My favorite dish at Pyewacket, a Chapel Hill restaurant of years gone by, was called Plaki. The sauce of olive oil, white wine, and caramelized onions was addictive, not to mention the white fish that wasn't fishy at all. I later learned that "plaki" is a Greek description for … [Read more...]
Salmon with Anchovy-Garlic Butter
This incredible recipe quickly assumed the crown as our absolute favorite way to cook salmon. It was moving week and we had 8 slices of salmon fillets in the freezer. We knew that freezer had to be cleaned out before moving, one way or another. So we decided to cook all the … [Read more...]
Camarónes Adobados – Shrimp in Chile Sauce
Adapted from Gourmet, September 2001, the fiftieth anniversary edition that collected the best recipes. This recipe was originally printed in January 1985. Says Gourmet: In this intriguing shrimp in adobo from Elisabeth Lambert Ortiz, the ancho chiles—sweeter and milder than you … [Read more...]
Low Country Boil
This recipe is based on a YouTube video here by John Keener, owner of the Charleston Crab House. I love this video and several family members have been forced encouraged to watch it too. We use a Bayou Classic SP10 High-Pressure Outdoor Propane Gas Cooker with a 32-quart stockpot … [Read more...]
Steamed Mussels
We wish this recipe replicated Sautéed Mussels in Rich White Wine Sauce, one of the most popular appetizers at Mickey & Mooch in Charlotte. We'll keep tweaking it, with frequent research trips to M&M, until we get it right. Adapted from the classic French Moules … [Read more...]