Check out these recipes from the upcoming Beaufort Food and Wine Festival

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The 12th annual Beaufort Food and Wine Festival is coming up April 27 through May 1.  It’s a great celebration of North Carolina seafood that raises money for charity.  You can find more information about the festival here.

Chefs from all over the state visited FOX8 to show us how to enjoy North Carolina seafood at home. They also gave us a preview of some of the dishes you may find if you head to the coast for the festival.

Chef Kevin Davis/La Perla Recipe

Jade Coconut Scallops

  • 1/2 can coconut milk, not lite
  • 2 lemongrass stalks, tender parts only, finely chopped, or 1/2 tube prepared
  • 2 cloves garlic smashed
  • 1 Tbs. Minced fresh or pickled ginger
  • 1 packed cup of a mix of basil, mint and cilantro
  • 1/2 of a Jalapeño
  • Zest and juice from 1 lime
  • Salt

Method

  1. Over medium heat in a sauce pan reduce the coconut milk by half. While waiting for that, add all ingredients except salt to food processor and pulse until the consistency of pesto.
  2. Once coconut milk is reduced, take off heat and stir in Jade pesto to taste and season with salt. Store the rest for sandwiches, flavor booster, etc.
  3. 1 lb fresh N.C. sea scallops
  4. Salt to taste
  5. Clarified butter or canola oil
  6. Pat scallops dry with paper towel and season with salt. Heat pan over high heat, add butter and heat until almost smoking. Add scallops and sear until golden brown and delicious on one side. Flip scallops and turn off heat. They will keep cooking.
  7. Spoon sauce on plate; serve scallops beside sauce with rice and black beans.

Chef Greg Gettles/Piedmont Recipe

Tuna, shrimp bisque, hibiscus vinaigrette, breakfast radish, hakurei turnips

Shrimp bisque:

  • 6 16/20 shrimp - peeled, deveined (reserve the shells)
  • 1 shallot - minced
  • 2 garlic cloves - minced
  • 1 cup shrimp stock (chicken stock is fine)
  • 2 Tbsp. smoked paprika
  • 1 tsp. cayenne
  • Salt and pepper to taste

Method

To make the shrimp stock, add 1 cup of water to the shrimp shells in a medium sauce pan.  Bring to a boil and drop it down to a simmer for 15 minutes.  Strain and cool.

In a large sauté pan, on high heat, add a splash of neutral oil (grape seed, blend, vegetable) and add the shrimp.  Cook both sides on high heat for a minute to get a sear.  Drop the heat to medium and add the shallot and garlic.  Continue to sauté for 2 minutes, then add the remaining ingredients.  Bring to a simmer and cook for 5 minutes.  Remove from heat and transfer to a blender, and blend on high for 30 seconds and then pass through a fine sieve.  Cool.

Hibiscus Vinaigrette 

  • 1/2 cup dried Hibiscus leaves
  • 1 thumb of ginger - peeled - sliced
  • 1 Tbsp. of whole black peppercorn
  • 1 cup of water
  • 1/4 cup of good olive oil

Method

Combine all ingredients in a sauce pot except for the olive oil and bring to a simmer.  Simmer for 5 minutes and then remove from heat and allow to steep for 20 minutes.  Strain through a fine sieve and add the oil.  To serve, be sure to stir very well before spooning on to the tuna.

The radishes/turnips will be shaved and shocked.   There will also be additional garnishes.

Pairs with 2013 Avant Sauvignon Blanc:

Handcrafted to showcase elegance and bright fruit flavors, Kendall-Jackson AVANT delivers a vibrant take on Sauvignon Blanc. Bright, crisp and fresh, this wine is cold fermented in stainless steel to preserve the grape’s alluring fruit forward aromatics, layered with notes of lemongrass and subtle minerality.

Chef Jon McGregor & Corrie Robbins/Clawson’s 1905 Restaurant & Pub Recipe

 Pan seared local striped bass

Pan seared local striped bass with Merrell farm strawberry basil salsa over pimento cheese stone ground grits, wilted rainbow chard, baby bok choy and ginger braised carrots

Grits:  Follow directions for cooking grits, substituting water with heavy cream and adding a very generous amount of butter and finishing with salt and pepper to taste

When the grits have finished cooking stir in pimento cheese.

Pimento cheese:  Place cheeses in a bowl, we like to use sharp shredded cheddar and shredded pepper-jack cheeses.  Add mayonaisse, jalapeño juice, roasted red peppers, ground cayenne pepper and garlic aioli (garlic mayonnaise)  mixture should be wet, but not soupy.  Adjust heat for your liking.

Fillet of striped bass: (5-8 oz) salt and pepper to taste, sear the fish flesh side down in a minimal amount of bacon fat in a thick cast iron skillet on high heat.  Caramelize and flip, time will vary depending on the thickness of fish.

Sautee all vegetables on high heat in a small amount of bacon fat, seasoning with salt and pepper.

Arrange grits in the base of a deep bowl.  Top the grits with the sauteed vegetables.  Add the seared fish to the top of the vegetables.  In a separate bowl, mix chopped strawberries, basil, sugar and white balsamic.  Top the fish with salsa and fresh herbs.

Chef Kenneth Collins/The Boathouse at Front Street Village

 Crystal Coast Trio: sauteed softshell crab, pan fried oyster, and sautéed shrimp with broccoli and peppers and stewed potatoes.

Recipe: Softshell Crab

  • 1 cleaned fresh softshell Crab
  • 6-8 fresh oyster
  • 3-4 ounces of fresh shrimp
  • 6 ounces broccoli
  • One of each red and yellow pepper
  • Half of yellow onion diced
  • 4 small red potatoes diced
  • 2 cups Olive oil
  • 2 cups Melted butter
  • 3 cloves fresh garlic diced
  • 2 cups of white wine
  • Fresh parsley

Method

In a saute pan heat 2 TBS butter and olive oil add shrimp, dust with salt, pepper, and thyme. Saute until lightly changed in color, add wine and remove from heat.

In a saute pan add butter, olive oil, half of diced garlic, salt, pepper, blackening seasoning, and softshell crab. Saute for 3 minutes on each side. Reduce heat and squeeze half of one lemon and parsley into pan.

In a saute pan heat 3 TBS olive oil, 4 TBS melted butter on med. Dredge oysters in cornmeal and flour mixture. Slowly add oysters to hot oil, cook for 5 minutes turning only once half way through.