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Low Country Corn Bread
Ingredients:
1 Packet Jiffy Corn Muffin Mix
1 Egg
4 Oz. Milk
2 Oz. Cheddar Cheese
2 Oz. Corn Kernels
1 Tbl. Coach's Low Country Boil® Seasoning
Directions:
1. Preheat oven to 375 degrees.
2. Mix all ingredients in a medium-sized bowl.
3. Pour mixture into a small, greased baking pan.
4. Bake for 20 minutes.
5. Let cool and cut into eight slices.
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Low Country Beef Kabobs
Ingredients:
2 lb. Beef Sirloin
1 lb. Pineapple Chunks (fresh or canned)
16 Cherry Tomatoes
2 Red Peppers
2 Green Peppers
16 Small Mushroom Caps
2 Oz. Melted Butter
1 Oz. Coach's Low Country Boil® Seasoning
16 10-inch Skewers (soaked in water overnight)
Directions:
l. Cut beef into one-inch cubes.
2. Cut Peppers into one-inch squares.
3. Alternate threading the meat, pineapple, tomatoes, mushrooms and peppers onto the skewers.
4. Brush the kabobs with melted butter and Coach's Low Country Boil® Seasoning.
5. Place skewers on the grill widthwise.
6. Cook three to four minutes on each side.
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Low Country Stuffed Steak
Ingredients:
2 1/2 lb. Flank Steak
18 Oz. Chopped Fresh Tomatoes
3 Oz. Minced Fresh Cilantro
2 Minced Garlic Cloves
6 Oz. Chopped Onion
3 oz. Chopped Green Pepper
1/2 Tsp. Cumin
1.2 Tsp. Coach's Low Country Boil® Seasoning
Directions:
l. With a sharp knife, cut a slit sideways into the steak, without cutting completely through it, to create a pocket.
2. Mix tomatoes, cilantro, garlic, onion, green peppers and Coach's Low Country Boil® Seasoning in a medium-sized bowl.
3. Stuff the mixture into the pocket of the steak. Secure the pocket with toothpicks.
4. Grill 10-12 minutes, or until meat reaches desired temperature.
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Low Country Fajitas
Ingredients:
1 lb. Flank Steak
6 Oz. Lime Juice
2 Green Peppers
2 Red Peppers
2 Small White Onions
16 Warm Flour Tortillas
8 Oz. Shredded Cheddar Cheese
3 Tbs. Coach's Low Country Boil® Seasoning
8 Oz. Sour Cream
6 Oz. Corona Beer
1 1/2 Oz. Melted Butter
Directions:
l. Cut steak into very think slices and place in in shallow pan with beer, lime juice and Coach's Low Country Boil® Seasoning .
2. Remove seeds and inner-core of peppers and cut into very thin slices.
3. Cut onion into very thin slices and separate rings.
4. Heat butter in large skillet, sauté steak for two minutes, add pepper and onions and cook for additional four minutes.
5. Fill tortillas with meat and peppers. Add cheese and sour cream to meat and peppers as desired.
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Low Country Jerk Pork Tenderloin
Ingredients:
2 lb. Pork Tenderloin
2 Tbs. Grated Fresh Ginger
2 Tbs. Brown Sugar
1 Tbs. Coach's Low Country Boil® Seasoning
4 Tbs. Freshly Chopped Cilantro
4 Minced Garlic Cloves
Directions:
l. Place tenderloin in shallow pan .
2. In a small bowl, mix ginger, brown sugar, cilantro, Coach's Low Country Boil® Seasoning and garlic. Blend well to make a thick rub.
3. Press rub firmly onto all sides of pork. Refrigerate two hours.
4. Grill pork six to seven minutes, or until interior temperature of meat reaches 160 degrees.
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Ben Jordan’s Low Country Hamburgers
Ingredients:
1 lb. Ground Beef
4 Oz. Salsa
2 Tbs. Brown Sugar
2 Tbs. Coach's Low Country Boil® Seasoning
2 Tbs. Worcestershire Sauce
4 Oz. Blue Cheese
1/2 Bottle of Beer
Directions:
l. Mix ingredients and refrigerate 2 hours.
2. Form ground beef mixture into patties.
3. Fry or grill patties.
4. Serve with fresh hamburger buns.
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Coach’s Low Country Boil® ~ (Serves 2 - 4)
Ingredients:
1 Six-quart stock pot
6 Sweet corn cobblets
6 Small red potatoes
8 Two-inch cut smoked sausages
16 26/30 thawed unpeeled shrimp
4 whole Dungeness crabs or Snow crabs claws
1 Packet of Coach's Low Country Boil® Seasoning
Directions:
l. Bring water to boil and add Coach's Low Country Boil® Seasoning seasoning.
2. Remove two cups of water and hold aside in small pot.
3. Add corn and potatoes.
4. After ten minutes add sausage and cook for additional
5. Remove corn, potatoes and sausage. Place in container. Keep warm.
6. Add back two cups of seasoned water.
7. Boil crabs four minutes, then place in warm container.
8. Add shrimp. Cook for one minute, stirring shrimp every 20 seconds for even cooking.
9. Remove shrimp, add to corn, potatoes, crab and sausage and enjoy.
(For an extra kick add and mix Coach's Low Country Boil® Seasoning from 5.75 oz. shaker bottle to cooked shrimp before serving.)
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Coach’s Low Country Boil® Dip
Ingredients:
2 Tbs. Mayonnaise
1 Tbs. Mustard
1 Tsp. Sweet relish
1 Tsp. Lemon or lime juice
1 Tsp. Coach's Low Country Boil® Seasoning
Directions:
l. Mix ingredients and enjoy.
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Q’s Low Country Chicken ~ (Serves 4)
Ingredients:
4 Chicken leg quarters
3 Tbs. Olive oil
3 Tbs. Coach's Low Country Boil® Seasoning
1/2 Cup mustard
Directions:
l. Preheat oven to 300 degrees.
2. Combine mustard and Coach's Low Country Boil® Seasoning in a small bowl and set aside.
3. Rub chicken with olive oil.
4. Coat baking dish with nonstick spray and set aside.
5. Rub chicken with with mustard and seasoning mixture and place in baking dish.
6. Cook for approximately 40 minutes, or until interior of chicken reaches 150 degrees.
7. Brown chicken under broiler 5 minutes.
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Mary’s Low Country Chili
Ingredients:
1 Can drained and rinsed light kidney beans
1 Can drained and rinsed pinto beans
2 Large (14.5 oz) cans chopped tomatoes
1 eight-ounce can tomato sauce
8 ounces water
2 pounds ground beef
1 Tbs. olive oil
1 Chopped medium-sized onion
4 Tbs. Coach's Low Country Boil® Seasoning
1/4 Cup chili powder
Salt and pepper
Directions:
l. Place tomatoes in blender for a few seconds.
2. Sauté chopped onions in a medium frying pan for about five minutes. Add ground beef to onions. Break beef into small pieces and cook until no longer pink. Drain.
3. In a large crock pot add ground beef mixture, beans, tomatoes, tomato sauce, Coach's Low Country Boil® Seasoning, chili powder, salt and pepper to taste and water.
4. Cook on low heat 8-10 hours, stirring occasionally.
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Low Country Crab Cakes
Ingredients:
1-1/2 lbs. Crab meat
4 Oz. Bread crumbs
3 Oz. Mayonnaise
2 Beaten eggs
1 Tsp. Mustard
1 Tsp. Worcestershire sauce
1 Tbs. Coach's Low Country Boil® Seasoning
3 Tbs. Chopped parsley
8 Finely chopped scallions
2 Oz. Butter for cooking
Directions:
l. Mix bread crumbs, mayonnaise, eggs, mustard, worcestershire sauce, Coach's Low Country Boil® Seasoning, parsley and scallions.
2. Fold in the crab meat.
3. Form mixture by hand into round cakes.
4. Pan fry the cakes in butter until browned on both sides and cooked through.
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Low Country Tomato, Garlic & Parsley Scallops
Ingredients:
2-1/2 lbs. Sea Scallops
2 Oz. Olive oil
2 Oz. Butter
1 Oz. Coach's Low Country Boil® Seasoning
1 Tsp. Finely chopped garlic
4 Oz. Drained & chopped (fresh or canned) tomatoes
3 Oz. Chopped parsley
Directions:
l. Cut very large scallops into halves or quarters.
2. Mix scallops and Coach's Low Country Boil® Seasoning.
3. Heat oil & butter in sauté pan until very hot.
4. Sauté scallops in pan quickly. Shake pan often to prevent scallops from sticking.
5. When scallops are half cooked, add garlic. Continue to cook until scallops are well-browned.
6. Add tomato and parsley and sauté for a few seconds (just long enough to heat tomatoes).
7. Serve immediately.
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Low Country Pork Ribs
Ingredients:
5 lbs. Pork baby back ribs
2 Tbs. Olive oil
1 Minced garlic clove
1 Oz. Coach's Low Country Boil® Seasoning
3 Oz. Ketchup
1 Tbs. Cider vinegar
1 Tbs. Sugar
2 Tbs. Liquid Smoke
2 Oz. Orange juice
Directions:
l. Slice ribs into individual pieces.
2. Parboil ribs by cooking for 20 minutes in a steamer rack over pan of boiling water.
3. Allow ribs to cool.
4. Place ribs in pan.
5. Combine liquid smoke, Coach's Low Country Boil® Seasoning, garlic, oil, ketchup, vinegar, sugar and orange juice.
6. Pour mixture over ribs.
7. Over and refrigerate 3-5 hours.
8. Discard marinade.
9. Grill ribs in a single layer 6-8 minutes or until heated through.
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Low Country Blackened Pork Tenderloin
Ingredients:
4 lbs. Pork tenderloin
2 Oz. Butter
4 Oz. Coach's Low Country Boil® Seasoning
Directions:
l. Roll tenderloins in Coach's Low Country Boil® Seasoning in a shallow pan. Coat well.
2. Heat butter in large sauté pan or cast-iron skillet.
3. Place tenderloins in pan and sear all sides until well-browned.
4. Transfer tenderloins to a baking pan and place on wire rack.
5. Cook in preheated oven at 325 degrees about 20 minutes until tenderloins are 160 degrees.
6. Slice tenderloins into thin slices and serve.
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Low Country Citrus Tuna Steaks
Ingredients:
Eight 6 Oz. Tuna Steaks
1 Cup non sweetened orange juice
1 Cup non sweetened grapefruit juice
1 Cup non sweetened pineapple juice
2 Tbs. Coach's Low Country Boil® Seasoning
Directions:
l. Place tuna in a pan.
2. Combine Coach's Low Country Boil® Seasoning with pineapple, orange and grapefruit juice in a small bowl and pour over steaks.
3. Cover tightly and refrigerate 2 hours.
4. Grill steaks for five minutes on each side or until 145 degrees.
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Low Country Sea Bass with Pepper Salad
Ingredients:
Eight 6 Oz. Sea Bass fillets
1 Large green pepper
1 Large red pepper
1 Large yellow pepper
8 Oz. Onion
8 Oz. Fresh or canned corn
2 Tbs. Lime juice
2 Tbs. Lemon juice
2 Tbs. Olive oil
2 Oz. Butter
1 Oz. Coach's Low Country Boil® Seasoning
Directions:
l. Remove seeds and cut peppers into thin strips.
2. Cut onion into thin strips.
3. In a medium-size bowl combine peppers, corn, onion, oil, lemon and lime juice with a pinch of Coach's Low Country Boil® Seasoning and mix well.
4. Heat sauté pan with 1/2 Oz. butter. Sauté vegetables until tender.
5. Brush fillets with remaining butter and season with Coach's Low Country Boil® Seasoning.
6. Grill fillets 3-5 minutes on each side or until fish flakes easily.
7. Place fish on bed of vegetables before serving.
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Low Country B B Q Chicken
Ingredients:
Eight Boneless skinless chicken breast halves
4 Minced garlic cloves
2 Minced small onions
2 Tbs. Olive oil
4 Tbs. Worcestershire sauce
4 Tbs. Cider vinegar
2 Tbs. Coach's Low Country Boil® Seasoning
Two 15 Oz. cans tomato sauce
Directions:
l. Combine tomato sauce, garlic, oil, onion, Coach's Low Country Boil® Seasoning, worcestershire sauce and vinegar in a small pot.
2. Heat and stir for five minutes.
3. Remove 1 cup (8 Oz.) sauce and keep rest warm.
4. Cook chicken breasts in oven or on grill.
5. To cook in oven, spread 1 cup of sauce evenly over breasts, place on wire rack and bake until 165 degrees.
6. To grill, cover in 1 cup of sauce, bake until 165 degrees.
7. Serve the warmed leftover sauce with chicken breasts.
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Low Country Prime Rib Rub
Ingredients:
6 Oz. Finely chopped onion
6 Oz. Finely chopped garlic
1 Oz. White pepper
1 Oz. Crushed pepper corn
2 Oz. Worcestershire sauce
2 Oz. Coach's Low Country Boil® Seasoning
Directions:
l. Coat loin with thin layer of Worcestershire sauce
2. Add onion, garlic, Coach's Low Country Boil® Seasoning, peppercorns, white pepper and spray with Worcestershire sauce.
3. Pack ingredients firmly on loin.
4. Cook roast at 300 degrees for 3 1/2 hours (or until 135 degrees).
5. Occasionally spray roast with water or Worcestershire sauce to prevent burning.
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Low Country Blackened Chicken
Ingredients:
Boneless skinless chicken breast
Oil
Coach's Low Country Boil® Seasoning
Directions:
l. Pound chicken into 1/2 or 3/4 inch thickness.
2. Shake on Coach's Low Country Boil® Seasoning liberally to one side of breast and press into chicken.
3. Repeat on other side of breast.
4. Heat oil very hot in cast iron skillet.
5. Cook chicken on each side until 165 degrees.
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Low Country Spicy Shrimp Scampi Pasta
Ingredients:
1 lb. Shrimp (26-30)
3/4 lb. Linguini
5 Tbs. Coach's Low Country Boil® Seasoning
4 Tbs. Olive oil
4 Tbs. Butter
2 Tbs. Parsley
3 Cloves minced garlic
Directions:
l. Boil shrimp in 4 qt. water and 3 Tbs. of Coach's Low Country Boil® Seasoning four minutes. Remove shrimp.
2. Add pasta to same water and cook till aldente (8-10 minutes).
3. Remove shrimp and save 1/2 cup of pasta water.
4. Sauté oil, butter, garlic and parsley 3 minutes.
5. Dust shrimp with remaining Coach's Low Country Boil® Seasoning and add garlic oil mixture.
6. Add pasta and 1/2 cup of pasta broth.
7. Mix together and heat until hot. Serve.
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Low Country Tomato BLT Wrap ~ (One Sandwich)
Ingredients:
(1) 10-inch Flour Tortilla
1 Oz. Lettuce leaves
1/2 Oz. Coach's Low Country Boil® Dip
3 Tomato slices
1 Oz. crumpled cooked bacon
3 Oz. Thinly sliced turkey breast
Directions:
l. Spread tortilla with Coach's Low Country Boil® dip, leaving a 1/2 border around outside uncovered.
2. Arrange lettuce leaves in center of tortilla, leaving a two-inch border around outside uncovered.
3. Arrange tomato, bacon and turkey over lettuce.
4. Fold uncovered edges of circle toward the center, closing the roll to contain filling.
5. Roll the tortilla tightly. Dip will help seal in contents.
6. Serve whole or cut in half diagonally.
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Low Country Blackened Chicken Quesadilla
Ingredients:
3 Lbs. Chicken breasts
8 Large flour tortillas
2 Oz. Coach's Low Country Boil® Seasoning
4 Oz. Fresh cilantro
12 Oz. Pepper jack cheese
12 Oz. Cheddar cheese
8 Oz. Sour cream
8 Oz. Guacamole
12 Oz. Shredded lettuce
10 Oz. Lime juice
2 Oz. Butter
Directions:
l. Marinate chicken breasts overnight in lime juice.
2. Season Chicken with Coach's Low Country Boil® Seasoning.
3. Preheat cast-iron skillet, add butter, add chicken.
4. Cook chicken 4-5 minutes on each sides or until 165 degrees.
5. Heat tortillas on griddle or skillet warm, then sprinkle with cheese and cilantro.
6. Slice chicken thinly across grain.
7. Add chicken to slightly browned tortilla.
8. Fold tortilla in half. Remove from skillet. Cut into quarters. Serve with lettuce and guacamole.
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Low Country Omelet
Ingredients:
3 Large eggs
1 Oz. Diced green pepper
1 Oz. Diced onion
1 Tsp. Fresh cilantro
1 Oz. Grated cheddar cheese
1 Tsp. Coach's Low Country Boil® Seasoning
1 Tbs. Butter
Directions:
l. Beat eggs in small bowl.
2. Add Coach's Low Country Boil® Seasoning, pepper and onion.
3. Heat butter in nonstick skillet.
4. Add egg mixture.
5. Flip when bottom side is solid.
6. Add cheese and cilantro.
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Low Country Smoked Turkey
Ingredients:
(1) 12-15 Lb. Turkey
3 Oz. Honey
1 Tbs. Brown sugar
2 Oz. Coach's Low Country Boil® Seasoning
Directions:
l. Mix Coach's Low Country Boil® Seasoning with brown sugar and honey.
2. Rub mixture inside and outside of turkey.
3. Cook in smoker until leg/thigh section can easily be twisted from turkey.
(This also works in the oven, but turkey will not have smoked flavor.)
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Low Country Guacamole ~ Makes one quart
Ingredients:
4 Large ripe avocados
2 Oz. Grated or small diced onion
1 Oz. Lime juice
2 Tsp. Coach's Low Country Boil® Seasoning
1 Oz. Olive oil
12 Oz. Fresh Tomato (optional)
Directions:
l. Pit and peel avocados.
2. Mash pulp coarsely. The puree should be slightly lumpy rather than smooth.
3. Mix Coach's Low Country Boil® Seasoning, onion, lime juice and olive oil.
4. Peel, seed and dice tomato and mix it into the avocado if desired.
5. To prevent mixture from turning brown, it should not be made to long before serving and should be covered tightly with plastic wrap.
6. Chill guacamole until ready to serve.
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Low Country Twice Baked Potatoes
Ingredients:
4 Large baking potatoes
4 Oz. Sour cream
4 Oz. Butter
1 Oz. Green Onion
2 Oz. Cheddar cheese
1 Oz. Bacon bits
2 Tsp. Coach's Low Country Boil® Seasoning
Directions:
l. Bake potatoes on sheet pan until tender (about 180 degrees).
2. Allow potatoes to cool slightly and cut in half lengthwise.
3. Scoop out center of potatoes, leaving about 1/4 inch intact.
4. In a medium-sized bowl, mix potatoes, butter, sour cream, onion, Coach's Low Country Boil® Seasoning and bacon. Sprinkle cheese in last.
5. Place mixture into potato shells, and heat in oven until cheese melts.
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Low Country French Dip Sandwich
Ingredients:
3 Lbs. Roast beef
8 Sub rolls
8 Oz. Red Onion
2 Qt. Water
2 Oz. Butter
2 Oz. Coach's Low Country Boil® Seasoning
Directions:
l. Slice roast beef into 1/8 inch super-thin slices.
2. Mix Coach's Low Country Boil® Seasoning in water and bring to a simmer.
3. Slice onion into think strips.
4. Sauté onion in 1 Oz. butter until tender and slightly browned.
5. Toast sub rolls in remaining butter if desired.
6. Heat roast beef in Coach's Low Country Boil® for one minute.
7. Drain excess water from roast beef.
8. To assemble sandwiches add 6 Oz. roast beef and 1 Oz. onion to each roll. Dip in remaining Coach's Low Country Boil® Seasoning if desired.
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Low Country Burgers
Ingredients:
Eight 8 Oz. Beef patties
8 Pepper Jack cheese slices
8 Burger buns
8 Tomato slices
8 Lettuce leaves
16 Bacon strips
2 Oz. Coach's Low Country Boil® Seasoning
Directions:
l. Season beef patties with Coach's Low Country Boil® Seasoning.
2. Cook patties until 160 degrees.
3. Add bacon and cheese.
4. Toast burger buns if desired.
5. Serve with lettuce and tomato.
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Low Country Vinaigrette
Ingredients:
6 Oz. Salad or olive oil
2 Oz. Wine Vinegar
2 Tsp. Coach's Low Country Boil® Seasoning
Directions:
l. Combine ingredients and mix well.
2. Mix or stir again before using.
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Low Country Dip/Sandwich Spread or Salad Dressing
Ingredients:
8 Oz. Mayonnaise
1/2 Oz. Sour cream
1/2 Tsp. Mustard
2 Tsp. Coach's Low Country Boil® Seasoning
Directions:
l. Mix ingredients thoroughly.
2. This can also be used as a sandwich spread or salad dressing.
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