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.

Oysters Lafitte

I used to put this on my restaurant’s menu and call it Oysters “Little Feat”, inspired by the dish made famous at the Commodore Hotel.  Not many people got the joke.
 
12 oysters, shucked
1/2 cup minced green onion
1/4 cup minced celery
1/4 cup minced shallots
1/4 cup minced red bell pepper, green or yellow will also work
1 cup dry white wine
1 cup chicken stock
2 cups heavy cream
2 tbs. fresh dill
4 oz. crab meat, picked for shells

Sauté vegetables in olive oil until tender, add chicken stock and wine, reduce by 1/2 add heavy cream, fresh dill and simmer for 5 minutes.  Thicken with 1 tsp. cornstarch mixed in 1 tbsp. cold water.  Top each crab with equal portion of crab meat and broil for 10 minutes in 350 degree oven.  Top with sauce and serve.

Tuscan Oysters

Here in Maryland we love our oysters, especially this time of year.  Remember to always scrub the heck out of the shell and rinse before shucking.  You want to be able to have that liquor that's inside and not have to rinse the oysters off.  I started making this after watching Giada de Laurentiis and loving how she said prosciutto and provolone, among other things : )

First, mix about a 1/4 cup of olive oil with 1/2 tsp. of garlic in oil.  Reserve

12 oysters, shucked
1/4 lb. prosciutto, sliced very thin and cut into slightly larger than oyster size pieces
1/2 cup diced plum tomatoes
1/4 lb. provolone cheese, sliced thin and cut into slightly larger than oyster size pieces

parmesan cheese
bread crumbs
crushed red pepper(optional)
oregano
parsley

Preheat oven to 400 degrees.  Place oysters on a baking pan.  Drizzle with garlic and olive oil.  Top with prosciutto, then tomatoes and provolone.  It's okay to have some ham and provolone leftover if you don't want to pile it up.  Sprinkle with remaining ingredients.  Bake for about 10 minutes or until cheese is browned.

Bloody Mary Mix

1 qt. tomato juice or V8
3 tbsp. horseradish
1 tsp. black pepper
1 tsp. celery salt
2 tsp. worcestershire sauce
1 tbsp. Tabasco Red
2 tbsp. lemon juice
1 tbsp. Old Bay Seasoning

Mix all ingredients and refrigerate.

Cole Slaw

3/4 cup mayo
2 tbsp. sour cream
2 tbsp. grated white onion
2 tbsp. sugar
2 tbsp. apple cider vinegar
1 tbsp. Gulden's brown mustard
2 tsp. celery salt
1 tsp. black pepper

14 oz. bag Dole Classic Coleslaw mix

Mix all ingredients except slaw mix.  Toss dressing with cabbage and refrigerate.

Tartar Sauce

This is one sauce you should really try to make fresh.  I’m all for short-cutting on the cocktail sauce, sometimes, but tartar tastes so much better when the

Onions are nice and crunchy and the relish hasn’t soaked into the mayo.

3 cups mayonnaise

3/4 cup relish

1/2 cup red onion, diced

1/4 cup parsley, chopped

1 tsp. lemon pepper

1/4 cup lemon juice

Mix all ingredients. Refrigerate.

Eastern Shore Fried Oysters

 A quick and easy fried oyster recipe.

1 pint shucked oysters

2 eggs beaten

1 cup milk

1 cup flour

1 cup corn meal

1 tsp. old bay

Mix flour, corn meal and old bay in lidded container with a good seal. 

Mix egss and milk in separate container.

Drain oysters and add to milk and egg.  Transfer oysters to flour/corn meal.
 Close and shake gently until oysters are well covered.
Fry in hot vegetable oil until golden brown, about 2 minutes.
Serve with tartar and cocktail sauce.
 

Oysters Remoulade

Oysters Remoulade

My version of the dish served at Arnaud’s and throughout New Orleans.  There actually is a very nice restaurant on Bourbon St. called Remoulades owned by the same proprietors who own Arnaud’s.

6 Oysters Shucked

Saltine crackers

Remoulade Sauce, recipe in sauce section

Shuck oysters onto the deep side of the shell, Scrub before shucking.
Bake oysters in 350 degree oven for 10 minutes or until they start to curl.
Serve with Remoulade sauce on side.

Remoulade Sauce

Can be served with cold meat, fish and shellfish. 

You can use a bottled version of this sauce to save time.  I would still add some fresh scallions and some pickle to it.  Also, there is a pretty liberal range of tastes to store bought sauces, so be prepared to do a little research.

 I recommend either Arnaud’s or Zatarains.

1 Cup Catsup

1 Cup Mayonnaise

1/2 Cup Scallions, Diced

1 Stalk Celery, Diced

1/2 Cup Dill Pickles, Diced
1/4 Cup Horseradish
1 Tbsp. Dry Mustard
1 Tbsp. Worcestershire Sauce
1 Tbsp. Tabasco
1 Tsp. Anchovy Paste (Optional)
 

Mix all ingredients well.  Refrigerate. 

The anchovy is optional, but I do recommend it.  Like with caesar dressing, it gives it something extra that shouldn't be left out. 

Mardi Gras

44 days until Mardi Gras!!  I'll be posting a New Orleans/Cajun/Creole recipe at least once a week.  Keep up with the countdown at http://www.satchmo.com/nolavl/mardigras.html.  Laissez les bon temps roulez!!

Cocktail Sauce

Good with shrimp, crab, fish and especially oysters.

I will sometimes short-cut this with a good store bought sauce that I doctor up with extra horseradish, hot sauce and lemon juice.

 3 cups ketchup

1/4 cup horseradish

1/4 cup lemon juice

1/4 cup tomato juice or V8

1/4 cup Tabasco Sauce

1/2 cup lemon pepper

Mix all ingredients. Refrigerate.

Oysters Casino

This is the oyster equivalent of the popular clam dish.  Very little is changed.

I like swiss on mine but you may opt for some other cheese, like provolone or no cheese at all.

12 Oysters shucked

Italian bread crumbs

Sliced bacon cut into 12-1” squares

Grated swiss cheese

Garlic Butter (1/4 cup butter, 1 tsp. garlic, 1 tsp. worcestershire, 1 tsp. paprika)

Place 1 tsp. butter between oyster and shell.  Top with bread crumbs and bacon.  Bake oysters in 350 degree oven for 10 minutes or until bacon is done. 

It's good to have the garlic butter on hand.  Use to saute or on bread for garlic toast.

Shrimp Macaroni and Cheese

This is definitely a "Semi-Homemade" version of this recipe.  First, it uses a box of Kraft Mac and Cheese mix.  Second it calls for frozen, cooked salad shrimp.

1 box Kraft Mac & Cheese
10 oz. frozen salad shrimp
1/2 can Rotel tomatoes
1/4 cup bleu cheese crumbles
1/4 cup parmesan cheese
1 tsp. crushed red pepper

Cook pasta in boiling water.  When nearly done add salad shrimp and finish cooking.  Drain in colander.
Put 1/2 cup milk and 2 tbsp. butter/margarine in pot.  Add rest of ingredients stirring constantly until well mixed. 
I've also used lobster and langostino tails in this recipe.

Ropa Vieja

This is a classic Cuban recipe.  The translation from Spanish to English is roughly "torn clothes".  Definitely sounds better in Spanish.  The meat is cooked until it shreds apart, i.e. tears like old clothes.  Takes some time to cook, making it a prime candidate for the slow cooker/crock pot.  To speed things up, I use eye round roast.  Trim the fat off the bottom first, then cut into 1" steaks then "pin" the steaks with a 48 blade meat tenderizer.  Cube into bite size pieces and you're done.

2 lb. beef, pinned and cubed
2 small or 1 large onion, chopped
1/2 cup carrots, sliced
1/2 cup celery, sliced
1 red pepper, chopped
1 bay leaf
1 tbsp. garlic, minced
1 can Rotel tomatoes
1 tsp. oregano
1/2 tsp. ground cumin

Simple enough, place all ingredients in stock pot.  Add 1 cup red wine and enough beef stock to cover.    If using a slow cooker, turn on to high now.  Bring to a boil, stirring occasionally.  Reduce heat to simmer for 3 hours or until meat is tender and falls apart or add it at this point to the slow cooker and cook on high for 3 hours.  Serve with rice.

Tom's Irish Coffee

This is a strong version of a classic.  It will warm you up inside and out.  Also very good as a shooter, just cut back a lot on the coffee and only a little on the liquors : )

8 oz. strong black coffee
2 oz. Jameson's Irish Whiskey
1 oz. Kahlua Coffee Liqueur
1 oz. Bailey's Irish Cream Liqueur
Top with real whipped cream.  For the holidays, drizzle top with some green Creme de Menthe.

Chicken Marengo

This is a stew"ish" recipe from classic French cuisine.  It has a creole/cajun flare to it since it was a recipe of opportunity.  The chef for Napoleon was asked to prepare dinner during the Battle of Marengo.  Being in the field he had scarce supplies, so had to make due.  Similar to cajun cuisine, where you have a lot of leeway in the choice of ingredients.  His version called for veal, I've changed it to chicken and spiced it up a bit.

1 1/2 lbs. cooked chicken breast, cut into bite size pieces
1 small onion, chopped
1/2 cup celery, chopped
1/2 cup carrot, sliced
1/2 cup green pepper, chopped
1/2 cup button mushrooms, sliced
1/2 can Rotel tomatoes
2 cups brown gravy mix (2 packets McCormick brown gravy in 1 1/2 cups cold water)
1 tsp. rubbed sage
1 tsp. herbes de provence
2 cups cooked egg noodles


Usually the day before I roast off the chicken breast, seasoned with Montreal Seasoning.
In a stock pot, saute onion, celery, carrot, green pepper in butter until tender.  Add mushrooms and tomatoes and simmer about 2 minutes.  Add chicken and 1 cup dry sherry.  Heat to boiling and cook until sherry is reduced by 1/2.  Add herbs and stir for a few minutes.  Add brown gravy mix and bring to boil, sauce should thicken while stirring.  Finally add cooked egg noodles, adjust seasoning with S&P.  Enjoy.  You can swirl a little cold butter in at the end to give it a richer taste and nice glossy look.  Monte au beurre is the French term for this technique.

Onion Soup

Another cold weather favorite, French onion soup is an easy recipe. 

4 white onions, sliced
12 oz. dry sherry
1/2 gallon beef stock
2 tbsp. minced garlic
1 tsp. dried thyme
1 tbsp. black pepper

Place all ingredients in a stock pot and bring to a boil.  Let simmer 30 minutes.
I like the soup as it is but you can also make a gratinee.
Preheat oven to 400 degrees.
Ladle soup into individual crock suitable to be placed in oven.
Place crocks on a cookie pan.
Top with garlic and parmesan flavored croutons and either swiss or provolone cheese.
The croutons will keep the cheese from sinking in the soup.
Bake until cheese is bubbly and starts to brown.

Peppermint Patty

This isn't the chocolate covered peppermint candy.  It's much warmer and tastier.  You'll still "get the sensation".

Prepare hot chocolate according to packet instructions, however leave out 1-2 oz. of milk or water.
Add 1-2 oz. of peppermint schnapps.
Top with real whipped cream.  Not the fake oil based product.
Enjoy the cold weather!

Tuesday 1/3/2012

Looks like a cold week in Annapolis, will try to post some more foul weather warmers this week.  Might even send out a few adult beverage recipes.

Cauliflower and Cheese Chowder

It's a cold day here in Maryland, so I'm posting a quick, easy soup recipe that calls for hardly any chopping.

1 onion, chopped
1 head cauliflower, broken into bite sized pieces
1/2 cup shredded carrot
1 qt. chicken stock
1 pint heavy cream
1 package shredded cheddar cheese, about 2 1/2 cups
3 cans Campbells cream of potato soup

In a stock pot, heat onions, cauliflower, chicken stock and carrots.  Bring to a boil and simmer until cauliflower is cooked, but not mushy.  Add heavy cream and return to boil.  Add cheese while stirring constantly.  Finally, add cream of potato soup.  At this point season with salt, pepper and Tabasco.  I usually add about 1 tsp. of S&P and 1 tbsp. of red Tabasco. 

Crab Cakes

This is an adjusted recipe for using up the 1/2 pound of crab meat left over from the bisque recipe.  Another idea is crab salad or in a pasta or rice dish.

1/2 lb. crab meat, picked for shells and patted dry
1 tbsp. mayo
1 medium egg, beaten
1 tsp. Old Bay seasoning
1 tsp. dry mustard
1 tsp. worcestershire sauce
1 tsp. dried parsley flakes
1/2 cup cracker crumbs or bread crumbs

First, mix mayo, egg, seasonings and parsley.  Gently fold in the crab meat, be careful to preserve lumps.  Gradually add cracker crumbs, mixing gently.  Shape into 2 large or 3 medium crab cakes.
Refrigerate for at least 30 minutes.  This will keep them from falling apart.  Pan fry over medium high heat.  I use vegetable oil.  After getting a good sear on one side, turn down to medium heat and continue to cook, about 5 minutes.

Crab Bisque

Bisque is one of my favorite recipes and it is very easy to make.  This soup has a much richer and if I may say so, better, taste than a simple cream of crab. 
Ingredients:
1/2 white onion, diced very fine or pureed
1 tsp. chicken base
1/4 lb. butter
1/2 cup flour
1/2 tsp. white or black pepper
1 tbsp. parsley, minced fine
1/4 tsp. celery salt
Tabasco, to taste (green or red)
1/2 lb. lump crab meat, picked for shells and patted dry
1 pint plus 1 cup heavy cream
1 pint plus 1 cup chicken stock, can be made with chicken base
1 cup dry sherry

You will need two pots for this recipe.  In the first pot place all the liquid ingredients, heat slowly to a simmer, do not boil over.  In the second pot, add butter, onion, pepper and celery salt.  Cook until onions are tender.  Add flour and mix thru.  Slowly add liquid into butter roux, stirring constantly.  Soup should thicken perfectly while being mixed.  When all liquid is incorporated, simmer for about 5 minutes.  Take off the heat and add the picked crab meat.  Adjust the seasoning with salt, pepper and hot sauce.  Serve hot with crackers or bread. 
I suggest the Tone's Chicken Base at Sam's Club if you are having trouble finding that ingredient.
Use a good quality crab meat, not the Asian product..  I suggest anything from the U.S. East Coast or Gulf of Mexico.  Enjoy!