Okay, so I'm ruin't. Last week I went even further south, to the British Virgin Islands, a favorite stomping ground where we can sail our chartered boat from island to island each night. I know it's not Carolina, even though we always meet somebody from our state. May I share our culinary delights?
ISLAND TREATS
Flying Fish sandwiches, crisply fried red snapper, grilled grouper, and spicy ribs were such treats the nights we went onshore. But the absolute best were the hot, steaming spiny lobsters plucked from their cage right off the dock and served with lemon butter at Abe's, a simple little waterside place on Jost van Dyke.
We were told once by a prissy New Yorker that lobsters mate for life and walk hand in hand across the ocean floor. My husband replied "that why you eat them in twos." He's spent many hours searching for them among the rocks and coral heads, but has yet to pluck one from its hiding place.
Saba Rock, above (photo snapped while on a hike over the island), is in the North Sound of Virgin Gorda, and serves THE best conch fritters and Painkillers. Their fritters taste much like our hushpuppies, just with tiny chunks of conch, and usually served with a spicy aioli-type sauce.
HAPPY HOUR
I can really get into Happy Hour, when drinks are two for the price of one. One of the BVI's specialities is a Painkiller, designed to either ease your pain or cause a great deal of it.
Try the recipe below. They're deliciously addictive, so watch out! And the freshly grated nutmeg is what really makes it.
BVI PAINKILLERS
1 ounce cream of coconut, like CocoLopez
1 ounce orange juice
3 ounces pineapple juice (or use 4 oz of pineapple-orange juice)
2 ounces dark Rum
freshly grated nutmeg
Shake all ingredients together, and pour over ice. Grate nutmeg over the top. Enjoy!!!
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