Winter is the season for vacation; resorts not crowded, prices low
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Every place we go is different. We should all agree on that, I think. What is also different is no matter where we go, be it on vacation or to live, the "seasons" are different.
What is slow in one area at a certain point in time is no doubt busier in another. People go west in the winter for skiing making the resorts there busier, while other resorts are a bit slower as the people vacate their homes for the winter months. This area is no different in that respect, as the winter months are generally slower here than other places.
Think about what we in Beaufort and on Hilton Head Island have to offer: Golf, beaches, fishing and tours are our main source of tourist attractions, none of which most sane people want to do when it is 30 degrees outside.
Yes, I am choosing my words wisely and have never considered myself that sane or normal.
This past weekend was just nice enough to take a long
walk on the beach on Hilton Head. The sun was shining. And there were others out there walking along the beach in parkas. A resort stay for the weekend actually sounded nice.
I chose the Westin Hilton Head Resort & Spa to spend the weekend for several reasons. They boast some of the most comfortable suites in the area and the Heavenly bed, Heavenly shower and Heavenly Spa, to name but a few amenities available. Who wouldn't want to visit a resort with "heavenly" named attractions like that?
I stayed in a suite, enjoyed the Heavenly bed and shower, but did not avail myself of the spa treatment this time. The beach access was close by, the weather was nice and the room service -- all I can say about the food and service is, well, it was heavenly.
Sirloin steaks can be delivered to your room, as well as the traditional Shrimp & Grits. They even served chicken wings if desired. Depending on what one is in the mood for, they have it, from casual to elegant, pizza, sushi, crab legs and duck with foie gras. The sky's the limit with cuisines for kids as well as the most upper crust of adults. All one has to do is ask.
During my stay, I was served the most elegant duck with foie gras, in a light fig sauce with shiitake mushrooms, chive whipped potatoes and haricot verts and asparagus, wrapped in a peeled, seeded tomato.
Truly heavenly and delightful, and, most importantly, not on the menu. All I asked for was a "special" and this magically appeared.
I believe Chef Mark Emerson was on duty that evening, and if that dish is any indication, he has earned his title well. Brian was the waiter and explained the dish he had never served before like a pro.
Anyway, now is the time to take a vacation from work, kids or just daily stresses of life. The occupancy at resorts is low, the crowds non-existent and the food and chefs available, more than willing to go above and beyond the call of duty with a simple request.
While I may go back and ask Chef Mark for his recipe, here are a few recipes I think would brighten any table, be it resort or home:
DUCK W/ARTICHOKES & BALSAMIC SYRUP
Serves: 4
1 cup balsamic vinegar
4 each artichoke hearts
1 each lemon, halved
1 quart water
2 tablespoons flour
salt, to taste
1/4 cup olive oil
1 tablespoon shallot, chopped
4 each duck breasts, halved, 6 oz each
pepper, to taste
In a medium saucepan, boil the balsamic vinegar over medium heat until reduced to 1/4 cup, 10-12 minutes. Remove from heat and let cool to room temperature.
Rub the artichoke hearts with lemon and place in a bowl with the water. In another medium saucepan, put the water from the artichoke hearts with the flour and 1 tsp of salt. Squeeze in the juice from the lemon and bring to a boil. Pat the artichoke hearts dry, add them to the saucepan, and simmer over medium heat, 8-10 minutes Transfer the hearts to a plate, let cool slightly, and then divide into 6 wedges each.
In a large skillet, heat the olive oil. Add the artichoke wedges and cook over medium heat until brown on one side, 2-4 minutes. Turn the artichokes, add the shallot and 1 tbsp chopped garlic. Season to taste with salt and pepper. Cook until the artichokes are browned on the bottom, then stir well, and transfer to a plate.
Wipe out the skillet and return it to medium heat. Season the duck breasts with salt and pepper to taste. Place them in the skillet, skin side down first. Cook until skin is deep brown and crispy, 4-6 minutes. Turn the duck and cook until browned on the bottom, 4 minutes longer. Transfer the breasts to a cutting board and let rest 5 minutes. Slice the breasts crosswise about 1 inch thick and arrange on plates. Mound the artichokes alongside and drizzle the balsamic syrup over the top of both. Drizzle some olive oil over the top of both, if desired. Serve immediately.
DUCK CANNELLONI
W/SHIITAKE
Serves: 8
5 pounds ducks (meat only), smoked
1 pound mushroom, chopped
4 each shallot, diced
2 tablespoons olive oil
1 cup romano cheese, grated
2 tablespoons thyme, chopped
2 tablespoons olive oil
1 each egg
salt and pepper, to taste
4 each pasta sheets, cut in rectangles
1 head savoy cabbage, cut in 1/2" pieces
2 cups duck stock
8 ounces shiitake mushroom, stemmed
1/4 cup olive oil
1 each red pepper, julienned
1 each yellow pepper, julienned
1 tablespoon chives, chopped
romano cheese, grated
Pull meat from smoked duck bones, chop fine, and set aside. Sweat mushrooms and shallots in a covered pot in olive oil over low to medium heat, 10-12 minutes. Strain juices through fine sieve, pressing extract all juices. Pour liquid in a small pot and reduce to a syrup consistency. Reserve. Transfer mushroom mixture to a bowl.
Add 1/2 cheese, thyme, oil, egg, and reserved dick meat. Season to taste with salt and pepper. Lay pasta on a baking sheet. Sprinkle romano cheese and spoon filling down center of each sheet. Gently roll into a tube and sprinkle more cheese on top. Place cannelloni on parchment paper lined sheet pan and ladle a small amount of duck stock on tray.
Bake in preheated 325 degree oven, 8-10 minutes. Sweat cabbage in olive oil over medium heat. Add 1/4 cup duck stock and simmer until cabbage is tender. Season to taste with salt and pepper. Saute shiitake in olive oil, season with salt and pepper, and keep warm.
Arrange cabbage on plates, place cannelloni on cabbage in center of the plates, scatter wild mushrooms, peppers, and chives over the top and sprinkle with romano cheese. Serve.