S. C. Chicken Bog

Loris Chicken Bog

A bog is a dish made in large batches with rice that, unlike a pilaf or pilau, is wet. In other words, the rice is supposed to be soggy.

This according to food experts in South Carolina where the dish and term originated. The Loris Bog-Off Festival, held every October since 1979 (9 a.m.-11 p.m., Saturday, Oct. 20, 2012), is a contest for chefs and a celebration of chicken bogs. This recipe is from the Loris Chamber of Commerce. 

Loris, S. C., Chicken Bog

6 cups water
1 tablespoon salt
1 onion, chopped
1 (3 pound) whole chicken
3 1/2 cups chicken broth
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, 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, 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.

Summer Recipe Contest

How does summer taste to you?

Relish Magazine is looking for recipes based on your favorite summer foods.

Submit your best recipe based on local produce by June 30, 2012 for a chance to win a prize worth $1,700.

• three nights in an oceanfront room with balcony at The King and Prince Beach and Golf Resort, St. Simons Island, GA.
• daily buffet breakfast, Sunday brunch for two, Friday night seafood buffet for two
• 60-minute side-by-side massage in the Royal /treatment cottage
• 2-hour cruise on a working shrimp boat
• umbrella and two beach chairs
• one day bicycle rental for two

Entry forms at   http://www.relish.com/articles/summer-recipe-contest/

Hotel Viking's Newport Topsider Cocktail

Created by Director of Food and Beverage, Tom Bethoney at the Hotel Viking, Newport, R. I., the Newport Topsider is a perfect cocktail to sip after sailing, boating or conversing with your favorite pirates.

Newport Topsider, otherwise known as a Bermuda Rum Swizzle

¾ oz Gosling's Black Seal Rum
¾ oz Gosling's Gold Rum
1 ½ oz Pineapple Juice
1 ½ oz Orange Juice
½ oz Grenadine
½ oz Lemon Juice
2 Dashes Angostura Bitters

Glass: Collins

Preparation:
Mix ingredients in a metal container, shaking with no ice till frothy.
Pour over heaping ice, leaving ½-inch space for garnish, a cherry and orange wheel.

Beach Picnic Perfect - Man-gurt Fried Chicken

Recipe winner jen Karetnick.

Just in time for summer beach outings, here's the recipe by food writer Jen Karetnick of Miami that won the 2011 Casa Marina Hotel and Restaurant Beach Picnic contest.

The Indian-inspired recipe can be adjusted to lower calories and to make it gluten-free.

 I plan to try it on my next trip to the beach. If you try it first, let me know what you think.

Man-gurt Fried Chicken

Serves 6-8

 2 cups ripe, overripe or frozen mangoes
Juice of 1 lime
32 ounces plain yogurt
2 TBS chili powder
2 TBS coriander
1 TBS cumin
1 TBS salt or to taste
1 tablespoon black pepper or to taste
2 3-pound chickens, cut into parts, washed and dried
1 box panko bread crumbs
1 quart canola oil for frying

In a food processor, puree mangoes. Add the lime juice, yogurt, chili powder, coriander, cumin, salt and pepper. Process until smooth.

Arrange chicken pieces in a roasting pan and pour mango mixture over them, turning to allow thorough coating. There should be plenty of marinade, enough to cover the chicken. Put into the refrigerator and marinate for 4-24 hours.

In a deep frying pan, heat oil. Remove chicken from man-gurt mixture, shaking off excess but allowing some to remain as coating, and roll in breadcrumbs. Fry chicken parts 5 minutes on each side. Be sure not to crowd the pan. Remove chicken with tongs and drain on paper towels.

Lower Calorie: This recipe is healthier, and just as terrific, when oven-baked. Preheat oven to 425 degrees. Arrange chicken on broiling pan. Bake until juices run clear when a part is pricked, 30-40 minutes.

Gluten-free: Skip the panko and barbecue the chicken on the backyard grill.

Almost winner: Argentine Steak with Chimichurri Sauce and Ensalada Rusa

 A major hit at the 2011 South Carolina Campground Cook-off, this recipe from last year's winning team is just too good not to share. Try it on your grill this summer and see if you agree. 

  ARGENTINE STEAK WITH CHIMICHURRI SAUCE AND ENSALADA RUSA – THE HAPPY VAGABONDS

Serves 4

Steaks:

1 TBS cornstarch

2 TBS kosher salt

4 boneless New York strip steaks, 1/1/2 inches thick (about 1 pound each)

Freshly ground black pepper

Oak wood chunks

Mix the cornstarch and salt in a small bowl. Pat steaks dry with a paper towel. Rub the cornstarch/salt mixture on entire surface of steaks. Place the steaks on a wire rack on a baking sheet (that will fit in your cooler). Put steaks in a cold cooler with plenty of ice under baking sheet. Wait at least 30 minutes – until steaks become very firm.

Light enough charcoal to get a good hot fire going over a cooking grate. Add oak wood chunks just before putting steaks on. Season steaks with ground black pepper and add to cooking grate. Cook until steaks just begin to char (2-3 minutes), then flip over. Cook until that side begins to char (2-3 minutes), then flip again. Cook until well charred (2-3 minutes) and flip one more time. Cook until that side is well charred 3-4 minutes and internal temperature measures 120 degrees for medium rare. 

Set steaks aside and cover with aluminum foil for about 10 minutes. Then slice thinly against the grain and serve with sauce.

Chimichurri Sauce:

¼ cup hot water

2 tspns dried oregano

2 tspns kosher salt

6 garlic cloves

2/3 cup loosely packed cilantro leaves

1 ½ cups loosely packed parsley leaves

¼ cup red wine vinegar

1/3 cup extra virgin olive oil

¾ tspn red pepper flakes

Combine the hot water, oregano and salt in a small bowl. Set aside for 5 minutes. Finely mince the garlic, cilantro and parsley. Combine the oregano mixture with the garlic, cilantro, parsley, red wine vinegar and red pepper flakes. Whisk in the olive oil until the mixture is emulsified. Cover with foil or plastic wrap and let stand for at least 1 hour at room temperature before serving.

 Ensalada Rusa:

7 medium potatoes, cooked, cooled, cubed

2 roasted red peppers

1 16-ounce can peas and carrots

2 hard-boiled eggs

1 6-ounce can tuna, drained

4-5 spears asparagus (garnish)

Mayonnaise to taste

1 cup extra virgin olive oil

1 ½ tspn lemon juice

Kosher salt to taste