Frogmore Steam

Deep Run Roots

Frogmore stew is our family's quick, one pot, "fancy" dinner in when we're at the beach. Is it better as a steam?

I found this recipe on on Vivian Howard's website, though it does not include ingredient measures for the spice mixture, instead using a version you can buy (Old Bay would work, too): https://www.vivianhoward.com/gorging-on-life/end-of-summer

Captions

[00:00]: [Music]
[00:03]: hi guys and welcome to cooking the books
[00:06]: with Heather welcome back if you've
[00:08]: enjoyed our videos before today I'm
[00:11]: cooking out of deep run roots Vivien
[00:14]: Howard's
[00:15]: cookbook and we're about to go to the
[00:19]: beach and when we go to the beach we
[00:21]: usually do like a seafood boil of some
[00:24]: sort and stuff and thinking about that
[00:26]: and I saw that she has a recipe for a
[00:28]: frog more steamed in this in this book
[00:31]: usually it's a Frogmore stew she uses
[00:33]: less liquid and just basically steams
[00:35]: the seafood and the shrimp and
[00:38]: everything well the shrimp is all the
[00:39]: seafood in this and I happen to have
[00:43]: everything I needed for the rub and I
[00:47]: and I had corn and I bought some shrimp
[00:50]: at the grocery store and was looking for
[00:52]: something to do with it and this is what
[00:54]: I found so the first thing we need to do
[00:56]: for this recipe is to make the barbecue
[00:59]: shrimp rub and I've got all my
[01:02]: ingredients all measured out here first
[01:06]: is some smoked paprika I was missing I
[01:13]: didn't have quite enough smoked paprika
[01:15]: so I just
[01:17]: augmented with regular paprika now this
[01:22]: is ancho chili powder and I ran out a
[01:26]: little Bowl so I also put my chipotle
[01:29]: powder in here I buy a lot of my spices
[01:31]: at pens ease both of these came from
[01:32]: pansies and in fact I couldn't find
[01:34]: chipotle powder or in my regular grocery
[01:37]: store or any other stores but luckily we
[01:39]: have a pen zis locally so I was I had
[01:42]: that already because there's another
[01:44]: recipe in her book that uses it which I
[01:47]: was making this is coriander ground
[01:50]: coriander and then we have ground cumin
[02:01]: and some brown sugar and then I did not
[02:10]: have ground celery seed so I had pulp
[02:14]: celery seed and I just ground it in this
[02:17]: mortar and pestle it didn't take that
[02:19]: long it's pretty small to begin with so
[02:24]: and so I'm going to add that I made sure
[02:29]: I had a little bit more than enough in
[02:31]: here and that is it for the rub you just
[02:45]: have to mix it up get it all
[02:47]: incorporated together and we're not
[02:51]: gonna use all of this so you can keep
[02:53]: this you know in a container in a I
[02:56]: usually store mine in plastic bags in
[02:60]: the cupboard she says for up to two
[03:05]: months or so so we'll probably be making
[03:08]: this again or you can use it probably in
[03:12]: place of old bay if you have recipes
[03:14]: that call for old bag
[03:16]: I'm guessing this is kind of just a a
[03:21]: substitute for old because most most of
[03:23]: the recipes that I've found use that
[03:26]: instead so we're just gonna measure out
[03:29]: the amount we're supposed to use for
[03:31]: this recipe and later I'll put this away
[03:35]: I'm gonna reset everything and be right
[03:38]: back okay so I don't notice that I'm
[03:45]: supposed to bring this up to a boil but
[03:48]: I'll do that in just a minute my stove
[03:52]: I'm just bring this up to a boil after I
[03:54]: add this my stove boils pretty quickly
[03:57]: so I'm gonna do that in just a minute
[03:58]: but so we add just a tablespoon of our
[04:00]: rub too once you use corn stock but
[04:05]: water is fine I did not have enough corn
[04:08]: to make corn stock even the two cups
[04:10]: that
[04:11]: recipe once so I'm just gonna use water
[04:14]: here probably make corn stock later she
[04:17]: has a recipe for putting up corn which
[04:19]: we'd love to do when corn season comes
[04:21]: around it's not there yet here it's the
[04:24]: end of May actually beginning of June so
[04:26]: corn will be ready soon but not quite
[04:28]: yet I'm going to bring this up to a boil
[04:30]: and then we'll add sausage and potatoes
[04:34]: and then it goes into the oven at 400
[04:36]: degrees so my ovens already preheated
[04:37]: but I'm gonna go ahead and bring this up
[04:39]: to a boil so I brought this up to a boil
[04:43]: very quickly on my stove I use power
[04:45]: boil this time cuz I just need the
[04:47]: liquid to be hot and we're going to add
[04:50]: the potatoes these are new potatoes just
[04:55]: cut in half I bought a little bag you
[05:02]: see a little potato company I think it's
[05:07]: probably early for potatoes meat
[05:08]: potatoes as well but you can buy these
[05:10]: pretty much any time so I've got that
[05:14]: and I've got sausage this is a smoked
[05:18]: sausage you can use any smoked sausage
[05:20]: that you like this is not spicy just a
[05:23]: plain smoked not a kielbasa but just
[05:25]: plain smoked sausage and then this is
[05:28]: it's supposed to be for ears of corn but
[05:31]: one of our ears of corn was not good so
[05:33]: we only have three years but that's
[05:34]: alright and just put all of this in here
[05:40]: and we're gonna cover this and we're
[05:45]: gonna put it in the oven at 400 degrees
[05:48]: for 40 minutes we're just looking for
[05:50]: the potatoes to be pretty much done at
[05:53]: that point so I'm gonna put this in the
[05:59]: oven and we'll come back in about 40
[06:02]: minutes
[06:11]: so this is our frog more steam knots -
[06:14]: and it's been in the oven for 40 minutes
[06:17]: as she suggested and can put a fork
[06:22]: through the potatoes so that's done and
[06:25]: now all we have to do is add these
[06:28]: shrimp so these shrimp are slightly
[06:31]: larger than the ones she calls for in
[06:34]: her recipe she asks for 2125 which is 21
[06:38]: to 25 shrimp in a pound these I think
[06:40]: are 16 to 20 so slightly larger and
[06:44]: they're slightly more of them I'm going
[06:46]: to give it a little bit more time then
[06:51]: then she suggests just because they're
[06:54]: slightly larger but she says 5 minutes
[06:58]: so I think I'm gonna give them 7 but
[07:00]: basically everything is just just goes
[07:08]: back in the oven put the lid back on and
[07:12]: put it back in the oven for 7 minutes
[07:16]: and then we'll be back
[07:24]: all right so this has been seven minutes
[07:27]: since we put this back in the oven and
[07:30]: the shrimp looks pretty done to me so
[07:33]: now we have a few additions and then
[07:34]: it's gonna be basically ready doesn't go
[07:36]: back in the oven at all so first we have
[07:39]: some butter which was cold when I put it
[07:44]: on here but it's not now we're gonna put
[07:48]: almost all of the barbecue seasoning
[07:52]: that we had left from the measured
[07:54]: amount and save a little bit for dusting
[07:59]: on the final product a little more salt
[08:02]: and then some lemon juice
[08:10]: I had a lemon that I had used the zest
[08:16]: of in the refrigerator so I just look
[08:20]: it's basically the juice of one lemon
[08:25]: excuse me so now we just kind of stir
[08:28]: this up and get it all
[08:36]: mixed get the butter melted make sure
[08:41]: there's not just a ton of seasoning on
[08:43]: one piece of corn like there is yep and
[08:50]: she suggests that you put this on a
[08:53]: really large serving platter with a rim
[08:58]: because you want some of this juice and
[09:00]: then you serve it in bowls and suggest
[09:03]: that your dining companions dip things
[09:07]: into the juice for more flavor so I do
[09:12]: not have a huge serving dish so we might
[09:18]: not be able to get everything on to the
[09:19]: serving dish that I have but I'm gonna
[09:23]: plate it all up and we'll see what it
[09:24]: looks like
[09:29]: so yesterday for lunch we made the Frog
[09:33]: more steamed recipe from Vivian Howard
[09:36]: Siebert's cookbook it was really easy
[09:41]: actually we all enjoyed it I was a
[09:45]: little concerned about the kids with the
[09:49]: the chili powder the especially the
[09:51]: Chipotle powder in it I thought it might
[09:53]: be a little too spicy for them but it
[09:54]: certainly wasn't they didn't say a thing
[09:57]: about it and didn't complain until I
[09:59]: mentioned at the end of the meal of
[10:01]: their word there was some Chipotle
[10:02]: powder in it I thought it might be too
[10:04]: spicy so as long as they didn't know
[10:07]: about it they were fine
[10:09]: it was delicious the potatoes which were
[10:13]: perfectly fine when I put the shrimp in
[10:15]: actually were a little bit falling apart
[10:18]: by the time I by the time the shrimp
[10:21]: were done in like seven minutes later
[10:22]: and the shrimp were perfectly done at
[10:24]: seven minutes even though I added an
[10:26]: extra a couple minutes because they were
[10:28]: slightly larger than the recipe called
[10:31]: for but so the potatoes were a little
[10:35]: overcooked at that point but they were
[10:36]: so good just falling apart a little more
[10:39]: than I would have liked but all in all
[10:42]: it was really good it was really very
[10:45]: easy a lot of just throwing ingredients
[10:48]: together especially since I didn't make
[10:49]: the corn stock but even without that it
[10:53]: was it was really good so we are
[10:56]: probably gonna make this when we go to
[10:58]: the beach so it will be a lot more
[11:00]: because there will be more people eating
[11:02]: this serves for as it was we had a
[11:04]: little bit left over but really not that
[11:06]: much so you know we all enjoyed it and
[11:08]: we would certainly make it again so if
[11:12]: you like this video please click like
[11:15]: and subscribe on the bottom and we would
[11:18]: enjoy having you come back and watch
[11:20]: this again thanks
[11:22]: [Music]
[11:29]: amateurs here I'm an amateur team so
[11:38]: yeah