A taste of the coast

In the mail today, The Hub and I received the confirmation letter from the place on the Outer Banks where we spend a much-anticipated week each spring. Every year, that letter and Girl Scout cookies keep us going through the messy end of a North Carolina winter.

Now I have something else to help me hold on: “The Outer Banks Cookbook: Recipes and Traditions from North Carolina’s Barrier Islands” by Elizabeth Wiegand. It’s a heartfelt book for those who love that little strip of shifting sand and the good things served there.

There are recipes for everything that comes from the water, from traditional dishes like Hatteras-style clam chowder (no cream) to more modern contributions such as Vietnamese Spring Rolls with Carolina Shrimp or Soft-Shell BLT using soft-shell crabs. There’s information on traditions including Old Christmas and Outer Banks windmills, even a few things I didn’t know about (mullet roe as “Ocracoke caviar”?) Weigand also offers step-by-step instructions for doing your own oyster roast.

Weigand is a veteran food writer who provides clear instructions in her recipes. The book has a nice mix of simple recipes and more complicated ones from coastal restaurants. My only gripe is that the fractions are a little small for my bifocaled eyes.

There are a number of recipes that I’m looking forward to trying, but this one tapped my urge for salty breezes and nothing to worry about but which book I’ll read. I’ll tuck that confirmation letter in my pocket while I’m making it.

Wasabi Sesame Tuna

1 tablespoon wasabi paste (mix equal parts wasabi powder and water) or to taste

1/3 cup soy sauce

4 tuna steaks, 1 1/4 inches thick

1/2 cup black and white sesame seeds

1/4 cup olive oil

An additional mixture of 1 tablespoon wasabi paste as a condiment

Cucumber Vinaigrette (recipe follows)

Mix together the wasabi and soy sauce in a nonmetallic bowl.

Place tuna in a shallow baking casserole and pour wasabi-soy marinade over. Allow to marinate for 5 to 6 minutes.

Place sesame seeds in a small, shallow dish. Place each tuna steak on top, pressing to coat each with seeds on one side only.

Heat olive oil over medium-high heat. when hot, add tuna, seed-side down; sear until seeds are browned, about 2 to 3 minutes. Turn tuna over and cook for just another minute, until tuna is still soft and red in center. (It will continue to cook when off the heat.)

Serve immediately with Cucumber Vinaigrette and additional wasabi paste.

Cucumber Vinaigrette

1 cup peeled, seeded and cubed cucumber

1/2 red onion, diced

1/4 each sweet red and yellow pepper, diced

1 red tomato, diced

1 tablespoon chopped cilantro

2 tablespoons rice wine vinegar

3 tablespoons olive oil

Pinch of sugar

Salt and freshly ground pepper to taste

Combine all ingredients in a small bowl. Allow flavors to meld at room temperature for about an hour. Refrigerate any leftovers.

 

 


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