MARITIME 



MORSELS 



Spread bottom ofnori with cream cheese 1-inch 

 wide. Place oysters and clams next to cream 

 cheese. Spread with fish roe into triangular 

 shape and put between cheese and seafood. 

 Place cucumber, asparagus and red pepper on 

 top of roll. 



Slice into 8 senings. Garnish with wasabi 

 and ginger. Yields: 1 roll. 



Salad/Appetizer Winner 



OYSTER ORGY SALAD 



By Eddie King, Dunes Club, Atlantic Beach 



• 1 quart peanut oil 



• Fish Fry ( recipe follows) 

 ' 4 eggs 



• 2 cups milk 



• 1 dozen freshly shucked oysters 



• 1 pound bag fresh spinach, stemmed 

 and cleaned 



• 4 ounces brie 



• 2 ounces Balsamic Vinaigrette 

 (recipe follows) 



• 2 ounces pimentos 



• 2 ounces hickory smoked bacon, crumbled 



• 3 ounces croutons 



Mix eggs and milk and dip oysters in 

 mixture. Cover oysters with fish fry. Fry oysters 

 in peanut oil at 325 degrees or medium high 

 heat for three minutes or until golden brown. 

 Place spinach onto salad plates. Slice brie into 

 1 -ounce portions. Place pats of brie on top 

 of spinach. Arrange oysters evenly on salad. 

 Drizzle dressing to taste and garnish with 

 pimentos, bacon and croutons. Yields: 4 to 6 

 servings. 



Fish Fry 



• 1 cup com flour 



• 1 cup all-purpose flour 



• Salt and pepper 



Blend ingredients until texture is even. 

 Season with salt and pepper, to taste. 



Balsamic Vinaigrette 



• 1/2 cup olive oil 



• 1/2 cup balsamic vinegar 



• 1/4 tablespoon Italian seasoning 



• 1/4 tablespoon salt 



• 1 teaspoon crushed red pepper 



• 1/4 cup sugar 



• 1/4 cup diced onions 



Mix all ingredients together. 



Entree Winner 



Sea Captain's Platter 



GRILLED TUNA, SEAFOOD SAUSAGE 

 AND FRIED OYSTERS WITH POTATO- 

 RUTABAGA MASH, ASPARAGUS AND 

 SAUCE CHARON E 



By Charles Parks, Beaufort Grocery, Beaufort 

 and Shepard's Point, Morehead City 



• Tuna steaks, seasoned and grilled to your 

 liking 



• Shucked oysters 



• Seafood breader (your favorite ) 



• Seafood Sausage ( recipe follows) 



• 4 Idaho potatoes 



• 48 spears of asparagus 



• One rutabaga 



• Sauce Charone (recipe follows) 



Make or obtain the seafood sausage recipe 

 below. 



Cook diced rutabaga, mash with cooked 

 potatoes, butter and cream and keep warm. 



Grill tuna and sausage to your liking, 

 while at the same time cooking the asparagus. 

 Fry the oysters. Assemble the plate. Add Sauce 

 Charone and enjoy. Yields: 8 senings. 



Seafood Sausage 



• 1/2 pound grouper, cut into Vi-inch cubes 



• 2 egg whites 



• 1 large shallot, chopped 



• 3 ounces brandy 



• 1 tablespoon chopped garlic 



• 1 1 A cup chopped parsley 



• 6 feet of medium hog casing 



• 1 pound peeled baby shrimp (70-90 count) 



• 1 cup heavy cream 



• Pinch salt and pepper 



Mix all ingredients in food processor, 

 putting in the cream last, and then puree. Keep 

 mixture as cold as possible until cooking. Add 1/4 

 cup chopped parsley and peeled baby shrimp. 



Stuff into casings, tie and poach in fish or 

 chicken stock at 180 degrees for 45 minutes. Let 

 cool, wrap and then refrigerate or freeze ( up to 

 a year) until needed. Reheat by gently sauteing, 

 roasting or poaching. 



Sauce Charone 



• 3 egg yolks 



• 2 teaspoons dry tarragon infused into 1/2 cup 

 white wine with chopped shallots 



• 1 teaspoon tomato puree 



• Dash hot sauce (your favorite) 



• 3 sticks melted butter ( 1 2 oz.) 



Prepare the sauce by melting butter. Cook 

 the egg yolks with the tarragon reduction over 

 a water bath until custard forms. Carefidly 

 incorporate melted butter by whisking in a little 

 at a time. Finish with hot sauce and tomato 

 puree. Keep warm until needed. 



NEW ENGLAND CLAM CHOWDER 



By Tom Mattison, N.C. Shellfish Growers Assn. 



• 1 1 A cup cut-up bacon or lean salt pork 



• 1 medium onion, chopped ( 1/2 cup) 



• 1 6 ounces minced or whole clams 



• 1 medium potato, diced ( 1 cup) 



• 1/2 teaspoon salt 



• Dash of pepper 



• 2 cups skim milk 



Chop onions, clams, and potatoes into 

 bite-size pieces and set aside. 



Cook bacon. Mix all chopped ingredients 

 with crumbled bacon, seasonings and skim milk 

 in a large pot. 



Cook slowly on low temperature on top of 

 stove for several hours. If possible, make the night 

 before, store in the refrigerator and then reheat 

 and serve. Yields: 4 servings. 



MANHATTAN CLAM CHOWDER 



By Tom Mattison, N.C. Shellfish Growers Assn. 



• 1/4 cup finely chopped bacon or salt pork 



• 1 small onion, finely chopped ( 1/4 cup) 



• 1 6 ounces minced or whole clams 



• 2 medium potatoes, diced (2 cups) 



• 1/3 cup chopped celery 



• 1 cup water 



• 2 teaspoons chopped fresh parsley 



• 1 teaspoon chopped fresh thyme leaves 



• 1/2 teaspoon salt 



• 1/8 teaspoon pepper 



• 1 can ( 14 1/2 ounces) whole tomatoes, 

 undrained 



Chop celery, parsley, thyme leaves, 

 potatoes, clams and onion into bite-size pieces. 



Fry bacon and crumble. Mix cliopped 

 ingredients with bacon or salt pork; add to pot 

 with 1 cup water. Then add tomatoes, pepper and 

 salt. Stir ingredients and cook on low heat for 

 several hours. If possible, make the night before, 

 store in the refrigerator and then reheat and 

 serve. Yields: 4 servings. □ 



COASTWATCH 29 



