Recipes
Frogmore Stew or Beaufort Stew or Low-Country Boil
Frogmore Stew is considered a classic Low Country South Carolina dish. This dish is also know as Low-Country boil and Beaufort Stew. The dish gets its name from a place that has only a post office on one side of the road and a two-story white country store on the other. Frogmore is the mailing address for the residents of St. Helena Island just off the South Carolina coast.
Beaufort historian, Gerhard Spieler believes that the recipe was the invention of local shrimpers who used whatever food items they had on hand to make a stew. Richard Gay of Gay Seafood Company also claimed to have invented Frogmore Stew. On National Guard duty in Beaufort in the 1960s, he was preparing a cookout of leftovers for his fellow guardsmen and he brought the recipe home to the community of Frogmore with him, putting out copies of the recipe at his seafood market and selling all the necessary ingredients. Frogmore Stew has become a current favorite at some fancy restaurants in Charleston and some of the resorts along the Carolina coast.
PREPARATION:
Frogmore Stew or Beaufort Stew or Low-Country Boil
Frogmore Stew is considered a classic Low Country South Carolina dish. This dish is also know as Low-Country boil and Beaufort Stew. The dish gets its name from a place that has only a post office on one side of the road and a two-story white country store on the other. Frogmore is the mailing address for the residents of St. Helena Island just off the South Carolina coast.
Beaufort historian, Gerhard Spieler believes that the recipe was the invention of local shrimpers who used whatever food items they had on hand to make a stew. Richard Gay of Gay Seafood Company also claimed to have invented Frogmore Stew. On National Guard duty in Beaufort in the 1960s, he was preparing a cookout of leftovers for his fellow guardsmen and he brought the recipe home to the community of Frogmore with him, putting out copies of the recipe at his seafood market and selling all the necessary ingredients. Frogmore Stew has become a current favorite at some fancy restaurants in Charleston and some of the resorts along the Carolina coast.
Two keys to making a successful Frogmore Stew are:
1. Stagger the addition of the ingredients and
2. Don’t overcook the shrimp!
INGREDIENTS:
- 2 tablespoons crab boil seasoning per gallon water (or more to taste)
- several lemons, halved (optional)
- redskin potatoes (depending on size, 3 or more per person)
- spicy smoked sausage, cut into 1-inch slices (¼ pound per person)
- fresh corn, broken into halves or thirds (1 ½ ears per person)
- shrimp (½ pound per person)
- butter, melted
- cocktail sauce
- sour cream
- ketchup
PREPARATION:
Fill a large steamer pot halfway with water. Add crab-boil
seasoning (or more to taste). Several halved lemons may be added
as well.
When the seasoned water comes to a boil, add redskin potatoes
and boil for 20 minutes; then add one-inch slices of spicy
smoked sausage and boil for 5-10 minutes. Add the corn and boil
another 5 minutes. (Begin timing immediately. Do not wait for it
to boil again). Then add the shrimp. Cook for 3 minutes, drain,
and pile on a table.
Serve with lots of paper towels and icy beverages, plus melted
butter for the corn, cocktail sauce for the shrimp, and sour
cream or ketchup for the potatoes.
Poor Man's BBQ
Ingredients:
5 to 7 lb. Boston Butt
Black pepper and garlic powder to taste
BackYard BBQ Sauce
Preparation:
Cook meat in a crock pot on low for 8 to 10 hours, until it falls apart. Remove from pot and drain grease. Return meat to pot, shred meat and add BackYard BBQ Sauce.
Poor Man's BBQ
Ingredients:
5 to 7 lb. Boston Butt
Black pepper and garlic powder to taste
BackYard BBQ Sauce
Preparation:
Cook meat in a crock pot on low for 8 to 10 hours, until it falls apart. Remove from pot and drain grease. Return meat to pot, shred meat and add BackYard BBQ Sauce.
Backyard BBQ Sauce
Gourmet Taste in Your Own BackYard
Gourmet Taste in Your Own BackYard