Signature Tastes of Charleston

Publisher Marketing: Do you remember enjoying a meal at that famous restaurant, and wishing you could get the recipe for it? Or visiting a city for the first time, and eating at that cute little cafe that everyone raved about? Well now, you literally have your cake and eat it too. Or at least the recipe for the cake. The Signature Tastes of Charleston captures the actual recipes from the restaurants that define the culinary tastes, as well as trivia and facts, about the city. With almost 70 recipes from every corner...from the Slightly North of Broad Oyster Stew, to the famous Black Cat burger at Poe's, these are the restaurants and signature recipes that define the Holy City. Blue Crab Butterbean Soup High Cotton 199 East Bay Street, Charleston, SC 29401 Ingredients for Soup 2 C. Yellow Squash, medium chop 1 Large Red Bell Pepper, small chop 1 Large White Onion, small chop 1 1/2 C. Cooked Butterbeans or Lima Beans, blanched 1/2 lb Smoked Sausage, medium chop 1 Fresh Jalapeno, minced 1 Tbsp Garlic, minced 1 Tbsp Creole Seasoning Tabasco, to taste Salt, to taste 4 C. Chicken Stock 3 Tbsp Butter 1 lb Picked Blue Crab Method for Topping: 1. Saute the 1 pound of blue crab in butter with a pinch of parsley, lemon, and salt and pepper to taste. 2. Divide evenly amongst the bowls and garnish with a pinch of cornbread crumbles and cup chopped scallions. Method for Soup: 1. In a medium pot, melt Butter. 2. Add squash, red pepper, onion and jalapeno. 3. Saute for 5 minutes. 4. Add sausage, beans, garlic and Creole seasoning. 5. Simmer 5 minutes. 6. Add stock and salt, season to taste. 7. Simmer 30 minutes." Contributor Bio:  Siler, Steven W Steven W. Siler is a firefighter-cum-chef serving both in the Deep South and the Pacific Northwest. He is the best-selling author of the Signature Tastes cookbook series. Long marinated in the epicurean heritage of the Deep South, Steven has spent over 20 years in the much-vaulted restaurant industry from BOH to FOH to chef. In addition, he has served as an editor and contributing writer for several food publications. When not trying to shove food down his fellow firefighters' gullets, he enjoys sailing and sampling the finest of scotches and wines, and has an irrational love affair with opera.