Recipe courtesy of Chef Scott Surratt. as seen on episode “Spanish Mackerel“, Season 7 Crust for Mackerel Ingredients: 2 cup panko 1 cup basil ½ cup oregano 1 tsp of sea salt or kosher Directions: Place in food processor until mixed and chopped well. Egg Wash Ingredients: 2 whole eggs 1 cup of half/half Directions: […]
Recipe courtesy of Chef Tom Armstrong as seen on episode “Hybrid Striped Bass“, Season 6 Serves 2-3 Ingredients: 1 (2-2½ pound) whole striped bass, scaled and gutted, gills removed 2 tablespoons expeller-pressed canola oil sea salt & white pepper, to taste 6 lemon slices 2 cups whole fresh herbs (such as parsley and thyme) Lemon-Herb […]
Recipe courtesy of Dan Pennington as seen on episode “Pumpkins”, season 5 For Risotto Ingredients: 1 can of pumpkin puree* or 1 ½ cups of diced sugar pumpkin 2 Cups chicken stock 2 cups water 1 small onion, finely chopped 1 Tbsp olive oil ¾ cups risotto rice ½ cup grated parmesan cheese 1 Tbsp unsalted […]
Recipe courtesy of Chef Jay Pierce as seen on episode “Plum Granny Farm”, season 3 Makes 4 Portions Ingredients: 2 ounces canola oil 1 ½ cups shiitake mushrooms, julienne and par roast ¼ cup pickled leeks ¼ cup Garlic Confit (see recipe here) 3 cup parboiled pearl barley 1 teaspoon kosher salt ½ teaspoon black […]
Recipe courtesy of Chef/Owner Shawn Wellersdick, Port Land Grille as seen on episode “Seaview Crab Company“, season 1 Serves 6-8 One pound Arborio rice (2 ½ cups) 3 tablespoons olive oil ¼ cup diced Pancetta ½ cup of coarsely chopped leeks, white and light green parts only 8 cups (approximately) chicken stock 2 tablespoons Italian parsley, coarsely […]
Original Air Date: November 12, 2011 Seaview Crab Company 6458 Carolina Beach Road Wilmington, NC 28409 910-793-0404 Brothers Joe and Sam Romano, along with friend Nathan King, opened Seaview Crab Company in 2004 with a small skiff, fifty crab pots and the dream of making a living on the water. Since then, the company has expanded […]
