Mark your calendar for the popular Succulent Seafood series presented by the North Carolina Aquarium at Pine Knoll Shores. Learn how to prepare a variety of seafood from top restaurant chefs.
- North Carolina Aquarium at Pine Knoll Shores presents the series Succulent Seafood. For registration details, visit: reservations.ncaquariums.com/pineknollshores/Info.aspx?EventID=1008
- Oct. 20: Island Grille, Atlantic Beach
- Nov. 3: Crabs Claw, Atlantic Beach
- Nov. 10: Saltwater Grill, Swansboro
- Nov. 17: Island Grille, Atlantic Beach
- Dec. 8: White Oak Bistro, Swansboro
- Dec. 15: Crabs Claw, Atlantic Beach
- Jan. 13: Riverside Steak & Seafood, Swansboro
- Jan. 26: Island Grille,Atlantic Beach
- Feb. 2: Ruddy Ducks, Morehead City
Photo by Scott Taylor
A love of food and family run so deep in Betty Motes’ life that no line can divide them. Like many coastal North Carolina families, Motes’ mother and father farmed and fished, grew vegetables, and raised hogs and chickens to make a living.
“I grew up an only child in a home where good food was a way of showing love,” Motes says. “I didn’t learn to cook while growing up because the kitchen was my mother’s sanctuary.” But she watched, carefully, and learned the ways of the farm and food.
“My mother cooked fish at least once or twice a week, but they were always fried except for a baked flounder with bacon, potatoes and onions once in awhile,” she recalls. “We went clamming in the summer and bought oysters in the winter. We caught our own hard crabs in the summer. … My daddy loved soft crabs.
“We also canned fish roe, which we ate with eggs from our own chickens, for breakfast. My daddy went down to the menhaden fish boats in Beaufort and broke the fish to get the roe. Many in Carteret County did this.”
Find out more about Betty Motes and her fellow Nutrition Leaders in Mariner’s Menu: 30 Years of Fresh Seafood Ideas. It is available from North Carolina Sea Grant by calling 919/515-9101 or 252/222-6307, from your local bookstore, or from UNC Press.
If you would like to feast on some fresh local seafood, then head out to the Outer Banks Seafood Festival. The event is scheduled for this Saturday, Oct. 18, from 11 a.m. to 6 p.m. at the Outer Banks Event Site in Nags Head. For details visit: http://www.outerbanksseafoodfestival.org/event-schedule.
- The Summer 2014 issue of edible Charlotte magazine focuses on seafood: http://digitaleditions.sheridan.com/publication/?i=217232. It includes several great seafood recipes:
- Go Fish, pages 8-9;
- State of Our Seas, 11-18;
- The Other Fish in the Sea, pages 20-21;
- Fish Farming Done Right, pages 22-25;
- In the Kitchen, pages 26-31; and
- The Man Behind Charlotte’s Freshest Fish, pages 42-44.
Recipes this week include a simple shrimp cilantro dish, Mediterranean-inspired fish tacos, crab cakes and blue crab-stuffed mahimahi. Also, find out who won the chef’s competition at the North Carolina Seafood Festival. Enjoy!
another fresh seafood idea
Use smaller shrimp for casseroles, salads, sandwiches and in spreads and dips. Medium shrimp make good additions in soups and some entrees such as shrimp creole. They also can be steamed or grilled. Use large shrimp for grilling, steaming and other entrees where size matters.
Fresh shrimp smell like sea water. There should be no off-odors, mustiness or chemical smells. Occasionally shrimp will smell and taste like iodine. This is not related to spoilage and is not harmful, but makes them unacceptable for eating. Certain organisms on which shrimp sometimes feed can cause this iodine effect. If you buy shrimp that smell this way, return them to your market for a refund or replacement.
- 1 pound cooked small shrimp, peeled
- 1/4 cup margarine or butter
- 1/2 cup sliced fresh mushrooms
- 1/4 cup flour
- 1/4 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/16 teaspoon cayenne pepper
- 3/4 cup milk
- 1/2 cup freshly grated Parmesan cheese
Cook shrimp in salted or seasoned water.
Melt margarine in medium saucepan over medium heat. Sauté mushrooms until tender. Blend in flour, salt, mustard and cayenne. Add milk gradually and cook until thick, stirring constantly. Stir in shrimp. Place in 4 greased individual shells or ramekins. Sprinkle with Parmesan and paprika. Bake at 400 F for 10 minutes, or until cheese is lightly browned. Serves 3 to 4.
From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas
Contributed by Joyce Taylor
For a fun-filled weekend, plan to head out to the North Carolina Seafood Festival set for this weekend, Oct. 3 to 5, in Morehead City. For more information and a schedule of events, visit: www.ncseafoodfestival.org.
- Check out North Carolina Sea Grant’s new seafood availability chart, which has been divided into north and south regions:
Check out recipes for clam chowder, a shrimp dinner made in 5 minutes, seared scallops with red pepper jam, baked grouper Parmesan and flounder with shrimp stuffing. Enjoy!