I’m taking a much needed holiday this weekend! I wish all of my readers and sponsors a very safe and happy weekend! Enjoy, Relax and Renew!
Nazzaro’s Follow-Up
I posted about Nazzaro’s on Thursday and just want to make a correction. Rich Nazzaro has his Sommelier certification, but has not achieved the master level yet. His vast knowledge of wine is such an asset to the restaurant and its clientele. Visit Nazzaro’s this weekend and try the new bar menu or one of the nightly specials! You won’t be disappointed!
Finally Friday!
Your cries have been heard! Requests for the recipes from Wednesday’s post have been received. Here is each menu along with the recipes for the dishes! Enjoy and have a safe Labor Day holiday!
MENU #1
Salsa Cups
Pork Sliders with Coleslaw
Veggie Cups
Football Brownies
Salsa Cups
1 bag Tostito’s “Scoops”
1 box grape tomatoes, halved
1 small red onion, peeled and finely diced
1 cup fresh cilantro, finely chopped
1 avocado, peeled and cut in small cubes
1 jalapeno, seeded and diced
juice of 1 lime
1 tablespoon good quality olive oil
Salt and Pepper to taste
Spread the “Scoops” out on a cookie sheet. Mix the remaining ingredients in a bowl and allow to sit for a half hour to an hour. Spoon the mixture into each scoop. To transport place each scoop into a large plastic container with a fitted top….or, assemble on site.
Pork Sliders with Coleslaw
I make the pork in a slow cooker, quick and easy without eating up the kitchen
1 – 2 pound pork tenderloin
1 bottle ginger brew
1 bottle Red Stripe Beer
1/2 bottle Jack Daniel’s original barbeque sauce
2 packages slider buns
Sear the pork in a heavy skillet on all sides until golden brown. You may need to cut the pork loin in half, depending on the size of your slow cooker. Place the meat in the cooker and add the remaining ingredients. Cook on low for 6 -7 hours, until the pork is well cooked and shreds easily.
Coleslaw
1 bag slaw mix
- 2/3 cup mayonnaise
- 3 tablespoons sugar
- 1 1/2 tablespoons vinegar , white wine, cider, or white
- 1/3 cup oil
- 1/8 teaspoon onion powder
- 1/4 teaspoon celery salt
- 1/8 teaspoon black pepper
- 1 tablespoon lemon juice
- 1/2 cup half-and-half
- 1/4 teaspoon salt
Combine dressing ingredients in a large bowl, add the slaw and mix well. Refrigerate until ready to assemble the sliders.
To Assemble: Place a large spoonful of shredded pork on each bottom bun, top with coleslaw and the remaining half of bun. Serve on a platter and enjoy!
Veggie Cups
1 package clear plastic drinking cups
1 bunch carrots, peeled and cut into strips
1 bunch celery, peeled and cut into strips
2 red bell peppers, cleaned and cut into strips
2 green bell peppers, cleaned and cut into strips
Ranch Dressing:
1 packet Hidden Valley Ranch Dressing
2 cups mayonnaise
2 cups buttermilk
Combine and mix well.
To assemble:
Place a couple of spoonfuls of the dressing into the bottom of each cup. Arrange the vegetables on top and serve.
Football Brownies
Thanks to Better Homes & Gardens for their recipe.
- 1 cup butter
- 6 ounces unsweetened chocolate, coarsely chopped
- 2 cups sugar
- 4 eggs
- 2 teaspoons vanilla
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup miniature semisweet chocolate pieces
- Creamy Vanilla Frosting or 1 cup canned vanilla frosting
- 1. In a medium saucepan combine butter and unsweetened chocolate. Cook and stir over low heat until melted; cool slightly. Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with foil, extending the foil over edges of pan. Grease foil; set pan aside.
- 2 .Stir sugar into chocolate mixture. Add eggs, one at a time, beating with a wooden spoon after each addition just until combined. Stir in vanilla. In a small bowl stir together flour and baking soda. Add flour mixture to chocolate mixture, stirring just until combined. Stir in semisweet chocolate pieces. Pour batter into the prepared baking pan, spreading evenly.
- 3. Bake for 18 minutes. Cool in pan on a wire rack. Using the edges of the foil, lift brownies out of pan. Using a 3- to 4-inch football-shape or other cookie cutter, cut out brownies. (Or cut brownies into rectangles.)4. Spoon Creamy Vanilla Frosting into a decorating bag fitted with a small round tip. Pipe frosting onto brownies to decorate. Let stand until frosting is set.5. In a storage container layer brownies between sheets of waxed paper. Cover tightly and let stand at room temperature overnight.
Creamy Vanilla Frosting
- 1/3 cup shortening
- 1 teaspoon vanilla
- 1 1/2 cups powdered sugar
- 2 teaspoons milk
In a large bowl combine shortening and vanilla. Beat with an electric mixer on medium speed for 30 seconds. Gradually beat in 3/4 cup powdered sugar. Beat in 2 teaspoons milk. Gradually beat in 3/4 cup additional powdered sugar. If necessary, beat in additional milk, 1 teaspoon at a time, to make a frosting of piping consistency.
MENU #2
Texas Tailgating Dip
Burger Sliders
Bacon Wrapped Hotdogs
Grilled Veggie Skewers
Individual Cheesecakes
Texas Tailgating Dip
16 ounces sour cream
8 ounces cream cheese, softened
8 ounces Velveeta (R), small cubed
1 cup white American cheese, shredded
1/2 pound pork sausage crumbled, cooked and drained (I use the Smithfield brand)
1 cup finely chopped green onion
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
1 teaspoon curry (optional)
1/8 teaspoon cayenne pepper
1/4 teaspoon garlic powder
sea salt to taste
Corn chips of choice
Combine ingredients (not the chips) in a bowl and mix well. Pour into a greased baking dish and bake for 1 hour at 350 degrees.
Burger Sliders
2 pounds ground steak
2 teaspoons Cajun seasoning
Shape into patties and grill to desired doneness
Toppings:
Dill pickle slices
Red onion rings
Dressing:
1 cup mayonnaise
1 teaspoon cajun seasoning
2 tablespoons ketchup
2 packages slider buns
Bacon Wrapped Hotdogs
2 packages Boars Head Hot dogs
1 slice bacon for each hot dog
Brown sugar for sprinkling
2 teaspoon vegetable oil
1 package popsicle sticks
Spread one bacon slice on a cutting board, roll one hot dog in the bacon and set aside. Continue with the remaining hot dogs. Push one popsicle stick into the end of each hot dog. Heat a griddle on your stove top and brush with the vegetable oil. Place the hot dogs on the hot griddle, sprinkle with brown sugar and cook, turning, until well browned on all sides. Serve, piled on a platter with some Zattarain’s Creole mustard on the side.
Grilled Veggie Skewers
6 ears of corn, shucked and cut into 2 inch slices
2 green bell pepper pepper, cleaned and cut into 2 inch squares
2 red bell pepper, cleaned and cut into 2 inch squares
2 red onion, peeled and cut into 2 inch pieces
Marinade:
1 cup extra virgin olive oil
1/4 cup red wine vinegar
1 clove garlic, finely minced
1 teaspoon italian seasoning mix
sea salt and pepper to taste
Pour the marinade into a large zip lock bag, add the cut veggies and marinate for about an hour. Place the veggies on skewers and grill for 3-4 minutes on each side. Place on a platter and serve.
Individual Cheesecakes
1 package cupcake liners
1 (12 ounce) package vanilla wafers
2 (8 ounce) packages cream cheese, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
one jar good quality strawberry preserves
1 small container organic strawberries for garnish
Preheat oven to 350 degrees. Place the cupcake liners into a muffin pan. Crush the vanilla wafers and place one teaspoon in the bottom of each cup. Place the cream cheese, sugar, eggs and vanilla in a mixing bowl and mix until light and fluffy. Spoon into each cup, almost to the top, and bake for 15 minutes. Remove the muffin pans from the oven and allow to cool completely. Spoon all of the preserves into a small sauce pan and heat just until begin to thin…do not boil. Spoon the preserves over the top of each cup and garnish with fresh strawberry slices. Chill until ready to serve.
MENU #3
Caprese Bites
Asparagus Bundles
Pesto Shrimp Skewers
Limoncello Cupcakes
Caprese Bites
2 boxes multi-colored cherry tomatoes
1 container buffalo mozzarella balls
1 bunch fresh basil
1/2 cup olive oil
2 tablespoons white balsamic vinegar
1 clove garlic, finely minced
sea salt to taste
Using a small paring knife, core each tomato, cut a small cube of cheese and place it in the middle. Arrange the tomatoes on a serving platter. Wash the basil leaves and roll into a long “cigar”. Cut thin strips all the way down the length of the roll. Sprinkle the tomatoes with basil. Combine the dressing ingredients in a small bowl and drizzle over the stuffed tomatoes. Chill until ready to serve.
Asparagus Bundles
1 bunch asparagus
1/2 pound thinly slice prosciutto
shaved parmesan reggiano cheese
1 package puff pastry, thawed
1/2 cup melted, unsalted butter
Cut four inch squares out of the thawed pastry. Blanch the asparagus spears in boiling water for 2 minutes then drain and rinse. Place one piece of proscuitto on each puff pastry square. Top with two spears of asparagus, sprinkle with the shaved cheese and fold two tips together over the filling, crimping to seal. Brush each bundle with melted butter and bake in a 425 degree oven for about fifteen minutes, or until the pastry is golden brown.
Pesto Shrimp Skewers
1 package bamboo skewers, soaked in water for one half hour
2 pounds sweet, wild, Georgia shrimp, peeled and deveined
Pesto:
1 bunch basil
1 bunch organic baby spinach
1/2 cup grated parmesan cheese
1/2 cup pecan halves
2 cloves garlic
sea salt and pepper to taste
Extra Virgin Olive Oil, about one cup
Place three shrimp on each skewer. Make the pesto in a blender or food processor, adding the greens, cheese, nuts and garlic and processing until well chopped. With the motor running add the olive oil in a steady stream until the mixture combines. Spread pesto over both sides of the shrimp and refrigerate, covered with plastic wrap, until ready to grill. Heat the grill and place the skewers on in batches, cooking for about 2-3 minutes on each side. Serve extra pesto on the side.
Limoncello Cupcakes
(cake recipe adapted from Brown Eyed Baker and The Cafe’ Sucre Farine)
For the cupcakes:
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
2 ounces cream cheese, room temperature
1 cup granulated sugar
3 large eggs, room temperature
2 tablespoons limoncello
1/2 cup buttermilk
1/4 cup lemon juice
zest of one lemon
For the Lemon Curd Filling:
(also available in the jelly and jam section of your grocery store)
3 eggs
1 cup sugar
3/4 cup lemon juice
1/2 cup butter, cubed
zest of 2 lemons
For the Limoncello Buttercream Frosting:
1 stick of unsalted butter, room temperature
2 ounces cream cheese, room temperature
2 tablespoons limoncello
1/4 teaspoon pure vanilla extract
4 cups confectioners sugar, sifted (more or less as desired)
Directions:
Lemon curd: Zest two lemons and set aside. Juice 4 or more lemons or enough to make 3/4 cup juice. Strain the pulp and seed from the lemon juice before measuring. In a heavy bottom saucepan whisk the eggs, sugar and lemon juice until blended. Add butter and lemon peel. Cook over medium heat whisking constantly until the curd is thickened and coats the back of a metal spoon. Cool for at least 10 minutes then cover and refrigerate until chilled. This recipe make about 3 times the amount you will need for 10-12 cupcakes. Divide the recipe in half or save the remaining lemon curd to serve over pound cake, muffins, pancakes or waffles.
Cupcakes: Preheat oven to 350 degrees. In a medium mixing bowl whisk together the flour, baking powder and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, cream cheese and sugar on medium until light and creamy – about 3 minutes. Add the eggs one at a time, mixing well after each addition. Add the limoncello and beat another minute or until incorporated. On a low speed, alternate adding the flour mixture and buttermilk beginning and ending with the flour mixture. Add the lemon juice and zest and blend just until incorporated. Divide the batter between 12 muffin cups or 10 baking cups as pictured. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely.
Limoncello Buttercream:
In the bowl of a stand mixer fitted with the paddle attachment beat the butter and cream cheese on medium speed until light and creamy. Add the limoncello and vanilla. Blend another minute or until fully incorporated. Reduce the speed to low and gradually add the sifted confectioners sugar and beat until fluffy and smooth.
To assemble the cupcakes:
Using a small paring knife cut a cylinder or cone shaped hole in the middle of each cupcake. Using the knife you can trim out a little extra depending on how much lemon curd you would like to use. I followed mine out a bit more to allow a thick section of filling. Fill each opening with lemon curd. Fill a pastry bag with the buttercream frosting and pipe the limoncello frosting onto each cupcake. Decorate with additional fresh lemon zest if desired. Refrigerate until served.
So there you have it! Recipes for the three yummy menus that will get you started with tailgating season! Now what are you doing sitting there still????
Get in the kitchen and start cooking!
New Beginnings
Nazzaro’s is a name that has been synonymous with great Italian food on St. Simons Island for thirteen years now. Master sommelier, Rich Nazzaro and longtime partner/chef, John Wirtz, have been creating comforting Italian food for locals and visitors alike. Now they have upped the ante a bit by expanding into the space adjacent to their original location and redesigning their restaurant to offer a more intimate, upscale setting for their patrons, both old and new.
The new space has the look of a fine Italian restaurant in New York City. Since Rich hails from New Jersey originally he has brought some of that inspiration to our island, much to my delight! The artwork has been preserved from the original space and added to with fabulous oil paintings by local artist, Peggy Everett, which she painted while studying in Italy.
The bar is now ready for gatherings large and small. The wine list is extensive, overseen by Rich who received an award of excellence from the Wine Spectator. A great menu of appetizers and specials including such favorites as Italian Nachos, Breaded Cheese Ravioli with fresh marinara sauce and a lovely antipasta platter to share. The banquette at the front of the bar and the raised areas at the back offer an intimate atmosphere, while the bar is straight out of Manhattan with its red leather bar stools and every libation you can imagine being served up on a nightly basis. Happy hour is from 5:00 – 6:30 each evening with house wine and well drinks for a mere $3.00 each.
And the new outdoor area…it is cozy, beautifully landscaped and offers a space to enjoy a cool island evening with an appetizer and a great bottle of wine or mixed drink of your choice.
The menu has changed slightly, still featuring fresh local seafood and signature Italian dishes with Chef John’s “made from scratch” sauces that have kept customers coming back for more all these years. Now, with the elegant island,casual environment the team has created the clientele is growing into a dining experience that attracts couples seeking a romantic evening as well as families out for a great time together.
Rich Nazzaro & John Wirtz cut the ribbon!
Nazzaro’s is a winner for so many reasons. We on St. Simons Island are lucky to have fine dining at our fingertips. Here’s to you Rich and John for adding so much to what you have already been giving us! Private parties in the back room are still a huge attraction. Rich’s vast knowledge of fine wines and pairings combined with John’s delicious specials will continue to surprise and delight us. You’ll want to make a reservation ahead of time to insure getting just the right table!
Nazzaro’s Ristorante Italiano – 196 Retreat Village – St. Simons Island, GA 31522 – 912-634-6161 – www.nazzarositalian.com
Rising Star
A mutual friend first told me about Tatum Strickland. I remembered having seen her in a local gathering spot, Wake Up Coffee, and being impressed by her obvious outpouring of positive energy.
Tatum is a rising star. She is part of a new generation, forging her path and making an impact on the lives of others. We talked for over an hour about her life as a special education teacher and her decision to leave that profession to try her hand at a more entrepreneurial career path. Coming from parents who both went their own way in business influenced her decision. She fondly talks of her mother and father who chose to walk outside the box, so to speak. Her father owns Fat Daddy ATV park in Brantley county and her mother owned a catering business for years. Being independent and a go getter is in her blood!
Not only is Tatum succeeding in her career of choice….she just earned this company car….she is the youngest member of the shag club that meets every Thursday evening at Ziggy Mahoney’s here on St. Simons Island! This is a young woman who knows how to have fun!
You can communicate with Tatum here: www.marykay.com/
When you meet Tatum and she shares her story with you, so full faith and enthusiasm, you’ll know you’ve been touched by a very special person. Tatum Strickland is a rising star in a new generation of young people who want to make a difference in this world. The more we can do to encourage and support people like her, the better!
A Well Seasoned Soul
I first heard about Matthew Raiford when I started my blogging adventure. We made attempts to connect, but that did not come about until last week. I think we could have talked for hours. Being with anyone who is passionate about the food industry brings the chef back out in me and there are so many subjects to cover and things to discuss. My time with Matthew was no different. He is such a presence, his knowledge of food, farming and education is vast. Coastal College is very lucky to call him the new Program Coordinator and Associate Professor of their culinary program. Lucky students too! Matthew believes in hands on teaching and feels that mistakes are always an opportunity to learn. He stresses conscious cooking and hopes to instill this art into the minds of his students.
But Matthew has other passions as well. Gilliard Farm has been in his family since 1874 when his great, great, great grandfather, Jupiter, established the farm. Now, Matthew and his sister Althea are taking the reins, so to speak, beginning sustainable farming and raising of livestock. Matthew actually went to the Center for Agroecolgy and Sustainable Food Systems in October 2011 to study for six months. He and Althea are the sixth generation to farm this land and plan to provide local organic produce to area residents. Matthew also serves on the board of trustees of the Edna Lewis Foundation and as secretary for Farms to Grow Inc. Click on the arrow below to hear Matthew talk about his plans and see some footage of the farm.
Matthew’s reputation is known far and wide. He spent time in the Washington D.C. area as a chef with Haute Catering Company who provide excellent food for the House of Representatives, the Pentagon, Embassy’s, including the Canadian Embassy, and other high ranking dignitaries and government groups. When asked to provide “Moose Milk”, not mousse as in the French dessert, but moose, as in the animal, for an event at the Canadian Embassy he scratched his head then realized “Moose Milk” is an alcoholic beverage that is a tradition among Canadians. A concoction of milk, vanilla bean ice cream, rum and coffee liqueur…..hmmmm, sounds pretty yummy to me!
His favorite position to date was as Master Chef on Little St. Simons Island where he was given carte blanche to delight the limited number of guests who frequent this private resort with his culinary creations. The clientele expects the best of local fish, seafood, produce and all the trimmings. Matthew and his talented crew did not fail to keep them coming back for more. He believes in putting ones soul into the food prepared for his clients, something I have always believed in when I cooked professionally, as well as my current cooking for friends and family. I believe you can actually taste the difference in food that is prepared by someone who really puts their essence into each dish they prepare. Our shared passion for food and serving others, could almost, that’s almost, make me consider going back into the business.
Matthew is a home town boy who has returned to Brunswick in a big way. His love of the land, of his students and staff as well as his belief in cooking from the heart will serve him and those who know him well. I’m looking forward to getting to know him better!
Simple Sunday’s
When I lived in New York City I used to love Sunday mornings. Lazily sipping on a large mug of cafe au lait, made in my French press coffeemaker. Perusing the New York Times and talking with friends about where to meet for brunch. Brunch….the Sunday ritual of many New Yorkers. Chopin played on my stereo system and everything seemed magical and perfect as I stood at my window looking out over Central Park. I think time for a visit is drawing near!
Round And About!
Continuing with my idea to provide something different on Saturday’s……Kathi Williams, of Elegant Island Living Magazine fame and her new blog I’mWith The Band On SSI, provides the best list of entertainment going on in our area each week. Here’s a link to this week’s schedule: http://www.imwiththebandonssi.blogspot.com/
And for a sample of local music, here’s a video of Defunk. They’ll be performing at Murphy’s Tavern tonight at 10pm!
Get out and enjoy some great music in one of the many local clubs! Be safe!
Going To Great Hites!
No, that is not a misspelled word in the title! I had the great pleasure of speaking with Georgia author, Ann Hite, via telephone yesterday. She is one of the most outstanding voices of Southern literature to come along in decades. Simon & Schuster publishes her wonderful books, the first of which, “Ghosts On Black Mountain“, won Georgia Author of the Year and best first novel in 2012. Only to have her success heightened by making it into the top ten finalists for the coveted Townsend Prize that same year.
Ann can spin a Southern Gothic tale that will captivate and hold you. It will take you into its depths, making you want to stay on and on, lost in the lives of the vibrant characters she creates. You know the books you read and never want them to end? Well get ready for more! Ann Hite will not let you down.
Ann comes by her storytelling naturally. Her grandmother, who lived in Appalachia, would tell her stories that could make your hair stand on end when she visited her as a child. This family talent has lived on and blossomed as Ann prepares for the launching of her latest book, “The Storycatcher“. She gives a continuing voice to Shelly Parker, the African American maid in Ghosts On Black Mountain, as Shelly leaves Appalachia to move to Darien, Georgia just north of St. Simons in McIntosh County. The book takes place in the 1930’s, vividly portraying those days of depression intertwined with haunting dark family secrets.
The Storycatcher will be available for sale beginning September 10th, but you can advance order your copy on Amazon today here: www.amazon.com. If you haven’t read her first book you’ll find it there as well, along with the popular eNovella she has written to bridge the gap between her first and second major novel, Lowcountry Spirit. This is a tale of three young slave girls on a haunted barrier island in Georgia’s lowcountry. Much of her research has been done on Sapello Island and throughout McIntosh County. Ann’s love of history shines through her stories while her art for creating a spine chilling read keeps her fans wanting more.
Ann Hite will be at Hattie’s Books on October 4th, in Brunswick, Georgia where a luncheon will be held. The catered event will include a signed copy of The Storycatcher” and Ann will speak about her books. She will also be at Hattie’s Books for “First Friday” in October, signing books and sharing her story. To make reservations for the $30.00 luncheon, contact Hattie’s Books at 912-554-8677.
To read more about Ann Hite, please visit her website, http://www.annhite.com. You can also contact Ann through her website to schedule a creative writing workshop, truly an inspiring event for any writer, aspiring or published.
It’s Thriving!
I wrote a post on Uncle Don’s Local Market, here on St. Simons Island, several months ago. Since that time I have gotten to know Don and his lovely wife, Hollie. It is exciting to see their business grow as more and more people find out about it!
This summer Uncle Don has brought us the most delicious local, organic corn on the cob.
Tomatoes and peaches….so delicious and juicy! Not to mention the homemade tomato pies and other goodies you’ll find in their refrigerated case.
Gazpacho and Buttermilk Cucumber soup….cold and so yummy on a hot summer day.
A multitude of organic bell peppers in every size, shape and color.
And flowers!
Lots and lots of gorgeous flowers.
The best melons to be found in the area.
As the summer growing season comes to an end Uncle Don’s is beginning to get the first of many starters for your fresh herb gardens.
I love supporting our local businesses and am so grateful to have Don and Hollie as sponsors and dear friends! You just never know what you’ll find when you visit their charming little market! Two Worlds just may be there with his beautiful handmade dream catchers! It’s all great fun…Uncle Don’s provides so many wonderful things to the community!
Life on St. Simons Island doesn’t get any better than this!
Uncle Don’s Local Market – 1610 Frederica Road – St. Simons Island, GA
