Outer Banks Recipes

                                  

The Sanderling Signature Chowder With Corn, Crab and Shrimp

 

Ingredients
3 slices of bacon, small diced
2 stalks of celery, small diced
1 small red pepper, small diced
2 TBSP butter
1 10 oz can of cream style corn
2 cups of chicken stock or fish stock
½ cup of heavy cream
2 splashes of Tabasco
¼ tsp. pepper
½ lb. picked crabmeat
1 medium onion, small diced
1 carrot, small diced
1 small green pepper, small diced
2 TBSP Flour
1 cup of frozen shoe peg corn
1 splash Worcestershire
½ tsp. salt
½ lb. 70/90 peeled and deveined shrimp

Directions

Heat a medium sized saucepan over medium heat. Add bacon and cook until crispy. Add onions, celery, and carrots; cook about 5 minutes, stirring frequently. Add butter and let melt. Add flour and stir well until all of the oil is absorbed by the flour. Add both types of corn, stock, cream, and seasonings. Mix well and allow chowder to simmer 20 minutes. Just before serving add crab and shrimp and stir well. Chowder can be made ahead of time and stored until serving. Chowder stores better without seafood added.



 The Sanderling Crab Dip
Serves 6-8 people

Ingredients

  • 8 oz lump crab meat, picked through for shells
  • 8 oz cream cheese
  • 1 small red pepper, small diced
  • 1 small yellow pepper, small diced
  • 2 scallions, cut ¼ inch thick
  • Salt
  • Fresh ground black pepper
  • 1 tsp. lemon juice

     

    Directions

  • In a small mixing bowl mix cream cheese until smooth, by hand or with an electric mixer.
  • Add all ingredients except crabmeat and continue to mix until well blended.
  • Fold in crabmeat gently.
  • Put mixture into an oven safe container and bake at 350 F 15 to 20 minutes until warm throughout and lightly brown on top.
  • Serve warm with crackers and breadsticks.
  • Can be stored before baking for 1-2 days.

     



     Garden Tomato and Herb Soup with Jumbo Lump Crab
    Serves 4-6

    Ingredients

  • 2 tbsp canola oil
  • 1 yellow onion, peeled, coarsely chopped
  • 2 tbsp garlic, chopped
  • 5 lb fresh tomatoes, coarsely chopped
  • ¼ cup tomato paste (optional)
  • ½ cup dry white wine
  • 2 cups low sodium chicken stock
  • Sea salt
  • Fresh ground black pepper
  • 2 Bay leaves
  • Fresh Oregano
  • Fresh Parsley
  • Fresh Basil
  • 2 tbsp sugar
  • 1 tsp Sherry vinegar
  • ¼ lb Jumbo Lump Crabmeat

     

    Directions

  • In large saucepan, heat oil.
  • Add onions and garlic and cook until translucent.
  • Add tomatoes and cook over medium heat for 5 minutes stirring frequently.
  • Add white wine and stir well.
  • Add chicken stock, salt, pepper and herbs.
  • Bring to a boil and reduce heat.
  • Simmer 15-20 minutes.
  • Remove from heat and let cool slightly.
  • Puree soup well in a blender.
  • Strain through a fine sieve.
  • Add sugar and sherry vinegar and adjust salt and pepper as necessary.
  • Can be served hot or cold.
  • Add crabmeat to each dish just before serving.

     



     Eggs Sanderling
    Serves 12

    Ingredients

  • 2 quarts cold water
  • 4 TBSP cider vinegar
  • 1 tsp salt
  • 12 buttermilk biscuits (see recipe below)
  • 24 thin slices of Virginia smoked country ham
  • 24 whole large eggs in the shell
  • 2 cups mustard sauce (see recipe below)
  • 36 whole fresh strawberries

     

    Directions

  • Preheat oven to 350°F.
  • In a large saucepan mix together water, vinegar, and salt to form the poaching liquid.
  • Bring to a simmer over medium heat.
  • While the poaching liquid is heating, slice biscuits in ½ forming two round discs.
  • Place biscuit halves cut side up on a parchment or wax paper lined jellyroll pan.
  • Toast the biscuits lightly in the oven for about 5 minutes.
  • Spread country ham slices on a jelly roll pan and heat in the oven about 3 minutes, until just hot.
  • Warm mustard sauce over a double boiler and hold warm until ready to use.
  • Once the poaching liquid has reached a simmer carefully crack the eggs into the poaching liquid one at a time.
  • Allow eggs to cook gently for 3-4 minutes or until they have reached the desired doneness.
  • Place biscuits cut side up on one large serving plate or 2 halves each on twelve individual entree plates.
  • Place one slice of country ham on each biscuit half.
  • Place one poached egg on each biscuit and ham.
  • Carefully top the egg with 1 tablespoon of mustard sauce.
  • Garnish the plates with three strawberries each.
  • Serve immediately.

     

    Buttermilk Biscuits
  • 12.5 oz All purpose flour
  • 25 oz salt
  • 75 oz baking powder
  • 4 oz cold, unsalted butter, ½ inch dice
  • 1 cup buttermilk

     

  • Preheat oven to 375°F.
  • In an electric mixer or with a pastry cutter mix together flour, salt, baking powder and butter to a coarse, cornmeal consistency.
  • Slowly add in buttermilk mixing just until the dough comes together.
  • Turn the dough out onto a lightly floured board and knead dough slightly, about 12 folds.
  • Roll out dough to ¾ of an inch thick.
  • With a 2½ inch biscuit cutter cut 12 biscuits reforming the dough if necessary.
  • Place biscuits on a lightly grease jellyroll pan with about 1 inch space between biscuits.
  • Bake for 15-20 minutes or until the biscuits just begin to brown on top.

     

    Mustard Sauce
  • ½ cup whole Grain Mustard
  • ½ cup Sour Cream
  • 1 cup Mayonnaise
  • ½ tsp Salt
  • 1/8 tsp fresh ground pepper
  • ½ tsp Lemon Juice

     

  • Mix all ingredients together in a bowl with a whip.
  • Heat sauce slowly over a double boiler to 130°F.
  • Serve immediately.
  • Sauce can be mixed ahead of time and stored refrigerated until needed.
  • Do not refrigerator after warming.

     


    Heart Healthy Bran Muffins
    Makes approximately 2 dozen small muffins

    Ingredients

  • ½ lbs Unprocessed Bran
  • 20 oz Skim Milk
  • 3 TBSP Butter
  • 5 oz Granulated Sugar
  • ½ cup Molasses
  • ½ cup Pureed Prunes
  • 5 ea Egg Whites
  • 1 ½ cups All-Purpose Flour
  • ½ TBSP Salt
  • 1 TBSP Baking Soda

     

    Directions

  • Soak Bran in Skim Milk
  • Mix together butter and sugar until evenly mixed.
  • Add molasses, pureed prunes, and eggwhites, and mix well.
  • In a separate bowl, mix together flour, salt, and baking soda
  • Add bran and milk mixture to butter and sugar mixture and combine well.
  • Mix in flour until just wet.
  • Spoon mixture into paper lined muffin pan.
  • Bake at 350°F 20-30 minutes for small muffins or slightly longer for larger muffins.
  • Test muffins with a toothpick to be sure that they are done.
  • Let cool 15 minutes in pans before removing.
  • Muffins can be frozen in an airtight container once they are completely cooled.

     



     The Sanderling Salad
    Serves Four

    Ingredients

  • ½ lb Mesclun Lettuce Mix
  • ¼ cup raisins
  • 2 tbsp Dry sherry
  • ¼ cup walnut halves and pieces, toasted
  • Sherry Walnut Vinaigrette

     

    Directions

  • Soak raisins in sherry and let sit 5 minutes
  • In a medium sized mixing bowl toss together all ingredients until well mixed
  • Serve immediately.

     

    Sherry Walnut Vinaigrette

    Ingredients

  • ½ cup Sherry Vinegar
  • 2 TBSP Lemon juice
  • 2 TBSP chopped shallots
  • 2 TBSP sugar
  • ½ tsp salt
  • ½ tsp fresh ground pepper
  • 1 cup Walnut Oil
  • 1 cup Canola Oil

     

    Directions

  • In large bowl mix together all ingredients except oils
  • Slowly whisk in oils until emulsified
  • Check seasonings
  • Store refrigerated.

     


    Pumpkin Scones

    Ingredients

  • 2 cups Cake Flour
  • 1 ¾ cup Bread Flour
  • 2 TBSP plus 1 tsp Baking Powder
  • 1 ½ tsp salt
  • ½ tsp cinnamon
  • ½ tsp cloves
  • ¼ cup sugar
  • 1/3 lb cold butter
  • 8 oz heavy cream
  • ¾ cup pumpkin

     

    Directions

  • Preheat oven to 350 F
  • In a mixing bowl with an electric mixer mix together all the ingredients except heavy cream and pumpkin until you have a dry crumbly mixture
  • Slowly add heavy cream and pumpkin until dough comes together
  • Remove dough from bowl and place on a floured board
  • Fold dough over about 5 times to continue bringing it together
  • Roll out to ¾" thick, Cut with 2-3" cutters
  • Place cut shapes on a lightly greased cooking sheet about 2 inches apart
  • Bake until light brown about 10 to 15 minutes
  • Let scones cool on sheet tray about 15 minutes before removing
  • Best if served within 24 hours of being baked
  • Serve with cinnamon butter
  • Scones can be frozen after they have been cut but before they are baked
  • Remove from freezer and bake frozen 15-20 minutes. Makes 5 dozen scones.

     



     Cream of Asparagus Soup

    Ingredients

  • ¼ cup grapeseed or canola oil
  • 2 large onion, cut into 1-inch pieces
  • 4 stalks of celery, cut into 1-inch pieces
  • 2 pound asparagus trim, cut into 1-inch pieces, reserve tips for garnish
  • 4 cloves of garlic, crushed
  • 4 bay leaves
  • 2 tsp dry thyme
  • 1 cup dry white wine
  • 12 cups low sodium chicken stock
  • 2 tsp salt
  • 4 idaho potatoes, peeled and cut into 1-inch pieces
  • 2 cup cream

     

    Directions

  • Heat oil over medium heat in a large stockpot
  • Add onion, celery, asparagus, garlic, bay leaf and thyme and stir well
  • Let cook over medium heat about 10 minutes stirring frequently so that vegetables do not brown
  • Add white wine and reduce to half the original volume
  • Add chicken stock and salt and bring pot to a boil
  • Add potatoes and let cook 20 minutes
  • Add cream and let cook five minutes longer
  • Remove from heat and let cool 15 minutes
  • While soup is cooling cook asparagus tips in boiling, salted water until tender
  • Remove from boiling water and place in ice water immediately
  • Puree soup in a blender starting first on low speed and then moving to high speed
  • Pass the soup through a strainer to remove any fibers from the asparagus
  • Taste soup and adjust seasonings as necessary
  • To serve place 6 oz of soup in bowl and sprinkle and few asparagus tips over the top
  • Soup maybe made ahead of time, cooled, and stored in a refrigerator for up to 5 days.




    White Chocolate Raspberry Creme Brulee

    Ingredients

  • 10 egg yolks
  • 1 cups sugar
  • 1 qt heavy cream
  • 6 oz white chocolate, chunks
  • 1 tsp vanilla extract
  • 50 fresh or frozen raspberries

     

    Directions

  • Pre-heat oven to 300 F
  • Prepare ceramic baking molds by adding 5 raspberries to each dish and setting the dishes in a towel lined warm water bath set aside
  • Heat cream over low heat with white chocolate and vanilla extract to scalding point
  • In a large bowl, mix together egg yolks and sugar
  • Temper hot cream into sugar and eggs by slowly pouring and whisking constantly until sugar is dissolved
  • Strain mixture through a fine strainer
  • Pour custard over raspberries into baking dishes
  • Bake in a 300 degree oven for 50-60 minutes or until custard is set and moves as one single unit
  • Let cool to room temperature in water bath
  • Remove from water bath and refrigerate several hours or over night before serving
  • Just before serving lightly coat tops of custards with sugar and melt the sugar until deep brown with a broiler or portable torch
  • Crème brulees can be stored refrigerated 3-4 days after being baked
  • Do not refrigerate once the sugar as been caramelized. Makes ~10 - 4 oz ramekins

     


    Crisp and Hearty Oatmeal Cookies

    Ingredients

  • 1 lb Butter
  • 1.5 lb Brown sugar
  • ¾ lb Granulated sugar
  • ½ cup eggs
  • ½ cups water
  • 1 tsp vanilla extract
  • 1 ¼ AP Flour
  • 1 ½ tsp Baking Powder
  • 1 ½ tsp Baking Soda
  • 1 ½ tsp Salt
  • 1 ¾ lb Hearty Oats
  • ¾ lb Raisins

     

    Directions

  • In a large mixing bowl cream together butter and sugars until light and fluffy
  • Add eggs, water and vanilla extract and mix together on low speed until well blended, 1-2 minutes
  • Add flour, baking powder, baking soda, and salt and mix together on low speed until well blended 1-2 minutes,
  • Add oats and raisins and mix on low speed 30 seconds or until just blended
  • For easy portioning roll dough into logs and slice cookies
  • Extra dough can be stored refrigerated until ready to bake
  • Bake in 375 F oven 15-17 minutes. Makes 40 dozen 2" cookies

     


    Chocolate Crinkle Top Cookies

    Ingredients

  • 6 oz Semi sweet chocolate, melted
  • 2 cups AP flour
  • 2 tsp baking powder
  • 2 tsp vanilla extract
  • 1 tsp salt
  • 1 1/3 cup granulated sugar
  • ½ cup butter
  • 2 eggs
  • 6 oz semi sweet chocolate chips
  • powdered sugar

     

    Directions

  • Melt bittersweet chocolate and let cool slightly
  • Combine flour, baking powder and salt in a medium bowl
  • Beat sugar, butter and vanilla in a large bowl until crumbly
  • Beat in melted chocolate
  • Add eggs, one at a time, beating well
  • Gradually, mix in flour mixture
  • Stir in chocolate chips
  • Scoop dough into 1" balls and refrigerate until firm
  • Roll balls in powdered sugar and place on parchment lined or lightly greased baking sheets about 2" apart
  • Bake in conventional oven at 350-degree for 10-15 minutes or until sides are set up but centers are still slightly soft
  • Cool completely before serving, Makes 4 dozen

Favorite Recipes from Kelly's Restaurant & Tavern

Sweet Potato Biscuits

 

  • 1 lb cooked sweet potatoes (steamed or boiled)
  • 1 cup light brown sugar
  • 1/4 cup water
  • 2 1/4 cup Bisquick (or any biscuit mix)
Cool and peel sweet potatoes, mix together sweet potatoes, brown sugar, Bisquick mix and water. Combine ingredients thoroughly, (the mixture will be moister than regular biscuits.) Flour table. Roll biscuit mix to ½" thickness. Cut with a 2" cutter. Place on greased sheet pan.
Bake in preheated oven at 350° for 16 to 18 minutes. (The moist mixture does not allow the biscuits to rise a great deal. A mindful eye should be kept on the biscuits so they do not overcook.)

Yields 1½ dozen.

Serve with fresh butter and ENJOY!
   
           
  Chilli Peppers BBQ, Hot Sauce and Chile Pepper Recipes from the Outer Banks  Chilli Peppers Beef Tenderloin    
              yields 8 qt. · 16 people            
  • 4 qt. tenderloin, scraps, diced small
  • 1 cup olive oil
  • 1 qt. chopped Spanish onion
  • 1 qt. chopped red onion
  • 1/2 cup chopped garlic
Heat oil, add onions and garlic, cook until soft, add tenderloin scraps. Continue cooking on medium heat, stirring occassionally to prevent sticking and scorching. When the meat has lost its color, add:
  • 1/2 cup cumin
  • 1 cup chili powder
  • 1/4 cup cayenne pepper
  • 1 tbs. thyme
  • 1 tbs. kosher salt
  • 1 tbs. coarse black pepper
Stir and cook for 5 minutes. Add:
  • 4 oz. Worcestershire sauce
  • 16 oz. draft beer
  • 16 oz. can dark kidney beans
  • 2 - 16 oz. cans of crushed tomatoes
Bring to a boil, stir to prevent sticking and scorching. When chili comes to a boil, add:
  • 8 oz. tomato paste
  • 1 cup chopped cilantro
  • 1 cup chopped parsley
Stir and mix well. Bring back to a boil. Refrigerate when cooled.

Chilli Peppers BBQ, Hot Sauce and Chile Pepper Recipes from the Outer Banks Newport Clam Chowder    
              yields 6 qt. · 12 people
  • 8 oz. chopped small Spanish onion
  • 4 stalks chopped small celery
  • 4 oz. butter
  • 4 - 12 oz. cans chopped clams
  • 3 qt. chopped potatoes
  • 2 qt. heavy cream
  • 2 cups water
  • 12 oz. cream cheese (room temp.)
  • 2 tbs. chopped dill
  • 1 tbs. white pepper
This recipe must be stirred to prevent burning. sauté the onion and celery in the butter over medium heat until soft. Add the potatoes and cook until they turn opaque in color. Add the heavy cream and water, the cream cheese, white pepper and bring to a boil. When boiling add the clams and dill. When the soup comes to a second boil, it is done. Refrigerate when cooled.

Chilli Peppers BBQ, Hot Sauce and Chile Pepper Recipes from the Outer Banks Roasted Bell Pepper Bisque
  • 10 roasted, seeded and peeled red peppers
  • 2 tbs. chopped garlic
  • 2 diced onions
  • 1 quart heavy cream
  • 2 quarts chicken stock
  • oil
  • salt and pepper
In a large sauce pan or Dutch oven, sauté chopped onion and garlic in a small amount of oil. Add heavy cream. Pureé roasted pepper in a blender and old into cream. Add chicken stock and simmer for a half hour to reduce. Season to taste.

Chilli Peppers BBQ, Hot Sauce and Chile Pepper Recipes from the Outer BanksTequila Lime Caesar Salad Dressing
  • 2 tbs. Dijon mustard
  • 2 tbs. pureéd garlic
  • 2 cups grated parmesan or dry Monterey Jack Cheese
  • 4 tbs. Rose's lime juice
  • 1 1/2 cup red wine vinegar
  • 1 shot Cuervo Gold Tequila
  • 1 1/2 cup Worcestershire sauce
  • 2 cups olive oil
  • 8 anchovy filets
In a blender or food processor, puree garlic, cheese, lime juice, tequila, anchovies, Worcestershire, Dijon mustard and 1/2 cup olive oil. Add vinegar to this paste and pulse, slowly drizzling in remaining oil. Season with cracked black pepper.

Chilli Peppers BBQ, Hot Sauce and Chile Pepper Recipes from the Outer Banks Habanero BBQ Ribs

 

  • Baby Back Ribs
  • Dry Rub (sugar, salt, thyme, chipotle, in equal parts)
Chilli Peppers' Habanero BBQ Sauce

Rub ribs well with rub mixture. Roast the ribs in the oven until brown. Coat with Chilli Peppers' Habanero BBQ Sauce. Grill Evenly.


Chilli Peppers BBQ, Hot Sauce and Chile Pepper Recipes from the Outer Banks Pepper Crusted Tuna with Horseradish Tequila Cream

  • Tuna "football loin"
  • Crushed Chipotle
  • Salt
  • Cracked peppercorns
  • Thyme
  • Horseradish Tequila Cream recipe follows:
Mix Chipotle, salt, peppercorns and thyme, in equal parts. Roll the football loin in the mixture, coat well and sear on a flat grill until medium rare. Slice thin, serve with julienned, oriental-flair veggies.

For Horseradish Tequila Cream:

  • 1/2 cup prepared horseradish
  • 1/2 cup heavy cream
  • 1/2 cup sour cream
  • salt and pepper
  • one shot tequila
Mix all ingredients in a mixing bowl and whisk until smooth.

 

Peanut Pie
Ingredients:
  1. 4 oz. cream cheese (softened)
  2. 1 cup confectioners suger (10x)
  3. 1/2 cup creamy peanut butter
  4. 1/2 cup milk
  5. 8 oz. whipped topping (cool whip)
  6. 1 - 9" graham cracker crust, baked and cooled
  7. 1/4 cup finely chopped salted peanuts
Directions:
  1. Whip cream cheese until soft and fluffy
  2. Beat in sugar and peanut butter
  3. Slowly add milk, blending thoroughly into mixture
  4. Fold whipped topping into mixture and pour into pie shell
  5. Sprinkle with chopped peanuts. Freeze until firm and serve.
Can be re-frozen if not used.

Optional Ingredients for Chocolate Peanut Pie
Oreo Cookie Pie Crust (instead of graham), 1/4 cup semi-sweet chocolate chips (melted), chocolate chips - crushed for topping

For Chocolate Peanut Pie:
 Proceed with steps 1 - 3. Add in melted chocolate chips. Fold whipped topping in and pour into Oreo Pie crust. Sprinkle with crushed chocolate chips. Freeze until firm.

Weeping Radish
Spice Blend

Almost every German item on the menu shares this little secret. Now I’ll share it with you!

Ingredients:
Equal portions of (ie: oz)Onion Powder
Seasoning salt (we use Lawry’s)
Half portions of (ie:1/2 oz) Nutmeg
Sugar
Garlic powder
White pepper

Thoroughly blend and use as a meat rub, salad sprinkle, or soup brightener. Also great as an all-purpose seasoning for sauces or marinades!

 

Kelly's Cucumber Vinaigrette

 

Posted by LladyRusty at recipegoldmine.com 11/20/2001 4:25 pm

Source: 13News, Monday, October 29, 2001 - by Chef Wes Stepp, Kelly's, Outer Banks, North Carolina

1 cup diced and seeded cucumbers
3 tablespoons diced red onions
3 tablespoons diced sweet red and yellow peppers
1 tablespoon cilantro (fresh and chopped)
1 teaspoon granulated sugar
2 tablespoons rice wine vinegar
2 tablespoons olive oil
Salt and pepper to taste

Combine all ingredients.

Servings: 4

 

Baked Carolina shrimp served with herbed toast points and cantaloupe-mango salsa

WINE CHOICES:


Wild Horse Malvasia Bianca, Paso Robles, California, $17


Trimbach 1990 Riesling Cuvee Frederic Emile, France, $60


Pikes Riesling 1998, Clare Valley, Australia, $14

Shrimp:
2 lbs. Carolina shrimp, shelled, tails on
1/3 cup Chardonnay
3 tablespoons extra virgin olive oil
3 green onions, thinly sliced
2 cloves garlic, minced
1 teaspoon Worcestershire sauce
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper

Combine all ingredients and marinate, refrigerated, for at least two hours. Preheat oven to 350 degrees, place shrimp and marinade in a shallow baking dish and bake, uncovered, for 20 minutes, stirring occasionally.

Bread:
6 thin slices of sourdough, brioche or French bread
3 tablespoons butter, melted
3 tablespoons dried pansies or assorted herbs, chopped
salt and pepper

Place bread slices on a baking sheet and brush each slice with butter. Sprinkle with herbs or pansies, season, and bake in a 350-degree oven for 10 to 15 minutes. Cut each slice crossways into points.

Salsa:
ripe mango, cut into cubes
1 ripe cantaloupe, cubed
1 teaspoon minced fresh orange mint and/or chocolate mint

Mix salsa ingredients together.

TO SERVE:
Place several shrimp on a plate with a small mound of salsa and three toast points. Garnish with mint leaves.

SERVES SIX

 

Hearts of romaine, sauteed apples and Bosc pears, with a warm Gorgonzola dressing and pine nut garnish

WINE CHOICES:


Chateau d’Yquem 1986 Sauternes, France, $108 half bottle

 


Joseph Drouhin 1997 Bourgogne La Foret Chardonnay, France, $14


Macon-Pierre Clos Chardonnay, France, $14.35

 

1 package romaine hearts, rinsed and dried
2 large Rome apples, cored and sliced
3 unripened Bosc pears, cored and sliced
2-3 tablespoons extra virgin olive oil
3 green onions, thinly sliced
2 tablespoons balsamic vinegar
4 tablespoons water 1/2 cup crumbled Gorgonzola cheese
¼ cup toasted pine nuts

Heat one tablespoon olive oil over medium heat in a large skillet. Add apples and pears and saute in a single layer, turning once to brown on each side. Remove fruit from pan and set aside. Saute green onions in remaining olive oil, reduce heat to low, and add vinegar and water. Simmer, stirring occasionally, until liquid is reduced by half. Remove from heat and stir in Gorgonzola.

TO SERVE:
Spoon several slices of pears and apples over lettuce leaves and drizzle with warm dressing. Garnish with toasted pine nuts.

SERVES SIX

 

Wild striped rockfish, topped with jumbo lump crabmeat in a brown butter sauce, garnished with toasted sliced almonds and accompanied by savory bread pudding and sugar snap peas

WINE CHOICES:
Villa Maria Sauvignon Blanc, New Zealand, $14


Joseph Drouhin 1990 Le Montrachet Marquis de Laguiche, France, $27


Joseph Phelps Vin du Mistral Pastiche 1997 , California, $10.85

Bread Pudding:
5 cups bread cubes, French or sourdough
12 asparagus spears, ends broken off, cut in 1” lengths
6-8 large shiitake mushrooms, sliced thin
2 eggs ½ cup water
1 cup half & half
½ teaspoon salt
¼ teaspoon pepper
2 teaspoons minced fresh basil
1 cup grated Fontina cheese

Preheat oven to 350 degrees. Whisk together eggs, water and half & half, and pour over bread cubes in a buttered casserole. Let sit for five minutes, then gently stir in asparagus, mushrooms, seasonings, basil and cheese. Cover casserole and place in a larger pan filled with about 1 ½” hot water. Bake in the water bath for about 45 minutes, or until edges are browned.

Fish:
6 5-ounce pieces of rockfish, skin removed*
½ cup flour
½ teaspoon salt
½ teaspoon pepper
½ teaspoon paprika
2-3 tablespoons grapeseed oil
2/3 lb. jumbo lump crabmeat, picked for shells
4 tablespoons butter
1 tablespoon balsamic vinegar
1 ½ tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
salt and pepper
½ cup toasted sliced almonds
*If rockfish is unavailable, speckled trout makes a wonderful substitute.

Heat the grapeseed oil in a large heavy skillet over medium-high heat. Mix flour, salt, pepper and paprika in a plastic bag, add fish pieces and shake to coat. Shake excess flour mixture off fish and sear on each side, turning once. Transfer to a plate or baking pan and place in a 350-degree oven. Add butter to skillet and reduce heat to low. When butter turns brown, stir in lemon juice and balsamic vinegar. Add crabmeat and parsley and stir gently until heated through. Season to taste.

TO SERVE:
Place a piece of fish in the center of a warmed plate and top with crabmeat mixture and a sprinkling of almonds. Spoon bread pudding next to the fish and add steamed sugar snap peas. Garnish with lemon wedges.

SERVES SIX

 

Sabayon and vanilla ice cream
with fresh berries

WINE CHOICES:
Hardy Whiskers Blake Port, Australia, $17.50


Livio Pelluga Picolit 1991 White Dessert Wine, $125 half bottle


Elderton Golden Semillon, Australia, $18.20 half bottle

1 whole egg
5 egg yolks
2 tablespoons sugar
½ cup dessert wine (we chose late harvest Elderton Golden Semillon)
1 quart premium quality ice cream
fresh berries

For each serving, spoon one-half cup of ice cream onto a piece of wax paper, form into a ball and place in the freezer. Over a double boiler (or a mixing bowl held over a saucepan of boiling water), whisk the egg, yolks and sugar until pale yellow and nearly doubled in volume. Add wine and continue beating until thick. Remove from heat.

TO SERVE:
Place an ice cream ball in a glass or bowl, spoon sabayon over the top and add berries. Garnish with mint leaves.

SERVES SIX

 

Gazpacho garnished with jumbo lump crabmeat, chives and sour cream

WINE CHOICES:


Navarro Gewurtzraminer, Anderson Valley, California, $20


Jermann Pinot Grigio, Friuli, Italy, $32


Adelsheim Pinot Blanc, Oregon, $14


Ca’ del Solo Il Pescatore, Santa Cruz, California, 1997, $16

2 each red, yellow & green peppers, seeded and quartered
2 small yellow squash, halved and cut into 3” lengths
3 carrots, peeled, halved, and cut into 3” lengths
1 head garlic, cloves separated, paper intact
1 cucumber, peeled, seeded and diced
2 jalapeno peppers, seeded and minced
2 stalks celery, diced
1 small onion, diced
2 quarts tomato juice
olive oil
1 tablespoon fresh lime juice
2 tablespoons fresh cilantro
4 tablespoons fresh flat leaf parsley

½ pound jumbo lump crabmeat, picked for shells
½ cup sour cream
fresh chives, diced

Prepare grill.
Place garlic cloves on a piece of foil, sprinkle with olive oil, season with salt and pepper, and create a packet, sealing the foil. Place on outside edge of grill rack and grill for 10 to 15 minutes, or until cloves are soft. Toss peppers and squash with 2 tablespoons olive oil and grill until pepper skin is charred. Allow all vegetables to cool; when cool, peel charred skin off peppers and combine all ingredients (except crab, sour cream and chives) in a blender. (For our dinner, we used Black & Decker’s Party Mate™, a battery-operated blender.) Blend in batches until mixture is smooth and season to taste.

TO SERVE:
Pour into bowls or glasses and top each with a spoonful of sour cream, 2 to 3 tablespoons of crab and a sprinkling of diced chives.

SERVES SIX

 

Sushi-grade tuna on mesclun greens
with wasabi cream

WINE CHOICES:
Trimbach Riesling, Cuvee Frederic Emile, Alsace, France, 1995, $30


Reinhold Haart Estate Riesling, Mosel River, Germany, $14


Grove Mill Marlborough Riesling, New Zealand, $15


Kuentz-Bas Pinot Blanc, Alsace, France, 1997, $14

 

2 tablespoons wasabi powder
1¼ cup half & half
½ cup sour cream

Mesclun greens
1/3 cup rice wine vinegar
2 tablespoons lime juice
½ teaspoon black sesame oil
1 tablespoon soy sauce
1 tablespoon honey

3 pounds sushi-grade tuna
2 tablespoons black sesame oil
Cracked black peppercorns

Prepare grill.
Mix wasabi powder, half & half and sour cream. Adjust ingredients to taste. Set aside.

Mix rice wine vinegar, lime juice, black sesame oil, soy sauce and honey. Set aside.

Rub tuna with sesame oil and coat with black peppercorns. Sear on grill, allowing meat to remain rare. Cut into slices.

TO SERVE:
Lightly dress mesclun greens with rice wine vinaigrette and mound into center of plates. Top with tuna slices and garnish plates’ edges with wasabi cream.

SERVES SIX

 

Tenderloin fillets stuffed with bleu cheese, with dried cherry demi-glace and grilled onions

WINE CHOICES:
Peter Lehmann, Clancy’s Red, Barossa Valley Australia, 1997, $19


Marietta Syrah, Geyserville, California, $18


Peter Lehmann, Clancy’s Red, Barossa Valley, Australia, $19


Cline, Big Break Zinfandel, Sonoma, California, 1997, $21

3”-thick tenderloin fillets
4 ounces Danish bleu cheese
Cracked Szechuan peppercorns
1 cup mesquite chips, soaked in water

3 large Vidalia onions, halved
Assorted herbs (such as parsley, basil and oregano), chopped fine

½ cup dried cherries, chopped
1 cup red wine (preferably what you will be drinking)
2 to 3 tablespoons crumbled Danish bleu cheese
3 tablespoons butter, chilled

Prepare grill.
Coat the cut side of each onion half with chopped herbs. Place herbed side up on individual squares of foil, sprinkle sparingly with water and wrap completely. Place on edges of the grill’s grate.

Cut a pocket into the side of each fillet and stuff with a slice of bleu cheese. Sprinkle with cracked peppercorns and sear on a hot grill with the cover off. For rare steaks, cook about 2 minutes per side. Sprinkle coals with wet mesquite chips, close vents nearly completely and cover. Smoke for about 5 minutes. Remove steaks, tent with foil and allow to rest while preparing sauce.

For demi-glace, pour wine and dried cherries into a heavy saucepan; put on grill and reduce wine by half. Remove from heat and stir in bleu cheese. Stir in butter by the tablespoon. Remove onions from grill.

TO SERVE:
Place a fillet and an onion on each plate; top fillets with sauce.

SERVES SIX

 

Grand Marnier-injected strawberries and Amaretto-injected pineapple dipped
in melted Lindt chocolate

WINE CHOICES:
Chateau Rieussec, Sauternes, 1989, $50


Ca’ del Solo, Moscato Fior d’Arancio, Santa Cruz, California, $10


Champagne Pommery, France, $35


Heidsieck & Co., Monopole Diamant Bleu, France, 1985, $70

Grand Marnier
Amaretto
Strawberries, washed and hulled
Fresh pineapple, cut into chunks
2 bars Lindt semi-sweet chocolate, chopped
1 tablespoon butter

Butter warmers or a fondue pot would work for this dish. Several hours before serving, inject strawberries with Grand Marnier and pineapple with Amaretto. Set aside.

Light candles or Sterno beneath pot and melt chocolate, stirring constantly. Stir in the butter and mix well. Dip fruit in chocolate with tiny forks or skewers. Adjust heat if necessary.

SERVES SIX

 

Summer: Tomato Tower with Sourdough
and Mozzarella

WINE SUGGESTION:


San Angelo Pinot Grigio, Tuscany, 1999

2 Large Ripe Tomatoes, sliced thickly
8 Thin Slices Good Sourdough Bread
8 Thick Slices Fresh Mozzarella
2 Cups Mixed Greens
1 Bunch Fresh Basil
1/3 Cup + 3 Tablespoons Good Olive Oil
8 Garlic Cloves, unpeeled
2+ Tablespoons Balsamic Vinegar

Heat oven to 350 degrees. Place garlic cloves on a piece of foil, sprinkle with 1 teaspoon olive oil, season with salt and pepper, seal and roast for 25 minutes, or until soft. Cool and peel, discarding skins. Blend 1/3 cup olive oil with 12 to 16 basil leaves; season with salt and set aside. Blend garlic cloves with 3 tablespoons olive oil, Balsamic vinegar, two tablespoons basil oil and one tablespoon water. Season to taste. Mix greens with a small amount of the garlic dressing and place a handful on each plate. Top with a slice of sourdough drizzled with a small amount of basil oil. Top bread with a tomato slice drizzled with a small amount of balsamic and layer with a slice of mozzarella, more greens, another slice of bread, tomato and mozzarella. Drizzle basil oil and garlic dressing sparingly around tower and garnish with edible flowers.

SERVES FOUR

 

Spring: Softshell Crabs with Seasonal Vegetables

WINE SUGGESTIONS:


Zind Humbrecht Pinot D’Alsace, 1998


Kistler Chardonnay, Sonoma Coast, 1999

4 Softshell Crabs, cleaned
20 Stalks Thin Asparagus, tough ends snapped off
1/2 Red Pepper, diced
2 Cobs Sweet Corn, kernels cut off the cobs
1/2 Cup Virginia Peanuts
1 Cup Flour, mixed with 1/2 teaspoon each of black pepper, cayenne pepper, salt and Old Bay Seasoning
1/3 Cup Peanut Oil 2 Cloves Garlic, minced fine
1 Cup Dry White Wine
4 Tablespoons Butter

Steam asparagus and reserve. Heat oil in a large heavy skillet to just below the smoking point. Coat each softshell with flour mixture, shaking off excess and fry until golden brown, turning once. Drain on paper towels in a warm oven. Wipe excess oil out of pan, return to heat and briefly fry corn kernels, until edges are browned. Reserve corn. Deglaze pan with wine, reducing to about half. Add garlic and saute for an additional two minutes. Whisk in butter one tablespoon at a time. To serve: place five asparagus spears on each plate and top with one softshell each. Add half of the peanuts to the sauce and stir to coat. Season to taste. Spoon sauce sparingly over crabs and around plates; garnish with corn, peppers and remaining peanuts.

SERVES FOUR

 

Fall: Shrimp and Scallop Cheesecake

WINE SUGGESTION:


Fess Parker Viognier, Santa Barbara, 1999

1/2 Pound Medium Shrimp
1/2 Cup Dry White Wine
1/2 Pound Bay Scallops
1 Teaspoon Olive Oil
16 Ounces Cream Cheese, room temperature
1/2 Cup Sour Cream
3 Large Eggs
3 Teaspoons Lemon Juice
1/2 Teaspoon Fresh Thyme, minced
1 Cup Mixed Greens
Rice Crackers

Preheat oven to 350 degrees. Heat wine with one cup water in a skillet and poach shrimp for about three minutes. Cool and peel. Saute scallops in olive oil for three minutes. Drain. Reserve several shrimp for garnish; coarsely chop remaining shrimp and scallops. Beat cream cheese with sour cream. Add eggs one at a time, blending after each. Stir in lemon juice, thyme, chopped shrimp and scallops, and season with salt and pepper. Pour into a glass loaf pan lined with waxed paper and bake in a water bath for one hour. Cool to room temperature and refrigerate. (You’ll find that the flavor is even better the second day.) To serve, arrange some mixed greens on each plate and top with a thick slice of cheesecake. Garnish with reserved shrimp and accompany with rice crackers.

SERVES FOUR

 

Winter: Roasted Oysters with White Truffle Oil
and Romano

WINE SUGGESTION:
Schramsberg Brut Rose, Napa Valley, 1999

2 Dozen Oysters, rinsed well
4 Tablespoons Butter, melted
1/2 Teaspoon White Truffle Oil
1/3 Cup Romano Cheese Shavings (best accomplished with a carrot peeler)
Kosher Salt

Preheat oven to 350 degrees. Remove top shell from oysters* while letting oyster and liquor remain on bottom shell. Pour Kosher salt into two large baking pans to a depth of about one inch and place oysters on top of the salt. Stir together truffle oil and butter and spoon a little over each oyster. Top each with a few shavings of Romano and season with freshly ground black pepper. Bake for about five minutes.

*(OK, I cheat on this: to make opening oysters easier, I bake them whole for about three minutes and then open them. If you prebake the oysters, reduce your final cooking time to three minutes.) These are excellent served with well-chilled good vodka.

SERVES FOUR

 

Pesto Shrimp Salad

WINE SUGGESTION: Trentino Pinot Grigio 2000

Poach 1 lb. of peeled medium shrimp in a cooking liquid of 2 cups clam juice, 1/2 cup sweet white wine, 2 bay leaves and the juice of 1 lemon. Do not boil or overcook the shrimp (when the shrimp turn pink they are done). Drain shrimp, spread out on a plate and refrigerate. This step can be done one day ahead.

For pesto, using a food processor, combine the following ingredients until smooth:
1 cup fresh basil leaves (no stems)
1/3 cup grated parmesan or romano cheese
1/3 to 1/2 cup good quality olive oil
1 T fresh chopped garlic
2 T toasted pine nuts

Toss shrimp with pesto (start with only 1/2 of the pesto and add more as needed). Fold in enough sour cream to coat shrimp. Add salt and freshly ground black pepper to taste.

This salad is best mixed the day it is to be eaten.

SERVES TWO

 

Tenderloin Beefeaters’ Salad

WINE SUGGESTION: The Domaine Tempier Bandol 1998

Roast 1 lb. of filet mignon, cool and cut into 1-inch cubes. This step can be done one day ahead.

For sauce, combine 1 cup sour cream, 1/4 cup drained horseradish, 2 T Worcestershire sauce and 1 T Grey Poupon Dijon mustard. Cover and refrigerate. Add more horseradish as desired.

Mix meat, sauce, 1/2 of a red onion very thinly sliced, 4 quartered cooked new red potatoes and 3 T small diced crispy bacon pieces. Salt and pepper to taste.

This salad is best mixed the day it is to be eaten. Use only enough sauce to lightly coat the ingredients.

SERVES TWO

 

Cajun Tuna Salad

WINE SUGGESTION: Argyle Reserve Pinot Noir 1999- Chill the wine some, serving it at 65

 degrees instead of 80 degrees.

Poach 1 lb. fresh tuna cut into 1-inch cubes (see pesto shrimp salad recipe for poaching instructions). This step can be done one day ahead.

For Cajun mayonnaise, combine 1 cup good quality mayonnaise with 2 T of Cajun seasoning spice. Cover and refrigerate for 1 hour and taste – add more spice to taste.

Toss tuna with Cajun mayonnaise and stir in 1/4 cup each of finely diced red onion, celery and red pepper. Add salt and pepper as desired.

This salad is best mixed the day it is to be eaten. Use only enough sauce to lightly coat the ingredients.

SERVES TWO

 

Mustard Chicken Salad

WINE SUGGESTION: Alsacian white like Hugel “Gentil” 2000

Dice both the white and dark meat of a medium whole chicken – either oven roasted or boiled. This step can be done one day ahead.

For sauce, combine 1/2 cup good quality mayonnaise, 1/2 cup sour cream, 1/4 cup Grey Poupon Dijon mustard and refrigerate covered for 1 hour.

Mix diced chicken, sauce and 1/4 cup each of finely diced red onion, celery and fresh pineapple. Add salt and pepper as desired and sprinkle with sliced toasted almonds and thinly sliced scallions.

This salad is best mixed the day it is to be eaten. Use only enough sauce to lightly coat the ingredients.

SERVES TWO

 

Summer Watermelon Salad

SUGGESTION: When you make this salad the watermelon sweats its juices. Save the juices and use them to make a vodka and watermelon martini or a watermelon Champagne cooler.

This unusual combination of flavors is surprisingly delicious!

About 20 1-inch cubes of watermelon, seeded
1/2 small red onion, very thinly sliced
1/4 cup good quality blue cheese, crumbled
1/4 cup raspberry puree
1 to 2 T walnut oil
1 T fresh chopped mint

Combine all ingredients, except cheese; sprinkle with blue cheese and garnish with whole mint leaves. Drain before serving, reserving juice.

SERVES TWO

 

Seared Scallop Martini Salad

3 — 4 cups mixed greens
12 sea scallops, patted dry
4 T black and white sesame seeds
1 T extra-virgin olive oil
8 dilly beans (pickled green beans)

Dressing:
2 T lemon juice
1 t dry vermouth
2 T good quality vodka
1 t caper juice
2 T extra-virgin olive oil
8 — 10 jalapeno-garlic green olives, coarsely chopped
salt and pepper to taste

Coat both sides of each scallop with sesame seeds while heating a cast-iron frying pan over medium-high heat. Sear scallops in olive oil, turning once. Mix all ingredients for dressing immediately before serving (use a martini shaker if you wish!) and loosely pile lettuces into martini glasses. Place scallops on top of greens and garnish with dilly beans.

SERVES FOUR

 

Grilled Grouper with Tricia’s Roasted
Corn-Cucumber Salsa

Salsa:
2 ears sweet corn in husks, roasted at 350 degrees for 20 minutes
1 large English cucumber or 2 regular cucumbers, seeded and diced small
1/2 red onion, finely diced
1 small red pepper, finely diced
1/4 cup thinly sliced green onion
1 T chopped fresh dill
1 T chopped fresh chives
2 T rice wine vinegar
juice of 1/2 lime
1 t sugar, more or less to taste
dash of ground cayenne pepper
salt & pepper to taste

Shuck roasted corn and cut kernels off cobs. Mix all ingredients,* and squeeze a dash of fresh lime juice over salsa just before serving.

*Although preparation for the salsa requires less than 1/2 hour, the salsa is best after it sits for at least 1/2 hour after mixing ingredients.

Grouper and Timbales:
4 portions fresh grouper
salt and pepper
3 large beets, scrubbed and sliced 1/4" thick
Kosher salt
1 T extra-virgin olive oil
basmati rice

Heat oven to 400 degrees. Mix beet slices with olive oil and spread on cookie sheets. Sprinkle lightly with Kosher salt and roast for 15 minutes, turning once halfway through. Remove from over and cool.

Prepare rice according to package instructions. Cut circles of beets slightly smaller than the diameter of a small water glass and layer beets and rice in glass. Turn over onto plates. Season grouper and grill, or pan-sear and finish in the oven to desired doneness. Plate grouper and salsa with rice timbales.

SERVES FOUR

 

Lamb Chops with Cabernet Glaze, Caramelized Fennel and Parsnips, and Local May Peas

Parsnips:
6 medium parsnips, cut into 1" chunks
1 T olive oil
salt and pepper

Preheat oven to 400 degrees. Mix parsnips with olive oil, season, and bake for 10 to 15 minutes.

Fennel:
1 1/2 cups vegetable stock
2 t sugar
2 large heads fennel
2 T olive oil
salt and pepper

Cut fronds off fennel and cut a very thin slice off bottom. Cut into 1/2" thick slices. Place slices in a single layer in a frying pan and pour enough vegetable stock over to just cover fennel. Simmer for 20 minutes, turning once. Transfer slices to baking sheets, reserving cooking liquid, and drizzle with olive oil. Season with salt and pepper and bake at 400 degrees for 10 minutes.

Blanch May peas and season with salt and pepper and a bit of butter or olive oil.

Lamb Chops:
8 thick lamb chops
Kosher salt
pepper
2 T unsalted butter (chilled)

Preheat cast iron pan over medium-high heat. Season lamb chops with pepper; sprinkle bottom of pan with Kosher salt and sear chops. Transfer to a baking pan and finish in a 400-degree oven for about 5 minutes for rare to medium rare. Remove from over, tent with foil and allow to rest before serving. Deglaze pan with 1/2 cup good red wine (we used the Clos Pegase Cabernet). When wine is reduced to several tablespoons, add 1/2 cup of reserved liquid from fennel and reduce by half. Lower heat and whisk in 1 T butter. Whisk in next tablespoon of butter and season with pepper to taste. Pour small amount of sauce onto each plate, top with 2 chops each, and serve with fennel, parsnips and May peas.

SERVES FOUR

 

Double Chocolate/Strawberry Ice Cream Sandwiches

(adapted from a recipe from Epicurious.com)

Double Chocolate Cookies:
1 1/4 cups all-purpose flour
2 T unsweetened Dutch-process cocoa powder
1 t baking powder
1/2 t salt
1 pound Baker’s chocolate squares
1 stick unsalted butter
1/2 cup sugar
3 large eggs

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.

Into a bowl, sift together flour, cocoa, baking powder and salt.

Coarsely chop chocolate, reserving 1 square to cut into larger chunks. Melt chocolate and butter together — if you want a short-cut from using a double-boiler, put into a microwave-safe bowl and microwave on low for 15-second intervals, stirring between each cooking time.

Stir sugar into chocolate mixture and stir in eggs one at a time, combining well. Stir in flour mixture until just combined. Chill dough, covered, for at least 10 minutes.

Drop dough — about 2 — 3 T for each cookie — onto baking sheet. Stud each cookie with a couple pieces of reserved chocolate chunks. Bake in middle of oven for 10 minutes. Cool cookies on pan for five minutes, then remove with spatula to a wire rack to cool completely.

Ice Cream:
1 pint premium quality vanilla ice cream (we used Häagen-Dazs)
1/2 pint fresh Currituck strawberries, rinsed, hulled and sliced
1/2 cup Chianti
2 T sugar
fresh mint

Macerate strawberries in wine, sugar and fresh mint. (Again, you can do this in under half an hour, but waiting an hour gives you more flavor.) Drain strawberries, remove mint leaves and stir fruit into slightly softened ice cream. Spoon generous amount of ice cream onto one cookie and top with another.

SERVES FOUR

Shrimp & Grits with Barbecue Vinaigrette
(adapted from Magnolia Grill’s fried oyster recipe in

"Not Afraid of Flavor")

Grits:
1 cup white hominy, rinsed and drained
2 cups vegetable or chicken stock
1/2 cup half and half
2 slices country ham, diced
olive oil
1/4 cup diced fennel
1/4 cup diced carrots
1/2 cup diced sweet yellow onion
1/4 cup diced red pepper
2 cloves garlic, minced
2 cups baby lima beans, simmered in water until tender
1 cup arugula leaves, coarsely chopped
1/4 cup scallions, chopped

Combine stock and hominy in a saucepan and simmer, stirring occasionally until thickened. While grits are cooking, brown country ham in a skillet (I prefer cast iron), remove from pan and set aside. Heat a tablespoon or two of olive oil in the skillet and saute fennel, carrots, onions and peppers until softened. Do not brown vegetables; you may need to add a little water to the pan to prevent browning. Stir in garlic, cook for another minute, and add to cooked grits; keep warm. Add lima beans and cream to grits and season to taste. Stir in country ham and arugula before serving.

Barbecue Vinaigrette:
1/4 cup cider vinegar
2 tablespoons honey
pinch crushed red pepper flakes
1/4 cup water
2 tablespoons roasted garlic
2 tablespoons tomato paste
1/4 cup peanut oil
TABASCO red pepper sauce

Combine first four ingredients in a saucepan and simmer for five minutes. Transfer to blender and add garlic and tomato paste, then drizzle in peanut oil and blend until emulsified. Season to taste with TABASCO, salt and pepper, and set aside.

Shrimp:
We used fresh, large Carolina shrimp, shelled, skewered and grilled with just a sprinkling of kosher salt & pepper. Always cook shrimp until just done; overcooking makes them tough and causes shrinkage. Figure at least six large shrimp per person.

Assembly: Top grits with grilled shrimp, sprinkle with chopped scallions and drizzle with vinaigrette.

SERVES FOUR — SIX

 

Shrimp & Grits Cakes

Grits:
1 cup white hominy, rinsed and drained
2 cups vegetable or chicken stock
1/2 cup half and half
1 cup habanero cheddar cheese (or pepper jack)
1/4 cup scallions, chopped
fresh lemon thyme
olive oil
1 cup corn flake crumbs

Prepare hominy as in Shrimp & Grits with Barbecue Vinaigrette recipe, stirring in half and half when mixture is thickened. Add 1 cup grated habanero cheddar cheese, chopped scallions and 1 teaspoon minced fresh lemon thyme. Stir over low heat until cheese is melted and season to taste.

Heat 2 tablespoons olive oil in cast iron pan. Make a ball of about 1/4 cup grits mixture at a time, roll in corn flake crumbs and flatten slightly. Brown over medium heat in batches, turning once. Keep warm until all are done.

Shrimp:
We used fresh, large Carolina shrimp, shelled, skewered and grilled with just a sprinkling of kosher salt & pepper. Always cook shrimp until just done; overcooking makes them tough and causes shrinkage. Figure at least six large shrimp per person.

Assembly: Pierce 2 to 3 shrimp with a stalk of lemon thyme and insert into top of grits cakes.

SERVES FOUR — SIX

 

  • Oyster Fritters


    1 c. bacon fat & 1 c. corn oil
    or 2 c. corn oil
    1 green onion minced
    1 c. self-rising flour
    1/4 of self-rising cornmeal
    1/2 tsp. salt
    1 egg, slightly beaten
    Kernels from 1 ear fresh corn
    1/2 pt. oysters, drained

    Heat fat and oil in a 2-quart saucepan to 375 degrees. Chop drained oysters and combine with flour, cornmeal, salt, egg, corn and green onion. Stir until just mixed. You should be able to form a moist, sticky ball using 2 spoons; if too thin add more flour, if too thick add water. Drop by rounded tablespoonfuls into hot oil and cook until golden brown. Drain on paper towels. Makes 20 to 24 fritters.

     

     Heart Smart Shrimp with Tangerine and Cashew Sauce
    1/4 c. fresh squeezed tangerine juice
    1 T. tangerine zest
    3 T. red wine vinegar
    1 T. sugar
    8 dried chilies, cut 4 in half
    2 T. peanut oil (you may use vegetable oil)
    1/4 tsp. salt
    1 sm. onion, quartered and broken up
    		 2 tsp. minced fresh ginger
    2 lrg. garlic cloves, minced
    1/2 red bell pepper, coarse chopped
    1/2 green bell pepper, coarsly chopped
    1 lb. lg. shrimp, peeled & deveined
    1/2 tsp. sesame oil
    1 c. roasted cashews
    Mix together the tangerine juice, vinegar, soy sauce, sugar and corn starch; set aside. In a wok or large skillet, heat the oil over high heat, until the oil starts to smoke. Add the chilies and the salt. Stir fry for about 45 seconds or until browned. Add the ginger, onion, and garlic. Stir for 15 seconds or until browned. Add the ginger, onion and garlic. Stir fry for 15 seconds. Add the peppers, stir fry for 30 seconds. Add the shrimp, stir fry for 3 minutes. Stir in the tangerine (zest?) cook until thickened, about 30 seconds. Add the cashews and sesame oil, stir and serve.

     
    Coconut Shrimp


    30 lg. shrimp
    3/4 c. self-rising flour
    1 T. sugar
    3/4 c. beer
    3/4 c. all-purpose flour
    2 1/2 c. sweetened flaked coconut (I use Peter Paul brand)

    Peel shrimp leaving tail section of shell on. Mix sugar, beer and self-rising flour and set aside. Coat shrimp with all-purpose flour, dip into mixture and roll in flaked coconut. Pour 3 to 4 inches canola oil or peanut oil into a 2-quart saucepan and heat to 375 degrees. Cook 4 to 6 shrimp at a time for 1 to 2 minutes. Drain on paper towels.

     

    • Tuna Bites


      2 lbs. fresh tuna loin
      2 c. seafood breader (I use House of Autry; mildly hot)
      1/2 c. ginger teriyaki sauce
      2 c. milk
      1 c. corn oil

      Cut tuna into bite-sized chunks and marinate in milk for 30 Outer Banks seafood cookbooks and recipes by Jerry Smith, Chef Dirt minutes. Heat oil to 375 degrees. Put seafood breader in plastic bag. Remove tuna from milk. Shake off excess milk and drop about 1/2 pound at a time into plastic bag. Shake bag to coat tuna with breader. Drop coated fish into oil about 1/4 pound at a time and cook until golden brown. Drain on paper towel. Serve with ginger teriyaki sauce for dipping. Serves 4 as a main course.

 
Chimmi Churry Oysters


For Chimmi Churry
1/4 lb. fresh cilantro
4 bunches green onion
1 T. minced garlic
6 c. olive oil

 2 T. chicken base
2 T. salt
1 T. black pepper
Mix all ingredients together in blender or food processor. Saute 1 dozen shucked oysters in 2 T. butter. Add desired amount of Chimmi Churri and bring to boil. Plate and sprinkle with shredded fresh Parmesan and garnish with toast points. Yields 8 cups.

 
Flounder Piccata


6 oz. flounder fillet (skin on or off)
2 oz. drawn butter
juice of 1/2 lemon
1/2 lemon thinly sliced
1 T. capers
2 T. white wine

 flour
2 eggs whipped
1/2 tsp. garlic
salt & pepper
Parmesan cheese
Pat flounder fillet dry and dredge in plain flour, then add in whipped eggs to coat fish. (Dispose of excess egg coating.) Heat butter in saute pan, preferably with wooden or non-burning handle. Lay fish in hot butter, skin side down, let pan fry for 2-3 minutes, making sure fish does not stick. Turn fish, add capers, lemon juice, wine, garlic, and salt and pepper to taste. Garnish the fish with slices of lemon and Parmesan cheese. Place whole pan in 350-degree preheated oven for 5 minutes or until fish is flaky and golden brown. Pour drippings on fish and serve with favorite rice or pasta.

 

Escabeche Marinade

1 c. rice Vinegar 1 tsp. Black pepper
1 c. dry white wine juice of one lime
1/2 c. sugar 2 carrots, sliced
1 tsp. salt 1 onion, sliced
2 jalapenos, chopped 1 c. water
4 bay leaves ½ c. parsley
2 tsp. Coriander 1 pint cherry tomatoes
Combine all ingredients and bring to a boil. Decrease beat and one minute. Poir over favorite fried seafood.. Meridian 42 used calamarii in this dish.