Homemade Oyster Crackers

Oyster crackers. They are probably something you don’t even think about, unless you’re ordering a bowl of clam chowder or crab soup. Usually, we’ll just use broken-up pieces of saltines for a crunchy bite to top our soup with – but yesterday I was feeling particularly ambitious!

Turns out they were super easy to make, requiring only a few ingredients. The hardest part was cutting and transferring all the little squares to the baking sheet. And that little amount of work totally paid off, the taste and texture was about a million times better than you’d find in the store-bought crackers.

In fact, we loved them so much, it’s got me thinking about what other crackers I can make here at home!  I know these would be great with additions thrown in as well, like fresh (or dried!) herbs. Or even just a little bit of black pepper. Will definitely be making these again!

Source: adapted from Serious Eats

 

Citrus-Apple Butter Glazed Shrimp

As I’ve mentioned before, in the summertime here on the Eastern Shore shrimp are often cheaper than chicken or pork. So, we like to make the most of them in the months that we can get them fresh. Needless to say I’m always looking for a new spin on them to try out in my kitchen.

So when I came across this recipe from Musselman’s for a citrusy spin on an almost-barbecue sauce, I couldn’t wait to try it. Super simple…apple butter, along with some freshly squeezed juice. I used lemon and orange, but lime would also be a great addition. I also added a little bit of garlic and red pepper flakes for a little extra kick.

Shrimp are skewered, then a quick cook and basting with the sauce on the grill – and dinner is done! The flavor of the sauce is great, and it has just enough sugar to lightly caramelize the edges of the shrimp – without drying it out, which is key. I’m thinking that bacon wrapped around the shrimp might also be a nice addition…

Definitely a keeper for those days I come home from the beach or boat super tired, and need something easy. Have a great weekend everyone!

Source: adapted from Musselman’s

Disclaimer: I received a grilling package from Musselman’s for my review. As always, all opinions are my own.

 

Hush Puppies

Now that summer is here seafood season is in full swing here on the Eastern Shore. We had our first taste of crabs Memorial Day weekend. People have been catching black drum, rockfish, and flounder right and left. And, thanks to new breeding practices our salty Chincoteague oysters are available all year round now.

Naturally, there’s nothing that we love more than a good old-fashioned seafood boil or fish fry. And, no seafood feast is complete without a good hush puppies. The little seafood spot (Ray’s Shanty if you’re curious – great food too!) where I go to buy my seafood makes the best in the world. They have a ton of flavor with the addition of onion, yet are dense and light at the same time. I always end up eating too many of those, and then never any room for my meal…

This was my first attempt at making them at home, and they turned out great. I used a recipe from Saveur that looked promising. They were super easy to make, and quickly fried up to perfection once the “rise” was complete. It’s almost a proofing process – you mix up the batter, then let it sit for an hour to leaven. This made a light and airy hush puppies that had a wonderful texture on the inside, and a perfectly golden crunchy exterior.

It makes a lot of hush puppies though – like around thirty. I think next time I’ll probably cut the recipe in half for our family.

Hush Puppies

1 1/2 cups all-purpose flour
1 1/2 cups cornmeal
2 tbsp. baking powder
2 tbsp. sugar
1 tbsp. baking soda
2 tsp. kosher salt
1/2 tsp. cayenne
1 1/4 cups buttermilk
2 eggs
1 large yellow onion, grated
Canola oil, for frying
Tartar sauce, for serving

Whisk together the flour, cornmeal, baking powder, sugar, baking soda, salt, and cayenne in a large bowl. Stir together buttermilk, eggs, and grated onion with their juice in a medium bowl. Pour over dry ingredients and stir together until just combined. Set aside to rest for 1 hour.

Pour oil to a depth of 2″ in a 6-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 350°. Using a tablespoon, drop small rounds of batter into the oil, making sure to not crowd the pan. Cook, stirring occasionally and flipping halfway through, until golden on the outside and crisp, about 3–4 minutes.

Remove hush puppies from the oil and drain on paper towels. Serve with tartar sauce on the side for dipping.

Source: Saveur

Homemade Potato Chips

We don’t eat that much junk food in our house, but one thing I do enjoy once in a while is a good kettle-cooked potato chip. There’s just something about that salty crunch that I love with a good hot dog or cheeseburger! I’m surprised it took me this long to make them at home – as they were so easy and so much better than the stuff from the bag.

I used my mandoline to slice the potatoes, but you could certainly thinly slice them using a knife. The slicing attachment on your food processor would also be another great option. I used the technique that I do with my oven fries, and soaked the sliced potatoes in a bit of salted water first – to remove some of the starch, as well as add a bit of flavor. Then made sure to dry them really well before adding them to the hot oil – you don’t want a splatter scenario!

After a quick fry and then drain on paper towels to remove the excess grease, I season them with some sea salt and a bit of cajun seasoning for a little kick. I also frequently do Old Bay to make a homemade version of a Maryland favorite – crab chips! Salt and vinegar is another one of my favorites, so a version of those is definitely next on my hit list.

If you’ve never made your own potato chips at home, these warm weather months are the perfect time to do it. It makes that outdoor lunch or dinner a little bit more special – and the flavor and crunch is unparalleled. Give it a try!