Crab and Corn Chowder

|
By
|
9 comments

Crab and Corn Chowder

A couple of weeks ago we played tourist on our little island of Chincoteague, left the boys with my mom and dad, and walked down to Main Street…which, is just literally at the end of my parent’s street. There aren’t many shops – a small bakery, a little wine and cheese shop, some tacky beach t-shirt shops, and a few really fun and funky boutiques. We ventured in The Flying Fish Gallery, and amongst all the fun things they had in the store – my ceramics honing sense immediately zeroed in on these gorgeous oversized mugs. I thought how pretty would these be with a cream of crab soup or chowder in them? I couldn’t wait to get them home and fill them up with something!

Seems like everything is in season right now here on our beautiful Eastern Shore. Crabs are running great, thought they got a late start. Dad got a bushel in his 2 pots he has off the dock in just 4 days last week. That’s a lot of crabs for very little work, folks! We went and had steamed crabs for lunch, and he sent me home with the leftovers to pick.

Corn is in season everywhere right now, and this chowder really showcases the sweet, fresh flavor it lends. Let me just say that this soup was nothing short of phenomenal. All the flavors married so well, and I loved that you could taste the individual ingredients. The crab, the corn, the onion, the garlic, the potatoes…all off them working together in perfect harmony, but one not overpowering the other. Will be making this one again and again! The epitome of a Maryland Eastern Shore summer.

Crab and Fresh Corn Chowder

2 Tbsp butter
olive oil
1 onion, diced
3 garlic cloves, minced
6 sprigs fresh thyme, leaves only
1/4 cup all-purpose flour
6 cups chicken stock
2 cups heavy cream
2 starchy potatoes (like Russet), peeled and diced
6 fresh ears corn, shucked and rinsed
1 lb crabmeat, picked clean of shells
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley leaves
2 Tbsp butter

Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Sprinkle with flour and stir to coat everything well, cook for 2 additional minutes. Pour in the chicken stock and bring to a boil. Add the heavy cream and the potatoes, return to a boil, cover, and cook on medium heat for about 7 minutes until potatoes are tender.

Cut the corn kernels off the cob and add to the soup, along with the crab meat. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley, and stir in the butter until melted. Ladle the soup into bowls and serve.

Source: adapted from Tyler Florence

Rigatoni with Beef & Sausage Ragù

|
By
|
3 comments

Rigatoni with Beef & Sausage Ragù

I don’t know about where you guys are, but there was a hint of fall in the air here this weekend. We turned off the air-conditioning and opened up all the windows, and I even had to don a long-sleeved shirt at the local fireman’s carnival on Friday night.

Needless to say, I was feeling something in the way of comfort food. And what better fits that bill than a big bowl of baked cheesy pasta? My girlfriend made this dish for me after we brought home our first son Andrew, over 5 years ago now. She drove all the way from Annapolis to come and make us this pasta, and share dinner with us. It quickly became a favorite in our home, and consequently my “go-to” baked pasta dish.

Ground beef and spicy Italian sausage is simmered in a rich tomato sauce, releasing all their meaty flavor into the sauce. Then at the end, a bit of heavy cream is stirred in…making it lighter in flavor, but yet richer at the same time. Layered with a bit of mozzarella cheese before baking, it’s becomes bubbly and crusty in the oven – everything that a baked pasta should be. Paired with a glass of red, a fresh green salad, and some crusty bread – it’s the perfect Sunday meal to gather your family around the table. We intend to enjoy every last day of summertime, but I’m definitely looking forward to that chill in the air being here to stay!

Rigatoni with Beef & Sausage Ragù

1 lb. rigatoni
2 Tbs. olive oil, plus more as needed
1 yellow onion, chopped
4 garlic cloves, minced
1 lb. ground beef
1 lb. bulk sausage (Jimmy Dean Hot)
1/2 cup fresh parsley,chopped
2 tsp. dried oregano
1 (28 oz.) peeled and chopped tomatoes
1 cup heavy cream
Salt and freshly ground pepper, to taste
1/2 lb. whole-milk mozzarella cheese, shredded
1 cup grated Parmesan or aged Asiago cheese

Preheat oven to 350.

Bring a large pot two-thirds full of salted water to a boil. Add the rigatoni, stir well and cook until al dente (tender but firm to the bite), about 15 minutes or according to the package instructions. Drain the rigatoni, place in a large bowl and toss with a little olive oil to prevent sticking. Set aside.

In the same pot, heat the 2 Tbs. olive oil over medium-high heat. Add the onion and garlic and cook, stirring, until soft, about 5 minutes. Add the beef and cook, stirring to break up the meat, until no pink remains, about 10 minutes. Remove from pan and drain any remaining fat. Brown the sausage in the same pan, draining fat that has rendered during browning. Return the beef to the pan with the sausage. Add the parsley, oregano and tomatoes and stir well. Bring to a boil, then reduce the heat to low and simmer, uncovered, until the tomatoes break down and the flavors have melded, about 20 minutes.

Stir in the cream, raise the heat and return to a boil. Remove from the heat and season with salt and pepper.

Return the rigatoni to the pot with the sauce and toss to coat well.

Oil the bottom of a shallow 3-quart baking dish. Spread half of the pasta mixture in the bottom of the dish. Sprinkle with half of the mozzarella. Top with the remaining pasta, the remaining mozzarella and the Parmesan. Bake until the sauce is bubbly and the top is crusty and golden brown, about 35 minutes. Remove from the oven, let stand for about 5 minutes and serve.

Source: adapted from Williams-Sonoma

Short Rib Cheesesteak Subs

|
By
|
5 comments

Short Rib Cheesesteak Subs

I’m kind of picky about my cheesesteak sandwiches. We have one sub shop on the island that has the best rendition. A few times I’ve tried to recreate them at home – they weren’t good. I suspect that it was the cut of beef I was using – usually a New York strip or ribeye, and they were just usually too chewy no matter how thinly I sliced.

Then I came across this recipe in last month’s Cooking Light (which, by the way…did anyone else dog-ear 92% of the magazine like I did?) and couldn’t wait to try it. I’d come across a 12 lb box of boneless short ribs at my local restaurant supply for an extremely reasonable price so it was perfect timing. The beef is seared and then rests while you get your peppers and onions going for topping.

And, the cheese sauce. Sharp cheddar and Dijon mustard in an ooey-gooey sauce? It doesn’t get any better than that kids. Pour any leftovers into a little serving dish on the side – perfect for dipping fries into. Or, just eat it with a spoon – I promise not to hold it against you…

Short Rib Cheesesteak Subs

1 French baguette
1/2 cup milk
1 Tbsp butter
1 tsp all-purpose flour
2 tsp Dijon mustard
1 tsp salt, divided
4 ounces sharp cheddar cheese, shredded
2 tsp olive oil, divided
1 cup vertically sliced onion
4 garlic cloves, thinly sliced
1 large orange bell pepper, cut into strips
12 ounces boneless beef short ribs, trimmed and very thinly sliced
1/2 tsp freshly ground black pepper

Preheat broiler to high.

Cut bread in half lengthwise and again crosswise. Hollow out tops and bottoms of bread, leaving a 1/2-inch-thick shell. Place bread halves on a baking sheet, cut sides up. Broil 1 1/2 minutes or until toasted.

In a medium saucepan, melt butter over medium heat. Add flour and whisk for 2 minutes to cook out the flour flavor, then slowly pour in the milk, whisking constantly. Once mixture thickens, stir in the cheese until melted.

Heat a large cast-iron skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add onion, garlic, bell pepper, and 1/8 teaspoon salt; sauté 5 minutes or until tender. Remove onion mixture from pan; keep warm. Add remaining 1 teaspoon oil to pan; swirl to coat. Add beef, remaining 1/8 teaspoon salt, and black pepper to pan; sauté 3 minutes or until tender.

Divide beef mixture evenly among bottom halves of bread; top with onion mixture. Drizzle cheese sauce evenly over sandwiches. Top with top halves of bread; cut each sandwich in half.

Source: adapted from Cooking Light, May 2013

Caprese Pie

|
By
|
4 comments


Caprese Pie

If you guys are anything like me, you have a “thing” for delicious mozzarella cheese. There’s nothing better than those salty little bites of chewy goodness, am I right? So, when I was asked to participate in the 2013 Galbani® Caprese Challenge, I couldn’t have been more honored or excited. Any chance to work with mozzarella, ripe red tomatoes, and fresh green herbs and you can count me in!

Galbani Mozzarella Fresca™ is made in the Italian tradition of fior di latte using fresh cow’s milk. The cheese is gently stretched and kneaded, then fresh-sealed, leading to a fresh mozzarella cheese that is unparalleled in texture and flavor. The cheese is slightly firm and salty–wonderful! They also offer other delicious varieties packaged in water, as well as a marinated variety, which would be a perfect addition to any antipasto platter.

The Mozzarella Fresca was recently named a favorite fresh mozzarella by the editors of Saveur Magazine, and for good reason. It melts beautifully but maintains its body–great chew factor! I also found that when melted, it released very little liquid. So often with other mozzarella cheeses I’ve tried, they released so much water–that’s no good for a pizza! Galbani Mozzarella Fresca is truly a superior product. Look for it in your local supermarket’s specialty cheese display.

So, without further adieu, here is my entry for the 2013 Galbani Caprese Challenge. A simple pie crust filled with layers of ripe tomatoes, Mozzarella Fresca, herb sautéed onions, and a splash of balsamic vinegar then baked to bubbly perfection. Paired with a green salad, it’s the perfect light summer meal. Such a great way to put all of those gorgeous summer tomatoes and fresh herbs to use!

Voting is open now, so go vote! To celebrate this fun challenge, Galbani is giving away all kinds of fun prizes to voters through August 9, with a grand prize of $500 given to a random voter at the end of the contest. You can enter once a day, so go check out the other blogger’s fun spins on the classic Italian dish Caprese, and vote for a chance to win some great prizes!

2013 Galbani Caprese Challenge

Caprese Pie

1 9-inch pie shell
1/2 onion, diced
1 tbsp olive oil
2 cloves garlic, minced
3 tomatoes, sliced in 1/4-inch slices
8 ounces Galbani® Mozzarella Fresca™
1/4 cup fresh basil, chopped
1 tablespoon fresh oregano, chopped
1/3 cup mayonnaise
1/3 cup plain Greek yogurt
2 tsp balsamic vinegar
salt, freshly ground black pepper
sliced tomato, for garnish (optional)

Directions:

Preheat oven to 350F. Place pie shell in oven and cook for 8-10 minutes or longer until lightly golden. Add olive oil to a medium skillet over medium high heat and sauté the onions until they start to brown on the edges. Add the garlic, oregano, and 1 tablespoon chopped basil. Cook for an additional minute. Remove from heat.

Place the sliced tomatoes in single layer on a cooling rack placed inside a baking pan, and sprinkle both sides with kosher salt. Let sit 15 minutes to let liquids drain. Blot with paper towels.

Cut the ball of cheese in half. Shred one half, and thinly slice the other half into 1/4-inch slices.

Sprinkle the bottom of the pre-cooked pie shell with the herbed onion mixture. Place a layer of sliced tomatoes in an even layer on top of the onions, followed by a layer of half of the sliced mozzarella cheese. Drizzle with the balsamic vinegar. Repeat layering process.

In a medium bowl, mix together the grated cheese, mayonnaise, yogurt, remainder of the fresh basil, and a sprinkling of salt and freshly ground black pepper. Spread the cheese mixture over the tomatoes. Top with a few slices of tomato for garnish.

Bake at 350, uncovered, until brown and bubbly, for about 40 minutes. Let cool for at least 1 hour before slicing.


Disclaimer: I have been compensated for my time to create an original recipe for the Galbani Caprese Challenge. As always, all thoughts are my own.