Southern Fare, 'Boathouse'-Style

When South Carolinians talk about the "low country," they mean Charleston, a historic city with a long tradition of interesting food.

Richard Stoney owns some of Charleston's top restaurants, including the famous "Boathouse."

He shares his hometown passions in the new cookbook, "The Boathouse: Tales and Recipes From a Southern Kitchen," on which he collaborated with Douglas W. Bostick and Jason R. Davidson.

The book has more than just recipes; it contains some amazing details about the cultural and food history of the low country and western North Carolina mountains.

Stoney stopped by The Early Show Tuesday.

To read excerpts of the book, click here.

RECIPES

ST. CECILIA PUNCH

A great social tradition of Charleston has its roots in a minstrel group founded in 1726 to promote concerts and music in the city. Named for St. Cecilia, the patron saint of music, the St. Cecilia Society was responsible for the first symphony orchestra in Charleston. Later, the society sponsored several annual balls and dinners.

The annual St. Cecilia Ball is now held the third Thursday of January, and is still the most elegant dinner on the social calendar. One of the last traces of old Charleston society, membership in St. Cecilia passes through the males of the family. The formal dinner and ball is held at Hibernian Hall, located on Meeting Street in Charleston.

The famed "St. Cecilia Punch," offered at the ball, was a delicious blend of brandy, green tea, rum, and champagne. Serving a punch at these elegant outings was the tradition, as opposed to today's style of ordering "a drink" at the bar. Receipts reflect the large number of guests who would be nourished at these balls. The "Charleston Light Dragoon Punch," a delicious recipe including grenadine, curacao and raspberry syrups, rye whiskey, rum, tea leaves, cherries, pineapple, oranges, and lemons, provided for 350 servings. Another champagne punch noted in a Charleston lady's receipt book of the 1890s yielded 650 servings, likely sufficient to quench the thirsts of even those with a filled dance card.

FISH HOUSE PUNCH
Makes 4 gallons

3 cups lemon juice
1 cup simple syrup
6 cups brandy
2 cups peach schnapps
2 cups light rum
2 cups strong tea
4 cups club soda
2 cups sliced fresh peaches

Mix together all ingredients except fresh peaches and chill. Pour over peaches in a glass pitcher or tall glasses to serve.

For more recipes, go to Page 2.CHOCOLATE-PRALINE CHARLOTTE WITH BUTTERSCOTCH SAUCE

For the Charlotte:
6 to 8 ladyfingers, store bought are acceptable
1/4 cup mild
2 teaspoons powdered, unflavored gelatin
1/2 plus 2 tablespoons Frangelico liqueur
1 cup chopped bittersweet chocolate
2 1/4 cups heavy cream
1 teaspoon vanilla extract
1/2 cup toasted, chopped pecans

Lightly grease a soufflé or baking dish. Arrange the ladyfingers end to end around the edge, ensuring the darker side face out. With the 2 tablespoons of the Frangelico, brush each ladyfinger gently. Pour the milk into a sauce pan. Sprinkle gelatin over the milk and let stand for 5 minutes. Add the remaining Frangelico and put on medium-low heat, then stir to dissolve the gelatin. Allow to cool. In a small bowl, melt the chocolate over double boiler or in the microwave on low heat. In a hand-held mixer, stand mixer or by hand, whip the heavy cream to medium peaks. Add about 1/4 of the whipped cream to the melted chocolate using a whisk to incorporate. Add 1/4 more of the whipped cream using the same technique. Repeat this process until all the chocolate is mixed with the whipped cream. Slowly fold the cooled gelatin mixture into the whipped cream and chocolate mixture. Repeat the process with the vanilla extract, then carefully fold in the chopped pecans. Fill the mold with the batter and refrigerate for at least 2 hours. Remove from mold carefully by inverting it on a plate. Turn over for presentation and serve with butterscotch sauce.

For the Butterscotch Sauce:
3/4 cup sugar
4 tablespoons water
3/4 cup heavy cream
2 tablespoons butter
1/2 teaspoons vanilla extract

Combine the sugar and water and bring to a simmer
Simmer the mixture for 8 to 10 minutes. The mixture should have an amber color to it. Remove from heat and while whisking constantly, add the cream a little at a time. Finally, whisk in the butter and vanilla extract. Allow to cool slightly before serving.

BUTTERMILK GINGER CAKE, CANDIED KUMQUATS, SPICED CRÈME FRAICHE & CARAMEL SAUCE
Serves 6-8

For the cake:
1/4 cup butter
1/2 cup sugar
1 egg, well-beaten
1/2 cup molasses
1 2/3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1 teaspoon baking powder
1 tablespoon ginger
1/2 teaspoon salt
1/2 cup buttermilk
2 tablespoons sugar
1 teaspoon cinnamon

Cream butter and sugar thoroughly, then add the egg and molasses. Add the next six ingredients, alternately with the buttermilk, and beat until smooth. Pour into buttered 9-inch pan, filling the plan only half way. (The mixture will rise.) Sprinkle the top with sugar and cinnamon and bake at 350 degrees for about 45 minutes. Once the center is mostly firm, remove cake from oven and cool to room temperature for slicing. Cut into 6 to 8 equal-sized pieces.

For the kumquats:
8 kumquats, 1/4 inch sliced
2 cups water
2 cups granulated sugar
1 whole vanilla bean

Combine water and sugar, then cook over medium heat until mixture is clear to make simple syrup. Scrape inside of vanilla bean into simple syrup. Place kumquats in simple syrup and increase heat until the kumquat / simple syrup mixture starts to boil. Immediately reduce heat to low and cook for 10 minutes, or until the kumquats are translucent. Remove from heat and allow kumquats to come to room temperature in the syrup. Reserve at room temperature for later use.

For the spice crème fraiche:
1 cup crème fraiche
2 tablespoons sugar
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla paste or extract

Put all ingredients in a bowl and whisk until thick and mixture holds stiff peaks. (The mixture will get softer before it thickens.) Reserve for later use.
For the caramel sauce:
1 1/2 cups heavy cream
2/3 cup butter
1/2 cup dark brown sugar

Combine all ingredients in a heavy-bottomed sauce pan and bring to a boil over medium-high heat. Reduce heat to medium and cook for 8 to 10 more minutes or until the mixture is thick. Reserve the caramel sauce at room temperature for later use.

To finish the dessert:
Spoon 2 to 3 ounces of the caramel sauce into the center of a serving plate. Place one piece of cake on top of the caramel sauce. Top the cake with the spiced crème fraiche and garnish with a few of the candied kumquats.

For more recipes, go to Page 3.PECAN CRUSTED CHICKEN WITH MAPLE MUSTARD Q
Serves 6

For the Pecan Crust:
1 cup chopped pecans
1 cup Panko (Japanese) bread crumbs
2 cups flour

Chop the pecans with the bread crumbs in a food processor until fine. Add the flour and mix. Pour the pecan mixture in a medium bowl.

6 8-ounce chicken breasts, timed of fat, lobes separated and pounded lightly
2 cups buttermilk
Salt and fresh-ground black pepper
5 cups peanut or vegetable oil for frying
1/2 cup Maple Mustard Q

In a shallow container, cover the chicken with buttermilk and season with salt and fresh-ground black pepper, soaking for 2 hours.

In a large pot, heat vegetable oil to 350 degrees. Remove each chicken breast from buttermilk and drain excess liquid. Dredge the chicken breasts in the pecan crust until evenly coated. Carefully drop the breaded chicken in the hot oil and fry until golden brown and cooked through, about 7 to 8 minutes. Carefully remove chicken from the oil and drain on paper towel-lined plates. Serve with Maple Mustard Q.

MAPLE MUSTARD Q
Makes 1 quart

2 cups maple syrup
1 cup Dijon mustard
1 cup cane syrup
1/2 cup mayonnaise

Combine the maple syrup, mustard, and cane syrup in medium sauce pan, then cook for 15 minutes. Remove from heat and whisk in mayonnaise. Once smooth, set aside to cool for later use.

PAN ROASTED CAROLINA WAHOO WITH OKRA, TOMATO, BACON, AND FRESH CORN STEW
Serves 4

For the fish:
4 8-ounce fresh wahoo fillets
Salt and fresh-ground black pepper

Season the wahoo fillets with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add wahoo fillets and cook for 3 to 5 minutes. Remove from pan, and keep warm for immediate use.

For the stew:
3 tablespoons vegetable or canola oil
1/2 pound bacon, diced
2 garlic cloves, minced
2 onions, diced fine
4 to 5 ears sweet corn, shucked and kernels cut off
3 large very ripe tomatoes, chopped roughly
1/2 pound fresh okra, sliced
1 cup chicken stock or bottled clam juice
4 tablespoons chopped parsley

In the same pan over medium heat, add the bacon and render until crispy. Add the garlic and onions, cooking for 5 minutes or until onions start to brown. Add the corn and tomatoes, cooking for 5 to 10 minutes. Add the okra and stock or clam juice. Cook stew until slightly thick. Serve portioning the stew into large bowls, then placing wahoo on top. Garnish with chopped fresh flat leaf parsley.

Fried Green Tomatoes
3 to 4 firm green tomatoes, cored and sliced into 1/2 inch slices (follow recipe for Boathouse Fried Green Tomatoes)
1/2 cup of Boathouse Pimento Cheese
8 Slices of brioche bread or firm white (Pullman) bread
6 tablespoons soft butter
1 cup fresh arugula leaves
2 to 3 very ripe tomatoes, cored and sliced into 1/2 inch slices
6-8 slices cookies applewood smoked bacon

Prepare the fried greed tomatoes according to the recipe and keep warm. Spread 4 of the bread slices with pimento cheese, then spread the softened butter on all of the bread slices. Heat a non-stick skillet over medium heat and lay the pimento cheese bread slice, butter side down. Top with some arugula leaves, fried green tomato slice, bacon and top it off with the other buttered bread slice. Cook until golden brown, about 3-5 minutes. Flip over and continue cooking for another 3-5 minutes until golden brown.

Boathouse Fried Green Tomatoes
3 to 4 firm green tomatoes, cored and sliced into 1/2 inch slices
2 cups buttermilk
3 cups vegetable or peanut oil for frying
2 cups Boathouse Breading Mix

Submerge the tomato slices in the buttermilk and soak for 2 hours. In a deep sauce pot, heat the oil to 350 degrees. Pull tomatoes one at a time from the buttermilk and immediately drop into breading mix. Pat tomatoes with mix until both sides are adequately covered. Carefully drop the breaded tomatoes into the hot oil. Fry for 5 minutes or until golden brown. Remove tomatoes from oil with tongs or a wire skimmer and drain on paper towel-lined plates. Serve immediately with Roma Tomato Jam and Black-Eyed Pea Relish.

Roma Tomato Jam
1 1/2 quarts roma tomatoes, chopped
1 medium sweet onion, minced
1 cup brown sugar
1 tablespoon chopped garlic
1 cup balsamic vinegar
2 tablespoons extra virgin olive oil
Salt and fresh-ground black pepper to taste

Over medium-high heat, sauté onions, tomatoes and garlic in the olive oil. Reduce heat to low and add the balsamic vinegar and brown sugar. Continue to cook over low heat until mixture reaches jam-like consistency, about 30 minutes. Season with salt and pepper and serve at room temperature, or refrigerate for later use.

Black-Eyed Pea Relish
1/2 pound dried black eyed-peas
2 quarts water
1 red pepper, diced
1 yellow pepper, diced
1 green pepper, diced
1 yellow onion, deiced
1.2 bunch cilantro, finely chopped
2 limes, juiced
2 teaspoons cumin
1 teaspoon paprika
1/4 cup rice wine vinegar
1/4 cup olive oil
Salt and pepper to taste

In a small sauce pan, cook the peas over high heat in water for 25 to 30 minutes or until fork tender, Strain peas and spread evenly onto a large plate to cook, In a medium-sized mixing bowl, whisk together the vinegar, oil, lime juice, and dry spices. Add the peppers, onion, and cilantro to the liquid. Finally, mix in the cooked peas and season with salt and pepper.

Boathouse Breading Mix
1 pound seafood breader
1 pound Japanese style breadcrumbs (panko)

Grind the panko in a food processor to a coarse powder consistency. Mix thoroughly with the seafood breader.

Boathouse Pimento Cheese
1 pound cream cheese, softened at room temperature
4 cups mayonnaise (Duke's)
5 cups white cheddar cheese, shredded
5 cups yellow cheddar cheese, shredded
1 14-ounce can diced pimentos (liquid drained)
1 tablespoon granulated garlic
2 tablespoons paprika
2 teaspoons Tabasco Sauce
2 teaspoons Worcestershire Sauce
1/4 cup dill pickle juice

Combine all ingredients in a mixer and mix on low until well incorporated, or mix well in a larger bowl by hand.