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By Will McGough
Will McGough
I could tell you a few things: I'm a writer, I live in Santa Barbara, and I'm an
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| Thursday, 20 September 2012
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I'm headed to Los Cabos to check out the Grand Solmar Hotel in San Lucas, which is pinned against the cliffs near the infamous arch. It looks like a beautiful setting, sort of tucked away from the partying going on in nearby downtown. I'll be roaming around the area for about a week, finding tranquility but also getting into my fair share of late nights (come on, it's Cabo). I'm still working out the schedule beyond the weekend, but a trip up the coast to Todos Santos seems likely, including a stop at Hotel California, the hotel that inspired the classic rock song. We'll talk more about the details in the coming days.
For now, here's a preview shot of the Grand Solmar Hotel in Los Cabos:
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Grand Solmar Hotel, San Lucas, Los Cabos
By Will McGough
Will McGough
I could tell you a few things: I'm a writer, I live in Santa Barbara, and I'm an
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| Wednesday, 19 September 2012
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I wanted to extend a congratulations to the chef and staff at the King and Prince Resort for winning the people's choice award at the 2012 Wild Georgia Shrimp & Grits Festival on Jekyll Island this past weekend. I visited St. Simons and stayed at the King and Prince for a few days last spring to attend a Georgia culinary tour, and I got to know Chef Jeff Kaplan and crew over the course of my stay. Kaplan is new to the hotel - he was in his first week when I visited in April - and it looks like he's off to a damn good start.
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King and Prince Resort, St. Simons, Georgia
For those of you who have never been, St. Simons is a great place for a relaxing, slow-paced getaway. It's not too late for a visit this year, as temperatures remain comfortable with highs in the 70s well into November. You can read about my adventures eating my way through the island, from the sweet Georgia shrimp of the King and Prince to the highly-regarded Southern Soul Barbecue. Georgia shrimp are probably the best I've ever had - they are truly sweeter than those from other regions - and when I went out on a shrimping boat to catch a few, I ended up catching a lot more than just shrimp.
As someone who has personally tasted and enjoyed his take on the infamous southern staple, I wanted to pass on the recipe for Chef Kaplan's winning dish, prepared as a breakfast side or as a main dinner entree as the weather begins to cool down. That heavy cream does the trick, for sure.
SHRIMP & GRITS WITH TASSO CREAM SAUCE
Makes 2 Servings
1 cup heavy cream
3 T. olive oil
1/3 cup Tasso Ham
¼ cup Kernel Corn
¼ cup Diced Tomatoes
2 T. chopped Green Onion
½ cup Wild Georgia Shrimp
1 T. Cajun Seasoning
¼ cup Asiago Cheese
Salt & Pepper to Taste
In one saucepan, sauté the shrimp with Cajun seasoning using olive oil. In another pan, sauté the ham, corn, tomatoes and green onions. Add heavy cream and Asiago cheese; let simmer for two minutes. Add shrimp and serve over stone ground grits of your choice.
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King and Prince Resort, St. Simons, Georgia
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King and Prince Resort, St. Simons, Georgia
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King and Prince Resort, St. Simons, Georgia
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King and Prince Resort, St. Simons, Georgia
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Yours truly helping to prepare the shrimp and grits at King and Prince Resort, St. Simons, Georgia
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Shrimp and Grits at the King and Prince Resort, St. Simons, Georgia
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Yours truly with a shark aboard the Lady Jane in St. Simons, Georgia.