In the Kitchen: Red Sky Cafe

In the Kitchen: Red Sky Cafe


TO LEARN MORE, VISIT ONLINE OR CALL. WE ARE IN THE KITCHEN WITH THE OWNER AND EXECUTIVE CHEF AT RED TIE CAFE IN NORTH CAROLINA. HE IS MAKING TUNA. HOW ARE YOU RECOVERING FROM THE HURRICANES DOWN THERE? OUR SOUTHERN NEIGHBORS GOT IT WORSE THAN US. WE MADE IT THROUGH WITHOUT MUCH OF A SCRATCH. THERE WAS RAIN ON MONDAY AFTER THE HURRICANE WENT THROUGH THAT FLOOD AND MORE AREAS AND HIT EVERYBODY BY SURPRISE. THE RESTAURANTS GOT TOGETHER YESTERDAY WITH THE RESTAURANT ASSOCIATION AND EVERYBODY DID DEALS. IT WAS AN AMAZING TURN OUT. WE DID IT ALL DAY LONG. HALF-HOUR PROCEEDS WENT TO OCRACOKE RELIEF IN HATTERAS. PEOPLE CAME IN. WE HAD A GREAT DINNER. WE PULLED TOGETHER DOWN THERE ON THE OUTER BANKS. IF YOU ARE BUSY, COME DOWN. IT IS OPEN AND READY TO GO. WE ARE READY TO SERVE. WHAT ARE WE MAKING TODAY? WE HAVE TONIGHT HERE. WE WERE JUST HAVING A CONVERSATION ABOUT HOW TO COOK TUNA. HOW DO WE GET THIS MEDIUM OR MEDIUM WELL? YOU CANNOT PERFECTLY COOK A TUNA MEDIUM WELL. THAT DOG DON’T HUNT. THE WAY I GENERALLY SERVE IT IS GOING TO BE MEDIUM RARE. WE HAVE PEOPLE WHO WANT US TO COOK IT UP. ONE THING ABOUT THAT IS TUNA GETS DRY. WHEN I COOK ONE BY MISTAKE TO MEDIUM WELL OR WELL DONE, OFTEN TIMES I MAKE IT INTO TUNA SALAD. YOU WERE TALKING ABOUT AVOCADO. ONE OF MY TASTEFULLY FIT RECIPES — WHAT I DO IS I CUT DOWN THE FAT. IF I MAKING A SALAD OR TUNA SALAD, SOMETIMES WHAT I WILL DO IS GET RID OF THE MAYONNAISE , WHICH HAS A LOT OF SATURATED FAT . I REPLACE IT WITH AVOCADO. IT IS A HEALTHY FAT. AS FAR AS THIS GOES, WE ARE GOING TO SEAR IT QUICK. I WILL KEEP MY MEDIUM RARE. I LIKE MY TUNA MEDIUM. IT ALWAYS GETS DRY. IT IS NICE THAT YOU JUST DID. IF I WAS WHEN TO DO THIS AT HOME AND PICK IT UP THE WAY YOU LIKE IT, I WOULD COOK AT THE SAME WAY AND TURNED THE PAN OFF. IT WILL GO UP. WE HAVE A CRAB CAKE AND A TUNA. THE TUNA IS LOCAL. YOU WERE IN THE OUTER BANKS. WITH FAMILY AND FRIENDS. YOU PASSED MY RESTAURANT. WE DO CHEFS ON CALL. WE ARE CONTINUE TO DO CHEFS ON CALL. LAST NIGHT, WE COOKED FOR 125 PEOPLE. IT IS A PLACE CALLED THE PINE ISLAND LAUNCH, 28 BEDROOMS. IT IS ONE OF THE MOST BEAUTIFUL VENUES. THE WATER WAS ROLLING IN. WE COOKED EVERYTHING IN THEIR KITCHEN. THEY DID A HOSPITALITY MENU. RIGHT NOW, WE ARE COOKING THEM BRUNCH. I AM HERE WITH STEPHANIE FOR THE FIRST TIME. WHEN WE FINISHED COOKING THE TUNA, YOU SAID THAT TO THE SIDE. WE HAVE TWO SEGMENTS. I WILL COOK THE TUNA AND CRAB IN THE FIRST SEGMENT. THIS IS A THREE-PART — TWO PART. THIS IS MEDIUM RARE. IT IS READ ALMOST. WOULD YOU JUST DO TUNA WITH AVOCADO OR ANYTHING ELSE? WHAT I AM DOING IS A PEACH CHUTNEY ON TOP OF THAT. I AM SERVING ON THE AVOCADO. I HAVE A BIG PANFRIED CRAB CAKE. I DID NOT MAKE THAT INTO THE — WITH THE AVOCADOS. WHAT I’M GOING TO DO IS FINISH THAT WITH PICO DE GALLO. TASTEFULLY FIT IS CUTTING DOWN ON A LOT OF FAT. I WROTE A BOOK ON CLEAN FOOD. WE ARE GETTING RID OF THE EXCESS FAT IN THE MEALS PER WE HAVE CARBOHYDRATES. WE HAVE THIS FIRST DISH OUT OF THE WAY. WHEN WE COME BACK, WE WILL SEE WHAT ELSE WE HAVE. WELCOME BACK. WE ARE BACK IN THE KITCHEN WITH CHEF WES STEPP, OWNER OF RED SKY CAFE IN NORTH CAROLINA. HE HE IS MAKING SOME TASTEFULLY FIT SEAFOOD DISHES. YOU ARE SAUTEING SOME SHRIMP. WE HAVE NORTH CAROLINA GREEN TELL SHRIMP. THERE IS BROWN SHRIMP AND GREEN TAIL SHRIMP. IN THE FALL, THE GREEN TAIL SHRIMP COME INTO SEASON. I LIKE THE GREEN TAIL BETTER. THEY TEND TO RUN LARGER. THEY HAVE A GREEN LOOKING TAIL. THESE ARE FRESH NORTH CAROLINA GREEN TAIL SHRIMP. YOU HAVE ADDED SOME PEPPERS. A LITTLE BIT OF SWEET RED PEPPER. I WILL HIT IT WITH A LITTLE BIT OF STRAWBERRY. IS THAT THE CHUTNEY? THAT IS PEACH CHUTNEY. I HAVE NEVER SEEN STRAWBERRIES, BLUEBERRIES, AND CHUTNEY SAUTEED WITH SHRIMP. BECAUSE I HAVE KNOCKED THIS OUT, I ALSO HIT IT WITH A LITTLE BIT OF OUTER BANKS SEA SALT AND CRUSHED RED PEPPER. I KEEP MY SEASONINGS SIMPLE. IT IS A SIMPLE RECIPE FOR COMPLICATED PEOPLE. COOKING REALLY GOOD AND HEALTHY AND FAST IS EASY. A LOT OF TIMES WE OVERTHINK THE PROCESS. YOUR TO KNOW YOU WERE TALKING ABOUT — YOU LIKE IT MORE MEDIUM WELL. I PUT A COLD STOCK ON THIS, BUT IF YOU LOOK AT THE TUNA IT IS COOKED UP. I TOLD YOU YOUR TRICK WAS DO NOT COOK IT ALL THE WAY. IT WILL CONTINUE TO COOK. I HAVE NEVER HAD SAUTEED STRAWBERRIES AND BLUEBERRIES. THIS IS ONE OF YOUR TASTEFULLY FIT RECIPES. WHY SAUTEED THEM INSTEAD OF PUTTING THEM — WE ALREADY HAVE A SALSA, SO I AM MAKING A QUICK COMPOTE. I WILL HIT IT WITH A BALSAMIC — BALSAMIC REDUCTION. YOU HAVE ANY IDEA WHAT THAT IS? I AM GOING TO GO WITH CAULIFLOWER. GOOD GUESS, BUT NO. WHAT I HAVE IS ASIAGO CHEESE. I INCORPORATED THAT WITH STONE GROUND GRITS. GRITS ARE A COMPLEX CARBOHYDRATE. YOU WANT COMPLEX CARBOHYDRATES RATHER THAN SIMPLE, WHICH HELP YOU NOT JUST STORE AS FAT. I CALL IT A REDNECK RIZZUTO — RISOTTO. WE DID A TASTEFULLY FIT TRIP AND GRITS WITH A TWIST. A COUPLE THINGS I WANT TO TALK ABOUT — IT IS GREAT TO MEET YOU. I HOPE YOU DID NOT IRRITATE SOMEONE IN THIS PLACE. YOU CAME DOWN IN MAY. I DID. SPRINGTIME IS BEAUTIFUL IN THE OUTER BANKS, BUT TO ME THERE IS NOTHING BETTER THAN THEY FALL. WHAT WE HAVE GOING ON IN THE FALL? TALK TO THE OWNERS. EVERYTHING IS OPEN. IT IS A LITTLE CALMER, BUT THE WEATHER IS BEAUTIFUL. THE WATER IS STILL WARM. FISH ARE RUNNING. IF SOMEONE LIKES TO FISH, THIS IS THE TIME TO CATCH FISH. AUNT DOC –A AND DUCK. IF YOU STAY THERE, YOU CAN WALK TO THE DIFFERENT PLACES. WE DO A BIG OCTOBER 12 JAZZ FEST WEEKEND. WE WILL HAVE JAZZ FANS FROM ALL OVER THE COUNTRY. OUTDOOR, BRING YOUR OWN WINDS — WINDS — WINES. THERE IS TWO DAYS CONSTANT JAZZ. CAN WE GET SOME OF THESE TASTEFULLY FIT ITEMS? I AIM TO PLEASE CARED ASK FOR IT, I WILL GET IT. I AM COMING FOR JAZZ AND SEAFOOD. WE APPRECIATE YOU BEING ON YOUR TODAY. IF YOU WANT TO VISIT THE RED SKY CAFE, GO TO DUCK, NORTH CAROLINA. OR YOU CAN VISIT

Leave a Reply

Your email address will not be published. Required fields are marked *