Delicious in Dixie

After a far-too-long hiatus from Cackalacky Kitchen, (blame our recent engagement and move to another spot just down the block in New York City), Adam and I we ventured to actual Cackalacky South last week. So here is the Northern outpost's latest report, and Adam's debut as a contributer to our online family exploits.

The entire clan headed down below to the beaches of South Carolina, and we brought our appetites! This was good, because Charleston welcomed us with open arms. These arms were filled with elements of each of the four important food groups: fat, sugar, grease and seafood.

After a difficult trip through the airport, we arrived with some delicious cupcakes of the Northern variety, which got approved by the most (only) discriminating eater among us. South Carolina laughed in the face of our teeny cupcakes with the following item:

Adam taught Anna about "breakfast cupcakes". Here they are, caught in their jammies.

Adam and I were happy to learn that the youngest Halverson had a seriously enthusiastic approach to eating. OK, granted, he was more interested in the act of eating and the art of smearing fruit on his face than the boring "getting food into the stomach and digesting it" side, but Elliot, you made us proud.

It was so fun to be in Charleston, where we got to experience the freshest seafood at Shem Creek. Here, Anna and Grandpa wait for the shrimp-n-grits watching the sun set.

As we all learned from watching Forrest Gump, you can enjoy shrimp all sorts of ways. Popcorn shrimp, sauteed shrimp, etc... But to quote one of our waitresses "I mean... fried's always the best, right?"

The burgers at Poe's tavern on Sullivan's Island were the perfect mix of simple and exciting. With an ice-cold lemonade, nothing is better on a sunny day.

We had a lot of yummy meals, but one of the most exciting came from Charleston's celebrity chef at McCrady's. There were beautiful dishes that arrived one after another, which we demolished in the most indelicate manner.

Delightful strawberry gazpacho
One beautiful dish after another
Culminating in some impressive desserts
Anna will remember this Yuzu meringue for a long time.
No spoon was left un-licked
The smile of a satisfied diner

Our final meal was the best, though, as Anna weilded her culinary wand and whipped up a magical crab steam. How do you cook 36 crabs for a cranky crowd in an unfamiliar kitchen? Just look at a video online!

http://www.oldbay.com/Videos/Picka-blue-crab.aspx

We were amazed how yummy this was. Here's Anna and Dad cleaning up the mess we made devouring it...


All in all, it was a wonderful and delicious trip which has us hungry for more!!