Sesame Noodles

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Sesame noodles are one of my very favorite things in this world. They’re great on their own for lunch, or you can toss it with any number of meats or veggies to make a more substantial meal. I’ve always loved the pre-packaged sesame noodles that I could buy in the deli of a local grocery chain. But, as with most things, I knew a homemade version had to be much better.

For December, its been unseasonably warm here in Maryland. In all honesty, I’m ready for that cold snap – but it hasn’t come yet. It feels so odd to be hunting for our Christmas tree in 65 degree weather! I normally wouldn’t be hungry for a cold pasta dish in December. But, last week I had about a half pound of pasta leftover from a meal – so I halved the recipe and took some pictures. They made a delightful side dish for a roasted pork loin that I made later in the week.

I like to add a smidgen of peanut butter, for a Thai twist. Also, some Sriracha for a little kick of heat. I used a thicker pasta noodle for this batch, but usually use a thin spaghetti. I usually like to add a bit of diced roasted red pepper as well, but I didn’t have any handy. No matter, it’s still perfect. A great dish to enjoy for lunch throughout the week!

Sesame Noodles

12 ounces, thin spaghetti, cooked and drained
1/4 cup soy sauce
2 tablespoons sugar
4 cloves garlic, minced
2 tablespoons rice vinegar
3 tablespoons toasted sesame oil
1 teaspoon Sriracha or chili pepper flakes
2 teaspoons peanut butter
4 tablespoons canola oil
1 tsp black sesame seeds
3 green onions, thinly sliced

In a large bowl, combine soy sauce, sugar, garlic, rice vinegar, sesame oil, canola oil, Sriracha, and peanut butter. Whisk to combine. Taste and adjust ingredients as needed. Pour sauce over warm noodles and toss to coat. Add sesame seeds and green onions,  toss to combine. Refrigerate and let flavors meld for at least 1 hour before enjoying.

Source: adapted from The Pioneer Woman

Fried Pickles

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It’s been a good year, football wise, for our family. Not so much for my team (the Redskins), but for my husband’s 49ers. It’s also been a good year for football snacks in our home, mainly in the form of these fried pickles. I’ve always loved pickles, and at first I was hesitant about the concept of deep frying them. I first tried them at one of my favorite places, Dogfish Head Brewings & Eats (if you’re ever in Rehoboth, DE – go! Delicious local fare and craft beer await). After that, I was hooked. I tried a few recipes that were good – but diddn’t make my heart sing. Finally threw in the towel and just tried the battering method that I use for my fish tacos, and it worked like a charm! I’ve made them every Sunday afternoon for the past month, and we’re still not tired of them.

They’re a breeze to make, as I usually have everything on hand for beer batter. They’re also a super-cheap appetizer. While I’m sure they are wonderful with a premium cold-chilled pickle, I really like them with my store’s generic brand. They’re a thick cut pickle chip, and they have the ridges in them – which I think helps the batter adhere to the pickle. They also stay nice and crispy for a good while after serving, not that they’ll actually last that long!

With playoff parties and the Super Bowl upon us, definitely add these babies to your lineup. You won’t be sorry!

Fried Pickles

1 pint sliced dill pickles
1 1/2 cups all-purpose flour
1 teaspoon kosher salt
1 1/4 cups beer (a lager or ale is perfect for this application)
vegetable oil, for frying
Ranch salad dressing, for dipping

Strain pickles from juice and lay the slices flat on a paper towel to drain out excess moisture. Heat about 2 inches of oil in a medium saucepan to 375 degrees.

While bringing the oil to temperature; combine 1 cup of flour, the kosher salt, and the beer in a medium bowl. Mix until combined, and no lumps remain. Add the remaining 1/2 cup flour to a small resealable bag. Add the sliced pickles to the bag, about 10 at a time, and shake to coat with flour. Remove and add pickle slices to the bowl with the beer batter, using a fork to coat. Repeat with remaining pickle slices.

Fry battered pickle slices in hot oil until golden brown, about 3 or 4 minutes. Remove to paper-towel lined plate to drain. Serve warm, along side ranch for dipping.

Source: Inspired by Dogfish Head Brewings & Eats

Baked Oven Fries

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I think potatoes have kind of gotten a bad rap. And, that makes me sad. Yes, while they are wonderful deep fried – they can be great when done with a more healthful approach as well. I’ve been making baked oven fries for as long as I can remember being active in the kitchen. They’re so simple, and make the perfect side to so many meals. You can be simple with the seasonings – going for just salt and pepper. Or, spice it up! I love adding oregano, Herbes de Provence, or Montreal Steak seasoning to switch things up a bit.

The key to the awesomeness of these fries, the uber-crispiness, is a result of a soak in the hot saltwater. The undisputed best place in the world for Boardwalk fries is Thrashers, in nearby Ocean City, MD. They do a soak in salt water, which I always knew was the key to their greatness. They also don’t serve ketchup, which most people might find kind of odd. Salt and vinegar only! Anyways, the original recipe calls for regular hot water. Which, is fine too. But, if you’re a sodium hound like I am, add a little salt to the water as well. Either way, make sure the water is good and hot. I’m no AB, but, I think the hot water starts to break down the starches or something. Helping the fries along in their quest for crispiness. I promise you’ll make these again and again!

Baked Oven Fries

3 russet potatoes (about 24 oz. total), peeled and cut lengthwise into even sized wedges
5 tablespoons olive oil, divided
1 tablespoon + 1 teaspoon kosher salt, plus more to taste
1/2 tsp freshly ground black pepper, plus more to taste

Preheat the oven to 475? F and move an oven rack to the second-lowest position.  Place the potato wedges in a large mixing bowl.  Cover with hot water and add 1 tablespoon of salt, stir to combine. Soak for 10-20 minutes.  Put 2 tablespoons of the oil onto a heavy, rimmed baking sheet.  Tilt the sheet side to side to evenly coat the pan with oil (a pastry brush can also help with this).  Set aside.

Drain the potatoes.  Spread the wedges out on layers of paper towels or on clean kitchen towels.  Pat dry with additional towels.  Wipe out the now empty bowl so it is dry.  Return the potatoes to the bowl and toss with the remaining 3 tablespoons of oil, the remaining salt, and pepper.  Arrange the potato wedges on the prepared baking sheet in a single layer.

Bake until the bottoms of the potatoes are spotty golden brown, 15-20 minutes, rotating the baking sheet after 10 minutes.  Using a metal spatula and tongs, flip each potato wedge keeping them in a single layer.  Continue baking until the fries are golden and crisp, 10 -15 minutes.  Rotate the pan as needed to ensure even browning.

When the fries are finished baking, transfer to a paper-towel lined plate to drain some of the grease.  Season with additional salt and pepper to taste.  Serve warm.

Source: adapted from Cooks Illustrated; via Smells Like Home, and Annie’s Eats.

Maryland Crab Cakes

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Frankly, I’m embarrassed that crab cakes haven’t made it onto the site yet. Any Maryland blogger worth their grain in salt NEEDS to have a good crab cake recipe to share. The world doesn’t turn to us for much in the way of famous foods. We’re notorious for our fried chicken, pit beef, our Smith Island cakes, and of course…crab cakes. Let me start off my saying, I’m not a big fan of crab cakes. My mom always made great ones, but they were just never “my thing”. When I see recipes online, or in cookbooks, often I am disparaged by the amount of filler that people put in their cakes. Bell peppers, bread crumbs, eggs, herbs, avocado, cheese – the list goes on. It’s a travesty, people! A GOOD crab cake only needs crab meat, and a little bit of a binder. I had a recipe that I used forever, and it was great. But, I would use a good amount of breadcrumbs to get them to hold their shape. That always kind of bothered me. Then, one of my best girlfriend’s aunt shared this recipe on a local recipe swapping group that I’m a member of on Facebook. It had virtually no binding agents! Flour, a bit of mayo and mustard, an egg, and a bit of seasoning. I should also mention the fact that this said Aunt is a purveyor of crab meat. As a side-job she picks crabs and sells the meat in the summertime. The woman knows her crab, ya’ll. I knew I had to try it…

Talk about blown away! Like I mentioned above, I don’t even like crab cakes, and I ended up scarfing one down. These cakes are solid packed full of meat. It is definitely my go-to recipe for crab cakes now. They formed in your hands beautifully, fried up beautifully, and as you can see from the picture – were gorgeous inside too. I realize that not everyone can get their hands on blue crab meat. I’ve not tried myself, but I’m fairly certain this recipe would work with Dungeness crab meat, or even snow crab meat. Whatever is good, and fresh in your neck of the woods! I served with baked oven fries, as well as a green salad. They make a delightful sandwich too. Oooh, or over a bed of fettuccine Alfredo. Hea-ven!

This recipe makes about 5 crab cakes. If your budget allows, I’d highly recommend doubling the recipe, and then freezing half of the cakes. They freeze great! And, frozen crab cakes are one of my favorite “go to” easy meals on those nights when I’m just too tired to cook. Simply form and place on a cookie sheet lined with wax paper. Freeze on the cookie sheet for about 2 hours, until frozen. Then vacuum seal or wrap securely in freezer paper. Cook the frozen cakes just as you would if they were fresh, adding a few minutes of cooking time to each side of the cake.

Maryland Crab Cakes

Makes about 5 large crab cakes

1 pound fresh crab meat, picked clean of shells
3 tablespoons flour
3 tablespoon mayonnaise
1 teaspoon dijon mustard
1 egg, beaten
1 teaspoon Old Bay, or other seafood seasoning

Add flour, mayonnaise, dijon, the egg, and the Old Bay to a large bowl. Whisk to combine. Carefully fold in the crab meat, being careful as possible not to separate the lumps of meat. Gently form about 1/2 cup of the crab mixture into a cake about 3 inches wide by 1 inch thick with your palms. Once formed, set aside on a cookie sheet lined with wax paper.

Heat about 1/2 cup vegetable oil in a heavy-bottomed skillet (I like to use my trusty cast iron pan!) over medium-high heat for 2 minutes. Add crab cakes to hot oil, and fry for about 4 minutes on each side – until nice and golden. Transfer from pan to a paper towel lined plate to drain. Serve with cocktail sauce, tartar sauce, and plenty of fresh lemon.

Source: Morgan’s Aunt “B”