If you’ve spent time in the Charleston area, chances are you’ve tried at least one of the popular Lowcountry dishes. In today's post, discover original southern recipes from our Akers Ellis team members.
Recipes from the AE Team
Check out these incredible recipes from our talented Akers Ellis team members! You're sure to find a dish that's perfect for your next southern soirée, dinner at home, or anything in between.
Nancy Bryant's Signature Pimento Cheese
Nancy says in order to make her famous pimento cheese, you must do two things: use Duke's Mayonnaise (is there any other?) and root for the Georgia Bulldogs.
Pimento Cheese
1½ tsp Dijon mustard
1 (4oz) jar roasted red peppers, drained and chopped
¼ tsp cayenne pepper
½ cup mayo
¼ cup Durkee's Sauce
3 tbsp Grand Marnier
2 cloves garlic, minced
½ lb sharp cheddar cheese, grated
½ lb jalapeno jack cheese, grated
Combine all but cheese, mix well. Add cheese until blended and refrigerate overnight.
Recipe courtesy of Nancy Bryant, Real Estate Sales Executive and Rental Coordinator.
Chef Bobby Trigg's Fried Green Tomatoes
As a former restaurant owner and chef for the Kiawah Island Club, Bobby knows his way around the kitchen. If you've had the pleasure of trying any of his dishes, you know this recipe is worth saving!
Fried Green Tomatoes with Shrimp, Roast Corn Salsa, and Lemon Aioli
For the Fried Green Tomatoes
6 Green Tomatoes
6 Eggs
Flour, seasoned with salt & pepper
Panko Bread Crumbs
Set up 3 medium size bowls, one filled with flour, seasoned with salt & pepper, the next filled with 6 eggs beating; & the last with Panko Bread Crumbs.
For each serving, cut 1 green tomato into 4 slices, approximately 1/8" thick then set up a sheet pan lined with parchment paper. First, dip the tomato into the flour, then dunk it into the egg wash & then into the panko bread crumbs, patting both sides of the tomato. Transfer the tomato to the sheet pan & repeat the process until all the tomatoes are coated. Place the tray into a freezer for 30 minutes before frying.
For the Roast Corn Salsa
3 unshucked ears of Corn
1/4 cup finely chopped Red Onion
1/4 cup fresh Lime Juice
3 Tomatoes, seeded & diced
1 Jalapeno chile, minced
1/4 cup chopped fresh Cilantro
Preheat the oven to 375 degrees F. Place the corn on a baking sheet & roast for 30 minutes, or until the husks are lightly browned & the corn is tender. Remove the corn from the oven & let cool, then shuck the corn. Cut the kernels off the cobs. In a medium bowl, combine the corn, red onion, lime juice, tomatoes, jalapeno, and cilantro. Stir to blend. Season with salt & pepper to taste. Cover & refrigerate.
For the Lemon Aioli
1 cup of Mayonnaise
2 Tablespoons fresh Garlic, minced
3 Tablespoons Lemon Juice
1 Teaspoon fresh Tarragon, minced
1 Teaspoon fresh Basil, minced
In a small bowl, combine the mayonnaise, garlic, lemon juice, tarragon & basil. Stir to blend. Season with salt & pepper to taste. Cover & refrigerate.
Turnout
For the fried green tomatoes, heat a fryer or a pot of oil to 350 degrees F. When oil reaches temperature, begin frying tomatoes in small batches, turning once until they begin to turn golden brown. Put back on the tray & put the tomatoes in a 300-degree oven to keep warm.
Grill the shrimp, I serve 8 shrimp per order size 21/25. Grill each shrimp for 2 minutes per side.
To plate the dish: Drizzle some olive oil & lemon juice over baby arugula; place on the serving plate & top with 4 fried green tomatoes, then top with some corn salsa, then top with shrimp, then spoon some of the aioli on top of the shrimp. Serves 6 as an entree.
Recipe courtesy of Bobby Trigg, Real Estate Sales Executive.
Cherie Gallagher's Cole Slaw
Cherie claims cooking isn't her forte and assures us even those most beginner chefs can tackle this delicious side dish.
Blue Cheese Cole Slaw
1 16oz bag coleslaw mix
1 cup mayonnaise
1/4 cup Dijon mustard
1/3 cup crumbled blue cheese
2 tbsp apple cider vinegar
2 tbsp sugar
Mix all ingredients together and refrigerate several hours to blend flavor and soften cabbage.
Serve with hot dogs, hamburgers, or chicken sandwiches.
Recipe courtesy of Cherie Gallagher, Real Estate Sales Executive.
More Famous Lowcountry Dishes
Shrimp and Grits, Frogmore Stew, and She-Crab Soup are just a few of the iconic Lowcountry culinary staples we love. With a culture as rich as the taste, these dishes represent so much more than just food. To learn about Gullah culture and food, check out Ultimate Gullah.
Shrimp and Grits
Whether you're out for breakfast, lunch, or dinner in Charleston, you will probably see Shrimp and Grits on the menu. A beloved Lowcountry staple, this classic Charleston dish typically includes grits (also known as hominy), shrimp, and smoked sausage among other things.
Recommended Recipe: Husk's Shrimp and Grits (via Parade Magazine)
Frogmore Stew
Perfect for large groups and best served outdoors over a newspaper-covered table, Frogmore Stew is a quintessential Lowcountry meal. At its most basic level, this dish involves local shrimp, sausage, potatoes, and ears of fresh corn. You may also hear folks refer to this as a Lowcountry Boil.
Recommended Recipe: Traveler of Charleston's Lowcountry Boil Recipe
She-Crab Soup
Enjoyed by locals and visitors alike, this famous soup is one of the few Lowcountry dishes that actually originated here in Charleston. The first bowl of She-Crab Soup was reportedly served at the John Rutledge House Inn.
Recommended Recipe: John Rutledge House Inn's She-Crab Soup Recipe
