tag:blogger.com,1999:blog-76208564558214059302024-03-05T04:41:37.068-05:00Carolina FoodieFood with attitude, slow and Southern. Visit farmers markets & festivals, catch fresh seafood, chat with chefs, farmers and producers from all over NC/SC/VA. Come into my kitchen to learn what to do with local, seasonal foods. . . .
Elizabeth Wiegandhttp://www.blogger.com/profile/08510217444070654371noreply@blogger.comBlogger136125tag:blogger.com,1999:blog-7620856455821405930.post-61233998507157624792015-06-18T20:49:00.002-04:002015-06-18T20:50:10.250-04:00<span style="background-color: #f9f9f9; color: #183996; font-family: Roboto; font-size: 16px; line-height: 24px;">So today my website got a major makeover by my clever eldest daughter, Kate! I love it & think it’s much friendlier for me to use and update. I'm going to be using the new platform instead of blogspot, my new blog can be found here </span><a href="http://elizabethwiegand.com/blog/">Carolina Foodie</a>Elizabeth Wiegandhttp://www.blogger.com/profile/08510217444070654371noreply@blogger.com0tag:blogger.com,1999:blog-7620856455821405930.post-73294267248657384472014-09-17T14:06:00.001-04:002014-09-17T14:06:18.150-04:00ROAD TRIP!!!<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdgPqm9-I8WvjIdZBX7MMUr2nDXnKaiVI9gf-bFyiWtszTs_R2Cjuv1t7OVL2nF8p0avA3XaLLpqI9H7NnGVCmWX7SGyfQYv6sHUC4dhF76TDGxIpZn4GwyAv9zQhN0SyjhEAZEPGDPiem/s1600/DSCN0346.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdgPqm9-I8WvjIdZBX7MMUr2nDXnKaiVI9gf-bFyiWtszTs_R2Cjuv1t7OVL2nF8p0avA3XaLLpqI9H7NnGVCmWX7SGyfQYv6sHUC4dhF76TDGxIpZn4GwyAv9zQhN0SyjhEAZEPGDPiem/s1600/DSCN0346.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salmon with Fresh Carrot Puree served in the Okanagan Valley</td></tr>
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Peaches
from the Sandhills. Sweet,
odiferous cantaloupes from Ridgeway.
Watermelon and sweet corn from the red clay of the Piedmont. Blue crabs
from the Pamlico. And luscious,
juicy tomatoes from anyone’s garden in N.C.<br />
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<span style="mso-tab-count: 1;"> </span>These
are the things I missed and craved while on a two-month long road trip through
the Canadian Rockies and the Pacific Northwest this summer.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKiRUq8TEcUQumKbCg91ObRWAXKkziQW_JDGWGN1o03QMG_1dlV69fTuSnU9On-gcoWMV__QIjH-VmLCDFXd9UkDG8qQrXrn_fSWVG43HhRQFmg8nZZCuTpZ-jvtyR9ysANBsPoDMfMoaQ/s1600/IMG_2300.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKiRUq8TEcUQumKbCg91ObRWAXKkziQW_JDGWGN1o03QMG_1dlV69fTuSnU9On-gcoWMV__QIjH-VmLCDFXd9UkDG8qQrXrn_fSWVG43HhRQFmg8nZZCuTpZ-jvtyR9ysANBsPoDMfMoaQ/s1600/IMG_2300.jpg" height="320" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mrs. Yvonne Swan and her Bumbleberry Pie</td></tr>
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<span style="mso-tab-count: 1;"> </span>What
I ate instead were cherries at their peak, picked by French Canadian college
students summering in the Okanagan Valley, and apricots ripened just in time to
keep those migrant workers busy.<span style="mso-spacerun: yes;"> </span>I
actually swooned at the intensity of a just picked nectarine from an orchard
with a long-range view of Oregon’s Mount Hood on the Fruit Loop Trail.<span style="mso-spacerun: yes;"> </span></div>
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Peaches from that roadside market were
as sweet and juicy as those from home, soothing my homesick thirst. <span style="mso-spacerun: yes;"> </span>Juicy pears from Fruitland, Oregon, and
the new crop of apples from another roadside stand in Fruitland, Idaho were
tasty treats, as well.<span style="mso-spacerun: yes;"> </span></div>
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Bags of
sweet onions from Walla Walla were just too big to fit into our crammed car, so
a couple had to do.<span style="mso-spacerun: yes;"> </span></div>
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But we had no
trouble devouring a great big Bumbleberry Pie we bought from Mrs. Yvonne Swan at
the Powell River farmers market.</div>
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A SEAFOOD DIET . . . . .</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7fkIoUtBj3ewaDKS53il74TdVUCGJjrilVIRq_dVfi2L1SkG1xfFDOeESESj1m-h2nInkf_y0SO7uKpHiKbwa1fxyPzBjbfR0Ta7Tctprm_gP6IysCgWkQTxWQ7dtZ_sH_c4EyR_wWv-R/s1600/IMG_2104.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7fkIoUtBj3ewaDKS53il74TdVUCGJjrilVIRq_dVfi2L1SkG1xfFDOeESESj1m-h2nInkf_y0SO7uKpHiKbwa1fxyPzBjbfR0Ta7Tctprm_gP6IysCgWkQTxWQ7dtZ_sH_c4EyR_wWv-R/s1600/IMG_2104.jpg" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A Pea Crab in a clam???</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRrJt5bbID7Pfx0sI0jFE2tCWvcyWum5x-HhBQvKw1mlTNF1SgM5KadAELarx1v-V2vGLW1t1BInJ2Gw-_pxhlNhezlZfTWGN3j7BfHKoImvnRFcwKql46J1muVptZ6KXW3Q-_Dpit0zL6/s1600/DSCN0764.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRrJt5bbID7Pfx0sI0jFE2tCWvcyWum5x-HhBQvKw1mlTNF1SgM5KadAELarx1v-V2vGLW1t1BInJ2Gw-_pxhlNhezlZfTWGN3j7BfHKoImvnRFcwKql46J1muVptZ6KXW3Q-_Dpit0zL6/s1600/DSCN0764.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hama Hama grilled oysters<br /></td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrANHz_KxpjG4Q86tgBzFLzKOjNMg1McIi8creXcCuYSq1huFvhDv_ZAo6RQa2g5VKTxNvuxZ6YHywy_vyziqWlMU5Ddp2Xq76u5EysXo0IjcxFVCjtlO1XVK1FPCKhyphenhyphenm3OfbG6QMtzmZ8/s1600/IMG_2096.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrANHz_KxpjG4Q86tgBzFLzKOjNMg1McIi8creXcCuYSq1huFvhDv_ZAo6RQa2g5VKTxNvuxZ6YHywy_vyziqWlMU5Ddp2Xq76u5EysXo0IjcxFVCjtlO1XVK1FPCKhyphenhyphenm3OfbG6QMtzmZ8/s1600/IMG_2096.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Steve opening oysters he grilled on San Juan Is.</td></tr>
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Then
there were the oysters smoked over alder wood on a homemade grill, fashioned
like many from the South from an old oil drum.<span style="mso-spacerun: yes;"> </span>We screeched to a halt when we saw the smoke and sign on the
side of the road at Wallapa Bay, just south of the Olympic National Park in
Washington.<span style="mso-spacerun: yes;"> </span></div>
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Or those grilled
outside the seafood market further down the coast at Hama Hama.<span style="mso-spacerun: yes;"> </span></div>
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Or those we grilled ourselves that we
bought while visiting Westcott Bay oyster and clam farm on San Juan Island. Even
though it was high summer, the oysters in the cold waters of that region don’t
get milky as they spawn as those in our southeast waters do.<span style="mso-spacerun: yes;"> </span>No worries about the “r” months. They
roll and knock them about to produce oysters with deep “cups,” which adds to
their flavor.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXKWfD0RCBot6rNJNOqSEtRrzOOjIhINbZTKz2Qn22zyxcarTEBCJC9-pUwIU82pmq552btYClFIOf9w8XL60o0s7wQ9a7e3medwL9THbsTUlmY1wSFQ5nmsmTD7FOjDq1tOqibtPEytWP/s1600/IMG_2280.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXKWfD0RCBot6rNJNOqSEtRrzOOjIhINbZTKz2Qn22zyxcarTEBCJC9-pUwIU82pmq552btYClFIOf9w8XL60o0s7wQ9a7e3medwL9THbsTUlmY1wSFQ5nmsmTD7FOjDq1tOqibtPEytWP/s1600/IMG_2280.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Razor clam, Oregon-style</td></tr>
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<span style="mso-tab-count: 1;"> </span>Oregonians
brag about their razor clams, which they beat until flattened, then bread and
fry.<span style="mso-spacerun: yes;"> </span>The best from our north to
south coastal search were served at the Drift Inn, a nondescript, old saloon-like
place with a colorful history, a view of Yachats River, and umbrellas hanging
from the ceiling.<span style="mso-spacerun: yes;"> </span>With the sunny
summer days we experienced, I didn’t get the umbrellas.<span style="mso-spacerun: yes;"> </span>“Come back later,” we were told
with a roll of the eyes.</div>
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WE GOT CRABBY.......</div>
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And Oregon has crabs. Big Dungeness crabs, pre-cooked to be cracked and picked, or patted into crabcakes. We saw two young Mormon men from Salt Lake City, Utah spending their two years on bicycles in Newport, one of the state’s largest ports. They were catching crabs from the dock using mink as bait. “Like what they make fur coats out of?” one said, trying to dispel my disbelief. That’s a far cry from the chicken necks we use on our coast.</div>
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As tasty as Dungeness crabs are, you just can't beat a Carolina Blue Crab. I missed them.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGc4VD306AYTLd5AkeOwkgozaNSvKXzZMJQ9i1_z28amZJk7zYskP-xDFbphoiGxWOhKHWYDRKrfjDt5pQtH0ebm48LhaVWpdsjn-tBOeeOdRfIVe96qhq71g_UyDL_yzcsFbgJl565pvk/s1600/IMG_2257.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGc4VD306AYTLd5AkeOwkgozaNSvKXzZMJQ9i1_z28amZJk7zYskP-xDFbphoiGxWOhKHWYDRKrfjDt5pQtH0ebm48LhaVWpdsjn-tBOeeOdRfIVe96qhq71g_UyDL_yzcsFbgJl565pvk/s1600/IMG_2257.JPG" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crab added to Cioppino</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG49rS71nQuEyI6ai2aNPVShXbgEaWvwVYe-dAzzDYNrFhfFPky1uIHQdy4hECiMFRKczy3RsxefZK5ZqMyulXqtcUYDxJyUwkDkV5e8QJe6tzW3-tuQkOKj5wBFp5OiX5Cq_FeGhLAEbx/s1600/IMG_2270.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG49rS71nQuEyI6ai2aNPVShXbgEaWvwVYe-dAzzDYNrFhfFPky1uIHQdy4hECiMFRKczy3RsxefZK5ZqMyulXqtcUYDxJyUwkDkV5e8QJe6tzW3-tuQkOKj5wBFp5OiX5Cq_FeGhLAEbx/s1600/IMG_2270.JPG" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just half of one big Dungeness crab has enough meat for one.</td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMYsnejcjwx1QR0lJ_Y_oT4S3KL0HreuoHmntn4HRdoztgSWxA-KGOhXmS-CYqynZkMZbJO776-qD8U5hEUj8BfenOpRaWM3QfqGerU4efXMwwiZxUkOZJPGhvSNem4ql7FqrHmSHM96HJ/s1600/IMG_1877.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMYsnejcjwx1QR0lJ_Y_oT4S3KL0HreuoHmntn4HRdoztgSWxA-KGOhXmS-CYqynZkMZbJO776-qD8U5hEUj8BfenOpRaWM3QfqGerU4efXMwwiZxUkOZJPGhvSNem4ql7FqrHmSHM96HJ/s1600/IMG_1877.JPG" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption">Crabcakes a la Dungeness</td></tr>
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<span style="mso-tab-count: 1;"> </span>And
Oregon has crabs.<span style="mso-spacerun: yes;"> </span>Big Dungeness
crabs, pre-cooked to be cracked and picked, or patted into crabcakes.<span style="mso-spacerun: yes;"> </span>We saw two young Mormon men from Salt
Lake City, Utah </div>
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SALMON BELLY</div>
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<span style="mso-tab-count: 1;"> </span>But
what I really came back from this grand road trip with, was a belly full of
salmon.<span style="mso-spacerun: yes;"> </span>On the occasional nights
we treated ourselves to a restaurant meal, we found sockeye and Chinook on the
menu.<span style="mso-spacerun: yes;"> </span>Can’t refuse local catches
of salmon.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKK_hiQUI6bFfHlJYrxlxVx1PZjVY6Oa4D4ZTgRcxgVdM2VzAYdX9QWoocSn_-4maqhh4O8J5Aht2dhS33SROCTk8nToQ-FQcS_D7Pfu-8_C5RHAGzRr-dJTcpR9QVjbUsxi4bAh7Jlx7d/s1600/IMG_2064.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKK_hiQUI6bFfHlJYrxlxVx1PZjVY6Oa4D4ZTgRcxgVdM2VzAYdX9QWoocSn_-4maqhh4O8J5Aht2dhS33SROCTk8nToQ-FQcS_D7Pfu-8_C5RHAGzRr-dJTcpR9QVjbUsxi4bAh7Jlx7d/s1600/IMG_2064.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Small grilled pieces of a large salmon, hand-caught!<br /></td></tr>
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<span style="mso-tab-count: 1;"> </span>And
then Steve caught his own.<span style="mso-spacerun: yes;"> </span>Four
beauties, the daily limit, within ONE hour, from a wharf up at the northern end
of Vancouver Island.<span style="mso-spacerun: yes;"> </span></div>
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We were staying
near Campbell River, the self-proclaimed “Salmon Capital of the World,” and
were on a day trip to the picturesque Telegraph Cove.<span style="mso-spacerun: yes;"> </span>A detour on a scenic road called out to us, and we came upon
the wharf on Kelsey Bay near Sayward.<span style="mso-spacerun: yes;">
</span>About a dozen fishermen were in the midst of a salmon attack, with
schools and schools of spring, or pink, salmon speeding toward the mouth of the
- yes, believe it or not - Salmon River.<span style="mso-spacerun: yes;">
</span>The jumping fish were being chased in by a pod of – yes, believe it or
not – Orca whales.<span style="mso-spacerun: yes;"> </span>I couldn’t
decide on what to shoot with my camera.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjSpTwl1eGBlVeDhH6tRXfp_gHzp6dTb7g6Olugx_Srv8o3JGH306ZYdxSmV8xWHbCgAjaAGJTQG4KdzK5kl_Ah9a3MzwBqUHFddOZPwapla-YW8NCDQKrw8SkBfPVYPDyl3z1vJm0qEnc/s1600/IMG_2371.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjSpTwl1eGBlVeDhH6tRXfp_gHzp6dTb7g6Olugx_Srv8o3JGH306ZYdxSmV8xWHbCgAjaAGJTQG4KdzK5kl_Ah9a3MzwBqUHFddOZPwapla-YW8NCDQKrw8SkBfPVYPDyl3z1vJm0qEnc/s1600/IMG_2371.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of the four pink or spring salmon, the catch limit of the day.</td></tr>
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<span style="mso-tab-count: 1;"> </span>Fishermen
(and women) fighting with the pull of a five- to ten-pounder would yell to
Megan, the young woman manning a round net the size of a bushel basket. She’d
lower it just under the fighting fish, snag it, and yank it up.<span style="mso-spacerun: yes;"> </span>It was up to each fisherman to grab the
small club and smack the daylights of the fish to prevent it from flapping back
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<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span>While
Steve cleaned his trophies, I chatted with an older couple that had just docked
their small metal boat.<span style="mso-spacerun: yes;"> </span>Their beautiful
water spaniel supervised their activity.<span style="mso-spacerun: yes;">
</span>“Oh he loves it when we pull our shrimp pots,” the just-retired teacher
said.<span style="mso-spacerun: yes;"> </span>They had dozens of
plastic bags full of beheaded pink shrimp on ice, their crusts still crunchy,
and well, pink.<span style="mso-spacerun: yes;"> </span>“Here, have one,”
she said, offering me a bag.<span style="mso-spacerun: yes;"> </span>“See
how they compare to your shrimp in N.C.<span style="mso-spacerun: yes;">
</span>Just boil them up and then shell them.<span style="mso-spacerun: yes;"> </span>Eat them with cocktail sauce or melted butter.” <span style="mso-spacerun: yes;"> </span>I never turn down this kind of
generosity.<span style="mso-spacerun: yes;"> </span>Two pounds of shrimp?</div>
<div class="MsoNormal">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1akQA8jILQUDqkbe4U98NYHKsh2xr-QgSq7cU3GZBRecQy6s_oJHZffqQ9bosS62dUq9Q5UCmTfnf1MISOCdYuGeRjEwfWKw9lCCu4zZZtm0ZNHMQl9LCWeCHvl4qqNy1RXDv1pYm7vO0/s1600/IMG_2069.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1akQA8jILQUDqkbe4U98NYHKsh2xr-QgSq7cU3GZBRecQy6s_oJHZffqQ9bosS62dUq9Q5UCmTfnf1MISOCdYuGeRjEwfWKw9lCCu4zZZtm0ZNHMQl9LCWeCHvl4qqNy1RXDv1pYm7vO0/s1600/IMG_2069.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rocky coasts, so different from NC's </td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span>Another
day, we drove the coast of San Juan. We sat on a rock outcropping to eat our
lunch, while watching orcas snort and breach yards from the beach.<span style="mso-spacerun: yes;"> </span>Steve also kept his eye on four commercial
fishing vessels that seemed to have a rhythm of taking turns casting their
purse nets, then bringing them back up to the boat with small dories.<span style="mso-spacerun: yes;"> </span>Later that evening, as we sat outside
our rental cottage enjoying a brew while watching the sunset, he noticed one of
those boats docking, then unloading.<span style="mso-spacerun: yes;">
</span>And someone approaching, then leaving with a sack. </div>
<div class="MsoNormal">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL_OvItnHxUa4o8qGGqJm3I_EA6t8bc9O0StaylhsgnTRK5nN8TwaQAqp7FqGxgL9jCrOlTKM4kv9H_QYpZRm_myg9jzh0rxgsqc4i9EfcqU8UkF5w96XgywQ56FZ4DHW1lS0xAOl-YuLB/s1600/IMG_2889.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL_OvItnHxUa4o8qGGqJm3I_EA6t8bc9O0StaylhsgnTRK5nN8TwaQAqp7FqGxgL9jCrOlTKM4kv9H_QYpZRm_myg9jzh0rxgsqc4i9EfcqU8UkF5w96XgywQ56FZ4DHW1lS0xAOl-YuLB/s1600/IMG_2889.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Watching seals and sunset on San Juan Island</td></tr>
</tbody></table>
<div class="MsoNormal">
“I’m
going over to see if I can buy a fish from them,” he said, eager still for more
fresh salmon. He returned
triumphant, with a huge sockeye to clean.
“We talked about what I had observed, and how they did menhaden off
Atlantic Beach in North Carolina that way,” he recanted. “And when I asked if I could buy a
fish, they said they were not allowed, but could give us one.” Steve promised to bring them a
“donation” of beer the next day.</div>
<div class="MsoNormal">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8g2kTTmeH7U1Oz6Ggf0SnO4szkOVe-SNRPUkLxud0CNwQzrpxD1k_pf5VSEBvj-3WD5GeBCh3fVaAocuNbjNdZ9KMTOs3FO63PbE1uC4331oAhoSeyq0bT4OBUWx-x__3DqRAgQhMwlsJ/s1600/IMG_2102.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8g2kTTmeH7U1Oz6Ggf0SnO4szkOVe-SNRPUkLxud0CNwQzrpxD1k_pf5VSEBvj-3WD5GeBCh3fVaAocuNbjNdZ9KMTOs3FO63PbE1uC4331oAhoSeyq0bT4OBUWx-x__3DqRAgQhMwlsJ/s1600/IMG_2102.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Surprise! </td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span>Except
they didn’t come into port the next day, and not until late on our final day on
San Juan.<span style="mso-spacerun: yes;"> </span>Steve took them the
12-pack, minus one for tasting, and some chips and dip.<span style="mso-spacerun: yes;"> </span>When he came back into the kitchen where
I was preparing clams with fresh tomato sauce, he said, “Close your eyes.”<span style="mso-spacerun: yes;"> </span>I was chopping parsley and really
didn’t want to.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Because he was so
excited, I gave in.<span style="mso-spacerun: yes;"> </span>When I did
open my eyes, it was in true surprise.<span style="mso-spacerun: yes;">
</span>He had a huge Dungeness crab in each hand. Two big boys! The fishing
boat had gone up to Bellingham, WA to sell their fish, and returned with a
chest full of crabs.<span style="mso-spacerun: yes;"> </span>They, too,
were surprised by Steve showing up as promised with beer, etc. and felt obliged
to reward him with those beauties.<span style="mso-spacerun: yes;">
</span>That almost chopped parsley tasted great in melted butter for the crabs.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
SEEING RED</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span>After
leaving the coast, and then the Columbia River Gorge, we headed toward the
mountains of Idaho and Wyoming.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span>While
listening to a local radio station, I sang along with Willie Nelson’s “Whiskey
for my men and beer for my horses.”<span style="mso-spacerun: yes;">
</span>Steve accused me of being a cowgirl at heart.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span>I
accused him of NEVER being a cowboy when he claimed the steer that stopped our
car in the middle of an S-curve in Wyoming’s hills was giving him the Evil Eye.</div>
<div class="MsoNormal">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-xkc9lr86sV9iFs0LA97yxTsqBSAgyAJg1R8xKl9LbAOEhqya62pWrU04r_O0knZPmSXs5w6KocfGgMRKfT2TI7nBdSm6ShfsYQBd1oMGIJtQc06E49HNu8cSRqb-OG9R-xYuJ9Z2pFcT/s1600/DSCN1508.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-xkc9lr86sV9iFs0LA97yxTsqBSAgyAJg1R8xKl9LbAOEhqya62pWrU04r_O0knZPmSXs5w6KocfGgMRKfT2TI7nBdSm6ShfsYQBd1oMGIJtQc06E49HNu8cSRqb-OG9R-xYuJ9Z2pFcT/s1600/DSCN1508.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Former coach Bobby Knight hit one of these guys on the same road just a few nights before our encounter. It totaled his car. The cow was called for a blocking foul.<br /></td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span>That
was after he admonished me for standing in the middle of the road taking photos
of bison standing in the middle of the road a few days earlier.<span style="mso-spacerun: yes;"> </span>Those animals will run you over, he
warned.<span style="mso-spacerun: yes;"> </span>“Didn’t you see them
giving me the Evil Eye?”<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"><br /></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtmDwGPAk-vd3q7CTorxIaYQ1lSLJIyh2qwv3N4j6ide8-_kJIp-bHXxmHGSUNPELCgI5X7_3svNNesYenOO5_nZAZO-9-7vThoRvISYrUjotoU5haxFHwIJeRyiY1XmuRySDNqDepXfwU/s1600/IMG_0711.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtmDwGPAk-vd3q7CTorxIaYQ1lSLJIyh2qwv3N4j6ide8-_kJIp-bHXxmHGSUNPELCgI5X7_3svNNesYenOO5_nZAZO-9-7vThoRvISYrUjotoU5haxFHwIJeRyiY1XmuRySDNqDepXfwU/s1600/IMG_0711.jpg" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not so small, these buffalo roam!<br /></td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span>I
was beginning to wonder if all four-legged animals gave this city-slicker
husband of mine the Evil Eye.<span style="mso-spacerun: yes;"> </span>Then
I remembered when I first brought him home over forty years ago to the
farm.<span style="mso-spacerun: yes;"> </span>The cows had gotten out, so
my dad and I herded them up and chased them up to the barn.<span style="mso-spacerun: yes;"> </span>Steve had been stationed at the gate,
and told to just direct the cows into the barnyard.<span style="mso-spacerun: yes;"> </span>When he saw them “stampeding” toward him, he abandoned his
duties.<span style="mso-spacerun: yes;"> </span>He‘s never forgotten that,
nor lived that tale down.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span>Each
time he ordered a thick, juicy, free-range beefsteak, I asked if he felt like
he had triumphed over the dangers he’s faced with free-ranging steer.<span style="mso-spacerun: yes;"> </span>Or when we had buffalo burgers, he’d
snort about all the bison that stopped traffic in and around the Lamar Valley
of Yellowstone.<span style="mso-spacerun: yes;"> </span>He’d won and ate
well.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
SWIRL, SNIFF, TASTE AND SPIT</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ0Wl6NAXa_aRMONxpPiAUWQj008CANRHmJbQDVFxJHnYeNHqqLQ4t52WPInpVdWcYKnojlVZplD6UJL1-vibHl1ntUOPEg_KtzxCBnJTqQ_gZlo3rC0woHHZyCZPAVbwWSqaoWXuZWAWM/s1600/DSCN0356.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ0Wl6NAXa_aRMONxpPiAUWQj008CANRHmJbQDVFxJHnYeNHqqLQ4t52WPInpVdWcYKnojlVZplD6UJL1-vibHl1ntUOPEg_KtzxCBnJTqQ_gZlo3rC0woHHZyCZPAVbwWSqaoWXuZWAWM/s1600/DSCN0356.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">In the beautiful Okanagan Valley<br /></td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span>The
original premise of this big Road Trip was to explore the Okanagan, Williamette
and Walla Walla wine valleys.<span style="mso-spacerun: yes;"> </span>And
then the national parks, the Rockies and coastlines got in the way.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span>We
cleaned ourselves up after camping and hiking in the Canadian Rockies, and hit the fertile
Okanagan Valley, where pinot and merlot grapes grow as beautifully in the very
warm summer as cherries and other fruits do.<span style="mso-spacerun: yes;"> </span>We had tasted pinots from the Okanagan while on previous
trips to Vancouver City and Island and thought they were good.<span style="mso-spacerun: yes;"> </span>This time we were bowled over.<span style="mso-spacerun: yes;">
</span>They were outstanding in flavor and balance, and the price was right.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span>And
have you ever met a pinot noir from the Williamette that was not drinkable? <span style="mso-spacerun: yes;"> </span>After leaving the coast and heading into
the Dundee Hills, the northeastern corner of the Williamette Valley, we wished
we had had a stash of pinto gris and noir to enjoy with the crab and clams we
downed on the coast.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"><br /></span></div>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span>We
were heading over to Idaho from the Columbia River Gorge, when I noticed on the
map that Walla Walla was about an hour away.<span style="mso-spacerun: yes;"> </span>Off we went on another day’s detour, where we found three
wineries open late in the afternoon for tastings, and a delightful
Mediterranean bistro that featured local wines to pair with local food on their
menu.<span style="mso-spacerun: yes;"> </span>We could have spent days
devouring the area.</div>
<div class="MsoNormal">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHUHwOVSW0tyu10N_NST8loxjvC4M31MgCTcDTBxfC_0JYyThniMEDL8UeCfCrfwQDzPwcHiXqsEYh4DW7zKbnXitUHReG_73LF-o4xRe_zlZNZvDM4lpflB63oyC2OmA6cs5KmCWUIc7P/s1600/IMG_2315.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHUHwOVSW0tyu10N_NST8loxjvC4M31MgCTcDTBxfC_0JYyThniMEDL8UeCfCrfwQDzPwcHiXqsEYh4DW7zKbnXitUHReG_73LF-o4xRe_zlZNZvDM4lpflB63oyC2OmA6cs5KmCWUIc7P/s1600/IMG_2315.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Great tasting at this old school building!</td></tr>
</tbody></table>
<div class="MsoNormal" style="text-indent: .5in;">
The only complaint we had about the
wines we tasted and downed in Oregon or in the Walla Walla, WA appellation was
the price, compared to the outstanding wines we tasted in Okanagan.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal" style="text-indent: .5in;">
<span style="mso-spacerun: yes;"><br /></span></div>
<div class="MsoNormal" style="text-indent: .5in;">
That didn’t stop us from returning
with more than a case of goodies.</div>
<div class="MsoNormal" style="text-indent: .5in;">
<br /></div>
<div class="MsoNormal" style="text-indent: .5in;">
On our way to taste Oregon wines,
we drove through Corvallis, and sought out Two Towns Ciderhouse, produced by a
team of alumni from Oregon State University that has a dynamite food science
department housed in Wiegand Hall.<span style="mso-spacerun: yes;">
</span>Seems a Professor Ernest Wiegand, no relation, earned his name on the
building for helping to develop the process used for mass production of marachino
cherries, saving farmers from ruin after Prohibition stopped their cherry
liqueur from flowing. Two Towns ciders use local apples, and range from crisp,
everyday quaffs to sophisticated bubblies.<span style="mso-spacerun: yes;"> </span>We loved the ones we tasted, which made their way into the
ice chest.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
A SNORT IN A GLASS</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgthu1SA5JqEiN758Mc7Bo5_QY4Px-f0VhqhqgGFYIG1QeHor2N0nW3WpFWMNprgUA2kFKCvci1i60JDeMHlefBlM1X-El7blxtQLKiPihZvz09TBbbmNIUVjNxLswYXaSzDWqQgKUs9lwe/s1600/IMG_2427.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgthu1SA5JqEiN758Mc7Bo5_QY4Px-f0VhqhqgGFYIG1QeHor2N0nW3WpFWMNprgUA2kFKCvci1i60JDeMHlefBlM1X-El7blxtQLKiPihZvz09TBbbmNIUVjNxLswYXaSzDWqQgKUs9lwe/s1600/IMG_2427.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Woodford Reserve</td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span>So,
all that whiskey that’s downed in one snort in Westerns has to come from
somewhere, right?<span style="mso-spacerun: yes;"> </span>And why not try
local whiskey from established and fledgling distilleries, as we do with local foods, we decided. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span>Wyoming’s
rye whiskey surprised us with its smooth, deep flavor.<span style="mso-spacerun: yes;"> </span>So did Montana’s.<span style="mso-spacerun: yes;"> </span>It was almost like sipping Scotch.<span style="mso-spacerun: yes;"> </span>But not Bourbon, Steve declared.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span>After
our last night on the road, just east of Louisville, KY, Steve studied the
map.<span style="mso-spacerun: yes;"> </span>“We’re going to make a
detour.”</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span>Just
off Interstate 64, in the middle of the Kentucky Bluegrass country, there
happens to be another trail he needed to follow.<span style="mso-spacerun: yes;"> </span>The Bourbon Trail. Which led us to touring and sipping at
Woodfood Reserve, where his favorite bourbon is born and raised.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"><br /></span></div>
<div class="MsoNormal" style="text-indent: .5in;">
That sipping detour was a fitting
way of spending the last of our 13,000 miles on the road this past summer, and
a fitting tribute to our stamina and the adventure.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal" style="text-indent: .5in;">
<span style="mso-spacerun: yes;"><br /></span></div>
<div class="MsoNormal" style="text-indent: .5in;">
We each raised our shot glass and
toasted.</div>
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<span style="font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><o:p>ROAD FOOD FOR TWO MONTHS????</o:p></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd5tq2f8kklBAwZoH9LyuYE4wNpupb6BOzmKv09mQhrPzX3oqde4ELcRWlj9Qc9XMwkYUwBEZjRMekIFGoeDULk3CeHpJy6Q9rEnQo_dvhfEUVcuOKDw2pZGSr_0avjHn9tEq159WQ-eNK/s1600/DSCN1230.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd5tq2f8kklBAwZoH9LyuYE4wNpupb6BOzmKv09mQhrPzX3oqde4ELcRWlj9Qc9XMwkYUwBEZjRMekIFGoeDULk3CeHpJy6Q9rEnQo_dvhfEUVcuOKDw2pZGSr_0avjHn9tEq159WQ-eNK/s1600/DSCN1230.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crater Lake is phenomenal! Blue, blue, blue water.</td></tr>
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<o:p><span style="font-family: Cambria;">NOTE: We made an effort not to eat at any fast food places or chains during our 63 days away </span><span style="font-family: Cambria;">from home. Mission accomplished! </span></o:p></div>
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<o:p><span style="font-family: Cambria;">We tent-camped, and rented condos, cottages and cabins or motel rooms with kitchenettes so we could prepare our own meals. When they were unavailable, we used microwaves at filling stations or went to picnic grounds with grills. </span></o:p></div>
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<o:p><span style="font-family: Cambria;">Shopping at Sat. Farmers Markets was fun, as was tasting and buying from roadside stands. We made an effort to buy local as much as possible, even free range beef and bison, along with locally roasted coffee and local brews.</span></o:p></div>
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<span style="font-family: Cambria;">And we found eating lunch out was a cheaper alternative to dinner. On the Sunshine Coast of British Columbia, we thought we had driven to the end of the world where the road ends in Lund, finding The Laughing Oyster restaurant. Lovely view, lovely weather, lovely food. "I wish lunch would last forever . . ." goes a Jimmy Buffett song. And at the table next door was a gal who grew up in ChapelHill! </span></div>
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<tr><td class="tr-caption" style="text-align: center;">Dinner at Cannon Beach, Oregon<br /></td></tr>
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<o:p><span style="font-family: Cambria;">But nothing beats a picnic in a scenic setting! We were, after all, celebrating our 40th anniversary.</span></o:p></div>
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Elizabeth Wiegandhttp://www.blogger.com/profile/08510217444070654371noreply@blogger.com0tag:blogger.com,1999:blog-7620856455821405930.post-18851695725489237382014-06-03T15:51:00.003-04:002014-06-03T15:51:59.008-04:00TOP 10 GREAT EATS IN THE OBX<br />
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<h3>
TOP 10 GOOD EATS IN THE OBX</h3>
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Most
think of long stretches of beautiful white sand, pounding surf, and fun in the
sun when planning a summer trip to the Outer Banks. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha9DIitp3ydc9JZPjgUJaQRYiJUk37z5lT0ZdeiVVgOzZDwZSPSqYP6k-CunnYAchcBkBuC9eiyiCNNhWf7KMAsFRM67DO3ZLZWKauhYeStzKPzPKnRyxsiuMeYcxzVmQRG8FzDPQufAmA/s1600/IMG_6099.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha9DIitp3ydc9JZPjgUJaQRYiJUk37z5lT0ZdeiVVgOzZDwZSPSqYP6k-CunnYAchcBkBuC9eiyiCNNhWf7KMAsFRM67DO3ZLZWKauhYeStzKPzPKnRyxsiuMeYcxzVmQRG8FzDPQufAmA/s1600/IMG_6099.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sugary white sand beckons on Hatteras Island<br /></td></tr>
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Not
me. I think of all the wonderful
treats I want to eat while there, mostly fresh seafood delivered fresh from the
boats to my table. And how in the
world will I get from Corolla or Duck all the way down to Hatteras and Ocracoke
to get them all devoured and still fit into my swimsuit? </div>
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Lordy,
it’s a problem with us foodies.</div>
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I’ve
chosen a few favorites to share, but please be aware that just about any of the
fine eateries on the Outer Banks will satisfy your gourmet cravings. </div>
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Trust me, I wrote THE book, <b><i>Food
Lovers’ Guide to North Carolina’s Outer Banks, Globe Pequot Press, 2013.<o:p></o:p></i></b></div>
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<b><i><br /></i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2v_S_bffcSheXcoA9KEgnG0wZX_sAC2fWzgTGZNgNM_PNLOXL6Duum5goZ2aZrSJ1Smzv6iXUIsJzUyWsAoQ_f292FHkr3fbjphUqSwDR8ExPHOoCjDne6bEuXXXRC_C6oMA0Cg1sNr8B/s1600/Image.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2v_S_bffcSheXcoA9KEgnG0wZX_sAC2fWzgTGZNgNM_PNLOXL6Duum5goZ2aZrSJ1Smzv6iXUIsJzUyWsAoQ_f292FHkr3fbjphUqSwDR8ExPHOoCjDne6bEuXXXRC_C6oMA0Cg1sNr8B/s1600/Image.jpg" height="200" width="170" /></a><b><i> </i></b>Here
are ten of my DO-NOT-MISS absolute favorites, with several sources listed
depending on whether you are in the northern realm of Corolla and Duck, or
mid-section of Kill Devil Hills, Kitty Hawk or Nags Head, or down on Hatteras
or Ocracoke Islands, because there’s no way you can make your way up and down
the over-100 mile stretch of these sandy shores to eat within a typical summer
stay at the Outer Banks.</div>
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That
said, you’ve got your work cut out for you. Happy eating!</div>
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<b><i>TOP TEN. . . . . . . .</i></b></div>
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1. <i style="font-weight: bold;">CRAB CAKES. </i>My all-time, most soul-satisfying favorite food. Try Miss Os' traditional crab cakes made with very little breading at <i style="font-weight: bold;">Owens' </i>in Nags Head, or the Crab Grenades over Asian</div>
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slaw at <b><i>North Banks </i></b>in Corolla, <span style="text-indent: -0.25in;">or Fat
Daddy’s </span></div>
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<span style="text-indent: -0.25in;"> Crab Cakes, rolled in crushed potato chips, at </span><b style="text-indent: -0.25in;"><i>The Fish House </i></b><span style="text-indent: -0.25in;">in Buxton.</span></div>
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2 .<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span><!--[endif]--><b>SOFT
SHELL CRABS</b>. Nuttin’ like
these delicacies, either fried, sautéed or grilled. <b><i>Dajio’s </i></b>on Ocracoke serves them tempura style, while Basnight’s
Lone Cedar, on the causeway to Nags Head, lightly fries soft shells from the
“shedders” they tend out back. At
the <b><i>Blue
Point </i></b>soft shells may be sautéed and served over grits with brown
butter.</div>
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3.<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span><!--[endif]--><b>SHRIMP
BURGERS</b>. I bike for miles to
get a soft, white bun stuffed with hot, fried shrimp, cooled with a fresh
coleslaw and either tartar or cocktail sauce. One of the best ever is at <b><i>Kill Devil Grill. </i></b>In Nags Head, <b><i>Blue
Moon Beach Grill </i></b>serves up a mean “Shrimp Not-a-Burger.” At <b><i>Harbor Deli</i></b> in Hatteras, the shrimp
are chopped, then pressed into a patty, grilled and served with a spicy
remoulade.</div>
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<tr><td class="tr-caption" style="text-align: center;">Tacos from Bad Bean Taqueria in Corolla<br /></td></tr>
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<span style="text-indent: -0.25in;"> 4.</span><span style="font-family: 'Times New Roman'; font-size: 7pt; text-indent: -0.25in;">
</span><b style="text-indent: -0.25in;">FISH
TACOS</b><span style="text-indent: -0.25in;">.</span><span style="text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">Yummy fresh fish,
grilled or fried, stuffed into a taco with shredded lettuce, cheese, topped off
with a spicy sauce, and what’s not to like?</span><span style="text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">At the </span><b style="text-indent: -0.25in;"><i>Food Dudes Kitchen </i></b><span style="text-indent: -0.25in;">in Kill Devil
Hills, the fresh catch of the day is marinated, then grilled or fried, then
wrapped into a soft taco with tasty coleslaw. Up in Corolla, try the awesome
tacos at </span><b style="text-indent: -0.25in;"><i>Bad Bean Taqueria, </i></b><span style="text-indent: -0.25in;">and especially on Ocracoke, check out </span><b style="text-indent: -0.25in;"><i>Eduardo’s
Taco Truck </i></b><span style="text-indent: -0.25in;">for authentic flavors and the freshest of fish, plus Eduardo
is fun to talk with.</span></div>
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<span style="text-indent: -0.25in;">5.</span><span style="font-family: 'Times New Roman'; font-size: 7pt; text-indent: -0.25in;">
</span><b style="text-indent: -0.25in;">TRADITIONAL
OUTER BANKS CLAM CHOWDER</b><span style="text-indent: -0.25in;">.</span><span style="text-indent: -0.25in;">
</span><span style="text-indent: -0.25in;">Potatoes, onions, pork fat, clams and water.</span><span style="text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">That’s it.</span><span style="text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">No
milk or cream goes into the traditional clam chowder served on these barrier
islands.</span><span style="text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">Pure clam flavor shines
through.</span><span style="text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">You’ll find a
five-generation recipe at </span><b style="text-indent: -0.25in;"><i>Basnight’s Lone Cedar, </i></b><span style="text-indent: -0.25in;">and an
authentic award-winner at </span><b style="text-indent: -0.25in;">Sam &
Omie’s, </b><span style="text-indent: -0.25in;">both in Nags Head.</span></div>
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<span style="text-indent: -0.25in;"> 6.</span><span style="font-family: 'Times New Roman'; font-size: 7pt; text-indent: -0.25in;">
</span><b style="text-indent: -0.25in;">BREAKFAST
GOODIES</b><span style="text-indent: -0.25in;">.</span><span style="text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">Can’t imagine rising
early enough to wait in line to snag an </span><b style="text-indent: -0.25in;"><i>Apple Ugly </i></b><span style="text-indent: -0.25in;">at </span><b style="text-indent: -0.25in;"><i>Orange Blossom Café </i></b><span style="text-indent: -0.25in;">in
Buxton?</span><span style="text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">Poor you, for you’ll miss
out on this huge, big-as-your-face fried pastry stuffed with real apple
filling.</span><span style="text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">Or if you are up in the
northern realms of the OBX, design your own doughnut – really - at one of several
</span><b style="text-indent: -0.25in;"><i>Duck
Donuts.</i></b></div>
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<span style="text-indent: -0.25in;"><b><i> </i></b> 7.</span><span style="font-family: 'Times New Roman'; font-size: 7pt; text-indent: -0.25in;">
</span><b style="text-indent: -0.25in;">FROZEN
TREATS</b><span style="text-indent: -0.25in;">.</span><span style="text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">Cool off from the
beach heat.</span><span style="text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">At </span><b style="text-indent: -0.25in;"><i>Zen
Pops </i></b><span style="text-indent: -0.25in;">in Kill Devil Hills, try a Mexican-style popsicle made</span><span style="text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">with seasonal fruits and fresh herbs,
like watermelon agave or my fav, a creamy key lime pie dairy-free </span><i style="text-indent: -0.25in;">paletas de crema. <b>Enlightened
Palate, </b></i><span style="text-indent: -0.25in;">their all-organic ice-cream, is sold in pints. Down on Hatteras
Island, </span><b style="text-indent: -0.25in;"><i>Uncle Eddy’s Frozen Custard </i></b><span style="text-indent: -0.25in;">in Buxton remains a favorite of the
under-aged and older crowd.</span></div>
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<span style="text-indent: -0.25in;"> 8.</span><span style="font-family: 'Times New Roman'; font-size: 7pt; text-indent: -0.25in;"> </span><b style="text-indent: -0.25in;">BREAKFASTS</b><span style="text-indent: -0.25in;">.</span><span style="text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">I love eating a big breakfast out, esp.
on vacation.</span><span style="text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">Pony up to the tables
at </span><b style="text-indent: -0.25in;"><i>Pony
Island </i></b><span style="text-indent: -0.25in;">on Ocracoke for a huge plate of eggs, etc. with a side of Pony
Potatoes, hash browns with melted cheese, salsa, and sour cream.</span><span style="text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">Or give the traditional OBX Fish Cakes
a try.</span><span style="text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">They’re made with
whatever’s the local catch mixed with boiled potatoes, then hand-fashioned and
fried.</span><span style="text-indent: -0.25in;"> </span><b style="text-indent: -0.25in;"><i>Darrell’s </i></b><span style="text-indent: -0.25in;">in Manteo does
a booming business with very traditional choices. </span><b style="text-indent: -0.25in;"><i>Sonny’s</i></b><span style="text-indent: -0.25in;"> in Hatteras
Village has been filling up fishermen and charter boat captains for years.</span><span style="text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">To help chase the hair of the dog after
a long night of beach partying, try one of the best Bloody Marys at </span><b style="text-indent: -0.25in;"><i>Sam
& Omie’s </i></b><span style="text-indent: -0.25in;">in Nags Head.</span></div>
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<span style="text-indent: -0.25in;"> 9.</span><span style="font-family: 'Times New Roman'; font-size: 7pt; text-indent: -0.25in;">
</span><b style="text-indent: -0.25in;">SWEET
POTATO BISCUITS</b><span style="text-indent: -0.25in;">.</span><span style="text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">North
Carolina is the number one producer of sweet potatoes, and on the Outer Banks,
they’ve been making biscuits from them for forever.</span><span style="text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">Folks flock to </span><b style="text-indent: -0.25in;"><i>Kelly’s </i></b><span style="text-indent: -0.25in;">on the soundside of Nags
Head for the sweet potato biscuits served warm from the oven.</span><span style="text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">Put a thin slice of country ham between
them, and man, you’re in heaven.</span><span style="text-indent: -0.25in;"> </span><b style="text-indent: -0.25in;"><i>The
Flying Melon </i></b><span style="text-indent: -0.25in;">on Ocracoke</span><b style="text-indent: -0.25in;"><i> </i></b><span style="text-indent: -0.25in;">also serves these delicate treats
as a warm-up for your meal.</span><span style="text-indent: -0.25in;"> </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieamb7SlwkToFbJrD6w-_OfSV05B76PII-g9fhWiUoDTv7fL-wQLfNFu0CMufmnk-A5Sa3F5Pvc7CiQVEuqkDdCnpTX54FVHJZbJQNkLPJjAUBndZ0UAay_c-9jFGtF_-ATesp_jay6Dvv/s1600/IMG_1977.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieamb7SlwkToFbJrD6w-_OfSV05B76PII-g9fhWiUoDTv7fL-wQLfNFu0CMufmnk-A5Sa3F5Pvc7CiQVEuqkDdCnpTX54FVHJZbJQNkLPJjAUBndZ0UAay_c-9jFGtF_-ATesp_jay6Dvv/s1600/IMG_1977.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tiny Layer Cake - 16 layers!</td></tr>
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<span style="text-indent: -0.25in;"> <b><i>10. DESSERT</i></b>. I am such a sucker for sweets. Twist my arm and make me eat or all! <i style="font-weight: bold;">Key Lime Pie</i>, ubiquitous at any warm beach scene, is to die for at <i style="font-weight: bold;">Basnight's Lone Cedar </i>in Nags Head. The <i><b>seasonal bread pudding</b></i> had me swooning at <i style="font-weight: bold;">The Flying Melon </i>on Ocracoke. And you just cannot be on Ocracoke without having a slice - or two - of the traditional <i><b>Fig Cake</b></i>, made from fig preserves made from one of the 11 varieties of figs that are grown on this tiny island. <i style="font-weight: bold;">The Back Porch </i>and <i style="font-weight: bold;">Dajio's</i> serve up an authentic slice. And then there's the <i style="font-weight: bold;">Tiny Layer Cake</i>, usually 15 or 16 layers thick, you'll find at <i style="font-weight: bold;">Darrell's </i>in Manteo and at <b><i>Basnight's Lone Cedar. </i></b></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvi_FAngzKasPcCONq3MmaB2gnnjXbKKRc2GpMmHU2pai2EDMHG6PDfRdNO8w4MriOt5U4840igXwZqdA2ekNlbebC3DbMtLisBYEhn17Yzi_V7_P-r9h-Iwz0F_3Y9Gsoqa6GxytZwVBc/s1600/IMG_0331.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvi_FAngzKasPcCONq3MmaB2gnnjXbKKRc2GpMmHU2pai2EDMHG6PDfRdNO8w4MriOt5U4840igXwZqdA2ekNlbebC3DbMtLisBYEhn17Yzi_V7_P-r9h-Iwz0F_3Y9Gsoqa6GxytZwVBc/s1600/IMG_0331.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ocracoke Fig Cake</td></tr>
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Need more inspiration on eating in the Outer Banks? Find some of the recipes from OBX chefs shared in my cookbook, as well as traditional recipes. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYyP9LqN_HwVqwpseovdoDVKwXPbFpCjmlzfpkDRnIRyorvcJiIIbh7z0Ctqtyb4PCa7q8V4vEYmcSN3y4yuU70hCzXofF4_PLjpb-B_gCRtYzT9l-_zM1P3WZ2_SEZfOsB2sGVHkGr_mb/s1600/OBX2+COVER.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYyP9LqN_HwVqwpseovdoDVKwXPbFpCjmlzfpkDRnIRyorvcJiIIbh7z0Ctqtyb4PCa7q8V4vEYmcSN3y4yuU70hCzXofF4_PLjpb-B_gCRtYzT9l-_zM1P3WZ2_SEZfOsB2sGVHkGr_mb/s1600/OBX2+COVER.jpg" height="320" width="259" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Want a signed copy? Email me, or check the independent bookstores up and down the OBX.</td></tr>
</tbody></table>
<br />Elizabeth Wiegandhttp://www.blogger.com/profile/08510217444070654371noreply@blogger.com0tag:blogger.com,1999:blog-7620856455821405930.post-91958365289012116992014-04-21T18:38:00.001-04:002014-04-21T18:38:10.322-04:00UPBEAT, DOWN EAST CONCH CHOWDER<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieWe8chFqcgWBpopsilnZcB3ehS4oe4xOWrZgU4SjTfM3vcfUs_8a8enkPzsrH3ywsAiqiA15XRjxeeDf2O_7uLgHL6QU42cVHVK8NBS9YVXWWEu6U6_w2Y8_V1d_snd1s4ArqfHxS-oce/s1600/IMG_1417.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieWe8chFqcgWBpopsilnZcB3ehS4oe4xOWrZgU4SjTfM3vcfUs_8a8enkPzsrH3ywsAiqiA15XRjxeeDf2O_7uLgHL6QU42cVHVK8NBS9YVXWWEu6U6_w2Y8_V1d_snd1s4ArqfHxS-oce/s1600/IMG_1417.jpg" height="480" width="640" /></a></div>
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On calm, sunny days, when the swells at Beaufort Inlet are smooth enough to negotiate in our little motor boat, we ride the waves up the coast of Shackleford Banks, part of the National Seashore, toward Cape Lookout about eight miles away.</div>
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Sometimes we see the wild ponies grazing on the top of the dune line, or frolicking in the shallow water near the hook of the cape.</div>
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<tr><td class="tr-caption" style="text-align: center;">Right or Left-handed Whelks, or Carolina Conch<br /><br /><br /></td></tr>
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And if it's really calm, we can anchor the boat close enough to shore to wade or swim in to the beach. It's such a thrill to walk this powdery, white strip and see hardly another living soul, filling my bucket with gorgeous specimens of olive shells, whelks, or if I'm really lucky, a Scotch bonnet, NC's state shell. But the whelk shells we've gathered over the years are the prizes that line my bookshelves, the porch and garden back home.</div>
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On the sound side of Shackleford, we've seen a few live whelks, or what locals call conch. There are more in Bogue Sound, south of Morehead down to Swansboro, where shrimpers dredge them up while waiting for the shrimp to come in each spring. We've never taken one home, knowing that it's a real pain to extract the meat from the shell and then a mess to clean. Then you've got to beat the meat to tenderize it.</div>
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And so last week, around Tax Day in April, we were at Willis's Seafood market in Salter Path, down Bogue Banks, hunting for our dinner. Wade Willis was washing up some thick, large strips I didn't recognize. "What's that?" my husband, Steve, asked.</div>
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"Conchhhhh," he replied. Steve didn't understand, so we both listened more closely when we asked again. </div>
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"Connnn." He looked over his shoulder at us like we were deaf and dumb. "Connnch, you know, from out there," he nodded toward the water.</div>
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Hum. Conch...."conk?" Yep, he nodded.</div>
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<tr><td class="tr-caption" style="text-align: center;">A pound of cleaned conch from Willis Seafood, Salter Path</td></tr>
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Seems the locals down this way don't pronounce the "ch" as a "k" sound, but rather garble the "ch" as in "church."</div>
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And they are scientifically of the <i>Busycon </i>genus, truly whelks - channeled, lightning or knobbed whelks - that are either right or left-handed, depending on what side their opening is. But don't start talking whelks to anybody along Bogue Sound, because they are simply "conchhhh."</div>
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WHAT DO YOU DO WITH CONCH?</div>
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Now, we've helped beat a piece of conch to tenderize it for frying while in the Abacos, in the Bahamas. We love the spicy, cool salad of conch served ceviche style on Grand Cayman, and in fritters in the Florida Keys and the Virgin Islands.</div>
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So what do they do with "conch" Down East in North Carolina? Fritters and fried, yes, but mostly they make a stew that's very similar to the traditional Outer Banks clam chowder, with some kind of pork, usually fat back, with onions and potatoes. Along this middle section of NC's oceanfront, also called the Crystal Coast, they'll add cornmeal for thickening, or add cornmeal dumplings at the end of cooking. It's a special treat served in a few, old-fashioned restaurants each spring, such as the Crab Shack in Salter Path.</div>
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<tr><td class="tr-caption" style="text-align: center;">The cleaned, conch "muscle."</td></tr>
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Conchs are basically sea snails, wound up inside their shells. Old cookbooks tell readers to place the conch in the freezer, which makes it easier to pull the muscle from the shell. Otherwise, you have to drill or beat a hole in the top of the shell to get their foot suction loose. They need to be cleaned, all the black surface that contains toxins to humans, totally removed.</div>
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One recipe in an older cookbook from Carteret County suggested if you had a large number of conch to clean, to put them in your washing machine. You can clean the washer later with bleach, the lady advised.</div>
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If you are frying up large sections, then you'll need to tenderize the meat. It's a good way to get out any aggressions or tensions you may have built up, beating the conch with a hammer or board, till the meat is pressed thin. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTOgvVzuyvySkgJsZwg_7wLqFVSEI2gRe99DNJ571iblz-mLIc0SJA70vUf6AbrRNh5J7eRIAAJ5p8gRCSOC_5JNuHAxueR8eUR6gJw6ab6LdBpIjF6ZibE2gTKwCjvDX7sZWGqpUlRibM/s1600/IMG_1412.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTOgvVzuyvySkgJsZwg_7wLqFVSEI2gRe99DNJ571iblz-mLIc0SJA70vUf6AbrRNh5J7eRIAAJ5p8gRCSOC_5JNuHAxueR8eUR6gJw6ab6LdBpIjF6ZibE2gTKwCjvDX7sZWGqpUlRibM/s1600/IMG_1412.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Minced cooked conch</td></tr>
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Since I wanted to make a stew to ward off the cool, wet spring weather, I sliced each muscle into small chunks, as some of the old recipes suggested, then simmered them in water for a couple of hours until tender. I worried a bit, as the smell while the conch simmered was not very appetizing, but tastes of the meat proved it was fine, a little like clam, a little bit more fishy.</div>
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Then I minced the tender, cooked meat. I softened chopped bacon and onions together over low heat, then to the pot added canned tomatoes, the minced conch, chopped red potatoes, and enough water to cover, then left it on a slow simmer until the potatoes were tender. Then I spiced it up with a bit of Old Bay, and red pepper flakes.<br />
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Oh my. Yep. Tasty, soul-warming. Made me dream of beaching it at Shackleford on a warm summer day, filling my bucket with lots of shells. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieWe8chFqcgWBpopsilnZcB3ehS4oe4xOWrZgU4SjTfM3vcfUs_8a8enkPzsrH3ywsAiqiA15XRjxeeDf2O_7uLgHL6QU42cVHVK8NBS9YVXWWEu6U6_w2Y8_V1d_snd1s4ArqfHxS-oce/s1600/IMG_1417.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieWe8chFqcgWBpopsilnZcB3ehS4oe4xOWrZgU4SjTfM3vcfUs_8a8enkPzsrH3ywsAiqiA15XRjxeeDf2O_7uLgHL6QU42cVHVK8NBS9YVXWWEu6U6_w2Y8_V1d_snd1s4ArqfHxS-oce/s1600/IMG_1417.jpg" height="240" width="320" /></a></div>
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UPBEAT, DOWN EAST CONCH CHOWDER</div>
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about 1 pound cleaned conch </div>
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several slices of thick bacon, chopped</div>
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1 medium onion, chopped</div>
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1 14-ounce can chopped tomatoes</div>
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about 1 1/2 cup chopped potatoes</div>
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6 to 8 cups of water</div>
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salt and freshly ground pepper, to taste</div>
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1tablespoon Old Bay, or to taste</div>
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about 1/2 teaspoon red pepper flakes, more or less to taste</div>
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Cut conch into small chunks, and place in a medium saucepan. Cover with water. Simmer over low heat for about two hours, or until meat is tender. Discard cooking water. Chop conch meat into tiny pieces. </div>
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In the pot, add the bacon, and cook and stir until some grease is released. And onion, and cook and stir over low heat until onion begins to soften, about three minutes. Add the tomatoes, with the juice, the chopped clams, and the potatoes. Add enough water to cover the mixture. Bring to a soft boil, then reduce heat and simmer until potatoes are tender. Add Old Bay and red pepper flakes, and salt and pepper to taste.</div>
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Serve piping hot, with bread for dipping. </div>
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(c) Please be nice and give credit when sharing.</div>
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<br />Elizabeth Wiegandhttp://www.blogger.com/profile/08510217444070654371noreply@blogger.com0tag:blogger.com,1999:blog-7620856455821405930.post-64212763266283913982014-03-24T18:42:00.002-04:002014-03-24T18:42:42.981-04:00TORO, or TUNA BELLY in my Belly!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE2VkzJE1JC6D8elNccoSo5uxiXCY700fpLhXzVwAD4xOMNqszkgKHCuOti-wLPjDZcF1Su7_nP9202jRxB_fix6owjzbH43tuCBjJimzjUmydYu4UtER3W-lbNc-Yr8ivEma4QC0X2dWj/s1600/IMG_1380.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE2VkzJE1JC6D8elNccoSo5uxiXCY700fpLhXzVwAD4xOMNqszkgKHCuOti-wLPjDZcF1Su7_nP9202jRxB_fix6owjzbH43tuCBjJimzjUmydYu4UtER3W-lbNc-Yr8ivEma4QC0X2dWj/s1600/IMG_1380.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The raw <i>toro</i> we brought home from Locals Seafood</td></tr>
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<i>TORO</i>.....Just what is it?<br />
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We were curious, too. It's cut from the tuna's belly, and in many instances, it's what's left over after the loins have been quickly sliced from the sides of the fish. A tad expensive, at $24 a pound, what was this chunk of tuna meat cupped in leathery skin?<br />
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If it's a bluefin tuna, or even a bigeye, toro is considered a real delicacy, the "king" of sushi ingredients. Very oily, it's high in fat.<br />
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And toro almost tastes like butter.. . . . delicate and soft, yet exploding with flavor. "It's like foie gras of the sea," said my husband, tasting what he had "singed" on the grill. <br />
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LOCALS SEAFOOD<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyacZ9wfUOQUtlsHefPhLzZ5goLNMOd3DGdS85AKDfhnH-pnVLSMUJ6NiZHpE2D-teI_Ze05Uw0c0lW3pezIqKHZMLvy-G7DnyhNA8_1RPwpfu18QS4254XIj9-L7-2MjiwQVjL3e2geD4/s1600/Image+14.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyacZ9wfUOQUtlsHefPhLzZ5goLNMOd3DGdS85AKDfhnH-pnVLSMUJ6NiZHpE2D-teI_Ze05Uw0c0lW3pezIqKHZMLvy-G7DnyhNA8_1RPwpfu18QS4254XIj9-L7-2MjiwQVjL3e2geD4/s1600/Image+14.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tuna Udon with Veggies and a Garlic, Ginger Soy Sauce</td></tr>
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We were at <a href="http://localsseafood.com/%E2%80%8E" target="_blank">LOCALS SEAFOOD</a> in the upper building at the State Farmers Market in Raleigh to pick up my order of seafood for a cooking demo I was doing at <a href="https://www.whiskcarolina.com/%E2%80%8E" target="_blank">Whisk Carolina</a>. <br />
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The dry-packed scallops were just gorgeous, just the right size at 10 to 12 per pound. The yellowfin tuna was firm, brilliant red, and smelled so fresh. Winners, both, and great to show off recipes from THE OUTER BANKS COOKBOOK. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEiNGpATvL677k4wRlo1dZUZa4AjjMFqxxq4E7ZnHO_LNe5ZqP2Ut72eFHknxbrYadH9B2QqO4M7S86CJ5NLOxVj1iOSbzFpBeR0vx9FNewxG-qNq1E7iVrvAdzcHzkkMwy7vdNkYeR7tl/s1600/IMG_0837.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEiNGpATvL677k4wRlo1dZUZa4AjjMFqxxq4E7ZnHO_LNe5ZqP2Ut72eFHknxbrYadH9B2QqO4M7S86CJ5NLOxVj1iOSbzFpBeR0vx9FNewxG-qNq1E7iVrvAdzcHzkkMwy7vdNkYeR7tl/s1600/IMG_0837.jpg" height="320" width="198" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh yellowfin tuna steaks from the Outer Banks<br /></td></tr>
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As he packed up my order, Steve, their front man, talked about this dynamite <i>toro</i> he had blackened on the grill. I knew of <i>toro</i>, but had never had the pleasure of tasting it. "Look at this," he said, picking up a package of the firm, red fish with its stiff skin from the bed of ice. He explained how he and a buddy had a beer while waiting for his piece of toro to cook on a very hot grill, and how although the skin had blackened, the flesh was tender and so succulent. We were swayed, and brought a piece home. <br />
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Tuna are like torpedoes in the ocean. They're also like the body builders you see showing off on the beach or lifeguard stands. Exceptionally fast swimmers, they're efficient, and develop quite the muscles, which are the loins that are harvested from the whole fish. It's fascinating to watch them first skinned, then cut into by the quick work of the pros at fish cleaning stations. <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Tuna being cleaned at Oden's Dock on Hatteras Island<br /><br /></td></tr>
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I<span style="font-size: x-small;"> </span>love yellowfin tuna, caught out in the Gulf Stream just off Cape Hatteras, barely seared on both sides, dressed with a ginger soy sauce and sesame seeds. For my cooking demo, I was preparing seared tuna with udon noodles and brightly colored veggies, with a garlic and ginger soy sauce.</div>
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GRILLING THE TORO<br />
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My Steve also got the grill going at a fairly high heat, then placed the tuna skin side down, as the other Steve had suggested, and seasoned the flesh with salt and pepper and just a touch of freshly squeezed lemon. He took it up to about 140 degrees on an instant read thermometer, when the flesh became flaky and the skin a golden color, not blackened. We decided to take it off and dive in.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcAx_-I4wH8mwkYHno3rMCMHswC8-6ra7YxqRSL1B5VLMTV5n6lG2r3kTT3rOLka44DTd8uJanX19ZF4tji9U2JS8vLcW2iRqJrr1GyzC7kSABagtxTRiT53ReiY5WIYjAMEzKSUC8Ee3A/s1600/IMG_1381.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcAx_-I4wH8mwkYHno3rMCMHswC8-6ra7YxqRSL1B5VLMTV5n6lG2r3kTT3rOLka44DTd8uJanX19ZF4tji9U2JS8vLcW2iRqJrr1GyzC7kSABagtxTRiT53ReiY5WIYjAMEzKSUC8Ee3A/s1600/IMG_1381.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our toro after cooking</td></tr>
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Steve took his filet knife and sorta scraped it off the skin, avoiding the strong tendon-like bloodline running down the middle, where the two sides must have joined. <br />
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We took tentative bites, then more, then sorta drew lines on the plate separating our shares, because oh my, it is truly is like butter, with such a delicate flavor and texture. We ate it by the forkfuls, although I could see placing a flake on a delicate wafer cracker, or perhaps naan bread, with champagne or bubbly prosecco. <br />
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And sushi? Yes, indeed, especially when you can get toro so fresh, as Locals Seafood does. Elizabeth Wiegandhttp://www.blogger.com/profile/08510217444070654371noreply@blogger.com0tag:blogger.com,1999:blog-7620856455821405930.post-38850652514368605712014-02-07T17:55:00.001-05:002014-02-19T12:37:33.752-05:00OYSTER ROASTS & PEA CRABS<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Rmqg_CLA26V8uFY5l3AekUsKSagxxUo8xTg2PppwtVC8Y6RFRx2zvaIdgGQ-FHIh5EB4P2X9PUiB7Fv_DIb6-uzZhUsGBfSA-cLm_-nah9-y8U6KzqaiW_skzc97EOv7DfzkfgrqKSwK/s1600/IMG_0001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Rmqg_CLA26V8uFY5l3AekUsKSagxxUo8xTg2PppwtVC8Y6RFRx2zvaIdgGQ-FHIh5EB4P2X9PUiB7Fv_DIb6-uzZhUsGBfSA-cLm_-nah9-y8U6KzqaiW_skzc97EOv7DfzkfgrqKSwK/s1600/IMG_0001.jpg" height="480" width="640" /></a></div>
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LUCKY ME! THERE'S A PEA CRAB IN MY OYSTER!<br />
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A pea crab, a bit bigger than a green pea and coral in color, sat right on top of the steamed oyster on its half shell. It was a little <i>lagniappe, </i>and I was thrilled. The chef at <a href="https://www.facebook.com/OldSaltOysterBar" target="_blank">Old Salt Oyster Bar in Columbia, NC.</a> knew what he was doing when he returned this tasty morsel to its cooked <br />
partner.<br />
Pea crabs are considered a real coastal delicacy, bringing good luck and fortunes when eaten raw. Only the females infiltrate oysters, as its host oyster filtrates up to 50 gallons of water a day, and they eat what the oysters eat. After their babies hatch and become too numerous, the oyster will sorta spit them out.<br />
I've only eaten pea crabs when their oyster has been steamed, but my friend Della Basnight, a native Outer Banker, loves them raw, when they are still wiggling, tickling your mouth as much as the raw oyster soothes. <br />
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<tr><td class="tr-caption" style="text-align: center;">The Swans & Geese at Mattamuskeet</td></tr>
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On a dreary, cold, and sunless day, we made our annual pilgrimage to Lake Mattamuskeet to see the beautiful snowy white tundra swans that migrate in the hundreds of thousands to feed in the shallow waters of this bay lake.<br />
Our spirits were a bit down, for we had only seen a dozen or so in and around the lake. "Head up to Engelhard, where they were picking the fields clean this morning," the ranger advised.<br />
Which is where we found them in the hundreds, far from the road, not up close and personal.<br />
And on top of that, Martelle's Feed House in Engelhard was not open until 5:30. On past trips, we've bellied up to their bar for fresh steamed oysters straight out of the Pamlico Sound, a hoot and a holler from the road.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjszpInN43TedFmDOZfFhP_gx6dUY_kEnGCLOTV7A5M8Gw8qORiyQ_MNe78-PoOuxSaQMEkMVjbAs1PyKDHZj3u_BsrvsRnn32TLY0jayn0BYJpTxJTl7vGq7iivyhSAu4INc9BMlHEc8zj/s1600/IMG_0109.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjszpInN43TedFmDOZfFhP_gx6dUY_kEnGCLOTV7A5M8Gw8qORiyQ_MNe78-PoOuxSaQMEkMVjbAs1PyKDHZj3u_BsrvsRnn32TLY0jayn0BYJpTxJTl7vGq7iivyhSAu4INc9BMlHEc8zj/s1600/IMG_0109.JPG" height="240" width="320" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJRtYBTeV45YE_r6nUgvug55uSeCtZwMWDGMqE1zFMGVagAMCXLi0OSNbPllsPNj5IquacC-RZcqtF1RAbT74inmxGgz4Jnf94-MnwH-Lo1kbp7TDdcK_2ttMW6FzH7ri5KeZEyfKCQCM9/s1600/IMG_0003.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJRtYBTeV45YE_r6nUgvug55uSeCtZwMWDGMqE1zFMGVagAMCXLi0OSNbPllsPNj5IquacC-RZcqtF1RAbT74inmxGgz4Jnf94-MnwH-Lo1kbp7TDdcK_2ttMW6FzH7ri5KeZEyfKCQCM9/s1600/IMG_0003.jpg" height="240" width="320" /></a> So we plotted out a side trip on country roads, north to Williamston, where another favorite, <a href="http://sunnysideoysterbarnc.com/" target="_blank">Sunnyside Oyster Bar</a>, should open just as we rolled into town.<br />
Side trips lead to side trips. . . . so when we hit Columbia on our way, we decided to get off the main drag, US HWY 64, and explore the cute little downtown area. Which led us to discover the <a href="http://www.oldsaltoysterbar.com/" target="_blank">Old Salt Oyster Bar</a>, a re-furbished old five & dime that serves local oysters from just down the road from whence we came, at Swan Quarter (where a ferry runs to Ocracoke Island).<br />
We devoured a plate of Oysters Rockerfeller and two other prepped oysters for our first go-round. Then we shared a half peck of steamed bivalves, a few with pea crabs. Then ordered another half peck, counting out shells to even our scores. Our spirits were remarkably improved!<br />
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OYSTER FUN<br />
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This is the season, during the colder "R" months, to enjoy eating this bivalve. Make sure you scroll down to find several NC Oyster Festivals where you can fill your belly, dance and drink beer.<br />
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PROMOTE CLEAN WATERS, EAT AN OYSTER<br />
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NC has the second largest estuary system in the US, with a mix of salt water that flows through the inlets from the ocean and fresh water from our rivers, a perfect environment for the oyster. <br />
Unlike other shellfish, oysters never move. And they have a very unexciting sex life. During the spring, when the water temp reaches 68 degrees, male oysters release sperm, and the females their eggs, and by chance, those two meet up while floating in the water. Once the little ones, the spats, get large enough after floating around in the water, they sink to the bottom, and attach themselves to something, preferably another oyster shell. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBaD_KocyYS7SgIaqKWI07ep_m2904flF4vARt7kJL-8UE-2Us45GGJycKvupTlDNc_8szfzRi-IPUsteeOTzi842FPVcd2tPcAQgnOSGkbK0MuQg8wumqKb06wK2ToMk_n7GOxTCfOKYS/s1600/IMG_4327.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBaD_KocyYS7SgIaqKWI07ep_m2904flF4vARt7kJL-8UE-2Us45GGJycKvupTlDNc_8szfzRi-IPUsteeOTzi842FPVcd2tPcAQgnOSGkbK0MuQg8wumqKb06wK2ToMk_n7GOxTCfOKYS/s1600/IMG_4327.JPG" height="240" width="320" /></a></div>
Oysters filter a huge amount of water, extracting the nutrients they need, and leaving the water in a much better state - cleaner, more pure. And when oysters clump together like that, they also provide a "sill" that stabilizes the banks of our waterways. Those oyster reefs also provide habitat for our fish. So, you want a lot of oyster reefs in the sounds. Never again will I complain about having to avoid their razor sharp edges!<br />
Wild caught Eastern oysters have made a bit of a comeback in NC these last few years. Used to be, way back in the early 1900s, that tons of oysters were dredged from NC's sounds. But they were pulled at a rate that was not sustainable to the oyster population, even if the Dermo parasite had not also hit at the same time. The oyster business was devastated. In 1900, about 800,000 bushels were harvested; in 1994, only 34,000. Gradually, with run-off pollution more in check, and with oyster reef restoration efforts, especially, oysters became a bit more plentiful in our coastal waters. About half of the original bounty, 440,00, were brought in during 2012. So, chuck those shells back into the water, or get them to a recycling center. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9hhGQq84fNArv2X0dEc1U0Ij-6ICjMwoCE24NthSdilUEL8lhS7yDmZyRUT728EJhKhzI__KyJg_jja2Gc67P7PFahQ-O85SmN1BmQfnKmEPEqTMqBbTUW3Kb34bRZxk5VeLzq9llkWPx/s1600/IMG_0002.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9hhGQq84fNArv2X0dEc1U0Ij-6ICjMwoCE24NthSdilUEL8lhS7yDmZyRUT728EJhKhzI__KyJg_jja2Gc67P7PFahQ-O85SmN1BmQfnKmEPEqTMqBbTUW3Kb34bRZxk5VeLzq9llkWPx/s1600/IMG_0002.jpg" height="240" width="320" /></a> Finding fresh, local NC oysters in eateries or markets has become easier, thanks to aquaculture. Several oyster farmers can be found scattered along our coast, from Wanchese to Bayboro to Stump Sound. <br />
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WHERE TO FIND FRESH, LOCAL OYSTERS<br />
<br />
The acclaimed Chef & the Farmer in Kinston has opened <a href="https://www.facebook.com/.../Boiler-Room.../120598824618292?ref" target="_blank">The Boiler Room</a>, an oyster bar that's gaining as many fans as Chef Vivian Howard herself. <br />
Knightdale Seafood, a favorite spot for my sister, unfortunately just announced they were closing.<br />
My friend Carroll Leggett likes King's Crab Shack <a href="http://www.kingscrabshack.com/" target="_blank">King's Crab Shack</a> in Winston-Salem.<br />
And on the Outer Banks, folks flock to <a href="http://awfularthursobx.com/%E2%80%8E" target="_blank">Awful Arthur's</a>, home of the "happy oyster."<br />
Other foodie friends, like Sharon Peele Kennedy or Morgan Jethro, prefer slurping oysters at their own kitchen table, or at a fold-up table ladened with oysters steamed out in their garage.<br />
Me, I love it when my friend Tommy Manning either steams or grills oysters at the OYC, the old, quaint Oriental Yacht Club right there on the Neuse. Or when friends down in Cedar Point near Swansboro grill us a few they've picked off the reef they've created at the end of their dock. <br />
Where are your favorite places to eat fresh, local oysters?<br />
<br />
OYSTER FESTIVALS COMING UP<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXUvHZZ9j2KEZv0xWCfXMzpiWpbwW6idNBEaffA1QbWfxI3NLmkU1AgiTC43Khsb_gdhGh2VTLNEsbSGArOwa6MDIxkFddL3NxMqjV9yHgX6dezUuFb789V3obcCc5kJe-0BIARgQx-Ysz/s1600/IMG_3585.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXUvHZZ9j2KEZv0xWCfXMzpiWpbwW6idNBEaffA1QbWfxI3NLmkU1AgiTC43Khsb_gdhGh2VTLNEsbSGArOwa6MDIxkFddL3NxMqjV9yHgX6dezUuFb789V3obcCc5kJe-0BIARgQx-Ysz/s1600/IMG_3585.JPG" height="169" width="320" /></a><br />
Go and eat. Talk to the locals, the oystermen, those who live and make their living from the sea. You'll be entertained and leave happy and full.<br />
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On <b>March 1st</b>, there's a statewide <b>SHELLEBRATION, </b>sponsored by the NC Coastal Federation. <a href="http://www.nccoast.org/" target="_blank">www.nccoast.org</a>. You'll find food, craft, storytelling and music at Swansboro, Hatteras, Wilmington, and Raleigh. <br />
- Wrightsville Beach, from 4 to 7 at the Tidal Creek Cooperative Food Market, with steamed oysters, chili, cornbread and dessert for $35 for members, $45 others. Live bluegrass music, beer and door prizes.<br />
- Swansboro, 11am to5 pm, enjoy "progressive seafood tastings" at several restaurants $40 for members, $50 for non, includes a 45-minute marsh cruise on Lady Swan.<br />
- Hatteras, at Oden's Dock from 2 to 5 pm, $15 per person gets you all you can eat fresh, local oysters at an old-fashioned roast. Local band Dragonfly will be playing. (I understand there's significant roadwork being done on HWY 12 which may cause vehicles to be parked and shuttles provided, but these Hatteras folks are determined to SHELLEBRATE!)<br />
- Raleigh, at Natty Greene's Pub & Brewing Co, all you can eat oysters clam chowder, and fried fish, all sourced from local waters, with bluegrass by Big Fat Gap, for $40 members, $45 non.<br />
<br />
<b> Saturday March 22nd, Junior League of Wilmington's ROAST ON THE COAST </b>from 7 to 11 pm. Live music, raffles and prizes. <a href="http://www.jlwnc.org/" target="_blank">www.jlwnc.org</a>.<br />
<br />
S<b>at April 19th, </b>FROM 11AM TO 5PM, <b>SMOKY MOUNTAINS OYSTER & SEAFOOD FESTIVAL. </b>At this "Pearl of the Smokies," you'll find oysters steamed, raw and fried as well as peel 'n eat shrimp. All oyster shells will be recycled, and oysters come from Mobjack Bay in Virginia. The Caribbean Cowboys will play reggae while The Mile High Band will do high energy country.<br />
<br />
<br />
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<br />
<br />Elizabeth Wiegandhttp://www.blogger.com/profile/08510217444070654371noreply@blogger.com0tag:blogger.com,1999:blog-7620856455821405930.post-90530274491721697272014-01-06T15:47:00.002-05:002014-01-06T15:47:39.767-05:00An Epiphany: Olde Christmas on the Outer Banks<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_53fXsVVkg_oaj76htRw9zF9eZKldQ9GdDTcvz7sGk6NmLU6QHOlX9Ii7bd0F0fw7lfTgtRHATZ6JP8ZzYlRk5SuYV4gaIds92jUQQliBk7SCN0G6Xyr7HTFVKgnCNK3nrgOxMvtymmbZ/s1600/old_christmas_2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_53fXsVVkg_oaj76htRw9zF9eZKldQ9GdDTcvz7sGk6NmLU6QHOlX9Ii7bd0F0fw7lfTgtRHATZ6JP8ZzYlRk5SuYV4gaIds92jUQQliBk7SCN0G6Xyr7HTFVKgnCNK3nrgOxMvtymmbZ/s1600/old_christmas_2.png" height="505" width="640" /></a></div>
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<b>January 6th, the Twelfth Night, is known as Old Christmas, or the night of the Epiphany.</b><br />
And it's why Christmas comes not just once, but twice on the Outer Banks.<br />
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On Hatteras Island, in the village of Rodanthe, folks still gather on the Saturday closest to this date to roast oysters, shoot guns, share a feast, and chase the ghost of Old Buck.<br />
<br />
<b>Old Buck</b>? He was a wild one, that bull that ran through Trent Woods, now known as Frisco. He terrorized the villagers until a courageous hunter brought him down. But his ghost returns every Old Christmas to once again wreak havoc and elicit giggles from children young and old. In the above photograph, you can maybe make out a sun-bleached skull and big horns on the "ox," and men bent doubled and covered in bedclothes with barrel hoops helping to round out the oxen's sides. Others are beating a drum, some playing with fifes. <b>Old Buck</b> was a tradition in merry old medieval England that was carried by English settlers to our NC shores.<br />
<br />
<b><i>TIMING IS EVERYTHING</i></b><br />
Outer Bankers are known, even to this day, for their hearty survival skills, as well as their resistance to change.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1MHEDFwDAg2fknUFoTWpX5Y7g4eIIg8FrMTj9__v0t8rcUu2lUiHe3LQV3CTjgHyLYqoZo4V2npf1-Ej4nUdML8NBj2-F9UaX5fXbJvhl77sPcec2H5xTnigPvUB7Lj4gUUlX60q2UE_o/s1600/momduck15.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1MHEDFwDAg2fknUFoTWpX5Y7g4eIIg8FrMTj9__v0t8rcUu2lUiHe3LQV3CTjgHyLYqoZo4V2npf1-Ej4nUdML8NBj2-F9UaX5fXbJvhl77sPcec2H5xTnigPvUB7Lj4gUUlX60q2UE_o/s1600/momduck15.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bodie Island Lighthouse, on the way to Rodanthe<br /></td></tr>
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When the English adopted the "new" Gregorian calendar in 1752, that news did not arrive in the rather isolated Outer Banks for quite a while. And when it did, Bankers did not care much for the shorter calendar which lobbed 11 days and 15 seconds off the former Julian calendar, changing the official date of Christmas from January 6th to December 25th. Never mind that Pope Gregory XIII had made the official change in 1582 (and England took two centuries to implement it). Never mind that the rest of the world was noting its days and weeks with the Gregorian system.<br />
<br />
Outer Bankers ignored it, and continued to celebrate the Epiphany as their Christmas date.<br />
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<b><i>A FEAST and SHOOTING APPLES....HOLD STILL!</i></b><br />
During the 1800s, men in Rodanthe held shooting contests during the afternoon, offering prizes. They still do. It's known as an "Oyster" Shoot (vs a Turkey Shoot), with a basket of fresh Pamlico Sound oysters going to the winner.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxzR1K6RVx2b5UO8Kb-dUxpCNuGr0ZchQ6Gz4cIZGshsBLpO-iRDqbLELHV9wCwbthAH2cLkcRp95UrDKrCATyH_PHbN0EZMohZSZw2nDS0F0CK0OdRbTG7XARZ0KxicXv1husSCVCM62Y/s1600/IMG_0203.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxzR1K6RVx2b5UO8Kb-dUxpCNuGr0ZchQ6Gz4cIZGshsBLpO-iRDqbLELHV9wCwbthAH2cLkcRp95UrDKrCATyH_PHbN0EZMohZSZw2nDS0F0CK0OdRbTG7XARZ0KxicXv1husSCVCM62Y/s1600/IMG_0203.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Trick is to talk someone into shucking oysters for you!<br /></td></tr>
</tbody></table>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAcKbo75dTEwGDaUaFJYk5F0tf6vGb-eCpI3HBI3zkn4Acb-A03VG7nwmUfQB5-behAjGPHGCUPzBjT84eCk77t3kEhqGXJR6PP6VEOXED1yC-v-MRTWZyIszes5mr0laP5zcZZ7vIwQbX/s1600/IMG_5806.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAcKbo75dTEwGDaUaFJYk5F0tf6vGb-eCpI3HBI3zkn4Acb-A03VG7nwmUfQB5-behAjGPHGCUPzBjT84eCk77t3kEhqGXJR6PP6VEOXED1yC-v-MRTWZyIszes5mr0laP5zcZZ7vIwQbX/s1600/IMG_5806.JPG" height="240" width="320" /></a> Children helped with a "Candy billin'", boiling down molasses or sugar, then delighted in "pulling" the taffy-like candy. The rewards were sweet.<br />
<br />
The women spent the day, then and now, cooking up a chicken stew topped with "pie bread," pastry strips that old-timers still covet on their crab boils or oyster stews. Oysters continue to be roasted over an open fire, then shoveled onto tables for shucking. Greens and sweet potato pie rounded out the old menu, and I bet they're still among the dishes folks bring to share. <br />
In the old days, there was a parade with fife and drums, the church choir providing the marching music. Folks dressed in costume, in old clothes with stockings on their faces, and told jokes and made merry, with square dancing added in later years. Today, a live band sets up with speakers and folks hit the dance floor after the tables are cleared.<br />
And in days past, it sometimes got to be, as described by an onlooker, "a drunken brawl down there." There are stories of men dancing until the buttons on their drawers popped off, or drinking eggnog, with or without the egg, until daybreak. One of the keepers of the Chicamacomico Life Saving Station reportedly shot apples off the heads of his crewmen. Needless to say, imbibing is no longer encouraged.<br />
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<br />
DUCK, as in Village and TREAT<br />
<br />
Further north, the villagers of Duck had their lively parties on December 25th, and on Old Christmas, a solemn, religious observance with no drinking, dancing, or carousing. You have to wonder if there were not partygoers who traveled from one village to the other to keep the holiday parties rolling.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6RSv20WN5Fxlj0Ena56YxehaELC5o5rsOglrymjQPyY58H5vepN1j_bdcKoCLkRUf0wxCkMt53ZOPq8XvmGfwHB7MJiWZjMC0YuIH6guhyphenhyphenEuJvgdune5BoZ35fpkuWjkfOJreFaCpJyDb/s1600/IMG_4345.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6RSv20WN5Fxlj0Ena56YxehaELC5o5rsOglrymjQPyY58H5vepN1j_bdcKoCLkRUf0wxCkMt53ZOPq8XvmGfwHB7MJiWZjMC0YuIH6guhyphenhyphenEuJvgdune5BoZ35fpkuWjkfOJreFaCpJyDb/s1600/IMG_4345.JPG" height="240" width="320" /></a> Outer Bankers celebrated the holidays with what they could scavenge from nature, but what treats nature provided - ducks, geese, oysters, drum, bluefish, and mullet. Helen Daniels of Manteo recalled "her daddy hunting down to Pea Island" so that each member of the family had their very own duck to eat at their Christmas dinner. Or sometimes it was a big goose, baked with apples, she said. Up at Duck, folks referred to the swans that graced their holiday tables as "white turkey."<br />
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<br />
Even in 1585, Christmas was a significant occasion for a couple of native Bankers. The two chiefs of the Algonquians, Manteo and Wanchese, made the return voyage back to England with the explorers who were attempting the first British colonization in the New World. <br />
<br />
During that winter, they witnessed the holiday merry-making and, on the Twelfth day of Christmas, Queen Elizabeth proclaimed Sir Walter Raleigh a knight and Governor of Virginia. Wanchese reportedly was disgusted with all the excesses he saw, and could not understand why the settlers would not share more with his people back home.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyr7md4dVkN3anfXtz1a8VTEbxF-L7vC-lrfc6IwgL2eF5srPd44XAJXw6hHfMYzl9HuAuKx4Kh5kWICXk9r1pmJlXX772518TEWtXztGTPyIOKeB6xfbiUxus8XxGk9pYdelNn9ZqNDSL/s1600/IMG_0638.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyr7md4dVkN3anfXtz1a8VTEbxF-L7vC-lrfc6IwgL2eF5srPd44XAJXw6hHfMYzl9HuAuKx4Kh5kWICXk9r1pmJlXX772518TEWtXztGTPyIOKeB6xfbiUxus8XxGk9pYdelNn9ZqNDSL/s1600/IMG_0638.JPG" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fritters, Outer Banks style, with either oysters or clams<br /></td></tr>
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<b style="mso-bidi-font-weight: normal;">OYSTER or CLAM<span style="mso-spacerun: yes;"> </span>FRITTERS<span style="mso-spacerun: yes;"> </span></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"> </b><i>recipe from THE OUTER BANKS COOKBOOK, by Elizabeth Wiegand, 2nd ed. 2013, Globe Pequot Press.</i><span style="line-height: 200%;"> </span></div>
<div class="MsoNormal" style="line-height: 200%;">
<span style="mso-tab-count: 1;"> </span>Mrs.
Ivadean Priest, who grew up in Manteo, shared the secret to these fritters, and it’s
this:<span style="mso-spacerun: yes;"> </span>Rather than mixing the
oysters in with the batter, dip the oysters in the batter then cluster them
together to make a fritter, or sprinkle cooking batter with clams.<span style="mso-spacerun: yes;"> </span><span style="line-height: 200%;">A
cast-iron skillet works best, Mrs. Priest recommended.</span></div>
<div class="MsoNormal" style="line-height: 200%;">
<br /></div>
<div class="MsoNormal" style="line-height: 200%;">
For the batter:</div>
<div class="MsoNormal" style="line-height: 200%;">
2 eggs, lightly beaten</div>
<div class="MsoNormal" style="line-height: 200%;">
¼ cup self-rising flour</div>
<div class="MsoNormal" style="line-height: 200%;">
1 pint oysters (or clams)</div>
<div class="MsoNormal" style="line-height: 200%;">
½ cup oyster or clam juice, water
and/or milk</div>
<div class="MsoNormal" style="line-height: 200%;">
vegetable oil for frying</div>
<div class="MsoNormal" style="line-height: 200%;">
As condiment:<span style="mso-spacerun: yes;"> </span>ketchup, mustard or sour cream</div>
<div class="MsoNormal" style="line-height: 200%;">
<br /></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal" style="line-height: 200%; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Preheat oven to 250 degrees.<span style="mso-spacerun: yes;"> </span>Line a baking sheet with paper
towels.<span style="mso-spacerun: yes;"> </span></li>
<li class="MsoNormal" style="line-height: 200%; mso-list: l0 level1 lfo1; tab-stops: list .5in;">In a mixing bowl, mix eggs and flour together for a
thick paste.<span style="mso-spacerun: yes;"> </span>Add as much of
the liquid as is required to make a thin batter that is thick enough to
hold together when put into the hot fat.<span style="mso-spacerun: yes;"> </span></li>
<li class="MsoNormal" style="line-height: 200%; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Pour enough vegetable oil into frying pan to reach a
depth of ½ to 1 inch.<span style="mso-spacerun: yes;"> </span>Heat
over medium high heat.<span style="mso-spacerun: yes;"> </span></li>
<li class="MsoNormal" style="line-height: 200%; mso-list: l0 level1 lfo1; tab-stops: list .5in;">When oil is hot, hold the bowl over the pan, and dip
oysters into batter one-by-one, then drop 2 to 3 oysters together in a
cluster to make one fritter.<span style="mso-spacerun: yes;">
</span>Or, pour a spoonful of batter into the oil, then quickly add a
couple of oysters.<span style="mso-spacerun: yes;"> </span>If you are
doing clam fritters, spoon a dollop of batter into the oil, then quickly
add a spoonful of drained clams to the batter.<span style="mso-spacerun: yes;"> </span>Do not crowd the pan.<span style="mso-spacerun: yes;"> </span></li>
<li class="MsoNormal" style="line-height: 200%; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Cook each fritter until golden, then flip and cook
the other side.<span style="mso-spacerun: yes;"> </span>Remove and
drain on paper towels, on the baking sheet kept in the warm oven.</li>
<li class="MsoNormal" style="line-height: 200%; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Serve stacks of the fritters on a serving platter,
along with ketchup, mustard, or sour cream.<span style="mso-spacerun: yes;"> </span></li>
</ol>
<div class="MsoNormal">
<br /></div>
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YIELD:<span style="mso-spacerun: yes;"> </span>dozen or
more fritters</div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />Elizabeth Wiegandhttp://www.blogger.com/profile/08510217444070654371noreply@blogger.com0tag:blogger.com,1999:blog-7620856455821405930.post-21514159516705135452013-12-13T14:03:00.000-05:002013-12-13T14:03:13.449-05:00HOLIDAY APPS for EATING, NOT CLICKING<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBfpozPgxArn81h4VCJuW8IZzZpnvOFyDbii2hq2ztPC7qiYlHlDxKhyxwlPhMg4gAsnAllspcbVkLiK0RjtXS_Wuu3jv4UvGHmDVfmlqppuuR39DNPzuLtUwOSaWSoAIYlaR14vhompJJ/s1600/IMG_1473.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBfpozPgxArn81h4VCJuW8IZzZpnvOFyDbii2hq2ztPC7qiYlHlDxKhyxwlPhMg4gAsnAllspcbVkLiK0RjtXS_Wuu3jv4UvGHmDVfmlqppuuR39DNPzuLtUwOSaWSoAIYlaR14vhompJJ/s1600/IMG_1473.JPG" height="411" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beets and Goats Bruschetta</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: left;">
<br /></div>
<span style="text-align: left;">I've always fallen for that old holiday song about "Chestnuts roasting on an open fire..." and it conjures up in my head some silly, romantic notion of sitting by the fire and all chores are done, food prepared, gifts wrapped, and there's nothing to do but smell the chestnuts roasting, which I have never, ever done - smelled chestnuts, nor gotten everything done just so. </span><br />
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</div>
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<br /></div>
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Bah Humbug!</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Most know that I emit Scrooge-like squawks this time of year. The holidays just come loaded with such grand expectations, mainly from my Inner Administrator. And so I stress.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="" style="clear: both; text-align: left;">
The "holidays" stand the chance of really, truly being that special time of year for making wonderful, magical, fun and humorous memories. And so, with that in mind, I'm going to push Scrooge aside and plan on gathering with some special friends and my loved ones on several occasions.</div>
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<br /></div>
<div class="" style="clear: both; text-align: left;">
And I'll bring one of the following apps, or appetizers, to contribute to the celebrations. Finger food, each is relatively easy, not very time consuming, and delightfully delicious. </div>
<div class="" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
My wish for all you foodies is to have a relaxing time during this season of sharing gifts, time with loved ones, and sumptuous feasts!</div>
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<br /></div>
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Recipes follow~</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
***** <b><i>BEETS and GOATS BRUSCHETTA</i></b><br />
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<i>Recipe by Elizabeth Wiegand, author of THE
OUTER BANKS COOKBOOK, THE NEW BLUE RIDGE COOKBOOK, and FOOD LOVERS’ GUIDE TO
NC’S OUTER BANKS, all from Globe Pequot Press.<o:p></o:p></i></div>
<div class="MsoNormal">
This version of bruschetta, a spin on the classic combo of
roasted beets and goat cheese, makes a beautiful holiday appetizer.</div>
<div class="MsoNormal">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPOi_DyeXwFGgaJ9uK4yJ_9gXwDU_0FXAEuJdRn1tPcBYBc5CiQc0JmgDqRssJVajnMuz2k_2YwJQJrv5cPHc2MjVCeap3AZ32EX5_atXKQeIry25AULjOgHoQwi9FFUcoQUbSW9OZWgpj/s1600/IMG_1465.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPOi_DyeXwFGgaJ9uK4yJ_9gXwDU_0FXAEuJdRn1tPcBYBc5CiQc0JmgDqRssJVajnMuz2k_2YwJQJrv5cPHc2MjVCeap3AZ32EX5_atXKQeIry25AULjOgHoQwi9FFUcoQUbSW9OZWgpj/s1600/IMG_1465.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chop roasted beets; add chives and thyme; smear goat cheese on toast. Voila!</td></tr>
</tbody></table>
<br /></div>
<div class="MsoNormal">
3 medium beets, about 2 cups</div>
<div class="MsoNormal">
Aluminum foil</div>
<div class="MsoNormal">
4 to 6 ounces goat cheese</div>
<div class="MsoNormal">
2 to 3 tablespoons extra virgin olive oil</div>
<div class="MsoNormal">
1 tablespoon balsamic vinegar</div>
<div class="MsoNormal">
½ teaspoon salt or to taste</div>
<div class="MsoNormal">
½ teaspoon freshly ground pepper, or to taste</div>
<div class="MsoNormal">
1 teaspoon finely chopped fresh thyme or rosemary</div>
<div class="MsoNormal">
1 tablespoon finely chopped chives</div>
<div class="MsoNormal">
1 baguette</div>
<div class="MsoNormal">
Chopped parsley for garnish</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span><!--[endif]-->Preheat oven to 400 degrees. Wash and trim roots and stems from
beets. Place whole beets in a
large square of aluminum foil and seal tightly. Place the foil package on a baking sheet, and roast in oven
for about an hour, maybe a little more, until the tip of a knife goes into the
beets easily. </div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span><!--[endif]-->Allow the beets to cool. Peel (you may want to use gloves or a
paper towel to rub the skin off the beets). Dice the beets into tiny cubes, about ¼ inch or less. </div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->3.<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span><!--[endif]-->Meanwhile, set the goat cheese out to soften at
room temperature.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->4.<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span><!--[endif]-->Place diced beets into a medium bowl. Add 1 to 2 tablespoons of olive oil,
the balsamic vinegar, salt, pepper, and herbs. Carefully mix together.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->5.<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span><!--[endif]-->Preheat broiler. Cut baguette into thin, diagonal slices. Brush both sides with olive oil. Lightly toast both sides under the
broiler.</div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->6.<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span><!--[endif]-->Spread goat cheese onto toasts. Top with beet mixture. Garnish with parsley.</div>
<div class="MsoNormal">
<br /></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFuMetXMDKmOZXRhO4ctG32wBYHoKQBvYsVtMH7hd-PqEdBRS4hSrvYmJHnmF4kRtklPU2jkiPzZcEyP5H8ECFtlMiDdPjGYOZvtNIBbVvgSVLBkphX4-kMTxWqeWAfKdn_9d25ob58Y8A/s1600/IMG_1223.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFuMetXMDKmOZXRhO4ctG32wBYHoKQBvYsVtMH7hd-PqEdBRS4hSrvYmJHnmF4kRtklPU2jkiPzZcEyP5H8ECFtlMiDdPjGYOZvtNIBbVvgSVLBkphX4-kMTxWqeWAfKdn_9d25ob58Y8A/s1600/IMG_1223.JPG" height="291" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shrimp stuffed "Dare" Devil Eggs</td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">***** DARE DEVILED EGGS<span style="mso-spacerun: yes;"> </span></b><i style="mso-bidi-font-style: normal;">from
<b style="mso-bidi-font-weight: normal;">THE OUTER BANKS COOKBOOK, by Elizabeth
Wiegand, Globe Pequot Press, 2<sup>nd</sup> ed. 2013<o:p></o:p></b></i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><o:p>Watch me prepare this on WSLS Daytime Blue Ridge: <a href="http://www.wsls.com/story/24193954/food-lion-kitchen-dare-deviled-eggs" target="_blank">http://www.wsls.com/story/24193954/food-lion-kitchen-dare-deviled-eggs</a><span id="goog_1462846467"></span><span id="goog_1462846468"></span><a href="https://www.blogger.com/"></a></o:p></b></div>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span><br />
What’s
old is new again. . . . Deviled Eggs, a staple of Southern picnics and Sunday
gatherings, are making their rounds at wedding receptions and chic cocktail
parties.<span style="mso-spacerun: yes;"> </span>Here’s a “Dare Deviled”
version that includes either shrimp or crabmeat, two of the bounties from the
Outer Banks’ Dare County.</div>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span>You
would think it a simple matter to boil an egg, but there are many ways to
accomplish that.<span style="mso-spacerun: yes;"> </span>I’ve found this
manner works best if you need to shell the eggs without marring the white.<span style="mso-spacerun: yes;"> </span>If you unintentionally dismember too
many whites of the eggs, just go ahead and make an egg salad. And as I heard
Julia Child exclaim once, during a cooking class I was attending, “Never, ever
admit a mistake.<span style="mso-spacerun: yes;"> </span>That’s what
parsley’s for!”</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXCf_HBy5Jp4S2mbAN2NydyL_QP9y8Cpvwfa_RgtlqUKUcXopkq-ZPIEbBPxLYtBnbzLMrgkhVkSf12VB34q2AatzR1e_R-bh1DSthhL0N4fgMaWobeKchUn2deO4JIlsFuHNb5JxVcEGl/s1600/IMG_1215.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXCf_HBy5Jp4S2mbAN2NydyL_QP9y8Cpvwfa_RgtlqUKUcXopkq-ZPIEbBPxLYtBnbzLMrgkhVkSf12VB34q2AatzR1e_R-bh1DSthhL0N4fgMaWobeKchUn2deO4JIlsFuHNb5JxVcEGl/s1600/IMG_1215.JPG" height="240" width="320" /></a>12 eggs, room temperature</div>
<div class="MsoNormal">
2 tablespoons mayonnaise</div>
<div class="MsoNormal">
1 teaspoon Dijon mustard</div>
<div class="MsoNormal">
1 tablespoon finely cut chives</div>
<div class="MsoNormal">
½ teaspoon salt</div>
<div class="MsoNormal">
freshly ground pepper, to taste</div>
<div class="MsoNormal">
¼ cup steamed shrimp, chopped fine OR ¼ cup backfin crabmeat</div>
<div class="MsoNormal">
1 teaspoon Old Bay, if desired or sweet paprika</div>
<div class="MsoNormal">
<br /></div>
<ol start="1" style="margin-top: 0in;" type="1">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIV9bQiwZyFfbSs-uySSKIrQubFpkzvRASsHydqFynwHG-eKItURFbbhWQrEeJ0Iw21VXci-4ZncwIYbypJmsKUtXsqfB5S66JLVjxYjc4ECobU_RyI0L0FTpX33WEl864dCB0b2dcaan1/s1600/IMG_1222.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIV9bQiwZyFfbSs-uySSKIrQubFpkzvRASsHydqFynwHG-eKItURFbbhWQrEeJ0Iw21VXci-4ZncwIYbypJmsKUtXsqfB5S66JLVjxYjc4ECobU_RyI0L0FTpX33WEl864dCB0b2dcaan1/s1600/IMG_1222.JPG" height="240" width="320" /></a>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">Place
eggs in a large pot and cover with cold water.<span style="mso-spacerun: yes;"> </span>Gently bring to a boil over medium heat.<span style="mso-spacerun: yes;"> </span>Watch pot carefully, and
immediately remove the pot from the heat when the bubbles begin.<span style="mso-spacerun: yes;"> </span>Cook for five minutes, then
immediately remove from heat.</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">Drain
water from pot, and run cold water over the eggs until water remains cold,
about 2 minutes.</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">Peel
the eggs.<span style="mso-spacerun: yes;"> </span>The best method is
to tap them all over on the countertop.<span style="mso-spacerun: yes;"> </span>Start at the big end where there is usually an air
pocket, and carefully slide the shell away from the whites.<span style="mso-spacerun: yes;"> </span>Rinse each egg quickly in cold
water if needed to remove any pieces of shell.<span style="mso-spacerun: yes;"> </span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">Slice
each egg in two lengthwise, and carefully pop or scoop out the yolk into a
mixing bowl.<span style="mso-spacerun: yes;"> </span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">Mash
the yolks with a fork, then add mayonnaise, mustard, chives, salt and
pepper and mix thoroughly.<span style="mso-spacerun: yes;">
</span>Then gently fold in either shrimp or crabmeat.</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">Stuff
the middle of each egg white with the yolk mixture, and arrange on a
serving plate or platter.<span style="mso-spacerun: yes;">
</span>Sprinkle the tops with either Old Bay or paprika.</li>
</ol>
<div class="MsoNormal">
YIELD: 24
stuffed eggs (if you’re lucky!)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
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<br /></div>
<div class="MsoNormal">
<i style="font-weight: bold;">**** SHRIMP SALAD from NORTH BANKS, </i><i>from FOOD LOVERS GUIDE TO NC'S OUTER BANKS, by Elizabeth Wiegand, Globe Pequot Press, 2013</i><br />
<i><br /></i></div>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span>Driving
up to Corolla may feel like you’re driving to the end of the earth.<span style="mso-spacerun: yes;"> </span>But there’s a heavenly stop before you
get to the end of the road.<span style="mso-spacerun: yes;"> </span>North
Banks Restaurant and Raw Bar, in the TimBuck II shopping center, has a
fantastic menu featuring local, coastal cuisine, as well as great dishes from
around the globe.<span style="mso-spacerun: yes;"> </span>I’ve enjoyed
many lovely meals at this casual eatery.</div>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span>Here’s
a great recipe for Shrimp Salad that can be used to fill lettuce leaves, or
sandwich wraps, or in a bun, or enjoyed just by itself.<span style="mso-spacerun: yes;"> </span>It makes a vast quantity, perhaps good
to have on hand for the start of a vacation.<span style="mso-spacerun: yes;"> </span>Otherwise, size it down according to your needs.<span style="mso-spacerun: yes;"> </span>If you have time, roast your own red
peppers over a hot grill or under the broiler, then peel and chop. </div>
<div class="MsoNormal">
6 pounds shrimp, cooked and chopped</div>
<div class="MsoNormal">
2 cups chopped celery</div>
<div class="MsoNormal">
1 cup whole water chestnuts, rinsed and drained</div>
<div class="MsoNormal">
1 cup chopped roasted red peppers</div>
<div class="MsoNormal">
1 cup chopped red onion</div>
<div class="MsoNormal">
2 to 3 cups mayonnaise, according to preference</div>
<div class="MsoNormal">
1 teaspoon and a pinch of cayenne pepper</div>
<div class="MsoNormal">
1 teaspoon salt</div>
<div class="MsoNormal">
1 teaspoon white pepper</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Place the celery, water chestnuts, red pepper and onion in
the food processor.<span style="mso-spacerun: yes;"> </span>Process until
all is finely minced.<span style="mso-spacerun: yes;"> </span>(Or finely
chop all.)</div>
<div class="MsoNormal">
Transfer the mixture to a large bowl, and add other
ingredients.<span style="mso-spacerun: yes;"> </span>Mix well.<span style="mso-spacerun: yes;"> </span>Chill and serve.</div>
<div class="MsoNormal">
YIELD:<span style="mso-spacerun: yes;"> </span>About 12
servings</div>
<div class="MsoNormal">
<br /></div>
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<br />Elizabeth Wiegandhttp://www.blogger.com/profile/08510217444070654371noreply@blogger.com0tag:blogger.com,1999:blog-7620856455821405930.post-45647237358463365192013-11-14T14:04:00.002-05:002013-11-14T14:04:42.421-05:00Sweet Potato<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUAHl5EfScuNIf_mNSKrEVjynDKCHtHOeLKjJGzJ4jIvuRkBN7uz8YQlCwHipQRm-vCDWX1kMTPZQKuAUsFB8otgA7MreDuD4XUs15vc7W7fE8tD1oUkYtURVi7Fq2lSKLs8l7O6wQUD9D/s1600/IMG_7391.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUAHl5EfScuNIf_mNSKrEVjynDKCHtHOeLKjJGzJ4jIvuRkBN7uz8YQlCwHipQRm-vCDWX1kMTPZQKuAUsFB8otgA7MreDuD4XUs15vc7W7fE8tD1oUkYtURVi7Fq2lSKLs8l7O6wQUD9D/s640/IMG_7391.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gingered Sweet Potato Soup with Pork Barbecue</td></tr>
</tbody></table>
<br />
”Song, song of the South, Sweet Potato Pie and I shut my mouth….” Got that song by Alabama going in my head and it just won’t stop… Then there’s the James Taylor song, or the old Sweet Potato Blues by Lonnie Johnson or the soulful instrumental by Booker T and the MG’s.<br />
<br />
Sweet potatoes bring music to my ears, and solace to very being. I LOVE sweet potatoes and I’m so excited because ‘tis the season. They’ve been dug up, “cured” to allow the starch to sweeten, and are hitting our markets right about NOW!<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDoFy9UsbKXhWSdI-G7Uo-WZ2zuwnE5EGaMxmYQ6pSUES22bGrzzmeIGEO7tb7wgHYNBoeWcDoOgjvi9UaQ8KkIrxp-nsMTdBPJMkiOe9M0ycodbqyMVISoMgNkiCmjkuuzp9zNRo6JFwG/s1600/IMG_5464.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDoFy9UsbKXhWSdI-G7Uo-WZ2zuwnE5EGaMxmYQ6pSUES22bGrzzmeIGEO7tb7wgHYNBoeWcDoOgjvi9UaQ8KkIrxp-nsMTdBPJMkiOe9M0ycodbqyMVISoMgNkiCmjkuuzp9zNRo6JFwG/s320/IMG_5464.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasted, then smashed, ready for many recipes!<br /></td></tr>
</tbody></table>
<br />
Beauregard. Jewel. Carolina Ruby. Old White. . . I love these names that describe their colors. There’s even Stokes Purple, a beautiful tater than retains its color even when cooked, developed in Stokes County, NC, in pursuit of more antioxidants. Those colors of the rainbow help sweet potatoes to deliver a whopping 300 percent of Vitamin A needed each day, as well as another good dose of vitamins C. Plus, they’re fiber rich. <br />
<br />
<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUxfxV_Oz9GI98Es3w08JYBUH9_SC2aCw_v1N3NjhyphenhyphenZVLzrQ8V3lzgCHoo9OvBWn2H9CgFje2Bv9qIXYMLqgwBdP_fKslrxcR7L8e11azY2meHGWg_xTuq8Jf6gXwW3pD_JJ9KsEa8njj2/s1600/IMG_0119.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUxfxV_Oz9GI98Es3w08JYBUH9_SC2aCw_v1N3NjhyphenhyphenZVLzrQ8V3lzgCHoo9OvBWn2H9CgFje2Bv9qIXYMLqgwBdP_fKslrxcR7L8e11azY2meHGWg_xTuq8Jf6gXwW3pD_JJ9KsEa8njj2/s400/IMG_0119.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">In the Kitchen House of the Roanoke Island Farm, Manteo</td></tr>
</tbody></table>
<br />
Sweet potatoes run deep in the South. NC is the number one producer of this tuber, over 40 % of those grown in the nation. A few years back, the state’s commission tried to run the spelling of both words together…..”sweetpotato”, which we all know is just wrong, besides driving my Spellcheck crazy. And we’ve heard or read about the old days when a hot, cooked sweet potato stuck in pockets warmed the way to school or provided lunch when working out in the field. Most of us have learned not to call them “yams,” which are a completely different root vegetable grown in more tropical climes. <br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjawBx8RvqrXUq1rXG-e4qRbPkdDyFzUa6XYiLjXmTpltiU90ioGM-DCSF-929pKTAXQ-UmezUXCEDPKRJik8vTOeX6Ef_GeIJTZJ18kEIwLyHrC0lZgODMnfDkvnxvHauChZbDXR8v7a5f/s1600/IMG_5478.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjawBx8RvqrXUq1rXG-e4qRbPkdDyFzUa6XYiLjXmTpltiU90ioGM-DCSF-929pKTAXQ-UmezUXCEDPKRJik8vTOeX6Ef_GeIJTZJ18kEIwLyHrC0lZgODMnfDkvnxvHauChZbDXR8v7a5f/s320/IMG_5478.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sweet Potato Biscuits<br /></td></tr>
</tbody></table>
One of my favorite restaurants in Winston-Salem is <a href="http://www.sweetpotatoes.ws/" target="_blank">Sweet Potatoes, Well Shut My Mouth</a>, run by partners Vivian Joiner and Stephanie Tyson. You can only guess what’s frequently on their menu, in many shapes and forms, like bread puddings or Charlottes made with leftover Sweet Potato Biscuits. I also am impressed that many of their employees are those that have been down in their luck but given a chance to turn things around by this couple. Look for Stephanie’s cookbook, <i><b>Well Shut My Mouth,</b></i> published by John Blair.<br />
<br />
<br />
<i><b></b></i><br /><i><b></b></i>
<i><b>Whaddya do with Sweet Potatoes?</b></i><br />
<i><b></b></i><br /><i><b></b></i>
My fav? Cook ‘em whole, in the microwave or oven, then slather on some good butter and sprinkle on the salt.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibQA2nLE9Jo3D5G_cMZVjp71lvBnVBV8g5HA6j3xPZZMNK2ntktqIT4FmJYGUVgdgZU0fxcJAiBis_238IQcm1u4wia9hw6NfBXvR-VtVMjBwNILKuVqGAd3eIXTyDQbWllV9xKk73AyST/s1600/IMG_0614.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibQA2nLE9Jo3D5G_cMZVjp71lvBnVBV8g5HA6j3xPZZMNK2ntktqIT4FmJYGUVgdgZU0fxcJAiBis_238IQcm1u4wia9hw6NfBXvR-VtVMjBwNILKuVqGAd3eIXTyDQbWllV9xKk73AyST/s320/IMG_0614.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baskets of grated sweets<br /></td></tr>
</tbody></table>
Or slice them into “fries,” grease them up with some oil, and bake or grill.<br />
<br />
Then you can also cut them up and substitute them in a hash, or, roast chunks with onions and red peppers, all coated with olive oil and seasoned with thyme and/or rosemary.<br />
<br />
<br />
Sweet potato pancakes, or cakes, or pies, or biscuits, rolls, or fritters, or mashed into the traditional Southern casserole with a pecan topping . . .See how versatile this tuber is?<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQr-hQ3zpxYbB372j_txHIl99xscQLdIqSO5Yb366Su2S9NY_ugwlBM9oGUi-D-P97qghOWuYz0PH9IVgUI2mNIOocg_ZDUJ860B3tzLFrzK0upF97kxM29cQGrziYOqRrti0XIO5frKYx/s1600/IMG_0609.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQr-hQ3zpxYbB372j_txHIl99xscQLdIqSO5Yb366Su2S9NY_ugwlBM9oGUi-D-P97qghOWuYz0PH9IVgUI2mNIOocg_ZDUJ860B3tzLFrzK0upF97kxM29cQGrziYOqRrti0XIO5frKYx/s320/IMG_0609.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coating a Salmon Fillet . . . heavenly!</td></tr>
</tbody></table>
I’ve even coated a salmon fillet with thin slices coated with olive oil, which baked was just out of this world good. (You’ll find several of these recipes in my books.)<br />
<br />
I’m including a recipe below for Sweet Potato Soup with Gingered Shrimp (or you can add crabmeat or even eastern-style pork barbecue!). And then there’s one for sweet potato baskets, to hold crabmeat, perhaps. And also a recipe for Sweet Potato Guacamole, a riff on a recipe by my friend Fred Thompson, in his latest, <a href="http://www.uncpress.unc.edu/books/T-8882.html" target="_blank"><i><b>Southern Sides</b></i>.</a><br />
<span class="Apple-tab-span" style="white-space: pre;"> </span><br />
<i>If you decide to share, please be nice and give credit.</i><br />
<br />
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6R49r2_4n-A0jzwpsjKvDhYPVNjlDiCNgZG0SS-faDfiE7e7-4t6Xb1h7wH8wSOReqRJdJPidmZ1t6_huiBeAITAkOm017QCPTK3yW1Hk8PniZGK3AsR8NQXoKEOmjxNgTpO_7O17T4FJ/s1600/IMG_0828.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6R49r2_4n-A0jzwpsjKvDhYPVNjlDiCNgZG0SS-faDfiE7e7-4t6Xb1h7wH8wSOReqRJdJPidmZ1t6_huiBeAITAkOm017QCPTK3yW1Hk8PniZGK3AsR8NQXoKEOmjxNgTpO_7O17T4FJ/s320/IMG_0828.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sweet Potato Soup with Gingered Shrimp<br /></td></tr>
</tbody></table>
<div class="MsoNormal">
<b><i>SWEET POTATO SOUP with GINGERED SHRIMP</i></b></div>
<div class="MsoNormal" style="tab-stops: .5in 1.0in 1.5in 2.0in center 3.0in;">
<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span></div>
<div class="MsoNormal">
<i>I try to use local products as much as possible, as in local
brown or green-tail shrimp from NC’s coast, Mattamuskeet Sweet onions, and
eastern NC sweet potatoes.<span style="mso-spacerun: yes;">
</span>Covington or Beauregard varieties of sweet potatoes make a soup with a
brilliant color.</i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
FOR THE SOUP:</div>
<div class="MsoNormal">
1tablespoon olive oil</div>
<div class="MsoNormal">
1 medium sweet onion, peeled and chopped</div>
<div class="MsoNormal">
About 2 pounds sweet potatoes, peeled and chopped into cubes
(5 to 6 cups)</div>
<div class="MsoNormal">
4 cups vegetable or chicken stock</div>
<div class="MsoNormal">
1 tablespoon minced fresh ginger root</div>
<div class="MsoNormal">
1 teaspoon minced garlic</div>
<div class="MsoNormal">
1teaspoon salt or more, to taste</div>
<div class="MsoNormal">
1 teaspoon freshly ground pepper, or to taste</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->In a large pot, heat olive oil over medium low
heat.<span style="mso-spacerun: yes;"> </span>Add onions, and stir
occasionally until translucent or softened, about 5 minutes.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->Add garlic and gingerroot, and stir to
coat.<span style="mso-spacerun: yes;"> </span>Add sweet potatoes, stir,
then pour in just enough stock to cover the veggies.<span style="mso-spacerun: yes;"> </span>Add either water or more stock, if necessary, to cover
veggies.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->Bring to a simmer, and cook over low heat until
sweet potatoes are fork-tender, about 30 minutes.</div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->If you have an immersion blender, use that to
puree the soup until no chunks or onion pieces remain.<span style="mso-spacerun: yes;"> </span>Or, use a blender or food
processor.<span style="mso-spacerun: yes;"> </span>With a slotted spoon,
remove chunks to be processed with a small amount of liquid from the pot.<span style="mso-spacerun: yes;"> </span>Be aware that the heat could cause the
top of the blender to explode, so place a dish cloth or pot holder on top, and
hold it in place.<span style="mso-spacerun: yes;"> </span>Process all of
the soup until smooth, then return it to the pot.<span style="mso-spacerun: yes;"> </span>Keep warm.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
FOR THE SHRIMP:</div>
<div class="MsoNormal">
1 to 2 tablespoons olive oil</div>
<div class="MsoNormal">
½ pound shrimp, peeled, deveined, rinsed and patted dry</div>
<div class="MsoNormal">
1 teaspoon minced fresh ginger (or more, if you like!)</div>
<div class="MsoNormal">
½ teaspoon minced garlic</div>
<div class="MsoNormal">
2 teaspoons chopped chives or 2 to 3 green onions, chopped
fine</div>
<div class="MsoNormal">
1tablespoon fresh lemon juice</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->In a small sauté pan, heat olive oil over medium
heat.<span style="mso-spacerun: yes;"> </span>Add shrimp, and stir for
about 2 to 3 minutes, until shrimp are pink and cooked through.</div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->Add ginger root, garlic and chives, stirring to
combine.<span style="mso-spacerun: yes;"> </span>Sprinkle with the lemon
juice.</div>
<div class="MsoNormal">
TO SERVE:<span style="mso-spacerun: yes;"> </span>Place
soup in bowls, then divide and place shrimp in the center of each serving.<span style="mso-spacerun: yes;"> </span>Serve immediately. </div>
<div class="MsoNormal">
YIELD:<span style="mso-spacerun: yes;"> </span>Serves 6
as appetizer or 4 for lunch</div>
<div class="MsoNormal">
<br /></div>
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~~~~~</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9QzWzzM8k0zF8PGWS32id___wvMnC7IlxAWiQb8T5jeZO0n6fvOUgYXQnwIkKDHcER9Gz_YiuZYN4XHzCpFAMZd-Et6tP3CJbvHxxoqAMfbAMDIfQ2P_tU0tWDGM4iN483cPNX5-dq_u0/s1600/IMG_0615.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9QzWzzM8k0zF8PGWS32id___wvMnC7IlxAWiQb8T5jeZO0n6fvOUgYXQnwIkKDHcER9Gz_YiuZYN4XHzCpFAMZd-Et6tP3CJbvHxxoqAMfbAMDIfQ2P_tU0tWDGM4iN483cPNX5-dq_u0/s400/IMG_0615.JPG" width="400" /></a></div>
<div class="MsoNormal" style="line-height: 200%; tab-stops: 244.0pt;">
<br /></div>
<div class="MsoNormal" style="line-height: 200%; tab-stops: 244.0pt;">
<b>CRABBY SWEET
POTATO BASKETS</b> <i>from <b>THE OUTER BANKS COOKBOOK, </b>by Elizabeth Wiegand, Globe Pequot Press, 2013</i> </div>
<div class="MsoNormal" style="line-height: 200%;">
<i>These
little cups made from grated sweet potatoes are perfect backdrops for buttered crabmeat,
as both are sweet in flavor plus there’s a refreshing contrast in color and
texture. Surprisingly easy, what
elegant finger food, perfect for cocktails, special events, or a buffet. </i></div>
<div style="text-align: right;">
</div>
<div class="MsoNormal" style="line-height: 200%;">
<b><i>For the Sweet Potato Baskets</i></b></div>
<div class="MsoNormal" style="line-height: 200%;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisOTPEREek1wE6v_KRkEon6E6pObbZQIwwt9GcIDePLrfBkubfLTwNzarlbjsdHRt4VVNaUfHtrZZV-xNIQUrRkHog0s5KjBdmCYfHpQlKhhOnZ6M1JwWA1BHk-9vKps2Mj5YJzI_a83ez/s1600/IMG_0612.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisOTPEREek1wE6v_KRkEon6E6pObbZQIwwt9GcIDePLrfBkubfLTwNzarlbjsdHRt4VVNaUfHtrZZV-xNIQUrRkHog0s5KjBdmCYfHpQlKhhOnZ6M1JwWA1BHk-9vKps2Mj5YJzI_a83ez/s320/IMG_0612.JPG" width="320" /></a>2 cups grated sweet potato (about
one very large)</div>
<div class="MsoNormal" style="line-height: 200%;">
3 tablespoons flour</div>
<div class="MsoNormal" style="line-height: 200%;">
¼ teaspoon salt</div>
<div class="MsoNormal" style="line-height: 200%;">
1 large egg, beaten</div>
<div class="MsoListParagraphCxSpFirst" style="line-height: 200%; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span><!--[endif]-->Preheat oven to 350 degrees. Spray or grease a one-dozen mini-muffin
pan.</div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: 200%; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span><!--[endif]-->Place grated sweet potato in a mixing bowl. Sprinkle with flour and salt, then add
beaten egg. Mix well.</div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: 200%; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->3.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span><!--[endif]-->Press about one tablespoon of sweet potato mixture
into each muffin cup, firming the mixture up the sides, also.</div>
<div class="MsoListParagraphCxSpLast" style="line-height: 200%; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->4.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span><!--[endif]-->Bake in oven for about 25 minutes, covering with
foil, if needed, for the last five minutes to prevent burning. Let pan cool for a few minutes, then
remove baskets to a cooking rack.</div>
<div class="MsoNormal" style="line-height: 200%;">
<b><i>For the Crab Mixture<o:p></o:p></i></b></div>
<div class="MsoNormal" style="line-height: 200%;">
3 tablespoons butter</div>
<div class="MsoNormal" style="line-height: 200%;">
1/3 pound (about 1 cup) lump or
backfin crabmeat</div>
<div class="MsoNormal" style="line-height: 200%;">
½ teaspoon Old Bay seasoning</div>
<div class="MsoNormal" style="line-height: 200%;">
1 tablespoon chopped chives</div>
<div class="MsoNormal" style="line-height: 200%;">
salt and pepper to taste</div>
<div class="MsoListParagraphCxSpFirst" style="line-height: 200%; mso-list: l0 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span><!--[endif]-->Melt butter in a small skillet. Add crabmeat, sprinkle with old Bay and
chives. Season to taste with salt
and pepper.</div>
<div class="MsoListParagraphCxSpLast" style="line-height: 200%; mso-list: l0 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span><!--[endif]-->When potato baskets are cool enough to handle,
fill each with about one tablespoon of the crab mixture. Serve warm.</div>
<div class="MsoNormal" style="line-height: 200%;">
YIELD: one dozen appetizers</div>
<div class="MsoNormal" style="line-height: 200%; text-align: center;">
~~~~~</div>
<div class="MsoNormal" style="line-height: 200%;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZXXuygH2BadjXz5qq9l1R-_xyLPMy00_J6xQkCQLFBRHJWrGl-OO6kPpzVKw4hzqSeqHx8_GnUE1mTf1ZD2YwNAH88WFatZactwKMifkc4KeirSv-dzG_m30bZSsCqBb9xVnXcJ2K71Wd/s1600/IMG_7402.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZXXuygH2BadjXz5qq9l1R-_xyLPMy00_J6xQkCQLFBRHJWrGl-OO6kPpzVKw4hzqSeqHx8_GnUE1mTf1ZD2YwNAH88WFatZactwKMifkc4KeirSv-dzG_m30bZSsCqBb9xVnXcJ2K71Wd/s320/IMG_7402.jpg" width="320" /></a></div>
<div class="MsoNormal" style="line-height: 200%;">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">SWEET POTATO GUACAMOLE</i></b></div>
<div class="MsoNormal">
<i>Adapted from my friend Fred Thompson’s new cookbook,
SOUTHERN SIDES, this tasty appetizer is healthy and so easy to prepare.<span style="mso-spacerun: yes;"> </span>And what a great way to use a fall
vegetable – sweet potato – as a substitute for avocado found in traditional
guacamole recipes.<span style="mso-spacerun: yes;"> </span>Fred likes to
spice his up with roasted poblanos, and you can also substitute Serrano or canned
chipotle chilies.<span style="mso-spacerun: yes;"> </span>Blue corn
tortilla chips provide a nice color contrast.</i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 large sweet potato, cooked</div>
<div class="MsoNormal">
½ cup chopped cherry tomatoes </div>
<div class="MsoNormal">
½ cup chopped green onions (or red onions, if preferred)</div>
<div class="MsoNormal">
1 teaspoon minced garlic</div>
<div class="MsoNormal">
1 to 2 teaspoons chopped fresh jalapeno (or 1 roasted
poblano chili or 1 teaspoon chopped canned chipotle), or more if you like it
spicy</div>
<div class="MsoNormal">
1 teaspoon salt, or to taste</div>
<div class="MsoNormal">
juice from 1 to 2 limes</div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->Scrape the sweet potato from its skin into a
medium mixing bowl.<span style="mso-spacerun: yes;"> </span>Mash with a
fork.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->Add the rest of the ingredients, except for the
lime, and stir to mix.</div>
<div class="MsoNormal" style="line-height: 200%;">
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<!--StartFragment-->
<!--EndFragment--></div>
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<!--[if !supportLists]--><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->Add just enough lime juice to loosen the consistency
for dipping chips, and also to taste.<span style="mso-spacerun: yes;">
</span>Adjust salt, and perhaps add more jalapeno or chili if desired.</div>
<div class="MsoNormal" style="line-height: 200%;">
<br /></div>
<!--EndFragment--><div class="MsoNormal">
<br /></div>
Elizabeth Wiegandhttp://www.blogger.com/profile/08510217444070654371noreply@blogger.com0tag:blogger.com,1999:blog-7620856455821405930.post-78397737685384972822013-10-08T16:34:00.001-04:002013-10-08T16:34:14.764-04:00TUNA RED SKY<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVjRKn2UyNIOSqu5pzETtBomTwUnhOnrimsFV21lQS7rl76qY0yU-l0eMY9WR7uo3C-NnEtK1Rhhyx0g8ODBVMIWnz1EH8eSoxaNAXqYIrDpPJlzK2ltn8Cb_GnZZXetRcyWxBr4n3eYg1/s1600/IMG_7253.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVjRKn2UyNIOSqu5pzETtBomTwUnhOnrimsFV21lQS7rl76qY0yU-l0eMY9WR7uo3C-NnEtK1Rhhyx0g8ODBVMIWnz1EH8eSoxaNAXqYIrDpPJlzK2ltn8Cb_GnZZXetRcyWxBr4n3eYg1/s640/IMG_7253.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red sky at night, sailor's delight. On the Chesapeake somewhere.</td></tr>
</tbody></table>
<br />
<br />
Aboard <i>Fidelio</i> a weekend ago, the tuna I was marinating matched the color of the sunset. The old adage, <i>red sky at night, sailor's delight</i>, proved true, both for the forecast and our dinner.<br />
<br />
<i>Fidelio</i> is a cranky, small, old sailboat that belongs to our dear friend Rob Fawcett, Pennsylvania's family doc of the year, and, a published poet, whose good humor and writings have entertained us on each of our 15 annual trips exploring the Chesapeake.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2mo20nlhWd0bOyI6bMYpu7sgBUuAHmEYckfUUzbleWShLFL1Ov6s7Hv8OdbnY-6BDVlqtIShhrIVXj6Ippek5fuugoi_iq6TRe3qPDuPj1stFP3aWcUnfKIjOyu0KfPSYFw4AP1l7Yom9/s1600/IMG_3759.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2mo20nlhWd0bOyI6bMYpu7sgBUuAHmEYckfUUzbleWShLFL1Ov6s7Hv8OdbnY-6BDVlqtIShhrIVXj6Ippek5fuugoi_iq6TRe3qPDuPj1stFP3aWcUnfKIjOyu0KfPSYFw4AP1l7Yom9/s320/IMG_3759.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Capt Rob, with me supervising<br /></td></tr>
</tbody></table>
Turns out <i>Fidelio</i> the boat is appropriately named. Beethoven revised and cut short his only opera, Fidelio, but it still didn't make it among 18-th century audiences. "Fidelio will win me a martyr's crown," he reportedly said. It seems the singing was too difficult to perform well, and the plot, well, is kinda complicated.<br />
<br />
The story goes that Fidelio was the new errand boy in a Spanish political prison, who arrived carrying food and supplies for Rocco, the jailer. Rocco's daughter thought he was cute, and had her heart set on winning him over .....but ..... Fidelio was really a nobleWOMAN from Seville who had snuck into the prison in disguise to rescue her husband, who had been sentenced to death for his political actions. A complicated plot ensues, but it all works out in the end, with Leonore, aka Fidelio, freeing her husband from his chains.<br />
<br />
<i>Fidelio</i> the sailboat is a noblewoman in disguise, too. She's a sweet sailing vessel, but she's over 40 years old and a bit rundown. One year her engine blew on us; another the head stopped working. We've been over-powered, and under-winded. Some sailors polish and scrub foredecks and railings, but, well, dusty <i>Fidelio</i> is still well-loved by Rob. Being onboard is a lot like camping on the water, but it's an annual delight that I wouldn't miss.<br />
<br />
AND THE TUNA?<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAvGAgQlafd2HDKODZJM3RDjtolZHu52tfEc4clEe0KMpLPevqeP5ixhIwv1b5fgiGUXuLtUw0SUFcbK_V_a-02IzJRUb4N8ml1rRhGE8m3IjOnWpeQxc8gxTjLV3oK0Qs1_YVRgKRjzhn/s1600/Image+14.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAvGAgQlafd2HDKODZJM3RDjtolZHu52tfEc4clEe0KMpLPevqeP5ixhIwv1b5fgiGUXuLtUw0SUFcbK_V_a-02IzJRUb4N8ml1rRhGE8m3IjOnWpeQxc8gxTjLV3oK0Qs1_YVRgKRjzhn/s320/Image+14.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tuna Udon, a recipe from THE OUTER BANKS COOKBOOK by Elizabeth Wiegand<br /></td></tr>
</tbody></table>
So, in spite of having only a tiny charcoal grill that attaches to a stanchion, and a tiny gas burner, with some advance planning and kitchen work before leaving home, we managed to pull off an awesome dinner. I had chopped and softened onions, peppers and asparagus, mixed up the marinades in jars, and cooked a package of udon noodles before leaving home. <br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJfi0o47bGVd-5iWKx1k630BftGLC4NkygXGZ3emAG7veF5iTlBqE7TJ7yl2tQvqS9B7iHZvNNIfBqz5blbDRKPKuZez-1UJP2lvdMNUlVZ1jmV6hlOrEkPVORuIfV1VNIZb2w5qormqn7/s1600/IMG_0837.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJfi0o47bGVd-5iWKx1k630BftGLC4NkygXGZ3emAG7veF5iTlBqE7TJ7yl2tQvqS9B7iHZvNNIfBqz5blbDRKPKuZez-1UJP2lvdMNUlVZ1jmV6hlOrEkPVORuIfV1VNIZb2w5qormqn7/s320/IMG_0837.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Both red snapper and tuna are seasonal favorites in our markets this fall.</td></tr>
</tbody></table>
We found the tuna in Raleigh at Saltwater Seafood off Capitol Blvd, another Earp family venture that features local bounties from NC waters, fresh and cleaned on the spot. The tuna had just arrived from Wanchese, the intake of fresh, local seafood in the Outer Banks. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-F8CAuGrOI8K78ZQZXWTJv8Zdk1zqkwBUTbMJDhRZUrNALR7p4isMkKcZQ__SIFKw6zXFccB3v6x2rtWVGd5iLXmBEBt1LQPv85sK90H5ibMUKwO8w8o03i9F07XYeS28sQJI8IddpGVy/s1600/IMG_1789.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-F8CAuGrOI8K78ZQZXWTJv8Zdk1zqkwBUTbMJDhRZUrNALR7p4isMkKcZQ__SIFKw6zXFccB3v6x2rtWVGd5iLXmBEBt1LQPv85sK90H5ibMUKwO8w8o03i9F07XYeS28sQJI8IddpGVy/s320/IMG_1789.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tuna being skinned at the cleaning station at Hatteras Village Marina.</td></tr>
</tbody></table>
After we dropped sails and motored into an isolated gunk hole for the night, I placed the Ziplock bags of noodles and veggies on top of the covered engine to warm them on the residual heat. Shook and poured the marinade over the bright, red tuna. We lit the charcoal and candles. <br />
<br />
The red of the setting sun was mirrored in the water. So, as good sailors do, we paid our respects to one fine day. We poured a sip (or two!) of rum over ice and squeezed in a lime. Made a toast to a spectacular day on the water, in the wind, and under the bridge. We then listened to a new batch of poems from our Captain, mulling over his images and metaphors and the stories they told. <br />
<br />
With flashlights, we started putting our dinner together. Usually I sear the tun in a hot pan, but this time, it kissed the hot grill for just a couple of minutes per side. The marinated noodles were swirled on our plates, then topped with the red-centered tuna. We poured a fine <i>temperanillo</i> and cut the bread.<br />
<br />
And all was well aboard <i>Fidelio, </i>that fine noble mistress.<br />
<br />
<b><i>*****RECIPE*****</i></b><br />
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<b>TUNA UDON, </b><i><b> </b>from <b>THE OUTER BANKS COOKBOOK, </b>by Elizabeth Wiegand, Globe Pequot Press, 2nd Edition, 2013. (c) Please credit if reproduced. </i></div>
<div class="MsoNormal" style="line-height: 200%;">
Beautiful
loins of dark, red tuna are available fresh from the day boats at O’Neal’s Sea
Harvest in Wanchese or at any of the seafood markets along the Outer
Banks. For a fascinating
diversion, catch the charter boats when they return to Oregon Inlet Fishing
Center or at the docks in Hatteras Village late in the afternoon, to see them
unload or rather heave onto the boardwalk the big, torpedo-like yellowfin tunas
caught just offshore. At Hatteras
Village, the local watermen at the fish cleaning stations make quick work of
peeling the skin, then quartering the tuna to extract the loin. Loins are then cut crosswise into
steaks. </div>
<div class="MsoNormal" style="line-height: 200%;">
This
dish makes a beautiful presentation, with the bright colors of the veggies in
the udon noodles. The tuna is very
tender, almost like butter, when marinated in oil. </div>
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<br /></div>
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<b>For the tuna:<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: 200%;">
4 tuna steaks, at least 1-inch
thick</div>
<div class="MsoNormal" style="line-height: 200%;">
½ cup extra virgin olive oil</div>
<div class="MsoNormal" style="line-height: 200%;">
2 teaspoons chili oil</div>
<div class="MsoNormal" style="line-height: 200%;">
3 strips lemon peel ½ inch wide</div>
<div class="MsoNormal" style="line-height: 200%;">
3 sprigs fresh thyme</div>
<div class="MsoNormal" style="line-height: 200%;">
2 large garlic cloves, slivered</div>
<div class="MsoNormal" style="line-height: 200%;">
salt and freshly ground pepper</div>
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<b>For the Udon:<o:p></o:p></b></div>
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3 tablespoons white sesame seeds</div>
<div class="MsoNormal" style="line-height: 200%;">
1 tablespoon minced garlic</div>
<div class="MsoNormal" style="line-height: 200%;">
1 tablespoon minced fresh ginger
root</div>
<div class="MsoNormal" style="line-height: 200%;">
¼ soy sauce</div>
<div class="MsoNormal" style="line-height: 200%;">
¼ cup canola or vegetable oil plus
1 tablespoon</div>
<div class="MsoNormal" style="line-height: 200%;">
½ teaspoon Tobasco or other hot
sauce </div>
<div class="MsoNormal" style="line-height: 200%;">
½ cup chopped red pepper</div>
<div class="MsoNormal" style="line-height: 200%;">
3 green onions, chopped</div>
<div class="MsoNormal" style="line-height: 200%;">
½ pound fresh asparagus or 2 cups
sugar snap peas</div>
<div class="MsoNormal" style="line-height: 200%;">
1 package (8 ounces) dried udon
pasta</div>
<div class="MsoNormal" style="line-height: 200%;">
<br /></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal" style="line-height: 200%; mso-list: l0 level1 lfo1; tab-stops: list .5in;">At least an hour before cooking, marinate tuna
steaks. In a plastic,
resealable bag, place the olive oil, chili oil, lemon peel, thyme, and
garlic. Squish it around to
blend, then add the tuna steaks.
Place bag in refrigerator until time to cook.</li>
<li class="MsoNormal" style="line-height: 200%; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Start to prepare the udon noodles. In a small skillet, over medium
heat, place the sesame seeds, and shake the pan to stir them around as they
toast. When lightly browned,
after about 3 to 5 minutes, remove from heat.</li>
<li class="MsoNormal" style="line-height: 200%; mso-list: l0 level1 lfo1; tab-stops: list .5in;">In a small mixing bowl or jar with a tight lid,
combine the garlic, ginger root, soy sauce, oil, hot sauce, red pepper,
and onions. Whisk, or shake
the jar, to combine. Let sit so that the flavors will meld.</li>
<li class="MsoNormal" style="line-height: 200%; mso-list: l0 level1 lfo1; tab-stops: list .5in;">If you are using asparagus, snap the tough ends off,
rinse, then cut into 2 inch pieces on the diagonal to make it attractive.
Place in a skillet, barely cover with water, and set on stove. Turn heat to medium high, and as
soon as the water begins to boil, drain the asparagus, then immediately
run cold water over the pieces to stop the cooking process and give it a
bolder green color. </li>
<li class="MsoNormal" style="line-height: 200%; mso-list: l0 level1 lfo1; tab-stops: list .5in;">When you are ready to serve within 30 minutes or
less, put a large pot of water on high. When it begins to boil, add the udon noodles, and time
for about 9 to 10 minutes, or until pasta is al dente. Drain, and place in a large
serving bowl. </li>
<li class="MsoNormal" style="line-height: 200%; mso-list: l0 level1 lfo1; tab-stops: list .5in;">In a small skillet, place 1 tablespoon oil, red
pepper and green onions, and if using, the sugar snap peas over medium
high heat. Cook and stir for
just about 2 minutes, just enough to warm the vegetables but still keep
them crisp. Remove from heat
and add to the udon noodles.
Add asparagus, if using.</li>
<li class="MsoNormal" style="line-height: 200%; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Whisk or shake the soy sauce combination, then pour
over the noodles and vegetables.
Stir to combine.
Sprinkle with toasted sesame seeds. </li>
<li class="MsoNormal" style="line-height: 200%; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Remove tuna from the bag and make sure none of the
garlic or herbs have stuck to its sides. Strain the oil into a large saute pan, and place over
medium high heat. When oil is
hot, add tuna and season with salt and pepper. Sear quickly, 2 to 3 minutes for the first side, turn
and sear for an additional minute but no more than 3, depending on how
rare you desire. We prefer tuna that is still red in the center, about 4
minutes total. Remove from
pan immediately.</li>
<li class="MsoNormal" style="line-height: 200%; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Place dressed noodles and vegetables in the center of
each plate, and make a well in the center. Place tuna in center. Serve immediately. </li>
</ol>
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<br /></div>
<div class="MsoNormal" style="line-height: 200%;">
YIELD: 4 servings </div>
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<br />Elizabeth Wiegandhttp://www.blogger.com/profile/08510217444070654371noreply@blogger.com0tag:blogger.com,1999:blog-7620856455821405930.post-24536980178635297062013-09-24T15:39:00.003-04:002013-09-24T15:39:49.893-04:00<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKMz6JZZDQvG9ceWI7gKM7VVkbqsir2E_Kh__5NUCRZhKFZ2eKKJydB0qoI0ReK8HJnDrKcIi0Z775Hwi7zcQcSWeol_h1J83LiLPS_-BGlbuz2CBSBzHy03JcmF9-pkHrAb-KaaM3u9ZL/s1600/IMG_1829.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKMz6JZZDQvG9ceWI7gKM7VVkbqsir2E_Kh__5NUCRZhKFZ2eKKJydB0qoI0ReK8HJnDrKcIi0Z775Hwi7zcQcSWeol_h1J83LiLPS_-BGlbuz2CBSBzHy03JcmF9-pkHrAb-KaaM3u9ZL/s640/IMG_1829.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shrimp Boat rests on Sunday at Wanchese Harbor</td></tr>
</tbody></table>
<span class="Apple-Mail-URLShareUserContentTopClass" style="font-family: Helvetica; line-height: 14px !important; text-align: left !important;"> <i>Watch me prepare this super easy, very delicious recipe that makes Shrimp Rolls that rival those lobster things from Maine! Demo on WSLS 10 Daytime Blue Ridge, Roanoake, VA. Recipe from North Banks Restaurant and Raw Bar in Corolla, published in my FOOD LOVERS' GUIDE TO NC'S OUTER BANKS, 2013, Globe Pequot Press. </i></span><br />
<span class="Apple-Mail-URLShareUserContentTopClass" style="font-family: Helvetica; line-height: 14px !important; text-align: left !important;"><br /></span>
<span class="Apple-Mail-URLShareUserContentTopClass" style="font-family: Helvetica; line-height: 14px !important; text-align: left !important;">Click below to watch!</span><span class="Apple-Mail-URLShareSharedContentClass" style="font-family: Helvetica; position: relative !important;"></span><br />
<div class="original-url">
<a href="http://www.wsls.com/story/23228766/food-lion-kitchen-shrimp-salad">http://www.wsls.com/story/23228766/food-lion-kitchen-shrimp-salad</a><br /></div>
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<h1 class="title" style="-webkit-hyphens: manual; font-size: 1.33em; line-height: 1.25em; text-align: start;">
<br /></h1>
<h1 class="title" style="-webkit-hyphens: manual; font-size: 1.33em; line-height: 1.25em; text-align: start;">
Shrimp Salad<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGDhtrIAO53eI11PWOf-giLI7dGzWxPjeith12my5QhOT71R1u4NUG5YBz8algxrlX5goJATcBOJ-rquCjSkxdtqpTSj5VSWFWt7UUs_xM4EQfQ69JoN0DdXfyZKdFcGSMYeWNSaNX-yO_/s1600/IMG_1912.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGDhtrIAO53eI11PWOf-giLI7dGzWxPjeith12my5QhOT71R1u4NUG5YBz8algxrlX5goJATcBOJ-rquCjSkxdtqpTSj5VSWFWt7UUs_xM4EQfQ69JoN0DdXfyZKdFcGSMYeWNSaNX-yO_/s400/IMG_1912.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The lighthouse at Corolla</td></tr>
</tbody></table>
<span style="font-size: 14px; line-height: 1.4; text-align: justify;">from North Banks Restaurant & Raw Bar</span></h1>
<br /> Driving up to Corolla may feel like you're driving to the end of the earth. But there's a heavenly stop before you get to the end of the road. North Banks Restaurant and Raw Bar, in the TimBuck II shopping center, has a fantastic menu featuring local, coastal cuisine, as well as great dishes from around the globe. I've enjoyed many lovely meals at this casual eatery.<br /> Here's a great recipe for Shrimp Salad that can be used to fill lettuce leaves, or sandwich wraps, or in a bun, or enjoyed just by itself. It makes a vast quantity, perhaps good to have on hand for the start of a vacation. Otherwise, size it down according to your needs. If you have time, roast your own red peppers over a hot grill or under the broiler, then peel and chop.<br />
<br />
6 pounds shrimp, cooked and chopped<br />2 cups chopped celery<br />1 cup whole water chestnuts, rinsed and drained<br />1 cup chopped roasted red peppers<br />1 cup chopped red onion<br />2 to 3 cups mayonnaise, according to preference<br />1 teaspoon and a pinch of cayenne pepper<br />1 teaspoon salt<br />1 teaspoon white pepper<br /><br />Place the celery, water chestnuts, red pepper and onion in the food processor. Process until all is finely minced. (Or finely chop all.)<br />Transfer the mixture to a large bowl, and add other ingredients. Mix well. Chill and serve.<br />YIELD: About 12 servings<br />
(c) FOOD LOVERS GUIDE TO NC'S OUTER BANKS, by Elizabeth Wiegand, 2nd edition 2013, Globe Pequot Press.<br />
<br />
<a href="http://www.elizabethwiegand.com/" style="color: #20007f; text-decoration: none;">www.ElizabethWiegand.com</a></div>
</div>
Elizabeth Wiegandhttp://www.blogger.com/profile/08510217444070654371noreply@blogger.com0tag:blogger.com,1999:blog-7620856455821405930.post-38088256996243556922013-09-16T18:35:00.000-04:002013-09-16T18:35:18.364-04:00TURTLE SOUP - NOT!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7CCnU73dbIE160fTvZuB871QBAVQsneIaUuk641K9cas4At6ax7xwUNDH5FI1qQXOtnD0PBiopgTmCWu5RBTYVGf8Qrzh90BIVqNo3FBBTTDNuM0npDgR2x-qcUWIb-nyxcgidD8DN9yf/s1600/IMG_7167.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7CCnU73dbIE160fTvZuB871QBAVQsneIaUuk641K9cas4At6ax7xwUNDH5FI1qQXOtnD0PBiopgTmCWu5RBTYVGf8Qrzh90BIVqNo3FBBTTDNuM0npDgR2x-qcUWIb-nyxcgidD8DN9yf/s400/IMG_7167.jpg" width="300" /></a></div>
<br />
<br />
No, I do not eat Turtle Soup. Although many years ago, sea turtles, especially loggerheads, were once fished in waters of the Outer Banks, as they were considered a prized ingredient for soup or stew.<br />
<br />
As I explain in THE OUTER BANKS COOKBOOK, catching sea turtles involved much cruelty that would be little tolerated today, though some Bankers learned to catch the 50-plus pound creatures by hand, diving into the water to grab their shells and wrestle them to shore.<br />
<br />
This past week, I hoped to catch a sea turtle myself, on camera, as hopefully dozens of them would emerge from their sandy nest and awkwardly flip-flop their way into the water.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5j1djco7hdpxDxcFDet1LcLBI-QLarykSfKsQ-ypUgEJXkRHilQT0d2duTSmZ8IcRoaaE-MVbhAV35l3Ae_SIL0SeOQNSkz1mf1u5kO3KjJ0QoPRTcxZ-qLYUv0hn3_jMrtD7LmN4VOgY/s1600/IMG_7166.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5j1djco7hdpxDxcFDet1LcLBI-QLarykSfKsQ-ypUgEJXkRHilQT0d2duTSmZ8IcRoaaE-MVbhAV35l3Ae_SIL0SeOQNSkz1mf1u5kO3KjJ0QoPRTcxZ-qLYUv0hn3_jMrtD7LmN4VOgY/s320/IMG_7166.JPG" width="320" /></a></div>
<br />
<br />
This nesting site was our destination for several of our power walks while vacationing at Atlantic Beach, NC last week. We learned from the volunteers sitting watch over the nest from 7 in the morning until 2 a.m. that this was one of 11 nests found within the Atlantic Beach township this year. Last year, there was only one.<br />
<br />
The army of volunteers are with the Sea Turtle program based at the NC Aquarium at Pine Knoll Shores. Sea gulls and other poachers, like raccoons, like to pick off the newbies, we were told, so the volunteer "aunties" wanted to be able to "help" the baby turtles get to the water safely once they emerged from their sandy nest. They had erected a barrier fence on either side of a slicked -down sandy runway, and like an "auntie," would guide any baby turtles going astray.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSeipD82ZFLBK5QVEUoUizwEdXGmivnJdu45Ruma2c2XUDKM7WZ4hR0_EyNKniFa8YfCF8P0ZlmsIXRHEygVGRC6k_1VlPRKA6N6qdK2FqH4wA84UC0jo4-oYz-Ppt8FnRHy04UkFvyD4G/s1600/IMG_7169.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSeipD82ZFLBK5QVEUoUizwEdXGmivnJdu45Ruma2c2XUDKM7WZ4hR0_EyNKniFa8YfCF8P0ZlmsIXRHEygVGRC6k_1VlPRKA6N6qdK2FqH4wA84UC0jo4-oYz-Ppt8FnRHy04UkFvyD4G/s320/IMG_7169.JPG" width="320" /></a></div>
<br />
<br />
These eggs were laid 62 days earlier. Most turtle eggs hatch between 55 to 62 days in North Carolina. Three babies had escaped two days before, we were told. So the volunteers didn't know if they had missed the hatching during the middle of the night, or if they had hatched during a severe thunderstorm that had run a volunteer and maybe their tracks off the beach, or perhaps, if the other eggs had yet to hatch, or even, sometimes the turtles get caught in the sand and struggle to get out, thereby getting low on oxygen. They also worried that either crabs or raccoons had feasted on the buried eggs. <br />
<br />
If nothing had happened by Day 64, they would dig up the nest at 7 pm. I didn't mind giving up my sunset drink to witness this caesarean delivery!<br />
<br />
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<tr><td class="tr-caption" style="text-align: center;">Anxiously Waiting for the Babies</td></tr>
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Donning sterile gloves, two volunteers carefully began to scoop sand away from the indentation in the center. "Oooh, I feel wiggling!" one said. The crowed oohed and aahed. As they went deeper, bits and pieces of broken shells were found. Carefully another woman picked the fragments out, some with the moist egg sack still attached. Five whole eggs were dug up. More broken shell fragments. But no live babies.</div>
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"That's it," one of the diggers said. A sigh of disappointment ran through the crowd.</div>
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<br /></div>
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"Hey," said the lead volunteer. "That means the rest of them made it out. That's a good thing!"</div>
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<br /></div>
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She then starting laying the shell fragments in a row, and there were about 82 of them. Eighty two hatchlings! Another walked around with the five whole eggs, showing us the yellowed, squishy shell that meant those eggs were no longer viable. She "cracked" each of them open, their yellow innards running out just as if they were a chicken's egg ready for the frying pan.</div>
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I hate to admit my disappointment in not witnessing their sandy little beings and their frantic hobble to the sea. There seemed to be an agreement among those in the know, the volunteers, that the babies had hatched during the storm, which had also washed away their tracks. The three that were seen early that morning were stragglers, not early risers.</div>
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Let's see this as a victory, my husband said. That means they escaped. They did what nature intended, without any help from us. </div>
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Yay loggerheads!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGIDTe95T2qmzc3E99QBJQjqjWLfgKBHyzQJGvxdHFuPsC_LMgOy2FghXkRNGttTM4xlVydi1PnB88yX7cfbLUgr_ZX4Hyb-BxHmX0sx53bQ_TO8KFykOJfc2r1aiV2rJJIKr7vO8qG971/s1600/IMG_7178.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGIDTe95T2qmzc3E99QBJQjqjWLfgKBHyzQJGvxdHFuPsC_LMgOy2FghXkRNGttTM4xlVydi1PnB88yX7cfbLUgr_ZX4Hyb-BxHmX0sx53bQ_TO8KFykOJfc2r1aiV2rJJIKr7vO8qG971/s320/IMG_7178.JPG" width="320" /></a></div>
<br />
<b><i>RECIPE ~ ~ ~ ~ SHRIMP BISQUE</i></b><br />
Since I don't eat Turtle Soup, here's another classic and delicious recipe from the coast of North Carolina.<br />
<br />
<b>SHRIMP STOCK</b><br />
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<div class="MsoNormal">
Any
time you have to peel shrimp, save the shells in the freezer until you have a
big bag full. Then make a simple
stock: place the shells in a large
pot, add a stalk or two of celery chopped up, about two carrots, and a small
chopped onion. Cover with water,
and bring to boil. Reduce heat and
simmer for about 30 minutes.
Strain, and you’ve got a delicious base for soups or to make grits for
that classic shrimp and grits. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>SHRIMP BISQUE ~ ~ ~ ~ <i>from THE OUTER BANKS COOKBOOK, by Elizabeth Wiegand, 2nd edition 2013, Globe Pequot Press. (c)</i></b></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
Shrimp stock gives this soup an intense flavor. Add more shrimp to each serving, if desired.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2 tablespoons butter</div>
<div class="MsoNormal">
½ cup chopped
onion</div>
<div class="MsoNormal">
½ cup chopped celery</div>
<div class="MsoNormal">
1 tablespoon minced garlic</div>
<div class="MsoNormal">
3 cups shrimp stock, chicken stock or water</div>
<div class="MsoNormal">
1 teaspoon Tabasco sauce</div>
<div class="MsoNormal">
1 teaspoon salt</div>
<div class="MsoNormal">
½ teaspoon freshly ground pepper</div>
<div class="MsoNormal">
1 bay leaf, crushed</div>
<div class="MsoNormal">
½ pound (2 cups) small shrimp, peeled and deveined, chopped
in half</div>
<div class="MsoNormal">
1 cup heavy cream</div>
<div class="MsoNormal">
Garnish:
sprinkle of paprika or Old Bay</div>
<div class="MsoNormal">
<br /></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal">In a
large pot, melt butter over medium heat. Add onion and celery and cook for about five minutes,
or until soft. Add garlic,
and stir for one minute.</li>
<li class="MsoNormal">Add
shrimp stock, Tabasco sauce, salt, pepper and bay leaf. Bring to a boil,
then simmer for about 15 minutes.</li>
<li class="MsoNormal">Raise
the heat and allow the mixture to almost come to a boil, then add
shrimp. Stir, and cook until
shrimp are thoroughly cooked, about 3 to 5 minutes.</li>
<li class="MsoNormal">Lower
the heat, and stir in cream.
Taste for seasoning and add more salt and pepper if necessary. Continue to cook until thoroughly
warm. </li>
<li class="MsoNormal">Remove
the bay leaf. Ladle the soup
into bowls, and sprinkle with paprika or Old Bay, if desired.</li>
</ol>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
YIELD: 4
generous servings</div>
<!--EndFragment-->Elizabeth Wiegandhttp://www.blogger.com/profile/08510217444070654371noreply@blogger.com0tag:blogger.com,1999:blog-7620856455821405930.post-36582491306656800572013-08-21T20:15:00.000-04:002013-08-21T20:15:06.074-04:00IN A PICKLE, WITH SHRIMP<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6xBrUkpskZdkZcOePEtVDWwD17dF1VpW7rDUv9JFs1DJICrNqaIr2FrPz5xxWctksivA60VisUarudgpUbMmWHiLUVX3Q6KHOFnVg9_ob30kZXqZcWAq1PpMmzCHlF3roDd9e2FFa7tC2/s1600/IMG_0570.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6xBrUkpskZdkZcOePEtVDWwD17dF1VpW7rDUv9JFs1DJICrNqaIr2FrPz5xxWctksivA60VisUarudgpUbMmWHiLUVX3Q6KHOFnVg9_ob30kZXqZcWAq1PpMmzCHlF3roDd9e2FFa7tC2/s640/IMG_0570.JPG" width="640" /></a></div>
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<br />
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
<b>Okra. Watermelon rind. Peaches. W</b>e Southerners like to pickle just about anything.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Even shrimp!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Pickled shrimp have graced our tables up and down the Southeast coast for decades. And that's because they're so easy to do, and make such a lovely appetizer or first course, or even a meal. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Usually they're presented in a large, pretty glass bowl, where the layers make such a beautiful presentation. I like to layer the shrimp, sweet onions, sliced lemons and bay leaves in a glass jar, especially if I'm headed to a picnic or covered dish supper. The nice thing about this dish is that it can be done up to three days ahead, and served chilled.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Place the shrimp on a bed of tender lettuce for easy finger food, or serve them with toothpicks.</div>
<div class="MsoNormal">
<b><br /></b></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNMHbaWENv8h_dXoLLpR-OXKbqHAcx-7aSjbUEgBcNnKELKusSh32sMal3Sb6HRJdO8ABk1dUTsXMIRdeQABMyYJFOxB4hAlgkxzNTICulBR4DriVuThqaKfwqY0IUFl4Y6e2Vt0Q_ymSF/s1600/IMG_0600.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNMHbaWENv8h_dXoLLpR-OXKbqHAcx-7aSjbUEgBcNnKELKusSh32sMal3Sb6HRJdO8ABk1dUTsXMIRdeQABMyYJFOxB4hAlgkxzNTICulBR4DriVuThqaKfwqY0IUFl4Y6e2Vt0Q_ymSF/s320/IMG_0600.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pickled Shrimp make a great appetizer.</td></tr>
</tbody></table>
<div class="MsoNormal">
<b>Watch me making pickled shrimp on WSLS <a href="http://www.wsls.com/story/23195926/food-lion-kitchen-outer-banks-pickled-shrimp" target="_blank">Daytime Blue Ridge</a></b></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
<b>PICKLED SHRIMP</b></div>
<div class="MsoNormal">
<b> </b><i>from THE OUTER BANKS COOKBOOK, by Elizabeth Wiegand, 2nd edition, 2013, Globe Pequot Press</i></div>
<div class="MsoNormal">
<b> </b></div>
<div class="MsoNormal">
Some
feel they get more flavor when shrimp is boiled with the shells on, then peeling them.
However, it’s easier to remove the vein with that special shrimp peeler tool if
done while raw. Then you can also
freeze the shells to use to make shrimp broth. You decide.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGlX98VQQAWv3BEVIEqkLWB4_di0QpmpWA1d9dVgIuedIY13AlQUTK5eJNFL5R2oo7GAoETangJjQ86infOxNJXcEZ_9IEWF9dk0R_yrHNWhupZVW1qo2SLPnHe5tOo_MLQrJpswD-68ln/s1600/IMG_0540.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGlX98VQQAWv3BEVIEqkLWB4_di0QpmpWA1d9dVgIuedIY13AlQUTK5eJNFL5R2oo7GAoETangJjQ86infOxNJXcEZ_9IEWF9dk0R_yrHNWhupZVW1qo2SLPnHe5tOo_MLQrJpswD-68ln/s320/IMG_0540.JPG" width="320" /></a></div>
<div style="text-align: left;">
</div>
<div class="MsoNormal">
3 pounds shrimp, unpeeled</div>
<div class="MsoNormal">
3 sweet onions (try NC’s Mattamuskeet Sweets)</div>
<div class="MsoNormal">
1 large lemon, very thinly sliced</div>
<div class="MsoNormal">
2 tablespoons capers</div>
<div class="MsoNormal">
4 bay leaves</div>
<div class="MsoNormal">
1 teaspoon dry mustard</div>
<div class="MsoNormal">
1 teaspoon celery seed</div>
<div class="MsoNormal">
1 teaspoon salt</div>
<div class="MsoNormal">
2 teaspoons sugar</div>
<div class="MsoNormal">
1½ teaspoon freshly ground pepper</div>
<div class="MsoNormal">
1 teaspoon Worcestershire sauce</div>
<div class="MsoNormal">
1 teaspoon Tabasco sauce</div>
<div class="MsoNormal">
½ cup tarragon or white wine vinegar</div>
<div class="MsoNormal">
2 tablespoons fresh lemon juice</div>
<div class="MsoNormal">
1 cup olive oil</div>
<div class="MsoNormal">
<br /></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal">Fill a
large pot with 3-inches of water and bring to a boil. Add shrimp, and bring to a boil
again, then cook for about 2 more minutes or until shrimp are pink. Drain, then peel under running
water, leaving the shrimp tails attached.</li>
<li class="MsoNormal">In a
large serving bowl, layer shrimp, onions, lemon slices, capers and bay
leaves.</li>
<li class="MsoNormal">In a
small mixing bowl, blend the remaining ingredients, whisking well. Pour over the shrimp layers. Cover tightly, and refrigerate for
at least 8 hours, up to 3 days.
Be sure to stir the mixture occasionally. </li>
</ol>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
YIELD: 8 or
more servings</div>
<!--EndFragment-->Elizabeth Wiegandhttp://www.blogger.com/profile/08510217444070654371noreply@blogger.com2tag:blogger.com,1999:blog-7620856455821405930.post-38549600400297848562013-07-26T17:56:00.000-04:002013-07-26T17:56:46.856-04:00HWY 12 SOUTH - Hatteras & Ocracoke<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilY1nAexAx1ygs_yokXbdrOJ-FMeoErIenbjBAjwm_CwghUvolu3twheGhjb-jKQC8NpbIW5rEXFc8NFmcnui7kiN3ecvohzTr9m1woey36csvQsQ5mjddOcPFiGuxbhPh9mAx8TxydKG1/s1600/IMG_6101.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilY1nAexAx1ygs_yokXbdrOJ-FMeoErIenbjBAjwm_CwghUvolu3twheGhjb-jKQC8NpbIW5rEXFc8NFmcnui7kiN3ecvohzTr9m1woey36csvQsQ5mjddOcPFiGuxbhPh9mAx8TxydKG1/s320/IMG_6101.JPG" width="320" /></a></div>
<br />
FRESH & LOCAL - that is what I preach. And that is what you'll find on the Outer Banks. Tender, flaky tile fish, at <a href="https://www.facebook.com/Ketch55" target="_blank">Ketch 55</a> in Avon or the <a href="http://bluemoonbeachgrill.com/menu/" target="_blank">Blue Moon Beach Grill </a>in Nags Head. Sheepshead at <a href="http://www.backporchocracoke.com/Back_Porch/Home.html" target="_blank">The Back Porch</a> on Ocracoke. Fresh crab cakes with remoulade at the Flying Melon Cafe, also on Ocracoke.<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTxFmpdkoJw2n_oC1QBG5VFDLCzlTrAjlCfvZ2Rr_ORK-B3hJ9DThoJ6lGLQuZmtJP0-kKGWF8fSWhRxzddGZfyBRCZ5ypoOaN2p6cZ478_fV-U8rF_z0bOKo943Kt92ntFAneT3DzRKlX/s1600/IMG_0230.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTxFmpdkoJw2n_oC1QBG5VFDLCzlTrAjlCfvZ2Rr_ORK-B3hJ9DThoJ6lGLQuZmtJP0-kKGWF8fSWhRxzddGZfyBRCZ5ypoOaN2p6cZ478_fV-U8rF_z0bOKo943Kt92ntFAneT3DzRKlX/s320/IMG_0230.JPG" width="320" /></a><br />
And beautiful dry scallops, brought in fresh that day in big, muslin bags to the Ocracoke Seafood market. A pound of those beauties found their way to my ice chest, to appease those left working back home. Check out how they were cooked, and a recipe, below.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
HWY 12 SOUTH<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKPsMN4f0igBS4BlwfLbirENYfYLfu1x6HEz6qDZsPCcTY7vaFLxe7oclqybkEkIVGxL-bOM9GIUEZ-k-G1uzz_jj-zZUkdExA17y35Qiv89GlkMpa0eF14Ta_SFErD4iKxqhcP4KTt2BV/s1600/IMG_0046.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKPsMN4f0igBS4BlwfLbirENYfYLfu1x6HEz6qDZsPCcTY7vaFLxe7oclqybkEkIVGxL-bOM9GIUEZ-k-G1uzz_jj-zZUkdExA17y35Qiv89GlkMpa0eF14Ta_SFErD4iKxqhcP4KTt2BV/s320/IMG_0046.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bodie Island Lighthouse</td></tr>
</tbody></table>
NC HWY 12 is open. Flowing south (and north!). Past one of my favorite haunts, the Bodie Island Lighthouse, now re-opened for climbing. The heat and I rolled past the Oregon Inlet Fishing Center, where I stopped to see if any boats were in yet with the day's charter haul. I was too early.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4AGSf4ocekpEuXVSXy-N4IiclggnraySRc7j-omlq7SUwwR9vdH-BWzTkeOUzU6thDUKffn3BwtQLJsmnSirTalYrH6wDniJW6bG0lBB0mWPr1W8eYySnMCb_vSduAvpTQh4Wa_Y_c15N/s1600/IMG_0050.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4AGSf4ocekpEuXVSXy-N4IiclggnraySRc7j-omlq7SUwwR9vdH-BWzTkeOUzU6thDUKffn3BwtQLJsmnSirTalYrH6wDniJW6bG0lBB0mWPr1W8eYySnMCb_vSduAvpTQh4Wa_Y_c15N/s320/IMG_0050.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Charter Boats lined up at the Oregon Inlet Fishing Center</td></tr>
</tbody></table>
<br />
<br />
Down HWY 12, past the temporary bridge, where the sand seems to be gathering on either side, past the high buildup of sand, pushed there ever too frequently to keep the ocean at bay, and on into Rodanthe, Waves, Salvo, past Avon to Buxton, where I stopped to chat with Gee Gee at Buxton Books, one of the greatest little indy bookstores, and for dinner at <a href="http://www.rustyssurfnturf.com/" target="_blank">Rusty's Surf & Turf.</a><br />
<br />
Summertime on the Outer Banks is a real trip. Patience must rule, with traffic, the heat, and frequent thunderstorms. There's usually a wait anywhere you want to eat, but take it from this foodie, it's worth it. Like at <a href="http://www.mackdaddysobx.com/" target="_blank">Ketch 55</a>, in Avon, where a delightful filet of tilefish balanced on a bed of orzo with fresh veggies spilling out.<br />
<br />
<a href="https://www.facebook.com/GraveyardoftheAtlanticMuseum" target="_blank">THE GRAVEYARD OF THE ATLANTIC MUSEUM </a>is a fascinating place to explore and cool off. And they have frequent talks, about the civil war and World War II on the island, as well as culinary demos and talks by folks like myself, promoting both THE OUTER BANKS COOKBOOK and my newest, FOOD LOVERS' GUIDE TO NC'S OUTER BANKS.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimYP29uoCjmySbewNN4fOkFgPe4K_0VX-T8expOQ6ODc8XrnRwL5hVhqO-YBq7Kg5_xnioXgUxTyCHaZRNME3eAabXkl1qGhfU_wrMn9N4vVXlxtE_pLV7eJuTkF5tMxEzF-k8QA4yOMHS/s1600/Image+18.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimYP29uoCjmySbewNN4fOkFgPe4K_0VX-T8expOQ6ODc8XrnRwL5hVhqO-YBq7Kg5_xnioXgUxTyCHaZRNME3eAabXkl1qGhfU_wrMn9N4vVXlxtE_pLV7eJuTkF5tMxEzF-k8QA4yOMHS/s320/Image+18.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tuna Udon, from THE OUTER BANKS COOKBOOK</td></tr>
</tbody></table>
<br />
<br />
<br />
With beautiful, brilliant red pieces of yellowfin tuna from Harbor House Seafood in Hatteras, we chatted about foods and stories while I prepared TUNA UDON, this time with sugar snap peas, red peppers, garlic, ginger and sesame seeds over udon noodles. The smells permeated the gift shop and artifacts, with folks seeking out where the delicious smell was coming from!<br />
<br />
<br />
<br />
<br />
OCRACOKE UPDATE<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKIrc5v2OznbsSf23sYg53tbXpOuj6WDnzNkbfcdKfEvpSDs_bj8-uWdgVTR-DO2BwlmpySMRuECXjC9uxiGTgTopcuJtmn0HQ0pvCvHHTqJOJF57RA1ZwzXMo49TfsQqysEM46EsFUXQs/s1600/IMG_0443.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKIrc5v2OznbsSf23sYg53tbXpOuj6WDnzNkbfcdKfEvpSDs_bj8-uWdgVTR-DO2BwlmpySMRuECXjC9uxiGTgTopcuJtmn0HQ0pvCvHHTqJOJF57RA1ZwzXMo49TfsQqysEM46EsFUXQs/s320/IMG_0443.jpg" width="213" /></a><br />
At <a href="http://www.dajiorestaurant.com/" target="_blank">Dajio's</a>, right on the main drag as you crawl through the village of Ocracoke, I smelled their delicious flatbread pizzas coming from their pub-side kiosk, now available during dinner through midnight. As usual, their terrific sandwiches and dinner menu, crafted from local catches, continues to impress my tastebuds.<br />
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Turning down the Back Road, I found where the <a href="https://www.facebook.com/pages/The-Flying-Melon-Caf%C3%A9/118855304797847" target="_blank">Flying Melon Cafe</a> had built their new, gorgeous facility, using artifacts and designs from their native New Orleans, like the charming interior doors to bathrooms and offices. There's a beautiful spiral staircase that leads to a urbane waiting area. But the thing that has not changed is the marvelous menu and local seafood. As usual, it was outstanding, as was the service.<br />
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<a href="https://www.facebook.com/pages/Eduardos-Taco-Stand/113773002028584" target="_blank">Eduardo</a> has a new and improved Taco Truck, at the same location on the left as you come into the village. He's added more outdoor seating in the shade.<br />
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<a href="http://www.bookstoberead.com/" target="_blank">Books to be Red</a>, as always, is super friendly and carries a nice variety of books, including mine! Stop in and see what best sellers you can find. And of course, the <a href="http://www.ocracokecoffee.com/" target="_blank">Ocracoke Coffee Shop</a> on the Back Road is THE place to catch up on politics wherever and the latest gossip, with the group of locals, mostly men, who gather on the porch. Be patient, for I have never NOT had to wait in line for my morning coffee. If you're on the waterfront, look for the relatively new <a href="http://www.liveoakcoffeeocracoke.com/" target="_blank">Live Oak Coffee shop</a> for a cup brewed "with intention."<br />
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OCRACOKE AND ITS FIGS<br />
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Miss Della made my day. Actually, she made my trip.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKTVHBxHMSpBMMan9KMJwCyWNR-y5N-vA6BvDElE6mOi9fW6o3IKIKRv0YFrZtNyfoP2DsUcGephE_YjflOBkPUjq-qU77ZxGrqhtn37KCh3y0tg_r6oQmlYvGuQJ-yIlYWezYqZ_3KsB2/s1600/IMG_0635.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKTVHBxHMSpBMMan9KMJwCyWNR-y5N-vA6BvDElE6mOi9fW6o3IKIKRv0YFrZtNyfoP2DsUcGephE_YjflOBkPUjq-qU77ZxGrqhtn37KCh3y0tg_r6oQmlYvGuQJ-yIlYWezYqZ_3KsB2/s320/IMG_0635.JPG" width="320" /></a><br />
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The winner of this year's Fourth of July Ocracoke Traditional Recipe, Mrs. Della Gaskill has been making fig cakes with her own fig preserves just about her whole life, she says. But now, "old age is bringing me good luck," she added with a grin while adjusting her gray topknot. She hobbled with her cane to the backyard to show me her fig trees.<br />
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Ocracoke is famous for its figs, with either 9 or 11 varieties grown on the island, depending on whom you're talking with. Just about every single house with any age on it has a fig tree or two in a sunny corner. Islanders cover the base of their fig trees with clam and oyster shells, to allow the minerals to leach down into the soil and to provide a mulch to protect them from sun and cold. Legend has it that fig trees will mourn when their owner dies....but more likely, they are languishing from neglect.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYpBUYAAaoshvaBfcpeA2B-zh8oDTTWbbn-TlZh3XyiK-3rUMf3VYMECR9dI-bCRy-oaTtwBQq-ZQgWtZ1wm62H5l2NbFCRlhMSmJkP2Of64sfk9edB9tYyOgnj6hk3B8t5x_zm44E5r4Y/s1600/IMG_6059.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYpBUYAAaoshvaBfcpeA2B-zh8oDTTWbbn-TlZh3XyiK-3rUMf3VYMECR9dI-bCRy-oaTtwBQq-ZQgWtZ1wm62H5l2NbFCRlhMSmJkP2Of64sfk9edB9tYyOgnj6hk3B8t5x_zm44E5r4Y/s320/IMG_6059.JPG" width="320" /></a>"Miss Della" has several HUGE trees, one that almost blocks the steps leading to her tiny shop, WOCCOCON NURSERY & GIFTS. She points to one budding fig. "It's started swelling. I been praying for it, otherwise, there will be no fig cakes." She takes phone orders and ships her cakes all over the country. (252) 928-3811. Her husband Owen, until his death, sold veggies and fruits at the nearby stand, and she has self-published her memoirs, <b><i>A BLESSED LIFE: Growing Up on Ocracoke Island,</i></b> sold at several of the island's shops. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4z-PX71q2PURLaBDPl9q-ZshMeOpntbsjvpljMZw9qFFvemANl-f5FnWsNBb9sWgZ8ILqxoX72Jj-EWg-EwwY7b-95oa05vU1ecAr2-3UFIJhpqbFjjn377V2Pi6tyFnHa0_qtb_VhLvZ/s1600/IMG_0331.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4z-PX71q2PURLaBDPl9q-ZshMeOpntbsjvpljMZw9qFFvemANl-f5FnWsNBb9sWgZ8ILqxoX72Jj-EWg-EwwY7b-95oa05vU1ecAr2-3UFIJhpqbFjjn377V2Pi6tyFnHa0_qtb_VhLvZ/s320/IMG_0331.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ocracoke Fig Cake, recipe from THE OUTER BANKS COOKBOOK</td></tr>
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About that recipe? She grins. "Well, I do add more nuts. And it's real moist, because I use a full pint of preserves." But she's not about to divulge any more about her winning recipe. I'll have to stick with the one I extracted from Dale Mutro for THE OUTER BANKS COOKBOOK.<br />
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REMEMBER THE SCALLOPS.......<br />
Before the ferry left the dock, headed to Cedar Island and home, I visited with Patti at the Ocracoke Seafood market, run and owned by the Ocracoke Working Watermen Association. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfBE8cV86nwSD-d2djDWJEQMasFalTVr0GjyEjUQPPIzfwjo-g1y5V9EZMdxD7LIdO-Qefx0JXITu8NWVp2BW_fIztS2hyz1GjDbir15MQvoHNt8BGXumvavOyuqzbEhsDB3JORCeUqEop/s1600/IMG_0651.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfBE8cV86nwSD-d2djDWJEQMasFalTVr0GjyEjUQPPIzfwjo-g1y5V9EZMdxD7LIdO-Qefx0JXITu8NWVp2BW_fIztS2hyz1GjDbir15MQvoHNt8BGXumvavOyuqzbEhsDB3JORCeUqEop/s320/IMG_0651.JPG" width="320" /></a><br />
There are 40 of these dedicated souls, commercial fishermen, who worked and fought to save the last remaining fish house on Ocracoke Island. Everything sold is caught locally, brought in by one of the members, except for the wild Atlantic salmon they contracted and bartered for in Canada. "Our folks here asked for it. They like a little variety, too," says Patti.<br />
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The scallops she showed me were huge, firm, fresh, smelling like the brine of the sea. And they were packed dry, meaning they had been treated with the utmost care from the water, while stored on the boat, shucked, and then brought into the shop.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF-JCcqQnn8sB-0qeh5bK95nSW3eBtQU0ebvoNfIM5FnxCFWo_XhXBtPWIqWCK2lgNJEhz9urbtlXYl11Av9xnbVBPNMMDJZJ0ATLiyupxB7HacFLsw3w1NeIw0kfKhpCRyOT0F8rE_57t/s1600/IMG_0214.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF-JCcqQnn8sB-0qeh5bK95nSW3eBtQU0ebvoNfIM5FnxCFWo_XhXBtPWIqWCK2lgNJEhz9urbtlXYl11Av9xnbVBPNMMDJZJ0ATLiyupxB7HacFLsw3w1NeIw0kfKhpCRyOT0F8rE_57t/s320/IMG_0214.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Don't crowd scallops while searing.</td></tr>
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I find the that scallops scream for a simple prep. Sear them quickly in just a little oil, cooking on one side for about 2 to 3 minutes. Don't crowd them in the pan, or else they'll steam. Flip them, and add a nugget of butter. After a minute or two, no more, take them off the heat.<br />
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I served these with a quick saute of spinach with garlic and mushrooms, a little red pepper strips, on top of some leftover, warmed up udon noodles. A little dusting of chopped chives, salt and pepper, and there you have it.<br />
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Delicious. Simple, easy, fresh. Wow!Elizabeth Wiegandhttp://www.blogger.com/profile/08510217444070654371noreply@blogger.com0tag:blogger.com,1999:blog-7620856455821405930.post-1360910836513737992013-06-17T19:18:00.001-04:002013-06-17T19:18:18.593-04:00NEW! FOOD LOVERS' GUIDE TO NC'S OUTER BANKS<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjG6c476hbw2WZ-2Bk16k62Q_AVSKixjFdi6E4xKhO05F26gf8xJRfJsBcQhirvo1ZFQ_P2s_eG6DmyfDEUx3OJgkqibqFKOvQ3g3NDSNL9qm4iPOFc3anZdUA6sr0OLXDqqO7gg8NW6r3/s1600/Image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjG6c476hbw2WZ-2Bk16k62Q_AVSKixjFdi6E4xKhO05F26gf8xJRfJsBcQhirvo1ZFQ_P2s_eG6DmyfDEUx3OJgkqibqFKOvQ3g3NDSNL9qm4iPOFc3anZdUA6sr0OLXDqqO7gg8NW6r3/s320/Image.jpg" width="272" /></a></div>
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Hey you beach lovers of the Outer Banks! Know where to find crab grenades? Apple Uglies? Hatteras Flats? And fish so fresh the name of the fisherman who caught it is on the menu? <br />
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You'll find that, as well as where to sip local brews...... do wine tastings....... get dinner in flip flops and ON frisbees ...... have pizza delivered on the beach ..... where kids and large parties are accommodated .......food festivals to attend, culinary tours to take ....... kitchen stores with steamers and crab pickers ...... and anything and everything to do with food on the Outer Banks. Even personal chefs who'll come to your rental kitchen, make and serve you dinner, then clean it all up. You get a price range, what style of food, addresses and contact info.<br />
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And, there's a dozen great, simple recipes from chefs and foodies for you to try at home.<br />
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Here's a sampling of dishes and scenes you'll find on the Outer Banks: <br />
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A Hatteras Flat, at Cafe 12 in Avon<br />
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Tempura-fried soft shells over jasmine rice at Dajio on Ocracoke.......do you know what Dajio is an acronym for? <br />
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Get to Ocracoke on a ferry, ditch your car, and ride a bike to dinner and everywhere!<br />
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This, folks, is what the food scene is all about on the Outer Banks!<br />
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The herb and vegetable garden outside of Basnight's Lone Cedar Cafe<br />
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<tr><td class="tr-caption" style="text-align: center;">You'll find the fisherman's name on the menu who caught this fish at Basnight's Lone Cedar!</td></tr>
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Scallops and greens at The Brine & The Bottle, Nags Head, on the Causeway<br />
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Beet juice flavors this John Dory caught in the Pamlico Sounds, served up at Ketch 55 in Avon</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp1hJDGytgzrsUqREj3_04bsUBkm0JDzD_QVN3Wstrtm6OBk7wThj5YY7Q9YIUBKcq8b_6-9V1skfiS7F7roZTScAc6nKQwbIWUXoml6T1lMyeWLeI7JzwdJIgtik2-3gFhRc7qjFFCx0e/s1600/IMG_6063.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp1hJDGytgzrsUqREj3_04bsUBkm0JDzD_QVN3Wstrtm6OBk7wThj5YY7Q9YIUBKcq8b_6-9V1skfiS7F7roZTScAc6nKQwbIWUXoml6T1lMyeWLeI7JzwdJIgtik2-3gFhRc7qjFFCx0e/s320/IMG_6063.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXILuKMgZvHhf-MPNw6_j-RhJTInMnOu3wFrk2eAwAG_YwTBMTk16qrKGnHxj7gkDFWF30YLklqSPO74jDwbGCMeBcYJVYldVlPWvGsUk3irQYy3AqTnAezz5oLY6bEPFiDGVL3t1CN_Ai/s1600/IMG_0658.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXILuKMgZvHhf-MPNw6_j-RhJTInMnOu3wFrk2eAwAG_YwTBMTk16qrKGnHxj7gkDFWF30YLklqSPO74jDwbGCMeBcYJVYldVlPWvGsUk3irQYy3AqTnAezz5oLY6bEPFiDGVL3t1CN_Ai/s320/IMG_0658.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia-7ukh3nqRYZrRA_lp-k9DL90sgVMd1uLjuL6sBpts8cuefPy30wXwMtT6LjG8bqm3Rr2KSM8ZcGE5yu6JZSd72zUhsRTfSFG4hDF-msy5tFNniY56ISxqkf76rlNALle5Kd5ZBLqyE5t/s1600/IMG_0534.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia-7ukh3nqRYZrRA_lp-k9DL90sgVMd1uLjuL6sBpts8cuefPy30wXwMtT6LjG8bqm3Rr2KSM8ZcGE5yu6JZSd72zUhsRTfSFG4hDF-msy5tFNniY56ISxqkf76rlNALle5Kd5ZBLqyE5t/s320/IMG_0534.jpg" width="320" /></a></div>
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Fresh tuna at Blue Moon Beach Grill<br />
in Nags Head<br />
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Look for this logo at restaurants and markets while on Ocracoke Island<br />
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And there's so much more, about 200 restaurants, markets, and stores described, and a dozen great, simple recipes from chefs and foodies, and a heads-up on what kind of food you'll find, brief histories, and interesting food tidbits!<br />
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<a href="mailto:efwrite@nc.rr.com" target="_blank">Email me</a> for a signed copy, or get to your independent bookstore, or go online to your mega-favorite.<br />
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<br />Elizabeth Wiegandhttp://www.blogger.com/profile/08510217444070654371noreply@blogger.com0tag:blogger.com,1999:blog-7620856455821405930.post-401453445403850112013-05-30T18:23:00.001-04:002013-05-30T18:23:09.843-04:00BRING ON SUMMER<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn3yJofC2el1rtzjZKXPgaNMufTo-PrexatGOBeKTiVr10rABr_LzrtXRgG0lQ7_Pcv0qQbYfsfXCOyaDXHhGN3UClSo2aEQ3VyRzZG1IL6yCDrLwIKiNExvXyc1_35Gqk5nPQVQQ5G4o7/s1600/IMG_0261.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn3yJofC2el1rtzjZKXPgaNMufTo-PrexatGOBeKTiVr10rABr_LzrtXRgG0lQ7_Pcv0qQbYfsfXCOyaDXHhGN3UClSo2aEQ3VyRzZG1IL6yCDrLwIKiNExvXyc1_35Gqk5nPQVQQ5G4o7/s640/IMG_0261.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nothing says SUMMER like crab cakes and corn</td></tr>
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Got your whites on? Memorial Day has come and gone, so now you're allowed to wear white pants or shoes. Or, are you ditching those old rules your momma taught you and wearing your white jeans all year long? I am, rebel that I am! Got my toenails painted, sunscreen ready to apply, and tonic water stocked.<br />
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My kitchen is air-conditioned, thank heavens. But with the heat and the gardening season at its best, my tactics are a bit different. And I like to try new and different things. So here are a few of my Summer Resolutions:<br />
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<tr><td class="tr-caption" style="text-align: center;">Find out how to clean soft shells, then grill them in<br />THE OUTER BANKS COOKBOOK</td></tr>
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TURN UP THE HEAT. . . Outside, on the Grill. <br />
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- Lather Up or Get Rubbed Before Roasting....either yourself in the sun, or before you drop that slab of meat on the grill. Marinades and herb rubs work magic, and I'd like to experiment with some different pestos and herbs.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1STEMII0FpxJo-tKROnsKPJdqg5TwgBLfg5oJpX6jbBk9js9gFMA3Ckx6unI8mee0Qe2ZCQxnageHlXzdkXoEQH3g8cqd2U9lfUaSgQDEBPWhMy5MOEJ9oAvAtHkHehZu6Wit0i-1n7H-/s1600/IMG_0207.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1STEMII0FpxJo-tKROnsKPJdqg5TwgBLfg5oJpX6jbBk9js9gFMA3Ckx6unI8mee0Qe2ZCQxnageHlXzdkXoEQH3g8cqd2U9lfUaSgQDEBPWhMy5MOEJ9oAvAtHkHehZu6Wit0i-1n7H-/s320/IMG_0207.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Soft Shells Grilled with a Butter Hot Sauce</td></tr>
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- Think Outside the (Ice) Box, not just burgers and steaks. Think soft shells grilled after marinating in a butter/oil hot sauce. Strawberries grilled till they get juicy. Slices of pineapple caramelized over hot coals.<br />
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BRING ON THE VEGGIES<br />
Except I stand corrected. The word "veggies" shows no respect, claims Deborah Madison, author of many cookbooks, the latest <b><i>Vegetable Literacy. </i></b> Read her rant from <b><i>Zester Daily </i></b>here: <a href="http://zesterdaily.com/cooking/stop-calling-them-veggies-respect-vegetables/?utm_source=hs_email&utm_medium=email&utm_content=8821312&_hsenc=p2ANqtz-_60xt_Sy5CQAPD7TmjUe19YlqMwbVy1I0CwcBkbl4oXewy7we2dNxS9WJdSMkDX3MubhOIfqFkfMgnkEeFNvInIKC2Pg&_hsmi=8821312" target="_blank">Stop Calling Them Veggies</a>.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx07A8UUPspgcMq81xqSEWGSMx57V3Cs3l0waPgsoXGgy6T-zoJlARJ-2uWNa-gA6aTZ8oPWwgGN_UwYqPzzVZCQGlGlmK4-LnWw5EWjX82CJnTcj8KwLlWqw6oVK4FtXNwXWFqo-yvO6E/s1600/IMG_0903.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx07A8UUPspgcMq81xqSEWGSMx57V3Cs3l0waPgsoXGgy6T-zoJlARJ-2uWNa-gA6aTZ8oPWwgGN_UwYqPzzVZCQGlGlmK4-LnWw5EWjX82CJnTcj8KwLlWqw6oVK4FtXNwXWFqo-yvO6E/s400/IMG_0903.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eat the Rainbow<br /></td></tr>
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Last Sunday, in the New York Times magazine, I was reminded once again to <b>Eat the Rainbow.</b> In other words, chose vegetables and fruits that are bright and more intense in color. <a href="http://www.nytimes.com/2013/05/26/opinion/sunday/breeding-the-nutrition-out-of-our-food.html?gwh=2AD3DE7A987AA0C4542B726E3739AF5C" target="_blank">Breeding Nutrition Out of Food</a>.<br />
I love going to farmers markets. I love seeing the farmers' eyes light up and their smiles as they share their favorite way of cooking the gorgeous specimens at their tables. It's as much social as it is procuring fresh and local. <br />
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COOK FIRST, EAT LATER<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO0URLBDzF98b9AtyUW4RyAdOHFDjxG2cGRHOWn1FAdWy7QpYZUvX-4RfD3LPcerCC2X-G7wGQkZFM1jplwv3C0VO34abRV8lHompAewKj2_0bu17a6J9ltArxFTHEY1oAqmVeRQmaWPIF/s1600/IMG_0711.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO0URLBDzF98b9AtyUW4RyAdOHFDjxG2cGRHOWn1FAdWy7QpYZUvX-4RfD3LPcerCC2X-G7wGQkZFM1jplwv3C0VO34abRV8lHompAewKj2_0bu17a6J9ltArxFTHEY1oAqmVeRQmaWPIF/s400/IMG_0711.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vietnames Shrimp Rolls ala Amy Huggins Gaw (recipe in THE OUTER BANKS COOKBOOK)</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYXjZqTOebCT3jgfcxfH_YMb9v9t0N7h1Jdb-tjZ9dciH6d1eoxiB1HgC0dpsP7QaG6kqfrkZ48QhseZ71iw8kNJgTcT2qQKlg9gTX7OIIQkZnh8XuIffANg5pi4e47YGl30TLodIc3wYe/s1600/IMG_0304.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYXjZqTOebCT3jgfcxfH_YMb9v9t0N7h1Jdb-tjZ9dciH6d1eoxiB1HgC0dpsP7QaG6kqfrkZ48QhseZ71iw8kNJgTcT2qQKlg9gTX7OIIQkZnh8XuIffANg5pi4e47YGl30TLodIc3wYe/s320/IMG_0304.JPG" width="320" /></a>Even at the beach, I've learned to get prep work and cooking chores done first, early in the day, so that you, too, can enjoy Happy Hour and not heat up the kitchen during the heat of the day. Like with the spring rolls above or the shrimp and avocado wrap to the right, It's so handy to have the shrimp already steamed and chilled. You can find both of those recipes in THE OUTER BANKS COOKBOOK.<br />
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JAM SESSIONS WITH FRIENDS<br />
This year I hope to join forces with my friend Missy who does a great job of making preserves and pickles. Wanna make that fresh fruit and veggie season last longer! <br />
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AND GET IN A PICKLE<br />
Yeah, cukes are great to pickle, but so are green beans for an awesome addition to a Bloody Mary, or okra to serve with pimento cheese crackers. So I hope to fill the pantry with some jars of delicious veggies in a brine. <br />
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And how about pickled shrimp, one of my favs? Find that recipe (and the Key Lime Pie pictured below) in THE OUTER BANKS COOKBOOK, too.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv4vlu-hUr5hyphenhyphen9WXPCQR2Ukxuwem4urEveFdIbPajsLAv3c2FfmcxpTsCmK6tr8gYF6JPqLlMw50ppI-sJ_dv6W0Q1j2xaARtYUnSQ7FuhGFOlG2zA3rgtr40NvZkWBne8rJEJ8KWt8w6u/s1600/IMG_0621.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv4vlu-hUr5hyphenhyphen9WXPCQR2Ukxuwem4urEveFdIbPajsLAv3c2FfmcxpTsCmK6tr8gYF6JPqLlMw50ppI-sJ_dv6W0Q1j2xaARtYUnSQ7FuhGFOlG2zA3rgtr40NvZkWBne8rJEJ8KWt8w6u/s320/IMG_0621.JPG" width="320" /></a></div>
CHILL OUT<br />
Key Lime Pie. Ice Cream.<br />
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Need I say more?<br />
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<br />Elizabeth Wiegandhttp://www.blogger.com/profile/08510217444070654371noreply@blogger.com0tag:blogger.com,1999:blog-7620856455821405930.post-90724991083417367532013-04-16T16:01:00.002-04:002013-04-16T16:01:36.201-04:00F.I.S.H? Fish is Simple, Huh? <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzeZZf2So-fhpd7Gfl9KDLneWmCP6rQz40ryJQcqQ7UWkHEMg-wUh5VXkYlPUVW4UhPQ_Iqv04lHqA3q_k-S7lTOWedhTfgim_dRrzOdMfRf2y7DuBcsZb3_1ZKRuet6KPNQ_7iEBc3rYn/s1600/IMG_6102.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzeZZf2So-fhpd7Gfl9KDLneWmCP6rQz40ryJQcqQ7UWkHEMg-wUh5VXkYlPUVW4UhPQ_Iqv04lHqA3q_k-S7lTOWedhTfgim_dRrzOdMfRf2y7DuBcsZb3_1ZKRuet6KPNQ_7iEBc3rYn/s320/IMG_6102.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Outside the Ocracoke Fish House, run by the Ocracoke Working Watermen Association</td></tr>
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<br /> <b><i> Have. No. Fear.</i></b> Do not get the shakes when confronted with a fish eye staring back at you. Don't be intimidated by the rattle of fresh clam shells, or claws knocking against a basket of crabs, or live soft shells with bubbles coming from their mouths. I don't wanna hear no one exclaiming, "Lawd have mercy, I don't know nuthin' about cooking no fish!"<div>
Cooking seafood can be as simple as following the rule of KISS - Keep It Simple, Stupid. Like the recipe below, fish filets that are simply seared over high heat on top of the stove, then placed in a pre-heated oven to finish cooking. Sounds easy, huh? </div>
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<i><b>COOKING LOCAL</b></i></div>
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It's my mission to get you to eat local seafood, and, to cook it yourself. In the <i>OUTER BANKS COOKBOOK</i> and on this blog, you'll find tips for buying and storing, how to wash and prep, and how to cook seafood in a variety of ways.</div>
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Let's start with the dish pictured below, a simple pan-roasted filet of rockfish, also known as stripers or striped bass. Or Mr. Pajama Pants to a lot of fishermen. <br /><br />
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgywKULjUzIb2UCyRlvMj1_6zs0iDEfn8xTNpTh3nQlLFBzWBX-MwJGOQ1qUXRs4XPnBWpxPtxu2dH8L_iUPanyid_ASnkHjUZftn4MlwcOZlZ7BA7qLa0MJYoaRSL38qyQjxv6Sk00clW/s1600/IMG_0458.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgywKULjUzIb2UCyRlvMj1_6zs0iDEfn8xTNpTh3nQlLFBzWBX-MwJGOQ1qUXRs4XPnBWpxPtxu2dH8L_iUPanyid_ASnkHjUZftn4MlwcOZlZ7BA7qLa0MJYoaRSL38qyQjxv6Sk00clW/s320/IMG_0458.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Striped bass, pan-roasted with onions and herbs over couscous<br /></td></tr>
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When we stopped at one my favorite seafood mongers, B & J Seafood on HWY 70 East, New Bern, on the way to Atlantic Beach recently, Ray showed us some lovely, large stripers that had been caught right out the door, near the bridge in the Neuse River, where they come to spawn each spring. They were huge, about the size of the ones below that were caught out near the Oregon Inlet on Hatteras Island a couple of years ago.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDAQN428iila9MlPGokSkLRSc-KE08l6i5t5_dZT6DBCYFuJD-LuuFdeOxeHNQvs6XxuRWcpwAoYtpzoU50tXQ0DQRJkBR8Ls0XQunZ8D_UcgvFFTRl956_0a8KmtI0qZOvOUHcR5Q5hcR/s1600/IMG_0162.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDAQN428iila9MlPGokSkLRSc-KE08l6i5t5_dZT6DBCYFuJD-LuuFdeOxeHNQvs6XxuRWcpwAoYtpzoU50tXQ0DQRJkBR8Ls0XQunZ8D_UcgvFFTRl956_0a8KmtI0qZOvOUHcR5Q5hcR/s320/IMG_0162.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stripers caught on charter boats out of Oregon Inlet, Hatteras , NC</td></tr>
</tbody></table>
Old-timers would probably cook those big boys whole, wrapped in bacon, smothered in onions with potatoes on the side.<br />
Instead, I had Ray filet the fish for us, and remove the back bone. In another mood with lots of time on my hands, I would have done that job at home, saving the head and backbone for fish stock, and using the trimmings to make a fish stew. Another yum. But I was looking for easy, for it was my weekend at the beach. Scroll down for the recipe for pan-roasted fish filets, which I swear to you on a stack of fish bones, is so easy. Simple. And yummy!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5VdC6HYv6a5Qrij9CQR0uoSRenJe-Gyy5SAApsowyTbZhsmGGDdK26iILmSKFhxiZHowsZpV_rbocXKqwwjWrp5R5PSG6fytK2T8RiPMGN0Gpt-GHHmLjyFTlpoS50pXK60b0JJKX4xhz/s1600/IMG_1834.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5VdC6HYv6a5Qrij9CQR0uoSRenJe-Gyy5SAApsowyTbZhsmGGDdK26iILmSKFhxiZHowsZpV_rbocXKqwwjWrp5R5PSG6fytK2T8RiPMGN0Gpt-GHHmLjyFTlpoS50pXK60b0JJKX4xhz/s320/IMG_1834.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Near the Hatteras Harbor, an old fish house stands empty</td></tr>
</tbody></table>
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In the old days, fishermen would have brought their catch to fish houses like these, where they were paid for their catch. Then the fish house would broker deals with restaurants and supply companies. These fish houses hardly exist anymore. There's just one out of maybe a dozen left on Ocracoke Island, run by the Ocracoke Working Watermen Association, that raised enough money to keep it from going under a couple of years ago.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr43IlWC0k5Dd-QmyXQYmX39gat4PjKdTdY70g-j5GiyMuWscGHvLyheH4jn5T2BtZs18loZVOlHqdSITQQQuiiXwP8Fjq8TFnBdeLFUx1Udx-lnoXddtiGR6kDRl6sWcQNxpzZfegSLD-/s1600/IMG_1840.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr43IlWC0k5Dd-QmyXQYmX39gat4PjKdTdY70g-j5GiyMuWscGHvLyheH4jn5T2BtZs18loZVOlHqdSITQQQuiiXwP8Fjq8TFnBdeLFUx1Udx-lnoXddtiGR6kDRl6sWcQNxpzZfegSLD-/s320/IMG_1840.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">An old fish house on the back side of Wanchese on Roanoke Island</td></tr>
</tbody></table>
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You can still buy local seafood at markets on the Outer Banks and further south on NC's beach roads, and at fish markets in larger towns like Raleigh or Winston-Salem. <br />
It pays to get to know your "fish monger," so that you can trust that he'll guide you to the freshest options he has on ice. And, that he will tell you where that fish was swimming when it was caught.<br />
Buy local. The fishermen who have invested in keeping up their boats, buying fuel, and giving up hours and hours on the water depend on you.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgywKULjUzIb2UCyRlvMj1_6zs0iDEfn8xTNpTh3nQlLFBzWBX-MwJGOQ1qUXRs4XPnBWpxPtxu2dH8L_iUPanyid_ASnkHjUZftn4MlwcOZlZ7BA7qLa0MJYoaRSL38qyQjxv6Sk00clW/s1600/IMG_0458.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgywKULjUzIb2UCyRlvMj1_6zs0iDEfn8xTNpTh3nQlLFBzWBX-MwJGOQ1qUXRs4XPnBWpxPtxu2dH8L_iUPanyid_ASnkHjUZftn4MlwcOZlZ7BA7qLa0MJYoaRSL38qyQjxv6Sk00clW/s200/IMG_0458.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Striped bass, pan-roasted with onions and herbs over couscous</td></tr>
</tbody></table>
<b><i>*****Here's that RECIPE ***** </i></b><br />
<br />
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<!--StartFragment-->
<div class="MsoNormal">
<b>PAN-ROASTED FISH<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: 200%;">
<b> </b>Thick
and firm-fleshed fish, such as grouper, mahi mahi or rockfish (or salmon,
definitely not a local fish!), do best with this quick and easy
preparation. </div>
<div class="MsoNormal" style="line-height: 200%;">
Choose
a salsa, pesto or herbed butter (see recipe below) to add further flavor to the
fish. If I’m in a hurry, a
store-bought red pepper pesto adds just the right touch, both in flavor and in
presentation. </div>
<div class="MsoNormal" style="line-height: 200%;">
<br /></div>
<div class="MsoNormal" style="line-height: 200%;">
4 6-ounce fish fillets, skinned </div>
<div class="MsoNormal" style="line-height: 200%;">
salt</div>
<div class="MsoNormal" style="line-height: 200%;">
freshly ground pepper</div>
<div class="MsoNormal" style="line-height: 200%;">
juice from one-half lemon</div>
<div class="MsoNormal" style="line-height: 200%;">
Options: tomato or fresh fruit salsa, prepared pesto or herbed butter; half onion, thinly sliced</div>
<div class="MsoNormal" style="line-height: 200%;">
2 tablespoons olive oil</div>
<div class="MsoNormal" style="line-height: 200%;">
<br /></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal" style="line-height: 200%; mso-list: l1 level1 lfo1; tab-stops: list .5in;">Preheat the oven to 450 degrees.</li>
<li class="MsoNormal" style="line-height: 200%; mso-list: l1 level1 lfo1; tab-stops: list .5in;">Salt and pepper the fish. Sprinkle with lemon juice. If using a salsa, pesto or
herbed butter, you may spread a thin coating on each fillet.</li>
<li class="MsoNormal" style="line-height: 200%; mso-list: l1 level1 lfo1; tab-stops: list .5in;">In an ovenproof large skillet, heat the olive oil
over medium high heat.</li>
<li class="MsoNormal" style="line-height: 200%; mso-list: l1 level1 lfo1; tab-stops: list .5in;">Place the fish in the oil, skinned side down. Sear the fish for one minute, then
transfer the pan to the oven. (Add thinly sliced onions at this point, if desired.)</li>
<li class="MsoNormal" style="line-height: 200%; mso-list: l1 level1 lfo1; tab-stops: list .5in;">Roast fish for 6 to 10 minutes, depending on
thickness and desired doneness.
(Check with a fork to see if fish flakes or is no longer pink.)</li>
<li class="MsoNormal" style="line-height: 200%; mso-list: l1 level1 lfo1; tab-stops: list .5in;">Remove fish to plates, and if desired, top with
optional salsa, pesto or butter.</li>
</ol>
<div class="MsoNormal" style="line-height: 200%;">
<br /></div>
<div class="MsoNormal">
YIELD: 4
servings</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<b>HERBED BUTTER for
FISH<o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
4 tablespoons butter, softened</div>
<div class="MsoNormal">
¼ teaspoon salt</div>
<div class="MsoNormal">
freshly ground pepper</div>
<div class="MsoNormal">
1 tablespoon finely chopped thyme, or dill, chives or
parsley or combination </div>
<div class="MsoNormal">
<br /></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal">In a
small bowl, mash the butter with the salt and pepper. Add the herb(s) and combine
well. </li>
<li class="MsoNormal">May be
stored in the refrigerator for up to a week. </li>
</ol>
<!--EndFragment--> </div>
Elizabeth Wiegandhttp://www.blogger.com/profile/08510217444070654371noreply@blogger.com0tag:blogger.com,1999:blog-7620856455821405930.post-1306669486854751222013-03-29T18:27:00.000-04:002013-03-29T18:27:10.392-04:00EGGS, PICKLED<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8VKS32c-cT1B8BQoVH_96twgJ6JbI4zbi73aMmCb0OIWkO-0jrm83Tix8hBYM99yVq1ZA7vyEUBXJf_Dq2CJVlUvpN87p-8FrV_X-hLurZPQqqYnPdDZxwg2NcPSBt_l_0hsqdpIx_pfz/s1600/IMG_0394.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8VKS32c-cT1B8BQoVH_96twgJ6JbI4zbi73aMmCb0OIWkO-0jrm83Tix8hBYM99yVq1ZA7vyEUBXJf_Dq2CJVlUvpN87p-8FrV_X-hLurZPQqqYnPdDZxwg2NcPSBt_l_0hsqdpIx_pfz/s400/IMG_0394.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tuna Nicoise Salad at Epic in Chicago</td></tr>
</tbody></table>
I was in a pickle, so to speak. My kids are grown. No more Easter Bunny. It seems we are stuck in the Grinch of Winter's wrath still, despite the daffodils and hyacinths. Bah Hum-Bunny?<br />
Rather than rain on the Easter Parade, I decided to celebrate the Spring Awakening anyway.<br />
<div>
How? <br />
I've dyed eggs naturally, boiling and soaking them with onion skins, blueberries and even dandelions. We tied them up with my old pantyhose (God, did I really use to wear those things?) and placed parsley leaves within to make the pattern on the dyed egg.</div>
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We've had neon-colored eggs, definitely not found in Mother Nature's palette. </div>
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Chocolate-covered eggs? Filled with truffles? Bring them on, but I won't make them.</div>
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But then I had lunch in Chicago at Epic on Hubbard St., and found the perfect solution. The special of the day was the above gorgeous Salad Nicoise, with seared tuna smeared with tapenade, whole capers, and pickled eggs. A gorgeous pink, those pickled eggs.</div>
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PICKLED PINK<br />
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Here's what you do: Gently boil eggs. My jar could hold nine, so I placed them in one layer in a pot, covered them with cold water, and then over medium high heat, brought them just to a boil. Then I turned down the heat, and let them simmer for about three minutes. Turned them off. Covered the pot. Let sit for 10 minutes. Then, I emptied the hot water and ran cold water over them until the eggs felt slightly cool to the touch. Then I refrigerated them, which allowed me to peel them with no hassles or ugly tears. Magic!<br />
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Next came choosing the spices. Pickling spices are what a lot of recipes use, and of course, that's what I did NOT have in the house. So I decided on star anise and some mulling spices, very similar to the list of ingredients traditionally used in pickling spices.<br />
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Because I wanted pink eggs, I cooked some beets in water (I prefer them roasted). <br />
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Saved the red cooking liquid. Added it to vinegar, onions, and spices. Brought it to a boil then simmered for about five minutes, until the onion was translucent. Let it cool for a bit, about 10 minutes.<br />
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Meanwhile, I peeled the eggs. Placed them in a sterilized jar.<br />
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When vinegar liquid was cool, poured it over the eggs. <br />
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Pretty, huh?<br />
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It takes a few days for the eggs to marinate in the pickling liquid, and then you can use them.<br />
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<tr><td class="tr-caption" style="text-align: center;">Pickled eggs with pickled shrimp, avocado and cherry tomatoes.<br /><br /><br /><br /><br /><br /></td></tr>
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And, if they should last that long, you can keep them in the refrigerator for up to a month. They will gradually get an even deeper, browner red, as mine did.<br />
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<b><i>**RECIPE** PICKLED PINK EGGS</i></b><br />
<br />
A couple of beets<br />
1 cup cider vinegar<br />
1/2 sweet onion, sliced thin<br />
1/4 cup sugar<br />
2 -3 star anise<br />
1 tablespoon pickling spices (or spices of your choice)<br />
6 to 9 hard cooked eggs<br />
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Peel the beets and cut them into quarters. Place in a pan and cover with water (at least 1 1/2 cups). Cook until beets are tender, about 30 minutes. Reserve one cup of the beet cooking liquid. If you'd like, chop up some of the beets to put in the jar, which will give you pickled beets as well.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv1kt397pZWTASFLIwCHn9tv-Dj6n25gGGw-9VEsOEb1mS2hjVCTnSEosHXcivHEUQ8elrOe6Bciqn-hq8pKGDDgMj3lKgnz7yNbzOrfHxJT0BLlaSeScdsZer4nfFN54VKJ09iqW6JQXT/s1600/IMG_1188.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv1kt397pZWTASFLIwCHn9tv-Dj6n25gGGw-9VEsOEb1mS2hjVCTnSEosHXcivHEUQ8elrOe6Bciqn-hq8pKGDDgMj3lKgnz7yNbzOrfHxJT0BLlaSeScdsZer4nfFN54VKJ09iqW6JQXT/s320/IMG_1188.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Don't forget to date the jar!</td></tr>
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In a medium saucepan, place the cup of reserved beet juice, the vinegar, onion, sugar, anise and spices. Over medium high heat, bring to a boil, then turn heat to medium and cook for about five minutes, until onions are translucent. Let the mixture cool.<br />
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Meanwhile, peel the eggs and place them in the jar. Add the beets if desired.<br />
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Pour the cooled vinegar mixture over the eggs in the jar. Put the top on the jar, then refrigerate. They're ready to eat in 4 to 5 days, and will last for up to a month in the refrigerator. <br />
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Elizabeth Wiegandhttp://www.blogger.com/profile/08510217444070654371noreply@blogger.com0tag:blogger.com,1999:blog-7620856455821405930.post-32097588880510015822013-03-05T13:42:00.000-05:002013-03-05T13:42:53.886-05:00WORTH A GRAIN OF SALT - Outer Banks SeaSalt<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXf86jxmLUVhOwL_tXe-i2_G-SS0rGsamXwA7QFoQUSi7Rajmjeaew-SDVQt0Yn-gCSiwRviwdbsUmMEfWD1Qs3unTxdhb8djXLxLIioZTYaJNF_atb9CuZ-1PWlfNH2MFhjaLxqoQ-TCq/s1600/IMG_1162.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXf86jxmLUVhOwL_tXe-i2_G-SS0rGsamXwA7QFoQUSi7Rajmjeaew-SDVQt0Yn-gCSiwRviwdbsUmMEfWD1Qs3unTxdhb8djXLxLIioZTYaJNF_atb9CuZ-1PWlfNH2MFhjaLxqoQ-TCq/s400/IMG_1162.JPG" width="400" /></a></div>
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<b><i>What's With All the Salts? </i></b><br />
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"Salt is food's mouthpiece," declares Tamar Adler in her marvelous book, <i>AN EVERLASTING MEAL. </i>How right she is. Salt makes things taste better, complements other tastes, and helps make the food shine like it's supposed to. Ever accidentally left salt out of a cookie recipe? They taste flat. Or the worst for me was bread dough that took two days of rising and kneading then spraying and baking and praying, and after all that, when I broke into that bread, I cried. I had forgotten the salt.</div>
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We add salt to boiling water for pasta. Add salt to rice. My granola recipe tastes so dull without a bit of salt. Cakes, pies, cornmeal.....they all call for at least a teaspoon of salt.</div>
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<tr><td class="tr-caption" style="text-align: center;">Chewy brownies hit with a sprinkle of Outer Banks SeaSalt </td></tr>
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<a href="http://www. outerbanksepicurean.com/" target="_blank">Amy Huggins Gaw</a>, aka The Outer Banks Epicurean, is an accidental "saltist," she says, and taught me how to "finish" with salt, sprinkling a touch over just-from-the-oven brownies. They went from being great to being sublime. That hint of salt makes the chocolate just jump out at ya. And just a pinch of sea salt rubbed between your fingers over steaks still warm from the grill? Oh, mighty fine.<br />
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OUTER BANKS SEASALT<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu8aXvHUIIQJS8YPE737Ppa8jla_py3A0BCfUhwLVAO3RdydvpPNypJ-McR4cBJtzR1KQdYiZB2eaWvqKtkkUlrJj0Cb-4y3XAsfQnGXvi1pvKE7hzthuGU_7HPEWSYQCdTbYdIs5sSGmB/s1600/IMG_0286.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu8aXvHUIIQJS8YPE737Ppa8jla_py3A0BCfUhwLVAO3RdydvpPNypJ-McR4cBJtzR1KQdYiZB2eaWvqKtkkUlrJj0Cb-4y3XAsfQnGXvi1pvKE7hzthuGU_7HPEWSYQCdTbYdIs5sSGmB/s320/IMG_0286.JPG" width="320" /></a></div>
As the "accidental saltist," Amy's worth her weight in the white powder, as the knowledgable and creative force behind <a href="http://outerbanksepicurean.com/index.php/seasalt/" target="_blank">Outer Banks SeaSalt</a>.<br />
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So how does one make salt?<br />
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Wading out into the Atlantic Ocean near Kill Devil Hills, Amy and husband John Gaw gather buckets of sea water, which they take back to their working kitchen.<br />
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Ten gallons at a time are put through a two-day process of heating up, resting, and heating up again to get the water to evaporate and allow the salt to crystallize. She estimates that one gallon of water produces only three and a half ounces of salt. That's over a gallon of water to produce that small bottle of Outer Banks SeaSalt pictured above.<br />
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It's a very flaky salt. Too coarse for a typical salt shaker, it can cake together, as it has no preservatives. Amy says she shudders when sees anybody shaking up her jars. But that really doesn't bother the pure, clean taste of this sea salt. And what better way to have a taste of the Outer Banks? If you'd like to order some or find stores that carry her salt, check out her website <a href="http://outerbanksepicurean.com/">here.</a><br />
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Be sure to try Amy's terrific and easy recipe for salty, candied pecans, listed below.<br />
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<b><i>NOT THE 1ST SALT "WORKS"</i></b> <b><i>on the COAST</i></b><br />
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Before the advent of "making" ice, salt was vital. It was used not just to season, but to preserve. Meat was salted and dried, as was fish. <br />
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How important was salt? Back in 1775, there were three laws on the books of the fledging Provincial Congress dealing with salt. One set a price ceiling; another rationed the salt supply; and the other offered a reward for the first person to establish a salt "works." A century later, there were several producing salt along NC's coast - in Currituck County in the Outer Banks, others near Beaufort and Morehead City, and down around Wilmington. You can still see the outdoor salt oven and huge cast iron pans used at the Sloop Point Plantation near Topsail Beach. Confederate soldiers received a pound and a half of salt per month among their rations.<br />
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Earlier, during the Revolutionary War, salt became really scarce; thus those three laws. British ships captured salt shipments from the West Indies. Pirates did, too. Ships carrying supplies sank. Folks were getting desperate all over the South, especially along the Outer Banks, where salt was used to store fish. Remember, no ice!<br />
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So a plea from the Outer Banks was raised to the new Congress in Philadelphia, and Benjamin Franklin sent the Outer Bankers a gift: a pamphlet describing how to go about making salt from sea water. Salt "boiling" soon got underway, and it was reported that "....every Old Wife is now scouring her pint pot for the necessary operation."<br />
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Evaporation is not the only source of salt, however. Morton Salt lists facilities in Texas and Louisiana where underground salt deposits, called salt domes, are mined, then processed to strip away minerals to make it pure white, and anti-clumping chemicals are added. Other salt deposits rim the Great Lakes region, and there's one in Kansas. China is second only to the US in salt production. <br />
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One could argue that all salt was once upon a time a product of the sea, even if it was trapped below the earth's surface, right?<br />
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You'll see several varieties of big chunks of salt in various colors for sale now at gourmet shops, sold with a salt "grater," too. And there are so many varieties of "sea salts," like flour de sel, the premium and most expensive salt that's skimmed from salt ponds by hand; and Celtic and Himalayan, which claim more healthy nutrients because of their gray and pink colors, respectively, which represent different elements. <br />
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<tr><td class="tr-caption" style="text-align: center;">Clockwise: kosher salt, Outer Banks SeaSalt, Himalayan salt, smoked sea salt</td></tr>
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And then there's kosher salt, that's been pressed and re-cut, and dissolves more quickly so tastes saltier even though it isn't. And we've all poured rock salt on the ice in our ice cream makers to keep the temp as cold as possible.<br />
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This old salt could bore you to tears about all the types of salt available. Take this with a grain of salt: on my stove there are three container, one filled with "sea salt" from a grocery store shelf; one with kosher salt; and the best, in my book, a container of Outer Banks SeaSalt. <br />
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If "you're worth one's salt" in the kitchen, just try a variety of salts and see what works best for you. (That phrase came from Roman soldiers being paid an allowance of salt called a "salarium," what we call a "salary" today.)<br />
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<b><span style="background-color: white; color: blue;">RECIPE from THE OUTER BANKS EPICUREAN</span></b><br />
<i> Amy Huggins Gaw, aka <a href="http://outerbanksepicurean.com/" target="_blank">The Outer Banks Epicurean</a>, (also on Facebook) graciously allowed me to share this recipe, which she uses to top off a sweet potato dish with caramel sauce....so very good I don't know if it's a veggie or a dessert! These pecans make a great snack or appetizer, or as a nice surprise in a salad or topping for casseroles or cakes...... Enjoy many ways!</i><br />
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<i><b>SALTY CANDIED PECANS</b></i><br />
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2 1/2 cups N.C. pecans, chopped<br />
2 teaspoons good butter, melted<br />
1 cup sugar<br />
1 teaspoon cinnamon<br />
3 or 4 generous pinches of Outer Banks SeaSalt<br />
1/4 cup water<br />
1 teaspoon vanilla<br />
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Toss pecans in the melted butter, then roast in a preheated 300 degree oven for 20 to 25 minutes, stirring frequently. Cool.<br />
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Combine sugar, cinnamon, salt, and water in a saucepan; cook, stirring, over medium heat until sugar is dissolved. Boil to 236 degrees, the soft-ball stage. Remove from heat; add vanilla and pecans and stir until mixture is creamy. <br />
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Turn out onto waxed paper and use a fork to separate pecans. These are vey hot. Wait for them to cool before you pop one in your mouth. At this point you can hit them with another pinch of SeaSalt if you are feeling extra salty. <br />
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<br />Elizabeth Wiegandhttp://www.blogger.com/profile/08510217444070654371noreply@blogger.com0tag:blogger.com,1999:blog-7620856455821405930.post-72537462189107650522013-02-17T16:15:00.001-05:002013-02-17T16:15:04.782-05:00SHUCKING TRUTHS<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK1xrOm9Yux3SZQUTKo_IPJI3Og4FQErsBO_ECmI1y_Z2sw6eQadSXlF1KhZY4DnietFORlNrJhAMtpzcm8NaukMqjh8UYN087ulFGuGzKC3R0CnLljgOKtmx9yQAOPtz3GkcllreMDACp/s1600/IMG_3585.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="169" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK1xrOm9Yux3SZQUTKo_IPJI3Og4FQErsBO_ECmI1y_Z2sw6eQadSXlF1KhZY4DnietFORlNrJhAMtpzcm8NaukMqjh8UYN087ulFGuGzKC3R0CnLljgOKtmx9yQAOPtz3GkcllreMDACp/s320/IMG_3585.JPG" width="320" /></a></div>
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MORAL DILEMMA: TELLING THE TRUTH ABOUT FOOD SOURCES<br />
Me: So where are these oysters from?<br />
Server: Out in the sound.<br />
Me: The Pamlico? Rose Bay? Stumpy Point?<br />
Server: (shoulder shrug) They're not coming from the creeks and rivers anymore. Government shut that down already. <br />
The two servers are shucking a peck of freshly steamed, small oysters. We slurp them down, dunking them first in melted butter and cocktail sauce. And we're happy. The oysters are good, with a nice salty taste and good texture. <br />
Georgie, the owner of Georgie's Sports & Oyster Bar, or as his wife affectionately calls it, the SOB, stops to chat. He tells us the oysters he's getting now are pretty small to be coming out of Texas.<br />
Me: Huh. Your server told us they were from around here.<br />
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<tr><td class="tr-caption" style="text-align: center;">An oyster processing plant near Swan Quarter, NC</td></tr>
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Georgie: Well, you know when folks ask where the oysters come from, I tell my boys to ask them, "where do you want them to be from?" And laughs.<br />
So, I'm kinda flummoxed. I want to support this local business, because it's a sweet Mom & Pops kind of place in Belhaven, a town where there's not much else going on. The crab processing business is gone, lost to changing traditions and the recession. Boating is slow. And local oysters have been staging a comeback over the past few years. <br />
I like the friendly exchanges between us and other diners at the bar, and the way Georgie and his staff chat and check with us. It's a simple place, with a simple menu, and it's all good. I liked it, a lot.<br />
But let's be honest here: Don't tell me what I wanna know. Tell me the shucking truth.<br />
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MISSION: WINGS & OYSTERS<br />
It's become a wintertime ritual, making our way to Lake Mattamuskeet to see the tundra swans. We saw several hundred feeding in the fertile, flat fields of this huge farming community, but few on the lake. But as we drove and hiked along the paths of this National Wildlife Refuge, there were plenty of geese, ducks, ibis, glebes and a bevy of others I cannot recognize still feeding in the shallow waters<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3wEZlFn_MaI2PRe4f9ZA_C9i9DhhxuvxVcIiRIuRFZxilnRzy1e9_CxlVqMqlvJ8GavJQU74awtxRvp8UEvHNpU8E3St4eVdRUo8zIynNPifFTQXJ1j5FIdlgonN1LIpr62PH8XgjzGGU/s1600/IMG_1123.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3wEZlFn_MaI2PRe4f9ZA_C9i9DhhxuvxVcIiRIuRFZxilnRzy1e9_CxlVqMqlvJ8GavJQU74awtxRvp8UEvHNpU8E3St4eVdRUo8zIynNPifFTQXJ1j5FIdlgonN1LIpr62PH8XgjzGGU/s320/IMG_1123.jpg" width="320" /></a><br />
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Lake Mattamuskeet is one of the "crater" lakes that dot the southeast near coastlines. It draws hundreds of thousands of birds from Canada and Alaska, offering them a gourmet retreat each winter. <br />
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It's fascinating to watch these birds, especially when they take off at sunset for their overnight "beds." The music of their wings and cacaphony of their calls is awesome to hear.<br />
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And what the birds love about this lake - the abundance of seafood - we humans love, too.<br />
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Georgie's family owned one of the larger crabbing facilities in Belhaven, Baker Crab Company. That's where they'd steam the crabs, clean the meat and pack it into one pound plastic tubs. </div>
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He shared an old tub with me, showing me his mother's recipe printed on the side. Be sure to examine and remove any shells before mixing up this traditional, Down East casserole.</div>
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MARY EDWARDS' CRABMEAT CASSEROLE RECIPE ....................................................</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvhZiVbaSL2pf7QO5f2RhsTUzhuJtKrbo7gp2dd_1V-zFDI5jQlCRAoH9BkLVn_eoVxcK8j2QUs5CXnA7tLcvdyO0ypO_9pBQ3xFosXnpNTyTcvGxzjKve0X04tWuoxt8_DwjH-iN_CMs8/s1600/IMG_1864.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvhZiVbaSL2pf7QO5f2RhsTUzhuJtKrbo7gp2dd_1V-zFDI5jQlCRAoH9BkLVn_eoVxcK8j2QUs5CXnA7tLcvdyO0ypO_9pBQ3xFosXnpNTyTcvGxzjKve0X04tWuoxt8_DwjH-iN_CMs8/s320/IMG_1864.JPG" width="320" /></a>3 boiled eggs, shelled and chopped<br />
1 cup chopped boiled shrimp<br />
1 cup crabmeat<br />
1 cup chopped celery<br />
1/3 cup chopped bell pepper<br />
1/3 cup chopped onions<br />
2 teaspoons Worcestershire sauce<br />
salt and pepper to taste<br />
3/4 cup to 1 cup mayonnaise<br />
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1 cup soft bread crumbs<br />
2 to 3 tablespoons butter, cubed<br />
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Mix all of above ingredients (except for bread crumbs and butter). Place in a greased casserole. Top with breadcrumbs and dot with butter. Bake at 325 degrees for 35 to 40 minutes. <br />
<br />Elizabeth Wiegandhttp://www.blogger.com/profile/08510217444070654371noreply@blogger.com1tag:blogger.com,1999:blog-7620856455821405930.post-69890418829111242362013-01-22T13:54:00.001-05:002013-01-22T13:54:40.590-05:00<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Gated alleys in Charleston are always intriguing. May we come in?<br /></td></tr>
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COLD in CHARLESTON = CAULIFLOWER SOUP<div>
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"Doing the Charleston" in our book means "eating well." On a recent weekend getaway, our Christmas present to each other, we failed to miss a meal. We hustled to make it south through South Carolina to the Holy City, as Charleston is known, for Friday dinner at <a href="http://eatatfig.com/" target="_blank">FIG</a> (Food is Good), at the only time available, an early 5:30. No problem. We lingered over cocktails, then sated our appetites with three divine courses, finishing early enough to "walk it off" downtown. </div>
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<tr><td class="tr-caption" style="text-align: center;">A Bloody Mary, spiked with a slice of country ham and a pickled green bean, is an excellent way to start Sunday Brunch at HUSK.</td></tr>
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After a morning walk, we ambled for a lunchtime worship at Sean Brock's <a href="http://www.huskrestaurant.com/" target="_blank">HUSK</a>, where only regional, Southern foods are served. </div>
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Not even olive oil was poured in this kitchen until Chef Brock found an olive grove in Texas that was producing a good quality oil. Just the whole idea of serving only what you find in your region, in season, is so radical to many, but I love it, and that has earned Chef Brock accolades from the food world. We were so enamored with our first meal, that back we went for Brunch on Sunday. Unfortunately, dinner reservations require about a month's lead time. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4A7iUYPOfooBNo7hmpblXFIm4CBeneyvqUEmVgDDYJllgPzkSdrcctpyX9S-DZJK2tM9QQaNUQnuxreOPxzEJtHmIPPgrhELJIexXcm5VjsS3-By9acMQOhJyvj2Br2UCAAGN7SPJiWPE/s1600/IMG_0305.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4A7iUYPOfooBNo7hmpblXFIm4CBeneyvqUEmVgDDYJllgPzkSdrcctpyX9S-DZJK2tM9QQaNUQnuxreOPxzEJtHmIPPgrhELJIexXcm5VjsS3-By9acMQOhJyvj2Br2UCAAGN7SPJiWPE/s320/IMG_0305.jpg" width="240" /></a><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_tbDrlj27W-ITs2jYmbupcxyOtm_B_k-eeb58C4Oh_aAHeS8xpCeiOJOF9shtyF5dU8B5UGJXPjx_Zt-5WRv3tiBednXgqb42yFrNcChKIQzBAdk9q1GnTPu0j9Kt4yFXDvmHI_z-Q66M/s1600/IMG_0320.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_tbDrlj27W-ITs2jYmbupcxyOtm_B_k-eeb58C4Oh_aAHeS8xpCeiOJOF9shtyF5dU8B5UGJXPjx_Zt-5WRv3tiBednXgqb42yFrNcChKIQzBAdk9q1GnTPu0j9Kt4yFXDvmHI_z-Q66M/s320/IMG_0320.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Consider the Source, at HUSK in Charleston, SC</td></tr>
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In the meantime, we walked and walked to make room for yet another worship session at Sean Brock's table, this time for dinner at <a href="http://mccradysrestaurant.com/" target="_blank">McCRADY's. </a><br />
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REGIONAL SPECIALTIES</div>
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I was delighted to find on these menus some of my favorite providers, like <a href="http://www.borderspringsfarm.com/" target="_blank">BORDER SPRINGS FARM's</a> gorgeous and delicious Kathadin lamb. And cider to pair with pork and rabbit from <a href="http://www.foggyridgecider.com/" target="_blank">FOGGY RIDGE CIDER. </a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkOVuqv-jyAtUtOrC4m_a925A-gJHq4LOp-uTuWu4R0AhpeTKqE-7L0rQubdN1aJJV4kHyWZU26gLYN0TZTJ4mmSVhTgVgnvAU5C8itIPwsUfmYr1XLqbWiE0vCd1Rgr5sNh-N1dF2oJ-r/s1600/IMG_0306.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkOVuqv-jyAtUtOrC4m_a925A-gJHq4LOp-uTuWu4R0AhpeTKqE-7L0rQubdN1aJJV4kHyWZU26gLYN0TZTJ4mmSVhTgVgnvAU5C8itIPwsUfmYr1XLqbWiE0vCd1Rgr5sNh-N1dF2oJ-r/s320/IMG_0306.JPG" width="320" /></a> </div>
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CAULIFLOWER SOUP<br />
One of the dishes we loved at HUSK was a sumptuous, seasonal soup made with roasted cauliflower. That bitter taste that cauliflower sometimes has just disappears when roasted, getting sweeter and more flavorful. <br />
So, when I got home, I had fun in the kitchen trying to reproduce that soul-warming dish. I love that fact that it's so creamy, yet it has NO CREAM, unless you just can't help yourself and add it at the end.<br />
We had some duck confit on hand, and that made an excellent garnish and companion to the soup.<br />
And, it's EASY. Please give the recipe that follows a try!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7RaFwxhsvTF0RToU_cjBTqJIRmWs4rLjngyOseI7BTqG2vU4lB3WbF9WiOlBu-yxdDxNi7pA2naScZF2rYRjxra2ScNaff8myV8UHJMsehXE-J_EHotLf0z3quFkgQ5JbFjVkxbNkX09e/s1600/IMG_0375.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7RaFwxhsvTF0RToU_cjBTqJIRmWs4rLjngyOseI7BTqG2vU4lB3WbF9WiOlBu-yxdDxNi7pA2naScZF2rYRjxra2ScNaff8myV8UHJMsehXE-J_EHotLf0z3quFkgQ5JbFjVkxbNkX09e/s320/IMG_0375.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasted Cauliflower Soup</td></tr>
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ROASTED CAULIFLOWER SOUP Recipe<br />
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1 to 2 heads of cauliflower<br />
1 medium sweet onion, peeled and cut into quarters<br />
1 whole head garlic<br />
about 1/4 cup olive oil<br />
bunch of fresh thyme<br />
about 4 cups vegetable stock<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV73_iAEVXoC5qqNkheqOJdSKKYTcqki30mck1ei7eje1sMK9u1pgItMYs6Tj0O-UYYbQ4VX-qryw2QYxHs7TJjQVxi8pIBjYvQTF1QDk25RfLBy3T73cH_OBJ_tbd2K8mSI1iDkQnYMfx/s1600/IMG_0379.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV73_iAEVXoC5qqNkheqOJdSKKYTcqki30mck1ei7eje1sMK9u1pgItMYs6Tj0O-UYYbQ4VX-qryw2QYxHs7TJjQVxi8pIBjYvQTF1QDk25RfLBy3T73cH_OBJ_tbd2K8mSI1iDkQnYMfx/s320/IMG_0379.JPG" width="320" /></a>salt and pepper to taste<br />
1/2 cup freshly grated Parmesan cheese<br />
2 tablespoons chopped parsley, for garnish<br />
OPTIONAL: 1/2 cup heavy cream<br />
2 to 4 tablespoons chopped duck confit<br />
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Preheat oven to 350 degrees. <br />
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Break cauliflower into small clumps of florets. Place them in a roasting pan. Add onion.<br />
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Slice off the top quarter of the garlic head. Coat it with a drizzle of olive oil, and add to the roasting pan. Add 4 to 6 sprigs of thyme. Then drizzle all with olive oil, stirring, until all glistens. Loosely cover with foil, and place in oven until cauliflower is very tender, about 30 minutes. Remove and cool.<br />
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Squeeze the softened, roasted garlic from its paper coat. Remove the thyme sprigs.<br />
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If you have an immersion blender, place all roasted veggies in a large pot. Add about half of the vegetable stock, and puree. Or, use a blender to puree with a smaller amount of the stock.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5n0KsvMvNKwDudSPaIOIuzClCl0s0fQAENXv-ThdVKtzSBo7VgSbD3PfKu8P5LrL9odOVkB18SKT-iI3ZG6Yjtv2M5VM8wHrBAV0sL37ZX09mIjpjMaPl3e0r88dfty7kzmrfSrQOlk6X/s1600/IMG_0374.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5n0KsvMvNKwDudSPaIOIuzClCl0s0fQAENXv-ThdVKtzSBo7VgSbD3PfKu8P5LrL9odOVkB18SKT-iI3ZG6Yjtv2M5VM8wHrBAV0sL37ZX09mIjpjMaPl3e0r88dfty7kzmrfSrQOlk6X/s320/IMG_0374.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pureed and simmering</td></tr>
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After the mixture is pureed, add enough stock as needed for your desired consistency. Bring to a soft boil, then turn the heat down and simmer gently to warm through. Add more thyme leaves (removed from the stems), and season with salt and pepper. When the soup is hot enough, stir in about 2/3s of the Parmesan. <br />
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Ladle the soup into bowls, then garnish with more Parmesan and parsley. Add duck confit if using.<br />
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2nd EDITION OF THE OUTER BANKS COOKBOOK has hit the stores! Loving the new, color photos and about a dozen new recipes and stories! Please let me know what you think.<br />
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Elizabeth Wiegandhttp://www.blogger.com/profile/08510217444070654371noreply@blogger.com0tag:blogger.com,1999:blog-7620856455821405930.post-2026838054625036272012-12-19T12:50:00.001-05:002012-12-19T12:50:24.929-05:00TWELVE DAYS OF CHRISTMAS<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh22KDB8xO3zlN3zxhIZlwYu5Y9pxqUv8mDvgsjCnlPGbS6INRVyCqH92_1sWUZvqR_WkrGH-7Cuay1-lNmroVFR08P3F81r5ufcq6YAG6esF3PQm6AougJganSS62dBUnRcJMV5i0SKl2p/s1600/IMG_1052.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh22KDB8xO3zlN3zxhIZlwYu5Y9pxqUv8mDvgsjCnlPGbS6INRVyCqH92_1sWUZvqR_WkrGH-7Cuay1-lNmroVFR08P3F81r5ufcq6YAG6esF3PQm6AougJganSS62dBUnRcJMV5i0SKl2p/s640/IMG_1052.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A Locavore's Delight</td></tr>
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<span style="background-color: white; color: #009933; font-family: arial, sans-serif; font-size: large; line-height: 15px;">TWELVE DAYS OF CAROLINA FOODIE'S CHRISTMAS</span><br />
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<span style="font-family: arial, sans-serif; font-size: x-small;"><span style="line-height: 15px;">What's a <i><b>locavore</b></i> to do when it comes to holiday gift giving and treats? Turn to local products, I'd say.</span></span><br />
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<span style="font-family: arial, sans-serif; font-size: x-small;"><span style="line-height: 15px;">So here's my Christmas List, dear Santa . . . .hint, hint. Or, I'm spoiling what might find its way under my friends' trees.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDVnzkjzY0a8U2aHi4A2z4bF1VatbQgtmbJu6Zd9pKmI8mjvRhenSg1hpUTmW4RHhWjk6NEnNK3_IUVOCPZN_JFN19aBYCfFjFIrRrF8Zr0Hr3liGSZ6Aa1tSinTIlOP6Uz-LkKriM5wwi/s1600/IMG_1042.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDVnzkjzY0a8U2aHi4A2z4bF1VatbQgtmbJu6Zd9pKmI8mjvRhenSg1hpUTmW4RHhWjk6NEnNK3_IUVOCPZN_JFN19aBYCfFjFIrRrF8Zr0Hr3liGSZ6Aa1tSinTIlOP6Uz-LkKriM5wwi/s320/IMG_1042.JPG" width="320" /></a><span style="font-family: arial, sans-serif; font-size: x-small;"><span style="line-height: 15px;">ON THE <span style="color: #990000;"><b>FIRST</b> DAY OF CHRISTMAS</span>, MY TRUE LOVE GAVE TO ME: One jar of <i style="font-weight: bold;">Outer Banks SeaSalt, </i>hand-harvested from the salty waters of the Atlantic Ocean near Southern Shores by the "accidental saltist," Amy Huggins Gaw, better known as <a href="http://outerbanksepicurean.com/index.php/seasalt/" target="_blank">THE OUTER BANKS EPICUREAN</a>. </span></span><br />
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<span style="font-family: arial, sans-serif; font-size: x-small;"><span style="line-height: 15px;">ON THE <span style="color: #990000;"><b>SECOND </b>DAY OF CHRISTMAS</span>, HERE'S WHAT MY TRUE LOVE FOUND FOR THIS LOCAVORE: a 2 ounce jar of Rainbow Trout Caviar from <i style="font-weight: bold;"><a href="http://www.sunbursttrout.com/product/sunburst-original-trout-caviar" target="_blank">SUNBURST TROUT COMPANY</a>, </i>in Canton, NC. </span></span><br />
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<span style="background-color: white; color: #009933; font-family: arial, sans-serif; font-size: x-small; line-height: 15px;"><br /></span><span style="font-family: arial, sans-serif; font-size: x-small; line-height: 15px;">ON THE </span><span style="color: #990000; font-family: arial, sans-serif; font-size: x-small; line-height: 15px;">THIRD DAY</span><span style="font-family: arial, sans-serif; font-size: x-small; line-height: 15px;">, MY SANTA GOT ME......WAIT A MINUTE, IS THAT CHOCOLATE BAR MISSING SOME OF ITS 3 OUNCES????? From</span><a href="http://www.escazuchocolates.com/" style="font-family: arial, sans-serif; font-size: small; line-height: 15px;" target="_blank"> Escazu,</a><span style="font-family: arial, sans-serif; font-size: x-small; line-height: 15px;"> in Raleigh. Artisan chocolates, and oh, my!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjANjEhh1MZoFqzUXkJSTknc6Ews0sfSnGg_uy2NMookILd0J7_EEhUgsv5vQSsIVSdeHf5DEiYrHHRf3mFEg1mLFGWichsjvIVnJdYganILdtjUsXBYoyy7KvWMyZIAK6bbC_YbjFFhR3H/s1600/IMG_1055_2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjANjEhh1MZoFqzUXkJSTknc6Ews0sfSnGg_uy2NMookILd0J7_EEhUgsv5vQSsIVSdeHf5DEiYrHHRf3mFEg1mLFGWichsjvIVnJdYganILdtjUsXBYoyy7KvWMyZIAK6bbC_YbjFFhR3H/s200/IMG_1055_2.jpg" width="133" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6M5Mn2vs6Wy6NEGORGLs3Vezd9gErgZjXLZVPrCq7kV4rwv_IDEYoYTycjAQ2jmwahAqgyZf-DBoZ4qtfh1dcjZ1dU3FnF-ggkPh81XiiTWFd752eCFzyPqs0Gt9O-x-WKuzql_OjZE6-/s1600/IMG_1058.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6M5Mn2vs6Wy6NEGORGLs3Vezd9gErgZjXLZVPrCq7kV4rwv_IDEYoYTycjAQ2jmwahAqgyZf-DBoZ4qtfh1dcjZ1dU3FnF-ggkPh81XiiTWFd752eCFzyPqs0Gt9O-x-WKuzql_OjZE6-/s320/IMG_1058.JPG" width="320" /></a><span style="font-family: arial, sans-serif; font-size: x-small;"><span style="line-height: 15px;">And, so after a smack, what did my Santa find for me next? FOUR BOTTLES FROM <b><i><a href="http://www.foggyridgecider.com/" target="_blank">FOGGY RIDGE CIDER</a></i></b>, including my very favorite, Pippin Gold! After dinner, with cheese, or just chillin' by itself!</span></span><br />
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ON THE<span style="color: #990000;"> FIFTH DAY</span> OF THIS LOCAVORE'S CHRISTMAS, MY SWEETIE FOUND 5 LBS OF <i style="font-weight: bold;"><a href="http://www.pnuts.net/" target="_blank">BERTIE COUNTY PEANUTS</a> </i>to roast and eat while watching UNC basketball games!<br />
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And on the <span style="color: #990000;">SIXTH DAY</span>, he brought home a <i style="font-weight: bold;">SIX PACK OF ARTISAN BREWS FROM North Carolina, </i>like Asheville's <b><a href="http://www.highlandbrewing.com/" target="_blank">Highland Brew</a></b>, Kinston's <b><a href="http://www.motherearthbrewing.com/" target="_blank">Mother Earth</a></b>, and Greensboro's <b><a href="http://www.nattygreenes.com/" target="_blank">Natty Greene</a></b>. Ditto to have during the Carolina ballgames, either women's or men's teams!<br />
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ON THE <span style="color: #990000;">SEVENTH DAY OF CHRISTMAS</span>, MY TRUE LOVES ARE . . . . WELL, LEGAL. . . . MOONSHINE!!! From NC's very own <a href="http://www.troyandsons.com/" target="_blank">TROY & SONS </a> or a fifth of Junior Johnson's <a href="http://www.piedmontdistillers.com/" target="_blank">MIDNIGHT MOON</a>. After all, Junior did get his start racing away from the law for stuff like this.<br />
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ON THE <span style="color: #990000;">EIGHTH DAY</span>, sweeten me up with some local honey. I love <a href="http://www.beeblessedpurehoney.com/" target="_blank">BEE BLESSED</a> honey of all sorts of flavors, depending on the season, that I find at the NC State Farmers Market. Try your regional honey.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl6_hSqwy1A_wg_Sh8vauymIJeMbWik9-F3QOC9_UzfmJQmLiOFlGk-hvE02p80tiFDvWeTYZotbdJnXU23RDrznsitoDR5CIr6eA4_JF_fFthpnkmleE85M9QPaYW5c1BOyrlgz-XwV_H/s1600/IMG_1065.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl6_hSqwy1A_wg_Sh8vauymIJeMbWik9-F3QOC9_UzfmJQmLiOFlGk-hvE02p80tiFDvWeTYZotbdJnXU23RDrznsitoDR5CIr6eA4_JF_fFthpnkmleE85M9QPaYW5c1BOyrlgz-XwV_H/s320/IMG_1065.JPG" width="320" /></a><br />
On the <span style="color: #990000;">NINTH DAY,</span> how 'bout pounds and pounds of SHELLED PECANS for stashing in my freezer? These came from my brother-in-law, Dan Finch, master potter, blueberry plant grower, and the best thing that ever happened to my sister, Amy.<br />
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The <span style="color: #990000;">TENTH DAY?</span> Promises, promises to explore these ten FARM-TO-TABLE restaurants in my home state, which means ROAD TRIPS that I love!<br />
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<a href="http://www.knifeandforknc.com/" target="_blank">KNIFE AND FORK</a>, Spruce Pine; <a href="http://www.curatetapasbar.com/" target="_blank">CURATE,</a> Asheville; <a href="http://www.ashtens.com/" target="_blank">ASHTEN'S</a> in Southern Pines; <a href="http://www.crookscorner.com/" target="_blank">CROOK'S CORNER</a> in Chapel Hill; <a href="http://www.lucky32.com/" target="_blank">LUCKY 32</a>, Greensboro & Cary; <a href="http://panciuto.com/" target="_blank">PROSCUITO</a>, in Hillsborough; <a href="http://chefandthefarmer.com/" target="_blank">CHEF AND THE FARMER</a> in Kinston; <a href="http://www.thebluepoint.com/" target="_blank">THE BLUE POINT</a> in Duck; <a href="http://www.mackdaddysobx.com/" target="_blank">KETCH 55 </a>in Avon; and <a href="http://www.lonecedarcafe.com/" target="_blank">BASNIGHT'S LONE CEDAR</a> in Nags Head.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4PZCo2ntV80j-P4MLxREBZ3oTy1lqt3njXaglR6azI28hKvGeQcQtQR1CaqcQxFiFj9wUuWRTE2zKkxNNscz_rjxy1RGOz6jLMBzaK9ztdobE4VMd8TSYtp9YUX7N9R5cdsx_yPcxjVhf/s1600/IMG_1056.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4PZCo2ntV80j-P4MLxREBZ3oTy1lqt3njXaglR6azI28hKvGeQcQtQR1CaqcQxFiFj9wUuWRTE2zKkxNNscz_rjxy1RGOz6jLMBzaK9ztdobE4VMd8TSYtp9YUX7N9R5cdsx_yPcxjVhf/s320/IMG_1056.JPG" width="320" /></a><br />
And on the <span style="color: #990000;">ELEVENTH DAY</span> of Christmas, my true love gave me the best ever shrimp, the green-tails that are caught in NC's Pamlico and Core Sounds during the late fall. Peeled and ready to go, in my freezer. Oh, shrimp and grits, or maybe grilled or just sauteed with garlic and butter over linguine? <br />
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And on the <span style="color: #990000;">TWELFTH DAY OF CHRISTMAS</span>, my true love, exhausted, gave me 12-month subscriptions to these very fine, local magazines: <a href="http://www.ediblecommunities.com/piedmont/" target="_blank">EDIBLE PIEDMONT</a>, <a href="http://www.wncmagazine.com/" target="_blank">WNC</a>, and Raleigh's new <a href="http://www.waltermagazine.com/" target="_blank">WALTER</a>.</div>
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<span style="color: #990000;"><b><i>MERRY, MERRY CHRISTMAS, Y'ALL!</i></b></span>Elizabeth Wiegandhttp://www.blogger.com/profile/08510217444070654371noreply@blogger.com0tag:blogger.com,1999:blog-7620856455821405930.post-737664837453465422012-11-14T09:40:00.000-05:002012-11-14T09:40:55.944-05:00SUNNY SIDE is OPEN, So Things are Looking Up<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs9UwzVFwZLHk57Q_Js9t6FD5Oa2ume4RBhy2Eou3iK0faKt_cRHM4_xUD2rsFacMiyH78jFNoMMhUmbSfXnNlnXQsENWwcrO42v7J5c7gn3-n74UuMRCP_BSUqjARUElj6XxUbAAzpRTI/s1600/IMG_0110.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs9UwzVFwZLHk57Q_Js9t6FD5Oa2ume4RBhy2Eou3iK0faKt_cRHM4_xUD2rsFacMiyH78jFNoMMhUmbSfXnNlnXQsENWwcrO42v7J5c7gn3-n74UuMRCP_BSUqjARUElj6XxUbAAzpRTI/s400/IMG_0110.JPG" width="400" /></a></div>
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BIRTHDAY WISHES<br />
Slurping down oysters at Sunny Side was high on the list of the hubby's birthday wishes. So, ROAD TRIP! Williamston, NC is a little crossroads of a town floating in the flat coastal plains just inland from the Albemarle Sound, about two hours or so from the Triangle. <br />
Sunny Side is so worth the drive. It's a landmark, steaming oysters since 1935. There's a large bar room in the front, where live music keeps things lively on a Saturday night while you wait for an hour or two for your turn in the back room around the horseshoe-shaped bar.<br />
Slide onto a stool, then peer onto the floor in the middle. Yep, wood shavings. Catches the drips when the buckets of oysters are brought in from out back, steaming and overflowing with the bivalves.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvKlLOlvQhidX-ry9eWkeukc7G4b4zEI-8WIrm85gTcEvY0HSY0rqpat6dPV_TSwLsLQx2uaeP5JjBwoJYoaTUq0sxL2rjXZPTFTb47mJOGPOeqP-dp-Lq_t6wrChOuy-IvlxBP-ycPtDH/s1600/IMG_0107.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvKlLOlvQhidX-ry9eWkeukc7G4b4zEI-8WIrm85gTcEvY0HSY0rqpat6dPV_TSwLsLQx2uaeP5JjBwoJYoaTUq0sxL2rjXZPTFTb47mJOGPOeqP-dp-Lq_t6wrChOuy-IvlxBP-ycPtDH/s320/IMG_0107.JPG" width="320" /></a><br />
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I picked Jesse, our server and shucker for the night, out of the line up of all the shuckers' mug shots printed on the paper placemats, while we waited for our peck to steam. He's been working at the Sunny Side for 25 years, always his night job, the second one that keeps him afloat, he said, as he poured hot butter into little saucers, then added another bowl of horseradish for us to mix into Sunny Side's own sweet cocktail sauce made with a secret recipe.<br />
The menu is simple: oysters, steamed, not fried or baked. Shrimp, steamed. Crab legs, steamed. There's no coleslaw, no fries, no veggies, except broccoli smothered with cheese, if you insist. There aren't even any hushpuppies, just packages of saltines opened by each server as you need them.<br />
Jesse chatted as he put his wooden board on the lower workspace, and with bare hands - no gloves, mind you - started opening our prizes, distributing them equally in the small bowls set in front of us.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcaq2uX5Ywq0-fCKff07CyBzETSN6LLWBOUtGQ5z06pvpY866VHvefoxVUVFaA6d9weWU3mSDnxP-Ajg2M-l674Er8H_kHUC8_j15Zuxm-bGd0sDGV9IcoGtOKodiTlHSEnbT_94JgnYFw/s1600/IMG_0112.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcaq2uX5Ywq0-fCKff07CyBzETSN6LLWBOUtGQ5z06pvpY866VHvefoxVUVFaA6d9weWU3mSDnxP-Ajg2M-l674Er8H_kHUC8_j15Zuxm-bGd0sDGV9IcoGtOKodiTlHSEnbT_94JgnYFw/s320/IMG_0112.JPG" width="320" /></a></div>
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The oysters this past week were from Texas, and like most things Texan, were big and juicy. Next week, around Thanksgiving this year, they hope to score some oysters from North Carolina waters, from the Pamlico Sound, down near Stumpy Point and Engelhard.<br />
Our bill, for two pecks of oysters - it was a birthday, mind you - and for a pound of steamed shrimp, and a few beers, was about the same as a date for a full-fledged meal. But, it made the birthday boy very happy, and was well worth the drive of dodging deer in the dark.<br />
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TRY THIS RECIPE, AT HOME<br />
Here's a delicious recipe from a local......<br />
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<b>CRAB SLOUGH OYSTERS <i>(C) from THE OUTER BANKS COOKBOOK: Recipes & Traditions from NC's Barrier Islands, by Elizabeth Wiegand, 2008, Globe Pequot Press.</i><o:p></o:p></b></div>
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Crab
Slough is in the Pamlico Sound at the southern end of Roanoke Island near
Wanchese. It’s a well-known area
for harvesting prime oysters because the water is slightly rough, being near
the Oregon Inlet, so that only single oysters, rather than clumps, are
formed. The water is rather
brackish which gives the oysters a delicious salty taste. Frequently, tiny pea crabs, themselves
a gourmet treat, are found residing in the oysters. Crab Slough oyster beds
were “claimed” and passed down from generation to generation, says Frank White,
a Manteo native. </div>
<div class="MsoNormal" style="line-height: 200%;">
Imagine
White’s surprise when on a trip to New York City years ago, he found Crab
Slough Oysters on the menu at Joe Allen, a restaurant near the theatre
district. He adapted the dish by
the chef, Ed Gafney. </div>
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3 dozen oysters, preferably from
Crab Slough, in their shells</div>
<div class="MsoNormal" style="line-height: 200%;">
2 tablespoons olive oil</div>
<div class="MsoNormal" style="line-height: 200%;">
2 cloves garlic, minced</div>
<div class="MsoNormal" style="line-height: 200%;">
1 pound fresh or frozen spinach,
thawed</div>
<div class="MsoNormal" style="line-height: 200%;">
1 ½ sticks butter</div>
<div class="MsoNormal" style="line-height: 200%;">
1 tablespoon Worcestershire sauce</div>
<div class="MsoNormal" style="line-height: 200%;">
½ teaspoon hot pepper sauce</div>
<div class="MsoNormal" style="line-height: 200%;">
<br /></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal" style="line-height: 200%; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Open and remove oysters from the shells. If you should find tiny crabs, be
sure to save and include with the oysters. Reserve each of the larger, flat halves of the oyster
shells, and place on a large baking sheet or pan.</li>
<li class="MsoNormal" style="line-height: 200%; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Heat the olive oil in a large skillet over medium
heat, and add the garlic, stirring and cooking for just a minute or until
the garlic is almost brown. </li>
<li class="MsoNormal" style="line-height: 200%; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Add the spinach and sauté until fresh spinach is
thoroughly wilted or frozen spinach is warm. Drain the spinach in a colander.</li>
<li class="MsoNormal" style="line-height: 200%; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Divide spinach among the oyster shells. Place one oyster (and one pea
crab, if present) on top of the spinach.</li>
<li class="MsoNormal" style="line-height: 200%; mso-list: l0 level1 lfo1; tab-stops: list .5in;">In a heavy skillet, melt the butter, and add the
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brown.</li>
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<li class="MsoNormal" style="line-height: 200%; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Drizzle each prepared oyster with the browned butter
mixture. Place under hot
broiler for two to five minutes, or until oysters are thoroughly
heated. Serve immediately.</li>
</ol>
<!--EndFragment-->Elizabeth Wiegandhttp://www.blogger.com/profile/08510217444070654371noreply@blogger.com0tag:blogger.com,1999:blog-7620856455821405930.post-88294954819641116382012-09-27T16:08:00.000-04:002012-09-27T16:08:04.758-04:00GRITS with BUGS? OBX SHRIMP and GRITS
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA7pApx0mzRCq37J2NK7v8ABTQi9OA_cH0HsI2ea6vhK7tTBuQtioyUlQcNrI-nvugUrIAGJz-Sk-5rlGl8Y6FecELzO7TeL3ASzSZP5FXC_DqhhpZRDi2MzIaF4kLcyB3o95AY10G9rz3/s1600/IMG_0274.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA7pApx0mzRCq37J2NK7v8ABTQi9OA_cH0HsI2ea6vhK7tTBuQtioyUlQcNrI-nvugUrIAGJz-Sk-5rlGl8Y6FecELzO7TeL3ASzSZP5FXC_DqhhpZRDi2MzIaF4kLcyB3o95AY10G9rz3/s400/IMG_0274.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shrimp and Grits from Basnight's Lone Cedar</td></tr>
</tbody></table>
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<div class="MsoNormal">
Grits
with bugs. Conjures up those
fly-in-your-face pantry moths when you open up grains, doesn’t? But grits with bugs is how the
old-timers on the Outer Banks would have described the iconic dish of Shrimp
and Grits - had they ever eaten it back in the day.</div>
<div class="MsoNormal">
Asked
to speak about Shrimp and Grits at Sunday’s Brunch at the Day at the Docks in
Hatteras a couple of weekends ago, I posed this to some older Bankers: “Did you grow up eating shrimp and
grits?” </div>
<div class="MsoNormal">
“Naw. We had fried fish for breakfast. Or grits with runny eggs. But not shrimp and grits.” And, it turns out that hardly
anyone did outside of the Low Country of South Carolina, until 1985, when The NY
Times published an article written by a homesick Southerner, Craig Claiborne, a
Mississipian by birth. </div>
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<span style="text-indent: 0.5in;">Claiborne headed south to Chapel
Hill to check out the dishes he’d heard about coming from the kitchen of
</span><a href="http://www.crookscorner.com/" style="text-indent: 0.5in;" target="_blank">Crook’s Corner</a><span style="text-indent: 0.5in;">. Bill Neal, owner
and chef, was among the first to plan his menu around seasonal and regional
ingredients. Neal was a rural
South Carolina boy who settled in the Triangle after graduating from Duke
University. He’d left both his
wife and their restaurant, La Residence, which as its name implies, had a more
French-influenced menu and style of preparation. Neal took the techniques he had learned and used Southern
foods from his childhood at his new place, Crook’s Corner. It had no white linen tablecloths, but
it did have a pink pig on the roof. </span><br />
<div class="MsoNormal" style="text-indent: .5in;">
Clairborne was intrigued with
Neal’s take on Southern foods, so he placed his big self on a stool in Neal’s
kitchen and took notes. After the
recipe for Neal’s Shrimp and Grits appeared, the dish took off quicker than you
can burn garlic, appearing on menus especially across the South. Northern restaurants had grits shipped
from the southern mills and shrimp from up and down the Southeast coast. Thus, the icon was born.</div>
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PLACE OF ORIGIN</div>
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Bill
Neal gets a lot of credit for Shrimp and Grits, but he was cooking from an old
cookbook from the 1950s, CHARLESTON RECEIPTS. As the recipe header noted, “Breakfast Shrimp” was a long-time
breakfast favorite in the coastal region, what is referred to as the Low
Country of South Carolina. That recipe called for cooking the shrimp in bacon
grease, with a bit of onion and green pepper added. A little bit of tomato catsup and Worcestershire sauce was
added.</div>
<div class="MsoNormal">
But
it turns out that recipe was a gussied up version of a “poor man’s
breakfast.” Like other folks who
live off the land, folks in the rural Low Country fed themselves with whatever
they had on hand. They sold the
larger shrimp caught by nets and kept the small shrimp for their own consumption. Like my grandmother, they kept a
metal can of bacon grease on the stovetop, which they used to sauté the
shrimp. They added pieces of
bacon, or ham scraps, if they had any, but not tasso ham, because they were not
Cajun. They didn’t use butter,
because it was too precious if hand-churned and hard to keep in the hot
Southern summers. Herbs and cheese?
Naw.</div>
<div class="MsoNormal">
Bill
Neal’s version is a nice riff on that basic Low Country, poor man’s breakfast,
using bacon, sliced mushrooms and scallions with a little garlic and lemon
juice. And he served it over
boiled grits, as the folks in Charleston did, except they called them “hominy
grits.”</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
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SO WHAT EXACTLY ARE GRITS?</div>
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Here
in the Grits Belt, from North Carolina down on through Louisiana, some say
Texas, too, you can find three types of grits.</div>
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All
grits come from dried corn. Duh.
Then it’s ground. Double Duh.</div>
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Well,
the Charlestonians call their grits “hominy grits,” a name derived from a
Native American term, “rockahomine.”
Native Americans made these types of grits from dried corn kernels that
are treated with “lye,” an alkali they made by running water through
ashes. Why? Because it would remove the outer hull,
leaving a white puff of corn that they would dry, again. It could then be stored and used whole,
in a stew, like the New Mexican posole.
Or, the dried puff could be ground into HOMINY GRITS. </div>
<div class="MsoNormal">
Interestingly,
it was this process of using lye that prevented the Native Americans from suffering
from pellagra, a niacin-deficiency that Europeans developed because they ate
relatively nothing but corn during some mighty lean years. The lye process changes the structure
of the starch. How smart the New
World natives were!</div>
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The
type of grits most restaurants and good home cooks use today are stone-ground
grits. And here’s the thing - they’re
nothing new under the sun. For centuries, farmers and homesteaders have dried
corn, then ground it between two large stones. Stone-ground grits are the best tasting because they retain
that outer hull, and the inner hull as well. It’s the oils in the inner hull, especially, that add the
most flavor to these kinds of grits, and the reason they can go rancid without
storing them in the fridge. </div>
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The
other type of grits is hardly worth mentioning. They’re the packaged, commercially ground “Quick Grits”
available on most grocery store shelves. After both outer and inner hulls have been removed, the dried
corn kernels are pulverized with steel rollers. But that removes all flavor, and much of the richer
texture. It’s like the grated,
dried and flavorless Parmesan cheese that comes in that big green box, versus a
hunk of real Parmesan that’s held tight while grating it over your pasta.</div>
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SO WHY NO SHRIMP AND GRITS IN THE OUTER BANKS?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipQZzBDcFuMeKSl5aZhBru37WNoNmLgSoUPeLJ2EFn1sq3jCX2D4NiIExhukkjEJTE2vqehcrfhXJLWvbdcVUYc9RzpBTKWAPqU8S0wXbigwzQ5FFHAZjK4yerYGQbXj6TaDxw19v0nKq4/s1600/IMG_0002.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipQZzBDcFuMeKSl5aZhBru37WNoNmLgSoUPeLJ2EFn1sq3jCX2D4NiIExhukkjEJTE2vqehcrfhXJLWvbdcVUYc9RzpBTKWAPqU8S0wXbigwzQ5FFHAZjK4yerYGQbXj6TaDxw19v0nKq4/s320/IMG_0002.jpg" width="232" /></a></div>
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Shrimping
is a huge industry on the Outer Banks today. Ou?r barrier islands create a version of the Low Country, with
inner sounds filled with marsh grass and shallow waters.<br />
<div class="MsoNormal">
So
why did no one I asked remember eating shrimp and grits while growing up? </div>
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Here’s
an astonishing fact: It wasn’t
until the 1930s that folks in the Outer Banks ate shrimp. Truly! They did not eat shrimp!</div>
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“My
grandmother thought they were worms,” said Della Basnight, a Manteo native. “She wouldn’t eat them. Thought we were crazy. They were bugs,
for God’s sake.”</div>
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“I
could see them in the ocean grass while I was out fishing,” said my buddy John
Gaskill, age 96. “But when I left
Wanchese (for the Navy) in 1933, we weren’t eating shrimp. We thought they were bugs.”</div>
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Shrimp
nestle in the mud, and fouled up nets when Outer Bankers dragged the sounds for
fish. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaKj5eUolNqDXSgr4NRCgOFrMGLedN3RTrT0BNfOVYimLGPvSo83HPlqdt_x2epa5uQ7fc_APM7dAvuLI3dOyUwMPSGV8OLAfFjvmB7QXZPBRGVDXcer2gqyHsokM5wOVhxLFNMDnA98bs/s1600/IMG_0475.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaKj5eUolNqDXSgr4NRCgOFrMGLedN3RTrT0BNfOVYimLGPvSo83HPlqdt_x2epa5uQ7fc_APM7dAvuLI3dOyUwMPSGV8OLAfFjvmB7QXZPBRGVDXcer2gqyHsokM5wOVhxLFNMDnA98bs/s320/IMG_0475.JPG" width="320" /></a></div>
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So
here’s the Great Circle of Life as far as Shrimp and Grits go. Outer Banks fishermen would pluck those
nasty “bugs” out of their nets and plop them into barrels. Then, when they got over to the
mainland, they traded those stinky barrels of shrimp for barrels of corn. It was a win-win, for the farmers used
them as fertilizer, and the Bankers dried the corn, sometimes on old sails
spread on roofs or bushes. After
stripping the dried kernels from the cobs, they would take them to one of the
dozen windmills that dotted the Outer Banks. </div>
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<tr><td class="tr-caption" style="text-align: center;">Replica at the Island Farm on Roanoke Island</td></tr>
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Think
about it: Couldn’t do gravity flow
mills using creeks or water wheels on the flat beaches, now could you? So they built German post-style
windmills, that could be turned to face whichever way the wind was
blowing. The blades of the
windmill could be covered with sails, so as to better control the speed of the
turning stones. If the mill got
going too fast, the stones would scorch the corn. The summertime breeze was sometimes nonexistent, so the
sails helped there, too. And so
that’s how the Outer Banks got their cornmeal and grits – sometimes traded for
“bugs” or shrimp.</div>
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SHRIMPING HITS THE BANKS<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE5Yu24NMbsp7HNMpTaYvs3zg33y193lBIcvPb2wTSaGtySO4gAsL6IU22Lvg-rEmtl0-U_HpFZKM4s0zI3ulFknly9Pxv-gfj7OF3s-jf41lsCsRX6spIVXylvhNtYUjxuO7XCXNtt2El/s1600/IMG_0293.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE5Yu24NMbsp7HNMpTaYvs3zg33y193lBIcvPb2wTSaGtySO4gAsL6IU22Lvg-rEmtl0-U_HpFZKM4s0zI3ulFknly9Pxv-gfj7OF3s-jf41lsCsRX6spIVXylvhNtYUjxuO7XCXNtt2El/s320/IMG_0293.JPG" width="320" /></a> </div>
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Native Americans ate shrimp, say archaeologists. But European settlers were a little
slow in catching on to this succulent protein from the sea. Like with the blackened red fish craze,
folks in the New Orleans area introduced the rest of the new settlers in
America to eating shrimp. Records
show that in 1735, seine nets were ordered from France fishermen from New
Orleans. They dried the shrimp in
the sun, as the Chinese and Mexicans had for centuries.</div>
<div class="MsoNormal">
Southport,
near Wilmington, was the first seaport in North Carolina to build a shrimp
cannery in the first decades of the 1900s. Diesel engines, adapted for boats, played a huge role,
allowing the use of “otter trawls” rather than a large seine net that could
only be used in shallow waters.
Then ice became readily available from ice plants. The small island where the Roanoke
Island Festival Park is today was once called “Ice Plant Island.”</div>
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<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmveiqdnhN3HR4Cvz3aY4AWTyD-ySTCjwADbTYi5TKYriocLY_3mDhkNGXWix9l8GOvwKlvBqeyvXtXH3Oxok2CqQaTr7jvQ3U0pkaFWV0nu90FnCu7RyRwZG4vmQ9yV_afTXEqSOteOnc/s1600/IMG_0035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmveiqdnhN3HR4Cvz3aY4AWTyD-ySTCjwADbTYi5TKYriocLY_3mDhkNGXWix9l8GOvwKlvBqeyvXtXH3Oxok2CqQaTr7jvQ3U0pkaFWV0nu90FnCu7RyRwZG4vmQ9yV_afTXEqSOteOnc/s320/IMG_0035.JPG" width="320" /></a> Some
fishermen left Wanchese, the big fishing village even today on the Outer Banks,
and headed to the Gulf of Mexico during the 1930s to learn how to shrimp. When they began pulling nets for shrimp,
they were called “bug hunters” along the coast of North Carolina. </div>
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The
shrimp industry steadily grew from just a couple hundred of thousand pounds in
1931, to more than 10 million pounds caught in the wild each year today, making
it NC’s largest seafood industry. </div>
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TODAY’S SHRIMP AND GRITS</div>
<div class="MsoNormal">
Check
out the menus in many of the restaurants that dot the Outer Banks, and you’ll
find their version of Shrimp and Grits.
Some will be served with cheese grits, some with creamy grits and
creamy, thick sauce with the shrimp, and some with have wild mushrooms or
roasted garlic or diced tomatoes.
Most feature andouille sausage or smoked bacon.</div>
<div class="MsoNormal">
Even
though the dish has no culinary history on the Outer Banks, let’s claim them
anyway. After all, we’ve got
shrimp – those bugs that used to foul up nets – and we had grits, thanks to
windmills and barrels of stinky shrimp. </div>
<div class="MsoNormal">
Hatteras Island chef and Seaside innkeeper, Chris Latimer, created a marvelous Shrimp and Grits for the Days at the Docks brunch, using fresh Pamlico shrimp from fishmonger Jeff Aiken, along with andouille sausage, roasted garlic and fresh bell peppers prepared in a deep, dark roux. Fresh, stone-ground grits were donated by Carolina Grits & Co of Rocky Mount. What a marvelous treat!</div>
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<!--EndFragment-->Elizabeth Wiegandhttp://www.blogger.com/profile/08510217444070654371noreply@blogger.com1tag:blogger.com,1999:blog-7620856455821405930.post-18229971400740170052012-08-30T14:49:00.000-04:002012-08-30T14:49:03.403-04:00COOL MOUNTAIN <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvZPh59zUADJT3kazVDFCn9K1mxzvojesB8shqdR6Ox3t0D8yOx45u-3YCpzrq8AVs2pyvgBMrZSXLz7HcwdOlRpfYpDGgCq0pFELl2JszJYoGugtUEMdLtvtkw_jpUlAwBob2Wp_l3T7i/s1600/IMG_0904.jpg" imageanchor="1"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvZPh59zUADJT3kazVDFCn9K1mxzvojesB8shqdR6Ox3t0D8yOx45u-3YCpzrq8AVs2pyvgBMrZSXLz7HcwdOlRpfYpDGgCq0pFELl2JszJYoGugtUEMdLtvtkw_jpUlAwBob2Wp_l3T7i/s640/IMG_0904.jpg" width="640" /></a></div>
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<br />
<br />
<br />
MISSION: Find cool ~ as in weather, eateries, farmers market, hikes. Taste local foods that inspire<br />
new home recipes.<br />
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<br /></div>
<div>
DESTINATION: Vicinity of <a href="http://www.exploreasheville.com/" target="_blank">Asheville, NC</a></div>
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TIMING: One long weekend</div>
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OPTIONS EXPLORED: Asheville City Market, Saturday mornings</div>
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<tr><td class="tr-caption" style="text-align: center;">Looking Glass Mountain before a storm<br /></td></tr>
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Market Place Restaurant</div>
<div>
Cucina 24</div>
<div>
The Blue Ridge Parkway</div>
<div>
Craggy Gardens</div>
<div>
Black Balsam Mountain</div>
<div>
Frying Pan Fire Tower</div>
<div>
<br /></div>
<div>
MISSION ACCOMPLISHED! (Look for the recipe below!)</div>
<div>
<br /></div>
<div>
The annual Wine & Food Festival, the Goombay Festival, and the Topless Festival were all going on this past weekend in Asheville. And no, I did not. I did not participate in any. Rather, we enjoyed a seasonal ale at The Wedge in the River Arts District, two delightful dinners each evening, some shopping at the venerable Mast General Store, and several gorgeous hikes with a view along the famed <a href="http://www.blueridgeparkway.org/" target="_blank">Blue Ridge Parkway</a>, with an evening meal and overnight at the <a href="http://www.pisgahinn.com/" target="_blank">Pisgah Inn</a>. <br />
<br />
Cool? You bet, in every sense of the word.<br />
<br />
This weekend, I'd love to go back for the <a href="http://www.ncapplefestival.org/" target="_blank">NC Apple Festival</a> in Hendersonville. This year it's especially important to support our apple growers. Some lost as much as 90 percent of their crop due to late spring frosts. Officials guarantee there will be enough local apples to go around this weekend. </div>
<div>
<br /></div>
<div>
FIRST OP: FINE DINING:</div>
<div>
The <a href="http://www.marketplace-restaurant.com/" target="_blank">Market Place Restaurant </a>was sold a few years ago by Asheville's original foodie, Mark Rosenstein, a man who created farm to table dinners way decades ago, when he'd take his knife and basket into farmer's fields to get dinner supplies, or scoop trout from a pond when an order was placed. He led Asheville and the rest of the food world to the world of sustainability, local foods, and wood-fired ovens where he baked bread daily. </div>
<div>
<br /></div>
<div>
Rosenstein left his mark on Asheville's Wall Street, and in the very capable hands of William Dissen, the new, young owner/chef. Here's what he told the ASHEVILLE CITIZEN-TIMES: "To me, farm-to-table is a celebration of community: it's a place to get together, to party, to share a meal, to celebrate, to have fun." Amen. And Amen to his effort at community building as well. Our meal was truly delightful and reasonably priced, and the atmosphere was relaxing with live music at the bar and a serene dining room. I'll be back.<br />
<br />
<a href="http://cucina24restaurant.com/" target="_blank">Cucina 24</a>, also on Wall Street, also provided a menu full of locally sourced foods. The beet salad was especially delicious and oh-so-pretty. It inspired me to try it at home, and look for a recipe below, my version of beets, chevre and pistachios. <br />
<br />
You might wonder why I have not included photos of our meals we enjoyed at these lovely eating establishments. I think taking photos, especially with a flash, disrupts not only MY dinner, but other folks as well. I love to see good food porn. I sometimes take shots, but only when a flash is not necessary. Most times, the dining table is dimly lit, so.....no photos.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8I02h9f_0FN28hl73K3LejqxJLsZqo9z3B9uJ-B26wce9LKdhmOAyJKonlw90zEaPDMckldyFBFfi2cgcVvrlQ_GQa30GI1fFo9QjgI-IYbUt4ZDoJetPjkBwKGVFotbWJ5J5Uc9T65vn/s1600/IMG_0899.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8I02h9f_0FN28hl73K3LejqxJLsZqo9z3B9uJ-B26wce9LKdhmOAyJKonlw90zEaPDMckldyFBFfi2cgcVvrlQ_GQa30GI1fFo9QjgI-IYbUt4ZDoJetPjkBwKGVFotbWJ5J5Uc9T65vn/s400/IMG_0899.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Breads from Farm & Sparrow</td></tr>
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SECOND OP: Procure picnic supplies from the variety of goods available at Saturday's farmers market in downtown <a href="http://www.buyappalachian.org/listing/asheville-city-market" target="_blank">Asheville City Market.</a> We found fresh, wood-fired oven-baked breads from Farm & Sparrow; tangy goat cheese from Three Graces Dairy; smoked trout from Sunburst Trout Farms; the season's first apples; and, pastries with local black raspberry jam to just devour right there, on the spot!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwxNWvtrFBDeF0EmQyL-4nNgjsEjM3IXV_k8Am0uTmK15w2GFcFmWW9wKzMeGr_FgxTfhkdIJmp0MLI4Mslf_f7XXru1dakkMNObfY5-tlRuUpG0GIJRwaRJrvBiynAy5lnJPIW3pvocu2/s1600/IMG_0913.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwxNWvtrFBDeF0EmQyL-4nNgjsEjM3IXV_k8Am0uTmK15w2GFcFmWW9wKzMeGr_FgxTfhkdIJmp0MLI4Mslf_f7XXru1dakkMNObfY5-tlRuUpG0GIJRwaRJrvBiynAy5lnJPIW3pvocu2/s320/IMG_0913.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sitting on Top of the World, at Craggy Gardens</td></tr>
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THIRD OP: GORGEOUS HIKES<br />
One of my favorite easy and quick hikes is to drive north on the Blue Ridge Parkway to Craggy Gardens, and follow the trail up to the dome. From there, you've got an awesome 360 view of the world. No matter the season, it's just great for the view, and because of the breezes, it was nice and cool. Late summer, you can even pick wild blueberries off to the side of the top. During the fall, all you can see is a carpet of color. In the winter, icy patches give you a bit of a challenge to the top, but then you get to bask in the full sun.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNBVaU2N4FsAkjP6K9IIDMap9C0_r_ZwWpWr9C-teL2H6TBm5Ct-1rsw7rJTVhdi2mJsMGlmPUlY2EfqIavMAA5KClyTxf6ZMtBm_H3I75_tddOY8qeBVf2jRfvdRuKel0wN27MKJQX3zp/s1600/IMG_0969.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNBVaU2N4FsAkjP6K9IIDMap9C0_r_ZwWpWr9C-teL2H6TBm5Ct-1rsw7rJTVhdi2mJsMGlmPUlY2EfqIavMAA5KClyTxf6ZMtBm_H3I75_tddOY8qeBVf2jRfvdRuKel0wN27MKJQX3zp/s320/IMG_0969.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Skinny Dip Falls<br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDHdK2zbpGRbUoCwbHvafm5YByiEiLBHAPTh0aY1pZ3fiPivzpmUXEQUB0l16s8S076B7CziXWULOVAQfGYsisubN0a_j7fsIR_i_vKbF4YU55q_pNdcBBf1aUSvH6Ax54qM9lZKG-dvUk/s1600/IMG_0981.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDHdK2zbpGRbUoCwbHvafm5YByiEiLBHAPTh0aY1pZ3fiPivzpmUXEQUB0l16s8S076B7CziXWULOVAQfGYsisubN0a_j7fsIR_i_vKbF4YU55q_pNdcBBf1aUSvH6Ax54qM9lZKG-dvUk/s320/IMG_0981.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">House Bread from Farm & Sparrow bakery</td></tr>
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Near Pisgah, south of Asheville, our favorite cool hike is Skinny Dip Falls, at Milepost 417. And no, I did not, although perhaps that would have been a great segue from the Topless Festival? Anyway, you hike down a shaded, root and rock-filled path to a gorgeous rocky waterfall, and you can rock hop up and down if the kid in you prevails.<br />
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Just a bit down the road, hike the Art Loeb trail off Black Balsam that leads to the bald, with views to the horizon and overlooking Graveyard Fields. An awesome view, worth the mile trek upward.<br />
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And, HWY 276 down to Brevard from the Parkway provides a terrific winding, downhill scenic route, with pull-outs along the Davidson River for picnics. At Sliding Rock Falls, you can do just that - slide down the rocks on your butt. Great fun. Looking Glass Falls has steps leading down to the bottom level, allowing you pretty views all the way down. Find a big rock on the side for a picnic there, too.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBdKOvHODuTcvEgmTCy3oQtw92ATdHDTi3iQKDPggqeJEhdb3V_KIwkSHYLMXTj-LNujPAihyphenhyphenhEnlRtomBfawgXju07g3ZxJcWQvX0xFc0juObZEnuFhyphenhyphenoXgkgf3I-fc7wHE4NS7opIxev/s1600/IMG_0990.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBdKOvHODuTcvEgmTCy3oQtw92ATdHDTi3iQKDPggqeJEhdb3V_KIwkSHYLMXTj-LNujPAihyphenhyphenhEnlRtomBfawgXju07g3ZxJcWQvX0xFc0juObZEnuFhyphenhyphenoXgkgf3I-fc7wHE4NS7opIxev/s320/IMG_0990.jpg" width="320" /></a><br />
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<b><i>BEETS, WHIPPED CHEVRE and PISTACHIOS</i></b><br />
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I still crack up remembering a friend who exclaimed, "You can eat the roots, too? I always throw them away!" She loved beet greens in salads and stir fry; now she loves the roasted roots as well.<br />
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1 bunch of beets<br />
6 ounce tub of chèvre (ours was flavored with honey and lavendar)<br />
thinning options - 1 to 2 tablespoons simple syrup, Greek yogurt, or milk<br />
couple tablespoons chopped fresh herbs - I used rosemary, chives and oregano<br />
handful of salted pistachios, chopped<br />
salt and pepper to taste<br />
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1. Preheat oven to 350. Cut the beets from the stems (reserve for salad or to braise). Wash the roots well. Place on a large rectangle of aluminum foil, securely wrap them up, and place on a baking sheet, as they can leak! Bake for about an hour, or until a knife easily pierces the largest beet. Cool.<br />
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2. Use a paper towel or cloth and rub the skins off. Cut into bite-size pieces. <br />
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3. In a small bowl, place the chèvre. Mix in a bit of your thinning option, and whip with a fork or whisk till mixture is pliable. Place on your serving dish or individual plate.<br />
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4. Top chevre with beets. Sprinkle the herbs over, then the chopped pistachios. Season with salt and pepper. Serve and enjoy!<br />
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Elizabeth Wiegandhttp://www.blogger.com/profile/08510217444070654371noreply@blogger.com0