All posts by AFork

Low Country Boil

While there are many recipes and suggestions in the wild for a classic low country boil, I’m posting this one more-so as a reminder for myself for the timing. I find myself having to hunt down the below timing table image on my phone or old emails every time we make it. This will serve 4-6 people depending on how hungry they are.

  • Old Bay Seasoning – 2-4 tablespoons
  • About 5 lbs small red potatoes – cleaned
  • One 16oz package of kielbasa orĀ andouille sausage – sliced into 1 inch pieces
  • 4 ears of corn, cleaned and cut in half
  • 1-2 lbs crab legs (optionally add some frozen mussels)
  • 1 lb fresh or frozen shrimp – peeled and de-veinedĀ  is easier to eat
  • Optionally add three large peeled and quartered sweet onions and/or 1 lb cleaned mushrooms

This is best with an outdoor propane cooker and ~10 gallon stockpot

  1. Fill the stockpot with about 4-5 gallons of water – bring to a rolling boil
  2. Add sausage and Old Bay seasoning – cover and cook for 20 mins
  3. Add potatoes – cover and cook for 15 mins
  4. Add corn, (onions and mushrooms if used) – cover and cook for 8 mins
  5. Add crab legs (and mussels if used) – cover and cook for 4 mins
  6. Add shrimp – cover and cook until shrimp are pink – 3 – 4 mins
  7. Feel free to add cactus at any time

Best served outside on a table strewn with newspaper – and be sure to have a roll of paper towels on the ready.

The Fish Taco Tour of Tallahasee

Ralph Rubio is widely considered the father of the contemporary fish taco. While a college student at San Diego State University in the 70’s, he visited San Felipe in Baja California (which is actually in Mexico, huh – shows my limited knowledge of West Coast geography) over spring break, and fell in love with the fish tacos sold in roadside/beachside food stands. Legend has it that he acquired a recipe from one of his favorite vendors, and adapted it into what one may consider the modern fish taco.

Rubio opened his first restaurant in 1983, eventually expanding into a chain of over 200 restaurants across the US now known as “Rubio’s Coastal Grill.” Although I personally have never visited a Rubio’s restaurant, I fully appreciate what Mr. Rubio has popularized in the states as far as a relatively unique and tasty cuisine item.

The basic fish taco is composed of mild white fish, served in a tortilla with a cabbage slaw. Although the Baja style is considered a standard, many variants have developed over the years using different species of fish (tilapia, mahi-mahi, salmon, etc), or a variety of “slaw” types ranging from the original cabbage slaw, to regular lettuce base, to even a mediterranean-kick filler.

http://www.latimes.com/business/la-fi-himi-rubio-20150412-story.html
http://www.sunset.com/food-wine/flavors-of-the-west/in-search-real-fish-taco