Low Country Boil
Posted by Jay on Sunday, 14 December 2008
We’re adding a new dish to our permanent offerings. Even though low country boil is from the Southeast, it makes a lot of sense in San Diego — all the ingredients are local(ish) and it goes great with an IPA.
- Wild Mexican shrimp
- Manila clams from Carlsbad
- house made Andouille sausage
- California corn
- Potatoes from Weiser Farms
- House made corn bread
- House made seasoning (taking the place of Old Bay)
All boiled together and served on a platter. Here’s what it looks like when it’s done:
One nice thing about this dish is we can serve it straight-through, all day when we’re open, even when the kitchen closes between lunch and dinner. So you can hang out all day eating shellfish, if you like.
December 15th, 2008 at 8:07 am
Your low country boil sounds a lot like a dish from Charleston, SC called Frogmore Stew (which is a great meal). Any common heritage here?
December 15th, 2008 at 10:19 am
Yep, it’s the same dish. Not being from the low country, I didn’t know it had other names but a quick Googling shows that to be the case.
Here’s a neat blog entry with a recipe that says low country boil is also called Frogmore Stew and Beaufort Stew.
http://cafelynnylu.blogspot.com/2008/06/low-country-boil.html
Jay
December 30th, 2008 at 11:44 pm
[…] shrimp and sheephead, and I think corvina tomorrow (Wednesday). The shrimp is of course part of the Lowcountry boil, too. * huge Pavlovas made from pastured eggs * Calico Ale from Ballast Point on cask, it tastes […]
January 8th, 2009 at 11:23 pm
[…] of the kitchen closes at 3ish, all afternoon we’ll keep serving a few plates including the locally-sourced Lowcountry boil, which is specially tailored to go great with both beer and football — it originally hails […]