The Pride of Charleston, South Carolina

[anahata56]

I saw Tyler Florence make this on television this morning, and I have to say that the whole time I was watching, it was all I could do to keep from drooling in my lap.

This is one of my favorite southern recipes, because it's so simple, and yet the flavors are so incredibly BIG, and complex, and deep, and the mouthfeel is pure comfort. PURE

Comments

[moon_chylde]

Oh God. That looks like the most excellent thing I've seen in for ever.

Definitely saving this to make sooner than soonest.

[anahata56]

You'll be amazed at how quickly and easily it comes together, and how much reward you'll get from such minimal effort.

[anahata56]

He is worth drooling over....

And the fact that he can create something like this doesn't hurt, either!

[misteropinion]

Hah, I used to think he was hot, until he turned into a freakin' sellout. I mean, Applebee's for Goddess' sake? He's dead to me now.

[obfuscate]

Man, that looks beautiful, even though I know I wouldn't like it.

[anahata56]

Southern cooking isn't for everyone--it's definitely not always for the modern palate, in that it usually contains too much fat, too much meat, too much butter, too much cream for a lot of people's tastes.

It isn't something even I would recommend eating every day. But every once in awhile, there's nothing else that will quite do.

[obfuscate]

In general there's lots of southern cooking that I like, and I can handle the richness every once in a while... but I often can't handle the combination of meats, and I definitely can't deal with shrimp warm or in a dish. Love grits though! Hehe.

[gecheesoul]

Very interesting spin on shrimp and grits. It's almost cute to see how recipes that have been around for centuries, have all of a sudden become gourmet...

[anahata56]

Just goes to show that the classics are always the classics, and the good stuff never goes away, but usually ends up with a whole new population of fans.

[scienceguru]

That looks amazing...definitely going to make that this week.

Question: where did you get the oval shaped pan? I would love one like that!

[anahata56]

The first time I saw that pan, it was on Rachael Ray's program, and I fell instantly in love, because you can do virtually anything with it--cook pasta, saute, cook sauces, deep fry, even roast (the whole thing can go into the oven up to 500F)...

So my husband got it for me for our anniversary.

I screamed when I opened it! ;-)

You can get one here.

It really IS as wonderful as I thought it would be.