Yield: 4 to 6 servings.
2 tablespoons unsalted butter, cold
1 large sweet onion, chopped
2 cloves garlic, crushed
¼ teaspoon ground chili powder or chipotle powder
Salt to taste
1 pound ground sausage, cooked and drained
1 (15½-ounce) can white hominy, drained
¼ cup whole milk
4 large eggs
2 teaspoons fresh cilantro, finely chopped
Pepper to taste
Hot sauce (optional)
In a large sauté pan, melt the butter over medium heat. Add the chopped onions, crushed garlic, chili powder, and salt. Sauté until the onions are soft, about 5 minutes.
Add the cooked sausage and hominy. Stir and cook for another 2 minutes. Stir in the milk and cook until the milk is almost absorbed by the hominy.
Whisk the eggs and add them to the sausage and hominy mixture. Stir and cook on low heat for an additional 3 to 5 minutes. Stir in the cilantro and add additional salt, pepper, and hot sauce if needed.
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From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
One of the last old-school fish houses in Onslow County stands sentry on the White Oak River. Clyde Phillips Seafood Market has served up seafood and stories since 1954 — an icon of the coast, persevering in pink.
