Crab PizzaOur summer is starting to come to a close. We’ve been making sure to get plenty of beach and boating time before it does, but…it’s coming, whether we like it or not.

That’s not to say that I don’t adore fall…really, it’s my favorite season! Chilly mornings with hot coffee, the leaves turning, and most importantly – cheap, fat crabs. They’re down to $50 a bushel here on the Eastern Shore, which makes a spontaneous crab feast on a Saturday afternoon totally doable. Which is precisely what we did last weekend…

We ate our fill, then had plenty leftover to pick the next day. Ended up with close to 3 lbs! Of course I had to make a batch of my creamy crab dip, and I’ll be making some crab cakes to freeze. But, I wanted to do something a little different this time around.

Last month we took a cruise up to Seacrets in Ocean City in our friend’s pontoon boat (thanks, Captain Luke!). A few cocktails were consumed, as well as this delicious pizza. They actually call it “crab toast”… to which, I call bullshit. It’s a crab pizza, and it’s absolutely delicious.

I kept it simple, the crab is the star ingredient here, and it should shine. A light covering of a simple garlicky white sauce, topped with cheddar and mozzarella cheeses, and the crown…jumbo lump crab. Now, let me just go ahead and put this out on the table – don’t use canned crab. Ever. For anything. The quality is absolutely critical for an application such as this. So, if you can’t get the good stuff , just don’t bother.

That’s why we have to get while the gettin’ is good here. Another bushel will probably be on the menu this weekend!

Source: inspired by Seacrets Crab Toast

Apple, Bacon, & Goat Cheese Salad

Nothing beats a really good salad in the summertime. Whether it’s a simple Greek salad with grilled chicken – or something a little fancier like this apple, bacon, and goat cheese salad…they always go over well with our family after spending a day outside in the hot summer sun!

Crispy smokey bacon, crunchy apples, tangy goat cheese, candied walnuts – and the pièce de résistance, a delicious apple butter vinaigrette. I think it may be my new favorite salad dressing!

Musselman's Apple Butter

First off, it acted as an awesome emulsifier – it truly was the perfect consistency for a dressing. It also added wonderful flavor. The sweet and spicy notes in the apple butter really worked well with the salad, and combined with apple cider vinegar – there was definitely a ton of apple flavor going on.

I think the recipe for the dressing would also be an amazing marinade for chicken or pork. Looking forward to trying that soon, will report back! In the meantime, enjoy this wonderful salad.

Disclaimer: This post is sponsored by the good folks at Musselman’s Apple Butter. As always, all thoughts and opinions are my own.

 

Boardwalk Fries

I was kind of shocked when I realized I didn’t have a recipe for good, old-fashioned boardwalk fries here on the site. It’s shameful really. Sure, I have oven fries (which employ the same soaking technique I’ll touch on later) and fish & chips…but I needed to have an entire post devoted to these crispy, salty favorites.

My first taste of boardwalk fries was of course at Thrasher’s in Ocean City, MD…notorious among Marylanders, Eastern Shore folks, and really the entire nation in some cases. That’s because they’re the best. Their first trick is a soak for the cut potatoes in hot saltwater. It helps to remove some of the starch, and softens them up a bit for cooking.

The second key step is the twice-fried technique. The potatoes are cooked in hot oil for one round, basically to par-cook them. They’re then removed from the oil, set aside to drain, and then added back to the oil to attain that beautiful golden brown and crunchy exterior.

Immediately season with salt, and apple cider or malt vinegar. Never ketchup! It’s actually a rule at Thrasher’s…they don’t have it available. The place  next store has a racket selling containers of it at exorbitant prices. We don’t have boardwalks here on Chincoteague, which is just fine by me – but it’s nice to have a little taste of it here at home!

Dill Pickle Soup

I know. I know what you must be thinking…pickle soup? WTF? Right? I thought the same at first when I’d overheard several people mention this soup. It’s also on the menu at one of my favorite little spots to grab a bite here on Chincoteague, Poseidon’s Pantry. So naturally, I had to give it a try at home.

Last week Jon ventured to San Francisco for work stuff. What better place to have to go to for a 49ers fan? I was at home with our 3 boys, and we survived. I’m blessed with pretty well behaved kids! Towards the end of the week I had two of my best girlfriends over to for dinner to try this odd soup…

Turns out it’s REALLY good. Chunks of potato, dill pickles, carrots, chicken broth, sour cream and fresh dill all combine together to create a wonderfully rich, and filling – yet light soup. I think the key is to use really good quality refrigerated pickles in the soup. They stay crunchy and retain their briny flavor. Whereas some of the guys from the shelves in the jars are flabby and crunch-less from the get-go.

We all really enjoyed it, especially the boys. With all the bright flavor from the pickles and the dill, it’s a great soup to welcome springtime. Definitely one I’ll be making again and again, it’s just too much fun not to!

Souce: adapted from The Noble Pig