Author: Debbi Covington

It’€™s a shame that Italian stews are often referred to as “€œpeasant food.” This week’s Italian Seafood Stew defies the label and is a rich man’€™s feast of flavors! The flavor base for the stew includes red pepper, anchovies, garlic, and a bay leaf. Licorice-flavored fennel, along with onion and celery are aromatic additions.

Keep it fresh! Good salads are only made with good ingredients and freshness is all-important when it comes to purchasing salad greens. Let your eyes guide you. Fresh greens look fresh. They won’t have any leaves tinged with brown nor will they be wilted or slimy. Take a look around the produce section and you’ll see leaves in many colors and textures ranging from pearly, pale Belgian endive to bright red and white radicchio. Greens also have a variety of flavors from robust and peppery arugula to sweet, nutty and mild lamb’s lettuce or mache.

Summer is a great time to entertain. The days are longer. The weather is warmer. Okay, who am I kidding? This is Beaufort. The weather is straight up hot. Anyway, the summer is still a good time to have friends over for cool cocktails and spicy Tex-Mex fare. This week’s menu features easy, make-ahead recipes that are great for serving buffet-style. Thank you, John Wollwerth, for the beautiful food photography. If you missed the last edition of Lowcountry Weekly, you can read A Taste of Mexico -€“ Part I here.

Summer is a great time to entertain. The days are longer. The weather is warmer. Okay, who am I kidding? This is Beaufort. The weather is straight up hot. Anyway, the summer is still a good time to have friends over for cool cocktails and spicy Tex-Mex fare. This week’s menu features easy, make-ahead recipes that are great for serving buffet-style. Thank you, John Wollwerth, for the beautiful food photography. Be sure to watch for the next edition of Lowcountry Weekly for recipes from A Taste of Mexico”€“ Part II.

Beaufort’s Best Caterer Celebrates Two Decades By Mark Shaffer In my nine-plus years as part of the Lowcountry Weekly family I’ve shared more than a few culinary adventures with Debbi Covington. Beaufort’s best caterer has lent her exceptional palate, eye for detail and considerable wit to many a Moveable Feast and Burger Beat. And she’s always game for another, which makes my job easier.

At a recent catering event, one of my servers came back in the staging area and told me, “There’s a lady out there who was asking for you. She said she taught you everything you know about cooking.” My immediate response was, “€œDoes she have red hair?” “€œYes,” was the answer. I knew she was talking about Betty Waskiewicz.

I’m a big fan of Taco Tuesdays. A few of our local restaurants offer taco specials every week with all kinds of delightful fillings. My husband, Vince, tends to go the more traditional route with ground beef, shredded lettuce and cheese. I love fish tacos topped with fresh pico de gallo and guacamole. This week, I decided to take it up a notch with cubes of slow-cooked pork tenderloin seasoned with cumin, oregano and a pinch of ground cinnamon. Pork Carnitas are delicious and easy to prepare. Who doesn’t love a good crock pot recipe? Corn and Black Bean Salad, Cilantro-Lime Rice and Fiesta Pudding and maybe a glass of sangria will make your Tex-Mex meal complete. Ole!

When I remember Susan Shaffer, her very southern accent is the first thing that comes to mind. It always makes me smile. Twangy drawls were one of the things that Susan and I had in common.

Calling all pampered palates! Are you interested in creating a Gourmet Society? Gourmet supper clubs can be a lot of fun. They unite groups of people who share a passion for preparing and eating fine food. In some cases the group cooks the entire meal in the home of one of its members. Other clubs ask members to bring the dishes ready to be served. Invite friends who share similar food interests and skill levels to join the club.

Carolina Gentleman’s Breakfast Casserole Good hearty casserole – men love it! Use mild pork sausage for a tamer-flavored casserole; try hot pork sausage to pump up the flavor.