BLUE WATER WATERFRONT GRILL, WRIGHTSVILLE BEACH, NC

We've lived in New Bern since 1993, but had never set foot in Wrightsville Beach until last Friday.  As we crossed the bridge to get there, I was amazed at how beautiful and well groomed the entrance was.  Blue Water Grill is right over the bridge, on the waterfront.  The restaurant has curb appeal as you enter, and only gets better once you are inside.

Clean, neat lines take your eye to the waterfront ahead.  You can eat inside or out, and we opted for out, as did most everyone else who was there.  It was a beautiful day, and the views were too outstanding to ignore.

Boaters can dock at Blue Water and come in for a quick bite or a leisurely lunch.  Service is friendly and quick and the waitresses are easy on the eye.

Guy opted for one of the day's specials:  Lump Crab Salad Pita with lettuce, tomato and avocado, served with French Fries ($9.99).

The presentation may be lacking, but Guy said the taste was there.  The lump crab meat seemed squashed, but he loved it anyway.

My Baja Fish Wrap ($9.99) was a little disappointing, though it tasted okay.  Breaded and fried fish bites -- not too many of them -- left me a little hungry.  I picked the fish bites out, leaving the wrap which I didn't want.  The fries were deliciously crisp but most of those stayed on my plate with the wrap.

The food may be a bit overpriced for the amount and quality, but we'll still go back to get more of that wonderful view.  Just how much is a view worth?  It's a personal decision, but for us it's worth a lot.  There's just something about water that soothes the soul.

'R GARDEN'S SWISS CHARD

My Sicilian mother-in-law loved Swiss chard.  In my younger years, unfortunately, I was vegetable-averse and never tried it.  In fact, it wasn't until I was at the New Bern Farmer's Market last fall that I was suddenly struck with the urge to buy Swiss chard.  It looked so fresh and beautiful at 'R Garden's stand, obviously fresh picked and still dripping from moisture.  Each leaf was bright green or deep crimson, and each one beckoned me to bring it home.

'R Garden is not totally organic, but they assert they are pesticide free and are striving to convert to chemical-free fertilizers.  Their produce is consistently good quality and I've become a regular customer.

I asked for help with cooking the chard and was told to treat it just like spinach.  In fact, it is a cousin of spinach and it's loaded with antioxidants, vitamins and minerals and also helps to regulate blood sugar.  It's one of the most healthful vegetables you can eat and tastes a lot like spinach.

My favorite way to cook spinach, and now Swiss chard, is to just saute it with a little olive oil.  First, I slice some garlic in the oil and heat it slowly in a heavy frying pan.  When the garlic is golden and sizzling, I take it out and set it aside.  Then I sprinkle some crushed red pepper onto the oil and add the greens.  Sprinkle a little sea salt on the greens and stir for about 30 seconds or till they start to wilt.  Serve with the garlic pieces on top as a garnish, if desired.  Absolutely delicious, and so very simple and easy.

FRONT STREET GRILL AT STILLWATER

Signage is on Front Street

Whenever I can find a restaurant that focuses on the quality and freshness of organic and sustainable prime ingredients and local products, I'm all in.  That's why we ate at the Front Street Grill in Beaufort.  The theme in Front Street Grill's dishes is “Coastal Food with a Southern Soul.”  Humble southern ingredients (such as local vegetables, fresh fish, smoked ham and stone ground grits)  meet Caribbean spices, for a blend of two cuisines.

Entrance is off of Front Street, towards the water

The dining room is small but tastefully done, and the views are lovely.

The first time we visited, hubby and I both ordered the organic burger ($8.95), made with beef from grass-fed cows.  Served on a toasted Brioche roll with lettuce, tomato and onion and your choice of coleslaw, fries or dressed greens, this burger made us both very happy.  


This time, we decided to branch out.  Hubby ordered the Neuske Ham and Cheese Panini (smoked spiral ham with Monterey Jack and sweet hot mustard on grilled sourdough.....$10.95), and he raved over it.

I ordered the Pit Cooked Pulled Pork sandwich with a house-made BBQ sauce and spicy 

coleslaw on a soft brioche roll ($9.95).  The pulled pork was good (what there was of it), not sure where the BBQ sauce was, but I was still remembering 12 Bones Smokehouse.  Quite honestly, no one could measure up to that.  Also, the waiter goofed on my order and brought me a side of coleslaw, but the sandwich already came with coleslaw, so I got double coleslaw, which I didn't want.  He didn't come back to check on us, so I left the roll and coleslaw and just ate the very small portion of pulled pork.  This was a little bit of a disappointment.

  

Front Street Grill at Stillwater, 300 Front Street, is located in the renovated historic Topsail marine boathouse on the beautiful Beaufort Waterfront.  Stillwater has been renovated to reflect Beaufort's port history, and the restaurant's location offers spectacular views of Carrot Island horses, Taylors Creek dolphins and panoramic sunsets.

Open Tuesday – Sunday | Closed on Mondays | Reservations 252-728-4956 Lunch 11:30 – 2:30 | Dinner 5:30 – 9:30 | Sunday Brunch 11:30 – 2:30 | Rhum Bar Menu 11:30 – close

SOUTHERN STRAWBERRY SHORTCAKE FOR THREE OR FOUR

I've had strawberry shortcake made with angel food cake, sponge cake and pound cake, but till now, never with biscuits.  Years ago, I had a neighbor from Arkansas who insisted that the only good strawberry shortcake  was made with biscuits, but she never did make it for me.  Since strawberries are very much in season in Eastern North Carolina, and since I find it very hard to pass up such succulent treats at the New Bern Farmer's Market, this seemed like the right time to try my hand at Southern strawberry shortcake, made with biscuits.

After reading many recipes, I went rogue and came up with my own.  I didn't want an overly sweet dessert, and I didn't want to use White Lily flour, though I admit it makes ultra-light and tender baked goods.  There's just something about chlorinated flour that turns me off.  Gold Medal unbleached all-purpose is about as bad as I want to get.

And now I can agree with my ex-neighbor:  strawberry shortcake made with biscuits is the only way to go.  I'm hard pressed to say which was better, the biscuit or the strawberries.  Let's call it a draw.  
You can get four biscuits out of this recipe, especially if you use a 2" cutter.  I used a 2-3/4" cutter that would have yielded four biscuits if I had rerolled the scraps.  Instead, I put them on the baking sheet as is, to make sweet little odd-shaped biscuits that were so delicious I could have eaten them all, just like that.  The edges are seductively crispy and the insides are gloriously tender and light.

Biscuits are not difficult to make, but there are some things to remember:

1. First, work quickly to keep ingredients cold.  When the cold butter hits the hot, hot oven, that's what creates the tender flakiness that biscuits are known for.  
2. Second, handle the dough as little as possible.  The more you handle the dough, the tougher your biscuits will be.  
3. Third, piercing the dough with a dinner fork helps steam to escape so the biscuits can rise evenly.  
4. Fourth, don't twist the biscuit cutter, just press straight down and lift straight up.  Twisting the dough interferes with the rising process.
5. Fifth, put the biscuits back into the fridge for a final chilling before baking.

Southern Strawberry Shortcake for Two to Four
Inspired by Scott Peacock, Better Homes & Gardens and Cook's Illustrated
Rating:  10 out of 10


Macerated Strawberries:
2 Tbsp. strawberry preserves
1 Tbsp. orange liqueur, such as Triple Sec
1/4 cup chopped strawberries (4-5 medium)
4-5 large strawberries, sliced

In small bowl, whisk together preserves and liqueur.  Add chopped strawberries.  Crush with potato masher or fork.  Slice large strawberries.  (An egg slicer works perfectly.)

Add sliced strawberries to mixture in bowl.

Set aside to macerate at room temperature while you make the biscuits.

Dessert Biscuits:
1-1/4 cups unbleached all-purpose flour, measured after sifting
1-1/8 tsp. baking powder
2 Tbsp. sugar + 1 Tbsp. sugar for tops
1/2 tsp. Morton kosher salt
3 Tbsp. unsalted butter, cold, chopped into 6-8 pieces
1/2 cup buttermilk (or 1-1/2 tsp. vinegar or lemon juice + enough milk to equal 1/2 cup)
2-1/4 tsp. coconut cream (or heavy cream, if preferred)

Heat oven to 500F.  Set oven rack to upper third of oven.  Line a baking sheet with parchment paper.

Sift flour, then measure 1-1/4 cups into medium bowl.  Add baking powder, 2 Tbsp. sugar and salt.  Whisk to combine.  Add butter.  Working quickly, rub between fingertips until roughly half the butter is coarsely blended and half remains in large pieces, about 3/4 inch.  Make a well in center of flour mixture.  Add buttermilk all at once.  With a large spoon, stir mixture quickly, just until blended and a sticky dough forms.  Immediately turn dough onto generously floured surface.

Using floured hands, lightly roll dough in flour and pat to 3/4" thickness.  Using a dinner fork dipped in flour, pierce dough completely through at 1/2" intervals.  Flour a 2-1/2" or 3" biscuit cutter.  Press straight down onto the dough -- do not twist the cutter -- and transfer to baking sheet.  Add excess dough, as is, onto baking sheet without rerolling.  Chill the biscuits in the baking pan for 15 -30 minutes to ensure the butter is very cold before baking.

Before baking, brush each biscuit (including scraps) with coconut cream or heavy cream and sprinkle with the remaining 1 Tbsp. sugar.  Bake 8-12 minutes, until crusty and golden brown.  Cool.

Sweetened Whipped Cream:
3/4 cup heavy whipping cream, very cold
2 Tbsp. Grade B maple syrup

In medium bowl, whisk together cream and syrup till thick, about 3-4 minutes.  (You can use an electric mixer, but it really isn't necessary, and the consistency will be perfect from hand whisking.)


Put It All Together:
Split biscuits.  Spread with about 1 Tbsp. jam each.

Spoon some whipped cream over jam.

Top with strawberries, more whipped cream and biscuit top.  For a garnish, I dipped a large whole strawberry in preserves, then set it on a dollop of whipped cream.

THE FRESH MARKET, GREENVILLE

Greenville, one hour from New Bern, doesn't have Earth Fare, Whole Foods or Trader Joe's.  But it does have The Fresh Market (TFM).  We go there several times a year to get some of the products we can't get in New Bern.  Sam's Club is just down the road, Kohl's is right next door, and Stein Mart is around the corner, so we make a sweep.

TFM has good-quality dark and white chocolate in bulk.  They also carry a grand assortment of gourmet chocolate bars.  I love the Italian Gianduia (chocolate hazelnut bar).

Fresh ground peanut butter and almond butter are always in my cart.  I love eating nut butter that has no added sugar or salt.

And, speaking of nuts, you can get just about any nut you desire from their bulk bins. Or pick up one of their pre-measured packages.

Candy?  Take your pick of numerous varieties in any amount.

Looking for vegetable or fruit chips?  TFM has them.

Whole bean coffee?  Tons of varieties.  TFM has a table set with complimentary coffee so that you can sample different blends each time you visit.

My hubby, who just couldn't find a hot-enough horseradish, has finally found it at TFM.  Atomic extra-hot keeps him happy.  I have to eat it in much smaller doses because it really is the hottest I've ever tasted.

You'll find produce, dairy and meat/fish departments, canned goods, beverages and paper goods, but they're just a notch higher in quality.  TFM also has a great deli, complete with salads, gourmet cheeses and hot foods.  I'd love to see The Fresh Market come to New Bern, but I doubt that our small population could support them.  So we'll just keep trekking to Greenville.

A LONG SPRING CLEANUP

The remains of 65 bales of pinestraw

Warmer winter weather gave us an early start on yard work this year, so instead of blogging, I've been outside.  We're nearing the end of our pinestraw delivery, but it's been a long, slow process.  I admit it, we've neglected our yard and this was the year we could no longer ignore the work that was needed to get it back into shape.

Two Chinese fringe trees purchased from Trent Woods Hardware & Garden Center five years ago have become the shining stars of our landscape.  Not only are they super hardy and easy to grow, but also they are  stunningly beautiful in early spring when they are covered with snow-white fringe blossoms.

One of our Chinese fringe trees

People are constantly stopping and asking what they are and commenting on their striking beauty.

Flowers almost look like they're cut, or fringed, hence the name.

Some of the beds that we've completed

One of the last beds needing work

Hubby has been building frames for pea gravel by the perimeter of our house.  We've been told it will help with pest infestations, especially spiders and roaches.  Anything that will limit the amount of pesticides sprayed around and inside our house is welcome.

An 18" border of pea gravel will deter pests from entering a home.

9th ANNUAL "TASTE OF COASTAL CAROLINA"

Sherri Starr from Neuse Riverkeeper Foundation, asked me to post this information about Tuesday's fundraiser.  It should be a fun time and a great opportunity to taste food from the area restaurants.  

New Area Restaurants Add Exciting Tastes and Flavors

To The 9^th Annual “Taste of Coastal Carolina”

An exciting opportunity for local residents to taste the fabulous food from local area restaurants is coming up next week at the 9^th annual Taste of Coastal Carolina.  The event, on Tuesday, March 13^th from 6:00- 8:30 p.m., will be held at the Riverfront Convention Center in New Bern, to benefit the Neuse RIVERKEEPER Foundation.  Included in the ticket price is food from 29 of the best area restaurants including ten new New Bern area establishments. These ten are: Le Bistro Fine Dining and Art Gallery, Antonio’s, Baker’s Kitchen, Rebecca’s , Sam and Jenn’s Bella Cucina, Taylor’s Texas style BBQ, the Bethlehem Shop and Deli, The Break Away Bistro, Savage’s Wood-Burning Pizzeria, and The Wild Cupcake.  Each establishment brings a unique approach to dining in this town.  These restaurants join returning New Bern favorites The Flame, TaTa’s, Carolina Bagel, Flounders, The Hurricane, Annabelle’s, Friday 1890 Seafood, MJ’s Raw Bar, Say It With Cake, Kitchen on Trent, Christoph’s on the Water, Tina’s Sweetshop, Trent River Coffee, Persimmons, Ribeyes, El Cerro Grande, Sea Glass Café, the Harvey Mansion and 247 Craven.

Taylor’s Texas Style BBQ opened last spring.  A father and son partnership, the two bring a combination of their North Carolina and Texas roots to barbecue.  Rebecca’s Gourmet Café and Bakery, on Metcalf Street near the Palace, is owned by award-winning candy and sweet maker, Rebecca Clayton.  Her credentials include publications in Esquire Magazine, Southern Distinction and Atlanta Bride. Le Bistro opened last September in the space of a Catered Affair on Trent Road.  Executive Chef Christopher Maravelas combines good food with the ability to view local artists’ work.  Chris is also very active in “Chefs Move to Schools” a program in conjunction with the American Culinary Federation to promote healthy eating among our youth.  Chef Valerie Morse studied Culinary Arts at Johnson & Wales University in Providence, RI. A Boston native, she came to New Bern, NC with her family and young son, Antonio. She has worked in the restaurant industry for over 13 years now, and has worked at The Copley Marriott Hotel in downtown Boston, where she learned how to cook from people from all over the world. She now owns and manages Antonio's Restaurant, on Highway 70 East in James City, with her Sous Chef, Joshua Dunn. Becky Bengel, daughter of Alderman Sabrina Bengel, now manages the Baker’s Kitchen, formerly Baker’s Square, on Middle Street.  Where she is holding to their previous roots in great baked goods.   Bella Cucina, located on Trent Road in the former Pia’s features authentic Italian food.  Chef Sami, who is classically trained, hails from Milan, Italy, where he learned to make the cream sauces Milan is known for. He also spent time in Sicily learning to make their red sauce. After spending several years around the world working for hotel restaurants, Chef Sami went to New York and then came to New Bern.  The Bethlehem Shop and Deli is owned by Basma Hjouj. Since coming to the U.S. in 2004 from her native Palestine, she has introduced New Bern friends to Middle Eastern cuisine, especially food from Lebanon.  Last summer she opened her storefront where she offers food, featuring her baklava, as well as Mediterranean groceries and items. The BreakAway Bistro, housed in the former location of Nikola’s on Glenburnie Road, is the creation of owners  Amy Hayden and Ken Curtin. Savage’s Pizzeria, one of the newest restaurants to open on Trent Road offers New Bernians a taste of wood-fired New York pizza.  Doug and Pam Savage are the new owners.  The Wild Cupcake owned and operated by Nicole Costa.  Nicole has a home-based cupcakery with cupcakes in unique flavor combinations and has recently started branching out into party and wedding cakes.

Tickets can be purchased online at www.neuseriver.org or by calling Diane Baldwin at 252-637-7972.  Other ticket outlets include Harris Teeter, Mitchell Hardware and Cravin’ Wine.  Tickets are $30 in advance and $35 at the door.

Proceeds from the Taste benefit the Neuse RIVERKEEPER Foundation. The mission of the NRF is to protect, restore and preserve the Neuse River basin through education, advocacy and enforcement, in order to provide clean water for drinking, recreation and enjoyment to the communities that it serves.   The Neuse RIVERKEEPER Foundation recently celebrated 30years of river research and protection. The Upper and Lower Neuse RIVERKEEPERS® work to advocate for and improve the water conditions for the citizens of North Carolina through investigation, education and public involvement. The Neuse River runs through eleven counties in North Carolina, encompassing over 6,000 square miles of watershed. The Neuse River Foundation maintains two offices, one at each end of the Neuse River: the Lower Neuse office is located in New Bern, NC and the Upper Neuse office is located in Raleigh, NC.