Wanted to pass on this note from Bill Keller (via Facebook):

Want to make sure you all know about fresh seafood available nearby at Soggy Bottom in Dodge City. On our way to Silverock, we’ve stopped and bought shrimp, and the young woman there steamed it and added spice. We’ve also bought the store’s fresh salmon to grill, and we’ve bought smoked salmon spread and gumbo — all delicious. You’ll find the store facing Alabama 69 in one of those small strip malls, this one across from the Subway. You’ll see small signs along the road saying “shrimp,” “oysters,” etc.

Thanks Bill! If anyone is thinking about seafood this weekend, stop by and let us know what you think!

Who's ready to get the grill fired up?

Preparing for a big Labor Day celebration at Silverock Cove? Make sure you’ve got the food situation covered.

Whether you’re taking the boat out or relaxing on the porch, these staples will help you enjoy the holiday weekend to the fullest.

Smith Lake Cole Slaw

You’re going to need cole slaw. Try this recipe:

• 1 head green cabbage, finely shredded
• 2 large carrots, finely shredded
• 1/2 cup Hellman’s mayonaisse
• 2 tablespoons low-fat sour cream
• 2 tablespoons grated onion
• 2 tablespoons sugar, or to taste
• 2 tablespoons white vinegar
• 1 tablespoon Coleman’s dry mustard
• 2 teaspoons celery salt
• Salt and freshly ground pepper

Take your cabbage and carrots and place in a large bowl. Whisk remaining ingredients in a medium sized mixing bowl. Pour into large bowl and mix well. Add salt and pepper to taste. –Adapted from the Food Network/Bobby Flay’s Creamy Cole Slaw

Ryan’s Creek Steak Sandwich

Looking for a new twist for your grill? Try this take on the steak sandwich:

• 6 crusty rolls (country sourdough) split in half lengthwise
• 1/3 cup Dijon mustard
• 1 1/2 pounds grilled medium-rare ribeye steak,
• Kosher salt and freshly ground black pepper
• 3/4 pound Cambozola cheese, cut into 12 slices
• ROASTED SHALLOTS, roughly chopped, (recipe follows)
• 4 cups loosely packed watercress, washed and dried

1. Toast the rolls in a broiler
2. Place rolls on a work surface, slather with mustard. Place meat into the rolls, add salt and pepper as needed and top with cheese. Broil for 1 minute, until cheese is lightly browned and melted.
3. Remove from broiler and top with shallots and watercress, slather with mustard and serve.

To make roasted shallots:

1. Preheat oven to 400 degrees.
2. Toss 2 lbs of unpeeled shallots in a large bowl with extra virgin olive oil, black pepper and kosher salt.
3. Transfer to aluminum-foil lined baking sheet and arrange in one layer.
4. Bake for 40 minutes until skins are charred and the shallots are tender.
5. Remove and slice off the tip (opposite the root end). Squeeze the shallot from the skin and season with salt and pepper.

Adapted from Food Network’s West 52nd St. Steak Sandwich

Greek Orzo and Grilled Shrimp Salad

Looking for something a little lighter? Try this take on a Greek Orzo salad

• 3/4 pound orzo, cooked al dente
• 1 large cucumber, seeded, quartered lengthwise, and sliced
• 3 green onions, thinly sliced
• 1 pint grape tomatoes, halved
• 1/4 cup chopped fresh dill, plus extra for garnish
• 1/4 cup white wine vinegar
• 3 tablespoons Dijon mustard
• 1/2 cup olive oil, plus additional for brushing shrimp
• Salt and freshly ground pepper
• 3/4 pound feta cheese, crumbled
• 1/2 cup chopped Kalamata black olives
• 16 medium shrimp, peeled and de-veined

Before you start, make sure your orzo is done and completely drained, letting sit in the colander for a few minutes. Once completely drained–combine orzo, cucumber, green onions, black olives and tomatoes in a large bowl.

Place your dill, vinegar and mustard in a blender–blend until smooth. With the motor running, slowly add olive oil until mixture is smooth. Pour mix over your bowl of orzo. Season with salt and pepper.

Heat grill to high. Brush shrimp with oil, salt and pepper. Cook 2 minutes per side. Place orzo mix into 4 bowls, top with 4 shrimp each.

Adapted from Food Network/Bobby Flay’s Greek Orzo and Grilled Shrimp Salad.

Dessert

Why cook? Go buy a bunch of half-moon chocolate chip cookies from Full Moon BBQ. Perfect for a laid back Labor Day weekend.

Enjoy the long weekend–we’ll see you at Silverock!

The Ashberry Cottage at Silverock is one of the properties available through H2 Rentals.

H2 is pleased to announce the creation of H2 Rentals to manage rental properties at Silverock Cove and around Smith Lake. There is nothing like a lake vacation, and renting a home with H2 is the best way to get out on the lake and experience all that this area has to offer.

By accessing the website h2rentals.com, users can see if properties are available, reserve a property and pay from the site. Our homes feature satellite television, gas and charcoal grills and fully equipped kitchens. And our concierge services–from arranging boat rentals, firewood delivery, and housekeeping during your stay–will ensure that your vacation is a memorable one.

To inquire about rental properties at Smith Lake, contact Casey Uhrig

H2 Rentals is managed by Casey Uhrig. Casey been a part of the lake community for years, he even met his wife Ashley at an Auburn football game through his neighbors at the lake. After finishing at Auburn in Entrepreneurship, he started Lake Life Made Easy which maintains lake homes around Smith Lake throughout the year.

If you’ve ever wanted to rent your home, but didn’t want to handle the process of marketing and renting the property, we have you covered. To learn more about renting with h2rentals.com, contact Casey at 256-509-3272 or at caseyuhrig@h2realestate.com.

Save the Black Warrior had another successful campaign

Silverock Cove was proud to once again sponsor Black Warrior Riverkeeper’s “Save the Black Warrior” campaign. Since 2008, the campaign has raised more than $35,000 by selling paper fish and other merchandise in bars across Birmingham and Tuscaloosa. The visibility of those fish, and the partnership with Sweetwater Brewing Company, raise awareness of many of the obstacles that we face in protecting the Black Warrior watershed, including Smith Lake.

“We are always grateful to have such strong fundraising and outreach… particularly right after the American Rivers organization selected the Black Warrior for its 2011 list of Most Endangered Rivers due to coal mining,” said Charles Scribner, Executive Director of Black Warrior Riverkeeper.

This is the second year Silverock Cove has been a part of the Save the Black Warrior, along with Mountain High Outfitters. Thanks to everyone who participated. For more info, you can read the press release here.