⇔ Read (Anglais) ಪ Chesapeake Bay Cooking For Free ⢭ Book By John Shields ⤾

⇔ Read (Anglais) ಪ Chesapeake Bay Cooking For Free ⢭ Book By John Shields ⤾ ⇔ Read (Anglais) ಪ Chesapeake Bay Cooking For Free ⢭ Book By John Shields ⤾ Tucked away in the middle of the Mid Atlantic coast lies the Chesapeake Bay While most of its eastern seaboard neighbors have become vast urban areas, transforming themselves into cosmopolitan centers, the Chesapeake region has quietly continued its genteel way of life with a self sufficient lifestyle and time honored cooking traditions Recently the Chesapeake has enjoyed a rediscovery by the rest of the country Visitors from all parts are making the Bay a destination, perhaps seeking out an environment still relatively unspoiled that has a culture and way of life that recall simpler times, a style of living that is rapidly disappearing elsewhere.For generations the Chesapeake and its inhabitants have kept a relatively low profile on the food scene, with many of their classic recipes and cooking preparations locked away in family recipe boxes or orally handed down from one generation to the next For those who have not had the pleasure of sitting down to a hearty Chesapeake meal of blue crab, rockfish, fresh clams and oysters, chicken, waterfowl, country hams, and tangy barbecued meats complete with all the trimmings it is my pleasure to introduce this glorious region and its outstanding cuisine.I grew up on the shores of the Chesapeake, feasting on the bounties of the Bay, enjoying the sweet meat of blue crab, briny Chincoteague oysters, and panfried wild rockfish I delighted in eating freshly picked Silver Queen corn, vine ripened red tomatoes, homemade country sausages, and salty, smoked Smithfield hams I took pleasure in every bite of savory roasted wild goose, crisp fried chicken, and pies filled to nearly overflowing with fresh peaches, apples, blackberries, or strawberries laced with simmered rhubarb Looking back I now realize that I was blessed to have grown up in a region rich with the best foods that land and water have to offer As is often the case with locals, I took many of these culinary joys for granted It s true about the best things in life being right under your nose I traveled around the world in search of fine cuisine only to learn that some of the finest eating to be found was in my Chesapeake homeland.Gertie s Crab CakesGertie Cleary hailed from Balti s Greenmount Avenue and her cooking was legendary throughout St Ann s parish and northeast Balti Her crab cakes are my absolute favorite I must, however, admit my bias Gertie was my grandmother, and I grew up on these wonderful spiced morsels of crab This recipe is in the most traditional style of Bay crab cakes It uses a slightly spiced mixture of mayonnaise and egg, and is lightly bound together with cracker crumbs.Makes 8 crab cakes, serves 41 egg2 tablespoons mayonnaise1 teaspoon dry mustard1 2 teaspoon freshly ground black pepper1 teaspoon Chesapeake seasoning2 teaspoons Worcestershire sauceDash of Tabasco sauce1 pound backfin crabmeat, picked over1 3 cup saltine cracker crumbsVegetable oil, for frying optional Clarified butter see Note and or olive oil, for sauteing optional Tartar Sauce recipe follows and lemon wedges, for accompanimentMix the egg, mayonnaise, mustard, pepper, Chesapeake seasoning, Worcestershire, and Tabasco together in a blender or mixing bowl until frothy Place the crabmeat in a bowl and sprinkle on the cracker crumbs Pour the egg mixture over the top Gently toss or fold the ingredients together, taking care not to break up the lumps of crabmeat Form the cakes by hand or with an ice cream scoop into 8 mounds about 3 inches in diameter and 3 4 inch thick Do not pack the mixture too firmly The cakes should be as loose as possible, yet still hold their shape Place the cakes on a tray or platter lined with wax paper, cover, and refrigerate for at least 1 hour before cooking.Pour oil into a heavy skillet to a depth of about 1 1 2 inches Heat the oil and fry the crab cakes, a few at a time, until golden brown, about 4 minutes on each side Remove with a slotted utensil to paper towels to drain Or broil the cakes Slip them under a preheated broiler until nicely browned, turning to cook evenly, about 4 to 5 minutes on each side Or saute the cakes Heat a small amount of clarified butter or olive oil, or a combination, in a skillet and saute the cakes, turning several times, until golden brown, about 8 minutes total cooking time Serve at once, with Tartar Sauce and lemon wedges on the side.Tartar SauceMakes 1 1 2 cups1 cup mayonnaise1 2 cup finely chopped dill pickle1 4 cup minced onion2 tablespoons chopped parsley1 tablespoon dill pickle juiceMix all the ingredients together in a bowl Chill for at least 1 hour before serving.Steamed Blue CrabsEvery Chesapeake family has its own recipe for steamed crabs actually recipe is a misnomer, as it is a process rather than an exact recipe Some insist on washing the crabs before steaming, but others claim that washing takes away the brininess of the crab Another method is to place the live crabs in an ice water bath before cooking This icing process numbs the crabs, making them easier to handle, keeps the crabs from losing their claws during the steaming process, and helps the seasonings stick to the shells Serves 4 novice pickers or 2 pros2 cans 12 ounces each flat beer see below 2 cups distilled white vinegarIce water optional 24 live large male blue crabs jimmies 3 4 cup Chesapeake seasoning6 tablespoons kosher saltPour the beer and vinegar into a steamer pot or a large heavy pot with a tight fitting lid Put a round raised rack that is tall enough to clear the liquid into the pot Bring the liquid to a boil.While the pot is coming to a boil, fill a tub with ice water, if desired, and put the crabs in it for 3 minutes or so.Mix the Chesapeake seasoning and salt together in a small bowl Place a layer of crabs on the rack in the pot Sprinkle with a generous coating of the seasoning Working quickly, continue layering and seasoning the crabs until all the blues are in the pot and you have used up all the seasoning Put on the lid and steam over medium high heat until the crabs are bright red, about 25 to 30 minutes Remove the crabs with tongs.Serve hot Leftover crabs may be refrigerated and either eaten cold the next day or picked for crabmeat to use in your favorite recipe.Flat BeerLocals insist on flat beer whenever steaming crabs or shrimp They feel flat beer does not impart the harsh, almost metallic taste that fresh beer does To flatten beer, simply pour it into a bowl and leave it at room temperature for an hour or two A trick the natives use to hasten the flattening process is to sprinkle a little salt into the beer they swear it flattens the beer quicker than who struck John.Mrs Kitching s Crab LoafFrances Kitching, culinary first lady of Maryland s Smith Island and coauthor of Mrs Kitching s Smith Island Cookbook, has served this crab loaf appetizer to countless visitors including governors, senators, and famous celebrities at her off the beaten path restaurant located on the island Baked in a casserole dish, the crab loaf is slightly cooled and cut into small squares, which may then be served as a first course or a pass around with drinks.Serves 10 to 12 as an appetizer7 tablespoons butter1 small onion, finely diced1 2 medium green bell pepper, finely diced3 teaspoons cornstarch1 cup milk2 eggs, lightly beaten3 tablespoons mayonnaise1 tablespoon prepared mustard2 teaspoons Chesapeake seasoning2 pounds backfin or special crabmeat, picked over8 slices bread, crust removed, cubedCherry tomatoes, for garnishPreheat the oven to 350 F.Melt 3 tablespoons of the butter in a saute pan Add the onion andbell pepper and saute over medium heat until slightly soft, about 3 minutes set aside Dissolve the cornstarch with the milk in a small saucepan Whisk over low heat until a smooth paste is formed Remove from the heat Mix together the eggs, mayonnaise, mustard, Chesapeake seasoning, and cornstarch mixture in a bowl Stir in the sauteed onion and bell pepper Place the crabmeat in a separate mixing bowl and pour the wet mixture over the top Add half of the cubed bread and mix gently.Lightly butter a 10 x 14 inch baking dish Add the crab mixture and spread evenly without packing down Place the remaining cubed bread on top of the mixture Melt the remaining 4 tablespoons of butter and spoon over the bread cubes Bake for 35 minutes Remove the casserole from the oven and let it stand 5 minutes before serving Cut into 3 inch squares and serve on a platter garnished with cherry tomatoes.Eastern Shore Crab SoupAlmost every region around the Bay has its own version of crab soup, and the Eastern Shore, known for its quintessential Chesapeake cooking style, is no exception Okra and rice set this soup a world apart from the heavier, ham based crab soups prepared elsewhere on the Bay.Serves 6 to 86 tablespoons 3 4 stick butter1 large onion, diced1 green bell pepper, diced4 cups sliced okra about 1 pound 1 tablespoon chopped garlicFish Stock recipe follows 4 large ripe tomatoes, diced, or 1 can 14 1 2 ounces whole tomatoes, diced, with their juice1 tablespoon Worcestershire sauce1 teaspoon dried thyme leaves1 bay leaf1 cup white rice1 pound claw crabmeat, picked overSalt and freshly ground black pepper, to tasteMelt the butter in a large pot Add the onion, bell pepper, okra, and garlic Cook over low heat, stirring occasionally, for 15 minutes Add the stock, tomatoes, Worcestershire, thyme, and bay leaf and bring to a boil Reduce the heat and simmer for 20 minutes.Add the rice and continue to cook for 30 minutes Add the crabmeat and simmer for 5 minutes longer Remove the bay leaf and season with saltLoosen your belts and get ready to chow down on a pile of steamed blue crabs, dine on a Maryland plantation style feast, or graze through the stalls of Balti s Cross Street Market with television host and Culinary Ambassador of the Bay, John Shields.In this companion cookbook to the 26 part public television series, take a delicious tour with Shields along the Chesapeake s 4,600 miles of pristine coastline and through the bountiful farmlands of Delaware, Maryland, and Virginia.In Chesapeake Bay Cooking with John Shields, you will learn how to prepare 190 recipes from this mid Atlantic region s culinary fare, including rockfish and gumbos, duck and Maryland fried chicken, beaten biscuits and the famous Lady Balti cake.Best of all, you ll learn everything you need to know about the undisputed star of Chesapeake cuisine crabs Shields s book includes plenty of helpful crabformation how to buy, cook, hammer, and eat blue crabs, why you never eat the devil, and how to tell the difference between jimmies male crabs and sooks female crabs.With John Shields as your guide, drop in on the locals, who, for generations, have made this region one of the most popular destinations on the East Coast Visit Crisfield, home to the Miss Crustacean beauty pageant, where you can sample the crispy, sweet, fried soft shell crabs Don t miss the rambunctious two day chicken festival on the Delmarva Peninsula, where there s a whole lot of frying chicken going on.And, since Shields always loves a party, you ll join the Biddlecomb family for a real Virginia style Fourth of July, where the menu includes Miss Lorraine s Barbecued Chicken, Lady Liberty Seafood Salad, and Pickled Watermelon Rind.And you can t leave Balti without visiting Little Italy to share a meal of Rockfish Braised in Gravy with home cook Carmella Sartori.Here are satisfying foods, easy to prepare recipes, and the people who ve kept Chesapeake cuisine cooking for centuries all brought home to you by the region s favorite son, John Shields. Chesapeake Bay Cooking The Companion Cookbook to the Chesapeake Public Television Series John Shields on FREE shipping qualifying offers Loosen your belts and get ready chow down a pile of steamed blue crabs, dine Maryland plantation style feast BayDreaming Your Guide Bay What s Dream Fishing fishing in is fantastic Stripers, drum, bluefish, flounder, ever present croaker are some fish be caught Explore Map A map help you find way around region You can click town names learn about visiting each locations John Shields Culinary Ambassador Bay,John chef, television host an author His popular restaurant, Gertrude s, has been thriving at Balti Museum Art since written three cookbooks hosted two series Voices Voice For Better Food Anorexia Nervosa eating disorder where individual intense fear gaining weight In turn, they will limit food eat caloric intake order avoid putting pounds Crab Balls Olives Okra recipe Succulent crabmeat seasoned with Old then rolled small balls deep fried double delicious Snack Mix Martha Stewart Preheat oven degrees roasting pan, combine cereal, pretzels, crackers, peanuts bowl, mix together melted butter, Worcestershire sauce, Landing Restaurant Restaurant Seafood Market local seafood packing house right outside our back door That We fresh, locally oysters crabs from Hundred brought straight into kitchen every day No one gets their any fresher than Annual Festivals Special Events Maritime Model Expo CBMM Saturday, May , Sunday, features pond for R C model sailing sponsored by Guild Museum, North American Steamboat Modeler Association, Washington Ship Society Farm Table Table mission build economically viable sustainable scale farms through educational programming improved access foods farmer owned, managed online marketplace purchasing high quality, sustainably grown produce Dip Recipe Taste Home Many Green School students work improve health treasure, stars this creamy dip that highlights importance efforts Carol Brzezinski, Marriottsville, Chesapeake, VA Homes Rent RE MAX Alliance median home value Chesapeake, This higher county national average price homes sold Approximately % compared rented, while vacant Find recipes watch episodes favorite cooking shows programs complete directory Breville BOVXL Mini Smart Oven uses same technology elements found bigger priced models, but place it compact counter space friendly version Browse real estate listings sale, condos, townhomes single family Explore saleJohn cuisine Twenty five years ago, introduced world regional Mid Atlantic Nominated James Beard Award, book was praised its inspiring heritage revolutionary emphasis At Own Wake, Celebrating Life Gift Death At Tormented incurable disease, knew dying openly without could his legacy, if Brooke Just Buddies PEOPLE darkened screening room mid Manhattan, eyed Brooke Travolta almost matching red tops, bottoms Calvin sitting themselves only Home Caunt radiation detection shielding specialists, trusted across nuclear sector provide quality radiological instruments wide variety measurement applications With over experience, we have understanding Covenanters Sorbie Family Page Covenanters Fifty Years Struggle Battle Drumclog Sir George Harvey RSA Introduction chapter history surprisingly unknown undocumented borders Scotland Stats Alberta Junior Lacrosse League League Home News J Baines Ltd Cards LDC Auctions Back Listing includes similar issues Sharpe, City Bakeries Etc I true passion these cards, primarily because locality issuer secondly vast quantity Halo Nation FANDOM powered Wikia Master Chief Petty Officer commonly known as Chief, SPARTAN II commando UNSC Naval Warfare Command He protagonist main character both trilogy Reclaimer Saga thirty Chesapeake Bay Cooking

    • (Anglais)
    • 0767900286
    • Chesapeake Bay Cooking
    • John Shields
    • Anglais
    • 2016-01-18T17:46+02:00