Kiawah Island Club Recipes
This month, Senior Editor Heather Brown was captivated by the allure of Kiawah. Get a little taste of the island for yourself by trying some coastal cuisine at home. Recipes and photos courtesy of Paul Tinsley at The Kiawah Island Club.
12 slices bread
14 ounces shrimp, peeled and deveined
4 ounces pork, ground
¼ cup potato starch (half if using cornstarch)
¼ cup green onions, minced
2 teaspoons grated ginger
1 teaspoon salt
1 tablespoon white pepper
Parsley to garnish
Oil to fry
Combine shrimp, pork, potato starch, green onions, egg, ginger, salt and pepper in a food processor; pulse to form an almost smooth paste. Spread on bread. Pan fry to order or fry for function.
East Coast Oysters with Green Apple-Cucumber Mignonette
¾ cup Mirin
½ cup rice wine vinegar
2 tablespoons extra virgin olive oil
2 tablespoons shallots, minced
1 green apple, unpeeled
½ English cucumber, halved length-wise, seeded
Whisk together the Mirin, vinegar, extra virgin olive oil and shallot in a medium bowl. Julienne the apple and cucumber, then dice them fine. Immediately drop them into the Mirin mixture. Top oysters with the mignonette and serve.