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.
Remember to recycle your shellfish shells. Find a nearby recycling site at: http://portal.ncdenr.org/web/reef/oyster-shell-recycling-program.
This week, we have several foodie events as well as some recipes for you to try.
- 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/
If you had your fill of burgers yesterday, here are some ideas for seafood.
This shrimp Alfredo recipe was provided by Fajita Mike, the chef at Sammy’s Seafood House and Oyster Bar. “It’s a simple dish with sensational results that are sure to please your taste buds,” he notes. The restaurant was featured on “North Carolina’s Local Catch” on UNC-TV.
- 3 ounces butter
- 1 tablespoon minced garlic
- 8 ounces fresh shrimp
- 4 ounces cooking wine
- 4 ounces heavy whipping cream
- 5 ounces grated Parmesan cheese
- 6 ounces fettuccine noodles, cooked
- 2 ounces fresh shredded Parmesan cheese
- 1 ounce parsley
Place butter, garlic and shrimp in saute pan on medium heat. Saute shrimp until they turn light orange.
Add wine and simmer for additional 1 to 2 minutes. Add heavy whipping cream and simmer to boil. Reduce heat by half and add grated Parmesan cheese. Stir until sauce reaches desired thickness.
Place cooked fettuccine noodles on plate or in bowl. Cover with Alfredo sauce. Top with fresh shredded Parmesan cheese and parsley.
This recipe was provided by Bud Gruninger, executive chef at Basnight’s Lone Cedar Café in Nags Head. Watch him on “North Carolina’s Local Catch” on UNC-TV here.
- 5 teaspoons paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 1 cup vegetable oil
- Two 10-12 ounce red drum fillets *
Blend all spices well. Dissolve in vegetable oil. Dip red drum fillets in spices and oil, coating well. Drain extra off.
Place fillets on hot cast iron pan, approximately 2 to 3 minutes each side. Must have good ventilation!
Serve with Fresh Strawberry Salsa
- 1 quart strawberries, quartered
- Juice of 1 lime
- 1 small red pepper, diced
- 3 teaspoons chives, chopped
- 2 teaspoons jalapenos, chopped
- 1 bunch cilantro, chopped
Mix all ingredients together.
* Remember, availability of particular species will vary based on regulations, season and even changing weather. Thus if the named fish or shellfish is not in your market, ask for another local one that would be similar in texture and flavor — make it your own “catch of the day”!
Start your appetites. Here are some seafood-related news and recipes from local media this week. Happy eating.
- Congratulations to Bud Gruninger, the executive chef at Basnight’s Lone Cedar Café in Nags Head. Representing North Carolina, he took second place for his red drum dish at the Great American Seafood Cook-Off in New Orleans on Aug. 6: http://greatamericanseafoodcookoff.com
NORTH CAROLINA FISHERIES
There’s a new development in the Community Supported Fisheries arena. The www.LocalCatch.org website links CSF programs across North America and provides resources to communities that want to start their own.
For background on the CSF concept, read North Carolina Sea Grant’s Winter 2010 Coastwatch story that documents initial research and pilots in North Carolina and the early community programs in Northeast states. A year and a half later, LocalCatch.org lists — and links to — 62 programs (and growing) in North America.
The organization’s steering committee has several partners that have worked with Sea Grant on CSF programs, including Joshua Stoll and Lisa Campbell.
Stoll is a current National Sea Grant College Program Knauss Fellow from North Carolina and co-founder of Walking Fish CSF.
Campbell is a Duke researcher. North Carolina Sea Grant funded her study of Down East Carteret County that provided the groundwork for the ongoing www.SaltwaterConnections.org economic development efforts in the state.
Her research was covered in a Holiday 2010 Coastwatch article. Stoll was one of the graduate students who worked with Campbell.
This new website is separate from the Local Catch: North Carolina Seafood Availability cards. To find Sea Grant’s seasonal availability cards, visit: www.ncseagrant.org and search for “local catch.”