WRAL reporter Brian Shrader and our own Lisa Prince feature seasonal recipes in their weekly Local Dish Cooking segment. Below, Brian and Lisa feature recipes with a coastal flair. Seafood is a thriving industry in North Carolina with an abundant variety of fresh seafood. Visit N.C. Catch to for more information about local seafood, recipes and buying guides.
Lisa suggests adding red onions to this sandwich, and sprinkling with a balsamic glaze.
Combine mayonnaise and garlic and set aside. In a frying pan over medium-high heat, combine bacon drippings and ½ teaspoon salt. Cook shrimp for 2 minutes on each side or until bright pink. Remove from heat; stir in pepper and 2 tablespoons lemon juice. Spread each slice of bread with mayonnaise-garlic mixture. Top with bacon, arugula, tomato, avocado and shrimp mixture. Sprinkle with dill and serve.
Serve the following quiche with a chopped chive garnish and side salad.
- 6 large eggs
- 1⁄2 cup buttermilk baking mix
- 3⁄4 cup half and half
- 12 ounces crab meat, well drained
- 1 cup fresh asparagus, cut into 2-inch pieces and cooked crisp-tender
- 1 cup shredded Swiss cheese
- 1 tablespoon dried minced onions
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon ground black pepper
Heat oven to 350 degrees. Spray a 9-inch, deep-dish pie plate with cooking spray and set aside. Beat eggs with a wire whisk in a medium bowl. Combine baking mix and half and half in a small bowl. Add the baking mix mixture to the eggs until smooth. Stir in crab, asparagus, cheese and seasonings. Pour mixture into prepared pie plate. Bake 45 to 50 minutes or until center is set. Cool on wire rack for 15 minutes before cutting into wedges.
This recipe is from Blue Apron, a home meal delivery system. It was served with spice lentils and collard greens. Lisa said it was delicious.
Place the flour on a plate. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Thoroughly coat 1 side of each seasoned fillet in the flour (tapping off any excess); transfer to a separate plate. In a medium pan (non-stick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the fillets, coated side down, and cook 5 to 7 minutes on the first side, or until browned. Add the butter and flip the fillets; cook 1 to 2 minutes, or until the catfish is almost cooked through. Add the capers and the juice of 3 lemon wedges to the pan; season with salt and pepper. Cook, occasionally spooning the sauce over the fillets, 1 to 2 minutes, or until the catfish is cooked through. Turn off heat and serve.
Serve this flounder over rice with wilted spinach.
Chili Sauce glaze:
Crack the eggs into a medium bowl; beat until smooth. Combine the flour and pecans on a medium plate. Combine the Panko, chives and parsley on another plate. Season all plates with salt and pepper. Pat the flounder dry with paper towels; season with salt and pepper on both sides. Working with one piece, thoroughly coat season fillets in the flour/pecan mixture (pressing to adhere), then in the egg (letting any excess drip off), then in the herb/breadcrumbs (pressing to adhere). Transfer to a plate. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a few breadcrumbs sizzle immediately when add to the pan, add the breaded flounder fillets and cook 3 to 4 minutes per side or until golden brown and cooked through. Transfer to a paper-towel lined plate. Combine all chili sauce ingredients and serve with the flounder.