Tri-Color ColeslawColeslaw is one of those things that is a “must-have” for a summer cookout buffet. Not only is it a great light and refreshing side dish, but it’s also a great addition to things – like barbecue sandwiches, burgers, or even tacos.

This recipe couldn’t be any more simple. I toss shredded red and green cabbage and carrots with a tangy dressing that comes together as quickly as it takes to combine everything. Let it sit for an hour to let the flavors mingle and you’ve got yourself a great slaw worthy of any summertime soiree.

It’s also a great base to add different flavor profiles. Sometimes I like to add a little chopped cilantro and chipotle, or sesame oil, peanuts, chopped cilantro and a bit of fish sauce for a Thai twist. The possibilities are endless, but this easy recipe is definitely the place to start!

Hush Puppies

Now that summer is here seafood season is in full swing here on the Eastern Shore. We had our first taste of crabs Memorial Day weekend. People have been catching black drum, rockfish, and flounder right and left. And, thanks to new breeding practices our salty Chincoteague oysters are available all year round now.

Naturally, there’s nothing that we love more than a good old-fashioned seafood boil or fish fry. And, no seafood feast is complete without a good hush puppies. The little seafood spot (Ray’s Shanty if you’re curious – great food too!) where I go to buy my seafood makes the best in the world. They have a ton of flavor with the addition of onion, yet are dense and light at the same time. I always end up eating too many of those, and then never any room for my meal…

This was my first attempt at making them at home, and they turned out great. I used a recipe from Saveur that looked promising. They were super easy to make, and quickly fried up to perfection once the “rise” was complete. It’s almost a proofing process – you mix up the batter, then let it sit for an hour to leaven. This made a light and airy hush puppies that had a wonderful texture on the inside, and a perfectly golden crunchy exterior.

It makes a lot of hush puppies though – like around thirty. I think next time I’ll probably cut the recipe in half for our family.

Hush Puppies

1 1/2 cups all-purpose flour
1 1/2 cups cornmeal
2 tbsp. baking powder
2 tbsp. sugar
1 tbsp. baking soda
2 tsp. kosher salt
1/2 tsp. cayenne
1 1/4 cups buttermilk
2 eggs
1 large yellow onion, grated
Canola oil, for frying
Tartar sauce, for serving

Whisk together the flour, cornmeal, baking powder, sugar, baking soda, salt, and cayenne in a large bowl. Stir together buttermilk, eggs, and grated onion with their juice in a medium bowl. Pour over dry ingredients and stir together until just combined. Set aside to rest for 1 hour.

Pour oil to a depth of 2″ in a 6-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 350°. Using a tablespoon, drop small rounds of batter into the oil, making sure to not crowd the pan. Cook, stirring occasionally and flipping halfway through, until golden on the outside and crisp, about 3–4 minutes.

Remove hush puppies from the oil and drain on paper towels. Serve with tartar sauce on the side for dipping.

Source: Saveur

Old-Fashioned Potato Salad

Can you guys believe it’s already Memorial Day weekend? I am so thankful that summer is here! We spend a majority of our free time on the boat or at the beach in the summer months – a perk of be being sandwiched between the Chesapeake Bay and Atlantic Ocean. We also love to cook and enjoy meals outside when it’s warm, a tradition that the boys have loved. They’re always so excited to hear we’re going to have a “picnic dinner” in the backyard.

One dish that I find myself making again and again over the summer is this classic potato salad. It’s old school, but it’s the perfect balance of textures and flavors. Starchy potatoes, hard boiled egg, celery, and crunchy onions tossed in a dressing made of mayo, Dijon, and celery seed. Then, for my signature twist I like to add a bit of Old Bay on the top. Honestly, that’s actually my mom’s signature twist – this is her potato salad. And, her mom’s potato salad. But, I’ve adopted it as my own. The seafood seasoning mixture kicks plain old paprika to the curb!

Great to enjoy for a cookout, a potluck, a beach lunch, or a random picnic…anywhere, really. I love to enjoy leftovers for lunch as well. Try this one for your Memorial Day get together this year, and you won’t be sorry!

Source: adapted from my mom’s family recipe

 

Hawaiian Chicken & Coconut Rice

I’ve definitely been in a mood to grill the past few weeks, with all the warm weather we’ve been blessed with. This recipe was one I had bookmarked for a few months before I finally got around to giving it a try. It turned out absolutely delicious, so moist and flavorful!

It’s best when marinated overnight, but if you put it in before you went to work for the day – then grilled it when you got home, I think 8 hours would probably do a pretty good job as well. Some of my favorite ingredients go into the marinade – soy sauce, ginger, garlic, and pineapple juice meld together to create a perfect harmony of flavors for the chicken.

Then, there’s the coconut rice…which, couldn’t be easier. You’re basic recipe for rice, but you substitute 1 cup of coconut milk for 1 cup of the water. The coconut flavor isn’t overwhelming, but just enough to really set off the tropical flavors in the chicken.

We all really loved this one. I went ahead and grilled more chicken than we needed for dinner that night, as I knew the leftovers would be absolutely divine in some chicken salad. Which, they were. Instead of my usual dried cranberries I added a little bit of fresh diced pineapple for a Hawaiian spin. So delish, and perfect for summer!

Source: adapted from The Girl Who Ate Everything