South Carolina
4 dishes from South Carolina, cooked the way the place cooks them.
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Hoppin' John, Cooked in the Pea Liquor
Red peas simmered with bacon until the water turns to broth, then the same pot measured out to steam a cup of rice in it, one grain at a time.
- Total
- 1 hr 45 min
- Serves
- 6
- Calories
- 340 per serving
-
Midlands Pulled Pork with Yellow Mustard Sauce
A Boston butt held at 275°F until it pulls apart under a fork, dressed with the yellow mustard sauce that belongs to the middle of South Carolina and nowhere else.
- Total
- 8 hr 5 min
- Serves
- 10
- Calories
- 470 per serving
-
She-Crab Soup, Carrying One Teaspoon of Flour
Crab, milk, a little cream and sherry, held together by puréed rice and sieved egg yolk instead of the roux that turns this soup to paste.
- Total
- 50 min
- Serves
- 4
- Calories
- 385 per serving
-
Shrimp and Grits, the Way Charleston Printed It
Stone-ground grits cooked slowly in water and shrimp stock, with headless shrimp turned in butter for four minutes and tipped over the top, pan butter and all.
- Total
- 65 min
- Serves
- 4
- Calories
- 365 per serving