Are corn chowder and crab cakes supposed to be spicy?
Kathsgrdn
8 years ago
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Jasdip
8 years ago
murraysmom Zone 6a OH
8 years agoRelated Discussions
When you say 'I'm going to bake a cake', what do you mean?
Comments (62)I love beets. Especially ones fresh from the garden then roasted. Then there's Harvard Beets and pickled beets. I've been craving roasted brussels sprouts, but neither husband nor dd like them...dd used to, but now she's so anti-mom she's sworn off lots of stuff she used to like. Grits I learned to like when I was in Grad school in Billsburg, VA. I liked to go to the Chickahominy House to have a Virginian breakfast: eggs over easy, a slice of Virginia ham and grits, with a buttermilk biscuit. You could have redeye gravy, but I preferred to smush my eggs into the grits. Then there's egg/cheese/grits casserole. Cornbread is best slathered with butter, or drizzled with honey. I rarely do both anymore, but I used to. I brought rolls for the trip to MI to have Thanksgiving. I was up until 2:00 am on Thursday making them. I intended to make whole wheat "brown and serve" rolls, but I didn't hear the timer ding, and so in a panic, I baked them completely so I could taste test and make sure they were edible (they were, although some were big enough to be hamburger buns). For the young fry I made PIllsbury crescent rolls...as I know that dd and others prefer those. On the way home today she was munching on one and said "Oh, what is is that makes crescent rolls so yummy." "in a word," I said, "lots of fat." I have to say that driving up to Hastings, MI on Thursday morning was wonderful. A typical Michigan Thanksgiving day--misc. flurries and the sun breaking through glowering clouds over golden and russet fields which had been lightly frosted with a diamond dust. Breathtaking....See Morecan I freeze crab?
Comments (13)Stacy, who cares if it is still sealed. Open it and make something for you and Will. Too bad for Scott. He shouldn't have left a day early. LOL! Here are a couple of recipes for you. Stuffed Endives With Crab Meat ============================== Filling Fills about 24 leaves 1 2-oz. can whole pimentos 1 green onion 1 shallot 1/2 lb. cooked crab meat 1 tsp. prepared mustard 2 tsp. lemon juice 2-4 Tbl. mayonnaise Salt and pepper Paprika 3 Belgian endives . Chop 1 pimento (reserve the remainder for another use), the green onion, and the shallot. Combine the crab meat, mustard, lemon juice, green onion, shallot, and 2 Tbl. of the mayonnaise, adding more if needed. Add the pimento and season to taste with salt, pepper, and paprika. To prepare the Belgian endive cut off 1 inch from the root end; carefully separate each leaf. Stuff Belgian endive leaves with crab meat filling. Layered Crab And Spinach Terrine ================================ From the California Culinary Academy Crab Layer 1/2 pound crab meat, picked over and flaked 1/4 cup sour cream 1 teaspoon lemon juice 1/2 teaspoon Dijon Mustard Salt and pepper to taste 1/2 teaspoon cayenne pepper 2 large eggs Spinach Layer 2 Tablespoons unsalted butter 2 teaspoons flour 1/2 cup whipping cream 2/3 cup half and half 1 1/4 pounds cooked spinach drained and squeezed to remove excess moisture 3 eggs 1/2 teaspoon black pepper 1/4 teaspoon ground nutmeg 1/2 teaspoon sugar salt to taste Sauce Mix together, 1 cup mayonnaise 2 tablespoons lemon juice 1 tablespoon finely minced roasted red pepper 1 clove of minced garlic salt and pepper to taste. Chives for garnish Preheat oven to 375F. For the crab layer: In a medium bowl combine the crab, sour cream, lemon juice, mustard, salt, pepper and cayenne. Stir in eggs and set mixture aside. For the Spinach layer: Melt butter in a heavy saucepan until foamy. Whisk in flour and cook for 3 minutes over medium heat, stirring constantly. Whisk in whipping cream and half-and-half. Bring to a boil and then reduce heat and simmer slowly 10 minutes. Stir occasionally, scraping down the sides and around the bottom as necessary. Mixture will thicken as it cooks. Remove from heat and stir in spinach. Let cool. Stir in eggs, one at a time then add black pepper, nutmeg, sugar and salt. To assemble the terrine: Grease an 8 cup loaf pan/terrine pan with butter. Spoon half the crab mixture in the bottom and cover with all of the spinach mixture. Spoon remaining crab mixture over the spinach. Set the terrine in a baking pan and pour 1 inch of hot water into the baking pan. Bake uncovered until golden brown and puffy. Approximately 30 to 45 minutes. Cool on a rack and then refrigerate. To serve, run a knife around the edge and invert on to a serving platter. Slice about 1/2 thick slices and place two on each plate. Decorate plate with a lettuce leaf and place a dollop of the sauce on the lettuce leaf. Garnish with a few chives. She Crab Soup ============= I've been making this recipe for over 30 years. Makes a wonderful first course. 1 quart of milk/cream 6 tablespoons of butter 1/4 small onion 1/2 pound of crab meat 3 oz of roe or 2 hard cooked egg yolks 1/2 teaspoon paprika 1/2 cup flour Sherry Heat cream or milk. Melt butter and saute onion. Let simmer until soft and add crab meat, egg yolks or roe. Add flour, paprika, cook 3 to 5 minutes. Do not let flour brown. Add hot cream/milk and simmer 20 minutes. Add Sherry. Serve additional sherry at the table for individual taste....See Morecorn chowder
Comments (12)We've got a friend who is very lactose-intolerant. This is one of our favorite soups, and when she tried it, she loved it too! We're not vegetarian, but I've found this soup requires a vegetable broth. I always have a rich poultry-based stock in my frig, but it really does not work as well in this recipe as a veggie stock will. SPICY CORN CHOWDER with Coconut and Lime (revised from vegetarian cookbook) 4 cups good vegetable stock OR 4 cups water and a Knorr packet of dry mix Vegetable Soup (vegetarian base) two 1-lb bags of frozen white corn, preferably C&W brand 1/4 tsp red pepper flakes 32 oz (4 cups) plain coconut milk 1/2 to 3/4 tsp lemon pepper (different brands of lemon pepper have varying 'saltiness') OR, 1/2 tsp salt plus 1 tsp lemon juice Hot sauce to taste (we use Busha BrowneâÂÂs Pukka hot sauce, but standard Tabasco sauce can be subbed) 1/4 to 1/3 cup lime juice (you may not need all of it; season to taste only) - If using soup mix, bring water and KnorrâÂÂs packet to a boil, and simmer for 20 minutes. - Turn the heat back up, and bring back to a boil; add the corn and red pepper flakes. Cover, then simmer for 5 minutes. Uncover, turn off the heat and let cool to lukewarm. Do NOT try to blend soup while hot; your blender will erupt! - Add all other ingredients, being careful to add the hot sauce and lime juice to taste. Start with the 1/4 cup lime juice; add more if you like. - Puree in blender until reasonably smooth -- it won't be completely smooth unless you strain it, but you want it as smooth as possible to retain more fiber. - Reheat to serve; will keep 4-5 days in refrig. This makes 3 qts of soup: enough for 6 as a meal starter, or as a main course for 3-4....See MoreAccompaniments for Seafood Chowder, Christmas Eve
Comments (19)I'm guessing if your children are with partners, spouses, (?), they should be filling in what to expect for the meal? I can relate with a BIL and SIL who both grew up land-locked and have different traditions. SIL is of Swedish decent. So not much seafood. My family is EasternShore ChesapeakeBay area so all seafood all week x-mas through the NewYear. I'm the designated holiday chef and tradition is a chowder, fish stew, or Bouillabaisse x-mas eve. Casual, as most are off wrapping, yacking, grazing/snacking, and last minute shopping...so I make lots of prepped ahead charcuterie plates...cheeses, olives, nuts and nibbles. etc. I like to make some nice big toasted croutons from a fresh boule, then some un-toasted slices, cornbread, a crusty French loaf sliced, and packaged oyster crackers at the table. And a couple small bowls of rouille sauces, one spicy, one not. So another bread choice or two might be nice. As long as you have some nibbles, maybe including something meat and cheese, all should be satisfied with a hearty soup. I made ahead last month baby meatballs and porcini risotto balls now in the freezer for a pre-chowder snack as well as all the other treats I'll prep. The nice thing about prepping ahead easy snacks like cheeses and fruit, sliced meats, is that nothing goes to waste. Any leftovers are good through the holiday....See More
graywings123
8 years agoKathsgrdn
8 years ago
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ravencajun Zone 8b TX
8 years ago
FlamingO in AR
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marilyn_c
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plllog
8 years agoKathsgrdn
8 years agomaxmom96
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8 years ago
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