Frogmore Stew Recipe

Here is a Frogmore Stew recipe, based on the South Carolina Wildlife Cookbook version, which serves 30 people.

• 10 pounds smoked beef sausage in long links
• 2 dozen ears shucked, cleaned corn
• 1/2 bushel crabs
• 15 pounds shrimp, headed
• 2 small boxes of seafood seasoning (which brand is best has been a matter of friendly controversy)

1. Use a big, 20-gallon pot filled to about half full with water. The best thing is to clean the crabs before you put them in the pot. You can use the whole crab, too, but it takes up more room in the pot and is messier to eat.

2. Cut sausages in one-inch sections.

3. Bring water to a boil put sausage and seasoning bags in water and let boil for about 10 minutes or so.

4. Put the corn in and bring back to a boil. Then put the crabs in and bring back to a boil.

5. Finally, add the shrimp, and when the water comes back to a boil, pour off water.

Serves 30 people.
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Charleston Plantation Cookies

 

 

 

 

These are great served warm from the oven with your favorite ice cream, but you'll probably need to double the recipe -- the cookies are that good.

• 1 1/2 cups plus 2 tablespoons sugar
• 12 tablespoons unsalted butter, at room temperature
• 1 large egg
• 6 tablespoons sorghum or black molasses
• 1 cup chopped unsalted dry-roasted peanuts
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 3/4 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground cloves
• 1/3 teaspoon nutmeg

1. Preheat oven to 350°. Line 2 heavy-duty baking sheets with aluminum foil or parchment paper.

2. Using the flat beater, beat 1 cup of the sugar and all of the butter in the bowl of an electric mixer until the mixture is light in color. Beat in the egg. Scrape down the sides of the bowl and beat in the sorghum or molasses. Beat in 1/2 cup of the peanuts.

3. In a medium bowl, sift together the flour, baking soda, ginger,cinnamon, cloves and nutmeg. Add to the dough and mix well, scraping down the bowl at least once.

4. In a small bowl, mix the remaining 1/2 cup of peanuts with the remaining 1/2 cup plus 2 tablespoons of sugar. Scoop out the dough 2 tablespoons at a time. Form the dough into balls about the size of golf balls. Roll them in the peanut and sugar mixture and place on the lined baking sheets.

5. Bake the cookies in the preheated oven for 20 to 24 minutes. About half way through the baking, switch the sheets from one rack to the other and reverse them back to front. This ensures more even baking. The cookies should be watched closely at the end of the cooking time. As soon as the edges are set,they are finished baking. They can overcook very quickly. Remove cookies from the oven and place on wire baking racks to cool. Stored in an airtight container, they will keep for several days. They also freeze well.  Makes about twenty-four 2" cookies.

from Charleston Cuisine by Louis Osteen
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