Showing posts with label baltimore. Show all posts
Showing posts with label baltimore. Show all posts
Monday, October 29, 2012
Hurricane Sandy
Living in Northeast Maryland we are all hunkered down right now has Hurricane Sandy is approaching. I'm also on storm duty so I have to be up all night. But the benefit I guess is that I can finally get caught up on some posts.
Sunday, July 15, 2012
Maryland Crab Pretzel
There are a ton of restaurants around the Baltimore area that serve crab pretzels. But at about $10 a pop they are pretty expensive for an appetizer. Shop Rite had a sale on lump crab meat this week for $9.99 for a pound so I thought why not try it myself. Also the frozen soft pretzels were $1.99 for a pack of 6.
These turned out awesome!
Ingredients:
Directions:
Cook hot crap dip as the previous post from May 2012 says. Let cool for 15-20 mins so it doesn't run off the pretzels.
Microwave pretzels for about a minute.
Set the oven to broil. On a cookie sheet lay down the pretzels. Top with crab dip. Sprinkle with cheese. Broil until the cheese is bubbly. Done!
These turned out awesome!
Ingredients:
- Ingredients for the hot crab dip
- Box of Frozen Soft Pretzels
- Shredded cheddar cheese
Directions:
Cook hot crap dip as the previous post from May 2012 says. Let cool for 15-20 mins so it doesn't run off the pretzels.
Microwave pretzels for about a minute.
Set the oven to broil. On a cookie sheet lay down the pretzels. Top with crab dip. Sprinkle with cheese. Broil until the cheese is bubbly. Done!
Saturday, May 26, 2012
Maryland / Baltimore Soft Shell Crab Sandwich
So let me start out by saying that I don't know if I will ever actually make these for tailgate. People seem to either love or hate soft shell crabs so I don't know how many folks in the tailgate like them. But I LOVE them. Actually during my pregnancy last summer I had a craving for them and had them once per week so I go pretty good at cleaning them.
So I went to ShopRite today and they had fresh cleaned soft shell crabs. I thought I died and went to heaven :-)
No one else in the family likes them so I didn't feel guilty for eating both of them on my sandwich.
If you can't find soft shell crabs fresh and/or cleaned then many seafood places have them frozen. If you don't know how to clean them there are several You Tube videos out there with instructions.
Ingredient:
Directions:
So start with the crabs...YUM!
Take them out of the package (if frozen make sure you thaw before cooking). Sprinkle lightly with Old Bay Seasoning.
Coat with flour. In the meantime heat some vegetable or other oil in a frying pan on medium high heat.
Place the crabs in the heated oil. Cook 2-3 minutes on each side until the outsides are slightly browned.
Take them out of the pan. Let them cool for a few minutes. Don't want to burn your mouth on the hot oil.
Serve with favorite topping on a roll. I like mine with tomatoes. And yes I put them on the same bun. It was like the soft shell crab version of a double cheeseburger :-)
So I went to ShopRite today and they had fresh cleaned soft shell crabs. I thought I died and went to heaven :-)
No one else in the family likes them so I didn't feel guilty for eating both of them on my sandwich.
If you can't find soft shell crabs fresh and/or cleaned then many seafood places have them frozen. If you don't know how to clean them there are several You Tube videos out there with instructions.
Ingredient:
- 2 Soft Shell Crabs (cleaned and fresh/thawed)
- Old Bay Seasoning
- Flour
Directions:
So start with the crabs...YUM!
Take them out of the package (if frozen make sure you thaw before cooking). Sprinkle lightly with Old Bay Seasoning.
Coat with flour. In the meantime heat some vegetable or other oil in a frying pan on medium high heat.
Place the crabs in the heated oil. Cook 2-3 minutes on each side until the outsides are slightly browned.
Take them out of the pan. Let them cool for a few minutes. Don't want to burn your mouth on the hot oil.
Serve with favorite topping on a roll. I like mine with tomatoes. And yes I put them on the same bun. It was like the soft shell crab version of a double cheeseburger :-)
Friday, April 20, 2012
Baltimore Style Pit Beef
Sometimes life gets in the way of the best laid plans. Ry guy has been sick with an earache so I haven't gotten a chance to look for the tailgate pictures from January. But i did take the opportunity when I was preparing the Pit Beef for the Easter Egg Hunt to take some pictures of the prep work.
But as I found out as the guest started arriving I didn't remember to take any actual pictures of the finished product :-( Maybe next time.
So this is what I used (minus the red wine vinegar that I'll talk about later)...two 2.5lb bottom roasts, Tastefully Simple Garlic Garlic, Tastefully Simple Seasoned Salt, salt, and pepper.
Here's a close up of the meat package. I've also used top round and eye round before and its turned out great.
Put down some plastic wrap, coat each roast with the salt, pepper, garlic garlic, and seasoned salt.
Wrap up each roast individually in plastic wrap then in aluminum foil. Put in the refriderator overnight.
This will help the spices marinate.
Preheat the grill to 350 degrees. Place the roasts on one side on indirect heat.
I have a 5 burner grill and turn off the right 3 and keep the left two on HIGH. This keeps the grill at around 350 degrees.
This is where I stopped taking pictures :-(
So turn the roasts every 30 mins. They should cook in approximately 2 to 2.5 hours. At the 1.5/2 hour mark I cut the roast in half and check it. I cook until its medium done. If you like it more well done leave it on longer. Just make sure there's still a little pink in it.
After I take it off the grill I brush the outsides of the roast with a little Red Wine Vinegar and let it sit for 5 minutes.
I have a cheap meat slicer but a really sharp knife works also. Cut the beef into thin slices.
To finish it off grab a Kaiser roll and put a nice handful of the pit beef on the bun. Maryland/Baltimore style pit beef usually gets topped off with either barbeque sauce or horseradish. Optional are raw thinly sliced onions for a topper.
Enjoy!
--Purple Tailgating Mama
But as I found out as the guest started arriving I didn't remember to take any actual pictures of the finished product :-( Maybe next time.
So this is what I used (minus the red wine vinegar that I'll talk about later)...two 2.5lb bottom roasts, Tastefully Simple Garlic Garlic, Tastefully Simple Seasoned Salt, salt, and pepper.
Here's a close up of the meat package. I've also used top round and eye round before and its turned out great.
Put down some plastic wrap, coat each roast with the salt, pepper, garlic garlic, and seasoned salt.
Wrap up each roast individually in plastic wrap then in aluminum foil. Put in the refriderator overnight.
This will help the spices marinate.
I have a 5 burner grill and turn off the right 3 and keep the left two on HIGH. This keeps the grill at around 350 degrees.
This is where I stopped taking pictures :-(
So turn the roasts every 30 mins. They should cook in approximately 2 to 2.5 hours. At the 1.5/2 hour mark I cut the roast in half and check it. I cook until its medium done. If you like it more well done leave it on longer. Just make sure there's still a little pink in it.
After I take it off the grill I brush the outsides of the roast with a little Red Wine Vinegar and let it sit for 5 minutes.
I have a cheap meat slicer but a really sharp knife works also. Cut the beef into thin slices.
To finish it off grab a Kaiser roll and put a nice handful of the pit beef on the bun. Maryland/Baltimore style pit beef usually gets topped off with either barbeque sauce or horseradish. Optional are raw thinly sliced onions for a topper.
Enjoy!
--Purple Tailgating Mama
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