Awe! Nothing like the vibrant crescendo and sweet smells of Florida summertime here in Jacksonville to bring out the best in all of us. It is July, the kiddos have settled into their summer break, and those of us that are parents have settled into a little bit of crazy. It's official; for all, kiddos or not, we're in the sweet heat of summer, which is something to be cherished and grateful for.
I can smell the gunpowder of the fireworks that cascade into the night sky and illuminate the horizon as the beachgoers promenade and the spirited ride their bikes up and down 1st Street. As a nation, it is truly a glorious time to celebrate the good ole USA! This celebration is second to none, no matter where you are or your beliefs! And, as always, Jacksonville always does it up just right!
If you're hosting a beach extravaganza or having family and friends over to celebrate the summer, hoist the red, white and blue. Let the broad stars and strips fly free, my friends, and thank someone that has served our great nation!
I could not find a better summertime all-American recipe than the good old low country boil for this magnificent occasion.
It is a feast that impresses your mother-in-law, kids and friends alike! While it may seem daunting, the low county boil is hardly that. You put potatoes, corn and sausage into a large pot with various seasonings and then "basket" all your favorite fresh local seafood until done — pretty simple. Well, I'm here to help you and make it straightforward! Follow me through this simplified recipe, and you will be a summertime hero!
As always, I wish you well from Taste Catering and Barn Yard Farms, and God bless!
Summertime Low Country Boil
Yield: Six to 10 people
Ingredients:
2 gallons water
3 cans of your favorite beer
1 head of fresh garlic
4 lemons halved; reserve 1 lemon for garnish
2 oz old bay
2 oz redfish magic
2 oz parsley
2 lbs. andouille cut into 2-inch pieces
4 corn cobbs, shucked and halved
3 lbs. Red bliss potatoes
4 lbs. Fresh Mayport shrimp
5 lbs. Alaskan snow crab
1 bag of fresh little neck clams
1 bag of fresh PEI mussels
Chef's note: I highly recommend using a gas burner in a safe place outdoors; you will need a large stock pot and a basket to submerge and cook the seafood.
Set up your burner in a safe area; in the stock pot, add the first seven ingredients and bring to a hard boil. Reduce the burner to low heat. Carefully add the sausage, corn and potatoes. Let simmer for around 20 minutes or until the potatoes are firm but can pierce with a fork.
Start by putting the clams into the basket and submerge into the stock. Cook until the clams start to open; remove and set aside. Repeat the process with the mussels.
Next, in small batches, add the shrimp to the basket and cook until the shrimp turn light pink. Be careful not to overcook and set aside. Lastly, add the crab to the basket and submerge. Cook for about five minutes, just enough to heat the crab legs through, being careful not to overcook.
Now that the cooking is done, remove the sausage, corn and potatoes from the stock. Reserve some stock. Arrange this grandiose fare on a large platter and pour the reserved stock over the platter to keep your masterpiece nice and hot.
Garnish with sliced lemon and fresh pea tendrils from Barn Yard Farms.
