Saltbox Seafood Joint | NC Weekend | UNC TV


>>>A SMALL TAKEOUT ONLY SEAFOOD
STAND IN DURHAM IS GETTING MAJOR ACCOLADES, INCLUDING A RECENT
MENTION IN NATIONAL MAGAZINE “SAVEUR.” MORE IN TONIGHT’S “HOUSE
SPECIAL” WITH BOB GARNER.>>WHAT “SAVEUR” CALLED A TINY
BUT MIGHTY SEAFOOD SHACK IS THE BRAINCHILD OF CHEF RICKY MOORE,
AN EXPERIENCED CULINARY INSTITUTE OF AMERICA CHEF
ORIGINALLY FROM NEW BERN. MOORE BELIEVES OUTSTANDING FOOD
CAN HAPPEN ANYWHERE, AND IT CERTAINLY HAPPENS HERE. MAYBE HALF THE MENU IS VARIOUS
CHOICES OF SEAFOOD ROLLS.>>IT’S BASICALLY YOUR CHOICE OF
SEAFOOD PUT ON TOASTED SHRIMP BUTTER BREAD TOPPED WITH COLE
SLAW THAT’S A NON-MAYONNAISE BASE. ALL RIGHT. THIS IS MORE OF A — MORE OF A
RELISH OR A LEMON DRESSING. I DON’T PUT PURPLE — THE PURPLE
INSIDE MY COLE SLAW BECAUSE IT TURNS IT PINK, SO I FINISH IT
RIGHT ON TOP TO GIVE A LITTLE TEXTURE.>>WOULD YOU LOOK AT THIS? THIS IS A GORGEOUS ROLL WITH
BOTH SHRIMP AND FRIED OYSTERS, AND, OF COURSE, IT’S TOPPED WITH
THAT SLAW CONTAINING COCONUT AND GARNISHED WITH THE RED CABBAGE. NOW, OF COURSE, TRYING TO TAKE A
BITE OUT OF THIS IS JUST BEGGING FOR DISASTER, SO INSTEAD I’M
GOING TO REACH IN HERE AND JUST GET THE PLUMP, GOLDEN BROWN,
FRIED OYSTER. MMM! MMM! AND A BEAUTIFUL SHRIMP. MMM! OH! THAT IS MARVELOUS! SMALL FINE TOUCHES ABOUND. THE THIN SLICED TWICE FRIED
POTATOES HAVE SAUTEED ONIONS AND A TOUCH OF GREEN PEPPER. THERE ARE FRIED BRUSSELS
SPROUTS, AND THERE’S AN ATTITUDE TOWARD SEASONING.>>THE SPICE MIXTURE THAT I KIND
OF CREATED OR DEVELOPED, I WOULD SAY, IS ALL SPICES THAT I, IN MY
MIND, KIND OF COMPLEMENT SEAFOOD. SO THERE’S A LOT OF LICORICE, A
LOT OF HEAT, A LOT OF SWEET HEAT, A LOT OF ACID, THAT SORT
OF THING.>>THE DELIVERED FRESH DAILY
SEAFOOD IS ALSO SERVED AS A PLATE. THIS IS FRESH FRIED BUTTERFISH
FROM THE GULF STREAM. KIND OF LIKE A SMALL POMPANO,
AND I’M GARNISHING THAT WITH SOME OF THE HOMEMADE TARTAR
SAUCE. MMM. MMM. OF COURSE, IT’S COOKED BONE-IN,
WHICH ALWAYS ADDS MORE FLAVOR, AND THE THING ABOUT IT IS, MMM,
IT’S JUST SO FRESH TASTING. WOW! HOW ABOUT SOMETHING CREAMY
RATHER THAN CRISPY?>>THESE ARE THE CREME DE LA
CREME, AS THE CUSTOMERS TELL ME. THESE ARE DEFINITELY THE ALMOST
FAMOUS CRAB GRITS. I TAKE WHOLE CRABS, AND I STEEP
THE MILK WITH THE WHOLE CRABS, STRAIN THAT OUT, PUT MY GRITS
INSIDE THAT CRAB MILK, SEASON WITH BUTTER, SOME OTHER
GOODNESS, THEN TOP IT WITH SOME CRABMEAT. SO CRABMEAT RIGHT ON TOP.>>OH, MY GOSH! MMM. OKAY. BOY, THERE ARE ALL KINDS OF
PLACES WHERE YOU CAN GET SHRIMP AND GRITS, BUT CRAB GRITS, NOW,
THAT’S SOMETHING ELSE. SALTBOX TAKES GREAT PRIDE IN ITS
WONDERFUL HOMEMADE TEA AND ITS LEMON PUNCH. MMM! IT’S LEMON PUNCH, BUT IT HAS A
LOT OF ORANGE IN IT, TOO. OH, THAT’S GOOD. DON’T LET THE MODEST APPEARANCE
OR SIZE FOOL YOU. THIS PLACE IS AWESOME! FOR “NORTH CAROLINA WEEKEND,”
I’M BOB GARNER.

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