Cooking on vacation

The blog Chocolate & Zucchini is running a series this summer (mainly because the writer is traveling and needed to fill space), but it has been fun to read. Since we actually vacationed this year, I thought I would take the time to fill it out.

Here she tells us about fresh seafood and how important a zester is.

Are you taking a vacation this summer? Will you have a chance to cook while there?

Yes! We took two vacations this year, one to Rosemary Beach in May and then another to Folly Beach just this past week. Our trips to the beach are specifically planned around 1) beach time and 2) being able to buy super fresh local seafood and cooking it.

In what way do you feel your vacation cooking style differs from your everyday cooking style?

My everyday cooking style is pretty simple, but when on vacation, sometimes we simplify it even more. Super fresh seafood can be prepared simply with olive oil, salt, and pepper. I might make a ceviche, which, for the most part, I won't do at home unless I really trust the source. When we were at Rosemary Beach, I made an Eric Ripert recipe, the first time I've tried it. It's not that it was especially hard, but I needed a plan for the snapper filets I bought.

Are there utensils or ingredients you always take with you when you go on vacation? If so, what are they? If not, what do you unfailingly regret not taking?

I always take kosher salt, my pepper grinder, and finishing oil. We also take coffee beans, a coffee grinder, packets of turbinado sugar. I bring a selection of knives, and I've learned that I want a chef's knife, a paring knife, and, if we are bringing bread, a bread knife. We bring a selection of bar tools -- boston shaker, strainer, bar spoon, citrus squeezer, muddler -- plus two small cutting boards. The first trip, I really regretted not bringing tongs so I've added that to my standard.

I always regret not bringing spices when I have to pay $3-6 for something we keep at home, but it's so hard to know what you are going to end up needing. Josh usually brings a few select alcohols and a jar of simple syrup. If we have them or it's convenient, I'll bring some basic herbs. Oh, and I've missed my zester the last two times we vacationed. I think I would consider getting a small travel zester for next time.

What is your best vacation cooking memory, as a child or an adult? And your worst?

It's probably the dinner I made the first night at Rosemary Beach. We started off with red snapper ceviche, which turned out excellently! It was so fresh and delicious. Then I made Eric Ripert's snapper recipe with coconut milk, lime zest, ginger, and lime juice. It turned out wonderfully. We took the plates out to the small deck and ate there with the smell of the sea in the air.

It's harder to pick and discuss a worst but I'd guess I'd have to go with my caribbean lobster tail, also in Rosemary Beach. It was a little dry and not very flavorful.

Do you have a tip or saving-grace recipe that makes your kitchen life easier while on vacation?

I like to keep things simple in terms of preparation, ingredients, and expectations. But it all works out if you get really fresh seafood and then be careful not to overcook it.