Last Updated on 10/11/2008

Published on 5/20/2008

By Nora J. Raum

njraum@msn.com

Just across from The Crab Lady on Bypass 17 where Chelsea Jo's and Crickett's used to be is now The Salt Creek Café, owned by Keith and Wendy Wolff.

Wendy has done wonders with the décor, and Keith is in the front of the house to make certain that everyone is well fed by his culinary crew.

To start with, the homemade Yukon Potato Chips with the Chive Buttermilk Dressing are a big hit among many. However, my favorite appetizer is the Steamed Whole Artichoke with mayonnaise and drawn butter. This is not only comfort food but a healthy one, too.

Artichokes are high in cynarin, which lowers cholesterol and is good for the liver and gallbladder.

Another wonderful choice for an appetizer is the Shrimp Cocktail.

Oyster Shooters, Fried Oysters, Shrimp & Grits Cakes, Calamari, Portabello & Zucchini Fries, She Crab Soup and the Soup of the Day also are good appetizers. I had the She Crab Soup and that was very good.

If you want to eat on the light side for lunch, the Meatloaf Sandwich is very popular. There also are Turkey, Cuban, Hamburger, Chicken, Shrimp Po' Boy and Prime Rib sandwiches. And all the sandwiches are served with your choice of French fries, Yukon Potato Chips, Mac 'n' Cheese, Cous Cous Salad, Jicamaw Salad and Broccoli Salad.

No wonder this place is crowded both for lunch and dinner. Other sandwiches include Quesadilla, Fish Tacos and Blackened Chicken. There is even pizza.

For people wanting a lighter fare, try a Fried Oyster Ceasar Salad, a Blackened Chicken Salad, a Classic Ceasar Salad or the Creek House Salad, which also has apples in it.

Dressing choices are Ranch, Bleu Cheese, Mom's Viniagrette, Buttermilk Chive and Honey Lime.

The dinner entrees are quite varied. You can get a Thanksgiving Plate with Stuffing, Mashed Potatoes and Cranberry Sauce; Prime Rib; a 25-ounce Porterhouse Steak; Filet Mignon; a Rib-Eye; a Fried Fish Platter; Fish Tacos; Fish of the Day; Cuban Pork; four different kinds of pizza, shrimp or chicken with pasta, crab cakes, and Half Chicken with Black Beans and Rice.

And whether you are starting or finishing this meal, Salt Creek has a relaxing atmosphere with good light and photography. The bar area is upbeat and bright.

The desserts sound wonderful. There is an "Incredible Edible" slice of Chocolate Cake with Bailey's Chocolate Mousse and a ganache filling and chocolate icing, a Cake of the Day, a Cookie Plate, a Pluff Mudd Pie or a Cookie Crust served with Coffee Ice Cream and Fudge (yummy!) and Pound Cake.

The dining room can seat up to 110 people and 30 outside. The mirrored bar area seats 22 people. The Wolff family welcomes parties.

William Horner Sr. and Sean Stenhouse are managers.

Salt Creek Café is located at 4660 Hwy. 17 Bypass in Murrells Inlet. It is open daily from 11 a.m. to 10 p.m. The phone number is 843-357-2433. Fax is 843-357-2434. Web site is www.saltcreekcafe.com.

Recipes

Low Calorie Dill Dip

1 cup plain yogurt

1/4 cup reduced-calorie mayonnaise

2 tablespoons minced green onion

3 teaspoons chopped capers

3/4 teaspoon dried dill weed

Combine all ingredients well. (4 servings, 104 calories)

Other dips and recipes from the California Artichoke Advisory Board include:

Creamy Ranch Dip

1/4 cup nonfat plain yogurt

1/4 cup lowfat Ranch salad dressing

Combine ingredients; mix well. Makes about 1/2 cup.

Light Honey Mustard Dip

4 medium California artichokes

1/2 cup light mayonnaise

2 teaspoons honey

1/2 teaspoon mustard

1/2 teaspoon lemon juice

Combine light mayonnaise, honey, mustard and lemon juice; mix well. Makes about 1/2 cup.

Casanova's

Apprasionata Dip

1/2 cup sour cream

1/2 cup mayonnaise

1 1/2 tablespoons chopped chives

1 tablespoon prepared horseradish

1/2 teaspoon salt

Chopped chives, garnish

In a bowl, combine sour cream, mayonnaise, chives, horseradish and salt; chill.

Garnish with additional chives.

Serve with steamed artichoke(s).

Soy Sauce Mayonnaise

1 cup mayonnaise

1/4 cup soy sauce (more or less to taste)

Dash of garlic powder

Mix thoroughly.

Curry Mayonnaise

1 cup mayonnaise

2 teaspoons curry powder

2 teaspoons butter

Melt butter in a small pan. Add curry powder.

Bubble gently for a minute or two over low heat to eliminate any bitterness from the curry powder.

Cool and add to mayo.

Pesto Mayonnaise

1 cup mayonnaise

3 tablespoons or more pesto sauce (frozen is best for color)

Mix thoroughly. Adjust amounts to your taste.

Herbed Mayonnaise

1 cup mayonnaise

1 teaspoon each chopped parsley and chives (or green onions, green part only)

1/4 teaspoon chopped tarragon

Mix all ingredients well.

"Ship Ahoy" Dip

1 can (6-1/2 ounces) minced clams

2 tablespoons reserved clam juice

3 ounces cream cheese softened

1 teaspoon lemon juice

1/4 teaspoon garlic salt

Drain clams, reserving 2 tablespoons clam juice. Blend cream cheese with lemon juice and garlic salt. Stir in clams and reserved clam juice. Refrigerate until ready to serve. Makes about 3/4 cup.

Creamy Thai Dip

1/4 cup creamy peanut butter

1/4 cup firmly packed brown sugar

2 tablespoons cider vinegar

2 tablespoons soy sauce

1 teaspoon sesame oil

1/8 teaspoon ground ginger

Combine all ingredients; mix well.

Makes 3/4 cup.

Variation: For "Oriental Dip," omit peanut butter.

*

Nora J. Raum may be contacted at njraum@msn.com.

into eighths

1/8 teaspoon paprika

Dash ground red pepper

In small saucepan, heat together egg yolks, water and lemon juice. Cook over very low heat, stirring constantly, until yolk mixture bubbles at edges. Stir in butter, 1 piece at a time, until melted and sauce is thickened. Stir paprika, red pepper and salt to taste. Remove from heat. Serve warm. Cover and chill if not used immediately. Makes about 3/4 cup.

Grilled Artichokes

(Recipe for 4 artichokes, 8 servings 1/2 artichoke each)

This recipe is perfect for the lazy cook, since all preparation can be done the previous day. The slightly smoky taste compliments the nuttiness of the artichoke and no dip is necessary, although some might want to use additional marinade for dipping.

4 large artichokes

1/4 cup balsamic vinegar

1/4 cup water

1/4 cup soy sauce

1 tablespoon minced ginger

1/4 cup olive oil

Slice artichoke tops off, crosswise. Trim Stems.

Boil or steam artichokes until bottoms pierce easily, or a petal pulls off easily.

Drain artichokes. Cool. Cut each artichoke in half lengthwise and scrape out fuzzy center and any purple tipped petals.

Mix remaining ingredients in a large plastic bag. Place artichokes in the bag and coat all sides of the artichokes. For best flavor marinate in the mixture overnight in the refrigerator but should marinate at least one hour.

Drain artichokes. Place cut side down on a grill over a solid bed of medium coals or gas grill on medium. Grill until lightly browned on the cut side, 5 to 7 minutes. Turn artichokes over and drizzle some of the remaining marinade over the artichokes. Grill until petal tips are lightly charred, 3 to 4 minutes more.

Serve hot or room temperature

Focaccia-Stuffed Artichokes

Using bread crumbs and herbs to stuff artichokes for special occasions is a festive Italian tradition. Focaccia is a savory bread popular in Liguria.

4 large California artichokes

2 cups focaccia or herbed bread crumbs

1/2 cup grated Parmesan cheese

1/4 cup extra virgin olive oil

2 cloves garlic, minced

2 tablespoons chopped Italian parsley

1 tablespoon chopped fresh oregano

Salt and pepper

Wash artichokes under cold running water. Cut off stems at base and remove small bottom leaves. Cut off top quarter of artichokes; discard. Spread leaves, remove center leaves and fuzzy centers with a spoon and discard.

Toss bread crumbs with cheese, olive oil, garlic, parsley, oregano, salt and pepper to taste. Stuff bread crumb mixture between leaves of artichokes and fill centers. Place stuffed artichokes in a 9-inch square baking dish. Pour 2 cups boiling water around the artichokes. Cover with lid or foil.

Bake at 350 degrees for 40 minutes or until artichokes are tender. Remove artichokes from baking dish and place on rack; cool to room temperature. Makes 4 servings.

Seviche - Peruvian Style

By Bonnie Hamre, About.com

Seviche is raw fish "cooked" in citrus juice over a period of hours and then served as an appetizer or snack. With the addition of tomatoes and optional avocados, this Peruvian recipe is easy to assemble and a treat for the tastebuds.

Prep Time: 12 Hours

Ingredients:

1 pound fillet of fish

Lime juice

1/2 medium diced onion

2 large diced tomatoes

3 tablespoons cilantro

3 tablespoons olive oil

2 ripe diced avocados - optional

2 diced green chilies - as hot as desired

1/4 teaspoon dried oregano

Salt & pepper to taste

Preparation:

Cut the fish into small cubes and place in a glass bowl or jar. Add enough lime juice to cover all the fish.

Cover and refrigerate for 10 hours. Add all other ingredients except avocado and refrigerate again for at least 2 hours.

Just before serving, add the avocado if desired and mix into the fish.

Serve at once.