Lowcountry Cuisine Fall/Winter 2019-20

LC 22 www.LowcountryCuisineMag.com | www.MountPleasantRestaurant.com | www.CharlestonRecipes.com lowcountry cuisine I suggest to bypass the traditional fire pit cooking method, and instead use a propane steam pot. You may already have one of these in your garage, if not, head over to Royall ACE Hardware. The knowledgeable staff there will set you up with what you need and explain how to use it. When using the steam pot, put a few inches of water in the pot and light your burner. Load your basket with oysters as the water is heating up. When steam starts to emerge from the pot, place your basket in the pot and cover with the lid. Don’t lift the lid for at least six minutes, at which time you can check to see if any of the oysters have opened up yet – I find eight minutes is about right – and adjust accordingly. You will need heavy heat-resistant gloves or oven mitts when handling the basket from the steam pot. Dump the hot oysters from the basket onto the middle of the oyster table and enjoy. After your first basket is done, check and see how many oysters are not open. When a large percent are not open, you need to adjust for a longer cooking time. Many small batches are better than large ones that cool before they are eaten. Then serve a beverage of choice. Canned or draft beers are always welcomed additions. After the roast you should recycle the shells at the local oyster shell recycling drop off center. Find one close to you at saltwaterfishing.sc.gov/oyster.html. CAPTAIN MAC’S COCKTAIL SAUCE  • 1 cup ketchup • 1.5 teaspoons prepared horseradish • 1 teaspoon Worcestershire sauce • Juice from a fresh lemon • 1/3 cup chili sauce • Pinch of salt • Pinch of red pepper flakes • Pinch of black pepper • Add hot sauce to taste Mix well. Chill overnight. Goes well with all boiled and steamed seafood.