Clams Casino (Gene Heath, www.WhiteOakRiverBistro.com, 910.326.1696) INGREDIENTS: 12 middle necks or Top neck clams on the half shell Small diced green pepper Small diced red pepper Small diced white onion 1 cup shredded Parmesan cheese 1 cup shredded mozzarella cheese 1 cup diced tomatoes 1 cup chopped cooked bacon ½ cup chopped parsley Provolone cheese… Read more »
Posts Categorized: Recipes category
Panko and Parmesan encrusted Mahi Mahi (WORB)
Panko and Parmesan encrusted Mahi Mahi Compliments THE WHITE OAK RIVER BISTRO Swansboro, NC Ingredients: 6 to 8 ounce skinless, boneless Mahi steaks 2 cup Panko bread crumbs 2 cup shredded parmesan cheese ½ cup buttermilk Seasoned flour for dredging (Old Bay, salt, pepper) Method: Dredge filets in seasoned flour. Dip in Buttermilk and… Read more »
Seafood stuffed Spanish mackerel roulades (WORB)
Seafood stuffed Spanish Mackerel roulades Compliments THE WHITE OAK RIVER BISTRO, Swansboro, NC Ingredients: 8 skinless boneless Spanish mackerel filets ½ pound steamed shrimp ½ pound backfin crab meat 1 cup bread crumbs 3 T. diced onion 3T. diced red and green bell pepper 1 T. Old Bay seasoning 1 cup Mayo Method: Combine all… Read more »
Doc Ford’s Yucatan Shrimp
Doc Ford’s Yucatan Shrimp 4 tablespoons unsalted butter 1 large clove garlic, minced Juice of two large limes 1 tablespoon ( or more!) Indonesian sambal (preferably sambal oelek, by Huy Fong, though sriracha will work as well) Kosher salt and freshly ground black pepper to taste 1 pound large, fresh, shell-on shrimp 1 teaspoon jalapeño,… Read more »
Dr. Bogus’ Feted Feta Trout
Dr. Bogus’ Feted Feta Trout Ingredients: 1-4oz.-container smooth feta cheese 2-cloves of garlic (pressed thru garlic press) 6-slices of sun dried tomatoes, soaked to softness and chopped 2-T Olive oil ½-bag fresh baby spinach leaves (4 to 5 ounces) 1-T butter 4-trout fillets (skinned) Salt and pepper to taste Preparation: 1) With a fork,… Read more »