Lowcountry Cuisine Fall/Winter 2019-20

LC 71 www.LCCmag.com | www.LCcuisineMag.com | www.LowcountryCuisineMag.com lowcountry cuisine C ollege football rules the South, and few things scream fall in South Carolina more than tailgating and the echo of a marching band. But what is football without good food? Four popular coaches from around the state weighed in with us on their favorite recipes, so channel your inner coach and give these a try. What tailgate wouldn’t be better when you serve the coach’s own favorite dish? Better yet, have a cook-off between rival recipes! Playbook to Cookbook Touchdowns in the Kitchen BY ANNE SHULER TOOLE CoachAutryDenson Charleston Southern University When he’s not on the field, Coach Denson loves cooking and hopes to go to culinary school one day. One of his favorite recipes comes from his best friend’s late mother, Carol Loftman, known to her family as Blossom. BLOSSOM’SOXTAILS • 1-2 pounds oxtails, cut into medium pieces • 1 onion, chopped • 2 teaspoons minced garlic • 1 teaspoon fresh thyme, chopped • ½ teaspoon seasoning salt • ½ teaspoon black pepper • ½ teaspoon of garlic powder • 1 Scotch bonnet pepper, whole • 2 green onions, chopped • 5-6 whole pimento seeds (allspice) • 1 tablespoon browning • 1 15-ounce can butter beans, rinsed and drained • Salt and pepper, to taste Coat oxtails with seasonings. Set oven to broil, then broil oxtails on the bottom rack for 20 minutes. Remove from oven and place in a crock pot with all ingredients and cook for one hour or until tender. Salt and pepper to taste.