Low Country Boil: Less Trouble, Less Toil

A low country boil makes for a low maintenance, filling and inexpensive way to entertain your family or guests and make a memorable experience out of an ordinary day.  With some simple layering and timing, crusty bread for dipping and a green salad, the table can be set for a hands on, fun filled social occasion not soon forgotten.  

When the meal is done, you can either serve in large trays or drain and pour contents out onto a picnic or large table onto some newspaper, with the juice as a dipping sauce!  This was a dinner prepared while on vacation at Occoneechee State Park to accompany some gorgeous Catch of the Day Catfish, the crew caught while fishing at Buggs Island Lake.  I also found some frogs' legs at the local supermarket for a splurge-fest of goodies, as I hadn't had them in about one year. 

 

Dinner was amazing, especially with good wine, great food and the best family, the twins and my brother in law, who came down also, we got together several times during the week.  Everyone had a role to play as we prepared the meal, making it a breeze.  We all cleaned the fish together, scaling, fileting and butterflying , depending on their sizes. Every hand wheeled a knife, pliers or gadget, making light work of  a potentially time consuming endeavor, considering we had about 30.  Together we're better, indeed.  Our haul included both catfish and crappie.  Some of the fish were soaked and packed in Ziplocs, then frozen to make the trip home and be enjoyed at a later date, while some was fried up nice and golden for dinner as pictured below.  A good salty, briny soak is essential for fresh fish to eliminate any 'fresh out of water' taste and also rid the fillets of a bit of the excess water it holds, which can prevent the crust from adhering to the protein while frying. 

The whole pageantry of it all was soothing. The dance of the fishing, preparing and sharing, the communion and the preserving, for moments like this, when we return home to the rest of the family.  Memorable. One day at a time and being thankful for fellowship another day is Priceless. 

Recipe":

3 lb. potatoes, I used Russet, cut into manageable even sized pieces

2 lb. Polska Kielbasa or favorite smoked sausage, cut into 2 inch pieces

3 lb. 31-40 count shrimp, raw

4 ears of corn, cut into quarters

1 stick butter

Seafood Seasoning

Fresh Lemon Slices and Lemon Wedges for serving

Fresh Parsley for Garnish, optional

Olive oil for drizzling

SPST (Salt and Pepper to Suit Taste)

In a large pot, bring about 1 1/2 quarts of seafood and lemon seasoned water.

Once water comes to a boil over medium high heat. add potatoes. 

Drizzle with olive oil.

Cover with lid.

Reduce heat to Medium, so that the water is a simmering boil.

After about 15 minutes, add Kielbasa pieces.

After another 5 minutes add corn nubbins.

After another 3 minutes, add shrimp. Sprinkle, Drizzle and SPST.

Continue to cook until all shrimp are pink and translucent.

Place pats of butter across top of contents and cover to melt.

Sprinkle with Seafood Seasoning as desired.

Serve with lemon wedges, cocktail sauce, crusty bread for dipping, beer, wine, friends and family.

Serves 8 to 10 comfortably with extras and a side of happy!

Tokyo Treat July Box Rocks!

Jewels on the Virginia Nile by the Cupful

Aside for the much needed change of scenery and time to re-center, this past week brought some pleasant surprises along with the rain that hung out there for the whole trip.  I am a coffee appreciator and lifelong fan. I happened by this robust and flavorful caramel noted brew at the supermarket in Clarksville, the town on the bustling Buggs Island Lake.  

This is a superb place for relaxing, water skiing, wakeboarding, camping and the fisherman alike, from leisure to pro sport, walking or by boat, the activities of this area are bountiful and the atmosphere is magical.  The above is a picture of the coffee I discovered and just had to try.  I am an advocate of local, small businesses and believe in doing my part, when and where I can.  The object in the front is a piece of driftwood I found on the shore behind our cabin. I find it full of character and as a piece of natural water/nature made art.

The coffee itself is from a small batch roastery called Lake Gaston Coffee Company, situated in Littleton, North Carolina.   Lake Gaston is a manmade lake with about 35 miles of shoreline.  It is situated near Buggs Island Lake or John H. Kerr Dam, which is a  50,000 acre reservoir. It was constructed between 1947 and 1957, as a means of hydroelectricity and flood control.  This massive lake extends into North Carolina. I admiringly call it The Virginia Nile.

Lake Gaston Coffee Company offer both Arabica whole bean and ground roast in an array of flavors and intensities brewed from beans from all over the world, including South and Central America and East  Africa.  They also offer teas, wine slushies, Lattes to go, Farm Sciences CBD oil and much more! They even have a small coffee shop located in Littleton.  

I have fallen in love with this fabulous bag of coffee and I am eager to try more.  Good news should not be kept to oneself, so I thought I'd share it with you.  Stay tuned for more updates on products and coffee talk.  This roast was indeed as described with a satisfyingly hearty flavor and true notes of caramel chews and toothpicks made from cherrywood.  

Anytime is a good time for coffee in my book and the constant cool showers and uncharacteristically, inclement weather, presented the perfect storm for trying a new hot beverage. 

 I generally go for medium roasts, since I drink quite a bit of it, but this Buggs Island Lake Columbia grind, with my skimmed down amounts, was just a darling!  I've provided a link for your discovery and enjoyment.  This micro-roastery is a real gem.  https://lakegastoncoffee.com/ 

See and Slay: Bronwyn's Omurice

One of the best things about being in a new kitchen is the possibility of new and fresh recipe ideas that spawn from the environment or chemistry the new locale creates.  Additionally, I like to make the dishes my girls' think up or want on the dinner/meal agenda come to fruition.  Doing this is good culinary exercise and keeps me on my 'game', plus it keeps us from falling into the comfort zone rut of cooking and taking the easy way out, instead of going for elevated and diverse cuisines.  Moreover, it keeps the kids excited about meals that would otherwise go unnoticed. 

This particular day on vacation, Bronwyn mentioned a dish called Omurice. Omurice (pronounced Ahm-Yoo-rice) is traditionally fried rice, usually with chicken,  wrapped in an omelette.  I was oblivious initially about what that was, Bronwyn graciously ushered my phone from my hands and pulled it up on Google.  I was immediately intrigued once I began my research, finding its origin and ingredient call, the proper technique and the variations, then looking to put my spin on it, but keeping it true to its form.  I am an avid fan of Japanese cuisine as well as many other Asian countries and regions.  In fact, my cooking style is best described in large part, as a fusion between Southern American and Pan Asian cuisine respectively. 

Omurice was invented in the early 80's as a way to combine Japanese cuisine with our Western Culture. The other way this is served is quite an art.  The fluffy egg is placed atop the rice and a slit is made down the length of the cloud-like, custardy deliciousness and you can watch it cascade down its sides for a most glorious presentation.  I haven't tried this yet, but soon will.

I named this dish after Bronwyn for her admiration and respect of Japanese culture and her love of Anime. 

Recipe: 

2 cups cooked yellow 🍚 or other cooked rice of choice,

using 25 % less water.

In a medium pan, over medium high heat, drizzled with 🫒 oil and a pat of 🧈

2 cloves garlic, smashed. Add to oil while heating up and sauté

1 🐔 breast, about 4 oz. boneless/skinless, small cubed and SPST, sautéed in olive oil.

Add chicken.  After it is cooked through, browned and no longer pink, about 4 minutes, Add:

1/2 cup Cole slaw mix, classic style 

1/2 c. Romaine greens with carrot  

1/4 c. each fresh parsley and cilantro, rough chopped

2 chopped green 🧅 or to taste, green and white parts

Sauté with chicken for about 2 minutes and remove garlic and chop, put chopped garlic back. 

Add rice.

 

Fold together over medium heat .

Add 2 tbsp. ketchup and 2 tsp. organic, less sodium soy

.  Stir and fold  until combined.  Transfer to a bowl or dish.

 Mix together 1 egg with 1 tbsp. of milk for every  person to be served.  Make one omelet at a time, 

Add 2 tbsp. sharp shredded cheese to one side of omelet and add a portion of the chicken fried rice to the middle and fold each side over the mound in the middle. Shake the omelet down to one side of pan and flip onto plate. Carefully shape into oblong fashion and garnish with ketchup. 

Vegetable Primavera Frittatta

There's nothing like a nice hearty dish to help you use up some of the ingredients in your crisper  and other on hand staples and Spring into Spring!  This frittata is  perfect for that.  Packed  with vegetable brightness and flavors, this budget friendly recipe screams summer veggie lovin' and 'have brunch, will travel'.   The natural sweetness of the peppers, onions and carrots really shine through and there's plenty to go around and for seconds. The vegetables may be roughly chopped, but similar in size for evenly cooking.  By the time  it is finished, they will all be tender and full of baked goodness, but with good texture.  Revisions can be a snap and  personal substitutions make it your own.
Perfect for a Vegan or Vegetarian spread but also  just a regular meatless, delicious meal.  This dish is a great way to eat the rainbow and may be served at room temperature. Brunch or Lunch, dinner and even breakfast is only a few steps away.  Simple buttered toast points make for a creamy and fantastic accompaniment.
An important thing to remember during this time is to arm ourselves inside and out, by making sure we consume as many immune system boosting and vitamin rich substances to help our bodies stay up for the upcoming challenges.
Eating the Rainbow should be our priority.  Much of what's occurring now is out of our control, but some things, we can take charge of. We like options, at least I do, why not go ahead and start something before it's mandated by our bodies to do so.  Priming our immune system and arming it with what's needed to potentially take a beating and keep pushing us through, is a part of our responsibility as proactive citizens joining the fight to save ourselves.

 By now, many of us are participating in "social distancing" and some self isolation.  Keep up the good work.  Now is a good time to try this recipe.  It will help sustain you and boost your mood.  Vitamins and minerals are cool like that.

Recipe:
Blend of like sized chopped veggies from crisper, I used about 6 cups
1 c. Colby Jack Cheese, shredded
2 cloves garlic, pressed or finely minced
10 eggs, slightly beaten
1/4 c. heavy cream or evaporated milk
Dash of Sriracha or favorite hot sauce
SPST ( Salt and Pepper to Suite Taste)
Olive oil for drizzling
Preheat oven to 375*F.
In an oven safe saucepan, over medium high heat, drizzle with 2 to 3 turns of the pan of olive oil.
Add veggies and cook for several minutes until fragrant.
Add garlic.
SPST.
Pour eggs beaten with milk and hot sauce , seasoned , over veggies and sprinkle with cheese.
Cover with foil and bake until set, about 40 minutes.
Remove foil for the last 5 minutes of cooking to get top golden.
Let stand for 10 minutes before serving.
Serves 8 to 10.

Ninja Foodi Sensei: Prosciutto Wrapped Brie w/ Raspberry Chipotle Fruit Spread

This recipe  was a cinch using my Ninja Foodi and the results are in...Fantastic!  You will obviously have to be a fan of ripened cheese and Italian Style ham, but I don't think that will be a problem.  I used a store bought specialty fruit spread from Sam's Choice, which completed the circle with it's sweet and heat, pairing nicely with the creamy textures of the Brie and the saltiness of the prosciutto.
I used items from my herb garden and garden as garnitures for a bright and colorful presentation.  This recipe pairs well with warm, crusty breads, crackers, crudites and fruit.  Don't forget the wine! Prep is a cinch and the rest is smooth creamy, crispy and delicious history.

Recipe:
1 wheel of Brie
1 pkg. 3 oz.  Prosciutto or 6 slices
olive oil for brushing

Instructions:

Arrange slices of prosciutto in an overlapping fashion.
First, imagine the work area is a clock.
 Start with a piece at 12 o' clock, then place the second piece at 6, overlapping the bottom half of slice with the other.
Continue by adding a slice facing 3 o clock, the another at 9.
The last two pieces are to be added midway between the 12 and 9, then add the remaining slice between the 3 and 6.
Center wheel of cheese over the portion of the ham 'clock' where they all overlap.
Begin to fold the slices in, starting with the 12 o'clock, this way the flap is secured under the other slices and keeps the wheel from oozing cheese or the slices from peeling away, compromising its presentation.
If there are spots where the cheese is not covered, simply tear off small portions of the flaps to cover it completely.
Brush the wheel with olive oil and place in the Ninja Foodi on the rack.
Press the crisper button and set temperature to 400*F.
Set timer for 5 minute increments.
Check after each 5 minutes to see how the crisping is going.
The exterior should be crisped by the time the 15 minutes is up.
Let stand for several minutes before handling and use caution.
Arrange as desired and cut out a small section ro release the cheese.
Use a small sharp knife to cut portions of the prosciutto and cheese together.
Serve with crackers, warm breads, crudites and freshly cut fruits.
Serves Many.

Strolling After Dark; A Post Dinner Memoir

Dinner is served. The preparatory chopping, measuring and 'eyeballing' has been done and the kitchen is down to only the low hum of the appliances, things are running smoothly.  The dishes you chose to present have been plated and consumed, the once shuffling, clanging and wiping of plates and sawing of the knives and scratching of forks has subsided, recognition for a job well done is in order.  Surprisingly, the kiddoes  helped to clear the table this time.  There were no send backs, no burns, re-fires, nothing was raw, no allergic reactions...feelings of jubilation from the pleased palates and faces mark the time and date, the menu.  Cleanup is winding down, leftovers have been properly cooled and stored, midnight snacking may ensue.  Foggy brain and food comas for some, a nice glass of red for others, some whisky. SHIFT DRINK!  Chit Chatter continues about the day's occurrences, who wore something hideous, talks of the next game, the annoying office coworker and let's not forget that new line cook that can't pull their weight, new job openings for the establishment imminent.  Alas, all's well that ends well. Nothing like a romantic stroll to burn a few calories and expedite the digestion process.  Some will feel sand squishing  between their toes, some the soft matte of the grass, others the cooling concrete, once scorching hot from the day's sun.  The breeze of the ocean with its briny mist is welcome to the exposed skin of faces, legs and arms.  Melodic Aromas of dinners still happening, cafes still teeming with patrons, and dinners of home cooks who arrived late, permeate the air, the show must go on.  The smell of fresh flowers and cut grass, gas fumes and something not quite so pleasant may wander through the air as well.  Satisfaction is abundant, everything from light reading, to a bar or night club, is in the near future for those at the finish line, sleep is also an option. All these things made possible because dinner has been served; in restaurants, bars, food trucks and home kitchens.  You have given the people what they wanted.  On the morrow, you will be ready to do it all over again; for the passion, for provisions or for the hell of it.  Either way, it's time to appreciate, good job.

Fun Fruits: Sprite Melons

I absolutely adore supermarkets.  When permissible, I will spend extensive time there, checking out new products and items, especially in the produce department.  I make it a point to read the information posted on the vegetables and fruits that are  unfamiliar to me.  Additionally, when my budget allows, I purchase the item and do my own flavor profile to lock into my mental Rolodex. My first job was in a supermarket and became my beginning registry for the copious amounts of fruits and vegetables that I can recite to this day.  On that note, I visited a Kroger in the Smith Mountain Lake area the other day and became familiar with yet another member of the melon family, The Sprite Melon.  This fruit has origins in Japan and has been successfully cultivated in our own backyard of North Carolina since the early 1990's .  When ripe, this fruit  is about the size of a grapefruit. 

The flesh of this melon is ivory to cream and can become a pale yellow with striations and mottling on the outside when fully ready to consume.  The striations are caused by the sugars within the melon that are approximately 18% percent higher than that of other melons.  The Sprite Melon has 150% of the daily allowance of Vitamin C per serving and no calories from fats.    The taste is said to resemble a cross between a honeydew and a watermelon, and some suggest a hint of pear.  The flesh is quite firm with an almost crisp, crunchy bite like that of an apple.  The particular fruits I tried, were very reminiscent of just that.  The sweetness was not as pronounced, but it also lacked the tell-tale mottling on the outside.  This fruit is generally served as a dessert and it's size makes for convenient servings for individuals.  

My family really enjoyed the Sprite Melon, especially Genesis my 6 year old.  I certainly did and found it paired exceptionally well with Cambozolo cheese, with which I used  to create the following recipe.  The freshness of this salad is impeccable, showcasing this melon and other fabulous vegetables with delicate as well as bold flavor profiles and a citrusy vinaigrette!   If you don't get a chance to try the recipe, please don't miss the opportunity to try this melon as is, it will lift your spirits in a Spritely fashion!
Asparagus and Sprite Melon Salad w/Cambozolo and Pancetta
1 lb. petite asparagus, blanched and chopped on bias
2 sprite melons, halved and de-seeded, hollowed out slightly, the bottom shaved enough to sit flat
2 oz. Pancetta, small dice
1 tbsp. shallot, finely chopped
2  oz. Cambozolo cheese
zest of 1 lemon
For Vinaigrette:
juice of 1 large lemon, about 2 tbsp.
1 tbsp. olive oil
2 tsp. Agave Nectar
SPST
In a cast iron skillet over medium high heat, saute Pancetta until golden, about 4 minutes, and add shallot.  SPST.  Saute  for 1 more minute. Turn off heat .
In a medium bowl, add asparagus, zest of lemon, about 1/2 c.  Sprite Melon flesh chopped (from the hulled  out portion), and vinaigrette, that has been combined in another small bowl.  Toss until well coated. SPST.  Toss with Pancetta and shallot mixture.  
Spoon into Sprite Melon bowls.  Divide cheese equally atop the two salads.  

Sprite Melon Salad w/ Asparagus, Cambozolo and Pancetta

Serves 4.  Serve Immediately.  
This salad is presented in two bowls or 1 melon because that is all I had available after the taste testing and subsequent consumption of additional 'bowls'.  For presentation, serve in 4 melon bowls that have been de-seeded, but NOT HOLLOWED out, as the melon will create an appealing border around the asparagus salad and the fruit may be scooped out afterwards with a spoon by the person eating.   Use the fruit of a 5th additional melon to provide the portion for the recipe.
This makes for a gorgeous first course salad in 4 bowls or 2 main course salads if you follow the recipe above.