Mount Pleasant Magazine Sept/Oct 2014

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Recipes
Honey-SriracHaSHrimpTaco
The Rusty Rudder
Ingredients:
Sauce:
1 cup of Sriracha sauce.
1/2 cup of honey.
1/2 cup of rice wine vinegar.
1 tablespoon of fresh chopped garlic.
3 tablespoon of fresh chopped ginger.
1 lime, juiced.
1 teaspoon of white pepper.
2 pinches of cumin.
Mix everything together.
Green tomato slaw
1 bag of cabbage.
1 cup apple of cider vinegar.
½ cup chopped cilantro.
3 green tomatoes (small diced)
Salt and pepper to taste.
Mix everything together.
Grilled Peach Salsa
6 peaches (cut in half and
pit removed).
2 green tomatoes (small,
diced).
1/2 onion (small, diced).
½ red bell pepper (small,
diced).
½ cup chopped cilantro.
¼ cup apple cider vinegar.
1/2 teaspoon of cumin.
1 tablespoon of chopped garlic.
1.Grill peaches and then dice.
2.Add remaining ingredients
to peaches.
3.Wrap, label and store.
Preparation:
Warm up 2 flour or corn tortillas.
Photo courtesy of The Rusty Rudder.
• all new TVs both locations
• NFL ticket
• $5 pints of Sweetwater
and Palmetto Brewery drafts
• 14 draft beers
• $14 domestic buckets
• new SEC network
• weekend food specials
• many great ways to be
a winner!
Dog and Duck Belle Hall
624 A Long Point Road, Mt. Pleasant, SC
843.881.3056
Dog and Duck Park West
117 Park West Blvd., Mt. Pleasant, SC
843.388.6127
2014
Daily Happy Hour
Specials!
Daily Specials &
Delicious Brews!
Come visit our newly
expanded Park West
location and enjoy
these specials at
both locations!
Place a spoonful of green tomato slaw
on each taco.
Toss fried shrimp in desired
amount of sauce and place on top
of slaw.
Finish with desired amount of
grilled peach salsa.