Outer Banks, NC
Email Us: theouterbanker@gmail.com
What's Cooking at the Waterman's Cottage.....
Grilled Flat Bread Pizza
Lamb Chops OuterBanker Style...
Lamb Chops OuterBanker Style...
- Prepared Pizza Dough
- Fresh Basil Leaves
- 2-3 tbls. Olive Oil
- 2 med. red ripe tomatoes sliced
- 6 oz. fresh mozzarella cheese thinly sliced
- 4 oz. of Goat Cheese
- Prosciutto
- Fresh figs cut into halves
- Balsamic Fig Reduction
- Pizza Sauce
- Salt & Pepper to taste
Roll out your prepared dough on a floured surface. Make sure it fits your grill. Doesn't have to be round. Can also divide into 2 if you want. Spray a baking sheet or pizza paddle with non stick spray. Place the dough on the pan or paddle. Drizzle a little olive oil on top. Add a very thin layer of marinara sauce. Don't add too much - it will make the dough soggy. Add tomato and mozzarella slices. Tear of little chunks of the goat cheese and Prosciutto and add to pizza. Add figs. Sprinkle with fresh thyme. Add fresh basil leaves. Make your grill a multi-heated zone. For example make the middle burner on high and the two outer burners on low. Spray the grill rack with non-stick spray. Transfer the pizza to the hot grill. Watch carefully to not burn bottom. May need to move pizza and/or adjust heat. Remove pizza and drizzle with balsamic reduction. Add thin slices of fresh basil.
Balsamic Fig ReductionHeat a small jar of fig jam over low heat until melted. Add a couple of tbls. of balsamic vinegar. Taste. Don't overdo the vinegar.
Lamb Chops OuterBanker Style...
Lamb Chops OuterBanker Style...
Lamb Chops OuterBanker Style...
- 2 tbls. balsamic vinegar
- 3 garlic clove minced
- 1 cup good orange marmalade with orange rind and pieces mixed in
- 2 tablespoons of olive oil
- Salt and freshly ground black pepper
- 1 - 1 1/2 Rack of Lamb - about 8 chops frenched. "Frenching" refers to scraping the meat off the tips of the bones. Ask your butcher to leave 1/8 inch of fat on the meat.
- 2 more tablespoons olive oil
- 2 tablespoons of finely chopped fresh rosemary leaves
In a bowl combine the balsamic vinegar, finely minced garlic, 2 tbls. of olive oil and orange marmalade. Stir in the finely chopped rosemary. Rub the rack of lamb roast with remaining olive oil. Season the lamb with salt and pepper. Let sit for about 30 minutes. Brush with 1/2 of the orange mixture and then place in a roasting pan - ribs pointing down. Roast uncovered in a 450 degree preheated oven. Roast the lamb for about 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and brush with the rest of the orange sauce. Cover loosely with tin foil. Allow to sit for 15 minutes then cut into individual ribs and serve. If not too greasy you can spoon left over drippings from the roasting pan around the sliced chops or on top of them. Serve with some grilled veggies and roasted new potatoes.
Traditional Southern Fried Chicken From The Waterman's Cottage
Traditional Southern Fried Chicken From The Waterman's Cottage
Traditional Southern Fried Chicken From The Waterman's Cottage
Ingredients
- 3-5 lbs. of Bone In Cut Up Chicken
- 1 quart of Buttermilk
- Salt & Pepper to Taste
- Peanut Oil or Lard for Frying -Lard makes a crispy fried chicken!!!
- 1/2 tsp. of garlic powder
- 1/2 tsp. of paprika
- 2 more tsp. of salt
- 1 more tsp. of black pepper
- 3-5 lbs of Bone In Cut Up Chicken
- 2 cups of Self Rising Flour
- 2 cups of hot red pepper sauce
- 3 eggs
Directions
- Mix one cup of the hot sauce and buttermilk together in a large bowl. Add salt & pepper to taste. Add Chicken pieces, cover and refrigerate for at least 8 hrs. (up to 24 hours).
- Drain and discard buttermilk mixture.
- Heat the oil to 350 °F in a deep cast iron pan - about 3 inches deep.
- In a medium size bowl, beat the eggs. Add enough hot sauce so the egg mixture is bright orange (about 1 cup).
- In a small bowl mix together the salt, pepper, garlic powder and paprika. Season the chicken with the season mixture.
- Dip the seasoned chicken in the egg, and then coat well in the flour.
- Place the chicken in the preheated peanut or veggie oil and fry the chicken in batches until brown and crisp. Make sure that the oil is 350 degrees.
- Dark meat takes longer than white meat. Approximate cooking time is 13 to 14 minutes for dark meat and 8 to 10 minutes for white meat or until a thermometer inserted into the thickest part of the chicken registers 165 degrees.
- Drain on a clean wire rack over paper towels.
Lard is an extremely versatile fat: It doesn't smoke at high temperatures, so it's perfect for high heat cooking or frying. ... Lard has 20 percent less saturated fat than butter; it's also higher in monounsaturated fats which they say are good for cardiovascular health. I believe it does contain cholesterol. Also make sure that it hasn't been bleached and that NO trans fats were added.
Spaghetti Night at the Waterman's Cottage
Traditional Southern Fried Chicken From The Waterman's Cottage
Traditional Southern Fried Chicken From The Waterman's Cottage
- Olive Oil to Brown Meats
- 1lb. Ground Beef
- 1lb. Ground Turkey
- 1lb. Italian (pork) Meatballs (I found fresh - not frozen ones at Harris Teeter in the meat dept.)
- 6 Cloves of garlic finely chopped
- 1 large Vidalia Onion small slices
- 8 oz. mushrooms sliced
- 1/2 green pepper sliced
- 28oz. diced tomatoes
- 24 oz. jar pasta sauce
- 1/2 cup of Red Wine
- 4 pieces of Parm. cheese rind or 1/4 cup grated parm. cheese
- 1 lb. Spaghetti
- 2 tsp. of Italian Seasoning
- Pinch of Thyme
- Shredded Fresh Basil Leaves (if you have on hand)
- Heat oven to 375 F and cook fresh meatballs for 20-30 minutes until done or cook according to package instructions.
- Heat Olive Oil in a large deep frying pan or a sauce pan on Med-High heat. Brown your ground meats.
- When 3/4 of the meat is browned add the onion, mushrooms, green pepper and garlic. Sautee for about 5 minutes. Reduce to med. heat and add diced tomatoes. Cook a couple of minutes. Add red wine. Add cheese rind or grated cheese.
- Add Italian seasoning, thyme and salt & pepper to taste. Make sure you are stirring the whole time. Cook for about 10-15 minutes until alcohol cooked out.
- Add Pasta sauce. Stir well and reduce heat to low, cover and simmer for about 30 minutes or more stirring often so sauce doesn't stick to bottom of pan.
- When sauce is done turn stove off and add meatballs to warm up and cover with sauce.
- Cook pasta according to package directions (until al dente). Top Pasta with sauce and a little grated parmesan cheese.
Serve with Outer Banker Garlic Bread and a side salad.
Recipes under Sides and Salads!!!
Stuffed Poblano Peppers
Stuffed Poblano Peppers
Stuffed Poblano Peppers
- 4 Poblano Peppers coated with olive oil and grilled until slightly charred or bubbly. Not too much because also has to bake in oven for a few minutes.
- Olive Oil
- 2 lbs. of ground meat such as turkey, chicken, beef or pork. I used a lb. of lean ground beef and a pound of pork. I make these all the time with just ground turkey or chicken.
- 1 can of diced tomatoes
- 1 med vidalia onion sliced
- 2 cloves of fresh minced garlic
- 1 tbls of cumin
- 1/2 tbls of paprika
- 1/4 tsp of cayenne powder for heat
- Fresh Cilantro gently chopped
- 1 cup of shredded pepper jack cheese
- 1 cup of shredded mont. jack cheese
- 1 cup of shredded mozzarella
- Fresh Cilantro leaves for topping
Brown meat 1/2 way through over med high heat in a large frying pan. Add onions and garlic. When meat is finished browning add tomatoes, cumin, paprika and cayenne powder if you want it spicy. Add a little of the cilantro and s&p to taste. Lower heat, cover and simmer for about 10 minutes. If mixture becomes dry you can add a little V-8, tomato juice or stock so it doesn't stick to pan. You don't want the mixture to be watery so only add a small amount if you need to. Stir frequently. Once cooked down spoon over your sliced peppers and coat with the' mixture of cheeses. Broil in a 400 degree oven on the middle rack for about 3 minutes or until cheese is melted.
DO NOT WALK AWAY - IT WILL BURN!!!
Serve with sour cream, shredded lettuce and fresh cubed tomatoes and some taco sauce or picodegallo or maybe some fresh guacamole.
Best Burger Ever !!!
Stuffed Poblano Peppers
Stuffed Poblano Peppers
Ingredients
- 8 ounces sirloin, trimmed & cut into 1 1/2-inch cubes
- 8 ounces chuck, trimmed & cut into 1 1/2-inch cubes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Brioche Buns sliced in 1/2
- Softened Butter for Inside of Buns
Directions
- In separate batches, pulse the chuck and the sirloin in a food processor 10 times. Combine the ground meat, salt and pepper in a bowl. Form the meat into patties.
- Heat a cast iron skillet or griddle over medium-high heat for 2 to 3 minutes. Place the hamburger patties in the pan. For medium-rare burgers, cook the patties for about 4-5 minutes on each side. For medium burgers, cook the patties for 5-6 minutes on each side. Flip the burgers only once during cooking. Add cheese if so desired about a minute before finishing.
- Remove burgers from pan to rest and place the buttered side of buns down in pan to toast.
- Serve with your favorite toppings such as lettuce, tomato, onions, pickles, mayo, ketchup or mustard.
Yummy Beef & Broccoli
Stuffed Poblano Peppers
Yummy Beef & Broccoli
- 1 1/2 pounds tender steak such as ribeye or flank sliced into very thin 1 inch pieces
- 4 Tablespoons cornstarch, divided
- 1/2 cup soy sauce
- 2 Tablespoons light brown sugar
- 1 Tablespoon minced garlic
- 2 teaspoons grated fresh ginger
- 1 tsp. of red pepper flakes
- 2 Tablespoons sesame oil, divided
- 5 cups small broccoli florets - lightly steamed and removed from heat and put into ice bath - to keep green.
- 1/2 cup sliced vidalia onions
- chopped green onions to sprinkle on top
Slice the beef and set aside. In a bowl whisk together 3 tbls. of cornstarch with about 1/4 cup of cold water. The water must be cold or the cornstarch will be lumpy. Coat the meat in the cornstarch mixture.
Steam the broccoli florets over boiling water until tender crisp and still bright green - about 3 minutes.
In a separate bowl whisk together the remaining 1 tablespoon cornstarch with the soy sauce, brown sugar, garlic, ginger and red pepper flakes.
Heat a large wok or pan over medium heat. Add 1 tablespoon of the sesame oil. Once it is hot add the beef and stir fry moving meat continuously. When meat is almost cooked through use a slotted spoon to transfer the beef to a plate. Add the remaining 1 tablespoon of sesame oil to the pan and once it is hot, add the sliced onions and cook. Return the beef to the pan. Add the sauce. Bring to a boil while stirring. Cook for about a minute or until thickened. Remove from heat. Gently fold in the steamed broccoli. Top with sliced green onions. Great served with Jasmine rice or just enjoy all by itself.
The Best Pan Seared Steak Ever
Coming Soon Different Cuts of Steaks
The Best Pan Seared Steak Ever
Heat a cast iron pan to high heat with a little olive oil. Salt & pepper your steak and sprinkle with Italian seasoning. Add a pat or two of butter. When melted add the steak. It should sizzle and make a good sear on the side down. After a couple of minutes turn and sear the second side. After Searing the second side reduce heat to medium and continue to cook until the desired temperature listed on the steak cooking chart to your right. Remove the steaks from the pan and set aside to rest. While resting add a little more olive oil and another pat of butter if needed and two sliced up vidalia onions to the pan and stir a minute or so to brown. Stir in a couple of teaspoons of minced garlic and then add about 2 cups of beef stock. Stir scraping the bits of flavor from the bottom of the pan. In a separate bowl whisk a tablespoon of corn starch into another 1/4 cup of beef stock until no lumps. Reduce heat to medium low and add the slurry (corn starch mixture) to the pan. Add salt & pepper to taste. Stir until thickened. Pour gravy over the steak and serve!!!
Steak Cooking Chart
Coming Soon Different Cuts of Steaks
The Best Pan Seared Steak Ever
ANY THICKNESS OF STEAK
INTERNAL DEGREES WITH MEAT THERMOMETER INSERTED IN MIDDLE
Rare: 120 to 130 Degrees
Medium Rare: 130 to 140 Degrees
Medium: 140 to 150 Degrees
Well Done: 160 to 170 Degrees
Coming Soon Different Cuts of Steaks
Coming Soon Different Cuts of Steaks
Coming Soon Different Cuts of Steaks
Sorry Running out of Time Today!
Check Back Tomorrow!!!