When you talk about Indigo Coastal Shanty you’re talking delicious!  The smells, the ethnic feeling, the staff….it all adds up to a very special culinary treat!  And it’s right here in Coastal Georgia in Brunswick!

Chef Kate Buchanan is the culinary conductor behind all of the creative dishes that appear on the menu and special board each day. Layering flavors and textures, her style of cooking is straight from the soul.  Visit the website here:  www.indigocoastalshanty.com

The atmosphere is island like, especially on the deck outdoors when weather permits.  The staff is friendly, they know how to romance the food while answering any questions you may have about the menu and they are attentive without hovering.

Our lunch selections did not disappoint us either!  The Baja Chicken Tostado, a tasty blend of chicken, shredded and paired with avocado, thinly sliced cabbage, salsa and queso fresco cheese….YUM!

And the Roasted Chili Rellenos…….no words can express the intense blending of flavors with shredded pork, dried apricots and other yummy ingredients that created this masterpiece.

I love this restaurant.  Chef Kate is inventive featuring the unexpected combinations that never fail to please.  Fresh local produce,  seafood and fish can always be found on the menu.  I get hungry just reading about the daily specials on Facebook!  This is foodie heaven, a place I’ll visit as often as I can!

Oh….I almost forgot dessert!  This warm spice cake, full of ginger and other aromatic flavors, topped with vanilla ice cream sliced almonds and a swirl of melted caramel…..three spoons please!  We all had a couple of bites and left feeling very, very happy with our lunch!

 Indigo Coastal Shanty – 1402 Reynolds Street – Brunswick, GA 31520 – 912-265-2007

Melissa | food & entertaining, people | 02 5th, 2014 | 4 Comments »

Super Bowl Sunday is upon us so I’m featuring a special menu for the occasion!  I think you’ll enjoy the different flavors and combinations that make up this Southwestern inspired menu!  Most of these recipes are in the cookbook I wrote for the Sangre de Cristo Spice Company and can be downloaded here:  www.sdcspice.com.  So let’s get started!

Blood Orange Margaritas

Traditional Chili Con Queso Dip with Tortilla Chips

Guacamole with Endive Spears

Zucchini and Fennel Quesadillas

Grilled Wings with a Kick of Spice

Cerveza (Corona, Dos Equis….so many choices!)

www.honestlyyum.com

Blood Orange Margaritas

I found this delicious recipe on the blog of a fellow writer.  It’s easy and a real crowd pleaser.  To see the blog post go here:  www.honestlyyum.com

Ingredients:

• 750 ml bottle of reposado tequila
• 1 cup orange liqueur
• 1 1/2 cups lime juice
• 1 cup simple syrup (combine equal parts sugar and water)
• 3 cups blood orange juice
• 2 cups sparkling water
• limes wedges and blood orange salt for garnish

Blood Orange Salt:

• blood orange juice
• extra coarse salt

Mix all of the liquid ingredients in a large bowl, then pour into a glass pitcher for serving.  For the salt, place the salt on parchment paper and drizzle with the juice of a blood orange, blending with a pastry brush to create the “red” salt.  Easy!

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Traditional Chili Con Queso Dip with Tortilla Chips

1 pound queso fresco cheese

1 can traditional Rotel tomatoes

4 scallions, finely minced

Melt the cheese over low heat or in a small crock pot on low.  Add the tomatoes with juice.  Blend well and sprinkle with minced scallions.  Serve with your favorite tortilla chips or make your own by taking a stack of corn tortillas, cutting them into 1 1/2″ strips and frying till crisp.  Drain on paper toweling and serve in a basket.

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Guacamole with Endive Spears

I love this recipe!  The fresh cilantro provides a wonderful taste and using Endive spears for dipping removes so many calories.  The crunch of the Endive along with the guacamole is simply YUM!

4 ripe avocados (I use Haas)

2 jalapenos, seeded and chopped (be sure to wash your hands after chopping, or better yet, wear a pair of latex gloves)

1/4 cup finely minced red onion

1/2 cup chopped tomato

1/4 cup chopped, fresh cilantro

Splash of fresh lime juice , 1 lime

Green Tabasco sauce for a little kick

Sea Salt and Freshly ground black pepper to taste

4 heads endive

Peel and remove the seed from the avocados.  Mash them in a shallow bowl then add the remaining ingredients.  Wash the heads of endive and cut off the end so that the individual leaves are separated.  Place the guacamole in a serving bowl, place on a platter and surround with the endive spears.

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Zucchini and Fennel Quesadillas

1 package whole grain tortillas

2 zucchini, ends removed and cut into thin strips

2 fennel bulbs, sliced thin

1 sweet onion, peeled and sliced thin

2 cloves garlic, peeled and finely minced

4 teaspoon ground cumin

sea salt and freshly ground pepper to taste

2 teaspoons olive oil

1 jar red pepper jelly

2 cups pepper jack cheese, shredded

Heat the olive oil in a skillet and add the zucchini, fennel, onion and garlic.  Cook until the onion is transparent and the veggies are just beginning to “caramelize”.  Add the cumin, salt and pepper to season.  To assemble.  Place one tortilla on a flat surface.  Spread with the pepper jelly, top with enough cooked veggies to cover and top with cheese.  Place another tortilla on top and heat on a griddle or grill for 4-5 minutes on each side.  Cut into wedges and serve.  (Repeat the process until all of the toppings are used….4 quesadillas should make 16 pieces when cut.)

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Grilled Wings with a Kick of Spice

4 flats of chicken drumettes

Marinade:

1/2 cup olive oil

1/4 cup fresh lime juice

4 cloves garlic, peeled and minced

1 jalapeno, seeded and chopped

1/2 cup chopped, fresh cilantro

1 tablespoon good chili powder or Sangre de Cristo Mexican Blend

sea salt and pepper to taste

Rinse and pat the chicken drumettes dry.  Mix the marinade together in a plastic or glass bowl.  Place the chicken in a large zip lock bag, pour the marinade over it, seal the bag and refrigerate for four hours, turning every hour to coat well.

To grill:  Spray the grill with olive oil and heat to high.  Place the drumettes on the grill and sear on all sides.  Turn the heat to low and close the cover for about five minutes.  Serve on a platter with plenty of napkins!

Melissa | Finally Friday!, food & entertaining | 01 31st, 2014 | No Comments »

There’s nothing quite like a warm bowl of homemade chicken soup when it’s cold outside.  We’ve had the latest “bugs” running through the household this past week so I decided it was time for a good dose of “Jewish Penicillin”, as it is called in New York City.  I learned to make a darned good matzo ball soup while living in the city.  I’m not even sure where I found the recipe the first time I made it.  I’m sharing it with you here today.  I did not make matzo balls to go in it, opting for hot, homemade whole wheat popovers instead.  I think we all felt better after having a large bowl!  This is a great dish for a weekend night when you want a bit of comfort food.  Note:  If I had finished the soup off in the traditional way, I would have strained the broth through a sieve and discarded all of the solids from the soup.  The matzo balls would then have been formed and steamed in the hot broth before serving.

Traditional Chicken Soup

1 chicken (2-3 pounds will do), cut into pieces, skin on

2 teaspoons olive oil

1 sweet onion, peeled and chopped

3 large carrots, peeled and sliced

2 russet potatoes, skin on, cubed

2 small, white turnips, peeled and cubed

2 cloves garlic, peeled and minced

gray salt and pepper to taste

1 teaspoon dry thyme

1 teaspoon dry sage leaves

1/2 teaspoon poultry seasoning

1 large box chicken broth

2 cups water

Heat the oil in a dutch oven.  Lightly brown the chicken in the oil then remove onto a plate until ready to add to the pot.  Put the onion into the hot oil and chicken drippings.  Saute until transparent.  Add the carrots, potatoes, turnips and garlic and turn the heat down to medium low heat.  Add the seasonings.  Stir as the mixture cooks for about ten minutes.  Add the chicken back to the pot.  Pour the broth over the chicken and add one cup of water.  You may need the second cup of water to thin the soup a bit when it is almost finished cooking.  Cover the pot and simmer for at least four hours.  (Note:  I have been known to let this simmer overnight and in to the next day on very low heat or in a crock pot.  This allows the flavors to really develop, creating a delicious, rich broth.)  Ladle the soup into bowls and serve with your choice of bread, salad or go the next step and make the matzo balls.  They are light and fluffy little dumplings that rise to the surface of the broth as they steam.  When I make matzo balls, I simply purchase the crushed meal and follow the instructions on the package.  Do not over handle the matzo as this will make the finished product to dense.

Whole Wheat Popovers

We love these on a cold winter evening!  They are perfect with soup and salad…light and not so caloric.  Perfect for this time of year!  I mix the batter up in my blender….easy, breezy!

4 large eggs, at room temperature

1 1/2 cups of milk, at room temperature (I have substituted almond milk successfully)

1/2 teaspoon salt

1 1/2 cups whole wheat flour

3 tablespoons melted butter

A very hot oven is key to the success of good popovers.  Preheat the oven to 450 degrees.  Put eggs and milk into a blender and mix.  Add the salt and the flour, one half cup at a time until all of the flour is blended.  Add the butter.  Spray a popover pan or muffin pan with no-stick spray.  Pour the batter into each cup until it almost reaches the top.  If you are using a muffin tin, make sure to spray the whole top surface of the pan as well as the cups so the popovers will not stick when they puff up.  Bake the popovers in the hot oven for twenty minutes without opening the door.  Then lower the oven to 350 degrees and back for 10 – 15 more minutes.  The popovers should rise up and puff, golden brown.  Remove from the oven and serve immediately.  This is a bread that must be served at once, it is not a make ahead recipe.

Melissa | Finally Friday!, food & entertaining | 01 24th, 2014 | No Comments »

What fun!  Smallcakes has arrived on St. Simons Island!

This whimsical little shop is dedicated to pure, sweet enjoyment!

Cupcakes are the latest rage and you’ll find yummy ones at Smallcakes!  These lovely mounds of tastiness are sure to delight the most discerning palate.

Owner, Brittany Tyre, is passionate about food, especially cupcakes.  She made the decision to leave the world of banking and make her mark in the world of sweets by joining Jeff Martin in his national franchise, Sweetcakes.  The company originated out of Kansas City, although Jeff Martin is from Augusta, Georgia.  Winner of Food Networks “Cupcake Wars”, Jeff threw himself into the business of baking big time.

I especially loved the caramel cupcake with bits of pretzels topping the icing…..yummmmmm, sweet and salty together, my favorite!

Stop in and see Brittany and try one of these delicious confections!  I suspect they may be addictive!  Hours are Monday – Saturday from 10am – 8pm and Sundays from 12pm- 5pm.  Find Smallcakes on Facebook here:  https://www.facebook.com/smallcakesofsaintsimons

Smallcakes – 1600 Frederica Road – St. Simons Island, GA 31522 -912-434-9106 – smallcakesofssi@hotmail.com

Melissa | food & entertaining | 01 13th, 2014 | No Comments »

During our severe cold snap this week I could only think of warming “Comfort” foods.  Soup is always one of my favorites.  Since I’m working on a healthier diet in the new year I got started in the kitchen, with my trusty dutch oven, ala Le Crueset, and began to put together what turned out to be a yummy Mediterranean Lentil Soup.  I’m sharing the recipe here today and hope you will make and enjoy it as much as we did!  It’s easy, delicious and right on target for my eating program.   Serve it with some crusty bread, organic whole wheat bread, if possible, a crisp green salad and a hearty red wine.  A Votre Sante!  (Here’s to Health).

Mediterranean Lentil Soup

1 teaspoon extra virgin olive oil

1 sweet yellow onion, finely diced

5 cloves garlic, peeled and diced

3 organic carrots, peeled and thinly sliced

2 cups French Green lentils

1 cup organic brown rice

3 organic plum tomatoes, diced

Sangre de Cristo Spice Company Mediterranean Blend

Gray Salt & pepper to taste

1 box organic vegetable broth

2-3 cups of water

Saute the veggies in the olive oil until the onion is just transparent.  Add the remaining ingredients and simmer on low heat for an hour, or until the lentils and rice have cooked.

Add additional liquid as needed.  This can get rather thick if you don’t keep an eye on it!  I get my organic spices from: http://sdcspice.com/

Melissa | Finally Friday!, food & entertaining | 01 10th, 2014 | No Comments »

I’m always up for a great Irish Pub and nothing fits that bill here in our part of the country better than Meehan’s Irish Pub in St. Augustine, FL!

The atmosphere is pure old country, featuring a full bar and outdoor dining so you don’t miss out on people watching and views of the Intracoastal.

Jameson’s?  You bet!  And a good Guinness stout…..not to mention the Irish Cream Meehan’s makes onsite for patrons to enjoy.

The food is delicious with a full range of choices from traditional Irish fare to seafood deliciously prepared.  I’m still dreaming of the salmon, shipped in daily and prepared “en papillote” by the chef.

I’m thinking this needs to go on our list for St. Patrick’s Day celebrating!  It’s an easy drive to St. Augustine and well worth the visit

Melissa | food & entertaining | 01 6th, 2014 | 2 Comments »

If you celebrated as much as we did over the past few weeks, you may be ready to scale down a bit and do some healthy cleansing.  I’m going to be getting more into this subject over the next few weeks.

I’ll be working with my friend, Chef MiMi McGee, to present some healthy alternatives that can make a huge difference in your overall well being.

Today, I’m beginning a journey into optimal health.  No, I’m not becoming a vegetarian or a vegan.  What I’m doing is putting more emphasis on plant based foods in my diet.  Years ago I cut out all packaged, processed foods and cook everything from scratch, for the most part. I’m feeling the need to take things a bit further, cleansing and boosting my immune system.   I’m sharing MiMi’s delicious “Shrek Smoothie” with you today.  I’ll be making this with avocado instead of banana.  MiMi’s smoothies are yummy so I hope you’ll give this a try!

Shrek Smoothie

MiMi McGee – Leafy Café

Serves 2 for meal replacement or 4 for snack

Ingredients:

2 c. Fresh or frozen Spinach

2 T. Apple Juice Concentrate (fresh, frozen or canned in its own juice, no sugar or syrup please!)

8 oz. Crushed Pineapple

½ Frozen Banana or ½ avocado for creaminess

2 c. Almond or other Non-dairy milk

Optional (for protein and Omega boosts): Hemp, Chia and/or Flax Seed; Almond butter, cooked Quinoa

Ice

Method:

Blend all together in a high speed blender until smooth. Add more water, ice or non-dairy milk as needed. Feel free to add a couple of pitted dates for extra sweetness or some of the other protein boosting ingredients to taste and consistency!

Here’s a link to MiMi’s website, Leafy Cafe, where you’ll find more on juicing processes and ideas:  leafycafe.blogspot.com/2013/02/the-skinny-on-smoothies-and-juicing.html

You might also be interested to know, if you’re living in the Coastal Georgia area that MiMi is teaching Fit For Life cooking classes at the St. Simons Health and Fitness Center.  MiMi is also offering a plant based meal service where you can order delicious, healthy meals prepared by MiMi to take home.

2014 is off to a great start.  I’m focused on being healthier than I’ve ever been…..want to join me on the journey?

Melissa | Finally Friday!, food & entertaining | 01 3rd, 2014 | No Comments »

I love new beginnings!  The start of a New Year is like an injection of new life for me!

HAPPY NEW YEAR!

Write down those resolutions…..or not!  I have given up on this and just take one moment at a time.

Eat your black eyed peas with greens and cornbread for good luck….

And say THANK YOU!

Here’s a bit of music to help you celebrate! Enjoy this play list that includes some of my favorites.

Melissa | food & entertaining, people | 01 1st, 2014 | No Comments »

As promised, I’m sharing recipes for some of New Orlean’s most famous libations today.  The Sazerac is one of the most well known.  Originally mady by Antoine Peychaud this drink is found in all of othe finest drinking establishments.  It began as a mixture of Cognac , Absinthe and Peychaud bitters.  Over the years the rye whiskey has replaced the Cognac and Herbsaint has replaced the Absinthe.  Still a delicious flavor of the South, I think you’ll enjoy trying this!

Sazerac

1 tablespoon Herbsaint

1 1/2 ounces rye whiskey, preferably Old Overholt or Sazerac rye

1/2 teaspoon Simple Syrup or on cube of sugar

4 to 5 dashes Peychaud’s bitters

2 dashes Angostura bitters

1 lemon twist with the white pith removed, for garnish

Pour the Herbsaint into a rocks glass and swirl to coat the inside.  Discard any excess Herbsaint.  Fill the glass with ice to chill.

Combine the rye, simple syrup, and Peychaud’s and Angostura bitters in a cocktail shaker with ice. Cover and shake vigorously.

Discard the ice from the glass and strain the shaker mixture into the glass.  Rub the rim of the glass with the lemon twist, add to the drink, and serve immediately.

Brandy Milk Punch

This is a tradition in our family.  Served at Christmas brunch with beignets, smoked ham and egg strata….yummy and something we always look forward to in New Orleans!

This makes one cocktail, increase the amounts as needed.

2 ounces brandy

1 ounce Simple syrup

1/2 teaspoon pure vanilla extract

1 1/2 ounces milk

Freshly grated nutmeg, for garnish

Combine all the ingredientws in a cocktail shaker with ice and shake vigorously.  Strain into a rocks glass filled with ice.  Garnish with a light dusting of freshly grated nutmeg and serve immediately.

Milk punch is best when mixed the night before and allowed to “marinate” in the refrigerator overnight.  I think you’ll love it!

Eggnog Daquiris

We actually discussed the proper recipe for this traditional drink and we all agree that the best way to have an Eggnog Daquiri is to visit New Orleans and drive through one of the numerous Daquiri shops you’ll find throughout the city.  By the glass or by the gallon let this be a treat, made by the real pros who serve them up every day!  Drive through, choose your daquiri and enjoy!

Recipes for the Sazerac and Brandy Milk Punch are courtesy of the fabulous book, “In The Land of Cocktails” by Lally Brennan and Ti Adelaide Martin, Proprietors of Commander’s Palace.  Find it on Amazon here:  http://www.amazon.com/Land-Cocktails-Recipes-Adventures-Cocktail/dp/0061119865/ref=sr_1_1?s=books&ie=UTF8&qid=1387907081&sr=1-1&keywords=in+the+land+of+cocktails

Melissa | food & entertaining | 12 26th, 2013 | No Comments »

I’ve got exciting news to share with you today!  For a couple of years now, my sister-in-law has been putting together the most amazing organic spice blends as well as a full selection of herbs and spices.  I have been the grateful recipient of “one of each” which I have tested, used in recipes and even written a cookbook for.  May we have a drum roll please?

Announcing the launch of Sangre de Cristo Spice Company!  You can now visit the website and place your orders!  Take a look here:  http://sdcspice.com  The Sangre de Cristo mountains inspired the name of the company, which is located in Crestone, Colorado just at the northern tip of the range that travels south through New Mexico.

Honestly, dear readers, these are some of the finest products I have ever used and I wouldn’t just say that because it’s family.  I’m pretty good at calling it like it is and would not steer you wrong!

All 0f the products you’ll find are fair trade, organically grown and freshly dried herbs, spices and signature blends you’ll grow to love!

Ordering is easy and if you “click” on “Cookbook”, you’ll be taken to the page where you can order “Spice Up Your Life” in eBook form.  This cookbook, written specifically to share many, many ways to use the  Sangre de Cristo line of products, is full of great recipes you’ll enjoy trying!

I just dreamed up another one last night for dinner!  So quick and easy….my family loved it and I think you will too!  Pair this with a crisp green salad and a nice glass of burgundy for a delicious cool weather supper!

French Onion Soup – 

Serves six

2 red onion, peeled, quartered and sliced thin

3 sweet Vidalia onions, peeled, quartered and sliced thin

3 shallots, peeled and thinly sliced

1 bunch leeks, cleaned and sliced thin (I do not use the green ends)

1 tablespoon extra virgin olive oil

2 large boxes beef stock (I use the Harris Teeter brand)

1 teaspoon raw sugar

1 teaspoon Sangre de Cristo Herbes de Provence

1 teaspoon Sangre de Cristo French Gray Sea Salt

1/2 teaspoon Sangre de Cristo whole black peppercorns ground

1 cup dry red wine

1 French baguette, thinly sliced on the diagonal

2 cups shredded swiss and gruyere cheese mixed (I bought the pre-shredded bag with this combination at Harris Teeter)

Heat the olive oil in a dutch oven over medium heat.  Add the onions, shallots and leeks and cook over medium heat until they are transparent.  Sprinkle with the sugar, herbs, salt and pepper and continue cooking over low heat for five minutes.  Add the red wine and beef stock, cover and simmer for one half hour.  Preheat your oven to 400 degrees while the soup simmers.  Fill six deep soup bowls, or better yet, French onion soup crocks, with soup.  Top with two slices of French bread and cover with shredded cheese.  Place the bowls, on a heavy cookie sheet, in the preheated oven and bake for ten minutes.  That’s it….easy, easy.  I know you’re thinking…boxed beef stock???  On a busy week night….YES!  This is such a delicious supper and ready in next to no time.  Mr. T kept me company in the kitchen, opened a bottle of red wine and we caught up with day’s events.  I call that a perfect evening!

Melissa | Finally Friday!, food & entertaining | 12 13th, 2013 | No Comments »