You HOs had Georgia on your minds - so we’re headed down south to the LOW COUNTRY (aka the coastal areas of South Carolina and Georgia) for this quarter’s COTQ. Looking forward to learning more about this fascinating food and cultural with all y’all!
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I’m interested in following this thread, even though I probably won’t cook it. My only experience of Low Country food was years back when we had a “Low Country Boil” at a very casual restaurant somewhere in the area (probably South Carolina). A bucket of food was tipped into centre of the table for us just to dig in - seafood, spicy sausage, corn cobs, potatoes. Maybe other stuff as well. What a feast.
I think that trip was the first time I ate grits. Not something I’ve ever come to enjoy, I’m afraid.
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For me, grits are HIGHLY dependent on hydration/texture as well as seasoning. I don’t care for them soupy, and I REALLY don’t care for them sweet. Thick, buttery, salty, cheesy grits, though - those I can get behind.
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Stone ground with cheddar cheese, sublime.
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Fried dill pickles! These are addictive, often served with fried chicken.
While above recipe is deep fried, an equally good version is simply dipped in beaten egg, then panko and pan fried, like green tomatoes, another southern gem.
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Rice!
ETA I don’t eat too much rice these days, but I find it’s history fascinating. I might try some recipes using farro.
Also, NYT has several lowcountry recipes so maybe I can double dip ( cuisine of the quarter and the cookbook thread)?
Maybe this chicken perloo?
I remember trying this slaw recipe after the SC season on Top Chef
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Love this. I’ll get my all my Georgia and South Carolina cookbooks out!
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Love it. For me (certainly no expert but a visitor a few times a year), low country means shrimp and grits, oysters, pimento cheese, Carolina gold rice, red rice (mine leans towards Jollof), and okra
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I love grits. Simpler is better for me. When I was in grade school breakfast could be a plate of grits with a big pat of butter. If mom was getting fancy she would add a fried egg.
I think I may make country captain.
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My dad had grits for breakfast every morning when I was growing up, and drank it as he was driving to work. This was before travel mugs and cupholders. 
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People interested in low country cooking and products might want to check Anson Mills products and recipes. I’ve been using both for a long time.
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Love Anson Mills! It’s hard to eat rice from anywhere else after you’ve had theirs!
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Oh an excuse to make pickled shrimp!
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Low country seafood chowder, deviled eggs and oysters rockefeller with some kind of weird mignonette sauce, I think Tyler Florence might be losing it.
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What a feast! Seeing the deviled eggs next to the oyster shells has me thinking about deviled crab…
Now you’re talking.
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I made cheese grits following this recipe, mostly, but substituting local Gruyère for cheddar. We liked them a lot.
These aren’t Low Country cheese grits, with the recipe coming from Kentucky. The fact I even made cheese grits was inspired by this Low Country topic. 
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Seafood perloo, caprese salad with blanched snow pea leaves*.
*I was thrilled to get a big bag of snow pea leaves for $5, and looking forward to using them as a salad base. Alas, they were very tough, so I decided to blanch and de-stem them. Which didn’t improve matters much, truth be told. Gonna boil the heck outta the rest and make oshitashi. Fingers crossed!
Perloo came out great!
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