Charlotte Cuisine (home, plantations, farms)

[lollipoplady]

Hi everyone!

I'm trying to come up with a dish for a friend that really epitomizes "Low Country" cuisine. Since I've only briefly visited the area, I could really use some help. I'm trying to come up with a main dish using chicken...

If you had to create one dish using chicken to truly represent the cuisine of the Charlotte area, what would you make?

Thanks in advance!

[brokensky]

Okay, first of all . . . Charlotte is not "low country" so therefore, any low country cuisine found here has been imported.

Could you possibly be on the wrong board - and meant to post on Charleston, SC's board, as that city IS low country. Lowcountry (or low country) is South Carolina's coastal region.

Here is a lowcountry recipe, using chicken. I have made something similar in the past.

http://www.home-ec101.com/chicken-bo...cken-bog-time/

But again . . . Charlotte is not home to this style of cooking . . . folks were basically farmers and ate simple meals, i.e., meats (often with gravy, to "stretch" the main dish) . . . lots of veggies (corn and green beans being two of the most often grown/eaten) . . . biscuits, honey, molasses, cornbread, kraut (especially if you were German or Swiss) . . . dairy products (cottage cheese, butter) . . . game (deer, rabbit, squirrel) and hogs . . . beef was less common, as cows were more often dairy cows . . .

Country Southern Cooking would be the style here . . .but actually, most of what has been traditionally on plates here would be about the same as you would find on farms anywhere in the USA.

[lovesMountains]

Originally Posted by anifani821

Okay, first of all . . . Charlotte is not "low country" so therefore, any low country cuisine found here has been imported.

Could you possibly be on the wrong board - and meant to post on Charleston, SC's board, as that city IS low country. Lowcountry (or low country) is South Carolina's coastal region.

Here is a lowcountry recipe, using chicken. I have made something similar in the past.

A Recipe for Lowcountry Chicken Bog

But again . . . Charlotte is not home to this style of cooking . . . folks were basically farmers and ate simple meals, i.e., meats (often with gravy, to "stretch" the main dish) . . . lots of veggies (corn and green beans being two of the most often grown/eaten) . . . biscuits, honey, molasses, cornbread, kraut (especially if you were German or Swiss) . . . dairy products (cottage cheese, butter) . . . game (deer, rabbit, squirrel) and hogs . . . beef was less common, as cows were more often dairy cows . . .

Country Southern Cooking would be the style here . . .but actually, most of what has been traditionally on plates here would be about the same as you would find on farms anywhere in the USA.

Nothing else to say - Ani said it all

[frewroad]

It's almost unknown in Charlotte, but Chicken Bog is a good chicken and rice dish that is from coastal SC. It dates back to the Antebellum days when there were a number of rice plantations built from the coastal bogs found in the Lowcountry.

Look for Horry County Chicken Bog if you want a good recipe.

I make it these days in my Korean Cuckoo rice maker. dump everything in the pot and push 1 button. It comes out perfectly and you don't have to watch it.