What’s For Supper


Sharon Peele Kennedy has her cookbook out and you can find it at the locations listed below
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Hatteras
Graveyard of the Atlantic Museum
Lee Robinson’s General Store
Harbor Seafood
Hatteras Harbor Marina
Burrus Red & White

Frisco
Frisco Rod & Gun

Buxton
Buxton Village Books
Conner’s Supermarket

Avon
Askins Creek Gas & Mart

Rodanthe
Island Convenience

Manteo
Manteo Booksellers

Nags Head
Austins Seafood

**Also check out Sharon’s Facebook Page**

 

Looking for something for Supper tonight? Check out some yummy recipes below

Fried Soft Shell Crabs 5/13/13
6 soft shell crabs cleaned
Salt and pepper
Flour
Oil for frying
Season soft shells with salt and pepper, dredge through some flour, fry in about 1” medium hot oil about 3 minutes each side. Serve with Cole Slaw and FF

Roast Clams 5/14/13
6-12 dz fresh clams per person
Butter
Thoroughly wash the clams, place on a bake sheet, roast in hot 450 oven about 15 minutes or until opened. Serve hot in the shell, drizzled with butter. Serve with nice crackers and cold beer.

She Crab Soup 5/15/13
1 lb lump crabmeat
6 female crabs with eggs, cleaned and quartered, save egg
6 tbsp butter
3 tbsp flour
2 cups light cream
2 cups milk
1 tsp Worcestershire sauce
¼ tsp salt
¼ tsp white pepper
2 tbsp dry sherry
paprika
In a separate pan steam the quartered crabs in lightly salted water, about 10-15 minutes. The real crab egg will make this soup the best. When cool, carefully pick the crabmeat, saving the egg.
In a thick soup pot melt the butter, blend in the flour let cook 1-2 minutes on low, stir in the cream and milk, add in the Worcestershire, salt pepper, cook slow and low to thicken, about 2-5 minutes, gently stir in the crabmeat and eggs cook a minute or two more, remove from heat stir in sherry.

Clam Fritters 5/16/13
4 cups clams chopped
2 eggs
1 small onion
2 tbsp flour
Salt and pepper
Drain clams, chop, add egg, onion, flour, salt and pepper. Heat about 1/4” oil in a skillet, fry mixture in small cakes, until golden brown about 3 minutes each side.
Serve with Cole Slaw and Boiled Buttered potatoes.

Grilled Cobia 5/17/13
4 Cobia steaks 1” thick
Olive oil
Salt and pepper
Rub fish steak with olive oil, season with salt and pepper. Grill about 4” from heat, about 5-7 minutes per side. Serve with a spinach salad and steamed rice.