Category Archives: recipes

Caribbean-style black bean and rice salad

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½ c. olive oil
¼ c. cider vinegar
1 tbsp. Dijon mustard
1 tsp. Cumin
1 tsp. Minced garlic
1 15-ounce can black beans, drained
¾ c. chopped red pepper
¾ c. chopped yellow pepper
¾ c. chopped green onions
2 c. cooked rice (about 1 c. raw) cooled

Whisk oil, vinegar, mustard, cumin, and garlic in medium bowl until well blended. Season dressing to taste with salt and pepper.

Combine rice, beans, pepper and onions in a large bowl. Toss salad with enough dressing to moisten. Season with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate)

6 Servings.

Cat Fish – Helen Krafsur

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1 cup pimiento-stuffed green olives, drained, and chopped
1 Tbsp chopped capers
2 tablespoons extra-virgin olive oil
1 teaspoon finely grated fresh lemon zest
3 tablespoons chopped fresh flat-leaf parsley, some hot red peppers (my addition)
4 (6-oz) catfish fillets
Accompaniment: lemon wedges

Stir together olives, capers, oil, zest, peppers, and 2 tablespoons parsley in a bowl. Arrange catfish, skinned sides down, in an oiled 12-inch nonstick skillet, tucking thinner ends of each fillet under. Season fish with salt and pepper, then mound olive mixture on top. Put a round of parchment or wax paper on top of olive mixture, then tightly cover skillet. Cook catfish over moderate heat until just cooked through, 8 to 10 minutes. Serve sprinkled with remaining tablespoon parsley.

Makes 4 servings.
Gourmet
November 2003

Monster Shrimp – Serves 6

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1/2 cup freshly squeezed orange juice (about 2 oranges)
1/2 cup fresh cilantro
1 tsp Asian red chili paste
1/4 (or less)cup extra-virgin olive oil
2 garlic cloves
3 scallions — green parts only, cut into 1-inch pieces
1 chipotle chili in adobo sauce
2 pounds extra-large shrimp (16- to 20-count size) — shelled and deveined

Put the orange juice, cilantro, chili paste, olive oil, garlic, scallion, chipotle and salt in a blender or food processor fitted with
the metal blade and blend until smooth.

Place the shrimp in a resealable freezer bag and pour the orange juice mixer over the shrimp. Chill in a refrigerator or ice-filled cooler for two to three
hours but no longer. Remove the shrimp from the marinade and discard the marinade. Grill the shrimp over medium-high heat until they are
opaque in the center, three to four minutes per side. Remove from heat and serve immediately

Crab Cakes “ Zephyrs End

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Our favorite crab cakes are served at O’Leary’s Seafood Restaurant in Annapolis, MD, second choice are served at Zephyrs End, our house. Recipe was found in the Washington Post, a contest to determine the best crab cakes in the area, Kimberley’s recipe came in third behind two restaurant’s take out cakes. I’ve changed the recipe to suit our tastes; will include the original following my version.

16 oz crabmeat, we buy the tins at Costco
3-4 slices white bread with crust
1 egg
¼ c. mayo
dash Worcestershire sauce
½ tsp. lemon zest
1 tsp or so lemon juice
½ to 1 tsp. Dijon mustard
salt and pepper to taste
Old Bay Seasoning

Carefully sort through the crabmeat for pieces of shell, being careful not to smoosh the meat. In a food processor, process the bread into breadcrumbs. In a large bowl whisk the egg than add miracle whip, Worcestershire sauce, mustard, lemon zest and juice, salt and pepper to taste, and a good sprinkle of Old Bay.

Place about three quarters of the breadcrumbs atop the crabmeat. Carefully pour the wet mixture on top of the crabmeat. Gently incorporate the mixture. Add more breadcrumbs as necessary you want everything to hold together just right. You can use remaining breadcrumbs, if there are any as a coating.

Form the mixture into 6-8 balls, patting them slightly with your hands. If desired use the remaining bread crumbs to coat the outside of the cakes. Set the cakes on a tray and allow to rest for about an hour in the frig.

Heat a large skillet with butter. When hot carefully place the cakes in the pan, trying to keep them separated. Gently shake the pan so the cakes don’t stick to it. Quickly saute them till golden on each side. Serve immediately.

Yield: 6-8 crab cakes

Crab Cakes Kimberley Taylor

8 ounces lump blue crab
8 ounces back fin blue crabmeat
5-8 slices firm white bread, crust removed
2 eggs
dash Worcestershire sauce
1 tsp Dijon mustard
½ tsp lemon zest
salt and pepper to taste
handful of fresh parsley, minced
bunch of chives, snipped
4 tbsp clarified butter

Carefully sort through the crabmeat for pieces of shell, being careful not to smoosh the meat. In a food processor, process the bread into breadcrumbs. In a large bowl whisk the eggs and whisk in the mayonnaise, Worcestershire sauce, mustard, lemon zest and salt and pepper to taste. Place about ½ of the breadcrumb mixture atop the crabmeat. Carefully pour about ½ of the egg mixture atop that. Gently incorporate the mixture. If you like your crab cakes wet, add more of the egg mixture. If you like them dry, add more breadcrumbs. The goal is to get everything holding together nicely, without being too wet or dry. Save the remaining crumbs for the coating.

Now add the parsley and chives, blending lightly.

Form the mixture into 6-8 balls, patting them slightly with your hands (used about ½ to ¾ c of the crab mix for each cake). Use the remaining crumbs to liberally coat the outside of the cakes, and then set them on a tray to rest. Refrigerate for at least an hour, but overnight is great.

Heat a large skillet with butter. When hot carefully place the cakes in the pan, trying to keep them separated. Gently shake the pan so the cakes don’t stick to it. Quickly saute them till golden on each side. Serve immediately.

Yield: 6-8 crab cakes

Cream of Anything Soup – Pastorio

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1 large onion, coarsely chopped
2 ribs celery coarsely chopped
6 ounces butter (1 1/2 sticks)
6 ounces flour (about 1 1/2 cups)
1 gallon chicken stock
1 pound “anything” (see below)
1 pint heavy cream

Saute the onion and celery in butter in large saucepan or small stockpot until sweated. Add flour, stir in well and cook for about 5 minutes. Whisk in stock and simmer for 30 minutes, skimming occasionally. Add solids, return to boil, reduce heat to simmer for 20-30 minutes. Add cream, correct seasonings. Leave chunky or puree with wand or countertop
blender. Serve.

“Anything” can be sliced mushrooms, diced chicken or turkey, asparagus, green beans, broccoli, tomato pulp, cauliflower, artichoke hearts,shrimp, carrots, lobster, or whatever… Also can add rice or pasta to extend. Cheeses.

Lazy Man’s Cioppino – Washington Post 12/22/02

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½ c. olive oil
½ c. chopped onion
½ c. chopped celery
4 cloves garlic, minced
½ c. finely chopped flat-leaf parsley
28 ounce can diced tomatoes
1 ½ c. white wine
1 tsp. sugar
1 tsp. salt or to taste as I think 1 tsp is too much
¾ tsp. ground pepper
½ tsp. dried oregano
½ tsp. dried basil
½ tsp. dried thyme
3 bay leaves
2 pounds cod fillets (or other boneless white fish) cut into bite sized pieces
18 clams, scrubbed and rinsed well
18 medium shrimp (about 8 ounces) peeled and deveined
18 mussels scrubbed and rinsed well
1 pound cooked crab meat

Heat oil in a large pot over medium heat. Add the onion, celery, garlic and parsley and cook, stirring occasionally for 10 minutes. Add the tomatoes with their liquid, wine, sugar, salt, pepper, half of the cod and bring to a simmer for 10 minutes. Add the clams and mussels and simmer for 5 minutes. Add the remaining cod and the shrimp, simmer for 5 minutes. Add the crab and cook until heated through, about 5 minutes. Remove and discard the bay leaves and any clams and mussels that do not open.

To serve, ladle the soup into bowls and serve immediately. Best served with crusty bread, on the side to dip into the broth.

Serves 6 to 8.

DMV variations: have made with shrimp, scallops and cod and was excellent.

Cauliflower, Cheese & Tomato Soup Moosewood Restaurant’s Daily Special

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2 tbsp olive oil
2 c. chopped onions
4 garlic cloves, minced or pressed
1 c. peeled and diced carrots
1/3 c. diced celery
2 ½ c. diced potatoes
4 c. chopped cauliflower
1 tsp dried oregano
2 c. water
2 c. chopped fresh or canned tomatoes (28 oz. can I used the liquid as well)
1 ½ c. grated cheddar cheese
2 tbsp chopped fresh basil (optional as I didn’t have any)
½ tsp. black pepper
¼ c. Neufchatel or cream cheese (2 oz.)
½ c. milk
salt to taste

Warm the olive oil in a nonreactive soup pot, add the onions, cover and cook on medium heat for 8-10 minutes, until the onions are translucent; stir often. Add the garlic, carrots, and celery and continue to cook for 5 minutes. Add the potatoes, cauliflower, oregano and water, cover, and bring to a boil. Reduce heat to very low, cover and simmer for 10-15 minutes, until all of the veggies are tender. Add the tomatoes, cover and cook for about 5 more minutes.

In a blender or food processor, puree about 3 ½ c. of the soup with the cheddar cheese, basil(opt), pepper, cream cheese and milk until smooth. Return the puréed mixture to the pot, add salt to taste, gently reheat the soup, and serve. Serves 4 to 6

Broccoli Chowder

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1.25 lbs broccoli, broken into florets and stalks cut into ¼ inch slices
0.5 lbs potatoes, diced
1 small onion , chopped
2 c. milk
¼ c. flour
½ tsp tarragon
½ tsp thyme
½ tsp salt
¼ tsp pepper
3 oz shredded cheese

In a large saucepan, combine broccoli, potato, onion and 1.5 c water. Cover and bring to a boil over high heat; reduce heat to med-low and cook until tender, about six minutes.

In a small bowl, whisk milk into flour. Add milk mixture to soup along with tarragon, thyme, s and p. Stirring constantly, cook mixture until it comes to a boil and is thickened, about 7 minutes.

Ladle hot soup into bowls and sprinkle with cheese.

Broccoli and Bread Soup

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1 ½ lbs broccoli spears
1 ¾ qts chicken or veggie stock
1 tbsp lemon juice
salt and pepper

To Serve:
6 slices white bread
1 large garlic clove peeled and cut in half
grated Parmesan or Romano cheese

Using a small, sharp knife peel the broccoli stems, starting from the base and pulling gently toward the flowerets. The peel should come off easily. Chop the broccoli into small chunks.

In a large sauce pan bring the stock to a boil. Add the broccoli and simmer for about 10 minutes until tender.

Puree about half of the soup and stir into the rest of the soup. Season with salt, pepper and lemon juice.

Reheat the soup. Toast the bread, rub with garlic, and cut quarters. Place 3 or 4 pieces of toast in the bottom of each soup bowl. Ladle the soup over. Serve at once topped with cheese.

My version: Used 1 head of broccoli, all I had, didn’t peel stalk nor chop very small. Cooked in 1 quart water with 1 veggie boullion cube. Pureed about 1/3 or less of soup because I like texture. Used crusty Tuscan bread and Romano cheese. Very tasty and quick to fix.

Black Bean Soup – Chey

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1 Tbsp. Olive oil
½ C. chopped onion
1 clove of garlic, minced
2 (15-oz) cans black beans, drained
1 (14 1/2-oz) can stewed tomatoes, undrained and chopped
1 (10 1/-oz) vegetable broth
½ C. picante sauce or salsa
1/4 C. water
1 tsp. Ground cumin
2 Tbsp. Fresh lime juice
Chopped fresh cilantro

Heat oil in a large saucepan over medium heat until hot. Add onion and garlic; saute until tender. Add beans and next 5 ingredients; stir well. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes.

Remove from heat; stir in lime juice. Ladle soup into bowls; garnish with cilantro, if desired.

Yield: 6 cups (about 129 calories per 1-cup serving).
Preparation time: 5 min
Cooking time: 25 min.