What Matters Most Now

The World's Best Frogmore Stew also known as Low-Country Boil

What is a frogmore you ask?

I wondered myself.   And my kids even asked me and I didn't know the answer.  But I did know it was one of our family's favorite meals of all-time.  It is the most delicious seasoned stew made with potatoes, sausage, corn and shrimp!  We are talking serious roll-up your sleeves and get ready to eat with your hands fun!  

This fun meal wins rave reveiews from friends and family we've prepared it for.  Each time, a perplexed guest will ask why we are spreading out newspapers across tables or what in the world is going on when we dump the seasoned shrimp, corn on the cobs, sausages and potatoes in front of them and then urge them to "dig-in", hands-first.  Kids love it.  Adults love it.  And as the hostess...I love the ease of the dish and my favorite part...the clean-up!  You simply roll the newspapers up and use them for the evening campfire.

Back to the meaning of frogmore.  I now have the answer for you.

The Frogmore Stew hails from a small fishing community near Beaufort, South Carolina originally named Frogmore.  Now, some may refer to it as Lowcountry Boil or Beaufort Boil but we know it affectionately in our home and now extended family and circle of friends, as Frogmore Stew.  

Disclaimer: For photo-taking purposes, this does not reflect how we typcially eat this meal.  Normally, the stew is piled and strewn across the newspapers on the table.  The hubs was appalled that I didn't show the "real deal" but honestly, it was too dark during dinner to snap a good shot. ;)

This recipe is perfect for vacations at the beach, camping trips to the lake or even a tailgating party as only one pot is required to prepare this recipe (unless you are preparing it for the hubs' family reunion of 35+ family members, which although fun, I don't recommend preparing while camping on cookstoves and one picnic table).  

Frogmore Stew

Printable Version

Serves 12

Ingredients:

The largest pot you own.

3/4 cup Old Bay Seasoning (I have also substituted Creole Seasoning and Greek Seasonings.)

2 lbs. Red Potatoes (You can also use white or Yukon Gold potatoes here or a combo)

2 lbs. Kielbasa Sausage (or Andouille sausage or spicy sausage or I have substituted Oktoberfest sausage successfully as well)

12 ears of fresh corn on the cob (and a great knife that can cut through the cobs but don't use frozen corn on the cob as we tried and that was a waste)

4 lbs. uncooked (frozen or raw) whole shrimp (we use the whole shrimp in the shell because pulling off the shell is part of the hands-on eating experience)

Beer* (about 3 quarts or whatever you have) to fill up one quarter of the pot and water (another 3 quarts) to make the pot half full.  As you add each ingredient, your pot will get very full.  So this is to ensure that your pot will not overflow by the last addition. *Of course you can make this recipe without the beer...or you can make it with non-alcholic beer as we did for the hubs' family reunion.

Optional:

1 large Onion, roughly chopped, for a little extra flavor

1 Lemon, quartered is also a nice touch that is also optional

1.  Bring beer/water and Old Bay seasoning to a boil in a large stockpot.

2. Add potatoes and cook for 15 minutes.  (And lemon and onion if you are including this.)

3.  Add sausage and cook for 5 more minutes.

4.  Add corn and cook for another 5 minutes.

5.  Add shrimp and cook until shrimp are pink, about 3 minutes.  (Just until the shrimp turn pink!)

6.  Drain immediately and pour onto newspaper to serve!

Some people like to serve little bowls of cocktail sauce, hot sauce, lemon slices or hot melted butter on the side.  We love eating this with crusty sourdough bread or this really fantastic cheese bread recipe that I am planning on sharing here soon!

When planning for a crowd this might help for portions:

1 1/2 ears of corn per person

1/4 poud of smoked sausage per person

1/2 pound of shrimp per person

3 red potatoes per person

2 Tab. of seasoning per quart of water

 

Our kids request this meal all the time and they can't wait to introduce Frogmore Stew to newbies.  Enjoy!

Print Recipe

For the official Frogmore Stew definition and 100 other culinary terms "to help you cook and talk smarter", go here!

On Entertaining...take the time to break bread together

 

Take Time To Break Bread Together

I love entertaining.

 

I love being around friends and family.

I love attending parties and social events.

The hubs loves entertaining and being social as well.

But I get tired. At the end of a work week and afternoons and evenings and weekends spent delivering and chasing kids from point A to point B, I am exhausted. (This too shall pass, I know.) But it's not about me. It's about blessing others with hospitality and fellowship.

 

A few years ago, I was blessed with a perfect remedy in the book by Oregon blogger and writer, Sandy Coughlin,  The Reluctant Entertainer - Every woman's guide to simple and gracious hospitality. My mom gifted me the book and I hold onto many great truths Sandy shares throughout the book. She starts out the book asking her readers to have a show of hands if they feel like they don't have what it takes to pull off a successful meal or party in your home and begins teaching the simple steps to keep us (and our families) connected instead of isolated - together instead of alone.

 

Crooked River Ranch, Oregon

One of my favorites Coughlin shares is that we "Entertain to refresh, not to impress." This is so true. Being around our friends is refreshing. It's not about preparing the most complicated gourmet meal but about the time spent enjoying the company of our guests.

Other favorite "take-aways" from her philosophy on entertaining include:

• Live a life that says welcome and let your heart be the home of hospitality. 
• Celebrate the simple joys of good health, good food and family fellowship.
• Practice grace: our houses don't have to be large or beautiful - we can practice grace by sharing our lives, experiences and food with others with an attitude that says, "You are cared about exactly how you are."  
• Hospitality rebuilds community, restores relationships and revives families.

 

I love this morsel from Chuck Swindoll's book, Dropping Your Guard: 

It is only when I share life's experiences with others that I can enjoy them or endure them to the greatest advantage.

You see, having a relationship calls for being in fellowship with others, and that cannot be done very easily at arm's length.

It implies getting in touch, feeling the hurts, being an instrument of encouragement and healing.

Fences must come down.

Masks need to come off. 

Welcome signs need to be hung outside the door. 

Bridges need to be lowered that allow others to cross the moat and then share our joys and our sorrows. 

My all-time favorite cookbook author, Ina Garten, always talks about how important it is to not be tucked away in a kitchen while your guests are visiting. Her strategies include preparing simple but good food in advance that can be somewhat thrown together "assembled" rather than cooking. or to employ your guests in helping prepare components of the meal.  One of Ina's meals that I've replicated involved making pizza dough and having all the toppings available for the guests to assemble their own, then throwing these on the grill. Easy peasey!

 

Ina's approach coins parties as "recess" for grown-ups that everyone goes home saying "wasn't that fun!" Her approach allows that the parties are not only fun for friends but also for us!

• Keep an appetizer or dessert in the freezer - always ready for an impromptu guest or visitor.
• Determine your top three to five signature meals and tape the recipes inside your kitchen cupboard or pantry. Or better yet, master making a good basic recipe that provides a framework for many variations.
• Serve the meal family style so everyone can help themselves
• Think outside the box and realize that entertaining doesn't have to only mean Saturday nights.  It can mean Sunday brunches or Taco Tuesdays or Saturday afternoon football games.

 

Final basting on the grilled Traeger Chicken

 

Ideas for Fall Entertaining:

• Chili Night
• Oktoberfest
• Apple Potluck - every guest brings a dish with apples
• Harvest/Fall Farmer's Market 
• Fondue with Fall flavors such as Cheddar and Cider Fondue
• Soup Night
• Sunday Chicken Dinner with Comfort Foods
• Mexican Fiesta with Enchiladas
• Make Your Own Pizza Party
• Pie Party with Chicken Pot Pies, Tomato Tart Pie and Various Fruit Pies

 

The Traeger Grilling Guy

 

Resources for Entertaining:

Food Network's Entertaining a Crowd - tips for hosting a stylish and stress-free get-together

Southern Living's Fall Entertaining Ideas

Allrecipes' Easy Entertaining recipes and menus including ideas from Game Night Party recipes, Fondue Feasts and Oktoberfest party food.  I love that these recipes have all been reviewed by everyday cooks.

Martha's Quick Recipes for Entertaining - from Pacific Pork Kebabs with Pineapple Rice to Grilled Steak with Blue Cheese Potatoes

20 Easy Recipes for Weeknight Entertaining - Who says you have to wait until the weekend?

 

Serving Sizes for a Crowd:

• A portion of meat per person is 1/4 to 1/3 pound.
• A portion of vegetables, rice, pasta or salad is 1/2 cup.
• Count on 4 to six appetizer pieces per person if you are serving a meal but if you are just serving appetizers with drinks the amount would be 12 pieces per person.
• Plan on 3 drinks per guest.  (A bottle of wine pours 5 glasses.)  Always have non-alcoholic drink options also.
• It's safe to assume that at least one guest will be vegetarian so have at least one non-meat option.
• A pie or tart will serve 8 to 10 slices.

 

Birthday girl

 

Entertaining Cookbooks I love:

• Barefoot Contessa Parties by Ina Garten - Hands-down my favorite book for entertaining as I have never prepared a bad recipe and the recipes are simple but prepare amazing tasting results.  I started typing a list of my favorites from this book but realized I wouldn't be able to stop until each tried recipe was listed.  Trust me...this is a winner.

 

• Perfect Party Food by Diane Phillips packs all the recipes and tips you need for stress-free entertaining by making everything in advance via do-ahead recipes so you get to enjoy your gathering.

 

• The America's Test Kitchen created the Menu Cookbook that takes the guesswork out of creating party and seasonal entertaining menus that flow together seamlessly.  Fall menu ideas include recipes for a Little Italy Pasta Supper, a Vegetarian Indian Night, an Autumn Harvest Pork Dinner and a Rustic Tuscan Supper.  I love the fact that these recipes have been tested over and over until the best possible version of the recipe is discovered.  Trust-worthy.

• For a fun starter book to entertaining, The Last-Minute Party Girl by Erika Lenkert contains easy recipes you can throw together or teaches you how to keep a stash of items in your freezer or pantry for those impromptu gatherings.  A must-try is her recipe for Godfather's - amazing little dough balls that can switch from savory to sweet with just a sprinkling of seasonings.

 

Menus from Entertaining - My brain requires that I make a list of each item that we will be serving when entertaining (yes, even for the kids' birthday parties/meals).  The lists are usually scratched out on scraps of paper, sticky notes or even printed recipes (gasp) but I have to say that I love looking back and these recipes and have found myself saving them in a notebook for future inspiration (also so that I don't serve the same meals to friends more than once).  

Now if I could just start a little entertaining journal. 

 

----------------------------------------------------

Take the time.

Break bread together.

You will be happy you took the time to laugh and connect with others.

 

 

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Speaking of breaking bread...My New Favorite Homemade Bread recipe

Homemade White Bread

Recipe adapted slightly from The Homemade Pantry

Let's get something straight.  I am a huge fan of bread.   And I am super picky.  I am not a fan of store-purchased bread unless it is sourdough (because I have not perfected that yet) or unless it comes from Great Harvest Bread Company or a bakery.  My mom spoiled us growing up by making homemade bread.

I set out to find a great recipe for homemade bread that wasn't too tricky, didn't require a laundry list of ingredients and was very forgiving.  This bread exceeds all expectations and quickly moved to the rank and title of "My New Favorite Homemade Bread" recipe.

Please don't be afraid to make homemade bread!  I hear so many friends go on about how much time it takes to make bread but actual hands-on time is minimal with this recipe.  This recipe couldn't be easier and if you can make a batch of cookies, you can easily create this bread!  

Toasted, ready to be slathered with butter and Gram's raspberry jam!

White Bread Ingredients:

6 cups all-purpose flour

4 tsp. instant yeast

2 1/2 Tab. salt

6 Tab. sugar

1/2 cup (1 stick) unsalted butter, melted

1/2 cup nonfat dry milk powder

2 1/4 cups lukewarm water (90-100 degrees F)

Instructions:

1.  If using a mixer, combine the flour, yeast, salt, sugar, melted butter, dry milk powder and warm water in the bowl of the mixer.  Knead, using the dough hook, on medium-low speed until the dough comes together and becomes soft, smooth and pliable for about 5-7 minutes.  Add 1 or 2 Tablespoons of flour if the dough is wet and if it is too hard add 1 or 2 Tablespoons of warm water.  If you are not using a mixer, mix with a wooden spoon then shift to your hands until you have a nice, pliable dough that does not stick to the edge of the bowl.

2.  Put into a lightly greased (with olive oil) bowl and cover with a damp dish towel and set it in a non-drafty area for about 1  hour.  (If you are like me, you may leave your house for a soccer game and football game, somewhat forgetting about the dough, and come home hours later to a well-raised bread dough.  That is fine.  Nothing happens if it rises for too long...at least not four to five hours!)

3.  If using loaf pans, lightly grease the pans.   Divide dough into two parts and roll each into an 8-inch log.  Lay dough into prepared pans and cover lightly with greased plastic wrap and let rise until dough is about 1 inch above the rim of the pan for about an hour.  (I used a Demarle round Silform loaf pan, so it eliminated the need to grease the pan and makes for an evenly browned crust.  This is one of my favorite baking items at the moment as it works superbly for baking bread with gorgeous crusts.  This is what the Silform looks like.)

4.  Preheat the oven to 350 degrees F when the dough is almost ready to bake.  Remove the wrap and bake the loaves in the center of the oven for 30-40 minutes, turning the pans halfway through the baking process.  The loaves are done when the tops are golden brown and sound hollow when tapped.  Immediately turn over the pans to release the loaves and let them cool for at least an hour prior to cutting.  Good luck with that part!  My family can never wait a full hour to enjoy the freshly baked bread.  Mmm...the aroma alone is enough to make my heart twitter-pate!

Makes 2 loaves.

This bread freezes great for up to four months in the freezer.  It supposedly lasts 2 to 3 days at room temperature.  Mine has never lasted that long to test that theory! ;)

Grilled Zucchini - so good that non-zucchini lover's become converts!

My dear friend Jennie suggested that I share a snippet of my mantle on the blog for a little October inspiration...

And yes, that is a real bear claw peeking in the corner...a marital decorating compromise.  The coveted, bow-hunter's once-in-a-lifetime score mounted Big Horn Sheep, whose eyes tracked my every move, didn't make the cut into the house.  He hangs in our friend Cory's home, because his wife Mel, is down with that.  She's a good wife.

 

Grilled Zucchini - so good that non-zucchini lover's become converts!

Also, in honor of Jennie, the sweet gal who professed to not care for zucchini but was gracious to offer to try "just one bite" of my grilled zucchini and then surprised herself by being shocked that she did in fact like zucchini after all! (She had never had them prepared like this before.)  I am so proud of her for taking a little taste.  She cracked me up as she watched me slicing up multiple zucchini for a meal for just the two of us and politely suggested, after they were cut, that I shouldn't make any for her as she was not a fan.  Yet after a little taste, she couldn't believe they were really good and then returned for seconds and then thirds!

The recipe is as follows...

(I'm a little embarrassed to share as it is a simple little recipe but if I can turn even one more non-zucchini-lover out there into a fan, then so be it!  Here goes...)

Slice a few zucchini into non-circles (I think they are most often referred to as julienned slices.  They look more like little 2x4 rectangles but those are not the dimensions.)

Put into grill pan.  

Drizzle with a little olive oil.  Sometimes I add a little pat of butter for color and extra goodness.  

Cook on high heat, stirring frequently to sear zucchini until it is slightly soft but still holds it's shape.

Sprinkle with Kosher salt, freshly grated pepper and seasoning.  My favorite is Demarle's Herbes de Provence that contains a hint of lavender, shallots, lemon peel, chilies, garlic, onion and dried tomatoes.  I've also used just a bit of garlic and dill which is lovely as well.  The kids love this when I sprinkle the grilled zucchini with freshly grated Parmesan.

And here is the finished product, flanking the smoked salmon fettuccine recipe that was shared earlier.

Happy National Dictionary Day -inspiration for celebrating the day!

Happy National Dictionary Day!  Today, Oct. 16,  happens to be the birthday of Noah Webster the original lexicographer (someone who crafts, compiles, writes and edits dictionaries). 

So, how does someone celebrate National Dictionary Day?

Here's a few ideas:

What is the first word you flip to upon opening a dictionary?

 First word to find when flipping open Webster's II New Riverside Dictionary :

 Nincompoop - a silly person

What is one of your favorite words?  Look up the meaning for the word.

One of my favorite words:

Bliss - great happiness, joy

What is your favorite definition of a word?

A favorite meaning for a word:

Serendipity - the faculty of discovering desirable or valuable things accidentally or unexpectedly. A "happy accident" or "pleasant surprise" - the act of finding something good or useful while not searching for it.

Serendipity happens to be the title to one of my favorite movies.  The 2001 movie casts John Cusack and Kate Beckinsale who test fate to see if destiny will bring them back together after a magical first meeting set during the Christmas season in New York.  The movie poses the question, "Can once in a lifetime happen more than once?"  The couple reunite years after the night they first met and fell in love by always holding onto the belief that one day they'd end up together as they were "meant to be".  

                                                                              

 

For inspiration check out Ben Zimmer's 30 Great American Words list.  He gives us a run-down of fascinating words, their origins and meanings.  I loved learning that the word "dude" used so commonly by my 13-year old originated in the 1880's to describe "fashionable young men" or that my daughter's famous reply of "okay" dates back to 1839 when it was playfully spelled as "OK" in a Boston Morning Post article and originally stood for "oll korrect"

 Go play Wild Words Spelling Bee that challenges you to spell a word that is pronounced online. My first word was triskaidekaphobia (a morbid fear of the number 13), and no, I did not get the answer correct on the first guess (I was 4 letters off)!

If you need a little refresher on the most frequently misspelled words (misspell being one of the words) or the homonyms most often misused (the list includes elicit vs. illicit, capital vs. capitol, their vs. there) or the most commonly confused words (affect vs. effect, than vs. then, moot vs. mute) check out the Merriam-Webster Spell It site.

Feeling pretty confident about your spelling and vocabulary skill set? Check out the 2013 study guide for the National Spelling Bee with a comprehensive list of over 1,150 words divided into sections by language of origin.

Play Fictionary, the Dictionary Game which is similar to Balderdash but can be played with just a dictionary, paper and pencils. Players attempt to determine the real definition of obscure words.   Here is an online list of obscure words to get you started.  While playing once with a group of friends in college (yes, I was a journalism major so these games were especially appealing to me), the correct definition of the word (which that word escapes me now) described the body odor of someone while playing poker! When the word was read, we were all in hysterics thinking the player who tried to "bluff" that word definitely didn't comprehend the strategy in the game.  Obviously, no one was able to nab the correct answer for that one! 

Whether you celebrate dictionaries, definitions or words - give thanks to Mr. Webster and his years of service in giving us all one of the most utilized resource books of all-time!