Soulful seasoning blends sourced from the world's best surf breaks
*I am a freak about handling and storing seafood as you will see in the following post. Respect the ocean. Pelagic fish from the Gulf Stream and the bottom dwelling fish of offshore reefs, ledges, and wrecks all are prominent role in Cape Fear cuisine. Shellfish, crabs, and inshore fish from jetties, inlets, and marshes [...]
Some favorite places from my surfing travels and how it inspired my cooking- The entire west coast of Costa Rica- Wahoo Escabeche, Ceviche The north west corner of Puerto Rico- Chile Water and Tomato Curry The Pipeline, Oahu, Hawaii- Ginger Shave Ice with Tuna and Green Apple Wasabi Open ocean swells on the east coast [...]
The sous chefs….little wilder than I’m use to but I’ll keep them. The pirate Lets just say that whole wheat flour got in EVERY crack and crevice. I challenge any Dad to do a grilled pizza night while Mom is down with the flu. Finally getting to the grill was tough after that flour bomb [...]
Charred Duck Breast, Brie and Peach Jam with Todos Santos Surf Salt [...]
There was some Top Chef Quickfire Challange stuff going on here…all I had was some left over rice from Indochine, an egg, half an avocado, few left over cherry tomatoes marinated in basil oil, and cilantro. So I had to do what I had to do… Take some really good quality peanut oil and fry [...]
Out of the hundreds of cookbooks I have, I would give away any of them (that includes first editions, very rare, and out of print books) except the two in the left hand picture. I have not eaten (yet) at NOMA or surfed the nordic region, but both are spectacular. Chef Rene Redzepi uses [...]
Wild Caught Salmon with Asian Pear, the Grommet Surf Salt, Purple Sweet Potato and Green Vegetables Ingredients – Fresh Dill, 1 tablespoon Yuzu juice (or lime juice) combined with 1 teaspoon Olive Oil , the Grommet Surf Salt, Asian Pear, French Green Beans , Broccolini, Wild Caught Salmon, 1 tablespoon Sweet Soy Sauce, juice of [...]
Seared Hand Harvested Scallop on a hot rock with Fresh Local Herbs, Lemon Yogurt, and Todos Santos Surf Salt Cooking from the Garden – UNCW Out Reach Program – Wed March 16th
Wild Striped Bass with Banana Pepper Aioli, Sweet Potato with Candied Ginger, and Bok Choy with Avocado
Ingredients (serves 4) Thai basil, 1 lemon, 1 pound baby bok choy, 1/4 cup sweetened sake (mirin), 4 tbls Waikiki Surf Salt, 1 avocado Reserve avocado, basil and Surf Salt. In a large sheet of parchment paper (or foil) place bok choy, lemon wedges, sweet sake (and a 2 tablespoons of sesame oil [...]
March 8, 2011 Gale force NE winds, Small craft advisory, Building Seas, 51 degree water Feedback…. I made a variation of the mango and green apple w/pasta topped with Chiba (added mache & cucumbers). I liked the sesame oil compliment to the Chiba sweetness. Last night I topped rice mixed with coconut milk and [...]
Charred Ribeye with Todos Santos Surf Salt and Spinach Salad
This photo has caused quite a frenzy over on Facebook and rightly so. The good lady up in the Tidewater area, Anne Gassett, gets full credit for the culinary skills and her husband Bill got to reap the rewards of lip smacking good food. See comments below. Good on you guys!!!! Okra from this year’s [...]
Need to feed 500 of your closest friends? Roast two 200 pound swordfish on a pig cooker and glaze with pepper jelly as they roast. Serve with smothered collard greens, mac-n-cheese, and jalapeno remoulade (recipe below). Top with Peahi Surf Salt. Jalapeno Remoulade Makes about 1 1/2 cups (multiply by 100 for 500 people) 1 [...]
Photo by Mike Spencer Genki chef Sugi-San and Chef James Bain are seen at the sushi bar at Genki Japanese Restaurant Tuesday, Nov. 24, 2009. Surf Salt’s James Bain on Genki’s Masayuki Sugiura Genki, 4724 New Centre Drive, No. 5 James Bain’s 1990s-era Harvest Moon restaurant helped launch a Wilmington fine-dining era. Busy family [...]
