We arrived in the historic city of St. Augustine, Florida yesterday afternoon.  The weather is fall perfection with flowers in bloom, the water glistening and the air just the right temperature.

This is a magical city.  The downtown, historic area is filled with places of interest.

The food is nothing short of sensational.

The plantings we see everywhere around us are lush and beautiful.

St. Augustine is the perfect weekend getaway for anyone in Coastal Georgia looking for a relaxing break.

I’ll be posting more over the next few days to entice you to make your reservations and experience the magic yourself!

Melissa | food & entertaining, people | 10 29th, 2013 | No Comments »

It’s getting to be soup weather.  Oh how I love a great bowl of soup, filled with delicious vegetables, a bit of meat and rice, pasta or other grain.  I have to give credit to “Southern Living” for the original recipe for the soup I’m posting about today.  I can’t leave a recipe alone, so I did make some changes and additions.  I hope you’ll try this,comforting, filling and nutritious. Pair it with a nice tossed green salad, warm crusty bread and you’ve got a simple, delicious meal.  And I’m also including a wonderful pumpkin spice cake for dessert, so yummy, it just screams Autumn!

Lemon, Orzo and Meatball Soup

1 pound ground chicken

1 beaten egg

1 teaspoon sea salt

1/4 cup panko crumbs ( used these instead of regular breadcrumbs because I think it makes the meatballs lighter)

1/4 cup grated parmesan cheese

4 teaspoons fresh lemon zest

1 teaspoon Italian seasoning blend ( I use Sangre de Cristo Spice Company Italian Spice blend….available at Island Natural Foods)

3 tablespoons olive oil

1 medium onion chopped

3 carrots, thinly slice

2 cloves garlic, finely minced

2 32ounce boxes of chicken broth

6 tablespoons lemon juice

1 teaspoon Italian seasoning blend

3/4 cup orzo pasta

1/2 cup chopped flat leaf parsley

1/4 cup grated parmesan cheese

Combine the first seven ingredients in a bowl and mix well.  Form the meat mixture into 1 inch balls and brown in olive oil.  Remove, drain on paper toweling and set aside.  Brown onion in the remaining in the same pan that you used for the meatballs.  Add the broth, lemon juice and the Italian seasoning.  Simmer for 20 minutes.  Add the orzo, reduce the heat and simmer for 10 minutes.  Place the meatballs back in the pan with the stock mixture and simer on low heat for 20 minutes.  Top each serving with chopped parsley and a sprinkle of grated parmesan cheese, some freshly ground black pepper is great too!

Pumpkin Spice Cake

Preheat the oven to 350 degrees.

1 1/2 sticks butter

2 1/4 all purpose, unbleached flour

2 teaspoons baking powder

2 teaspoon cinnamon

3/4 teaspon allspice

1/2 teaspoon salt

1 1/4 cup canned pumpkin

3/4 cup buttermilk

1 teaspoon vanilla

1 1/4 cup sugar

3 large eggs.

ICING:

3 tablespoons buttermilk

1 1/2 cups confectioners sugar

Grease a bundt pan.  In a medium bowl, mix the flour, baking powder and spices, blending well.  In another bowl whisk the pumpkin, butter milk and vanilla together.  In a large mixing bowl beat the butter and sugar.  Add the eggs, one at a time and mix well.  Add the flour mixture, one cup at a time, alternating with the pumpkin mixture, one cup at a time until all ingredients are well blended.  Pour the batter into the prepared bundt pan and bake for 50 minutes.  Turn the cake out onto a serving platter.

Whisk the buttermilk and confectioner’s sugar together in a bowl.  Drizzle over the top of the cake and serve.

Melissa | Finally Friday!, food & entertaining | 10 25th, 2013 | 7 Comments »

When fall arrives there is always more than enough going on in Coastal Georgia to keep you and your family busy.  No boredom here!

Beginning Friday, attend that annual St. Simons Island SUP Challenge.  This years event promises to be the biggest and best ever, with the addition of electronic timing, sponsor tents, and prize money.  Demo day is Friday, the 25th with the race happening on Saturday.  For more information go here:  https://www.saintsimonsislandsupchallenge.com/

The Saint Simons Island SUP Challenge Is An Open Water Paddleboard Race Consisting of A 3 Mile Rec. Race, 7 Mile Elite Race, A 4 Person Relay Race, A Youth and Dog on Board Race. The Event Is In It’s 4th Year and Is Held Annually On Saint Simons Island, GA.  Each Year a charity is chosen to receive 100% of the net proceed from the event.  This Years Recipient is The “CURE for Childhood Cancer”.  Get Up, Get Wet And Stand Up For A Cause.

Lovers of Brunswick Stew will not be disappointed this weekend!  The 14th annual “Brunswick Rockin’ Stewbilee” will be held at Mary Ross Park this coming Saturday.  Find more information here:  http://www.stewbilee.com/

Cooking teams from all over our area and beyond will compete to win “The Best” title from the “People’s Choice” and “Judges” awards.  It’s sure to be a fun time, kicked off with a 5k Road Race followed by the Pet Supplies Plus Pooch Parade, Live Entertainment, The Kid’s Junior Stewbee Central Fun Zone, Classic and Antique Car Show, Arts & Crafts displays and of course, sampling of the Best Brunswick Stew in the nation.

If you’re looking for something in the cultural venue you won’t want to miss the exhibit at the Mildred Huie Plantation Museum on St. Simons Island.  “Island Photography & Beyond” with Benjamin Galland will certainly provide an interesting afternoon as you meet with the photographer and learn about his work on the wonderful book he has published with author, Jingle Davis.  Both Benjamin and Ms. Davis will be present to discuss their work and sign a copy of this wonderful book for you.  What a great idea for a Christmas gift.

Mildred Huie Plantation Museum

It’s all happening in our area this weekend.  Pick your event and have fun with friends and family!  There’s always something brewing in the Golden Isles that offers you a weekend to enjoy.

Melissa | food & entertaining, people | 10 24th, 2013 | 5 Comments »

When I lived in New York City, many of my friends were “starving” artists and actors.  When we got together for dinner at each other’s apartments, we usually prepared a meal that was ethnic in nature and always affordable.  Everyone brought wine, bread and cheese to begin the evening and it was always such a great time.  When you live in a city like New York there is so much offered, in the way of food.  We never shopped for groceries to last a whole week.  Instead, it was a daily excursion, shopping cart in hand, to the various neighborhood stores for cheeses, fresh produce, the best breads and wines.  Zabar’s was one of my favorite haunts.  Located on the West side on Broadway, it still stands and offers any foodie the ultimate experience in gourmet possibilities, both of the food variety as well as, what I refer to as, “Kitchen Toys”.

Today’s menu began, years ago, as one of our favorite meals to prepare and share.  I’ve tweeked it a bit, added some more up to date ingredients and paired it with a crisp salad of Italian greens. I love the sharp bitterness of radicchio in a salad with endive spears and escarole.  Add a crusty loaf of French bread and you’ve got a delicious meal.  We usually topped a dinner off by indulging in a bit of Haagen-Daz ice cream or Ben & Jerry’s….both truly decadent and something none of us bought on a regular basis.  I hope you’ll prepare this and enjoy it with friends.  It is truly delicious!

Imported Cheese Platter

Wings & Pasta

Italian Salad

Crusty Bread

Chianti

Imported Cheese Platter

Choose your favorites!  I personally like three…Fontina, Gorgonzola and a delicious Taleggio cheese.

Wings & Pasta

Heat oven to 350 degrees

2 flats of chicken drumettes

1 box giant pasta shells, cooked

1 tablespoon olive oil

3 cloves garlic, finely chopped

1/2 cup chopped flat leaf parsley

1 cup assorted olives

1 cup heirloom cherry tomatoes

1/2 cup dry white wine

juice of two lemons

Sea salt & pepper to taste

Freshly grated parmesan cheese

In a cast iron skillet or other oven proof skillet, heat the oil.   Add the chicken drumettes and cook, turning to brown well on all sides. Add the garlic, parsley and olives, tossing to combine and cook for about five minutes.  Add the tomatoes, white wine and lemon juice.  Place in the oven for about twenty minutes.  Place the cooked pasta shells on a serving platter and top with the chicken mixture and all of the pan juices.  Sprinkle with parmesan cheese.   Serve with plenty of crusty

Italian Salad

1 head escarole

1 head radicchio

2 heads endive

Italian dressing – recipe below

Cracked black pepper

Italian Dressing:

1/4 cup olive oil

2 tablespoons red wine vinegar

1/2 teaspoon Italian seasoning

1/4 teaspoon dry mustard

1 clove garlic, finely minced

Sea salt & pepper to taste

Hand tear the greens, add the dressing and toss.  (Note:  I usually tear the greens then pack them in paper towels and refrigerate until I’m ready to assemble the salad.  This keeps the greens cold and crisp.)

Melissa | Finally Friday!, food & entertaining | 10 18th, 2013 | 1 Comment »

This is a family favorite for fall.  I think you’ll enjoy it and find it very easy to prepare.  I am a big fan of Laura Calder who brings simple French fare to the American kitchen.  I’ve made a few changes to her original recipe, but want credit to be given where credit is due.  This menu is so delicious and perfect for a family meal or a dinner party.  Enjoy with a crusty loaf of French bread and a bottle of good burgundy.

Roast Cornish Hens with Grapes, Shallots and Cognac

CousCous Pilaf

Steamed Fresh Asparagus

Poached Fruit

Roast Cornish Hens with Grapes, Shallots and Cognac

3 tablespoons grapeseed oil

3 tablespoons cognac

Grey Sea Salt

Coarsely ground black pepper

4 Cornish hens

4 shallots, peeled and quartered

2 cups of red and green seedless

1 1/2 cups chicken broth

Mix the oil with 1 tablespoon of the cognac, reserve the rest for the sauce later.   Preheat the oven to 450 degrees.  Rub the hens with the mixture.  Heat a large, shallow heat proof baking dish on the top of the stove and brown the hens on all sides.   Pour off any excess oil and bake the hens in the same pan for 40 minutes, or until clear liquid comes from the joints of the hens when you make a small cut.  Transfer the hens to a platter and cover with foil.  Place the pan on the stove top over high heat and add the remaining cognac.  If a flame occurs, simply lower the heat a bit and let it burn itself out, no reason to panic.  Add the shallots and saute for about 4 minutes.  Add the grapes and cook for 2 more minutes.  Add the chicken broth and reduce the sauce to half.  Pour the sauce with the grapes and shallots over the hens and serve.

CousCous Pilaf

1 box Israeli CousCous

1/2 cup chopped, toasted walnuts

1/4 chopped fresh chives

1/2 cup chopped flat leaf parsley

1 tablespoon butter

Sea salt & Pepper to taste

Cook the CousCous according to the directions on the package, I like to use half good apple cider and half water for this recipe.  When all of the liquid has absorbed, transfer the cooked couscous to a bowl and toss it with  the remaining ingredients.  Serve along side the hens with a bit of the sauce spooned over the top.

Steamed Fresh Asparagus

2 bunches fresh asparagus

sea salt & pepper to taste

2 teaspoons unsalted butter

Snap about 2 inches off the end of each asparagus spear.  Place in a shallow pan and put about 1/2 inch of water in.  Bring to a boil, cover and remove from heat to steam for about four minutes.  Toss with butter and seasoning.  A bit of fresh tarragon, hand torn and sprinkled over the top is a wonderful flavor addition to the rest of the menu if you desire.

Poached Fruit

This is an Ina Garten recipe that is one of my favorites.  It’s perfect for a light dessert.  You’ll want to prepare this a few hours ahead of time so that all of the flavors can meld.

1 (750 ml) bottle vin santo
1 1/2 cups sugar
1 large cinnamon stick
6 whole cloves
1 vanilla bean
Zest of 1 orange, julienned
Zest of 1 lemon, julienned
10 whole Bosc pears
1 1/2 cups large dried figs
1 1/2 cups large dried apricots
3/4 cup large dried pitted prunes

Place the vin santo, sugar, cinnamon, cloves, vanilla bean, and zests in a large, shallow saucepan with 2 cups of water. Bring to a boil, then reduce the heat to low and simmer for 10 minutes.

Peel the pears, leaving the stems intact, and scoop out the seeds from the bottom with an apple corer or melon baller. Lay half the pears on their sides in the poaching liquid and simmer for 20 minutes, carefully turning the pears once with a spoon. Remove with a slotted spoon. Poach the remaining pears in the same liquid. Snip off the hard stems from the figs with scissors. Add the figs, apricots, prunes, and the first batch of poached pears and simmer 5 to 10 more minutes, until the pears and the dried fruit are all tender.

Chill the pears, dried fruit, zests, and poaching liquid. Remove the cinnamon, cloves, and vanilla before serving if you like.

Melissa | Finally Friday!, food & entertaining | 10 11th, 2013 | No Comments »

The place:  The King & Prince Resort.  The event:  Spiritual Sunday Brunch, the final event of the remarkable St. Simons Food & Spirits Festival

The Menu:  Outstanding!

To begin, we were served cocktails on the lawn, bloody mary’s, champagne cocktails, margaritas and all sorts of other libations were flowing.

Once seated we feasted on Callie’s Biscuits from Charleston, SC and Salvation Cinnamon Rolls by Libbie Summers….all sinfully delicious!

Next came a delectable Apple & Stilton Tart with Dried Figs & Cranberry Compote, created by Chef Jason Brumfiel of the King & Prince.

Matthew Gray of the Sea Palms Resort continued the delicious fare with Manchester Farms Scotch Quail Eggs on Arugula…..Oh My…so good….you can tell!

We were then treated to Fire & Flavor Planked Shrimp served up on wooden planks by Gena Knox…so yummy!

Last but not least, Chef Jason delighted us once again with Chicken & Truffle French Toast with Foie Gras, Pork Belly Lardons, and a Wild Mushroom & Cauliflower Veloute.  Just roll me out the door now!

A good time was had by all and an end to a fabulous culinary week of total delight and decadence came to an end.  I wonder what they’ll “cook up” for us next year?

Melissa | food & entertaining, people | 10 10th, 2013 | No Comments »

What a weekend we had.  It all began when we received tickets to attend several of the events during the St. Simons Island Food and Spirits Festival that filled the past week with all sorts of activities.   There were cooking classes, wine tastings, samples of all sorts of food with lots of people watching going on.

We attended a wine tasting class on Friday afternoon at which Jacob Gragg, the Sommelier from Sea Island’s Georgian Room, shared six different wines with attendees.  My two favorite were a Sauvignon Blanc from Saint Glinglin and a Sandhi Pinot Noir…both delicious!

Antipasto Table

At the V.I.P. Lunch on Saturday there was no end to the libations, tasty tidbits and fabulous desserts.  We tasted buffalo tacos, pan seared grouper, bruschetta, polenta, shrimp risotta and more all served up by local chefs and their talented staffs……ummmmmm, delicious!

The culinary students who study under Chef Matthew Raiford at College of Coastal Georgia  did not disappoint with their mini gyro sandwiches, baklava, and brioche strawberry shortcakes….yum!

We tasted whiskey, every flavor of vodka you can imagine.

A bit of real moonshine….that packed a wallop!

We especially like Hendricks Gin and the delicious concoction of plum puree and other goodies mixed with it.

The festival was well attended, everyone enjoyed milling through the marketplace in search of goodies to take home.

What a perfect day for sharing the best of Coastal Georgia and seeing friends!

Melissa | food & entertaining, people | 10 8th, 2013 | 1 Comment »

Now that the weather is cooling off we love to drive up to McIntosh County just to get away for a couple of hours.

Our favorite place to eat when we go there is Mudcat Charlie’s Fish Camp.

Whether you’re in the mood for fresh grouper

Or a Shrimp Po’Boy….or any of the many delicious dishes on their menu it’s well worth the trip!

Sometimes we take our boat and dock it behind the restaurant.  The ride up the river is beautiful and relaxing.

If you haven’t been to Mudcat Charlie’s put it on your list of great short trips for a fall weekend!  You won’t be disappointed.

Melissa | food & entertaining | 09 30th, 2013 | 2 Comments »

It’s that time of year again.  The weather is cooling down a bit and the fall festival season will kick off this weekend with the 2013 Shrimp & Grits Festival on Jekyll Island.  September 20 – 22nd are the official dates for this event that is entering into its eighth year.

For those of you who read my blog from other parts of the country, Shrimp & Grits is practically the official dish of the Golden Isles.  Full of succulent, sweet, wild Georgia Shrimp, cooked in a spicy gravy.  You may find your shrimp served on a pool of creamy grits.

Or you may find it artfully served with a “cake” of grits, which is my personal favorite.

No matter how you like it, this weekend’s festival is sure to be great fun.  Craft vendors, a cook off, live music and lots of people watching will be on the menu as you venture over to the Jekyll Club Hotel to attend the event held under the canopy of graceful live oaks that cover the property.  This year a new event is featured.  The Southern Living: Concert in the Round event on the pier and you can treat yourself to a beer tasting at the 2nd annual Craft Beer Fest.

While you’re there, take a walk on the beautiful Jekyll beach.  Sink your toes into the sand and relax….you’re on island time!

Melissa | food & entertaining | 09 17th, 2013 | 2 Comments »

It’s taken a couple of years to write, edit, rewrite, proofread (several different people) and finally to publish as an e-book on Amazon.  BUT….it’s finally finished!  I am very proud to announce that the cookbook I wrote, “Spice Up Your Life!”,  is available for download on Amazon and will be available in book form shortly.  I hope you’ll fall in love with the recipes and enjoy preparing them for your friends and family.  Some of the menus I have included in my Finally Friday series of this blog may be included with many, many others to choose from.

It’s a simple book and beginning companion to my sister-in-law’s new business, Sangre de Cristo Spice Company.  Herbs, spices and signature blends will be available on-line around the first of October so you can order and cook to your heart’s delight!  All of the products in the line are organice, fair trade herbs and spices and the blends…..just wait till you try them!  If you’d like to prefer the book or order it for your Kindle, go here: http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Dstripbooks&field-keywords=Spice%20Up%20Your%20Life!%20Melissa%20Lee

HERE’S TO GREAT FOOD, GREAT FRIENDS, AND GREAT MOMENTS SHARED!

Melissa | food & entertaining | 09 13th, 2013 | 4 Comments »