Beach Eats
Make the most of your next beach day by having the food already taken care of. We’re not talking about some soggy PB&J with a sad bag of broken chips. Upgrade your picnic on the sand with these beach-ready make-and-take recipes, guaranteed to deliver seaside satisfaction for the whole family.
Wexford: Peach & Burrata Salad
Ingredients (Peach vinaigrette)
2 cups fresh peaches, peeled
1 cup peach puree
2 tablespoons dijon mustard
1/2 cup champagne vinegar
2 tablespoons shallots, chopped
1 tablespoon chopped garlic
1/2 cup very good quality extra virgin olive oil
1 1/2 cups vegetable oil
1/4 cup agave syrup, light color
Kosher salt & black pepper, to taste
Directions Combine shallots, garlic, dijon mustard and champagne vinegar in blender. Blend together 20 seconds. Add agave, peach puree, peach slices. Blend 30 seconds to 1 minute until well combined. Slowly add oils while blender is running on medium speed. It should be creamy in consistency. Taste, adjust seasoning with salt and pepper. If you prefer a sweeter vinaigrette, add more agave syrup.
Ingredients (Peach & burrata salad)
1/2 head hydroponic bibb lettuce
1/2 fresh peach, sliced
1 tablespoon toasted marcona almonds
8 halves heirloom cherry tomatoes (different colors)
1 ball burrata cheese
2 tablespoons peach vinaigrette
1 teaspoon basil
Directions Coat marcona almonds with extra virgin olive oil and sea salt. Bake for 12 minutes at 375 degrees. Prepare lettuce, arrange on a cool plate. Top lettuce with almonds, peaches, tomatoes and burrata; drizzle with vinaigrette and finish with basil.
Salty Dog Cafe: Pimento Cheese Dip
Ingredients
1 pound cream cheese, softened
1 tablespoon yellow onion, finely chopped
1 teaspoon dijon mustard
1 teaspoon ground mustard
1 cup mayonnaise
4 cups shredded cheddar cheese
1/2 cup pimentos, drained and diced
1 cup shredded parmesan cheese
Directions Whip softened cream cheese until fluffy. Add remaining ingredients and mix well. Scrape the sides and bottom of mixing bowl and mix again until well combined.
Colleton River: Spicy Beach Shrimp Kabobs
Ingredients (Serves 4)
1 pound raw large shrimp, shelled
1 tablespoon Blackening Spice
1 lemon
Olive oil
4 pairs of wooden chopsticks
Directions Skewer 2-3 shrimp on each single chopstick. Season with blackening spice, a drizzle of olive oil and a squeeze of fresh lemon. Grill until just cooked, 2-3 minutes per side. Once cooked, remove from grill and chill in the refrigerator. Pack skewers in a small cooler for your beach trip.
Michael Anthony’s Cucina Italiana: Antipasto Kabobs
Ingredients
Prosciutto di Parma
Capocollo
Spicy Soppressata
Speck
Red Pepper Pecorino
Provolone
Assorted Olives
Roasted Red Peppers
Artichoke Hearts
Wooden Skewers
Directions Turn your favorite antipasto fixings into a quick and easy beach snack that everyone will enjoy. Simply skewer a few pieces of your favorite meats, cheese, roasted red pepper, and artichoke hearts. Head to the beach and enjoy. All items available in The Market at Michael Anthony’s Cucina Italiana.
LOCAL Life Test Kitchen: Watermelon Gazpacho
Ingredients
4 cups watermelon, cubed and seeded
1 cup tomato, chopped
1/2 cup cucumber, chopped
1/2 cup green pepper, chopped
1/4 cup fresh cilantro, minced
2 tablespoons green onion, chopped
1 tablespoon jalapeño, seeded and finely chopped
2 tablespoons fresh lime juice
1 tablespoon grated lime zest
1 teaspoon fresh ginger, minced
1 teaspoon salt
Directions Puree 3 cups of watermelon in a blender. Cut remaining watermelon into small pieces; set aside. In a large bowl, combine watermelon puree, lime juice and zest, ginger and salt. Stir in the remaining ingredients, taking care not to break up the ingredients. Chill in the refrigerator until you’re ready to serve.
