Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to
¾ teaspoon cumin seeds, toasted ½ teaspoon coriander seeds, toasted 2½ pieces dried chipotle peppers, toasted and seeds removed 2 teaspoons sun-dried tomatoes, diced, not packed in oil (optional) 2½ teaspoons sugar 1 teaspoon salt ½ teaspoon powdered mustard ¼ teaspoon black peppercorns
Place all the ingredients in a food processor or spice grinder, and pulse until the spices are well blended. Remove the large pieces of sun-dried tomatoes, if using. Store in an airtight container for up to 3 weeks.
To toast the cumin and coriander seeds, place a small skillet over medium heat. Add the seeds (do this in separate batches) and toast, shaking the pan occasionally, until the spices are fragrant, 2 to 4 minutes. Transfer to a heatproof bowl to cool completely. To toast the dried chipotle peppers, place them in a dry skillet over moderate heat for 1 to 2 minutes, watching carefully so they don’t burn.
For a copy of Wildcat Country Cooking, call Hobbton High School at (910) 594-0242.
To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
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.