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
Thanks, Liz; I’ll try that.
Folks, my brother became very ill yesterday, and is now in ICU. I will probably not be able to continue the cooking thread for the next couple of weeks; we think he’s going to be alright, but not sure exactly how things will go.
I will be back, just not sure when.
Best,
JT
Wishing good health for all, JT.
BTW, we can post on this thread till you get back, okay?
I used to be a regular in Macy’s Cellar throughout the 70s and 80s, bringing my pastry freak mother all of their cookies, bread and various cakes and pastries. I even have a visual memory of the manager working behind the counter while waiting impatiently so I could get on the train to carry them home to her! At Xmas time, I was sent to B. Altman’s for their apple pies and mince pies!
All of it long gone.
I’m so sorry, Jamestown. Will say a prayer! Please check in with updates. God bless!
You musta been greeted warmly when arriving home w/ boxes and bags of ethereal pastries.
Well, my mother wasn’t the warmest. She’d usually complain that I had gotten the wrong pastry!
Liz - remember when Zabar’s and Macy’s had price and food wars? At least Zabar’s is still with us.
Away in Singapore eating great chili crab dishes. Love the food here, esp. The seafood.
Once New York belonged to New Yorkers-—they were catered to w/ glitzy shops and an endless array of top restaurants.
Now NY belongs to “diversity and political correctness.” (gag)
AUTHENTIC RECIPE / from martha.com web site
SAUCE Mix well 3-15 oz cans tomato sauce, 1/2--16 oz jar garlic chili sauce, cup sugar, cup tapioca (or potato) starch.
CRAB Heat 2 tbl veg oil on high. Add tea ea minced garlic, chili paste, 2 lb mud crab pieces, stir/combine. Add cup water; cover/cook through 5 min (reduce by half). Add 2 c Sauce (reserve rest for 2nd use), 1/2 tea bean paste, tea sugar; stir/combine.
SERVE immediately; add chp cilantro garnish.
It's served in a bowl and the crab body (not used in the cooking) tops it off for a magnificent presentation.
Yes, keep using this one. Thanks to all. Things are looking a little better.
(Pugmama, lucky you!. By the way, Vongerichten has a Kindle cookbook available for only 2.99:
-JT
They have so many unusual jarred sauces in the markets. Lots of chili type things. The crab we have been eating is very spicy. Will try Martha’s recipe when we get back. Thanks Liz!
I love his restaurants and cookbooks. Thanks for the tip. Hope your brother is improving.
Raspberry Mousse ’n’ Macaroon Cake
ING box strawberry cake mix, 2.4 oz pkg strawberry mousse mix, like Dr. Oetker, 3/4 cup low-fat milk, 2 cups fresh raspberries, divided, 16 oz pkg vanilla frosting 2 cups whipped topping, pink macaroons for garnish.
CAKE Heat oven to 350°F. Grease two 9" round cake pans. Prepare strawberry cake mix according to package directions. Divide batter evenly between prepared cake pans. Bake done 350 deg 22 min. Let cakes cool in pans 10 min. Invert cakes onto wire racks and let cool completely.
MOUSSE Meanwhile, prepare strawberry mousse mix according to package directions, using the 3/4 cup milk. Gently fold 1 cup fresh raspberries into mousse.
ASSEMBLY Place first cake layer on serving platter. Spread with strawberry mousse mixture. Add second cake layer. Chill 30 min. or until firm. 4.Coat sides and top of cake with frosting. Arrange macaroons in rows on sides of cake, pressing into frosting to secure. Spoon whipped topping into pastry bag fitted with plain round tip. Pipe dots between macaroons and over top of cake to cover. Top cake with remaining raspberries...... and unsprayed rose petals if you have them.
I found a site recently that featured Macy chefs. Lots of great recipes. I did bookmark it, but can’t bring it up on I-pad.
Oh, too bad! I’d be fascinated. I started my culinary career at Macy’s lunch counter with my mom. Tomato soup and grill cheese sandwich - an American classic!
Now that’s what I call a good-looking cake!
Doesn’t take much effort to look that good, either.
Was that restaurant Martha visited on your itinerary?
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