With the Fourth of July right around the corner, and the weather this summer nicer than ever, what better time to gather up your family and friends and pack a delicious picnic to enjoy outside? Below are some scrumptious recipes collected from local islanders that are perfect for enjoying on an afternoon picnic…or just when you need an easy idea for dinner!
Greek Orzo and Grilled Shrimp Salad
¾ pound orzo, cooked al dente
1 large cucumber, seeded, quartered lengthwise, sliced
3 green onions, thinly sliced
1 pint grape tomatoes, halved
¼ cup chopped fresh dill, plus extra for garnish
¼ cup white wine vinegar
3 tablespoons Dijon mustard
½ cup olive oil, plus additional for brushing shrimp
Salt and freshly ground pepper
¾ pound feta cheese, crumbled
16 medium shrimp, peeled and de-veined
Combine orzo, cucumber, green onions, and tomatoes in a large bowl. Place dill, vinegar, and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Season with salt and pepper, to taste. Pour the vinaigrette over the orzo mixture and stir well to combine. Gently fold in the feta cheese.
Heat grill to high. Brush shrimp with oil and season with salt and pepper. Grill for approximately 2 minutes per side or until just cooked through. Divide orzo salad among 4 take-out containers or plates and top with 4 shrimp. Garnish with additional dill.
Blueberry Crumble Pie
Submitted by Marie Edwards, Isle of Palms
4 cups fresh blueberries
1 nine-inch graham cracker piecrust
¾ cup packed brown sugar
3 tablespoons flour
1 ½ teaspoons vanilla
¼ teaspoon grated lemon peel
1 eight-ounce carton sour cream
¼ – ½ cup dry breadcrumbs*
1 tablespoon sugar
1 tablespoon butter
Preheat oven to 375
Wash and lightly pat dry blueberries – place in crust
Combine ingredients listed above breadcrumbs and pour over blueberries
Combine breadcrumbs, sugar, and butter, then sprinkle over pie
Bake at 375 for 40 minutes
Cool for 1 hour
*For easy, fresh breadcrumbs – toast a couple of slices of bread until dark brown and crumble
Smoked Salmon “Bacon” Wrapped Scallops
with Sweet Corn Relish & Three Mustard Sauce
Submitted by Drew Harris, Atlanticville Restaurant, Sullivan’s Island
Cured smoked salmon takes on the characteristics of crispy bacon. The tangy mustard and sweet corn are a nice accompaniment to the rich, silky scallops. Yield: 4 servings, Prep time: 30 minutes, Cook time: 10 minutes
Sweet Corn Relish
3-4 ears of corn, yellow sweet variety, shaved off cob (2 Cups)
¼ cup, red bell pepper, finely diced (approximately ¼)*
¼ cup, red onion, finely diced (approximately ¼ onion)
1/8 cup, apple cider vinegar
1 tablespoon, granulated sugar
1 tablespoon thyme, whole leaf chopped
1 tablespoon parsley, finely chopped**
1 teaspoon EVO Oil
In a large bowl, mix: corn, onion, peppers, thyme, and parsley
In a small bowl, mix: vinegar, oil, and sugar
Add oil and vinegar mixture to corn, peppers and onions.
Three Mustard Sauce
½ cup, top quality prepared sweet mustard such as Boars Head
1 teaspoon whole grain mustard
½ teaspoon mustard seeds
Stir together and set aside
“Bacon” Wrapped Scallops
8 U-10 “dry” dry scallops, patted dry with paper towel
8 slices high quality smoked salmon
Salt and pepper the presentation side of each scallop to taste
1 tablespoon blended vegetable oil
In a large sauté pan (10-12”), over medium high heat, add EVO to pan and immediately add scallops salt and pepper side down into hot pan and sear for 1-2 minutes to achieve medium brown color on the scallops.
Gently turn the scallops over, turn off heat, and leave scallops on the burner for 3-5 minutes. The residual heat will continue to cook the scallops. Fresh scallops should be served medium for best taste and texture.
Take four plates and either drizzle or paint mustard sauce onto plates. Divide corn relish and carefully mound the relish in the center of each plate. Finish with two “bacon” wrapped scallops.
*Can substitute, roasted red bell pepper
** Can substitute curly leaf parsley
Brazilian Cheese Puffs
Submitted by Drew Harris, Atlanticville Restaurant, Sullivan’s Island
1 cup corn oil
1 cup water
4 teaspoons salt
4 cups tapioca or potato starch
4 eggs, beaten
1 1/3 cup sour cream
2 cups grated parmesan
2 teaspoons garlic powder
2 cups mixed cheese
Preheat oven to 450. Place starch in metal bowl; pour in oil/water mixture.
Mix well. Add beaten eggs. Stir in sour cream and both cheeses. Pour into mini muffin tins. Place in middle oven rack and reduce heat to 350. Bake 20-25 minutes until slightly golden. Baked Puffs can be frozen in plastic freezer bags, thawed in microwave and warmed in oven.
Strawberry Pretzel Icebox Pie
Submitted by Jill Dockery, Isle of Palms
2 cups finely crushed pretzel sticks
¾ cup butter, melted
¼ cup firmly packed light brown sugar
2 cups sliced fresh strawberries
1 can sweetened condensed milk (14 oz)
½ package cream cheese, softened (8 oz)
4 tablespoons plus 1 teaspoon strawberry gelatin (1/2 3 oz package)
2 cups whipping cream, divided
1/3 cup granulated sugar
Preheat oven to 350. Stir together first 3 ingredients; firmly press on bottom, up sides, and onto lip of a lightly greased 10-inch pie plate. Bake 10 to 12 minutes or until lightly browned. Remove from oven to a wire rack, and cool completely (about 30 minutes).
Process strawberries in a food processor until finely chopped, stopping to scrape down sides as needed.
Beat condensed milk and next 2 ingredients at medium speed with an electric mixer until smooth. (Use the whisk attachment if using a stand mixer.) Add strawberries; beat at low speed just until blended. Transfer to a large bowl.
Beat 3/4 cup whipping cream at high speed until soft peaks form; gently fold whipped cream into strawberry mixture. Spoon into prepared crust. Cover and freeze 8 to 12 hours or until firm.
Beat remaining 1 1/4 cups whipping cream at high speed until foamy; gradually add granulated sugar, beating until soft peaks form. Spread over pie. Freeze 1 hour or until whipped cream is firm.
Tuna & White Bean Wraps
Makes: 6 servings
Prep: 10 mins
2 tablespoons lemon juice
3 tablespoons minced red onion
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil
2 19 ounce cans cannellini beans, rinsed, drained, and coarsely mashed
2 6 ounce cans tuna, packed in olive oil, drained
1 cup cherry tomatoes, sliced
¼ cup fresh minced parsly
6 tomato and basil, plain, or spinach tortilla wraps
Carrot and cucumber sticks for serving
In a small bowl, combine lemon juice, red onion, salt and black pepper. Whisk in olive oil; set aside.
Place beans, tuna, tomatoes and parsley in a large bowl. Pour dressing over bean and tuna mixture; stir gently.
Place 3/4 cup bean mixture on one side of 1 tortilla and tightly roll the wrap. Cut in half on the diagonal. Repeat with remaining ingredients; Serve with carrot and cucumber.
¼ seedless watermelon
Make about 20 melon balls from each fruit. Thread five on a plastic straw, alternating colors. Repeat with remaining melon. Serve to kids 4 and over.