Outer Banks Cuisine - A Sampling of Restaurants with recipesWelcome to
Outer Banks Cooking
with Chef Dirt & Becky Smith

Featuring Becky's updated version for 2011 of Outer Banks Cuisine available late May 2011.
"Outer Banks Cuisine - A Sampling of Our Restaurants with Recipes"

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Chef Dirt - Cookbooks and Recipes from the Outer Banks, NC - seafood recipes and cooking Tips
"Seafood and Things
from the Outer Banks"		 Cooking Seafood & Carolina Critters with Chef Dirt & Sugar Britches
"Cooking Seafood & Carolina Critters
with Chef Dirt & Sugar Britches"		 Cooking Seafood and Stuff With Chef Dirt and Kids from the Outer Banks
"Cooking with the Best of Dirt From The Outer Banks,""

  1. "Outer Banks Cuisine — A Sampling of our Restaurants with Recipes," by Becky Smith. This 120 page spiral bound cookbook has a laminated color cover with over 85 Restaurants represented with information about each and a favorite recipe of the restaurant from their chef. Some even have a little history included. Restaurants selected for book are chosen by tourist and locals based on their favorite places to dine on the Outer Banks. Price is $10.95 plus $2.99 for shipping and handling. ISBN# 978-0-9662656-7-5. See a sample here! - Order Here!
  2. "Seafood and Things from the Outer Banks," by Chef Dirt, Jerry Smith.
    This 65-page spiral bound book has a laminated color cover with over 130 recipes, as well as, cooking tips, how-to's on napkin folding, and description of herbs and spices.     Price is $10.95 plus $2.99 shipping. ISBN# 978-0-9662656-0-6. Order Here!


  3. "Cooking Seafood and Carolina Critters with Chef Dirt & Sugar Britches," by Chef Dirt
    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 $10.95 plus $2.99 shipping and handling. ISBN# 978-0-9662656-2-0. Order Here!
  4. "Cooking With the Best of Dirt from the Outer Banks,"
         This book contains a collection of my favorite recipes. Once you have tried them, I am sure they will become your favorite to. Price is $10.95 plus $2.99 for shipping and handling. ISBN# 978-0-9662656-4-4.

Cooking Tip Banner

chef dirt

  • For a juicier hamburger add cold water to the beef before grilling (1/2 cup to 1 pound of meat).
  • To keep cauliflower white while cooking, add a little milk to the water.
  • To make fish scaling easier, try rubbing vinegar on the scales first.
  • One lemon yields about 1/4 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 Seafood and Things from the Outer Banks

    For more tips call (252) 491-2403, or email chefdirt@yahoo.com or soon order online here!

    • Outer Banks Cookbooks for Fish and Seafood recipes and Tips - Chef Dirt - Seafood Recipes - Napkin Folding Tips
    "Chef Dirt"
    On a Favorite Outer Banks Beach
    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 and wore it to work one day. And 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 Seafood Dips
    (Chef Dirt dips can be found on page 1-2 of Seafood & Things from the Outer Banks)
                                                                                                Crab, cajun crab, smoked salmon, cajun tuna, smoked shrimp dip. Serving suggestions:

    • serve hot as a dip for chips and veggies (heat in microwave for 10 to 15 seconds)
    • serve cold as a spread for crackers
    • serve with a mint or hot pepper jelly
    • mix with hot pasta for a great pasta dish
    • heat and pour over steamed veggies
    • warm and use as a sandwich spread

    Crab Dip:
    Made with real crab meat blended with cream cheese, mayonnaise and spices to bring out the natural delicate flavor of the crab.

    Cajun Crab Dip:
    The cajun crab is made the same way as the regular crab, with a blend of additional spices to give it a bolder cajun flavor. A definite favorite with Outer Bankers.

    Smoked Salmon Dip:
    This is a Chef Dirt favorite; only fresh, skinless and boneless salmon fillets are used to create a creamy lox type spread. It is fantastic served on a hot toasted bagel, warm orange marmalade or hot pepper jelly.

    Cajun tuna dip:
    This is the daddy of all Chef Dirt's seafood. It is made of the freshest local tuna, creamed and blended with chunks of tuna, and cajun spices to give it a bold, but not hot, flavor. Great served on a cracker or with fresh veggies.

     


    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."

    		Chef Dirt - cooking on the Outer Banks - Outer Banks seafood recipes and cookbooks
    Chef Dirt's past appearance!
    Chef Dirt appeared on WVEC-TV Channel 13, ABC Network, Norfolk, VA on the show "Lunch Break" in Oct., 2003. Chef Dirt has appeared on Channel 13 for the past two years   ·   see WVEC schedule

    Chef Dirt appeared at the FARM FRESH FOOD EXTRAVAGANZA 2003 held at the Hampton Coliseum in Hampton, VA on Oct. 10th at 2:00 p.m., Oct. 11th at 1:00 p.m. and Oct. 12th at 1:00 pm. The Extravaganza is the largest consumer food and entertainment show of its kind in the country and a one-of-a-kind event in the food industry.

    Money generated from ticket sales for the event will primarily benefit Children's Hospital of the King's Daughters. An all-star cast of celebrities, entertainment and food events promise to make this 24th Annual Farm Fresh Extravaganza the best ever.

    (shown at left) Peter BonSey of The Learning Channel's Network Television "While You Were Out " sampling some of Chef Dirt's Coconut Shrimp at the Extravaganza.

    O T H E R     N O T A T I O N S :
  • Chef Dirt was featured in the May 2003 issue of "Our State", "Down Home" in NC magazine

  • Chef Dirt won the 2003 Title for the Best Bar-B-Que for the VA / NC area

  • First Annual Bar-B-Que Cook-Off sponsored by Sysco Foods of America held at the VA Beach Pavilion, Apr. 2003

  • Becky Smith will have her new issue of "Outer Banks Cuisine, A Sampling of Our Restaurants with Recipes", available for purchase in Nov. 2003

  • Chef Dirt has appeared all over the country on network television

  • Chef Dirt appeared again recently in Sept. 2003 on The Food Network's "Food Finds" Show with host, Sandra Pinckney

    Newspaper and Magazine Chef Dirt articles:

  • Our State, down home in, North Carolina Magazine, May 2003
  • Coastland Times, Outer Banks N.C
  • Meridian Magazine, for Midway Airlines, May 2001 issue
  • Sentinel Newspaper, Outer Banks
  • Daily Press, Newport News, VA.
  • The Washington Post
  • Barnes & Noble
  • Dare County Tourist Bureau

    • Many other articles have been written about Chef Dirt across the country that we have been told about by the tourist that read about him in their area, but we do not have the articles. We heard that a newspaper in Japan also wrote about him. His books have been purchased from around the world.

     

     
    LaSalle Blanks, WVEC-TV Channel 13, Norfolk, VA — "Lunch Break" featuring Chef Dirt


    (from left to right)
    Chef Dirt, Sandra Pinckney & Becky Smith

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    		Outer Banks seafood cookbooks and recipes by Jerry Smith, Chef Dirt
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