By: Kyle Stucker; From 5757 Palm Magazine
Grilled seafood, barbecue, and comfort food can be found throughout the Lowcountry, including at Wild Dunes Resort's restaurants. But do you know why these culinary styles are the building blocks of the area's culinary styles are the building blocks of the area's culinary and cultural DNA? Or, just as importantly, how to tell the real deal from the mediocre meal?
Comfort food is familiar, something that warms your heart, as well as your stomach. In the Lowcountry and at Wild Dunes Resort's casual eatery, Huey's Southern Eats, it's about slow-cooked food, like okra stew, collard greens, and rice, all of which owe their fame to the Gullah people, who were just simply using what was available to them.
Many of today's most popular Lowcountry comfort dishes originated in the late 1700s and 1800s in the impoverished pots of West Africans who labored in the area's fields and plantations. These individuals, the descendants of whom were known at the Gullah, had to do the best with what they had. That often meant leftover animal parts, bitter greens, and starch-heavy grains. But they found that combining them in a pot and cooking them for hours at a time softened them and drew out their best qualities.
Over the years, others noticed the rich umami nots in collard greens and other slow-cooked dishes created with items that were once deemed undesirable by the wealthy. Combined with the year-round availability of many of these items, this turned them into go-to staples for family meals and holidays. Their inclusion in these meals infused each bite with a strong emotional underpinning, making these dishes comfort foods capable of reminding diners of some of their happiest memories.
Collard greens are a fixture on Lowcountry tables on New Year's Day because the folded, money-like leaves represent good fortune and prosperity.
One of the most popular items on Huey's menu is a nontraditional creation that marries two classic Lowcountry foods - mustard greens and pulled pork - in an eggroll wrapper.
1 ham hock
4 cups water
1 bag mustard greens, de-stemmed, chopped, and rinsed thoroughly
1 onion, diced
2 slices bacon, jilienned
2 teaspoons garlic, chopped
1/3 cup apple cider vinegar
1/3 cup brown sugar
2 tablespoons Frank's Red Hot sauce
1 tablespoon water
12 eggroll wrappers
24 ounces pulled pork
2 yellow onions, julienned
Start the collard greens by simmering the ham hock in water for four to five hours.
Discard ham hock, and reserve broth.
In a large stock pot, sweat onion and bacon over medium heat for two minutes.
Add garlic, and sweat for about one minute.
Add vinegar and brown sugar; reduce for two to three minutes.
Add half of mustard greens, and cook until wilted, stirring occasionally.
Add remaining mustard greens. Once cooked until wilted, add just enough broth to cover.
Add hot sauce, salt and pepper, and simmer until greens are tender (about an hour and a half).
Drain greens of excess juice, and set aside.
To make the eggrolls, mix egg and water together in a bowl to make an egg wash. Set aside.
Saute onions in pan until caramelized.
Heat oil in wok or fryer to 350 degrees.
Place greens, pulled pork, and caramelized onions on each eggroll wrapper.
Brush egg wash onto edges of each wrapper, and fold the sides of each over their filling.
Tuck the filling onto the back edge of each wrapper, and roll tight until each eggroll is formed and tightly sealed.
Fry three to four eggrolls at a time until golden brown (about five minutes).
There's an abundance of award-winning cuisine in the Isle of Palms and Charleston area and Wild Dunes Resort is no exception. Experience seasonal menus featuring local and sustainable cuisine at our onsite restaurant Coastal Provisions. Enjoy poolside favorites at Beachside Burgers & Bar (open seasonally), or have a home-style family dinner delivered right to your door.Reserve at Coastal Provisions Reserve at Billy G's Smokehouse Reserve at Huey's Southern Eats Order Groceries from Hudson's Market
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