Cooking with Chef Dirt ( chefdirt.com ) on the Outer Banks of NC - restaurant recipes of seafood, fish and other Outer Banks specialties

Outer Banks Cuisine - A Sampling of Restaurants with recipes

Welcome to
Outer Banks Cooking
with Chef Dirt & Becky Smith

Featuring Becky's new cookbook
"Outer Banks Cuisine — A Sampling of Our
Restaurants with Recipes"
(252) 491-2403
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Chef Dirt - Cookbooks and Recipes from the Outer Banks, NC - seafood recipes and cooking Tips

"Seafood and Things
from the Outer Banks"

"Cooking Seafood & Carolina Critters
with Chef Dirt & Sugar Britches"

"Cooking Seafood and Stuff
With Chef Dirt & Kids from the Outer Banks"

"Cooking Seafood and Stuff — Chef Dirt with Kids from the Outer Banks," by Chef Dirt
A collection of recipes that have been "Kid Tested". Chef Dirt learned a long time ago, "If you can get a kid to like something, you will have no problem with adults liking it." Children can be brutally honest about anything that requires their opinion, and Chef Dirt would not have them any other way. He said, "if you want to bond with a child, then let them do things with you that you would both enjoy." He doesn't know of any place better do do this, than in the kitchen. "Include them in the planning and preparation; show them how to garnish a dish, explaining to them that we also eat with our eyes." Price is $9.95 plus $2.00 shipping. ISBN# 0-9662656-6-1 — order here
"Cooking Seafood and Carolina Critters with Chef Dirt & Sugar Britches," by Chef Dirt
124-page spiral bound cookbook with 150 recipes, laminated color cover, cooking tips, napkin folding, and descriptions of herbs and spices and many other helpful hints. It includes many local favorites such as Cape Hatteras Clam Chowder, Oyster and Crab Bisques, and some Nostalgia recipes, and even some ha! ha! recipes for wild game. Price is $9.95 plus $2.00 shipping and handling. ISBN# 0-9662656-2-9. — order here
"Outer Banks Cuisine — A Sampling of our Restaurants with Recipes," by Becky Smith. This 110 page spiral bound cookbook has a laminated color cover with over 74 Restaurants represented with information about each and a favorite recipe of the restaurant from their chef. Some even have a little history included. Book Price is $9.95 plus $2.00 for shipping and handling. ISBN# 0966265637. See a sample here! — order here

Chef Dirt's
Cooking Tips

For a juicier hamburger add cold water to the beef before grilling (1/2 cup to 1 pound of meat).

To keep cauliflower white while cooking, add a little milk to the water.

To make fish scaling easier, try rubbing vinegar on the scales first.

One lemon yields about 1/4 cup juice, one orange yields about 1/3 cup juice.

Lettuce keeps better if you store in refrigerator without washing first so that the leaves are dry. Wash the day you are going to use.

Microwave Hints are also included in Seafood and Things from the Outer Banks

For more tips call (252) 491-2403, or email info@chefdirt.com or order on line here!

Outer Banks Cookbooks for Fish and Seafood recipes and Tips - Chef Dirt - Seafood Recipes - Napkin Folding Tips

"Chef Dirt"
On a Favorite Outer Banks Beach

Chef Who?

The name comes from a pin Jerry's sister gave him that read "Older Than Dirt, but Still a Gem". He pinned it to his hat and wore it to work one day. And while preparing crab cakes, a co-worker leaned to him and said, "Dirt, I want crab cakes for lunch". Jerry responded, "That's Chef Dirt to you!"

Chef Dirt Seafood Dips
(Chef Dirt dips can be found at most of the Food Lion stores on the Outer Banks, NC) Crab, cajun crab, smoked salmon, cajun tuna, and soon to come, combination seafood dip. Serving suggestions:

serve hot as a dip for chips and veggies (heat in microwave for 10 to 15 seconds)
serve cold as a spread for crackers
serve with a mint or hot pepper jelly
mix with hot pasta for a great pasta dish
heat and pour over steamed veggies
warm and use as a sandwich spread

Chef Dirts' seafood dips are made locally by Chef Dirt, with the freshest products available. No additional preservatives (other than those normally found in the by-products, such as cream cheese). The product is stored and sold under refrigeration with a 14 day shelf life; they may be served as a cold spread or a hot dip.

Crab Dip:
Made with real crab meat blended with cream cheese, mayonnaise and spices to bring out the natural delicate flavor of the crab.

Cajun Crab Dip:
The cajun crab is made the same way as the regular crab, with a blend of additional spices to give it a bolder cajun flavor. A definite favorite with Outer Bankers.

Smoked Salmon Dip:
This is a Chef Dirt favorite; only fresh, skinless and boneless salmon fillets are used to create a creamy lox type spread. It is fantastic served on a hot toasted bagel, warm orange marmalade or hot pepper jelly.

Cajun tuna dip:
This is the daddy of all Chef Dirt's seafood. It is made of the freshest local tuna, creamed and blended with chunks of tuna, and cajun spices to give it a bold, but not hot, flavor. Great served on a cracker or with fresh veggies.

For your safety all product ingredients are purchased from approved lincensed suppliers and all product handling is in compliant with HACCP, USDA, FDA, and HAZMAT requirements.

Chef Dirt's philosophy about cooking: "Seafood surrounds us... Yet its still the food that people are most fearful of cooking. It's the easiest and quickest thing to fix. The only way to ruin it is to overcook it."

The Chef (shown at right) demonstrating his cooking techniques with Wayne Kerns...

Chef Dirt - cooking on the Outer Banks - Outer Banks seafood recipes and cookbooks

Chef Dirt's appearance schedule!

Chef Dirt will appear on WVEC-TV Channel 13, ABC Network, Norfolk, VA on the show "Lunch Break" in Oct., 2003. The show taped on Oct. 6, 2003 for later viewing. Chef Dirt has appeared on Channel 13 for the past two years

· see WVEC schedule

Chef Dirt will be appearing at the FARM FRESH FOOD EXTRAVAGANZA 2003 held at the Hampton Coliseum in Hampton, VA on Oct. 10th at 2:00 p.m., Oct. 11th at 1:00 p.m. and Oct. 12th at 1:00 pm. The Extravaganza is the largest consumer food and entertainment show of its kind in the country and a one-of-a-kind event in the food industry.

Money generated from ticket sales for the event will primarily benefit Children's Hospital of the King's Daughters. An all-star cast of celebrities, entertainment and food events promise to make this 24th Annual Farm Fresh Extravaganza the best ever.

(shown at left) Peter BonSey of The Learning Channel's Network Television "While You Were Out " sampling some of Chef Dirt's Coconut Shrimp at the Extravaganza.

O T H E R N O T A T I O N S :

Chef Dirt was recently featured in the May 2003 issue of "Our State", "Down Home" in NC magazine

Chef Dirt won the 2003 Title for the Best Bar-B-Que for the VA / NC area

First Annual Bar-B-Que Cook-Off sponsored by Sysco Foods of America held at the VA Beach Pavilion, Apr. 2003

Becky Smith will have her new issue of "Outer Banks Cuisine, A Sampling of Our Restaurants with Recipes", available for purchase in Nov. 2003

Chef Dirt has appeared all over the country on network television

Chef Dirt appeared again recently in Sept. 2003 on The Food Network's "Food Finds" Show with host, Sandra Pinckney

LaSalle Blanks, WVEC-TV Channel 13, Norfolk, VA — "Lunch Break" featuring Chef Dirt

(from left to right)
Chef Dirt, Sandra Pinckney & Becky Smith

To Order Chef Dirt's Cookbooks
please call or write us on the Outer Banks:
Dirt Enterprises
P.O. Box 262
Harbinger, NC 27941
(252) 491-2403
http://www.chefdirt.com
or email us on the Outer Banks at
info@chefdirt.com

On-Line Ordering here!

Outer Banks seafood cookbooks and recipes by Jerry Smith, Chef Dirt

artwork by Jerry Smith

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