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.Similar Posts:

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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

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.Similar Posts:

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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!Similar Posts:

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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!Similar Posts:

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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!Similar Posts:

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Well, Chef Wes is determined to help you stick to your resolutions this year – starting with a diet rich in Outer Banks Seafood . This time, he shows you how to pick fresh fish, exactly what to look for when buying the fillets, and how to put together a quick, healthy, and delicious Mahi Mahi open-face Goat Cheese sandwich.

rss readers: watch the video here

On this video you’ll also get to know Wes’s son, Taylor, who he’s been training to become the head chef at the restaurant. Taylor is already the lead chef at Wes’ Outer Banks Seafood Company restaurant in Corolla, which will be open again this summer.

The recipe is quick and simple, and you’re welcome to customize it to your liking.

Here are the main ingredients:

1 fresh Mahi Mahi fillet

Basil pesto (preferably homemade)

Goat cheese

Bean sprouts

Summer tomatoes

And to top it off…

Fresh Guacamole

Cilantro Sour Cream

Hope you enjoy this recipe – we certainly enjoyed cooking it for you!

And stay tuned – this we’re going to shoot a few more quick recipes that take less than 10 min to put together and that will make healthy eating a piece of cake. (without the cake, of course!)

See you soon!

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Sesame noodle salad is a great companion for many proteins - including Outer Banks Seafood

This is another recipe that Chef Wes used on his first “Cooking Outer Banks Seafood” video.

Again, sorry for the delay posting the recipes.

This salad has been in the Red Sky menu for a long time because it’s a very fragrant, very appetizing recipe that goes along with a wide range of proteins – it works well for fish, chicken, and pork.

here it is:

Sesame Noodle Salad

(Makes enough for 8 or 10 servings)

2 lbs of cooked Linguini

1/2 cup of Julienne carrots

1/2 cup of Julienne cucumbers – peeled

1/4 cup of Julienne Red Onions

For the Sesame Marinade

1/2 cup of sesame oil

1/4 cup of rice wine vinegar (adds a cool zing to the dish)

1/3 cup of brown sugar

Dash of soy sauce

salt & pepper to taste

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• Sesame Noodles: A Great ‘Use-it-up’ Dish (simplycooking.wordpress.com)

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Good olive oil makes the difference on your sundried tomato paste

Sorry about the delay – this recipe is what Chef Wes uses on his Fresh Rockfish w/ Crab Meat video – it’s a delicious pesto, with all of the earthiness of the Sundried Tomato.

Sundried Tomato Pesto recipe

(All in the food processor)

1 cup of Sundried Tomatoes

1/4 cup of Pine Nuts

2 Tbsp fresh Garlic

Start the processor and

SLOWLY add 2 cups of Extra Virgin Olive Oil

Finish with salt & pepper to taste

===========

Have any questions? Did you modify this recipe and came all good?

Let us know – leave us your comments!

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