Category: meat

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Shrimp Cakes

Shrimp Cakes
Ingredients
  1. 1 lb large raw shrimp peeled and deveined
  2. 4 oz mozzarella cheese (1 1/2 cups shredded)
  3. 1 large egg
  4. 1/4 cup mayonnaise
  5. 2 Tbsp parsley finely chopped, plus more to garnish
  6. 1/2 tsp sea salt or to taste
  7. 1/8 tsp black pepper
  8. 1/4 cup all-purpose flour or gluten free flour
  9. 2 Tbsp light olive oil or high heat cooking oil of choice
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serve with Lemon Aioli Sauce

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Maryland Crab Soup

Maryland Crab Soup
Ingredients
  1. 1 bay leaf
  2. 1 cup chopped celery
  3. 1 cup chopped onion
  4. 1 cup yellow corn
  5. 1 quart beef broth
  6. 1 quart chicken broth
  7. 28 oz whole tomatoes
  8. crab meat
  9. cooked crab claws
  10. optional old bay seasoning or ground cayenne pepper
Instructions
  1. cook everything until vegetables are tender
  2. add crab meat and claws and serve
  3. optionally add old bay seasoning to taste
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Baby Back Pork Ribs

Baby Back Pork RIbs
Ingredients
  1. 1 full rack of ribs with the membrane removed
  2. dry rub
  3. barbeque sauce
Grill
  1. rub the ribs, cover with foil, refrigerate over nite.
  2. Cook the ribs on a gas grill 1 1/2 hours at low 300-350 F.
  3. Open the foil and barbque sauce them up.
  4. Leave the foil open for another 30 minutes.
  5. Add more bbq sauce every 10 minutes.
Smoker
  1. Wood Chunks are best. Use 1/2 wet 1/2 dry depending on if you want to raise or lower the temperature
  2. keep the smoker at 225 degrees
  3. Smoke an estimated 5 hours, and 1 more hour with BBQ sauce.
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Dry Rub for Ribs

Dry Rub for Ribs
Ingredients
  1. 4 tablespoons brown sugar
  2. 1 tablespoon kosher salt
  3. 1/4-1/2 teaspoon black pepper
  4. 1 tablespoon garlic powder
  5. 1/2 tablespoon onion powder
  6. 1 tablespoon dried oregano
  7. 1/2 tablespoon or less of cayenne pepper (unless you
  8. like it HOT)
  9. 1-2 tablespoons chili powder
Instructions
  1. mix it up and store it in an air tight container. 1 Qt mason jar works well.
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Smoked Crown Rack of Lamb

Smoked Crown Rack of Lamb
Ingredients
  1. 1 lamb crown roast.
  2. Get the butcher to use 3 racks of lamb for a nice round crown. Two will work but you'll need a separate container for the extra stuffing.
  3. 1 tablespoon olive oil
  4. 1/2 cup finely chopped celery
  5. 1/4 cup sliced green onions
  6. 1/2 teaspoon ground allspice
  7. 1/2 teaspoon salt
  8. 2 cups cooked brown rice
  9. 2 cups cornbread stuffing
  10. 1 cup chicken broth, heated
  11. 1/2 cup dried cranberries soaked in hot water for 15 minutes, drain well
  12. 1 can or fresh (11 ounces) mandarin oranges, drained
  13. smoking chips
The Stuffing
  1. In skillet, heat oil over medium-high heat. Saute celery and onion 4 to 5 minutes, stirring occasionally.
  2. Stir in allspice and salt.
  3. Toss with cooked rice, cornbread crumbs, broth and cranberries. Cover and set aside.
The Crown
  1. If the stuffing was made ahead of time and refrigerated bring it out now to warm to room temperature.
  2. Rub inside and outside of crown with pepper, wrap each rib bone with tin foil, let warm to room temperature
  3. prepare smoker: ideal temperature 210°F
  4. Place crown on smoker, add smoking chips and cover.
  5. Smoke for 45 minutes.
  6. Remove crown from smoker. Place parchment paper under the crown. Spoon stuffing loosely into center cavity of crown.
  7. Return crown to the smoker.
  8. After 1 hour remove the aluminum foil from each rib tip.
  9. Smoke an additional 30 minutes or until meat thermometer registers 135°F for medium-rare, 145°F for medium or 160°F for well, and stuffing is heated through.
  10. Remove from grill and cover. Temperature will rise ~ 10°F while you allow it to rest for 10 minutes before carving.
Notes
  1. Total cook time on the smoker: ~ 2 hours 15 minutes
  2. Cut between individual ribs and serve with stuffing. Garnish with oranges. Serve with mint sauce and seedless raspberry jelly.
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Easter 2020

My friends got takeout

Easter 2021

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Baked Maryland Blue Crab Dip

Baked Maryland Blue Crab Dip
Ingredients
  1. 6 oz/170 g fresh Maryland blue crab jumbo lump, gently picked clean
  2. 1/2 cup/75 g finely diced red bell pepper
  3. 1/2 cup/25 g finely chopped fresh flat-leaf parsley
  4. 3 Tbs snipped fresh chives
  5. 1/2 cup/120 ml reduced-fat mayonnaise
  6. 4 oz/115 g whipped cream cheese
  7. 1 1/2 tsp fresh lemon juice
  8. 1/2 to 1 tsp pepper relish
  9. 1/4 cup/20 g panko (Japanese bread crumbs)
  10. 1/2 tsp grated lemon zest
Instructions
  1. Place the crab in a medium bowl and pick with your fingers. In another medium bowl combine in the mayonnaise, cream cheese, lemon juice, pepper relish. Whip it. Add bell pepper, parsley, and chives. Using a rubber or silicone spatula, gently stir in the crab. Transfer to a small oven safe crock.
  2. In a small bowl, combine the panko and lemon zest.
  3. Position a rack in the upper third of the oven and preheat the oven to 425F. Just before baking, sprinkle the panko mixture on top and bake until the panko is toasty brown and the dip is bubbling at the edges, about 12 minutes. Serve hot's.
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Swedish Meatballs

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Swedish Meatbakks
Ingredients
  1. 3 lbs ground beef
  2. 1 lbs ground pork
  3. 1 cup breadcrumbs
  4. 3 eggs
  5. 1 onions, pureed
  6. 3 Tbs oil
  7. 1 Tbs allspice
  8. 1 Tbs nutmeg
  9. 4 cups beef stock
  10. 16 oz sour cream
  11. 1 cup flour
Instructions
  1. mix ground beef, ground pork, eggs, onion
  2. add bread crumbs
  3. form into 1" balls
  4. fry in oil until brown on outside
  5. remove from frying pan, place on a rack on a cookie sheet
  6. bake 300 degrees for an hour or until feather light
  7. drain most of the grease from frying pan
  8. add beef stock, enough to liquefy the brownings in the frying pan
  9. transfer to a pot and add remaining beef broth, allspice and nutmeg
  10. cook on low to keep warm
  11. turn off pot and add meatballs to pot
  12. let the meatballs absorb the liquid for about 15 minutes
  13. remove meatballs
  14. heat up the pot to boiling
  15. reduce heat, add flour to pot, cook on medium and stir until thick, add more flour if needed
  16. Combine meatballs and sauce into serving size portions, freeze or refrigerate
  17. reheat by microwaving
Notes
  1. Next time try parsley in the balls and Worcestershire & mustard in the sauce.
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Crab Cakes with Panko

Crab Cakes with Panko
Ingredients
  1. 1/4 cup mayonnaise
  2. 2 scallions, thinly sliced
  3. 1 large egg, lightly beaten
  4. 1 tsp celery salt
  5. 1 tsp ground cayenne pepper
  6. (or substitute celery salt and pepper above for 2 tsp Old Bay)
  7. 2 tsp lemon juice
  8. 1 tiny shallot chopped finely
  9. 1 1/4 cups Panko
  10. 1 Lbs lump crab meat
  11. Coconut oil to fry them in.
Instructions
  1. Roll the crab meat around in your hand to find and discard any shells. Be careful not to break up the meat- lumps are good.
  2. Mix together all the ingredients except Panko and Crab meat.
  3. Add 3/4 cups Panko and the crabs meat, fold very gently and form into about 4-6 cakes. Place the cakes on wax paper and chill for at least 10 minutes.
  4. Coat the crab cakes with 1/2 cup of Panko.
  5. Cook in medium hot Coconut Oil turning once, about 6 - 8 minutes total.
Notes
  1. Server on a soft roll, over a bed of lettuce, or just by themselves. Goes great with creamy caper sauce (also available here)
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Meatballs

Meatballs
Ingredients
  1. 3 pounds ground beef, 80% lean
  2. 1 pound ground pork
  3. 2 large onions
  4. 8 large eggs
  5. 4 cups bread crumbs
  6. 1/4 cup olive oil
  7. 1 bulb garlic
  8. 2 cans tomato sauce
  9. 2 cans stewed tomatos
  10. 4 pounds mushrooms (optional)
  11. 2 Tbs fresh or 1/2 Tbs dried thyme
  12. 2 Tbs fresh or 1/2 Tbs dried basil
  13. 1/2 Tbs fresh or 1/8 Tbs dried oregano
Instructions
  1. Add stewed tomatoes and tomato sauce to a large pot. Dice the mushrooms and add to the pot. Add the herbs. Simmer all day.
  2. Using a food processor grind the onions. Mix the ground meat, eggs and onions in a large bowl. Add the bread crumbs and mix well. Add oil to a large frying pan. Make about 8 meatballs and start cooking in the frying pan at medium heat. Turn the meatballs at least once, hopefully more depending on if they are not falling apart. When finished cooking, remove and place in a large deep baking sheet (preferably use a wire rack in the baking sheet to keep the meatballs from sitting in the grease) . Fry all the meatballs and continue to pile them up on the baking sheet.
  3. Bake the finished meatballs in the oven at 250 degrees for 1 to 3 hours. The drier they get the better they will taste.
  4. Turn off the sauce and add the meatballs from the oven. They will soak up the sauce and become juicy and tender.
Notes
  1. Serve over pasta. Best served with salad, crusty bread or crusty rolls, red wine, and chocolate cake and expresso for desert.
  2. Freeze leftover meatballs and sauce in individual meal sized containers.
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Blackened Chicken with Bean & Corn Salsa

IMG_0012IMG_0013

Blackened Chicken with Bean & Corn Salsa
Ingredients
  1. 4 boneless skinless chicken breast halves
  2. 2 tsp chili powder
  3. 1/4 tsp salt
  4. 1/4 tsp pepper
  5. 1 tbsp canola oil
  6. 1 (15 ounce) can black beans, rinsed and drained
  7. 1 cup frozen corn, thawed
  8. 1 cup chunky salsa
  9. couscous (optional)
Instructions
  1. Combine the chili powder, salt and pepper; rub on both sides of chicken.
  2. In a large skillet, cook chicken in medium heat 4-5 minutes each side, until juices run clear. Remove and keep warm.
  3. Add beans, corn and salsa to skillet; bring to a boil. Reduce heat, cover and simmer 2-3 minutes, until heated through.
  4. Put bean mixture on a serving dish; top with chicken.
  5. If desired, serve with couscous for a complete, healthy meal :)
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