Old Bay and Newspaper

Maryland Crabs!

Yes, you should be jealous! I participated in one of my favorite summer past times.... picking crabs! Soo good. These were amazingly delicious. Some of the best crabs I have ever had. My company didn't hurt either. My best friend Molly was home from Ireland and joined Mom, Dad and me in the messy bliss!



Picking crabs is an art. There is a right way to do it, especially if you ask my Dad. Technique is tricky and must be learned. You must have something to whack the hell out of the claws, newspaper,paper towels, garbage bags and ice cold beer! Papers on the table dump out the crabs and it is every man for himself! You will smell like old bay and seafood for a good day or two, but it is sooo worth it!





We did not make these ourselves, we bought them and brought them home, so no recipe for you. We feasted right before the world cup game.... so to spin a quote from the movie Wedding Crashers "Crabs and Futbol... thats what the Kelsey's do!"


Dad says: Notice the inherent conflict in the choice of beverages? Yuengling Lager is a really great darker beer with a lot of body. It is made in the oldest brewery in the USA. When your mom was young, it was not popular at all and was disparagingly called "Chinese Fart Juice" by her friends. Well, now it is one of the fastest growing brands in the USA and they have even opened a new brewery in Florida. It is so popular in PA that it is ordered merely by asking for "Lager"

Miller Lite is, well, Miller Lite. Not much to say about it except it is dandy to wash down spicy hot crabs on a warm summer day.

These crabs were huge, the biggest I could find, officially referred to as "Heavyweights", they must be at least 7 inches from point to point. A dozen of these guys go a long way. Just one other small point about eating steamed crabs, your choice of newspaper is important. You may not use the New York Times. You must use a local newspaper. As my dad used to say, "That is one fine newspaper, it keeps fish fresh longer than any other."

Cookin' with Limes

Ceviche is a dish that uses lime juice to cook fish! Chris and I love a good ceviche, it is soo fresh and healthy too! It makes a wonderful appetizer or a meal if you are lovin' it! You can use different types of fish depending on what is available and fresh. DO NOT use previously frozen fish! I used black drum, you can use tilapia, red fish, snapper or trout. I told my fishmonger what I was making and he cut me fresh fillets right on the spot! Needless to say his knife skills are far superior to mine!

Ceviche

3/4-1 lb black drum (must be very fresh)
juice of 8 limes
2 diced tomatoes (remove seeds)
red onion
fresh jalapeno (1/2 or whole depending on heat desired)
avocados
cilantro
olive oil
salt
pepper
Tortilla chips ( I like to use a thicker chip or tortilla strips)

This recipe is good for about 6 or more people to munch on as an appetizer.

1. Juice your limes (be careful they aren't bitter limes)
2. Cut fish into 1/2 inch cubes
3. Put fish and lime juice into a non reactive container * I used my glass 2 cup measuring cup. * Make sure fish is covered by lime juice and mix it up. Cover with plastic wrap and put in the fridge for at least 6 hours or overnight, stirring every hour or so with a wooden spoon

4. Dice tomatoes, onion, jalapeno, avocado and cilantro
5. In a separate bowl put fish and juice add a swirl or two or olive oil salt and pepper.. mix
6. Add in your veggies and toss gently as to not bruise your avocado
7. Scoop out of bowl with a slotted spoon
8. Serve with tortilla chips and an ice cold beer... yum!

Your ceviche should keep well for 2 days if covered. ENJOY!

Shake it Baby!

This evening I decided to mix myself a summer cocktail. So grab your shaker... This drink does not yet have a name. If you have a good idea leave a comment!

shaker
juice of 2 lemons
two spoonfuls of sugar
2 shots of vodka (I use potato vodka, it has a much cleaner taste)
fresh mint leaves
1/2 a shot of water
ice

Put it all in the shaker and shake it baby! You will need to shake hard to muddle the mint. Dad would say to use simple syrup instead of sugar, both work, but simple syrup involves more work.

I like to serve these in sugar rimmed martini glasses! Chris' mom loves them!! This recipe should make 2 drinks! If you don't have fresh mint, try to grow some! You will want to plant it in a container as it spreads and takes over. It is the only plant I haven't killed, and it smells and tastes so good!!

Cheers!

Dad responds: Great photo.

Don't get lazy Lauren. Take a few minutes to make a bottle of simple syrup and then end up saving time and having better drinks. Granulated sugar doesn't dissolve well in cold liquids. So in the above recipe, leave out the sugar and the water. Use simple syrup instead, even measures with lemon or lime juice.


Sugar Syrup

1 part sugar
1-1/2 parts water

Boil in a pan for 5 minutes, let cool and pour into an empty clean booze bottle. This keeps well at room temperature because the high sugar content prevents spoilage, just like with jelly. I write the recipe on the bottle in permanent marker so I don't have to look it up each time I run out.

Then try a really great drink that is served in Colonial Williamsburg where they did some serious drinking trying to figure out how to start a new country.

Williamsburg Bourbon Sour

1 jigger lime juice
1 jigger simple syrup
2 jiggers bourbon
ice


Mix everything in a cocktail shaker. Shake and drain into a glass either with or without ice. This is just a simple variation of the classic Whiskey Sour recipe which uses lemon juice rather than lime.


Once you try the real thing you will probably get sick at your stomach when served a drink with "sour mix" in it. Commercial "sour mix" is actually the waste product of some nasty composting experiment gone bad.

Great for Kids!!

This one is sooo good. It is perfect for kids of all ages! Dad found this in a magazine and altered it a bit, and wooo hoo it is tasty! It is great with tenders but I think if you have kids it would be perfect as nuggets( just cut the tenders into chunks) ... cooking times would probably need to be adjusted. I am sorry I didn't take any pictures.... it was gone too fast and that pesky camera is still missing. Please remember these measurements are not exact and probably never will be in this blog!!

Cheez-it Chicken

1¼ lb chicken tenders
2 cups Cheez-It Cheddar Crackers
¾ tsp fresh ground black pepper
½ tsp fresh ground white pepper
Big pinch of cayenne pepper
1 egg
2 Tbs Dijon mustard
2+ Tbs water
2 Tbs olive oil or cooking spray

Set your rack in the bottom 1/3 of a 475 degree oven. Spread the olive oil over a cookie sheet. Blend the Cheez-Its in a food processor until a fine powder and put in a bowl with the peppers and blend thoroughly. If you dont have a food processor....get one...or put them in a freezer ziplock and beat the hell out of em with a rolling pin or mallet. Mix the water and mustard in a bowl until the mustard is completely dissolved, then beat in the egg. Dip the chicken tenders into the egg then coat with the cracker mix and arrange in a single layer on the cookie sheet. Bake for about 8 minutes then turn the pieces over and bake another 8 minutes.

Dad dont edit this recipe..... I added an extra minute because my gas oven isnt as efficient as well as cooking spray because thats what I used! And to your surprise there are people on this planet who do not own food processors.

My parents are coming to visit this weekend so hopefully we will have some great food adventures to share with everyone!!!

Dad says: Try this with White Cheddar flavor Cheez-Its. It is even better!

I boned four fish!!

I learned a lesson today.... do not buy whole fish when you want fillets. The price might be appealing, but a phone call to PA and time with the Joy of Cooking cannot really teach you how to fillet a fish. Whew. I will never do that again!! Granted, no one found a bone!! YES! This is a recipe I thought Chris would love....I was right! There are no leftovers! Here it is: Please note measurements are approximate you may need to add a bit... this is all part of learning to cook. We usually do recipes with only ingredients, so I estimated!!

Trout Almondine
Fish
4 Trout fillets. Rainbow trout is great but sea trout, red snapper, red fish, flounder and similar fish also work well.
1 generous cup Flour
1/8 tsp of Cayenne pepper
½ tsp black pepper
½ tsp white pepper
1 or 2 Tbs butter
1 or 2 Tbs olive oil

Sauce
½ stick or more butter
¼ cup almonds, sliced or slivers
1 or 2 lemons’ juice (depends on taste)
dash of Worcestershire sauce
chopped Italian parsley for flair!

Make the sauce before you start the fish. For sauce, brown butter in a sauce pan. When it is dark chocolate brown, add the almonds, stirring while they get golden. Let this cool until you can add the lemon juice and Worcestershire without boiling. When ready to serve heat the sauce and spoon over the fish and sprinkle with parsley.

For the fish. Wash the filets in cold water and pat dry with paper towels. Meanwhile, heat butter and olive oil in large pan. Put flour and three peppers in a paper bag and add the fish and shake to coat completely (you can do this in a big ziplock too). Fry the fish fillets, flesh side down first until golden. Don't cook the skin side down first because it may curl up.

I hope you enjoy! I know we did. I will say we add a lot of lemon to everything... cant get enough of it!! PS- we had to take the picture with a phone our camera is MIA! Cheers to a new adventure!

Up and Running!

So today we start our blogging adventure. We are very excited to share our experiences in the kitchen with you. I am in Austin, TX and Dad is in Lebanon, PA. We usually do this over the phone and through email (numerous calls in a short amount of time). We thought it would be fun to do it through blog. Dad has so many recipes to share, now he can share the cookbook he has been working on for years! As for me I am still learning!
We are not the only cooks in the family as you will see other relatives chime in, mostly my brother and mother. Well I plan to make trout almondine tonight, so I had better get to the store to get almonds. Mom says trout is tasty Hopefully I will get through the fish heads and bones... I have never cooked a whole fish before!! Better call dad now for help! If you hear no more about this dish.. it will be because it was a huge fail! Stay tuned!