 1/4 cup ground black pepper
* 1/2 cup salt
* 1/2 cup ketchup
* 2 tablespoon dark brown sugar

PREPARATION:
In a saucepan, stir together the vinegar, red pepper flakes, pepper and salt. Bring to a boil. Stir in the ketchup and brown sugar. Reduce heat to low, and simmer for 30 minutes.

Peach Cobbler

Recipe courtesy Paula Deen

Prep Time:
15 min
Inactive Prep Time:
hr min
Cook Time:
45 min

Level:
Easy

Serves:
8 to 10 servings

Ingredients

* 4 cups peeled, sliced peaches
* 2 cups sugar, divided
* 1/2 cup water
* 8 tablespoons butter
* 1 1/2 cups self-rising flour
* 1 1/2 cups milk
* Ground cinnamon, optional

Directions

Preheat oven to 350 degrees F.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

Chicken Fajitas Recipe

Ingredients:

* 2 tablespoons canola oil
* 3 boneless chicken breast halves, cut in thin strips
* 1 medium onion, cut in wedges
* 2 cloves garlic
* 4 mild green or red chile peppers, seeded and sliced
* 1 sweet red bell pepper, seeded and cut in strips
* 1 green bell pepper, seeded/cut in strips
* 1 zucchini, trimmed, cut in strips
* 8 flour tortilla, warmed
* 1/2 cup sour cream
* guacamole
* 1 bunch green onions, trimmed, sliced

Preparation:
Heat the oil in a heavy skillet; cook the chicken strips over high heat, stirring constantly, for 5 minutes, or until cooked. Drain and serve.

Add the onion, garlic and chile peppers to the oil in the pan and sauté over high heat for 2 minutes. Add the bell peppers and zucchini; cook over high heat for 4 minutes, or until the vegetables have begun to have a blackened look around the edges.

Return the chicken to the pan and heat until sizzling hot. Serve right away, with warm tortillas, sour cream, guacamole, sliced green onions, and chopped tomatoes. Serve with hot cooked rice and refried beans, if desired.
Serves 4.

Southern Fried Chicken Recipe

Southern Fried Chicken

Recipe courtesy Paula Deen

Prep Time:
7 min
Inactive Prep Time:
0 min
Cook Time:
13 min

Level:
Intermediate

Serves:
4 servings

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Southern Fried Chicken:

4 eggs

1/3 cup water

1 cup hot red pepper sauce

2 cups self-rising flour

1 teaspoon pepper

House Seasoning

2 1/2-pound chicken, cut into pieces

Oil, for frying, preferably peanut oil

To make the House Seasoning, mix ingredients together and store in an airtight container for up to 6 months.

In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the House Seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.

Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.

Fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

Sexy, Spicy, Hot Barbeque Shrimp

Wonderful play on a health dish! This is a great way to eat shrimp. Enjoy with an island or tropical style rice.


Gather together the following ingredients:

2 Pounds Large Shrimp in Shell

1 Cup Butter

1 Cup Olive Oil

8 Garlic Cloves Crushed

4 Whole Bay Leaves

4 Teaspoon Fine Herbs (McCormick or Spice Island)

16 oz Bottle of Hot Sauce

1 Teaspoon Worcestershire Sauce

2 Teaspoon Salt

1 Teaspoon Pepper

Juice from 2 Fresh Lemons

Melt butter in a large sauce pan. Add oil and other ingredients except of shrimp. Heat thoroughly. Remove from heat and let sit for 2 hours. (Can be made ahead and saved for a couple of days in refrigerator.) When ready to make shrimp, add shrimp to sauce and bring to a boil. Once boiling reduce heat to medium low or low and simmer for about 20 minutes. (Stir frequently).

Can be used as a marinade or to baste when cooking on the grill!

Serve in a bowl with sauce and soak-up sauce with bread.

Belizian Style Habanero Hot Sauce

The Habanero Cookbook, DeWitt & Gerlach

This sauce is similar in taste to Melinda's

1 small onion -- chopped
2 cloves garlic -- chopped
1 tablespoon vegetable oil
1 cup carrots -- chopped
2 cups water
3 Habanero chilies (3 or 4) -- minced
3 tablespoons fresh lime juice
3 tablespoons white vinegar
1 teaspoon salt

Saute onion in oil until soft. Add carrots and water.Bring to boil,reduce
heat,and simmer until the carrots are soft. Remove from heat . Add
chilies,lime juice and salt to the carrot mixture. Place in processor and
puree until smooth.Pour into sterilized jars and seal.


Ya'll come back now!

Thai Shrimp With Asparagus

You can substitute scallops for the shrimp.
Ingredients:
1 lb Large Shrimp
1 tsp Salt
1 lb Fresh Asparagus (fresh preferred but you can use canned)
1/2 cup Whole Straw Mushrooms - Fresh or Canned
4 stalks Green Onions
2 tbs Peanut Oil or Vegetable Oil
3 cloves Garlic - chopped
1 tsp Sugar
1/2 tsp Fresh Ground Black Pepper
1 tbs Thai Fish Sauce (nam pla)
1 tbs Oyster Sauce
2 tbs Peanut Butter
1/4 cup Whole Peanuts
1/4 cup Chicken Stock
a few dashes of Hot Sauce
Preparation:
1. Shell and devein the shrimp.
2. In a bowl toss the shrimp with salt; let sit for 5 minutes.
3. Rinse the shrimp thoroughly with cold water, drain and pat dry; set aside.
4. Go to step 5 if you are using canned asparagus. If using fresh asparagus, cut the asparagus diagonally into 2-inch lengths. Bring a large pot of water to a boil. Drop the asparagus into the water and blanch for a few seconds or until it turns bright green. Remove and shower with cold water to stop the cooking process.
5. If using canned mushrooms and asparagus, drain and rinse them with cold water, Cut the asparagus diagonally into 2-inch lengths; set aside.
6. Cut the green onions, including part of the green tops, into 1 1/2-inch lengths.
7. Heat a wok over medium-high heat. When hot add the oil and garlic; toss until lightly brown. Turn the heat to high and add the green onions and shrimp to the wok; stir-fry together until the shrimp turn bright orange and feel firm to the touch, about 30 seconds to a minute. Add the asparagus, mushrooms, sugar, pepper, fish sauce, oyster sauce, peanut butter, peanuts, chicken stock and hot sauce; stir-fry together until the mixture is heated through and serve over white rice

Welcome

Welcome to exciting spicy southern cooking. From the gulf coast to Charleston and all in between we're going to bring fantasimatic recipes and hot music to you. Enjoy snacks,cooking out,tailgaiting, and barbques. Shrimp,pork,chicken,rice,grits,beer,bourban,moonshimne, and wine. Great food for home and for vacations. Just in time for football season and the southeastern conference football season. We also have the latest information on music coming to your neighborhood. Myrtle Beach,Charleston,Columbia,Greenville,New Orleans and all those wonderful towns and cities. Sip on some sweet iced tea or sip on some bourbon. Kick back and groove to the Drive-By-Truckers from Muscle Shoals and Athens.