Red Currant Mojito

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Red Currant Mojitos

Last weekend I ran down to Virginia Beach. Had to exchange a Christmas gift, and do a bit of pantry restocking. Got the chance to visit the new Ikea – I had my youngest with me and he chose the Swedish Meatball lunch over chicken nuggets at Chic-fil-A. Winning as a parent, y’all. For real real.

Stopped by all the usual suspects of my food shopping spots, although now it’s harder because we also have a Wegmans – Hampton Roads has really been stepping it up lately. Anywho, I can never resist getting something that I don’t see very often when I’m down there. Last time it was Buddha’s Hand (I made an ahhhhmazing infused vodka), this time I saw fresh red currants and couldn’t pass them up!

Usually I’ll bake with them, or just use them for garnishes on things because they’re so darned pretty. Since trying to get back on the blogging bandwagon, I’ve been going through and looking at what I haven’t posted in a while – and one of those things was a cocktail…

I just so happened to have a handle of Bacardi that needs has been hanging around in the liquor cabinet (word to Robin at VA ABC who pointed out I could get a handle for the same price as a liter during a sale last year). So I thought, why not?

I love adding different fruits to my fav cocktails to make a new twist on an old favorite, and the currants certainly didn’t disappoint. They added the most gorgeous red hue to the drink, and added a lovely hint of tartness. I don’t like my drinks super-sweet, but if you do – feel free to add more simple syrup. Which is great in itself, actually. A splash of that in seltzer water is delicious, and waaay less sugar than a soda.

And if you can’t find red currants – you could use raspberries or blackberries. Or just keep it simple, as a traditional mojito with the lime and fresh mint. In any form, it’s sure to add a little brightness to a dreary winter’s day. Have a great weekend, everyone!

Red Currant Mojito

1/4 cup red currants
fresh mint, about 5 leaves
1/4 cup white rum (like Bacardi)
2 Tbsp mojito simple syrup
1 lime, zested and juiced
seltzer water
ice

For the Mojito simple syrup:
1 cup sugar
1 cup water
lime zest (zest the lime you use for the mojito)
fresh mint, about 10 leaves

Make the simple syrup by combining the water, sugar, zest, and mint in a small saucepan. Cook over medium-high heat for about 2 minutes, until sugar has dissolved and mixture is clear. Take off heat, let cool to room temperature, then strain mixture into a mason jar. Can be kept in refrigerator up to 1 month.

Fill a tall glass halfway with ice. Add the currants to the glass with the ice, tear mint leaves into pieces and add them as well. Use a muddler or end of a wooden spoon to press the currants and mint into the ice – breaking up to release their flavor.

Add rum, simple syrup, and juice of half a lime. Top off with seltzer water. Give a stir or pour into another glass to combine. The whole process could also be done in a cocktail shaker, but you’ll still want to muddle.

Garnish with a lime wedge, sprig of mint, and currants if desired.

Hot Pizza Dip

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With Super Bowl Sunday coming up this weekend, I thought it was only pertinent that I share one of my favorite easy appetizers. Honestly, it’s probably my favorite appetizer. Ever. During football season I probably make it close to every weekend. For years now.

It’s all of your favorite things about pizza, in a creamy dip form, that is approximately one million times easier than making traditional pizza. The recipe is easily scaled up, making it convenient to feed a large crowd. I also love that it is layered, and not mixed together – making for a nice presentation.

As far as toppings go, you can certainly get creative. But, I like to stick with classic options – pepperoni, mushrooms, olives, green peppers, red onion (they, along with the peppers, lend a  lovely little crunch). I serve with store-bought pizza crust that I’ve cut into bite size pieces, but it’s equally good on crackers if you don’t have that on-hand.

Add this to your line-up this weekend, you won’t regret it!

Hot Pizza Dip

1 (8 oz) block cream cheese, softened
1/2 cup pizza sauce
1 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese
1 mushroom, thinly sliced
1/4 cup mini-pepperoni (or quarter regular sized)
2 Tbsp black olives, sliced
2 Tbsp green peppers, finely diced
2 Tbsp red onion, finely diced
1 tsp dried oregano
store-bought pizza crust (like Boboli), cut into bite-size pieces

Preheat oven to 400 degrees.

In a 9-inch pie plate, spread the cream cheese evenly over the bottom of the plate. Spread pizza sauce on top of cream cheese. Top with mozzarella and Parmesan cheeses.

Place mushroomms, pepperoni, and olives evenly over the cheese. Sprinkle the peppers, onions, and oregano on top.

Bake in preheated oven for 15-20 minutes. Serve with warmed pizza crust pieces or crackers.

Source: adapted from Taste of Home

Buffalo Fried Oysters

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Buffalo Fried Oysters

Moving into 2019, getting more locally-centric recipes up on the blog is definitely on my agenda. And here on Chincoteague Island, it really doesn’t get any more locally-centric than the Chincoteague oyster, does it?

Renowned for it’s saltiness – you’ll find them gracing the menu at top-tier oyster bars all over the country. And, you can find them gracing the menu at the Davis table pretty often as well. Sometimes we get lucky and a waterman friend has a surplus, gifting us with a peck or two. Or, I scoot down the street to Gary Howard Seafood, where they’ve always got fresh oysters (along with lots of other great seafood) at a very reasonable price. Either way, they’re easy to come by this time of year here on our little island – even when nothing else is!

Of course they’re wonderful to eat on the half, or a fancier application like Oysters Rockefeller is always a hit. But, hard pressed, I’d say “single-fried” is our favorite way to enjoy them. This recipe adds a spicy twist to that local standard, which would be ideal for those gaming get-togethers coming up in the next couple of weeks!

Buffalo Fried Oysters

24 oysters, shucked (scrub and save shells for serving)
3/4 cup yellow cornmeal
3/4 cup all-purpose flour
1 tsp Old Bay
1 tsp kosher salt
vegetable oil (for frying)
1/2 cup (1 stick) butter, melted
1/3 cup hot sauce
2 Tbsp blue cheese (I used feta)
scallions, sliced (for garnish)

Line a baking sheet with wax paper or aluminum foil. Line another baking sheet with paper towels. Set both aside.

Combine cornmeal, flour, Old Bay and salt in a shallow dish (I use a pie plate) and mix well to combine. Dredge oysters well in flour mixture, pressing on the sides to get a good coating. Place oysters onto baking sheet with wax paper and repeat process with remaining oysters.

Place enough vegetable oil in a large heavy skillet to go up about 1-inch of pan. Heat to 350 degrees over medium-high heat. Drop oysters into the hot oil, about 8 at a time, until golden brown on both sides – turning occasionally. Remove from oil and place on the paper towel lined baking sheet. Repeat process with remaining oysters.

While oil is heating up prepare your Buffalo sauce by whisking the butter and hot sauce together well until combined. Toss the hot oysters with the sauce, and place each fried oyster into a shell for serving. Sprinkle with the blue cheese and scallions, and serve immediately.

Clambake Packets

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Hey y’all! It was a whirlwind summer spending most of our time out on the boat, which led into a whirlwind fall with school starting, and soccer, and Scouts. We certainly made the most of it, but now that the weather has finally turned to fallish behavior, I’m excited to be in the kitchen more often.

I’ve had this one hanging around in draft posts for months now. Figured I should take the opportunity to share this recipe from over the summer that we really enjoyed, before I delve into the heavier cold weather stuff…

I’ve long been a fan of things prepared in a foil packet, we’ll make them quite a bit when out on the boat or camping. They’re easy, tasty, and offer an easy cleanup – a trifecta of awesomeness when it comes to diining in the open outdoors. But this one. This one really takes it to a whole new level on the flavor front, guys.

Composed of ingredients that are plentiful here in my neck of the woods, but also readily available elsewhere – tender littleneck clams, shrimp, sweet corn on the cob, baby red potatoes, smoked sausage, and a few lemon slices. Sealed up in a piece of aluminum foil and tossed on a hot grill, the juices that are released as the items cook are sealed in, creating a perfectly prepared packet.

A pretty heavy clambake, with minimal effort and time.

Clambake Packets

1 1/2 pounds large shrimp, shell-on
25 littleneck clams, scrubbed and rinsed
12 ounces kielbasa or andouille sausage, sliced about 1-inch thick
3 ears corn shucked, cut into 1 inch slices
1 1/2 pounds red potatoes, quartered
fresh lemon, sliced
1/4 cup olive oil
1 Tbsp Old Bay
kosher salt

Devein shrimp but cutting up the back of the shrimp with a pair of kitchen shears. Remove the vein, but leave the shell on (helps retain moisture). Set aside in a medium bowl.

Prepare your packets by tearing 6 sheets of aluminum foil, each about 12-inches long. Stack in a pile and assemble ingredients inside.

Divide potatoes, corn, sausage, clams, shrimp and lemon slices into equal portions in the center of each piece of foil.

Fold up the sides of the packetsn- adding olive oil, Old Bay, and a sprinkle of salt. Gently toss to combine. Fold the sides of the foil over the ingredients, bunching and folding until completely sealed.

Heat grill to medium-high heat. Place packets on grill, and cook for about 20-25 minutes – until the shrimp are pink and the clams have popped open.