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Tradewinds July 2014 Web Final

July 2014

Summer On A Plate By

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.

Dear Dr. Crime: Is “pot” a gateway drug? Happy Kid Dear Happy. A report by the US NCJRSi of serious drug users showed pot is used first in most cases and it is increasing as a “gateway” to other drugs. Better stay away from it. Dear Dr. Crime: The current crop of kids is running America. Crime is getting worse. I never knew fear like I do now. The news is full of awful things! Why are folks worse now than before? Angry & Scared Dear Angry and Scared. When I watch the TV news, I get upset just like you do, but don’t lose hope. Consider the State Bureau of Investigation reports on NC crime. The crime rate per 100,000 persons was 3,942 in 2011 and 3,767 in 2012. It dropped! In 2012 NC had 356,810 reported crimes and in 1993 there were 384,905 crimes. So crime is going down, not what it seems from the TV news! When crime is compared across many hundreds of years, we are far nicer now than, say, in the Middle Ages. Do you have a crime and delinquency related question? Write to Dr. Crime at professorcrime@gmail.com. Also, if your child is a “youthful offender” Dr. Crime can offer suggestions on how to work with the criminal justice system. For more information see http://drcrime.weebly.com