All posts filed under: Beach Food

Shandy Glazed Spare Ribs

Shandy – typically, a wheat beer with lemon / lime soda mixed into it. So, one day while sorting through a “mix-ur-own-6pk” allotment at the market, I came across several different makers of shandys –  I threw in a couple to try out. I know why I thought I’d like it. Back when everyone lived in the forest, we ran a German Deli. It was a great place… lots of sandwiches, a gluttony of sausages, and beer…. all kinds… nothing American. Of the many offerings was a Hefeweizen – a wheat beer cloudy from the heady yeast sediment still present in the bottle. We drank it sometimes with a little raspberry syrup added to the bottom of the glass just before pouring. But, more often than not, it was served with a couple of lemon wedges to be squeezed into the effervescent beverage. It’s still my favorite way to drink beer. If we call hefeweizen with lemon the prettiest girl at the sweet sixteen party, then we have to refer to a shandy as the ogre that …

Taste of Summer – Herbed Shrimp Burgers

  Long, many years ago there once was a shack at the far end of Tybee Beach that served Shrimp Burgers. Two gals ran the place – One hidden in the back, whacking and chopping fresh Thunderbolt shrimp into mincemeat; while the other fried them up and slung the finished burgers out to a long line of adoring, albeit overly brown and oily, fans. It wasn’t fancy. It was primarily just whack-a-chopped shrimp, coleslaw, and a bun. But, you know, they were probably one of the best things I’ve eaten on a beach. Granted, a patty of pure, fresh, chopped shrimp is going to be a little chewy, and it was… a little. But I swear – I still dream about them. Herbaceous Shrimp Burgers Makes 6 Burgers Ingredients 1/2 Cup Fresh Bread Crumbs – About 2 slices of bread. I’m not going to say “use the best bread you can find” Because in reality… it’s a binder. However, make sure it’s something you like eating and is fairly non-desript in flavor. (ie. don’t use …

Man On Fire

Since it’s grilling time… let’s get at it. I’ve contemplated doing a whole “big meat on the grill” thing, but when you get right down to it… it’s meat on fire – nothing terribly complicated or glamorous… and I’m OK with that. I love me some charcoal cooked meat. The thing that makes grilling special, is the things you choose to serve with your meat on a stick. Now, given a choice, I’m perfectly happy with a big ol’ steak (bloody rare), a nice wedge of crisp iceberg lettuce (with some fried onions and some super chunky blue cheese dressing), and a slab of overly buttery garlic bread…. but if you think I’m going to give you recipes for iceberg salad and garlic bread… you’ve got another thing coming. (I’ll leave the bread to that pioneer person). I spent most of the spring in Florida doing the preliminary work for the upcoming Wedding Event and being a personal chef for a client. In addition to being just hugely rewarding (I don’t often get the opportunity …

A Week at the Beach

In my head, I’ve been living on beach time for almost two weeks. It’s bad… There are posts to publish, recipes to perfect, 3 bottles of exotic juice to play with… … but all I can hear is the crashing waves. Back at the end of March, I had the opportunity to go to Port St Joe and stay at a friend’s beach house. It had been years since I had spent any real time at the beach – so the offer to go crunch my toes in the sand became almost hypnotic – I was giddy – even if the trip was to be partially work related. (We’ll be planning and executing a beach wedding there this October.) Unfortunately, I haven’t been able to concentrate on anything else since. So I’ve decided to give into my inner, lunatic, railing child and spend a week at the beach here. I’ll recap some of the things I cooked while I was there, take you to a couple of places in the area,and whip up a sand …