Friday, September 24, 2010

Maryland Crab Soup

This is the best time for crab season, and here is the perfect recipe to take advantage of that. Maryland Crab Soup is perfect for a chilly fall day in Maryland.

I made this recipe for a group of friends, and one of them insisted that his recipe was better than mine, but when he got to try it he told me he liked mine better. So, here it is. Enjoy!

  • 1 (16 oz.) bag frozen petite peas
  • 1 (16 oz.) bag frozen butter beans
  • 1 (16 oz.) bag frozen corn
  • 1 (20 oz.) bag frozen cut green beans
  • 2 cups diced raw potatoes diced with skin on
  • 1 cup chopped fresh cabbage
  • 1 ½ cubs fresh carrots, diced
  • 1 (6 oz.) can tomato paste
  • ¼ cup chicken or crab base*
  • 10 cups water
  • 3 Tbsp. Old Bay seasoning
  • ½ tsp. freshly ground black pepper
  • ½ tsp. salt
  • 1 lb. pasteurized lump crab meat

In a large 8 qt. or larger soup pot add water, tomato paste, base, Old Bay, black pepper and salt. Stir well with wire whisk, breaking up base. Bring to a boil then add peas, butter beans, corn, green beans, potatoes, cabbage and carrots. Bring to a boil again. Lower heat to a simmer and cover with lid. Simmer for 2-3 hours stirring occasionally.

Just before serving add crab meat and mix well. Heat for a few minutes then serve immediately. Leftovers freeze well.

*If you do not use base you may use 10 cups chicken broth instead of water and base.

Monday, September 13, 2010

Teriyaki Wings

Now that football season is here, try some Teriyaki Wings for a nice change of flavor. Wings and football go together like peanut butter and jelly.
  • 2 cups Teriyaki sauce
  • 1 cup white wine
  • 2 tsp. freshly grated ginger root
  • ½ tsp. garlic powder
  • 4 to 5 lbs. wing sections
  • cooking spray
Mix first four ingredients together and set aside. In a large roasting pan sprayed with cooking oil layer wings over bottom of pan in a single layer. Stir marinade well, then pour over top of wings in pan. Cover and refrigerate for 2 days in pan (no need to thaw out frozen wings), turning wings over every 12 hours.

Preheat oven to 450 °. Place roasting pan in oven and bake uncovered for 45 minutes, then remove pan from oven. Using tongs turn wings over and bake for an additional 10 to 15 minutes. Remove from oven and serve wings. You will want them to caramelize and they will be dark.

These are so delicious it is hard to stop eating them. Make sure your refrigerator is large enough for the roasting pan. If not you will need to marinate in another container making sure wings are coated well and turned every 12 hours.

My favorite brand teriyaki sauce is Kikkoman marinade and sauce. Other brands are higher in sugar and will burn. You can buy fresh ginger root in the produce department. Keep it in the freezer as it will grate much easier and last longer. Just peel skin away on a small portion and grate. I also like to use frozen wing sections. You can buy them in bulk at wholesale food clubs. Also you do not need to cut and separate them this way.

Only use a wine that is good enough to drink. If you can't drink it, don't cook with it. Enjoy!

These will make your fat cells sing!