South Carolina may not experience the same frigid temperatures and long, dark nights we Canadians do in winter, but Myrtle Beach still has some unique, regional comfort foods perfect for the time of year when all you want to do is cozy up inside with a warm dish. Here, Visit Myrtle Beach shares two local recipes with us. Stay warm and cuddle up inside with one of these flavourful plates.
CHICKEN BOG – Courtesy Loris County Chamber of Commerce
- 6 cups water
- 1 tablespoon salt
- 1 onion, chopped
- 1 (3-pound) whole chicken
- 1 cup long-grain white rice
- 1/2 pound smoked sausage of your choice, sliced
- 2 tablespoons Italian-style seasonings
- 2 cubes chicken bouillon
Place water, salt and onion in a large pot. Add chicken and bring all to a boil; cook until chicken is tender, for about 1 hour. Remove chicken from pot and let cool. Remove skin and bones and chop remaining meat into bite-size pieces. Skim off fat from cooking liquid and measure 3 1/2 cups of this chicken broth into a 6-quart saucepan. Add rice, chicken pieces, sausage, herb seasoning and bouillon to this saucepan. Cook all together for 30 minutes; let come to a boil, and then reduce heat to low, keeping pan covered the whole time. If mixture is too watery or juicy, cook over medium-low heat, uncovered, until it reaches the desired consistency. Stir often while cooking.
SHE CRAB SOUP – Sea Captain’s House’s Former Secret Recipe
- 2 large onions diced
- 1 cup clarified butter
- 2 cups all-purpose flour
- 2 and 1/3 quarts half and half
- 1 quart heavy cream
- 1 and 1/2 tsp. ground mace
- 1 cup good sherry
- 1 pound fresh white crabmeat (must be good quality)
- Salt and pepper to taste
In large stockpot, cook onions in butter until soft. Add flour, reduce heat to low, stirring constantly for 15 minutes. Add milk products and continue stirring. Add remaining ingredients and simmer for 30 minutes, stirring frequently.