SCOVG20 digital edition-1 - Page 12

Course 4
Course 5
over Fried Green Tomato
Chef Marc Collins
Chef Tania C. Harris
CIRCA 1886
For Chef Marc Collins, award-winning restaurateur and co-founder of the Charleston Wine +
Food Festival, history is his main inspiration in the kitchen.
“Early in my career, I recall people talking about the culinary history of New Orleans and
Louisiana, but I think that pales in comparison to the intricate past of South Carolina,” he says.
A driving force in the Charleston food scene, Collins stocks a South Carolina pantry with
ingredients that weave local heritage into every dish, including this delectable main dish.
“Fried green tomatoes, chow chow and shrimp are as Southern as it gets, and this recipe shows
them off perfectly.”
12 large South Carolina shrimp,
peeled and deveined
1 small shallot, peeled
2 cloves of garlic, peeled
¹/8 cup of hot sauce
¾ cup of canola oil
Salt and white pepper, to taste
For fried green tomatoes
½ cup of cornmeal
½ cup of all-purpose flour
2 tablespoons Old Bay seasoning
1 cup of buttermilk
1 large green tomato
2 cups canola oil
Blend shallots, garlic and hot sauce until smooth, slowly adding the oil. Add salt
and pepper. Pour over shrimp, cover and refrigerate for 30 minutes.
Heat oil to 350°F in a heavy frying pan. Cut the tomato into four ½-inch slices.
Mix the flour, cornmeal and Old Bay. Coat tomato slices in the flour mixture, dip in
buttermilk and coat again. Place into hot oil and fry until golden brown.
Grill the shrimp in a pan over medium-high heat, two to three minutes each side.
Spoon warm tomato sauce onto each plate. Place one fried green tomato on top,
then top the tomato with three spicy shrimp. For a little more kick, serve with your
favorite chow chow.
Chef Tania Harris received her culinary education in Mexico. Now firmly rooted in
South Carolina, she marries the two cultures to create exciting pastries and desserts for
The Lazy Goat’s loyal following. For this particular recipe, Carolina Gold rice takes
center stage in one of her favorite Mexican desserts. It works so well as the grains of this
sweet, non-aromatic, long-grain heirloom rice tend to stay separated even when cooked.
“This rice pudding brings back so many memories,” says Harris. “I love using the Carolina Gold rice because it adds to the consistency of the dish. It doesn’t make it bland and
mushy. You can taste every single grain of rice coated in the cinnamon-y sweet cream.”
2 cups of Carolina Gold rice
2½ cups of sugar
1 quart of half and half
3 quarts of milk
2 cinnamon sticks
1 cup of raisins
Heat the liquids and the sugar together in a large pot. Once it comes
to a boil, add the rice and cinnamon sticks. Reduce heat to low. Stir the
mixture constantly for one hour, or until the rice is cooked. Remove it
from the heat and let it cool. Add the raisins and enjoy.
Get to know the chefs who define South Carolina’s
cuisine scene at
6-15_Chapter 1_Food and Drink.indd 10
12/10/19 1:39 PM

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