Katie Lee's Easy "Staycation" Recipes

If you can't get to the beach this summer, not to worry -- just bring the beach to you.

"Early Show" contributor Katie Lee shared the perfect menu and setting for the ultimate beach "staycation" on the broadcast Wednesday. So sit back, relax, stay cool and eat all summer like you're far, far away from home.

"Early Show" Recipes Galore
Katie Lee Recipes

RECIPES:

Fisherman's Platter

Mixed seafood (fish fillets, shrimp, oysters, clam strips)
3/4 cup cornmeal
1/2 all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 cup milk
Canola oil, for frying
Tartar sauce, cocktail sauce, and lemon wedges

METHOD:
In a Dutch oven, heat a couple inches of canola oil to 375 F.

In a shallow dish, mix cornmeal, flour, baking powder, salt, paprika, garlic powder, and pepper. Pour milk into another shallow dish. Dip seafood first in milk, and then dredge in cornmeal mixture. If you like a thicker breading, repeat milk and cornmeal.

Place seafood in hot oil and fry until golden brown, about 3 to 4 minutes for fish and about 2 minutes for shrimp, oysters, and clams. Serve with lemon wedges, tartar sauce, and cocktail sauce.

Tartar Sauce

INGREDIENTS:
1 cup mayo
3 tablespoons sweet pickle relish
1 tablespoon lemon juice

METHOD:
Combine all ingredients and mix until well combined.

Cocktail Sauce

INGREDIENTS:
1/2 cup ketchup
1/2 cup Heinz chili sauce
2 tablespoons horseradish (or to taste)
Hot sauce, to taste

METHOD:
Combine all ingredients and mix until well combined.

Grilled Corn-on-the-Cob

There is a tiny Cuban restaurant in the Nolita neighborhood of Manhattan called Café Habana. There is always a line down the block and the restaurant is so wildly popular that they opened a to-go outpost next door. It is not uncommon to see people standing on the corner of Elizabeth Street eating their grilled corn-on-the-cob. Café Habana is a bit of a walk from my house, so I had to recreate their recipe.

INGREDIENTS:
8 ears of corn, shucked
2 tablespoons olive oil
1/2 cup mayonnaise
1 teaspoon chili powder
1 cup grated cotija cheese (about 4 ounces) (or Parmesan)
2 limes, cut into 8 wedges

METHOD:
Preheat grill to medium-high heat.
In a small bowl, mix mayonnaise and chili powder. Set aside. Brush corn with olive oil. Place corn on grill, turning occasionally, until the kernels are browned, about 8 minutes. Brush corn with mayonnaise mixture. Roll each ear in cheese and serve with a lime wedge.

Buttermilk Coleslaw

This coleslaw has just the right balance of flavor from the spicy Dijon, the tangy vinegar and buttermilk and the sweetness of the brown sugar. The colors look so pretty!

INGREDIENTS:
1/2 cup mayonnaise
1-1/2 tablespoons Dijon mustard
2 tablespoons light brown sugar
2 tablespoons apple cider vinegar
2 tablespoons buttermilk
1/2 teaspoon celery salt
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
4 cups finely shredded green cabbage (about 1/2 head)
4 cups finely shredded purple cabbage (about 1/2 head)
2 large carrots, grated

METHOD:
Whisk together the mayonnaise, mustard, brown sugar, vinegar, buttermilk, celery salt, salt and pepper in a large bowl. Add the cabbages and carrots and toss to combine. Cover and chill until serving time.

Painkiller Cocktail

INGREDIENTS:
2 ounces Pusser's dark rum
4 ounces pineapple juice
1 ounce orange juice
1 ounce coconut cream
Freshly ground nutmeg
Pineapple and orange slices

METHOD:
Fill a hurricane glass with ice. In a cocktail shaker, combine rum, pineapple juice, orange juice, and coconut cream, and shake. Pour over ice. Top with freshly ground nutmeg. Garnish with a slice of pineapple, orange, and a paper umbrella.