John's Lowcountry Cooking
by John Martin
Houghton Mifflin, 2000.
"sandlapper" from the South Carolina
Lowcountry -- a 10,000-square-mile coastal region extending from
Island to the Savannah River and encompassing Charleston --
Martin Taylor is the region's culinary preservationist, combining local
ingredients with traditional recipes.
of the Lowcountry's most notable native
dishes include Shrimp & Grits, Oyster Sausages, Sweet Potato
Watermelon Pickles and Crawfish Gumbo. In this book, Taylor serves up
than 150 contemporary and traditional dishes thick with Lowcountry
of the recipes in this collection
have historical antecedents, which Taylor shares in his introductions.
"Traditionally, catsups were added to other sauces and dishes to season
and finish them, not served as the sauce itself," he explains in the
to Port-Scented Tomato Catsup.
from Charleston and the Carolina Coastal Plain
Carolina Housewife of 184 includes
recipes for catsups made from walnuts and mushrooms as well as tomato,
wisely recommending that the cook add 'the best port wine' to each
of tomato catsup. Port adds an intriguing roundness of flavor that the
commercial brans try, unsuccessfullly, to achieve with sugar."
with stories and culinary traditions
studied over many years, Taylor's regional cookbook masterfully
the taste of the place as only a native son could have achieved.
Ribs with Roast Garlic
This is the easiest barbecue,
and it's absolutely delicious. If you have never eaten roasted garlic,
you will be amazed at how sweet and subtle it is. When the pork ribs
off the grill, the soft cooked flesh of the garlic is squeezed our of
bulbs and rubbed all over the meat and onto thick bread slices like
an hour before cooking,
season the ribs with salt and pepper, then leave them on a platter to
to room temperatur. Prepare a wood, charcoal, or gas grill for cooking.
A gas grill should be set low and allowed to warm up. Coals should be
ashen, totaly grey but glowing orange from within.
- spareribs, at
least 1 pound
- salt and freshly
pepper to taste
- several whole
heads of garlic,
about 2 per person
Place the unpeeled garlic
among the coals and the ribs on the grill, directly over the coals.
the gill and cook the ribs for 25 o 30 minutes on each side, turning
once. Remove the ribs and the garlic to a cutting board. Slice the
off the garlic and squeeze the roasted garlic all over the ribs. Slice
the ribs apart with a knife, pile on a platter, and serve.
John's Lowcountry Cooking by
John Martin Taylor. Houghton Mifflin Company,
Good Spirits Online