Chesapeake Caramel Corn

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Did you guys know that March 9th is National Crab Day? It’s true. So, while I’m counting down the days until I’ll be taking the back road to Saxis to buy a bushel of #1’s right off the boat, we’re not quite there yet. Nevertheless,I still wanted to mark the occasion here on the blog by sharing some crab-centric recipe recipe with you guys.

Now, it’s a well known fact that folks here on the Eastern Shore will put Old Bay on just about darned near anything and everything. In fact, I think it’s probably a part of my blood content at this point in my life. My dad had me dipping crabs in vinegar spiked with Old Bay as far back as I can remember, probably even before I started on solid foods. Heh. And, the apple doesn’t fall far from the tree.

Whether it’s a more traditional application of the seasoning – like steamed blue crabs or succulent steamed shrimp. To something a little more unconventional- like sprinkled on top of a creamy potato salad or a Chesapeake Bloody Mary. Or maybe by adding a subtle spicy twist to a batch of your homemade caramel corn…

I happen to adore salty and sweet combos to begin with. But add in a little spicy kick with a few savory notes going on (I’m looking at you celery seed),  and you really have something quite phenomenal going on.

I’m going to be making batches of this all summer long to take out on the boat with us for our fishing trips and beach days. It stays good for a few weeks if kept fresh in an airtight container, not that it will last that long. Handy to have on hand!

Chesapeake Caramel Corn

1 cup popcorn kernels, un-popped
1 cup (2 sticks) salted butter
1/2 cup light corn syrup
2 cups packed light brown sugar
1/2 tsp. baking soda
1 tsp. vanilla extract
1 Tbsp + 1 tsp Old Bay

Preheat the oven to 250° F. Line two rimmed baking sheets with aluminum foil and spray with cooking spray, set aside.

Pop popcorn using your preferred method, I use and air-popper and have to do two batches. Place the popped popcorn onto the baking sheets.

Melt the butter in a medium saucepan set over medium heat. Once the butter is melted, mix in the corn syrup, brown sugar and salt. Increase the heat to medium-high and bring the mixture to a boil, stirring frequently. Boil for 5 more minutes.

Remove the mixture from the heat. Stir in the baking soda, vanilla extract, and 3 tsp Old Bay. The mixture will bubble up and become frothy. Evenly drizzle the caramel sauce over the popcorn on the baking sheets, and use a silicone spatula to gently toss and coat thoroughly. It’s okay if there are some clumps of caramel throughout, it will melt and coat popcorn while baking.

Place in preheated oven and bake for 45 minutes, removing from the oven to stir every 15 minutes or so.

Remove the baking sheets to a wire rack, and season with an remaining Old Bay – about 1 tsp per tray. Stir one last time, and allow to cool to room temperature before placing in an airtight container for storage.

Grilled Oysters with Garlic-Herb Butter

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Fall has arrived here on the Eastern Shore of Virginia – which means, oyster harvests are in full swing in the waters surrounding our little peninsula. From the salts on the seaside, to the sweeter guys harvested out of the Chesapeake Bay and the rivers on the western shore – we have such an amazing variety of oysters in Virginia.

A couple of weeks ago the Chincoteague Chamber of Commerce hosted it’s 45th Annual Chincoteague Oyster Festival – an event that’s anticipated all year long. Fried oysters, steamed oysters, raw oysters…a true celebration of the briny bivalve.

I was running around taking photos to earn my keep, in exchange for my ticket. But, I managed to tote over my little portable grill and snag a few oysters to throw on it, to get some photos to share of this super easy way to prepare them with you guys.

Oysters on the half, brushed with a simple garlic-herb butter while on the grill. Couldn’t get easier, delicious, or more impressive. If shucking isn’t your thing, you can steam them until they pop open, and then pry off the top shell – the garlic butter will still keep them plump and juicy.

If you’re really lucky, like I was on this particular day, you may find a tiny friend lurking inside your oyster. Pea crabs are considered a delicacy by many around here, tender yet slightly crunchy little crustacean parasites that like to set up shop inside our oysters. We eat them, but if it’s not your thing – by all means, serve them their final eviction notice before enjoying.

A few minutes on the grill is all you need, just until you see the butter start to sizzle. A little squeeze of fresh lemon juice to finish.  Enjoy them hot, and be prepared to reload the grill. You can’t eat just one!

Grilled Oysters with Garlic-Herb Butter

1 cup (2 sticks) salted butter
12 cloves garlic, minced
2 Tbsp fresh parsley, minced
1 Tbsp fresh thyme, minced
24 large oysters, shucked and on half-shell
fresh lemon wedges, for serving

In a small saucepan, melt the butter over low heat. Add the garlic and herbs and let simmer for 5 minutes. Remove from heat and set aside.

Heat your grill to the low end of the high spectrum (about 450 degrees).

Carefeully place oysters on the grill and spoon a small amount of the garlic butter into the center of each oyster (about 1 tsp). Cover, and let oysters cook for about 5 minutes.

Once the butter is sizzling and they oysters have plumped up, they’re ready. Remove from the grill and let cool for a couple of minutes.

Serve with lemon wedges and give a squeeze just before enjoying.

Shrimp Guacamole

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The big game is this weekend! Anyone planning on having a party? Or heading somewhere where you want to bring something to share? I’ve got the perfect munchie to fit the bill, if that’s the case!

Y’all know I love to incorporate seafood into my dishes whenever possible, and for a throw-down like Sunday’s event – it’s always fun to splurge a little bit for your spread…

Since most of my local seafood shacks are closed for the off-season here on the island, I took a road trip “across the bay” to my closest Whole Foods Market – in Hampton Roads, to see what kind of goodness they were offering for the big game!

While I’m usually not a purveyor of pre-made items, their uber-tubs of guacamole have always been a favorite for me (incidentally on sale this week). I’ll usually buy one to snack on with some chips on the way home! So, I decided to use that as a base for my guacamole for both simplicity, and times sake.

For the shrimp salsa, I picked up some of the gorgeous grey shrimp found at their seafood counter. Their fishmongers are always so knowledgeable, and always ready to answer any question you can throw at them! I love that they work with small, local fisheries whenever possible. Knowing that I can still support sustainable fishing practices, while shopping at a large grocer, is very important to me. Just another reason why I love Whole Foods, and everything that they stand for.

So, those shrimp. I roasted them with the shell on (helps to retain moisture and tenderness) with some fresh lemon, oregano, and lots of pepper. Once they were perfectly cooked I let them cool down enough to peel, then give a rough chop. Combined with a little tomato, red onion, jalapeno, lime juice, and a bit of cilantro to brighten it up – the rustic, chunky salsa was the perfect contrast against the smooth, creamy guacamole. And, it was so pretty on the plate!

The perfect addition to your big game day buffet.  

Shrimp Guacamole

3/4 lb large shrimp, shells on (cut up the back with shears to remove vein)
4 cloves garlic, minced
1 Tbsp fresh oregano, chopped (or 1 tsp dried)
1 lemon, sliced
olive oil
2 roma tomatoes, chopped
1/2 medium red onion, finely chopped
1/4 cup cilantro, chopped
1 lime, juiced
kosher salt
black pepper
1 cup guacamole
tortilla chips

Preheat oven to 425 degrees.

Line a sheet pan with aluminum foil and drizzle with olive oil. Toss shrimp, garlic, oregano, 2 tsp salt, and 1 tsp of black pepper in a large bowl – with an additional Tbsp of olive oil.

Place onto sheet pan in an even layer. Scatter lemon slices on top. Roast for 15 minutes until shrimp are pink and starting to curl up. Remove from oven and let cool to room temperature, before peeling and roughly chopping.

Combine the chopped shrimp, tomatoes, onion, cilantro, and lime juice to form the salsa. Season to taste with salt.

To plate, I used a large biscuit cutter to form a mold for the guacamole. Not necessary, but makes a prettier presentation! Place the mold in the center of the plate, and fill with guacamole. Top with the shrimp salsa mixture, packing in slightly before removing the mold. Scatter tortilla chips around the edges to serve.

Alternately, you could serve it in a bowl.

Disclosure: I have a partnership with Whole Foods Market and was compensated for my work, but all words and opinions are my own.

Roasted Vegetable and Chèvre Quiche

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Roasted Vegetable Quiche

This summer was insanely hectic. I feel like it passed it a blur of beaching, boating, and warm summer nights. I wasn’t in the kitchen making new things to share with you as much as I’d like, but now that the days are becoming cooler – it’s my favorite time of year to be in the kitchen. Not to mention it’s the best time of year to work with the bounty that your garden, or local farmers in your area have produced.

I’ve always been passionate about gardening, and particularly varietal history and seed saving. So when the good folks at Thomas Jefferson’s Monticello reached out and asked me to share the details on their 10th Annual Heritage Harvest Festival happening this weekend, I was delighted to do so!

Thomas Jefferson championed vegetable cuisine, plant experimentation, and sustainable agriculture. In today’s modern world,  they are continuing that tradition at Monticello – and have been doing so, for many years. They were kind enough to send me a beautiful box of garden goodness fresh from the fields.

monticello

I mean – what an honor. Talk about tasting history! Eggplants (Listadia di Gandia and Black Beauty), Peppers (Marconi and Fish Hots – a variety that was used in seafood houses in my region for hundreds of years), a Green Nutmeg Melon, fresh sesame, and some of their locally made Hickory Syrup and Peach Butter available from their online shop. I can’t thank them enough for sending that box of loveliness my way, it was a real treat!

I ended up tossing the eggplants Marconi peppers with a little olive oil and salt, and added a tomato and some garlic from my dad’s garden for good measure – then roasted. That’s a great way to get out excess moisture, that can lead to soggy situations in whatever dish you’re preparing. Plus, it really intensifies all of the flavor.

Used my favorite pie crust recipe to line my tart pan, and blind bake. Then piled in the roasted vegetable goodness and a rich egg-custard to fill in all the nooks & crannies. And a little goat cheese for good measure. A local farmer has been selling his goat cheese at the farmer’s market here on Chincoteague, and it’s insanely wonderful. Have been enjoying it every chance I can get!

A quick bake for about half an hour, and you’re good to go. Paired with a simple green salad, it’s the perfect meal for this time of year. Could also be made in a pie plate without the crust!

And, if you’re in the vicinity and looking for something to do tomorrow – make sure you check out the Heritage Harvest Festival at Monticello. The’ve got a great lineup of speakers, activities for kids, gardening info, seed saving, good eats….they’ll have it all! A great day to get outside and live, breathe, and taste history.

Roasted Vegetable and Chèvre Quiche

1 small eggplant
1 anaheim or poblano pepper
1 tomato, halved
2 cloves garlic
1 pie crust dough (here’s my favorite recipe)
2 eggs
2 egg yolks
1 cup half & half
1 tsp kosher salt
1/2 tsp black pepper
4 oz. goat cheese
olive oil

Preheat oven to 425. Place eggplant, pepper, tomato and garlic on a baking sheet. Drizzle and toss with 1 Tbsp olive oil and a pinch of salt. Place in oven and roast for about 25 minutes. Until vegetables are soft. Let cool slightly and remove the skin from the peppers and tomatoes, and eggplant as well if you desire. Roughly chop, and set aside to cool.

Reduce oven temperature to 375. Line a 9-inch tart pan or pie plate with your crust. Press into the bottom well, making sure to get in the base. Trim the top of the tart pan with a rolling pin, or crimp the edge if you’re using a pie plate. Line with parchment paper and place pie weights or beans inside. Place in the oven to “blind-bake” for 20 minutes. Remove from oven, and remove parchment with weights.

Place crust on a baking sheet. Scatter the roasted vegetables evenly on the bottom of the crust.

In a bowl beat the eggs, egg yolk, half & half, salt and pepper until combined. Pour mixture into the shell.

Break the goat cheese into pieces and scatter that evenly on top of the quiche.

Carefully place in oven and bake for 30-35 minutes, until center is done by still slightly jiggly.

Let cool for a few minutes before slicing and serving.