![]() "The much-heralded, like, 'porkopolis' of the South doesn't really exist so much in Charleston, because it was never a place to raise cattle or pigs, being so marshy." "It's naturally about the seafood and also about the poultry," Matt explains. This is their first to focus just on the city of their youth, and their choice is more than just hometown favoritism: Charleston's culinary tradition is unusual, with dishes and traditions you won't find in other parts of the South. The Lee brothers, who were born in New York but grew up in Charleston, have written two previous cookbooks highlighting Southern cuisine. Southern Food With Less Pork And More Loquats "It's got flour but tons of leavening - so it just puffs up in the oven, then collapses and creates this very interesting and uniquely Charleston dessert." "Hugeonot torte has this nice meringue-like crisp top, but then a sludgy caramel and apple and pecan bottom to it," Matt says. ![]() ![]() Sometimes we describe it as tasting like asparagus with olive oil already on it."įor dessert, the brothers would serve Huguenot Torte, an iconic Charleston dish. It tastes like asparagus but with this extra sort of reckless green thing. "It's pretty rangy, and that's the appeal, in terms of flavor," Matt says. It looks, quite frankly, like a weed, and might be a bit of an acquired taste - but the brothers say it's worth acquiring. It's something that grows on fence lines, it grows on sand dunes at the beaches and it has, in the spring right about now, a tender tip, a shoot that is delicious." "Chainey briar is a native weed or vine," Ted explains. "For vegetables, I think this is the perfect time to do chainey briar it's growing really well out on Sullivan's Island. "Also, classic Charleston cheese biscuits with a single pecan pressed into it, and savory benne wafers - sesame seed wafers."įor the second course, Ted says, "we'd do a she-crab soup, and then we'd do a shrimp and grits," he says. "I would start with kumquat sparklers, with the flavor of backyard kumquats, which are like tangerines," Matt says. The brothers joined NPR's Melissa Block to talk about Charleston's distinctive food culture, starting with the dishes that they'd put on a typical Charleston menu. Charleston Kitchen, and in it, Matt and Ted Lee feature recipes and stories from the Southern port city they grew up in. A new cookbook by the Lee brothers just might inspire daydreams of a food-centric vacation to South Carolina.
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