Saturday, May 26, 2012


It’s Memorial Day weekend and time to celebrate summer.  Just for this weekend forget about school and enjoy being out of doors, playing with friends and family, and having a good time!  Our children and grandchildren are here along with our son-in-law’s brother and sister-in-law from Bulgaria.  I wanted to give them a taste of our “low country” cuisine, so here is what I’m preparing.  Enjoy!

FROGMORE STEW (aka Low Country Boil)
*I love serving this to company because it’s so easy and fun to eat.  Just boil it all in one pot and dump it out on a big platter.  Serve with melted butter or cocktail sauce.  You can even make a pescatarian version by omitting the sausage.  It’s good leftover so if you make too much like I always do you can have it for lunch the next day.

1 large onion chopped
1 large bell pepper chopped
2 celery ribs chopped
2 tablespoons seafood seasoning  (I use Old Bay.)
small red potatoes  (2-4 per person)
Polish sausage cut into 1 ½” links  (I use turkey sausage.  2-3 pieces per person.)
corn on the cob broken in half  (1 ear per person.)
raw unpeeled shrimp  (1/2 pound per person.)

Put the onion, bell pepper, and celery into a large pot and cover with several inches of water.  Add seafood seasoning and salt and pepper to taste and boil 10-15 minutes.
Add sausage and potatoes and boil for 10 minutes.
Add the corn and boil another 5-10 minutes.
Add shrimp and boil 3 minutes.  (This is the tricky part because you don’t want to overcook the shrimp.  I usually add the shrimp and when they turn pink and the water boils I turn off the heat.)
Drain.  Serve on a big platter and let everyone dig in!

*Even if you don’t like blue cheese, you will love this cole slaw.  You can prepare it ahead and then listen to everyone rave and ask you for the recipe.  Perfect for a picnic or covered dish.

2- 16 oz. packages shredded coleslaw mix
2 cups seedless red grapes halved
1 cup mayonnaise (I use a little less.)
¼ cup Dijon mustard
1/3 cup crumbled blue cheese
2 tablespoons white sugar
2 tablespoons cider vinegar

Whisk together the mayonnaise, mustard, cheese, sugar, and vinegar in a large bowl.  Add the coleslaw and grapes and stir until evenly coated.  Chill until serving.

*Here’s another surprise recipe for those of you who don’t think you like buttermilk.  Give it a try!

3 eggs, beaten
½ cup melted butter
2 cups sugar
3 tablespoons flour
1 tsp. vanilla extract
1 cup buttermilk
1 unbaked deep-dish pie shell

Combine the eggs, melted butter, sugar, flour, vanilla, and buttermilk in a mixing bow.  Beat well.  Pour into the pie shell and bake at 350 for 40-45 minutes until the custard is set.  

Okeedookee!  I'm off to play and have a good time!  Talk to you Tuesday!