Quoting Ruth Haffly to Jim Weller <=-

Sam and Omie's

It has an interesting history and a good looking menu. Definitely a
Southern one compared to menus at places I've been to in B.C. and
the Maritimes.

The seafood market/restaurant is McNeal's

Would that be O'Neal's Sea Harvest in Wanchese? It sounds like the
best of the bunch.

high price (white tablecloth) place [...] Owen's.

It looks wonderful in the pictures but I wasn't able to open the
website's menu.

I'd be happy at any one of them for sure.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crabmeat Remick
Categories: Seafood, Crab, Chilies, Bacon
Yield: 6 Servings

1 lb Lump crabmeat
6 sm Pieces cooked bacon
REMICK SAUCE:
1/2 ts Dry mustard
1/2 ts Paprika
1/2 ts Celery salt
1/2 ts Tabasco
1/2 c Chili sauce
1/2 c Mayonnaise
1 ts Tarragon vinegar

Divide the crabmeat into 6 portions; pile into individual ramekins.
Heat in oven. While waiting for crabmeat to heat, proceed with making
sauce. Blend together all dry ingredients and Tabasco sauce. Add
chili sauce and vinegar; mix well. Then blend in mayonnaise. When
crabmeat is very hot, place a piece of crisp bacon in the middle of
each ramekin and on top spread Remick Sauce, just enough to cover.
Return ramekins to oven just for a few seconds and serve immediately.

The Remick Sauce will separate if dish is left inside oven too
long.

Ponchartrain Hotel, Garden District, New Orleans, LA

From A Taste of Louisiana


MMMMM

Cheers

Jim


... Money may not buy happiness but poverty doesn't buy anything at all

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Hi Jim,

Sam and Omie's

It has an interesting history and a good looking menu. Definitely a Southern one compared to menus at places I've been to in B.C. and
the Maritimes.

Did it mention that it was open or closed? It looked like it had closed
up for good when we pulled into the parking lot.

The seafood market/restaurant is McNeal's

Would that be O'Neal's Sea Harvest in Wanchese? It sounds like the
best of the bunch.

You're right, it was O'Neal's. Mental glitch there. The food was good
there but it was definatly a touristy place. Prices were more than what
we were expecting but we're used to Swansboro/Emerald Isle seafood
places.

Wegman's got in a huge shipment of Hatch chilis this week; they're
roasting them outdoors yesterday, today and tomorrow. We went into the
store and got some off the produce area display, roasted them ourselves
today. We also roasted an assortment of peppers we'd picked up at the
farmer's market. Right now I have 4 platters of skinned and seedless
peppers in the freezer, firming up. Once they're good and frozen, they
will be transferred to sealer bags and pulled out of the freezer from
time to time this winter when it's cold and we want something hot. (G)

(Owen's)

It looks wonderful in the pictures but I wasn't able to open the
website's menu.

I'd be happy at any one of them for sure.

Just depends on what you want, how fancy you want to go. We were dressed
rather casually (jeans, tee shirts) but if we were to go back to Owen's,
we'd probably dress up a bit--and make a reservation. Touristy casual
worked well for O'Neals and probably would have been ok for Sam and
Omie's as well, had they been open.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Are you sure you really want to know that?

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Sam and Omie's

Did it mention that it was open or closed?

If the website is current; they're open. You can easily check with a
quick phone call.

https://www.samandomies.net/contact-us

I've read that Calabash style deep fried seafood has a light, crispy
coating. One of my sources suggested dipping food in buttermilk,
then self-rising cornmeal, another one says to use egg wash and white
flour. What's your take?

---------- Recipe via Meal-Master (tm) v8.06

Title: Calabash Style Fried Shrimp
Categories: Southern, Shrimp
Yield: 6 Servings

2 lb Medium to large shrimp,
Cleaned, deveined and tails
Removed
1 c Milk
2 Eggs
2 c All purpose flour
3 tb Cornstarch
Canola oil for frying
Salt to taste

The town of Calabash is on the Atlantic coast of North Carolina
right on the border with South Carolina not far from Myrtle Beach.

Stir together flour and cornstarch in a shallow baking dish until
well combined. In a separate dish, mix eggs and 1 cup of milk
together.

Place a heavy cast iron skillet over medium heat. Pour oil to a
depth of 2 inches or so, into the skillet. Heat oil over
medium-medium high heat.

When oil reaches roughly 375 degrees, dip shrimp in egg mixture and
dredge in flour, then place shrimp in hot oil, being careful not to
crowd the skillet. Turn shrimp as needed.

Line serving dish with paper towels near skillet. Cook shrimp for
about 2 to 3 minutes or just until golden and crispy. Remove to
paper towels. Salt to taste before serving.

By Amy Herald

From: Justapinch.Com

-----



Cheers

Jim


... It's okay to eat fish because they don't have any feelings.

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JIM WELLER wrote to RUTH HAFFLY <=-

Sam and Omie's

Did it mention that it was open or closed?

If the website is current; they're open. You can easily check with a
quick phone call.

https://www.samandomies.net/contact-us

I've read that Calabash style deep fried seafood has a light, crispy coating. One of my sources suggested dipping food in buttermilk,
then self-rising cornmeal, another one says to use egg wash and white flour. What's your take?

Keeping in mind that Steve is allergic to corn. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Salt-Fried Shrimp
Categories: Emeril, Seafood, Oriental
Yield: 2 Servings

1/2 c Oil; for frying
1/2 c Soy sauce
1/4 c Rice wine vinegar
1 ts Finely-minced ginger
1/2 ts Chilli oil
2 tb Thinly-shaved scallions,
- plus extra for garnish
1 c Flour
2 tb Cornstarch
6 Egg whites
1 c Kosher salt
1/2 c Coarse-cracked black pepper
1 lb Large shrimp; shell-on,
- split down back and
- deveined

Recipe courtesy Emeril Lagasse

Slowly heat oil in a wok or large skillet. In a small
bowl combine next 5 ingredients for sauce. In 3 bowls,
combine flour and cornstarch in first; beat egg whites
with a fork until loose in the second; mix salt and
pepper in third bowl.

Dip shrimp first in flour mixture, shaking off excess;
dip in egg whites, allowing excess to drip off. Lightly
roll in salt mixture and add immediately to hot oil.
Fry on all sides, remove and drain on paper towels.

Serve with sauce, garnished with extra scallions.

Yield: 12 to 15 shrimp

SOURCE: Essence of Emeril Cooking Show #EE0086

MM Format by Dave Drum - 30 December 1999

Uncle Dirty Dave's Kitchen

MMMMM

... I'm not afraid of death. I just don't want to be there when it happens.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Hi Jim,

Sam and Omie's

Did it mention that it was open or closed?

If the website is current; they're open. You can easily check with a
quick phone call.

https://www.samandomies.net/contact-us

We don't plan on heading that way again until probably next summer so
I'll keep this in mind for then. We'd hoped to see "The Lost Colony"
pageant (outdoor drama) on Virginia Dare's birthday but covid hit the
cast and they ended the season the night before. But, we had some good
meals, a nice get away from home for a few days and saw a part of the
state we weren't too familiar with.

I've read that Calabash style deep fried seafood has a light, crispy coating. One of my sources suggested dipping food in buttermilk,
then self-rising cornmeal, another one says to use egg wash and white flour. What's your take?

I'd go with the egg and flour but personally use whole wheat flour,
maybe pastry flour. I've never asked what liquid they use for dipping
but I've used the egg for doing other things so..............OTOH,
buttermilk sounds like an interesting option but not the corn meal. It
is a much lighter coating than the dipped in (whatever) and corn meal;
that tends to be heavier and you lose more of the seafood taste.

Title: Calabash Style Fried Shrimp
Categories: Southern, Shrimp
Yield: 6 Servings

2 lb Medium to large shrimp,
Cleaned, deveined and tails
Removed

A lot of places I've seen leave the tails on. At home I take them off
but I guess the restaurants prefer to leave them on. Easier, if you're
eating the shirmp as finger food--got a handle there. (G)

1 c Milk
2 Eggs
2 c All purpose flour
3 tb Cornstarch
Canola oil for frying
Salt to taste

The town of Calabash is on the Atlantic coast of North Carolina
right on the border with South Carolina not far from Myrtle Beach.

Stir together flour and cornstarch in a shallow baking dish until
well combined. In a separate dish, mix eggs and 1 cup of milk
together.

Place a heavy cast iron skillet over medium heat. Pour oil to a
depth of 2 inches or so, into the skillet. Heat oil over
medium-medium high heat.

When oil reaches roughly 375 degrees, dip shrimp in egg mixture and
dredge in flour, then place shrimp in hot oil, being careful not to
crowd the skillet. Turn shrimp as needed.

Get the shrimp ready before the oil reaches temperature so you can just
slip them in when it's hot.

Line serving dish with paper towels near skillet. Cook shrimp for
about 2 to 3 minutes or just until golden and crispy. Remove to
paper towels. Salt to taste before serving.

Or leave them unsalted and let everybody salt to taste. Serve with a
wedge of lemon, and, if you must, tartar & cocktail sauces. Personally,
I like to salt mine, then squeeze a couple of wedges of lemon (big
serving) over it all. Sides of cole slaw and mustard potato salad go
good with it, banana pudding for dessert.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Some are so educated they can bore you on almost any subject

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

On 08-31-21 19:43, Ruth Haffly <=-
spoke to Jim Weller about Outer Banks Eats <=-

2 lb Medium to large shrimp,
Cleaned, deveined and tails
Removed

A lot of places I've seen leave the tails on. At home I take them off
but I guess the restaurants prefer to leave them on. Easier, if you're eating the shirmp as finger food--got a handle there. (G)

I prefer that the tails are left on. They make a nice crunch when I eat
them. They provide good things for my joints also.

There seem to be a lot of good lentil soups. We had one for dinner last
night.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Faki (Hellenic Lentil Soup)
Categories: Soup, Greek, Diabetic, Vegan
Yield: 8 servings

1 c Lentils
1 md Onion; chopped
2 Garlic cloves; up to 3
-chopped
1 Celery stalk; chopped
3 Plum tomatoes, fresh; and
-juices -OR-
5 -Italian type plum tomatoes
1 Bay leaf
4 Parsley sprigs
Mint, fresh; basil or other
-favorite herb
1/4 c Olive oil
1 pn -Salt
1 pn -Pepper
3 tb Vinegar
Oregano, dried; for garnish

"This recipe also appeared in my cookbook, The Food of Greece".

Wash lentils in a soup pot. Cover with 8 cups of cold water, and
bring to a boil. Cover the pot, turn off the heat, and let stand for
an hour. Bring to a boil, and stir in the onion, garlic and celery.
Cover and simmer for 30 minutes.

Add the tomatoes. bay leaf, parsley, your favorite herb and half the
oil. Simmer for 30 minutes, stirring occasionally. Add enough water
to make 8 cups. Remove the bay leaf.

Season the soup, and add the remaining oil. Taste, and adjust the
seasonings.

Serve hot with the vinegar and garnished with oregano, rubbed between
your palms.

SERVES:8

Nutrients for 3/4 cup
Calories: 129
Exchanges: 1 starch/bread; 1 fat
g mg
carbohydrate: 13 potassium: 282.5
protein: 5 sodium: 21
fat: 7 cholesterol: 0
fiber: 2.5

SOURCE: _Diabetic Cooking From Around the World_ by Vilma Liacouras
Chantiles
posted by Anne MacLellan
From: Anne Maclellan
~--

MMMMM



... Shipwrecked in Silver Spring, Maryland. 23:44:14, 01 Sep 2021
___ Blue Wave/DOS v2.30

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Hi Dale,

2 lb Medium to large shrimp,
Cleaned, deveined and tails
Removed

A lot of places I've seen leave the tails on. At home I take them off
but I guess the restaurants prefer to leave them on. Easier, if you're eating the shirmp as finger food--got a handle there. (G)

I prefer that the tails are left on. They make a nice crunch when I
eat them. They provide good things for my joints also.

I don't eat them but do use them as a handle. (G) I tried glucosimine
(the good thing in shrimp shells) some years ago but it didn't do
anything for my aches and pains so I dropped it. Why spend the money for something that doesn't work?

We're leaving out in the next 24 hours--right now I've got to get the
food and my clothes into the camper. Steve will take care of his clothes
and he has a voice in deciding what foods to take--probably overpacking
for the length of the trip but wanting clothes for cooler, as well as
warmer temps.

There seem to be a lot of good lentil soups. We had one for dinner
last night.

I'm going to wait until it cools down a bit more before making any.
Right now we're in the mid 80s, nice change from all the 90s we had the
10 days or so before this. BTW, we only got some wind gusts and sporadic
light rain from Ida.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Mind... Mind... Let's see, I had one of those around here someplace.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Quoting Ruth Haffly to Jim Weller <=-

Title: Calabash Style Fried Shrimp

banana pudding for dessert.

Along with collards, okra and chicken fried steak, another Southern
thing that rarely gets served at Canadian tables.

Some truly northern dishes we have had here recently. Because the
grandkids were home for a visit we searched out:

local Saskatoonberry jelly (from the Farmer's Market)

wild raspberries (from our own front yard)

low bush cranberries (lingonberries), (from our back yard)

Dene style dryfish (whitefish jerky) from a friend in nearby
N'Dilo. The fish are split, cleaned and the two boneless fillets
left joined together by the back skin. The flesh is scored into
small squares or diamonds, cutting carefully right to but not through
the skin. The split fish are then sun dried by hanging over green
wood poles and lightly smoked with willow wood. Willow is fairly
astringent and an acquired taste but there are no fruit or nut tree
hardwoods this far north. Our only deciduous trees are: poplar,
birch, alder, aspen and willow, none of which make good smoking
wood.

Beluga Maktaq from Aklavik (from Raine's ex-husband here in
Yellowknife who gets it from his family there.) This batch had been
frozen fresh, thawed, diced and served raw with the pieces dipped in
HP sauce.



Cheers

Jim


... I'm bored with small fish; the time has come to harpoon a whale.

___ Blue Wave/QWK v2.20
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Hi Jim,

Title: Calabash Style Fried Shrimp

banana pudding for dessert.

Along with collards, okra and chicken fried steak, another Southern
thing that rarely gets served at Canadian tables.

No, but a nice treat. There are as many recipies for it as are cooks,
but the main ingredients are bananas, vanilla pudding and 'Nilla Wafer
cookies.

Some truly northern dishes we have had here recently. Because the grandkids were home for a visit we searched out:

local Saskatoonberry jelly (from the Farmer's Market)

And you probably know who made it.

wild raspberries (from our own front yard)

low bush cranberries (lingonberries), (from our back yard)

I grew up with raspberry and blackberry bushes in the lot next to our
house. There weren't that many raspberries so Mom would put them on our
cereal but she would make blackberry pies with all that we picked. Never
jam or jelly, probably because they're so seedy, but I think I would, if
given some. We could eat as many berries as we wanted as there were so
many; our old dog would go with us and eat her share as we picked. (G)

Dene style dryfish (whitefish jerky) from a friend in nearby
N'Dilo. The fish are split, cleaned and the two boneless fillets
left joined together by the back skin. The flesh is scored into
small squares or diamonds, cutting carefully right to but not through
the skin. The split fish are then sun dried by hanging over green
wood poles and lightly smoked with willow wood. Willow is fairly astringent and an acquired taste but there are no fruit or nut tree hardwoods this far north. Our only deciduous trees are: poplar,
birch, alder, aspen and willow, none of which make good smoking
wood.

Interesting, we've never tried making fish jerky. Steve made some beef
jerky a few weeks ago but used the dehydrator.

Beluga Maktaq from Aklavik (from Raine's ex-husband here in
Yellowknife who gets it from his family there.) This batch had been
frozen fresh, thawed, diced and served raw with the pieces dipped in
HP sauce.

Something else I've not tried, probably an acquired taste. (G) I'm sure
all the grandkids enjoyed the treats. We're up in NYS for a week so my
time on Fido may be a bit spotty. I'm hoping, while we're here, to get
over to our favorite Italian grocery store and also over to the sushi
place Nancy introduced us to several years ago.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Gone crazy, be back later. leave a message at the Beep!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)