Delicious Recipes from Lowcountry

Tired of Turkey? Try Turducken


(RECIPE SERVES 8-10)

INGREDIENTS

BRINE:
• 1 cup kosher salt
• 1 cup brown sugar
• 1 gallon water
• 18-to 21-pound turkey, skin intact and boned except for drumsticks
• House seasoning, recipe follows
• Cornbread dressing, recipe follows
• 3- to 4-pound duck, boned
• 3- to 4-pound chicken, boned
• Paprika to taste

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Twisted Cork Shares 2 Recipes


Melissa Roy
, the new owner of Twisted Cork Cocktail & Wine Bar, shared recipes of two new items that can be found on her menu. Her bar is located where Corks used to be at Festival Center Plaza, near the Sea Pines Circle.

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Zesty Mini Strawberry Shortcakes

carrie shortcakeRecipe by Carrie Hirsch

This is a “short” cake, but very long on flavor.

Serves 6-8
Strawberries:    
1 pound strawberries, washed, hulled, sliced
Juice of 1 orange (reserve zest for dough)
Juice of 1 small lemon (reserve zest for dough)
3 tablespoons granulated sugar

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Creamy Carrot Wasabi Slaw

 carrie wasabiRecipe by Carrie Hirsch

Serves 4
2 medium carrots, peeled & grated
1/2 fennel bulb, very thinly sliced
1 medium apple peeled, cored & grated
Juice of one lemon
Zest of one lemon
2 tablespoons rice vinegar
1/2 cup sour cream or plain yogurt
1 teaspoon prepared wasabi 

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Buffton’s Budding Food Scene

Bluffton is the fastest growing municipality in South Carolina. To help serve the rapidly expanding population, many restaurants have decided to set up shop on the mainland.

In search of oysters, pad Thai, spanakopita, sole meunière, jerk chicken, pimento cheese, crab cakes or churros? No need to cross the bridge. You can find all of those items on Bluffton menus. Gone are the days when it used to be hard to find a kitchen open past 9 p.m.

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Spicy Tropical BBQ Sauce


by Carrie Hirsch

Ingredients:

1 cup ripe pineapple (canned or fresh), chopped
3/4 cup pineapple juice
3/4 cup orange juice
3 tablespoons garlic, chopped
1 medium onion, chopped
3 tablespoons light or dark brown sugar
6 tablespoons honey
1 tablespoon sriracha

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Hummus


Ingredients:

2 cups drained well-cooked or canned chickpeas, reserve liquid
1/4 cup tahini with some of its oil
1/4 cup extra-virgin olive oil, plus oil for drizzling
2 cloves garlic, peeled
Salt and freshly ground black pepper to taste
1/2 tablespoon ground cumin
1/2 tablespoon paprika, plus a sprinkling for garnish
Juice of 1 lemon, more as needed
Chopped fresh parsley leaves for garnish

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Delicious Recipes from Lowcountry

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