Coconut Lime Macaroons

|
By
|
4 comments

Have you guys ever heard the song “Coconut” by Harry Nilsson? We’re talking old school here, kids. If you haven’t, listen to it – it’s such a fun song. A song that I can’t help but singing out loud when I’m making mixing these babies up. My apologies in advance, it’ll be stuck in your head for a week! One of the lyrics is “put the lime in the coconut and you’ll feel better”… Harry was onto something – these little bites are a true taste of summer days, something that I’ve desperately been needing a dose of lately.

Macaroons are kind of an old fashioned sweet made with egg whites and shredded coconut. They’re great, because they’re really adaptable to switching up with different flavor combinations. But to be honest, you’re not going to want to look any further than the addition of the fresh zesty lime…

I got the recipe from my friends at Main Street Shop & Coffeehouse, who offer them in the afternoons when they’re open in season. I’m missing so many things now that everything is closed for the winter here on Chincoteague Island. Spring can’t come soon enough, y’all.

These macs couldn’t be easier to whip together, using just a few simple ingredients. Since they don’t have a bunch of butter, or oil, or egg yolks – they’re not too bad on the waistline. Also gluten-free for all you folks looking out for that.

After baking until golden brown, I let them cool and then give a nice drizzle of dark chocolate. They freeze beautifully, it’s nice to have a few on hand to package up as a little treat for someone you love. This recipe makes a dozen, so if I’m baking for a crowd I’ll often double it. They always fly out the door at bake sales! 

Coconut-Lime Macaroons

3 egg whites
1/2 cup sugar
1/2 tsp almond extract
(14 oz) bag sweetened shredded coconut
zest of 1 lime
juice of lime
pinch kosher salt
semi-sweet chocolate chips
1 tsp vegetable shortening

Preheat oven to 350. Line baking sheet with silicone mat or parchment paper. Set aside.

Beat egg whites and sugar until combined and nice and frothy, about 2 minutes.

Add the almond extract, coconut, lime zest, lime juice and salt. Mix to combine well.

Using a large cookie (cupcake) scoop, pack the mixture into the scoop using clean hands, leveling off. Place on baking sheet. They won’t spread, so no worries on spacing issues.

Bake for about 30 minutes, until golden brown.

Let cool for about an hour. Meanwhile, mix chocolate chips and shortening in a small microwave-safe bowl and nuke for about 1 minute. Remove and stir using a spoon until chocolate finishes melting. Drizzle chocolate over macaroons.

Let chocolate harden before placing in airtight container. Store in freezer for maximum freshness.

Source: recipe adapted from Martha Stewart via my baking friend Karen

Grilled Oysters with Garlic-Herb Butter

|
By
|
5 comments

Fall has arrived here on the Eastern Shore of Virginia – which means, oyster harvests are in full swing in the waters surrounding our little peninsula. From the salts on the seaside, to the sweeter guys harvested out of the Chesapeake Bay and the rivers on the western shore – we have such an amazing variety of oysters in Virginia.

A couple of weeks ago the Chincoteague Chamber of Commerce hosted it’s 45th Annual Chincoteague Oyster Festival – an event that’s anticipated all year long. Fried oysters, steamed oysters, raw oysters…a true celebration of the briny bivalve.

I was running around taking photos to earn my keep, in exchange for my ticket. But, I managed to tote over my little portable grill and snag a few oysters to throw on it, to get some photos to share of this super easy way to prepare them with you guys.

Oysters on the half, brushed with a simple garlic-herb butter while on the grill. Couldn’t get easier, delicious, or more impressive. If shucking isn’t your thing, you can steam them until they pop open, and then pry off the top shell – the garlic butter will still keep them plump and juicy.

If you’re really lucky, like I was on this particular day, you may find a tiny friend lurking inside your oyster. Pea crabs are considered a delicacy by many around here, tender yet slightly crunchy little crustacean parasites that like to set up shop inside our oysters. We eat them, but if it’s not your thing – by all means, serve them their final eviction notice before enjoying.

A few minutes on the grill is all you need, just until you see the butter start to sizzle. A little squeeze of fresh lemon juice to finish.  Enjoy them hot, and be prepared to reload the grill. You can’t eat just one!

Grilled Oysters with Garlic-Herb Butter

1 cup (2 sticks) salted butter
12 cloves garlic, minced
2 Tbsp fresh parsley, minced
1 Tbsp fresh thyme, minced
24 large oysters, shucked and on half-shell
fresh lemon wedges, for serving

In a small saucepan, melt the butter over low heat. Add the garlic and herbs and let simmer for 5 minutes. Remove from heat and set aside.

Heat your grill to the low end of the high spectrum (about 450 degrees).

Carefeully place oysters on the grill and spoon a small amount of the garlic butter into the center of each oyster (about 1 tsp). Cover, and let oysters cook for about 5 minutes.

Once the butter is sizzling and they oysters have plumped up, they’re ready. Remove from the grill and let cool for a couple of minutes.

Serve with lemon wedges and give a squeeze just before enjoying.

Seared Scallops with Old Bay Grits

|
By
|
4 comments


It’s that time of year here on Chincoteague. When a friend or neighbor will knock on your door, and present you with a Ziploc bag full of freshly caught scallops, soft shell crabs, drum fish, shrimp…whatever happens to be good on the docks or our little roadside seafood markets that day. It’s pretty much my favorite time of year on our little island, aside from Pony Penning…

So when my BFF stopped by last week with these gorgeous scallops, it made me feel one step closer to full-blown summer. I’d also happened to restock my supply of Geechie Boy grits last week too. While shrimp & grits is a regular on our menu this time of year, I thought – why not scallops instead?

Seasoned them simply with some of my homemade seasoning salt and pepper, gave them a quick sear. Happened to some fresh spinach on hand that needed to be used, so I sauteed that with a little bit of garlic and champagne vinegar – which did a great job of deglazing the pan and bringing all that awesome flavor into the dish. I think kale or chard would also be wonderful in place of the spinach!

The grits are a perfect accompaniment, because they kind of take care of themselves on the stove while you get the scallops squared away. Also, grits are so versatile when it comes to different flavors. I wanted something with a little bit of a coastal twist – so I stirred in some Old Bay right before serving. Life changing, ya’ll…

Served with a lovely local Rosé and a salad, it was the perfect way to break-in dinners on the back porch season for us! 

Seared Scallops with Old Bay Grits

1.5 lbs dry-packed scallops
2 tsp kosher salt
1 tsp freshly ground black pepper
2 Tbsp butter
3 Tbsp olive oil
2 cloves garlic, minced
8 oz fresh spinach
1/2 cup white wine (like Chardonnay)

For the grits:
1 cup stone-ground grits
2 1/2 cups milk (whole or 2%)
2 Tbsp butter
2 cups water
1 tsp kosher salt
1 tsp Old Bay

Place the 2 cups of milk, water, and the grits into a 2-quart saucepan. Cover, and turn the heat to medium high. When mixture comes to a simmer add butter, and 1/2 teaspoon salt, and reduce the heat to low. Stir every couple of minutes until the grits have become fragrant, and are the consistency of thick soup, for about 20 minutes. Add remaining 1/2 cup milk, stir, and cook for 10 minutes more. Stir in Old Bay, and season to taste with additional salt. If your grits thicken too quickly, or if they are too gritty for your taste, add water by the half cup, stirring to incorporate, and continue cooking until tender. Set aside and cover to keep warm.

Meanwhile, cook the scallops. Dry scallops well with paper towel. Place on platter or baking sheet and season both sides with salt and pepper. Set aside.

Heat a large skillet over high heat. Add half of the butter and olive oil, coating the bottom of pan. Quickly (and carefully) add 10-12 scallops to the pan and cook for about 3 minutes on each side, until nice and brown. Remove to another plate, and set aside. Repeat with remaining scallops, adding more butter and oil as necessary.

Once all scallops are cooked, reduce heat to medium-high and add the remaining tablespoon of olive oil to the pan, followed by the garlic. Cook until fragrant, about 30 seconds. Add the spinach and toss for about a minute until wilted. Remove to the same plate as the scallops.

Add the wine, and scrape the bottom of the pan with a wooden spoon to deglaze. Cook over medium-high heat until reduced by half. Remove from heat and set aside.

Place a bed of grits on the plate using a ladle. Top with about 1/3 cup of the spinach, followed by the scallops, then drizzle with the wine reduction.

Sous-Vide Eye Of Round Roast

|
By
|
18 comments

So, this sous-vide thing…have you heard of it? Yes? No? Maybe? When asked to describe it, I tell people that I like to think of it as a really bad ass Crockpot. Basically, you season your cut of beef and then vaccum seal it – it’s then plopped in a water bath held at a precise temperature by the doohickey called the immersion circulator. So, the item comes to just the perfect temperature for whatever it is…then, is held there until you’re ready to serve it.

I first learned of this method of preparation years ago, back in my religious watching of Top Chef days. Back then, this method of “cooking” was reserved for fancy chefs in fancy kitchens…as the apparatus required was super expensive.

Well, times they are a changin’ – and you can get a pretty decent model for $100 on Amazon, if you keep your eyes peeled for a sale. They’re about the size of a large curling iron, so are convenient for storage sakes. And then for the water bath, all you need is a large stockpot. It clips right to the side – bada bing!

And time isn’t an issue. In fact, tough cuts like this eye of round benefit from a long cook cycle. I did this one for 24 hours. The connective tissue has time to break down, creating a roast that can be cut with a fork…but the roast still stays rare. It’s really quite mind-blowing.

After it’s soaked for the appropriate amount of time, a quick sear in a raging hot cast iron skillet is in order. I’ve also turned to my trusty kitchen torch, which is always handy in the kitchen. The grill is also an option – but again, just make sure it’s REALLY hot. Just a couple of minutes on each side, to give  it a little color.

I like doing large roasts, like this entire eye of the round – or a pork loin. We’ll enjoy it for dinner one night…then reinvent the leftovers all week in different dishes. Perfect for this time of year when we’re scooting out the door to baseball practice or some other obligation that fills the schedule up every week!

So, if you’re on the fence about one – I say do it! I got mine a couple of Christmases ago, and have just really gotten into using it in the past couple of months. It really is so versatile. I don’t even want to tell you what it can do for a poached egg. Life changing.

Sous-Vide Eye Of Round Roast

1 (5-7 lb) eye of round roast
3 Tbsp kosher salt
1 Tbsp fresh ground black pepper
Vacuum sealer & bags
large stockpot filled with water
water immersion circulator
aluminum foil

Clip the immersion circulator to the stockpot filled with water and turn on. Turn on and set to 130 °F.

Season beef thoroughly with the salt and pepper, and seal in vacuum seal bag using the vacuum sealer. Carefully place in water bath, and cover the top with aluminum foil – bending around the circulator. Let sit for 24 hours.

Place large cast iron skillet or griddle over high heat. Or, heat your grill to high. Carefully remove the roast from the water bath. When skillet is smoking or grill is hot, cut open the bag and place the roast in the skillet or on grill.

Cook for 2 minutes before flipping over and cooking on the other side for 2 more minutes. Remove from heat. If you’re using the blow torch, just graze the roast with the flame until browned.

No need to rest, slice roast immediately and serve.