The New Low-Country Cooking: 125 Recipes for Coastal Southern Cooking with Innovative Style by Marvin Woods

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    • Categories: Stocks; Cooking ahead; American South
    • Ingredients: chicken bones; celery; leeks; onions; carrots; bay leaves; black peppercorns
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    • Categories: Stocks; Cooking ahead; American South
    • Ingredients: veal bones; carrots; onions; celery; garlic; tomato paste; bay leaves; black peppercorns
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    • Categories: Stocks; Cooking ahead; American South; Vegan; Vegetarian
    • Ingredients: celery; carrots; onions
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    • Categories: Stocks; Cooking ahead; American South
    • Ingredients: fish bones and trimmings; celery; leeks; onions; parsley; bay leaves; black peppercorns
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    • Categories: Sauces, general; Cooking ahead; American South
    • Ingredients: celery; red peppers; green peppers; onions; tomatoes; dark brown sugar; yellow mustard; Worcestershire sauce; lemons; garlic powder; ground ginger; chile powder; ground cayenne pepper
    • Accompaniments: Spicy pulled pork shoulder
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    • Categories: Sauces, general; Cooking ahead; American South; Cajun & Creole; Vegetarian
    • Ingredients: okra; celery; white onions; red peppers; green peppers; corn; vegetable stock; butter; all-purpose flour; canned tomatoes; hot sauce; thyme; rosemary; sage; chile powder; ground cayenne pepper; chile paste
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    • Categories: Sauces, general; Cooking ahead; American South
    • Ingredients: celery; red peppers; green peppers; yellow peppers; onions; dark brown sugar; Dijon mustard; whole grain mustard; yellow mustard; lemons; Worcestershire sauce; ground ginger; chile powder; ground cayenne pepper
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    • Categories: Sauces, general; Cooking ahead; American South
    • Ingredients: butter; all-purpose flour
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    • Categories: Sauces, general; Cooking ahead; American South
    • Ingredients: celery; onions; carrots; Madeira wine; tomato paste; veal stock; butter; all-purpose flour
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    • Categories: Sauces, general; Cooking ahead; American South
    • Ingredients: onions; celery; fresh ginger; stock of your choice; gingersnap cookies
    • Accompaniments: Chicken-fried steak
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    • Categories: Sauces, general; Cooking ahead; American South
    • Ingredients: meat drippings; onions; all-purpose flour; stock of your choice
    • Accompaniments: Chicken-fried steak
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    • Categories: Soups; American South; Vegan; Vegetarian
    • Ingredients: onions; carrots; pumpkins; parsnips; butternut squash; stock of your choice; sage; nutmeg
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    • Categories: Cooking ahead; American South; Vegan; Vegetarian
    • Ingredients: cornbread; nutmeg; chile powder; ground cayenne pepper; celery salt
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    • Categories: Soups; American South; Vegan; Vegetarian
    • Ingredients: leeks; onions; potatoes; asparagus; vegetable stock; garlic; vegetable oil
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    • Categories: Soups; American South; Vegan; Vegetarian
    • Ingredients: fennel; celery; onions; dill; celery seeds; vegetable stock; tomatoes
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    • Categories: Soups; Rice dishes; Stews & one-pot meals; Main course; American South; Cajun & Creole; Vegetarian
    • Ingredients: okra; celery; green peppers; red peppers; corn; onions; thyme; rosemary; tomatoes; cooked rice; white onions; vegetable stock; butter; all-purpose flour; canned tomatoes; hot sauce; sage; chile powder; ground cayenne pepper; chile paste
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    • Categories: Soups; Stews & one-pot meals; Rice dishes; Main course; American South; Cajun & Creole
    • Ingredients: celery; green peppers; red peppers; onions; corn; okra; striped bass; mussels; shrimp; crabmeat; tomatoes; thyme; sage; rosemary; cooked rice; white onions; vegetable stock; butter; all-purpose flour; canned tomatoes; hot sauce; chile powder; ground cayenne pepper
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    • Categories: Soups; Stews & one-pot meals; Rice dishes; Main course; American South; Cajun & Creole
    • Ingredients: celery; green peppers; red peppers; onions; corn; okra; chicken; smoked sausages; tomatoes; thyme; sage; rosemary; cooked rice; white onions; vegetable stock; butter; all-purpose flour; canned tomatoes; hot sauce; chile powder; ground cayenne pepper; chile paste
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    • Categories: Soups; Stews & one-pot meals; Rice dishes; Main course; American South; Cajun & Creole
    • Ingredients: shrimp shells; onions; celery; carrots; canned tomatoes; yellow mustard seeds; black peppercorns; dried red pepper flakes; celery seeds; coriander seeds; ground ginger; mace; chile powder; ground cayenne pepper; green peppers; red peppers; garlic; shallots; shrimp; duck sausage; mustard greens; kale; rosemary; thyme; sage; corn; cooked green lentils; cooked rice
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    • Categories: Soups; American South
    • Ingredients: beefsteak tomatoes; V-8 vegetable juice; red peppers; cucumbers; celery; green peppers; Vidalia onions; carrots; Worcestershire sauce; hot sauce
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    • Categories: Soups; Stews & one-pot meals; Summer; American South
    • Ingredients: dried navy beans; black peppercorns; bacon; onions; vegetable stock; thyme; corn; okra; tomatoes
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    • Categories: Appetizers / starters; American South
    • Ingredients: prawns; yellow mustard seeds; black peppercorns; dried red pepper flakes; celery seeds; coriander seeds; ground ginger; mace; chile powder; ground cayenne pepper; barbecue sauce; prepared horseradish
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    • Categories: Sauces for fish; Cooking ahead; American South
    • Ingredients: barbecue sauce; prepared horseradish
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    • Categories: Fried doughs; Appetizers / starters; American South; Vegetarian
    • Ingredients: okra; buttermilk; all-purpose flour; cornmeal; ground cayenne pepper; chile powder; garlic powder; vegetable oil
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    • Categories: Appetizers / starters; American South; Vegetarian
    • Ingredients: black-eyed peas; onions; celery; red peppers; green peppers; breadcrumbs; sour cream; mayonnaise; chile powder; ground cayenne pepper; egg whites; vegetable oil
    • Accompaniments: Blackened red pepper spread
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Notes about this book

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Notes about Recipes in this book

  • The old fashioned

    • adrienneyoung on October 15, 2012

      The new house cocktail for this house... Um... Apartment.

  • Pumpkin, parsnip, and butternut squash soup

    • hillsboroks on November 07, 2015

      Tasty way to use up fall vegetables and end up with lovely soup. I followed the recipe exactly and used the fresh sage but the soup still didn't have the flavor pop that I expected so I added another round of nutmeg and black pepper plus 2 tsp dried sage. The final result was a very warming, flavorful soup that I will definitely make again.

  • Roast pork tenderloin with brown sugar pineapple jam

    • hillsboroks on July 31, 2016

      This turned out great for a summer dinner party on the deck. The flavor of the rub is subtle but very tasty. I reduced the amount of cayenne pepper in the rub by 2/3 to suit our taste and it was perfect. I didn't get much orange or bourbon flavor from the marinade so next time I might put the meat in the marinade a couple of hours earlier. But what put this recipe over the top is the brown sugar pineapple jam. The flavor of this jam is intense and wonderful. Do not skip the jam! My guests all went back for seconds of both the pork and the jam. I served the jam alongside the meat instead of on top of it because I wasn't sure how people would like it but it was the hit of my menu and had everyone talking about it. I love recipes like this that have you brown the meat on the stove and then pop the pan into the oven to finish, especially when having guests over. Since the oven is so hot (450F) watch your meat thermometer closely so as not overcook it.

  • Brown sugar pineapple jam

    • hillsboroks on June 16, 2019

      This recipe makes more than enough for the pork tenderloin so the second time I made this I planned ahead and put the excess hot jam into 4 oz. canning jars and processed them in a hot water bath for 10 minutes. Then I could quickly make this dish on a week night. The jam is the perfect complement to the pork. It is sweet tart and is perfect with chicken too.

  • Creole sauce

    • anya_sf on September 13, 2022

      I made 1/2 recipe to use in gumbo. The roux didn't thicken it much, but the consistency was good after blending. Made with Crystal hot sauce and Vietnamese chili-garlic paste (what I had), the spice level was good for us - noticeable but not super spicy.

  • Brown roux

    • anya_sf on September 13, 2022

      I made 1/2 recipe using the stovetop method to save time. This roux is only supposed to be "golden brown" rather than darker brown as I'd have expected. The stated yield is way off - it's listed as 2.25 cups for the full recipe, but when you mix flour and butter together like this, the total volume isn't actually additive due to the blending of the two. I got a little over 1/2 cup from 1/2 the recipe.

  • Sautéed collard greens

    • anya_sf on November 07, 2022

      I preferred the texture of the collard greens cooked longer, closer to an hour. The vinegar was too strong for my taste; would cut it in half if I made this again.

  • Chicken and sausage gumbo

    • anya_sf on September 13, 2022

      I made 1/2 recipe, but with 1/2 Creole Sauce recipe rather than 1/3. Since the gumbo and sauce both call for virtually the same ingredients, I was tempted to streamline and just cook them together, blending part of the resulting soup, but it wasn't too much extra work to do them separately and the result was probably nicer. This recipe is identical to the seafood version, except that one calls for 3.5 lbs seafood and this one calls for a mere pound or so of meat, which I interpreted to mean you could use however much you like. For 1/2 recipe, I used 6 oz andouille and 1 lb shrimp (in lieu of chicken), added in the last 5 min of simmering. With the extra Creole sauce, the gumbo was fairly soupy, but we didn't mind - it was delicious over rice.

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  • ISBN 10 0688172059
  • ISBN 13 9780688172053
  • Published Feb 15 2001
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher HarperCollins Publishers Inc
  • Imprint HarperCollins

Publishers Text

The southern region that spans 80 miles from the coastal plain of South Carolina from Pawley's Island, southward to the Savannah River on the Georgia state line, the Low Country teems with easily accessible natural resources - seafood such as bass, oysters, shrimp, clams, mullet and sturgeon; game birds like pheasant, turkey, quail and duck; and of course, rice. In his culinary guide to this abundant country, rising-star chef Marvin Woods puts his own contemporary spin on delicious dishes, combining traditional ingredients with exciting new flavors. Here are such delights as Vegetable Gumbo and Cajun-Spiced Mahimahi, Confit of Barbecue Duck and Sweet Potato Creme Brulee. Woods also incorporates the area's Caribbean and African influences in such recipes as Brown Sugar Pineapple Jam, Black-Eyed Bean Cakes and Bourbon-Cured Salmon. With this cookbook, anyone - anywhere - can experience the unique taste of the Low Country.

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