Welcome to
"Cooking Seafood and Carolina Critters"
by Jerry G. Smith, Chef Dirt
on the Outer Banks of North Carolina
(252) 491-2403
124-page spiral bound cookbook with 150 recipes, laminated color cover, cooking tips, napkin folding, and descriptions of herbs and spices and many other helpful hints. It includes many local favorites such as Cape Hatteras Clam Chowder, Oyster and Crab Bisques, and some Nostalgia recipes, and even some ha! ha! recipes for wild game. Price is $9.95 plus $2.00 shipping and handling. ISBN# 0-9662656-2-9.
Cooking & Preparation Tips
Chef Who?
"Other Cookbooks in the Works"
Ordering the Book
Outer Banks
Seafood Recipes
| Tuna Sunshine 6 tuna steaks cut about ½ inch thick garlic powder fresh ground black pepper olive oil ½ cup of sun-dried mixed fruit(apricots,plums, mangos, and etc) ¼ teaspoon of all-spice 1-4.5 ounce can of chopped green chilies 1-15 ounce can of crushed tomatoes ½ teaspoon of white or black pepper ½ teaspoon of salt chardonnay wine 3 tablespoons of butter Sprinke the steaks lightly with garlic powder, salt and pepper, to season. Heat a large skillet over medium heat and add about 3 tablespoons of olive oit. Add the seasoned steaks to the hot skillet and cook for 2 minutes on each side(tuna steaks are cooked perfect when there is a streak of pink about 1/8 inch thick running down the center). Remove the tuna steaks from the skillet to a serving platter and keep warm, but not hot! Drain the skillet of all reaming liquid; do not scrape the skillet. Place the skillet back over medium high heat and deglaze the skillet with about ½ cup of wine. When most of the wine has cooked away add the tomatoes, chilies, fruit, all-spice, salt and pepper, and about ½ cup of wine. Cook for about 2 minutes, or until slightly thickened, stirring constantly. When the sunshine sauce has thickened, pour over the tuna steaks. Serve immediately with a garden salad and a warm loaf of crusty bread, I like to use a cuban or french bread. Serves 4 to 6 note: add the butter to the sauce when you start to reduce the sauce. |
Tuna Bites 2 lbs. fresh tuna loin 2 c. seafood breader (I use House of autry; mildly hot) ½ ginger teriyaki sauce 2 c. milk 1 c. corn oil Cut tuna into bite-sized chunks and marinate in milk for 30 minutes. Heat oil to 375 degrees. Put seafood breader in plastic bag. Remove tuna from milk. Shake off excess milk and drop about ½ pound at a time into plastic bag. Shake bag to coast tune with breader. Drop coated fish into oil about ¼ pound at a time and cook until golden brown. Drain on paper towel. Serve with ginger teriyaki sauce for dipping. Serves 4 as a main course. |
| Grilled Tuna 2 (8 oz.) tuna steaks 1 ¼ c. mayonnaise ¼ c. teriyaki sauce 1 T. very finely minced fresh ginger 1 garlic clove, minced fine Combine mayonnaise, teriyaki, ginger and garlic in a large bowl and whip until well blended. Add tuna steaks and marinate in refrigerator for 1 hour. Prepare grill for medium-high heat. Drain marinade from bowl and reserve. Place tuna on grill, cook 4 minutes on each side, basting frequently with reserved marinade. Makes 2 servings. | |
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Chef Dirt's
Cooking Tips
Microwave Hints are also included in Cooking Seafood and Carolina Critters
For more tips call (252) 491-2403 or
or email chefdirt@yahoo.com
Chef Who?
The name comes from a pin Jerry's sister gave him that read "Older Than Dirt, but Still a Gem". He pinned it to his hat, wore it to work at Seamark Foods, and one day while preparing crab cakes, a co-worker leaned to him and said, "Dirt, I want crab cakes for lunch". Jerry responded, "That's Chef Dirt to you!"
Chef Dirt's philosophy about cooking: "Seafood surrounds us... Yet its still the food that people are most fearful of cooking. It's the easiest and quickest thing to fix. The only way to ruin it is to overcook it."
To Order Chef Dirt's Cookbooks
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