Charleston Living

24/07/2024

We've been waiting for this!! Mark your calendars now.

22/07/2024

Breakfast special this week at Page's in Mt Pleasant! Bananas Foster French Toast - Our Southern twist on a classic! French Toast topped with Bananas Foster, crème anglaise, powdered sugar, and cinnamon. Serving breakfast from 7am to 11am-ish!

18/07/2024

Anyone else? 🥵😓🫠

09/07/2024

SHRIMP AND GARLIC LINGUINE 🍤🧄🍝

Ingredients:

12 oz linguine
1 lb large shrimp, peeled and deveined
4 cloves garlic, minced
1/4 cup olive oil
1/4 cup unsalted butter
1/2 teaspoon red pepper flakes (optional)
1/4 cup white wine or chicken broth
1 lemon, juiced and zested
1/4 cup fresh parsley, chopped
Salt and pepper to taste
Freshly grated Parmesan cheese, for serving

Directions:
Step 1: Cook the Linguine
Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Drain and set aside.
Step 2: Sauté the Shrimp
While the pasta is cooking, heat the olive oil and butter in a large skillet over medium heat. Add the minced garlic and red pepper flakes, if using, and sauté for about 1 minute until fragrant. Add the shrimp to the skillet, season with salt and pepper, and cook until pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
Step 3: Make the Sauce

In the same skillet, add the white wine or chicken broth, lemon juice, and lemon zest. Bring to a simmer and cook for about 2-3 minutes, allowing the flavors to meld and the sauce to reduce slightly.

Step 4: Combine and Serve
Return the cooked shrimp to the skillet and toss to coat in the sauce. Add the cooked linguine and chopped fresh parsley, tossing everything together until well combined and heated through. Adjust seasoning with salt and pepper to taste.

Step 5: Garnish and Serve
Serve the shrimp and garlic linguine hot, garnished with freshly grated Parmesan cheese and additional lemon zest if desired.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Servings: 4

05/07/2024

South Carolina Low Country Bacon Shrimp and Grits
Lowcountry Grits

South Carolina Low Country Bacon, Shrimp, and Grits recipe offers a savory blend of crispy bacon, succulent shrimp, and creamy grits, embodying the comforting flavors of Southern cuisine.

Ingredients
1 cup Stone Ground Grits
4 cups water
1/4 tsp salt, kosher
2 tbsp butter, unsalted
1/2 cup white cheddar cheese, shredded
4 slices bacon, thick, med dice
2 lb shrimp, 26-30 deveined, peeled
2 ysp garlic powder
2 tsp onion powder
1 ysp paprika
1/4 ysp salt, kosher
1/2 ysp black pepper, cracked
1/2 tbsp AP flour
1 whole white onion, med dice
1/2 cup button mushrooms, sliced (optional)
2 whole poblano or green bell pepper, med dice, remove seeds as needed
1 tbsp canola oil
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp paprika
1/4 tsp black pepper, cracked
A pinch of salt
4 garlic cloves, med-large, finely chopped
1 tbsp tomato paste
8 oz can chopped tomato
3/4 cup chicken stock, unsalted
2 tbsp scallions, thinly sliced
1 tsp Worcestershire sauce
1/2 lemon, large, fresh
1/2 tbsp parsley, fresh, chopped

Cooking Instructions
Begin by seasoning the peeled and deveined shrimp in salt, black pepper, paprika, garlic powder, onion powder and flour and set aside.
Then begin cooking the grits. Bring the water to a boil with 2 tsp salt. Stir in the grits and lower the heat to low. Allow the grits to cook on a low simmer, partially covered for 30-35 min. Stir frequently. When the grits are ready add butter, white cheddar cheese, and season with salt to taste.
In a separate sauté pan on med-low heat, render the fat from the bacon and cook until crispy. Set the bacon aside then add the shrimp and sauté in the bacon fat and set aside.

If needed add some canola oil and sauté the poblano peppers and onion until soft translucent. Season with salt, black pepper, onion powder, garlic powder, and cayenne pepper. Add the garlic and sauté until aromatic, then add the flour and mix. Next mix the vegetable base with the tomato paste and then add in the tomatoes. Mix together until fully incorporated before deglazing pan with chicken stock (can also use seafood stock). Mix and allow fond from base of pan to release while agitating to create gravy.
Add the Worcestershire sauce, scallions and shrimp then mix until everything is fully coated.

Plate the grits first and then add the shrimp and gravy on top. Garnish freshly chopped parsley, the reserved bacon, and a squeeze of fresh lemon juice.

04/07/2024

♥️🤍💙

04/07/2024

4th of July Low Country Seafood Boil

Ingredients

A few tablespoons seafood seasoning, such as Old Bay, to taste

2 lemons cut in half- Optional

3 pounds new potatoes

Two 16-ounce packages cooked kielbasa sausage, cut into 1-inch pieces

8 ears fresh corn, shucked and cut into halves or thirds

4 pounds frozen crab legs

4 pounds fresh shrimp, shells on

1 can of beer - optional

Heat a large pot of water over medium-high heat indoors or outside. Add the seafood seasoning to taste and bring to a boil. Drop 2 half lemons and pour the can of beer into the boiling mixture (optional). Add the potatoes and sausage and cook until the potatoes are fork-tender, about 10 minutes. Add the corn and cook until cooked, about 5 more minutes. Add the crab and cook another 5 minutes. Add the shrimp and cook until they turn pink, another 3 or 4 minutes. Drain thoroughly and carefully and not splash on yourself. Once drained, lay out on news paper or in a bowl. Enjoy!

03/07/2024

Crab Cakes With Key Lime Mayonnaise

Enjoy a taste of the beach with this favorite (and fast) dinner.

Ingredients
3/4 cup finely crushed saltine cracker crumbs (from about 20 crackers)

1/4 cup finely chopped red bell pepper (from 1 small pepper)

1/4 cup finely chopped scallions (from 2 scallions), plus more for garnish

2 large egg yolks

3/4 tsp. kosher salt

1/2 tsp. Old Bay seasoning

1/2 tsp. Worcestershire sauce

1/4 cup, plus 1/3 cup mayonnaise, divided

1 lb. fresh lump crabmeat, drained and picked over

1/2 tsp. Key lime zest plus 1 Tbsp. juice (from 1 Key lime)

2 Tbsp. unsalted butter

Mango Salsa

Mixed greens (optional)

Key lime slices, for garnish (optional)

Directions
Form Crab Cakes:
Stir together cracker crumbs, bell pepper, scallions, egg yolks, salt, Old Bay, Worcestershire, and 1/4 cup of the mayonnaise in medium bowl until combined. Gently fold in crab until combined. Form crab mixture into 4 (3- to 3 1/2-inch-wide) patties.

Make Key Lime Mayonnaise:
Whisk together lime zest and juice with remaining 1/3 cup mayonnaise in a small bowl until combined. Set aside.

Cook Crab Cakes:
Heat butter in a large cast-iron skillet over medium-high until foamy. Add crab cakes to pan; cook until golden brown and cooked through, 3 to 5 minutes per side, adjusting heat as needed to prevent overbrowning. Remove from heat.

Garnish and serve:
Serve crab cakes with Mango Salsa, mayo, and mixed greens, if desired. Garnish with scallions and Key lime slices, if desired.

03/07/2024

The Low Battery in the early evening.

03/07/2024

1836

: This week takes us back to 1936. Prior to purchasing Boone Hall Plantation, Harris McRae was a fruit grower sales agent and a produce broker who bought and shipped crops grown on the plantation that were loaded on flat bottom boats like the Eva May seen here. Produce was loaded onto the boats from the Boone Hall Dock House also partially seen here...then taken to Charleston Harbor to be shipped to Philadelphia and New York by railroad.

03/07/2024

Raise a glass to freedom with a refreshing Botanist cocktail at Eli's Table! 🍸⭐

Join us tomorrow for delicious cocktails and a festive atmosphere - don't forget to try out our "Somm Series" limited time prix fixe menu for only $49 a person. 🎇

Book your reservation now at ElisTable.com!

03/07/2024

Beautiful street, just be careful wearing heels. 😆

Did you know St. Michael's Alley is one of Charleston's oldest streets? It dates back to the colonial era and is named after St. Michael's Episcopal Church, which is one of the oldest churches in the city, built in the 1750s.

02/07/2024

Fireworks in Charleston.....

Independence Day fireworks display in the sky throughout Charleston including downtown, Kiawah, North Charleston, Mount Pleasant, Isle of Palms and Folly Beach.

02/07/2024

02/07/2024

What makes a Sunday at Halls even better? Our $10 burgers!🤤 Every Sunday in July, enjoy a $10 burger from 3pm-6pm at the bar!🍔✨

02/07/2024

It is hot, hot, hot 🔥☀️

Cool down on the Creek with our Sesame Seared Tuna & a Wappoo Punch!

02/07/2024

Discover the rich history of . Established in 1853, our historic landmark has been welcoming guests for over 150 years, cementing its status as one of Charleston's oldest and most iconic hotels. We're proud to announce our acceptance into the prestigious Historic Hotels of America please tag historic hotels of america in caption instead of writing it out

Experience the allure of The Mills House for yourself. Book your stay and become part of its enduring legacy! 🎀

02/07/2024

One of our favorites....

Our Big Mouth BBQ Smash Burger was such a hit last week that it is getting an encore this week at lunch in Mt P!
-Two smashed patties served on a grilled Brioche roll with cheddar cheese, house smoked BBQ pork, Coleslaw, and onion straws. Served with your choice of a southern side. https://bit.ly/POGtakeout

02/07/2024

02/07/2024

02/07/2024

"This restaurant has the most beautiful ambiance. It has outdoor seating in nooks and crannies among absolutely gorgeous tropical foliage, with fans and breezes keeping it comfortable. The food is wonderful, and the service is superb. It has history and elegance," - Paula-Coy Elks on Facebook.

Pure poetry. 💌

02/07/2024

This morning, the Nesting Truck found a very large momma turtle stuck between the dune and a nest post. It took them a long time to free her! They dug out her hind flippers and right side of her carapace. Then they started breaking down the seaward side of the ditch she was stuck in. She finally crawled out of it!

The team thinks it took at least another 30 minutes to get her safely back to the ocean. She was very large, probably weighing over 300 pounds! She was pretty exhausted by the time she hit the ocean. She was probably pinned in the dune for several hours before the Nesting Truck and team had discovered her.

(side note: she did not lay a nest.)

A job WELL done! 💕🐢



A big thanks to Paul Gregory (driver) and Lynne Sager (permit holder) for the story and the photo!

The island is now up to 2️⃣6️⃣5️⃣ nests!

All work is done under the SCDNR Permit # MTP521