This antique punch is one of the most consistently popular drinks at Husk, one of only two that has remained on the menu while plenty of other drinks have come and gone around it. Whether you need to atone for a social faux pas or want to entertain your guests in old Charleston style, it'll be a welcome presence in a punch bowl this holiday season. Be sure your guests are thirsty, because this recipe makes a lot.
'South Carolina' on Serious Eats
In downtown Charleston, Big Gun Burger gets creative with meat and toppings. This all-things-Southern burger is topped with smoky bacon, pimento cheese, chow chow, and a fried green tomato.
Fatty duck confit swathed in black pepper mayo and melted aged gouda makes for an indulgent duck salad sandwich at Caviar & Bananas in downtown Charleston, SC.
At WildFlour Pastry in Charleston, SC, pastry chef Lauren Mitterer serves up a bevy of delicious treats. From killer cookies to her famous sticky buns, she gives us a guide to her top five favorites.
That Charleston Bold & Spicy Bloody Mary Mix is more complex than your typical Bloody Mary mixer is evident from the list of ingredients on the bottle. A conventional base of water, tomato paste, and Worcestershire sauce meanders on to apple cider vinegar, roasted vegetables, roasted beef, anchovies, habanero peppers, and other seasonings numerous enough that I won't list them here. A sip is as crowded, flavor-wise, as the ingredient list.
There are the niche sodas that you drink because they're old and familiar, or new and unusual, and you like that. Then there are the small-time sodas that you drink because you actually like the flavor. And if they were to expand beyond their little production plantsif everyone on Earth had a case in the kitchen and your allegiance no longer made any statement except that you were just like everyone else, you'd still drink them. For me, South Carolina's Blenheim Ginger Ale is one of those sodas.
Some of the highlights of the weekend's events were Friday night's Taste of the South, featuring tastes from the best local restaurants accompanied by a large outdoor country music concert; Saturday's Tasting Showcase, which featured local food and beverage markers; Sunday's Jazz brunch; as well as wine seminars, cooking demos, and more. Euphoria flew in top chefs from New York, Chicago, Atlanta, and all over the south to participate in the cooking demos, cook-offs, and to cook side-by-side with Greenville's best chefs for a series of guest chef dinners. Check out highlights from the weekend!
Even for the bacon-shy (yes there are a few of us out there), the Fried Green Tomato BLT ($8.95) is a must-order at Hominy Grill in Charleston. Head chef Robert Stehling takes an otherwise ordinary lunchbox staple and gives it his personal twist. Fried green tomatoes, neither overly crunchy or too soggy, are topped with a few slabs of crispy bacon and iceberg lettuce.
This combination of sharp cheddar, sliced pimentos, full-fat mayonnaise, and a touch of bourbon is ceamy, fatty, and rich in flavor. With a zesty chile powder kick at the end, this pimento cheese spread feels every bit as decadent as it should.
Traveling through South Carolina, the Perennial Plate cooked and collaborated on a multi-course dinner with chef Sean Brock of Husk and McCrady's, which consisted entirely of grains from Anson Mills, the seminal grits and rice producer in the United States. "I'm a seed collector. I collect seeds like kids collect baseball cards," said Brock.
What absolutely blew my mind was this dog covered with Sandy's own homemade pimento cheese. A line of mustard and a sprinkling of diced onions add a faint zip in the background, but it's all about the juicy dog and super creamy cheese. Fans of cream cheese dogs would be way into this, although Sandy's is a much more delicately built hot dog, some of the best hot dog presentation we saw in the South.
When South Carolina Barbeque Association president Lake E. High, Jr. curated a whole hog lunch for Anthony Bourdain: No Reservations, he proclaimed that South Carolina is "absolutely the barbecue capital of the world." This isn't the wildest claim a barbecue evangelist can make. I can count at least four barbecue capitals of the world in the American South, and to be perfectly honest I'd like to see at least 500 more vying for the title. The environmental toll of all that burning wood may be an overriding concern. Then again, I may be a hungry man.
Meat may be the undeniable core of American barbecue, but as long as American barbecue is part of the pantheon of southern cooking, it will not stand alone. From the saltine crackers and pickles of Lockhart, to the lard-fried potatoes (you heard me) of Kansas City, to the barbecue slaw of Lexington, the side dishes served with barbecue are often as exciting as the main course. I indulged in this fact on my recent trip through the Carolinas, looking forward to the $2 servings of local flavor that flanked each serving of smoked pork.
South Carolina can proudly brag that mustard barbecue sauce is uniquely their own, but as a newcomer to the liking-mustard scene, I'm still figuring out what smoked meats work best with it. Unlike my unbridled enthusiasm for North Carolina Vinegar Sauce, I've approached the mustard sauce more cautiously.
[Photographs: Chichi Wang] Sweatman's Bar-b-que Route 453 North, Holly Hill SC (map) Sweatman's Bar-b-que is the type of place that comes to mind when envisioning the Southern barbecue pit. Located on a dusty back road off I-95, the restaurant is housed in a cabin-style building with a smoke pit behind the main house. Pecan and hickory trees line the roads; fields of corn grow nearby. True to its rustic charm, the pit is only open two days a week, a vestige that Ed Levine chalks up to the logging industry's work schedule in bygone days. I've wanted to try Sweatman's ever since it was featured on No Reservations. Luckily for us, we were driving through South Carolina on a...
We realize that photos of [insert animal here] eating/doing something else with [insert food here] falls somewhere between ridiculous and maybe-not-worth-your-time. But on Fridays, they seem acceptable. Oliver, a young koala at the Riverbanks Zoo in South Carolina, was caught here chowing down on a single leaf. Now is that considered a koala snack or a whole meal? Either way he looks pretty pleased to wrap his marsupial paw around it. [via zooborns.com] Related Cat Balancing Cherry Tomatoes Puppy in Cupcake Batter Baby Pygmy Hippopotamus Wants Lettuce Cats Eating Yogurt...
Nora Ephron helped us taste test three kinds of frozen biscuits. Which one did we like the best?
A hamburger flim-flam artist is terrorizing Greenville, South Carolina, by complaining to cafeteria and restaurant workers that they put onions on his burger despite his request for them not to because his son is allergic to onions, and asking to...
Editor's note: Burgermeisters! Here's another excerpt from George Motz's book Hamburger America. George and his publisher were kind enough to allow us to run them here, along with George's beautiful photos. We'll be running one every other week. Eat up!...