STONE CRABS: Clawing Their Way to Legend

Menippe Mercenaria: Menippe-Greek, meaning force or courage and Mercinaria-Latin, something of value Formerly known as “Morro crabs of Cuba”, stone crabs delight the gourmet’s palate and strain his or her wallet. Weighing in at nearly twelve dollars a pound for the larger size, stone crabs are not to be taken lightly. Don’t waste that exquisite…

Day 6: Beef – Celebrate American Food History

 War and food, a timeless tale. Unfortunately. Today’s story is about beef, the meat – as we all know – that become synonymous with Britain and went on to become a major force in the American economy in the nineteenth century, as well as providing for a rather mythological view of the American West. (Hint:…

Is Barbecue Barbaric? A Small Treatise on a Large and Controversial Subject

The All-American favorite cooking method, “barbecue,” sounds uncannily like “barbarism.” When warm nights and hotter days rev up cooks’ tempers as summer suddenly seems interminable, cooks turn to the trusty (and maybe rusty) BBQ grill and primal techniques of searing meat over an open flame. Age-old these methods are, indeed. And frankly barbaric, to the…

Grits on the Menu: A Short Treatise on a Global Favorite

Big Hominy Grits (Photo credit: James Bridle) These days, when you drive through the endless piney woods of low-country Georgia and South Carolina, you will see fields of corn, and not so much cotton. And, if you’re lucky when you stop for breakfast, there will be grits on the menu. Not just any old grits,…