Recipe Book
Seafood
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Servings: 6
Complexity: Medium
Total Time:
From Kathie Dever's June 1994 Fallsmead Forum Cooking and Entertaining Column: You can't call yourself a Marylander unless you can make a decent crab cake. Virtually every time my company is asked to cater a meal for folks from out of state the request is for Maryland crab in some form. (Well, what would you want to eat in Texas, crepes??) The blue crab is justly famous for its succulent meat and the Chesapeake is the mother lode of these tasty
beasties. Steaming them up for a crab feast takes no skill, other than buying from a reputable dealer and being religious about discarding the dead men - something you can be sure is done when you do it yourself. Invariably, we are so enthusiastic about the feast that we tend to over order and end up with leftovers. DO NOT throw away the over-purchased, cooked crabs. Refrigerate them, covered and in no way touching raw crabs or the unwashed dishes they were stored on. Then, coax your family's most proficient crab picker (preferably just AFTER eating a big meal) into extracting the meat for this recipe. You can always buy fresh crab meat at the store if you d on't mind the sticker shock. This recipe is from the first Maryland Seafood Marketing Authority cookbook which I bought for $1.50 a long time ago and which has earned me innumerable kudos. May it be a reputation-maker for you, too. |
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Servings: N/A
Complexity: Easy
Total Time:
From Kathie Dever's March 1993 Fallsmead Forum Cooking and Entertaining Column: This recipe is adapted from the Washing ton Post. It originally called for grouper, but any non-oily fish will do. Even Mark Dever, world' s pickiest eater, can finish this with a minimum of complaint, and it's very quick to do.
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Servings: 4
Complexity: Easy
Total Time: 25 mins
Flavorful and easy Asian flavored meal.
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Servings: 6
Complexity: Easy
Total Time:
From Kathie Dever's October 1992 Fallsmead Forum Cooking and Entertaining Column: Here's a painless party entree.
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Servings: 4
Complexity: Medium
Total Time:
From Kathie Dever's June 1992 Fallsmead Forum Cooking and Entertaining Column: There are two problems with serving fish to company: the first is freshness. Freshness makes a world of difference, INSIST on it. The following recipe is one of my favorites because it solves the second problem - hot fish is wonderful, unless overcooked ,
cold fish is not. Ever notice that people are hard to herd? You can put out nice, hot food and become frantic quite rapidly because you cant't get people into the dining room fast enough. This recipe keeps the fish hot right down to the very last bite. It can be assembled the night before, which is also a bonus. |
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Servings: 4
Complexity: Easy
Total Time:
From Kathie Dever's March 2003 Fallsmead Forum Cooking and Entertaining Column: We have an amazing plethora of condiments to choose from in this area. My pantry is chuck full of them. Vinegars are cheap and amazing flavor boosters - (and no fat to boot!). Have some neat ones in the pantry to add to salad dressings, marinades and sauces (go easy, taste as you go, they are strong!) The next time Giant has those giant shrimp (15 or under per pound) on sale, please try this recipe. My bet is that it would work as well for boneless, skinless chicken breast (which seem to have a great following these days), or even better, boneless, skinless chicken thighs. It comes from the Today Show and uses black Chinese vinegar, which, since I could not find right away, I was advised to use equal amounts of soy sauce and rice wine vinegar instead. I did and it was fabulous. Since then I bought the black vinegar at the Asian market in Wintergreen - it smells and tastes fabulous - so I can't wait to do this again - plus this is an admirable addition to my condiments cabinet.
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