I got crabs...

Happy New Year, my faithful readers! What a year it has been! I look forward to bringing more yum into your 2011. As for my yum...I had grilled cheese and tomato soup for lunch courtesy of the beautiful Melissa.

:-)  

 

As for my title…for the last several years I have lived in Maryland…the crab capitol of the U.S.A. I might have grown up in the middle but I have always been an East Coast boy at heart. I love me some crab and lobster. So enjoy my year ending recipes and make some to see in the New Year!

 

 

Melissa’s Hot Crab Dip

• • Lump crabmeat - BUMBLE BEE White Crabmeat or fresh is even better
  •  3 tbsp. mayonnaise
  •  1 (8 oz.) cream cheese - softened
  •  1 tbsp. garlic salt
  •  Top with paprika

  
  

   

  
  

   Mix all ingredients together. Put into a baking dish. Smooth out, top with paprika. Bake 1/2 hour at 350 degrees.

Maryland Crab Cakes

 

• •  1 lb. fresh Maryland backfin or lump crabmeat
  •  4 heaping tablespoons Hellmann's real mayonnaise
  •  1/2 teaspoon regular yellow mustard
  •  1 teaspoons Worcestershire sauce
  •  Fresh ground black pepper (to taste)
  •  Salt (to taste)
  •  1 pouch Saltine crackers from box (crushed with a rolling pin)
  •  1 extra large egg, beaten well
  •  2 tbsp. fresh parsley, minced
  •  Old Bay (to taste)

  
  

   

  In bowl, mix all wet ingredients. Gently fold mixture into crabmeat. Add Old Bay, parsley, and about ¼ to ½ cup of crushed Saltines to your crabmeat; again fold in very gently.
  
  

   

  Scoop a medium sized crab cake from your mixture in your hands…In a skillet, heat oil for frying (preferably cast Iron pan) gently place crab cakes in frying temperature oil and brown evenly on both sides. Be careful that your oil is not to hot and should never be smoking!!
  
  

   

  Crab cakes are ready when brown on both sides usually a few minutes per side. Do not overcook! Drain on paper towels serve immediately.
  
  

   

  
  

  Yields about six crab cakes.

Lobster Fondue

• • 2 tbsp. butter
  • 2 c. shredded sharp processed American cheese (about 8 oz.) 
  • 2 drops red pepper sauce
  • 1/3 c. dry white wine/or Stock
  • 1 can (5 oz.) lobster, drained and broken into small pieces – as always fresh is even better!

  In earthen fondue pot, melt butter over low heat. Gradually stir in cheese until melted. Add red pepper sauce, gradually stir in wine. Add lobster, stir until heated through. Makes about 1 1/2 cups dip.
  
  

   

  Dip with raw vegetables, bread sticks, or chips.

  
   

 

 

Holiday Goodies Part 2

I must say the cookies and fudge were a huge success. I must also say that my good friend Melissa makes the best peanut butter cookies I have ever put my mouth on. She is charge of those forever and ever.


Chocolate Pile-Up Cookies

Ingredients

• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 cup finely chopped nuts ---I used pecans
• 1 cup white chocolate chips

Directions

1.Preheat an oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. In a bowl, mix the flour, cocoa, baking soda, and salt.

2.Beat the butter, white sugar, and brown sugar together in a bowl with an electric mixer until soft and creamy, then beat in the eggs, and vanilla extract. Gradually beat the flour mixture into the butter-sugar mixture until well combined. Stir in the nuts and white chocolate chips until evenly distributed through the dough. Drop by rounded teaspoons, about 2 inches apart, onto the prepared baking sheets.

3.Bake in the preheated oven until the edges are slightly browned, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Yield 60

Peanut Butter Cookies

Ingredients


• 2 cups packed brown sugar
• 2 cups white sugar
• 2 cups peanut butter
• 2 cups butter
• 2 teaspoons baking soda
• 1/4 cup hot water
• 1 (10-oz. pkg.) REESE'S Peanut Butter Chips
• 5 cups all-purpose flour
• 4 eggs


Directions


1.Mix sugars, peanut butter, and butter. Add baking soda to the hot water. Add to mixture. Stir well.

2.Stir in the eggs. Add the flour. Add the chips. Roll dough into balls.

3.Place balls on ungreased cookie sheet. Press with fork dipped in water to make criss-cross design. Bake at 350 - 375 degrees F (175 - 190 degrees C) for about 8-10 minutes.

Yield 36



Basic Buttercream Frosting

• 3 3/4 cup - (1 lb. box) Confectioners’ Sugar
• 1/4 teaspoon - salt
• 1/4 cup - milk
• 1 teaspoon - vanilla extract
• 1/3 cup - butter or margarine (2/3 stick), softened

Instructions

Combine all ingredients in mixing bowl. Beat with electric mixer or with heavy spoon until smooth and creamy; scrape bowl often. If too stiff to spread easily, beat in a few drops of milk.

Holiday Goodies Part 1

I need to update more often…WoW crack has been taking up my time (Roll a Goblin anyone?)…but just in time for the holidays…some of my favorite holiday goodie recipes. They are definitely fat boy tested and approved!


Mama’s Fudge

Ingredients

• 2 1/2 c. sugar
• 3/4 tsp. salt
• 1/2 stick butter or margarine
• 1 5 oz. can evaporated milk (2/3 c.)
• 1 Jar (7 1/2oz) Marshmallow Fluff
• 3/4 tsp. vanilla
• 1 12-oz. package semi-sweet chocolate pieces
• 1 /2 c. chopped walnuts I prefer pecans

Directions

Grease a 9-inch square baking pan; set aside. In large saucepan combine the first 5 ingredients. Stir over low heat until blended. Increase heat to Medium and bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly for 5 minutes (use Soft-Ball test or candy thermometer…240 degrees F (112 to 116 degrees C). Remove from heat, stir in vanilla and chocolate until chocolate is melted. Add nuts. Turn into greased pan and cool.

Peanut Butter Fudge

Ingredients

• 4 cups white sugar
• 1 (12 fluid ounce) can evaporated milk
• 1 cup butter
• 1 cup crunchy peanut butter
• 1 (7 ounce) jar marshmallow fluff

Directions

1.Butter a 9x13 inch baking dish and set aside. Butter a 3 quart saucepan.

2.Place buttered saucepan over medium heat, and combine sugar, evaporated milk and 1 cup butter within. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.

3.Remove from heat and stir in peanut butter and marshmallow fluff. Beat vigorously until smooth. Pour quickly into prepared baking dish. Let cool completely before cutting into squares.

Hint: As with all fudge recipes, cooking time will vary depending on factors such as humidity and altitude. For best results, use the softball test to make sure the fudge has been cooked enough. Also the best way to cut fudge…use a pizza cutter!!!

The fabulous Melissa and I are going to make cookies Saturday. Pictures to follow…meanwhile for your taste pleasure some cookie recipes.


No Bake Cookies

Ingredients

• 1 3/4 cups white sugar
• 1/2 cup milk
• 1/2 cup butter
• 4 tablespoons unsweetened cocoa powder
• 1/2 cup peanut butter
• 3 cups quick-cooking oats
• 1 teaspoon vanilla extract

Directions

In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonful onto wax paper. Let cool until firm.

Gingerbread Men/Women

Ingredients

• 1/2 cup butter (no substitutes), softened
• 1/2 cup packed brown sugar
• 1/2 cup molasses
• 1 egg
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1 tablespoon cold water

Directions

1. In a mixing bowl, cream the butter and brown sugar. Beat in molasses and egg. Combine the flour, baking soda, ginger, salt, cinnamon and cloves; add to the creamed mixture alternately with water. Mix well. Cover and refrigerate for 1 hour or until easy to handle.

2. On a well-floured surface, roll out dough to 1/4-in. thickness. Cut with a rocking horse cookie cutter or cutter of your choice dipped in flour. Place 2 in. apart on greased baking sheets. Bake at 350 degrees F for 9-11 minutes or until edges are firm. Remove to wire racks to cool.
 

Everyone should have the Toll House cookie recipe…it should be the only legal chocolate chip cookie recipe.

Toll House Cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter or margarine, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large egg
• 1 (12 ounce) package NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts

Directions

1.PREHEAT oven to 375 degrees F.

2.COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

3.BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Thanksgiving Pie? Oh My!

 J.J. aproved pies! Just in time for Thanksgiving!

  Butterscotch Pie

Ingredients

• Flaky Pecan Pastry
• 3/4 cup packed brown sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 12-ounce can evaporated milk, divided 
• 3 egg yolks 
• 1 cup milk 
• 3 tablespoons butter, cut into pieces 
• 1 teaspoon vanilla
• Meringue for Pie

Directions

1. Preheat oven to 425 degrees F. Prepare Flaky Pecan Pastry. On a lightly floured surface, slightly flatten dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with edge of plate. Crimp edge as desired. Do not prick pastry. Line pastry with a double thickness of foil. Bake in the preheated oven for 12 minutes. Remove foil. Bake for 8 to 10 minutes more or until pastry is golden brown. Cool on a wire rack. Reduce oven temperature to 350 degrees F.

2. For filling, in a medium saucepan, combine brown sugar, cornstarch, and salt. Whisk in about 1/2 cup of the evaporated milk. Whisk in egg yolks until combined. Whisk in the remaining evaporated milk and the milk. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Stir in butter and vanilla. Cover and keep warm. Prepare Meringue for Pie.

3. Pour warm filling into pastry shell. Gently spread meringue over warm filling, sealing to edge of pie. Bake for 15 minutes. Cool on a wire rack for 1 hour. Chill for 3 to 6 hours before serving; cover for longer storage. Makes 8 servings.

Flaky Pecan Pastry: In a medium bowl, stir together 1-1/3 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/4 cup shortening and 1/4 cup butter, cut up, or shortening until pieces are pea size. Stir in 1/3 cup finely chopped pecans. In a small bowl, combine 2 tablespoons ice water and 2 teaspoons vinegar. Sprinkle mixture over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with 2 tablespoons additional ice water until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together. If necessary, cover and chill about 1 hour or until easy to handle.

Meringue for Pie: In a small bowl, combine 1/4 cup granulated sugar and 1/4 cup packed brown sugar; set aside. In a large bowl, combine 3 egg whites and 1/4 teaspoon cream of tartar. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add sugar mixture, 2 tablespoons at a time, beating on high speed until stiff peaks form (tips stand straight).  -----I personally don't like meringue...I use whipped cream.

 Peanutbutter Pie

• 1 prepared graham cracker crust.
•  2 cups powdered sugar,
• 1-8 oz. cream cheese,
• As much peanut butter as you like to your taste.
• 1 small tub of cool whip.

Mix first four ingreadents together till smooth. Fold in cool whip. Chill and enjoy.

Onion Please!

This will be a short post just to share my famous onion dip.

J.J.'s Onion Dip

• • 1 16oz container of Sour Cream - I like Daisy
  • 1 1/2 packets of Lipton Onion Soup Mix
  • 2 tablespoons of Worcestershire Sauce
  • 1/2 teaspoon garlic powder

  Mix all ingreadents till well combined, do this at least eight hours befor serving. Chill! Enjoy!  is good with chips and vegetable trays.

Chesapeake Chicken

I haven’t wrote in forever. No one wants to send me recipes!
This weekend I was able to dine and take my very good friend, Melissa, to a couple of my favorite restaurants. We had lunch at the many time mentioned Los Portales. The food was awesome as usual. We tried the chorizo dip. That was OH EM GEE good. White queso with sausage? Yes, Ma’am I will have some more!
For dinner last night we went to Sullivan’s. Sullivan’s is a local steak house up the street from my house. They have this crab did that is to die for. I had the Chesapeake Chicken as well. This is two grilled chicken breasts topped with the crab dip and Monterey Jack cheese. The also have these monster loaded baked potatoes.

I will be having a Halloween get together next weekend. I will be writing about the goodies for that and even maybe post some pictures. I already know that the infamous buffalo chicken dip will be on deck. Maybe, I will divulge my super secret onion dip. Tune in to find out!

Cheese Steaks, Watermelon, and Pancakes? Oh my!

As I sit here eating a lazy man’s lunch of SpaghettiOs, I am thinking about all the delicious stuff I have been cooking. I could have cooked a lunch today, but seriously…every good cook deserves a break.

I made cheese steaks a couple weeks ago at the request of the kid. They by far weren’t as good as anything you would get in Philly, but for homemade they was phenomenal. There were simple to make as well. I mean you need some Steak-umm’s, cheese, onion, mayo, and buns. I also made homemade fries as the roommate has purchased a deep fryer. And yes, that is cheese on my fries.

I also made a Plugged or Spiked Mellon…a delicious kind of watermelon. Not to hard to make either.

How to Plug, Spike, or Cork a Watermelon

Ingredients

• Watermelon
• Liquor

Steps

• Use a small knife to gently cut a round hole into the watermelon to create a "plug." It is best to not cut a square or triangular hole, as that may cause your watermelon to crack, rendering it useless for this activity.
• Use a corkscrew to remove the plug of watermelon rind from your watermelon. Trim the pink watermelon attached to the plug and eat it, this is also a good chance to try out the liquor you want on the watermelon flesh without tainting the melon with a potentially poor liquor for this job.
• Take a teaspoon and scoop some of the flesh out of the hole you made to make some space for the spirits to flow into the fruit. Two or three spoonfuls should do it. Eat this as well, mix with other liquors if you feel like trying something new before you pour the rest into the melon.
• Next, take something long and skinny, a kabob skewer, thin knife, or some other implement works well, poke it into the flesh of the watermelon a few times at different angles.
• Lance the watermelon to puncture the naturally occurring airspaces and pockets within it; by lancing these small pockets you are creating channels for the spirits to flow freely through the melon.

• Do not poke the skewer all the way through the other side of the melon! That will make it leak. 
• After that, pour about one cup of your favorite booze into the watermelon. How much liquid the melon will absorb depends on the size of the melon you have purchased, and do not forget that you are filling the fruit with liquor to fit your and your guests tastes.
• Pour in a little bit at a time and let it settle in. Vodka, rum, and bourbon whiskey are popular for filling the melons, though you could get adventurous and try out something new.
• Replace the plug of watermelon rind you set aside into the watermelon.
• Place the watermelon with the "plug side" up back in the refrigerator for at least a couple of hours to let the spirits percolate through the flesh and to cool the melon.
• Slice, serve, and enjoy!

  

Saturday morning I made pancakes. I like peanut butter pancakes. I add a ½ cup to ¾ cup of peanut butter to my favorite pancake mix. Then I cook like normal. When syrup is added they taste like peanut butter pancakes.