Lowcountry Cuisine Winter Spring 2018-19

LOWCOUNTRY CUISINE LC 60 www.LCCmag.com | www.LCcuisineMag.com | www.LowcountryCuisineMag.com Chef Recipes MELVIN’S BARBECUE It’s hard to imagine the holidays in the South without sweet potato casserole. Third-generation pitmaster and Melvin’s Barbecue Restaurant owner Melvin David Bessinger shares his recipe for this Southern treat. It’s not new-fangled or fancy – it’s just a family recipe passed down through generations. Melvin’s Barbecue Sweet Potato Soufflé (serves 6 to 8 people) • 8 medium sweet potatoes • 4 eggs • 2 cups white sugar • ½ cup light brown sugar • 2 sticks butter • 1 tablespoon vanilla extract • 1 tablespoon ground cinnamon • 2 cups whole milk Prick sweet potatoes with a fork and place in oven. Bake at 350 degrees for about 1 hour, until soft. When cool, peel potatoes and transfer to mixer. Add eggs, white and brown sugar, butter, vanilla and cinnamon to potatoes. Mix well. Gradually add milk. Transfer mixture to a greased 9 x 13 baking dish. Bake at 350 degrees for 40 minutes or until bubbly. Let cool for five minutes before serving. Dine Out, at Home THE CODFATHER Snakebite and Black : An Old-School English Beer Cocktail • ½ pint of Tennents Scottish Lager • ½ pint Magners Irish Cider • Splash of blackberry cordial