Years ago on Isle of Palms, SC, we had an special at The Boathouse at Breach Inlet: Arctic Char with veggies + citrus hollandaise. That memory popped up recently, so I had to try a copycat.
My version: Air-Fried Arctic Char 🐟 with sautéed local Swiss chard, roasted carrots, smashed potatoes, and citrus hollandaise. Ingredients came from a couple of favs—Broadwater Shrimp Co. + Swamp Rabbit Café & Grocery.
When the wife is away I tend to make things she won’t eat, like duck. I found a photo on Goolge Images that just looked great so I tried to duplicate it. The sous vide duck was fantastic. The process allows for a medium rare but still a crispy crust. Asparagus is a go to…
This beef stew (Boeuf Bourguignon) is the best when the weather dips down. Not only is it hearty and filling you also have the oven running for over two hours. I love the beautiful simplicity of dishes like these. The flavors are pure and so satisfying. My wife thought I should add mushrooms. Yes, that…
I get ideas for meals from all over the place. One of my favorites is getting email from my favorite restaurants with updated menus or specials. This particular meal came from that exact source. A local favorite, The Anchorage, emailed a take home meal. I made this up based on their description. I added the…
Walking through our standard local grocery store, I noted once they had a frozen bag of assorted seafood. I’m not usually good with frozen seafood. Living where we do, we have access to some pretty fresh critters from the sea. The bag did intrigue me. This is going to sound funny but we had most…
This was all about the ramps. Yum! If you’ve never had them, they are sort of a cross between green garlic and green onions. The mouth feel is creamy and the flavor is very bold. Ramps are very hard to find and are only available for a short part of the spring. I found mine…
Flank steak is one of my favorite steaks. Reasonably priced and if prepared correctly, delicious. Also, duck fat. Our sage plant in our herb garden decided this year to go nuclear. It is out of control. The base looks like a tree trunk. Anyway, I really needed to use some sage and potatoes are always…
I love red wine + I love braising things + Chicken can be bland = Coq Au Vin. What a great way to cook chicken. This meal came about because the temperature is dipping down and I’m craving comfort food. I’d already done the braised beef short ribs the week before so chicken sounded good….
A go to meal for us, pork, greens and potatoes. Here I did Pork Chop, Braised Dandelion Greens, Ricotta Whipped Potatoes with Apple Jus.
one foodie 