Posted on 02/17/2017 4:50:33 PM PST by Jamestown1630
I attended a funeral recently where the repast included an amazing Cream of Crab Soup, and I wanted to find a recipe. Since I'm a Marylander and love their crabcakes, Phillips is my first go-to for 'crab anything'. On their website, I found Shirley Phillips' recipe:
http://www.phillipsfoods.com/recipe/shirley%e2%80%b0uss-original-cream-of-crab-soup/
When you are taking care of a sick person who is trying to get his appetite back, you often wind up cooking things you don't normally eat; and instead of cooking double meals all the time you just wind up throwing in the towel and grabbing whatever you can here and there. Since Thanksgiving, I've gained 5 pounds!
It was time to go back to low-carbing, but I was tired of the things I'd been making. One thing that will always tempt me when I'm trying to diet is Mexican Food, and I found this recipe that looks very good, for a low-carb 'Taco' Casserole:
http://www.foodjazzrecipes.com/best-low-carb-taco-bake-recipe/
I also found a great recipe website called 'The Wolfe Pit'. It's not just low-carb, it has tons of good recipes of all kinds - but the recipes that are low carb look great. I love biscuits-and-gravy, and Larry Wolfe seems to have figured this out, using almond flour to make his biscuits:
http://www.thewolfepit.com/2016/04/biscuits-and-gravy-low-carb-recipe.html
-JT
Been ages since I’ve had good she-crab soup...spent too much time in NYC.
John Mandis’s Market Inn in Washington DC made a fine one, at least they did back in the day. Russian Cosmonaut was served up a gigantic lobster, IIRC, it was about 12lbs or more.
The Crab cream recipe sounds close but for the crab roe.
I love trying to cook new dishes...my mom said some of my dishes are interesting...
Old Bay Seasoning, Chesapeake staple.
Some times when I want a zingier tuna salad sandwich, I load up on the Old Bay, shake of celery salt and cayenne, a bit a minced cucumber or half sour kosher dill as counterpoint. Solid white Starkist in oil is my go to pantry stock.
On a toasted baguette round with cold beer, mmmm.
You an alumnus of downtown Market Inn or SW?
Avocado Wontons / Apricot Soy Dip
WONTON FILLING combine 3 chp avocado, tea ea l/juice,
salt, 2 tb chp cilantro. Gently mash 1/2--leave rest chunky.
ASSEMBLY center small teaspoonful Filling on wrapper; trace
wet finger at long edge. Fold up to seal. Fry golden less than
a minute per side. Remove; drain.
SERVE warm w/ Apricot Dip.
DIP: equal parts soy sauce and apricot marmalade.
Alumnus of the SW under the highway original back in the late 60’s. Two piano bars and the quorum call bell.
Lots of... Interesting times and people. After closing some great impromptu jam sessions with visiting musicians and other folk.
Worked for an Asphalt Company in DC and that used to be my ‘last stop’ out of town to ‘beat the traffic’ back to Annandale VA.... Quite a crowd, definitely rich and poor ‘rubbing elbows’ with the common denominator being alcohol.
Also seem to remember the ‘official name’ being John Mandis Roadhouse Inn - Transportation right across the street...
Richie the son was running it at the time....
Seemed ‘everybody’ knew ‘everybody’ with nods and hand shakes being the common....
Never remember any ‘bad’ stories coming out of there, guess the snoops and whistle blowers were held at bay....<: <:
It’s so good, I’ve suspected that he might be a film maker of some kind...
Bunny, did you cancel that Blue Apron altoghether?
LOL! It is an ugly fish, but supposed to be very good. I’ve never had it, but it’s also compared to lobster:
http://www.foodnetwork.com/recipes/articles/a-guide-to-buying-and-cooking-monkfish
That does sound like a good way to do a tuna sandwich.
Many a congress critter too drunk to drive was ferried home by the parking valets...one of the extra services.
Lots of interesting stories from that time. Lots.
Had the air of a speak easy after first dinner, people let their hair down and what happened at the Market Inn stayed at there, very discrete.
Lived at 4th and Eye, short walk away.
What’s your favorite thing to cook? I think I like making soups best.
I am mixing apples & oranges here...
I am aware of the Market Inn — it was Carl Mandis who ran it after the father died.
https://www.google.com/maps/@38.8832888,-77.0137294,3a,90y,139.39h,90t/data=!3m6!1e1!3m4!1syuh8b_j7Jocaju36UL_RTQ!2e0!7i13312!8i6656!6m1!1e1
That should be a picture of it ‘now’. I remember the ‘valet parker’ and would just leave vehicle in street and leave the keys in it and they would move it before a ticket or car robber would mess with it...
The other place I was thinking of is Roadhouse Inn and Richie was the ‘owner/manager’ they were originally from 5th St NW I believe (around the FOP)
OH YEAH...it just hit me DANKER.....was the Roadhouse Inn over by the Transportation office on School St... I used to bounce between both of them...back in the day (60s/70s/80s where they would drive you home rather than put a ‘white boy’ in the lock up..(as long as you ‘acted’ respectful).. Then someone found all that money laying around that drunks would spend to defend themselves around Drunk Driving....
Lot of entertaining ladies would hang around the Market Inn also...
I was trying to see if I could find their she-crab soup recipe, but it doesn’t seem to be out there. Found this from a Charleston inn:
http://www.charminginns.com/blog/she-crab-soup-recipe/
Here it is
I’ve always wondered how much money people really make on monetized websites and channels. He obviously invests a LOT of time, effort, and money. Maybe he’s retired - it would be a fun retirement ‘job’.
charminginns.com is a great web site. Another entry is the Hemingway Daiquiri.....yes, Ernest Hemingway. Made especially for him....sans sugar, b/c he had diabetes.
Hemingway Daiquiri
2 oz. Caña Brava Rum
.75 oz Fresh Squeezed Lime Juice
.5 oz Luxardo Maraschino Liqueur
.5 oz Fresh Squeezed Grapefruit Juice
Shake with vigorously with ice and strain into a chilled coupe glass. Garnish with a lime wheel.
I’m in Maryland too. Love Philip’s Crab imperial recipe.
Harris teeter makes a Lobster Bisque to die for. It’s the basics of Philip’s Crab but adds Lobster,some tomato paste, onion, celery, potato, garlic, rosemary, thyme, chive, cayenne, white pepper and salt.
Someday I sooo going to play with this!!!
There are lots of recipes on the Phillips site. Does this seem like what you have there?:
http://www.phillipsfoods.com/recipe/phillips-crab-imperial/
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