Issue#011 August 26, 2009

Hello Friend,

The Charleston restaurants were on my mind the entire traveling time it took to get there from Florida. I must tell you that all my imagination could not meet the experiences that reality placed before me. I fell in love with Charleston, the food and all the wonderful people.

Many of you knew that I would be traveling to South Carolina to attend a conference for our website www.painlesscooking.com at the Citadel. It was a great experience and we left with so much information and excited about getting back to work. The experienced trainers and the students offered valuable information to add to our website. We will be sharing these with you, such as videos as time permits. Keep checking in and give us your feedback.

So back to the Charleston restaurants! Many have asked me how to cook okra, how to cook grits, and how to cook rice and for eggplant recipes. You all need to visit Charleston, South Carolina! Here lives the entire pro’s of these dishes. I have never tasted such good seasoned food.

We were so busy in our classes that we didn’t have time to decide on a restaurant for dinner, and making reservations were out of the questions. One evening we decided to go to the Hominy Grill Restaurant. I heard in class that their food was delicious and they also had their cookbook for sale. I thought if they were too busy, I could at least purchase a cook book. Even though they were very busy, they managed to work us in to be seated. This appreciation of your business and kind attitude we found everywhere in Charleston. It was a breath of freshness.

Our very nice and very efficient waiter at Hominy Grill was Damien. I explained that I did not want to forget to purchase a house cookbook. He brought one to our table to review before purchasing. I also explained about my website that I like to write about the restaurants that I visit. I asked if we could get recipes to share with you.

The menu listed a “Charleston lemonade” which was fresh squeezed lemonade with Myers Dark Rum. It also had a nice selection of white and red wines. The entrées all sounded so good it was hard to select one. We did decide on what we would try and proceeded to give our orders to Damien.

Soon our food was before us. Shrimp Creole looked delicious. It was sautéed shrimp with tomato peppers, onions, celery, Creole sauce and ham over jasmine rice, the flavor more than matched its appearance.

The following recipe for Creole sauce makes a large quantity. You might want to reduce it for your family but it is well worth the effort for the flavor.

CREOLE SAUCE

• 2 ½ Quarts diced onion


• 1 Quart diced red peppers


• 1 Quart diced green peppers


• 1 Quart diced celery


• 1 Cup red wine


• 3 Quarts shrimp stock


• 1 #10 Can tomato puree


• 1/3 Cup brown roux


• 1 Quart small cubed cured ham

Sweat the holy trilogy (veggies) in bacon fat until the onions are translucent.

Add the red wine and reduce by 2/3.

Add the tomato and stock and bring to a boil.

Whisk in the roux and add the ham.

Simmer for 30 minutes.

Check the seasonings and flavor to taste.

My selection was the “Low Country Purloo”. The presentation was every bit as delicious looking and very pleasing to the palate. The recipe follows.

PURLOO

• 1 Quart diced onion


• ½ Quart diced celery


• ½ Quart diced green pepper


• ½ Quart diced eggplant


• 1 Quart sliced okra


• 1 Pound sliced smoked sausage


• ½ Quart small cubed ham


• 1 Quart Uncle Ben’s rice


• 1 Quart chicken stock


• 2 Cups tomato puree


• ½ Teaspoon dried thyme


• ½ Teaspoon dried basil


• 1/8 Teaspoon red pepper flakes


• 2 Bay leaves


• 1 Tablespoon salt


• ½ Teaspoon pepper


• 2 Shakes tobacco sauce


• 1 ½ Quarts cubed chicken


• 2 Tablespoons finely chopped fresh garlic


• 1 Cup red wine

Preheat oven to 375 degrees.

Sauté onions and layer in bottom of deep pan.

Sauté celery and layer on top on the onions.

Sauté peppers and layer on top of the celery.

Sauté the garlic and place over the peppers.

Sauté the eggplant and layer over the garlic.

Brown the rice to release aromatics and layer over the vegetables.

Brown the pork, drain off the fat and layer over the rice.

In the same pan brown the chicken (do not cook fully) and layer on top of the pork.

Sauté okra until brown and add red wine.

Cook and reduce wine to 1/3.

Add the stock, tomato, herbs, spices and seasoning.

Bring the mixture to a boil and pour over all the ingredients in pan.

Cover with foil and cook for 55 minutes.

When done let set covered for 15 minutes.

Uncover and mix together.

We could not end our meal without trying one of their delicious homemade desserts. I had the white coconut cake and also tried the chocolate soufflé. They were truly homemade and delicious.

Before we left Hominy Grill, we had the pleasure of meeting Greg, the manager. I also had in my hand, thanks to Damien, my cookbook, recipes and a copy of their menu. Now that is service in the typical Charleston style. I like that! Many thanks to all of you at Hominy Grill for a great dining experience!

Until later, have a happy cooking experience!

Your friend, Frances

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