GREEN TAILS

GREEN TAILS are in the markets now....and they're considered NC's gourmet species.  I'll be picking up my order of shelled, deveined one-pound packages from Atlantic Beach Seafood soon, and I can't tell you how very practical and sweet it is to pull one from the freezer, say next March, when not much in the way of fresh seafood is available.  On Veteran's Day, we enjoyed a boat ride over from Morehead City to Cape Lookout, where we frequently find the shrimpers at rest on Sundays and some afternoons.  Bottlenose dolphins were chasing schools of menhaden just off shore, which means the blue fin tuna should be showing up soon.  Let's hope some Carolina fishermen land one of these big boys, usually sold for thousands to the Japanese.  Understand the sea trout were a big catch right in the inlet.

SEARED SHRIMP

Lynne Foster, who lives in Hatteras and helps run THE ALBATROSS FLEET with Capt Ernie Foster, wrote on this wonderful new blog by Amy Huggins (www.obepicurean.ning.com), about a new method, at least to me, of cooking shrimp with the shells and/or heads on.  In a hot pan, she places the shrimp.  No oil, no water, no seasonings.  Stir until the shrimp turn pink.  They'll release some liquid and stew in their own juice, so to speak.  Lynne takes them off the heat and adds a sprinkle of celery salt and Old Bay.  We loved them done this way.  They were succulent and juicy, and dipping them in the released liquid was a tasty alternative to cocktail sauce.    

FINCH POTTERY OPEN HOUSE was quite a success for selling THE OUTER BANKS COOKBOOK.  I sold out!  The book has gone into its second printing, and I had all thebooks the warehouse had left at the time.  Don't worry, they're back in stock, and make excellent Christmas presents.  If you'd like, I can sign them for your special recipients!  Just contact me.

I'll be in Manteo this weekend for the 25th Anniversary Commemoration of the Christening and Launching of the Elizabeth II, the replica of the English ship.  Fred Thompson and I will be judges for the Chowder Cook-Off!  Boy, am I looking forward to that!