Seaside | Blast from the Past
One of the first issues of The Seaside Times, printed in spring of 1988, was a black-and-white newspaper consisting of four pages filled will the exciting news about Seaside. Included in early editions were updates on the development in town, national press that Seaside was receiving, town gossip, restaurant reviews and some favorite recipes of Seaside co-founder Robert Davis.
Excerpt on page 4:
Seaside Scoops By Nancy, with a nose for news
For the few of you who may not have heard, Robert and Daryl are the proud parents of a son, Micah Davis, born Nov. 5 and growing fast. Micah can be seen on one of his frequent strolls around Seaside. Daryl is learning what it’s like to be a working mom, since she is now busy back at work at Perspicasity.
Someone's In The Kitchen - Seaside Shrimp Recipe By Robert Davis
Marinade
6 cloves garlic, coarsely chopped
2 bay leaves, crumbled
1 tbs. oregano
1 tbs. basil
1 tbs. rosemary, pulverized in mortar and pestle
1 tsp. black pepper
1 tsp. white pepper
½ tsp. cracked real pepper
¾ cup olive oil
2 pounds shrimp, very fresh shrimp, head on if possible
Toss shrimp in marinade and refrigerate in non-aluminum bowl for two to three hours.
Cooking
Prepare final assembly of ingredients
1 tbs. chopped shallot or green onion
½ cup dry white wine or shrimp stock
¼ cup fresh squeezed lemon juice
1 cup fresh tomatoes, peeled, seeded and coarsely chopped
1 stick butter, cut into six or eight pieces
Heat large skillet over medium high heat for five minutes. Add one layer of shrimp with a small amount of marinade. Cook for two minutes on each side or until pink and not quite done. Transfer to heated platter and add more shrimp to skillet until all shrimp are cooked. (Shrimp will continue cooking when they are hot, so they must be removed slightly before they are fully cooked.)
Pour all but one teaspoon of oil from skillet. Return to fire. Add shallots. Stir quickly until softened. Add wine, lemon juice and tomatoes. Cook over high heat until reduced and slightly thickened. Add parsley and remove from heat. After liquid ceases to boil, stir in pieces of butter one or two at a time and stir until butter is absorbed and sauce is thickened. Pour over shrimp or serve on the side for dipping.
Serve with crusty French bread.
Robert’s favorite “beverage at the beach” is one you may have tried.
Favorite Beverage
1 bottle of beer
1 bottle opener
1 glass (preferably chilled)
Pour in glass and enjoy!
One of the first issues of The Seaside Times, printed in spring of 1988, was a black-and-white newspaper consisting of four pages filled will the exciting news about Seaside. Included in early editions were updates on the development in town, national press that Seaside was receiving, town gossip, restaurant reviews and some favorite recipes of Seaside co-founder Robert Davis.
Excerpt on page 4:
Seaside Scoops By Nancy, with a nose for news
For the few of you who may not have heard, Robert and Daryl are the proud parents of a son, Micah Davis, born Nov. 5 and growing fast. Micah can be seen on one of his frequent strolls around Seaside. Daryl is learning what it’s like to be a working mom, since she is now busy back at work at Perspicasity.
Someone's In The Kitchen - Seaside Shrimp Recipe By Robert Davis
Marinade
6 cloves garlic, coarsely chopped
2 bay leaves, crumbled
1 tbs. oregano
1 tbs. basil
1 tbs. rosemary, pulverized in mortar and pestle
1 tsp. black pepper
1 tsp. white pepper
½ tsp. cracked real pepper
¾ cup olive oil
2 pounds shrimp, very fresh shrimp, head on if possible
Toss shrimp in marinade and refrigerate in non-aluminum bowl for two to three hours.
Cooking
Prepare final assembly of ingredients
1 tbs. chopped shallot or green onion
½ cup dry white wine or shrimp stock
¼ cup fresh squeezed lemon juice
1 cup fresh tomatoes, peeled, seeded and coarsely chopped
1 stick butter, cut into six or eight pieces
Heat large skillet over medium high heat for five minutes. Add one layer of shrimp with a small amount of marinade. Cook for two minutes on each side or until pink and not quite done. Transfer to heated platter and add more shrimp to skillet until all shrimp are cooked. (Shrimp will continue cooking when they are hot, so they must be removed slightly before they are fully cooked.)
Pour all but one teaspoon of oil from skillet. Return to fire. Add shallots. Stir quickly until softened. Add wine, lemon juice and tomatoes. Cook over high heat until reduced and slightly thickened. Add parsley and remove from heat. After liquid ceases to boil, stir in pieces of butter one or two at a time and stir until butter is absorbed and sauce is thickened. Pour over shrimp or serve on the side for dipping.
Serve with crusty French bread.
Robert’s favorite “beverage at the beach” is one you may have tried.
Favorite Beverage
1 bottle of beer
1 bottle opener
1 glass (preferably chilled)
Pour in glass and enjoy!
