Karen's Outer Bank's Recipes
I really
can't take credit for most of the recipes listed here. The main
thing is I found them, I liked them, and I continue to use them. I hope you
enjoy them also!
Karen
Table Of
Click-On Recipes
She-Crab Soup || Crab-Stuffed Mushrooms || Wally's
Brunswick Stew
Scallops in Wine & Cheese || Pecan
Chicken || Seafood Dip
Shrimp
K'Bobs || Coconut
Shrimp || Corn Pone || Oysters
Fitzpatrick
Kari's
Great Salad Dressing
Wally's
Coney Island Hot Dog Sauce (Chili)
1 Tablespoon
plus 1 teaspoon of butter
1/4 cup chopped
scallions (green onions)
1 clove garlic (minced)
5 ounces thawed and well-drained crabmeat
2 Tablespoons dry vermouth
1 Tablespoon lemon juice
buttery crackers(2 ounces ground Captain's Wafers work nicely)
dash of pepper
3 Tablespoons sour cream
16 Large Mushroom Caps
1 ounce shredded Monterey Jack cheese
Pre-heat oven to 450. In a 12" skillet melt the butter; add scallions and garlic sauteeing for 1 minute. Add Crabmeat, vermouth, and lemon juice and cook until crabmeat is heated through. (2-3 min) Transfer to a medium mixing bowl; add remaining ingredients except mushroom caps and cheese. Mix well! Fill each mushroom cap with a rounded Tablespoon of Crabmeat mixture and set on a non-stick baking sheet.Sprinkle an equal amount of cheese over stuffing portion of each mushroom and bake until cheese is melted and the mushrooms are "fork-tender" (12-15min)
1 1/2 lb
Scallops
1/2 cup dry white wine
1/2 teaspoon salt
1 bay leaf, crushed
1 small onion
3 Tablespoons butter
3 Tablespoons flour
1 cup Scallop Broth
1/2 cup heavy cream
1 cup grated cheddar cheese
Pre-heat oven to 350 degrees. Combine the first 5 ingredients in
a medium skillet. Bring to a boil then simmer for 5 minutes,
covered. Remove from heat! Remove the scallops, strain and
reserve the broth. In the same pan, over low to medium heat, melt
butter and add flour. Stir in reserved broth....continue to stir
until mixture is thick. Remove from heat! Add cheese and stir
until melted. Add Scallops to mixture and pour into glass baking
dish. Bake at
350 degrees for 20 minutes.
2 cans cream
of celery soup
3 cups of milk
1 cup of heavy cream
1/2 cup of butter (Margarine
for the light of heart)
2 hard-boiled eggs (chopped)
1/2 teaspoon Old Bay
Seafood Seasoning
1/2 teaspoon
Worcestershire Sauce
1/4 teaspoon garlic salt
1/4 teaspoon white
pepper
1 cup of crabmeat (drained)
1/4 cup of dry sherry
Combine all ingredients and cook over low heat for about 5 minutes. Do not boil! Serve immediately.
I got this
recipe from Charlene down at
Clara's Seafood Grill and Steambar
on the Manteo Waterfront.
Combine in a food processor the following ingredients:
1 cup flour
1 cup cracker meal
1 cup shelled pecans
1 teaspoon salt
1 teaspoon pepper
2 tablespoons paprika
2 tablespoons cayenne
pepper
Blend
until all ingredients are ground and blended. Make an egg-wash
using either egg alone or egg and a little milk. Cut boneless,
skinless chicken into finger-strips. Dip chicken in eggwash and
then bread with pecan breading. Pan fry in hot oil .Serve with
the below recipe for Pecan Honey Butter
Pecan Honey Butter
Softened
Butter Honey
Pecans ground and blended to
your liking!
Wally's Brunswick Stew
3 boneless
chicken breasts (cubed for faster cooking)
1 lb of beef or pork (cubed
for faster cooking) I prefer beef
1 tablespoon of butter
2 cans of crushed
tomatoes
2 cans of creamed corn
2 cans of baby lima
beans
2 lbs cubed potatoes
2 teaspoons of black
pepper
1/4 teaspoon of cayenne
pepper
1/2 teaspoon sugar
Wally starts the meat in a crock pot with a little water and the butter before he goes to bed at night. In the morning, he adds the rest of the ingredients, and lets it cook on high all day. Ready to serve that evening with saltines! His family enjoyed the mix of sweet and spicy (sugar and pepper). I would recommend the first time you prepare this recipe leaving out the sugar as the creamed corn may sweeten it enough for you. Enjoy!
2 - 8 ounce
packages of cream cheese
1 - 8 ounce package
Louis Kemp CrabDelights flakes
2 Tablespoons finely
chopped onion
1 Tablespoon prepared
horseradish
1 teaspoon
Worcestershire sauce
1/4 cup of finely
chopped walnuts
Sprinkle Paprika
Stir the cream cheese until slightly softened. Blend in remaining ingredients except walnuts and paprika. Spread mixture in a 9-inch pie plate. Top with walnuts and paprika. Bake uncovered at 375 degrees for 25 minutes until lightly browned.
2 lbs. 36/40
Shrimp
1 1/2 cups of Pancake
Mix
1 cup milk
1 egg
1 1/2 teaspoon curry
powder
1 Tablespoon vegetable
oil
3 cups of flaked coconut
Hot Oil for frying
Mix all ingredients, except coconut, making a batter. Roll shrimp in batter then in flaked coconut. Cook in oil over medium heat (350 degrees) until golden brown.
4 cups corn meal
3 1/2 cups boiling water
1/2 teaspoon salt (add more to your liking)
1 cup flour (plain)
2/3 cup sugar
1 Tablespoon baking powder
1 egg
1 teaspoon baking soda
1 cup buttermilk
1 cup boiling water.
Pre-heat oven to 450 degrees.
Stir the corn meal, 3 1/2 cupsboiling water and salt together. Pour 1 cup of boiling water gently on top of the mixture. DO NOT STIR! Let mixture set over night. In the morning, add the flour, sugar, baking powder, baking soda, egg, and buttermilk to the mixture. Mix well! Pour in medium size "seasoned" iron skillet and bake for 15 minutes. Lower heat to 400 degrees and continue baking for 45 minutes.
2 Lbs. large Shrimp (36/40 or
larger)
1 Pint cherry tomatoes (cut into halves)
2 large green peppers (cut into wedges)
2 large onions (cut into wedges)
1/3 cup olive or vegetable oil
1/4 teaspoon black pepper
1/4 teaspoon salt
1/3 cup lemon juice
4 cloves of garlic (minced)
Mix oil,
lemon juice, minced garlic, salt, and pepper in a glass container.
Gently add the vegetables and shrimp making sure that the mixture
coats each of the pieces. Allow to marinate for about 30 minutes
occasionally stirring gently. Use wooden skewers and alternate
pieces .
(Karen doesn't alternate
evenly- she uses 1 tomato, 1 shrimp, 1 onion, 1 shrimp, 1 green
pepper,
1 shrimp,1 shrimp, 1 shrimp, etc.) Get the picture? - Wally)
Place each skewer on barbecue grill for 3-5 minutes turning once
and continue to cook until done to your satisfaction.
(Optional - brush pieces
whilecooking with marinade.)
1 Quart shucked oysters
1 cup Progresso Italian Bread Crumbs
1 cup Progresso Plain Bread Crumbs
1 pkg frozen spinach (thawed)
1 Lb. Bacon
1 small onion (chopped)
2 cloves garlic (minced)
3 ounces Swiss Cheese
Pre-heat oven to 550 degrees.
Cook bacon until crisp. (Reservea few tablespoons of bacon grease.) Cool bacon and crumble. Cook onion & garlic in bacon grease until onions are slightly softened. Add spinach and bacon - set aside. Mix bread crumbs and sprinkle1 1/2 cups on a cookie sheet or baking pan. Place oysters 1 to 1 1/2 inches a part on top of the bread crumbs. Spoon out spinach/bacon mixture on top of each oyster and sprinkle with remaining bread crumbs. Bake 5 minutes at 550 degrees until heated throughout. Top with small piece of Swiss cheese and heat until melted. YUM!
3 Tablespoons
Sugar
1 Tablespoon of Mimed Parsley
1/4 Cup Vegetable Oil
1/2 tsp. salt
2 Tablespoons of Vinegar
1/8 teaspoon of pepper
1/8 teaspoon of hot pepper
sauce(Texas Pete)
In a jar
with a tight-fitting lid, combine above ingredients and shake
well. If you
want more just double the recipe!
Coney
Island Hot Dog Sauce (Chili)
2 Lbs. Ground
Beef
2 Packages Onion Soup Mix (1
Box)
2 Cups Black Coffee
1 - 6 oz can Tomato Paste
1 Tablespoon Chili Powder
1 Teaspoon Cumin Powder
1 Teaspoon AllSpice
1/4 cup Vinegar
1 Tablespoon Worcestershire
Sauce 3 Tablespoons
Sugar
Brown
Ground Beef in a skillet and chop up real fine into individual
granules. In a separate large saucepan - mix 2 cups of black
coffee with all the other ingredients and cook over medium heat
until boiling. Reduce to simmer and cook about 2 hours but you
can do it just long enough to saturate the dehydrated onions in
the soup mix if you wish. Add the Ground beef when it has
finished browning.(You can also add your own variations - a
little mustard, more vinegar,water, etc.)
This makes many, many servings. Karen & I use the little 1 lb
empty plastic butter containers (with the tops) and freeze about
5 or 6 of these. That way next time you want chili you just have
to "Nuke" one! I worked on this from years of eating
great hot dogs. This is not an OB Recipe!
If you have any recipes that others would enjoy and would be
appropriate for Outer Banks Cuisine please E-mail me
and I may include it (after I try it!)
