“Whenever I’m going to a party, I’ll bring a jar of pickled shrimp—it’s always a hit,” says DiBernardo, who buys his shrimp from Captain Don’s on Highway 17 in West Ashley.
Swig & Swine owner Anthony DiBernardo with his kids, Mia and Asher
Rib-eyes
Coconut Pudding
Grilled corn salad gets a spicy kick from a jalapeño.
To glaze the rib eyes, DiBernardo bundles together savory herbs (thyme, rosemary, parsley, and tarragon), dunks them into melted garlic butter, and then brushes the meat. Don’t overcook your steaks; they only need about seven to 10 minutes on the grill for rare.
When making coconut pudding, be sure the milk is hot before adding the flour and sugar; otherwise, it will take three times as long to thicken, DiBernardo notes.
