Skip to main content

Ga Vacation Day 6

Sunday looked quite a bit like Saturday. We worked in the house and the yard all day. I had some shrimp left over from the night before, so I did a low country boil for dinner. For those of you who might not know what that is...

You throw some whole red potatoes, halved onions, some cup up smoked sausage and more Old Bay Seasoning than you think you should in some water in a big pot on the stove (or if you're feeding a crowd- a huge pot on a gas burner in the back yard). After about 20 minutes you add some corn on the cobb (frozen will do fine, but fresh is better!). After about 10 minutes you throw in 1/2 pound of shrimp per person. Then you take it off the flame and drain it. Don't let the shrimp cook for more than about 3 minutes or they'll be too done. Traditionally, this is poured all over a table spread with newspaper and people just pick out what they want. We were eating inside, so I put it all in a humongoid stainless steel bowl and served it from there.

However you do it, it'll be good. There's something about the smoked sausage and the Old Bay that make it so so so tasty. You can also throw in a few more halved onions when you add the corn, if you want the onions to be part of the service instead of part of the flavoring for the boil.

We went to bed after watching Tour de France coverage. Not a bad day at all!

Comments

Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

Pork Posole- Instant Pot Version

I have a good friend at work who is from the Jalisco region of Mexico.  Lorenza grew up outside of Puerto Vallarta.  Recently, she has been educating me on where to find the best Hispanic products and food in the valley where we live.

Aside from ruining my ability to ever eat Mexican food in Rifle ever again, her teachings have made me rediscover my love of Mexican food- both dining out and making it at home.

My husband, Will, is battling a cold for the second time in a row- which was the only excuse I needed to get in the kitchen and whip up some posole.

In my opinion, posole is to Mexican mamas what chicken noodle soup is to American/Southern mamas... pure comfort.

I make absolutely no claims of authenticity, nor do I believe this is the best way to make it.  But it sure did hit the spot after a day of cleaning and craft projects!

Here’s the link to the recipe I used from a blog I read frequently called “Pressure Cooking Today.” I did not follow it exactly (big shock- I know) as I…

The Best Pizza Dough for Mimi

This picture does not include a picture of my pizza dough.  But it was taken at my favorite pizza place in the world- Vinnie Van Go-Go's in Savannah, GA.

I have toiled in vain to make a homemade crust that is in any way similar to Vinnie's.

I'm not going to say I've done it, because I haven't.  But what I can say is I think this version is the closest I'll ever get.

For 10 years I have played around with basic pizza dough recipes, trying to find one that yields a thin, crispy crust, with bubbly edges.

I think there are two things that make this possible... very high heat (most home ovens can't get hot enough) and 00 Italian flour (it makes such a soft, pliable dough).  To manage the heat problem, I usually cook my pizzas on the grill, and let it heat to at least 600 degrees.  Hopefully one day my husband will build the wood fired pizza oven of my dreams.  And to manage the flour issue, I order my flour from Amazon.

Here's the basic recipe and process: