With Fourth of July barbecues on the horizon, complement your grilling classics with these delicious alternatives by Chef Chris Vocci!
Low Country Boil
5# Shell-on Shrimp
3# Andouille or Smoked Sausage, cut into 2” Pieces
6 ears Corn on the Cob, cut into thirds
2# Fingerling Potatoes
1 Cup Apple Cider Vinegar
- 1 gallon Water
- 2 Cups Old Bay
- 1 Can Tomato Paste
- 3 Beers of your choice
- 6 Bay Leaves
Bring the Water, Old bay, Tomato Paste, Beer, Bay Leaves and Apple Cider Vinegar and add potatoes.
Cook potatoes 10 minutes and add Andouille/Smoked Sausage.
Cook Andouille 5 Minutes and add Corn.
Cook Corn 5 minutes and add Shrimp.
Cook Shrimp 3-5 minutes, until cooked through.
Remove from heat and serve.
Garnish with torn basil and serve with old bay, lemon wedges and cocktail sauce
Steamed Mussels “Casino”
1 C Yellow Onion, Diced
1 C Red Pepper
½ C Poblano Pepper
5 Garlic Cloves, Minced
1 C White Wine
½ # Butter, cubed
Salt and Pepper to taste
¼ C Chopped Parsley
Render Bacon over medium heat and add peppers, onions and garlic.
Saute 5-8 minutes until vegetables are fragrant and caramelizing.
Deglaze with white wine and add mussels.
Cook until mussels have opened.
Remove Mussels from pan and add butter until incorporated.
Add chopped Parsley and season with salt and pepper to taste.
Pour sauce over mussels and serve.