Food and Entertainment for the Southern Soul

                                                                             March 26, 2011

First, I want to thank Yellowfin for inviting me to contribute to his blog. I will be writing about Southern things because that is pretty much what I know about. I grew up and have always lived in Columbia, SC. I played a little basketball at the University of South Carolina under the legendary (at least to St. John’s, UNC, and USC fans) Frank McGuire in the 70’s. I grew up on ACC basketball and hated it when USC left the conference after winning the ACC Championship in Basketball. I was thirteen years old and in attendance when South Carolina beat the other Carolina in the ACC Championship game in Greensboro, NC. I ran onto the floor right after the buzzer sounded and right before the security people stopped any fans from rushing the court. A male USC cheerleader asked me to help him parade a bed sheet around the floor of the Greensboro Coliseum. I don't know what was written on the sheet, but it sure ticked off that UNC crowd because they threw ice cups and cussed at us as we circled the court. I remember having a big grin on my face.

 I have been in and out of the entertainment/hospitality industry for the last 20 years. Recently, my wife Rachel and I opened a new restaurant, RB’s Bodacious Bistro, in Columbia.  The RB is for Rachel and Bill, in case anyone wonders. It is the “Home of RB’s Bodacious Barbecue.” We will talk about BBQ another time. BBQ is a phenomenon all its own. People have been known to come to blows over their BBQ preferences.

 I am not a chef, but people pay me for my food, so I guess that makes me somewhat of an expert on what I know how to cook. We have been in the catering business for the past seven years, so I want to give some tips on preparing for small and large crowds. It seems scary at first but you can really get used to the big events. Our first event ever was for 800 people. The majority of our events ranged from 75 to 350 guests. Prior to catering, some partners (including USC football coaches Clyde Wren and Chuck Reedy) and I had a restaurant, Billy G’s American Bar and Grill (currently Liberty), in the Vista in Columbia. More bar than restaurant, actually. We sold over $1,000,000.00 of booze compared to $ 500,000.00 in food. We had live music every Thursday – Saturday. I can give some insight into the world of nighttime entertainment. That is a completely different world. A young man’s game.

I know Yellowfin’s blog reaches people in various regions of the United States. Maybe, even a few outside the borders. I hope that we will be able to give you some tips and recipes that will be different from what you and your friends may be accustomed to. Maybe you are a Southerner who had to leave God’s country for somewhere else. This might help you get “some food for the southern soul,” as I have heard it said. First up is a Low Country Boil or, as we call it, Beaufort Stew.

Please feel free to contact me with any comments, questions, or suggestions. I look forward to spending some time with you.

Bill Gause

wgause2285@aol.com

South Carolina Low Country Boil

Or as we call it “Beaufort Stew”

            This is a great “communal” food, meaning it is good for a group standing around a table grabbing their share of this delectable dish. Beaufort Stew consists of Shrimp, Corn, Sausage, and Potatoes. First, a little history. Originally, in South Carolina it was known as Frogmore Stew. Just outside of Beaufort (pronounced Byewfurt and located between Charleston and Hilton Head Island, down Hwy 17 S) S.C. there is a small area named Frogmore. It is on the way to some of the quaint barrier islands on the SC coast. As an aside, after you pass through that area you can go out to St Helena’s Island and further out to Land’s End. The land actually does end and you will look out over a body of water called the Port Royal Sound. Across the Sound, you can hear the marines training at Parris Island. On the other side of Parris Island is Hilton Head Island. At night, you can see the lights of Hilton Head from Land’s End. 

          Most natives of the area pronounce Frogmore, “Frogmo.”  At one time, Frogmore had a US Post Office. The US government closed the post office a few years ago and does not recognize Frogmore as a town any longer. However, you still hear people in the SC Lowcountry say "Frogmo Stew" instead of Beaufort Stew.

            Southern Living magazine did a story on the origin of Beaufort (Frogmore) Stew a few years back. They interviewed a man who said he started it when he and some of his friends were at his mother’s restaurant in Frogmore. After eating there so often, they were bored with what was on the menu. He said they went in the kitchen and picked out what they liked. They grabbed a big pot, added some water and beer and boiled the ingredients, one by one. Then they drained the liquid from the pot and poured the mix on the table for all to eat. I do not know if that is true but it sounds reasonable.

           

These are the ingredients for Beaufort Stew:

Raw Shrimp (shell on, the heads can be off)

                     (26 – 30 Count works fine) (Count means how many Shrimp per lb)

                     (plan on 12 - 20 shrimp per guest)

Red Potatoes (Use small reds or cut larger ones in half or quarters)( 1.5 tater per guest) 

Corn (sweet is best, prefer fresh over frozen cobbettes)(Cut in half)(1 large per person)

Sausage (smoked, spicy, or Andouille work best)(Cut to 2" size) (6-12 pcs per person)

Beer (optional)

Old Bay Seasoning (comes in bags or loose grounds)

The boiling process takes about 30 minutes. Plenty of time for socializing and fellowship. 

Take a nice size pot and fill halfway with water. Pour 1 beer in the pot. Put 1 bag or 1.5 cups of Old Bay in the pot. Bring to a boil.

Place all potatoes in the boiling water. Boil for 10 - 12 minutes.

Place corn in pot and boil for 10 more minutes.

Add sausage (which is already cooked so you are just warming) and boil for 5 minutes.

Finally, add all of the shrimp. This will cool the pot, so you need to let it come back to a boil. The shrimp will be ready in about 3 minutes (a bright pink). Pull one shrimp to test. Shell should be easy to remove. Do not cook shrimp too long or they will be "rubbery".

Note: This is actually served dry, not as one would think of a stew with broth.

Drain the pot in a large colander. If you are using a burner and a pot with a basket, lift the basket out of the pot. Pour the Stew in a bowl or pan and put out for your guests. A lot of times, we cover a table with newspaper and pour the stew right on the table for all to share.

The shrimp and the sausage are the first to go. Make sure you get to the table early. I've seen the first plates loaded with shrimp and sausage. You don't want to be late to the table and find only corn and potatoes.

Enjoy!