S2E6: Boiling Point

The Funk gang pens a Southern Rock ballad around their love for the South as the team lays out all the recipes and ideas to help you put together a real, low country boil. Learn how to get the right seafood and bring the country to your next party.

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Recipes from this episode

Southpaw Punch

Roasted Tommy & Cuke Salad

Low Country Boil

Georgia Peach Cobbler

Southpaw Punch

Yields: 20 Cocktails
Prep Time: 20 Minutes

When it comes to makin’ folks feel welcome, nothin’ might be better than a good ol’ punch. For this one, we’re using whiskey and lemonade, which works great in the summer, fall or any other time you’re looking to make some people feel good and set the stage for a great time. It pairs well with seafood, but any type of barbecue or cookout works perfectly here. We use honey to make a nice simple syrup, which pairs great with the homemade lemonade and whiskey, for a sweet drink that is well balanced, just like your crew. We use a great, simple homemade lemonade that just hits right, and works well with the honey simple syrup as a mocktail, too (we prefer it with the whiskey, but want to be welcoming to everyone, ya’ll)

Ingredients:

Ingredients for Batching
¼ C honey simple syrup (directions below)
4 C lemonade (it can be store bought, but we make our own, directions below)
3 C whiskey
4 C club soda
Cherry for garnish
Ice

Ingredients for Honey Simple Syrup

1 ½ C honey (use the whole 12-oz bear)
• 1 ½ C water

Ingredients for Lemonade

1 ¾ C white sugar
1 C water
9 medium lemons
7 C ice-cold water

Directions for Each Drink:

Mix whiskey, lemonade, simple syrup
Pour over ice in a bowl or pitcher
Fill a glass with ice • Fill with punch, ¾ of the way
Top with club soda, stir
Garnish with cherry
Bottoms up

Directions for Honey Simple Syrup

Mix honey and water over medium heat for 10-12 minutes, stirring constantly until it is mixed evenly, and you don’t see any more honey

Directions for Lemonade

Stir the sugar and water together in a pan over medium heat (you’re making a simple syrup here, too)
Set aside
Grab a measuring cup. Slice the lemons in half, and squeeze ‘em all into the cup, including the pulp, and remove the seeds. You need at least 1 ½ C of fresh lemon juice
Pour the lemon juice, simple syrup and cold water into a pitcher and stir vigorously (we like to use a carafe with a top and shake it on up)

Roasted Tommy &
Cuke Salad

Yields: 15 servings
Prep Time: 55 minutes

When you have a big, hot seafood spread, you need to bring a super cool, super chill, chilled salad with a little bite to get the meal perfectly balanced, with a beer, this type of salad goes great with ribs, burgers, or anything else you want to fire up on the grill. Our version, we pre-grill some fun little cherry tomatoes, yellow and red, mix ‘em with cukes, goat cheese and some champagne vinaigrette and we’re in it to win it, and you will be too. Here’s what we’re going to do with this thing - set it up, make it the day before and you’re going to feel like you got the perfect bright side for a big meal and a big time, get on up, ya’ll.

Ingredients:

2 lbs cherry tomatoes, half red, half yellow
1/4 cup olive oil
1 Tbsp maple syrup
1/2 tsp sea salt
3/4 C chopped seedless cucumber, into ½ inch slices and then halved again
1/2 C goat cheese crumbled up
¼ C chopped red onion
2 Tbsp champagne or prosecco vinegar
¼ C finely chopped basil
Sea salt and pepper, to taste

Directions:

Preheat the oven to 350°F
Cut tomatoes in half and place ½ a lb in a bowl, set aside
Toss the other tommies with the olive oil, maple syrup and salt
Throw them on a cookie sheet • Bake the tommies until they caramelize around the edges, for 45 minutes
Let them cool for a half hour
Toss the remaining ingredients and refrigerate for a half hour until the flavors meld
Get fresh with it

Low Country Boil

Yields: 20 servings
Total time: 30 minutes

Nothing brings the peeps together better than a spread, and there might not be a better spread than the mighty Low Country Boil. It’s also called Frogmore Stew, so named after the Frogmore people livin’ it up on St. Helena Island in South Carolina. They must be saints because they eat like kings and queens, and would always welcome people in, and feed ‘em up. We got super tender new taters, some fresh picked corn, a good sausage (we use Kielbasa because we love what it does to the water), fresh shrimp and some mussels, and we got the dish that brings people around the table… after dumping this beautiful mess all over the table, that is. A nice, homemade spice mix gives ya all that flavor to respect all the different people ya got in the mix. This dish is deceptively simple, but super complex and gets everything mixed up the right way, just like a good shindig does. Get your friends up, and you about to get high on this incredible low country boil.

Ingredients:

5 lbs of new potatoes, we used salt potatoes, but red creamers or Yukon golds work
¼ C Seafood seasoning (recipe below, but you can used store bought)
3 lbs. rope sausage, we used smoked beef, but you can go with kielbasa, but sweet italian works, or andouille, cut into ½ inch rings
8 ears of fresh sweet corn, cut into thirds (pointing end cut and tossed away)
4 lbs of fresh shrimp, in shell, heads removed, cut down the back shell, and deveined • 50 count of mussels
1 C of chopped parsley
1 bunch of green onions chopped finely
2 quarts of water
2 12 oz pilsner beers
1 whole elephant garlic clove, broken apart, paper removed
2 punctured shallots
Leftover herbs from your fridge or garden

Ingredients for Seafood Seasoning

1/2 teaspoon black pepper
2 teaspoon celery salt
1/2 teaspoon ground cayenne pepper
1/2 teaspoon smoked paprika
1 teaspoon of Old Bay seasoning
1 tsp of garlic powder/onion powder
1 tsp of regular paprika
½ tsp of seasoned salt

Directions:

Bring beer, water, parsley and left over herbs and seafood seasoning to a boil in a giant pot
Add potatoes and sausage and boil for 10 minutes
Add corn and boil for another 5 minutes
Check the potatoes to see if they’re tender
Throw in the mussels and boil for 3-5 minutes
Make sure it is still boiling, then throw the shrimp in for another 3-4 minutes
When done, drain all liquid
Line a table with newspapers, and pour food out all over it
Get low like Little John

Directions for Seafood Seasoning

Mix all ingredients evenly

Georgia Peach Cobbler

Yields: 10 servings
Prep Time: 35 minutes

There’s somethin’ magical about cookin’ with wood and fire (or charcoal), and when you can make a great dessert with it? Now you’re rulin’ any hootenanny. We’ve got an easy way to get a sweet treat goin’, givin’ much love to our Southern brothers and sisters, and making the pride of Georgia sing. This is a sweet peach cobbler with a fluffy cake topping, hints of vanilla, and you’ll have Georgia on your mind for a while. We top this sweet treat off with another great treat - homemade whiskey whipped cream, to help keep the party goin’ after dessert. This is a dish we’ve served kids and grandparents, and everyone is feelin’ the love when we fire this thing up. Fire up some wood or charcoal and you’re good to go, so go low to feel high. We use a dutch oven and charcoal, but wood and a Dutch oven work just fine, ya’ll.

Ingredients:

Ingredients for the Dough • 1 32-oz can or jar of old-fashioned peaches in syrup • 1 14.5 oz box of simple white cake mix • 1-2 tsp of vanilla extract • 1 Tbsp of cinnamon • 1 stick of butter, cut into Tbsp’s • ¼ can of lemony lime soda on top of the mixture • Cooking spray if you wish • 2 C of whiskey whipped cream (recipe below) Ingredients for Whiskey Whipped Cream
2 pint of heavy whipping cream, chilled (put it in the freezer for a 5 minutes at least)
½ C confectioners’ sugar
1 tsp vanilla extract
Pinch of salt
2 Tbsp of a good whiskey of your choice

Directions:

Heat up enough charcoal
Spray your Dutch oven (we recommend using a 10 pan, this one worked best at the shoot and was consistent with ingredients listed) with cooking spray
Empty the jar’s liquid into the cake mix
Pour the remaining peaches into dutch oven
Pour the cake mix evenly across the top of the peaches
Add in the vanilla extract
Cut the stick of butter into segments and evenly distribute ‘em across the top of the cake mix
Shake the cinnamon across the top
Pour ¼ bottle of lemon lime soda on top
Throw the lid on
Once your charcoal is hot, spread 20 hot coals in a checkerboard pattern and set the dutch oven on top (we used more coals on top than bottom) for the 10 inch pan it was about 10 coals under and 15 on top.
Then, place 15 hot coals on the top
This should cook for 35-40 minutes, but wind and temperature affect it, so keep an eye on it
Carefully remove from the charcoal, and take the lid off also preventing ash from going on top of the dessert
Scoop a generous helping of the cobbler into a bowl, and top with the whiskey whipped cream
Grab a spoon and dig in

Directions for Whiskey Whipped Cream

Place a metal mixing bowl and the beaters from your mixer in the freezer for at least 20 minutes
When everything is chilled, pour the whipping cream, sugar and vanilla into the mixing bowl
Mix for 5-10 minutes until stiff peaks form
Add in the whiskey and salt and mix again for 3 minutes
Put it in something airtight and throw it in the fridge (can be made 2 days ahead of time, and also can freeze well too)