Gullah Geechee Charleston Seafood Gumbo

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Gullah Geechee Charleston Seafood Gumbo

Prep Time: 30 Minutes | Cook Time: 1.5 Hour | Serves: 6 - 8 People

What You’ll Need

  • 2 pieces of fatback bacon or 3 slices thick cut bacon

  • 1 smoked ham hock

  • 2 quart shot water

  • 2 cans of stewed tomatoes

  • 2 tablespoons of tomato paste

  • 1 bay leaf

  • 1 teaspoon of dried thyme

  • 1 teaspoon of fresh parsley

  • 3 cloves of garlic, diced

  • 1 large yellow onion

  • 1 Andouille sausage

  • 1 1/2 dozen clams

  • 1/2 pound of lump crab meat

  • 1 pound of medium to large shrimp, peeled and devained, tails left on

  • 3 cups of okra, sliced

  • 1/2 cup of red bell pepper, diced

  • 1/2 cup of green bell pepper, diced

  • 1 1/2 teaspoon of sugar

  • 1 1/2 teaspoon of salt

  • 1 1/2 teaspoon of black pepper

  • 1 tablespoon of Worcestershire sauce

  • 1 teaspoon of hot sauce

  • 2 cups of white rice

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Step One: Prep the Pot

Using a large cast-iron Dutch oven, place on stovetop on medium heat. First, fry the bacon. Once cooked, remove bacon, leaving the fat in the Dutch oven. Next, add the smoked ham hock and hot water. Boil for 30 minutes.

 
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Step Two: Dump it In

Next, stir in stewed tomatoes, tomato paste, bay leaf, thyme, parsley, garlic, onion, clams, bacon, bell peppers, Worcestershire sauce and hot sauce.

Cook for 30 to 40 minutes, stirring occasionally. Allow gumbo to thicken.

 

Step Three: Season it Up

Remove ham hocks. Add crabmeat, shrimp, andouille sausage, okra, sugar, salt, pepper. Cook for 20 to 30 minutes, stirring occasionally.

Make sure that the soup does not become too thick. If so, add additional hot water.

Serve hot over white rice.

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This gumbo is the perfect combination of spices and seafood to enjoy, during these late summer or early fall nights, along the coast.

This was my FIRST gumbo, and I’m quite proud of myself. It’s flavorful, not too spicy, and of course - it’s seafood. Try this recipe and let me know your thoughts below!

 
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Maryland Old Bay Crab Cakes with Chipotle Aioli and Tomato Salsa

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Maryland Old Bay Crab Cakes

With Chipotle Aioli and Tomato Salsa

I’m excited to share this recipe because I usually do NOT like crab cakes but OM….G….these were SO good. I also opted NOT to be traditional and cook these in the oven. Instead, these babies were cooked in the waffle maker. That’s right. Nice and crispy with a pretty little presentation. :) Your family is going to love these.

This recipe makes four since each quarter of the waffle is about the same size as a traditional baked crab cake. I was only able to eat two of these in one sitting.

Prep Time: 30 Minutes | Cook Time: 20 Minutes (Makes 4)

What You’ll Need

Crab Cakes

  • 1lb. (16 oz.) of Lump crab meat

  • 2 large eggs

  • 2.5 Tablespoon of Mayonnaise

  • 2.5 Teaspoon of Grey Poupon Dijon Mustard

  • 1 Teaspoon of Worcestershire Sauce

  • 1 Teaspoon of Old Bay

  • 1/4 Teaspoon of seasoning salt

  • 1/4 Teaspoon of cracked black pepper

  • 1/4 Cup of chopped celery

  • 2 Tablespoons of finely chopped fresh parsley

  • 1/4 Cup of Panko bread crumbs

  • 4 Teaspoons of Ghee Butter or Olive Oil

  • Arugula for garnishing

Tomato Salsa

  • 1 Cup of plumb tomatoes (yellow and red mix)

  • 1 Red onion

  • 1/2 of a lemon

Chipotle Aioli

  • 4 Tablespoons of mayonnaise

  • 1 Tablespoon of black pepper

  • 1 Tablespoon of salt

  • 2 Tablespoons of garlic powder

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In a large bowl, combine eggs, mayonnaise, dijon mustard, Worcestershire, Old Bay, salt, pepper, celery, and parsley and mix well.

 

After mixing, add the crab meat and panko; fold mixture gently, as to not shred the meat.

 

After crab meat is mixed well, turn on waffle iron. Grease waffle iron with either Ghee butter or olive oil. Once heated, add crab cake mixture to waffle iron and cook for 20 minutes or until golden brown.

 

While crab cakes are cooking in waffle iron, begin dicing tomatoes and onions. Place in a bowl and squeeze the lemon, coating the tomato and onions. Mix well to ensure. You may add salt and pepper to taste for the tomato salsa; however, I opted not to because the crab cakes and aioli have so much flavor.

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Finally, in preparing the chipotle aioli, mix mayonnaise, salt, pepper and garlic powder in a bowl. Next, place mixture in a small ziplock bag. Make a small cut at the bottom of corner of the bag.

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After you remove the crab cakes from the waffle maker, place crab cakes on bed of arugula. Next, top crab cakes with tomato salsa. Then, squeeze aioli out of the corner of zip lock bag.

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Before I took my mini vacay trip to Tilghman Island and St. Michael’s island, I made my way down to Florida and served these up to my parents. My dad is slightly obsessed now, and after you have a bite, I think you will be too. So easy. So quick. So Tasty. Enjoy!

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Buttered New England Lobster on Cheddar Bay Biscuits Sliders

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Cheddar Bay Biscuit Lobster Sliders

Your Easy Seafood Option for this Fourth of July

Prep Time: 20 Minutes | Cook Time: 25 Minutes

What You’ll Need:

Red Lobster’s Cheddar Bay Biscuits Mix

North Atlantic Lobster Tail

1 / 2 Cup of Ghee Butter

1 Teaspoon of Sea Salt

1 Teaspoon of Pepper

Splash of Lemon

1/4 Cup of Fresh Parsley

 

First, follow the recommended instructions for the Red Lobster Cheddar Bay Biscuit mix.

 

Next, place lobster tails in oven and allow to bake in oven at same time as Cheddar Bay biscuits (approximately 15-20 minutes).

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When lobster tails are cooked, remove meat and place in bowl. Mix melted ghee butter, fresh parsley, lemon juice, salt and pepper. Mix well.

 

Place lobster mix in between biscuit halves, making sliders. Reheat in oven on 250 degrees for five minutes. Serve warm.

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Shop This Post:

Sweater: J. Crew Factory | Shorts: old, similar here | Lips: MAC Cosmetics Ruby Woo | Lipliner: MAC Cosmetics Kiss Me Quick | French Bistro Chairs: Frontgate Paris Bistro Collection in Capri Blue | Bistro Table: Wayfair Vivian Metal Bistro Table | Flag Toothpicks: Amazon | Maryland Crab Napkins: Caspari

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Happy Easter! Garlic Herb Stuffed Lamb Leg with Roasted Carrots and Garlic Mushroom Quinoa

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Garlic Herb Stuffed Lamb

with Honey Roasted Carrots and Mushroom Quinoa

Happy Easter!  I decided to cook lamb this year. Lamb is probably my favorite red meat.  It’s tender and lean, and so easy to cook.  So, I wanted to share with you my Garlic Herb Leg of Lamb recipe with garlicky quinoa and mushrooms, and roasted honey garlic carrots.  LOTS. OF. GARLIC.  If you’re not a fan of garlic (screaming), then this recipe may not be for you.  Me, being a lover of any food seasoned with garlic, I thought this meal was absolutely delicious and will definitely be making it again.

What You’ll Need

1 Leg of lamb

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Whole Carrots

Quinoa

1 Can of Campbell’s Cream of Mushroom Soup

½ cup of mushrooms

Fresh head of garlic

2 tablespoons of Minced garlic

Fresh Rosemary

Fresh Oregano

Extra Virgin or Virgin Olive Oil

½ tablespoon of Salt

½ tablespoon of Seasoning Salt

½ tablespoon of Pepper

½ tablespoon of Adobo

1 Tablespoon of Garlic Powder

½ cup of honey

½ a lemon for lemon juice

½ an onion

2 tablespoons of butter or ghee butter

Twine

 

Lamb

First, roast pieces of whole garlic cloves in the oven for 10 minutes on 400 degrees, allowing to roast.

Next, cut lamb leg in half down center and create an opening.  Rub meat down with extra virgin or virgin olive oil.  Season entire lamb with salt, pepper, Adobo and garlic powder.

Next, rub minced garlic all over meat. 

Next, place the whole pieces of roasted whole garlic inside opening of meat, along with fresh herbs of rosemary and oregano.  Then, add herbs on outside of lamb meat.

Next, fold over the lamb meat. Take the twine, and tie the lamb meat closed.

Place meat in fridge and allow it to marinate overnight or for at least 4 hours.

 

After lamb has marinated, preheat oven to 400 degrees and cook for 45 MINUTES for well done.

 While your lamb is cooking, begin preparing your quinoa.

Quinoa

 Follow the box instructions for cooking your quinoa.  While quinoa is cooking, begin chopping fresh mushrooms. 

In a separate sauce pan, heat Campbell’s Cream of Mushroom Soup.  Add fresh mushrooms to sauce pan.

 

Then, add cooked quinoa to sauce pan, combining soup and mushrooms.  Add 1 tablespoon of minced garlic.  Season with salt and pepper to taste.

 

Roasted Carrots

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For the glaze, combine 1 tablespoon of minced garlic and honey in a bowl.

Next, rub garlic honey glaze all over fresh carrots.

Finally, squirt ½ a fresh lemon onto carrots.

Cook in oven for 30 minutes at 400 degrees.

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Serve with a glass of Pinot Noir, Cabernet Sauvignon or Merlot.  Happy Easter!

What does your family usually have on the menu for Easter?  If you end up using this recipe, please leave a comment below and let me know what you think!

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Corned Beef Hash Pie

I felt like cooking something for Saint Patrick’s Day. So, what better than to cook something with potatoes right? I haven’t had corned beef hash, or any doctored form of it, in years. I wanted a little twist to it, so I thought I’d bake it in a gluten free pie crust (any excuse to eat pie crust). This recipe can be used for breakfast, lunch or dinner. When I ate leftovers for breakfast one day, I added scrambled egg. This was very yummy!

 

Prep Time: 30 Minutes | Cook Time: 1.5 Hour

What You’ll Need:

  • 1 Gluten Free Flaky Pie Crust

  • 1 White Yukon Potato

  • 1/4 pound Corned Beef

  • 1 Yellow or White Onion

  • Fresh Dill

  • Fresh Scallions

  • 1 Can of Evaporated Milk

  • 1 8oz. of Philadelphia Cream Cheese

  • 1 Tablespoon of Salt

  • 1 Tablespoon of Pepper

  • 1 Tablespoon of Garlic

  • 1 Can of Bone Broth

  • 1 Head of Green Cabbage

 
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Preheat your oven at 350 degrees.

Then, cut up your potatoes into cubes. Next, begin cutting your corned beef and onions.

 

Next, I caramelized my sliced onions. If you have never caramelized onions, use 1 tablespoon of butter (ghee butter or olive oil if dairy free) in a frying pan on low heat. Stir frequently until the onions turn caramel in color.

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Then, mix potatoes, corned beef, caramelized onions and fresh dill in a mixing bowl. Add seasoning and mix until potatoes and meat are well seasoned.

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Next, add evaporated milk and 1/2 of the 8oz. cream cheese to a medium size pot on medium heat. Stir frequently until cream cheese is completely melted.

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Once the milk and cream cheese is completely liquified, add to potatoes and meat mixture and place into pie crust.

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Place pie crust on baking pan and place in oven for 1.5 hour.

 

When the corned beef hash had approximately 20 minutes left in the oven, I chopped up some fresh green cabbage and placed it in a boiling pot of bone broth, seasoned to taste. The cabbage only took approximately 15 minutes to cook, as you don’t want to overcook it.

Naturally, I ate this with a bottle of Guiness. Happy Saint Patty’s Day weekend!

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