Anyone else have jalapenos growing like weeds this summer? Me too and daaaaang they are spicy ones. Thankfully, Joey and I are best friends with the creeping heat of a jalapeno. He prefers them dipped in salt, followed by a shot of tequila on a Friday afternoon. I will take them any way I can get them.
For example, in this Jalapeno Feta Beer bread, brimming with salty, cheesy goodness, sweetness from honey, and punctuated with little bursts of spicy heat. Not to mention, the beer adds a nice tang.
Costco strikes again, convincing me that stocking 5 lb bags of things in my pantry is how I should be living my life. Is it because everything is large and excessive at Costco and it messes with your perspective? I don’t know but I can say that a 40-pack of sparkling water is a fine idea. A 5 lb bag of candy, in June, without a trick-or-treater in sight and only 2 people living in our household … just stop it. I mean, it’s whatever, I have self control. It’s just like, what are you even doing here, mini Snickers and Milky Ways? Get a life, I don’t need you around every day.
Buuuuut, turns out leftover/excessive candy is pretty incredible folded into peanut butter cookie dough. So, let’s just focus on that.
These start with a basic peanut butter cookie recipe (delicious on it’s own, too), chopped up candy bars stirred in, and topped with a sprinkle of sea salt. The good stuff. Bonjour, guys.
P.S. I used a combo of mini Snickers, Milky Ways, and Baby Ruths and the cookies leaked out a little caramel in baking. I find that 100% acceptable because it caramelizes and gets extra delicious (see pic below). If you don’t like those lacy, caramely edges (huh?), choose candy without caramel.
Chopped up candy bars, folded into peanut butter cookie dough, and topped with sea salt – an easy, dreamy snack and a great use for leftover candy.
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Yield:48 cookies 1x
3/4 C crunchy peanut butter
1 stick (1/2 C) salted butter
1 1/4 C light brown sugar, packed
3 T whole milk
1 T vanilla
1 3/4 C all purpose flour
3/4 t baking soda
3/4 t salt
22 mini candy bars, or about 3 full size, chopped (about 1 1/2 C)
flaky sea salt, for finishing
Preheat oven to 375 degrees. Combine peanut butter, butter, brown sugar, milk, vanilla, and egg in a large bowl or in the bowl of your stand mixer. Beat on medium-high until light and fluffy.
Sift together flour, baking soda, and salt. Turn mixer to low speed and gradually add flour mixture to peanut butter mixture, beating until just combined. Add chopped candy bars and continue to mix for just a couple seconds, or stir in by hand. Drop rounded tablespoons (I used a #50 cookie scoop) of dough, 2 inches apart, onto baking sheets lined with parchment paper.
Bake for 10-11 minutes, rotating sheets halfway through. Cool on baking sheets for 2 minutes, sprinkle with flaky salt, and transfer to cooling racks to cool completely.
I used a combo of mini Snickers, Milky Ways, and Baby Ruths and the cookies leaked out a little caramel in baking. I find that 100% acceptable because it caramelizes and gets extra delicious (see pic below). If you don’t like those lacy, caramely edges (huh?), choose candy without caramel.
My coming to know Joey Russo of Russo’s Bistro & Bar in Kitty Hawk occurred in three parts. Part One was an entertaining discussion honoring the OBX chef world, folks that local and visiting food lovers consider celebrities. Praise flowed easily from Joey in his fast-talking Italian cadence, recounting success stories and lessons learned over the years from Outer Banks restaurant legends requiring no last name: Mike, Bob, Randolph, Amanda, Tony, Dan, Wes, Pok and many others. Russo brushes off the notion of celebrity chef-dom, though, making it clear he, they, are just like the rest of us, walking the earth and applying passion and intense hard work to a specific art. But there’s no doubt we all feel a little special and flattered when we get Joey’s attention and a kind word during his customary visit to our table at Russo’s. That’s all part of the experience here.
Sitting in a comfortable corner booth at Thyme & Tide Café, I couldn’t help but smile at the giggles coming from the tiny kitchen where Kareen Spruill and her granddaughter, Jackie Vesley, prepared one of their special Café Samplers for me. It’s just what I was craving: a platter of fresh fruit, grilled pita bread, sliced cheeses, pimento cheese, and shrimp salad, although you could also choose tuna or chicken salad if you prefer.
This is the way I always imagine eating in the summer, light and fresh bits of things here and there, best enjoyed at sunset with a glass of wine. The Café Sampler plate and The Sanctuary Sampler plate (overflowing with gourmet cheeses, shaved prosciutto and salami, olives and other savory, grabable things) are made for doing just that – eating seated among the tall pine trees on the grounds of The Cotton Gin and Sanctuary Vineyards, maybe sipping wine and swaying along to live music during their Acoustic Sunset events on Thursday evenings.
Kill Devil Hills, our little town, home to great people, pretty beaches, and the best pizza in the state of North Carolina! TripAdvisor has compiled a list of the top pizza spots in every state based on user reviews and Slice Pizzeria in Kill Devil Hills won the honor for North Carolina!
What do we talk about when we leave reviews on a site like TripAdvisor? The food, of course. The atmosphere, maybe. How we were treated, for sure. The hard-working staff and owners of Slice have had us covered since 2008. The pizza dough and sauce are made from scratch, topped with the highest quality Grande cheese, the freshest ingredients, and baked in stone ovens. The space inside their building at the corner of Baum Street and 158 is clean and welcoming and the staff is friendly, fast, and efficient. The online reviews reflect all of this but there’s even more to Slice Pizzeria than the reviews describe. Owners Rick Amodei, Jeremiah Stewart, and Elizabeth Cubler give back. They are proud supporters of our local schools and athletics, the Wounded Warrior Project, the Beach Food Pantry, and the SPCA. Slice Pizzeria is a charitably spirited part of our community and a warm and inviting place to get a great meal.
It’s June! The sun is shining and the water is warm, it’s prime time to enjoy OBX life to the fullest. Blow a kiss goodbye to your hot kitchen, get out of the house, and have a good meal somewhere. At the top of my list this week is Two Roads Tavern, located between the highways in Kill Devil Hills.
Their menu has my heart for many reasons, most of all because of their Carolina Pickle Brine Sandwich – a fried chicken breast that’s been soaked in pickle brine and hot sauce for a good long time, long enough to let that salty, sour, spicy juice soak in and render the chicken completely plump and tender. The flour the chicken is coated in is the trick, according to Kyle Forbes, the owner of Two Roads. A chef buddy of his developed it a few years ago. It’s not just flour and it’s definitely not breadcrumbs or cornmeal; there’s a sugary, sweet, unknown component that makes it the very best.
38 years ago, Christina Brodeur and Bob Eckard’s family purchased Carawan Seafood Company from the original owners, the Carawan family. Knowing nothing about the seafood business, Christina and Bob’s mother, and eventually the rest of the family, set about operating what is now a landmark of our OBX community. Carawan’s is like a friendly next-door neighbor: always there with a smile and some yummy stuff to share. Picking up fresh catches from the docks in Wanchese every other day (sometimes daily in the summer), Carawan’s feeds our seafood cravings year-round. The rough but charming building, riddled with character, is most folk’s first stop when they land on this side of the bridge and many pass through on their way out, too, happy to bring a bit of the beach back home with them.
What is Carawan Seafood offering? Today, cobia, Spanish mackerel, tilefish, and softshell crabs are in season so that’s what they’ve got, among a few other local options as well as cod and salmon that are shipped in to meet our needs. You’ll also find fresh, local, often organic produce, and lots of little North Carolina odds and ends to help you complete your experience: grits, spices, sauces, and wine and beer courtesy of Sanctuary Vineyards, Weeping Radish, and Foothills Brewery.
Don’t be jealous, but we have one of the best little farm stands here on the OBX. I know you think yours is good too, and it’s true – anyone selling fresh produce straight or straight-ish from the farm is good stuff. But ours is a little blue shack called Tarheel Too Produce, run by the nicest guy named Ed, and I think I got all my veggies for this frittata for like 75 cents. Not really, but his prices are great and the quality is the best. My favorite is when the veggies are small, because I think they’re more flavorful that way, and still covered in dirt. Like, yes, I am eating from the earth, thank you very much.