post written by Lynsie, Founder of Vie
It’s been two years since I’ve been to my favorite place: Chincoteague.
If you know me even a little, then you might know that I love this island so much that I have a son who counts this town as his namesake (Teague). For the next two weeks, I’ll be bringing you some fruits de mers-inspired recipes and tutorials from the seaside. Of course, you’ll see some of these recipes pop up in our Meal Plans, but get ready for some breezy, water view video tutorials from the front porch at my beach house (ahem, beach rental). Maybe someday I’ll have a house here (!) but for now I’m happy to claim life here even for just a little.
Sit back, relax and enjoy what’s in store, and most of all, please be my guest at my temporary kitchen where life revolves around what’s for dinner, gathering after a day at the beach and simply enjoying the quiet life that Chincoteague brings.
I’m currently hatching a plan as I type to one day run a cooking show from here!
In the meantime, check in on our video tutorials (posted later today at 2 pm) to get a sense of why this place is the perfect setting for making some cooking videos!
Vie Video Tutorial: Crab Pickin’ & Old Bay Compound Butter! Recipe on the Vie Blog🧜♀️
Posted by Vie on Tuesday, June 26, 2018
In today’s post and video I’ll be covering two things: how to “pick” a crab and how to make Old Bay Compound Butter. Later this week, I’ll cover Killer Clam & Corn Chowder, Seafood Stock…and whatever else inspires me in this first week of island living. Stay tuned!
Old Bay Compound Butter
Who says compound butter has to be all chopping and lemon-squeezing?? I prefer this simple flavored butter for the dinner table while I'm at the beach, and it goes with just about anything...if you like Old Bay on your Old Bay at least.
2 sticks unsalted butter
1-2 Tbsp Old Bay Seasoning
1 lemon (ah, ok I lied), zested and juiced
hot sauce, optional
- Bring butter out the day before you'll be working with it and allow it to slowly come to room temperature in its packaging.
- When ready, remove butter papers and place sticks in a medium bowl.
- Add half of the Old Bay and lemon zest + juice to start and mix together with a rubber spatula or wooden spoon.
- Once thoroughly mixed (you don't want any Old Bay lumps in there to surprise your palate), taste and add more seasoning and lemon if needed. *If you like things spicy, add a splash of hot sauce, too!
- Cover tightly with plastic wrap and leave on the counter, using as needed.
- Remember that you can always melt some like this to use for dipping crab, shrimp, or clams in.