We’re doing everything right today with this recipe: Coconut Fried Rice Balls with Spicy Peach Dipping Sauce. Joey and I enjoyed these two nights in a row this week because we have no limits on crunchy fried starchy things with a sweet and spicy dipping sauce. Yeah, that sauce… today is its first appearance on the blog but it won’t be its last; it’s definitely going to pair up with some fish and/or chicken soon. It’s two fresh peaches, 1/2 a jalapeno, and a little coconut cream, in a blender. Coconut cream is kind of a specialty ingredient, I know, but the good news is, it’s also an ingredient in pina coladas, which pair amazingly well with these Coconut Fried Rice Balls. Sooooo… you’re welcome?Continue reading “Coconut Fried Rice Balls with Spicy Peach Dipping Sauce”
Cruising into this summery weekend and feeling really good with this Mint Thai Basil Gelato by my side. Memorial Day is the unofficial start of summer on the OBX and I am reeeaadddyyy to partyyyy! And by party, I mean work and probably hang out with myself on Memorial Day because Joey is on call for work. But whatever, more gelato for meeee!Continue reading “Mint Thai Basil Gelato”
Hello, May! You are here, and the OBX is gettin’ busy. The shop is busy, you guys are busy, we’re all busy. Thank goodness for this easy peasy lemon squeezy recipe for Beans and Greens with Sausage, loaded onto some crusty, olive-oiled bread. It’s good for you (hello beany fiber and greeny vitamin K and iron), it’s simple (hi, one pot), and completely delicious (talkin’ about you, spice and garlic). Let me not forget to mention you can eat it with your hands, unless you don’t enjoy using a big hunk of toasted bread as a utensil, in which case… you’re missing out on an important part of life. I mean… ⤵⤵⤵ … yum.Continue reading “Beans and Greens with Sausage”
Well, these little superstars were a big surprise. They were voted Fan Favorite by everyone I know. OK, nobody actually voted or called them that, they just said they were really good. Like, reeeaaalllyy gooooood. Bonus: Because I made a batch for some of Joey’s beer-drinking friends, we also learned they pair incredibly well with beer. I kinda want to change the title of the recipe to Beer Pairing Cookies. Yes?
Speaking of the title, I do want to point out there is no peanut butter, in its true form, in these Peanut Butter Pretzel Cookies. The peanut butter is inside the peanut butter pretzels – you know, PeanutButterPretzels? The kind with big salt crystals that come in the big jugs.Continue reading “Peanut Butter Pretzel Cookies”
Let’s chat for a bit about great food, created with a little bit of heart and soul in downtown Manteo. Maria and Thomas Williamson, the husband and wife owners of Avenue Grille, stay true to who they are by featuring coastal southern cuisine reminiscent of Thomas’s grandma’s cooking combined with clean, real food that, in some cases, also happens to be gluten-free, vegan, or vegetarian. Their menu has something for everyone and is a reflection of how they love to cook and eat at home. But there’s another element of great importance to how Avenue Grille operates: community. Maria and Thomas wholeheartedly support their town and their restaurant has become a gathering place for locals, as well as hungry visitors. We are not just customers in this place, we are friends, here to enjoy fantastic food and breathtaking views.
real food, big flavorContinue reading “Delicious, Real Food in Manteo , N.C.”
Gabe Stabley’s approach to his food and the environment at Outer Banks Taco Bar is intuitively centered around what’s going to make people feel good. People, meaning all of us: me, you, Gabe, and the people who work there. It’s comfortable and satisfying; unique and interesting but still familiar. Nothing feels forced about the food or the setting, because it’s not. The empanadas, the fried rice, the Cuban sandwich – everything is made fresh to order. It’s not cooked until the feeling strikes you and you ask for it. The music is whatever the staff feels like listening to. Even the specials are often inspired by whatever the cook, Nick, or the servers were craving and plucked fresh out of the kitchen for their own lunches between customers.
hand to tableContinue reading “Outer Banks Taco Bar’s Scratch Made Comforts and Creative New Pop-Up”
With a careful focus on quality and regional, seasonal ingredients, Matt Payne is creating true artisan goods on the Outer Banks. While he spends his days cooking wildly-popular dishes as the chef for Bad Bean Baja Grill, more ideas for new and interesting flavors and foods are ever-present in his mind.
Nine years ago, Matt, a 2003 graduate of the Culinary Institute of America, began making homemade bacon as Christmas gifts he and his wife could share with friends and family. Each year, he’d turn out a new version of bacon, with different seasonings and components. Recently, he arrived at the idea of pancetta but with a southern twist of adding smoke to the process. This, along with Bacon Jam, Habanero & Sweet Potato Hot Sauce, and Ghost of the Outer Banks Hot Sauce were the first of his Paynefully Good Artisans items available to the community for sale at Buffalo City Jug Shop’s Crafts & Drafts Holiday Market this past Christmas. The demand for the jarred Bacon Jam exceeded the supply in the first hour of the event and Matt started an email wait-list of sorts for his next batch. Now, Matt has bacon, bacon jam, and hot sauces in progress all the time and available for sale at pop-ups around town.