Author Archives: echinglee

seafood sightings

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On the day before Thanksgiving, here are recipes from the Holiday 2012 issue of Coastwatch, North Carolina Sea Grant‘s magazine. Wishing you a wonderful meal with your loved ones. And if you have seafood, make it local.

Oysters casino benefit from a pop of color.

• We present three appetizers — oysters casino, garlic broiled shrimp and creamy crab dip — that you can dress up for a festive pop: http://www.ncseagrant.org/home/coastwatch?task=showArticle&view=listarticles&id=760
• Try this award-winning recipe for shrimp and grits for the day after your turkey, perhaps: http://www.ncseagrant.org/home/coastwatch?task=showArticle&view=listarticles&id=761

Remember to recycle your shellfish shells. Find a nearby recycling site at: http://portal.ncdenr.org/web/reef/oyster-shell-recycling-program.

seafood sightings

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This week, we have several foodie events as well as some recipes for you to try.

• Sample food from a variety of restaurants in Wrightsville Beach at A Taste of Wrightsville Beach. This event takes place Saturday, Oct. 27, from 4 to 7 p.m. in Robert’s Grocery and Lagerhead’s parking lots. Tickets are $40 in advance or $50 at the gate, and includes a sample from each vendor: http://foodies.blogs.starnewsonline.com/29260/a-taste-and-maybe-a-half-peck-at-wrightsville/

• Join the Food Truck Rodeo in Durham Central Park this Sunday Oct. 28 from 12:30 to 4:30 p.m., featuring 53 vendors. They include A’nets Katch, a seafood restaurant located in Knightdale, and Sarge’s Chef on Wheels with their signature Low Country-style shrimp and grits: http://www.durhamcentralpark.org/events/food-truck-rodeo/

• StarNews Online’s Chef Ken Blevins prepares a recipe for classic shrimp po’boys: http://www.starnewsonline.com/article/20121024/ARTICLES/121029882/1103/living03?Title=In-the-Kitchen-with-Ken-Shrimp-po-boys

• Island Free Press shares an Outer Banks shrimp and grits recipe: http://islandfreepress.org/2012Archives/10.15.2012-IslandCookingOuterBanksShrimpAndGrits.html

• Our State magazine details how to cook oysters from the oven to the frying pan: http://www.ourstate.com/how-to-cook-an-oyster/

• Ready for a different tailgate snack? Try Edible Piedmont’s barbequed oysters: http://www.ediblecommunities.com/piedmont/recipes/harvest-2012/barbecued-oysters.htm