Pawpaw Margaritas

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PawPaw Margaritas

All over the country, as summer is winding down and trees and plants are heavy with the season’s bounty on their branches and vines – pawpaws are ripening. They’re one of America’s few truly native fruits (not to mention they’re the largest fruiting tree in North America) – and folks don’t seem to know much about them. Let’s learn, shall we?

They’re probably hanging around all over during your neighborhood walks, or hiding in a clump of woods as you hurriedly drive by – a ghost of a long lost homestead that’s hanging around long after it’s owners have sold and been gone.

From the outside they kind of look like mangos. And honestly, the inside is pretty reminiscent of them as well. The flesh varies from pale to bright yellow, and contains a network of dark seeds like watermelon. The fruit has a smooth, rich, tropical flavor. And, a texture that I like to think of as custardy – that’s the best way to describe it.

Most folks just eat it as is, but you know me – any chance to margaritaize something, I’m down like a clown. I actually took the photos for this a couple years ago. My friend Rosie (of Pico Taqueria fame) had wanted to make them and get a photo for a friend who was writing an entire book on pawpaws. Rosie and her husband Dylan came over, we made homemade pizza and pawpaw margaritas, and did a photo session with them. Fun stuff.

The book turned out awesome, by the way. All kinds of great recipes and photography are featured in it’s pages. Lots of useful information about varieties and how to go about planting your own trees. Check it out on Amazon and order yourself a copy!

If you can’t find them out and about, check your local farmer’s markets. When I find them I’ll prep a bunch at one time, then portion out the pulp into smaller bags and freeze for use in the winter. It keeps it’s pretty color and rich texture, so that’s really the best way to go about storing it.

Pawpaw Margaritas

1 (8 oz.) bag pawpaw puree

1/2 cup margarita mix
1/4 cup mango nectar (usually found in Hispanic aisle of grocery store)
1 cup tequila
1/3 cup triple sec
1 cup ice
lime slices, for garnish
2 Tbsp kosher salt, for rim
2 Tbsp sugar, for rim

Rim your glasses. Combine salt and sugar on a small plate. Using a piece of lime, wet the rim of the glasses. Dip into the salt-sugar combo and set aside while you prepare the margaritas.

Place all ingredients in blender. Cover, and blend on puree setting for about a minute, until nice and smooth.

Pour into prepared glasses, garnish with a slice of lime, and serve.

Source: adapted from For The Love of Pawpaws, Michael Judd

Cheeseburger Egg Rolls

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As I mentioned last week, I’m participating in JSL Food’s Twin Dragon Wrapper Recipe Contest. I shared my entry for the Holiday Appetizer Category last week, and this week I want to throw my entry for the Game Day Appetizer into the hat!

Football season wasn’t quite as victorious as last for us 49ers fans, not to mention the lack of football parties with COVID – this year was definitely a change, and one for the books. But, that didn’t stop the Davis fam from enjoying the games from home and munching on some delicious football snacks while doing so!

I made these Cheeseburger Egg Rolls for Super Bowl – and they were a hit with our crew! A few simple ingredients and you’ve got a super simple appetizer that’s sure to please your MVPs. I loved the addition of pickles – gave a  nice, tangy, crunchy bite. And, I’m definitely sold on the wrappers…

I’ve made alot of egg rolls over the years, using different brands – and none of them have fried up as beautifully as these did. Low oil absorption, nice crunchy little bubbles, gorgeous even browning. Not all egg roll wrappers are created equal, and the Twin Dragon wrappers really pleased THIS MVP.

I served with a simple sauce composed of mayonnaise and ketchup as the base – and it completed the flavor profile of a cheeseburger  nicely! Don’t wait until next season to make these, guys.

Cheeseburger Egg Rolls

1 lb ground sirloin beef (90% lean)
1 small onion, chopped
1 tsp kosher salt
1/2 tsp black pepper
8 slices yellow American cheese
4 kosher dill pickle spears, chopped
1/4 cup yellow mustard
2 Tbsp ketchup
1 Tbsp olive oil
12 Twin Dragon Egg Roll Wrappers
6 cups vegetable oil, for frying

For the sauce:
1 cup mayonaise
1/2 cup ketchup
1 tsp garlic salt
1/2 tsp paprika

Heat olive oil in a medium pan over medium-high heat. Add ground beef and onion, and saute until beef is browned and onions are translucent. Drain and place back into pan.

Break cheese slices into pieces and add them to the beef, along with the pickles, mustard and ketchup. Mix until cheese has melted. Set mixture aside and let cool.

Heat vegetable oil in large pan or dutch oven to 350 degrees. Place a cooling rack inside a baking sheet, and top with paper towels – set aside. While the oil is coming up to temperature, wrap the rolls by adding 3 Tbsp of filling to each wrapper, and wrap according to the package directions.

Place rolls in hot oil, frying 4 or 5 at a time, and fry until golden brown. Remove to a prepared tray to drain.

Make sauce by combining all ingredients. Serve alongside egg rolls.

You can find Twin Dragon Asian Egg Roll wrappers at your local Walmart. And, be sure to follow along on their social media channels for great recipes!

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Chesapeake Cheddar & Chive Scones

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I recently appeared on our local news program Delmarvalife, and shared my recipe for scones. Then got to thinking I’ve never shared them with you guys! I’ve baked part-time in the summer for a local coffeehouse in town for a few summers now, which is where I got the base recipe for these fabulous, flaky wonders. They’re a buttermilk base – which I love the slight tang that it lends to the scones.

A lot of recipes call for heavy cream, and I’ve been down that road, but I really didn’t like the results as much. They were more, well – heavy. These are crumbly and light as air – yet moist and melt in your mouth.

When I bake for the coffeeshop it’s usually traditional fruit combinations – cranberry orange, apricot almond, lemon ginger. But a couple years ago I thought I’d try something savory – good scones are so similar to a good biscuit – I knew they’d be banging with a bowl of creamy oyster stew or clam chowder. So I went to work…

Cheddar cheese is always a good place to start. Along with any fresh herb you’ve got lying around. I’ve been blessed with a great chive plant the past couple of years. Stays hearty and doesn’t all go to seed if I turn my back on it (word to Mr. T at Thomas Gardens for always having the best offerings!). Which reminds me, it’s time to get seeds started!

And, like any Eastern Shore girl worth my salt, I threw some crab seasoning in there for good measure. It always adds a ton of flavor, and looks pretty sprinkled on top of things. They turned out great! Were a hit here at home and at the coffee shop, and know they will be with you guys too.

Perfect to do some baking on a blustery weekend! stay warm, friends.

Chesapeake Cheddar & Chive Scones

2 cups all purpose flour
1/4 cup granulated Sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 teaspoon kosher salt
1 tsp crab seasoning (I love JO #1 Spice)
1/2 cup butter, cold and cut into pieces
1/2 cup sharp cheddar cheese, shredded
3 Tbsp chives, chopped
2/3 cup buttermilk

Preheat at 400F. Line baking sheet with parchment paper and set aside.

Mix together the flour, sugar, baking powder, baking soda, salt, and crab spice in a large bowl.

Cut butter into small pieces and blend it together with the flour. Mixture should look like coarse crumbs. You could also do this in a food processor pulsing it a couple of times until butter is the size of peas.

Fold in the cheese (lol) and chives.

Make a well in the bottom of the bowl, and add about 3/4 of the buttermilk – gently combine until the dough JUST comes together. Be careful not to over-mix. Reserve remainder of buttermilk to brush top of scones before baking.

Transfer dough to a floured surface and knead lightly a couple of times. Flatten the dough into approx. 6-inch round circle and about 1 and 1/2 inches in thickness. Cut circle into 6 equal slices.

Place scones on prepared baking sheet. Brush the tops with buttermilks and a little additional crab seasoning.

Bake 18 minutes until golden brown. Serve warm or room temperature. Can be kept in airtight container for a couple of days. Or in freezer for a couple of months.

Bacon Broccoli Salad

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We had our first snow fall on Chincoteague last night. It wasn’t much – but was enough to get the kids out of school for the day, and enough to make a batch of snow cream for breakfast. I made an affogato with mine (I got a new espresso machine a couple weeks ago, y’all!), and it was pretty much life changing.

So now that we’ve gotten our dose of snow, I’m really ready for the warmer days ahead. Ready to have my playlist be whole again, for one. I have to remove quite a few songs that I just can’t listen to in the winter, without bawling like a baby…

This year I’ve been in better spirits due to our get-together’s we’ve had with the LBC (Little Beach Crew) in the off-season. Friends who are like family, that we spend so many glorious boat days with in the summer.  And while that’s been great, it’s safe to say that we’re all ready to resume our Sunday suppers out on the water!

We usually plan out our meal via Facebook chat during the week, everyone bringing something. This broccoli salad was something I always begged Rebecca to bring. Her sister Jessica also makes it as well, but I’m usually begging her to bring cookies…

I happily ate this broccoli salad, week after week, month after month. Always squirreling away any leftovers into our cooler, so that I could enjoy another round later – after the boat was out of the water and boys were in bed. Figure that’s better than the cookies, right? There are never any of those leftover, by the way.

Everyone has their own riff on broccoli salad – but for me this one will always win. Slightly crunchy broccoli, crisp bacon, and chunks of cheddar are the centerpieces. And the dressing couldn’t get easier: mayo (I substitute in some Greek yogurt), a sprinkle of sugar, and a splash of vinegar. It’s not QUITE as good as it is out on the boat, but everything always tastes better outside anyway.

So until the LBC is pulling into our “one particular harbor” – I’ll be getting by with my broccoli salad and Buffett ballads. Which really isn’t all that much different than summer anyway, I suppose. Stay warm, friends!

Bacon Broccoli Salad

6 pieces thick cut bacon, chopped
2 heads broccoli, florets removed and roughly chopped
1 red onion, peeled and finely diced
8 oz cheddar cheese, diced
1/2 cup plain Greek yogurt
1/2 cup mayonnaise
2 tsp granulated sugar
1 Tbsp apple cider vinegar
kosher salt

In a medium skillet over medium high heat, cook the bacon until evenly brown and crisp. Remove to paper towel lined plate and set aside.

In a large bowl prepare the dressing by whisking mayo, sugar, and vinegar.

Add in chopped broccoli, diced onion, cheddar cheese, and cooked bacon. Toss to combine with the dressing. Season to taste with salt.

Chill for at least an hour before serving.