Lowcountry Cooking

comments (0) September 26th, 2018

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cookinwithherbs susan belsinger, contributor
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This is the napkin at Tupelo Honey--a favorite restaurant of mine in Myrtle beach, NC.
A meal in the south would not be complete without a glass of sweet tea!
Homemade biscuits are perhaps the most quintessential Southern food. These featured here are brushed with butter and sprinkled with sea salt and freshly ground pepper. Served with housemade blackberry preserves; a Tupelo Honey specialty.
Candied sweet potatoes, buttermilk coleslaw, broccoli casserole are just a few of the vegetable sides served at Aunnys in Georgetown, SC.
Blackboard menu at Aunnys serving Gullah/Lowcountry cuisine.
Chicken pilaf or perloo as it is often called, with butterbeans and with summer squash casserole at Aunnys in Georgetown. They often offer four different rices on their daily menu.
A favorite dish of mine--prepared in an infinite number of ways--are fried green tomatoes. These at the Hominy Grill in Charleston are served with Housemade Buttermilk Ranch dressing.
Butterbeans and/or field peas are on every menu in the south, often cooked with hamhock or bacon. Slaw, hushpuppies, cheese grits, tomato pudding and cornbread are also pictured here--a virtual feast at Hominy Grill.
Grits are about as southern as it gets... the most popular dishes being cheesey grits and shrimp and grits.
Cant forget this summertime favorite--often eaten over the kitchen sink--tomato and mayo sandwich. With a glass of sweet tea, of course.
This is the napkin at Tupelo Honey--a favorite restaurant of mine in Myrtle beach, NC.Click To Enlarge

This is the napkin at Tupelo Honey--a favorite restaurant of mine in Myrtle beach, NC.

Photo: susan belsinger

For my upcoming program "Exploring Traditional Southern Foods and Lowcountry Cooking" at the Ozark Folk Center the first weekend of October, I took a trip to the lowcountry in South Carolina--here are some of the foods that were tasted--and what you have to look forward to for the Herb Harvest Fall Festival.

We will be exploring the foodways of our Southern United States--the dividing line between North and South being the old historic, U.S. Route 40. My particular program features food from the Lowcountry, which is South Carolina and Georgia, although many of the dishes and seasonal produce is much the same throughout the Mid-south and Southeast regions.

We'll be talking about Southern dishes like Hoppin' John, Hushpuppies and Hoecakes to Perloo, Potlikker and Pimento Cheese; indigenous foods like corn, sweet potatoes, peanuts and pinto beans; as well as foods that were brought to America and have become southern staples like field peas, collard greens, sorghum and okra.

 

There is still room to sign up--here's a link to the 2-day event: https://www.arkansasstateparks.com/events/herb-harvest-fall-festival

The feast usually sells out, here is a link to the menu: https://res.cloudinary.com/miles-extranet-dev/image/upload/v1536071921/ArkansasSP/account_documents/38/aa21e95924cf92310998c913ad9b2883_Southern-stylefeastmenu.pdf

 

 


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