Chicken all"Arrabbiata

This means "in an angry way" but it is guaranteed to make you happy when you eat it : )  Spicy and hearty for a holiday dinner, plus uses cheaper parts of the chicken to make it affordable for a large meal.

5 chicken drumsticks
5 boneless chicken thighs
1 cup onion, chopped
1 green pepper, chopped
2 cans Rotel tomatoes
1 small can tomato paste
2 cups chicken stock
1 cup white wine
1 tbsp. balsamic vinegar
1 tbsp. crushed red pepper
2 tbsp. Italian seasoning
2 bay leaves
2 tbsp. garlic

Coat chicken in seasoned flour and creole seasoning.  Heat pan to medium high.  Add vegetable oil and brown chicken in batches, remove and reserve.  Remove all oil except about 1/4 cup.  Heat to medium high and add vegetables.  Saute until tender.  Add tomato paste and stir until slightly browned.  Deglaze with wine, reduce by 1/2.  Add rest of ingredients and reserved chicken.  Bring to a boil, reduce to simmer and cook for 1 1/2 hours.  If necessary add more stock to prevent burning.  Stir occasionally.

Homemade Apple Cider

Delicious traditional holiday drink.  The alcohol does cook out so if you want to enjoy an adult beverage you will need to add your favorite when serving : )

1 gallon apple juice
1 cup butterscotch liqueur
1 cup apple liqueur (NOT SOUR)
2 oranges, halved
1 lemon, halved
1 lime, halved
4 whole cinnamon sticks
1 tsp. whole allspice

Bring all ingredients to a boil and simmer for 1 hour.  Strain out spices and fruit, then serve hot.

Tuna Quesadilla

Quick, cheap and easy!!

1 small onion, diced
1/4 cup sliced jalapenos, diced
1/4 cup diced tomatoes
1 cup shredded Kraft Mexican cheese
1 tbsp. taco seasoning
1 6.4 oz. pouch Starkist chunk light tuna in sunflower oil
4 burrito size flour tortillas

In a saucepan, heat olive oil over medium high.  Saute onions and jalapenos until onions are tender.
Add tomatoes and cook about 3 minutes.  Take off heat, add cheese and taco seasoning.  Stir until cheese melts and ingredients blend.  Fold in tuna.  
Preheat oven to 350 degrees.   Lay two tortillas flat on top of each other.  Spoon about half the quesadilla mix on one half and fold over.  Bake in oven until tortillas get crispy.  About 15 minutes.
Serve with salsa, sour cream and shredded lettuce.

Warsaw Omelet

4 oz. cooked Polish sausage, sliced
1/4 cup onion, diced
1/4 cup bell pepper, diced
2 slices Swiss cheese
3 eggs, beaten
salt and pepper

Heat omelet pan over medium high heat.  Saute veggies and sausage until tender.  Add eggs.  Cook until done and add cheese before folding.  Season.

Cajun Chili-ya-ya

Perfect for winter time, this recipe is a hybrid of chili and jambalaya.  You're actually making two complimenting versions of those recipes.  Also a good idea when you have leftovers of either.

Chili

1 lb. ground beef
2 tbsp. minced onion
2 cans Rotel tomatoes
1 can Campbells tomato soup
1 can pinto beans
1/4 cup McCormick Chili seasoning
1 tsp. dark chili powder
1 tsp. ground cumin
1 tsp. cayenne pepper
2 cups double strength beef broth

In a large pot, saute beef until brown, drain fat.  Add rest of ingredients and simmer for 1 hour.

Jambalaya-ya

1/2 lb. Andouille sausage
1 onion, chopped
1 cup celery, chopped
1 cup green pepper, chopped
1 8 oz. can tomato sauce
2 cups double strength chicken broth
1 cup long grain rice
1 tbsp. gumbo file powder
1 tsp. thyme
1 tsp. cayenne
1 tsp. minced garlic
1 tbsp. cajun spice
1 tbsp. dried parsley

Saute onion, celery, pepper and sausage until veggies are tender and sausage browns.  Add rest of ingredients except parsley.  Bring to boil and simmer 30 minutes.  Remove from heat and stir in parsley.

Serve jambalaya topped with chili in a soup bowl with corn bread. 

Delmar Crab Vegetable

This recipe has been influenced by friends in Delaware and Maryland, both who know a lot about crabs. 

2 onions, chopped
2 cups celery, chopped
2 cups carrots, sliced
2 cups shredded cabbage
4 red potatoes, diced
2 cans diced tomatoes (use Rotels if you want it spicy)
1 quart double strength chicken stock (or beef if you prefer)
3 tbsp. Old Bay seasoning
1 tsp. black pepper
1 tsp. Italian Seasoning

1 lb. backfin crab meat, picked for shells and patted dry.

Bring all ingredients to a boil except for the crab meat.
Simmer for 1 hour.
Add crab meat.

If you can get it, use a little crab base, about 1 tsp. for extra crab flavor.

Texas Hash

2 lb. top sirloin
1 cup red onion, diced
1 cup red pepper, diced
1 jalapeno, seeded, ribbed and diced
1 cup cooked red potatoes, washed, dried and diced

Use meat tenderizer to pin the beef.  Cut into small, bite size pieces.  Coat with flour, garlic powder, onion powder, salt and pepper.
Heat large skillet on medium high heat.  Brown beef in olive oil, add rest of ingredients except potatoes.  Turn down to medium low and cook until vegetables are soft and onions start to brown.  Add potatoes and cook until hot.  Serve over warm soft tortillas with eggs.  Salsa and sour cream on the side. 

Diablo Sauce

This is the home version of the restaurant sauce.  Goes well with just about anything, over pasta or rice.

1 large onion, diced
1 tsp. garlic in oil
pint heavy cream
pint chicken stock
cup teriyaki sauce
1 tsp. crushed red pepper
1 tsp. Montreal steak seasoning
1/2 tsp. basil
1/2 tsp. thyme
1 cup parmesan cheese
1 can Rotel tomatoes, drained well
1 cup green onions, sliced
1/2 cup fresh cilantro, minced
1 tbsp. parsley
3 tbsp. butter

Saute onion in olive oil until tender.  Add garlic and cook about 1 minute.
Add next 7 ingredients and bring to a boil
Simmer 30 minutes.  Mix 3 tbsp. corn starch with water until consistency of heavy cream.
Add to sauce to thicken.  Take off stove and add rest of ingredients.

Vegetable Soup

Lots of vegetables, good dose of pepper and beef broth makes this a favorite winter warmer.

2 medium onions, chopped
1 cup celery, chopped
6 carrots, chopped
2 cups shredded cabbage
4 cups potatoes, diced
2 cups frozen cut green beans and corn
2 cans chopped tomatoes
1 can Campbells tomato soup
1 qt. cold water
3 tbsp. beef base
1 tbsp. minced garlic
2 tbsp. Italian seasoning
2 tbsp. black pepper

Add all ingredients to a stock pot.  Bring to boil, stir and simmer 1 hour.

Meatloaf

1 1/2 lb. lean ground beef
1 cup diced white onions
1 egg
1 tsp. minced garlic
1 tbsp. minced dry onions
1/2 tsp. black pepper
1 tsp. thyme
Italian bread crumbs

Mix all ingredients except for bread crumbs.  Add crumbs till desired textured about 1 cup.
Preheat oven to 350 degrees
Bake meatloaf for about 30 minutes.
While baking make glaze.

1 cup ketchup
1/4 cup Tabasco Chipolte sauce
2 tbsp. honey

Baste meatloaf with glaze and bake another 15 minutes.  You can just use ketchup if you don't want it spicy.

Shrimp and Corn Chowder

This is a repost of one of my favorites.  By using precooked salad shrimp, this chowder is actually very inexpensive.  It's also very easy to make.

1 large onion, chopped
2 cups celery, chopped
2 cans tomatoes, diced, drained
1 qt. plus 1 cup double strength chicken stock
1 tsp. basil
1 tsp. tarragon
1 tsp. black pepper
2 cups frozen corn
2 red potatoes, diced
1 lb. cooked salad shrimp
1 pint heavy cream

In a large stock pot, add all ingredients except cream.  Bring to boil and let simmer at least 30 minutes.  Add cream.

Beef Brisket, Goulash Stew

This is a great winter warmer.

2 lb. beef brisket
2 cups onions, chopped
2 cups celery, chopped
2 cups carrots, sliced
1 can sauerkraut
1 cup shredded cabbage
2 cups red potatoes, quartered
1 can Rotel tomatoes
1 can Campbell's tomato soup

1 tbsp. minced garlic
4 tbsp. paprika
1 tsp. thyme
1/2 tsp. caraway seed
2 tbsp. dried chopped onion
1 tbsp. black pepper
2 tbsp. all purpose flour

Cut brisket in half and pin with meat tenderizer.  Season with steak seasoning and refrigerate over night. 
Heat stock pot to medium high heat.  Turn on slow cooker to high setting.  Add Rotels, soup and sauerkraut to slow cooker. 
Add 1/4 cup EVOO to pot, brown brisket well on both sides and add to slow cooker.
Add vegetables to pot and saute for 2 minutes, add seasoning, flour and cook for about 2 minutes.  Add 1 qt. double strength beef stock and bring to a boil.
Add veggies and stock to slow cooker.  Let brisket braise for about 4 hours until fork tender.

Salmon BLT

This was a big seller at Riordan's.

8 oz. fresh salmon filet, sliced in half lengthwise
1 tsp. fresh dill
olive oil

4 slices multi grain bread, toasted
shredded romaine lettuce
4 very thin tomato slices
4 crispy cooked bacon slices

2 tbsp. mayo
1/2 tsp. fresh dill
1/2 tsp. lemon juice

Coat thin salmon filets with dill and broil in hot oven until done, about 4 minutes.  Top with cooked bacon and heat until hot. 

While salmon is cooking mix mayo, dill and lemon juice.

When salmon is done assemble sandwiches with dill mayo, bacon, lettuce and tomato.

Maryland Steamed Crabs

When you steam crabs in Maryland, you need a lot of Old Bay seasoning and a lot of beer.  You actually use some of the beer for the steaming. : ) 

In a large steam pot, fill bottom with water, 1 onion, 2 cans beer and 1 packet Zatarain's Crab Boil spice.  Bring to a boil and reduce heat.  Place 1 dozen Maryland Blue Crabs in steam pot top and liberally cover with white vinegar, then Old Bay seasoning.  Steam 10 - 15 minutes until crabs are done.  Serve with Old Bay, malt vinegar, butter and plenty of cold beer.

Old Bay Shrimp Boil

Here's our Maryland version of the N'awleans Shrimp Boil.

1 packet Zatarain's Crab Boil
1/2 pound smoked Polish sausage
3 ears corn, broke in half
6 red potatoes, cut in half
2 tbsp. Old Bay Seasoning
1 tbsp. Tabasco Red Pepper sauce
1 lb. 16/20 shrimp, peeled and deveined

In a large stock pot, add all ingredients except shrimp.   Cover with cold water plus 1 inch.  Bring to a boil, reduce heat and simmer 20-30 minutes or until potatoes are done.  Add shrimp and cook about 4 minutes.  Drain in a colander and pour out on a platter.  If desired seperate sausage, potatoes, corn and shrimp.  Spray with liquid butter and sprinkle with Old Bay.  Serve with cocktail sauce.

Shrimp and Sausage Marinara

This is a "30 minute/Semi Homemade" recipe.  Quick, easy, very little chopping and tastes great.

10 oz. cooked salad shrimp
4 oz. hot Italian sausage, cooked and diced
1 can Campbells tomato soup
1 can Rotel tomatoes
1/2 can V8 vegetable juice
1 tbsp. minced dry onion
1 tbsp. crushed red pepper
1/4 cup McCormick spaghetti seasoning
1 tbsp. garlic

Bring a saucepan to medium high heat.  Add 1/4 cup olive oil, then add sausage.  Cook until sausage begins to brown and is hot.  Add Rotels and bring to a boil.  Let simmer 2-3 minutes or until nearly dry.  Add rest of ingredients.  Turn down heat and let simmer 20 minutes.  Serve with spaghetti.

Chicken Livers Marsala

When checking out this blog, don't pass up the opportunity to click on some of the great ads on this page.  Not only are they informative, but if you do it enough, I may make some money : )
Here's an old fashioned comfort food entree.  Enjoy.

1 lb. chicken livers
1/2 tsp. sage
4 tbsp. butter
2 sliced bacon, diced
1/2 cup green onions, diced
1/4 cup marsala
salt and pepper
1/2 cup chicken stock
1/2 cup heavy cream

Heat skillet and saute bacon, green onions and livers about 5 minutes.  Remove livers and keep warm.  Deglaze pan with marsala, add stock and cream.  Bring to boil and simmer about 3-4 minutes, to reduce.  Arrange livers on toast points and spoon sauce over them.

Paella Rice

1 onion, diced
1 green pepper, diced
1 red pepper, diced
1 tbsp. garlic
1/2 lb. hot Italian sausage, cooked and sliced
1 can Rotel tomatoes
1/2 tsp. Spanish saffron
1 tsp. oregano
1 qt. chicken stock
2 cups white rice
2 tbsp. parsley
1 can garbanzo beans
1 can artichoke hearts, chopped

Saute onions and peppers in olive oil until tender.  Add rest of ingredients up to rice.  Bring to a boil and simmer 15 minutes.  Add rest of ingredients and return to boil.  Simmer 10 minutes, remove from heat and cover.  Serve with your favorite seafood or chicken. 

Rice Pilaf

1/2 cup onions, diced very fine
1/2 cup mushrooms, minced
1 tsp. tarragon
1 tsp. basil
1/2 tsp. black pepper
2 cups white rice
4 cups chicken stock

Saute onions and mushrooms in olive oil until tender.  Add rest of ingredients.  Bring to a boil and let simmer 10 minutes.  Remove from heat and cover tightly.  Let stand 20 minutes, then remove foil, fluff and serve.  If preparing ahead of time, cool down quickly after fluffing.  Hint: spread out on a baking sheet and place in freezer for 5 minutes.

Beef Stroganoff

2 lbs. cubed beef
1 onion, diced very fine
1 cup sour cream
1 qt. beef stock
2 tsp. garlic, chopped
1 tsp. tomato paste

Coat beef in flour, salt and pepper.  Heat saucepan to medium high heat.  Add 1/4 cup oil and sear meat until browned on all sides.  Remove meat and reserve.  Add onions and garlic to pan, saute until tender.  Add tomato paste, slightly brown.  Return meat to pan and add stock.  Bring to boil and simmer about 1 hour or until meat is tender.  Add sour cream, salt and pepper.  Thicken with cornstarch and water.  Off heat add canned mushrooms if desired.

Irish Lamb Stew

This may be late for St. Patrick's Day, but it can be a nice Easter dish.

2 lb. very lean lamb
2 carrots, sliced
2 potatoes, diced
4 onions, chopped
1/2 cup celery, chopped
2 tbsp. parsley
2 Lamb consomme bouillion cubes (Knorr)

Simmer lamb and bouillion for 1 hour.  Add celery, carrots and onion.  Simmer 15 minutes.  Add remaining ingredients and simmer 30 minutes.  Add salt and pepper to taste.  If desired, add about 1 cup frozen peas.

Chicken and Turkey Sausage Chili

2 onions, chopped
1/2 cup celery, chopped
1/2 cup green pepper, chopped
1 jalapeno, stemmed and cut in 1/2
1 lb. cooked chicken breast
1/2 lb. smoked turkey sausage
1 can Rotel tomatoes
4 cups chicken stock
3 tbsp. chili powder
1 tsp. crushed red pepper
1 tsp. basil
1 tsp. minced garlic
1 tbsp. minced onion
1 15 oz. can Navy beans
1 cup heavy cream


In a stock pot, bring all ingredients to a boil, except for the cream.  Simmer 20 minutes.  Add cream, return to a boil.  Mix 1/4 cup milk with 3 tbsp. cornstarch.  Slowly pour into chili, while stirring.  Stop when reaching desired thickness.

Dijon Cream Herb Sauce/Maras

Great sauce for fish, chicken or pasta.

1 cup scallions, minced
1 shallot, minced
1 tsp. garlic, minced
1/2 bunch fresh basil, chopped
1/2 bunch fresh tarragon, chopped
1/2 cup chicken stock
1/2 cup white wine
1 pint heavy cream
salt and white pepper to taste

Saute first 3 ingredients until tender.  Add wine and stock, reduce by 1/2.  Add cream, bring to a boil.  Reduce heat and simmer 10 minutes.  Add salt and pepper, thicken with cornstarch and water slurry.  Off heat add herbs, 1/4 cup dijon mustard and 1 cup diced tomatoes.

Clams Casino

First you have to make a really good casino butter!  You can make a good size amount, roll it up in wax paper and freeze so you always have on hand.

1 lb. margarine
1/4 cup diced red pepper
1/4 cup diced green pepper
1/2 tsp. chopped garlic

Soften margarine and mix rest of ingredients.

12 little neck clams on the half shell, tendons cut from bottom shell
Casino butter
4 slices bacon, cut in 1/3rds
Italian bread crumbs
provolone cheese(optional)

Preheat oven to 400 degrees.  Place 1 tsp. Casino butter under each clam.  Top with bread crumbs then bacon.  Bake clams for about 5-10 minutes or until bacon is done.  If desired, top with cheese and bake until cheese melts.

Garlic and Herb Butter

OK, it's not really "butter", but this is cheaper to make and can be used to saute, bake or make great garlic bread.

1/2 lb. margarine
2 tbsp. fresh parsley, chopped
1/2 tsp. chopped garlic
1/4 tsp. white pepper
pinch salt
1/4 tsp. worcestershire sauce
1 tsp. freeze dried chives

Soften margarine, then mix rest of ingredients. 

Dijon Salad Dressing

1/2 cup Dijon mustard
1/4 cup water
2 tbsp.sugar
2 tbsp. worcestershire sauce
3/4 cups red wine vinegar
dash Tabasco Red Pepper sauce
2 1/2 cups olive oil

Blend all ingredients except oil.  In a processor or with a mixer on slow, slowly add oil, incorporating into the dressing.  Refrigerate.

Pesto Sauce

1 cup fresh basil, chopped
1/2 cup fresh parsley, chopped
3 cloves fresh garlic cloves
1/2 cup olive oil
1/4 cup pine nuts (optional)

Blend all ingredients in processor.  Refrigerate.

Maryland Steak Seasoning

Who needs "Montreal" when you have "Bawlmer"? 
You'll want to use this on steaks, burgers and chicken, so make enough to last!

1 cup Kosher salt
1/2 cup garlic powder
1/2 cup onion powder
1/2 cup McCormick Fajita seasoning
1/4 cup black pepper
1/4 cup Old Bay Seasoning

Mix thoroughly and keep in a tightly closed container.

Cajun Shrimp with Cilantro Lime sauce

1 lb. jumbo shrimp, peeled and deveined
cajun spice
melted butter or margarine

2 cups sour cream
1/4 cup lime juice
1/4 cup chopped fresh cilantro
2 tbsp. Tabasco Green Jalapeno Sauce

In a blender, puree sour cream with lime juice, cilantro and Tabasco.  Reserve
Coat shrimp in butter then dredge in cajun spice.
Grill on a hot grill for about 2 minutes on each side.
Serve with sauce on side.

Irish Toast

Start St. Patrick's day off right, with some Irish Toast and an Irish Coffee : )

6 slices white bread, Texas toast style
1/2 cup milk
1/2 cup Bailey's Irish Cream
1 tsp. sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
4 eggs

Mix milk, Bailey's and eggs well.  Add sugar, cinnamon and nutmeg, whisk well.  Dip bread into egg mixture and pan fry in butter or margarine.  Serve with butter and syrup. 

St. Patrick's Irish Potato Boats

A St. Patrick's Day version of stuffed potato skins.  Always a popular appetizer in sports bars, so must be perfect for St. Pat's!!

3 large baked potatoes
1 15 oz. can green pork chile (or chicken)
shredded cheddar and jack cheese
sour cream
guacamole

Cut potatoes in half and hollow out with a spoon.  Take most of the potato out but be careful not to break potato apart.  Best to have the potato cold when prepping.  Either deep fry or bake potatoes in very hot oven until the skin gets crispy.  Place "boats" on a baking sheet and fill with green chile.  Top with cheese and bake in oven until cheese slightly browns.  Serve with sour cream, guacamole or ranch dressing.
If you can get it, try Stinkin Good Green Chile.  It's available in both pork and chicken varieties.
http://stinkingood.com/buy/

Irish "Car Bomb"

St. Patrick's version of a boilermaker.

1/4 pint glass Guinness Stout or Murphy's
1 oz. Bailey's Irish Creme
1 oz. Jameson's Irish Whiskey

In a shot glass, layer Jameson's on top of Bailey's.  Drop shot glass into pint glass of Guinness.  Drink as a shot.  Repeat.  Don't drink and drive.

Corned Beef and Cabbage

It's almost St. Patrick's Day.  Have to have some corned beef and cabbage.  Here's some trivia for everyone.  Corned beef is the American version.  The Irish are more accustomed to ham and cabbage. 

2 1.2 lb. corned beef brisket, with spice packet

1 whole yellow onion, left whole with stems and outer skin removed
4 stalks celery, cut in half
½  cup pickling spice
1 med head cabbage, quartered and tied with twine
1 lb. baby carrots
1 lb. red potatoes, halved

In large stock pot, place corned beef, onion, celery and carrots.  Cover with water plus about 1 inch.  Add pickling spice and spice packet, bring to a boil.  Reduce heat and simmer 2 hours.  Remove corned beef from broth and reserve.  Strain out onion, celery and carrots, reserve.  Bring broth back to a boil and add potatoes. Reduce heat to simmer and cook until tender.  Strain out potatoes and reserve.  Bring broth back to a boil and add tied up cabbage.  Cook about 5 minutes or until done.  Slice corned beef thinly, going against the grain.  Serve with spicy mustard.

Corned Beef Hash

Great recipe to use up leftover corned beef.

2 potatoes
1/4 lb. bacon
1 tsp. vegetable oil
1 lb. corned beef, chopped
1/2 medium onion, minced
1 tbsp. bourbon
1 tsp. worcestershire
1/2 tsp. nutmeg, grated
1/2 tsp. salt
1 tsp. pepper
1/2 cup heavy cream
1 tbsp. fresh parsley, minced

Cook potatoes until tender, let cool and chop coarsely.
Cook bacon in oil, pat dry and dice. Save bacon drippings.
Combine corned beef, pottoes, bacon, onion, bourbon, worcestershire, nutmeg, salt and pepper.
Cover and refrigerate overnight.
Preheat oven to 350 degrees.
In a saucepan, reduce heavy cream by half.
Melt reserved bacon drippings, add hash mixture and cook for 15 minutes.
Add parsley and reduced cream.  Stir well.
Place in well buttered baking dish.  Bake in oven till golden crust forms.

Irish Coffee

St. Patrick's Day wakeup beverage : )

2 oz. Irish Whiskey (Jameson's or Bushmills)
1 oz. Kahlua
1 oz. Bailey's
6 oz. hot coffee

Top with whipped cream.  Garnish whipped cream with drizzle of green creme de menthe.

Classic Reuben

Only 3 days till St. Patrick's Day!!

2 slices toasted rye bread
4 oz. thinly sliced corned beef ( or mix of corned beef and ham)
2 tbsp. thousand island dressing
1/4 cup sauerkraut, drained
2 slices swiss cheese

Arrange corned beef on a microwavable plate, topped with dressing, kraut and cheese.  Microwave on high for about 1 minute or until hot.  Place on bread and slice.  Serve with slaw and potato chips.

Crab Reuben

Delicious twist on the classic sandwich.

2 slices toasted rye or marble rye
3 oz. thinly sliced ham
2 tbsp. thousand island dressing
2 oz. crab salad
2 slices swiss cheese

On a microwave safe plate, arrange ham topped with thousand island, crab salad and cheese.  Microwave for about 45 seconds or until hot.  Place on rye and slice.  Serve with cole slaw on side.

Irish Hero

Time to start getting ready for St. Patrick's Day!!  This corned beef sub is my version of a classic saloon selection. 

1 Italian sub roll
6 oz. sliced corned beef
2 slices swiss cheese
sweet and sour kraut dressing
Ken's Honey Mustard dressing

Sweet and sour kraut dressing.
1 can shredded sauerkraut, drained
1/4 cup shredded carrot
1/4 cup white onion, diced
2 tbsp. sugar
1/4 cup apple juice

Combine ingredients for dressing and refrigerate for at least 1 hour.
Top corned beef with dressing and swiss cheese.  Microwave for about 1 minute or until hot and cheese melts.  Place on sub roll, cut in half.  Serve with honey mustard on side.

Crab Stuffed Flounder

6 oz. fresh flounder
2 oz. crab imperial
3 tbsp. imperial sauce

Preheat oven to 350 degrees.  Take 2 equal size pieces of flounder, top one piece with crab imperial.  Cover the imperial with the other piece.  If one piece is smaller, place smaller piece on top.  Coat baking sheet with non stick spray.  Place 1 tbsp. butter on sheet and top with stuffed flounder.  Bake in oven for about 15 minutes.  Spread imperial sauce on top of fish and bake another 5 minutes or until it browns. 

Imperial Sauce

Use to top Crab Imperial or when stuffing fish or shrimp.

3/4 cup egg whites
2 cups mayo
2 tbsp. lemon juice
3/4 tbsp. Old Bay
1 tsp. paprika

Whip egg whites until stiff.  Mix mayo, lemon, old bay and paprika.  Fold in egg whites.  Refrigerate.
When cooking, top crab dish with 1/4 inch coating of sauce and bake until sauce browns. 

Crab Imperial

Fine for dinner or used to stuff flounder, shrimp or lobster

1 lb. jumbo lump crab, picked and patted dry
1/4 cup diced Smithfield ham
1/4 cup diced red bell pepper
1/4 cup green onion, diced
1/2 cup mayonaisse
1 tbsp. Old Bay

Mix all ingredients, gently.  Preheat oven to 350 degrees and bake for 15 minutes.  Top with Italian bread crumbs and bake until brown.  The following recipe is for Imperial sauce which can replace the bread crumbs.

Oyster Rockefellar Sauce

1/2 cup Pernod
1 cup diced, cooked bacon
2 cups chopped, cooked spinach

In a sauce pan bring Pernod to a boil.  Add rest of ingredients and heat.  Add to mornay recipe.

Mornay Sauce

Not the classic recipe, much quicker and cheaper.  Delicious with eggs, chicken and seafood.

1 cup white wine
1 cup chicken stock
1 cup heavy cream
2 cups grated swiss cheese
1 tsp. salt and pepper
pinch nutmeg

Bring wine and stock to boil.  Simmer 20 minutes.  Add cream and return to boil.  Reduce heat and add cheese while whisking.  Thicken with cornstarch and water (slurry).  Season with salt, pepper and nutmeg. 

Dock Street Eggs

Sunday brunch is only 2 days away!

3 eggs, beaten
2 oz. jumbo lump crab meat, picked and patted dry
2 oz. diced Smithfield ham
1 slice swiss cheese

Heat omelet pan to medium high heat.  Coat with pan release spray and add 1 tbsp. butter.  When butter is melted add eggs and turn heat down to medium.  When eggs begin to set, add ham and crab meat.  Flip the omelet, fill with swiss cheese and fold over to serve. 

Diablo Sauce

One of the most versatile sauces I've ever made.  Can use it on beef, chicken, seafood and pasta.  Try it with jumbo lump crab and shrimp over angel hair pasta, or with diced up grilled chicken tossed with penne. 
1 onion, diced
1/2 tsp. minced garlic
1/3 cup teriyaki sauce
1 pint plus 1 cup heavy cream
1/2 tsp. crushed red pepper
1 tsp. Montreal Steak seasoning
1/2 tsp. basil
1/2 tsp. thyme
1/2 cup green onion, chopped
1/4 cup fresh cilantro, minced
1/2 cup parmesan cheese
1 can Rotel tomatoes, drained
3 tbsp. butter

Saute onion and garlic in olive oil until tender.  Add next 6 ingredients.  Bring to boil and simmer 20 minutes.  Thicken with cornstarch and water(slurry).  Off heat add rest of ingredients, swirling butter in last.

Red Clam Sauce

This is a more flavorful sauce than just dumping chopped clams into spaghetti sauce.  I will post a "semi-homemade" version later.

1/4 cup olive oil
2 tbsp. minced garlic
1/2 cup onion, chopped
1/4 cup celery, diced
1 tsp. Italian seasoning
1 tsp. basil
1 tsp. crushed red pepper
2 cans diced tomatoes (16 oz. cans)
1/2 can tomato paste
1/1/2 cup chicken stock
1 cup clam juice
3 cans chopped clams (6.5 oz.)
1/4 cup butter
1/4 cup parsley

Heat oil, add garlic, onion and celery.  Cook until soft.  Add seasonings, tomato, paste and stock.  Bring to a boil and simmer 1 hour.  Add clam juice adn chopped clams, simmer 15 minutes.  Stir in butter and parsley off the heat.  Serve with steamed shellfish over linguine or spaghetti. 

Roasted Red Pepper Sauce

What you are basically doing in this recipe is making a red pepper stock.  Then creaming it to make a sauce.  This procedure can be used with many different ingredients.  This sauce is great with cajun or blackened tuna.

3 red peppers
1/2 cup onion, chopped
1/4 cup carrot, chopped
1/4 cup celery, chopped
2 tbsp. fresh parsley, minced
1/2 tsp. fresh grated garlic
1 pint chicken stock
1 cup heavy cream

Preheat oven to 450 degrees.  Coat red peppers with olive oil and broil until skin blisters and blackens.  Remove from oven and place in a paper bag, sealing tightly.  The steam will make the skin easier to peel.
When cool enough to work with peel and seed the peppers.  Place all ingredients in stock pot except for cream.  Bring to boil and simmer for 15 minutes or until veggies are soft.  Puree in blender.  Immersion blenders won't get the sauce as smooth as you would like it.  Return to pot and add cream.  Bring to boil and thicken with cornstarch slurry, if necessary.  Adjust seasoning with salt and pepper.

White Clam Sauce

Serve this traditional sauce over linguine with some littleneck clams and garlic bread.

1/2 cup onion, diced
1/2 cup carrot, diced
1/2 cup green pepper, diced
1 cup mushrooms,sliced
Puree vegetables in food processor.

16 oz. clam juice
16 oz. white wine
1 tsp. basil
1 tsp. thyme
1 tsp. black pepper
3 6.5 oz. cans chopped clams
16 oz. heavy cream
3 tsp. parsley

Saute pureed vegetables in olive oil with 1 tbsp. garlic in oil.  When veggies are tender add clam juice, white wine and seasonings.  Simmer for 30 minutes.  Add clams and heavy cream, bring to a boil.  Thicken with slurry of cornstarch and water.  Add parsley, salt and pepper to taste.  Serve over linguine or spaghetti with steamed clams, mussels, shrimp, etc.

Milanese Salmon

2- 6oz. salmon fillets
1/2 cup cooked spinach
4 thin slices plum tomatoes
2 slices provolone cheese
Italian bread crumbs
grated parmesan cheese
Spaghetti sauce

Preheat oven to 350 degrees.  Heat spaghetti sauce and reserve.  mix 1/4 cup bread crumbs and 1/4 cup parmesan cheese.  Split salmon fillets in half, not cutting all the way through.  Stuff with spinach, tomato and provolone.  Place on non stick pan and bake in oven for about 7 minutes.  Top with bread crumb mix and drizzle with olive oil.  Bake for another 7 minutes or until fish is at desired doneness and bread crumb mix is browned.  Serve on bed of spaghetti or marinara sauce.

Tuna Marinade

A quick and easy marinade for tuna. 

1/2 cup Wishbone Italian dressing
1/4 cup orange juice
1/4 cup lemon juice
1 tbsp. minced onion
1 tbsp. minced garlic
1 jalapeno, diced
1/4 cup teriyaki sauce

Mix all ingredients.  Marinate tuna for at least 2 hours or overnight.

Crab Salad

Mardi Gras is over and Lent has begone.  Time to get started on some great seafood recipes. 

1 lb. crab meat, picked and patted dry
1/4 cup celery, diced very fine
1/2 cup green onion, diced very fine
1/2 lemon, juiced
1 tbsp. Old Bay seasoning
1 cup mayo

mix mayo, celery, onion and seasonings.  Gently fold with crab meat and refrigerate. 

Chicken and Sausage Stew

Snow's coming to Maryland.  Need a hearty stew to get through the next few hours!  This recipe was inspired by an Emeril Lagasse dish.  So it even has a New Orleans connection for Mardi Gras.

2 lb. chicken breast, boneless, cut into bite sized chunks
1 lb. smoked sausage
2 onions, chopped
1 cup green pepper, chopped
1 cup celery, chopped
1 jalapeno, seeded, ribbed and diced
2 cans Rotel tomatoes
1 qt. chicken stock
1 can Navy beans
2 red potatoes, diced
2 bay leafs
1 tbsp. Italian seasoning
1 tsp. thyme
1 tbsp. black pepper
1 tsp. minced garlic

On the day before, season chicken chunks with cajun seasoning in a large freezer bag.
In stock pot, saute vegetables in olive oil until tender.  While veggies saute, add 1/2 cup flour to freezer bag and toss chicken to cover.  Add to vegetables and saute for 5 minutes.  Add tomatoes and seasonings, bring to boil and simmer 5 minutes.  Add stock, beans and potatoes, bring to boil and simmer 30 minutes or until potatoes are done.  Adjust seasoning and thicken if necessary with cornstarch and water mixture. 

Canal St. Eggs

Still getting ready for brunch and Mardi Gras!

1/4 lb. tasso ham, sliced thin and julienned
1 crab cake, split in half
2 poached eggs
creole sauce


Preheat oven to 400 degrees.  Split crab cakes in half and bake until golden brown, about 15 minutes.  When almost done, poach eggs.  Place crab cakes on bed of creole sauce.  Indent crab cake so poached egg won't slide off.  Top with julienned ham. 

Quick Creole Sauce:
1/2 cup onion, diced
1/2 cup green pepper, diced
1/2 cup celery, diced
1/2 cup black olive rings
1 can Rotel tomatoes
1 can tomato sauce
1 tbsp. creole seasoning

Saute vegetables until tender.  Add rest of ingredients and simmer 20 minutes.

Huevos Montelenos

Are you getting ready for Sunday brunch yet?  Here's a quick breakfast that's easy to whip up.

2 corn tortillas
3 eggs
1/2 cup salsa
1/2 cup Mexican cheese blend, shredded
sour cream
guacamole

Preheat oven to 350 degrees.  Spray tortillas with non-stick spray.  Bake until crispy.  Cook eggs sunny side up, or however you prefer.  Overlap tortillas on a baking pan.  Spread salsa over tortillas, like you would pizza sauce.  Top with eggs and cheese.  Bake in oven until cheese melts.  Serve with sour cream and guacamole.

Honga Bay Chicken

This is a specialty of the Honga Bay Inn.  It creates a very moist and succulent chicken breast. 

1/2 cup onion, diced

1 tbsp. tomato paste
1/2 cup chicken stock
1/4 cup white wine
1/4 cup heavy cream
1 cup parmesan cheese

2 tbsp. crumbled bleu cheese

2 boneless, skinless chicken breasts

1/2 lb. jumbo lump crab meat, picked and patted dry

1 cup all purpose flour seasoned with 2 tbsp. Old Bay seasoning

 

In a sauce pan, over high heat.  Saute onions in olive oil until tender.

Add tomato paste and cook 1 minute.

Add wine, stock and cream, bring to a boil.

Reduce heat and whisk in cheeses.  Keep warm.

Heat large sautepan to medium high heat.

Rinse off chicken breasts then place in a plastic bag with flour.

Toss gently until the chicken is evenly coated.

Saute chicken in olive oil until browned well on each side.  About 4 minutes each side.  Add reserved sauce and simmer for 10 minutes or until chicken is done.  Add crab meat and simmer till hot, being careful not to break up lumps.

Sauce should thicken.  If you desire thicker sauce, mix in a corn starch and water mixture.  About 1 to 2 tbsp. 

Crawfish Etouffee

Mardi Gras is getting close.  Hope everyone is as excited about it as I am.  Here's a "semi-homemade" version of crawfish etouffee that Sandra Lee would be proud of.  Let's face it, who wants to eat pancakes on Mardi Gras when you can have great New Orleans fare?!

1 cup diced onion
1/2 cup diced celery
1/2 cup diced green pepper
1/4 lb. Prosciuttini ham, diced
2 1/2 cups chicken stock
2 tbsp. tomato paste
2 tbsp. butter
1 tbsp. gumbo file powder
1 tsp. thyme
1 tsp. minced garlic
1 tsp. crushed red pepper
1 can Rotel tomatoes
1 package Zatarain's Etouffee base
1 lb. frozen, cooked crawfish tail meat, thawed

Under medium high heat saute vegetables in butter until tender.  Add ham and saute for about 1 minute.  Turn heat down to medium and add tomato paste, saute until paste starts to brown, stirring constantly.  Add seasoning and tomatoes, turn heat back up to medium high.  Add stock and Zatarain's base, stir to dissolve lumps.  Bring to boil and reduce heat, cover and simmer for 10 minutes.  Add cooked crawfish tails and return to boil.  Simmer 10 minutes then serve over rice.

Muffaletta

5 Days until Mardi Gras.  A muffaletta is a must for any Mardi Gras party!!  Here's a link if you want to order your olive salad or you can make it fresh.  http://www.nolacajun.com/Olive-Salad

1 Large round Italian Bread
1 lb. mortadella
1 lb. salami
1 lb. capicola ham
1/2 lb. swiss cheese
1/2 lb. provolone cheese
1 cup olive salad

Preheat oven to 350 degrees.  Cut bread in half, arrange with slice meats and cheeses.  Top with olive salad.  Put sandwich together and wrap tightly in foil.  Bake in oven for 20 minutes or until hot.  Cut into 4 sections, like a pie and serve.   Can also be served cold.

Olive Salad:
1 cup olives (assorted green and black)
1/4 cup diced onion
1/2 cup Italian Giardiniera mix
1/2 cup Wishbone Italian dressing
1 tbsp. hot pepper relish

Place all ingredients in food processor and pulse until chopped fine but not pureed.  Refrigerate.

Shepherd's Pie

This is a brilliant meal on a cold winter’s day.   Traditionally, this was made with ground lamb, but it works great with ground beef.   You can also substitute ground chicken or turkey. 

1 lb. Ground beef
1 cup celery, diced
1 cup carrot, diced
1 onion, diced
1 tsp. Thyme
1 tbsp. Garlic
1 cup frozen pearl onions, thawed
1 tbsp. Black pepper
1 tsp. Salt
Beef stock
 

Saute beef and veggies together till brown.  Drain.

Add rest of ingredients and enough beef stock to cover.

Bring to boil.  Thicken with corn starch and water slurry.  Place in casserole dish.  Top with mashed potatoes and bake in preheated 350 degree oven till potatoes brown. 

Manhattan Clam Chowder

You have to have Manhattan chowder if you have New England Chowder.  It’s only fair!  No cream in this one so it’s much lighter.

1 onion, chopped
2 stalks celery, chopped
2 yellow peppers, chopped
2 carrots, chopped
6 slices bacon, diced
2 cans tomatoes, diced
2 cans chopped clams
2 bay leafs
2 tsp. thyme
1 quart chicken stock
1 tsp. sugar
2 potatoes, peeled and diced

Brown bacon and sauté vegetables in grease until tender.  Add tomatoes, spices and stock.  Simmer 15 minutes.  Add potatoes, clams and desired seafood (scallops, fish, crab, etc.)  simmer 15 minutes or until potatoes are done.  Thicken with cornstarch and water if desired.

Spinach Artichoke Dip

Excellent on a chicken sandwich.  Great for parties.  Serve with pita chips. Or Tortilla chips.

I like to spice this up sometimes with some Tabasco.

Make sure you really wring out as much moisture as you can from the spinach.

2 cups shredded cheddar

1 cup green onion, sliced

1 1/2 cup tomatoes, chopped

1 package frozen spinach, thawed and drained, 10 oz.

8 oz. cream cheese

1 can artichoke hearts, drained and chopped

 

Soften cream cheese.  Combine with rest of the ingredients. 

Variation: you can also add some crab meat to this for a quick crab dip or chicken topper.

Mulligatawney (Chicken Curry) Soup

This is a soup of Indian origin, hence the curry.  It was brought over by the British and is very popular in Australia.  Haven’t seen it at Outback yet.  This is basically a cream of chicken with curry, very tasty.  I like it with some cooked white rice.

2 onions, chopped

3 ribs celery, chopped
3 carrots, chopped
3/4 cup cocktail sherry
1 tsp. garlic
1 tsp. thyme
1 pound cooked, diced chicken breast
1 bay leaf
1 tbsp. curry powder
1 cup heavy cream
1 quart chicken stock
 
Sauté vegetables in butter until tender.  Add sherry and reduce by 1/2.  Add garlic and seasoning.  Add stock and chicken, bring back to boil and simmer 15 minutes.  Add cream.  When soup returns to boiling, thicken with cornstarch and water mixture (should be consistency of heavy cream). 
Add 1/4 cup parsley flakes. 

Barbecue Shrimp Po'boy

Not you're traditional barbecue shrimp from New Orleans.  I'll post a recipe for that soon but cooking with the shell on isn't conducive to sandwich making.

6 oz. 16-20 ct. shrimp, peeled and deveined
Butterball turkey bacon
Tabasco Chipolte sauce
barbecue sauce

French Roll
cole slaw
tomato
onion

Preheat oven to 400 degrees.  Wrap shrimp in bacon and place on a non-stick baking sheet.  Drizzle shrimp with Chipolte sauce.  Bake in oven for about 5 minutes.  Pour barbecue sauce on shrimp, just a drizzle, and bake another minute.  Assemble the sandwich.

Shrimp Po'Boy

Only 11 days until Mardi Gras. 

4 oz. Gortons Popcorn Shrimp
Remoulade sauce (see Oysters Remoulade post)
lettuce
tomato
red onion

Prepare shrimp according to package directions.  When placing in oven, spray with non-stick cooking spray and dust with cajun spice.  Spread remoulade on both sides of a French roll.  Dress with lettuce, tomato and onion.  Also good with cole slaw, tomato and onion. 

Huevos Pollo Asada

Never too early to start thinking about brunch.  This recipe will use up your leftover jambalaya.  It's actually so good you may want to put some on the side just for this.

1 lb. diced cooked chicken
1/2 cup diced onion
1/2 cup diced tomato
1 cup refried beans
2 cups jambalaya rice
2 cups Mexican cheese blend (Kraft)
4 large flour tortillas

Spread refried beans over tortillas.  Fill with chicken, onion, tomato, rice and cheese.  Roll up.  Heat in microwave or bake in 350 degree oven.  Serve with eggs(your style) salsa and sour cream.

If you don't have jambalaya, mix some white rice with diced smoked sausage, creole/cajun seasoning and salsa.

Crab Stuffed Chicken

A restaurant favorite, scaled down for home cooking.  Ideal recipe to do in steps so you can relax when preparing the dinner.  Suggestion: make the sauce and prepare the crab meat the day before.

Easy Mornay Sauce:
2 cups double strength chicken stock
1 cup wine
1 cup heavy cream
1 1/2 cups grated swiss cheese (optional: Gruyere)
1/2 cup grated parmesan
salt and pepper to taste
1/4 cup cornstarch disolved in 1/4 cup COLD water

In a sauce pan, bring stock, wine and cream to a boil.  Turn down and simmer 5 minutes.  Add cheese, a little at a time, stirring constantly.  Thicken with cornstarch and water.  Season with salt and pepper.

Stuffing:
1 lb. crab meat, picked for shells and towel dried(backfin or claw meat)
1/2 cup onions, diced
1/2 cup mushrooms, sliced
1 cups mornay sauce
Seasoned Italian bread crumbs

Saute onions and mushrooms in butter until tender.  Add mornay sauce and crab meat.  Take off heat and add bread crumbs till at your desired consistency.  Serve stuffed between a grilled chicken breast split in half.  Top with mornay sauce.

Variation: Add fresh basil, tarragon and tomato to mornay sauce when topping chicken.

Roast Beef Po'boy

Only 14 days until Mardi Gras!!

First make an easy beef gravy.
1/2 cup onion, diced
1/4 cup celery, diced
1/4 cup carrot, diced
1/2 tsp. thyme
1 cup water
1/4 cup red wine
3 tbsp. brown gravy mix
1 tbsp. butter

Puree onion, celery, carrot and thyme in processor.
In a sauce pan, saute pureed veggies and thyme in olive oil for about 3 minutes.  Add red wine, bring to boil and reduce until almost evaporated (au sec).  Add water and gravy mix, stirring constantly.  When gravy thickens, swirl in butter and reserve.

French Roll
6 oz. thinly sliced roast beef
1/4 cup gravy
2 slices swiss cheese
horseradish sauce
lettuce, tomato, onion (optional if you want your po'boy dressed)

In a sauce pan, heat gravy till almost boiling.  Add roast beef.  Liberally spread horseradish sauce on top and bottom of roll.  Place swiss cheese on bottom (fixins on top if desired), then cover with roast beef and gravy.  Cut in 1/2 and serve.

Ambrocio's Black Bean Chili

Winter warmer stew with a Cajun kick.  You can adapt this for the slow cooker.  Since you're going to use an immersion blender later, don't stress on how small your dicing is.

2 onion, diced
1 cup celery, diced
1 green pepper, diced
1 fresh jalapeno, seeded, ribs removed, diced
1 lb. andouille sausage diced (reserve 1/2 lb.)
1 tbsp. cajun spice
3 cans black beans, Bush's
1 qt. beef stock
2 cans Rotel tomatoes
2 tbsp. chili seasoning
1 tsp. crushed red pepper
1 tbsp. Tabasco Chipolte sauce

In large stock pot, heat 2 tbsp. olive oil.  Add vegetables and diced sausage.  Saute until veggies are tender.  Add cajun spice, saute 1 minute to release flavor.  Add rest of ingredients(except reserved sausage) and bring to a boil.  Blend chili with immersion blender until at desired consistency.  Add reserved sausage, stir and serve with a dollop of sour cream and tortilla chips.
Lower heat and simmer for 45 minutes. 

Monte Crisfield

Here's an Eastern Shore version of the Monte Cristo.

2 slices thick sliced white bread
2 eggs
1 tbsp. milk
1/2 tsp. Old Bay seasoning

3 oz. shrimp salad
2 slices  cheddar cheese
3 slices cooked bacon
2 oz. crab salad
2 tomato slices
2 slices provolone cheese

Prepare bread as for French toast.  Once again, it's best to prepare ahead of time and lay on paper towels in fridge.
Preheat oven to 400 degrees.
Assemble the sandwich.  On bottom slice, in order, shrimp salad, cheddar slice, bacon, crab salad, cheddar slice, top slice of bread.  Microwave until hot, about 1 minute.  Top with tomato and provolone, bake until cheese melts and starts to brown.

Deli Cristo

This is a beefier version of the classic Monte Cristo.  Spiced up with some horseradish sauce and spicy brown mustard. 

2 sliced thick white bread
2 eggs
2 tbsp. milk
salt and pepper

3 oz. sliced turkey breast
2 slices swiss cheese
3 oz. sliced roast beef
2 slices provolone cheese
2 slices tomato

Prepare bread as you would French toast.  It's best to do ahead of time and let the bread sit on paper towels in the fridge. 
Preheat oven to 400 degrees. 
Assemble the sandwich.  On bottom slice of bread, spread 1 tbsp. horseradish sauce, then roast beef, swiss cheese and turkey.  On top slice spread 1 tbsp. spicy brown or dijon mustard.  Microwave for about 1 minute or until hot.  Top with tomato slices and provolone.  Bake in oven until cheese melts and starts to brown.

You can use a store bought "Tiger" sauce or make fresh.  Recipe for fresh horseradish sauce is posted on the Roast Beef wrap page.

Oaxaca Queso Dip

Very quick, very simple dip.  Perfect for parties and other such get togethers.

Serve with your favorite brand of tortilla chips.

I also use it as a filling in tacos, burritos and on sandwiches. 

 

1 cup red onion, diced

1/2 cup green onion, diced

1/2 cup diced pickled jalapenos

1/2 cup red pepper, diced

1 can Rotel tomatoes, drained

1 pound cream cheese

1 cup nacho cheese
1 cup salsa
 
Soften cream cheese.  Combine all ingredients. 

Fried Chicken Po'boy

This is a quick to prepare sandwich.  You can make several, cut into small portions and use for your Super Bowl party.  I recommend Murry's because it is a good quality product at a reasonable price.  No reason to break the bank while watching the Giant's crush the Patriots : )

6 oz. Popcorn Chicken (recommend Murry's)
1 French roll, split
cole slaw
diced tomato
diced red onion
1/4 cup mayo
1 tbsp. Tabasco red pepper sauce
1 tsp. Italian seasonings

Fry popcorn chicken until crispy, then toss with Old Bay seasoning.  While cooking mix mayo, Tabasco and seasonings.  Salt and pepper to taste.  Spread mayo mixture on both top and bottom of roll.  Dress roll with cole slaw, tomato and onion.  Fill with chicken, cut and serve.

Patriot Wings

These wings are hotter than Tom Brady's girlfriend.  Go Giants!!

2.75 lb. bag Murry's Buffalo WOW wings
1 cup Tabasco Buffalo Sauce
2 tbsp. Tabasco Habanero Sauce
1/4 cup melted butter or Smart Balance
1 tbsp. jerk seasoning

Bake or fry wings until crispy.  While wings cook, heat rest of ingredients in a saucepan.  Toss wings with sauce in a mixing bowl.  Serve with bleu cheese or ranch. 

Satriale's Eggs

An Italian deli omelet worthy of Tony Soprano.  Also a big breakfast to get the energy to make it through Super Bowl Sunday : )

4 eggs beaten with 1 tbsp. milk
2 slices mortadella, diced
2 slices capicola, diced
2 slices salami, diced
2 slices provolone cheese
1/4 cup tomato, diced
1/4 cup black olives, diced
1/4 cup red onion, diced

Spray a large non-stick pan with cooking spray.  Heat pan to medium high then add 2 tbsp. olive oil and meats.  Cook until hot, then add vegetables.  You don't want to over cook the veggies, just get them hot.  Finally add the eggs, you may want to add more olive oil or butter first to gurantee no sticking.  When eggs begin to set, turn down heat to medium.  Pull eggs from side to middle and let liquid eggs work to outside to set.   Place cheese on one side of omelet and fold over onto a plate.

Tuscan Eggs

Super brunch for Super Bowl Sunday!

4 slices proscuitto ham, very thin
2 slices Italian plum tomato
2 slices red onion
grated Italian cheese blend, Kraft
2 poached eggs
1/2 cup alfredo sauce
1 tbsp. tomato paste
1 English muffin, toasted

Preheat oven to 350.  Arrange muffin topped with ham, tomato, onion and cheese.  Bake until cheese is bubbly.  While baking, poach eggs and warm alfredo sauce ( I use premade unless I have leftovers), add tomato paste.  Top muffin with eggs then pour sauce over and serve.  Asparagus is a very nice pairing with this or you could use broccoli.

Polish Stew

This is an old family recipe passed down for generations.  Well not really, but it may become one.  I won’t lie, you have to like Polish sausage and sauerkraut to really enjoy this, but thinking about that, who doesn’t.

1 large onion, diced
1 tbsp. garlic
1 can tomatoes
3 cups beef broth
1 can sauerkraut, drained, rinsed then drained and rinsed
4 red potatoes, quartered
2 carrots, peeled and sliced
1 pound Polish sausage, 1/2 diced, 1/2 sliced
1 tsp. caraway seed
Salt and pepper
1 tbsp. Tabasco red pepper sauce
 
Sauté onions and carrots in olive oil until onions start to brown.  Add rest of ingredients except potatoes.  Bring to a boil and simmer for 15 minutes.  Add potatoes and cook until tender. 

Roast Beef Wrap

8 soft taco tortillas
1 lb. roast beef
1/2 lb. horseradish cheddar
shredded lettuce
diced red onion
horseradish sauce

Spread horseradish sauce on one side of the tortillas.  Divide meat and cheese, then top with shredded cheese and red onion.  Roll up tight in plastic wrap and refrigerate until set.

Horseradish sauce:
8 oz. cream cheese
1 cup sour cream
1/2 cup prepared horseradish
1/2 tsp. garlic in oil

Soften cream cheese.  Mix all ingredients and chill.

Major Deegan's Corned Beef Wrap

A Super Bowl call out to the New York Giants!  This is a reubenesque wrap perfect for Sunday gameday parties.

8 soft taco sized tortillas
1 lb. sliced corned beef
1/2 lb. sliced swiss cheese
Major Deegan mustard sauce
shredded lettuce

Spread mustard sauce on one side of the tortillas.  Divide corned beef and swiss, then top with shredded lettuce.  Roll up tight in plastic wrap.  Refrigerate until set.

Major Deegan Sauce:
1 cup dijon mustard
1 cup mayo
1 tsp. dry mustard
1 tsp. Tabasco Green Pepper sauce
2 tbsp. honey

Mix thoroughly and refrigerate.

Minestrone

I wanted to learn how to make this ever since I was a kid.  The canned variety always smelled so good but I couldn’t eat it due to a food allergy.  This is the recipe I came up with.  Full of vegetables and flavor with just the right amount of seasoning.  I also switch it around a little and make a chicken and seafood version also.  The secret is making a big batch and use a full range of ingredients.  Throw everything in there you can, kind of like an Italian gumbo.

1 pound stew meat

1 onion, diced

3 stalks celery, diced

1 red pepper, diced

1/2 head cabbage, shredded

1 box frozen spinach, thawed and drained
1 can artichoke hearts, drained and diced
1 yellow squash, diced
1 can diced tomatoes with juice
1/2 gallon beef stock
1/4 cup Italian seasoning
2 tbsp. garlic, minced
1 tsp. crushed red pepper
2 cups pasta cooked (penne, macaroni, rotini, etc.)


Trim and cut meat into bite size pieces.  Heat 2 tbsp. olive oil in pot.  Dredge meat in seasoned flour, then brown in hot oil.  Remove from pot and set aside.  Add 2 tbsp. more olive oil to pot with onion, celery and pepper.  Sauté until tender. 
Add beef and remaining ingredients, except pasta.  Bring to a boil and simmer 90 minutes.  Add cooked pasta. 

Variations:

Seafood: substitute chicken stock for beef stock and replace beef with a combination of shrimp, crab, clams or scallops.

Chicken: Substitute chicken stock for beef stock and chicken for beef.

Vegetable:  Substitute V-8 or vegetable broth for beef stock.  Add variety of beans (kidney, pinto and black beans)

Queso Dip

Perfect dip for your Super Bowl party. 

1 cup red onion, diced
1/2 cup green onion, diced
1/2 cup pickled jalapenos, diced
1 can Rotel tomatoes
1 lb. cream cheese
1 cup nacho cheese

Soften cream cheese in microwave.  Drain tomatoes and jalapenos.  Mix all ingredients thoroughly.  Heat in microwave before serving with tortilla chips or pretzels.

Cocktail Meatballs

What's the Super Bowl without meatballs!

1 pound prepared, cooked meatballs

1 cup grape jelly

1 cup bbq sauce

Heat bbq sauce and jelly up in sauce pan.  Stir until smooth.

Pour over meatballs.  Bake in 350 degree oven until meatballs are hot.

Any prepared meatball is fine, but I like the Perdue Italian style turkey meatballs.

Here's a recipe for homemade.

1 lb. ground beef or turkey

1 egg

2 tbsp. milk

1 tsp. minced garlic

1 tbsp. minced onion

1 tbsp. Italian seasoning

1 tsp. crushed red pepper

1 cup Italian bread crumbs

Preheat oven to 350 degrees.  Spray baking sheet with non-stick spray.

Beat egg with milk, add rest of seasonings.  Mix egg mixture with ground beef thoroughly.

Add bread crumbs and mix completely.

Make into 1 to 2 oz. meatballs and place on baking sheet.  Bake for 15-20 minutes or until done.

Maryland style Buffalo Shrimp

A healthy snack for the big game!

1 lb. 21-25 shrimp, peeled
Old Bay seasoning
1 cup Frank's Red Hot sauce
1/4 cup Smart Balance butter substitute

Pat shrimp dry and place in a plastic bag.  Add enough Old Bay and toss around to coat shrimp.  Refrigerate for 15 minutes.  Heat sauce pan to medium high heat.  Spray pan with non-stick spray and add enough vegetable oil to cover bottom.  Saute shrimp till done, about 2 minutes on each side.  Add hot sauce and heat.  Add butter a little at a time, stirring to incorporate into sauce.  Serve over a platter of shredded iceberg lettuce or kale with bleu cheese dressing. 

Crab Nachos

Super Bowl week calls for making a batch of Hot Crab Dip.  Very versatile.

Bowl of tortilla chips
Crab Dip
Shredded Lettuce
Diced Tomato
Diced Onion
Pace Salsa
Sour cream
Guacamole

Bake tortilla chips in 350 degree oven until warm.  Place in a bowl and top with hot crab dip, lettuce, tomato and onion.  Serve with salsa, sour cream and guacamole on side. 

Chesapeake Wings

It's Super Bowl Week!!  Got to have some football party food recipes.

2 dozen chicken wings
1/4 cup Old Bay seasoning
2 tbsp. salt
2 tbsp. paprika
1 tbsp. garlic salt

In a large plastic bag, combine seasonings.  Rinse and pat chicken wings dry.  Add to the bag and shake.
Refrigerate for at least 1 hour.  Preheat oven to 400 degrees.  Spray baking sheet with non-stick spray.  Evenly place wings on sheet.  Spray tops of wings with spray and bake in oven 15 minutes or until crispy.  Serve with ranch, celery and carrot sticks. 

Oyster Rockefeller Casserole

Only 22 days till Mardi Gras.
This is a little different than the classic, baked on the half shell.

1 pint oysters

1 shallot, diced
1/4 lb. bacon, diced
1/2 cup heavy cream
1/2 cup chicken stock, double strength
1/4 cup white wine
1 cup chopped spinach, drained well
1 cup grated swiss cheese
parmesan cheese
cracker crumbs

In a saute pan, cook bacon until crispy.  Add shallot and saute till tender.  Deglaze pan with white wine and reduce by 1/2.  Add chicken stock and cream, bring to a boil and turn down.  Add swiss cheese, stirring constantly.  If necessary, thicken with cornstarch and water, about 1 tbsp. of each.
 Preheat oven to 350.  Pour oysters into buttered casserole dish.  Top with sauce, then cracker crumbs and parmesan cheese.  Sprinkle with Old Bay seasoning and bake for about 10 minutes or until parmesan is browned.

Shrimp Salad

So much better than store bought, and easy!

1 lb. salad shrimp, cooked
1 cup white onion, diced
1/2 bunch scallions, diced
1/2 cup red pepper, diced
1 cup mayonnaise
2 tbsp. lemon juice
1 tbsp. celery salt
1 tbsp. Old Bay seasoning

Mix all ingredients and refrigerate.  Try on a toasted english muffin, baked in the oven with provolone cheese.  Delicious.

Broccoli Chowder

2 bunches of broccoli florets, save stems
1 onion, chopped
1 qt. heavy cream
1 qt. chicken stock
3 cans Campbells cream of potato
2 cups swiss cheese

Cook broccoli stems in chicken stock until tender.
Remove stems from broth and puree in blender, reserve.
Add onions and florets to stock, boil and cook until tender.
Return broccoli puree to pot. Add cream and potato soup.
Heat till almost boiling, add cheese.
Add broccoli florets, salt and pepper to taste.

Stefano's Omelet

This is named after a great restaurant that used to be in Easton, MD.

1/4 lb. cooked Italian sausage, sliced (either hot, sweet or mixed)
1/4 cup diced green pepper
1/4 cup diced red onion
1/4 cup sliced mushrooms
3 eggs beaten with 1 tbsp. milk
1 tsp. crushed red pepper
1 tsp. dry oregano
2 sliced provolone cheese
1/2 cup Ragu Spaghetti sauce

Over medium heat, in a non-stick pan, saute peppers, onions and mushrooms until tender.  Add sausage and herbs, cook until hot.  Add eggs to pan.  Turn pan down to medium and allow eggs to set on bottom.  Flip over and cook until done or slide pan into oven set to broil.  When eggs are done, place cheese in middle and fold over.  Top with sauce.

Eggs Di Laurentiis

Getting ready for another Sunday brunch.

2 thick slices pancetta, cooked crispy
2 slices Italian plum tomato
grated parmesan cheese
2 large fresh basil leaves
2 poached eggs
Alfredo sauce

Set oven to broil.  Place pancetta on a toasted english muffin.  Top with plum tomato, basil and parmesan cheese.  Bake in oven until parmesan melts.  Top with poached eggs and alfredo sauce. 
I'll either use leftover alfredo from a previous dinner or substitute with a jarred sauce.  I use Ragu.

Baltimore Steamed Shrimp

A tavern staple in Maryland, this recipe is made special by the addition of onions, potatoes and Natty Boh beer, hon.

1 lb. jumbo shrimp (21-25)
1/2 cup Old Bay Seasoning
1 tbsp. paprika
1 tbsp. salt
Tabasco red pepper sauce, to taste
1 cup white onion, sliced and sauteed tender
2 red potatoes, cooked and quartered
1 can National Bohemian beer
cocktail sauce, recipe previously posted

In a sauce pan, bring beer and seasonings to a boil.  Let simmer 2 minutes.  Add shrimp and potatoes, cook until done, about 4 minutes.  Add onions, cook until thoroughly heated.  Drain and serve immediately.

Carpetbagger Steaks

4-6 oz. Tenderloin steaks

garlic salt

pepper

Stuffing:

1/2 cup onion, diced

1 cup mushrooms, diced

12 oysters, shucked

4 jumbo shrimp, cooked

1/2 tsp. Old Bay Seasoning

 
Sauce:
1 cup shallots, minced
1 cup mushrooms, sliced
1/4 cup marsala wine
2 cups water
4 tbsp. brown gravy mix
1/2 tsp. beef base
1 tbsp. butter
salt and pepper

Prepare stuffing:  saute onions and mushrooms in butter until tender. 

Add oysters, shrimp and Old Bay.  Cook until oysters start to curl.  Reserve until cool.

Prepare sauce: Add shallots and shrooms to pan with pat of butter. Saute until tender

Deglaze pan with marsala wine. Add water, base, and gravy mix.  Bring to boil, stirring constantly.

Season with salt and pepper and swirl in butter.  Keep hot until steaks are ready.

Cut pocket into each steak and stuff with oyster and shrimp mixture.  season outside with salt and pepper. Bring saute pan to medium high.

Preheat oven to 375.

Cook steaks in olive oil until well seared on both sides.  Place on sheet pan in oven.

Cook about 7 minutes for medium rare.  Serve with marsala sauce.

Grand Mimosa

The ultimate brunch cocktail. 
Fill a champagne flute about 3/4 way with champagne.
Top champagne with fresh orange juice till about 1 inch below rim.
Top with Grand Marnier and enjoy!

Corned Beef Hash

Homemade version of the canned product.  If you want to do this "semi-homemade", use a quality hash and add some fresh onion and green pepper to it.

2 potatoes, peeled and diced
1/4 lb. bacon
1 lb. corned beef, chopped
1 small onion, minced
1/4 cup green onion, minced
1 tbsp. Jameson's Irish Whiskey (optional)
1 tsp. worcestershire sauce
1/2 tsp. grated nutmet
1/2 tsp. salt
1 tsp. pepper
1/2 cup heavy cream
1 tbsp. parsley, minced

Cook potatoes in microwave until done.  Cook bacon until crisp, save bacon drippings.  Pat bacon dry and dice.  Combine the corned beef, potatoes, bacon, onion, whiskey, worcestershire, nutmeg, salt and pepper.  Refrigerate overnight.  Preheat oven to 350 degrees.  Reduce cream by 1/2.  In seperate pot, melt bacon drippings and 1 tsp. vegetable oil.   Add hash mixture and cook for 15 minutes.  Add reduced cream and stir well.  Pour into a well buttered baking pan.  Bake until golden crust forms on top, about 15 minutes.

Eggs Boursin

Here's another brunch dish to get you ready for Sunday.
Homemade boursin cheese makes this a go-to brunch dish! 

1 lb. cream cheese
2 tbsp. dry vermouth (optional)
1 tsp. minced garlic in oil
1 tsp. dry mustard
1 tsp. dill weed
1 tsp. parsley, minced
1 tsp. Italian seasoning
1/2 tsp. salt
1/2 tsp. pepper

Soften cream cheese and add rest of ingredients.  Blend well.
Preheat oven to 350 degrees.  Scramble 3 eggs and cook until just set.  Place in a well buttered, individual pie tin or similar dish.  Cover with boursin cheese about 1/2 inch thick.  Bake until cheese starts to brown, about 5 minutes. 

Huevos Rancheros/Colorado

Quick and easy brunch meal.  Serve with chips, salsa, sour cream and guacamole.  Mark Schlereth's "Stinkin Good" green chile is available by mail order.  http://stinkingood.com/buy/

1 fajita size flour tortilla
1/2 cup Old El Paso refried beans
1/2 cup salsa
1/4 cup diced red onion
1/4 cup diced green pepper
2 medium sized eggs, over easy
1/2 cup grated cheddar/jack blend (Kraft Mexican Blend)

Preheat oven to 350 degrees.  Warm tortilla for about 5 minutes or until it starts to crisp.  Top with rest of ingredients in order.  Bake for another 5 minutes or until cheese is melted and starts to brown. 

Huevos Rancheros Colorado

1 fajita size flour tortilla
1/2 cup Old El Paso refried beans
1/2 cup green chile (Mark Schlereth's Stinkin' Good Green Chile, if available)
1/4 cup diced red onion
1/4 cup diced green pepper
2 medium sized eggs, over easy
1/2 cup grated cheddar/jack blend

Follow same cooking instructions, except have green chile hot before assembling.

Crab Quiche

Brunch is a big deal in Annapolis and down the beach.  Here's a very popular brunch entree, easy to make and can be made ahead of time.

1 pre baked pie shell

1/2 lb. lump crab meat, picked and patted dry
1/2 cup green onion, diced fine
1 cup swiss cheese, grated

3 eggs, beaten
3/4 cup heavy cream
2 tbsp. dry sherry
1 tsp. salt
1 tsp. Old Bay Seasoning
1 tsp. white pepper

Preheat oven to 350 degrees.  Mix onion, cheese and crab meat gently.  Seperately mix last 6 ingredients.  Put dry mixture into pie shell.  Slowly pour wet mix over dry making sure it soaks through.  Bake at 350 degrees for 35 - 40 minutes or until done.

Spicy Hot Crab Dip

This is a scaled down and updated version of an immensely popular crab dip.  I got my inspiration from Riordan’s in downtown Annapolis.  There, we used to make 10 gallons of crab dip at a time, more during the U.S. Boat Shows. 

Serve with toasted Italian bread slices or tortilla chips. 

2 pounds cream cheese

2 shallots, diced

1/2 cup green onion, diced

1 cup salsa

1 can Rotel tomatoes, drained

1 cup nacho cheese

1 tsp. horseradish

1 tbsp. garlic, minced

1/4 cup lemon juice

1/2 cup dry sherry

2 tbsp. old bay

1 pound lump crab meat, picked and patted dry. 

Soften cream cheese in microwave.  In a pot heat up all ingredients except crab meat and cream cheese.  Bring to a slow boil.  Be careful!! It may splatter!  Simmer 5 minutes, stirring constantly.  Add cream cheese, mixing in completely.  Fold in crab meat. 

Chili

One of the most versatile soups/stews you could hope for.  Also one of the easiest to prepare.  Nothing wrong with using a chili seasoning packet instead of individual spices.  Just add the fresh ingredients and follow the directions.  Substitute any kind of meat or poultry you want.  I make a vegetarian version of this with just beans, instead of meat and V-8 instead of stock.

2 pounds ground beef

2 onions, diced

2 green peppers, diced

1 cup celery, diced

2 cans Rotel Tomatoes

2 jalapenos, diced, seeded and ribbed

1 quart beef stock

1/4 cup chili powder

2 tbsp. ground cumin

2 tsp. crushed red pepper

2 tbsp. Tabasco red pepper sauce

1 tbsp. Tabasco Chipolte sauce(optional)

 
Sauté vegetables in olive oil until tender, add ground beef and cook until beef is browned.  Drain fat.  Add remaining ingredients.  Bring to boil and let simmer 30 minutes.
 Add beans if desired.  I like black beans and some frozen corn. 

Oysters Bienville & Cheddar Bacon Oysters

Rue Bienville is in the French Quarter of New Orleans.  Now you see why oysters always take me back there!

12 oysters, shucked
1/2 cup minced white onion
1/4 cup minced shallots
2 tbs. pureed garlic
1 cup chicken stock
1 cup dry white wine
1 cup heavy cream
 1/4 cup fresh tarragon
1/4 cup fresh basil
1/2 cup shrimp cooked, diced
1/2 cup bay scallops, cooked

Sauté vegetables and garlic in olive oil until tender, add chicken stock and white wine, reduces by 1/2.  Add heavy cream and fresh herbs, simmer for 5 minutes.  Thicken with cornstarch and water (slurry).  Add cooked seafood.
Broil oysters in 350 degree oven for 10 minutes.
Top with sauce and serve with French bread slices.

Cheddar Bacon Oysters

A very simple and tasty recipe.
12 oysters, shucked
12 pieces bacon, cut slightly larger than oysters
12 oyster sized pieces of cheddar

Top oysters with bacon and broil in preheated 350 degree oven until bacon is crispy.  About 10 minutes.  Top with cheddar and melt.  Serve with saltines.

Crab Norfolk

This is a quick and easy pasta dish.  Try not to mash up the crab meat too much when cooking.

1 lb. crab meat (lump or jumbo), picked for shells and toweled dry

1/4 lb. Smithfield ham, julienned strips

1/4 cup diced red pepper

1/4 cup diced green onion

 3 tbsp. butter

1 tsp. minced garlic

1 tsp. parsley

Heat sauté pan to medium high.  Saute onion and pepper in melted butter until tender, add rest of ingredients.  Heat thoroughly.

Serve over angel hair pasta.

Eastern Shore Kale

The sweetness of the kale and the sour of the vinegar blend very well.  A nice tangy way to eat your greens.  Definitely use fresh for this recipe.  The frozen kale won’t absorb the flavors as well.

2 pound fresh kale, cleaned and torn, stems removed

1 pint chicken stock

1/4 lb. Smithfield ham, diced

1 cup white wine vinegar

1 tbsp. crushed red pepper

Place all ingredients in sauce pan.  Cover and bring to boil.  Reduce heat and simmer till kale is tender.  At least 15 minutes or up to 1 hour to get flavors to really blend.

You can also mix your own greens(spinach, kale, collards, etc.).

Chicken and Sausage Jambalaya

39 Days until Mardi Gras!!  Here's a great recipe that brings some heat for the cold winter months.  It's easy too, thanks to the good people of Zatarain's!

1 onion, diced
1/2 cup celery, sliced
1/2 cup green pepper, chopped
1 lb. Smithfield Andouille sausage, 1/2 diced and 1/2 sliced
1 can Rotel tomatoes
1 tbsp. gumbo file powder
1 tsp. crushed red pepper
1 tbsp. Tabasco Red Pepper sauce
1 tbsp. Italian Seasoning
1 lb. cajun roasted chicken breast, diced
2 1/2 cups water
1 tsp. chicken base
1 box Zatarain's Jambalaya Mix

Preheat oven to 350 degrees.  Season both sides of breast with cajun spice.  Roast chicken breast for 30 minutes or until done.  Refrigerate and dice up when cooled down.
Saute first 4 ingredients in oil until tender.  Add chicken, seasonings and saute for 1 minute to release flavors.  Add water and chicken base and bring to a boil.  Add mix and simmer for 25 minutes until rice is tender.

Beef Stew

Getting ready for a cold weekend here in Maryland, so posting a nice hot stew recipe.  Plus it's a time saver for Sunday dinner since the Ravens are in the playoffs.

1 large white onion, chopped
1 cup celery, sliced
1 cup carrots, sliced
1 cup cabbage, diced
2 lb. eye roast, cubed and prepped

2 tbsp. Italian seasonings
1 tsp. thyme
1 tsp. black pepper
2 bay leaves

3 red potatoes, cut into bite sized pieces
1 cup red wine
2 cans Rotel tomatoes
1 can Campbells tomato soup
3 tbsp. beef base
2 cups water

3 cups frozen mixed vegetables of choice

Place cubed beef in a freezer bag and add 1/2 cup flour, and 1 tsp. of each(salt, pepper, onion powder, garlic powder and Goya Adobao All Purpose Seasoning(optional)).  Shake until thoughly mixed and covered.
Saute vegetables in olive oil over medium high heat.  After about 6 minutes, add beef and turn up heat slightly.  Stir constantly until beef is browned.  Add seasonings and cook for 2 minutes.  Add rest of ingredients except frozen vegetables and bring to a boil.  Reduce heat and simmer 2-3 hours or until beef is tender.  Add your choice of frozen vegetables.  I can't eat peas so I just add corn and green beans.  Serve with biscuits or bread.