(printer-friendly version)

Joyce Taylor and the nutrition leaders were back in action in December. Taylor, now retired, joined Sea Grant in 1974. She has spread the word on seafood through workshops across the state, and consultations with food editors, restaurants, seafood markets and consumers around the world.

• Sea Grant’s retired seafood specialist, Joyce Taylor and nutrition leaders come together: http://www.cals.ncsu.edu/agcomm/news-center/perspectives/lifelong-learners-lifelong-leaders/

• The News and Observer spotlights event for shrimp and grits throwdown in Chapel Hill on Feb. 25: http://blogs.newsobserver.com/food/shrimp-and-grits-throwdown-in-chapel-hill

• “In the Kitchen with Ken” (http://www.inthekitchenwithken.com) by Ken Blevins from Star-News Online features seafood lasagna: http://www.starnewsonline.com/article/20120206/ARTICLES/120209819/1103/living03?Title=In-the-Kitchen-with-Ken-Seafood-lasagna

• Edible Piedmont shares a kale and white bean clam stew: http://www.ediblecommunities.com/piedmont/recipes/winter-2010/kale-and-white-bean-clam-stew.htm

(printer-friendly version)

Super Bowl Sunday is almost here.  Be sure to include seafood when planning your party menu. Good luck to your team!

• Mariner’s Menu offers an appetizer recipe for oysters: http://marinersmenu.org/2011/11/22/oysters-rockefeller/

• The Charlotte Observer shares a recipe for coconut shrimp: Crispy Coconut Shrimp with Spicy Peanut Sauce

• “In the Kitchen with Ken” (http://www.inthekitchenwithken.com) by Ken Blevins from Star-News Online shares a crab appetizer: http://www.starnewsonline.com/article/20100726/ARTICLES/100729734/1224/living15?Title=In-the-Kitchen-with-Ken-Crunchy-Crab-Balls

• The News and Observer shares a shrimp appetizer: http://www.newsobserver.com/cgi-bin/nao/lifestyles/food_fitness/recipes/show_recipe.cgi?id=3573&template=template.html

• WECT TV shares a fabulous crab dip served with pita bread: http://www.wect.com/story/993975/fabulous-crab-dip

(printer-friendly version)

Almost any fish can be poached, but those that flake into small pieces, such as snapper and trout, work best. And lean fish such as flounder and grouper cook better this way than fatty fish such as mackerel, which have a strong flavor.

• 6 small snapper fillets
• 6 cups water
• 2 cups dry white wine
• 1 large onion, sliced
• 2 carrots, sliced
• 4 celery stalks, with leaves, sliced
• 3 sprigs fresh parsley
• 1 bay leaf
• 3 sprigs fresh thyme
• 1 teaspoon salt
• 1 teaspoon black peppercorns, crushed

Prepare Dill Butter and set aside.

Combine poaching ingredients in fish poacher or large, shallow pan. Bring to boil. Partially cover, reduce heat and simmer for 20 to 30 minutes.

Gently place fish in poaching liquid. Cook, uncovered, until fish flakes easily when tested with a fork, about 10 minutes. Carefully remove to serving platter. Serves 6.

Dill Butter

• 1 stick butter or margarine, softened
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground white pepper
• 1 teaspoon fresh lemon juice
• 4 tablespoons minced, fresh dill

Place margarine in small bowl. Add garlic, salt, pepper and lemon juice and blend well. Gently stir in dill. Spread on hot fish.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor

(printer-friendly version)

Do you have a hankering for seafood? Try a simple fish stew, stir-fried shrimp or grouper.

• Edible Piedmont shares a simple stew: http://www.ediblecommunities.com/piedmont/recipes/winter-2011-12/chesapeake-house-fish-stew.htm

• The News and Observer features a peppery, stir-fried shrimp: http://www.newsobserver.com/2012/01/25/1803582/shrimp-and-rice-in-a-flash.html

• “In the Kitchen with Ken” (http://www.inthekitchenwithken.com) by Ken Blevins from Star-News Online recommends grouper chile rellenos: http://www.starnewsonline.com/article/20120124/ARTICLES/120129866/1224/living15?Title=In-the-Kitchen-with-Ken-Grouper-chile-rellenos

(printer-friendly version)

If you’ve never tried poaching fish in milk, you’re in for a real treat. The subtle flavors are delightful.

• 4 small flounder fillets
• 3 cups milk
• 1 1/2 cups water
• 1 large onion, sliced
• 1 carrot, chopped
• 1 bay leaf
• 1/2 teaspoon whole black peppercorns

Prepare Mornay Sauce and set aside.

Place ingredients for poaching in fish poacher or large, shallow pan. Bring to boil, partially cover, then simmer for 10 minutes.

Place fish in liquid, submerging it completely. Poach until fish flakes easily when tested with a fork, about 10 minutes. Serves 4.

Mornay Sauce

• 1 tablespoon margarine or butter
• 1 tablespoon flour
• 1/2 cup fish or chicken broth
• 1/8 teaspoon freshly ground white pepper
• 1/2 cup heavy cream
• 1 egg, beaten
• 1/2 cup freshly grated Swiss cheese
• 1/16 teaspoon cayenne pepper
• 1/8 teaspoon salt

Melt margarine in medium saucepan over medium heat. Blend in flour, stirring with a whisk. Add broth gradually, stirring constantly. Cook, stirring constantly, until thickened. Add white pepper.

Blend cream and egg together. Gradually add to thickened sauce. Cook over low heat, stirring constantly, until thickened. Do not allow to boil.

Add cheese to sauce. Cook over low heat until cheese is melted. Add cayenne pepper and salt. Serve over poached fish.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor

(printer-friendly version)

Spice up your menu with shrimp salsa and blue corn tortilla chips followed by shrimp creole or curried shrimp. Enjoy!

• Our State magazine has a recipe for shrimp salsa: http://www.ourstate.com/salsamole-con-camarones-recipe/

• “In the Kitchen with Ken” (http://www.inthekitchenwithken.com) by Ken Blevins from the Star-News Online shares a childhood favorite for shrimp creole: http://www.starnewsonline.com/article/20120116/ARTICLES/120119794/1103/living03?Title=In-the-Kitchen-with-Ken-Shrimp-creole

• The Winston-Salem Journal features sweet and spicy curried shrimp: http://www2.journalnow.com/lifestyles/2012/jan/11/wsfood03-recipe-swap-curried-shrimp-ar-1800505/

(printer-friendly version)

Consider a simple fish sandwich for dinner that will get you in and out of the kitchen in a dash!

• Charlotte Observer tested this recipe for a modern fish sandwich: http://www.charlotteobserver.com/2008/08/04/107030/observer-tested-recipes.html?appSession=97621217045915&RecordID=1068&PageID=3&PrevPageID=2&cpipage=1&CPIsortType=&CPIorderBy=&cbCurrentRecordPosition=2
• Lindsey Mathes from the Sun Journal shares a recipe for lemon garlic tuna steaks: http://www.newbernsj.com/articles/-93352–.html
  
• “In the Kitchen with Ken” (http://www.inthekitchenwithken.com) by Ken Blevins from the Star-News Online features a tasty seafood pot pie: http://www.starnewsonline.com/article/20120110/ARTICLES/120119999/1103/living03?Title=In-the-Kitchen-with-Ken-Seafood-pot-pie

(printer-friendly version)

Kick-off the new year with seafood by trying one of these shellfish recipes.

• “In the Kitchen with Ken” (http://www.inthekitchenwithken.com) by Ken Blevins from the Star-News Online shares prosciutto shrimp wraps: http://www.starnewsonline.com/article/20110104/ARTICLES/110109939/1224/living15?Title=In-the-Kitchen-with-Ken-Tempura-battered-prosciutto-shrimp-wraps
• Edible Piedmont features a mouth-watering recipe for oysters on the half shell: http://www.ediblecommunities.com/piedmont/recipes/winter-2011-12/chilled-oysters-on-the-half-shell-with-french-mignonette.htm and pickled shrimp: http://www.ediblecommunities.com/piedmont/recipes/winter-2011-12/pickled-shrimp.htm

(printer-friendly version)

Happy New Year! Our appetizers easily convert to full meals. Baked oysters with bacon, for example, makes a great main course. Just allow for larger portions.

• 2 dozen large unshucked oysters
• 6 slices bacon
• 1 cup fresh cracker crumbs
• 1/2 cup mayonnaise
• 2 tablespoons thinly sliced green onion, including tops
• 1 teaspoon fresh lemon juice
• 1 teaspoon Tabasco sauce
• 1/2 teaspoon Dijon mustard
• 1/2 cup freshly grated Parmesan cheese
• rock salt

Scrub oysters with stiff brush under cold, running water. Shuck, reserving deep half of shells. Drain oysters.

Cut bacon slices into quarters. Cook until limp, but not brown.

In small bowl, combine crumbs, mayonnaise, onion, lemon juice, Tabasco and mustard.

Place deep layer of rock salt in bottom of large pan or baking dish. Arrange reserved shells in rock salt, being sure that they are level. Place one oyster in each shell. Spread crumb mixture over each. Top with a piece of bacon, then sprinkle with cheese. Bake at 450 F until bacon is crisp and oysters are done, about 8 to 10 minutes. Serves 4 to 6.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor

(printer-friendly version)

These seafood recipes will make impressive centerpieces for your holiday party. Happy Holidays!

• The shrimp Christmas tree is a favorite holiday recipe from Mariner’s Menu: http://marinersmenu.org/2010/12/10/shrimp-christmas-tree/
• The Charlotte Observer shares several easy appetizers, including a shrimp cocktail dip: http://www.charlotteobserver.com/2011/12/13/2848406/appetizers-haste-makes-taste.html
• The News and Observer includes a recipe for crispy fish ratatouille: http://www.newsobserver.com/2011/12/21/1723764/fresh-ratatouille-lends-french.html
• Our State magazine has a recipe for minced oysters: http://www.ourstate.com/minced-oysters