I've done summers on both coasts, North and South and right down the middle of the Midwest. Each area seems to bring its own seasonal traditions. At this point in my life, I've sort of melded it all together, taking those rites of summer that sung to my heart the most, and created my own version of tradition.
The other night we sat on our friends' deck, with the sun setting over the ocean, and enjoyed great company as well as the most summery of summer time meal, "Lowcountry Boil". Finding its roots in South Carolina, this medley of seafood, meats and veggies is sometimes called, "Beaufort Stew", "Beaufort Boil" or "Frogmore Stew" - the latter, for the town in which it was first introduced (more here if you're interested ). It's perfect for a summer evening with friends where the "dress" is T-shirts, cut-offs and tanned bare feet.
"crab" butcher paper can be found here
Once the whole 'stew' is cooked, you just dump it over butcher paper. Our friends were gentile, and put out utensils and plates. When I do this, I go for it, no utensils necessary, just dig in (although salad would is a little tough to serve this way ).
Recipe: 1 1/2 gallons water
Juiceof one (1) lemon
Salt to taste
3 tablespoons Old Bay Seasoning
2 pounds sausage (kielbasa, etc.), cut into 1/2-inch slices
10 to 12 ears of corn on the cob, broken into 3-inch pieces
4 pounds uncooked shrimp in shell
Preparation: In a large stock pot over medium-high heat, add the water, lemon, salt, and Old Bay Seasoning; bring to a boil. Add sausage and gently boil, uncovered, five minutes. Add corn and cook and continue cooking an additional five minutes (begin timing immediately, don't wait until water is boiling). Add shrimp and cook and additional three minutes longer. Remove from heat, drain immediately, and serve. Yields 8 servings.
recipe + directions via: whats cooking america ..........................................................................
so hungry, just writing this.