| Chester River Tomato Soup
Using luscious fresh ripe tomatoes
makes this delectable soup one of our favorites.
Ingredients:
6 Tbsp. extra-virgin olive oil
small piece of dried chili pepper, crumbled
1 1/2 cups 1 inch stale bread cubes
1 medium onion, finely chopped
2 garlic cloves, finely chopped
5 medium fresh tomatoes, peeled and chopped
3 Tbsp. chopped fresh basil
salt
6 cups beef stock or water, or a combination of the two
freshly ground black pepper
extra virgin oil to garnish
Instructions:
Heat 1/4 Tbsp. of the oil in a large pan. Add the chili pepper and
stir for 1 to 2 minutes. Add the bread cubes and cook until
golden, then remove to a plate and drain on paper towels. Add the
remaining oil, the onion, and the garlic to the pot and cook until the
onion softens. Stir in the tomatoes, basil and reserved bread
cubes. Season with salt. Cook over moderate heat, stirring
occasionally, for about 15 minutes. Meanwhile, heat the stock or
water to simmering. Add it to the tomato mixture and stir
well. Lower the heat and simmer for about 20 minutes. Remove
from the heat and use a fork to mash together the tomatoes and
bread. Season with pepper and more salt if necessary. Allow
to stand for 10 minutes. Just before serving, swirl in a little
olive oil.
Courtesy Chesapeake Bay Soups by Whitey
Schmidt
|
Fried Mush A
traditional Maryland dish made for breakfast or as a side dish. Ingredients:
1 cup cornmeal
1 cup cold water
3 cups boiling water
1 1/2 tsp. salt Instructions:
Mix corn meal with cold water. Add to boiling, salted water.
Cover, cook over boiling water for half an hour, stirring
occasionally. Pour into shallow dish about 1/2 inch thick, and put
aside in cold place to set. Cut mush into diamond shaped pieces or
rounds (a cookie cutter may be used). Sprinkle lightly with flour
and pan fry in a small amount of hot shortening until golden brown on
both sides. An excellent side dish for a platter of Maryland Fried
Chicken.
Courtesy Maryland's Way The Hammond-Harwood House Cookbook |
| Crab Flake Maryland
A deliciously rich dish that's
perfect as an appetizer or for an afternoon tea.
Ingredients:
1/4 lb. butter
2 Tbsp. flour
2 cups milk
1 lb. lump crabmeat
1 tsp. salt
1 pinch cayenne pepper
1 cup cream
1 glass sherry wine (1/2 cup)
Instructions:
Melt half the butter in a saucepan. Add flour and make cream sauce
with the heated milk; set aside to keep it hot. Heat the rest of
the butter in a saucepan, add crabmeat and fry a little. Try not
to break up the lumps of crab. Add salt, pepper, cream sauce and
cream. Let boil for 2 or 3 minutes, then add sherry wine, mix
well, but do not boil. serve very hot from chafing dish with
toast.
Courtesy Maryland's Way The Hammond-Harwood House Cookbook
|
| Maryland Fried Tomatoes
A taste of the Old South.
Ingredients:
4 large, slightly under ripe tomatoes
1/4 cup fine dry, unseasoned bread crumbs
1/2 cup flour
1 tsp. seasoning salt
1/2 tsp. ground black pepper
1/4 tsp. thyme leaves
1/8 tsp. ground red pepper
1 egg beaten with 1 Tbsp. water
butter
Instructions:
Wash tomatoes and remove stems. cut each tomato in three thick
slices. combine bread crumbs with the next five ingredients.
Mix well. Dip tomato slices in egg mixture, then roll in crumb
mixture. Sauté in melted butter over medium heat, turning once to
lightly brown both sides. Serve hot. Makes 12 slices.
Courtesy 100 Best Recipes For 100 Years by McCormick
|
Well Done Wild Goose This
makes a flavorful and tender goose. Ingredients:
1 wild goose
2 Tbsp. sherry
1 tsp. celery salt
1 tsp. onion salt
1 tsp. celery seed
1/2 tsp. curry
2 tsp. salt
1/2 tsp. pepper
2 small onions, chopped
2 stalks celery, chopped
water
2 Tbsp. flour Instructions:
Place goose in pan, breast side up. Sprinkle with sherry and
seasonings. Leave in pan at least an hour; overnight is not too
long. Place onions and celery in pan. Add 1/2 inch
water. Bake at 500 degrees until breast is brown. Reduce
heat to 300 degrees and cook, covered until well done and tender--at
least 2 hours. Thicken sauce in pan with flour; strain and serve
with goose.
Courtesy Queen Anne Goes To The Kitchen by
The Episcopal Church Women of St. Paul's Parish |
Maryland Style Potato
Salad A great version
with traditional Maryland style seasonings 3
cups cooked potatoes, diced
3 hard boiled eggs, peeled and chopped
1/4 cup onion, diced
1/2 tsp. dried oregano
1/4 tsp. seafood seasoning
1/2 tsp. dry mustard
1/3 cup mayonnaise
3 Tbsp. sweet pickles, finely diced
salt and pepper to taste Instructions:
In a large bowl, mix together the potatoes and eggs. Add the
remaining ingredients and mix lightly but thoroughly. Refrigerate
for at least 3 hours before serving so flavors develop.
Courtesy Chesapeake Bay Cookbook |
|
Rockfish Stuffed With Crabmeat A
classic Maryland dish that combines two of the Chesapeake's most famous
residents. Ingredients:
3 to 5 lb. rockfish (striped bass)
salt and pepper to taste
2 Tbsp. chopped onion
1/4 cup chopped celery
1/2 cup butter
2 cups soft bread crumbs
1 cup flaked crab meat
1 Tbsp. chopped parsley
1 cup milk
1 large onion, sliced
parsley and lemon Instructions:
Wash the rock (striped bass) and sprinkle it inside and out with salt
and pepper. Sauté chopped onion and celery in 1/4 cup of butter
until lightly browned. Mix together the sautéed vegetables, bread
crumbs, crabmeat, chopped parsley, salt and pepper. Stuff fish and
secure with skewers, or sew it together. Place fish in a shallow
baking dish and put milk and sliced onion in the pan. Pour 1/4 cup
melted butter over fish. Bake uncovered in a moderate oven at
350° for about 45 minutes. Garnish top of fish with thin slices
of lemon dipped in chopped parsley. Serves 4 to 6.
Courtesy Maryland's Way The Hammond-Harwood House Cookbook |
Silver Queen Soufflé Silver
Queen corn from the Eastern Shore is famous for its sweetness. Ingredients:
2 Tbsp. butter or margarine
2 Tbsp. flour
1 1/2 tsp. salt
1/8 tsp. pepper
1 cup milk
2 cups fresh Silver Queen Corn (or what is available), scraped from the
cob
2 eggs, separated Instructions:
Melt butter in large saucepan. Blend in flour, salt and
pepper. Gradually stir in milk and cook over low heat, stirring
constantly, until thick. Add corn and mix well. Beat egg
whites until stiff and set aside. Beat egg yolks until thick and
lemon colored, and stir into corn mixture. Fold in egg whites and
pour into buttered 1 1/2 quart casserole. Bake in preheated oven
at 350° for 30 minutes. Serve immediately. Yields 4 to 6
servings.
Courtesy From A Lighthouse Window by The
Chesapeake Bay Maritime Museum |
| Chicken With Maryland Ham
An unbeatable combination!
Ingredients:
3 to 3 1/2 lb. frying chicken, cut up
flour
salt
pepper
butter or shortening
1/2 lb. mushrooms
2 cups heavy cream
slices of Maryland country ham
Instructions:
Cut chicken in pieces. Sprinkle with flour, salt and pepper.
Fry golden brown in butter or shortening. Remove chicken from fat.
Drain slightly. Place in 2 quart baking dish. Cover with sautéed
mushrooms and cream. Bake in slow oven (325°) 40 to 45
minutes. Place pieces of chicken on hot slices of ham and spoon
over cream sauce and mushrooms.
Courtesy Maryland's Way The Hammond-Harwood House Cookbook
|
| Oyster Stew II
Another great version of this
Chesapeake classic.
Ingredients:
1 cup butter
2 quarts oysters, with liquid
1/2 tsp. ground black pepper
2 1/2 tsp. Bon Appetit
1 Tbsp. Worcestershire sauce
1/4 tsp. instant onion powder
1/8 tsp. oregano leaves
2 quarts milk
1 quart half and half or light cream
Instructions:
In 6 quart enamel or stainless steel kettle, melt butter. Add
oysters with liquid and the next 5 ingredients. Simmer 5 minutes,
stirring occasionally. Stir in milk and cream. Heat
slowly. Do not let stew boil. Makes 5 quarts. This
recipe can easily be halved.
Courtesy 100 Best Recipes For 100 Years by McCormick
|
Bluefish Baybury Bluefish
tip: remove the dark meat and soak fillets in milk before cooking Ingredients:
1 fresh bluefish filet
2 Tbsp. butter, softened
1/8 tsp. each dried thyme, rosemary, oregano, basil,
marjoram, and sage
1 tsp. minced green onion
teriyaki sauce
2 slices lemon Instructions:
Lay bluefish fillet on the center of a large square of aluminum
foil. Mix butter, herbs, and onion together. Spread on top
of fillet. Shake on enough teriyaki sauce to have a
"run-off" on the foil. Place lemon slices on top of
fillet. Cover fillet with the rest of foil. Place on a
barbeque grill or in a 350° oven for 15 to 20 minutes. Fish is
done when it flakes easily.
Courtesy From A Lighthouse Window by The
Chesapeake Bay Maritime Museum |
Simple Imperial Crab Ingredients:
4 Tbsp. butter
3 Tbsp. flour
1 cup milk
1 lb. crabmeat
1 egg, beaten
1/2 cup pimiento
3 Tbsp. mayonnaise
1 tsp. dry mustard
salt and pepper
bread crumbs
butter Instructions:
Make a white sauce with the butter, flour, and milk. Cool
Slightly. Mix the next five ingredients with the white sauce and
season with salt and pepper. Put into crab shells, scallop
baking shells, or a baking dish. Sprinkle with buttered bread
crumbs, dot with butter, and brown in a 350º
oven. Freezes well. Makes 6 servings.
Courtesy Queen Anne Goes To The Kitchen by
The Episcopal Church Women of St. Paul's Parish |
|
Deep Fried Soft Shell Crabs A
plate of these won't last long! Ingredients:
1 cup flour
1 tsp. salt
1/2 tsp. baking powder
1/2 tsp. paprika
1 twelve ounce can beer, allowed to go flat
6 large soft shell crabs, cleaned
oil for frying Instructions:
Mix dry ingredients together in a bowl. Stir in the beer, mix
until well blended. Let stand at room temperature for 1
hour. Heat oil in deep fat fryer or pot to 375°. Dust the
prepared crabs with flour, then coat with the batter. Slip
carefully into the hot fat. Fry only 1 or 2 at a time so oil does
not cool off. Fry until golden brown, drain on paper towels and
serve immediately. Serves 3 to 6.
Courtesy Chesapeake Bay Cookbook |
