From Fish to Shrimp to Conch to Lobster to Steak and Burgers, we will tackle the task of turning your catch into a feast.
Charleston Seafood Gumbo
We create a delicious Charleston Gumbo loaded with fresh seafood: crab claw meat, white shimp and grouper. This recipe is part of our new Charleston Lowcountry recipe set.
Pan-Seared Snapper with a Ginger-Lime Compound Butter
We'll be creating a Pan-Seared Snapper with a Ginger-Lime Butter dish. The compound butter adds a great anf flavorful twist.
Pan-Seared Scallop Fettucini with a Coriander-Tomato Cream Sauce
We'll be creating Pan-Seared Scallop Fettucini with a Coriander-Tomato Cream Sauce. Our flavorful cream sauce will include a technique known as Tomato Concasse which is a simple way to skin and seed vine-ripe tomatoes.
Cracked Conch:
another Bahamina Classic
We'll be creating a Bahamian Classic: Cracked Conch and we'll serve it with a side of Peas and Rice. This is such a great dish. It’s one of my favorites when I’m cruising the Abacos in the Bahamas. The best cracked conch I’ve had is at a little restaurant in New Plymouth, on Green Turtle Cay in the Abacos know as Wreckers. It’s so light and flavorful.
Peas & Rice:
a True Bahamian Classic
What a great Bahamian dish. Peas and Rice are created using the Pigeon Pea. We also use something known as browning, which is a unique ingredient for sauces and gravies. Browning liquid deepens the flavor and in soups and stews to darken the broth.
Peas and Rice pairs so well with grilled and fried seafood. The best pair, in my opinion, is Cracked Conch.
Tropical Blue Adult Cocktails
We craft a handful of Blue Tropical Adult Beverages with the constant being Blue Curaçao and a single cocktail using Blue Raspberry Vodka…
Tuna Tartare
We create a Tuna Tartare dish with Yellowfin Tuna, fresh herbs, ponzu, coconut vinegar, Benne Seeds among the ingredients.
Fish Stew
Our Fish Stew is a great combination of sweet and heat flavors throughout or stew. It’s perfect for those cold winter days to help make your mind get in sync.
Sheepshead and Scallop Cakes
Also known as the Poor Man’s crab Cake, the crab meat is replaced with minced Sheepshead fillets and a scallop mousse. The flavor is unbelievable and hard to believe that there is no crab in the cake. Also, there are no crab shells either…
Charleston Sweet Red Rice
Red Rice is a true staple in the Charleston Lowcounrty area. It paits so well with BBQ and Fried Fish and with many other great southern soul food dishes.
I hope y’all enjoy…
Frogmore Stew
Frogmore Stew is a single pot dish containing Potatoes, Sausage, Corn, and Shrimp. The name Frogmore is a reference to a small community near Beaufort, SC.
The name Frogmore Stew was coined by The Gay Fish Company. In the 1960's Richard Gay, one on the owner, tag the dish, Frogmore Stew. It was featured on the cover of Gourmet Magazine in the 1980's.
The Frogmore Community is named after the Frogmore Plantation, established in the 1700s by William Bull I. The plantation's name references England's Frogmore House.
She Crab Soup
She Crab Soup is a Charleston Original recipe. It was created in the early 1900's by William Dees.
As the story goes, Charleston Mayor R. Goodwyn Rhett was hosting President William Taft in 1901 at Charleston home and was looking for an impressive and unforgettable dish. It was up to Rhett's butler William Dees to craft that unique and delicious dish. And he did.
There was always a crab soup, but Dees enhanced the typical soup by adding the roe or crab eggs to the soup. The orange eggs added unbelievable flavor along with enhancing the appearance.
And therefore, Williams Dees is the inventor or creator of one of the dished that defines Charleston, She Crab Soup.
Fried Dolphin Sandwich
In Episode 6, of our weekly Info-Shorts, we take our Buttery Burger Buns from Episode 4, see below, and create a Fried Dolphin Sandwich served with a Homemade Tartar Sauce, and then served with Sweet Vinegar Coleslaw
Buttery Burger Style Buns
In Episode 4, of our weekly Info-Shorts, we try our hand at bread making. More specifically, burger style buttery buns. In the next short or so, we will pair our buns with a Fried Dolphin fillet, fresh Tartar Sauce, and a fresh sweet and spicy coleslaw.
Coconut Shrimp & Scallops
In Episode 8, of our weekly Info-Shorts, we create coconut shrimp & scallops and serve them with some of Hook'd on Smoke's Habanero Pepper Jelly.
Visit Hook'd on Smoke: www. hookdonsmoke.com
Conch Fritters
In Episode 9, of our weekly Info-Shorts, we create Abaco's Bar & Grill Conch Fritters and served with a Special Fritter Dipping Sauce.
Abaco's Bar and Grill is the name of my outdoor kitchen
Blackened Dolphin
In Episode 13, of our weekly Info-Shorts, we use our signature Blackened Seasoning and create a Blackened Dolphin dish served with purple mashed potatoes and oven-roasted Brussel sprouts tossed in a balsamic vintage and agave nectar glaze.
Abacos Lobster Diablo
In Episode 14, of our weekly Info-Shorts, we use our marinara sauce, see below, from our Super Short and create a pasta sauce for our Lobster Diablo - Lobster Fettuccine with a Sherry Pasta Sauce.
Abacos Marinara Sauce
In Episode SS1, of our new Super Short videos, we create a great marinara sauce for future dishes and shows.