Hot Buttered Rum

Print Hot Buttered Rum Yield: 4 Ingredients 2/3 cup packed dark brown sugar 1/2 cup (1 stick) unsalted butter, room temperature 1/4 cup honey 1/2 teaspoon ground cinnamon 1/4 teaspoon ground [...]

Oyster Stew

Print Oyster Stew Yield: 6 Ingredients 1 pint standard oysters, undrained 4 tablespoons margarine or butter 1 quart milk 1 1/2 teaspoons salt 1/8 teaspoon freshly ground white pepper 1/16 [...]

Smoked Bluefish & Gruyère Quiche

Print Smoked Bluefish & Gruyère Quiche Yield: 12 Ingredients 2 8-inch baked pie crusts (frozen) 1 13-ounce can evaporated milk 8 ounce Gruyère (or Swiss) cheese 8 ounce smoked bluefish pieces [...]

Cookin’ with Fire

There are plenty of ways to enjoy this time of year and a crackling fire is definitely one of them. Add to that a warm treat or even a whole meal cooked over the flames, and it makes for the [...]

Cooking up a North Carolina Grand Slam

An offshore Grand Slam entails hooking three of these four fish – tuna, mahi mahi, wahoo, and marlin. While marlin isn’t edible, the other three make the perfect catch to bring back home for dinner.

Lionfish Is On The Menu

With their venomous spines and distinctive zebra-like stripes, the lionfish may not be the first type of fish many think of when planning their menu. In fact, the invasive species to the Atlantic [...]

Chili Lime Mahi Wraps

Acknowledging great local seafood means that simplicity is key, and with this recipe, you let the Mahi Mahi be the star, complemented with textures and enhancing fresh flavors. This is my version [...]

Rosé Spritzer

Gently muddle the strawberries, lemon wheels, and mint in a pitcher so the juices and flavors are released. Add the simple syrup and rosé wine. Pour over cups filled with ice, and top with a [...]

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