This week, enjoy recipes for lump crab cakes, shrimp with fennel, she-crab soup and fried calamari. Happy spring!
- Got to be NC shares a recipe for she-crab soup that won first place at the 2003 North Carolina State Fair.
Does buying and preparing fish feel like you’re in unfamiliar waters? This week’s roundup includes advice for the reluctant seafood cook, along with recipes featuring fish, oysters, scallops and shrimp. Enjoy!
- The Wall Street Journal features chef Ashley Christensen of Raleigh’s oyster pan roast, a creamy shellfish stew with cubes of turnip and zesty greens.
This week’s round up includes recipes featuring spiny dogfish, clams, shrimp and oysters. Enjoy!
- Got to be NC prepares fried oysters served up with sweet and spicy tartar sauce.
Unpredictable weather is inspiring hearty stews and comfort foods. Remember you often can substitute species. Try the recipes using your favorite fresh fish.
- News & Observer features a Chesapeake House fish stew recipe, adapted from Fred Thompson of Raleigh’s latest cookbook, Bacon. Thompson also is the publisher of Edible Piedmont magazine.
Oyster recipes are featured this week, with a reminder that the season for wild oysters closes the end of March. Enjoy!
Spring feels like it’s just around the corner. A variety of festivals and events are making the start of the season look delicious.
Here’s what’s coming up in the food scene:
- Wilmington Star News shares a trio of food events coming to the Cape Fear region, including the 21st annual Pleasure Island Chowder Cook-Off, held April 8 at Carolina Beach Lake Park. Follow the link for entry and ticketing information or additional events.
- News & Observer highlights March food events in the Triangle, including the chance to learn seafood preparation from chef Nick Malgieri, founder of the Institute of Culinary Education’s baking program in New York City, on March 12. Chef Sean Fowler of the Mandolin in Raleigh also will hold a class on March 29. Experiment Silician-style with Malgieri’s swordfish pie, or get your fill of oysters with Fowler, who’s serving grilled, wild North Carolina oysters, oysters mandolin, and cornbread and oyster stuffing. The ticketed classes will be held at Southern Season in Chapel Hill. See the full list for details and additional events.
- Don’t miss the new culinary series, The Chef & The Maker, coming to Pinehurst Resort. The series will feature three North Carolina chefs, including Raleigh chef Ashley Christensen of Poole’s Diner, Charlotte chef Clark Barlowe of Heirloom Restaurant, and Asheville chef Katie Button of Nightbell and Cúrate. Events are open to the public. The News & Observer has details on costs and ticketing options.
And here are fresh recipes to try, featuring shrimp and crab:
- Mariner’s Menu shares a recipe for light, colorful crab salad.
Recipes featured this week include shrimp, crab, fish and clams. Enjoy!
- Immaculate Bites offers coconut shrimp served up with pineapple marmalade dip and sriracha dipping sauce.
- New York Times preheats the oven and makes roasted fish in a snap.