canning

Sous Vide

Jones farm collards

Scallop

Dinner at WD-50 was amazing

Pickled Beets and B&B pickles

Curried Scallop, peanut butter powder, sweet chili, cilantro

Cooking at the NC Seafood Fest Chef's Tent

Thanks to everyone who came out to the Chef's Tent yesterday. We had a great time at the NC Seafood Festival and enjoyed presenting our delicious Lobster & Parmesan Encrusted Mahi-Mahi. As promised, here is the recipe. We hope you enjoy it - let us know how yours turns out!

4- 6/8oz Mahi Filets
1 -8 oz cream cheese (softened)
2 tsp granulated garlic
1 ½ tsp Maryland Seafood Seasoning
1 tsp lemon juice
4 T salted butter (softened)
1 T Worcheshire sauce
6 oz lump lobster meat (can substitute crab, shrimp, etc. if desired)
½ cup Panko breadcrumbs
¼ cup grated Parmesan cheese (not powder)

Meat Glue Anyone?

Just in Fresh Grouper

Literally Sea to Table, here is grouper as fresh as it gets

Pan seared duck breast served with a
Chai sesame glaze and Asian slaw atop a wonton crisp

Myers rum Raisin Rack of lamb

A before and after of the new expo window, we should of done this day 1

Saturday nights specials

First pic is a bacon wrapped sea scallop served on a crab risotto with a parmesan crisp........The second picture is a pan seared duck breast served over a raspberry and cabernet gastrique with a herb salad

Home Grown Basil take a look at how big this leaf is

1st Attempt at Cranberry Caviar

This is what came of it, looks like a tadpole, caviar and a nice glob. Tasted good!

Our fish is Fresh from Blue Ocean Market

Here is todays fresh catch brought in this morning.

This is beautiful tuna

Welcome to Circa 81's blog

Here we will be posting whats going on behind the line at Circa 81. Stay tuned!