Zucchini Cakes

Summer time and the livin's hot and sweaty.  Mosquitos abound and the humidity is high...

Yes, yes, I'm quite musical. It's a gift, really.

If you don't live in the South, here's something you may not know.  We can grow the bejesus outta some squash.  You plant a couple of squash and zucchini plants and before you know it, you have more than you know what to do with.  One year, my parents were out of town and one of my jobs was to go over every couple of days to check the crop.  When we get good rain, those suckers can grow about 200% overnight.  I can't tell you how many times I pulled back the leaves to be startled by a dark green torpedo that wasn't there last time.  It can really scare you.

There's a Methodist church in our neighborhood that plants a giant garden each year...for the community.  That's right, for everyone.  I stopped by there today hoping for some zucchini because I've had my eye on a recipe for months...zucchini patties. Grated zucchini, two cheeses, egg, flour, onion.  Sure enough, I found a couple of those sneaky, lurking torpedos in the church garden. Usually, once they get this big, you don't want them because they can get tough.  But, for a recipe that requires grating them, the big boys are perfect.

So, tonight, I had zucchini loaves and fishes.  I made a batch of these killer patties and 3 loaves of zucchini bread from 1 1/2 (big) zucchinis.  What a plethora of good stuff from so little!  Took a loaf of bread to mom and dad and had part of one for dessert.  So thankful for that church sharing its bounty with the whole neigborhood!

So, if you're interested, this is a new favorite around here. Especially with Neil, because he HATES mushy squash, so finding a preparation that he likes is few and far between.  He's a big fan of these now.

Zucchini Patties
2 cups grated zucchini
2 eggs, beaten
1/4 cup chopped onion
1/2 cup flour
1/2 cup freshly grated Parmesan
1/2 cup shredded mozzarella
1/2 tsp salt

Mix all ingredients together; stir well.  Heat about 2 Tbs veg oil in a skillet over med-high heat. Drop zucchini batter in about 1/3 cup measures into skillet. Cook until golden brown; drain on paper towels. 

Place in colander, sprinkle with salt and let sit about 20 minutes; then squeeze water out.

Zucchini patty in all its glory

This is pork tenderloin that I marinated and baked; served with mustard sauce on the side

We were surprised that they actually taste more like potato pancakes than a veggie patty, so if you have anti-veggites in your house, this may be a way to get some veggies snuck in.  I mean, who can survive without vegetables?  We served these tonight with some room-temp leftover pork tenderloin, mustard sauce for the meat and some gorgeous tomato slices with salt and basil. Summertime, summertime!

Thai One On

Y'all know that I really like Publico. I've told you that. But, it's been a while since we've been there. Yesterday was my birthday.  So, the three of us decided to continue the celebration of me by having lunch at our favorite neighborhood joint today.  

I got there thinking that I'd order the Classic Carnitas and the Sambol Fish taco.  Like I usually do. But once there, I thought, "no, I'm going to try something new this time."  I chose the Thai Shrimp Burger. 

Shrimp burger with fresh cut fries

 So, this is a burger made of giant chunks of shrimp.  This is significant because too often restaurant dishes really skimp on the shrimp.  The burger is served on a fresh bun with red onion relish that is delicious. There's also a Thai peanut sauce and orange sesame aioli.  It's a very flavorful and successful fusion of tastes.  I could only eat half of it though; it's a big sandwich. I definitely recommend this one!

Neil decided on the burrito du jour, the "Wingerito."  It was stuffed with pulled chicken with a chipotle wing sauce, brown rice, lettuce and black beans.  It was really yummy.  Of course, Neil had them also jam as many jalapenos as they could fit into it. Many of you know that Neil's heat addiction knows no bounds.  He's constantly on a quest for what he considers hot and it's rarely what others can even tolerate. Today he sampled a coconut Ghost pepper sauce and admitted "it's hot."  That says a lot.

Now, the Vivver decided on her "usual," the Crunchy Avocado taco.  Can I tell you how much I love that my kid has an avocado taco as her "usual?"  

The Crunchy Avocado

 It also never hurts to start off with guac and queso.  The chips are always warm and salty.  The guac is creamy and the queso, well, what's not to love about melty cheese? 

Publico has completed their back porch/deck area. Today they had some astro-turf out with hula hoops, cornhole and a baby pool in the parking lot.  I'm not sure if this was special for the holiday weekend, or if this is a new fixture.  And, since the last time I was there, they've added brunch. Check out the menu here. Enjoy!

Summer is Officially Here!

When they declare "Yippee!  Summer is officially here!" what that  means here in Columbia SC is 100+ temps, 200+% humidity, frozen up a/c compressors, soaking wet clothing and afternoon storms that cause our (crumbling) roads to steam.  

Yep, you can actually see the steam rising. My sister can tell you first hand never, ever, walk home on a steamy road with nothing on your feet except pantyhose #burnedthecrapouttamyfeet #wontdothatagain...But, that's a whole other story! It also means we avoid using our dryers and ovens as much as possible because it just heats up the whole house. 


So, with all that in mind, let me share the ultimate summertime side dish that I got from a friend.  It's one of Ina Garten's recipes and it is the most awesome salad to have on a hot day. 

Cool, delicious fresh corn, red onion, basil. The cider vinegar is the trick.

Take it to your next cookout, block party, potluck, or just whip it up at home for a weeknight side.  Any day now, our famous Silver Queen corn will be hitting the markets and Silver Queen would reign supreme in this recipe.  When you read it, it doesn't sound all that exciting, but trust me.  It is delicious, it's cold, it requires minimal talent and minimal cooking.

Rosewood Crawfish Fest 2016!

I have a bit of a sentimental side for the Rosewood Crawfish Festival.  The first one we went to was about one month after my daughter was born. Neil and I dressed her up, got the stroller outfitted with all we would need and walked up there to show off our beautiful new baby. And to get crawdads.  Of course.

We've been going ever since.  There is something to be said for having a city-wide festival right in your own neighborhood.  Come park at our house and walk on over.  Go early with the kids, get crawdads with no lines, ride rides, listen to the bands from your front porch in the afternoon.  It's pretty daggum perfect.   

So, how was this year's festival?  Let's get right to it:

Upon arrival selfie, or is it an "us-ie?"

 

Bags and bags of crawfish

Have crawdads, will travel.

Quite a cooking operation

Start by getting your crawdad tickets

Trade your ticket for one of these babies

Join all the other crawfish aficionados

This is what $18 gets you; a little high, but it's fun

Decide which one to keep as a pet.  Not.

What?  Neil's smiling?  Yes, crawdads make Neil smile.

Get in my belly!

After our crawfish feast, we headed out to check out the rest of the festival.  There is really something for everyone at Rosewood's fest: morning 5K, live music, rides for the kids, Crossfit exhibitions, arts & crafts, tons of food and lots of good beer.  

Make sure you don your crawdad gear

Rosewood Market serving shrimp burgers, watermelon, amongst other things

Wacky food display. Gyros, funnel cakes, homemade chips, sausage dogs

Food truck action: Pawley's

Neil couldn't resist the monster turkey legs

Icy treats

I think she rode this contraption about 6 times

Festivals: they're not just for Budweiser anymore!

The first time I've drunk a beer in a can in a VERY long time!

We had a great time at this year's festival.  I think the Rosewood Merchants Assn has done a really great job of creating a family-friendly (without being dorky and boring) festival that is truly part of our community.  Living in Rosewood/Shandon is like living in a village.  Our kids walk to school, thanks to our Rosewood Drive corridor, we can hit the grocery store, local coffee shop, Dairy bar, gas station, local market, delis and restaurants, meat market, all in one trip, we have block parties and we know all our neighbors.  The Rosewood Crawfish Fest is just another cool component to our village. If you haven't come over to our neck of the woods for this event, go ahead and pencil it in for early May of next year.  Let the good times roll!

Craving Crab

In my constant quest for variety, I've learned to obey my cravings. It usually leads to something good. A few days ago, I got a great deal (surprise, surprise) on avocados at Aldi.  They were perfectly ripe, so I needed to use them before they turned the corner. As I contemplated those little dark green orbs, crab entered my mind.  The idea was born.  Crab Louis.

Mayo, green olives, chili sauce, horseradish & lemon make a tasty dressing. Capers for garnish and tang.

 I made a dressing with chili sauce, mayo, chopped green olives, a little horseradish and lemon juice. Then, I just piled crabmeat into the cavity of the avocados, added some boiled shrimp over shredded lettuce and drizzled with dressing. I topped it all with some capers because everything is better with capers. 

Crab, shrimp, avocado and Louis sauce on a bed of lettuce. Parfait, n'est ce pas?

Super fast, super easy, super delicious. We're still in April, but the temps are already getting close to the 90 degree mark, so cold food is certainly welcome this time of year. With my leftover crab, we are looking forward to crabcakes and/or bisque later in the week.  Poor us!  Crab all week long.  

Strawberry Season!

It's Springtime here in the South and that means it's strawberry time!  Honestly, this is really the only time of year that I even like strawberries.  There is just something different about locally grown fruit. 

Near our house is Cottle Farms, which has been growing strawberries in Columbia pretty much my entire life. Maybe even longer than I've been around, I'm not sure.  It's a huge operation and our kids love going out to the farm to pick their own berries.  If you've never gone, you should.  A word of caution though.  Don't let yourself get carried away and bring home 3 buckets full. It's easy to get all excited and keep on pickin' but remember, the berries go bad if they hang around too long and you can always go back to the farm when you need more!


We went out after school on Monday and the strawberries are gorgeous.  Bright red, glossy and plentiful.  Years ago, I came across one of the kookiest recipes ever.  It was in a magazine, although it's been so long now, I couldn't even begin to tell you which one it was. It was for a turkey and strawberry panini.  I know, I know.  Sounds insane, right?  Well, it's not.  It's been years since we made these sandwiches, but when I saw this year's crop, I decided it was time to bring back the panini.

Here's the skinny...Get a loaf of fresh Italian bread from the bakery.  Give it a layer of pepper jelly. Yes, you heard me.  Then layer really smoky, sliced turkey with some brie, sliced strawberries and fresh basil leaves.  Press and grill it with a panini press, waffle iron, in a pan, whatever your usual grilled cheese-technique is.  Prepare to be amazed.  It's the craziest combination of flavors and IT WORKS.  I told our friend Dottie about the sandwich and when I saw her yesterday in the school yard...well, suffice to say, she was raving about it.  Her husband loved it, kids loved it, she loved it.  I'm so glad she tried it because in the past when I've told people about this recipe, I get that sideways "okaaaay, right, Elizabeth" look. 

Dear readers, food fanatics, culinary daredevils, good food consumers, take my advice on this one.  Get thee to the farm!