The Breeze Magazine of the Lowcountry JUNE 2020

More documents

Recommendations

Info

Guests can serve themselves either Sangria or Sweet Tea upon arrival. When ready to serve, fill glasses halfway with ice. Guests may pour the sangria or sweet tea over the ice. For the sangria, spoon some of the macerated fruit into each glass. Rose Sangria Simple salads may be prepared in advance. Serve with some crunchy bread and butter. Bow Tie Pasta with Lemon Chicken, Kiwi, and Mandarin Oranges 1 bottle of good rose wine Juice of 2 lemons 1 cup pomegranate juice ¼ cup sugar 1 cup hulled and sliced fresh strawberries ¼ cup blueberries 3 tablespoons Grand Marnier Combine the ingredients into a large glass pitcher and stir gently. Refrigerate overnight until completely chilled. Serves 4-6 For the marinade: ¾ cup freshly squeezed lemon juice ¾ cup extra-virgin olive oil Kosher salt and freshly ground black pepper 1 tablespoon fresh thyme, chopped 1 pound chicken breasts, halved and skin removed 2 cups kiwi, sliced and chopped small 1 cup mandarin oranges ¼ pound farfalle pasta For the dressing: 1 cup extra virgin olive oil 2 tablespoons garlic, minced 1 teaspoon honey mustard ¼ cup Pomegranate wine vinegar Salt and pepper Tomato wedges for garnishing the plate Here’s an easy formula I learned from Nathalie Dupree, the Queen of the Southern Kitchen. Sweet Tea Champagne of the South Take 6 small tea bags and a kettle of water. Bring it to a boil, and take it off the stove and allow it to steep for several hours. Add a pinch of baking soda to keep it from turning cloudy. Squeeze the tea bags to extract all the goodness and pour the tea in a cold pitcher. Add enough water to make 2 quarts. For the chicken, whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over chicken breasts and marinate overnight. Grill or saute chicken breasts gently until thoroughly cooked. Cool and cut diagonally in ½-inch slices. Cook bow-tie pasta according to package directions, about 12 minutes. Drain well and allow to cool. Whisk together the olive oil, fresh garlic, honey mustard, Pomegranate wine vinegar, salt, and pepper. Pour dressing over the salad and toss gently, You will have dressing left over for use on green salads and vegetables. This is a dressing I love to use the year around. Garnish with wedges of farm-fresh local tomatoes. 38 To sweetener the tea, make a syrup by bringing 1 cup sugar and 1 cup water to a boil and turn off the stove. Stir until sugar dissolves. Pour this into the pitcher of tea and add lemon and a touch of mint, if desired. Serve over ice and enjoy!
Right now it’s shrimp season in the Lowcountry and shrimp are fresh from the ocean and plentiful. It’s the perfect time to enjoy this exotic shrimp salad. Serves 4 Exotic Shrimp Sald with Dill 1 pound small shrimp 1 tablespoon extra virgin olive oil Kosher salt and fresh ground black pepper ½ cup good mayonnaise such as Dukes 1 tablespoon orange zest 2 tablespoon freshly squeezed orange juice 1 tablespoon white wine vinegar 3 tablespoons sweet Vidalia onion, diced small ¼ cup fresh dill, minced 2 tablespoons capers 1 small can water chestnuts, drained Mixed greens for serving Garnish plate with fresh cucumbers and tomatoes One thing for certain the South Carolina Lowcountry is the land of gracious plenty. With tomatoes coming into season, this simple tomato and corn pie will be a hit anytime, anywhere. This recipe is one I’ve made year and year as soon as the tomatoes ripen in the fields. I love Vidalias for their delicate flavor and their small-town Southern roots. Either make your own crust or use one already made. Sea Island Tomato and Corn Pie 1 pie crust 2 large tomatoes, sliced 1 small Vidalia sweet onion, sliced thin 1 teaspoon kosher salt ⅓ cup Dukes mayonnaise ¼ cup sour cream 2 tablespoons lemon juice, freshly squeezed 2 tablespoons fresh basil, chopped 2 tablespoons black pepper, freshly ground 2 cups corn kernels, sliced off the cob 2 cups mozzarella cheese, grated Preheat oven to 375 degrees. Place tomato slices on a paper towel and sprinkle with salt. Set this aside to allow extra moisture from the tomato slices to be absorbed. Otherwise, the pie might be too watery. Take out a small bowl and whisk together the mayonnaise, sour cream, lemon juice, basil, and pepper. Sprinkle the bottom of your pie crust with ¼ cup cheese. Place half of the tomatoes on top of the cheese and sprinkle with corn. Add a few thin slices of the onion. Add half of the mayonnaise mixture. Repeat this process by layering with the rest of the tomatoes, then the onions, corn, and mayonnaise. Sprinkle remaining cheese over the top. Bake for one hour, until nicely browned and bubbly. Cover edges with foil if they brown too quickly. Preheat oven to 400 degrees. Peel and devein the shrimp. Place them on a baking sheet with the olive oil, 1 teaspoon of salt and 1/2 teaspoon pepper and toss. Spread the shrimp in one layer and roast until they turn pink, about 8 minutes. Allow to cool before adding the dressing. Whisk together the remaining ingredients to make the sauce. Stir in the shrimp and water chestnuts. Chill, and serve on lettuce with a few tomato wedges. 39
Page 1 and 2: P. 13 The Unwelcomed Guest P. 37 Su
Page 3 and 4: A NATURAL HABITAT for a RARE BREED
Page 5 and 6: CONTENTS JUNE 2020, VOLUME 18, NO.
Page 7 and 8: Recliners • Sofas • Sleepers
Page 9 and 10: 9
Page 11 and 12: 11
Page 13 and 14: The Breeze Breeze Music Environment
Page 15 and 16: on site policy estimating about 30,
Page 17 and 18: Spring 2020 Arrivals clothing • s
Page 19 and 20: Putt around the lake: You don’t h
Page 21 and 22: Asian Bistro Aunt Chilada’s Black
Page 23 and 24: Locally Owned and Operated Company
Page 25 and 26: ou can receive the of theLowcountry
Page 27 and 28: Golf Courses- Hilton Head Island De
Page 29 and 30: One reason Whelks love South Caroli
Page 31 and 32: 31
Page 33 and 34: With over 35 years in the insurance
Page 35 and 36: DON’T MISS RICHARD’S Amazing, N
Page 37: Summertime and the Living is Easy B
Page 41 and 42: Remove from heat and whisk in vanil
Page 43 and 44: 43
Page 45 and 46: Several factors that previously hav
Page 47 and 48: The results of recent studies have,
Page 49 and 50: 49
Page 51 and 52: Ben’s thoughts were broken when h
Page 53 and 54: 5 Stockade Drive Ridgeland,SC 843-3
Page 55 and 56: “Great builder! ACH has built 3 b
Page 57 and 58: “ On June 8, I will be 100 years
Page 59 and 60: Hanks’ story cannot end here. He
Page 61 and 62: Johnny Ussery MOBILE: 843.384.8105

The Breeze Magazine of the Lowcountry JUNE 2020

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?