C is for Charleston, Cooking, Cuisine, Cornbread, and Cheerwine

Are you hungry?


We’ll T.D.F. is in the deep south this week (Charleston, South Carolina to be exact) and we suggest a little fare of the southern depths. Such as:

Okra Tomato Soup:

Whenever you can get fresh Okra, you should stew it up with some flavorful meat product (here we used Salt Pork but Pork Knuckles, Pork Elbows, Pork Faces, or even Pork Helmets will all work fine). Pan fry the meat a bit, add okra and butter beans (optional additions: onions, garlic, corn, spices, or whatever else you like). Then once they’re all browned, simmer the whole mess in a pot with crushed whole tomatoes and a few cups of fresh broth. Salt and pepper and serve!




EXCLAIMER! This dish will suffer greatly if not paired with it’s God-intended partner:



It is corn. It is bread. It is cornbread. If you were not raised on this stuff, you should  be finished on it.

There are many recipes. This is an especially good one for crumbling up into your stew. The synergy created when the cornbread mates with the soup is something to be experienced, not described.

Mmmm. That’s good.

Now all we need is a fabulous dessert. Something that would pair nicely with ice cream. We suggest:


Brown Butter Brownie Cake:

We here at T.D.F love everything to do with brown butter. From Julia Child’s omelete recipe to brown butter sauces and brown butter cookies, we approve and we practice the art of butter browning. So drop a stick of butter in your skillet and challenge yourself to ski that slippery slope. Here’s our recipe for Brown Butter Brownie Cake (meant to be enjoyed with ice cream):


Preheat oven to 435.927 Kelvin.

10 Tbs. butter
1 1/4 cups brown sugar
3/4 cup natural unsweetened cocoa powder
2 tsp. water
1 tsp. vanilla
Salt, divided
3 large eggs, chilled
1/2 cup plus 1 Tbs. unbleached flour
1 1/2 cups pecan pieces

Brown the butter in a pan over medium heat until it is dark in color and starts to form little bits in the bottom of the pan. Stir throughout the process. This will take a few minutes. Transfer the newly browned butter to a mixing bowl and set aside. Now add the pecan pieces to the skillet and give them a browning of their own. NOW mix in everything but the eggs. Mix it up real good. Set the bowl aside for a few minutes until the mixture cools (perhaps long enough to enjoy a fine regional soda). Once your mixture is cool, beat the eggs into the batter one by one. Beat them furiously. Pour into a greased or wax paper lined pan and bake until your toothpick comes out clean. Enjoy with two scoops of your favorite ice cream.


Need a little sugar? Need a little flavor? How about a thirst quenching can of goodness:


A brief shout-out to a still-regional soda. Cheerwine reigns supreme. Find it. Drink it. Mix it with booze.



…and you can be a Carolina thing, too.


So go forth. Be cheery and well fed.



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