Vacation dining...

Low Country Boil

When we vacation, we typically rent a villa rather than stay in a hotel.  Not only are we able to feel more "at home" where ever we may be, but we are also able to prepare most of our own meals ourselves.  This is not only a money saving gesture, for quite honestly, our own meals are usually as good (or better) than we would have if we dined out.  One dish we always make whnenwe travel south is the Low Country Boil pictured above (click here for the recipe).  A new addition to the southern repertoire will be the Key lime Pie of the previous post.  

Now don't get me wrong...we do enjoy eating out, we are just more selective about our dining dollars than we were in our reckless youth ("reckless" here meaning "before we could cook so well").  On one of our early trips to Hilton Head, we did like most other tourists and ate at the Crazy Crab in Harbor Town, a mediocre tourist trap in the truest sense (if anyone feels that it has improved in the last few years, please let me know.)

This trip we decided to try Chef Robert Irvine's eat!, just across the street from Shipyard Plantation where we were staying.  Ben and I are both fans of Chef Robert's antics on the Food Network, and even the little guy Christopher likes him from Worst Cooks in America.  In ten years of going to Hilton Head, our meal here was probably one of the best we have ever had on the island.  And yes, those are pictures of Chef Robert on the wall, and the waiters were all dressed in short sleeve black polos. showing off their "gun shows."  No one ever said the man had a small ego :)

Tried for photos, but the lighting was no good.

A basket of crusty bread was served alongside olive oil with a drizzle of balsamic reduction, quite a delicious start and Christopher was "forced" to finish the last piece.  We ordered the fried green tomatoes to share.  Ben does not normally care for this dish (that Chris and I love), but he found these to be quite delicious.  Supposedly the micro-sprouts that came with the tomatoes were very good too, but I wouldn't know since Chris swooped in so quickly and gobbled them up :)  Being a "real" restaurant, there was no children's menu, so Chris ordered the Carolina shrimp and house fries.  The fries (he reported) were good as fries go, but nothing special.  The coconut pecan crusted shrimp, however, he declared to be divine (and I can report that they were huge).  Ben ordered a pork and gnocchi dish he adored, while I ordered the blackened snapper.  I'd give just about anything to know how the red pepper and goat cheese coulis was made...yummy!!  To finish, we ordered the tabasco ice cream.  Ben and Chris said they got a hint of the tabasco; I didn't, but did find it to be a very delicious cinnamon ice cream.  Overall, a very pleasurable experience and we will be returning.

Another place i have to mention is the Palmetto Bay Sunrise Cafe where we had breakfast late one morning.  We will be sure to visit this busy little cafe again (and again).  It was homey, fast, cheap, and delicious...what more could one want in a breakfast place.  Chris had french toast, Ben had the shrimp hash, and I had a breakfast version of shrimp and grits, complete with red eye gravy and a fried egg on top...yum, yum, yum!!

Breakfast Shrimp and Grits

 Okay, looking at the photo now, I'll admit that this is not the prettiest dish ever, but it sure was good!

A southern delight...

Key Lime Pie

We love key Lime Pie and this is something that we ALWAYS get when we travel down south.  Just days before we left this year I read April's post at Mama Loves Food about this decadent treat.  "Could it really be so simple?" I asked myself.  Well, I decided that I would just have to find out.  On our first grocery trip to Publix I walked past the bakery special of the week, whole key lime Pies for a mere $6.99 each, and sought out the ingredients to make my own (and I ever so glad I did!).  This pie was one of the simplest desserts I have ever made, and undeniably, also one of the tastiest.  I started with the 3/4 cup of key lime juice, and after a taste added another 1/4 cup, resulting in a tarter pie than one will usually be served in a restaurant, but one perfect for us. Serve this pie chilled with a dollop of slightly sweetened whipped cream and you won't be disappointed (and DO NOT use Cool Whip...the real stuff is just sooo much better and a cinch to make).  I'm not ashamed in the least to share that I had the last piece for breakfast before we headed home, perfect with coffee.

Key Lime Pie

3/4ths cup key lime juice (or as much as 1 cup if you prefer a more tart pie)

2 cans sweetened condensed milk (14 ounce cans)

2 eggs

1 graham cracker pie crust

Whipping the cream for the pie.

Combine key lime juice, sweetened condensed milk and eggs in a bowl and whisk until the ingredients are well blended.  Pour into pie crust and bake at 375 degrees for 25 - 30 minutes.  Allow to cool, serve with lightly sweetened whipped cream. 

Heading south...

Last summer we went to Edisto Island, SC and had a wonderful time, but this year we head back to Hilton Head, as we have most years.  Something about the place just keeps drawing us back, and it's not Harbor Town or South Beach, as we have no plans to visit either this year.  We do plan on spending many hours on the beach at Shipyard Plantation and pedaling bikes around the many paths.  Also in the plans is dinner one night at chef Robert Irvine's eat! (but never again the overpriced, mediocre Crazy Crab).  Dinner in will most certainly include Low Country Boil, mandatory dining whilst visiting the low country for which it is named.  So, I'll be seein' y'all soon now, ya hear.

Some new summer tipplers...

Rye Tea

Summer is here so it is time for easy, breezy adult beverage for the hot, sultry evenings.  Ben had read about Rye whiskey and wanted to give it a try.  We both tried it on the rocks, but found it to be too sweet.  So what to do with a nearly full bottle of Rye?  I looked up recipes for cocktails using Rye, but they all seemed too complicated, and would necessitate the purchase of yet more bottles of liquor (we don't keep much on hand).  Pouring a glass of iced tea one evening, it occurred to me to try it with a shot of the Rye.  Eureka!!  A refreshing and pretty darned tasty use for the Rye...all it needed was a shot of citrus in the form of a big, juicy lemon wedge.

Rye Tea

1 shot Rye Whiskey

tea. sweet or not, your choice (I chose not)

juicy lemon wedge

Fill your desired glass with ice; squeeze a wedge of lemon over the ice before dropping it in the glass.  Add a shot of Rye and top off the glass with tea.  Drink and enjoy :)

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Readers of this blog know that I love coconut.  That said, i don't like piña coladas, I find them to be too thick and sweet.  I was shopping a Kroger this week when I found a can of coconut juice.  This set my mind to turning about making a margarita using the juice...I love coconut and I love margaritas, what could be more perfect?  Well, my dear friends, just for you (insert big smile here) I played with the ingredients, did away with the triple sec after the first try, brought in the leftover Coco Lopez on subsequent attempts, and came up with a pretty good Cocorita.

Cocorita

3 shots coconut juice
2 shots tequila blanco (did I mention this was a potent one? :)
1 tsp. Coco Lopez
1 juicy lime wedge

Fill your glass of choice with ice; anchor a juicy wedge of lime on the side.  Into a cocktail shaker add the coconut juice, tequila, and Coco Lopez.  Shake  vigorously a few times and pour over the ice in the glass.  Before drinking, squeeze in the lime and drop the wedge in the glass.  Drink and enjoy :)

I love sitting on my deck.

Too easy to believe...

Grilled tuna and French potato salad on baby arugula

I was looking at Gina's blog the other day and was intrigued by the grilled tuna she had so simply prepared.  I have never grilled tuna, but since I had some frozen tuna steaks in the freezer that I had picked up at Aldi to try, I thought it was time to give it a go.  I prepared mine a bit differently by brushing the tuna with a bit of extra virgin olive oil, and grilled it to medium instead of rare.  This fish was so absolutely delicious that we will be doing this again, and soon!!  We had ours with a French style potato salad (vinaigrette instead of mayo) and it all went together perfectly for dinner on a hot summer day.

Easy Grilled Tuna

tuna steaks, about 1 inch thick

extra virgin olive oil

coarse salt and fresh ground black pepper

Let the tuna sit on the counter for a half hour or so to come to room temperature.  Brush lightly with extra virgin olive oil and sprinkle both sides generously with salt and pepper.  Grill over high heat, one minute each side for rare and two minutes for medium.  Let rest for five minutes and enjoy, that easy!

French Potato Salad

3 lbs. small potatoes (I used Yukon Golds)

1 small red onion, peeled, quartered lengthwise and sliced thinly

2 handfuls fresh parsley leaves (I used flat leaf), chopped

1/3 cup lemon juice

2/3 cup extra virgin olive oil

1 tbs, Dijon mustard

1 clove garlic, minced

coarse salt and fresh ground black pepper

Wash the potatoes and cut into bite sized pieces (leave that peel on there!); cook in boiling water until tender but not mushy.  While the potatoes are cooking, cut up the onion and parsley and set aside.  Prepare the vinaigrette by whisking together the lemon juice, olive oil, mustard and garlic; taste and season as desired with the salt and pepper, but be pretty generous.  Once the potatoes are cooked, drain and toss immediately into a serving bowl with the vinaigrette.  Toss, adding the onion and parsley.  Let sit on the counter to come to room temperature, tossing occasionally.  Serve at room temperature.  Refrigerate any leftovers, but let come to (near) room temperature before eating.

Note:  We used no additional dressing for the arugula; there was enough vinaigrette on the potatoes for the greens as well.

1st of the season (sort of)...

I couldn't wait for my own plants, so I bought 2 pounds of jalapeños from the grocery (gasp!  not even the farmer's market? you ask).  We do what we have to do...I've been wanting more of these unprocessed pickled chilies since we ran out of them last December.  These are the best we have ever had, crisp and ever so slightly sweet.  Click here to see how to make these for when you have your own bumper crop (or great find at the market, or even the grocery store).

Coo coo for co-co-nuts

¡Pastel leche de coco para dia del padre!

Wow, it has been a while.  I won't bore you with the details, just suffice to say that I've been really, really busy, but I never forgot about any of you.  Here's to some more time spent together and I'll try to do better about posting :)

I was kidding Ben earlier this week that he wasn't getting anything for father's Day since Nicole's graduation had fallen on Mother's Day, making us otherwise occupied.  Well, I fibbed, because I just can't resist a reason for a celebration...especially when we are celebrating my dearest other half.  It was a rainy day, meaning no grill (big sigh here), so I got out the next best thing, my cast iron skillet, and seared up some sweet and spicy pork chops for the daddy grub.  Chris has been bugging me for some time to make a coconut cake, and as he is his daddy's little double, I honored that request today.

This cake starts with a white cake mix in a box.  For this, I offer no apologies.  I have never claimed to be a baker of great talent, so why not use the mix when I'm not going to be able to make something better.  This cake is a riff on tres leches, or three milk cake.  Despite the use of Coco Lopez, a sweetened coconut cream, and sweetened shredded coconut, this cake is not overly sweet, nor is the coconut flavor so strong it tastes fake (you know what I mean).  I will be making this one again soon!


Coconut Milk Cake (pastel leche de coco)

1 box white cake mix of choice
1 can Coco Lopez cream of coconut, divided use
unsweetened coconut milk, amount may vary*
1 cup whipping cream
shredded, sweetened coconut

Prepare the cake mix as directed, substituting unsweetened coconut milk for the water.  The cake may be made in any form you like; I used two 9" rounds.  Once the cake(s) have cooled to room temperature, place on a plate and poke all over with a wood skewer, going all the way through the cake.  Thin 1/2 cup of the cream of coconut with 1/2 cup of the coconut milk.  Spread some of the coconut mixture over the top of the cake, letting it soak in and don't worry if it runs down the sides.  Once this is absorbed, spread on some more and repeat until all the coconut mixture is used (this may take a while).  With this amount of liquid the cake will be very moist, but not "wet" like tres leches cake sometimes is.

Whip the cup of cream until stiff peaks form; fold in 1/4 cup of the coconut cream and taste for sweetness.  Add a bit more if desired, but be careful to leave the cream "spreadable."  If doing a layer cake, invert one layer rounded top down onto the serving plate and spread a few spoonfuls of the whipped cream over the newly flat "top."  Sprinkle on a handful of the shredded coconut if desired (I did).  Carefully place the second layer, rounded side up, on top of the first and frost the cake with the remaining coconut whipped cream (I just spread mine on with a butter knife, but please feel free to pipe it on if you like).  Sprinkle some of the shredded coconut over the top and refrigerate for several hours before serving.  I did not toast the coconut first, but I will when I make this cake again.

Oh so nice with a cup of coffee (or glass of milk if you're Christopher).  Ben and Chris both were so kind to point out that i was serving white cake on a white plate (and with white cups!)...guess I'll have to rectify that and buy some more dishes :)

*I use coconut milk from the carton, but if you won't have a use for that much coconut milk use canned coconut milk instead.  I also made coconut rice from this carton and will drink what is left...I LOVE coconut milk, something I unfortunately can't say about the kind that comes from a cow :(

A wonderful gift...

You may have noticed (or not) that I have blogs listed in my sidebar.  These are blogs that have resonated with me for some reason or another (when I used to have more time I would visit five random new blogs a day), and I enjoy returning to them to read the latest adventure.  Rosemary, the fine food writer behind Sprigs of Rosemary, is one of my readers as well, and after exchanging a few emails about blogging she sent me a most kind gift, a box of Penzeys Spices.  I am not familiar with this company, but Rosemary has mentioned them on her blog and I can't wait to try these out.  In the meantime, I encourage you all to go visit Rosemary at her beautiful blog.

A local goody...

Not too long before Christmas, Ben brought home some jelly and hot sauce made by a fellow he knows at the university.  Vic grows his own hot peppers and uses these to make jellies and hot sauces that he sells locally.  The hot sauce was a standout for the clear, fruity habañero flavor, but it is definitely a scorcher, so not one to be used as generously as Tabasco.  The jelly was the real winner, however, the sweet blackberries the perfect sweet counterpoint for the very pleasant back heat of the habañero...we ordered a box to give as Christmas gifts, we liked it that much, and yes, we will be buying more for our own use as well.  If you are interested in giving either, or both, of these a try, you can contact Vic at:

Vicious Vic's
P.O. Box 71
Bath, IN 47010

Our favorite use for Vic's jelly is on toasty English muffins, but yesterday we found a new and tasty use for this wonderful treat.  I was making a baked brie to take to a neighborhood party and was pondering whether to go savory with pesto, or sweet with apricot preserves.  Ben suggested using the jelly instead.  I did, and am I ever so glad, as were the neighbors who raved over the gooey goodness.  I told Ben to make sure he passed it on to Vic that he had a winner here.

Habañero Blackberry Baked Brie

1 8oz. wheel of Brie (Camembert works too)
1 prepared pie crust (purchased or home made)
 Habañero Blackberry Jelly
slivered almonds, toasted
1 egg, beaten (you won't use it all)


Consider this recipe as a "Master recipe," one that you take the technique and change up the toppings to whatever suits you, sweet or savory.



Preheat oven to 425 degrees.Open the pie crust on your counter and lay the brie wheel in the center.  Top the Brie with a few tablespoons jelly and some toasted slivered almonds.  Lift one edge of the pie crust to the center of the wheel and then start lifting and folding, completely encasing the Brie.

  Brush the surface with the egg, brushing a little under the folds to help seal them.  Bake for 15 minutes, or until the crust is golden brown.

  Remove and let cool slightly before serving.

Oozey, gooey goodness after the first cut

Kitchen Tip -Toasting Nuts

Toasting any kind of nut before using in your recipe will bring out a fuller flavor, and could not be any easier.  If using a small amount, just put in a small dry skillet and toast over med-high heat for a few minutes until golden, stirring often as to not burn the nuts.  If needing a larger quantity, just spread on a dry baking sheet and roast at 400 degrees for a few minutes, or until golden, again stirring frequently to avoid burning.

This sauce is good on anything...

Grilled Chicken, Brown Basmati Rice, and Steamed Broccoli

with Thai Red Curry Peanut Sauce

This is the most amazing sauce and would taste good on any protein you may want slather it one...I was even dipping tortilla chips in the leftover sauce, it's that good.  If you make it with the 2 oz. of red curry paste, it will have a bit of heat, but not so over powering that non-lovers of the hot and spicy can't enjoy it too...if you do like things warm, add more curry, or do like Ben and I did and dribble on a bit of Sriracha.

Thai Red Curry Peanut Sauce


2 cups coconut milk (or 1 can)
2oz. Thai red curry paste (or more, to taste)
3/4 cup smooth peanut butter
1/2 cup sugar (you may need a bit more if using natural peanut butter)
3 cloves garlic, minced (1 tbs.)
2 tbs. Thai fish sauce
1 tsp. coarse salt

Combine the ingredients in a small sauce pan and simmer for 10 minutes to blend the flavors.