On the Southern Literary Trail discussion

Alright, Foodies. For those of you who expressed interest in the recipes posted in the Confederacy of Dunces Discussion, this folder of discussion is just for you. This is just a "taste" of what you have to look forward to in the "Southern Cooking" Folder. Feel free to share your favorite cookbooks and recipes here.

Martha Jo and I "eloped" to Charleston. That we ended up married is something of a major accomplishment as I allowed her to "navigate" to Charleston. Charleston is one of those places that's just hard to get to from Tuscaloosa, Alabama. In Augusta, Ga., MJ, studying the map said, "This looks like the most direct route. And best of all, it's the "Discovery Route."

About all I can say about the "Discovery Route" is I never want to take that road again. The route was dotted with tiny little towns with 15 MPH speed limits. It was speed trap Hell. We arrived in Charleston after a day's long drive, way past our check in time at our Bed and Breakfast in Charleston.

But once there, we made the absolute best of it, married by an eccentric Justice of the Peace, Dr. Guy, an ordained Episcopal Priest. We were married in Washington Square Park with tourists as witnesses. Our wedding photos were taken by a little person named Kirk Prouty who had to perch on top of monuments here and there to get us in the frame properly. It was an adventure.

One of our favorite restaurant's was Magnolias, where the Executive Chef is a wizard named Donald Barickman. Magnolias offers the finest in "Low Country Cooking." MJ and I always pick up a unique regional cookbook during our travels. In Charleston, our purchase was Magnolias Southern Cuisine, containing an exceptional collection of recipes.

Here's the menu at Magnolia's--http://www.pressomatic.com/hmgi/uploa...

The SHELLFISH OVER GRITS--
sautéed shrimp, sea scallops and lobster
over creamy white grits with a lobster butter sauce,
and fried spinach is a culinary delight. It's Low Country with an uptown flair.



Each recipe is a gem.

My favorite Southern cookbooks are The Taste of Country Cooking,andThe Gift of Southern Cooking: Recipes and Revelations from Two Great American Cooks both by Edna Lewis..They're as gratifying to read, as to "use" for the recipes.

Judith wrote: "My favorite Southern cookbooks are The Taste of Country Cooking,andThe Gift of Southern Cooking: Recipes and Revelations from Two Great American Cooks both by Edna Lewis..."

Thanks for your contributions to the list. I'll be sure to check them out thoroughly. *grin*

Lawyer Stevens

Mike, I live in Charleston (just over the bridge in Mt. Pleasant, and yes, it really is) and I have to tell you, it's well-nigh impossible to have a bad meal in this town. It is a real food destination and becoming more so every day. The chefs at local restaurants are like rock stars around here, and local cookbooks are top sellers at the bookstores. One of my favorites is The Pat Conroy Cookbook, by none other. His tartar sauce recipe is the best I've ever tried, and in addition you get his stories with every recipe. We also have a locally made Sweet Tea Vodka that is a summer favorite. Come back this way soon!

Diane wrote: "Mike, I live in Charleston (just over the bridge in Mt. Pleasant, and yes, it really is) and I have to tell you, it's well-nigh impossible to have a bad meal in this town. It is a real food destin..."

Another favorite spot in Charleston for us was Jestine's Kitchen. And, I do have Pat Conroy's cookbook, signed by none other than...*grin* Gosh, he's a great guy.

Mike
Lawyer Stevens

Gullah cuisine is soul food on steroids. There's a great place in Mt. Pleasant called "The Gullah Kitchen". And of course the owner has a cookbook, with stories,and paintings by Jonathan Greene, a fabulous artist whose work depicts Gullah culture.

This is a great cookbook, especially for cuisine of the South Carolina low country. There are recipes in here for boiled peanuts for people who have moved away from boiled peanut regions, and local ingredients like cowpeas, field peas, and buttermilk.


I also have their other book, which I use more often:
The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor

Another new addition to my cookbook shelf is one I haven't made anything out of, but is SO beautiful. I'm hoping to get to one of Hugh's restaurants in the next year.