Wednesday, July 14, 2010

Vacation Food

This summer we hit the beach on an island off Hilton Head called Daufuskie. It's a magical place that has the most incredible tall trees and magnificant houses nestled in the woods. We got a bright yellow beach house right on the beach and the view couldn't be better. So what's a girl to cook while on vacation? Seafood of course and how easy it was!

We threw fresh crab, lobster and shrimp in a pot with water, sliced lemons and sprinkled it with old bay seasoning. Turned on the heat to boil, covered the pot and turned it off. Poured a cocktail - sat on the front porch overlooking the beach and then an hour later, we ate moist and tender seafood! Make two kinds of butter for dipping......

In a bowl, add 1 tablespoon minced lemon grass, 1 clove minced garlic, chopped fresh cilanto, dill and basil. Pour melted butter that has been clarified by skimming the solids. Throw the seafood on a platter and dig in!

Hot butter will run down your arms as you crack open the lobster, shrimp and crab but man is it worth every bit of it!

Slow roast some tomatoes by using canned whole tomatoes, sliced in half, add olive oil to a baking dish to cover it so the tomatoes don't stick. Slice fresh garlic and tuck the slices into the flesh of the tomatoes. Add chopped fresh basil and sprinkle with a little raw sugar, salt and pepper on top. Roast in a 300 degree oven for 3 hours until the tomatoes begin to carmelize. Add shaved parmesan cheese and hot crusty French bread and you have a full meal. It's super easy and stress free. Just the way a vacation should be!