Chicken Chesapeake

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Chicken Chesapeake

It’s getting to be the time of year where I have to get creative with crab. I’m hoping Jon and my dad will have an opportunity to run the trotline for the first time this weekend. I think Andrew will be old enough to go this year, everyone’s excited about that!

I’ve seen this dish on many restaurant menus in our area. Usually a chicken breast stuffed with crab dip or crab imperial, then baked. But you guys know me – I couldn’t leave it at that. So I added bacon and cheddar cheese, as well as using some seafood seasoning to add some flavor to the chicken breasts.

Since the chicken is stuffed, you don’t need a ton of crab meat. A small amount goes a long way in this dish. I know not everyone is as fortunate as me, crab locale wise…trying to look out for you guys! But, if you happened to have some leftover crab dip or crab imperial, you could certainly substitute that in place of the crab filling listed in the recipe.

It was delicious, relatively easy and quick to throw together, and impressive…always a winning combination in my book. Looking forward to summertime here on the Chesapeake Bay!

Chicken Chesapeake

4 boneless, skinless chicken breasts
5 strips thick-cut bacon, sliced
1 Tbsp seafood seasoning (such as Old Bay)
4 oz sharp cheddar cheese, shredded
1 tsp kosher salt

For the filling:
3 oz cream cheese, softened
1 Tbsp sour cream
1/4 tsp Worcestershire sauce
juice of 1/2 lemon
1/2 tsp kosher salt
4 oz lump crab meat, picked for shells

Preheat oven to 375. Spray a 9×13 baking dish with cooking spray, set aside.

In a medium skillet, crisp the bacon in a 12-inch skillet until starting to crisp. Remove to paper towel lined plate to drain, and set aside. Leave the pan on the stove, you’ll be searing the chicken breasts in a few minutes.

Prepare the filling by combining cream cheese, sour cream, Worcestershire, lemon juice and salt. Carefully fold in crab meat until combined.

Season chicken breasts with seafood seasoning. Using a pairing knife, cut a pocket into the center of each chicken breast – about 2 inches long by 1 inch wide. Place 2-3 Tbsp of the crab filling into the pocket of the chicken breast, tucking the top back over the filling and securing with a couple toothpicks. Repeat with remaining chicken breasts and filling.

Bring the pan with the bacon drippings back to medium-high heat. Carefully add the chicken breasts, cooking for about 3 minutes on each side – until brown. Off heat, remove the chicken to the baking dish. Top each breast with cheddar cheese and crumbled bacon. Place in oven and bake for about 25-30 minutes, a thermometer should register 165. Let cool for 5 minutes before slicing and serving.

Crab Imperial

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crabimperial

Summer is just around the corner for us here on the Chesapeake, and for my family – that means bushels of crabs steamed on the regular. My dad and Jon run the trotline early on Sunday mornings, and are usually home by 10 AM with a full bushel of #1 Jimmies (or males). This year, our oldest son Andrew – who just turned five, will be old enough to go out and help man the line and net. I know everyone is excited for that!

They haven’t had a chance to go out yet this year, as the water is just starting to warm up. But, I managed to get my hands on a few to steam, and then pick to make a delicious dinner out of to share with you guys. Crab Imperial is on just about every local restaurant menu here on the Eastern Shore. It’s usually used to stuff into fish or shrimp, which of course is delicious. But a GOOD crab imperial – well, I think it’s bright enough to shine on it’s own. Lump crab, tossed with a luscious cream sauce, then baked to perfection – it’s divine. I found the cute little vintage crab dishes at a yard sale, but a ramekin or shallow au gratin dish would be just fine to bake in as well.

I’m so thankful to live in an area where my boys can experience this – learning to crab from their grandfather, who learned it from his father before him – right here on the waters of the Chesapeake Bay.

Time to stock up on Old Bay and Boh, Maryland kiddos – summer is coming!

Crab Imperial

1/2 lb fresh lump crab meat
2 oz cream cheese, softened
2 Tbsp mayonnaise
1 Tbsp heavy cream
1 egg, beaten
juice of 1/2 lemon
1/2 tsp Old Bay seafood seasoning
1/3 cup Cheddar cheese, shredded
fresh parsley, for garnish

Preheat oven to 350 degrees.

Combine cream cheese, mayonnaise, heavy cream, and egg. Carefully mix until combined (I used my mini-food processor). Add the crab meat, lemon, Old Bay, and salt. Toss gently to combine.

Spoon mixture into 4 individual ramekins or another small baking dish, and place on baking sheet. Top with a bit of the cheddar cheese.

Bake for about 20 minutes, until everything is starting to brown and bubble.

Garnish with parsley and serve with lemon wedges on the side.

The Grapefruit Crush

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Grapefruit CrushI’ve made mention of the Orange Crushes that are a favorite of our Delmarva beaches. But, have you ever heard of the grapefruit crush? It’s exactly like the orange crush. But, you guessed it! You’re using lots of fresh juice from grapefruits – in place of oranges, to get this lovely cocktail.

The good folks at Karlsson’s sent me a bottle of their Gold Vodka to try. Ya’ll know me – I’m not one to turn down a bottle of booze! The minute I opened the bottle and gave it a whiff, I was impressed. While most vodkas don’t smell or taste like much of anything – this had all kind of floral notes going on. That’s probably because it’s made by a single distillation and is unfiltered – a rarity among vodkas of today. What also sets them apart is that they only use baby new potatoes, of several Swedish varieties in the mash process. This leads to a vodka with plenty of great flavor – I mentioned the floral notes, but also fresh herbs, and grapefruit. Highly recommended!

I hope everyone has a great weekend! We’re looking forward to the Salisbury Festival here, a local event that’s held annually. I’ll be at Parker Place selling cupcakes, for any of you locals out and about! Stop by and say hello. Don’t forget to enter the Magimix Giveaway if you haven’t done so already. Winner will be chosen Monday morning!

The Grapefruit Crush

1 1/2 grapefruits, juiced
1.5 oz vodka
1 oz orange liqueur
splash of lemon-lime soda
ice

Pour all ingredients into cocktail mixer and shake. Strain into a cocktail glass filled with ice. Garnish with grapefruit peel or slice.

“Steamed” Shrimp

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Easy Steamed ShrimpI’ve said it before, and I’ll say it again – I’m so fortunate to live here on the beautiful Eastern Shore, with the abundance of fresh seafood and wonderful produce available all throughout the year. Whether it’s buying crabs right off the boats in Crisfield in the summer, buying bushels of oysters from the Chincoteague Bay in December, or getting up early to do some rockfishing with Dad in the fall – it’s the environment that I’ve been raised in, and I couldn’t imagine it any other way. I’m so thankful to call this place home, and have the opportunity to raise my family here.

That being said, I’m very excited to announce that tomorrow I’ll (along with Jon) be heading to Charleston, SC to compete as a finalist in the Avalon Great Foods Of America Recipe Challenge at the Charleston Food & Wine Festival. It’s such an incredible honor to represent my great state of Maryland, and I can’t thank Avalon Winery enough for sponsoring it. For this foodie who also happens to be a history buff, visiting Charleston is pretty much a dream come true. I’ve got a couple restaurants lined up that I have to visit, and the old tree on John’s Island is on my list too. Any other must-do’s in that wonderful city? It’s going to be our first time visiting, but I’m fairly certain it won’t be our last!

Ok, so enough about me. Let’s talk about these shrimp! My favorite fish monger closes for a couple months after Christmas, but thankfully – he just reopened on Valentine’s Day! Ray has been a waterman for as long as I can remember.  He’s also had his restaurant, Ray’s Shanty for about as long as I can remember too. It’s the place to go for fresh fish, THE BEST hushpuppies known to man, and gorgeous fresh shrimp. There’s a seafood market on the side of the restaurant too – gorgeous scallops, heads-on shrimp, and various filets of fish; most of which Ray has caught himself on his charter boat. Ray taught my mom his way to cook shrimp over 20 years ago, and it can’t get any easier. While technically, they aren’t steamed – they are always perfect, and you’ll never have an overcooked shrimp again. They’re great to season with lots of Old Bay and eat as is, peel and serve in a martini glass for a fancy shrimp cocktail, or chill down and make shrimp salad with.

“Steamed” Shrimp

2 quarts water
1/2 cup cider vinegar
1 tsp black peppercorns
1/2 tsp whole coriander
1/4 tsp whole allspice
1 bay leaf
3 Tbsp Old Bay (or any seafood seasoning)
Lemon wedges, for garnish

Combine water, vinegar, peppercorns, coriander, allspice, and bay leaf in a large saucepan*. Bring to a boil. Once water comes to a boil, add shrimp. Cook, stirring occasionally, until the water comes back to a boil. Remove from heat and drain IMMEDIATELY once water returns to boil. Remove bay leaves and toss shrimp with seafood seasoning. Serve with cocktail sauce and lemon wedges.

* You could also use a steaming spice mix. I love this one from Blue Crab Bay Co.