Cherry Lime Crush

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We need good cocktails more than ever, y’all. Ive been going through my fair share of vodka – and crushes will always be my favorite way to put it to good use.

Orange Crushes are the gold standard, and probably the first thing that folks think of when someone mentions crushes. But honey, I’ve done crushed every fruit under the sun. Grapefruit, strawberry, watermelon, cantaloupe, coconut, lemon – I even wrote an article about my love for them in Chesapeake Bay Magazine last summer!

But in the times we are in, you may not have a plethora of fresh fruit available to turn into cocktails. That’s why I love these Cherry Lime Crushes – because I’ll usually have all the ingredients on hand. And, thats awful handy these days.

We are looking forward to some warm temperatures and sunshine this weekend here on our little island, I hope that you all get a taste of it too wherever you may be. And also, these crushes. Stay safe, friends!

Cherry Lime Crush

2 oz vodka
1 oz triple sec
1 oz marashino cherry juice
juice of 2 limes
splash of lemon-lime soda
ice
marashino cherries, for garnish
lime slices, for garnish

Pour all ingredients into cocktail mixer and shake.

Strain into a cocktail glasses filled with ice.

Garnish with a slice of lime and a cherry.

Makes 2 cocktails.

Crab Pie

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With all the time we’ve spending at home, we’ve done a lot more eating. We’ve gotten a bushel of crabs twice since the season has opened, and it’s not even Memorial Day. First world problems, right?

A bushel if blues usually constitutes one meal for our family, followed by a bunch of picking of the leftovers in the following days. We usually will take the legs and top shell off – making them easier to store in the fridge, as well as less mess and trash on your hands once picking commences.

I usually go for the standards when I have copious amounts of crab on my hands – my favorite crab cakes, cream of crab soup, creamy crab dip, Maryland crab soup. Sometimes I’ll go a little more out on a limb with something like crab pizza or a crabby Bloody Mary.…but crab pie? That’s a first for me.

I love savory pies – whether it’s a juicy tomato pie, or a quiche that’s chock full of roasted veggies and goat cheese. So, I was definitely down with the concept of a crab pie. Freshly picked crabmeat baked in a cheesy creamy custard base? Okay.

I’m happy to report it turned out to be a winner. If a crab cake and a bowl of crab dip were to have a lovechild – it would be this crab pie. It’s rich and filling, and super impressive. I served it warm, with a nice green salad to lighten and brighten – and it was a perfect meal.

Crab Pie

1 refrigerated pie crust
2 eggs
1/2 cup mayonnaise
1/2 cup half and half
1 tsp J.O. or your favorite seafood spice
4 oz. cheddar cheese, shredded
4 oz. swiss or mozzarella cheese, shredded
1 Tbsp finely chopped onion
1/2 pound lump crab meat, picked over for shells

Preheat oven to 350 degrees.

Roll out and place pie crust into 10-inch pie plate. Pierce bottom of crust a few times with a fork. Set aside.

In a medium bowl combine eggs, mayo, half and half, spice, cheeses, and onion. Mix until combined. Add the crabmeat and gently fold in until incorporated, being careful not to break up the lumps if possible.

Pour into pie crust and place in oven. Bake for about 40 minutes, until filling is set and top is golden brown.

Remove and let sit for about 30 minutes before cutting. Leftovers can be refrigerated for 3 days. Reheat in oven at 400 for about 10 minutes.

Creamy Oyster Stew

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Years ago Jon and I were enjoying dinner at one of the finer establishments here on the island. The couple sitting behind us were visiting the area – and not yet acquainted with oyster stew when they saw it on the menu. When they asked the waitress what exactly it entailed, she replied in a thick Chincoteague accent with “Honey – it’s oysters. With a little bit of milk in it”…

Jon and I both laughed – because seriously, how could you not know what it was? And also, her reply was so cut and dry – and perfectly summed up oyster stew. I still think about it and chuckle every time I see it on the menu!

Last week the good folks at Cherrystone Aqua Farms were kind enough to send me a box full of oysters and clams. They’re started shipping these Eastern Shore of Virginia delights all over the country recently, so if any of my friends are looking for a taste check them out. I’m picky about my bivalves, and I can’t rave enough about everything that they offer.

Of course we love to enjoy them as is on the half shell, that happened approximately three minutes after the box arrivied. But I wanted to make something I could take a photo of and share with you guys. Not that photos of just oysters aren’t pretty…I love those too, obvi.

But, I’ve been needing to get more oyster recipes up. And, with being stuck at home with nothing to do besides cook – it was the perfect opportunity to get another one under the belt here at Tide & Thyme!

We had rainy weather for most of the weekend, so I figured it was the perfect opportunity for a batch of oyster stew. Ashamed I didn’t have this on the blog yet, as it’s one of the most Eastern Shore-y of all Eastern Shore dishes. It’s simple, quick, comforting and very filling.

Just like everything else, everyone  has their favorite way of preparing it. I like to use heavy cream instead of milk, because why not? I love the combination of the rich cream and the plump briny oysters. I also add some minced celery, which is pretty conventional – and some minced shallot, which isn’t.

Don’t be afraid to make it your own, just don’t go too crazy. You want to let the flavor of the oyster shine in this simple stew!

Creamy Oyster Stew

4 Tbsp butter
2 stalks celery, minced
1 shallot, minced
2 cups heavy cream
12 oysters, shucked – meat and liquor reserved
Kosher salt
Fresh ground black pepper
Oyster crackers or saltines
Chopped fresh parsley, for garnish

Melt butter in a medium saucepan over medium heat. Add celery and shallot, and cook until softened – about 4 minutes.

Gently pour in cream, and bring to a simmer. Add oysters and their liquid into pan, and reduce heat to low. Simmer until oysters plump up and the edges begin to curl; about 5 minutes. Season to taste with salt and pepper.

Serve immediately, garnished with a sprinkle of fresh parsley and oyster crackers.

 

10 Things To Make With Beans

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Hey guys! I hope everyone is doing well in light of the struggles we are all currently facing. I know everyone (myself included!) is getting into the kitchen a lot more these days, and cooking from our pantries and with what we have available.

I thought I’d do a roundup of some of my favorite bean recipes here on Tide & Thyme. They’re great to keep in the pantry in either dried form, or canned – or both! They can always be counted upon to provide a hearty meal – whether the recipe is a quick one that takes just a few minutes…or one that’s simmered for hours. Beans are so versatile in the kitchen!

Also be sure to take a peek at the post I did a few years ago for a well stocked pantry. I list all of my favorites to have on hand! Stay safe everyone.

Nancy’s Beer Braised Pinto Beans – Beans, beer, and spices are simmered for a couple of hours to yield a tender and flavorful pot of beans. Instructions for Instant Pot included too! I like using dried beans – you can use an overnight soak or the quick one-hour method (place beans in pot and cover in cold water. Cover and bring to a boil. Once boiling, turn off heat and let beans sit one hour. Then strain, and proceed with recipe. Soaked beans can also be frozen for future quick recipes, instead of using a can!

Chile con Carne – Chili has long been one of my guy’s favorite meals. Serve it with chips and fixings the first night, and leftovers make great nachos or chili dogs!

Bean and Cheese Enchiladas – These enchiladas take just a few minutes to throw together, and after a quick bake in the oven yield a filling meal that everyone will love.

Crockpot Red Beans and Rice – I love this super easy twist on classic Red Beans & Rice. It uses smoked sausage, which lasts in the refrigerator for months (great to have around to add to a quick meal!) – and it cooks in the slow cooker – so you set it and forget it!

Navy Bean Soup – I don’t think it gets more comforting than bean soup. This recipe uses a ham bone, so it’s perfect to make with those leftovers from Easter hams!

Brazilian Black Bean & Pork Stew – this is another great meal that utilizes the slow cooker. Tender juicy chunks of pork and tender black beans are simmered for hours. Then topped off with a fresh, spicy salsa.

Beef Burritos with Poblano Queso – I don’t know about you guys, but I LIVE for queso. Enrobe a burrito with it and I’m completely swooning. This one uses ground beef, black beans, and frozen corn kernals as a base. Then it’s bathed in a homemade poblano queso.

Elly’s Black Beans – this recipe comes from an old friend from by blogging days, back when we were all getting started. I’ve since started adding Lizano seasoning to my black beans, which I’ve added into my repertoire thanks to Pico Taqueria here on Chincoteague. But, without it – they’re still ahhhmazing! Great for black bean tacos, on nachos, in a burrito…the list is endless.

Chipotle Bean Burritos – Yes, another burrito. But this on literally only takes 10 minutes to throw together. And they’re incredibly delicious. One of my favorite older recipes here on the blog!

Black Bean Soup – I love black bean anything, and this soup is no different. I like to top it off with a dollop of sour cream and some fresh pico de gallo when serving.