Shrimps ala Prep School (Shrimp and Rice Elegante)

Pulling out a 1993 edition of the Hilton Head Entertains cook book this weekend. I honestly can't remember the actual purchase of this cookbook and would have to say it may have been a gift from former in-laws that somehow made it past the post divorce cleansing way back when. The text was part of a fundraiser for Hilton Head Preparatory School and is dedicated to Carolyn B. "Becky" Fraser. I like it predominantly because the index has to be one of the most superbly organized of community cookbooks on my shelf and the recipes are simple concoctions with divine results at the dinner, coffee, or picnic table. There's a cheesy rich Shrimp and Spinach Casserole from this same cookbook that delivers magnificently when comfort food is the order of the day.

Chopped scallions or green onions
2 tablespoons butter
1 pound of shrimp, cleaned (assume devein is the instruction here)
4 ounces fresh mushrooms, sliced
3 tablespoons chili sauce
1 1/3 cups instant rice
1 2/3 cups water
1 teaspoon pepper
1 cup sour cream
1 tablespoon flour
Saute scallions in butter in skillet or wok. Add shrimp and mushrooms, saute until shrimp are done to taste (not long). Stir in chili sauce, rice, water, salt and pepper. Simmer covered for 5 minutes. Stir in mixture of sour cream and flour. heat just to serving temperature. 4-6 servings (Jane W. Kincheloe)

Beyond tots and fritters (Corn and Sweet Potato Bhajia)

As the daylight hours warmed to near summer-like temperatures and the pollen dust accumulated atop every surface it found hospitable, Mother Nature seems to be signaling the advent of spring here in the Lowcountry. Hooray! My taste buds immediately turn to memories of fresh tomatoes off the vine sliced and delicately plated with basil and homemade mozzarella as well as eating corn straight from the field and sprinkled with a bit of salt and smathered with butter. I love what summer symbolizes, most especially the dining out of doors. It heralds nightly opportunities to gather friends around a table set with a feast of local produce and the conversations lingering until no one can keep their eyes open. We've celebrated the sweet potato before on this blog from butter to cheese cake, but the kitchen experience this week was tickled by a twitpic photo from @seriouseats feauring sweet potato tots. That tweet and some encouraging words from Stevie, my favorite lady of craft brew @LadiesOCB led me to pull another Alastair Hendy creation from the cook book collection and procure the opportunity to make sambal (again). I never tire of either by the way. Thus, we located a recipe in Cooking for Friends that married a summer longing for corn and an always handy sweet potato...Corn and Sweet Potato Bhajia...do not be put off by the long list of ingredients (says Alastair). The color and combination of flavors in this dish paired with a local craft beer, Westbrook White Thai made for a delightful sendoff to winter and a big bouyant hello to Spring!

Herbaceous L'il Jig and Green Tea Press

Live from the start of St Patrick's Day celebrations in the Lowcountry we plan the experience from start to finish. It's not about an affair to remember, it's about the occasions to record in memory that bring you back year after year. From the beverage in the to-go-cup to the green beaded necklaces to the parade down the street it's the people, places, and what's consumed to celebrate Irish heritage that keeps us all in the green. Our little band of revelers make it an annual tradition to create parade route beverages, one nonalcoholic and one a bit saucier. Each year the challenge remains the same...to do something different and always with a little green.

Green Tea Press (inspired by Stonehill Tavern)
2 ounces chilled brewed green tea, 1 ounce Ginger syrup, 2 ounces chilled club soda, 1 lime wedge and 1 mint sprig
Fill pint glass with ice, add green tea, syrup, and soda and stir well. Garnish with lime and mint

L'il Jig (inspired by Pegu Club)
3 Thai basil leaves, 3/4 ounce fresh lime juice, 1/2 ounce simple syrup, ice, 1 1/2 ounce silver tequila, 1/2 ounce Chartreuse
Muddle the basil leaves with lime juice and syrup, add ice, tequila, and Chartreuse. Shake well and strain.

Start Celebrating the Irish on Hilton Head Island: http://www.stpatricksdayhhi.com/
Finish in Traditional Fashion in Savannah: http://www.savannahsaintpatricksday.com

Skip a Sunday

As we relished the glamour and flavors of the Charleston Wine and Food Festival last week, we may have neglected our friends afar...at least the email messages of concern seem to have suggested when we failed to post on this blog. One realizes how viral this electronic world is when individuals from European nations fire an emergency call out to check on one's status...we have discovered there are a few reasons some tune in to check out the page (and not just for the kitchen experience). A humble thank you to the universe of caring individuals, twas four nights of pleasurable food comma love other than that we are alive and well. This week we move to thinking green and following a thought around a slushy green beverage for the next SSKE. And if ever in doubt, tune in each Wednesday in our right hand column for Hodge Podge --bloggers around the globe participate in a virtual conversation focused on 7 questions + a bonus statement.