Shore Lunch Menu

By Gina Fitzsimmons  |  Photography by Geoffrey Hodgdon


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Watermelon Salad


WatermelonSalad• 6 cups cubed watermelon
• 4 cups arugula
• 1 cup of chopped feta cheese
• ½ cup toasted sliced almonds
• ½ cup black beans

Dressing
• 3 tablespoons extra virgin olive oil
• 2 tablespoons white cider vinegar
• salt and pepper, to taste

Add the chopped watermelon, arugula, feta cheese, and black beans to a large salad bowl and lightly toss. Make your vinaigrette by putting the olive oil, vinegar, and salt and pepper in a jar and shake until you see the ingredients have emulsified or thickened. Pour the dressing over the salad bowl ingredients and toss. Top with toasted almonds.

 

Jumbo Lump Blue Crab Guacamole


CrabGuacamole• 2 ripe avocados
• ¼ pound jumbo lump blue crabmeat
• juice from ¾ lime
• salt and cracked pepper to taste
• cilantro, for garnish

Peel and fork crush the avocados in a small bowl. Add crabmeat carefully, not to destroy the lumps. Add the lime juice and salt and pepper. Top with a sprig of cilantro to one side and serve.

 

 

Rocco Tacos


RoccoTacos• 3 rockfish fillets approximately 10-inches long
• 1 tablespoon flour
• 1 tablespoon Old Bay Seasoning
• salt and pepper to taste
• vegetable oil
• flour tortillas, 6-inches diameter
• coleslaw (shortcut: Buy at your deli!)
• 6 tablespoons chopped cilantro

Warm tortillas in oven at 250 degrees. Use a cast iron skillet and add the vegetable oil to just cover the bottom, heat.

Lay the rockfish out and sprinkle a bit of the flour, Old Bay, and salt and pepper. Flip the fish over and repeat. Lightly sauté the fish over medium heat until just done. Do not overcook until hard as hockey pucks! Fish should still be a bit soft to the touch.

Pull the tortillas out of the oven when the fish is done and assemble. Break the fillets into 6-inch pieces to fit into the tortillas. Add the coleslaw and then top with chopped cilantro.

 

Jalapeño Barbecued Chicken Wings and Drums


Wings• 1 dozen chicken wings
• salt, to taste
• olive oil, as needed
• 4 tablespoons brown sugar
• ½ cup ketchup
• 1 (2-ounce) bottle TABASCO® brand Green Jalapeño Pepper Sauce (about ¼ cup)
• 1 teaspoon mustard powder
• 2 teaspoons Worcestershire sauce
• 1 teaspoon whole grain mustard
• fresh pineapple chunks
• 6-inch celery strips

Jalapeño BBQ sauce: combine brown sugar, ketchup, TABASCO® Green Sauce, mustard powder, Worcestershire sauce, and whole grain mustard in a saucepan. Bring to a simmer for about 10 minutes. Set aside.

Brush the grill with a bit of olive oil. Grill the wings over moderate heat, turning frequently, until they are golden brown and crispy, about 15 minutes. Coat the wings with the barbecue sauce and cook 2–4 minutes more. Serve with chunks of fresh pineapple and celery sticks on the side.

 

Raspberry Mojito


Mojitos• 6 large mint leaves
• 2 ounces Mount Gay Rum
• 3 teaspoons agave nectar
• 2 slices of lime
• 5 smashed raspberries
• club soda, a splash

Take a short glass and add the 6 mint leaves, rip them a bit, and bruise them with a mortar. Add the rum and agave nectar and 2 healthy squeezes of lime to the mix. Add the raspberries, lightly smashed with a fork. Fill glass with ice and top with a splash of club soda to taste.

 

 

 

 

 

 

From Vol.7, No. 4 2016
Annapolis Home Magazine