Detroit Eats

Musings of A Detroit Based Food Fanatic

Thoughts of Ocracoke Island

with one comment


IM_A0008                                                                        The neighborhood

   It’s been a long time since my last post. I apologize. I am feeling it’s time to get back to my second passion,writing!.

     Since my last post I was able to make a trip back to my second home (Ocracoke Island N.C.). To those not  acquainted this is a barrier island on the outer banks of North Carolina where I spent vacations as a child and have visited each year for the last decade. While we have  always rented a house (my buddy and 
I). The last couple of time I chose to come down to the island early. The house we rented would not be available until Sunday but I chose to leave Thursday afternoon. Fifteen hour in the car later I Caught the ferry leaving the workaday world behind.

 ferry pic

While I am not, generally, a rustic person I have camped on the island,a couple of days, for the last 2 years.

P1010152 IM_A0056 P1010150

          Home for a couple of days                                     The View from the backyard                              Bluefin

                                                                                                                                                                        

This last year I found myself hanging out at the campground feeling hungry and called a takeout order in to ( what I believe is) the only Thai restaurant on the outer banks. My thought process was that the seafood would be absolutely fresh as almost everything served on the island comes from day boats. I chose the Penang Curry with shrimp. It was everything I expected. Sweet and spicy with the freshest shrimp available and served over rice. I decided that I would have to recreate the dish when I got back to Detroit.

OKRACOKE ISLAND 2004 023 OKRACOKE ISLAND 2004 025

                                                         Trying to catch Dinner! Me (left) and Steve(right)(2004)

     I had most of the ingredients I need to reinvent this dish. I always have Pankow Breadcrumbs and and have had Java Curry Cubes in my freezer for some time. The plan is to bread the chicken in Pankow and Coconut and serve it with a Penang Curry Sauce over stir fried Rice Noodles.

P1010158

 

Coconut Crusted Chicken with Stir Fried Rice Noodles in a Penang Curry Sauce

Serves 2

  • 2 4 oz Boneless Skinless Chicken Breast
  • 1/2 cup Pankow Breadcrumbs
  • 1/2 Cup Shredded Coconut
  • 1 egg + 1 cup Milk (or water)
  • 1/4 cup flour
  • 1/2 cup Rice Noodles (wide)
  • 1 can Coconut Milk
  • 1/2 Square Java Curry Paste (available in Asian groceries)
  • 1/2 cup Bean Sprout
  • 1/2 cup peanuts
  • 1/2 cup Cilantro (freshly Chopped)
  • vegetable oil
 
  1. Combine Coconut and Panko and reserve
  2. Wisk milk/water with flour to create a batter.
  3. Dip Chicken in the batter (draining excess) and dredge in the Coconut/Panko blend using the standard breading procedure rules ( in an earlier post)
  4. Set  aside for at least 10 minute so the Breading will set.
  5. In a separate pan combine the Coconut Milk with the Curry paste. Bring to a boil and wisk until combines. Keep warm for service.
  6. Cook Rice noodles according to direction and shock (stop cooking )in cold water.
  7. Fry/Sauté breaded chicken in vegetable oil until a golden brown color is achieved. Finish in a 350 degree oven until internal temp is 165 degrees.
  8. Stir fry Rice noodles.bean sprouts and peanuts in a little of the vegetable oil until warm.
  9. Add1/4  of the curry/coconut mix and toss. Add cilantro and toss again.
  10. Place a portion of the rice Noodles on a plate and arrange slice chicken around it.
  11. Drizzle with remaining sauce.

Notes Food:

  • Panko is readily available in most supermarkets.
  • The Java Curry paste I used was from a Japanese grocery. It works well with this application. A Red or Green Curry sauce might not work as well in this S.E. Asian preparation.
  • The egg/milk/ flour combo is a Japanese take on Standard Breading Procedure. By creating a batter they eliminate a step.

Notes: Ocracoke Island

  • Ocracoke Island has it’s own dialect which, if you listen carefully, you will hear spoken by the Island residents! It’s been in use since the island was settled in the 1700’s.
  • Hoi Toide = High Tide

    feesh= fish

    Dim witter= dumb ***

  • Until the 1960’s wild ponies had the run of the island and the local boy scout troop were the only “mounted” unit of the Boy Scouts due to the fact that they captured and trained the wild ponies. Due to progress they have since been corralled and remain an Island feature.
  • If visiting don’t miss picking up a jar of the local fig preserves. Figs grow wild on the island but also look for the Apple trees which have been growing on the island for hundreds of years. In recent years I have found Prickly Pear Cactus growing as well.
  • I also recently found, what I think is, the worlds largest rosemary plant growing there. It was in somebody’s front yard!
  • In addition to being a fisherman’s paradise there is also clamming and crabbing available.

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Written by Ed Schenk

February 5, 2011 at 9:07 am

One Response

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  1. When being on vacation at Ocracoke Island he ate at the Thai restaurant and ordered the Penang Curry with shrimp. After eating that he decided to make a something similar to that. When he came back to Detroit he planned on making the food with chicken instead of shrimp and adding noodles with it. He also added his own kind of breading to is which is coconut. That was the plate of food he made when he tried to make it his own style like I did to the Chinese food I remade. I did my own style to it and not only did I like it but I had other people try it to. I like to have my stuff fresh and cooked right so to know I made a similar thing to my favorite restaurant is a great feeling. This is why making food at home is much better then ordering take out. With the guy that made that dish at home he liked the dish at a different place so much he had to make it his own way at home. This solves a lot of problems with people saying that it won’t taste the same or it will be different as long as they have fun and make it how they like it. There are many ways to make a certain meal but the person needs to make it the way Steve and I have done it.

    josh

    December 19, 2013 at 12:38 am


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