http://southbyse.com Celebrating the Food, the Culture & the Voice of the South Sat, 11 May 2013 14:08:41 +0000 en hourly 1 http://wordpress.com/ http://s2.wp.com/i/buttonw-com.png http://southbyse.com http://southbyse.com/2013/04/29/softshell-crab-season-in-the-lowcountry-equals-some-real-good-eatin/ http://southbyse.com/2013/04/29/softshell-crab-season-in-the-lowcountry-equals-some-real-good-eatin/#comments Mon, 29 Apr 2013 20:25:04 +0000 southbyse http://southbyse.com/?p=3007 ]]> http://southbyse.com/2013/04/29/softshell-crab-season-in-the-lowcountry-equals-some-real-good-eatin/feed/ 1 southbyse softshell crab Fresh, live and local! Softshell crabs at my favorite local seafood market, the Sea Eagle. Here are my crabs waiting for their milk bath. Mix the milk and herbs together before... getting their soak on! I like Herbs De Provence - its just so fresh, pairs well with the crab. After a good soak, roll the crabs in the seasoned flour and have your butter-laced pan very hot. I like to use Ghee or clarified butter because it has a higher smoke point than regular butter - makes sauteing the crabs to a delicate crunch - without burning - easy peasy! Here the crabs have been turned over and cooked through, Crispy but you can still tell they are crab, not a bunch of fried goo! I like to pour the fresh lemon juice over the crabs while they are still in the pan. Then remove the crabs to a warm plate and add the rest of the butter back to the pan. Stir and pour everything in the pan over crabs. Perfection! Another shot of this beautiful entree. I served the crab with garlic smashed potatoes and a saute of Vidalia onion, zucchini and baby portobello mushrooms. http://southbyse.com/2013/04/08/pucker-up-for-spring-time-lemon-squares/ http://southbyse.com/2013/04/08/pucker-up-for-spring-time-lemon-squares/#comments Mon, 08 Apr 2013 16:15:41 +0000 southbyse http://southbyse.com/?p=2979 ]]> http://southbyse.com/2013/04/08/pucker-up-for-spring-time-lemon-squares/feed/ 0 southbyse on the plate 1 The shortbread crust ingredients - I used white whole wheat flour and sorghum flour. The shortbread was light and not dry with a good (but not overwhelming) butter flavor. The shortbread crust goes together quickly - just press the dough into a 9 x 13 inch pan. Here is that same crust baked and ready for the filling. Girly Girl helped me with this recipe - she's a master at cracking eggs now. Once you whisk the eggs some, just mix everything into the bowl. So easy. Here's the fresh lemon juice and zest. I measured out a half cup of juice from the 2 large lemons I used. Pour the filling over the crust and bake in a preheated 350 degree oven 25 minutes. Here the pan of lemony goodness right out of the oven. I'll sprinkle with confectioner's sugar, allow to cool and cut into squares. Lemon squares are good for travelin' and are a bake sale favorite! I like to serve them when tailgating but of course we've got 4 more months before college football season cranks up... http://southbyse.com/2013/03/25/peter-rabbit-is-dressed-to-impress-with-potatoes-anna/ http://southbyse.com/2013/03/25/peter-rabbit-is-dressed-to-impress-with-potatoes-anna/#comments Mon, 25 Mar 2013 13:39:24 +0000 southbyse http://southbyse.com/?p=2952 ]]> http://southbyse.com/2013/03/25/peter-rabbit-is-dressed-to-impress-with-potatoes-anna/feed/ 2 southbyse whole, on the plate To clarify the butter, melt it in a heavy saucepan. You will see foam rise to the top. Skim off the foam with a spoon. What you are left with is clarified butter. It has much high smoke point that regular butter so it browns and crisps food nicely without as much chance of burning. It makes life easier if your potatoes are all about the same size. The "ingredients" - I consider the cast iron skillet an ingredient in Potatoes Anna as it is very important in getting a perfect result. Sliced potatoes in the Cuisinart. You can also use a mandoline slicer to get uniform slices. The cast iron skillet. Add clarified butter the skillet and swirl it around to coat the bottom of the pan. Start the first layer in the middle of the pan. Overlap the potatoes some. I use my "best" slices for the first layer - which will be the top. Build out the potato layer and drizzle with clarified butter and sprinkle with salt and pepper. Add the next layer starting on the outside in the opposite direction. Okay, the layering of the potatoes is finished. Cover with oiled foil and a very heavy oven proof pot. After 'crisping' on the stove top, check to see if a nice crust has formed. If it has remove to the preheated oven. If not continue on the stove for a few more minutes. After roasting in the oven (with and without it's foil and heavy pot) the Potatoes Anna are ready for the platter! Run a knife around the edge and carefully invert onto your serving platter. Crispy on the outside and layered, buttery creaminess on the inside. Perfect side dish for that Easter ham! http://southbyse.com/2013/03/15/goodness-knows-its-challah-bread/ http://southbyse.com/2013/03/15/goodness-knows-its-challah-bread/#comments Fri, 15 Mar 2013 16:22:47 +0000 southbyse http://southbyse.com/?p=2925 ]]> http://southbyse.com/2013/03/15/goodness-knows-its-challah-bread/feed/ 2 southbyse Challah bread First thing make your starter - flour, yeast and water. So simple! Allow the starter to rest - have a cup of coffee - the starter will be sort of gummy and thick. This means that the yeast is doing it's thing. Here are the other ingredients, including the Ghee. Mix the eggs with the starter and the Ghee - all the 'wet' ingredients. You can use a mixer with a dough hook attachment or mix by hand. Add in the dry ingredients. The KitchenAid mixer makes quick work of it. Mix it together well and then knead for a couple of minutes by hand if you like. This dough is a pleasure to work with if you enjoy kneading dough by hand. I think it is somewhat theraputic myself. Place the dough in an oiled bowl and allow to sit in a warm place to rise. Here is the 'before' picture. Here is the dough after the rise. Punch the dough down, separate into 4 evenly sized balls and then roll out into 4 evenly sized strands. Pinch the ends together to start. Begin braiding the bread according to the instructions below. The braided loaf ready for the glaze. Brush on the glaze and allow to rise again for about an hour. Preheat your oven, brush more glaze on the risen bread and sprinkle with poppy seeds, if you like. Challah bread sliced http://southbyse.com/2013/02/25/ramblings-dont-fear-the-pluff-mud-its-the-least-of-your-worries/ http://southbyse.com/2013/02/25/ramblings-dont-fear-the-pluff-mud-its-the-least-of-your-worries/#comments Mon, 25 Feb 2013 20:36:14 +0000 southbyse http://southbyse.com/?p=2901 Face Your Fears mud run, held in the neighboring town of Bluffton, SC. Apparently mud runs are becoming quite popular, a thrilling step up from the run-of-the-mill 5k or 10k races that occur with regularity here in the Lowcountry (and probably everywhere else in the US). Our area, i.e. the ‘low-country’ is well, low and muddy, so it’s the perfect locale for this kind of adventure race. We even have different kinds of mud here – sandy mud, red clay mud, and our own indigenous “pluff” mud. Pluff mud is the bees knees of mud. It is heavy yet fluffy with a sticky viscosity that will suck the Keds right off your feet. Pluff mud is found in the salt marshes – it’s the rich, organic matter formed from decaying plants, sea creatures and every other critter that’s ever lived (and died) in the estuary. Pluff mud has it’s own distinct aroma too – as native son Pat Conroy says, “I don't know of any place that smells like this. It's a magnificent smell. It's the smell of where all life comes from. I love that all shrimp, all crab, all oysters are born in the marsh."]]> http://southbyse.com/2013/02/25/ramblings-dont-fear-the-pluff-mud-its-the-least-of-your-worries/feed/ 1 southbyse Triumph! This is pluff mud. Stepping into it you could sink a mere 6 or 7 inches... or 3 or 4 feet! After wading through a muddy pool of frigid water it's up a 20-foot "mountain". After the climb and sliding down the other side, run a hundred yards where a huge vat of ice water awaits. The last obstacle was a jump into one of the lagoons. At least most of the mud gets washed off... Dear Hubby helping my sis out of the pond. Ever the gentleman! They made it! No snake run-ins, leech entanglements or broken limbs. Just lots of shivering and some muddy clothes to wash. http://southbyse.com/2013/02/20/euwww-its-mushroom-mania/ http://southbyse.com/2013/02/20/euwww-its-mushroom-mania/#comments Thu, 21 Feb 2013 03:56:50 +0000 southbyse http://southbyse.com/?p=2865 ]]> http://southbyse.com/2013/02/20/euwww-its-mushroom-mania/feed/ 4 southbyse on the plate The box arrives! These were "born" in California. It is an easy set up. Remove the plastic wrapped block, slice it a couple of times with a sharp knife and sit the block in a cool spot that gets good indirect light. Loosely cover with the included plastic bag (that has slits cut in it). Every day spray the inside of the bag with a bit of water. We have lift off! In less than 24 hours these grew from tiny nodules to this size. Here they are after 4 day's growth. Time to harvest! These are definitely ready to cut and make into something delicious. The prepared mushrooms - both the oyster mushrooms I grew and some purchased portobellos - Chef Pawlcyn uses morels but a combination of different mushrooms will work great. Saute the shallots in the oil and butter. Add the Applejack (or Calvados or other suggested liquor) to the mushroom/shallot mixture. Toss in the thyme and season with salt and pepper. Mix the goat cheese and cream until smooth. Put the toasts together - slather a good layer of the goat cheese on toasted French bread slices, top with the warm mushroom mixture and sprinkle with parsley. Here's a shot of the 'toasts' - makes a nice app or first course, maybe for an Oscar party? Makes me hungry - hope my second harvest of oyster mushrooms is as wonderful as the first! http://southbyse.com/2013/02/18/take-a-break-with-light-and-crunchy-almond-bars/ http://southbyse.com/2013/02/18/take-a-break-with-light-and-crunchy-almond-bars/#comments Mon, 18 Feb 2013 22:04:53 +0000 southbyse http://southbyse.com/?p=2830 Herban Marketplace, here in my town. I had not been by in awhile so it took me a couple of passes to take everything in and then decide what I wanted to walk out the door with. I hit the “baking area” where I found several unusual flours. The two I chose this time were coconut flour and sweet sorghum flour. Once I got home I did some research on both and decided to put the coconut flour to use immediately in some scratch baking. I had been thinking about resurrecting a recipe I haven’t made in several years and this seemed like the perfect match. It is unusual to get a recipe great on the first try and even though I said I’ve made this one before, I fiddled around with the ingredients and the amounts, so I thought ”there is no way this will come out great on the first try.” Hey, I can be wrong…occasionally. Let’s just say I wish I was wrong like this every time I try to concoct a new recipe and/or mess around with one so much. These are really good ya’ll.]]> http://southbyse.com/2013/02/18/take-a-break-with-light-and-crunchy-almond-bars/feed/ 0 southbyse on the plate stacked Ingredients. There is the coconut flour, on the left. Mix the butter and sugar until well combined )no need to 'cream' them, however). Add the eggs and extracts to this mixture. Then add the flour mixture to the butter/sugar/egg mixture. It makes a thick dough. And here is the dough. It's sticky too but is easily pressed into a jelly roll pan. ...and here it is all pressed out. Girly Girl helped with this part! Mix the topping in one bowl. Here I am whicking the egg white and extracts with the brown sugar. Then add in the sliced almonds and... Spread the topping on the crust and it's oven-ready. Here are the bars right out of the oven. It took exactly 15 minutes at 350 degrees. Allow to cool a couple of minutes, drizzle with glaze and slice into delicious bars. Almond bars - so good with a hot cup of coffee or tea... or a cold glass of milk! http://southbyse.com/2013/02/11/perfect-in-pink-with-fresh-strawberry-cake/ http://southbyse.com/2013/02/11/perfect-in-pink-with-fresh-strawberry-cake/#comments Mon, 11 Feb 2013 15:41:59 +0000 southbyse http://southbyse.com/?p=2801 ]]> http://southbyse.com/2013/02/11/perfect-in-pink-with-fresh-strawberry-cake/feed/ 0 southbyse fresh strawberry cake Fresh strawberries always make me feel the love! The fresh strawberry puree - there should not be any "chunks" but you should recognize it as strawberry. Mix the unflavored gelatin into the puree and allow to dissolve (stir it well). Add the milk to this mixture. In the mixer cream the butter and sugar, then add the eggs one at a time. Once that is done you will add the extracts and then alternately add the flour mixture and the puree/milk mixture. The pretty in pink batter! It smells devine too. Pour the batter into prepared pan(s). I used a 9 x 13 inch pan lined with parchment. After baking, it is still pink! Allow to cool in the pan a bit, then remove to a rack and remove parchment paper. It should be completely cool before frosting! Here is another image of the sliced cake. http://southbyse.com/2013/02/04/ramblings-gullah-on-my-mind-part-1/ http://southbyse.com/2013/02/04/ramblings-gullah-on-my-mind-part-1/#comments Tue, 05 Feb 2013 02:54:19 +0000 southbyse http://southbyse.com/?p=2782 ]]> http://southbyse.com/2013/02/04/ramblings-gullah-on-my-mind-part-1/feed/ 8 southbyse The newly freed slaves and one of their Union liberators on Hilton Head Island. These Gullah ancestors became the first Freemen of Mitchelville. Gullah artisan creating a one-of-a-kind sweetgrass basket. Gullah community members take part in a “ring shout” in Georgia, circa 1930. Photo courtesy of the Anacostia Community Museum, Smithsonian Institution. The Battle of Port Royal, made Hilton Head Island a Union stronghold and brought freedom to the enslaved people there. Mitcheville had 1500 residents by November 1865. There are several Gullah-inspired festivals and events held through the calendar year and sprinkled across the Lowcountry of South Carolina. In January and February, it’s time for the Hilton Head Island Gullah Celebration with its myriad of fun, educational, and delicious events. Photo: The Native Island Business and Community Affairs Association, Inc., (NIBCAA). http://southbyse.com/2013/02/01/everybody-wins-with-satisfying-chicken-pot-stickers/ http://southbyse.com/2013/02/01/everybody-wins-with-satisfying-chicken-pot-stickers/#comments Fri, 01 Feb 2013 23:01:17 +0000 southbyse http://southbyse.com/?p=2760 ]]> http://southbyse.com/2013/02/01/everybody-wins-with-satisfying-chicken-pot-stickers/feed/ 2 southbyse on the plate 1 Check out that 'do... perfectly coiffed thanks to a good dim sum steam'in! The ingredients, well except I left out the Mirin. Oops. Once you get all the parts prepared, the filling goes together in a snap. Lots of fresh, colorful ingredients too. Brush each wonton with a bit of water, to help it stick together. Spoon a teaspoon or so of the filling in each wonton. Fold the wonton over and press the edges together, seal with a fork. Get to work! There are pot stickers to make. Grab a friend and make a bunch at once - they freeze beautifully. Brown the pot stickers in batches. Cover the pot stickers and allow to steam a bit, then uncover and they're ready! These tasty bites fattening but they're not! Life is good! http://southbyse.com/2013/01/29/by-golly-its-butternut-firefly-chiffon-pie/ http://southbyse.com/2013/01/29/by-golly-its-butternut-firefly-chiffon-pie/#comments Tue, 29 Jan 2013 20:40:04 +0000 southbyse http://southbyse.com/?p=2734 ]]> http://southbyse.com/2013/01/29/by-golly-its-butternut-firefly-chiffon-pie/feed/ 2 southbyse butternut firefly chiffon pie preparing butternut squash After roasting the squash, open the foil and allow to cool enough to handle. Puree the cooked butternut squash. It should be very smooth. Measure out the Firefly Vodka, add the water and dissolve the gelatin. In a heavy bottomed pot or double boiler you will cook the egg yolks, half & half and the pureed squash. Stir in spices... Add the gelatin mixture to the egg/squash mixture. Mix well,add the vanilla extract and allow to cool completely. Whip the egg whites with the sugar until stiff and then fold into the squash mixture. Yes, this recipe uses raw egg whites so if your immunity is compromised or you do not feel comfortable about using raw egg whites, please refrain from making this recipe. Pour the filling into the prepared pie shell and refrigerate. After setting up in the frig for a bit (1 hour at least) the pie should slice beautifully. I add some lightly sweetened whipped cream and grated nutmeg. Just like heaven! http://southbyse.com/2013/01/25/persimmons-its-whats-for-dessert/ http://southbyse.com/2013/01/25/persimmons-its-whats-for-dessert/#comments Fri, 25 Jan 2013 18:17:46 +0000 southbyse http://southbyse.com/?p=2698 Hot & Hot Fish Club Cookbook by Chef Chris Hastings. Chef Hastings makes a quick jam from wild persimmons, to accompany a foie gras first course. Now not having access to any fresh foie gras nor wild persimmons, I nevertheless purchased some cultivated fruit at the market and set about making preserved persimmon jam. It came out quite nicely!]]> http://southbyse.com/2013/01/25/persimmons-its-whats-for-dessert/feed/ 3 southbyse persimmon white chocolate roll Peel the persimmons. They should be soft to the touch when ripe, not hard. puree the persimmon Dissolve the gelatin in some rum or orange liqueur. Then warm it some so it is smooth. Add the warm gelatin mixture to the puree while the processor is running and blend. CHill the puree and then fold in the sweetened whipped cream. Hold in the frig while the cake cools. To make the cake start by preparing the jelly roll pan. Line with parchment AND spray with oil. The cake batter begins by beating the heck out of 3 eggs, adding sugar and whipping it up some more. It will more frothy like this...before adding the butter/chocolate mixture. Use cake flour like this NOT regular all-purpose flour. OR make your own cake flour by sifting all purpose flour, and measuring out 1 cup. Remove 2 tablespoons of flour (per cup of flour). Then add into that 2 tablespoons of cornstarch. Sift again and you've got cake flour... Pour the batter into the prepared jelly roll pan, bake and in about 12-15 minutes you've got cake! While the cake was baking you should have prepared the powdered sugar covered kitchen towel. LIBERALLY sprinkle with powdered sugar! Place the hot cake on the prepared kitchen towel. Peel off the parchment and roll it up. Allow to cool on a rack for at least an hour. After the cake roll is cool, spread the filling all over. Now wrap that baby up in plastic and allow to cool in the frig. Slice and serve with reserved persimmon puree, whipped cream, a sprinkle of powdered sugar etc.