CAPE FEAR CUISINE
Here’s your taste of “Cape Fear Cuisine”.
SCALLOP KABOBS
6 sliced limes
½ cup butter melted
3 lbs. scallops
6 tbsp. grated Parmesan cheese
8 oz. sliced canadian bacon
Reserve several lime slices and set aside. Alternate scallops, lime
slices, and Canadian bacon on skewers. Squeeze juice from reserved
limes over the scallops. Coat the scallops generously with ½ of the
melted butter. Sprinkle with ½ of parmesan cheese. Grill on hot
grill rack 6-8 minutes. Turn the skewers and brush with remaining
melted butter and sprinkle with remaining parmesan cheese.
Grill 6-8 minutes longer.
SWORDFISH IN CREOLE MUSTARD SAUCE
2 cups clam juice
½ cup olive oil
1 cup whipping cream
2 tbsp minced thyme
2 tbsp. creole mustard
minced fresh parsley
6 (8 oz) swordfish steaks, 1 inch
Boil the clam juice in medium saucepan until reduced by half.
Stir in cream. Boil under thick enough to coat spoon. Whisk in
mustard. Simmer over low heat. Brush fish with olive oil.
Sprinkle with thyme. Place on grill rack. Grill for 8 minutes
or until fish flakes easily, turning once. Spoon sauce onto each
plate. Top with fish. Sprinkle with parsley
CAPE FEAR COLESLAW
1 Cabbage Head
¾ cup whipping cream
1/3 cub cider vinegar
1 tablespoon butter
2 eggs
1 1/3 teaspoons celery seeds
1 ½ teaspoons dry mustard
3 tablespoons sugar
½ teaspoon salt
Remove core from cabbage and remove outer leaves. Cut cabbage
Into quarters. Cut each quarter into thin slices and place in bowl.
Bring vinegar to a boil. Beat eggs in a double-boiler. Stir in dry
mustard, sugar, and salt. Beat in whipping cream. Add boiling
vinegar in a fine stream to the egg mixture, stirring constantly.
Heat over simmering water for 4 minutes until thick, stirring
constantly. Remove from heat. Stir in butter and celery seeds.
Pour over cabbage and toss to mix well. Chill covered 2-3 hours.
Toss well before serving.
CAROLINA CHOWDER
1.5 cups chopped onions
24 cherrystone clams, steamed/chopped
2/3 cup chopped celery
1 pound small shrimp, peeled, deveined
1 cup butter
1 (8 oz) can crab meat
1.5 cups flour
1 lb. of bay scallops (optional)
1 (32 ounce) can clam juice, heated
8-10 small red potatoes, chopped/steamed
8 cups milk, scalded
1 cup dry cocktail sherry
2 teaspoons thyme
1.5 teaspoons Tabasco sauce
Salt/pepper to taste
Saute the onions and celery in butter. Stir in flour. Cook 4-6 minutes
Stirring constantly. Remove from heat and add clam juice, milk, and
Cocktail sherry, whisking until smooth. Return to heat and bring to boil.
Add thyme, Tabasco, salt/pepper. Reduce heat and simmer. Add clams,
Shrimp, crab meat, and bay scallops. Cook until tender. Stir in potatoes.
I hope you enjoy this recipe. For additional information of the Cape Fear coastal
region, call me.
Best Regards,
Diane
CAROLINA SHRIMP & GRITS
2 tablespoon butter
½ cup whipping cream
1 ounce sliced yellow onion
2 tablespoons grated Parmesan cheese
1 ounce thin sliced prosciutto
2 cups grits
1 tablespoon white wine
¼ tsp. chopped parsley
4 (16-20 count) shrimp
Melt butter in sauté pan over high heat. Add onion and prosciutto. Saute until
light brown. Add wine. Add shrimp. Cook until wine is reduced. Add whipping
cream and parmesan cheese. Cook until thickened. Spoon over grits. Sprinkle
with parsley.
I look forward to providing you information on homes in the Wilmington, North
Carolina, area. Call me anytime.
Best Regards,
Diane Parker
CRAB MEAT AU GRATIN
1 tablespoon butter
1 cup sherry
1 tablespoon flour
1 pound white crab meat, drained, flaked
1 cup half-and-half
8 ounces New York sharp cheese, sliced
Salt/pepper to taste
Melt butter. Add flour and stir until smooth. Add half and half. Cook until thickened and smooth, stirring gently. Cook until the crab meat is heated through.
Spoon into a baking dish. Cover with cheese slices. Bake at 325 until heated through. Broil until the cheese melts and is brown.
Let me know if I can provide information on the Cape Fear area. Call anytime.
Best Regards,
Diane Parker
SPICY SHRIMP BALL
8 oz. cream cheese softened
Juice of ½ lemon
1 lb. boiled shrimp, peeled, chopped
¼ tsp. of garlic powder
½ small onion, minced
¼ tsp. salt
¼ tsp. worchestershire sauce
Chopped fresh parsley
2 tablespoons mayonnaise
Paprika
Mix cream cheese in bowl until smooth. Stir in shrimp, onion, worchestershire sauce,
Mayonnaise, garlic powder, lemon juice and salt. Shape into ball. Sprinkle with
Parsley and paprika. Serve with assorted crackers.
Please call me if I can provide additional information on homes in the Wilmington area.
Best Regards,
Diane
MARINATED SHRIMP
10 lbs. shrimp
3 tablespoons celery seeds
1 cup seafood seasoning
5 cups sliced onions
3.5 cups vegetable oil
½ cup capers
2 cups white vinegar
Bay leaves
1 tablespoon salt
Boil shrimp and seafood seasoning in water to cover in a large stockpot until shrimp turn
pink. Drain and peel shrimp. Combine oil, vinegar, salt, celery seeds, onions, capers, and
bay leaves in large container and mix well. Add peeled shrimp. Marinate covered in
refrigerator for 24 hours before serving. Discard bay leaves.
Hope everything is going well for you. Let me know if you need any real estate
assistance.
Best Regards,
Diane
SEVICHE
1.5 lbs of fresh white fish such as red snapper, flounder, or drum
½ cup lemon juice
Tabasco sauce to taste
½ cup lime juice
Ground pepper to taste
½ cup olive oil
1 bell pepper finely chopped
2 cloves garlic crushed
4 green onions, chopped
½ teaspoon oregano
2 tomatoes chopped
½ teaspoon thyme 1
tablespoon minced fresh mint
1 teaspoon ground coriander
Cut fish into small thin slices. Place in a bowl with lemon and lime juice. Marinate
covered in refrigerator for 2 hours. Combine olive oil, garlic, oregano, thyme, coriander,
tabasco sauce and pepper in a bowl and mix well. Stir in bell pepper, green onions,
tomatoes and mint. Add marinated fish and stir gently. Chill covered in refrigerator
for one hour.
Hope you are having a great week. Let me know if I can provide any information to you
on homes in the Wilmington area.
Best Regards,
Diane
BLUE CRAB MEAT OMELETS
12 eggs
1 lb. blue crab meat, drained/flaked
1.5 teaspoons salt
2 cups half and half
Pepper to taste
2 tablespoons sliced green onions
¼ cup margarine
½ teaspoon thyme
1.5 cups shredded cheddar cheese
6 drops Tabasco
2 tablespoons flour
¼ cup water
Crab Meat Filling – Heat crab meat, half and half, green onions, thyme, salt and Tabasco in
Saucepan. Stir in mixture of flour and water. Cook until thickened.
Omelet - Combine 2 eggs, ¼ teaspoon salt/pepper in a bowl and mix. Melt 2 teaspoons of
margarine in omelet pan. Add egg mixture. Cook until almost set, running a spatula around
the edge and lifting slightly to allow the uncooked egg mixture to flow underneath. Sprinkle
with ¼ cup of cheese. Cook until cheese melts. Place ½ cup of bloue crab meat filling on
1 half of omelet and fold over. Remove to warm platter. Repeat. Yields 6 servings.
Hope you are having a great week. Let me know if I can provide any information to you
on homes in the Wilmington area.
Best Regards,
Diane
STRAWBERRY BUTTER
Use as a spread on toast, biscuits or pound cake.
1 cup sliced fresh strawberries
1 cup butter, softened
½ cup confectioners sugar
Combine all ingredients in a bowl and mix well. Store covered in the refrigerator.
Hope you are having a great week. During the months of April and May, the local strawberry
fields are abundant with rich, juicy berries. It’s not uncommon to see kids of all ages out
partaking in the fun of strawberry picking.
Let me know if you or someone you know is looking to buy or sell real estate in the
Wilmington, NC area.
Best Regards,
Diane
CAROLINA ONION SOUP
14 to 18 medium onions chopped
2 tablespoons sugar
¼ cup olive oil
8 cups beef broth
¼ cup unsalted butter
8 slices French bread
Salt/pepper to taste
½ cup freshly grated Parmesan cheese
Saute the onions in oilive oil in a large skillet for 15-20 minutes until onions are translucent.
Add sugar, butter, salt/pepper and mix well. Heat beef broth in large saucepan. Stir in
onions. Trim bread to fit in individual earthenware cups. Toast bread lightly. Place a
slice of bread in each cup. Fill with soup. Sprinkle with cheese. Bake, covered, at 375
for 20 minutes. Serve immediately.
Give me a call if you have any real estate needs.
Best Regards,
Diane
GROUPER SALAD
1.5-2 lbs grouper
1 tablespoon paprika
1 cup minced celery
salt/pepper to taste
½ cup minced onion
½ head lettuce shredded
¼ cup mayonnaise
1 ripe tomato diced
1 tablespoon cumin
Lemon/lime wedges
Juice of lemon
Cherry tomatoes
1 teaspoon sugar
Poach fish in hot water in a saucepan until opaque. Flake fish, discarding skin and bones.
Combine fish, celery, onion, mayonnaise, cumin, lemon juice, sugar, paprika, salt and
Pepper in a bowl and mix until the mixture can be shaped into a mound. Layer the
Shredded lettuce, fish mixture, and tomato on serving platter. Garnish with cherry tomatoes, lemon and lime wedges. Also good with a vinaigrette salad dressing.
Hope all is going well. Business is good. It’s a great time to buy a home. Let me
know if I can help.
Best Regards,
Diane
LINGUINI WITH CLAM SAUCE
1.5 tsp. flour
2 tablespoons basil garlic pesto
1 teaspoon black pepper
¼ cup white wine
¼ tsp red pepper flakes
1 cup clam juice
6 tablespoons olive oil
1 tablespoon grated Romano cheese
¼ cup white wine
32 oz. linguini, cooked
1 1/3 cups chopped clams
Mix the flour, black pepper and red pepper together. In large
Skillet heat olive oil over medium heat. Stir in the flour mixture
And pesto. Add the wine and clam juice. Bring to a boil and reduce
The heat. Add the cheese. Simmer until thick, stirring constantly.
Add linguini and clams and mix well. Serve immediately.
NORTH CAROLINA BARBEQUE SAUCE
1 cup apple cider vinegar
1 teaspoon sugar
½ cup water
1 bay leaf
2/3 cup minced onion
2/3 teaspoon thyme
1 clove garlic, crushed
3 tablespoons peanut oil
½ teaspoon salt
2 ½ teaspoons dry mustard
1 teaspoon black pepper
5 teaspoons cold water
1 teaspoon red pepper flakes
Combine vinegar, ½ cup water, onion, garlic, salt, black pepper, red pepper,
sugar, bay leaf, thyme and peanut oil in a small saucepan. Bring to a boil and reduce heat. Simmer for 5 minutes. Dissolve dry mustard in 4-6 teaspoons
cold water in a small bowl. Add enough hot vinegar sauce to make thin liquid.
Add to the hot vinegar sauce and mix well. Discard bay leaf. Store in refrigerator.
OYSTER AND ARTICHOKE SOUP
2 (14 oz.) cans artichokes
1 teaspoon crushed red pepper
2/4 cup butter
1 teaspoon salt
2 cloves garlic minced
1 quart oysters
1-1/3 cup chopped green onion
3 tablespoons flour
3 cups chicken broth or stock
3 cups milk
Lemon Slices
Drain and cut artichokes into quarters. Melt butter in large
Stockpot. Add the green onions and garlic. Saute for 5 minutes.
Stir in flour. Cook for 5 minutes, stirring constantly. Add the
Artichokes, chicken broth, milk, red pepper, and salt. Cook for
20 minutes. Add the undrained oysters. Simmer for 10 minutes.
Garnish with lemon slices.
Best Regards,
Diane
ROASTED RED SNAPPER WITH SMOKED PIMENTO CHEESE
1 garlic clove
1 cup virgin olive oil
2 tablespoons of fresh basil
1 (3-4 lb) filleted red snapper
2 tablespoons grated pecorino cheese
2 lettuce leaves
2 tablespoons roasted pine nuts
2 cups sharp chedder cheese
½ cup pimentos
½ cup mayonnaise
1 tablespoon salt
fresh ground pepper
Mix basil, garlic, pecorino cheese, nuts and olive oil in blender until smooth.
Place fish in a lightly oiled sauté pan. Spread with pesto. Cover with lettuce
to keep moist. Bake at 350 for 15 minutes. Discard lettuce.
Pimento Cheese – Place a piece of 2x2 red cedar in a large saucepan. Light the
Wood. Let the wood burn until it looks fully burnt. Place lid on saucepan to
Extinguish flame. Combine cheese, pimentos, mayonnaise, salt and pepper in a
Small heatproof bowl and mix well. Place in saucepan and cover with lid.
Let stand for 30 minutes
Let me know if you or someone you know is looking to buy or sell a home in
the Cape Fear area.
Best Regards,
Diane
