If you’re looking to build a better body without neglecting great tasting food, than we’ve got a solution for you! Chef Wes of the Red Sky Cafe is putting on a free cooking and fitness demonstration at The Outer Banks Sports Club on April, 29th, where you will learn all kinds of great recipes. Learn how to live and eat healthier and most importantly, build a better body. Read more
Watch Chef Wes Stepp as he shows you how the Red Sky Cafe in Duck creates beautiful dishes using fresh local seafood from the Outer Banks in North Carolina. Whether you are dining in the restaurant or desire our Chefs On Call services in your own home, your taste buds are in for sheer delight. Read more
Today we will be checking out Chef Wes new video on how to trim fresh Outer Banks Rockfish! Rockfish, also known as Striped Bass, is an Outer Banks staple and the one variety of seafood that everyone loves.
This video is a companion to the video of an earlier post featuring Chef Wes preparing an incredible Rockfish dish with sun-dried tomato pesto.
Let me give you some highlights of the new video and a checklist for your own Rockfish trimming:
Fresh Rockfish on the Outer Banks is a seasonal delicacy, available in the fall and winter. With the in-season Rockfish that Chef Wes is trimming, you can see the beautiful white meat indicating the freshness of the fish.
The fish has already been deboned, but make sure that none of the pin bones are hiding in the filet by running your fingers along the meat.
Next, it is time to remove the skin from the filet:
- Arrange the fish skin side down and place your knife between the meat and the skin, near the tail.
- Bevel your knife (slice) towards the skin, without cutting through the skin.
- Pull your knife back after each slice and carefully repeat the process until the skin is fully removed.
You may see some dark flesh on your filet on the skin side. This is fine for a small Rockfish, but should be removed from a large Rockfish filet.
Next we see Chef Wes cutting the filet into 7 oz portions and setting aside a small piece from the tail end for his “Blue Water Bites”. You can portion your filet however you choose, including saving the whole filet for large dish presentation.
“Blue Water Bites”, or any other type of Rockfish bites, make excellent appetizers for parties and fun foods for kids. Don’t be afraid to make Rockfish bites for kids; Rockfish has a mild flavor and is always a big hit with people of all ages.
Stay tuned for more video tutorials from Chef Wes.
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.
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.
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.
More Soft Shell Crab Recipes
When in season, Soft Shells are often in our menus. If you’re havent tried one yet, stop by the restaurant and let Chef Wes prepare a special dish for you, but if you want to try your hand at preparing soft shell crabs at home, take a look at the recipes below:
Hungry? Come visit us or book a chefs on call meal and we’ll take all these deliciousness to you.