Indulgent Noms: Reese's Cup Pie

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8 ounces cream cheese, at room temperature
3/4 cup confectioners' sugar
1/2 cup smooth peanut butter
2 ½ tablespoons milk
3 cups of heavy cream, 1-2 cups of it whipped until medium peaks form*
1 9-inch prepared chocolate crust
8 ounces bittersweet or semi-sweet chocolate

Using a stand or hand mixer, whip the cream cheese and sugar together. Then add the milk and peanut butter and beat until well combined. Fold in 1-2 cups of whipped cream into the peanut butter mixture, then pour into the crust, making sure it is slightly below the top of the crust, and the filling is not mounded up in the middle. I usually have some extra, but it never goes to waste. Chill the pie in progress while making the ganache.

Finely chop the chocolate and place in a heavy ceramic or glass bowl. Then heat the 1 cup of cream to boiling in the microwave. Keep an eye on it so it doesn’t boil over, or you will have a nice mess to clean up. When the cream has come to a boil, pour it over the chocolate and start stirring until the chocolate has melted and it is completely combined. Let the ganache cool down, as you don’t want to cook your peanut butter and cream cheese mixture. Once it has cooled, pour over the peanut butter pie, and chill 2 hours before serving. Once again, you may have a some ganache left over, depending on how thick you want the topping. It can be stored in the refrigerator for a couple of weeks.

* I probably use somewhere in between 1 and 2 cups. If you do not use the full amount, throw a little sugar and vanilla in and whip it a little longer, then use it to garnish the pie when serving. That kind of stuff is classy, anyways.

Make this dish!

This is super fast and easy, plus it is damn tasty.

The base of this recipe is taken from the Joy of Cooking, which you should really consider buying if you don’t already own a copy.


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1 lb of fettuccine noodles
1 stick of salted or unsalted butter, room temperature (It depends on how much you want to control the amount of salt in the dish. I personally use salted butter, and think it works well.)
1 cup of grated parmesan cheese*
1 cup of heavy cream
1 – 1 ½ pounds of chicken breast, cut into medium sized chunks
10 oz of cremini or baby portabella mushrooms, sliced

Start boiling your big pot of salted water for the pasta. Meanwhile heat a pan and sauté the mushrooms in a little bit of olive oil until the water has been cooked out of them. Set aside. In the same pan add a touch of butter and some more olive oil and sauté the chicken. Meanwhile cook the noodles, following the instructions on the package. It usually takes me around 13 minutes to cook the noodles, and that is plenty of time to cook the chicken through. When the chicken is done, drain out any excess fat from the pan and add the mushrooms back in. Drain the noodles, and place the pot back on low heat. Throw in the stick of butter and let it melt. Put the noodles back in and add the cream. Stir to coat, and then start adding the parmesan cheese a little at a time. Once the noodles are nice and coated, add the chicken and mushrooms and stir to combine. Add salt and pepper to taste, and serve.

Seriously, try this dish. It is indulgent but SO much better than most of the Fettuccine Alfredo you get in restaurants. Of course it is rich, but not overly so. You can also easily adapt this in many ways. You can just go plain, more mushrooms, seafood, etcetera. Essentially whatever strikes your mood that day. It is also easily doubled, just in case you need to feed a crowd.

* PLEASE, PLEASE, PLEASE do not use crappy parmesan cheese for this dish. I’m looking at you Kraft stuff that doesn’t come refrigerated. You will notice the difference in the final product. It will not be as creamy, and the flavor will somewhat resemble kindergarten paste. If your supermarket offers BelGioioso parmesan cheese, go with that. If you live in Pittsburgh, Giant Eagle carries this at most stores. And it is available either in a wedge form or pre-grated.


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It is my Thanksgiving, and I’ll keep my Stove Top if I want to!

I was having a discussion with my crazy cafeteria cook mother last night about who is doing what for Thanksgiving. I offered to make the stuffing ahead of time and bring it over, especially because it is pretty easy. Two packages of Stove Top, a few add ins, and done. Having this as one of the key items on my Thanksgiving table may not fit in with my overall cooking style. I do generally prefer as homemade as I can get. I have even drifted away from using jarred pasta sauces even in weeknight meals such as baked ziti. BUT there is something very pleasing about keeping that dish as is. No tweaks, nothing fancy, and it is perfect.


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I have consumed homemade stuffing, and it was fine. Nothing was wrong with it, but it just didn’t have that THING I was looking for. I have zero interest in finding a new recipe, especially because most read like this to me:

3 cups Challa bread – homemade by an old Jewish grandmother – cut into chunks and sun dried under cheese cloth on a perfect 60 degree day
2 organic eggs (from your own hens is best)
1 onion, 1 stalk of celery, 2 carrots (again, home grown, or purchased from an organic farmer that only uses imported water buffalo shat as fertilizer)
½ cup cherries (picked yourself and dried yourself)
½ pound pork sausage (from freshly slaughtered pigs, please)
½ teaspoon thyme, and ½ teaspoon sage – soaked in ¼ cup warmed holy water blessed by the Pope

And people do all this for something that is going to be shoved up a birds ass and then baked for 4 hours? Yeah, I’ll pass.

What classic and not at all fancy family recipe is in the “do not mess with” zone for you?

Rage Against the Machine?

The Pennsylvania Liquor Control Board is slowly loosening their grip on alcohol sales in the state. First six packs of beer in the supermarket (only 2 at a time, though, you naughty child) and now wine vending machines will slowly make their way through the state. Currently there are plans for Western Pennsylvania locations, but no specific stores announced. Giant Eagle, which is the largest supermarket in the area, is listed as the one likely to receive the contracts.


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The wine kiosks offer a small approximately 40 item selection, that range from 6 to 40 dollars a bottle. You must first scan your license, and then blow into breathalyzer to confirm that you are not intoxicated. You will not be allowed to complete the transaction if your blood alcohol level measures above .02. Keep in mind that the legal limit for being considered a drunk driver is .08. If you weigh around 160 pounds, .02 is one drink. If you weigh 140 or less, you are already at the .03 to .04 level. Also keep in mind that the average person that has one drink will not appear to be impaired, which is when if you go to a state store, you will not be allowed to purchase any product.

The wine kiosks present as a step forward and backward at the same time. Pennsylvania is the only state (besides Utah) that does not allow wine and beer to be purchased in a supermarket. The kiosk is Pennsylvania’s solution to appear moderately progressive, while still protecting the state store system. I do believe that some people argue for state stores because they believe that having too open of access to alcohol is problematic, but most reasons for keeping our archaic system relate to the loss of jobs. I sympathize, I do not like to see job loss of any kind, but this Byzantine outdated system needs to go. If supermarkets become the main wine suppliers, there will be a need for additional jobs. How about allowing the ex-state store employees dibs on these positions? There has to be a fair balance that can be struck between retailers and the unions, especially because the amount of money that would be generated for grocery store chains would be impressive. To me this suggests that the stores should allow themselves to be more amenable to the requests of the state store employees’ union.

The end of state stores has been touted for years in Pennsylvania. The kiosks are a chip in the wall, but the adult citizens of Pennsylvania deserve a full on Berlin Wall-esque teardown of our current system.

What do you think? Would you buy your wine from a kiosk? Do you dislike the state store system in Pennsylvania, or does it not really matter to you?

Myself? I’m not sure. Subjecting myself to a breathalyzer is too invasive in my book. BUT not having to run an extra errand is also intriguing. Obviously I have a marked disdain for the current system, and would love to see a full selection of wine and beer at my local grocer.

The Good Kind of Dutch Oven!

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Even if you only cook from time to time, I believe you need a good heavy Dutch/French oven pan. You can make just about anything in that sucker, and it can be used on the stove or in the oven. Soups, braises, risotto, pasta, etc. etc. etc. I really do use my Le Creuset French Oven for just about everything, except for deep frying. If you need to fry, and do not have an electric fryer, please opt for the non-coated cast iron Dutch oven instead.

The best part for me is that it even works well on my crappy rental home electric stove. The pan still heats evenly, and will hold the desired temperature for a good long time. I have also found that it cleans easily, even if there is oven-baked splatter on it.

I know it is not a cheap product. I own three French ovens and they were all gifts (my wedding and Christmas). But if I were not lucky enough to have such good gift givers in my life, I would have most certainly saved the money and bought one on my own. I know I will eventually end up buying different sizes when I do have the extra income. You can also look for Le Cruset seconds, which have only the smallest imperfections and are offered at a 40 percent discount.

What cooking vessel is your favorite, and why?

Zuppa del Giorno: Butternut Squash

One of my cool weather favorites is butternut squash soup. Paired with a simple salad, it makes an excellent and easy meal.



Baby picture of the squash. Source


3 lbs of butternut squash peeled, seeded, and cut into half inch pieces
6 cups of chicken broth or stock
1 large onion, diced
1 cup of half and half
1-3 tsp of fresh rosemary
cayenne pepper to taste – I usually add 1 tsp, please keep in mind that the flavor profiles and texture of this dish allows the cayenne to really stand out
Salt and pepper to taste

Heat a tablespoon of olive oil in your favorite soup pot over medium heat. Add the diced onion and sauté until translucent and soft. Don’t let the onions brown too much. Add the squash and rosemary, and cook for an additional five minutes. Add the chicken broth, cayenne, salt and pepper and bring to a boil. Partially cover the pot and simmer the squash until it is soft. Puree the soup using an immersion or regular blender (small batches, please, as hot soup spraying out of a blender will hurt).

Once the soup is pureed, return to heat and add the cream, and any additional salt and pepper if necessary.

This soup is excellent topped with candied pecans.

1 cup of pecans, cut in half
1 tablespoon of butter
½ to 1 teaspoon of cumin
2 tablespoons of brown sugar

Melt the butter in a non-stick pan and add the pecans. Toast briefly, then add the cumin and brown sugar. Cook until the sugar melts and it coats the pecans. Turn the pecans out of the pan onto a sheet of wax paper and cool. Take care to not overcook this, as the sugar and nuts can burn easily.

Meat soaked in gravy? YES PLEASE!

Yesterday I was on the lookout for “an excellent” recipe for pot roast. One Google search later, I stumbled upon the extremely simple sort of recipe I was looking for.

Original Recipe

Of course, me being me, I had to tweak it some.

3 lbs chuck roast – silver skin/thick fat on the outside trimmed, but no additional fabrication necessary
2 cans of condensed cream of mushroom soup (use the Healthy Request variety of sodium intake is an issue for you)
1 package dry onion soup mix (1 ounce)
1 Knorr beef bouillon cube - This is optional, I like a little more beef flavor. You can add half of it, or none at all.
1 ½ cups of water
1 medium onion sliced thin
1 stalk of celery finely diced
4 carrots cut into ¾ to 1 inch chunks
8-10 sprigs of thyme
1 tsp corn starch
salt
pepper
flour

Lightly salt and pepper the meat, then dust with flour. Brown the meat on both sides in a skillet with 1 tablespoon of oil.

Combine the water, condensed soup, onion soup mix, and bouillon cube. You will have about 4 cups of liquid at this point.

Place half of the vegetables and thyme in the bottom of a crock pot. Add the meat and then top with the remaining vegetables and herbs. Pour the sauce on, and let this sucker cook for at least 4 hours on high, and 8-10 on low heat.

When the meat is done, pull it out of the pot and chunk/shred it up. Or don’t, serve it in slices. Do whatever you want with it. Although I do suggest putting the cut up meat back in the gravy, because it makes it even better.

While the meat is out of the pot add the teaspoon of cornstarch dissolved with a little bit of cold water. This will help tighten the sauce up a little bit.

Serve with potatoes or noodles. I personally can’t get enough potatoes, so that is my default option.


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That isn't my rig, but it sure is pretty!

Whipped ‘Taters!

Today, I will share with you one of my favorite side dishes … WHIPPED (not mashed) POTATOES! And yes, it should be in all caps, because quite frankly who doesn’t like whipped/mashed/smashed potatoes?



5 pounds of white or Yukon Gold potatoes - not Russet, or “restaurant” or baking potatoes (more on this below)
1 stick of salted butter
1 cup of heavy cream – light or half and half are acceptable, but try to stay away from milk
½ tsp of baking powder
salt and pepper to taste

Peel and dice the potatoes, place in a pot, and cover with COLD water. Do not salt the water. Cook the potatoes until soft (more than fork tender). Drain the potatoes and return to the pan. Over low to medium low heat cook the potatoes until the water has mostly cooked off. Almost all sizzling ceases when this happens.

Meanwhile, heat the cream in the microwave. When it is close to boiling throw the stick of butter in, and melt that as well.

When the potatoes are ready, add the baking powder and then use your hand mixer to combine. Then add the butter and cream mixture. Don’t pour it in all at once, just in case the potatoes don’t need all the liquid. Whip to combine. Once everything is nice and smooth, and salt and pepper to taste.

Enjoy this with any of the many dishes that cry out for a whipped potato accompaniment!

I know this is not a very health conscious side dish. You can make your potatoes with milk, a touch of butter, and some chicken stock, but the end product will not be as good.

I demand the white or Yukon gold potatoes for this dish because those varieties have a lower starch content. This makes for a much creamier finished product. Obviously you can use Russet potatoes, and I do from time to time, but it is not going to be the same. If you are making a really nice meal, spend the extra two dollars for a special treat.

How about dem apples?

Since yesterday was so lovely, my husband I and decided to take a ride out to Brown's Orchard and pick up some apples. (Browns's Orchard)

I was THRILLED to find that they now have the Honeycrisp variety, which is by far my favorite.



Sweet, slightly tart, and most importantly excellent for eating raw. I admit I have never been a huge fan of cooked apples, so being the taste of the apple uncooked is most important to me. Also, they are very firm. One of the worst experiences in the culinary world is picking up a beautiful apple, only to bite into it and it is soft and mealy.

What kind of apples do you like?

Hi, I like wine that lives in a box.

As W.C. Fields once said “I cook with wine, sometimes I even add it to the food.” When a fairly regular occurrence in your household is to prepare dinner will sipping on some wine, the cost has to enter into the equation. While I would love to be able to crack open a moderately priced bottle of wine whenever I felt like it, I know that does not fit in my budget. Where to turn then? The fine world of boxed wine … or “casks” because that is a lot classier.

When I’m looking for a budget selection I almost always (unless I need to buy a 1.5 of white for a place that is BYOB) select reds. In my opinion the margin for error is so much greater. A cheap red wine can be “meh,” a cheap white can taste like jet fuel. Therefore I almost always end up selecting a Red Burgundy wine, not from the actual region in France, just the nice imitation our friends in California produce. It certainly has body, but the flavors are not as deep as a Cabernet Sauvignon or spicy as a Shiraz. It easily compliments most dishes, and is most excellent for cooking. The best thing, though? I can purchase five whole liters of it for around 15.00*!

My favorite for the longest time was Inglenook Burgundy. But then the asshats that run the state stores decided to stop ordering this variety about a year ago. Below is a search of the PA wine catalogue. It doesn’t appear anywhere in the state. Nice.



With Inglenook being impossible to find, I was forced to switch to Almaden Mountain Burgundy.


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That beauty above can almost always be found in my fridge. And yes, I prefer all my wines chilled. Suck it, snobs.

It certainly isn’t fantastic, but it is pleasant enough and works well in all my recipes. What is your favorite budget wine selection? Also has anyone had success creating a special order at a PA State Store?


* Here is some trivia for you. Five liters of wine is officially called a “Franzia.”

Easy Dinner: Spicy Lemon Pasta

My husband and I adore this dish, with its assertive flavors it is certainly not for all tastes, though.

This recipe is adapted from Mario Batali and it appears in his Molto Italiano cookbook.


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1 pound of linguini or spaghetti
3 lemons (JUICE AND ZEST but no seeds)
3 jalapenos sliced thin, seeds and ribs removed
1 medium sized red onion sliced thin
½ tsp to 1 tsp red pepper flakes
1 stick of butter, room temperature
½ cup grated parmesan cheese
salt & pepper to taste

Remove the zest and juice the lemons. Combine and set aside.

Slice the onion and jalapenos and set aside in separate piles or containers.

Sauté the onions and red pepper flakes in olive oil (about 1 tablespoon) in a large pan until softened and slightly brown. You can add a little bit of salt to help the onion lose water more quickly. This takes about 8 minutes.

I like to do the previous steps ahead of time. The onions reheat quickly, so you don’t have to worry about timing too many things. Especially if you are preparing additional sides or meat to go with this meal.

Bring your salted pasta water to a boil and add the noodles. Follow the package instructions regarding the timing.

When the pasta is nearly done and the onions are hot, add the jalapenos and sauté over medium heat for one minute. Add the lemon juice and zest mixture and bring to a boil. Let it boil for 1 minute.

Once the pasta is finished and drained, take the sauce off of the heat. Add the butter and stir to combine. Then add the noodles and toss. Once the sauce is coating the noodles add the parmesan cheese and stir until the cheese is melted. Add salt and pepper to taste, and enjoy!

Hot Sauce!

I know the trend for awhile (still?) was mouth and eventually ass burning varieties of hot sauce with cool labels. If that is your thing, awesome, but personally I prefer to be able to at least somewhat comfortably consume my food. That is why my absolute 100% favorite brand is Texas Pete.



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It has a nice spice level and maintains some flavor. Also it makes an EXCELLENT hot sauce for chicken wings. It used to be only available in the south, and when my family would vacation in North Carolina we would always stock up. I’ve seen it in local stores now, though, so give it a try.

What is your favorite hot sauce?

Hatteras Island, NC - Dining Review

This past week I had the privilege of spending some time in Avon, North Carolina. It is located about half way down Hatteras Island, and in my opinion it is worth the extra hour of drive time to reach it. I would certainly never turn my nose up at living in Nags Head, for example, but I do not want to vacation where there is a giant Staples and an outlet mall.

Since it is mainly a vacation area, restaurants are quite plentiful. With that in mind, I offer you my impressions of my 2010 vacation dining.

Saturday

If you are a seafood fan you should not pass up the opportunity to buy some shrimp and steam them up, either for eating warm with butter or chilled with cocktail sauce. I like to flash chill the shrimp in a giant vat of ice water. You don’t have to wait for them to cool down, and I find that the texture is much better than the slow cooling process. Shrimp are available for anywhere from seven dollars a pound to just over ten. I purchased mine from Risky Business Seafood Company (http://www.riskybseafood.com/) and was quite pleased with the product. The shrimp had almost no smell, with only the very slightest hint of the sea. You know you are in for good eatin’ if that is the case!

Sunday

Breakfast: Orange Blossom Café
http://orangeblossombakery.com/

This place makes fantastic pastries, but it sells out VERY VERY QUICKLY. You have to be an early riser to make it worth the trip. We purchased raspberry and cream cheese Danishes, double dipped donuts (glaze and chocolate topping), cinnamon twists, and plain glazed donuts. All were fresh and very yummy. It is clear why this bakery is an island favorite!

Of course we would return, you need some indulgent breakfasts on vacation!

Sandbar & Grille
http://www.sandbarandgrille.com/ordereze/default.aspx

After a quick look at the reviews Google brought up, I was surprised that in general the comments were middle of the road to downright negative. My experience was quite good, actually. The seafood (clams, shrimp, and flounder were all ordered) was fresh and the service was not a problem. I started my meal with French onion soup, which was fairly standard. The cheese was browned nicely, and the broth was not overly salty. If it did come from a package, it certainly did not taste like it. For around 16 dollars I received a dinner of 14 large fried shrimp, baked potato, and vegetables. I must note now that for whatever reason the baked potatoes on Hattaras are almost always delicious. I don’t know if it is the salt air, but they all just taste better. The shrimp had a light coating, nearing a tempura like consistency. The vegetable mix was a little over cooked, but still edible. I tend to prefer most of my vegetables al dente, so I know my expectations are slightly different.

I would certainly visit again, especially in the less hectic off season.

Monday

Dirty Dick’s Crab House
http://www.dirtydickscrabs.com/ordereze/intro1.html0
and
The Mad Crabber
http://www.ncbeaches.com/OuterBanks/Avon/Restaurants/SteakSeafoodRestaurants/TheMadCrabber/

After a day of running back and forth between the beach and house (rain was a frequent visitor for this year’s trip) my family decided that the indulgence of a crab feast was in order. After calling around we found out that Dirty Dick’s was the only local restaurant serving blue crabs. Those are my husband’s favorite, so we decided to go there so he could indulge in an Old Bay and crab cracking festival. As soon as we arrived, though, the atmosphere was less than welcoming. Imagine a seating area that looks like a warehouse with kitschy pictures and such on the walls. It was soulless, it was cold, and the tables were really small for a crab house. Also to my dismay, I noted that an order of steamed blue crabs would be 60 dollars. We were seated quickly, and then a very unfriendly waitress promptly arrived to take our drink orders. Three iced teas and 1 beer. And then we waited, and waited, and waited. I noticed her buzzing around to other tables, taking orders, and supplying drinks to the other “lucky” customers. After around 10 minutes of this, we left. Leaving a restaurant is not something that I do a lot, but everything combined lead me to believe that the dining experience would be less than stellar.
I will not visit again. You really can’t screw up steamed crab, but I would rather not give these fools my money.

After leaving the Suck House, we drove down the road to the Mad Crabber. First off, the place is a thousand times more welcoming and looks like a crab house should; large tables, and a more rustic surrounding. They also have paper on the tables and that is always fun to draw on while you wait. The happy hour special that evening was 10 cent steamed shrimp. Of course the shrimp were not that large, but they were delicious. Slightly sweet and nicely coated with Old Bay or other related spice. Twenty-six dollars will buy you a pound and a half of Dungeness crab with two sides. It had to have been frozen for the trip across the country it had to take, but it was still very good. There was also an order of the seafood platter for two that came to my table. It included steamed crab, shrimp, scallops, oysters, clams, mussels, and four sides. That was fifty dollars but worth it for two people that like a variety of offerings from the sea.

Of course I will visit again. I have been there a good number of times previous to this most recent trip, and I have always been pleased.

Tuesday

Lunch: The Froggy Dog
http://www.froggydog.com

The Froggy Dog has been open as long as I can remember. To be honest it has gone downhill in recent years, so I would personally not make it a dinner stop. For lunch, though, it is a good option. I had a sandwich and soup, which was fine. The soup was French Onion, but there was just not enough melted cheese on the top. You can also tell it was rushed through the broiler because the server forgot to put it into the kitchen. My husband had a crab cake sandwich and fries which was apparently agreeable.

It is an old dog, with few new tricks, but it was pleasant. I may return in the future, especially if the daytime dining options still stay low.

Nino’s Pizza
http://www.yelp.com/biz/ninos-pizza-avon

The one evening break from seafood! Nino’s is your standard pizza parlor with a thinner crusted pizza and your standard Italian red sauce fare. The pizza prices are a little high (19 dollars bought a large with 3 or 4 toppings) but the pasta meals were a nice price. Around ten dollars purchased spaghetti and meatballs with a salad and garlic bread. The sauce is a good basic sauce recipe, not too acidic or too sweet, and the portions of pasta were a nice size.

I shall return, and likely order the same exact meal. It is just one of those things.

Wednesday

Breakfast: Oceana’s Bistro
http://www.oceanasbistro.com/

First off, this place has an awesome mimosa. They give you a giant goblet of orange juice, and a whole pony bottle of sparkling wine. Yum! We both ordered omelettes, mine a traditional bacon and cheese, my husband’s a crab and parmesan creation. Both were very nice. He also added a biscuit and sausage gravy as the menu proclaims it to be homemade. That was also enjoyed. The portions were not huge, but everything tasted great. We walked out spending 30 dollars plus tip on breakfast, and this is including a 7.50 mimosa.

I would return, but I hope to spend most of my days grabbing a quick bite for breakfast then heading out to the beach all day.

Wednesday brought one heck of a tropical storm remnant blowing in, so we decided to stay in. We made Fettuccini Alfredo with shrimp, mushrooms, and bacon. Stay tuned and I will share this recipe with you, which is made at home with mushrooms and chicken.

Thursday

Mack Daddy’s Seafood Grill & Raw Bar
http://www.mackdaddysobx.com/contact.html

I find the name of this establishment misleading. Mack Daddy’s makes you picture heaps of fried seafood, but in reality this place has much more to offer. First off there is an impressive wine and beer selection. Four dollars and fifty cents bought 20 ounces of some local brew, Weeping Radish Corolla Gold, that was refreshing. Thirty dollars bought us a bottle of Cloud Line Pinot Noir, which is most excellent as well. Gluttony won and for two people we ended up ordering 3 appetizers. East coast raw oysters, tempura fried shrimp dressed with a Thai sauce, and a crab dip which was actually sautéed lump crab meat with capers, white wine, and butter. The shrimp were fantastic, sweet with a lovely spicy kick that was not overwhelming. The star to me, though, was the crab dip served with toast points. First off, the portion was huge, easily being the size of a standard order of a broiled lump crab meat entrée. It was fresh and with the capers slightly reminiscent of the Pittsburgh classic appetizer of Crab Hoelzel (lump crab in a light tarragon vinaigrette). I also had to try the crab and tomato soup which was nothing short of fantastic. The base was tomato bisque which seemed to have the slightest amount of vodka added to round out the flavor. The crab was plentiful and the broth only helped to enhance its inherent sweetness.

For our entrees my husband opted for a trio from the sea which looked excellent, and I ordered the Mahi -mahi pan seared and that came with a whole grain mustard risotto and roasted fall vegetables. The fish was pleasant, not overcooked with a well seasoned crispy skin. The risotto was a little underdone but the mustard flavor was not too pungent. I feel a nice saffron or even butternut squash risotto would have been a better companion to the fish. The dessert selection was sizeable, and we settled on a chocolate cake (perhaps it had a molten center) and bourbon vanilla bean crème brulee. I particularly enjoyed the crème brulee as it was a somewhat lighter custard that what I am accustomed to, which was quite welcome after such a large meal.

This was easily the best meal I had all week, and I will return again, again, and again!

Friday

Lunch: Oceana’s Bistro
http://www.oceanasbistro.com/

We returned as many establishments only open for dinner. My husband enjoyed a crab cake sandwich with a red pepper aioli and fries, and I the unconventional pairing of sliced rare tuna appetizer and a baked potato. The tuna was amazing, wonderfully fresh and perfectly seared. Also the portion was quite large for costing less than 11 dollars. It was easily the size of most restaurant entrée portions.
Again, I would return. Hopefully for dinner and not lunch, though!

The Quarterdeck Restaurant
http://www.ncbeaches.com/Outerbanks/Frisco/Restaurants/SteakSeafoodRestaurants/QuarterdeckRestaurant/

On our final night I really wanted the traditional beach dinner. Fried seafood, baked potato, and southern sides like green beans hushpuppies, and pickled beets. Enter the Quarterdeck Restaurant. It was quite full when we went arrived with a lot of the parking being taken up by a large party. Even with the gathering of at least 20 people, our service was prompt, with only one longer wait for a glass of water. We started with cups of soup. For myself I selected crab bisque, and my husband ordered the Hatteras style clam chowder. Both were most definitely homemade and a next time an entire bowl would be most welcome. I ordered the fried shrimp dinner and it was plentiful and rather tasty. I did prefer the shrimp I had on Sunday night, but the sides were better. My husband ordered a combo platter with fried shrimp, clam strips, and Spanish Mackerel. The clam strips were actual clams and not an extruded product and the plate was also bountiful. The hushpuppies were the best I’ve had in a while, and I’m sure I ate an embarrassing amount. If you’re looking for a traditional salty sea dog feel in a restaurant you cannot go wrong here.

I would return. It reminded me of the Fish House restaurant in Buxton, NC, which used to be awesome. It has fallen off by a lot in the past five years, and we no longer go there. Too bad, really. I will probably opt for a different entrée, as the shrimp were good, but I know I can get better elsewhere.

If you are ever lucky enough to visit the Outer Banks and find yourself down Hatteras way, please keep some of these places in mind. Even if you don’t get as far south as Hatteras Island, pass up the chain restaurants (I’m looking at you Applebee’s in Nags Head), and patronize the local establishments!