Lowcountry Cuisine Charleston 2020 Spring

www.LowcountryCuisineMag.com | www.MountPleasantRestaurant.com | www.CharlestonRecipes.com lowcountry cuisine LC 39 Bring water to a simmer. Add cider vinegar, hot sauce, brown sugar and kosher salt. Add bones or ham hocks for flavor and simmer for 25 minutes. Add greens and smoked pork. Simmer lightly for 2 to 3 hours or until tender. SHE CRAB SOUP FOR 6-8 REVIVAL Executive Chef Simon Glenn • 8 cups whole milk • 2 cups heavy cream • 1 ounce Red Boat brand fish sauce • 1 ounce XO sauce (can find at an Asian market) • ¾ cup cornstarch (mix with 1 cup of the milk to make slurry) • 2 teaspoons whole black peppercorns • 4 each bay leaves • Salt to taste • 1 fresh jumbo lump crab meat • 3 ounces sherry • 3 tablespoons chives or scallions, minced • 2 ounces of crab roe, dried and crumbled • 1 teaspoon mace, ground Combine 7 quarts of milk, heavy cream, fish sauce, XO sauce and peppercorns, and bay leaves. Bring to just below a simmer. Whisk in the slurry, cook until thickened. Strain through chinois. Add crab meat and mix well. Adjust seasoning. Ladle hot soup into warm bowls, add a drizzle of sherry to the top, garnish with the crab roe, chives (or scallions) and sprinkle of ground mace. POACHED PEAR SALAD FOR 12 SLIGHTLY NORTH OF BROAD Executive Chef Russ Moore FOR PEAR POACH LIQUID • 2 cups sugar • ½ gallon of water • 1 orange • 2 limes • 6 allspice berries • 6 cloves, whole • 3 cinnamon sticks • 1 tablespoon lavender • 1 tablespoon coriander, whole FOR SALAD • 6 Bosc or Asian pears • 16 ounces mixed greens • 1 cup dried cranberries • 1 cup pistachios • 1 cup bleu cheese • ¼ cup sugar in the raw FOR DRESSING • ¼ cup honey • 1/3 cup Champagne vinegar • 1 cup blended oil • 1 finely chopped shallot • 1 teaspoon salt FOR PEAR POACH LIQUID Toast all spices, except lavender. Add all ingredients to a large pot and simmer for 20 minutes. Strain and cool. FOR SALAD Cook peeled pears in poaching liquid until barely fork-