Blackened Fish Sandwich

This winter I’ve been working my way through whittling down our supply of fresh fish that was caught over the summer and fall. Here on Chincoteague – we catch such a variety of fish, due to the fact that we have oceanside and bayside fishing in such close proximity to each other. With just a few fun days fishing on the water, we’re able to stock our freezer with fresh, wild-caught fish to last us through those cold winter months.

fishing

Everyone loves a good old-fashioned fish fry, but my favorite way to prepare a nice hunk of white-fleshed fish is to simply season it  and sear in the pan. Incidentally, it’s also one of the easiest ways to prepare fish…perhaps why I love it so much?

I top the fish with some homemade tartar sauce, lettuce, and tomato on a lightly toasted roll. I used drum fish on this particular day – but all types work well for this application. Striped bass, mahi-mahi, tilapia, and cod to name a few! I also highly recommend making your own seasoning blend if time allows, I find it’s so much better than any I’ve purchased in the past.


Source: inspired by our favorite sandwiches at Ray’s Shanty

Chesapeake Bloody Mary

Happy Birthday to me! Today I turn 32, so I thought it would be appropriate to share a cocktail with you guys in celebration. Especially one that incorporates so many of the things I love!

I’d never been a fan of Bloody Marys for the most part. Probably because they’d always been made with pre-fabricated mixes that just aren’t very good to start with. But once I mixed my own at home, I understood how awesome they could be.

Simple ingredients – tomato juice, fresh lemon, vodka or gin. But the garnishes, that’s where you can go crazy and have fun! A celery stalk is essential, and also some sort of pickled vegetable – I went with dilly beans. But, where I really go overboard is by topping with a handful of jumbo lump crab meat.

Some might find it strange, but certainly not here on the Shore. The sweet crab meat sits perfectly perched on top of the savory Bloody Mary. It can be enjoyed before the cocktail, or let to steep in the tomato juice and absorb the delicious tomato flavor. With the addition of the crab, it’s really almost a meal as well.

This would be perfect for an evening (or morning!) in the hectic Holiday future – Christmas or New Years Eve, perhaps? Something decadent and really special to celebrate this special time of year. Totes worth the splurge on the crab meat!

Sweet Potato Pie

Have you guys ever had sweet potato pie? It’s pumpkin pie’s “Black Sheep” cousin. It sounds kind of weird in theroy, but upon first bite you discover it’s absolute deliciousness. A little bit lighter and less filling than pumpkin pie, but still just as festive for Fall.

We grow lots of sweet potatoes here on Virginia’s Eastern Shore – most notable, a white-fleshed sweet potato variety called Haymans. You rarely find them off of the Eastern Shore because they’re in such high demand with the locals. I still haven’t been able to get my hands on any this year…I’m hoping to track some down before next week for Thanksgiving, so keep your fingers crossed for me!

If you’re worried it might take more time and effort than a pumpkin pie, don’t be – it’s just as easy, with an even shorter ingredient list. It’s one of those recipes that the little ones like to help make too! Plenty of stirring and whisking involved. It may seem strange that there’s no brown sugar or nutmeg – but just go with the lemon extract. It adds such a bright note to the sweet potato, and really makes it sing.

So, if you’re looking for a new dessert that’s still traditional – you’ve found it. The perfect addition to your holiday Thanksgiving table that everyone is sure to enjoy! Have a great weekend, everyone.

Source: Mrs. JoSue

Sweet Potato Biscuits

Did you guys know that such a wonderful thing even existed? They do indeed, and they’re as wonderful as you’d imagine. They are pretty much a food group here on Virginia’s Eastern Shore, and it is where I was first introduced to them. After years of enjoying them, I thought it was high time I passed the recipe along to you guys!

It’s your basic biscuit dough with the usual suspects – flour, buttermilk, flour. But then you invite some pureed, roasted sweet potatoes to the party. It adds great flavor and color, and also some additional moisture. Which is always welcome in a biscuit!

They aren’t quite as fluffy as your standard buttermilk biscuit, just because the addition of the sweet potato adds some density too… but, what they lack for in fluffiness they more than make up for in deliciousness.

I like to serve them with a bowl of soup, or just plain with some jam or pumpkin butter. But, our favorite way to enjoy them is sandwiching a few pieces of ham. Very thinly sliced country ham is a treat, but more often than not it’s just plain deli ham. It makes for one delicious and easy meal – for breakfast, lunch, or dinner!

Source: adapted from The Lee Bros Southern Cookbook and Food & Wine, Nov 2013