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Chef Wes Stepp On Channel 13 WVEC – Fathers’ Day Special

Friday, July 30th, 2010

Chef Wes Stepp was recently on TV again, and this time he cooked for WVEC channel 13 for a Father’s Day special.  The video will make you crave this meal all year long.

Chef Wes cooks the “Bleu Moo”, a featured menu item and a popular Father’s Day choice.  This dish is guaranteed to please any man (and everyone else).

Chef Wes starts with prime cuts of filet Mignon.  These are seasoned with kosher salt and fresh ground black pepper, then sautéed in olive oil, garlic, and sun dried tomatoes.  Cabernet is added to the pan to give the filet an additional rich flavor.

He then places bleu cheese on top of the filets and allows it to warm, but not quite melt, as the beef finishes cooking.  The filet Mignon is served medium rare atop fresh spinach, summer tomato steaks, and sautéed Portabella mushrooms.

(Personal note – If you have never had prime beef with fresh spinach, you are missing one of the greatest flavor combinations on earth.)

If this wasn’t enough, fresh shrimp is sautéed in butter along with the filet Mignon.  A touch of fresh cream is added, and then the mixture is reduced to become a delicious sauce which tops Chef Wes’ creation.

This incredible meal is finished with stripped scallions for a beautiful presentation.

Join us at Red Sky Café and try our Bleu Moo or one of our other signature dishes.  And don’t forget to call your Outer Banks event caterer to ensure your special occasion is a big success.

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How to Clean a Soft Shell Crab

Saturday, May 15th, 2010

Today Chef Wes Stepp is going to show you how to clean and prep a soft shelled crab. We might also mention, it’s a LIVE soft shelled crab, so for those who are squeamish, this may not be the video for you.

That wasn’t too bad, right? Soft shell crabs are a delicacy on the Outer Banks and are incredibly popular when they are in season. A fried soft shell crab sandwich is kind of like the local variant of a hamburger. And since the shell is soft, you can eat the whole thing.

Blue Crabs

Blue Crabs

Soft shells are available from May to September. They are blue crabs caught in the middle of the molting process. Folklore has it that the soft-shell season is traditionally marked with the first full moon in May. At that time, the blue crab begins its molting season to accommodate its summer growth.The actual shedding of the shell can take anywhere from one to three hours, after which it must be removed or the hardening process will continue, reducing the quality of the soft-shell crab.Crabbers monitor their crabs literally around the clock until they peel, at which time they are ready for the market.

When eaten, soft-shelled crabs can be battered and deep-fried, sauteed or sometimes grilled. Typically, the fried crab is served with a choice of sauces and lemon wedges.

If you haven’t had a soft shell crab, you are really missing out. Come by the Red Sky Cafe in Duck and let Chef Wes cook you one up, and you’ll see what all the fuss is about.

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Crab and Pasta Primavera at the Wild Horse House in Carova, NC

Thursday, April 22nd, 2010

Today, Chef Wes Stepp is showing how to make a Crab Pesto Alfredo.  It’s a great looking (and tasting!) meal, that is pretty easy to make and is done in almost no time at all. Be sure to check out the house in the video as well. It’s amazing!

See how easy it was? And delicious doesn’t really do it justice!

And what about that house? The Wild Horse house is the newest house in Carova, just north of Corolla, NC. According to Twiddy Realty, it’s also the largest estate on the Outer Banks, and it certainly looks like it. This place has it all: a theater, pool, game room, and 23 bedrooms!

The Wild Horse was built with weddings in mind as well. It has a large deck that’s perfect for a wedding, and the kitchen is really TWO kitchens, well suited for preparing large amounts of food. There is even private elevator access for your wedding caterer. And it can accommodate over 100+ guests; so no wedding party is going to be too big for it! Check out a full review of the Wild Horse house in Corolla, NC for a more detailed look at it.

But you don’t need two kitchens for Chef Wes to cater your wedding. He’s a very versatile chef, and will work with you on whatever event you need catered. And if you’ve eaten at the Red Sky Cafe, you know how hard it will be to find a more talented chef that caters the whole Outer Banks!

And make sure you try that Crab and pasta Primavera; it really is amazing!

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Taste of the Beach – In Your Home!

Sunday, March 14th, 2010

Today marks the end of the Taste of the Beach celebration on the Outer Banks. The main expo is tonight, and tickets are already almost sold out. Some of the best Outer Banks restaurants are on display.

However, just because you couldn’t make it to the expo doesn’t mean you have to miss out on some of the great food on display. Here Chef Wes shows you how to make one of the dishes he will be making tonight!

Duck Village Scallop Salad with fresh Ginger Salad Dressing
Here is a list of the ingredients you’ll need for this amazing salad.
For the scallops you will need:
Sea Scallops
Cucumbers
Sweet Red Onions
Cherry Tomatoes
Orange Wedges
Sweet Red Peppers
Lime Juice

For the Salad and Dressing you will need:
Lettuce and Mixed Greens
Low Fat Mayonaise
Rice Wine Vinegar
Pickled Ginger

Whats great about this salad is it’s healthy and its quick. It took Chef Wes about three minutes to cook this up. Even with prep time, you’re looking at a healthy, low fat, meal in under ten minutes. And its delicious!

So enjoy this treat from Chef Wes and the Red Sky Cafe. For even more delicious food, stop in at the Red Sky Cafe. Or if your looking for fresh Outer Banks seafood, you can try the Outer Banks Seafood Company!

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Valentine’s Dinner In The Outer Banks – Seared Scallops

Sunday, February 7th, 2010

Chef Wes Stepp prepares his wife Cindy a deliciously simple Valentine’s dinner appetizer with beautiful ocean Scallops in a cucumber vinagrette.

RSS Readers, watch the video here

In keeping with his goal of helping people eat healthier foods, chef Wes prepares another healthy Outer Banks seafood recipe, this time extra simple – to make life easier for the guys trying to impress their Valentine’s dates this coming weekend.

The scallops are seasoned with Cajun seasoning and then seared on a really hot pan with olive oil for 2-3 minutes on one side, until a thick crust appears, then reduce the temperature to medium and flips the scallops, which will finish in the oven for about 3 more minutes.

For the vinagrette, Chef uses diced cucumber, cilantro, red and yellow pepper, rice wine vinegar, honey, and a touch of scallions. On top of the scallops, to add a summer taste, he adds a spoon of fresh basil pesto, which makes them a bit salty, just enough to counter their natural sweetness.

You can receive more recipes, tips for your Outer Banks Catering, and exclusive discounts to the Red Sky Cafe in Duck by signing up on our home page. As a bonus, you’ll receive our 2010 season menu package, with several menu ideas for your next event here in the OBX.

See you soon!

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