Tidewater Crab Cakes

Recently, I was sent a few cans of Miller's Select Premium Wild Catch Crab Meat.  This crab meat is exceptional and it is in a can!  I know, it sounds strange that we get canned crab when we live on the Chesapeake Bay, but this crab has a self life of a couple years.  I was a bit sceptical, however when I opened the can, it was just as fresh as if I had gone to the seafood market. 


I thought I would make Tidewater Crab Cakes which is featured in Tidewater on the Half Shell, page 196.


1 pound back fin crab meat, I suggest Miller's Select
2 eggs, beaten
1/4 cup finely chopped onion
1/2 cup of cracker crumbs (or you can use bread crumbs)
3 Tbsp. Mayonnaise
1 Tbsp. prepared mustard

• Gently mix all ingredients
• Shape into cakes and saute in butter until brown
• Serve immediately

The Hampton Roads Show

Last Thursday, April 7th was an exciting day for the Junior League of Norfolk-Virginia Beach and yours truly, that I was able to do a cooking segment on the show.  It was so much fun.  I prepared the delicious Bayside Balsamic Glazed Salmon and White Wine Spinach. 

I arrived at the station at 7:00 am to prepare before the show and get to know my way around their very spacious kitchen, which was a delight.  Kerri Furey asked many questions as I prepared the meal.  Cheryl Tan and Jeremy Wheeler were also on hand to taste the food once it was prepared.  As part of the "surprise" that Kerri was talking about was that I had a can of beets to put on the plate for color.  At the close of the show when everyone was eating the finished meal, Cheryl asked, "what are these red things?"  I told her it was beets and she told me she had never had them, but she did like them.  Okay Cheryl, I want an e-mail to let me know that you are now eating beets. 

It was a wonderful way to start the day, with friends talking about the Junior League of Norfolk-Virginia Beach and cooking. 

Attached is a link to the cooking segment. 

Enjoy,

Getting ready for the show

Communications VP, Shannon Wright with her son, Landon and Cheryl Tan



Kerri Furey, Shannon Wright, Nancy, Cheryl Tan & Jeremy Wheeler



















http://www.fox43tv.com/dpp/hr_show/cooking/balsamic-glazed-salmon


Chicken, Gorgonzola Pear Salad

Spring is in the air and summer is almost here and that means for most of us who have been hiding under heavy winter clothes can now start wearing short sleeves and bright colors welcoming the warm breezy months in Virginia. 

Summer is a great time to visit Portsmouth's Olde Town district.  On Tuesday nights during the warm summer months, costumed guides lead visitors through Olde Town at twilight, sharing local folklore and providing information about architecture of the historic buildings. 

Visitors to Portsmouth's Olde Towne district can enjoy the largest concentration of antique homes between Alexandria, Virginia and Charleston, SC.  Historic homes, such as the one shared by President Cleveland's parents, are nestled among churches and monuments in this well preserved district.  Explore Olde Towne on a trolley tour our take a self-guided walking tour with a brochure from the Portsmouth Visitor's Information Center.  Whether you take a trolley, walk or guided tour you will be ready for a light but filling dinner.  I suggest the Chicken Gorgonzola Pear Salad.  It has it all, meat, cheese, spinach and fruit.

1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons honey Dijon mustard
Sat and pepper
3 cups cooked diced chicken breast
1/2 cup walnuts, toasted
2 ounces crumbled Gorgonzola cheese
14-16 ounces salad greens, I suggest that you use spinach too
2 pears halved, cored and sliced
Lemon juice

• Whisk olive oil, red wine vinegar, hone Dijon mustard, and salt and pepper to taste in a bowl to make dressing. *
• Mixed cooked chicken, toasted walnuts, and Gorgonzola cheese; pour dressing over chicken and toss to coat ingredients with dressing.
• Place greens on individual salad plates.
• Dip pears in lemon juice to keep them from turning brown.
• Arrange sliced pears in a fan shape along one side of the greens.
• Remove chicken from dressing with slotted spoon, arrange equally over the greens.
• Drizzle any remaining dressing over chicken, pears and greens.

*If you do not have honey Dijon mustard, substitute 1 tablespoon of mustard with 1 tablespoon of honey. (to make sure the honey slides off the spoon, coat the spoon with olive oil or a spray oil)
This will serve 4-6 people.  Preparation time 25 minutes

This is a tasty and hearty salad, enjoy. 

Poppy Seed Cake

Recently, we held a Arbonne Event at the Taylor Whittle House.  Since it was a Sunday afternoon, why not have cake?  I thought instead of cake, I would take our Poppy Seed Cake recipe and make cupcakes instead.  They were so delicious and just the right amount of sweetness with the Artichoke and Cheese Squares and the mint tea that was served.  This recipe can be found on page 297 of the Tidewater on the Halfshell.

2 Tbsp poppy seeds
1/4 cup cold milk
6 eggs separated
1 cup shortening
3 cups sugar
1 cup buttermilk
1/4 tsp baking soda
1/4 tsp almond extract
1 tsp lemon extract *
1 tsp butter flavoring
1/4 tsp salt
3 cups flour

• Preheat oven to 350 degrees;
• soak poppy seeds in milk for 30 minutes;
•  cream yolks and shortening, add sugar, beat well; add poppy seed mixture
• add buttermilk with baking soda dissolved in it and then add extracts, butter flavoring, salt and flour
• Use cake cake wrappers in a muffin tin, pour halfway in the cup and bake for 20-25 minutes

Glaze

1 1/2 cup confectioners sugar
1 Tbsp orange marmalade
1/3 cup fresh or frozen orange juice
1 tsp almond extract
1 tsp orange extract

• Gently halt all ingredients, blending
• cool slightly and drizzle over muffins

I substituted Vanilla extract since I did not have Lemon on hand and it tasted very smooth and complimented the flavors, especially with the orange glaze.

Hot Cheese Appetizer/Chili Artichokes Dip

I had a friend over for drinks and wanted to make a delicious hot appetizer that would be quick.  You can also prepare this ahead and pop in the oven before your guests arrive.  I saw the Hot Cheese Appetizer (page 36) and Chili Artichokes (page 37) in our Tidewater on the Halfshell, so I decided to combine them together and it was delicious.

Hot Cheese Appetizer

1 cup diced onion
11/2 cups (6 ounces) grated sharp cheddar cheese
1 cup Duke's mayonnaise

• Preheat oven to 450 degrees.
• Mix all ingredients together; place in a small casserole dish.
• Bake at 450 degrees for 5 minutes or until hot and bubbly.
• Serve with crackers.

Chili Artichokes

1 14-ounce can artichokes (drained and chopped)  I buy the quarters and cut them in half, I like a big     pieces of artichoke.
2 4-ounce can green chilies, drained and chopped.
2 cups Duke's mayonnaise
11/2 cups (6 ounces) fresh grated Parmesan cheese

• Preheat oven to 350 degrees.
• Mix first 3 ingredients and pour into 9-inch Pyrex or quiche dish.  Sprinkle cheese over top and dust with paprika.
• Bake at 350 degrees for 25 minutes.
• Serve with crackers

I combined the two and used 2 cups of mayonnaise and mixed all the ingredients together with the cheese; poured into a 9-inch quiche dish and baked at 350 degrees for 25-30 minutes and served with Blue Corn Chips.  It was delicious.
Serves 6

New Year's Day Bean Soup

Happy New Year.  How did you celebrate?  Were you in NY at Times Square, over to a friends house for a party or at home in your favorite pj's contemplating what you New Years Resolution would be?  However you celebrated, I hope that you had a wonderful and safe time. 
In the South, it is a tradition to have black eye peas and collards to bring luck and money for the new year.  This year, I thought I would have a little more luck since I made the New Year's Bean Soup that has more than black eye peas'.  This recipe is found in our Tidewater on the Halfshell, page 100.

1/4 cup dried black eyed peas
1/4 cup dried great northern beans
1/4 cup dried kidney beans
1/4 cup dried lentils
1/4 cup dried lima beans
1/4 cup dried navy beans
1/4 cup pinto beans
1/4 cup split green peas
2 Tsp salt
1 Ham hock with ham shreds
1 28-ounce can tomatoes, undrained
2 medium onions quartered
2 Tsp lemon juice
11/2 tsp chili powder
1 tsp black pepper

• Wash and drain dried beans.  Place in a large pot, cover with water.  Add salt and soak overnight. 
• In the morning, drain beans.  Add 2 quarts of water and ham hock with ham shreds.  Bring to a boil, lower heat; cover and simmer slowly for 3 hours.
• Cut ham off bone and return meat to pot.  Add remaining ingredients.  Simmer 30 minutes more.

Serves 6-8

Beans after soaking overnight