Wednesday, June 19, 2019

Pork, Vegetable, and Lentil Soup

After a few days in the hospital and several more days recuperating at home, I was ready to attempt to prepare a meal. A pot of soup seemed a good place to start.

Once again, a well-stocked freezer, refrigerator, and pantry paid off. No trip to the grocery store was needed.  I had everything I needed and made the recipe up as I went along.

1 T. olive oil
3 boneless pork chops, sliced and cut into 1/2 inch cubes
1 large yellow onion, chopped
3 medium carrots, peeled and sliced
3 ribs celery, sliced
2 cloves garlic, minced
1 - 28 oz. can diced tomatoes
1 cup dried lentils
3 - 4 cups of water
2 t. Better than Bouillon Ham Base
2 bay leaves
a few grinds black pepper
1 - 2 T. EACH chopped fresh parsley and basil
grated Parmesan cheese for garnish (optional)

In a medium Dutch oven (4 quarts), heat olive oil, over medium-high heat. Add cubed pork, and stirring frequently, brown well.  Add onions, carrots, and celery and stir to combine. Let vegetables soften for 3 - 4 minutes and then garlic and diced tomatoes. Bring to a gentle boil.


Add lentils, water, and ham base. Add bay leaves.  Reduce heat so that soup is simmering. The lentils will only need about 25 - 30 minutes to cook. If you want a thicker "stew" let the liquid reduce. If you want soup, add water as needed.  

Add a few grinds of black pepper and taste. Remove bay leaves. With the ham base, salt is usually not needed. Stir in the chopped parsley and basil just before serving.




Saturday, June 1, 2019

Dining Out on the Outer Banks: The Fish Hook Grill, Harkers Island, NC

We've finally reached the last restaurant on our OBX journey.  We've enjoyed fresh seafood in neighborhood restaurants, fine dining establishments, those who are somewhat new, and those who have had a following for years.

It was fitting that we have our last seafood meal on the Outerbanks at The Fish Hook Grill on Harkers Island, NC.  You can find them on FB.  

We left Ocracoke Island EARLY for a 2 1/2 hour ferry ride to see the Cape Lookout lighthouse before leaving for home.  Needless to say, we were starving when we arrived a little before lunchtime at The Fish Hook Grill.

When we pulled into the parking lot, I already knew we had chosen wisely.


Isn't this great?


The interior was cozy and welcoming.


Devon was our server, and she was excellent. She offered suggestions and explanation to my questions about the menu. We were the only diners when we entered, but that didn't last very long. By the time we were finished with our meal, people were waiting for tables!

Devon promptly brought our sweet teas (and they were great!) along with some hushpuppies to nibble while we looked over the menu. These can be ordered as a side for $1.99.  Still a little sweeter than I'm used to, but delicious nonetheless.



This was my LAST opportunity for OBX crab.  But I also wanted fried oysters. The "mini crab bites" were actually small flatter versions of a crab cake.  $9.99 Bring them on!

These were a little larger than the average size sausage patty. Cooked on a flattop grill (I believe?), the exterior was the perfect crunchy version that I love. Absolutely non-greasy and served with a creamy dipping sauce which carried a little heat. I requested a few lemon wedges to squeeze over the crab bites.
 Now, look at the inside of these babies. No heavy seasoning, so the mild taste of the crab was evident. The Fish Hook Grill tied for 1st Place on our "Best Of" List for crab.  And deservedly so.



I could eat this every day.  But instead of ordering another order of these little crab bites, I was ready for oysters!

I know the month of May has no "Rs." I do not care. I could eat THESE every single day.  Sometimes you order fried oysters, and they are all about the size of a quarter.  And yes, I'm one of those people who think if that day's oysters are small, throw in a few extra for good measure. More on that in just a minute.


I dislike heavy breading on seafood in any form. I want to taste the fish or shellfish, not the breading. You can see from the photo that this a very light breading and they are fried perfectly. They were removed from the oil, not a second too early nor too late. And none of that "old oil" taste which means the kitchen hasn't changed the oil in far too long. These were delicious.  Lunch portion $11.99  Dinner portion $17.99



Remember, when I talked about the size of the oysters? I was amazed at these. So much in fact, before I even took a bite, I wanted to make sure y'all had a point of reference so you could be amazed like me.  Look at this oyster placed next to my fork.


A loud round of applause for the oyster fryer at The Fish Hook Grill.  I will dream of these.


Now, look at the surprise which survived not only the shucking of the oyster but a trip through the fryer! A tiny, tiny pearl! Absolutely perfect! Devon was as excited as I was and quickly brought me an empty salad dressing container so I could bring it safely home.

If any of you want to read the lines on my palm, send me a message and let me know what you see!


Of course, we all know what Sweet Harold ordered....fried shrimp! As with the oysters, the breading was light and delicate, the seasoning was spot on, and they were perfectly fried. Lunch portion $8.99 Dinner portion $16.99


Here are the ratings on our "Best Of" list

Best Fried Shrimp
Best Oysters
Tie for #1 for Best Crab Cakes

A grateful thank you to The Fish Hook Grill for an amazing and fun lunch and a special thanks to Devon who I hope to see again someday!