Tag: pork
Frogmore Stew
Frogmore Stew
Don’t let the name fool you. There’s no frogs in this stew, even though I think that would enhance the flavor. This really isn’t even a stew, but a seafood boil. Frogmore stew is indigenous to South Carolina. It is named after a low country fishing community on Saint Helena Island near Beaufort and Hilton Head, South Carolina. This seafood boil contains potatoes, corn on the cob, shrimp, and andouille sausage simmered in a heavily seasoned pot of water. The Frogmore stew has 5 minutes of prep time and is ready in 15 minutes.
Ingredients
- 1 lb red potatoes
- 3 ears corn cut into 3 pieces each
- 3 andouille sausage cut into 3 pieces each
- 1 tbsp old bay seasoning
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp garlic powder
- 1 lemon juiced
- water enough to cover the ingredients
- 1 lb 16/20 ct shrimp
Garnish
- 1/2 bunch parsley chopped
Instructions
- Line a large stock pot with the potatoes, corn, andouille, and all of the seasonings. Fill with enough water to cover. Bring to a boil and simmer for 10 minutes.
- Add in the shrimp and simmer for 5 minutes.
Spam and Egg Fried Rice
Spam and Egg Fried Rice
SPAM and egg fried rice is commonly eaten in many Asian cultures. It’s inexpensive and quick and easy to make; giving you your bang for your buck.
Ingredients
- 2 cups day old cooked white rice
- 1/2 can SPAM diced into small cubes
- 4 large eggs beaten
- 1 small onion diced
- 4 green onions chopped
- 2 tsp light soy sauce
- 1 tsp fish sauce
- 2 tsp sugar
- 1/4 cup vegetable oil
- sesame oil
Instructions
- Heat 1 tbsp of the cooking oil in a large sauté pan or wok over medium high heat. Add the beaten eggs to the pan. Allow to set for a minute.
- Scramble the eggs. Cook for another minute and remove from the pan.
- Add the rest of the cooking oil to the pan. Add in the spam and onion. Cook for 4 minutes.
- Add in the rice. Break up all of the clumps. Fry for 4 minutes.
- Season the rice with soy sauce, fish sauce, and sugar.
- Add the eggs back into the rice along with the green onions. Cook for 2 more minutes.
Andouille Hush Puppies
Andouille Hush Puppies
Hush puppies are a delicacy all over the south, from Texas to North Carolina. These little balls of fried dough consist of a cornmeal dominant base mixed with grated onion, an egg, and buttermilk. To spice it up, I added diced andouille sausage to the batter. The hush puppies only take a couple of minutes to assemble and a few more to fry. Serve them with remoulade sauce or a spicy creole mustard.
Equipment
- cookie dropper
Ingredients
- 1/2 cup white cornmeal
- 1/3 cup flour
- 1/2 cup andouille sausage finely diced
- 1 small yellow onion grated
- 1/2 tsp thyme
- 1 large egg beaten
- 1/2 cup buttermilk
- vegetable oil for frying
- creole seasoning
Instructions
- Mix together the cornmeal, flour, andouille, and grated onion.
- Stir in the rest of the ingredients.
- Heat up 2” of vegetable oil in a small pot over medium high heat. Using a cookie dropper, drop balls of the dough into the oil, making sure to not overcrowd the pot.
- Fry in batches, about 5 minutes in total until golden brown.
- Season the hush puppies with creole seasoning.
