Friday, July 24, 2015

Low Country Boil Packets



Foil Packs are easily one of my favorite prep and go cooking methods. Many low country boil foil pack recipes call for the shrimp to be cooked with the rest of the ingredients. We separated the shrimp because we did not want the shrimp to overcook while waiting for the corn and potatoes to finish up. Our experiment worked! Juicy shrimp on top of perfectly cooked accompaniments.

Print Recipe

Low Country Boil Packets


Ingredients

  • 32 large shrimp deveined and shelled, tail on
  • 1 Tablespoon olive oil
  • 2 teaspoons seafood seasoning such as Old Bay
  • 6 small red skin potatoes sliced
  • 2 links andouille or smoked sausage sliced
  • 2 ears corn cut in thirds
  • 4 tablespoons butter
  • 1 lemon sliced into 8 rounds
  • 2 green onion white and green parts, thinly sliced

Directions

  1. In a large bowl, toss the shrimp with the seafood seasoning and olive oil. 
  2. In a separate bowl, toss the potatoes, sausage, and corn with seafood seasoning. 
  3. Tear 6, 12-12 inch sheets of aluminum foil. On the first sheet, dump all of the shrimp. Fold up the sides and seal into packets, making sure that there are no gaps for shrimp or seasoning to fall out.
  4. On the remaining sheets, divide the potatoes, sausage, and corn equally. 
  5. Top each pile of ingredients with butter, lemon and green onion. Fold up the sides of the foil and seal into packets.
  6. Freeze for future use.
  7. Place the potato, sausage, and corn packets on the grill, cover and cook for 10 minutes. Add the shrimp packet and continue to cook all packets for 5-10 more minutes.
  8. Add equal amounts of shrimp to the potato, sausage, and corn packets and...enjoy!

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Friday, July 17, 2015

Tropical Sangria



Try this refreshing sangria on a hot summer day. Add a little lemon-lime soda if you want to tone down the alcohol content.

For an extra "shot" of fun - snack on the soaked fruit!

Print Recipe

Tropical Sangria


Ingredients

  • 1 750 ml bottle sweet white wine
  • 15 oz. can pineapple in juice (not syrup)
  • 1 large orange sliced
  • 2 medium limes sliced
  • 1 cup coconut rum

Directions

Stir together all ingredients in a large glass pitcher. Cover and store in refrigerator 3-4 hours before serving.

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Thursday, July 16, 2015

O.C. White's

O.C. White's is located at 118 Avenida Menendez in downtown St Augustine.


O.C. White's does not offer breakfast every day of the week, but if you're looking for a Sunday Brunch with a view and not much fuss, O.C. White's is the place to go.



We arrived at O.C. White's just as they were opening. We were seated right away upstairs with a great view of the St Augustine Marina. The Kitchen had just opened as well, so our waiter did ask that we be patient while they get going. I hope this was an unusual occurrence because though the drinks were flowing freely, the food took about 30 minutes to arrive to our table once we ordered.


While started our brunch with a celebratory toast (as we always do!). Chocolate Milk, a Mimosa, and a Hibiscus (orange AND grapefruit juice with champagne). Cheers!


I am always on a quest to try the "unique" item on the menu and O.C. White's Shrimp and Spinach Omelet did not disappoint. It was stuffed with medium, perfectly cooked, juicy shrimp and just the right amount of spinach - not overpowering, but I knew it was there. I could not finish the entire omelet (plus all of the accompaniments).


Sean was at it again with the basic two eggs and bacon breakfast. He ordered an English Muffin - at first the waiter said they didn't have any, but then he retorted with "Yes, I can do that because we have Eggs Benedict". Was Sean seriously the first person to order an English Muffin or was our waiter a bit on the newish side?


Our daughter ate outside of the box on this trip and went with the French Toast. At first she loved it, it had been doused in syrup and then cooked so that they toast caramelized. After a few bites, she got really full (and may have fallen into a bit of sugar shock!). If your kids like sweet for breakfast, order the French Toast.


As I mentioned, we opened the restaurant, but it did fill up quickly once 10:00 hit. I'd love to go back on a breezy Sunday morning and sit on the outside patio and linger over Hibiscus' and coffee...