{"id":15462,"date":"2021-09-20T14:02:10","date_gmt":"2021-09-20T18:02:10","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/?page_id=15462"},"modified":"2024-07-09T09:34:00","modified_gmt":"2024-07-09T13:34:00","slug":"mariners-menu-fall-2021","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/mariners-menu-fall-2021\/","title":{"rendered":"Mariner’s Menu: Fall Favorites"},"content":{"rendered":"\n\n\n\n\n

Mariner\u2019s Menu<\/em>, North Carolina Sea Grants popular online seafood guide, features blogger and photographer Vanda Lewis\u2019s pictures with recipes the late Joyce Taylor developed. Enjoy these savory specials this Fall.<\/p>\n\n\n\n

CRAB-STUFFED BAKED POTATOES<\/strong><\/p>\n\n\n\n

\u2022 2 cups of backfin crabmeat<\/p>\n\n\n\n

\u2022 4 medium baking potatoes<\/p>\n\n\n\n

\u2022 6 tablespoons of butter, melted<\/p>\n\n\n\n

\u2022 1\/2 cup of light cream<\/p>\n\n\n\n

\u2022 1\/4 cup of sour cream<\/p>\n\n\n\n

\u2022 1 cup of shredded mozzarella cheese<\/p>\n\n\n\n

\u2022 1\/2 teaspoon of salt<\/p>\n\n\n\n

\u2022 1\/4 teaspoon of white pepper, freshly ground<\/p>\n\n\n\n

\u2022 2 tablespoons of fresh parsley, chopped<\/p>\n\n\n\n

Preheat the oven to 400\u00b0 F. Scrub the potatoes with a brush. Rub them lightly with canola oil. Bake at 400\u00b0 F until done, about 40 to 60 minutes.<\/p>\n\n\n\n

When cool to the touch, cut the potatoes in half lengthwise. Carefully scoop out the pulp, leaving a firm shell about 1\/4-inch thick.<\/p>\n\n\n\n

Combine pulp, margarine, cream, sour cream, cheese, salt, pepper, and parsley. Then, gently stir in the crabmeat, being careful not to break apart the pieces.<\/p>\n\n\n\n

Stuff the shells with the mixture. Sprinkle it all lightly with paprika. Bake it at 400\u00b0 F until heated through, about 15 minutes.<\/a>Smoked fish cheddar spread. Credit: Vanda Lewis.<\/p>\n\n\n\n

SMOKED FISH CHEDDAR SPREAD<\/strong><\/p>\n\n\n\n

\u2022 2 cups of flaked smoked fish<\/p>\n\n\n\n

\u2022 8 ounces of cream cheese<\/p>\n\n\n\n

\u2022 1\/2 cup of mayonnaise<\/p>\n\n\n\n

\u2022 1\/4 teaspoon of salt<\/p>\n\n\n\n

\u2022 1\/2 teaspoon of white pepper, freshly ground<\/p>\n\n\n\n

\u2022 1\/4 teaspoon of cayenne pepper<\/p>\n\n\n\n

\u2022 1 1\/2 teaspoons of fresh garlic, minced<\/p>\n\n\n\n

\u2022 1\/3 cup of fresh chives, chopped<\/p>\n\n\n\n

\u2022 1 1\/2 cups of medium cheddar cheese, grated<\/p>\n\n\n\n

\u2022 crackers<\/p>\n\n\n\n

In a medium bowl, combine the cream cheese, mayonnaise, salt, white pepper, cayenne, garlic, and chives. Gently blend in the fish and cheese, taking care not to break apart the flakes.<\/p>\n\n\n\n

Chill thoroughly. Place in a serving bowl, and serve with assorted crackers.<\/a>Fried Striped Bass with Parmesan. Credit: Vanda Lewis.<\/p>\n\n\n\n

FRIED STRIPED BASS WITH PARMESAN<\/strong><\/p>\n\n\n\n

\u2022 1 1\/2 pounds of striped bass fillets, skinless, cut into serving-size pieces<\/p>\n\n\n\n

\u2022 3\/4 cup of flour<\/p>\n\n\n\n

\u2022 3\/4 teaspoon of salt<\/p>\n\n\n\n

\u2022 1\/4 teaspoon of black pepper, freshly ground<\/p>\n\n\n\n

\u2022 1\/3 cup of Parmesan cheese, freshly grated<\/p>\n\n\n\n

\u2022 2 eggs<\/p>\n\n\n\n

\u2022 2 tablespoons of milk<\/p>\n\n\n\n

\u2022 1 cup of Panko crumbs<\/p>\n\n\n\n

\u2022 2 tablespoons of canola oil<\/p>\n\n\n\n

\u2022 2 tablespoons of butter<\/p>\n\n\n\n

In a shallow dish, combine the flour, salt, pepper, and Parmesan. Beat the eggs and milk in another shallow dish.<\/p>\n\n\n\n

Pat the fish dry. Dip it in the flour mixture, then in egg. Coat lightly with the Panko crumbs.<\/p>\n\n\n\n

Heat the oil in a skillet to 375\u00b0 F. Add the butter, and melt. Place the fish in the pan, and cook for about 4 minutes. Turn it, and repeat, cooking until done.<\/a>Spotted Trout Chowder. Credit: Vanda Lewis.<\/p>\n\n\n\n

SPOTTED TROUT CHOWDER<\/strong><\/p>\n\n\n\n

\u2022 1 1\/2 pounds of spotted trout, skinless fillets, cut into 1-inch pieces<\/p>\n\n\n\n

\u2022 3 tablespoons of butter<\/p>\n\n\n\n

\u2022 1\/2 cup of onions, chopped<\/p>\n\n\n\n

\u2022 1\/2 cup of green onions, chopped, including tops<\/p>\n\n\n\n

\u2022 1 cup of celery, chopped<\/p>\n\n\n\n

\u2022 1\/2 cup of carrots, shredded<\/p>\n\n\n\n

\u2022 3 tablespoons of flour<\/p>\n\n\n\n

\u2022 4 cups of chicken broth<\/p>\n\n\n\n

\u2022 1\/2 teaspoon of dried thyme leaves<\/p>\n\n\n\n

\u2022 1\/2 teaspoon of salt<\/p>\n\n\n\n

\u2022 1\/4 teaspoon of white pepper, freshly ground<\/p>\n\n\n\n

\u2022 1 cup of heavy cream<\/p>\n\n\n\n

\u2022 1\/4 cup of fresh parsley, chopped<\/p>\n\n\n\n

In a large saucepan, melt the butter. Lightly saut\u00e9 the onions, green onions, celery, and carrots. Blend in the flour. Stir in the broth gradually. Add thyme, salt, and pepper.<\/p>\n\n\n\n

Simmer over low heat for 10 minutes or until thoroughly heated.<\/p>\n\n\n\n

Slowly stir in the cream. Add fish, and simmer until done, about 8 to 10 minutes. Garnish with fresh parsley.<\/p>\n\n\n\n

Visit the Mariner\u2019s Menu online seafood guide<\/a>.<\/em><\/h3>\n\n\n\n

Related<\/h2>
\nFall 2021 Issue<\/span><\/svg><\/span><\/a>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

Enjoy four new savory specials this fall.<\/p>\n","protected":false},"author":63,"featured_media":15531,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"views\/single-immersive.blade.php","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"Vanda Lewis and Joyce Taylor","ncst_show_custom_author":true,"ncst_dynamicHeaderBlockName":"ncst\/default-immersive-post-header","ncst_dynamicHeaderData":"{\"backgroundColor\":\"custombg_one\",\"caption\":\"Crab Stuffed Baked Potatoes. 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