image by Jennifer Davick via Serious Eats
Happy [almost] long weekend and Happy Memorial Day! Tomorrow, Jason and I are headed down to a beach front cottage in Surf City with my sister, her husband, and kids. It’s supposed to be a beautiful weekend, a much needed break from the rain lately. After the last few weeks I’m ready for some sunshine and downtime. It’s been a while since I’ve felt like I can relax and I’m determined to this weekend.
Along with relaxing, this weekend usually means I’ll be eating my favorite meal: Low Country Boil. Growing up in the north, I had no idea what I was missing out on. Even though it sounds so “Southern”, the dish is pretty simple. The way you eat it might be the most Southern thing about it. If you’ve never heard of it either, you may have heard of “Frogmore Stew”; that’s what it used to be called. Below is the best recipe for Low Country Boil.
Memorial Day is also usually the weekend you attend your first Summer Picnic. Here are a few of my favorites to try this weekend:
Cucumber + Chickpea Salad via She Wears Many Hats
Herb Potato Salad via RealSimple
Strawberry Jell-O Pretzel Salad via Inspired by Charm
We always had this at our family summer picnics. It’s a classic recipe, updated!
Raspberry Pops via RealSimple
Blackberry Frozen Yogurt via Kitchen Corners
White and Black Russion Poptails via Endless Simmer
The best of both worlds: dessert and cocktails!
Island Girl Cocktail via Coastal Living
White Sangria via Full Fork Ahead
Low Country Boil Recipe
4 pounds small red potatoes
5 quarts water
1 (3-ounce) bag of crab boil seasoning
4 tablespoons Old Bay seasoning
2 pounds kielbasa or hot smoked link sausage, cut into 1½-inch pieces
6 ears of corn, halved
4 pounds large fresh shrimp, peeled and deveined optional
Add potatoes to large pot, then add 5 quarts water and seasonings. Cover pot and heat to a rolling boil; cook 5 minutes. Add sausage and corn, and return to a boil. Cook 10 minutes or until potatoes are tender.
Add shrimp to stockpot; cook 3 to 4 minutes or until shrimp turn pink. Drain. Serve with cocktail sauce. Serves 12.
Recipe from CoastalLiving.com