Ingredients:
1 Medium Onion, diced
1 stalk Celery, chopped
1 clove Garlic, minced
4 oz Crab Base
2 Table Spoons Lobster Base
1 lb Crab Claw Meat
1 teaspoon Black Pepper
2 Table Spoons Old Bay Seasoning Roux (3 TB Butter, 3TB Flour, 3 TB Water)
½ cup Sherry
At the Sea Grass Grille the Carolina Tomato Pie has become one of their signature dishes.
It is a very versatile and easy to make dish, which makes an excellent appetizer, side, or main course. Great anytime, but better in the summer when local tomatoes are at their peak. It goes great with some grilled shrimp and a nice bottle of Pinot Grigio. You can make several at once and freeze them for future use. If you do, Sea Grass recommends baking the pies first and then freezing.
Back in the day, before the bridge was built in 1956, watermelon was farmed on acres and acres of Hilton Head Island and then taken over by the boatload to Savannah, sometimes more than once a week in high season.
To celebrate the island’s history with the watermelon, we’ve come up with this easy recipe to get ready for the summer, after all, July is National Watermelon Month!
Recipe by Carrie Hirsch
Roasting vegetables takes out some of the moisture and really brings out the intensity of their flavors. This easy recipe, a medley of chopped vegetables, fresh herbs, olive oil and spices are all available here in the Lowcountry and will transport you to Provence without a plane ticket. Serves 6 as a side dish.
By Carrie Hirsch
We tend to eat lighter lunches in the heat of the summer, but that does not mean less thought should go into the planning. From a practical point, lunch is what keeps up going until dinner and, unfairly, dinner is what usually gets more attention. Delicious salads can be assembled in just a few minutes if the ingredients are kept on hand. Romaine or red leaf lettuce are fine staples on which to build your salad, but by tossing in an assortment of other varieties of greens including peppery arugula, deep-red radicchio, mâche, dandelion or baby beet greens, the flavor intensifies, becomes more appetizing and is more dramatic in presentation. Nothing against croutons and sliced red onions, but combinations of roasted red-peppers, olives, capers, blueberries, strawberries, dried cranberries, hearts of palm, raw veggies, toasted hazelnuts, pumpkin seeds can dress up a salad in an instant. No need for those heavy, bottled dressings with an eternal shelf life. A sprinkling of fresh lemon juice, a drizzle of extra-virgin olive oil and a pinch of sea salt can transform a mundane salad into a delectable meal.
A delicious way to start your day!
