Table of Content
Table of Contents Foreword Introduction THE SOUTHERN PANTRY Ingredient descriptions Chicken Broth Yellow Corn Relish Mom's Spicy Mustard Magnolias Everyday Spicy Dry Rub Sweet and Hot Pork Shoulder and Rib Rub Magnolias' Blackening Spice Carolina Ham Cracklings White Lily Cream Biscuits Pie Crusts Lowcountry Lemonade Roasted Garlic Compound Butters for the Grill UPTOWN/DOWN SOUTH STARTERS Crab Dip Pimiento Crab Fondue Roasted Garlic Pimiento Cheese Spinach and Artichoke Dip Herb Toasts Homemade Potato Chips with Blue Cheese and Scallions Spicy Steamed Peel and Eat Shrimp Benne Shrimp with Honey and Hot Chili Dip Carolina Cup Crackling Oysters Cornmeal Fried Oysters with Jalapeno and Lime Aioli Down South Egg Rolls with Red Pepper Sauce, Spicy Mustard, and Peach Chutney Bowtie Pasta with Apple-Smoked Bacon, Sun-Dried Tomatoes, Blue Cheese, and a Cracked Pepper Cream Sauce Grilled Mahi-Mahi Soft Tacos with Black Beans and Rice, Guacamole, and Tomato Salsa SOUPS AND SALADS Blue Crab Bisque Creamy Tomato Bisque with Lump Crabmeat and a Chiffonade of Fresh Basil Potato, Leek, and Roasted Garlic Soup with Creek Shrimp and Tomato Chive Salsa Cajun Clam Chowder Elwood's Ham Chowder Black Bean Chili with Scallions and Cilantro Sour Cream Shrimp and Rice Salad with A Lemon, Garlic, and Dill Vinaigrette Summer Tomato and Vidalia Onion Salad Arugula Salad with Creamy Goat's Cheese, Roasted Peppers, and a Roasted Garlic Vinaigrette Iceberg Salad with a Buttermilk, Basil, and Blue Cheese Dressing, Carolina Ham Cracklings, and Grape Tomatoes Warm Sea Scallop Salad with Lime Dressing Over Butter Lettuce Classic Caesar Salad Mixed Greens with Lemon Herb Vinaigrette Red Potato and Parsley Salad Buttermilk, Basil, and Blue Cheese Dressing Lemon Lingonberry Vinaigrette Carolina Peanut Vinaigrette SOUTHERN SIDES Classic Potato Fries Butter-Whipped Potatoes Parslied Potatoes Carolina Plantation Aromatic Rice Red Rice Dirty Rice Baked Macaroni and Cheddar Cheese Baked Blue Cheese and Macaroni Creamed Corn Magnolias Collard Greens Slow-Cooked Okra and Tomatoes Lady Peas, Black-Eyed Peas, Zipper Peas, and Butter Beans South Carolina Hoppin' John Black Beans and Aromatic Rice GRITS AND GRAVIES Skillet-Seared Yellow Grits Cakes Creamy Stone-Ground Grits with Carolina Country Ham and Red Eye Gravy Magnolias Spicy Shrimp, Sausage, and Tasso Gravy Over Creamy Grits Lobster, Shrimp, and Sea Scallops with a Lobster Cream Sauce over Creamy White Grits Pan-Fried Grits Cakes with Sauteed Shrimp, Leeks, and Tomato Gravy Pimiento Cheese Grits with Pepper-Seared Sea Scallops and Red Pepper Sauce Grilled Salmon Fillet with Dill Butter over Creamy Stone-Ground White Grits Chicken Gravy FISH AND SHELLFISH Iron Skillet Crispy Flounder with Lemon Caper Aioli Sauteed Grouper with Artichoke and Creamy Crabmeat over Sauteed Spinach with Lemon-Leek Butter Coriander-Seared Tuna fillet with Jalapeno and Mango Vinaigrette, Pan-Fried Potato Cakes, and Sauteed Escarole Fire-Roasted Cedar-Planked Salmon Squash Blossoms Stuffed with a Sea Scallop and Lobster Mousse served with a Lobster Cream Sauce Seared Tuna Filets with Aromatic Rice and a Warm Salad of Artichoke, Lemon, Leek, and Capers Broiled Rock Shrimp with Garlic Butter and Parmesan Blue Crabs Carolina Crab Cake with Tomato Gravy, Creamed Corn, and Sauteed Spinach Buttermilk and Beer Batter Fried Soft-Shell Crabs Lowcountry Bouillabaisse MEATS AND POULTRY Hickory Smoked Pork Shoulder with Caro