&My Southern KitchenSHRIMP, COLLARDS GRITS

MY SOUTHERN KITCHEN

VOLUME II

Shrimp, Collards & Grits Southern Lifestyle Series

Recipes, Stories and Fine Art

from the coastal southeast.

Magic Hour, oil on canvas by Michael B. Karas.

&My Southern KitchenSHRIMP, COLLARDS GRITS

MY SOUTHERN KITCHEN

VOLUME II

The South is a place where nightfall beckons us to gather on the porch

and sit a spell, while tree frogs serenade us from their woodland home.

Wicker rockers invite us to linger awhile over glasses of sweet tea.

Everyone is darlin’, strangers say “hello” and someone’s

heart is always being blessed.

Shrimp, Collards & Grits - My Southern Kitchen

Recipes, Stories and Fine Art from the coastal southeast.

Shrimp, Collards & Grits Lifestyle Series - Volume II

Copyright © 2015 by Branning Publishing, Inc; original written content & photographs only.

www.branningpublishing.com

All artwork copyright remains with the artists.

Additional photographs provided by Adobe Stock Images.

International Standard Book Number: 978-0-9896340-4-5

All rights reserved. No portion of this book may be reproduced, stored in a retrieval system, or transmitted in any form

or by any means mechanical, electronic, photocopying, recording, or otherwise-without prior written permission from

the publisher, except as provided by United States of America copyright law.

More Information:

www.shrimpcollardsgrits.com

Printed in P.R.C.

TABLE OF CONTENTS

COVER ARTIST MICHAEL B. KARAS 8

ACKNOWLEDGMENTS 11

WELCOME TO MY SOUTHERN KITCHEN 12

A MOTHER’S COOKBOOK 14

A PLACE CALLED HOME 17

LAND OF SHRIMP, COLLARDS & GRITS 20

COME ON IN 23

RASPBERRY LIMONCELLO PROSECCO 24

GEORGIA PEACH COCKTAIL 24

SMOKED SALMON AND HERBED CHEESE PINWHEELS 25

BROWN SUGAR BACON PARTY BITES 27

EGG SALAD PARTY BITES 28

BEEF TENDERLION BRUSCHETTA 30

WELCOME TO GEORGIA’S GOLDEN ISLES 32

J.P. MORGAN CRAB MELTS 34

SEA EAGLE CLAM APPETIZERS 37

MINT JULEP ICED TEA 38

CRAB-STUFFED MUSHROOMS 40

PECAN PRALINE BAKED BRIE 41

FARM STAND VEGGIES 42

OLD FASHIONED TOMATO SALAD 44

HEIRLOOM TOMATO & VIDALIA PIE 47

FRIED GREEN TOMATOES 49

SALTWATER GEECHEES OF SAPELO ISLAND 50

GEECHEE CORN SALAD IN VINAIGRETTE 53

CAROLINA OKRA BEIGNETS 54

OKRA WITH TOMATO GRAVY 55

GRILLED CORN WITH CHILI-LIME BUTTER 56

CARROT - FRUIT SALAD 57

SPAGHETTI SQUASH VEGGIE BAKE 59

SUMMER PEA SALAD WITH MINT DRESSING 60

MAMA’S POTATO SALAD WITH FRESH DILL 62

FARMER’S MARKET PASTA SALAD 63

BREADS, BRUNCHES & FIXIN’S 64

S.N.O.B. CORN BREAD 65

GARDEN VEGETABLE FRITTATA 66

AWENDAW SPOON BREAD 67

CHARLESTON ARTIST RHETT THURMAN 69

RISE AND SHINE BUTTERMILK BISCUITS 70

SORGHUM BUTTER 74

“OLD TIMEY” PEACH BREAD 75

CRÈME BRULÉE FRENCH TOAST 77

PIMENTO CHEESE BISCUITS 78

PIZZA DOUGH MADE SIMPLE 80

PIMENTO CHEESE FRITTERS 82

SUMPTUOUS SOUTHERN SEAFOOD 85

JOHN CARROLL DOYLE 86

LEMON BUTTERED JUMBO LUMP CRAB 88

CALABASH STYLE FRIED FLOUNDER 89

DOWN SOUTHERN ROADS IN SWEET CAROLINA 90

CAROLINA-STYLE DEVILED CRAB 93

CRAB CRACKING ON EDISTO 94

SPRING ISLAND CRAB CAKES 96

SHRIMP BISQUE 97

SEARCHIN’ FOR BLUE CRAB 98

SEARED SCALLOPS WITH BACON JAM 99

GINGER SHRIMP SALAD 101

BOWENS ISLAND RESTAURANT 102

CHARLESTON WRECKFISH WITH ALMOND PESTO AND

PARSLEY ROOT PURÉE 105

HATTERAS FISH TACOS WITH LIME GUACAMOLE 106

SEA ISLAND SEAFOOD POT PIE 107

SOUTHERN HEROES 108

AHI TUNA WITH NAPA CABBAGE 110

SUPPER IN THE SOUTH 112

STUFFED PORK TENDERLOIN WITH DIJON SAUCE 114

MRS. WILKES FRIED CHICKEN 115

THE SEARCH FOR THE WILD FLUSH 116

GRILLED POMEGRANATE MARINATED QUAIL SALAD 119

GRILLED SIRLOIN AND OYSTER MUSHROOMS 121

SORGHUM GLAZED HAM 122

SEA ISLAND FLANK STEAK 124

SWEET DREAMS 127

COLLETON RIVER STRAWBERRY 129

IMPOSSIBLE PEACH PIE 130

PLUFF MUD TART WITH SWISS MERINGUE 132

CRAZY- GOOD CHOCOLATE TUILES 134

BLUEBERRY SOUR CREAM COFFEE CAKE 135

ON BEING SOUTHERN 137

COCONUT – MANGO WHITE CHOCOLATE TART 139

STRAWBERRY – RHUBARB ALMOND CRISP 140

SAVANNAH FRUIT SALAD 141

ARTIST BIOGRAPHY 142

LIMITED EDITION REPRODUCTION PRINTS 144

Sun Bathed, oil on canvas by Betty Anglin Smith. Autumns Red Skies, oil on canvas by Betty Anglin Smith.

COVER ARTIST MICHAEL B. KARAS

I t’s tempting when viewing a Michael B. Karas

painting to insert yourself into the frame — so

adept is he at nailing a moment, a mood and what

a landscape feels like. Those of us who feel transfixed or

more likely transported by Karas’ creations

have plenty of company. His works have been

exhibited in museums across the country, and

nearly 3000 of his paintings are included in

private and corporate collections worldwide.

The paintings of Michael B. Karas transcend

both time and place with a sincerity of

execution that lock the images into our minds

forever. His southern works have catapulted

him into the ranks of the most renowned

artists of the Lowcountry and beyond.

Recently I had the privilege of visiting

Michael at his studio. “I don’t try to paint a

‘portrait’ of a scene,” he said, “it’s the essence

of the scene I’m after.” Rather than to simply

represent the outward appearance of the

landscape, his paintings evoke a certain emotion

revealing a deeper inward significance.

This region, perhaps as much as his native New England,

has unleashed a creative force within him that has led to

the creation of many highly acclaimed landscape paintings

expressing his passion for nature and the natural world

around him. He loves the low light of early morning and

late afternoon for painting the serpentine creeks that

wind through endless Lowcountry marshes. He is drawn

to dramatic cloud formations, the sea and the majesty of

our sunrises and sunsets across the water.

When I asked him, “Who are your heroes?” he quickly

replied “Frederick J. Waugh”, the great marine painter and

the acclaimed master painter, John Singer Sargent.” He was

inspired by their works early on. Karas grew up on Boston’s

North Shore, a few miles south of Cape Ann, Massachusetts,

which consists of the historic seaport city of Gloucester and

“Master of Lowcountry Landscapes.”

Beach Morning, oil on canvas by Michael B. Karas.

the nearby town of Rockport. Both of these have thriving

artist colonies, where artists run their own galleries. There

he learned he could make a living selling art and has done

so successfully since high school.

Michael’s routine includes working in his

home studio on Callawassie Island, a private

sea island in coastal South Carolina. Here the

sweeping expanses of marsh, winding estuaries,

vast pristine tidal waters and the abundance

of bird and wildlife provide the creative

heartbeat of his Lowcountry paintings.

When not at work, Michael enjoys inshore

saltwater fly fishing. Why fly fishing? “There

is a pleasing aesthetic in the way the rod and

line move through the air when making a

cast, which propels the nearly weightless fly

to silently land near it’s quarry. Then, when

a fish is hooked, the long rod bends in the

most graceful arch.”

Michael adds, “The places where I fish are also

the places I paint. Time spent fishing gives me

the perfect opportunity to observe my subject.”

And whenever time allows, he and his wife Fern, both

Disney enthusiasts, love going to Walt Disney World in

Orlando, Florida. Beyond the rides, they enjoy the amazing

environment of outstanding design, creativity and attention

to detail. They delight in just strolling around the parks or

sitting on a bench, soaking in the magic.

Michael B. Karas is represented by The Red Piano Art Gallery of Hilton Head, S.C.

I wish to thank all dear friends and family who have

gathered through the years to eat, laugh and enjoy

my Southern kitchen. And all who read and enjoy

my books, thank you for reminding me what is best about

living in and loving the South. To stop and chat with any

one of you is as restorative as a sunset over the salt marsh of

the May River in all its burnished golden splendor.

From the time I was a very young girl, I loved writing

stories and it’s continued throughout a lifetime. I don’t

know why I feel compelled to do this, I only know that

writing and storytelling has always been as essential to

me as breathing. I especially thank my dad for always

encouraging this endeavor.

A special thanks to my husband, Cloide, for his continuous

encouragement and enthusiasm, mixed with a healthy

appetite for tasting and critiquing all the recipes.

My gratitude to the creative team that helped put this book

together; it is as much theirs as mine. A most special thanks

to Andrew Branning, my son, for dedication, wit, endless

intellect and countless hours behind the camera — thank

you. All the amazing photographs and design of this book

would not have happened without you—you bring such

style and fun to the project. I can’t imagine writing books

without you. Without question, your technical support and

business expertise are constantly taking us to new levels.

And Lindsay Gifford, who teaches me to be organized and

turned my office wall into one giant grid of pages and chapters.

Thank you for your brilliant creative guidance and energy.

Thank you to Robert Wysong, John Soulia, Matthew

Roher, Jeff McKinney, Patrick Alford and Leslie Rohland

for bringing your own style and creativity to the project.

A warm and special thanks to each of you for sharing

your knowledge, insight and great sense of design and

encouraging me to develop my own. Your passion and love

for locally sourced, great food and quality preparation was

a constant inspiration.

To my team of artists—there is a very deep heart felt

acknowledgment. Charleston’s art scene embraces the

best of both tradition and modernity. The magnificently

preserved antebellum architecture, rich colonial and

Civil War past hide another side of the city — one that’s

sophisticated and thrumming with cultural energy. May the

high art of the Lowcountry shine through these pages in

all its glory.

Thank you, Angela Stump, manager of the John Carroll

Doyle Gallery on Church Street in Charleston, for steadfast

courage and for always going above and beyond. You are a

constant source of help and encouragement.

ACKNOWLEDGMENTS

And finally, a toast to all the home cooks and dear friends

who inspire my culinary imagination and work with me

to ensure cooks everywhere have recipes they can easily

master in their own kitchens. They deserve a clinking

together of a goblet of very good cabernet. But there’s

more to it than that. Together we have created dishes that

are deeply satisfying to eat; recipes that are simple, soulful

and Southern. May you love and enjoy each one as much

as we do.

And lastly, but certainly not least, I wish to thank our cover

artist, Michael B. Karas, master of the Southern landscape.

Anticipation, oil on canvas by John Carroll Doyle.

12 12

WELCOME TO MY SOUTHERN KITCHEN

S hrimp, Collards and Grits celebrates My Southern

Kitchen with recipes, stories and fine art capturing

life below the Mason-Dixon line — simple,

soulful, Southern.

Welcome to the land of Shrimp, Collards and Grits—

an extraordinary place rooted in love and tradition;

where nightfall beckons us to gather on the porch

and sit a spell while tree frogs serenade us from their

woodland home. Wicker rockers invite us to linger over

glasses of sweet tea. Everyone is darlin’, strangers say

“hello” and someone’s heart is always being blessed.

You’re invited to step through a creaky screen door into my

Southern kitchen, where fresh-from-the-farm ingredients

and dedicated preparation make every bite a succulent

mouthful of down-home simple, soulful, Southern comfort.

Our farm vegetables have come to symbolize for me the

essence of what it means to live in and love the South. If

you get off the interstate just about anywhere south of the

Mason-Dixon line and follow the fence line out into the

countryside, you’ll find a pick-up truck on a dirt road loaded

with vegetables, which pretty much ensures their authenticity.

Roadside stands with primitive handmade signs invite us to

pull off the road and explore the rows of vegetables. Tons of

fertile soil turned again and again to face the torrid sun and

time produce crops of the sweetest watermelons, tomatoes,

cucumbers and squash. Men in straw hats and bib overalls on

tractors plant them each year with great faith and promise

and harvest them with love and hope.

Southern peas, field peas, crowders and black-eyed peas are

the beloved peas of the South displayed on rickety old carts

and wooden stands. They show up at church picnics and

family reunions and come in a variety of shapes, colors and

sizes. After the peas are passed around our southern table,

pepper vinegar is not far behind, followed by the corn bread.

Plump red, yellow and green heirloom tomatoes

overwhelm us with their brilliant colors while baskets of

fresh herbs intoxicate amidst rows of cascading heads of

light and leafy lettuces.

All these humble ingredients, prepared masterfully together

in our home kitchens, formica diners and barbecue huts

produce the elixir that tastes and feels like home in the South.

“Simple, Soulful, Southern.”

There’s a tradition in the South—great flavors, soulful

colors and light so magical it stirs artists to greatness.

Surely the cup of life overflows on our sun-splashed islands,

sometimes desolate and pristine. Sandpipers, plovers,

oystercatchers, ruddy turnstones, laughing gulls and scores

of feathered species live here.

But it’s our Southern food that takes center stage these

days — why a country ham and the person who smoked

it are as revered as a new Pat Conroy novel. We’re serious

about our food wanting to know who made it and where

it came from.

Celebrities are now writing cookbooks, politicians

are bragging about their cooking skills, while young

entrepreneurs are opening grass fed burger chains.

Homemade sausage used to be the stuff eaten by peasants,

now it’s the new luxury food.

Farmers’ markets have gone from being precious playgrounds

for the elite to weekly fixtures on the town square. In fact, a

farmers’ market in the South is a bona fide tourist destination

and the number is growing by leaps and bounds, cropping up

everywhere, including church parking lots.

Our barbecue is legendary and our peach pie, grits, fried

green tomatoes and buttermilk biscuits are more than just

shared dishes; they are the things that bind us together.

Let’s raise our glasses in harmony as we celebrate the

Southern table. Linger awhile and prepare to be enchanted.

Local Produce, watercolor on linen by Shannon Smith Hughes.

Battery Stroll, oil on canvas by Angela Trotta Thomas.