Carolina Hash

304.  There is nothing like a lazy afternoon in South Carolina.  The crickets singing, light breeze rustling the trees and barbecue on the menu.

 Our ventures took us south to "The Low Lands" which the locals affectionately call South Carolina. We loved the laid back atmosphere and lazy "drawl".  The roadside antique vendor mentioned "Y'all must not be from around these parts."  Our accents gave us away.  We enjoyed the rest and relaxation, not to mention all the good food!
A great restaurant was  The Pompous Pig in Anderson, SC. We saw on the chalk board a special of Carolina Hash.  Ordered with curiosity, we didn't want a tasteful opportunity to pass by.
We learned that most people "up north" have never heard of hash.  And that this particular hash was developed as a "stick to your ribs" kind of meal to keep farmers full, satisfied and nourished.  I researched Carolina Hash and found quite an interesting array of recipes.  You can find a few here on the Taste Of Home Community Forum.
 I must say this was the best surprise.  The Carolina Hash was so memorably delicious...with every bite you could taste new surprises and flavors.  I would have been satisfied to walk out right then and there.
It was served in a bowl and topped with white rice, a dollop of sour cream and sprinkled with cheddar cheese.  There were bits of pork, chicken, potatoes and tomatoes. It was like heaven in your mouth!
We also ordered other items...but the Carolina Hash stole the blue ribbon!

Our other choices were Brunswick Stew, very delicious!

BBQ Ribs with sides of Potato Salad, Baked Beans and
THE BEST CORNBREAD EVER MADE!!!
 I kid you not!  It was perfect...no butter or honey needed.  It was tender, perfectly sweet/salty and was not grainy.  I would pay for their recipe!

The BBQ Sauce on the tables was so good with a Tomato BBQ, Mustard BBQ, Bourbon BBQ and a sumptuous Vinegar Aju, which was my personal favorite!

Pulled Pork with Mashed Potato Bake and Fried Okra with Cole Slaw.  All served in a red basket lined with checkered paper.  A roll of paper towels on each table and sweet southern waitresses asking "How's your meal?  Everythin' alright?"

If you are ever in South Carolina, you have to eat at The Pompous Pig!  Very memorable eating experience.  I would drive all night for Carolina Hash and Cornbread!

"A Southern Lady - Someone who...has a pitcher of sweet tea at the ready.  Guards her recipe for Pimento Cheese.  Always writes a Thank-You Note.  Has monogrammed guest towels.  Bakes pies for her neighbors.  Knows pearls match everything.  Thinks smocked dresses and hair bows are simply darlin'.  Arranges hydrangea from her garden. Is always blessin' someone's heart."

~ Anonymous Southerner 

Sofi's Crepes

303.  If you love crepes you must try a Sofi Crepe from Annapolis, MD.  Located on Craig Street by the United States Naval Academy, Sofi is a walk-up storefront selling made-to-order crepes both savory and sweet.  

You place your order then watch the crepe artist make your crepe right before your eyes.

The smell is intoxicating and you can't help but get excited.

The crepe comes wrapped in a foil wrapper and is hot and steamy.  

You can find the website here:  Sofi's Crepes

And the menu:  Sofi's Crepe Menu

Tables and chairs are located along the sidewalk just a stones throw away from the Naval Academy.

The town is a quaint nautical port with archaic buildings and history down every street.

We parked our car and walked around.

 It is a great day trip and there are delicious restaurants and great shopping down each street.

Sofi's actually has 6 locations around Maryland.  See the locations here:

Sofi's Crepes locations

"...sprinkled with sugar and eaten hot, they form an exquisite dish.  they have a golden hue and are tempting to eat.  Thin and transparent like muslin, their edges are trimmed to resemble fine lace.  They are so light that after a good dinner, a man from Agen is still willing to sample three to four dozen of them!  Crêpes form an integral part of every family celebrations."

~Anatole France

Sausage Gravy and Biscuits

302.  Hi Y'all!  While vacationing in the South, we enjoyed several Southern comfort foods. BBQ Ribs, Southern Fried Chicken and of course Biscuits.  I found a wonderful biscuit flour mix that we fell in love with.

You just add milk and work the dough as usual following the directions.  They were beautiful! And delicious!

Many years ago a dear sweet southern lady taught me the basics of a good sausage gravy.  I have not forgotten. So in Katie Rudisill's honor, Sausage Gravy was on our breakfast menu.

SAUSAGE GRAVY 

2 lbs original pork sausage, Jimmy Dean or Bob Evans (The better the brand the less fat content)

2 - 3 Tablespoons flour

Salt & Pepper to taste

2 - 3 cups whole milk, start with 2 and add more to stretch the recipe or make it thinner

Optional: Original Tabasco sauce couple splashes

Sauté the sausage in a large deep skillet till brown.  Drain the sausage and place in a bowl.  Set aside. In the frying pan of reserved fat drippings heat till sizzling.  Add the flour one tablespoon at a time and whisk the flour to avoid lumps forming.  Continue to simmer till flour begins to lightly brown and bits on the bottom of pan are loosened.  Slowly add the milk and continue to whisk.

Lower heat and whisk till a light boil and beginning to thicken. Then introduce the reserved cooked sausage back into the skillet.

Stir together.  Test for seasoning and continue to cook for 5 more minutes or till gravy has come to just about a boil.  Place in a serving bowl or tureen.

Serve with fresh hot biscuits. 

Break open a hot biscuit. Place open sides up on your plate and pour the sausage gravy over the biscuit.  Now that is good eatin'!

"I'm good at anything that's country - biscuits, gravy, chicken-fried steak. Look at me, for God's sake.  I cook what I like to eat."

~Blake Shelton

" There's nothin' worse than sausage gravy that is white as a sheet and you can barely find a trace of meat, or was that a lump o' flour?"

~Anonymous Southerner 

Cranberry Orange Scones

301.  Hot steam floating upwards from a freshly baked scone.  Filled with red cranberries and flecks of orange zest laced throughout each pillow.  A recipe that comes out perfect every time...that is what this Cranberry Orange Scone recipe is all about!

 
 The ingredients are simple and your process must be simple as well.  A light hand makes a great scone.

 You can find the recipe at Taste of Home here:   Cranberry Orange Scones
 Print Recipe Card Here

 Light crumbly texture is what you are looking for.

 When the dough pulls together you can feel this recipe working for you.

 I press out the dough by hand and form it into a square or circle.  Today I used my Pampered Chef Crinkle Cutter  to create a beautiful edge.

 I cut them in smaller portions for a Ladies Afternoon Tea.

 This recipe will make 8-10 large scones or 14-16 smaller scones.

 Line the baking sheet with parchment then brush with heavy cream.

 You will see the scones double in size and the texture, once baked is flakey, light and moist.

 No need for butter or jam, these scones are delicious right out of the oven.

"I worship scones and danishes.  If I never had another meal I wouldn't care as long as I could eat pastries and jelly donuts."

~Gene Simmons

Black Forest Cake

300.  Black Forest Cake is rich, creamy and the subtle cherry flavor blended with cocoa are perfectly pared.

 This recipe was time consuming but the steps were very easy to follow.  My version was substituting Kirsch for Espresso and a small amount of almond extract.  It was a great improvement!  Sometimes the Kirsch overpowers the cherries.

The Joy of Baking site has a great how-to video which takes you step by step through the recipe from start to finish.  The written recipe can be found here:  Black Forest Cake  Here are pictures of my process.

 The batter was beautiful and so light and fluffy.

"The only way cheese is dessert is when it's followed by the word cake."

~Michele Gorman