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KARDEA: So the Lowcountry
is where I'm from.
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00:00:02,770 --> 00:00:05,037
My family goes back
here generations.
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00:00:05,039 --> 00:00:06,839
It's special and it's unique,
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00:00:06,841 --> 00:00:09,008
especially when it comes
to food.
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00:00:09,010 --> 00:00:10,109
You could say the Lowcountry
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00:00:10,111 --> 00:00:11,777
is where Southern food
got its start,
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00:00:11,779 --> 00:00:14,013
but it's definitely
where I started cooking.
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00:00:14,015 --> 00:00:17,116
I get inspired by this place
I call home every day.
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00:00:17,118 --> 00:00:18,484
So I got a treat for you.
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00:00:18,486 --> 00:00:21,820
I have a collection of my
favorite Lowcountry classics --
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00:00:21,822 --> 00:00:24,256
Charleston shrimp and grits,
Gullah red rice,
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00:00:24,258 --> 00:00:26,158
black eyed pea salad,
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00:00:26,160 --> 00:00:29,595
Southern Chow Chow,
and Charleston Chewies.
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00:00:29,597 --> 00:00:31,563
Nothing compares
to the Lowcountry.
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00:00:31,565 --> 00:00:33,232
I mean, it's my heart.
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It's my home.
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00:00:35,302 --> 00:00:36,568
When you're born in the South,
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00:00:36,570 --> 00:00:38,203
there are two things
you're gonna learn --
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00:00:38,205 --> 00:00:41,240
Southern hospitality
and good eatin'.
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00:00:41,242 --> 00:00:42,408
Let's eat!
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00:00:42,410 --> 00:00:44,777
Down here in South Carolina
is where I sat
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at my grandmother's
kitchen table
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and learned
all of my family recipes,
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00:00:48,816 --> 00:00:51,183
and now I've made
those recipes my own
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as a traveling chef and caterer,
inspired by the deep roots
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00:00:54,221 --> 00:00:56,889
we have here in
the Sea Islands of Charleston.
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These days, you can find me
right here
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00:00:59,060 --> 00:01:01,326
in this beautiful place
I call home,
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00:01:01,328 --> 00:01:04,196
feeding the ones
I love the most.
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I'm Kardea, but when
I'm in the kitchen,
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everyone calls me Miss Brown.
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♪♪
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Charleston, South Carolina,
also known as the Lowcountry
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because we're surrounded
by water.
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We're at sea level.
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In my opinion,
Lowcountry cooking,
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00:01:19,480 --> 00:01:22,648
especially Gullah cooking,
is the fabric of the South.
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00:01:22,650 --> 00:01:25,551
It's what Southern cuisine
is made of.
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00:01:25,553 --> 00:01:27,352
It's beautiful.
It's scenic.
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And we have the best seafood
you can get in the U.S.
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00:01:31,125 --> 00:01:33,926
My type of Lowcountry cooking
is called Gullah cooking.
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00:01:33,928 --> 00:01:35,527
We eat by the land,
we eat by the sea.
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Whatever we catch, we cook.
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00:01:36,764 --> 00:01:38,230
Whatever we grow, we eat.
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00:01:38,232 --> 00:01:42,267
And we build layers of flavor
with very simple ingredients.
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I mean, it's food
made out of necessity.
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One of my all time classic
Lowcountry meals
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is shrimp and grits,
my favorite meal of all time.
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00:01:52,646 --> 00:01:56,081
And today, I'm making it
with my Aunt T.C.
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To me, this dish
just screams "home."
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Aunt T.C. will be here soon.
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00:02:01,689 --> 00:02:03,255
Got to get this shrimp and grits
started.
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00:02:03,257 --> 00:02:05,524
While my back is frying, I am
going to get started
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00:02:05,526 --> 00:02:06,625
on my grits.
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00:02:06,627 --> 00:02:10,462
I'm using old fashioned grits.
2 cups.
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00:02:10,464 --> 00:02:13,866
Old fashioned grits are less
processed than quick grits,
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00:02:13,868 --> 00:02:16,235
so it takes
a little longer to cook.
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00:02:16,237 --> 00:02:18,637
These are the grits
that my grandmother grew up on.
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00:02:18,639 --> 00:02:20,739
She still uses
old fashioned grits.
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00:02:20,741 --> 00:02:22,207
I like quick grits, I mean,
of course,
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00:02:22,209 --> 00:02:23,475
because if you're in a rush,
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00:02:23,477 --> 00:02:25,310
quick grits will cook
within like five minutes,
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00:02:25,312 --> 00:02:28,147
but old fashioned grits
take about 20 minutes to cook.
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00:02:28,149 --> 00:02:31,884
And the reason I whisk the grits
as I pour it in,
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because grits lump up
very quickly.
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You can tell a true
Southern Lowcountry cook
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by the way
they make their grits.
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00:02:38,993 --> 00:02:40,459
If you make lumpy grits,
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you are not considered a good
cook here in the Lowcountry.
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00:02:43,964 --> 00:02:47,199
Once it starts to boil, you'll
bring it down to a simmer.
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00:02:47,201 --> 00:02:49,134
And if you don't salt your water
now,
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you'll have some
really bland grits at the end.
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♪♪
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00:02:54,708 --> 00:02:56,975
Aunt T.C. knows her way
around a kitchen,
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00:02:56,977 --> 00:02:59,578
but she was making shrimp
and grits way before I was born,
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00:02:59,580 --> 00:03:01,947
so I totally trust her
in the kitchen with me
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Aunt T.C.'s here.
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00:03:04,552 --> 00:03:08,287
Cooking with Aunt T.C. is a
blast. She's hilarious.
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00:03:08,289 --> 00:03:09,588
Was that a little dance
I saw?
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00:03:09,590 --> 00:03:11,123
A little dance, T.C.!
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00:03:11,125 --> 00:03:14,626
If you ask her,
T.C. stands for Too Cute.
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00:03:14,628 --> 00:03:18,863
But her name is Leticia,
so it's T.C. for short.
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00:03:18,865 --> 00:03:21,533
Can you help me with the onions?
-Of course I can.
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Teamwork makes the dream work.
-I know that's right.
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00:03:24,905 --> 00:03:28,373
It smells
so good in here, Kardea.
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00:03:28,375 --> 00:03:30,509
This girl is makin'
my favorite.
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00:03:30,511 --> 00:03:31,643
You know, I was thinking,
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00:03:31,645 --> 00:03:33,045
"Where did shrimp
and grits come from?"
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00:03:33,047 --> 00:03:34,580
Definitely Charleston.
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00:03:34,582 --> 00:03:37,316
But, you know, everybody makes
shrimp and grits so different.
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00:03:37,318 --> 00:03:41,220
You know, I think we all
just added our own flavor.
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00:03:41,222 --> 00:03:42,888
You have to have
fresh shrimp.
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00:03:42,890 --> 00:03:46,091
How can you eat shrimp and grits
without Charleston shrimp?
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00:03:46,093 --> 00:03:47,459
Girl, I don't care
if you got to go out
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00:03:47,461 --> 00:03:49,294
in the creek
all day long.
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00:03:49,296 --> 00:03:51,563
I'm telling you, you need
fresh shrimp
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00:03:51,565 --> 00:03:53,165
with shrimp and gravy.
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00:03:53,167 --> 00:03:54,833
No doubt about it,
there's something very,
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00:03:54,835 --> 00:03:56,335
very special about
Charleston shrimp.
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00:03:56,337 --> 00:03:59,104
It's the sweetest, most meaty
shrimp
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00:03:59,106 --> 00:04:01,573
you'll ever taste in your life.
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00:04:01,575 --> 00:04:04,409
Once you've had it here,
you won't want it anywhere else.
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00:04:04,411 --> 00:04:06,178
I think we got
enough onions
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00:04:06,180 --> 00:04:07,779
before I start boo-hooing in
here, girl.
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00:04:07,781 --> 00:04:09,648
Oh, okay.
Well, yeah, that's enough.
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00:04:09,650 --> 00:04:11,416
This pan is
nice and brown.
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00:04:11,418 --> 00:04:13,252
So that's gonna give me
a good dark gravy.
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00:04:13,254 --> 00:04:14,586
You put that in there?
-Yes.
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00:04:14,588 --> 00:04:16,221
I'll go ahead
and add that in for you.
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00:04:16,223 --> 00:04:17,856
Yeah.
-Mm-hmm.
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00:04:17,858 --> 00:04:20,959
Oh, yeah. That's gonna to make
a really good gravy right there.
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So the secret to making a really
good Lowcountry-style
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shrimp and grits
is to have a nice dirty pan,
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and I don't mean dirty.
I mean, like
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00:04:29,903 --> 00:04:33,038
those tidbits from the bacon
and the grease and the fat.
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00:04:33,040 --> 00:04:36,041
That's what makes
a really great gravy.
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00:04:36,043 --> 00:04:38,076
And I need
a little bit of flour.
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00:04:38,078 --> 00:04:39,678
Can you stir around the grits
for me, too?
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00:04:39,680 --> 00:04:42,080
-I sure can.
-Thank you.
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00:04:42,082 --> 00:04:44,283
Kardea, what kind of grits
do you use?
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00:04:44,285 --> 00:04:45,917
I'm using old fashioned
grits today.
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00:04:45,919 --> 00:04:48,120
-Oh, really?
-Using old fashioned grits
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00:04:48,122 --> 00:04:49,454
because it just holds
up a lot better.
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00:04:49,456 --> 00:04:52,124
You know, it's nice and thick.
It'll stick to your bones.
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00:04:52,126 --> 00:04:53,825
[ Laughter ]
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00:04:53,827 --> 00:04:55,827
That's what my grandma say.
-I used to tell my children,
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00:04:55,829 --> 00:04:57,663
"Honey, it's gonna stick
to your gizzard."
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00:04:57,665 --> 00:05:01,133
Yes, that's right.
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00:05:01,135 --> 00:05:04,036
Oh, yeah. This is coming
along really good.
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00:05:04,038 --> 00:05:05,537
That looks good
over there, Kardea.
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00:05:05,539 --> 00:05:07,072
Yeah, it's coming together.
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00:05:07,074 --> 00:05:08,840
Okay. Look at you.
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00:05:08,842 --> 00:05:10,475
See, I learned
a thing or two.
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00:05:10,477 --> 00:05:12,177
Y'all taught me well.
-You did.
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00:05:12,179 --> 00:05:14,880
I'm telling you,
it looks really good.
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00:05:14,882 --> 00:05:16,548
Just gonna cook this down
until the onions
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00:05:16,550 --> 00:05:19,651
get a little translucent.
And while I do that,
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00:05:19,653 --> 00:05:21,320
can you put a little flour
in the shrimp,
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00:05:21,322 --> 00:05:23,755
add some salt,
pepper, and garlic powder.
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00:05:23,757 --> 00:05:31,296
♪♪
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00:05:31,298 --> 00:05:32,898
I'm gonna brown
the shrimp.
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00:05:32,900 --> 00:05:35,801
Stir up the grits for me.
-I sure can.
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00:05:35,803 --> 00:05:37,102
You know, we can't have
any lumps in that grits.
144
00:05:37,104 --> 00:05:38,270
Yeah, that's right.
145
00:05:38,272 --> 00:05:40,138
Add some water
to this pot now.
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00:05:40,140 --> 00:05:42,541
That's when
the gravy begins.
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00:05:42,543 --> 00:05:45,610
Authentic Gullah-style,
Lowcountry-style
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shrimp and grits has a pan gravy
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00:05:47,481 --> 00:05:49,815
usually
made with some type of fat,
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00:05:49,817 --> 00:05:52,317
like a bacon fat or sausage fat.
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00:05:52,319 --> 00:05:57,255
And it's just a brown pan gravy,
and it's simple, yet tasty.
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00:05:57,257 --> 00:06:00,425
Try that.
-Mm, girl.
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00:06:00,427 --> 00:06:02,194
Make sure that
that brown gravy is right.
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00:06:02,196 --> 00:06:03,528
Mm-hmm.
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00:06:03,530 --> 00:06:07,499
I love the onion flavor.
The garlic in there. I love it.
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00:06:07,501 --> 00:06:09,067
Mm-hmm. Now, what's going
to really set it off
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00:06:09,069 --> 00:06:12,537
is when you add the bacon.
Yes.
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00:06:12,539 --> 00:06:14,773
Take the same bacon
that I used to get
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00:06:14,775 --> 00:06:16,841
that bacon grease
in the beginning.
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All those flavors, the bacon,
the shrimp, the gravy.
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00:06:20,013 --> 00:06:22,514
It's going to really boost
that taste.
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00:06:22,516 --> 00:06:24,649
Can you cut up
some green onions for me?
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00:06:24,651 --> 00:06:25,984
I sure can.
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00:06:27,154 --> 00:06:28,620
I came hungry.
-Okay.
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00:06:28,622 --> 00:06:29,821
Like very hungry.
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00:06:29,823 --> 00:06:31,923
-I'll give you a good servin'.
-Please do.
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00:06:34,228 --> 00:06:38,196
Look how thick and creamy.
Slides right off the spoon.
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00:06:38,198 --> 00:06:41,566
♪♪
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00:06:41,568 --> 00:06:44,870
Oh, yes.
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00:06:44,872 --> 00:06:46,938
That plate is too cute.
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00:06:46,940 --> 00:06:48,240
[ Laughs ]
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00:06:48,242 --> 00:06:52,277
♪♪
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00:06:52,279 --> 00:06:53,712
You did good, girlfriend.
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00:06:53,714 --> 00:07:02,287
♪♪
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00:07:02,289 --> 00:07:05,390
Kardea,
it's nice and creamy.
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00:07:05,392 --> 00:07:09,027
The seasoning is just perfect.
Love it.
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00:07:09,029 --> 00:07:11,630
I would say that shrimp
and grits is the staple dish
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00:07:11,632 --> 00:07:14,766
of the Lowcountry
or of the South in general.
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00:07:14,768 --> 00:07:19,371
And because it was originated
by West African people,
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00:07:19,373 --> 00:07:23,308
I mean, this dish has been in
the Lowcountry for centuries.
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00:07:24,878 --> 00:07:27,813
I'm making two of my
favorite Lowcountry classics --
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Southern Chow, Chow and
Gullah red rice.
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00:07:30,317 --> 00:07:32,684
You are going to have
the best red rice of your life.
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00:07:32,686 --> 00:07:33,852
And later...
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00:07:33,854 --> 00:07:36,488
Nothing says Southern salad like
my Gullah caviar.
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00:07:36,490 --> 00:07:37,789
You wouldn't be Southern
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if you didn't use hot sauce
with black eyed peas.
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00:07:42,062 --> 00:07:43,061
KARDEA:
Today, I'm putting together
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00:07:43,063 --> 00:07:44,796
my favorite Lowcountry classics.
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00:07:44,798 --> 00:07:46,298
When I think about
Lowcountry foods,
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00:07:46,300 --> 00:07:51,102
one of the first things I think
about is Gullah red rice.
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00:07:51,104 --> 00:07:55,173
Red rice is a staple
in the Gullah community.
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00:07:55,175 --> 00:07:56,441
So Gullah people
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00:07:56,443 --> 00:07:59,778
are direct descendants
of West African people.
195
00:07:59,780 --> 00:08:04,516
So a lot of our food is very
similar to West African food.
196
00:08:04,518 --> 00:08:07,486
So Gullah red rice is
a variation of jollof rice,
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00:08:07,488 --> 00:08:09,020
which is found in West Africa.
198
00:08:09,022 --> 00:08:13,158
Jollof rice is
the original tomato-based rice.
199
00:08:13,160 --> 00:08:16,061
So you have jambalaya,
you have our red rice.
200
00:08:16,063 --> 00:08:19,764
I mean, it's the quintessential
Lowcountry dish.
201
00:08:19,766 --> 00:08:22,267
So I'm starting off with one
large white onion
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00:08:22,269 --> 00:08:25,937
that I've diced,
I'm dicing one bell pepper.
203
00:08:25,939 --> 00:08:29,174
Typically red rice is cooked
with some type of smoked meat.
204
00:08:29,176 --> 00:08:31,810
I like to use
a popular smoked sausage
205
00:08:31,812 --> 00:08:33,812
that we use here in Charleston.
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00:08:33,814 --> 00:08:36,515
This smoked sausage
is like a kielbasa.
207
00:08:36,517 --> 00:08:37,916
It's fully cooked.
208
00:08:37,918 --> 00:08:40,986
So it's just going to add
that nice smoky flavor.
209
00:08:40,988 --> 00:08:44,456
Right, so I'm gonna add
1/4 of vegetable oil.
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00:08:44,458 --> 00:08:47,325
I'm gonna add my sausage
and bell pepper.
211
00:08:47,327 --> 00:08:49,461
Get that nice and hot
and sautéed.
212
00:08:49,463 --> 00:08:52,063
Red rice is something
that can get soggy very easily.
213
00:08:52,065 --> 00:08:54,699
So I've learned over the years,
bake it.
214
00:08:54,701 --> 00:08:57,702
And you gotta bake it with
parboiled rice.
215
00:08:57,704 --> 00:09:00,338
Aunt Ronnie makes the best red
rice out of our family.
216
00:09:00,340 --> 00:09:02,173
And that's my grandmother's
youngest sister.
217
00:09:02,175 --> 00:09:03,942
She taught us how to make it.
218
00:09:03,944 --> 00:09:07,679
And she told us the secret to
making perfectly cooked red rice
219
00:09:07,681 --> 00:09:09,381
is using parboiled rice,
220
00:09:09,383 --> 00:09:11,449
which is rice with the husk
already removed.
221
00:09:11,451 --> 00:09:14,319
So it comes out fluffy
every time.
222
00:09:14,321 --> 00:09:17,522
You can get parboiled rice
at any supermarket.
223
00:09:17,524 --> 00:09:20,959
It's usually right next
to your regular rice.
224
00:09:20,961 --> 00:09:22,060
Let that cook up a little bit.
225
00:09:22,062 --> 00:09:24,162
I'm gonna get my tomato
paste started.
226
00:09:24,164 --> 00:09:27,599
Tomato paste is a concentrated
form of tomatoes,
227
00:09:27,601 --> 00:09:29,968
so it really makes the rice red.
228
00:09:29,970 --> 00:09:33,505
And you get that big burst
of tomato flavor -- the color,
229
00:09:33,507 --> 00:09:36,508
the smell, the smoked sausage.
Oh, my goodness.
230
00:09:36,510 --> 00:09:38,543
You wanna sprinkle in
some sugar.
231
00:09:38,545 --> 00:09:40,845
Gullah cooking
is more sweet than spicy
232
00:09:40,847 --> 00:09:43,148
because we like to add sugar to
our recipes --
233
00:09:43,150 --> 00:09:45,417
our collard greens,
our red rice.
234
00:09:45,419 --> 00:09:47,152
I mean, it's a little bit
more sweeter
235
00:09:47,154 --> 00:09:49,187
than you would typically find
in the South.
236
00:09:49,189 --> 00:09:51,323
Garlic powder.
You know, I love my garlic.
237
00:09:53,493 --> 00:09:56,394
2 cups of parboiled rice
that I've rinsed,
238
00:09:56,396 --> 00:09:59,631
got some of that starch off.
Give it a mix.
239
00:09:59,633 --> 00:10:02,300
It may look soggy, but honey,
once you put it in that oven,
240
00:10:02,302 --> 00:10:04,869
I promise you, you're gonna have
some really nice,
241
00:10:04,871 --> 00:10:08,406
fluffy, dried red rice.
242
00:10:08,408 --> 00:10:10,275
I'm gonna add a little water
on top
243
00:10:10,277 --> 00:10:12,677
because as the rice cooks
in the oven,
244
00:10:12,679 --> 00:10:14,813
it does start to absorb
some of that tomato paste.
245
00:10:14,815 --> 00:10:17,382
So I want to make sure
that none of the rice on top
246
00:10:17,384 --> 00:10:20,619
gets crispy.
Oven's preheated to 350.
247
00:10:20,621 --> 00:10:23,555
You wanna let it cook
for about 35 to 40 minutes.
248
00:10:23,557 --> 00:10:30,028
♪♪
249
00:10:30,030 --> 00:10:31,563
Let me check on my red rice.
250
00:10:31,565 --> 00:10:34,666
♪♪
251
00:10:34,668 --> 00:10:36,001
All right.
252
00:10:36,003 --> 00:10:39,070
Whoo, sensory overload.
253
00:10:39,072 --> 00:10:40,939
I'm just fluffing it
at this point.
254
00:10:40,941 --> 00:10:44,643
It's still a little bit
on the wet side and that's okay.
255
00:10:44,645 --> 00:10:46,277
That's what fluffing
is for.
256
00:10:46,279 --> 00:10:50,415
You know, it's basically done,
so it wouldn't hurt to taste.
257
00:10:50,417 --> 00:10:52,250
Mm.
258
00:10:52,252 --> 00:10:54,986
Mm. Lord have mercy.
259
00:10:54,988 --> 00:10:56,488
This tastes like my grandma's
house.
260
00:10:56,490 --> 00:11:00,258
The smoked sausage just adds so
much smoky flavor to this.
261
00:11:00,260 --> 00:11:02,327
The acidity from the tomatoes,
262
00:11:02,329 --> 00:11:04,462
the flavor from the onions
and the bell pepper.
263
00:11:04,464 --> 00:11:07,165
A little bit of that garlic
is coming through.
264
00:11:07,167 --> 00:11:09,100
Huh!
265
00:11:09,102 --> 00:11:11,336
That is red rice for you.
266
00:11:11,338 --> 00:11:14,372
And I'm serving this red rice
at a very special event --
267
00:11:14,374 --> 00:11:17,008
one of my supper clubs
right here in Charleston.
268
00:11:17,010 --> 00:11:19,044
The thing I love the most
about introducing people
269
00:11:19,046 --> 00:11:20,311
to Lowcountry food
270
00:11:20,313 --> 00:11:22,580
is that they've never
had it anywhere else.
271
00:11:22,582 --> 00:11:24,983
So when you come to the
Lowcountry and you taste it,
272
00:11:24,985 --> 00:11:27,485
it just blows their mind,
and I love seeing that.
273
00:11:27,487 --> 00:11:30,655
All right, ladies and gentlemen,
I mean, should I ask,
274
00:11:30,657 --> 00:11:32,157
"How's everything?"
275
00:11:32,159 --> 00:11:35,060
-Girl, this is ridiculous.
-[ Laughs ]
276
00:11:35,062 --> 00:11:37,028
Sully, how's that red rice?
277
00:11:37,030 --> 00:11:38,463
I'm pretty picky
about my red rice
278
00:11:38,465 --> 00:11:42,033
and it's pretty --
pretty dang good.
279
00:11:42,035 --> 00:11:44,436
It's pretty amazing to see
the layers of flavor
280
00:11:44,438 --> 00:11:46,104
that we get
in our Lowcountry food
281
00:11:46,106 --> 00:11:48,373
from very,
very simple ingredients.
282
00:11:48,375 --> 00:11:49,841
And it all goes back
to the people
283
00:11:49,843 --> 00:11:51,443
who originated these recipes.
284
00:11:51,445 --> 00:11:55,447
They simply made the most
with what they had.
285
00:11:55,449 --> 00:11:56,915
Another recipe I think of
286
00:11:56,917 --> 00:12:00,318
when you think of Lowcountry
classics is Southern Chow Chow.
287
00:12:00,320 --> 00:12:03,054
It's a mix between a slaw
and a relish.
288
00:12:03,056 --> 00:12:05,156
It goes on anything.
289
00:12:05,158 --> 00:12:10,095
I'm gonna to start off with
5 cups of vinegar.
290
00:12:10,097 --> 00:12:12,597
I'm gonna use 3 cups of
granulated sugar,
291
00:12:12,599 --> 00:12:15,400
2 tablespoons of salt,
292
00:12:15,402 --> 00:12:19,370
a tablespoon of mustard seeds,
teaspoon of turmeric.
293
00:12:19,372 --> 00:12:22,073
The turmeric adds bright,
vibrant yellow color.
294
00:12:22,075 --> 00:12:24,008
Red pepper for a little heat.
295
00:12:24,010 --> 00:12:29,080
About a handful of cloves,
as well as the whole peppercorn.
296
00:12:29,082 --> 00:12:32,784
1 bay leaf, a squirt of yellow
mustard.
297
00:12:32,786 --> 00:12:34,686
And that's basically it, right.
298
00:12:34,688 --> 00:12:37,756
I wanna head over to my stove
and give this a whisk.
299
00:12:39,860 --> 00:12:42,927
Smells great already.
300
00:12:42,929 --> 00:12:45,330
All right, now
for the vegetable part --
301
00:12:45,332 --> 00:12:47,465
green tomatoes,
bell pepper, onions,
302
00:12:47,467 --> 00:12:49,734
and a cabbage.
To make life easier,
303
00:12:49,736 --> 00:12:52,537
I want to use a food processor.
All right.
304
00:12:52,539 --> 00:12:54,005
So I have -- we want to do this
in batches
305
00:12:54,007 --> 00:12:55,306
because if I put too much in,
306
00:12:55,308 --> 00:12:57,142
the food processor
is going to get really liquidy.
307
00:12:57,144 --> 00:12:58,843
I don't want -- I want
to avoid that.
308
00:12:58,845 --> 00:13:01,679
♪♪
309
00:13:01,681 --> 00:13:03,414
Take my first batch out.
310
00:13:03,416 --> 00:13:09,621
♪♪
311
00:13:09,623 --> 00:13:11,089
Quick pulses.
312
00:13:11,091 --> 00:13:15,994
♪♪
313
00:13:15,996 --> 00:13:18,129
And you know what makes it
a Southern Chow Chow
314
00:13:18,131 --> 00:13:20,765
than your regular, just like
run-of-the-mill relish?
315
00:13:20,767 --> 00:13:23,802
It's the addition
of green cabbage.
316
00:13:23,804 --> 00:13:26,838
♪♪
317
00:13:26,840 --> 00:13:30,208
Go over here and add it to my
vinegar and pickling spices.
318
00:13:30,210 --> 00:13:33,745
♪♪
319
00:13:33,747 --> 00:13:35,980
Let that go for
about 15 to 20 minutes
320
00:13:35,982 --> 00:13:39,551
until most of the liquid
has absorbed.
321
00:13:39,553 --> 00:13:41,019
After simmering to perfection,
322
00:13:41,021 --> 00:13:43,154
the chow chow
will look like this.
323
00:13:43,156 --> 00:13:46,891
And I'm telling you,
I put this thing on anything,
324
00:13:46,893 --> 00:13:49,627
but I really love it
on a pulled pork sandwich.
325
00:13:49,629 --> 00:13:52,897
-Oh.
-Pulled pork! Pulled pork.
326
00:13:52,899 --> 00:14:02,574
♪♪
327
00:14:02,576 --> 00:14:05,944
The sandwich is awesome, man,
the greens, the sauce...
328
00:14:05,946 --> 00:14:09,647
It's all good.
I like that chow chow, Kardea.
329
00:14:09,649 --> 00:14:12,684
KARDEA: Next,
my black eyed pea salad,
330
00:14:12,686 --> 00:14:14,185
a.k.a. Gullah caviar,
331
00:14:14,187 --> 00:14:17,355
is the perfect Southern side
dish for any get together.
332
00:14:17,357 --> 00:14:20,592
And later, there's no dessert
that says Lowcountry cuisine
333
00:14:20,594 --> 00:14:21,793
like a Charleston Chewie.
334
00:14:21,795 --> 00:14:23,661
No matter what the occasion is,
335
00:14:23,663 --> 00:14:25,330
you gotta have
Charleston Chewies.
336
00:14:27,701 --> 00:14:28,766
KARDEA:
Today is all about my home,
337
00:14:28,768 --> 00:14:30,334
the Lowcountry
of South Carolina
338
00:14:30,336 --> 00:14:31,970
and the food we make here.
339
00:14:31,972 --> 00:14:33,438
Black eyed pea salad.
340
00:14:33,440 --> 00:14:36,774
What I call Gullah caviar.
You eat it on some chips.
341
00:14:36,776 --> 00:14:38,076
You can eat this
right out of the bowl,
342
00:14:38,078 --> 00:14:42,180
which I have done
plenty of times.
343
00:14:42,182 --> 00:14:45,583
My grandmother had --
she made Hoppin' John,
344
00:14:45,585 --> 00:14:47,051
staple dish in the South --
345
00:14:47,053 --> 00:14:49,554
white rice,
some black eyed peas.
346
00:14:49,556 --> 00:14:51,556
And it's cooked
in some type of meat,
347
00:14:51,558 --> 00:14:53,524
like a ham hock
or a turkey neck.
348
00:14:53,526 --> 00:14:56,194
So my grandmother had leftover
black eyed peas that she made.
349
00:14:56,196 --> 00:14:58,429
And so I said, you know,
"What could I do with these
350
00:14:58,431 --> 00:15:02,000
beans other than eat more
black eyed peas?"
351
00:15:02,002 --> 00:15:06,104
I said, "Huh, I can make
something like a cowboy caviar."
352
00:15:06,106 --> 00:15:09,540
So I took the black eyed peas,
mixed it up with some corn,
353
00:15:09,542 --> 00:15:11,242
some onions,
a little bit of bell pepper,
354
00:15:11,244 --> 00:15:14,145
a simple vinaigrette.
I called it Gullah Caviar,
355
00:15:14,147 --> 00:15:15,747
which is what
I'm making right now.
356
00:15:15,749 --> 00:15:20,418
♪♪
357
00:15:20,420 --> 00:15:23,054
So I cut off the kernels
from the cob.
358
00:15:23,056 --> 00:15:25,456
From one ear of corn,
359
00:15:25,458 --> 00:15:28,192
black eyed peas --
two 15-ounce cans,
360
00:15:28,194 --> 00:15:29,961
green bell pepper,
361
00:15:29,963 --> 00:15:32,230
and just for texture
and taste purposes,
362
00:15:32,232 --> 00:15:35,667
you don't want big chunks
of bell pepper.
363
00:15:35,669 --> 00:15:38,403
I'm going to chop up
2 cloves of garlic.
364
00:15:40,507 --> 00:15:43,408
The red onion just adds
another burst of color in there.
365
00:15:45,578 --> 00:15:49,547
Red wine vinegar,
just a few dashes of hot sauce,
366
00:15:49,549 --> 00:15:52,817
I mean, cause you're makin'
black eyed peas.
367
00:15:52,819 --> 00:15:54,585
How could you not use hot sauce?
368
00:15:54,587 --> 00:15:57,355
You wouldn't be Southern
if you didn't use hot sauce
369
00:15:57,357 --> 00:15:59,257
with black eyed peas.
370
00:15:59,259 --> 00:16:03,294
2 tablespoons of sugar,
fresh cilantro.
371
00:16:03,296 --> 00:16:06,364
One of my favorite
ingredients -- pimentos.
372
00:16:06,366 --> 00:16:11,402
Dried oregano,
salt, cracked black pepper.
373
00:16:11,404 --> 00:16:13,738
So I'm using about 1/2 cup
of vegetable oil,
374
00:16:13,740 --> 00:16:17,175
and I'm using vegetable oil
instead of a oil like olive oil
375
00:16:17,177 --> 00:16:18,843
because it's neutral.
376
00:16:18,845 --> 00:16:21,779
It's not going to interfere
with the other ingredients.
377
00:16:21,781 --> 00:16:26,184
This is beautiful.
Aw, the smell. Oh, my goodness.
378
00:16:26,186 --> 00:16:30,755
The cilantro, the onions,
I'm even smelling the pimentos.
379
00:16:30,757 --> 00:16:32,390
Got yourself some Gullah caviar.
380
00:16:34,060 --> 00:16:36,160
Gullah caviar is fun
at any occasion --
381
00:16:36,162 --> 00:16:38,529
a picnic with your friends,
an outdoor barbecue,
382
00:16:38,531 --> 00:16:40,832
or tea time with the ladies.
383
00:16:40,834 --> 00:16:43,234
Thank you for having us.
384
00:16:43,236 --> 00:16:45,203
-Yes, thank you.
-So glad you guys made it.
385
00:16:45,205 --> 00:16:47,405
-Isn't today really pretty?
-So gorgeous.
386
00:16:47,407 --> 00:16:48,973
We all came here for what?
387
00:16:48,975 --> 00:16:50,608
Food.
-Food!
388
00:16:50,610 --> 00:16:53,711
With friends or family or anyone
that I love in general,
389
00:16:53,713 --> 00:16:59,017
I like to show my appreciation
and love for them by cooking.
390
00:16:59,019 --> 00:17:00,985
It's my love language.
391
00:17:00,987 --> 00:17:03,521
-Cheers to us being friends.
-Yes.
392
00:17:03,523 --> 00:17:05,089
-Cheers.
-Cheers to friends.
393
00:17:06,693 --> 00:17:09,293
KARDEA: Coming up, you can't
have a party in the Lowcountry
394
00:17:09,295 --> 00:17:10,762
without Charleston Chewies.
395
00:17:10,764 --> 00:17:12,497
This is a Chewie.
396
00:17:15,568 --> 00:17:17,769
KARDEA:
Today, I'm celebrating some of
my favorite Lowcountry recipes,
397
00:17:17,771 --> 00:17:19,337
Charleston Chewie,
I would say,
398
00:17:19,339 --> 00:17:22,640
is the staple dessert
of the Lowcountry.
399
00:17:22,642 --> 00:17:26,577
It's basically flour, eggs,
brown sugar, and butter.
400
00:17:26,579 --> 00:17:27,645
That's it.
401
00:17:30,050 --> 00:17:32,450
All right.
That's nice and melted.
402
00:17:32,452 --> 00:17:34,652
So what's a Charleston Chewie?
403
00:17:34,654 --> 00:17:39,624
It's basically a sticky blondie,
crunchy on the outside,
404
00:17:39,626 --> 00:17:41,826
ooey, gooey, and
sticky on the inside.
405
00:17:41,828 --> 00:17:44,962
So I've melted 1/2 stick of
butter here.
406
00:17:44,964 --> 00:17:46,431
Turned the heat off.
407
00:17:46,433 --> 00:17:52,070
Add 1 cup light brown sugar,
a teaspoon of vanilla extract,
408
00:17:52,072 --> 00:17:54,906
and a teaspoon
of almond extract.
409
00:17:54,908 --> 00:17:58,943
It just gives that buttery
sugar flavor just an extra kick.
410
00:17:58,945 --> 00:18:01,112
Now I'm going to add 1 egg.
411
00:18:01,114 --> 00:18:02,847
Just give it a little stir.
412
00:18:02,849 --> 00:18:04,982
The wet portion
of the recipe is done.
413
00:18:04,984 --> 00:18:07,418
How simple is that?
414
00:18:07,420 --> 00:18:12,990
3/4 cup of flour.
1 teaspoon of baking powder.
415
00:18:12,992 --> 00:18:16,727
I'm gonna whisk this up
and add in my wet ingredients.
416
00:18:16,729 --> 00:18:21,132
♪♪
417
00:18:21,134 --> 00:18:24,735
Chewies can be made two ways --
with or without nuts.
418
00:18:24,737 --> 00:18:27,505
I like nuts.
My grandma loves nuts.
419
00:18:27,507 --> 00:18:28,639
But you can go to some parties
420
00:18:28,641 --> 00:18:30,508
and eat your Chewies without
nuts.
421
00:18:30,510 --> 00:18:33,511
Now, it depends on your family.
Some families like it with nuts,
422
00:18:33,513 --> 00:18:34,846
some families like it
without nuts,
423
00:18:34,848 --> 00:18:38,349
but it does have this
distinct molasses mapley flavor.
424
00:18:38,351 --> 00:18:41,486
And if you add nuts, it gives it
a really nutty flavor, too.
425
00:18:41,488 --> 00:18:45,423
I would say about 1/2 cup
of chop pecans just folded in
426
00:18:45,425 --> 00:18:47,658
until it's incorporated.
427
00:18:47,660 --> 00:18:49,861
Whoo, you gotta put your elbow
in it.
428
00:18:49,863 --> 00:18:52,330
That looks great to me.
429
00:18:52,332 --> 00:18:55,299
So I like to make my Chewies
in small batches.
430
00:18:55,301 --> 00:18:57,368
You don't want to overcrowd
your oven.
431
00:18:57,370 --> 00:18:59,971
The heat won't distribute
evenly.
432
00:18:59,973 --> 00:19:02,540
I've also buttered my pan
to make sure
433
00:19:02,542 --> 00:19:05,776
that once it's cooked,
they'll come out easily.
434
00:19:05,778 --> 00:19:07,812
And this is a 8-by-8
baking dish.
435
00:19:07,814 --> 00:19:13,217
I'm using a glass baking dish so
the edges won't get too crispy.
436
00:19:13,219 --> 00:19:15,119
Now all I'm going to do is use
437
00:19:15,121 --> 00:19:19,157
the back of my wooden spoon
to smooth it out.
438
00:19:19,159 --> 00:19:20,658
Don't worry if it looks like
439
00:19:20,660 --> 00:19:23,895
it's not even at the bottom,
it's going to bake up.
440
00:19:23,897 --> 00:19:26,831
Just keep doing it.
It's going to come together.
441
00:19:26,833 --> 00:19:28,499
Okay, that looks great.
442
00:19:28,501 --> 00:19:31,135
Got my oven preheated at 350.
443
00:19:31,137 --> 00:19:32,970
I'm gonna bake it
for about 20 minutes,
444
00:19:32,972 --> 00:19:34,639
and make a second batch.
445
00:19:34,641 --> 00:19:41,078
♪♪
446
00:19:41,080 --> 00:19:47,552
♪♪
447
00:19:47,554 --> 00:19:50,121
My second batch is done.
Just going to take it out
448
00:19:50,123 --> 00:19:52,089
the oven and let it cool.
449
00:19:52,091 --> 00:19:55,059
And each tray, you can get about
16 pieces
450
00:19:55,061 --> 00:19:56,594
depending on how you cut it.
451
00:19:56,596 --> 00:19:59,130
My family loves
Charleston Chewies.
452
00:19:59,132 --> 00:20:01,399
They will eat it
any day of the week.
453
00:20:01,401 --> 00:20:06,370
Forget an occasion,
just make Charleston Chewies.
454
00:20:06,372 --> 00:20:08,673
I'm gonna get these
cut into squares,
455
00:20:08,675 --> 00:20:12,944
put it on a tray, and add
a little bit of powdered sugar.
456
00:20:12,946 --> 00:20:17,048
♪♪
457
00:20:17,050 --> 00:20:20,985
Crispy on the outside,
nice and gooey on the inside.
458
00:20:20,987 --> 00:20:23,354
This is a Chewie.
459
00:20:23,356 --> 00:20:28,526
♪♪
460
00:20:28,528 --> 00:20:33,698
♪♪
461
00:20:33,700 --> 00:20:36,067
In Charleston, no matter
what the occasion is,
462
00:20:36,069 --> 00:20:38,669
you gotta have
Charleston Chewies.
463
00:20:38,671 --> 00:20:41,973
♪♪
464
00:20:41,975 --> 00:20:44,075
The Lowcountry inspires me
to cook because,
465
00:20:44,077 --> 00:20:46,143
I mean, this is
where I learned how to cook.
466
00:20:46,145 --> 00:20:49,780
This is where I learned
to cherish my family recipes.
467
00:20:49,782 --> 00:20:52,550
I mean, it's my heart.
It's my home.
468
00:20:52,552 --> 00:20:54,151
So no matter
where you are in the world,
469
00:20:54,153 --> 00:20:57,021
I hope these recipes inspire you
to bring a taste
470
00:20:57,023 --> 00:20:59,757
of the Lowcountry
to your home.
38532
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