On Wednesday, July 30, 2014 1:43:52 PM UTC-5, Janet Wilder wrote:
> On 7/30/2014 12:42 PM, jmcquown wrote:
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> > On 7/30/2014 1:23 PM, Janet Wilder wrote:
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> >> On 7/30/2014 11:00 AM, jmcquown wrote:
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> >>> There are as many recipes as there are people living in Frogmore, SC. 
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> >>>
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> >>> Frogmore was renamed Saint Helena Island (for the second time) years
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> >>> ago. Frogmore Stew is not a stew; it's a boil aka Low Country boil or
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> >>> Beaufort boil.
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> >>>
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> >>> I'd like to believe it originated with the Gullah people, but many
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> >>> people in the area claim to have created it.
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> >>>
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> >>> The gyst of it is hot smoked link sausage, new potatoes, chopped onion,
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> >>> bell pepper and celery. Seafood seasoning (I'd go with Old Bay for the
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> >>> boil). Fresh blue crabs, ears of corn on the cob, and at the last, add
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> >>> raw unpeeled shrimp. It's all cooked in a big pot, then drained.
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> >>> Frogmore Stew is served in local restaurants with a bucket for tossing
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> >>> the seafood shells and corn cobs.
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> >>>
>
> >>> Jill
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> >>
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> >>
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> >> I have had it before. I like mine with lots of crab and shrimp. Once
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> >> had a bowl that had a firm, white fish in it as well. I'll just have to
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> >> go up there as it would be really messy to mail it. :-)
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> >>
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> > I gather it started out with pretty much whatever local ingredients were
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> > on hand. They had access to smoked sausage, vegetables and seafood. It
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> > was all tossed into a boiling pot of water. Some recipes call for
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> > adding beer. The fish you remember having in yours was probably
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> > whiting. I like whiting. It's a mild but firm fish. It takes well to
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> > seasonings.
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> >
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> > Jill
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> I have caught whiting on the Laguna Madre, the inland lagoon of South
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> Padre Island. It is very bland. I smoke it and make a spread of it
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> with onion, mayo and some Old Bay for extra flavor. Barry loved that
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> stuff and he was not a fish-eater. Seafood, yes, but fish got him
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> grumbling. It made it because it was good for him. G-d bless him, he
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> would eat just about anything I put in front of him.
>
You'd have to be willing to eat almost anything to eat whiting. My mother
made that sometimes, and it took loads of RealLemon just to get it down.
Awful fish, that's why it's so cheap.
--Bryan