Mermaid Margaritas

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Summer is in full swing here on Chincoteague Island, officially. During the week the boys and I spend alot of time in the pool, or at the beach…but on the weekends we’re usually found on the boat. With the 4th of July weekend upon us, I thought it appropriate to share this mermaid-inspired margarita.

Mermaids happen to be crazy popular right now. But for a girl who’s had saltwater running through her veins since birth – I’ve always felt a kindship to them. Even more so now that I’ve gotten into sea-glassing and beachcombing. I can’t help but feel like those salty sirens sent up those pieces from the depths just for me to find…

Incidentally, I’ve always felt a kinship to tequila too. So, it was only natural to  combine those two things here on the blog eventually. Fresh margarita mix, combined with tequila and triple sec, and the addition of Blue Curacao to give it it’s signature blue hue. Don’t be lazy and buy the store-bought mixer, it takes all of three minutes to make your own. And once you do, you’ll never go back. Trust me.

I did a sugar-salt combination on the rim, I love the salty/sweet combo – much like the attitudes of my homegirls under the waves. Added some fresh lime zest too, loved the pop of color and flavor that it lent.

Garnished with a lime wedge skewered onto a dinglehopper , it’s a cocktail that I’d be proud to serve to any mermaid. Maybe I’ll come across one in our boat journeys this weekend…will make sure to have all the ingredients on hand, just in case one shows up.

Mermaid Margaritas

1 cup margarita mix
1/3 cup Triple Sec
3/4 cup tequila
1/3 cup Blue Curacao
1 Tbsp sugar
1 Tbsp kosher salt
1 lime, zested then sliced

Make the salty-sweet rim by combining sugar, salt, and lime zest on a small plate. Mix well usinig a fork, and set aside.

In a large pitcher combine the margarita mix, Triple Sec, tequila, and Blue Caraco. Mix to combine.

To prepare the glasses, wet the rim of a glass using a lime wedge. Dip the rim into the sugar-salt combo.

Fill glasses with ice, and then the margarita mixture.

Skewer a lime wedge onto your dinglehopper (if desired) and stick it into the margarita for garnish.

Makes about 4 margaritas.

Grilled Soft Shell Scampi

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If you’re driving down the “main drag” here on the Eastern Shore of Virginia (aka Route 13), one of the best things you can do for yourself is to turn off the beaten path. All roads lead to the water eventually – seaside or bayside. It doesn’t matter. Chances are you’ll stumble on a seafood shack in your travels. And this time of year, they’re all sure to have fresh soft shell crabs. A delicacy here, as well as around the world.

My favorite spot is Martin’s Crabhouse in Saxis, VA. It’s about a 20 minute drive for me on Chincoteague, but when it comes to crabs – it’s always worth the trip. You’ll usually find two old salts sitting on the front porch of the crab shack, no doubt talking about fish tales. One of the younger guys inside will shuffle over to the peeling tables and fish out a dozen for me – wriggling as they’re pulled out of the water and placed in the box. It really doesn’t get fresher than that.

Up until last week, breading and pan-frying was my go-to prepare a soft shell crab. But, after putting them on the grill…I fear I can never go back. First off, it was easier and way less mess. Always a win! But the flavor. THE FLAVOR. Sweet, tender crab with a heady dose of smokiness from the grill. I brushed with fresh garlic herb butter while cooking, which helped them to not stick to the grill – as well as impart more wonderful flavor. A few minutes on the grill, and they plump up to pure perfection.

I wanted to pair them with pasta, so I made a quick scampi sauce using the usual suspects – butter, garlic, lemon, white wine. And, a few cherry tomatoes and basil for a little extra flair and color. Was just enough to make the pasta moist, and paired perfectly with the crab – just making it’s flavors sing a little louder.

Move over, Shrimp Scampi. There’s a new kid on the block…

Grilled Soft-Shell Scampi

10 cloves garlic, peeled and minced
1 cup salted butter (2 sticks)
3 sprigs fresh thyme
3 sprigs fresh rosemary
2 large lemons
4 large (prime or jumbo) soft-shell crabs, cleaned and prepped
16 oz fettuccine pasta
1 1/2 cups dry white wine (like Chardonnay)
1 cup cherry tomatoes, halved
10 leaves fresh basil, chiffonnaded
Olive oil
Kosher salt
Fresh ground pepper

Fill a large stockpot with water and 1/4 cup kosher salt and bring to boil over high heat. Prepare pasta according to.ditections on package (or make your own!)

Prepare the garlic butter for basting. Melt a stick of butter in a small saucepan. Slice one of the lemons, and add 2 or 3 slices to the melted butter, as well as the half (1 Tbsp) of the minced garlic, thyme, and rosemary. Let cook for one minute to release flavors, then remove from heat and set aside.

Heat a grill to medium-high. Season crabs with a pinch of salt and a drizzle of olive oil on both sides. Place on grill, and cook for about 6 minutes on each side – basting with the garlic butter while cooking.

Make the scampi sauce by melting the other stick of butter in a saucepan over medium-high heat. Add the remaining garlic, cherry tomatoes, white wine, and the juice of the other lemon. Increase heat to high, and let reduce for about 5 minutes. Stir in half of the fresh basil. Season to taste with salt and pepper. Remove from heat.

Place a pile of pasta on a large plate. Place a grilled soft shell on top, then pour about 1/2 cup of the scampi sauce on top. Garnish with fresh basil, and the remaining lemon slices.

Seared Scallops with Old Bay Grits

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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.

Roasted Vegetable and Chèvre Quiche

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Roasted Vegetable Quiche

This summer was insanely hectic. I feel like it passed it a blur of beaching, boating, and warm summer nights. I wasn’t in the kitchen making new things to share with you as much as I’d like, but now that the days are becoming cooler – it’s my favorite time of year to be in the kitchen. Not to mention it’s the best time of year to work with the bounty that your garden, or local farmers in your area have produced.

I’ve always been passionate about gardening, and particularly varietal history and seed saving. So when the good folks at Thomas Jefferson’s Monticello reached out and asked me to share the details on their 10th Annual Heritage Harvest Festival happening this weekend, I was delighted to do so!

Thomas Jefferson championed vegetable cuisine, plant experimentation, and sustainable agriculture. In today’s modern world,  they are continuing that tradition at Monticello – and have been doing so, for many years. They were kind enough to send me a beautiful box of garden goodness fresh from the fields.

monticello

I mean – what an honor. Talk about tasting history! Eggplants (Listadia di Gandia and Black Beauty), Peppers (Marconi and Fish Hots – a variety that was used in seafood houses in my region for hundreds of years), a Green Nutmeg Melon, fresh sesame, and some of their locally made Hickory Syrup and Peach Butter available from their online shop. I can’t thank them enough for sending that box of loveliness my way, it was a real treat!

I ended up tossing the eggplants Marconi peppers with a little olive oil and salt, and added a tomato and some garlic from my dad’s garden for good measure – then roasted. That’s a great way to get out excess moisture, that can lead to soggy situations in whatever dish you’re preparing. Plus, it really intensifies all of the flavor.

Used my favorite pie crust recipe to line my tart pan, and blind bake. Then piled in the roasted vegetable goodness and a rich egg-custard to fill in all the nooks & crannies. And a little goat cheese for good measure. A local farmer has been selling his goat cheese at the farmer’s market here on Chincoteague, and it’s insanely wonderful. Have been enjoying it every chance I can get!

A quick bake for about half an hour, and you’re good to go. Paired with a simple green salad, it’s the perfect meal for this time of year. Could also be made in a pie plate without the crust!

And, if you’re in the vicinity and looking for something to do tomorrow – make sure you check out the Heritage Harvest Festival at Monticello. The’ve got a great lineup of speakers, activities for kids, gardening info, seed saving, good eats….they’ll have it all! A great day to get outside and live, breathe, and taste history.

Roasted Vegetable and Chèvre Quiche

1 small eggplant
1 anaheim or poblano pepper
1 tomato, halved
2 cloves garlic
1 pie crust dough (here’s my favorite recipe)
2 eggs
2 egg yolks
1 cup half & half
1 tsp kosher salt
1/2 tsp black pepper
4 oz. goat cheese
olive oil

Preheat oven to 425. Place eggplant, pepper, tomato and garlic on a baking sheet. Drizzle and toss with 1 Tbsp olive oil and a pinch of salt. Place in oven and roast for about 25 minutes. Until vegetables are soft. Let cool slightly and remove the skin from the peppers and tomatoes, and eggplant as well if you desire. Roughly chop, and set aside to cool.

Reduce oven temperature to 375. Line a 9-inch tart pan or pie plate with your crust. Press into the bottom well, making sure to get in the base. Trim the top of the tart pan with a rolling pin, or crimp the edge if you’re using a pie plate. Line with parchment paper and place pie weights or beans inside. Place in the oven to “blind-bake” for 20 minutes. Remove from oven, and remove parchment with weights.

Place crust on a baking sheet. Scatter the roasted vegetables evenly on the bottom of the crust.

In a bowl beat the eggs, egg yolk, half & half, salt and pepper until combined. Pour mixture into the shell.

Break the goat cheese into pieces and scatter that evenly on top of the quiche.

Carefully place in oven and bake for 30-35 minutes, until center is done by still slightly jiggly.

Let cool for a few minutes before slicing and serving.