Posted on 04/21/2016 5:43:42 PM PDT by Jamestown1630
We in Maryland heard some good news during the past week: due to conservation efforts and weather conditions, the Blue Crab population is going to be about 35% higher this year. This is good news for crab lovers, but especially good news for the watermen along the Chesapeake, who make their livings from the 'Beautiful Swimmers'.
The first time I encountered a crab, I was a teen, lying in bed asleep, when my brother came into the room, dangled a live crab in front of my face, and yelled, "Wake Up"!
He had come home from a friend's house with a bucket full of fresh crabs and got us all up, late at night, to cook and eat them. My Tidewater-born Granny steamed them, and our Dad showed us how to crack, pick and eat them. They were very nice, but I'm not sure I was really 'sold' (perhaps I was still groggy from sleep, and from the visual shock of arthropod anatomy wiggling in front of my startled-awake eyes!)
I WAS sold, however, on my first real Maryland crab cake, which came from the Phillips restaurant in Baltimore. Long before, I had read in some popular writing that 'ambrosia' (the 'Food of the Gods' in Greek mythology) MUST have been 'oysters and champagne'; but my first taste of a good Maryland crab cake decided for ME the meaning of 'ambrosia', and I have been an addict ever since. (I will even buy the frozen Phillips ones in the supermarket, in a pinch - which frankly don't measure up at all to the ones in the restaurant.)
Here is the recipe for the very Maryland Crab Cake that has been offered in the Phillips restaurants since 1956:
http://www.phillipsfoods.com/recipe/shirley-phillips-crab-cakes/
And here's a recipe for Crab Rangoon, or Crab Wonton - which, in the average Chinese restaurant, is made with surimi - or "krab with a 'K'" - but can be easily made at home with the Real Thing, even though this recipe calls for 'canned':
http://allrecipes.com/recipe/200657/crab-rangoon/
(My favorite books about the Chesapeake are James Michener's 'Chesapeake', and William Warner's 'Beautiful Swimmers', q.v.)
-JT
Weird. Ok, let me get to it.
Variation on David Tanis’s Pork Satay:
For the pork marinade:
1 1/2 pounds of pork tenderloin cut into medallions
1 shallot minced
4 garlic cloves, minced
1 or 2 tablespoons of ginger, minced
3 tablespoons of lemongrass, chopped
1 teaspoon cumin
1 1/2 teaspoons turmeric
1/4 teaspoon cayenne
1 tablespoon fish sauce
1 squeezed lime
2 teaspoons soy sauce
1 tablespoon brown sugar
1/2 cups of cocoanut milk
cilantro or basil leaves
Put the meat into this mixture and stick in the fridge for an hour or overnight. The more time, the more you will get tender meat.
Peanut sauce:
I probably used about a cup of peanut butter but the original recipe calls for a cup of raw peanuts.
2 cloves of garlic
1 teaspoon of soy sauce
2 teaspoons of sesame oil
2 tablespoons of brown sugar
Another squeezed lime
1/8 teaspoon cayenne
1/2 cup cocoanut milk
Blitz together until well mixed and garlic is absorbed into the sauce.
Light your charcoal grill. After soaking your wooden skewers, thread your marinated pork on them. Grill for 4 minutes on both (if thickly cut) sides. Use your judgement in time. Remove from grill, take off skewers, and serve over brown or white rice. Use peanut sauce as either for dipping or as a gravy. Depending upon taste.
I like lots of flavor so may have used more or less lemongrass, ginger and garlic than the recipe. This is one of those very easy recipes that can be adjusted to taste.
Yummy......I like your G/Marnier idea.
Thank you!
You’re most welcome.
LOL! That ‘detritus’ is good for human be-ans, too. The bones in a can of salmon are very soft, edible, and nutritious. Just beat them up, a little bit - you can easily crush those little round bones in your fingers.
My Grandmother used to make a loaf out of canned Salmon; I hated it as a child: but later in life, while on a low-fat diet, I learned to like canned-Salmon cakes made with Matzo crumbs as a binder. (I love Phyllis, and her videos; and I’ll try her recipe - I’m sure that my Husband will like it.)
I’m afraid that it will never equate to a Crab Cake, for me; but I’m from Maryland, and YMMV :-)
-JT
I can’t believe someone knows Phyllis. Any others that you recommend.
Dale Calder, on Campobello Is., New Brunswick, is one of my favorites; lately he’s been doing cheese making videos; and I love the ones about his tiny cabin:
https://www.youtube.com/user/dalecalder2003
Your SATAY recipe is amazing....contains every good thing ever put on God’s green earth.
And it’s very easy. You just line up the spices and cut up a few veggies.
Brother is out of the hospital, and recuperating very well. I’ll be back for the thread this week; and thanks to all.
-JT
ARTICHOKE AND SCALLOP CHOWDER
METHOD Saute/sweat 5 min 2 tbl melted butter, tbl ol/oil, chp red
onion/minced gar/cl. Add 2 tb l/juice; simmer/evaporate. Add 3 c ea clam
juice (or chix broth), h/cream, 1 1/2 c diced plain artichokes, 2 1/2 lb bay
scallops; simmer 4 min (do not boil). Add s/wp, cayenne, nutmeg to taste.
Ladle into 6 serving bowls.
SERVE garnished w/ minced chives.
That looks delicious! I have some scallops in the freezer, maybe we will have this chowder Fri. night.
Mmmmm.......good idea. Delicious but quick supper dish.
Maybe make a cheesy garlic bread to accompany?
Liz,
I know this is about a couple weeks late, but thanks for this recipe!
Being on a low carb diet, I’m always on the lookout for dishes like this.
According to my calculations, this works out to about 5 Net Carbs per mushroom.
Thanks again,
Cuz
Low carb AND delicious to boot.
I like to eat that way, too.....so I will faithfully
be on the lookout for similar recipes we can enjoy w/out those horrid carbs.
Here is one of the Macy sites. I think you can click on additional sites from here.
http://www.recipe4living.com/articles/holiday_recipes_from_macy_s_celebrity_chefs.htm
Thank you. Unfortunately, all the Macys did away with their food stalls. You can still buy pots and pans, of course.
Here's how the clever Parisians do it.
You can buy special rolling pins to get those textures:
http://www.petalcrafts.com/texture-rolling-pins.html
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