Peter Carey and myself were featured on Fox 46 Good Day Charlotte on July 23rd. Peter Carey is a lifestyle guru and my partner in Fashion and Food. Peter’s businesses include, PAC public relations, and Fashion D’ Lux. In this segment, we highlighted Poolside Bites and poolside fashion. Peter and I make a tremendous team! We have so much fun working together. He has a great eye for fashion, and is a great partner.
Pictured above, are my Oyster Shooters. My inspiration for these shooters came from Pearlz Oyster Bar.
You will need shucked oysters (Carolina Meat & Fish Co can do this for you), Black Pepper vodka, cocktail sauce, horseradish, Old Bay Seasoning, lemon, and hot sauce.
Rim the shot glass with lemon, dip in Old Bay Seasoning and garnish with lemon. Place shucked oyster in shot glass (use plastic if you are going poolside). Pour 1 oz. of Black Pepper Vodka into each glass. Mix Cocktail sauce, horseradish and hot sauce to taste in a bowl. Spice level can be adjusted up or down depending on your taste. Spoon about 1 oz of the cocktail sauce mixture into each shot glass shot and serve. I like to make these ahead of time and chill in the refrigerator.
Wine Soaked Frozen Grapes
All you need is 1 bunch of white grapes, 1 bottle White Wine (I use Sauvignon Blanc), and sugar for coating.
Soak the grapes in white wine overnight. Then toss in sugar and freeze for about 2 to 3 hours. Place on a pedestal to serve or you can load them on individual skewers.
Lastly, here is my recipe for Shrimp Ceviche. It’s easy to make, light and refreshing.
You will need 1 to 1 1/2 lb. 16/20 count uncooked deveined shrimp (you can use cooked shrimp and just skip the cooking process), one jalapeno diced (optional, depending on your taste), 1 each red & green pepper diced, ½ small red onion diced, 1 can coconut milk, 1 cup seafood stock, 2 plum tomatoes (seeded and diced), 1 bunch cilantro chopped, juice of 8 to 10 limes, juice of 3 to 4 lemons, juice of 1 orange, Olive oil and Salt/Pepper to taste. You can serve your ceviche in bowls, in endive leaves, or with tortilla chips.
First, heat the coconut milk and seafood stock in a pot almost to a boil, add shrimp and cook until they just turn pink. Remove shrimp and allow to cool. In a bowl, combine the diced vegetables, lemon, lime and orange juice, and chopped cilantro. Add a touch of olive oil for texture. Gently mix in cooked shrimp that has been cut into three pieces per shrimp. Season with salt and pepper to taste. You can prepare this and all of the other recipes above, a day in advance.
All of these cute little plastic party plates and serving dishes were found at The Party Store