>>> 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!
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.
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.