Whether you’re looking for an easy weeknight meal or a fresh new dish to try, this week’s simple recipes can satisfy a variety of cravings in a pinch. Enjoy!
- The New York Times features Vivian Howard, owner of Chef & The Farmer in Kinston, for her role in the rural town’s economic and cultural revival. Read the article here, which includes Howard’s recipe for Eastern North Carolina fish stew.
- Immaculate Bites shares a recipe for Jamaican steamed fish. This hearty dish will become your go-to for its versatility. Whether carb-heavy or fresh with vegetables, you can tailor it depending on your cravings — or what you already have in your fridge!
The weather has been brutal this week. Hopefully you get can some comfort from recipes for the chowders, soups and stews featured below. Stay warm!
Get off to a great start this year with bluefish, clams and shrimp. Enjoy!
- In the Holiday 2016 issue of Coastwatch, Emily White runs with the blues, sharing why you shouldn’t rule out this fresh catch of the day.
- Island Life NC celebrates clams, offering a few interesting facts about these bivalves. Also, find recipes for steamed clams, pasta and clam sauce and clams casino.
The week’s roundup includes festive twists on seafood appetizers and a hearty breakfast dish sure to impress holiday guests and family. Enjoy!
- Chef Teddy Diggs and Barton Seaver, author and chef, join forces to craft a fresh take on the Feast of Seven Fishes at Diggs’ Il Palio Ristorante in Chapel Hill, set for Dec. 15 at 6:30 p.m. Find tickets and additional information in The News & Observer. Can’t make the event? Learn about Seaver, who leads Harvard’s Sustainable Seafood and Health Initiative, and his mission in this TED Talk.
- Bit & Grain features a recipe for fish and grits from chef Ricky Moore of Durham’s Saltbox Seafood Joint.
- Rachel Noble of the University of North Carolina at Chapel Hill’s Institute of Marine Sciences and her team are developing an easy-to-use kit that can verify how safe seafood is for consumers. The early-detection system can identify harmful bacteria in only two hours, making this development a potential boon to the state’s tourism and seafood industry. Learn more about the project, funded by the UNC system, in this video. North Carolina Sea Grant also has funded related research.
Throughout North Carolina, residents have the luxury of enjoying fresh-caught seafood all year. In fact, cold-weather months are a prime time for several species of seafood, including flounder and oysters. Relish the seasonal abundance!
- This month, Island Life NC celebrates flounder. Learn a few interesting facts about this “seafood lover’s favorite,” and find recipes, including an elegant lemon-buttered flounder dish, and crab-stuffed flounder roll-ups, an exquisite hors d’oeuvre for your next holiday party.
- UNC TV’s NC Now features restaurateur Sammy Boyd of Carteret County, who is working to make “local catch only” a feasible restaurant model in North Carolina. The segment airs Dec. 8 at 8:00 p.m.
- The News & Observer highlights Raleigh’s Poole’s Diner, which has made the Eater’s list of Best Restaurants in America for two consecutive years. Read more about Poole’s James Beard award-winning chef Ashley Christensen in Coastwatch, when North Carolina Sea Grant talked with her and other award contenders in 2013. The story also includes seafood recipes used by semifinalists in their restaurants.
- The Outer Banks Voice shares an experience at Fish & Flights: Fighting Invasive Blue Catfish with Forks and Knives, an educational outreach dinner to raise awareness of invasive blue catfish in North Carolina coastal waters. The take away? Blue catfish are plentiful, tasty, and good for you — so eat them, eat lots of them, and hurry to do so!
- The North Carolina Department of Agriculture & Consumer Services offers several oyster recipes from their Seafood Cookbook, including a holiday oyster dressing and a traditional cold-weather favorite, oyster stew.
- Partake in winter nostalgia with Keith Rhodes, chef and owner of Catch seafood restaurant in Wilmington, who recently shared a memory of cooking with celebrity Gwyneth Paltrow on his Facebook page. Read about the experience in her words, in her blog post, Cooking at Catch. And in celebration of seasonal seafood, check out clam recipes from Rhodes, featured on the UNC TV series Flavor, NC. Rhodes also was a James Beard nominee for Best Chef Southeast in 2011.
It’s the holiday season! This year, consider freshening up your menu with seafood.
One example is the Feast of the Seven Fishes, a Southern Italian holiday ritual with at least seven different kinds of seafood served before midnight on Christmas Eve. If you’d like to prepare your own Christmas Eve feast — or several special meals throughout the season — here are some traditional, and not-so-traditional, ideas from North Carolina chefs and food writers.
- Charlotte Five shares a trip by Paul Manley — of Sea Level NC, a restaurant in Charlotte — to the Carteret County coast to brush up on preparing oysters and other seafood for his feast of fishes.
The North Carolina Division of Marine Fisheries has just published some common sense precautions when buying, storing and preparing oysters in time for a Thanksgiving tradition, oyster dressing.
Another popular seafood item for the Thanksgiving table is shrimp salad. Our Mariner’s Menu recipe can be made one day ahead of time.
- Mariner’s Menu recommends this delicious shrimp salad recipe.