Steamed Blue Crabs

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In the summertime here on the Eastern Shore, it’s rare to go a week without enjoying blue crabs in some way, shape, or form. Crab cakes, crab soup, or crab dip are all shining examples. But, nothing beats a good old-fashioned crab feast in my book! A big tray of freshly steamed crabs, some corn-on-the-cob, and plenty of ice cold beer. It’s just not summer without it!

Now, I know that many of you folks don’t have access to live blue crabs. But, many folks who do buy them already steamed and seasoned. And, that’s just no good! You don’t know how long ago they were cooked, and you usually end up paying more money to have them do it for you.

The steaming instructions listed below apply to any amount of live crabs – whether it be 1 dozen, or one bushel. Quantity does not matter. Bear in mind if you are steaming a whole bushel, you’ll need a very large cooking device. We have an old keg that we’ve converted to a steam-pot, and it’s great! I also recommend cooking outside if possible. A turkey frying rig is wonderful for this purpose. A side burner on a grill can usually do the job as well. I find that when I do steam them inside, it creates a funk smell in the house that lingers for a day or so. Kind of like when you fry something!

Line a table with multiple layers of newspaper, and dump the crabs right into the center of the table. Have wooden mallets and picking knives at the ready. We like to serve melted butter, and cider vinegar that’s been seasoned with plenty of Old Bay.

Steamed Blue Crabs

1/2 bushel live blue crabs (4 dozen)
2 cups apple cider vinegar
1 beer (optional)
8 cups water
1/2 cup Old Bay (seafood seasoning)
1/4 cup kosher salt

Combine the Old Bay and kosher salt. Combine the water, vinegar and beer in the bottom of a large steamer pot .

Using tongs, add the crabs to the pot a few at a time, seasoning with a tablespoon of seasoning here and there as you go. Cover, and place over high heat.  Bring to a boil until you see steam escaping from the lid.  Reduce heat to medium-high and steam for 30 minutes. Remove lid, and continue to steam for an additional 5 minutes with the lid off before removing.

Serve on layers of newspaper, with vinegar and melted butter for dipping.

DIY Strawberry Vodka

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A few weeks ago we went strawberry picking, only to get home to find that I didn’t have an operational cooktop. Not wanting any of those glorious berries to go to waste, I made an interesting strawberry jam, a delicious strawberry pie and cake, and with what I had leftover – I steeped the berries in vodka for a week and made this beautiful strawberry infused vodka!

Isn’t the color just glorious? And the flavor? The flavor is all juicy, ripe berries. When I strained the berries out they were pure white. Alcohol is funny like that. You can extract flavor from anything with it! Last year my husband made a really different hot pepper IPA by soaking a few habeneros in vodka, then adding that pepper extract to the final product. We’re looking forward to another batch of that already! But I digress, that’s another post.

This strawberry vodka is mellow enough to be sipped over ice, or to-die-for mixed into an icy glass of lemonade. I’m hoping that the bottle makes it through to the winter. To enjoy the freshness and flavor of these berries in the cold winter months would be a treat for sure! Next year I’ll probably make 2 bottles. Good stuff, folks!

DIY Strawberry Vodka

One bottle (750ml) vodka, decent quality
2 pints (about 1 1 /4 pounds) strawberries

Rinse, hull, and quarter the strawberries and place them in a glass container with lid. Add vodka, cover, and agitate the jar.

Store in cool, dark place for 7 days, swirling around once a day to promote extraction.

After 3 to 7 days, strain with a coffee filter. Store in a bottle – such as the original vodka bottle – and use at your discretion.

Source: Dave Lebovitz, as seen on Punk Domestics

Mayan Chocolate Cupcakes

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Becky, an old friend from high school came across a recipe for a Mexican spiced chocolate cupcake a few weeks ago, and passed the recipe along to me. I couldn’t wait to try them! A heavy dose of delicious spices are added to the batter to make them sing of spice. It’s funny how spice can be like that, isn’t it? Spicy doesn’t necessarily mean hot!

Ancho chile powder for a punch of smoke, cayenne pepper for a little bit of heat, and of course cinnamon to round everything out and kick the spice factor into the next stratosphere. These cupcakes were very different, but very well received. The first and foremost thing you taste is definitely the cinnamon – but the other additions are there, simmering on the back burner. The original recipe called for a ganache topping, but I opted for a buttercream instead, and loved the outcome!

If you have a hard time finding ancho chile powder, do what I do – and just grind your own. Dried peppers are a great thing to have on hand in your pantry. A ton of flavor, and they never go bad! If you’re looking for something different, try these cupcakes – they won’t disappoint!

Mayan Chocolate Cupcakes

6 Tablespoons unsalted butter, cut into pieces
1/2 cup unsweetened Dutch-processed cocoa
1/3 cup freshly brewed coffee
1 cup all-purpose flour
1 cup packed light brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon ground ancho chile powder
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1/2 teaspoon baking soda
1/4 teaspoon ground cayenne
1/3 cup sour cream
2 large eggs, at room temperature
1 teaspoon vanilla extract
cinnamon sticks, for garnish (optional)

For the frosting:

1 stick (1/2 cup) butter, room temperature
1/2 cup unsweetened dutch-processed cocoa powder
1/4 cup milk
1 tsp. cinnamon
1/2 tsp ancho chile powder
2 1/2 cups powdered sugar (more or less to achieve desired consistency)

Preheat the oven to 350 degrees F and position a rack in the middle of the oven.  Line one 12-cup standard muffin tin with cupcake liners. Combine the butter, cocoa, coffee and 1/3 cup water in a microwave-safe bowl, cover with plastic wrap and microwave on high until the butter melts, about 1 minute.  Whisk to combine.

Meanwhile, whisk the flour, light brown sugar, cinnamon, ancho powder, baking powder, baking soda, salt, and cayenne in a large bowl.  Beat the sour cream with the eggs and vanilla in a small bowl.  Whisk the hot cocoa mixture into the dry ingredients.  Stir in the sour cream mixture just to combine; don’t overmix.
Fill each cupcake liner about two-thirds of the way full with batter.  Bake until a toothpick inserted in the center of the cake comes out clean, 18 to 20 minutes. Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin.  Cool on the rack completely.

To make the frosting, cream butter in an electric mixer on medium-speed until smooth and fluffy, about 2-3 minutes.  Then add cocoa powder, ancho powder, and cinnamon and mix on low-speed until combined.  Gradually add in the milk and powdered sugar, alternately, until combined.  Then beat on medium speed until light and fluffy, another 3-5 minutes.  (Add in more powdered sugar if consistency is too thin). Frost cupcakes as desired, and garnish with a half a cinnamon stick.

Yields: about 12 cupcakes

Source: cupcake recipe from Food Network, frosting adapted from Gimme Some Oven.

Homemade Pimento Cheese

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Have you ever had homemade pimento cheese? If not, you haven’t lived. It’s so delicious, but simple and easy. I always have the ingredients for this quick appetizer on hand – it’s a great recipe that can be thrown together quickly for unexpected guests. Which, when you have a kegerator full of homebrew and a pool, happens fairly often in the summertime.

It’s also great in grilled cheese sandwiches, baked as a hot dip, or stuffed inside of a burger before grilling. Be careful though, there is a condition that I’ve come to call “Pimento Cheese-itis” that comes from eating close to a whole batch by yourself. Check yourself before you wreck yourself, ya’ll – and don’t let it happen to you! Keeps in the fridge for a few days, if it makes it that long.

Pimento Cheese

8 oz. extra sharp cheddar, shredded
4 oz. diced pimientos
3 Tbsp Greek yogurt
2 Tbsp mayonnaise
1/2 tsp hot sauce or Worcestershire sauce
1/2 tsp paprika
salt and black pepper

Drain pimentos well.

In a medium bowl, combine all the ingredients. Taste and adjust seasonings to your preference.

Before serving, refrigerate at least 30 minutes to allow the flavors to meld. Will keep in an airtight container for up to 3 days.

Source: adapted from Pink Parsley