Chesapeake Caramel Corn

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Did you guys know that March 9th is National Crab Day? It’s true. So, while I’m counting down the days until I’ll be taking the back road to Saxis to buy a bushel of #1’s right off the boat, we’re not quite there yet. Nevertheless,I still wanted to mark the occasion here on the blog by sharing some crab-centric recipe recipe with you guys.

Now, it’s a well known fact that folks here on the Eastern Shore will put Old Bay on just about darned near anything and everything. In fact, I think it’s probably a part of my blood content at this point in my life. My dad had me dipping crabs in vinegar spiked with Old Bay as far back as I can remember, probably even before I started on solid foods. Heh. And, the apple doesn’t fall far from the tree.

Whether it’s a more traditional application of the seasoning – like steamed blue crabs or succulent steamed shrimp. To something a little more unconventional- like sprinkled on top of a creamy potato salad or a Chesapeake Bloody Mary. Or maybe by adding a subtle spicy twist to a batch of your homemade caramel corn…

I happen to adore salty and sweet combos to begin with. But add in a little spicy kick with a few savory notes going on (I’m looking at you celery seed),  and you really have something quite phenomenal going on.

I’m going to be making batches of this all summer long to take out on the boat with us for our fishing trips and beach days. It stays good for a few weeks if kept fresh in an airtight container, not that it will last that long. Handy to have on hand!

Chesapeake Caramel Corn

1 cup popcorn kernels, un-popped
1 cup (2 sticks) salted butter
1/2 cup light corn syrup
2 cups packed light brown sugar
1/2 tsp. baking soda
1 tsp. vanilla extract
1 Tbsp + 1 tsp Old Bay

Preheat the oven to 250° F. Line two rimmed baking sheets with aluminum foil and spray with cooking spray, set aside.

Pop popcorn using your preferred method, I use and air-popper and have to do two batches. Place the popped popcorn onto the baking sheets.

Melt the butter in a medium saucepan set over medium heat. Once the butter is melted, mix in the corn syrup, brown sugar and salt. Increase the heat to medium-high and bring the mixture to a boil, stirring frequently. Boil for 5 more minutes.

Remove the mixture from the heat. Stir in the baking soda, vanilla extract, and 3 tsp Old Bay. The mixture will bubble up and become frothy. Evenly drizzle the caramel sauce over the popcorn on the baking sheets, and use a silicone spatula to gently toss and coat thoroughly. It’s okay if there are some clumps of caramel throughout, it will melt and coat popcorn while baking.

Place in preheated oven and bake for 45 minutes, removing from the oven to stir every 15 minutes or so.

Remove the baking sheets to a wire rack, and season with an remaining Old Bay – about 1 tsp per tray. Stir one last time, and allow to cool to room temperature before placing in an airtight container for storage.

Beer Braised Pinto Beans

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There is nothing that says “comfort food” more than a pot of beans bubbling on the stove. I got this recipe a couple of years ago from my friend and part-time neighbor Nancy, I’ve mentioned them before. We met at this bloggers event hosted by Maryland Tourism, and it turned out they have a vacation house next door here on Chincoteague, literally. It’s a small world after all.

Nancy’s husband Len and their daughter Kelsey own and operate Louthan Distilling in Baltimore, who offer amazing locally distilled whiskey and bourbon. Needless to say, we became fast friends, and usually will get together for a potluck type situation when they are down. I always ask that Nancy bring these beans when we do…

Pintos, tomatoes, onions, garlic and spices are simmered in a beer broth for a couple of hours, to make for a flavorful and tender bean – that lends itself great for burritos, or tacos, or on top of cornbread. Also great mashed up and served refried. If you don’t have the time to spare, you can make them in under an hour (from dried state) in the Instant Pot – you’ll find directions for that included with the regular recipe below.

A hefty dose of cilantro stirred in at the end, and a pint of beer on the side – and you’re good to go. Speaking of beer and locally crafted goodness, have you guys heard that we now have a brewery here on Chincoteague Island? The first on the the Eastern Shore of Virginia. W00t!  I know, I know – so exciting!

Black Narrows Brewing Company opened their doors at the end of December, and we couldn’t be happier that they’re here. It’s run by a wonderful family, they use local ingredients, and their beer is epic. If you’re visiting the island make sure to stop by and see them on Chicken City Road – right behind the Brant.

Enjoy a pint, and get a yourself growler (or three!) to bring home. The Louthans are heading into town this weekend actually, and I can’t wait to get up there with them and enjoy a pint. Have a great weekend, everyone!

Nancy’s Beer Braised Pinto Beans

1 lb pinto beans, rinsed and soaked overnight (or quick-soak method)
1 Tbsp olive oil
1 medium onion, peeled and roughly chopped
4 cloves garlic, minced
1 tsp chili powder
1 tsp cumin
1 (15 oz) can diced tomatoes
1 1/2 cups beer (I like Yuengling – keep it cheap)
2 cups water
2 cups chicken broth
1 bay leaf
3 tsp kosher salt
1/2 cup fresh cilantro, roughly chopped

Drain and rinse beans. Set aside.

Drizzle oil into a dutch oven or large stockpot over medium-high heat. Add the onions, and cook for 2 minutes to soften. Add the garlic, chili powder, and cumin and cook for another minute.

Add in the beans, tomatoes, beer, water, chicken broth, salt, and bay leaf. Bring beans to a simmer, then cover and reduce heat to low.

Simmer for 2-3 hours, until beans are tender. When fininshed, stir in the fresh cilantro and season to taste with salt.

Instant Pot Directions: No soaking of beans needed. Saute onion, garlic and spices. Then add your rinsed beans, tomatoes, beer, broth, water, salt and bay leaf. Manual high pressure for 45 minutes. Stir in cilantro when finished.

Coconut Lime Macaroons

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Have you guys ever heard the song “Coconut” by Harry Nilsson? We’re talking old school here, kids. If you haven’t, listen to it – it’s such a fun song. A song that I can’t help but singing out loud when I’m making mixing these babies up. My apologies in advance, it’ll be stuck in your head for a week! One of the lyrics is “put the lime in the coconut and you’ll feel better”… Harry was onto something – these little bites are a true taste of summer days, something that I’ve desperately been needing a dose of lately.

Macaroons are kind of an old fashioned sweet made with egg whites and shredded coconut. They’re great, because they’re really adaptable to switching up with different flavor combinations. But to be honest, you’re not going to want to look any further than the addition of the fresh zesty lime…

I got the recipe from my friends at Main Street Shop & Coffeehouse, who offer them in the afternoons when they’re open in season. I’m missing so many things now that everything is closed for the winter here on Chincoteague Island. Spring can’t come soon enough, y’all.

These macs couldn’t be easier to whip together, using just a few simple ingredients. Since they don’t have a bunch of butter, or oil, or egg yolks – they’re not too bad on the waistline. Also gluten-free for all you folks looking out for that.

After baking until golden brown, I let them cool and then give a nice drizzle of dark chocolate. They freeze beautifully, it’s nice to have a few on hand to package up as a little treat for someone you love. This recipe makes a dozen, so if I’m baking for a crowd I’ll often double it. They always fly out the door at bake sales! 

Coconut-Lime Macaroons

3 egg whites
1/2 cup sugar
1/2 tsp almond extract
(14 oz) bag sweetened shredded coconut
zest of 1 lime
juice of lime
pinch kosher salt
semi-sweet chocolate chips
1 tsp vegetable shortening

Preheat oven to 350. Line baking sheet with silicone mat or parchment paper. Set aside.

Beat egg whites and sugar until combined and nice and frothy, about 2 minutes.

Add the almond extract, coconut, lime zest, lime juice and salt. Mix to combine well.

Using a large cookie (cupcake) scoop, pack the mixture into the scoop using clean hands, leveling off. Place on baking sheet. They won’t spread, so no worries on spacing issues.

Bake for about 30 minutes, until golden brown.

Let cool for about an hour. Meanwhile, mix chocolate chips and shortening in a small microwave-safe bowl and nuke for about 1 minute. Remove and stir using a spoon until chocolate finishes melting. Drizzle chocolate over macaroons.

Let chocolate harden before placing in airtight container. Store in freezer for maximum freshness.

Source: recipe adapted from Martha Stewart via my baking friend Karen

Instant Pot Macaroni & Cheese

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Instant Pot Macaroni & Cheese

Pressure cookers are definitely the hot “it” appliance right now. I’ve had an old stainless model for years, that I use for canning – but at 16 quarts too big to use for general use in my kitchen. So this fall I hopped on the old bandwagon and purchased an 8-quart Instant Pot, and haven’t looked back since!

I’m hesitant about unitaskers in my kitchen, and I was skeptical how much I’d actually use the thing on a regular basis. Turned out I was pleasantly surprised, using it at least two times a week in my kitchen. To be able to make a quick chicken or vegetable stock in under an hour blows my mind.

Not to mention other tasks like potatoes cooked to perfection in a few minutes, dried beans that taste they’ve been simmering all day long in an hour, or this easy macaroni and cheese – which goes from pot to table in two shakes of a lamb’s tail (just a little over 10 minutes).

You could take it to the next level by pouring the finished mac into a baking dish and topping with more cheese (or breadcrumbs, if that’s your thing) and popping into the oven for a few minutes to melt. But, we usually don’t get that far. I’ve also been known to throw in a cup of diced ham and a chopped head of broccoli to bulk it up and make it a one-dish meal that everyone always loves.

Do you have an electric pressure cooker? What are some of your favorite recipes to make in it? Share in comments!

Instant Pot Macaroni & Cheese

1 lb uncooked elbow macaroni
4 Tbsp butter
1 (12 oz can) evaporated milk
1 1/2 cups water
1 Tbsp mustard (I like dijon)
2 tsp kosher salt
3 cups shredded cheddar cheese (or your favorite cheese blend)
1/4 cup milk or half and half

Combine elbows, butter, evaporated milk, water, Dijon mustard, and salt in the pot of the pressure cooker. Place lid on and seal the release valve. Set manual high pressure for 5 minutes.

When machine beeps, manually release pressure by unsealing valve (use a towel to do this – it’s easy to burn yourself!) and remove lid. Mix in cheese until melted, and thin with a little milk if necessary to get a nice creamy consistency. Season to taste with additional salt if necessary.

Makes about 10 servings.