A tasty surprise. You won't believe it's not crab! Use eggless mayo and egg replacer and it's totally vegan too!
2 cups coarsely grated zucchini
– let drain in a colander for 30 minutes.
1 cup bread crumbs, plus additional for coating
2 eggs or 1 tablespoon Energy Egg Replacer mixed well with 4 tablespoons warm water
1 teaspoon Old Bay
1 teaspoon Dijon mustard
1 rounded tablespoon mayo or Veganaise (or any eggless mayo)
juice of ½ lemon
¼ cup fresh parsley
Vegetable oil for frying
Mix the zucchini & breadcrumbs together in a bowl. In another bowl mix together the egg or egg replacer, Old Bay, mustard, mayo, lemon juice & parsley. Beat well.
Combine both mixtures and fold together well.
Form into cakes, dust in breadcrumbs, and pan fry in hot oil, until well browned on both sides. Drain briefly on paper towels and serve hot.
A fabulous vegan dish for summertime!
2 large ripe tomatoes, peeled, cored and seeded
½ cup kalamata olives, pitted
2/3 cup chopped cilantro
2 tablespoons minced garlic
Zest of 1 lemon and juice of 2 lemons
1 tablespoon sweet paprika
2 teaspoons salt, or to taste
2 teaspoons ground cumin
¼ teaspoon cayenne pepper
4 dashes Tabasco sauce (optional)
2 teaspoons olive oil
Combine all the ingredients in a blender and process until smooth and creamy. Set aside.
Farmers’ Market Veggies
2 tablespoons olive oil
1 medium onion, peeled and cut into slices (about ½-inch)
1 small red bell pepper, seeded and cut into ½-ich strips
1 small yellow bell pepper, seeded and cut into ½-inch strips
2 tablespoons chopped garlic
1 cup diced mushrooms
1 zucchini, halved and cut into ½-inch slices
1 yellow squash, halved and cut into ½-inch slices
One 15-ounce can chickpeas, drained and rinsed
Salt and freshly ground pepper to taste
½ cup toasted sliced almonds, for garnish
2 tablespoons chopped cilantro, for garnish
Heat the olive in large sauté pan. Add the onion, bell peppers and garlic. Sauté over medium heat for about 5 minutes. Add the mushrooms and cook for another 5 minutes.
Add the zucchini, yellow squash and chickpeas and continue cooking for about 10 minutes. Add the Chermoula sauce and simmer for 5 minutes longer. Season with the salt and pepper. Divide the mixture onto plates and garnish with almonds and parsley/cilantro mix.
During the eighteenth century, French cuisine was the order of the day in Annapolis, Maryland, which then was considered the cosmopolitan city. Gourmets from all over the new republic made their way to this colonial city to sample the tastes of French fare, including George Washington and Thomas Jefferson. In fact, Jefferson, a devotee of fine cuisine, insisted that all his chefs at his Monticello estate be trained in French cookery in Annapolis.
This version of a Chesapeake Bay bouillabaisse, teeming with fresh clams and crabmeat in a saffron-scented tomato broth, is a dish typical of Annapolis. The Rouille, a classic French accompaniment to fish stew, is mayonnaise-like in texture and made from chilies, garlic, and olive oil. Pass around plenty of hot, crusty bread for dipping in the broth.
Serves 8 to 10
¼ cup olive oil
1 large onion, diced
6 cloves garlic, unpeeled
2 leeks, well washed, halved, and cut into pieces
1/3 cup chopped fennel bulb, or 1 tablespoon fennel seed
5 pounds ripe tomatoes, chopped
2 small potatoes, peeled and diced
2 cups dry white wine
2 cups Fish Stock (page xx)
1 teaspoon dried thyme leaves
1 teaspoon dried oregano
1 bay leaf
Grated zest of 1 orange
3 or 4 threads of saffron
Salt and freshly ground black pepper, to taste
8 to 10 pieces of French bread, sliced on the diagonal
Melted butter and chopped garlic, for toast
2 pounds bass, rockfish, bluefish, or other firm-fleshed fillets
1 pound backfin crabmeat, picked over
1½ pounds small hard-shell clams, well scrubbed
Rouille (recipe follows)
Heat the oil in a heavy pot and sauté the onion, garlic, leeks, and fennel until slightly softened, about 8 to 10 minutes. Add the tomatoes, potatoes, wine, stock, thyme, oregano, and bay leaf. Bring to a boil, reduce the heat, and simmer for 30 minutes.
Puree the mixture in a blender or food processor. Pour through a fine sieve and return to the pot. Add the orange zest, saffron, salt, and pepper. Cook over medium-low heat, stirring frequently, until somewhat reduced, about 20 to 30 minutes.
Meanwhile, preheat the oven to 375°F.
Brush the bread slices with melted butter and top with garlic. Toast in the oven until browned.
Cut the fish in chunks about 2 inches square. Add to the sauce and cook for 8 to 10 minutes, or until the fish is almost done.
Add the crabmeat and clams. Stir, then cover. Cook until the clams have opened. Reserve 1 cup of the liquid for making Rouille.
Prepare the Rouille. Place 1 piece of garlic bread in each bowl, then spoon in the fish and broth. Arrange the clams on top. Garnish with parsley. Serve the Rouille on the side.
Rouille (Makes about 1½ cups)
1 small potato, peeled
1 cup broth from Chesapeake Bay Seafood Stew
6 cloves garlic
4 fresh or dried red chilies
1 teaspoon Tabasco Sauce
½ cup olive oil
Salt, to taste
Quarter the potato and cook in the reserved broth. Drain, reserving the liquid. Finely chop the garlic and peppers in a blender or a food processor. Add the potato, Tabasco, and oil. Process until the mixture forms a paste. Slowly add enough of the reserved liquid to give the mixture the consistency of mayonnaise. Season with salt.
That funny sounding word comes from the Narraganset tribe’s “msickquatash,” which seems to have meant, “boiled corn with beans.” Indeed, corn, beans and squash were the primary staples of the First Nations Tribes here in the New World —the fabled “Three Sisters” planting schemes of their agricultural systems.
This modern rendition adds the bright bold taste of roasted tomatoes to the dish and is best served as at room temperature or just slightly chilled – not cold.
1 cup young lima beans
1 cup fresh corn kernels (2 ears)
3 tablespoons butter
Juice of ½ lemon
Freshly ground black pepper, to taste
Put the limas in a saucepan and add water just to cover. Lightly salt the water. Bring to a boil, cover, and simmer until the beans are barely tender, about 15 to 20 minutes. Add the corn and simmer for 10 minutes more. Drain off the water and season with butter, lemon juice, salt, and pepper. Serve right away.
This nasty-sounding drink will put hair on your chest, a phrase my uncle Rob used as a selling point when persuading you to try something you wouldn’t normally do. It is actually a fishy version of a Bloody Mary. For the ultimate in drink garnish, hang a peeled, deveined, and steamed jumbo shrimp on the glass.
1 1/2 ounces vodka
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
1/4 teaspoon Old Bay seasoning
Dash of freshly ground black pepper
1/2 teaspoon prepared horseradish
3 dashes of Tabasco sauce
2 parts tomato juice
1 part clam juice, fresh or bottled
Celery stick, for garnish
Fill a tall glass with ice. Pour in the vodka, lemon juice, Worcestershire, Chesapeake
seasoning, black pepper, horseradish, and Tabasco. Stir. Fill the glass with a mixture of tomato and clam juice. Stir well. Garnish with the celery stick.
Note: To regulate chest hair growth, increase or decrease the amounts of horseradish and Tabasco accordingly.