1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup milk
3/4 cup sugar
2 cups blackberries
3/4 stick of butter
Wash the blackberries, place in a bowl, and gently stir the sugar into them. Cover and place the bowl in the refrigerator for 2-4 hours for the sugar to dissolve into the fruit. Sift the flour, baking powder and salt together, then stir in the milk to make a batter. Melt the butter in a 2-quart baking dish. Pour in the batter, and DO NOT STIR. Add the sweetened blackberries on top. Preheat the oven to 400 degrees, then bake the mixture until brown. Some of the batter will rise to the top to form a crust.
The William Hilton Inn, named after a British sea captain who explored the waters off of the Carolinas in the 17th century, opened on Hilton Head Island, SC, in 1959, just in time to help usher in the development of the island from an isolated timber-producing barrier island into the resort destination that it is today. In those early days, the William Hilton Inn was the social focal point of a small local community -- community theater productions and local government bodies alike made it their headquarters -- and a destination for tourists who wanted to revel in the South Carolina sea islands in an virtually unspoiled state. The William Hilton Inn also offered spectacularly good food cooked in the authentic Lowcountry tradition. The hotel is long gone now. It was not related to the Hilton hotel chain but was eventually overshadowed and crowded out by the large corporations that dominate the U.S. hotel industry. Here is a recipe for "fried" chicken that we believe to be authentic and from that now-vanished hotel. While it is called "fried," it is actually sautéed and baked, and served with a savory sauce on the side.
Take a chicken split into parts, season it with salt and pepper, sprinkle it with cream and rub it with flour.
Saute the chicken in butter in a large pan until it has browned thoroughly on both sides, then finish cooking it in a slow oven for at least 30 minutes. Remove the chicken from the pan and set aside, leaving the juice in the pan. Add 1/2 pint of cream to the pan and one soupspoon of maple syrup, stir and let boil for a few minutes, then strain the sauce. Serve the sauce separately on the side. Arrange chicken on a platter on crisp waffles and Virginia ham, and garnish with rings of candied sweet potatoes and bananas.
Boiled peanuts are a traditional snack in much of the American South, but they are still rarely found outside of the region. They are most commonly prepared during the summer and early fall months since they are best when the unshelled nuts are newly harvested or "green." Boiled peanuts are easy to cook at home, so it's a bit of a curiosity why there are so many roadside stands and gas stations selling them during peak season in states like Alabama, Georgia and South Carolina. Raw peanuts for boiling are easy to find in grocery stores in the South, but outside of the region it can be more of challenge. Natural food groceries, Chinese markets and online sources are possible options. Outside of the United States, boiled peanuts are popular in China and parts of Latin America. Once cooked, leftover boiled peanuts should be refrigerated. They also freeze well. Did we say how good they are? Make plenty, because most people have more than a few once they start shelling and eating boiled peanuts.
5 quarts of water
5 tablespoons of salt
5 pounds of peanuts of raw peanuts in the shell (the fresher, the better)
Stir the salt into the water in a large pot. Wash the unshelled peanuts and let them sit in the brined pot of water overnight. The next day, bring the pot to a boil, then reduce to a simmer and cook about four hours. Adjustments can be made for additional salt and water as the time passes. The nuts and the shells should both be soft when done. Some boiled peanut aficionados believe the nuts should only be served chilled, while others swear that warm boiled peanuts are the only proper way for them to be eaten. We like them both ways.
The saw-toothed leaves of this plant -- considered a nuisance by suburban homeowners but believed to have medicinal properties in China and parts of Europe -- actually makes a nice salad (and an inexpensive one if you already have it growing in your yard.)
Be sure to remove any of the yellow flowers, puff-balls and lower stems. The greens are best when they are young and tender.
1 pound dandelion greens
4 slices of bacon
2 hard boiled eggs, sliced
1 egg, beaten
1/4 cup olive oil
1/2 cup white vinegar
1 teaspoon salt
1 tablespoon flour
2 tablespoons sugar
1 cup water
1/4 teaspoon mild hot sauce (we prefer SouthernAirs ORIGINAL hot sauce)
Wash the dandelion greens thoroughly and pat them dry. Fry the bacon until crisp, set the rashers aside, and pour the drippings over the dandelion greens in a salad bowl. Stir together the beaten egg, olive oil, vinegar, salt, flour, sugar, water and hot sauce, then bring the mixture to a boil in a skillet, stirring and cooking until it thickens. Pour the mixture over the greens and toss thoroughly. Crumble the bacon and place it on top of the salad, toss again, then add the egg slices as a garnish. Serve immediately.
SouthernAirs developed some of these recipes, aiming as always for authenticity. Others are on loan from cited friends and relatives, or from authoritative sources with permission.