Lowcountry Cuisine July 2018

www.LowcountryCuisineMag.com | www.MountPleasantRestaurant.com | www.CharlestonRecipes.com lowcountry cuisine LC 55 Instructions: 1. Muddle together the mint and sugar in a shaker. 2. Add the blueberries, limes, rum and a scoop of ice. 3. Shake vigorously to combine. 4. Pour into tall glasses and add soda water to fill (add more ice if necessary). 5. Gently mix or stir to finish. Add a few blueberries and lime wedge to top for garnish. ----------------------------------- Bert’s Smokey Blueberry and Honey Pork Chop Marinade Ingredients: 3 cups sweet tea for brine 3 ounce pork chops 1/2 cup honey (Bert used Blue Pearl Farms for this) 2 tablespoons Holy Smoke olive oil 1 tablespoon apple cider vinegar Salt and pepper to taste Instructions: 1. Brine the pork chops in sweet tea overnight. 2. The next day, combine the honey, oil, vinegar, salt and pepper for the marinade. 3. Add chops to the marinade, making sure to coat both sides, and let sit for one hour. 4. Grill the pork chops on high for about two to two-and-a-half minutes per side. 5. Remove from high heat and cover for approximately 10 to 12 minutes or until at a minimum internal temperature of 145 degrees. ----------------------------------- Blueberry Cobbler from Grace of Charleston Ingredients: 1/2 cup sugar 2/3 cups flour 1-1/2 teaspoons baking powder 1/4 teaspoons salt 2/3 cups milk 2 cups blueberries Instructions: 1. Preheat oven to 350 degrees and spray or butter your baking dish. 2. Mix the dry ingredients together first. 3. Quickly add in the milk and blueberries. 4. Pour into casserole dish and bake for 40 to 45 minutes. 5. Enjoy with ice cream or freshly whipped cream!