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Category Archives: Seafood Dishes

Learning History While Studying Nature…and Simple Saturday Shrimp

21 Saturday Sep 2019

Posted by slvrhawk2014 in Florida, Food, Nature, Photography, Seafood Dishes, Travel

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Florida, Food, Nature, Seafood, Travel

I love being out in nature…climbing to the tops of hills, hiking through the woods, walking along a sandy ocean shore, or even just taking a tour in my own backyard. Recently, while visiting my sister in Florida, I had an opportunity to visit the Hernando de Soto National Memorial near Bradenton. I went planning to take a stroll through the mangroves, but was struck by its historical significance as well.

I just finished reading a book by Jack E. Davis, The Gulf: The Making of an American Sea. It reminded me of the many times I have walked the Gulf coast, and it reminded me of my trip to the mangroves at de Soto. There the history buff in me joined forces with the nature lover to learn what I could about de Soto and nature at the gulf shore.

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Hernando de Soto landed on the shore of Tampa Bay at what is now Bradenton, Florida in May of 1539. He came with between nine and eleven ships on which he had loaded somewhere around seven hundred men, two hundred twenty horses, four hundred pigs (yes, that is where all those nasty, nearly uncontrollable, wild boars came from), and about a hundred dogs of war. His purpose for coming to the American continent was for God, glory, and gold. 

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Scattered through the park are placards of the conquistadors that arrived in Florida with Hernando de Soto in 1539.

At the place where the expedition landed they found a Native American village called  Uzita. The men stayed with the natives for a while before moving on in search of riches which would, in turn, bring them power. From Uzita, de Soto and his men would go on to explore areas that are now parts of ten states in the United States, and he would meet many more Native American tribes.

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The de Soto site has a recreated Uzita village.

The legacy of Hernando de Soto in North America is not a good one. He had been tasked with making Christians out of the “heathen” natives. But instead, he mistreated the Native Americans he met. In addition to cruel treatment, he had many natives killed, and forced many others into slavery. His expedition also brought disease to a people who had no immunity to illnesses they had never encountered. Thousands died, and later settlers coming to America, such as the Pilgrims and the settlers of Jamestown found nearly empty villages which had once been occupied by proud native people. He never realized the glory he sought because he never found the gold that would bring him favor and influence.

But there is more to Hernando de Soto National Memorial than the sad story of European exploration in the New World. There is the natural side of the memorial, and that was my favorite side…

Walking the trails through the park, you find yourself in a tropical mangrove forest.

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Red Mangroves are tropical trees which grow around the world from 25 degrees S to 25 degrees N, though that might change a bit as climate change deepens. They look more like thick impregnable bushes than trees, but can reach a height of 70 feet and a breadth of 20 feet. They have been around for thousands of years, long before any human set foot on the sandy soil of the Florida intertidal zone.

Mangrove forests are habitat for many coastal animals. They serve as nurseries for young fish, and nesting places for the birds of the Florida coast.

As we began to understand the climate change threats to our planet, we also began to understand how very important these wild, unmanageable trees are to the future of our warming world.

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The mangrove is an edge plant…it lives at the edge of two habitats. in the ecotone. In Florida, mangroves live at the edge where the land meets the salty sea.  They are, in fact, the only tree in the world that can tolerate salt. Mangroves build the coast line, keeping the sand from eternally washing out to sea. There are actually tiny islands out in the Gulf that are nothing more than large clumps of mangrove forest. They can hold back storm surge, and they can break large waves as they crash into shore. You might say they are a natural sea wall! 

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These thick and tangled mangrove roots hold the coastal soil in place. They are important in alleviating erosion on our rapidly changing coastlines.

But possibly the most important characteristic of a mangrove tree is its ability to capture and store carbon dioxide from the atmosphere. They are ten times more effective in storing carbon dioxide than any other tropical forest plant anywhere in the world. They are important to the future of the planet,  yet they have been endangered by the draining of wetlands, and the clearing of land for man-made construction projects.

Efforts have begun in the state of Florida to replant some of the mangroves that have been lost. De Soto park has joined this effort.

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Young mangrove sprouts like the ones above are being planted along the shoreline to help reestablish a healthy forest. I saw many newly planted mangrove trees on my visit. The mangrove plant below is full of brown seeds that produce the root spikes that will fall and float in the water until they find a suitable place to settle and take root.

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The mangrove forest is full of wonderful sights and sounds, and it is important to future generations who will be working to combat a changing climate in a changing world.

Simple Saturday Shrimp

When I think of the Gulf Coast I think of shrimp, and …

Saturdays around our house are often very busy, but just as often they are lazy days of relaxing, watching sports, and reading. On Saturdays it is hard to get me excited about spending a lot of time in the kitchen! One of our favorite Saturday night dinners is Simple Saturday Shrimp. It is easy, and really requires very little in the way of a recipe.

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Place the number of shrimp you will be serving into a baking dish in which the shrimp can lay in a single layer. Make a butter sauce with a quarter cup of melted butter, some minced garlic, salt, pepper, a few red pepper flakes, and the juice of 1/2 a lemon. Pour the sauce over the shrimp and bake at 350 degrees for 12-15 minutes. Serve with some fresh home-made bread for soaking up all that butter sauce…and enjoy!

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Waterfalls, a Snow Capped Mountain, the Columbia River Gorge…and Pacific Salmon Chowder

12 Sunday Nov 2017

Posted by slvrhawk2014 in Family, Food, Nature, Oregon, Photography, Seafood Dishes, Soups and Stews, Travel

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Food, Nature, Oregon, photography, Seafood, Soups and Stews, Travel

The Columbia River Gorge

While visiting Portland, Oregon this summer with some of our family, we took a day to travel the beautiful Columbia River Highway, the first ever planned scenic highway in America. We made many spur of the moment stops for “Grandma has to take a picture”, before stopping at the our first “planned” photo op at Crown Point and the Vista House. The views here are spectacular, even in the foggy, early morning…

But, to be fair, there were simply no spots along this highway that were not amazing.

A view of the dome inside the Vista House.

The Vista House is probably one the most elaborate rest stops you will ever visit! It is a domed building constructed of gray sandstone with a tile roof, and sits 733 feet above the Columbia River. It was built to honor early pioneers to the area, as well as to serve as a comfort station along the highway, or what old-timers called “the $100,000 outhouse”.

As we continued the drive we arrived at the first of the waterfalls we were to visit on this trip, and waterfalls are one of my favorite things. Our first falls was Latourell Falls. Latourell Falls spills 249 feet off a columnar basalt cliff in a single stream that touches nothing on its way down.

Latourell Falls

And of course, if one can, one must get as close to the falls as possible!

Latourell Falls is beautiful, but for me, hailing from the “cave state” of limestone and sandstone, the basalt columns were simply amazing. I was so impressed, I purchased a book on the geology of the state of Oregon…trust me, no one saw that coming!

Basalt columns at Latourell Falls

Next, we stopped for a hike to Bridal Veil Falls, and it was along this trail that I first realized I was in a rain forest, the American northwest temperate rain forest. Sometimes the head knows things, yet the mind does not comprehend, and realizing where I truly was gave a whole new meaning to my entire trip.

I realized on the trail to Bridal Veil Falls that I was in a rain forest!

Bridal Veil Falls

Bridal Veil Falls is 120 feet tall, and cascades over a basalt cliff. The climb to the falls is beautiful, but a little steep.

We also visited Horsetail Falls, cascading 176 ft. over a cliff. It got its name because its shape is so reminiscent of a horse’s tail.

Horsetail Falls

The last falls on our tour was the grandest of them all, Multnomah Falls, the most visited natural recreation spot in the Pacific Northwest. Fed by underground springs from Larch Mountain, Multnomah pours ice cold water over the side of the cliff from 611 feet up. It is truly an amazing sight, and the sound of all that cascading water is equally amazing.

Multnomah Falls

It is so sad to have to mention that, until at least next spring or summer, none of these beautiful falls are open for visiting. A devastating fire, the Eagle Creek Fire, roared through the area, destroying huge areas of the forest. Even now, when the danger of fire is gone, lasting consequences will plague the area for a very long time. Remember those basalt columns that so interested me? Those columns are held together by moss, which serves as a natural glue. The fire burned and destroyed the beautiful mosses we saw everywhere. Without this “glue”, pieces of rock continue to fall, endangering the highway, the buildings, bridges, and also any people who might happen by. I hope nature will heal itself quickly, and we can all return to this most incredible place.

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Many of the trees are gone, but I will always remember how huge they were, and I will always cherish the picture of my son and grandson hugging their favorite tree on our hikes up to the falls.

Everyone, especially our two grandchildren, enjoyed Lost Lake Campground, Resort, and Day Use Area beneath Mt. Hood. And people who have cameras should not be allowed to spend too much time there…I must have taken three dozen pictures of the view over the lake, toward Mt. Hood while the rest of the family ate a picnic lunch and played in the lake…thank goodness for digital cameras.

Mt. Hood is spectacular. It has an elevation of 11,250 ft. and is located in the Cascade Range Mountains. It is the tallest point in Oregon. It is also a volcano, having experienced its last eruption in 1907.

Mt. Hood

While at Lost Lake, we took time to eat, and just play for a time….

We hiked through the forest.
We hiked through the forest.
Our granddaughter was the first in the water...
Our granddaughter was the first in the water…
and eventually all the "kids" ended up in the water.
and eventually all the “kids” ended up in the water.
While we played, this chipmunk could not resist a free meal of bing cherry pits.
While we played, this chipmunk could not resist a free meal of bing cherry pits.
And I was not the only one taking pictures...that is my daughter out there, taking after her mom!
And I was not the only one taking pictures…that is my daughter out there, taking after her mom!
This little one loves exploring anywhere and anytime...and she simply knows no fear!
This little one loves exploring anywhere and anytime…and she simply knows no fear!

 

What a wonderful place the Columbia River Gorge is. I hope and trust that it will grow back, and that we might all be able to visit and experience its natural beauty once again and for many years to come. It is not only candy for the eyes, it is candy for the soul! I hope you get to visit it someday too!

Pacific Salmon Chowder

For centuries, salmon have fed the peoples that have gathered to live in the Pacific Northwest. This delightful and simple chowder would have been something Native Americans might have made long ago, and it is still absolutely delicious today. When I first came across this recipe, I wondered if it would not be even better if I added some corn, as appears in most chowders. But after doing some research, I discovered that the first people to live along the Columbia River did not participate in the activities associated with farming. These early Native Americans were hunters and gatherers. This chowder is so simple, with so few ingredients, yet it is now one of our favorite go-to meals. It is equally good the next day, maybe even better, as a nourishing lunch. I have adapted this recipe from Spirit of the Harvest: North American Indian Cooking, written by Beverly Cox and Martin Jacobs. It is published by Stewart, Tabori and Chang, New York.

Pacific Salmon Chowder

  • Servings: 4-6
  • Time: about 1 hour
  • Difficulty: easy
  • Print

Ingredients

  • 1 Tbsp. butter
  • 3 potatoes, peeled and diced
  • 1 bunch green onions, sliced, about 3/4 cup
  • 1/4 to 1/2 tsp. fresh dill weed, or to taste
  • 4 cups milk
  • 12 oz. fresh salmon, cut into chunks
  • Salt and pepper, to taste
  • Dill sprigs, for garnish

Directions

  1. Melt butter in a large saucepan over medium heat.
  2. Add the potatoes and green onions, and saute for 3 minutes.
  3. Add the milk and the dill weed.
  4. Simmer over low heat for 40 minutes.
  5. Add the fresh salmon and simmer for 10 minutes more.
  6. Season to taste.
  7. Serve in individual bowls garnished with a sprig of dill.

Enjoy!

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A Louisiana Heritage Plantation…and Shrimp Creole

05 Saturday Jul 2014

Posted by slvrhawk2014 in Food, Louisiana, Photography, Seafood Dishes, Travel

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Food, Louisiana, photography, Seafood, Travel

Oakland Plantation

In my previous post, I introduced the Cane River National Heritage Area in Louisiana. We began our visit of the area in Natchitoches, a charming small town in northwestern Louisiana. After spending the night in one of the city’s several Bed and Breakfasts, we headed out on Louisiana Hwy 494  to see one of the area’s main attractions, Oakland Plantation, part of the Cane River Creole National Historical Park.

Oakland Plantation

Oakland Plantation

This wine bottle garden, circa 1835, edges the flower gardens in the front of the main house.

This wine bottle garden, circa 1835, edges the flower gardens in the front of the main house.

In 1789, Jean Pierre Emmanuel Prudhomme obtained a grant for land from the Spanish government. On this land he built the plantation, originally named Bermuda. The plantation remained in the hands of the Prudhomme family until 1997, when the family sold the property to the National Park Foundation. The Park Service has restored the main house to what it would have looked like in the 1960’s.

A comfortable spot for reading or relaxing in the main house.

A comfortable spot for reading, playing music,or relaxing in the main house.

The dining room

The dining room

This fan, over the dining room table, would be operated by a slave. It was often called a "shoo-fly" fan.

This fan, over the dining room table, would be operated by a slave. It was often called a “shoo-fly” fan.

The kitchen at Oakland which appears as it would have in the 1960's.

The kitchen at Oakland which appears as it would have in the 1960’s.

The master bedroom at Oakland has an interesting cradle attached to the side of the bed.

The master bedroom at Oakland has a cradle attached to the side of the bed.

Toys that young boys of the house would have played with in the 60's.

Toys that young boys of the house would have played with in the 60’s.

In addition to the main house, there are 27 buildings which are original to the plantation.  A National  Park Service guide took us on a tour of the property and many of the outbuildings. This is not one of America’s most popular national historic sites, so we had the guide all to ourselves. She spent a lot of time with us, patiently answering all our questions, and helping us better understand what life had been like at Oakland for all the people who lived and worked there. It was truly a community unto itself. In addition to cash crops, the plantation had to provide food for all its people by growing crops and raising livestock.

A pigeonnier was a special building used for raising pigeons. Pigeon eggs were gathered for eating and the pigeons were also eaten.

A pigeonnier was a special building used for raising pigeons. Pigeon eggs were gathered for eating and the pigeons were also eaten.

A cane syrup boiling pot like the one shown here,  could be found on every farm and plantation in the old South. They were used to make thick cane sugar syrup and cane sugar brown sugar.squares.

A cane syrup boiling pot, like this one at Oakland Plantation, could be found on every farm and plantation in the old South. They were used to make thick cane sugar syrup and cane sugar brown sugar squares.

The corn crib was used to dry and store corn that was left on the cob. In front of the crib you can see a scarecrow. On a typical plantation, slaves were allowed to have their own small gardens for raising food for the slave community.

The corn crib was used to dry and store corn that was left on the cob. In front of the crib you can see a scarecrow. On a typical plantation, slaves were allowed to have their own small gardens for growing food for the slave community.

The plantation store was built before the Civil War. After the was it served customers as a retail outlet, a bank, a source for credit, and a place to gather to discuss current events.

The plantation store was built following the Civil War. It served plantation residents as a retail outlet, a bank, a source for credit, and a place to gather to discuss current events. It also served as a U.S. Post Office.

Following the Civil War, those who had once been slaves on the plantation became sharecroppers. These sharecroppers and their descendants were part of the plantation’s history for many years, deep into the twentieth century. The  Merriam-Webster Dictionary defines a sharecropper as “a farmer, especially in the southern United States, who raises crops for the owner of a piece of land and is paid a portion of the money from the sale of the crops”. This payment could, in part, be in the form of credit to obtain the things the sharecropper and his family would need, such as food, housing, and seeds for planting.

Many of the buildings used by the sharecroppers at Oakland Plantation still remain. They are furnished much as they were when they were being used. There are artifacts from the lives of the sharecroppers’ families inside these dwellings, such as toys, photos of school graduations and weddings, periodicals, and craft items made by members of the families.

The Overseer's House at Oakland Plantation

The Overseer’s House at Oakland Plantation

Music was an important part of sharecropper life, just as it had been for the slaves.

Music was an important part of sharecropper life, just as it had been for the slaves.

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A kitchen corner in the overseer’s home

The Cook's House at the plantation

The Cook’s House at the plantation

Oakland Plantation slave quarters

Oakland Plantation Slave Quarters

There is so much more information I could give about this amazing historical site. I think it better, however, if you head out on your own onto the back roads of this nation, discovering its rich history, its exciting stories, sometimes heroic, sometimes tragic, and the lessons we can learn to make it a greater nation with even greater stories to tell. Enjoy the journey!

You can learn more about Oakland Plantation by going to the NPS site: http://www.nps.gov/history/nr/travel/caneriver/oak.htm

Creole Cuisine

In my last post, I discussed the difference between the Creole and Cajun cultures. Creole cuisine is also different from what we know as Cajun cuisine. There are two main areas in which Creole and Cajun foods differ. The first is that Creole food uses tomatoes, whereas Cajun food typically does not. Another difference is that when making sauces or roux, Creole dishes use butter and Cajun dishes use oil. Creole food is considered “city food”, Cajun is known as “country food”. With that explanation, let’s make an authentic Creole dish!

While we were in New Orleans, I bought a small cookbook, The Little New Orleans Cookbook, by Gwen McKee, with illustrations by Joseph A. Arrigo. It contains recipes for fifty-seven Creole dishes. The book was published by Quail Ridge Press and is available for less than $10.00 from Amazon. The inspiration for my Shrimp Creole came from this little book.

Shrimp Creole

This Shrimp Creole is served over grits. It is equally good served over white or brown rice.

This Shrimp Creole is served over grits. It is equally good served over white or brown rice.

A classic roux, made with butter, is what makes this recipe a typical Creole dish. It takes some time to make properly, but the slow stirring is a wonderful time for slowing myself down! I love these moments when I am making something special for the people I love…and I think they appreciate the effort since there are rarely many leftovers. So put on some music you like, maybe some New Orleans jazz, and stir away! Making the roux:

  • 1/2 cup butter
  • 1/2 cup flour
  • 1 green pepper, chopped
  • 1 cup onion, chopped
  • 1 cup celery chopped
  • 1 clove garlic, finely chopped

In a cast iron pan, or a pan with a heavy bottom, melt the butter on medium-high heat. Gradually add the flour, whisking constantly for five minutes. Turn heat down to medium and continue cooking and whisking for ten more minutes. The mixture should be the color of peanut butter. Add the green pepper, onion, celery, and garlic. Continue stirring the roux mixture for another five minutes, until the vegetables are softened. The roux may become even darker in color, that is okay.

Making the Creole: Add to the roux

  • 6 Tbsp. tomato paste
  • 8 oz. can tomato sauce
  • 1-2 bay leaves
  • 1/2 tsp. fresh thyme
  • 1/2 tsp. salt
  • Good dash cayenne pepper
  • Tabasco sauce, to taste
  • 1 1/2 cups chicken broth

Bring to a boil, then simmer for fifteen minutes. Add 1 1/2 pounds fresh or frozen shrimp, peeled, deveined, and tails removed. Simmer ten minutes or until shrimp are done. Turn heat off and allow the creole tosit for at least ten minutes. Serve over hot rice or grits. This recipe will serve four.* Enjoy!

*The sauce in this recipe is so good, and we have over a cup left after finishing all the shrimp. I put it in the freezer and use it as a sauce for later side dishes, such as pasta or rice…so yummy the second time around, too!

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A Missouri Park…and Missouri Style Crab Cakes?

23 Friday May 2014

Posted by slvrhawk2014 in Family, Missouri, Photography, Seafood Dishes, Travel

≈ 1 Comment

Tags

Family, Missouri, photography, Seafood, Travel

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The spring at Maramec Spring Park

There were few things, and few places, that we were able to get all five of our children to agree on at the same time. But one spot always brought smiles to their faces and a rush to get into the car and be off on a family adventure. Maramec Spring Park is this family’s collective favorite place on the planet. Our children now live in five different states, but anytime they are home, Maramec Spring is a must visit. We go there to walk, to talk, to celebrate important family events, to feed the fish, even to get our toes freezing cold when we stick them into the cold spring water.

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Our grandson, Jason, always enjoyed the cold water.

Our grandson, Harrison, stops for a chat with his Grandpa, on the foot bridge.

Our grandson, Harrison, stops for a chat with his Grandpa on the foot bridge.

Maramec Spring

Maramec Spring is located on the Meramec (yes, they are spelled differently) River near St. James, MO. This area of the state has a karst topography, which means it has many springs and caves. Maramec Spring is the fifth largest spring in Missouri with an average flow of 96,300,000 gallons per day. It is at this point, where the Meramec River joins the Dry Fork, that the river becomes navigable. As the river moves to join the Dry Fork, it creates a beautiful mile long run of small rapids, wading spots, and great trout fishing opportunities. There are several hiking and driving trails in the park. One of my favorite things to do is to take the walk around the spring branch of the river. Here are some of the things you can see along the way.

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A small rapids just down from the spring. The kids love playing in this. Our niece once lost her sandal here…we never did find it!

The trail stays close to the river all the way around.

The trail stays close to the river all the way around.

I love watching the water skimmers along the way.

I love watching the water skimmers along the way.

The park is beautiful year found, especially on cold and snowy days in winter.

The park is beautiful year round, especially on cold and snowy days in winter.

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There are a lot of deer in and around the park.

There are a lot of deer in and around the park.

Maramec Spring Park is one of four trout parks in Missouri. It also operates a hatchery which produces 100,000 trout a year, all of which are stocked in the park. Another 40,000 trout are brought into the park from the hatchery at nearby Montauk State Park. Trout fishing begins on March 1 and continues into the fall. You can almost always see fishermen busy catching trout on the river. We think there is no better eats than fresh caught trout from one of Missouri’s fish parks.

Catching trout at Maramec Spriing Park.

Catching trout at Maramec Spring Park.

The area around Maramec Spring has historic, as well as recreational, significance. From 1827 until 1891, iron was produced at Maramec Iron Works. Thomas James was an ironmonger, who with his family, built the iron works near the spring. The water from the spring was used to power the operation. The iron works supplied iron for cannonballs and gunships during the Civil War. There are still many relics in the park which lend understanding to what a massive undertaking this was. You can still walk into some of the hematite pits which supplied the ore for the iron works, as well as view the iron work’s furnace. The park has an excellent museum that explains the process of turning ore into pig iron. Each October, the park hosts “Old Iron Works Days”. In addition to crafts and really good food, this event provides an opportunity to see what life was like in the day of the iron works.

The furnace an important role in the manufacture of iron at Maramec Iron Works. It still stands in the park today.

The furnace played an important role in the manufacture of iron at Maramec Iron Works. It still stands in the park today.

For more information about the park and trout fishing in the river, you can go to their website at http://www.maramecspringpark.com/maramec/.

Missouri Style Crab Cakes

Missouri Style Crab Cakes with Sauteed Zucchini and Brown Rice

Missouri Style Crab Cakes with Sauteed Zucchini and Brown Rice

Our youngest son lives in Maryland. Whenever we visit him, I must have crab cakes. But it is hard to find crab in Missouri that comes from American waters, and I do not like to purchase seafood of any kind imported from another country. So, I was very happy to find this recipe for Missouri Style Crab Cakes. I have adapted the recipe from the original, which is from Cooking Wild in Missouri, by Bernadette Dryden. It was published in 2011, by the Missouri Department of Conservation and is available from their website, http://mdc.mo.gov/. This is a great cookbook and I highly recommend it.

  • 1 cup trout (use leftovers from a previous grilling)
  • 1 cup breadcrumbs, divided
  • 4 Tbsp. grated Parmigiano-Reggiano cheese
  • 2 green onions, chopped
  • 1 Tbsp. chopped parsley
  • a dash of red pepper flakes, or to taste
  • juice of one small lemon, optional
  • 1 egg
  • salt and pepper to taste
  • 2 Tbsp. unsalted butter

Combine the trout with 1/4 cup of breadcrumbs and all the ingredients through the salt and pepper. Form this moist mixture into four patties. Dip the patties into the rest of the breadcrumbs, firmly pressing the crumbs onto the patties. Fry the patties in the butter on medium heat until the bottom is golden brown. Flip the patties, and do the same on the other side. Enjoy!      

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Plantation Shrimp Pilau…and the City of Charleston, SC

23 Sunday Feb 2014

Posted by slvrhawk2014 in Food, Seafood Dishes, South Carolina, Travel

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Taking a walk in the historical section of Charleston...so beautiful

Taking a walk in the historical section of Charleston…so beautiful!

As I mentioned in my last post, my husband and I took a guided tour of Charleston, SC soon after we arrived. This turned out to be one of the most helpful things we did as we sought to understand the city and its historical culture and traditions. After our tour we set out on our own over the next several days to discover the city, its grace, and its charm, for ourselves.

The very first thing we noticed was how politely we were treated by everyone we met. Everyone we encountered was not only polite, but also very helpful to two Mid-westerners who certainly did not know their way around town. The first day we ventured out on our own we encountered a terrific rain storm. It was close to lunch, and we ducked into Magnolias-Uptown Down South Restaurant. After ordering our lunch, the waitress told us we could stay as long as we needed to, until the rain stopped. We were very grateful…and sitting there moved us to order dessert, a win-win situation!

As we have traveled around the country, we have found that we enjoy eating in the very nice restaurants for lunch as well, if not more, than at the dinner hour. The lunch portions tend to be a little smaller and the prices a little lower for the same menu items offered later in the day. One afternoon we stopped into Husk, the restaurant owned by award-winning chef, Sean Brock. I had the most delicious dish of shrimp and grits, something I had never had. Grits is now a staple item in my kitchen and a versatile item to have when trying to find a side dish that is different from the typical potatoes, rice, or noodles. Jestine’s Kitchen is also a must when in Charleston, but prepare for the line–it can be very long!

Husk Restaurant

Husk Restaurant

Jestine's Kitchen

Jestine’s Kitchen

While on a cruise to Fort Sumter National Monument, we noticed that the skyline of Charleston lacks the typical tall buildings of larger cities. We discovered that this is because the city of Charleston has height restrictions on its buildings. No building can be taller than the tallest church spire in the city. While this makes for an unusual skyline for a large city, it is charming, graceful, and beautiful.

The skyline of Charleston as seen from the tour boat to Ft. Sumter National Monument.

The skyline of Charleston as seen from the tour boat to Ft. Sumter National Monument.

An interesting architectural design in the historical district of the city is the “single house”. It is a structure that is one room wide and two rooms deep. The single room width faces the street side. The two room length runs perpendicular to the street. These homes can also be three rooms deep. They are at least two stories high. The front door of a single house, which faces the street, does not open into a room, but rather onto a porch or “piazza” which also runs the length of the house and opens into each of the rooms. It is actually an open hallway. These piazzas generally face west or south to have the advantage of the cool breezes coming off the ocean, invaluable to residents before the age of air-conditioning!

A "single house" in Charleston.

A “single house” in Charleston.

Some “Did you know…” facts about Charleston, SC

  • The very first game of golf played in the United States was played in Charleston.
  • Because of its many church steeples, the residents of Charleston call their city the “Holy City”.
  • Have you ever wondered why the pineapple is a symbol of hospitality? Years ago, a sea captain would put a pineapple on his fence post as a sign that he was home and willing to welcome neighbors for an evening of eating and visiting.
  • The Arthur J. Ravenel Jr. Bridge across Charleston Harbor is the longest cable-stayed bridge in North America.
the Arthur J. Ravenal Jr. Bridge crosses the Charleston Harbor from Charleston to Mt. Pleasant. Charleston is now the seventh largest container port in the United States.

The Arthur J. Ravenal Jr. Bridge crosses the Charleston Harbor from Charleston to Mt. Pleasant. Charleston is now the seventh largest container port in the United States.

Just six miles north of Charleston, in Mt. Pleasant, is the Charles Pinckney National Historic Site. It consists of 715 acres of a plantation called Snee Farm which are being preserved by the National Park Service. It is a piece of the Pinckney Plantation and is dedicated to his life and service to our country. The park strives to teach us something about the life of this American statesman, an author and signer of the Constitution. It also explains plantation life in the Lowcountry for the plantation owners and their families, as well as the many slaves who worked there.

A circa 1828 Lowcountry farmhouse which serves as the visitor center at The Charles Pinckney Plantation National Historic SIte.

A circa 1828 Lowcountry farmhouse which serves as the Visitor Center at The Charles Pinckney National Historic SIte.

A 1/2 mile walk runs alongside the farm house at the Charles Pinckney National Historic Site.

A 1/2 mile walk runs alongside the farm house at the Charles Pinckney National Historic Site.

Rice and indigo were grown on the Pinckney Plantation. Some of the exhibits strive to explain how rice was cultivated. There is a rice trunk on the property with a sign to explain its use. It reads “…rice trunks were used to flood and drain rice fields. To flood a field, the gate on the river side was raised while the other was lowered. Water flowed into the field through the trunk at high tide. To drain the field, the gates were switched and water would flow out at low tide. Enslaved Africans brought this technology with them from the ‘Rice Coast’ of West Africa.” It is a beautiful and pleasant place, one worth visiting on a trip to Charleston. You can find out more about the plantation at http://www.nps.gov/chpi/index.htm.

A repllica rice trunk used in cultivating rice in the plantation era.

A replica rice trunk used in cultivating rice in the plantation era.

Carolina Golden Rice

There are so many great recipes for rice dishes that come from the Lowcountry. Traditionally they were made using Carolina Golden Rice. Rice from Madagascar was first introduced to the American continent in 1685, when a sea captain sought safe harbor during a storm. He gave a bag of rice to Henry Woodward, who planted it and found it grew very well in the Lowcountry soil and climate. Carolina became the largest rice producing area in the land. Its dominance waned only after the Civil War ended and plantation owners found themselves without enough workers in the field. Storms also helped bring an end to the successful business of growing rice in the Lowcountry.

Today, farmers are once again growing quality rice in the Lowcountry and it is available for purchase on the Internet.

The recipe in this post was inspired by one I found in a cookbook entitled Charleston Receipts, a collection of recipes by the Junior League of Charleston. It was originally written in 1950 and is said to be the oldest Junior League cookbook in print. It is published by Favorite Recipes Press and is available on the Internet.

Plantation Shrimp Pilau

  • 4 slices bacon
  • 1 cup Jasmine or Carolina rice
  • 3 Tbs. butter
  • 1/2 cup celery , diced
  • 10 oz. fresh shrimp, peeled, deveined, tails removed
  • 1/4 cup diced green bell pepper
  • salt and pepper to taste
  • 2 tsp. Gullah seasoning (see blog post from 2/10/14)
  • 1 Tbsp. flour

Fry the bacon until crisp and crumble into small pieces. Set aside for use as a garnish.

Cook rice by any method you would like. Traditionally, the rice is steamed and you can find directions for steaming rice at http://www.ehow.com/how_6100608_steam-rice-cooker.html.

Dredge the shrimp in a mixture of the Gullah seasoning and flour. Melt the butter in a Dutch oven and add the celery and the bell pepper. Saute for several minutes. Add the shrimp and cook until the shrimp are pink, about four minutes. Season with the salt and pepper.

Add the cooked rice and mix thoroughly. You may want to add a tablespoon of water if it seems too dry. Serve in bowls and garnish with the crumbled bacon. Makes 3 to 4 servings.DSCN1264

~~~

Charleston is a charming and beautiful city, well worth a stay of several days, and the food is incredible. I hope you make a trip to this graceful southern town, stroll its gorgeous avenues, taste its wonderful food, and learn a little about its rich history. Learning the history of individual spots in our country helps us better understand our nation as a whole and how we have become who we are.

In my next blog post we will take a trip on the tour boat out of Charleston and visit Fort Sumter National Historic Site. We will also try some “army” food.

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