[ SOUTHERN COMFORT ]

A Taste of Southern Tradition

As the leaves start to fall and the cool breeze signals game day, there’s no better way to celebrate the season than with a Low Country Boil. It’s all about gathering outdoors, where the aroma of a steaming pot mingles with the crisp air, and the fire crackles under the golden autumn light.

This isn’t just a meal; it’s a Southern tradition that brings people closer, combining the best of the season with seafood, sausage, and all the right spices. It’s an invitation to roll up your sleeves, share stories around the table, and savor the joy of a fall afternoon spent together. Let’s embrace the warmth of Southern cooking, being outdoors, and the spirit of the season — all in one delicious, time-honored feast.

Southern Charm Chopped Salad

Ingredients:

1 head butter lettuce, washed and chopped

1/2 cup candied pecans, roughly chopped

1/4 cup crumbled blue cheese

1/2 small Vidalia onion, thinly sliced

1/2 cup cornbread croutons (homemade or store-bought)

1/2 cup cooked black-eyed peas

1 fresh peach, thinly sliced (substitute with apple or pear in fall)

Optional: 1/4 cup bacon bits, for a smoky touch

Vidalia Onion Vinaigrette:

1/4 cup olive oil

2 tablespoons apple cider vinegar

1 tablespoon minced Vidalia onion

1 teaspoon Dijon mustard

1 tablespoon honey

Salt and pepper, to taste

Instructions:

Prepare the Lettuce:
Arrange the chopped butter lettuce in a large salad bowl to form the base.

Add the Toppings:
Sprinkle the candied pecans, crumbled blue cheese, and thinly sliced Vidalia onion over the lettuce. Scatter the cornbread croutons on top. If using bacon bits, add them now for extra flavor.

Fold in Black-Eyed Peas and Peaches:
Gently toss in the black-eyed peas and peach slices, distributing them evenly throughout the salad.

Make the Vidalia Onion Vinaigrette:
In a small bowl, whisk together the olive oil, apple cider vinegar, minced Vidalia onion, Dijon mustard, honey, salt, and pepper until the dressing is smooth and well combined.

Dress the Salad:
Drizzle the vinaigrette over the salad just before serving, tossing lightly to coat without wilting the lettuce. Serve immediately for the freshest flavor and texture.

Pan-Seared Carolina Trout with Pecan Brown Butter Sauce

4 Carolina trout fillets (skin-on)

Salt and freshly ground black pepper

2 tablespoons olive oil

1/4 cup all-purpose flour (for dusting)

1/2 cup unsalted butter

1/3 cup chopped pecans

Juice of 1 lemon

2 tablespoons fresh parsley, finely chopped

Lemon wedges (for serving)

Prepare the Trout:

Pat the trout fillets dry with paper towels. Season both sides with salt and pepper. Lightly dust the skin side of the trout with flour, shaking off any excess.

Pan Sear the Trout:

Heat the olive oil in a large skillet over medium-high heat. Once hot, add the trout fillets skin-side down. Cook for about 3-4 minutes until the skin is crispy and golden. Carefully flip the fillets and cook for an additional 2-3 minutes until the flesh is opaque and flakes easily with a fork. Remove the trout from the skillet and set aside on a warm plate.

Make the Pecan Brown Butter Sauce:

In the same skillet, reduce the heat to medium and add the butter. Allow the butter to melt and cook, stirring occasionally until it starts to foam and turn a golden-brown color.

Add the chopped pecans to the butter and continue to cook until the butter is richly browned and fragrant (be careful not to burn).

Remove the skillet from the heat and stir in the lemon juice and chopped parsley. Season the sauce with salt and pepper to taste.

Serve:

Spoon the warm pecan brown butter sauce over the pan-seared trout fillets. Serve immediately with lemon wedges on the side for extra zing.

Sautéed Collard Greens with Garlic and a Splash of Vinegar

2 bunches of fresh collard greens, stems removed and leaves chopped

4 cloves of garlic, minced

3 tablespoons olive oil

3 tablespoons aged balsamic vinegar

Salt and freshly ground black pepper, to taste

1/4 cup toasted slivered almonds

Prepare the Greens:

Wash the collard greens thoroughly to remove any grit. Pat them dry, remove the tough stems, and roughly chop the leaves.

Cook the Garlic:

In a large skillet or sauté pan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.

Sauté the Greens:

Increase the heat to medium-high and add the chopped collard greens to the pan. Sauté, stirring frequently, until the greens begin to wilt and soften, about 5-7 minutes.

Deglaze and Season:

Pour the aged balsamic vinegar over the greens. Stir quickly to coat the greens and deglaze the pan, scraping up any browned bits from the bottom. Season generously with salt and freshly ground black pepper.

Finish and Serve:

Continue cooking for an additional 2-3 minutes until the greens are tender but still vibrant. Remove from heat and transfer to a serving dish. Sprinkle with toasted slivered almonds for crunch and additional flavor.

Serve Warm:

Serve these gourmet sautéed collard greens warm as a delightful side dish that pairs well with both meaty and vegetarian main courses.

Low Country Boil for Four

1 lb (450g) of large shrimp, shell-on and deveined

4 small lobster tails (optional for an upscale twist)

2 lbs (900g) of small red potatoes, halved

4 ears of corn, shucked and quartered

1 lb (450g) smoked sausage, such as andouille, sliced into 1-inch pieces

2 lemons, halved

1 head of garlic, top sliced off to expose cloves

2 large onions, peeled and quartered

1/4 cup (60 ml) of Old Bay seasoning

1 tablespoon cayenne pepper (adjust to taste)

Fresh parsley, chopped for garnish

Salt to taste

4 to 5 quarts of water

Prepare the Broth:

In a large stockpot, bring the water to a boil. Add the Old Bay seasoning, cayenne pepper, garlic head, lemons, and onions. Squeeze the lemons slightly before dropping them into the pot to release their juices.

Cook the Potatoes:

Add the potatoes to the boiling broth and cook for about 10 minutes, or until they start to become tender.

Add Corn and Sausage:

Add the corn and sausage to the pot. Let them cook for another 10 minutes.

Add Seafood:

Add the shrimp and lobster tails to the pot. Cook for about 3-4 minutes, or until the shrimp are pink and opaque, and the lobster tails are cooked through.

Check Seasonings:

Taste the broth and adjust the seasoning with more salt or Old Bay as needed.

Serve:

Drain the ingredients and transfer to a large serving platter or pour out onto a paper-lined table. Garnish with chopped parsley.

Serve with additional lemon wedges, melted butter, and a sprinkle of Old Bay seasoning.