|May 3, 2021||Posted by Wendy Perry under baking (she said in terror), Carolina Country, cornbread & hushpuppies, doggie delights, grits, kitty cat treats, Mindless Mutterings from the Teacher's Lounge, pet treats, published, shrimp|
These crunchy seafood treats will make your cats happy. Grits aren’t great for them, but when corn is ground into meal, it’s safe for making these little shrimp nuggets. You can sub canned tuna for the shrimp if preferred. My dog loves these, too!
|March 31, 2021||Posted by Wendy Perry under Carolina Country, fish & seafood, fun food, garden goodness, gluten free, nekkid-throw cooking ~ what is THAT?, published, roasted goodness, sensational sides, shrimp, stick foods|
High temperatures paired with abundant vegetables make for healthy nibbles or a light meal. Roasting brings out the natural sugars in your vegetables that caramelize for a sweet zing. Exact measurements are not needed — make as much as you need for your crew. Dollop with Buttermilk Green Goddess Dressing and you’ll never look at vegetables the same way again.
Deviled Crab Hushpuppy Waffle & Pickled Seafood Medley ~ The New Southern Seafood Platter in Our State Magazine
|June 29, 2020||Posted by Wendy Perry under appetizers, cornbread & hushpuppies, crab, fish, fish & seafood, fun food, lobster, Mindless Mutterings from the Teacher's Lounge, Our State Mag, scallops, shrimp|
We love a seafood platter in the summertime — especially one that features fresh, local fish. Here, we imagined what a modern twist on this classic dish might look like with these Deviled Crab Hushpuppy Waffles and Pickled Seafood Medley!
|June 23, 2020||Posted by Wendy Perry under appetizers, avocado, Bruce Julian Foods, Carolina Country, cook'n with NC goodies, crab, fish & seafood, fun food, garden goodness, gluten free, lobster, low carb, published, scallops, shrimp, wendy's signature recipes|
Published in Carolina Country Magazine July 2020
Who has time or desire to do much cooking during the lazy hazy hot days of North Carolina summer? Not me! Y’all, this seafood cocktail is light… so full of flavor with just a hint of fresh citrus, and only a little bit of fuss when it comes to cook’n. Loaded with a bounty of fresh seafood from our coast, you can enjoy this for a late morning brunch… for lunch… or right out of a jar in your porch swing watching the sun set!
This is one of those recipes where specifics and exactness isn’t important — you know, throw cook’n! Use all of one seafood or whatever combo you like. Go with your favorite vegetables and what’s in season. Add veggies you like to my recipe… as The Frugal Gourmet Chef Jeff Smith would say…
“Omit and substitute! That’s how recipes should be written. Please don’t ever get so hung up on published recipes that you forget that you can omit and substitute.”
And in keeping with my North Carolina company ingredients, I chose North Carolina’s Bruce Julian’s Blood Mary Mix to finish out my recipe! Just round up what you need and throw together some of my seafood cocktail… soon! You’ll be so glad you did… and so will your company.
Come on over, and hang out with us in my fun facebook community too, where you will find this and lots of other goodies.
Light and spicy... with just the right hint of fresh citrus, the seafood cocktail features all sorts of North Carolina goodness!
- 2 quarts favorite Bloody Mary mix* or V8
- 1 bunch radishes, roughly chopped
- 3 stalks celery, diced
- 1-2 tablespoons horseradish
- 4 teaspoons Old Bay seasoning
- zest of 1 lemon, lime, orange and juice of ½ each, Cut the remaining halves into wedges for guests to squeeze into their cocktails
- cracked black pepper
- 2 pounds wild-caught North Carolina shrimp, peeled, cooked and cooled
- 1 pound bay scallops
- 6 small lobster tails
- 2 firm avocados, cut into small pieces
- 1/2 cup chopped cilantro
- 1/2 pound lump crab meat
Combine and chill the spicy sauce ingredients.
A few minutes before serving, add about four pounds of cooked shellfish of your choice (or use our suggestions above) and gently stir in the avocados and cilantro.
Sprinkle with crabmeat and more cilantro.
*I used NC’s Bruce Julian Bloody Mary Mix.
|October 19, 2019||Posted by Wendy Perry under casseroles, crab, fish & shellfish, pasta, published, scallops, shrimp, wendy's signature recipes|
A warm bowl of bisque surely is soothing … but in a casserole? Oh, yes! Enjoy this seafood over pasta, creamy grits, rice,
|July 29, 2019||Posted by Wendy Perry under cook & eat nekkid, corn, dressings, fish & seafood, garden goodness, grill thrills, low carb, published, salads, slaws and such, sensational sides, shrimp, stick foods, wendy's signature recipes|
Let your grill do the work on this one… dressed up or down as you’d like, grilled southwestern romaine with NC Shrimp is as quick a side as you can fix … but watch it closely, it is ready in a flash!
|February 18, 2014||Posted by Wendy Perry under appetizers, cook & eat nekkid, here piggy piggy!, molasses, party foods, rolls & wraps, shrimp, wendy's signature recipes|
Sunshine.Finally. Enough with this winter already. Here’s hoping we are on the back side of this one here in my neck of the woods….
Even my taste buds are in need of something fresh. It has been way too long since I’ve thrown together some of my egg rolls, and I’m longing for something crispy and crunchy. My inspiration for this came from one of the first cookbooks I was ever given decades ago. My uncle and aunt lived up in Michigan (might as well have been a foreign country back in the day when I was a little girl). Every year me, mama and my Ma Hocutt would fly up there to visit. They would take us to this “WEIRD” restaurant to eat food we’d never heard tell of… Chinese! It was years before I realized I like that kind of food, because they would order stuff for us they liked… like wonton soup (ewwwww). And Moo Goo Gai Pan (ewwww…too boring). But over time, as I tried new things, I loved it. So seeing blossoming cook that I was, they gifted me with a Chinese cookbook. I had mama help me find egg roll wrappers and that was all she wrote. I have made no telling how many of these over the years… mostly this recipe, but sometimes I’ve thrown in other fridge leftovers or tweaked a bit one way or the other. I love egg rolls and have made them from barbecue and slaw, to fruit filled ones like these blueberry ones below too. Friends beg me for these, and when having girls’ beach or river weekends, egg rolls are always on the menu… we even eat them cold for breakfast the next morning… IF there are any leftover. They are fun food… and who doesn’t like fun food?
I have thrown together Duck Sauce from scratch and used store bought too. I’ve used peach chutney, peach preserves, made pineapple concoctions and apricot variations. So use whatever you can find or throw together your own. Just make egg rolls. They only appear to be intimidating… but are super easy to make, wrap and fry. Be creative with leftovers… Just open the fridge and see what you can find in there to throw together, wrap and cook!
What to throw together...
- 2 tablespoons soy sauce
- 1 tablespoons cornstarch
- 2 cold water
- 1 tablespoon molasses
- 2 tablespoons oil
- 4+ tablespoons garlic (I use the "squeeze" garlic from produce section)
- 2 pounds ground pork, cooked and crumbled
- 6 cups shredded cabbage
- 2 cups shredded carrots
- 2 bunches scallion, chopped
- 1 pound small salad size shrimp, cooked
- 1 tablespoons toasted sesame oil
- 1 package egg roll wrappers
- 1 egg, beaten in small bowl with 2 tablespoons water
- lard or favorite cooking oil
How to throw together...
- Blend soy sauce into the cornstarch. Whisk in water and molasses. Set aside.
- In wok (or large skillet), heat the oil over high heat.
- Stir in garlic and whirl around in the oil for 30 seconds.
- Add pork, cabbage, carrot and scallion. Cook about 3 minutes or until the vegetables are crisp-tender.
- Stir in shrimp.Scatter with sesame seed.
- Give the cornstarch mixture a stir and pour over the hot mixture. Stir just to glaze and thicken the filling.
- Set aside to cool before wrapping.
- To Wrap, place the wrappers with one of the corners pointing towards you. Spoon 2 tablespoons of filling across center of wrapper.
- Fold bottom corner over filling.
- Fold in each side and roll towards back corner.
- Brush edges with the egg wash.
- Place on wax paper or foil with pan spray (to prevent sticking).
- Fry a few at the time in hot oil, making sure not to crowd.
- Keep warm on a cake cooling rack placed on baking pan in oven on low temperature until ready to serve!
What to throw together...
- 1 20-count package egg roll wrappers
- 1 tablespoon unflavored oil
- 1 tablespoon butter
- 3 cups small dice Bartlett Pears
- 1 pound fresh blueberries (can sub frozen if off season), reserve a few for garnish
- pinch kosher or sea salt
- 3 tablespoons blueberry jam
- 1/4 cup brown sugar
- 1 cup finely diced red onion
- 2 teaspoons apple pie spice
- 1 teaspoon dried thyme
- 1 cup toasted pecan pieces
- small amount water-cornstarch slurry
- lard for frying
- 1 pint heavy whipping cream
- 1 ounce cream cheese with chive, softened
- 4 tablespoons sugar
- chopped fresh chive, optional
How to throw together...
- Heat oil and butter in large heavy skillet over medium heat.
- Once the pan is hot and butter is melted, add the pears and blueberries.
- Cook, stirring frequently.
- After about 5 minutes, or when pears are tender but still have a little bite to them, stir in salt, jam, sugar, onion, apple pie spice and thyme.
- Cook about 3 minutes until sugar has melted and ingredients have married.
- Remove from heat and stir in pecans. Chill filling for several hours or overnight to thicken.
- While making the egg rolls, head lard in deep fryer to 375.
- Have an assembly line ready for filling and cooking egg rolls. You'll need wrappers, filling with slotted spoon and water-cornstarch slurry.Unless you are wrapping all in a short period of time, keep the wrappers covered with a damp cloth.
- ASSEMBLE: Lay a wrapper on clean dry surface such as wooden cutting board. With slotted spoon, scoop out and place about 1 heaping tablespoon of filling across bottom corner. Lift and roll the bottom corner over the filling until about halfway across the wrapper. Fold one side, then the other into the center. Keep dipping your fingers into the cornstarch slurry to dampen and seal the wrapper. This helps hold it together for a tight roll to keep your egg roll from getting oily inside. Lay on oil sprayed wax paper or foil.
- COOK: Gently add rolls into heated oil making sure not to crowd in the oil. Fry until browned and crispy, about 2-3 minutes. Remove with tongs onto raised rack lined with paper towels. Make sure oil has returned to 375 in-between batches before adding more egg rolls. If the oil is not hot enough, you will have soggy rolls. Keep warm on pan in oven until ready to serve.
- SAVORY WHIPPED CREAM: Using mixer, whip cream until stiff, adding sugar a tablespoon at the time starting about halfway through whipping. Add the cream cheese a tablespoon at the time and whip into cream. Keep chilled until serving.
- SERVING: Place warm egg roll onto dessert plate. Add a dollop of Savory Whipped Cream... and dig in!
Happy July y’all…. the world’s slowwwwest blogger dropping by! I’m gonna be ramping things up (yes, I know I’ve said THAT before!) since I’ve been doing so many shindigs lately and have lots of NEKKIDness to share… plus, I’ve been getting requests from clients and their guests for recipes. I don’t keep many recipe secrets and am always happy to share (most), so feel free to ask for others anytime… happy to oblige.
A couple of weeks ago, I had a fun afternoon in the kitchen with a fun family celebrating a high school graduation. Instead of going out to a noisy restaurant to celebrate this momentous event, they decided to have an intimate afternoon and supper at home. They enjoyed playing board games, Wi and other fun stuff. Dad, who hired me, had put together a really special video with snippets of all the important folks in his daughter’s life. I didn’t even know these folks, but that was so heart-warming to see well wishes from around the globe… but I think perhaps most touching were the words of wisdom from her little-bit-older-but-VERY WISE sister. She is one smart cookie! They have an ”international” family of Germans and Japanese… (who says I can’t come up with a crowd pleasing menu?)…. and it warmed my heart to be there in the open kitchen putting together their dee-lish Nekkid Supper while seeing them enjoy each other’s company on this special day!
This is the menu created for their casual family-style meal…
“Pickled” Pickled Shrimp (recipe below)
Toastettes topped with a dollop of Greensboro’s
My Three Sons Pimiento Cheese garnished with fresh chive from my garden and topped with a dollop of cherry preserves
Eastern North Carolina Cotton Honey-Mustard Slaw (recipe below)
As requested, REALLLY Cheesey Taters... so I made some…
“The Bestest Cheesyest au gratin ‘taters EVER!” …
with Gruyere, Jarlsberg, and Fontina topped with Asagio!
(AMAZING and I think the BEST I’ve ever made!!!)
“Crispy Toastettes with Honey Carrot Butter”
Skillet Seared Beef Tenderloin Medallions with sides of
“Mushroom Menagerie Marsala Gravy” along with
Whipped Horseradish Cream, and…
Fresh herbed chicken tenderloins
…sauteed in browned butter
Dessert was left warm in the oven… an ooey gooey Chocolate Pudding Cake!
I hope you’ll enjoy, and call me if you’d like to enjoy life’s celebrations at home instead of out in a busy…loud and noisy… impersonal restaurant! We can even do an interactive party if you wanna roll up your sleeves and throw-cook with me!
Wendy’s Almost Famous “Pickled” Pickled Shrimp!
What to throw together...
- about 2 lbs. jumbo sweet North Carolina Shrimp, peeled/de-viened with tail on
- 1 jar NC's Mt. Olive Sweet 'n Hot Pickled Peppers WITH juice
- 1 pint jar Pierce Foods Watermelon Rind Pickles WITH juice
- 1 pint jar Pierce Foods Okra Pickles, DRAINED
How to throw together...
- Cook Shrimp. I prefer to steam in microwave or stove top vs. boiling as steaming keeps the good flavor and nutrients IN the shrimp instead of boiling them out into the water!
- Place cooked shrimp into non-reactive container. Pour peppers with juice, watermelon rind pickles with juice and DRAINED okra pickles over shrimp. Toss well. Refrigerate and chill. I like to do this a minimum of 8 hours before serving for the juices to "pickle" the shrimp and get nice and cold.
- Pierce Foods is a shop I frequent at the Raleigh Farmers' Market. If you go by there, tell Mr. Pierce I sent you. If not in this area, you can sub any similar products, but try to buy LOCAL and from your area farmers' market too!
Don't be alarmed with the color change to a yellowish tint. That simply means the pickle juices are "pickling" the shrimp just as you want to happen!
The reason I drain the okra pickles is because that juice is twangy and I want my pickled shrimp to be sweet.
What to throw together...
- Cabbage and/or other similar greens
- any kinds of radishes
- spring onions-red onion-sweet onions…any sorts of onions or combination
- and any other nekkid veggies you'd like!
How to throw together...
- A variety of cuts makes this slaw pretty and far from boring. I thinly slice cabbage into ribbons... cut turnips into matchsticks, make long wide shreds of carrots using a vegetable peeler, slice/dice radishes and throw in thinly sliced red onions and chopped green onions (white and green parts).
- Just at serving time, throw in a heap'n help'n of chopped cilantro. This not only gives the slaw a pretty and vibrant punch of green, but throws in one more level of flavor... and THAT is rarely not a good thang!
The fun thing about this slaw is it can be whatever you want it to be... and can throw in any old things you wanna. If you have some of these nekkid ingredients on hand but not others, fix it anyway. This is a great way to clean out that produce drawer with those tidbits of this and that... not enough on its own, but perfect with thrown together with sister veggies.
Wouldn’t you love to make memories around your supper table at home… instead of a noisy restaurant with strangers?
It was my pleasure Robert… thanks to you and your happy family!!