Eastern Shore Clam Chowder

I love summer. No question about it. I love spending time on the water in shorts and a t-shirt, and usually if I need to find a "happy place" I daydream about the tropical waters of the keys. However, the change of season from summer to fall is probably my favorite time of year. The change that goes with spring is great also, but what gives fall the edge are the incredible foods that go with this time of year. So, when I let the dog out this morning, I felt the rush of cool air come in through the back door and it alerted my senses to the impending cool down. The air had that fall smell to it, and the refreshing crisp feel of autumn. I immediately started thinking about 3 things. Bigger fish coming back into the bay, Venison coming back into our house, and coming home to a hot bowl of soup after a long chilly day spent chasing either of the first two. 

I like to make a big pot early in the week so that I have enough for lunch for a couple days afterward. I love soup with lunch, and often times I just have the soup and forget the salad or sandwich that usually accompanies a bowl. One of my favorites is Eastern Shore Clam Chowder. This one is made with fresh clams that we dug ourselves from the salty marshes behind Ocean City, MD and Delaware resort towns. They are plentiful in the shallows on a low tide, and we had a good summer digging them out of the sand. We were able to save some in the freezer, along with clam liquor after steaming them. Here's the recipe with the alternative ingredients just in case you do not have your own fresh clams or fresh clam liquor from a summer trip to the beach.  

1.5 pound of fresh clam meat chopped in a food processor (or two 14.5 ounce cans of chopped clams)

3 cups of reserved clam liquor (this is the juice left in the pot after steaming fresh clams) or 3 cups of bottled clam juice

4 slices of bacon cut in small pieces

3 carrots diced

3 ribs celery diced     

1 medium onion diced

1 green pepper diced

3 white or red potatoes diced

1 28 ounce can tomatoes chopped

1.5 cups of water 

1 Tbsp fresh Thyme chopped (1 tsp of dried)

1 tsp of dried parsley

In a soup pot, add bacon and fry until just starting to crisp (about 3-5 minutes). Add carrots, celery, onion, and green pepper and saute over medium heat until vegetables begin to soften. Be sure to scrape the fond left on the bottom of the pot from frying the bacon. This has a lot of great flavor and when you add the vegetables and start to saute them, it will be easier to scrape. 

 

After the vegetables have cooked for a few minutes, add your potatoes, tomatoes, clam liquor, water, thyme, parsley and clams. 

Stir well, and allow to come to a boil over medium/high heat. Reduce heat to low and simmer for a couple hours or until vegetables are tender.  

Season with salt and pepper to taste and enjoy with a fresh crusty piece of bread!

Crab Tarts...Might just be the perfect appetizer

Crabbing season 2012 has been less than exciting in the Chesapeake and its tributaries. It was good early, but then it dropped off and hasn't really ever bounced back. There have been a ton of small crabs, so the hope is that by October, all of those crabs will have sloughed into keeper male hard crabs and there should be plenty of meat to pick and store for the winter. When we do get a freezer full of crabmeat, Crab Tarts are one of the tasty treats that I like to make during football season.

Crab tarts are one of those foods that when presented at a party, their serving plate is usually the first one empty. If you are planning a gathering for seafood lovers, these are sure to be a hit. First of all, it fits right in the palm of your hand. So it is great finger food, which I think all good appetizers should be. Secondly, it is easy to assemble for those last minute guests that show up to watch the game. And third, It has crab meat and bacon!! Absolutely nothing can go wrong with that combination!

No words can really describe them. You just have to try them for yourself. So, I'll stop rambling on about it, and get to the recipe...Now, get up, go get your ingredients, and get started...you can thank me tomorrow.  ;-)

Ingredients;

8 slices of bacon cooked crisp and chopped
1 medium tomato, seeded and chopped
1/2 mild onion chopped
3 oz. Swiss cheese grated
1 tsp dried basil
1/2 cup mayo
1 lb crab meat
1 can (10oz) flaky biscuits
miniature muffin tin
cooking spray
flour

Spray muffin tin with non-stick cooking spray. Open biscuits and separate the layers thick enough to be shaped, but not too thick so that your tarts are doughy. I usually get about 3 tarts out of 1 section of biscuits. dust all layers with a very thin coating of flour to prevent sticking to the shot glass that we will be using in the next step. I usually just sprinkle a little on each side and spread evenly but very thin.

Lay the separated layers across one of the mini muffin cups and using a shot glass that is also dusted with flour, carefully punch the biscuit into the muffin cup to form the pastry cups.

Combine the first 7 ingredients, and stir to mix well.

Using a spoon, Fill the pastry cups with the crab meat mixture. 

Bake at 375 degrees for 12-15 minutes or until the pastry starts to brown, and the filling is bubbling. Remove from the oven and let cool slightly, but serve warm. I guarantee you that these crab tarts will not last long enough to get cold.

Good luck to whomever you cheer for on Sunday. These crab tarts are sure to make the game more enjoyable, and make your guests wonder where you have been keeping this secret. Make sure you direct them to chesapeakecuisine.blogspot.com...after all, it's not nice to keep secrets from your friends :-)

Enjoy!!

Grilled Softshell Crab with Chili Lime Marinade

 I'm going to go out on a limb here, and ask you to do something very scary. I know, I know...we barely know each other, but if you have a trusting bone in your body, I need you to reach down deep inside and follow along with me on something. It's a request to think outside the box, and I know that can be a scary thing for most people, but if you can trust me, I promise to open your eyes to something very exciting. Here it is...Softshell crabs do not have to be fried to a crispy, tasteless, piece of grease soaked mess on your plate.

I know. Crazy, right?

Now before the droves of old timers come knocking on my door in white crabbing boots, khaki dickies, and  trucker hats to tell me that I don't know my a-- from a hole in the ground about crabs, let me explain..

There is nothing wrong with the traditional method of cooking softshells by dredging them in seasoned flour and frying crisp. I still do it myself every now and then when I feel like thumbing my nose at my family doctors' advice. But, when I learned that softshells could be cooked other ways, I couldn't wait to experiment. And boy am I ever glad I did! So this isn't about ignoring tradition. It's about trying new things.

Now, I realize grilling softshells is nothing new, it just hasn't really caught on here in Chesapeake country. Trendy chefs across the globe have been doing it for a few years now, but here in the land of the beautiful swimmers, tradition still reigns supreme. So, most restaurant menu's that feature softshell crabs around these parts, will present them battered and fried. If you are like me and enjoy a little variation in your life, well I suggest you go to your local crab market and grab a few fresh softshells (or better yet, go for a little stroll through the shallows during the next warm full moon..you might just live a little and catch your own)...but be forewarned...after you try this recipe, you may never give them a hot oil bath again.

2 softshell crabs
3 Tbsp butter
1/2 tsp chili powder
1 clove garlic chopped
1/2 fresh lime, juiced
pinch or two of dried cilantro

Combine all ingredients except crabs. Stir to mix well, and brush marinade on both sides of crabs. Allow to sit  for about 15 minutes while you pre-heat your grill.

Place crabs on grill (directly or in a fish basket) and baste with marinade while grilling over low heat. Reduce flare ups by closing the lid on the grill. As the butter in the marinade melts and falls down on the flame or coals, this will cause flare up and smoke. Keep crabs away from direct flame, but encourage the smoke by closing the lid. The smoke will add a nice flavor to the crabs. Continue to baste 2-3 more times until crabs are cooked through. (about 15-20 minutes over low heat)

Serve as a main course with a spinach salad and corn on the cob, or as a sandwich with lettuce, tomato, and a nice garlic aioli spread. (recipe below)

Leave a comment and let me know what you think..Enjoy!

Basic Garlic Aioli;

3 cloves garlic, minced
1 cup mayonnaise
1/2 Tbsp fresh lemon juice
1/4 tsp salt

Combine the garlic and salt, and mash into a garlic paste using the flat side of a knife or a mortar and pestle. Add the garlic to a bowl and mix or whisk together with the rest of the ingredients. Cover and refrigerate for at least 30 minutes to let the flavors blend well.

This is a basic aioli. Have fun with this base recipe by adding any fresh herbs and seasonings to suit your taste.

Shrimp Ceviche - A Journey Away From our Beloved Chesapeake

       


     When I went to the Florida Keys for the first time, I was introduced to ceviche, and instantly fell in love. I was visiting an Aunt and  Uncle from Canada that would join the flocks of snow birds escaping cold Canadian winters. Sometime after hunting season ended (around mid January), my Aunt and Uncle would load up their motor home, hook up their boat, and head south to the American Carribean for the rest of the winter. They would typically stay through mid -April...Not a bad way to spend the winter, eh? I was fortunate enough to be invited to visit them anytime that I wanted. I was 21 years old when I made it to the keys for the very first time, and have had a secret love affair with the keys, keys fishing, and keys food ever since. Ceviche' certainly didn't originate in the keys. Immigrants from Mexico and Cuba, and other Carribean Islands brought their versions with them. But, since I first had ceviche' in the keys, I associate the two. Anytime that I can eat something that takes me back to the warm tropical waters of the Florida Keys, I am "all in" for that journey through my mind and taste buds!

For those of you that don't know, ceviche' is typically a mixture of vegetables and seasoning with some form of fish that is "cooked" by marinading in lime juice. I put the word cooked in quotes like that, because I want to make sure you read this disclaimer...whatever type of ceviche' you make, unless you caught the fish yourself, and know for a fact that it is 100% well taken care of and safe to eat raw, then I would cook it first, and then soak in lime juice. For this dish, I ALWAYS cook the shrimp first..and I do that even If I catch the shrimp myself. But If I caught and plan to use trout, spanish mackerel, or any other good "ceviche' fish", I will soak them in lime juice raw, as long as I had good ice on them from the time that I caught them. The lime juice doesn't really cook the fish. The acid in the juice turns the fish white which gives it a cooked appearance. So, to review..Never eat raw fish or shellfish unless you are certain it comes from a safe source, and is safe to eat raw!!

Ok, enough of that...lets get on with it.

Variations on ceviche' are vast. I have seen it so many different ways, and like most things that come from a cooks heart or family tradition, they are all fantastic, and I cannot wait to try the next one. Traditional ceviche's were made with whatever fresh ingredients were available at the time. some that I have seen in the Islands used fresh tropical citrus and fruits, others from the Mexico use mostly fresh vegetables. So try using different ingredients as you become a ceviche' connoisseur. The one we are making today is a variation of a shrimp ceviche that I had while vacationing in Mexico.

The freshness of your ingredients in Ceviche' is very important. Make sure you get the freshest seafood and vegetables possible when making this dish. Frozen shrimp is ok, but I prefer fresh. If I am using fish, I NEVER use frozen fish. I am an avid fisherman, so I never make ceviche with fish that I didn't catch myself. If you cannot get out and get your own fish, then make sure you are buying fresh fish from a trusted source.

You will need;

1 lb shrimp
2 medium or 1 large tomato seeded and chopped
1 red onion chopped in small dice
1 jalapeno chopped (optional - remove the seeds if you want a less spicy ceviche)
1/2 green pepper chopped in small dice
1/2 cucmber chopped in small dice
Juice of 2 limes
1 bunch cilantro
1 avocado for garnish
lime wedges for garnish
kosher salt
Optional - pinch of cumin ( I do not do this, but some Mexican Ceviche's call for it)

First cook the shrimp by placing in a 3-5 quart pot of boiling water with seafood seasoning added to taste. I also add a little apple cider vinegar to add flavor and make the shrimp easier to peel. Boil for 2-3 minutes or until the shrimp float. When all the shrimp are floating, remove from water and place in the refrigerator to cool. (The freezer is faster, just don't forget about them) When the shrimp cool, peel the shrimp and chop large shrimp into thirds, or small/medium shrimp in halfs. place in a non-metallic bowl and add lime juice. toss to cover the shrimp and marinate refrigerated for 1 hour.

While the shrimp is marinating, chop all of your vegetables and combine in a large bowl. After 1 hour, add the shrimp and lime juice to your vegetable mixture. Chop fresh cilantro and add to taste to the mix. (I usually use about 1/2 a bunch of cilantro, but certainly add more if you like) Take a pinch or two of kosher salt and sprinkle over ceviche. Toss to mix everything, and place back in the fridge to let the flavors blend for at least an hour.

When serving, I like to break this into smaller serving bowls, garnish with a slice or two of fresh avocado, a wedge of lime, and serve with lime flavored tortilla chips and an ice cold beer!

And that is all there is too it. So, the next time you are invited to a cookout or gathering where you are asked to bring a dish, try bringing this ceviche'. I guarantee you will be the hit of the party!

Grilled Rockfish topped with Crab Stuffing

One of the traditional dishes of home cooks throughout the Chesapeake Bay region is as simple to make as it should be to catch this time of year. Crabs are in abundance. Rockfish are schooling and fattening up for the cooler months, and if you aren't in a position to catch either yourself, then prices are also going down at the market due to less demand post Labor Day.

One thing we'll do different than most is we will brine the fish before we cook. By puting the fish in a simple brine for a shot period of time, we will bring out the natural flavors of the fish. I brine all of my fish (except catfish and Tuna) before cooking. Try it with this dish. You'll love the results.

So lets get started putting together this easy but delicious recipe;


For the brine:

1 Q. of Water
2 Tbsp. Kosher Salt
1 Tbsp. granulated sugar

For the main dish


2 Rockfish Fillets about 1 pound each. (18-24 inch schoolie fish are perfect here)
3 Tbsp. Butter
1 tsp. Fresh Lemon Juice
Fresh ground pepper to taste

Crab meat topping 
1/2 pound of crab meat
1 Tbsp Mayonaisse
dash or two of dry mustard
1 tsp. of dried tarragon leaves
1/2 tsp. of seafood seasoning

Mix the brine and make sure salt and sugar are dissolved. Place the fillets in the brine and allow to sit refrigerated for at least 15 minutes but preferably 1 hour. Next, mix together all of the ingredients for the crab meat topping and let stand so that flavors can marry.

After 1 hour, remove the fish from the brine, and pat dry with a paper towel. Melt butter and add lemon juice, then brush both sides of the fillet with lemon/butter mixture. add fresh ground pepper.

Coat grill racks with non-stick cooking spray, or use a fish grilling basket. Pre-heat grill to 400 degrees. Spread crabmeat mixture onto each fillet. sprinkle a little extra seafood seasoning op top and grill over medium/low heat for about 15-20 minutes or until fish flakes easily with a fork.

Remove from grill, and serve with fresh corn on the cob, slices of tomato, and cilantro lime rice. (recipe posted soon)

Enjoy!

Smoked Bluefish - A Fall Tradition!

schools of eating machines to fatten up for the lean times of winter or the long journey south for those fish that just visit the Chesapeake and don’t call her home.

One of those travelers is the bluefish. They usually start to show in the lower Chesapeake in the spring, making their way to the upper reaches by the July 4th holiday. Most light tackle fisherman curse the bluefish because their toothy mouths will tear the preferred plastic baits to pieces. But connoisseurs of fine eating welcome the site of good sized Bluefish, because when these voracious eaters show up, its time to get out your smoker. And there isn’t much better eating than a perfectly smoked bluefish filet.

(Hungry Bluefish are on the prowl looking for schools of glass minnows to attack)

We’ll start with the brine. A good brine is the foundation to creating good smoked fish of any kind. For bluefish, I like a brine that allows the flavors and oil of the fish to be the centerpiece of the dish. My Brine for smoked blues is very simple..

1/4 c. of Kosher Salt

1/4 c. Sugar

1/4 c. Soy Sauce

1 Quart Water

1.5 tblsp. of Pickling Spice

Place fillets in a sealable container (non-metallic) and marinade refrigerated for a minimum of 4 hours, but overnight is ideal.

The next step is probably the most important step of all. When you take the fish fillets out of the brine you must dry them first before the smoke will adhere. Smoke will not stick to a wet surface, so I lay out newspaper and place the fillets skin side down on a rack over the newspaper to dry for a minimum of 4 hours.

If its a humid day, it may take longer. sometimes I place a fan in front of the fillets to speed up the process. What will happen is a sticky glaze will form on the surface of the meat. This is called the Pellicle, and this is what the smoke will stick to.

Once your fillets are dried, start your smoker and get it pre-heated to a temperature of 200 degrees. Spray a little non-stick cooking spray on your racks and place the fillets skin side down. For wood, I use alder chips in an iron smoking box in my electric smoker. You can use mesquite, hickory, apple or whatever you prefer. I like alder, but by all means use what you like. Soak your wood in water for about 30 minutes prior to putting it in the smoker so that it smolders and doesn’t burn too quickly.

Smoke/cook the fillets for about 3 hours at 200 degrees for medium sized fillets. When the fillet is firm to the touch it is done. you do not want it mushy, and you do not want dried shoe leather either. I usually go through one refill of my smoker box during the cooking process. The finished product should look something like this

Smoked Bluefish is excellent when used in salads, dips, or just eaten by itself as ahealthy snack! enjoy!

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