TRADITIONS & RECIPES
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Fourth of July T H E
R E C I P E S
Sea Island Shandy........................................................................................................................ 52 Watermelon Gazpacho........................................................................................................ 52 Pulled Pork Lettuce Wraps............................................................................................ 54 Barbecue Sea Island Red Peas............................................................................... 57
SE A ISL AND (1)
Red, White & Blue Pinwheels.................................................................................... 57
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Sarah’s Take
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S E A I S L A N D (3 )
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CAPTION TITLE STYLE
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Outside Southern Tide restaurant, the scent of grilled hamburgers and fried fish wafts throughout the open windows as chefs work to quickly assemble a hundred-foot long banana split. Between the sun’s rays and the throng of hungry revelers, this oversized treat is destined to become a gloriously sticky mess in short order. Several couples dance to a live band on the Beach Club lawn as families spread out blankets and tuck into plates of BBQ. At dusk, most of the sun-kissed, water-logged crowd finds a spot on the beach and settles in. Bursts of color soon bloom overhead and booms echo across the water. Children snuggle closer to their parents, their wide eyes slowly closing.
a blowout celebration Sea Island has celebrated the Fourth of July in grand fashion since the original Beach Club opened in the 1930s. The wooden structure, known as the Casino, was right on the beach and featured little more than changing rooms and an openair dance floor. As the Beach Club grew over the years—the current Beach Club is the fourth incarnation—many favorite Independence Day traditions evolved along with it, including diving for fruit, a belly-flop contest, a swimsuit contest, and the sandcastle building competition on the beach.
S E A I S L A N D (3 )
he smack of a wellexecuted belly flop elicits a sympathetic groan from the crowd gathered poolside. Next up, a man dressed in full Uncle Sam regalia takes a flying leap and lands flat on the water. The judges award points for style, but he comes up short on the sheer “ow” factor of impact. On the beach, teams scoop, mound, and meticulously sculpt sand into delicate arches and gravity-defying towers, the title of Sea Island sandcastle building champion on the line. Young children dressed in red, white, and blue bathing suits frolic in the surf, scampering like patriotic sandpipers with each incoming wave.
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The annual parade, a more recent tradition, kicks off the festivities. Hundreds of guests, residents, and locals alike line the road as a rag-tag, island-centric cavalcade of homemade floats, classic cars, decorated golf carts, strollers, bikes, a stilt-walking Uncle Sam, Lady Liberty, and an assorted cast of characters parade down Sea Island Drive. While every day tends to feel like a holiday on Sea Island, the annual Fourth of July festivities comprise a special celebration, and unrivaled excitement to the island.
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Sea Island Shandy
Watermelon Gazpacho
If you haven’t tried mixing beer with lemonade, don’t delay—it’ll be become your summer go-to.
This chilled soup is just the thing to elevate your Fourth of July bash.
MAKES ONE COCKTAIL
SERVES 8
1 1/2 TABLESPOONS LEMON JUICE
1 POUND ENGLISH CUCUMBERS, PEELED, 1/4-INCH DICE
1 1/2 TABLESPOONS SIMPLE SYRUP ( RECIPE PAGE TKTK )
10 POUNDS SEEDLESS WATERMELON, PEELED 1/4-INCH DICE
6 TABLESPOONS WATER
1/2 YELLOW PEPPER, 1/4-INCH DICE
8 TABLESPOONS BEER
1/2 BUNCH BASIL, CHOPPED
LEMON WHEEL ( FOR GARNISH )
1/2 BUNCH CILANTRO, CHOPPED
MINT SPRIG ( FOR GARNISH )
1/2 CUP FRESH-SQUEEZED LIME JUICE HONEY OR AGAVE, TO TASTE
1. Add all ingredients to a chilled pilsner or
highball glass and stir gently. Top with ice and garnish with a lemon wheel and mint.
2 TABLESPOONS SALT 2 TABLESPOONS BLACK PEPPER
1. Peel cucumbers, cut in half lengthwise and deseed,
reserve seeds in a large, deep-sided bowl. Dice cucumber flesh and place in a separate large bowl. 2. Remove watermelon rind and discard. Cut melon in
half leaving the flesh intact but removing the seeds and placing them in the bowl with the cucumber seeds. Dice the watermelon flesh and add half of it to the cucumber seeds. Place the remaining watermelon in the bowl with the cucumber flesh. 3. Dice and chop the yellow peppers and herbs and add to
bowl with the diced watermelon and cucumber flesh. 4. In the bowl with the seeds add lime juice, purée the
mixture with an immersion blender. Then strain into the container with the diced vegetables using a fine-mesh strainer. Whisk and, if necessary, adjust sweetness with honey or agave nectar. The flavor and seasoning will fluctuate with the watermelon itself, adjust seasoning and or sweetness accordingly. Allow to chill overnight before serving.
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Pulled Pork Lettuce Wraps You will need a smoker to make these delicious wraps.
SERVES 4–8 PEOPLE PULLED PORK LETTUCE WRAPS 1 BONE-IN PORK BUTT OR PORK SHOULDER, 10 TO 12 POUNDS 1 CUP BYRON’S BUTT RUB ( RECIPE AT RIGHT ) 1 CUP LAWRY’S SEASONING SALT
5. Remove from smoker and rest for at least 1 hour
before unwrapping or pulling. Pull meat and serve with lettuce leaves, Sea Island Peach Pico de Gallo (recipe below), coleslaw (recipe below), Southern Tide BBQ Sauce (recipe below), and sour cream.
2 CUPS COCA-COLA 1 BEER OF CHOICE 2 CUPS APPLE JUICE 1 HEAD ICEBERG OR BIBB LETTUCE, LEAVES WASHED AND SEPARATED
2 GEORGIA PEACHES, SMALL DICE ( OR MANGOS ) 1 WHITE ONION, SMALL DICE 1 HEIRLOOM TOMATO, SEEDS REMOVED, SMALL DICE
SEA ISLAND PICO DE GALLO ( RECIPE AT RIGHT )
1 JALAPEÑO, SEEDS AND PITH REMOVED, MINCED
SEA ISLAND COLESLAW ( RECIPE AT RIGHT )
2 LIMES, JUICED
SOUTHERN TIDE BBQ SAUCE ( RECIPE AT FAR RIGHT )
1 TABLESPOON BLACK PEPPER
SOUR CREAM ( FOR GARNISH )
1 TABLESPOON KOSHER SALT
1. Mix equal parts butt rub and seasoning
salt. Heavily rub pork with mixture and marinate in the refrigerator overnight. 2. The next day, preheat the smoker. Hot smoke pork at 250°
for 2 ½ hours or until it has a dark crust on the outside. 3. Mix Coca-Cola, beer, and apple juice
in a bowl until just combined. 4. Remove pork from smoker and wrap in a double
layer of heavy aluminum foil ensuring that there are no holes. Pierce a small hole the size of a quarter in the top of the foil and pour 1 cup of liquid into the foil wrapped-pork. Return to smoker and continue cooking for another 5 to 6 hours, or until the pork reaches an internal temperature of 200°.
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SEA ISLAND PICO DE GALLO
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1. Place all ingredients in a medium bowl
and toss gently to season. SEA ISLAND COLE SLAW 1 CARROT, PEELED AND GRATED ON BOX GRATER 1/2 CUP WHITE WINE VINEGAR 1/2 CUP LOCAL HONEY, TO TASTE 1 TABLESPOON BLACK PEPPER 1 TABLESPOON KOSHER SALT 1 HEAD NAPA CABBAGE, FINE JULIENNE 1 CUP DUKE’S MAYONNAISE
1. Stir together carrot, vinegar, honey, black pepper, and
salt. Taste and adjust for seasoning. Place cabbage in a separate bowl and pour half the dressing on the cabbage until coated evenly. Slaw will get soggy if over coated. Chill 30 minutes and drain excess liquid before serving.
SOUTHERN TIDE BARBECUE SAUCE 1/2 CUP MUSTARD SEEDS 1/2 CUP GROUND CUMIN 1/2 CUP CELERY SEED 1/2 CUP OLD BAY SEASONING 2 CUPS SUGAR 4 CUPS COCA-COLA 1/2 CUP CRUSHED CHILE FLAKES 1/4 CUP KOSHER SALT 8 CUPS HEINZ KETCHUP 4 CUPS WHITE VINEGAR
1. Place all ingredients into a large pot over medium
heat. Simmer for 1 hour. Cool in an ice bath and purée in a blender until smooth. Adjust with more vinegar and salt if necessary.
Sarah's Tip:
SE A ISL AND (1)
In addition to serving this sauce with the Pulled Pork Lettuce Wraps, sub it in for the barbecue sauce in the Barbecue Sea Island Red Peas (page TKTK).
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Barbecue Sea Island Red Peas
Red, White & Blue Pinwheels
An heirloom variety of legume largely thought extinct, these peas are akin to barbecue baked beans.
If you don’t want to use food coloring, try juicing beets for the red and blueberries for the blue.
SERVES 4–8
MAKES ABOUT 48 COOKIES
3 CUPS DRIED SEA ISLAND RED PEAS
2 STICKS OF BUTTER
( OR DRIED GREAT NORTHERN BEANS )
3/4 CUP SUGAR
2 TEASPOONS GROUND CUMIN
1/2 TEASPOON SALT
2 TEASPOONS CHIPOTLE POWDER
1 TEASPOON VANILLA
1 TEASPOON CHILI POWDER
3 EGG YOLKS
2 TEASPOONS MUSTARD POWDER
1 3/4 CUPS ALL-PURPOSE FLOUR
2 TEASPOONS BROWN SUGAR
RED FOOD DYE, AS NEEDED
1 TEASPOON SMOKED PAPRIKA
BLUE FOOD DYE, AS NEEDED
4 TEASPOONS KOSHER SALT, DIVIDED
1 BEATEN EGG FOR EGG WASH
1/2 CUP KETCHUP 1/2 CUP MOLASSES 1 TEASPOON LIQUID SMOKE 1/2 CUP SOY SAUCE 1/2 CUP MAPLE SYRUP
1. Make the barbecue spice by mixing cumin, chipotle
powder, chili powder, mustard powder, brown sugar, paprika, and 2 teaspoons of the kosher salt together. 2. Do not pre-soak the peas. Place the peas into a
large pot and cover with 1 gallon of water (do not add salt). Cook until tender over medium high heat; strain out the liquid, reserving half. 3. To make the barbecue sauce: Mix ketchup, molasses,
Liquid Smoke, soy sauce, and maple syrup together in a medium bowl and season to taste with the remaining salt.
1. In a stand mixer with paddle attachment, cream together
butter and sugar. Add salt and vanilla. Add egg yolks, one at a time, scraping down after each addition. Add in flour in three additions, scraping down after each addition. 2. Divide dough into three equal parts. Dye one red, one
blue, and leave the third plain. Form each color into a rectangle, wrap in plastic, and refrigerate for 2 hours. 3. Roll each block of dough into a 1/8-inch thick rectangle.
After rolled out, layer rectangles on top of each other, using egg wash to glue the layers of dough together. Roll the rectangle lengthwise into a log and freeze for 2 hours. 4. Preheat oven to 325°. Cut the frozen dough logs into 1/8-
inch slices and place on a parchment-lined baking sheet. Bake for 8 to 10 minutes. If you wish, while the cookies are still warm, you can gently insert lollipop sticks.
4. In a small sauce pan, add half of the barbecue
spice to the ketchup mixture and season to desired level of heat and smoke with the spice mix. Cook for 10 minutes to dissolve spices.
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Sarah's Tip:
Depending on the season, I skip the food coloring and decorate with colored sprinkles and sugars.
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