Skip to main content

Shrimp & Grits and more

Our extended weekend at Sullivan's Island, SC was great, with plenty of food and drink to be had. If you're in the Charleston area, check out The Mustard Seed, a great local restaurant serving vegetarian, Tex-Mex, Thai, Lowcountry and just about every other kind of food. Prices are reasonable ($10-15 for well-portioned entrees).

Of course, going to the beach is also about cooking and eating lots of homemade food, at least in my family tradition. This includes Shrimp & Grits. My dad's taught me a pretty simple, yet tasty roux one can make sauteeing onions and celery (finely minced) in a mixture of butter (for flavor) and oil (so that butter doesn't burn). Once the veggies are getting good and cooked down, water, flour, Tabasco sauce, Worcestershire sauce, garlic power and salt and pepper finish things off. The main tricker with a good roux is to not add too much flour at a time, as it will turn into a clumpy mess in a hurry if you're not constantly stirring and adding in water dribble by dribble.

My friends all seemed most appreciative of this dish when I made it for Sunday brunch, including a friend that until fairly recently was a vegetarian. Tony, you're right. Now that you live on the coast (Boston), it's simply criminal to NOT eat seafood, especially if you're conscientious of what you're eating.

Fancier brunches aside, there's also nothing as pleasurable as grilling out hot dogs/hamburgers after a day on the beach. Our friend Beth made some great burgers by adding the usual suspects of garlic, salt and pepper, and a great new twist ... red chili powder! A flavorful kick that went great with her potato salad which had innovative use of dill.

As for drinks, I introduced friends to Yazoo, a great Nashville brewery. The Pale Ale's got a special place in my heart, as its Amarillo hop-base makes its flavor quite unique. Although I brought three 6-packs, they were no match for Tony, Steve, Shaloot, Jeff and the ladies sneaking a few. Yuengling was the "Official Beer of 2114 Pettigrew St." this past weekend, and a graveyard of green bottles filling the recycling bins attested to that. Oh, a few cans of PBR made the trip down from Boston with Tony, which combined with orange juice made a few Brass Monkeys, something akin to a poor-man's Mimosa or a bastardized version of a Shandy.

Good food, drink and friends, mixed with some bocce and sandcastle-building on the beach, makes for a great weekend.

Comments

  1. Yes!!! Can my husband write a blog post or what!!
    I have to second the Mustard Seed. Hands down, one of my favorite restaurants. Their shrimp & scallops risotto kicks soooooo much ass.

    ReplyDelete

Post a Comment

Popular posts from this blog

The Best Way to Keep Cannoli Fresh and Other Baltimore Stories

My mom and step-dad were up visiting for Thanksgiving and after gorging ourselves on turkey and the sites of D.C., I took them on a day-trip to Baltimore.

After a visit to my mom's favorite museum (she's a mosaic artist), we aimed for lunch at Rocket to Venus in Hampden. It was closed for lunch, but our trip up Charles St. wasn't for naught - we stumbled onto residents of 34th St. setting up their Christmas displays! This street is Christmas at its best, or worst, depending on your tolerance/interest in all things Christmas. Erin teases me for being a scrooge, but I have to admit, lights and what-not are nice at this cold and dark time of year.

After a brief walk through Hampden, we aimed for lunch at Kooper's Tavern in Fells Point. The tavern was most certainly open, with rowdy sports fans packing the bar and even spilling onto the sidewalk for fresh-shucked oysters. (My friend Gideon would have camped out right there for their Chincoteagues!) After some deliberati…

Adventures in Gardening

We're back with another edition of "Hey, we used to be bloggers." I am not so sure who reads blogs much anymore (hi Moms!) but hell, if e-newsletters are in again and the '90s "flatform" shoe is making a comeback, maybe we have a shot.

As I nurse a gin and tonic made of nothing but the finest (here's to you, cheap Chek tonic cans from the Mount Pleasant, SC Bi-Lo - sometimes you just buy things to get the job done, especially when you're en route to Vacation Weekend after a slight detour to fix a flat tire on I-26...), I'm mulling over what's happening so far in our garden plots. 
We went Tomato Crazy this year, planting 6+ mixed varieties in our raised beds that kinda-sorta get sufficient sunlight in our backyard, and 8 seedlings in one of our two Winterfield Community Garden plots. Hopefully we'll soon pick beautiful Red Delicious, San Marzano, Black Krim, Blue Gold Cherry, Brandywine, and a few "mystery" tomatoes, and I can …

Green is Good

Garden hobby-ing aside, I'm trying to eat more plant-based meals these days.

After taking on a six-week fitness challenge earlier this year that included a vegetable and protein-heavy meal plan,  I'm working vegetables into my diet in ways that I never did prior.

Example: this alien-colored smoothie. 


A recipe from McKel Hill's Nutrition Stripped, the Creamy Ginger Green Smoothie has a few unpredictable ingredients. Sure, bananas are common. But throw in an avocado, spinach, ginger, lemon, dates and this curveball - tahini, usually reserved in the Adams household for batches of hummus -- and this ain't your average blended beverage.
I didn't have dates so I swapped it for a few dashes of stevia for sweetness. I also included some extra grated ginger, as I am a ginger freak. We bought a whole root of ginger from the Charlotte Regional Farmer's Market from a vendor selling primarily Asian produce. I've frozen it and just take it out and grate it on my Micropl…