Monthly Cooking Thread - July 2021

[Jamestown1630]

We’re in crab season, here in Maryland.

Some versions of Crab Imperial can be totally ‘keto friendly’, and here is one, from the long-time Maryland seafood company and restaurant ‘Phillips':

http://www.phillipsfoods.com/recipes/classic-crab-imperial

Crab Imperial

1 lb. Phillips Jumbo Lump Crab Meat

1 tsp. parsley

1 tsp. fresh lemon juice

1 egg

1 tsp. Phillips Seafood Seasoning

1 tsp. Worcestershire sauce

3 oz. Hellmann’s mayonnaise

1 tsp. melted butter

Imperial Topping:

3 oz. Hellmann’s mayonnaise

1 oz. half & half

1/2 tsp. Phillips Seafood Seasoning

1/2 tsp. fresh lemon juice

1/2 tsp. Worcestershire Sauce

Pinch of paprika

1/4 c. shredded Cheddar cheese

4 ramekins for baking (or empty natural crab shells)

Combine all Crab Imperial ingredients (except for the crab meat) in a medium mixing bowl and whip until smooth.

In a separate mixing bowl, add Phillips crab meat and pour imperial mixture over crab meat.

Blend all ingredients together by tossing very gently in order to avoid breaking delicate crab lump meat. Place 4+ ounces of the mix into each of 4 individual ramekins (or empty natural crab shells) and bake at 400° for 12-15 minutes.

While the imperials are cooking, combine Imperial Topping ingredients (mayonnaise, half & half, seafood seasoning, lemon juice & Worcestershire sauce) in a medium mixing bowl and whip until smooth.

After imperials are finished baking, remove from oven and switch oven to broil.

Top each ramekin (or natural crab shell) of baked crab imperial with the imperial topping and a pinch of paprika. Top each crab imperial with a Tbsp. of shredded Cheddar cheese.

Place in broiler to finish off until cheese has melted and imperials start to brown.

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And for those who don’t care about carbs, here’s another Maryland tradition: the Smith Island Cake which, since 2008, has been the Maryland State Dessert. (There are varying opinions on why the layers are so thin. Some say that in the late 1800s, when legend has it that the cake originated, it was easier to bake thin layers in a wood-fired oven; others say that it’s because the fudge packing the layers caused the whole thing to hold up better out on the watermen’s boats.

Doesn’t matter to me – more chocolate gets my vote no matter the reason):

http://www.visitmaryland.org/article/Smith-Island-Layer-Cake-Recipe

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And for your late-night listening pleasure, here is the Ukelele Orchestra of Great Britain performing ‘The Good, the Bad and the Ugly’:

http://www.youtube.com/watch?v=pLgJ7pk0X-s

[rlmorel]

Yes...I think I am going to try Viking2002’s popcorn suggestion!

[leaning conservative]

I sometimes fantasize about eating multiple fish sandwiches🙀 And yes, must be fresh, soft bun, and lots of tartar sauce. Oh my.....

[leaning conservative]

I want a slice of that cake now please.

[leaning conservative]

Wow! That isn’t the first time I’ve heard of someone getting a serious infection from one. Sounds incredibly painful too. She sounds like a trooper.

[rlmorel]

LOL, my mom was tough, no doubt.

She burned her distal forearm and wrist when she bumped up against a red hot oven element, and...she treated it herself with all of her home remedies (she was one of those people who had an aloe plant at all times)

It was nasty looking as all get out and seemed like it took months to heal-you can almost see the scar an inch or two below her left wrist at the base of the thumb in that picture...

She was a great lady...I sure do miss her!

[boatbums]

It reminds me of a cake you can find in New Orleans called Doberge:

[Jamestown1630]

That’s a beautiful cake, too.

[leaning conservative]

She was beautiful! She looked like a woman who couldn’t be kept down. I am spending time with my 85 year old mom right now in Asheville.

[leaning conservative]

Party at boat bums! Cake & champagne for all!

[rlmorel]

Find out all you can about her. This portrait I took of her was while I was interviewing her. I set up a video camera, she got dolled up, and told me everything about her life, about my dad...about us.

Convince her to let you do that, if you are inclined. I treasure it. I wish I had done the same thing with my dad.

[boatbums]

YAY!!! The bakery in New Orleans is Gambino's and they are famous for their Doberge cakes as well as Mardi Gras king cakes. Not cheap, but definitely worth it! Very rich.

https://gambinos.com/shop/doberge-cakes/classic-doberge-cake

[Jamestown1630]

I’ll probably never get to New Orleans; but I’d very much like me a seafood po’boy...

[boatbums]

Shrimp po’boys are my favorite. There's a bakery/restaurant near us that sells them but on cuban bread (real N.O. french bread is best) with some shredded lettuce and a pretty decent Remoulade sauce. Nice big quick fried shrimp, too. We probably get them a couple times a month.

[leaning conservative]

We live in MS & there are two places to buy Gambino’s bread. My husband loves it. Restaurants in town use it too. Elevates every sandwich. I love it warmed with cheese or butter.

[leaning conservative]

What a wonderful tribute to your beautiful mom. It’s a great idea too. Your posts for this thread have been so full of heartfelt memories, we all are the richer for it.

[Covenantor]

Here's a Royal Chef's take on Maryland/Baltimore traditional crab cakes.

Amazing Crab Cakes or are they crabby patties?

Chef Darren McGrady gives a brief history, extolls the virtues of Cheasapeake blue crabs, warns against the use of the unsuitable Asian crab meat, and the three types available at supermarkets.

Done with humor...enjoy.

[rlmorel]

That was fun to watch...thanks for posting it!

[rlmorel]

Thanks for saying so, FRiend...

[Trillian]

Anyone ever try hazelnut flour before? These might be worth trying:

Chocolate Chip Hazelnut Cookie

Ingredients
3 1/2 cups all-purpose flour (476 grams)
1 1/4 teaspoons fine sea salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
8 ounces unsalted butter, at room temperature (2 sticks)
1 cup sugar (200 grams)
1 cup packed brown sugar (200 grams)
1 1/2 teaspoons pure vanilla extract
2 large eggs, at room temperature
12 ounces semisweet or bittersweet chocolate, coarsely chopped (or 2 cups chocolate chips)
1 1/2 cups hazelnut or almond flour (150 grams)

Instructions
In a medium bowl, whisk the flour, salt, baking soda and baking powder together.
In the bowl of the stand mixer fitted with a paddle attachment, beat the butter on medium speed for 1 minute, until smooth. Add the sugar and brown sugar and beat for 2 minutes, until well blended. Beat in the vanilla.
Add in the eggs, one at a time, beating for minute after each egg goes in. Reduce the speed to low and add in the flour mixture in 4-5 additions, mixing only until each addition is just incorporated (about 5 seconds for each addition - don’t over-mix!)
Still on low speed, mix in the chocolate chips and the hazelnut (or almond) flour. Refrigerate dough for 2 hours or up to 3 days. If you are planning to freeze a portion - you can scoop out 1 1/2-inch rounds of dough to freeze.
Preheat oven to 350F with rack centered. Line two baking sheets with parchment paper. Scoop out 1 1/2” rounds of dough onto baking sheet, about 2-inches apart.
Bake the cookies one sheet at a time for 8 minutes, and then, using a spatula, gently press each mound down just a little; rotate the baking sheet when returning to oven. Bake for another 7 minutes, or so, until the cookies are pale brown. They’ll still be slightly soft in the center, but that’s fine- they’ll firm up as they cool. Transfer to rack to cool. Repeat with remainder of dough, always using a cool baking sheet.

https://steamykitchen.com/39303-chocolate-chip-hazelnut-cookie-recipe-dorie-greenspan.html

[Trillian]

When we were in Italy, my dad used to catch crabs and octopus (and probably several other things I don’t remember). I remember him on the edge of the rocks, repeatedly whacking them against them to “tenderize” them.
One of my favorite things to do was take part of an octopus and tie it to a long stick. I’d use it to lure the crabs out with it. Some of them looked very hairy (molto peloso).
I have some pretty strange memories.