Celebrate Beaufort CoverSophisticated Cuisine from the South Carolina Lowcountry


It’s getting real up in here! My new cookbook, Celebrate Beaufort, is set for release on Thursday, April 19th and I’m so excited! The cookbook arrived just in time for Mother’s Day gift giving and book signings are scheduled all over town during the next few weeks. (A current listing follows at the end of this column.) Celebrate Beaufort is a gorgeous book, full of easy-to-prepare and delicious recipes, beautiful photography, a bit of local history and folklore, and a few personal stories about some of my favorite Beaufortonians.

This week, I’m sharing three recipes from Celebrate Beaufort and showcasing cookbook photographer, Susan DeLoach’s, fabulous images. Celebrate Beaufort is priced at $28 plus tax per copy. I hope to see you at one or more of our book signings. Lots of fun events are ahead!

Frogmore Stew Potato Salad

A fun twist on traditional Frogmore Stew, this potato salad can be served warm or at room temperature and is perfect for tailgating, picnicking and potluck suppers.

½ cup mayonnaisecelebrate frogmore stew

3 tablespoons grainy mustard

2 tablespoons prepared horseradish

2 tablespoons fresh lemon juice

¼ cup chopped Italian parsley

1 teaspoon Old Bay seasoning

4 ears fresh corn

1 pound smoked link sausage

½ sweet onion, chopped

¼ cup Old Bay seasoning

2 pounds baby red potatoes, halved

2 pound large shrimp, peeled and deveined

Chopped green onions, to garnish

Whisk mayonnaise with mustard, horseradish, lemon juice, parsley and 1 teaspoon Old Bay seasoning in a large bowl. Grill, boil or bake corn and remove kernels from the cobs. Cut sausage into bite-sized pieces and saute in a dry frying pan until browned; drain on paper towels. Add onion to sausage drippings and saute until tender but not browned. Bring a large pot of water to a boil. Add ¼ cup Old Bay seasoning and halved potatoes; cook until potatoes are tender. Add shrimp to pot; cook just until shrimp turn pink. Drain potatoes and shrimp; add to bowl with the dressing mixture. Add sausage, onions and corn; stir together to combine. Garnish with chopped green onions. Serve warm or cold. Serves 8.


celebrate broccoli saladBroccoli Salad with Berries

Broccoli salads are great for boxed lunches, picnics and of course, church suppers. I have quite a few different versions on my catering menu. Broccoli Salad with Berries is a client favorite. Make it extra special by stirring in some crispy fried bacon just before serving.

For the dressing:

1 cup mayonnaise

1/3 cup sugar

2 tablespoons vinegar

For the salad:

5 cups broccoli florets, trimmed

¼ cup chopped red onion

1 cup sliced fresh strawberries

¾ cup fresh blueberries

1 (11-ounce) can mandarin oranges, drained

½ cup salted cashews

Combine dressing ingredients in a small bowl. Place broccoli, red onion, strawberries, blueberries and mandarin oranges in a large bowl. Toss gently with dressing. Garnish with cashews. Serves 6 to 8.


celebrate pecan pie barsPecan Pie Bars

Gooey and delicious! Pecan Pie Bars are best eaten within 24 hours. I can promise that it won’t be a problem.

1 (15.25-ounce) box yellow cake mix

1 stick butter, melted

4 large eggs, divided

½ cup packed brown sugar

1½ cups dark corn syrup

1 teaspoon vanilla

2 cups finely chopped pecans

Preheat oven to 350 degrees. Spray a 9×13-inch baking dish with cooking spray. Reserve 2/3 cup of the cake mix for filling. Mix remaining cake mix, melted butter and 1 egg. Spread in prepared pan and bake for 10 to 15 minutes, until lightly brown. Mix reserved cake mix, brown sugar, corn syrup, vanilla and 3 eggs. Beat for 2 minutes and spread over baked crust. Sprinkle chopped pecans over filling. Bake for 35 minutes. Cool completely before cutting. Makes 24.

Get your signed copy of Celebrate Beaufort at these events:

Cookbook Launch: Thursday, April 19 at the Sea Island Inn/Best Western on Bay Street, 5:30-7:30pm

Cookbook Signing: Saturday, April 21 at The Beaufort Bookstore in Beaufort Town Center, 4:00-6:00pm, with a portion of the proceeds benefiting the Tabby House.

Cookbook Launch #2: Monday, April 23 at Susan DeLoach Photography on Ribaut Road, 5:30-7:00pm

Cookbook Signing: Thursday, May 3 at the Verdier House on Bay Street, 5:30-7:00pm, with a portion of the proceeds benefiting the Historic Beaufort Foundation

Cookbook Signing: Tuesday, May 8 at the Pat Conroy Literary Center on Charles Street, 5:30-7:30pm, with a portion of the proceeds benefiting the Pat Conroy Literary Center

Cookbook Signing: Wednesday, May 9 at Nevermore Books on Craven Street, 4:00-6:00pm

Cookbook Signing: Thursday, May 10 at the Santa Elena History Center on Bay Street, 5:30-7:00pm, with a portion of the proceeds benefiting the Santa Elena History Center

Debbi NewHeadShotThe writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. Debbi’s website address is www.cateringbydebbicovington.com. She may be reached at 525-0350 or by email at dbc@cateringbydebbicovington.com.