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.

Eli’s Asian Salmon

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Eli's Asian Salmon

I’ve made mention of the wonderful restaurant distributor that I have here in my small town right? Sysco? I’m sure you’ve probably heard of them. They have a “cash and carry” shop, where they sell produce, fresh meats, deli items, frozen foods, etc. More often than not they have an order that’s cancelled, overstocked, expiring, slightly damaged, etc – that they’ll then sell for lock, stock, and barrel just to clear up room up in the warehouse. So, to have a friend or neighbor knock on the door with 5 lbs of feta cheese, or say…a gorgeous side of salmon, is pretty much the norm.

So when Stephanie dropped this slab of sustainable protein on me, there was one recipe that immediately popped into my mind…Eli’s Asian Salmon. I remember seeing Ina prepare this ages ago on “Barefoot Contessa”, and had always wanted to give it a go. But, a side of salmon is expensive. And, with all the other fabulous seafood options available to us…I’d just never gotten around to it, until last week.

I’m pleased to report that it’s a winner. Easy to put together and cook, and it the flavor is just wonderful. And, it came out prettier than I’d expected too! This would be perfect on a Sunday brunch buffet, or paired with something like grilled baby bok choy – it would make a lovely, light summer meal.

Eli’s Asian Salmon

2 1/4 pounds center-cut salmon fillet (1 1/2 inches thick)
1 cup soy sauce
3 Tbsp light brown sugar
1/4 cup rice wine vinegar
1/4 cup freshly squeezed lemon juice (2 lemons)
1 tablespoon toasted sesame oil
1 1/2 teaspoons chili paste
1/2 cup sliced scallions (2 scallions)
2 tablespoons minced garlic (8 large cloves)
2 tablespoons minced fresh ginger
1 1/2 cups panko

Line an 8 by 12-inch baking pan with aluminum foil. Place the salmon in the pan.

In a mixing cup, combine the soy sauce, brown sugar, rice vinegar, lemon juice, sesame oil, chili paste, scallions, garlic, and ginger. Pour 1/3 of soy sauce mixture over the salmon fillet. Sprinkle the panko evenly over the fillet. Pour the rest of the soy sauce mixture evenly over the panko. Be sure to soak the panko completely and if any runs off, spoon back onto the salmon. Set aside for 15 minutes, leaving all the sauce in the pan.

Meanwhile, preheat the oven to 500 degrees F. Roast the salmon for 18 to 20 minutes, or for about 12 minutes per inch at the thickest part of the salmon. The internal temperature will be 120 degrees F on a meat thermometer when it’s done. Remove from the oven, wrap tightly with aluminum foil, and allow to rest for 15 minutes. Serve hot or at room temperature.

Adapted from Barefoot Contessa At Home by Ina Garten

Bourbon & Brown Sugar Ribs

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Bourbon & Brown Sugar Ribs

Ribs. Is there anything more appropriate for a Memorial Day BBQ? There are many schools of thought as far as rib preparation goes. Grilling vs baking. Dry Rub vs Sauce. I like to go all out, and do all of those things! A dry rub for a few hours, then baking in the oven til perfectly tender and ALMOST falling apart. Then a quick grill with a delicious basting BBQ sauce.

The sauce itself is magical. The folks at Musselman’s sent me a big jar of their apple butter to try out – and I used it as the base for the sauce. To be honest, I think the apple butter itself brushed on meats on the grill would be wonderful – it’s the perfect texture and consistency. But, I went ahead and added some other delicious things to it – like bourbon and brown sugar – and it knocked it out of the park!

They’ve offered to send one lucky reader a grilling package to kick-start your summer as well – featuring a jar of their delicious apple butter, a sauce mop, and some delicious recipes! Just leave a comment telling me what your plans are for Memorial Day weekend? My mother-in-law is in town visiting, so we plan on spending some quality family time together – and maybe a night out on the town dancing while Grandma babysits! Contest will run today through next Monday (5/27) at 11:59 PM EST.

Congrats to Shannon C! Her entry (#13) was the winner. I hope you had a wonderful hike on Memorial Day, and have fun firing up your grill this summer!

Bourbon & Brown Sugar Ribs

For the sauce:
1/2 cup (packed) golden brown sugar
1/2 cup apple butter
1/4 cup bourbon whiskey
1/4 cup apple cider vinegar
3 tablespoons hard cider
2 tablespoons Dijon mustard

For the ribs:
1 tablespoon coarse kosher salt
1 tablespoon (packed) golden brown sugar
1 1/2 teaspoons dry mustard
1 1/2 teaspoons dried thyme
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
2 2- to 2 1/4-pound racks baby back pork ribs
1 large onion, sliced
1 cinnamon stick, broken in half
6 thin rounds peeled fresh ginger
1 1/4 cups hard cider

Prepare the sauce by whisking all ingredients in medium bowl to blend. Set aside.

To make the rib rub, combine salt, brown sugar, mustard powder, thyme, ginger, cinnamon, and cayenne in a small bowl. Using small sharp knife, loosen membrane from underside of each rib rack and pull off (or score membrane). Rub 1 tablespoon seasoning mix into each side of each rib rack. Place ribs in large roasting pan. Cover and chill at least 6 hours and up to 1 day.

Preheat oven to 325°F. Lift ribs from pan. Scatter onion, cinnamon stick, and ginger in pan. Pour in cider. Return ribs, meat side down, to pan; cover pan with foil. Roast ribs until meat is tender and begins to pull away from bones, about 2 hours. Uncover; cool at least 30 minutes and up to 2 hours.

Prepare barbecue (medium-high heat). Grill ribs until heated through and slightly charred, about 5 minutes per side. Brush generously on all sides with basting sauce. Grill until sauce becomes sticky glaze, about 3 minutes longer per side. Transfer rib racks to cutting board. Cut racks between bones into individual ribs. Arrange on platter and serve, passing remaining sauce separately.

Source: Bon Appétit, July 2005

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

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.