R_Moore_2016-3

FEEDS FOR 'THE HOOK,' AVAILABLE FROM APT

STARTING AUGUST, 12, 2020

The FRESHEST fish show on the planet, starring Chef Ricky Moore

 

If you've ever eaten at one of North Carolina's Saltbox Seafood Joints, or you're among those who whipped up a bowl of Chef Ricky Moore's special Potted Crab recipe (see below) during BPM's Black Media Story Summit in June, you know that this brother -- a Culinary Institute of America graduate -- can hook up some seafood! Well, now, everyone can witness the acclaimed author of the Saltbox Seafood Joint Cookbook in action by tuning in to PBS. American Public Television (APT) is releasing feeds of The Hook, the freshest fish show on the planet, to PBS stations starting on Wed.,  Aug. 12.  

Directed and produced by BPM grantee Shrilette Ammons, the American Public Television/UNC-TV/BPM co-production not only features the James Beard Award-nominated chef working his gastronomical magic, it offers a fresh take on North Carolina's coastal culinary traditions from an African American perspective.

View trailer below. Check local PBS listings for air times in your area.

Chef Ricky Moore
Chef Ricky Moore
ShirletteA-Headshot

SHIRLETTE AMMONS

This award-winning director of The Hook is also an alumna of BPM's 360 Incubator+ program.

Registered+Logo+-+6in+x+6in
pattern_border_gold
inverted Logo_BPM40_Final3

CELEBRATE BPM'S 40TH WITH A CUSTOM RECIPE BY CELEBRITY CHEF RICKY

We'd be lying if we didn't admit that COVID-19 threw a huge monkey wrench into what we'd originally envisioned for the 2020 Black Media Story Summit. Thanks to people like Celebrity Chef Ricky Moore, however, we've come up with ways for people to engage around media content AND food, all while maintaing physical distance.

Since we can't bring the BPM family together to share a meal in person, we thought inviting everyone to prepare the same meal would be the next best thing. With that in mind, we asked Chef Ricky — the featured personality on PBS's The Hook, cookbook author and owner of the Saltbox Seafood Joint in Raleigh, N.C. — to design a special recipe in celebration of BPM's 40th Anniversary. The Potted Crab recipe featured  here is the result (scroll down to get recipe). For an extra element of fun, we're inviting those of you who opt to cook to share photos of your iteration of Chef Ricky's creation on social media, using the #BPM40th. Whoever posts the most savory-looking dish will be rewarded with a copy of Chef Ricky's Saltbox Seafood Joint Cookbook. A distinguished BPM 40th Anniversary foodie panel will review the social media posts to select the winner.

So, do your grocery shopping and get to cookin'. We look forward to seeing pictures of your culinary genius online Thursday evening, June 25.  Bon Apetite!

Oh, and watch your local PBS listings for a national broadcast of The Hook, expected to air this August.

About Chef Ricky

Chef Ricky Moore has rockstar credentials. One of three Black chefs in his graduating class at the Culinary Institute of America, he cut his teeth in Michelin-starred kitchens around the globe, and made a memorable appearance on the Food Network's Iron Chef.  He opened his flagship Saltbox Seafood Joint (aka “The Joint”), a hut the size of a storage unit , in 2012 and a second brick and mortar location six years later, both in Durham, N.C., where he serves the freshest catch to hungry seafood-lovers from all walks of life. His inaugural cookbook, aptly titled Saltbox Seafood Joint Cookbook, was published in 2019 by UNC Press and features “60 recipes that celebrate Ricky’s coastal culinary heritage.” Chef Ricky is also a recent James Beard Award semi-finalist for Best Chef Southeast.

As a chef and host of The Hook, Chef Ricky steers his own ship — finding treasures in humble stories, sharing maritime eats and techniques, and creating inspired seafood.

saltbox-1

POTTED CRAB with HERBS and SALTED BUTTER

A Special BPM 40th Anniversary Recipe

by Chef Ricky Moore

(Serves 5)

 

"Oriental is the name of a town 20 miles east of where I grew up," says Chef Ricky. "If we did not catch our own crabs we drove to Oriental to get a few bushels. This dish can be a wonderful beginning to a dinner or a great addition to a picnic or potluck feeding. At room temperature it spreads nicely and the butter adds a rich texture."

11oz fresh backfin crabmeat

4 tbsp sour cream

½ tbsp Dijon mustard

1 tbsp lemon, juice freshly squeezed

1 tbsp celery, finely chopped

1 tbsp shallots, finely chopped

1 tbsp tarragon, finely chopped

1 tbsp flat leaf parsley, finely chopped

½ tsp ground cayenne pepper

A pinch of mace, freshly grated

4 oz Old Bay butter, melted (seasoned the butter with 1 tsp of Old Bay Seasoning)

sea salt and freshly ground black pepper to taste

In a bowl mix the crabmeat, sour cream, Dijon mustard, lemon juice, celery, shallots, tarragon, flat leaf parsley, cayenne pepper and half the melted butter. Then add the mace, season with salt and freshly ground black pepper and mix well to combine.

Spoon this mixture into small crocks or clamp style mason jars, then pour over a thin layer of the rest of the melted Old Bay butter. Sprinkle freshly ground black pepper, salt and fresh herbs on top.

Transfer the potted crabs to a fridge to set, and leave for an hour.

Remove them from the fridge about 15 mins before serving. Serve with thinly sliced toasted bread or crackers.