Featured Charleston Food Blogger: Cookin’ With Booze, “My 9 Favorite Places to Eat/Drink North of the Crosstown”

By Elise DeVoe – Cookin’ With Booze

For the past three years I  lived in the heart of downtown Charleston and established my favorite places to eat/drink in my general vicinity. Now that I’ve graduated, I moved about a mile up the peninsula, which feels like 10 miles in Charleston distance. I’ve started to establish my new favorite eateries above the Crosstown (highway that goes through Charleston) and I figured I would share them so my fellow neighbors know where to get their grub/drink on.

1. Tattooed Moose

I lie awake at night thinking about the duck fat fries at Tattooed Moose; that’s how good they are. They are served with a garlic aioli that I’m convinced would make a piece of cardboard taste good. Definitely come to Tattooed Moose hungry because their meals are rich and filling. One of their sandwiches could put me in a happy food coma for weeks. Speaking of their sandwiches, the Duck Club is a must-try as well as their burger. You really can’t go wrong with anything there.

2. Revelry Brewing

With so many breweries in Charleston, it’s hard to choose which one to go to. I choose Revelry because it is conveniently located and they have a bomb rooftop. To complement the beer, they have a both Asian and Latin inspired dishes to munch on while you’re sippin’. They have also helped me branch out on my beer choices/ learn more about different types of beer that aren’t grapefruit shandy or Corona.

3. Faculty Lounge

The Faculty Lounge is one of my favorite happy hour spots, mostly because it’s ridiculously close to my house. During happy hour they have a selection of drinks ranging from $1-$6. For $1 you can get a “dad beer” and for $6 you can get the “Dealer’s Choice,” which is a cocktail crafted specifically for you. When I got the Dealer’s Choice for the first time, I just told the bartender I liked tequila and she crafted a spicy tequila drink that keeps me coming back for more. They also have pool and some delicious ramen, which makes it an ideal hang out spot.

4. Taco Boy

Guilty as charged, I definitely started going to Taco Boy before I moved above the Crosstown. I might’ve moved solely to be closer to their delicious margaritas… who knows… Regardless of my motives, Taco Boy is a reliable source of great drinks and tacos, so I will continue to be a loyal customer. Get their casa margarita, some street corn, and 2 fried chicken tacos and you will be one happy camper

5. Moe’s Crosstown

You can find me at Moe’s on any given Sunday watching the Panther’s game and chowing down on their classic bar food. Their fried mac and cheese is to die for. The breading is well seasoned and the inside is mac and cheese..need I say more? They also have half off burgers on Tuesdays, so you really can’t go wrong. I had their Patty Melt the last time I went and it was ooey gooey cheesy madness (in a good way). Definitely a great place to get apps and drinks or a full-blown dinner.

6.  Rodney Scott’s Barbecue

Barbecue joints are pretty much on every corner in Charleston, so it was easy to find a new go-to spot. I love the barbecue meat itself, don’t get me wrong, but honestly I’m all about the sides. I feel like the sides really make the meal, and Rodney Scott’s has their sides down pat. Their greens were definitely some of the best I’ve ever had and their cornbread was sweet deliciousness. To make something good even better, Rodney Scott’s has a drive thru (which could be dangerous for my health, but oh well). If you haven’t checked them out yet, get there and order their greens as your side, you won’t be disappointed.

7. The Harbinger

If I need to get some work done, The Harbinger is my go-to because I can treat myself to some baked goodies and coffee while I work. They have a variety of grab and go items as well as some tasty pastries. Although they have a wide variety of unique pastries, I usually am in the mood for the “Best Friend” cookie. The Best Friend cookie is basically a chocolate chip cookie taken to the next level. It has 3 different types of chocolate chunks, pearl sugar, and topped with sea salt. It is pure comfort and the perfect balance of sweet and salty.

8. Leon’s

Whenever my parents are in town, Leon’s is the first place my dad asks to go because he is an oyster fiend. I share his love of oysters, so it works out well. I am a big fan of their Fried Oyster sandwich. The “Comeback” sauce definitely lives up to its name because I keep coming back. I also am obsessed with their Brussels Sprouts. I grew up thinking Brussels Sprouts were stinky and gross because my dad microwaved them and it smelled up the whole house. Now that I’ve had them done the right way, I try them at a lot of places I go.

9. Harold’s Cabin

Harold’s Cabin is unique in both the atmosphere and food. They drew me in with their $5 cocktails on Thursdays and I keep coming back for the food. If you’re looking for apps, definitely get the hush puppies and the smashed fries. Some of the ingredients come directly from their rooftop garden, which I think is an amazing accomplishment in itself. Speaking of the garden, my favorite cocktail involves their fresh rosemary grown in that garden. When you go, get the Salty Raccoon, which is tequila (obviously), fresh rosemary, lime juice, and smoked sea salt. Maybe I will try and replicate it home from the rosemary in my garden.

If you are looking for spots where the tourists can’t get to you, eating north of the Crosstown is the way to go. If you try any of these places, you will not be disappointed!

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Grand Opening Celebration: Sambar Indian Kitchen (Downtown Charleston, SC)

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What:  Sambar Indian Kitchen Grand Opening

Where:  Sambar Indian Kitchen – 1503 King Street, Charleston, SC

When:  Sunday, September 3 – 11:00 AM – 9:00 PM

Join us for Sambar’s Grand Opening! Brought to you by the team behind Glazed Gourmet Doughnuts, Sambar is a modern Indian restaurant serving crisp dosas, mouth watering mango lassis, succulent lamb meatballs, and much more! We are located in Workshop on Upper King St. Come experience one of the most flavorful cuisines in the world with us!

Check out our website for the full menu
SambarCharleston.com

9 More Cultural Things You Need to Know About Charleston, SC

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By Mark A. Leon

It is time for our second installment of Charleston awareness.  In our first piece, we provided informative tips about the culture of Charleston, SC, the element rarely found on visitor bureau websites or brochures (See Link Below).  We would like to add some additional cultural nuances to assist as you consider Charleston as place to visit or live.

  • Charleston loves to brag about themselves. Anytime there is an honor for “Best of”, we promote it with diligence and vigor.  Whether that is a banner streamed across a fence, a press release or abundant social chatter, Charleston loves to taut its own horn.  On the opposite end of the spectrum, it is also an area that brushes bad news under the rug (poor academic ranking, dangerous driving conditions or high taxation)
  • Outsiders are not welcome. There is a notion of “Southern Charm” and “Southern Hospitality” that comes with the territory, but make no mistake, locals born and raised in this Southern area, do not welcome outsiders well.  Look closely at Meetup groups, Facebook social and singles groups, and comments about Northerners being the blame for everything.  You will find that the most that struggle to gain social acceptance are outsiders trying to fit in with the locals.
  • We speak very openly about acceptance and how we bonded together after Emanuel Nine regardless of race or background. Yet, our mayor and the media speak animatedly spoke of the injustices in Charlottesville.  This type of behavior is consistent with a geography that struggles with similar issues.  As the wealth and poverty gap continues to widen with the heaviest wealth among white residents, the tensions will continue to mount.
  • Flooding is not a rarity, but an everyday part of our lifestyle. It is not exclusive to rain or tropical storms, but can be induced by even high tide.
  • Charleston does not embrace conservationism or recycling well. It exists, but the percentage of people that adhere to it completely, is limited.
  • The Lowcountry has a prominent and extremely talented theater scene, but it is not embraced as well as it should. For many theaters, patronage struggles.
  • Food is celebrated in Charleston, but it lacks variety with a huge gap in the ethnic food space.
  • Charleston is well behind in parking reform with parking meters lacking pay and reloading apps or credit card options and the city is filled with inconsistent parking rules and times for the residential streets.
  • Brunch is a holiday both on Saturday and Sunday. On either day, you can find 120+ brunch options.

Thinking about moving to Charleston? Get to know the culture first

What to Say to Make a Charlestonian Mad

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By Mark A. Leon

You really want to know what to say to put Charlestonian’s in a mood; make us mad; crank our gears; light the flare of fury?  You get the point.  Not much makes us upset or fuels our loins, but here are a few things folks can say to locals to get them going.

Things You Can Say to a Charlestonian to Make Them Mad

  • Tell us we are not a top Southern foodie town – We take our food seriously.  We take our chefs even more seriously.  In Charleston, a chef can be treated as well as an A-List actor in Hollywood.  Food is a cultural apex in Charleston and if you step foot onto our soil and tell us we are just “ok” in the culinary arts, we will most likely send you out of town, but not before we give you a mouthful (words, that is).
  • Tell us that guns should be illegal – You want to strike up a heated debate on any Charleston street corner, mention the need for gun control or the elimination of guns.  SEWE (Southeast Wildlife Expo) is one of the biggest events in Charleston for a reason.  There are few locals without at least one firearm to go with their fishing and golf gear.  Many have multiple.  Careful what you say if you are a big anti-gun lobbyist.
  • Tell us we love having Northerners move to Charleston.  It adds to the diversity – Have you seen a “Go Back to Ohio” bumper sticker.  I would be surprised if you haven’t.  Since the economic slide in late 2008, northerners have migrated in droves to sunny Charleston.  They have looked for new opportunities and a new beginning.  The economy has recovered, but not the pace of the migration.  Many want to put the plug on this for good.
  • Traffic isn’t that bad compared to other big cities – That is a pretty stupid comparison.  New York, Chicago, Los Angeles are massive urban sectors with 20 to 40 times our population.  Charleston is a coastal peninsula that was not built to handle the roadway traffic with its current infrastructure.  Don’t bring up traffic if you don’t want to experience some road rage.
  • Tell us that housing is really cheap here – A one bedroom in downtown Charleston will run you about $1100 – $1300 with an average of $100 a month for electric (we need our air-conditioning) and $120 for cable and internet.  Don’t forget you have to pay an annual tax for your vehicle as well.  So $1500 a month for a one bedroom is cheap.  Check other parts of the country.  We are peaking up quickly as one of the higher costs of living.
  • Tell us we have ample parking for a mid sized city – In 2009, a parking ticket was $10.00.  Now it is $45.00.  The Battery used to be 2 hour free non-residential parking and free after 6 PM until 8 AM the next day and free on weekends.  Now it is 1 hour from 8 AM to 8 PM (including weekends).  The number of meters in relation to the activities (SC Aquarium, College of Charleston, TCF Bank Arena, Theater District, Restaurants, Market, Art Galleries, etc.) is not proportionate.  Also, the rates in parking garages have increased comparatively to the cost of living adjustments .
  • Tell us the dating scene is easy – If you ask around, you are going to hear crazy ratios of male to female with females having anywhere from a 4:1 to 7:1 ratio.  The truth is that Charleston is 52.5% female and 47.5% male.  Yes, females have an advantage, but that isn’t the core issue.  With so many transplants and growth of businesses like Boeing, BenefitFocus Volvo and Blackbaud, online dating has increased in popularity.  Add the factor of our drinking and social culture and nailing down a commitment is one of the hardest things to do here in Charleston.
  • Ask us if flooding is an issue in Charleston – Some of us may just laugh at you, while others may show off their insurance claims.  Many of us have more than one flood damage claim that we can lay stake to.  Either way, we don’t like to talk about the flooding.  It is almost impossible to avoid.
  • Tell us Hyman’s has the best seafood – Billy Joel ate there.  Their coupons are everywhere from the Visitor’s Center to every cruise ship that docks.  They are situated right off the market.  Still, great marketing, but not the best in town.  Not even close.  They are a fine restaurant, but they are as known in these parts as George Sink and Jeff Cook.
  • Ask us our thoughts on the Confederate Flag – Do I really need to explain this one.  Just look at any given local news broadcast since June of 2015.
  • Ask us to openly talk about racism and race related issues – We keep relatively quiet about any discussions about race and we seem to be alright with that.  We are not saying there is or is not an issue, but we reserve those conversations for friends and family, outside of the public eye.

There you have it.  What you can say to a local Charleston resident to get them mad.  Please don’t.

Griffon Pub: Great Food, Great People and a Million Dollars of Memories

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By Mark A. Leon

As you journey through the French Quarter and walk down Venue Range toward Waterfront Park, you are taken in by the elegance of Charleston from the Vendue Inn to the Venue Library and Rooftop Bar. The area is ordained with fine desserts, law offices and unique and pricey gifts. What has been a foundation for over 15 years and continues to excel with great food, amazing beer, fun and casual dining for intimate groups and a true old school dart board is the Griffon Pub located at 18 Vendue Range.

For those that have never stepped foot in this traditional Irish Pub, the title of the article may be a little misleading. From wall to wall, end to end ceiling and nooks all around, locals and tourists have left personalized dollar bills stapled all throughout the restaurant. When you arrive, you just need to go to the bar, ask for a stapler and sharpie and they will have you covered. They have created a tradition of memories from Europe to the United States.

The atmosphere is very casual with warm and friendly service all day and night. Whether you are coming in for a pint and or a meal, the staff treats all its guests as if you are family. No pub would be complete without a traditional cigarette dispenser by the rest rooms.

Some may argue the East Bay / Market Street area of Charleston may be a bit pricey at times. Well, the Griffon doesn’t feel that way. Entrees range from $7.00 to $12.00 for most items and they are mouth watering good.

Start with a cup of homemade chili. Even in the summer, this chili will pack you with a little spicy kick and savor you with rich meat and spices. If spicy is not your style, the fried pickles are a fixture here.

Reuben
Reuben

Sandwiches are a hard one. There are a number of amazing and memorable carbohydrate friendly treats to entice you. Take my word on this; though the food comes in a basket, it is plentiful and will leave you very full and fulfilled.

We wanted to make three specific recommendations to you: Reuben, Chicken Philly and the fish and chips / friend fish sandwich. I must take a step back first. There are three types Reuben sandwiches: Southern, Traditional and Turkey. We recommend, if you are in the South, do the Southern. This takes away the sauerkraut and replaces it with cole slaw. So good and a very healthy portion of corned beef. The Chicken Philly takes your traditional Philly cheese steak and replaces it with chicken and combines it nicely with melted provolone, peppers and onions. The fish and chips are lightly breaded and partnered with a very healthy portion of fries. Make sure you add vinegar to your fries to make the experience complete.

Make sure you wash that all down with a pint of one of the rotating local craft beers on tap.

One of the noted parts of our experience at the Griffon is the team work. Your server is your bartender and your busser. It is amazing how seamless they all work together to make sure you have a remarkable dining experience.

The Griffon is your hometown pub right in the heart of downtown Charleston. Whether it is lunch, dinner or a pint, stop in, say hello and share a few laughs while you are there. If it is your first time, make sure you leave a dollar behind for the wall.

May is National BBQ Month – Here are a few great healthy recipes for you Charleston

Grilled Chicken with Chipotle-Orange Glaze (Recipe by EatingWell)

Servings: 4 / Calories per serving: 153

Preparation Time:  20 Minutes

Ingredients

  • 1 tbsp orange juice concentrate, thawed
  • 1 1/2 tsp finely chopped chipotle chiles in adobo sauce, (see Note)
  • 1 1/2 tsp balsamic vinegar
  • 1 tsp molasses
  • 1/2 tsp Dijon mustard
  • 2 boneless, skinless chicken breasts, trimmed of fat (8 oz)
  • 1/8 tsp salt

Instructions

  • Preheat grill or broiler to high. Lightly oil the rack.
  • Whisk orange juice concentrate, chiles, vinegar, molasses and mustard in a small bowl.
  • Sprinkle chicken with salt. Grill or broil the chicken for 2 minutes. Turn the chicken, brush with the chipotle-orange glaze, and cook, brushing occasionally with more of the glaze, 4 minutes more. Turn the chicken again, brush with the glaze, and cook until no longer pink in the middle, 2 to 5 minutes more.

Contains

Gluten

Poultry

 

Minced Tomato, Onion and Glazed Tofu Kebabs

Servings: 4 / Calories per serving: 178

Preparation Time: 40 Minutes

Ingredients

  • 1 14-oz package extra-firm water-packed tofu, drained
  • 1 tbsp lime juice
  • 1 tbsp reduced-sodium soy sauce
  • 1 tsp minced fresh ginger
  • 16 fresh mint leaves
  • 4 plum tomatoes, quartered and seeded
  • 1 onion, peeled, quartered and separated into layers
  • 2 jalapeño peppers, seeded and cut into 1/2-inch pieces
  • 1/4 cup kecap manis, (see Note)

Instructions

  • Cut tofu in half horizontally, making two large slices about 1 inch thick. Fold a clean kitchen towel and place it on a cutting board or large plate. Set the tofu on the towel. Put another folded clean towel over the tofu and place
  • a flat, heavy weight (such as a skillet) on top; drain for 15 minutes; remove the weight and cut the tofu into 1 1/2-inch pieces.
  • Preheat grill to medium-high.
  • Combine lime juice, soy sauce and ginger in a medium bowl. Add tofu and toss to coat. Cover and marinate in the refrigerator for 15 minutes.
  • Tuck a mint leaf into each tomato quarter and thread onto 4 or 8 skewers alternately with tofu, onion and jalapeños. (Discard any remaining marinade.)
  • Oil the grill rack (see Tip). Grill the kebabs, turning occasionally, for 7 minutes. Brush with kecap manis and grill until the vegetables are softened and the tofu is well glazed, about 3 minutes more.

Contains

Gluten

Soy

 

Grilled Buffalo Steak with Radicchio-Beet Skewers

Servings:  4 / Calories per serving: 222

Preparation Time:  40 Minutes

Ingredients

  • 1/4 cup crumbled goat cheese, or feta cheese
  • 4 tsp white-wine vinegar
  • 3/4 tsp dry mustard
  • 1 small shallot, minced
  • 1 tbsp minced fresh parsley
  • 3/4 tsp kosher salt, divided
  • 3/4 tsp freshly ground pepper, divided
  • 1 tbsp plus 2 tsp extra-virgin olive oil, divided
  • 2 small heads radicchio
  • 1 15-oz can baby beets, drained (the liquid can be reserved for Pickled Eggs)
  • 1 lb buffalo or beef New York strip (loin) steaks, trimmed of fat and cut into 4 portions

Instructions

  • Preheat grill to high.
  • Place cheese in a medium bowl and mash it with the back of a spoon until creamy. Add vinegar, dry mustard, shallot, parsley, 1/4 teaspoon salt and 1/4 teaspoon pepper; whisk to combine. Continue whisking and slowly drizzle in 1 tablespoon oil until blended. Set aside.
  • Cut each radicchio head in half, core and quarter each half. Thread radicchio chunks and beets onto skewers. Drizzle the skewered vegetables with 1 1/2 teaspoons oil. Rub steaks with the remaining 1/2 teaspoon oil. Season the steaks and skewered vegetables with the remaining 1/2 teaspoon salt and pepper.
  • Grill the steaks 3 to 4 minutes per side for medium-rare. Grill the vegetable skewers, turning frequently so the radicchio doesn’t burn, until the radicchio is wilted and lightly charred, 5 to 7 minutes total. Transfer the steaks to a plate; let rest for 5 minutes. Remove the vegetables from the skewers. Serve the steaks and vegetables drizzled with the sauce.

Contains

Dairy

Red Meat

 

Grilled Salmon with Tomatoes & Basil

Servings: 4 / Calories per serving:  248

Preparation Time: 30 Minutes

Ingredients

  • 2 cloves garlic, minced
  • 1 tsp kosher salt, divided
  • 1 tbsp extra-virgin olive oil
  • 1 whole wild salmon fillet , (also called a “side of salmon,” about 1 1/2 lbs; see Tips)
  • 1/3 cup plus 1/4 cup thinly sliced fresh basil, divided
  • 2 medium tomatoes, thinly sliced
  • 1/4 tsp freshly ground pepper

Instructions

  • Preheat grill to medium.
  • Mash minced garlic and 3/4 teaspoon salt on a cutting board with the side of a chef’s knife or a spoon until a paste forms. Transfer to a small bowl and stir in oil.
  • Check the salmon for pin bones and remove if necessary (see Tips). Measure out a piece of heavy-duty foil (or use a double layer of regular foil) large enough for the salmon fillet. Coat the foil with cooking spray. Place the salmon skin-side down on the foil and spread the garlic mixture all over it. Sprinkle with 1/3 cup basil. Overlap tomato slices on top and sprinkle with the remaining 1/4 teaspoon salt and pepper.
  • Transfer the salmon on the foil to the grill. Grill until the fish flakes easily, 10 to 12 minutes. Use two large spatulas to slide the salmon from the foil to a serving platter. Serve the salmon sprinkled with the remaining 1/4 cup basil.

Contains

Paleo

Pescetarian

Spring Into the Season with Delicious and Healthy Breakfast Recipes

Creamy Wheat Berry Hot Cereal

Ingredients:

  • 2 cups hard red winter-wheat berries (see Tips)
  • 7 cups cold water
  • 1 tsp salt
  • 1 1/4 cups old-fashioned rolled oats
  • 1/2 cup raisins
  • 2 cups nonfat milk or reduced-fat soymilk
  • 1/8 tsp salt
  • 1 1/4 cups Cooked Wheat Berries
  • 2 tsp brown sugar
  • 1 tsp ground cinnamon
  • 1/4 cup slivered almonds, toasted (see Tips)

Instructions:

  • To prepare the wheat berries: Sort through wheat berries carefully, discarding any stones. Rinse well under cool running water. Place in a large heavy saucepan. Add water and salt Bring to a boil over high heat, then reduce heat, cover, and simmer gently for 1 hour, stirring occasionally. Drain and rinse. (Makes about 4 1/2 cups.)
  • To prepare the hot cereal: Place oats, raisins, milk (or soymilk) and salt in a large, microwave-safe bowl. (No microwave? See Stovetop Variation.) Stir to combine. Microwave on High, uncovered, for 3 minutes. Stir in 1 1/4 cups cooked wheat berries and microwave again until hot, 1 to 2 minutes more. Let stand for 1 minute. Stir in brown sugar and cinnamon. Sprinkle with toasted almonds and serve. (Refrigerate or freeze leftover wheat berries.)

Tips and Notes:

  • Make-Ahead Tip: Cover and refrigerate the cooked wheat berries (Step 1) for up to 2 days or freeze airtight for up to 1 month.
  • Look for wheat berries in natural-foods markets in bulk or other near whole grains. Contrary to popular belief, they do not require an overnight soak before cooking. Simply boiling them for 1 hour soften the kernels and produces their characteristically chewy texture.
  • Toast slivered almonds in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Red Pepper and Goat Cheese Frittata

Ingredients:

  • 8 eggs
  • 2 tbsp finely chopped fresh oregano
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 2 tbsp extra-virgin olive oil
  • 1 cup sliced red bell pepper
  • 1 bunch scallions, trimmed and sliced
  • 1/2 cup crumbled goat cheese

Instructions:

  • Position rack in upper third of oven; preheat broiler.
  • Whisk eggs, oregano, salt and pepper in a medium bowl. Heat oil in a large, ovenproof, nonstick skillet over medium heat. Add bell pepper and scallions and cook, stirring constantly, until the scallions are just wilted, 30 seconds to 1 minute.
  • Pour the egg mixture over the vegetables and cook, lifting the edges of the frittata to allow the uncooked egg to flow underneath, until the bottom is light golden, 2 to 3 minutes. Dot the top of the frittata with cheese, transfer the pan to the oven and broil until puffy and lightly golden on top, 2 to 3 minutes. Let rest for about 3 minutes before serving. Serve hot or cold.

Tips and Tricks

Make-Ahead Tip: Let cool, cover and refrigerate for up to 1 day; serve cold.

Black Bean & Chipotle Tostadas with Creme Fraiche

Ingredients:

  • 8 5- to 6-inch corn tortillas
  • * Canola oil cooking spray
  • 2 tbsp extra-virgin olive oil
  • 1/4 cup sliced garlic
  • 2 cups cooked or canned, rinsed black beans, (see Tip)
  • 1/2 cup water
  • 1/2 tsp salt, divided
  • 1/4 tsp ground chipotle pepper, plus more for garnish
  • 6 large eggs
  • 2 large egg whites
  • 1/4 cup low-fat milk
  • 1/4 cup finely chopped white onion
  • 1/4 cup chopped fresh cilantro
  • 3 tbsp crème fraîche, or sour cream

Instructions:

  • Position racks in upper and lower thirds of oven; preheat to 375°F.
  • Coat tortillas on both sides with cooking spray. Place on 2 baking sheets. Bake, turning once, until light brown, 12 to 14 minutes.
  • Meanwhile, heat oil in a large saucepan over medium heat. Add garlic and cook, stirring, until just beginning to brown, about 1 minute. Add beans, water and 1/4 teaspoon each salt and chipotle. Mash the mixture with a potato masher or large fork to the consistency of a chunky puree. Cover to keep warm and set aside.
  • Beat eggs, egg whites and milk in a large bowl. Coat a large nonstick skillet with cooking spray and heat over medium heat. Add the egg mixture and the remaining 1/4 teaspoon salt and cook, folding and stirring frequently with a heatproof rubber spatula, until almost set, 2 to 3 minutes.
  • To assemble tostadas, spread each tortilla with about 1/4 cup bean mixture. Top each with 1/4 cup scrambled eggs and sprinkle with chipotle pepper, if desired. Serve garnished with onion, cilantro and a small dollop of crème fraîche (or sour cream).

Tips and Notes:

  • Tip: To cook beans from scratch
  • 1. Pick over 1 pound dry beans to remove any pebbles or broken beans and rinse well under cold water. Place in a large bowl, cover with 3 inches of cold water and soak for 4 to 24 hours.
  • 2. Drain the beans and place in a large pot and add enough cold water to cover them by 2 inches. Bring to a boil, skimming off any debris that rises to the surface. Reduce the heat to low and simmer gently, stirring occasionally, until the beans are tender, 1 to 2 hours (cooking time will vary with the type and age of the bean). When the beans are nearly soft, stir in 1-1 1/2 teaspoons salt, to taste. Makes about 6 cups. Refrigerate leftover beans (in the cooking liquid) for up to 4 days or freeze for up to 3 months.

Crispy P0tatoes with Green Beans and Eggs

Ingredients:

  • 1 cup fresh or cooked green beans, cut into 1-inch pieces
  • 2 tbsp extra-virgin olive oil
  • 2 lbs boiling potatoes, peeled and cut into 1/2-inch dice, or 5 cups diced cooked potatoes
  • 2 cloves garlic, minced
  • 1/8 tsp crushed red pepper
  • 1/2 tsp salt
  • * Freshly ground pepper, to taste
  • 4 large eggs
  • * Pinch of paprika, (optional)

Instructions:

  • If using fresh green beans, cook in a large saucepan of boiling water until crisp-tender, about 3 minutes. Drain and refresh under cold running water.
  • Heat oil in a large nonstick or cast-iron skillet over medium heat until hot enough to sizzle a piece of potato. Spread potatoes in an even layer and cook, turning every few minutes with a wide spatula, until tender and browned, 15 to 20 minutes for raw potatoes, 10 to 12 minutes for cooked. Stir in the green beans, garlic, crushed red pepper, salt and pepper.
  • Crack each egg into a small bowl and slip them one at a time into the pan on top of the vegetables, spacing evenly. Cover and cook over medium heat until the whites are set and the yolks are cooked to your taste, 3 to 5 minutes. Sprinkle the eggs with paprika, if desired, and serve immediately.

Mango Coconut Green Smoothie

Ingredients:

  • 1/2 cup coconut water
  • 1/3 cup low-fat cottage cheese
  • 1 cup chopped kale
  • 1 cup frozen banana slices (about 1 medium banana)
  • 1/2 cup frozen mango
  • 1 tbsp flaxseed or flaxmeal
  • 1-2 tsp pure maple syrup or honey (optional)

Instructions:

Add coconut water and cottage cheese to a blender, then add kale, banana, mango, flaxseed (or meal) and sweetener (if using); blend until smooth.

Gingerbread Pancakes

Ingredients:

  • 1 1/2 cups white whole-wheat flour (see Tips)
  • 2 tsp baking powder
  • 1 1/4 tsp pumpkin pie spice
  • 1 tsp ground ginger
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 large egg
  • 1 1/2 cups buttermilk (see Tips)
  • 1/2 cup unsweetened applesauce
  • 2 tbsp canola oil
  • 2 tbsp molasses
  • 1 tbsp sugar
  • 1 tsp vanilla extract

Instructions:

  • Whisk flour, baking powder, pumpkin pie spice, ginger, baking soda and salt in a large bowl. Whisk egg, buttermilk, applesauce, oil, molasses, sugar and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined. Resist overmixing—it will make the pancakes tough.
  • Let the batter sit, without stirring, for 10 to 15 minutes. As the batter rests, the baking powder forms bubbles that create fluffy pancakes and the gluten in the flour relaxes to make them more tender.
  • Coat a large nonstick skillet or griddle with cooking spray; heat over medium heat. Without stirring the batter, measure out pancakes using about 1/4 cup batter per pancake and pour into the pan (or onto the griddle). Cook until the edges are dry and you see bubbles on the surface, 2 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.

Tips and Notes:

  • Make-Ahead Tip: The mixture of dry ingredients can be stored airtight for up to 1 month; the batter can be refrigerated for up to 1 day; cooked pancakes can be frozen airtight, in a single layer, for up to 3 months. Reheat in the microwave or oven.
  • White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour.
  • No buttermilk? You can make “sour milk” as a substitute: mix 1 tablespoon lemon juice or vinegar to 1 cup nonfat milk; let stand for about 10 minutes before using.

Recipes Provided by Zipongo

One Mount Pleasant, SC Restaurant Named to Condé Nast Traveler Best in the World

By Mark A. Leon

Condé Nast Traveler just announced the 207 best restaurants in the world to dine at and one area restaurant made the list.  Before we go there let us see how the rest of the United States faired (Then again the image at the top may have given it away for some).

19 – New York
14 – California
3 – Illinois
3 – Massachusetts
3 – Texas
2 – Washington State
2 – Louisiana
2 – Georgia
1 – Florida
1 – Hawaii
1 – Indiana
1 – Maryland
1 – Nevada
1 – Oregon
1 – Pennsylvania
1 – South Carolina
1 – Tennessee
1 – Virginia
1 – Vermont

Total:  60 (29% of World Total)

South Carolina is represented by:  The Wreck of Richard and Charlene

Congratulations to all the amazing people at The Wreck that share the love of coastal dining right here in Mount Pleasant.

 

Full Menu

 

 

 

Best Shrimp and Grits Recipes on Pinterest

gouda

Sometimes you just don’t want to go to one of the hundred plus restaurants in the Lowcountry that offer Shrimp and Grits.  There are those days where you feel you creative juices flowing and you want to convert your kitchen to a Southern cooking paradise.

We found some of the best Shrimp and Grits recipes on Pinterest to share with you.

Grab the one you love or some close friends and impress them with a great Southern  dinner.

Happy Cooking.

Cheesy Shrimp and Grits – MyRecipes.com

Cajun Shrimp and Grits – SavorySpiceRack.com

Smothered Shrimp with Andouille Sausage and Creamy Parmesan Peppercorn Grits – Fromachefskitchen.com

Cheesy Shrimp and Grits – Sheknows.com

Bobby’s Lighter Shrimp and Grits – Deen Bros

Southern Style Shrimp and Grits – WrittenReality.com

Voodoo Shrimp and Grits – Tomtotable.com

Shrimp and Grits: A Lowcountry Classic – TheHappierHomemaker.com

Spicy Shrimp and Grits Casserole with gouda cheese – Fromachefskitchen.com

Gouda Grits with Smoky Brown Butter Shrimp – Howsweeteats.com

Caribbean Shrimp and Grits – Creative-culinary.com

Three Cheese Shrimp and Grits – Valeriehoff.com

Cajun Shrimp and Grits with Garlic Kale – Littlespicejar.com

Bon Appetite

 

 

 

 

Charleston, SC vs. New York, NY – Are We Really That Different?

By Mark A. Leon

I spent most of my youth and young adult life just outside of New York City or “The City” as we knew it.  I worked there and gathered a number of memorable stories over the years.  Now I call Charleston home for a good part of the last eight years.  To most, the differences between Charleston and New York are very simple.  New York bore itself into an industrial haven of opportunity, prosperity, diversity and financial strength.  From intellectuals to capitalists, NY has defined itself in fashion, finance, architecture, arts and small business opportunity.  It is the land of opportunity with the Statue of Liberty as the cornerstone of entrance.

Charleston took a different path.  Its foundations were laid on the principles of farming, historic preservation, hospitality and small intimate community with generations of wealthy land owners donning the streets and buildings of this quiet city of cobblestone roads and church steeples.

Times are now changing.  New York continues to reinvent itself in a slow mature sustainable manner.  Charleston, on the other hand, is converting to what some are calling the East Coast Silicon Valley, homes and hotels are the forefront of development, the culinary arts have taken on a life of their own and growth has hit record numbers.

Two weeks ago, Bill Murray was a guest bartender in Brooklyn, NY.  For those that remember, Bill Murray made his start on the humble streets of New York along with Belushi, Curtain, Aykroyd, Murphy, Sandler and more.  After each live performance the cast would go to a small club in the West Village.  The club is still there with Christmas lights around the entrance situated on an unassuming street block.  That club still stands as well as the reminder that New York and Charleston both stand for acceptance and love, but show it in different ways.

Now that these two cities are moving in different directions, are they all that different?  Let’s take a look

  • Hospitality – Charleston is known for friendliness and hospitality.  Saying hello to strangers and neighbors is a way of life.  Servers not only take your order, but converse and get to know you.  It is a happy and humble culture.  In New York, pedestrians are glued to their headsets, eye contact is few and far between, cashiers rush you through the line and horns honk like a symphony.  Maybe we have to look deeper to understand.  I was in a small stationary store purchasing postcards.  When I walked to the counter, the shop owner stopped what he was doing and took my money.  He was quiet, but polite and very courteous.  He didn’t smile or try to get to know me, but he showed all the respect I needed with excellent customer service.  Sometimes a perception and a reality are very different.
  • Deep Roots of Acceptance – The country and world stood proud as Charleston retaliated from the devastating events at Mother Emmanuel with a show of solidarity and non-violent measures.  Even today, in the wake of Charlotte, NC, comparisons are being made to Charleston’s peaceful approach.  As I walked through the campus of NYU and sat on the grass in Washington Square Park, I was surrounded by diversity and individualism.  NY1Homeless playing chess with students, acrobatics and yoga, musicians playing Jazz, diverse couples laying on the grass and an overall feeling of unification.  New York is a melting pot and one that has found a place of balance and unity.  Later that afternoon, I stumbled on a pick-up basketball game.  As the players cursed over fouls, businessmen looked on and enjoyed the free entertainment.  No matter what the score was at the end, all the players exchanged hugs and handshakes.
  • Festivals – Charleston is a festival haven.  We thrive, unite and rejoice in our festivals.  New York does as well.  The difference is that New York is so expansive, it is difficult to find them as easily as our small community.  The 92nd Street Festival extends 16 blocks on Lexington Avenue on the Upper East Side, while at the same time the famed San Gennaro Italian Festival is filled with song, dance and food on Mulberry Street in Little Italy over four miles away.  Though the set up and themes may differ, the common front of community and celebration remains.
  • Natural esthetics – We are not here to compare acres or quality of natural land between Charleston and New York.  The land allocation will not allow for apples to apples comparison.  New York and Charleston both embrace the need to recharge and public parks both are a vital part of the make-up of each region.  Whether it is Marion Square or Central Park, the need to grass and flowers in the center of concrete jungles is critical to life balance.
  • Bridges – We are both proud to say we have some of the most iconic bridges in the United States.  Between the Arthur Ravenel Jr. Bridge, Brooklyn Bridge and George Washington, these two port cities have something very special to be proud of.
  • Staying Connected – Offering WIFI in the public spaces is one area that Charleston has taken the lead.  Offering free WIFI in the county parks is an innovative way to get the community to be outdoors and give back.  New York offers patches of free WIFI including Washington Square Park, but they are not quite there for the entire parks system.
  • Embracing History – Both New York and Charleston offer rich experiences including carriage rides and historic tours.  This country would not exist today if not for the brave settlers that took a tremendous risk for an unknown.  Through their courage, we have established a foundation of freedom.  Both the North and South along the Eastern seaboard played and continue to play a critical role in maintaining these freedoms and remembering how we got here.
  • Food – This debate can go on for hours and hours.  Who has more Michelin restaurants, who has more quality chefs, how has more eclectic food offerings? Who offers the most unique dining experience?  There is no reason to dive into this black hole, because there is no winner.  We retract.  The true winners are the guests who have embraced both cities for its culinary achievements.
  • Mass Transit – The edge must go to our friends in the North.  New York, though there is no time of day where there isn’t traffic, has created an above and below ground mass transit system that others around the world have emulated.  We can get there Charleston and we need to.
  • Affordability of Entrance – We are fortunate in Charleston to have no tolls.  Very fortunate.  Whether you travel between New Jersey and New York, Staten Island and New York, Long Island to New York through the Midtown tunnel, you will be paying between $8.00 – $16.00 to enter and in some cases leave Manhattan.  It is costly and we should be thankful we are not at that point.
  • Theater – Charleston has created a proud family of live performance art from Threshold to Charleston Stage, Footlight to Woolfe Street.  I have witnessed some of the most amazing theater I have ever seen.  The quality of acting in this area is overwhelming.  That message needs to get out more.  Patrons and community members need to know the quality of the arts here in Charleston.  The redesign of the Gaillard is a strong stepping stone in the right direction.  New York is Broadway and Broadway is world class live performance art.  We have potential to achieve.
  • Family – Believe it or not, I think this may be one of the strongest connections these two areas have.  New York and Charleston embrace family.  We have beautiful suburban communities in Mount Pleasant, West Ashley, Summerville, James Island, Daniel Island and John’s Island.  New York has Long Island and Staten Island.  Charleston peninsula is growing into a metro haven with a focus on safety.  Whether parents and children play in the park or run on the concrete streets, family is still a foundation of values and comfort.  This is one thing we should both be very proud of.
  • Beaches – Sullivan’s Island, Isle of Palms, Folly Beach – Our three coastal salvations.  Long Island Sound and Rockaway Beach.  Are ours easier to get to? Yes (though some may argue Folly Road and IOP Connector can be nightmares).  Do we offer more beachfront?  Yes.  Still, beaches are a big part of the culture of both.  Plus, New Yorkers can go to the Jersey shore and gamble in Atlantic City.
  • Day Trips – In this case, Charleston is a victim of land distribution.  We have opportunities to go to Beaufort, Santee, Columbia, Savannah and Myrtle Beach, but the proximity of available day trips is limited in comparison to New York.  The tight land formations of the New England and Mid-Atlantic states allow for daytrips to Boston, Providence, Mystic, CT, Hamptons, Jersey Shore, Washington, DC, Philadelphia, Kilington, VT and so much more.

There are fourteen comparisons between New York and Charleston; two cities built around different cultures and early country development moral and political values.  Today, those separation points are a little more blurred and it turns out we have more in common than we thought.

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