Frogmore Stew: A Tasty Southern Tradition

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Having a family gathering and trying to think of what to serve? Turn dinner into an event when you serve up Frogmore Stew.frogmore_stew-short  Frogmore stew (also known as Beaufort Stew and Low-Country boil), is a staple of South Carolina and is popular in many Southern states. It gets its name from the very small town of St. Helena Island, which has the mailing address of Frogmore. 

The history behind this dish is uncertain. Some people credit its invention to local shrimpers who would use whatever ingredients they had to throw together a meal. Others attribute the recipe to Richard Gay (owner of the Gay Seafood company), who is said to have prepared a cookout of leftovers for his coworkers and later bringing the recipe back to his hometown of Frogmore where he sold it and all of the ingredients necessary to make it.

 

This dish contains some basic ingredients, all seasoned to fit the taste of your family: shrimp, corn on the cob, potatoes, and smoked sausage. Prepare the ingredients and you’re ready to go. Perhaps the coolest part about this dish is how you serve it: cover up your table with a bunch of newspaper,  and pile on the food. Serve it with your favorite condiments (cocktail sauce for the shrimp, ketchup and sour cream for the potatoes, and butter for the corn. Clean up is a breeze – just roll everything up in the newspaper and toss it out. Cook, pile, eat, toss. What’s not to love about it?

Ingredients (Yields 12 servings)

  • 6 quarts water
  • 3/4 cup Old Bay Seasoning TM
  • 2 pounds new red potatoes
  • 2 pounds hot smoked sausage links, cut into 2 inch pieces
  • 12 ears corn – husked, cleaned and quartered
  • 4 pounds large fresh shrimp, unpeeled

Directions

  1. Bring water and Old Bay Seasoning to boil in a large stockpot.
  2. Add potatoes and cook for 15 minutes. Add sausage and cook for 5 minutes more. Add corn and cook for another 5 minutes. Stir in the shrimp and cook until shrimp are pink, about 5 minutes. Drain immediately and serve.

Modification: Add some of your favorite ingredients. My fave: crab legs! Yum!

 

Amount Per Serving Calories: 499 | Total Fat: 15.5g | Cholesterol: 299mg

 

 Written by Tiffany Hathorn

Source: http://allrecipes.com/Recipe/frogmore-stew/detail.aspx

 
 

Ecuador: The People, Music, Food and Dance

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ecuador band 2

Music
The music of Ecuador has a long history. Pasillo is a genre of indigenous Latin music. In Ecuador it is the “national genre of music.” Through the years, many cultures have influenced to establish new types of music. There are also different kinds of traditional music like albazo, pasacalle, fox incaico, tonada, capishca, Bomba highly established in afro-Ecuadorian society like Esmeraldas, and so on. Tecnocumbia and Rockola are clear examples of foreign cultures influence. One of the most traditional forms of dancing in Ecuador is Sanjuanito. It’s originally from the North of Ecuador (Otavalo-Imbabura). Sanjuanito is a danceable music used in the festivities of the mestizo and indigenous
culture.

The Food
Ecuadorian cuisine is diverse, varying with the altitude and associated agricultural conditions. Most regions in Ecuador follow the traditional three course meal of soup, a second course which includes rice and a protein such as meat or fish, and then dessert and coffee to finish. Supper is usually lighter, and sometimes consists only of coffee or herbal tea with bread.
In the highland region, pork, chicken, beef, and cuy (guinea pig) are popular and are served with a variety of grains (especially rice and corn) or potatoes.

Watch a Taste of the Music, Food and Dance of Ecuador:

Music
The music of Ecuador has a long history. Pasillo is a genre of indigenous Latin music. In Ecuador it is the “national genre of music.” Through the years, many cultures have influenced to establish new types of music. There are also different kinds of traditional music like albazo, pasacalle, fox incaico, tonada, capishca, Bomba highly established in afro-Ecuadorian society like Esmeraldas, and so on. Tecnocumbia and Rockola are clear examples of foreign cultures influence. One of the most traditional forms of dancing in Ecuador is Sanjuanito. It’s originally from the North of Ecuador (Otavalo-Imbabura). Sanjuanito is a danceable music used in the festivities of the mestizo and indigenous
culture.

The Food
Ecuadorian cuisine is diverse, varying with the altitude and associated agricultural conditions. Most regions in Ecuador follow the traditional three course meal of soup, a second course which includes rice and a protein such as meat or fish, and then dessert and coffee to finish. Supper is usually lighter, and sometimes consists only of coffee or herbal tea with bread.
In the highland region, pork, chicken, beef, and cuy (guinea pig) are popular and are served with a variety of grains (especially rice and corn) or potatoes.Ceviche_ecuador

n the coastal region, seafood is very popular, with fish, shrimp and ceviche being key parts of the diet. Generally, ceviches are served with fried plantain (chifles y patacones), popcorn or tostado[disambiguation needed]. Plantain- and peanut-based dishes are the basis of most coastal meals. Encocados (dishes that contain a coconut sauce) are also very popular. Churrasco is a staple food of the coastal region, especially Guayaquil. Arroz con menestra y carne asada (rice with beans and grilled beef) is one of the traditional dishes of Guayaquil, as is fried plantain which is often served with it. This region is a leading producer of bananas, cacao beans (to make chocolate), shrimp, tilapia, mangos and passion fruit, among other products.

 
 

Vietnamese Meatballs Recipe

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At the Los Angeles Times the The Taste Event, MCCN’s editor got the chance to try some delicious lamb meatballs from a restaurant called the Asian Box.  We got to interview to the chef.  He described his lamb meatball Vietnamese street food.  In Vietnam, meatballs (thịt viên hay mọc, bò viên, cá viên) can be used as an ingredient in phở and hủ tiếu. It is also common to cook meatballs in tomato sauce, and finely chopped spring onion and peppers are added before serving. In bún chả (a specialty Vietnamese rice noodle), meatballs are grilled to be chả and served with bún (rice noodles) and dipping sauce (based on fish sauce seasoned with rice vinegar, sugar, garlic, and chili). Xíu Mại is a pork meatball in a tomato sauce often served with a baguette.

See Recipe

LosAngeles Times The TasteLA by Night

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Photo by Crystal Johnson- Multi Cultural Cooking Network

MCCN has been covering Los Angles Times Taste event for years and not one time had we ever attended the evening event portion…our mistake.  If you are looking for a party revolving around fine and innovative food then the The Taste Los Angeles is the event for you.  LA’s best restaurants were showing off with incredible fusions and traditional cultural cuisines.  It is definitely a block party atmosphere set on the Paramount lot completely with dj’s.   People were dressed to impressed and having a really good time.  

Octopus tacos
Octopus Taco by Chichen Itza

Your tongue will travel around the world with a taste of Mexico,  Vietnam, Japan, American southern barbecue and more.  One of the impressive menu items was the Octopus Taco with Calamari ink served up by Chichen Itza.  Chaya served up King Crab with cauliflower and panna cotte. 9021Pho served a delicious curry chicken soup.  

Five star dessert offerings came from the Ensaymayda Project,  B Sweet and Sprinkles.  Filipino Ensaymada is a soft, sweet bread smothered with a mixture of sugar and butter icing and generously topped with shredded cheese. What the Ensaymada Project offers in addition the classic ensaymada is a twist on cupcakes like Red Velvet.  The owner would describe it as,  moist brioche swirled with red goodness, slathered with a smooth frosting and finished off with red velvet cake crumbs creates a medley of textures. ”  See our interview with owner/culinary creator Charli Heredia-Reyes about the Green Tea Red Bean Ensaymada.  Then there is nothing more comfort food than bread pudding and B sweet brings fun and innovate spins to bread pudding with flavors such as Red Velvet, glazed donut and chocolate banana bread pudding.   B Sweet has a dessert bar, food trucks and bread pudding flavored ice creams sold in stores.  Sprinkles had many offering of their famous cupcakes.  MCCN staffers enjoyed the S’more cupcake with a chocolate cake topped with slightly roasted marshmallow.  

The most interesting drink we had was the Veruca Salt which consisted of housemade celery drink, 209 Gin and a smoked sea salt lined rim of the glass imparting a unique twist to the flavor.  

MCCN Goes Inside the Los Angeles Food & Wine Festival 2014

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Happy diners enjoying mussels with a green curry coconut milk sauce and Wine at the Los Angeles Food and Wine Festival

Honestly, the Los Angeles Food and Wine Festival is one of the best events a foodie, a chef or restauranter could hope. .  Food beyond compare, great wine, and you are driven in a Lexus from festival venue to venue. Fun, Fun, Fun.

The Los Angeles Food and Wine Festival is the Cinderella belle of the ball of foodie events. Expect celebrity chefs and chefs from some of the very best restaurants.   Menu items included octupus paired with eggplant, wonton wrapper taco shells filled carne asada, and savory corn panna cotta topped with bacon and black truffle salad to name a few. 

Malibu Pier Restaurant Chef Jason Fullilove does the finishing touches to his California Sea Bass Crudo
Malibu Pier Restaurant Chef Jason Fullilove does the finishing touches to his California Sea Bass Crudo

We can’t forget the wine. Among the wineries there were Landmark Vineyard, Blackbird Vineyard and many more.  There seemed to be a lot of red wine and surprisingly a lot of Rosé.  Many wine snobs snub their nose to Rosé but is a great   summer drink.  If you were looking for a good cocktail Celebrity Cruise Lines provided their signature cocktails to sample.  

Los Angeles Food and Wine Festival is the all-star show and party of food.  

See Photo Gallery on Multiculturalcookingnetwork FB Page

Written by Crystal A. Johnson, MCCN Editor

ABC Elixer Recipe

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Beets are an incredible blood tonic and natural cleanser for the liver. This combo is rich in vitamins beta carotene, zinc, vitaminElixer C, and chromium, excellent for boosting carbohydrate metabolism.

Makes approx. 14 ounces

  • 1 green or golden apple cut into slices
  • 1/2 small uncooked beet
  • 5 celery stalks, ends trimmed
  • 1/2 lemon, peeled
  • 1/2- to 1-inch piece ginger root, peeled

In a juicer, push through apple, beet, celery, lemon, and ginger. Stir the juice and pour into a glass. Serve at room temperature or chilled, as desired.

 

Italy: History of Biscotti and How to Make It

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Biscotti

mscotti.com-The word “Biscotti” comes from bis and cotti, the Italian terms for twice-cooked or twice-baked. Biscotti is also the generic term for cookie in Italian. Traditionally an Italian classic, Biscotti have been baked for centuries. It was the perfect food for sailors who were at sea for months at a time. The biscuits were thoroughly baked to draw out moisture, becoming a cracker-like food that was resistant to mold. Biscotti were a favorite of Christopher Columbus who relied on them on his long sea voyage.

 

Biscotti are eaten and enjoyed in many ways! Italians favor them as “dipping cookies” either in a delicious cup of coffee or cappuccino, or in a special Italian wine known as Vin Santo. They are enjoyed as a breakfast biscuit, dunked in coffee, along side a dish of Gelato or Spumoni, and of course, Biscotti are savored as a subtly sweet crispy snack all by themselves!