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.