I took this photo years ago when my husband and I went on a cruise with my parents. That was back when Norwegian Cruise Line departed out of Charleston. That was handy. We had a great time, caught the Little Black Taxi to the cruise terminal and were on our way for a week of rest and relaxation! When we were leaving Charleston I snapped this photo of Fleet Landing Restaurant. A great place if you’re visiting, it’s in the heart of the city, you can eat inside or out. On nice days there is nothing like eating on the water, even from inside a GREAT VIEW. Good view, friendly staff, not overly priced. Check out their menu!
Catch you back here tomorrow!
My husband and I made THE BEST pasta dish the other night… it came together and it was OUTSTANDING… quick and easy too! We used spinach spaghetti (Whole Foods), you can use fresh spinach pasta, spinach linguine, or I’m sure regular pasta will do just fine… keep in mind there is also the quinoa pasta available… might be tasty? We’ve made this several times and we get between 1/2-3/4# fresh large shrimp. Frozen shrimp will work just fine. Just run them under cold water to thaw. I’ve used both frozen and canned artichokes, both work fine, as long as they’re thawed/drained. The feta and olives add the perfect touch. I made it for the two of us, adapt the recipe below to suite your needs, add anything else that sounds good to you! Hint: I often will buy some of the veggies (red onion and red pepper) at the salad bar or the bulk veggies cut up at Whole Foods if I know I don’t need the entire pepper/onion… Last time I think the red onion/red pepper was sixty five cents!
Click HERE to print just the recipe…
MED PASTA – serves 2
Spinach Spaghetti (or any pasta, spinach is especially good in this recipe)
Olive oil for sautéing
1/2- 3/4 lb. shrimp (I bought fresh, large, deveined shrimp)
Red pepper (about 1/4 of a pepper)
1-2 cloves of garlic, minced
1/4 red onion, chopped
Artichokes, chopped small (I used either one can, or about 8-9 frozen and thawed artichokes) – drain in either case…
Feta (a few spoonfuls for each plate)
Kalamata Olives (a spoonful for each plate)
Splash of white wine or pasta water
I used a stir fry pan, I heated some olive oil (about 1/2-1 tablespoon, add more if you need it), once the oil got hot and was dancing around I added the shrimp and cooked until pink and they were done, about 3 minutes, then add a few cloves of minced garlic, cook this for one minute. Holy cow does that ever smell good! Then put this shrimp/garlic mixture into a bowl while you do the next step… (Make sure your shrimp is done, but not OVER done… when shrimp turns pink and opaque, or you see the ends curl up, that means its done)…
Add a little more olive oil to your pan (1/2-1 tablespoon), when hot, sauté the onions and red pepper. When onions start getting translucent add the artichokes and cook for a few minutes (until hot), and add the shrimp back in. Now I have brown bits stuck to the bottom of the pan (yippee), time to deglaze the pan. I used a little white wine, but you can use water, broth, etc. Literally a few tablespoons, just enough to be able to stir the brown goodness stuck to the bottom of the pan and turn it into heavenly taste for the pasta dish… Add the cooked and drained spinach pasta to the veggies. Toss to coat, add more olive oil if necessary. Using tongs (to pick up all the little veggie pieces) put some of this fabulous mixture on a plate (we use a low rim soup bowl that works perfectly as a small pasta bowl). Sprinkle feta and olives on top. Grind a little pepper and you’re ready to go!
Your eyes just rolled back in your head didn’t they? Too good! Catch you back here tomorrow!
New menu available since this post, click this orange link to see the April 2013 menu! (photo below is the older menu): BOWENS ISLAND RESTAURANT (NEW)
Menu from OCTOBER 2011 visit:
Bowens Island. Some of you have been there, many may have heard or read about it in magazines and newspapers. Great seafood! It’s not a fancy place, so don’t go expecting it to be… it’s VERY casual. Great seafood and a view that can’t be beat, bring a camera! In one of my PAST posts about Bowen’s Island I included a link to their menu. Not long after that they changed their menu and there was no longer a link… so here is a photo I took of the menu on 10/28/11 – obviously prices and menu items could change, but as of that date, this is the deal. The menu has been pretty much the same as long as I can remember. Their prices are so reasonable I don’t really pay much attention. Good food, good prices… check it out if you get a chance! It’s in Charleston, SC only five minutes from Folly Beach…
Please excuse the poor quality photo… the menu is well used and in plastic, so…. that’s as good as it gets!
Catch you back here tomorrow!
I am pleased as punch to spread the word about the old Dip Net restaurant that used to be in Port Clyde (not the one that Linda Bean bought and kept the name, but the original Dip Net) – It’s baaayaaaack as Jack Nicholson would say and it’s name is THE SLIPWAY – it’s located at 24 Town Landing, in the former Harborview Restaurant in Thomaston, ME. We had many memorable meals at the old restaurant and are looking so forward to visiting THE SLIPWAY for memorable meals in the future!! They also have a Facebook page, so check them out!
Click HERE to see a sample menu.
A blip from their website (you know how I like to include ‘blips’ from everything…)
We are right on the harbor with a 120′ dock, plenty of outdoor seating and a menu pretty similar to the great food we’ve provided for years in Port Clyde and Camden. Chef/Owner is Scott Yakovenko ran the Dip Net Restaurant in Port Clyde for eight years.
If you’re in the area go visit! If not, click to visit their Facebook page !
When the temperature soars the last thing in the world I want to eat is something hot OR something that requires turning on the stove/oven for more than a few minutes. This is what we eat most weekends and it’s fabulous! It couldn’t be easier either…it’s just boiled shrimp that has been chilled along with a homemade (always the best) cocktail sauce. If we’re really hungry that day we’ll pair it with some pimiento cheese and wheat crackers. Ohhh, our favorite summertime meal! If you’ve never boiled shrimp before read on! If you have, then I’ll catch you back here tomorrow!
While visiting in Michigan recently we popped in our favorite local restaurant, Marine City Fish Company located in… guess… Marine City, MI! It’s an eclectic restaurant, not too small and not too big, it’s just right. The service was spectacular, the food was delicous and we had a great time! There is much to look at while in this restaurant (other than the river which offers gorgeous views), they have lots of neat old vintage type posters, all have to do with fishing… very fun place to have a nice lunch or dinner. If you find yourself in the area, pop in… they’re also on Facebook, check them out. I had the Panko Shrimp (ohmy!), Fred had the perch sandwich… I had homemade potato chips with mine, Fred had the long skinny french fries that are to die for (probably literally, ha ha)… it’s not health food, but it’s GOOD food! Click HERE to see their menu! OH! Did I mention the dessert???? Baked Bing Cherries with Puff Pastry Ala Mode… Heaven help me! This is big enough for a family of four, but we ate (almost) the entire thing…