I hope you enjoyed an outstanding Memorial Day weekend and took the time to recognize the fallen men and women who bravely served our great country. Our long weekend was spectacular. Just what the doctor ordered. We spent five uninterrupted days by the sea. We marched to the beat of our own drums, did our thing. It was simply wonderful. Driving into Pawley's Island, as tradition will have it we stopped at Murrell's Inlet for a pound of peel and eat shrimp and conversation with locals at the Hot Fish Club. The sky was spitting rain and there were bikers galore revving their engines in competition but this didn't stop us. Tradition is important to us both I think.
Each morning we rose with the sun and walked to the local shops for coffee. Armed with hot cups of joe in hand we hopped in the car to visit the local grocers to pick up grub for the beach and dinner. Upon arrival home, we would race through the door, change into our swim attire, pack the cooler, stuff the bag and head to the beach. The weather was an inviting 76 or so accompanied by a generous breeze. We spent hours in the sun. On a pair of days we actually came close to being the last patrons on the beach. Each day we went on a long walk to the Litchfield Inn for a hearty dose of people watching, ice cold drinks and delighted conversation. More tradition. Lots of laughter. It was as Tina Turner once coined, simply the best.
In the afternoons we nibbled on salty potato chips, ice cold watermelon and other such goodies. I think it goes without saying that we cornered the market on the Cape Cod variety this past week. One day we went French and had baguettes smeared with butter, ham and aged cheese. Another day, we quickly pulled together chicken salads. Turkey sandwiches were also on tap. In the evenings, we made time for two of my favorites. An al fresco table at Frank's and perhaps my very favorite meal, which was first introduced to me by Matthew four years ago. It is his specialty actually so very nice to sit back and watch as he works magic. One evening, we took a magnificent walk on the beach. Together we dug our feet in the sand, dipped our toes in the water all while thanking our lucky stars for such a wonderful place and precious time. No place we would rather be than right there, just the two of us.
The below is Matthew's recipe for Low Country Boil. This can be crafted anywhere but we think it tastes best by the sea and please be sure to source local. The best part about this meal? All you need is a pot of boiling water, the very best ingredients you can find and a few spare sheets of newspaper. Dump the cooked goodies out and go to town. Cleanup is a cinch. A local at the beach told me, the saddest day of her life is when she has to leave Pawley's Island. I could not agree more. I am leaving on a jet plane for NYC this afternoon for the next couple of weeks. As always, I look forward to adventures at every corner and culinary delights across the boroughs. I will be documenting my gallivants via Instagram, of course.
Matthew's Low Country Boil
Please note that the below feeds two with generous appetites and yields leftovers
Ingredients
1 lb of shelled shrimp - ours was caught fresh from the inlet
2 ears of corn - husks removed
2 andouille sausages - chopped
1 lb of small potatoes - I like the multicolor variation
1 pouch of Zatarain's
1 onion - cut in half
To Prepare
1. Bring a large pot of water to boil. Once boiling, add your flavor pouch as well as the chopped onion and potatoes. Potatoes take longest to cook. Check them for finality after 20 minutes or so. Next goes the corn and sausage. This should only need around 5 to 10 minutes. Last but not least add the shrimp. This should only need around 5 minutes. They are done when a lovely hue of pink. Drain, dump on newspapers and serve with wedges of lemon as well as your very favorite cocktail sauce.
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