Showing posts from October, 2010

Hatteras Style Clam Chowder

2 dozen clams, freshly dug preferably
6 to 8 slices of salt pork
2 medium yellow onions, sliced
1 bunch of green onions
4 medium potatoes, diced

Directions: Open clams. Save broth. Wash clams in broth (this preserves the clam flavor). Dice clams. Dice and dry salt pork in a large saucepan. Cube potatoes, dice green onions and yellow onions. Add water to cover potatoes and onions with pork. Add clams and broth. Boil until clams are tender. For added flavor, add Creole seasoning to each serving. Serves 6 to 8.

2010 Photo Contest Winners

Congratulations to all of our 2010 Photo Contest Winners!
Hatteras Realty staff narrowed down the choices and voted on their favorite photos. These were the photos that ultimately took home the prizes. There were so many wonderful photos this year! 
Bring your camera to the beach and capture your family's best vacation memories.  Submit your favorite pictures of family & friends, pets and Hatteras Island scenery -and YOU could be a winner!
To view all photo submissions or to enter your photos visit our Photo Gallery.

Hatteras Halloween Bash

Looking for something spooky and fun to do for Halloween?! We have the inside scoop on the best Hatteras Bash! Join the locals for the 2nd Annual Hatteras Halloween Bash on Saturday, October 30th from 7-11pm! There are tons of great costumes, heavy hors d'oeuvres and chances to win trophies for the best costumes. Dance the night away to DJ Don "Wolfman" Williams and don't forget to B.Y.O.B. You must be 21 to enter so bring ID and admittance is $10 at the door. All proceeds from the bash benefit Hatteras Island Meals so you have a reason to celebrate!

Angler's Club Invitational Surf Fishing Tournament

The Cape Hatteras Anglers Club Invitational Surf Fishing Tournament has been held every November since 1958. 120 Teams of six members each are invited to participate in the Tournament, and they fish in zones in a morning session and an afternoon session on both Thursday and Friday.  Saturday feature the Bob Bernard Open Individual Tournament and, as the title suggests, is open to any persons who wishes to fish, not necessarily those from the Invitational Tournament.  
The tournament is truly an island-wide event with the majority of businesses advertising in our souvenir book and receiving copies of the book for use in their businesses.  Many families visit the Island along with the anglers and judges to participate in the various other activities.  Representatives from many equipment companies display their goods at our Sponsors' Tackle Show at the club, which draws in jost participants and many of the locals to see what's new and to enjoy our complimentary refres…

HICF Annual Fun Run in Pink

The seventh annual Fun Run, sponsored by the Hatteras Island Cancer Foundtion will be held this Saturday, Oct. 9, at 10 a.m. Runners will begin at the Village Conery in Salvo, which is where all activities and food sales will be located. You can walk, run, or just join in the festivities. The Fun Run is a 5K (3.1 mile) event and registration begins at 9:15 a.m.

This year, the organizers asks all runners and walkers to wear something pink in support of Breast Cancer Awareness Month.  This can be anything pink from socks to tutus to boas. This race is all about having fun while raising awareness. Festivities will include a climbing wall from Kitty Hawk Kites, music, face painting, prizes, barbecue by the sandwich or container, a bake sale, a lemonade and drink stand, white dove release by Hatteras Doves and much more.

The entry fee is $25 for adults and $15 for children 18 and under. The entry fee will include a Fun Run T-shirt.  Click here to download an entry form.  Please fill out and …

Caribbean Chicken Kebabs with Lime-Cayenne Butter

Prep: 12 minutes Marinate: 3 to 6 hours Cook: 10 minutes
1/3 cup orange juice
1/4 cup soy sauce
1 teaspoon minced fresh ginger
2 garlic cloves, minced
2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch cubes
2 orange or red ell peppers, cut into 1-1/2 inch cubes
1 pineapple, cubed
1 pint cherry or grape tomatoes
Lime-Cayenne Butter

1. Combine first 4 ingredients in a shallow dish or large plastic zip-lock bag. Add chicken and onion, stirring to cover. Refrigerate for 3 to 6 hours.
2. Drain chicken and onion; discard marinade. Thread chicken, onion, and next 3 ingredients on 10 or 12 (10-inch) skewers. (To Prevent burning, soak skewers in water prior to threading) Brush with Lime-Cayenne Butter
3. Grill over medium heat (325 degrees) for 8 to 10 minutes or until chicken is cooked through, turning and basting several times with more Lime-Cayenne Butter. Makes 4 servings.

Lime Cayenne Butter
1/2 cup butter
1 1/2 tablespoons fresh lime juice
1/2 teaspoon cayenne powder
1/2 teaspoon garlic sa…