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Entries in appetizer (3)


Lowcountry Shrimp Sliders - getting ready for the season!



It’s time to gear up for shrimp season.  It begins on May 1st.  I’ve written about these little sea jewels before.  Our shrimp are sweet, firm, tender, and local!  Local is the key!  Once you have Lowcountry shrimp you’ll never want to eat a frozen farmed shrimp from places far and away again.  Dare I say, you’ll get selfish about your shellfish - say that three times fast!

  My fish guy, Dave Martin, owner of the Piggly Wiggly in Coligny - now try saying that three times fast after the selfish and shellfish thing.  He gets nothing but fresh local shrimp.  Actually, in my opinion and others, he has best fresh fish on the Island.  Local grouper, corvina, soft shell crabs, flounder, name it.  He carries all the little local fishies swimming in the sea and the store has a quaint beachy feel to it.  Plus, it’s always nice to support our local businesses on the Island and Dave’s Piggly Wiggly in Coligny is one of them.  Check it out! 

Makes 12 appetizer sized sliders


1 lb large shrimp – about 30, peeled and deveined

1 tablespoon ginger puree

2 teaspoons garlic puree

6 green onions, chopped – about 3 inches of the white and light green parts only

¼ cup panko bread crumbs, heaped

1 egg, beaten

1 tablespoon soy sauce

1 ½ teaspoons red pepper flakes

Flour for dredging

Canola oil for shallow frying

Add ½ the shrimp, ginger, garlic, and ½ the onions to the bowl of a food processor.  Pulse until fine – but not pureed.  Add the remaining shrimp, onions, red pepper flakes, soy sauce, egg, and panko.  Pulse until shrimp is chopped and ingredients are blended, scrape down inside of bowl as necessary, do not over process – you want chunks of shrimp not a puree of shrimp.  The mixture will be on the wet side. 

On a baking sheet lined with parchment paper, form the patties then refrigerate for at least 1 hour or until firm.   Heat enough oil to cover the bottom and come about ¼ inch up the sides of a heavy skillet.  Dredge each side of patties in a little flour and fry until golden on each side – about 3-4 minutes in total.  Serve with sweet chili dipping sauce or any other flavor that floats your shrimp boat.




Dill and Crab Louis Roulade


Dill and Crab Louis Roulade

This is a complete throw back retro-ish dish.  It’s perfect for a Sunday brunch buffet, picnic, or light lunch.  It’s dead easy to make and lovely for this time of year.  It’s kind of like a rolled and stuffed soufflé.  The Louis dressing makes a fair bit, so you might want to poach some wild American shrimp while you’re at it.  Having said that, you could also make a Shrimp Louis Roulade...what ever floats your boat or catches your fancy.


Louis Dressing


2 cups mayonnaise

½ cup ketchup

2 tablespoons horseradish

1 tablespoon lemon juice

1 tablespoon Worcestershire sauce

½ tablespoon garlic powder

½ tablespoon onion powder

1-tablespoon paprika

1-teaspoon white pepper

¾ cup sweet pickle relish, strained

1-tablespoon capers, minced

1 rib celery, minced


Dill and Crab Roulade

Serves 8-10


¼ cup fresh white breadcrumbs

½ cup grated Parmesan cheese, plus approximately 4 tablespoons additional

1-2 ounces or package of fresh dill, tough stalks removed and chopped

4 large eggs, separated

2/3 cup whipping cream

½ pound of jumbo lump crab meat, picked through

2 tablespoons hot water

Salt and pepper


Make the Louis dressing

Whisk together the above ingredients for the Louis dressing.  Refrigerate until ready to assemble roulade.


Make the Roulade

Line a cookie sheet or Swiss roll pan, which measures 9x13 with parchment paper.  Butter the paper and sprinkle with two tablespoons of Parmesan cheese.


In a large bowl, mix the breadcrumbs, ½ cup of Parmesan cheese, dill, egg yolks and, cream.  Salt and pepper to taste.  Fold hot water into breadcrumb to soften mixture.  Whisk egg whites until stiff in a separate bowl, then fold into mixture.  Carefully pour into prepared pan and bake for 10-15 minutes until well risen and just firm.  Do not over bake. 


Remove roll from oven and cover with a damp cloth – to prevent it from drying out and cracking when rolled.  Sprinkle 2 tablespoons of Parmesan cheese on another piece of parchment paper.  Turn roulade on to paper and cover with the damp towel.  


Mix crabmeat with Louis dressing.  Start by adding the dressing a ¼ cup at a time and continue until you have a spreadable but not overly wet consistency.  Remove towel from roulade, spread crab mixture over roulade, and roll up from the long side.   Wrap the parchment paper around roulade and refrigerate it until ready to serve.  Serve with extra dressing on side and lemon wedges.




Zaalouk from Zara's Kitchen in Marrakech 


From The Market to Zara's Kitchen

It’s amazing how food brings people together.  As I sat blogging away here in Hilton Head - long lost friends of mine were recipe searching in Morocco.  That’s right Marrakech.  Well…low and behold Pat and Frederic found It’s All Delicious and in turn me.  As Pat, sweetly, put it…we have dinner with you now once a week.

 After the OHMYGOD I can’t believe you found me emails flying back and forth through the WIFI waves, updating each other on the past 10 years,  I had a thought.  If I've found my way into their kitchen…hmmm… how about the flip side?  I love Moroccan food.  I have a few fabulous Moroccan cookbooks and a jar of preserved lemons in my fridge as I write. 

But what would be more mouthwatering then a super authentic recipe straight from Zara’s kitchen in Marrakech?  The answer was nothing that I can think of!  So here you have it…from Marrakech to Hilton Head with a few clicks of a button…It’s just so cool!  Thank you so much Zara can't wait for your next one!

Zaalouk from Zara’s Kitchen in Marrakech


4 medium aubergines (eggplant)

3 large tomatoes, chopped

2 garlic cloves, minced

Juice of one lemon

¼ cup parsley, chopped

1 ½ tablespoons olive oil

1-teaspoon cumin

Pinch of saffron

Salt and pepper

Preheat oven to 350°F.   Wrap aubergines (eggplant) individually in aluminum foil.  Bake in oven for 15-20 minutes. 

Remove from oven and unwrap.  Let rest for 10 minutes.  When cool enough to handle, peel off skins beginning from the top and working down the aubergine.  Use a knife to separate the skin from the flesh and then peel away using your hands. 

Chop flesh into small pieces, set aside.

Heat oil in a large skillet.  Cook tomatoes and garlic for a few minutes until tomatoes begin to soften.  Add cumin, saffron, lemon juice and salt and pepper to taste. 

Continue cooking over medium heat for 8-10 minutes. 

Add aubergine, mix to combine flavors and simmer on low heat until heated through. 

Serve with crusty bread as a type of spread.  You can also serve it mezze style as a small plate.  Also works with grilled meat or fish. Can be served hot or room temperature. 

It’s All Delicious Notes:  I made this and it was so tasty!  I didn’t cut the eggplants small enough and will know better next time.  It was delicious so easy to make and healthy!

My Zaalouk