Station 23
This is painting of my grandmother's house on Sullivan's Island
in South Carolina. It was painted by my cousin Andrea Hazel
Click to here see the painting without the lake
applet
Low Country
As a child I remember a cross country trip by car from
Seattle to Charleston to visit my maternal and paternal grandmother. What I remembered the most was Sunday on the
Island (Sullivan's Island) when the whole family would gather for dinner. Although only 8 years old I would sit out
on the back porch just off the kitchen and watch and listen as my grandmother, mother and aunts would prepare
dinner for more than 50 family members. I will share some of those recipes here.
Low Country Recipes
Hoppin' John
Hoppin' John, made of cow peas and rice is always eaten on New Year's Day.
Hoppin' John eaten then will bring
"good luck" is an old tradition.
1 cup dried cow peas - 4 cups water
- 1 tsp. salt
- 1 cup uncooked rice
- 1/2 pound bacon, chopped
- 1 onion, chopped
Boil cow peas in salt water until tender. Fry bacon until crisp, add onions and cook until browned.
Add the peas, rice and 1 cup of liquid from the peas and bacon and onions to a double boiler and cook for 1 hour or until rice is
done.
5 lb pork roast 1 cup brown sugar 1 Tbsp. salt 1 Tbsp black pepper1 quart can whole tomatoes 1 Tbsp hot sauce 1 cup catsup1 cup hot water
Rub the brown sugar, salt and pepper into the pork place in roasting pan. Add to pan for basting tomatoes, onion, hot sauce, catsup and water. Roast slowly about 2 1/2 hours in a 350 degree oven or 30 minutes per pound.
1-2 lbs catfish 1 1/2 cups flour 1 cup fine corn meal 1 Tbsp garlic powder1 Tbsp chili powder 1 Tbsp hot sauce 1 Tbsp salt1 Tbsp cayenne1 Tbsp black pepper1 1/2 cup vegetable oil
In a shallow bowl or pie plate, combine all breading ingredients dredge the catfish in the breading mixture to lightly coat both sides; shake off excess. In a large skillet heat oil over medium heat. When oil is hot carefully add catfish . Cook until lightly browned and fish is opaque throughout, about 3-5 minutes on each side.
1 lb crab meat ( claw or white)1 onion 1/2 bell pepper 1 rib of celery1 cup Pepperidge Farm stuffing 1 can cream of shrimp soup 1 stick of butter or margarine2 eggs1 1/2 Tbsp Worcestershire saucesalt and pepper to tastepaprika
Sauté onions. Celery and bell peppers in a saucepan 1/2 the butter. Cook ingredients until tender. In a bowl, mix crabmeat, and cream of shrimp soup, Pepperidge farm dressing, add the cooked mixture, Worcestershire sauce, beaten eggs, salt and pepper. Mix ingredients thoroughly. Pour crab mixture in a 2 quart casserole dish. Add remaining pats of butter and sprinkle with paprika Cook for 30 minutes on 375
1 lb white crab meat4 Tbsp butter4 Tbsp flour1 pint cream4 Tbsp sherry 1 cup sharp cheddar cheese, gratedsalt and pepper to taste
Make a cream sauce with butter flour and cream. Add salt, pepper and sherry. Remove from heat and add crab. Pour mixture into a buttered casserole dish top with grated cheese and cook in 350 degree oven until cheese melts
Top
- 1 pound bacon, chopped
- 1 stick butter
- 2 cups onion, chopped
- 2 cups celery, chopped
- 2 -28 oz cans whole tomatoes
- 1 can water
- 1can tomato soup
- 1 Tbsp salt
- 2 cloves garlic
- 1 tsp allspice
- 1 tsp curry powder
- 1 lemon, thinly sliced
- hot sauce to taste
- 5 pounds shrimp, peeled and deveined
- 1 cup crackers crumbs
- 1 cup sherry
Cook bacon in frying pan until crisp, remove. add
butter, onion and celery to bacon drippings, sauté until tender. Transfer bacon and this mixture to a large pot,
add remaining ingredients (except shrimp, cracker crumbs and sherry) and cook slowly for 2 hours until shrimp are done. Add cracker crumbs and sherry and serve with fluffy rice.
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