Tradewinds July 2014 Web Final

Summer On A Plate
By Rosie Hawthorne
Kitchensaremonkeybusiness.com
Something’s a-brewing on the Outer Banks. And thankfully,
it’s not a hurricane. Rosie has found several new businesses
here – two take-outs and an olive oil/vinegar emporium, all of
which Rosie will most happily frequent.
#1 Tanesha and Joaquin Hernandez opened OBX Tortillería,
Panadería, and Taquería, April 30, just north of the MP 6
shopping center on the west side of the by-pass. Mind you, it
is take-out only. My friends, this is authentic Mexican –the
real deal. Take the menu. Go back to your car. Deliberate.
And then order – soft corn tortillas with anything from grilled
steak, lamb and beef barbecue, to head, cheek, and tongue,
served with homemade salsa. Or you might prefer their fish or
shrimp tacos, gorditas, burritos, tostadas, quesadillas, or enchiladas.
It’s all good! I’m gradually working my way through
the menu. Open Sunday through Friday; closed on Saturdays.
#2 In June, Pok Choeichom opened Pok’s Art with his brother
Art in the The Dune Shops at MP 4.5. As locals know, Pok is
an extraordinary chef, formerly of the Outer Banks Brewing
Station and his family owns the ever-popular Thai Room. Pok
is offering “Asian fusion” and I’m down with that. Fuse whatever
one can! Pok is offering Thai dishes, Chinese, Vietnamese,
Korean, Hawaiian, and Japanese robato. Pok also posts
delicious-looking specials on his Facebook page. Pok’s place
is pretty much pick up and go, too. There is a large table, but
I’d prefer to grab and go home. Open 7 days a week, Pok’s
Art also offers catering services – either drop off delivery or on
site custom cooking - and delivery services with a $25 minimum
order and a $2 delivery fee.
#3 My third most excellent find is Outer Banks Olive Oil
Company at the 6 MP shopping center next to Chip’s Wine
and Beer. Owned by Laura and Phil Wayland, also owners of
Chip’s Wine and Beer, Outer Banks Olive Company offers a
stunning array of premium olive oils and vinegars - extra virgin
olive oils, specialty infused olive oils, seasoned vinegars,
and balsamic vinegars. Gourmet and gift items are also available
and customers are encouraged to taste test the oils and
vinegars before buying.
Now that you know where to get terrific Mexican and Asian
cuisine and premium olive oils and vinegars on the Outer
Banks, let’s celebrate summer and its bounty.
There’s nothing better in the summer than a light, cool, refreshing,
vegetable salad, bursting with herbalicious goodness.
My squash, zucchini, and cucumber from
the garden are producing now and I have
the perfect salad for this combination. I’m
pairing the best of summer vegetables with
the nutty nuance of pearled barley, a light,
zesty dressing, and the vibrant, verdant
freshness of garden herbs.
Summer Vegetable and Barley Salad
1 squash, peeled and cut into ¼-inch dice
1 zucchini, peeled and cut into ¼-inch dice
1 cucumber, peeled and cut into ¼-inch
dice
¾ cup pearled barley, cooked according to
package directions
½ cup mayonnaise
3 TB rice vinegar
Freshly ground salt and pepper, to taste
3 TB fresh parsley, chopped
4 TB fresh dill, chopped
1 TB fresh tarragon, chopped (If you don’t
have fresh tarragon or if tarragon is a bit
strong for your tastes – it has an anise/licorice
flavor – then substitute basil. Same
idea, but more subtle.)
Bring a large pot of salted water to a boil
and drop in the squash and zucchini. Cook
for 30 seconds. Drain and rinse in cold
water.
Let cool.
Combine vegetables and barley.
Make the dressing:
Whisk mayonnaise, vinegar, and herbs.
Season to taste.
Pour dressing over vegetables and toss to
coat.
I like to serve this in a lettuce wrap, but it’s
certainly fine on its own.
One of my favorite summer dishes is tabbouleh,
a Middle Eastern dish that commingles
healthy greens, grains, and vegetables
and marries terrific flavors together.
Tabbouleh
1/2 cup bulgur wheat
1 1/4 cups boiling water
1/3 cup chopped red onion
1/4 cup chopped cucumber
1/4 cup chopped parsley
1/4 cup chopped mint leaves
1/3 cup peeled, seeded, and chopped
cucumber
2 tomatoes, peeled, seeded, juiced,
and chopped
Pour boiling water over bulgur.
Cover and let sit for one hour.
Drain and cool.
Mix all ingredients together.
For the dressing:
1/4 cup blood orange infused olive
oil, available at Outer Banks Olive
Oil Co.
1/4 cup lemon juice
sea salt and freshly ground black
pepper, to taste
Whisk olive oil into lemon juice.
Season to taste.
Pour dressing over bulgur mixture.
Toss to mix.
Enjoy the bounty of summer and
please visit with Rosie at KitchesAre-
MonkeyBusiness.com for lots of
good eats.