More than 150 volunteer positions are available for the BB& T Charleston Food + Wine Festival which runs from February 28-March 2nd, 2008.
Jobs include party setup, vendor relations, customer service, media and VIP liasons and more!
This is a great opportunity to interact with leading culinary and wine experts while making an important contribution to the community.
For more information, please fill out their online application or call 843-722-5558.
If you’re in the Charleston Area anytime during the holiday season, you should definitely not miss Charleston County Parks and Recreation’s annual Holiday Festival of Lights.
Here’s a YouTube video below showing a few highlights from the 3 mile drive through the light displays.
Now you can celebrate the ease and grace of Southern hospitality when you give these classic Southern cookbooks from such award-winning authors as Craig Claiborne, Pat Conroy, Nathalie Dupree, the Lee Brothers, Frank Stitt, Bob Waggoner, and the Junior League of Charleston.
Here’s the Grand-Prize Winning recipe, Charleston Chili by Doug DuCap, from the Taste of the South Recipe Competition which was judged by the Lee Brothers.
The recipe features pulled pork barbecue, country ham, boiled peanuts, and black-eyed peas instead of the usual beef and beans.
Makes 6 servings
Ingredients:
5 large garlic cloves, minced
2 tablespoons canola or vegetable oil
1 tablespoon paprika
1 teaspoon cumin
1 large white onion, chopped
2 cups chopped green bell peppers (about 2 large)
2 medium poblano chilies, skin and seeds removed (see cook’s notes), chopped
1/2 teaspoon crushed thyme
1/2 teaspoon ground black pepper
1/2 cup minced country ham
3 scallions, diced
3 cups shelled boiled peanuts, preferably green (about 4-5 pounds before shelling)
1 can (15-ounce) black-eyed peas, rinsed and drained (about 1 1/2 cups)
3 cups water
2 tablespoons tomato paste
1 or 2 chipotle chiles, minced (see cook’s notes)
1 teaspoon Worcestershire sauce
1 teaspoon apple cider vinegar
4 cups pulled pork barbecue, divided for use (see cook’s notes)
1 teaspoon spicy brown mustard
1 teaspoon honey
Salt to taste
Cook’s Notes:
Roast or char poblano chiles over a flame to blister the skin for easy removal.
Chipotle chiles come in a can packed in adobo sauce.
DuCap makes his own pulled pork barbecue, but other options are purchasing it or using leftover roast pork, pulled into chunks and seasoned with high-quality hickory smoke seasoning. His barbecue starts with a homemade wet rub for the meat — Boston butt and pork loin — that includes celery salt, black pepper, cayenne pepper, brown sugar, cider vinegar and brown mustard. He hickory-smokes the pork for at least three hours and then finishes the meat in a 225-degree oven for another four hours or more.
Directions:
In a large, deep skillet or heavy casserole, saute the garlic in the oil over medium heat for 1 minute. Stir in the paprika and cumin, then add the white onion, bell pepper, poblano, thyme and black pepper. Cook, stirring, until vegetables are just softened, about 6 to 8 minutes. Remove vegetables from pan and set aside.
In the same pan, cook the country ham for 2 to 3 minutes, then add the scallions, peanuts and black-eyed peas. Stir for a few minutes to meld the flavors. Return the onion/pepper mix to the pan, add the water, and stir in the tomato paste, chipotle chiles, Worcestershire sauce and vinegar. Stir in 3 cups of the pulled pork. Bring just to a boil and reduce heat, simmering uncovered for 40 minutes, stirring regularly.
Remove from heat and stir in the mustard and honey. Add salt to taste, if needed. Stir in the remaining pulled pork just before serving.
Serve with Carolina rice, cornbread, biscuits or white grits…enjoy!
(Doug DuCap Tending the Pork)
You Can Read More of Doug’s Recipe Corner Here.
Note: This original Hugging the Coast article also appears on eHow as:
(You can see more Hugging the Coast eHow articles here.)
(Photo by Wade Spees/ The Post and Courier)
Here’s a comprehensive article about the Taste of the South Contest that appeared in today’s (12/12/07) issue of Charleston, South Carolina’s The Post and Courier by Food Editor Teresa Taylor with photos by Wayne Spees.
There’s some great coverage of and interviews with all of the competition winners and judges as well as delicious recipes from Ron Ormrod, whose Little River BBQ Oysters won the appetizer category and Lorraine Hiltz, whose Pecan-Butterscotch Cheesecake won the dessert category.
(link)
Welcome to Hugging the Coast.Com, a celebration of coastal life, food, fishing, & travel from Doug DuCap, Grand Prize Winner of the 2007 Taste of the South Recipe Competition which was judged by Ted & Matt Lee, authors of The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-be Southerners.
Recently featured on Anthony Bourdain’s No Reservations Series on the Travel Channel, the Lee brothers contribute articles regularly to Travel + Leisure, Food & Wine, Martha Stewart Living, and The New York Times. The Lee Bros. Southern Cookbook was named the 2007 James Beard Foundation Cookbook of the Year.
Coming soon…the grand prize winning recipe, Charleston Chili, made from pulled pork barbecue, boiled peanuts, country ham, and black-eyed peas!
(Left to Right: Matt Lee, Ted Lee, Darcy Shankland (Editor of Charleston Magazine), and Winner Doug DuCap)
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