Adapted from Gourmet, September 2001, the fiftieth anniversary edition that collected the best recipes. This recipe was originally printed in January 1985. Says Gourmet: In this intriguing shrimp in adobo from Elisabeth Lambert Ortiz, the ancho chiles—sweeter and milder than you … [Read more...]
Low Country Boil
This recipe is based on a YouTube video here by John Keener, owner of the Charleston Crab House. I love this video and several family members have been forced encouraged to watch it too. We use a Bayou Classic SP10 High-Pressure Outdoor Propane Gas Cooker with a 32-quart stockpot … [Read more...]
Steamed Mussels
We wish this recipe replicated Sautéed Mussels in Rich White Wine Sauce, one of the most popular appetizers at Mickey & Mooch in Charlotte. We'll keep tweaking it, with frequent research trips to M&M, until we get it right. Adapted from the classic French Moules … [Read more...]
Shrimp Perloo
Adapted from a Blue Apron recipe that called for Bomba rice. I substituted Arborio which was delicious too. The recipe also called for 10 ounces of shrimp, but unsurprisingly a full pound of shrimp made it even better. 1 pound peeled and deveined shrimp 1 cup Bomba rice … [Read more...]
Big Bowls of Beans & Rice Plus
Of course you can't duplicate the experience of sitting under the seagrape and mangrove trees on Meads Beach in Anguilla at Blanchards Beach Shack, but you can enjoy an approximation of a Blanchards Big Bowl at home. The Beach Shack menu advertises "a full meal in a bowl". … [Read more...]