Cooking with the best of Dirt from the Outer Banks

Welcome to
"Cooking With the Best of Dirt From the Outer Banks"


by Jerry G. Smith, Chef Dirt
on the Outer Banks of North Carolina
(252) 491-2403
Recipes
Cooking & Preparation Tips
Chef Who?
"Other Cookbooks in the Works"
Ordering the Book
Outer Banks
Seafood Recipes

Oyster Fritters
1 c. bacon fat & 1 c. corn oil or 2 c. corn oil
1 c. self-rising cornmeal
½ tsp. salt
1 egg, slightly beaten
Kernels from 1 ear fresh corn
½ pt. oysters, drained

Heat fat and oil in a 2-quart saucepan to 375 degrees. Chop drained oysters and combine with flour, cornmeal, salt, egg, corn and green onion. Stir until just mixed. You should be able to form a moist, sticky ball using 2 spoons; if too thin add more flour, if too thick add water. Drop by rounded tablespoonfuls into hot oil and cook until golden brown. Drain on paper towels. Makes 20 to 24 fritters.

 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.

For information on ordering Cooking Seafood and Stuff With Chef Dirt and Kids from the Outer Banks
call (252) 491-2403 or
or email chefdirt@yahoo.com
Chef Dirt's
Cooking Tips

Outer Banks Fish and Shellfish Recipes and Tips - Chef Dirt - Seafood Recipes - Napkin Folding Tips
  • For a juicier hamburger add cold water to the beef before grilling (½ cup to 1 pound of meat).
  • To keep cauliflower white while cooking, add a little mill to the water.
  • To make fish scaling easier, try rubbing vinegar on the scales first.
  • One lemon yields about ¼ cup juice, one orange yields about 1/3 cup juice.
  • Lettuce keeps better if you store in refrigerator without washing first so that the leaves are dry. Wash the day you are going to use.

    Microwave Hints are also included in Cooking Seafood and Stuff With Chef Dirt and Kids from the Outer Banks

    For more tips call (252) 491-2403 or
    or email chefdirt@yahoo.com

    Outer Banks Fish and Shellfish Recipes and Tips - Chef Dirt - Seafood Recipes - Napkin Folding Tips 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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