Jul 6, 2015
We live on Maryland’s Eastern Shore with the Atlantic Ocean to our East and the Chesapeake Bay to our West. Both my husband and I grew up in rowhouses in Baltimore eating steamed crabs at picnic tables covered with newspapers and the sound of wooden mallets whacking the claws and people spitting out shells. We’re crab and seafood lovers.
In my teen years, my friends and I would travel down to Lexington Market, a landmark on the West side of downtown Baltimore at Eutaw and Lexington Streets. The market was a grid of stalls filled with vegetable stands and fried or foreign food and at the South West corner of the Market was Faidley’s seafood. We would go and visit a friend who worked there and order raw oysters or steamed shrimp. And when I found this recipe for Faidley’s crab cakes in a newspaper, probably the Baltimore Sun, and then made this recipe, I knew I had my “go to” crab cake recipe. It is delicious even when you use the less expensive Backfin crabmeat, Pacific crab meat, or dare I say, claw meat.
Faidley’s Crab Cakes
1 Pound Backfin or jumbo lump crabmeat, picked over
1 cup crushed saltines (crackers)
½ cup mayonnaise
1 TB Dijon mustard
1 TB Worcestershire sauce
Dash of Tabasco Sauce
Unsalted butter or olive oil for sauteing or Vegetable oil for frying
Serve the crab cakes hot with tartar sauce, a combination of mayonnaise, lemon, and sweet pickle relish, on a roll, with crackers, or on a salad.
Here’s the downloadable version of Faidley’s Crab cake Recipe from Shalavee.com.
And If you enjoyed what you read, subscribe, via the subscription box in the sidebar, to my thrice weekly posts via your emailbox. And visit me on Instagram to see my daily pictures, friend me or like my page on Facebook. Or come find me on Twitter or Pinterest too. I am always practicing Intentional Intouchness so chat at me please. I live for conversations.
And, as always, Thanks to you for your visit.
Jan 20, 2014
It was time again for my cannellini bean and tuna salad, the perfect salad for a Winter’s day. Oil packed tuna, tomato, celery heart, red onion, and calamata olives combine into a meaty refreshing satisfying salad with leftovers.
The picture is deceiving. I didn’t leave any on the plate.
Tuna, celery, and bean salad
Insalata di Tonno, Sedano, e Fagioli
“Canned Italian tuna packed in olive oil can be very fine with a tender, moist texture and rich tuna flavor. The best brands come packed in glass jars and are often available in Italian grocery stores.” But the best you can afford in other words. “Tuna, beans, and red onion are a classic combination. Here, tender celery adds a bit of crunch.” The tomatoes and olives are my craved addition.
1 small can (14oz) petite diced tomatoes
2 ½ cups drained cooked or 19 oz can cannellini beans, rinsed and drained
1 can (6 ½ oz) tuna packed in olive oil, drained
2 – 3 tender (inner most)celery ribs, sliced with the leaves
½ small red onion, peeled and chopped
3 TB extra-virgin olive oil
1 to 2 TB fresh lemon juice
Freshly ground pepper
2 Tb chopped flat-leaf parsley (optional)
½ cup diced Calamata olives
In medium bowl, combine beans, tuna, celery, onions, tomatoes and olives.
Take care not to over-toss the tuna as you’ll lose the chunks. Add that at the very last perhaps.
In a small bowl, whisk together the olive oil, lemon juice, and pepper to taste until well blended.
Shred some Romaine lettuce (crunchy) and place tuna mixture atop and drizzle dressing over salad. Sprinkle with parsley or celery greens. I make homemade pita chips and they add that extra needed crunch.
If you feel a sense of deja vous, I originally published this last May. Bon Appetite.
Feb 22, 2013
Otherwise known as scalloped potatoes or Gratin Dauphinoise, messy potatoes are my favorite ‘go to’ potatoes for a side with dinner.
I have a mandolin. It’s a vegetable cutting guillotine that’s perfect for slicing potatoes thinly. Unfortunately, and no surprise here, a plastic part exploded rendering the guide useless. So I am back to using my knife skills, which are pretty decent, while I decide the de Buyer’s fate. I suspect it was bought from Wiliiam-Sonoma. And I have issues with them. I have yet to write that story but it’s a doozy.
My recipe is a simpleton’s version. But let me first share the comment and recipe from the Gourmet Cookbook.
“The scalloped potato dish is part of our culinary repertoire, and we hope it will be become part of yours too. There is something about the texture of the potatoes surrounded by creamy goodness and topped by golden brown cheese that wows people. It is perfect for a buffet supper or potluck: in our experience, it is the first thing to disappear. The technique of starting the potatoes in a saucepan of half-and-half and ending them in a buttered gratin dish comes from masterful Jacques Pépin.”
Ironically, in the book written by Jacques and Julia, he went on about using chicken stock which his wife and daughter loved. So I tried it. And it sucked.
Here’s the recipe from the Gourmet magazine for
2 1/2 pounds boiling potatoes, such as Yukon Gold (I use Yukons too)
3 1/2 cups half-and-half
2 large garlic cloves, minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
3/4 cup coarsely grated Gruyère
Cut the potatoes, heat dairy product, add spices, add potatoes. All in pan, blah blah blah, 35 to 45 minutes in a 400° oven.
Here’s what I do differently. I use 2% milk, lots of butter, and sometimes I sauté onions first in my cast iron skillet before adding everything else, heating the milk and potatoes and butter with the potatoes and salt and nutmeg, and then throwing the whole thing in the oven to bake.There’s no separate buttered pan and there’s no loads of pepper and garlic. I do not add cheese to the top but sometimes paprika.
And when the milk is gone and the top is brown, it’s done
And the reason they’re called messy potatoes at our house is because the skillet is trashed and usually “soaks” in the sink for two days before someone is brave enough to clean it. Enjoy this veggies eaters and meat eaters alike.
Sep 20, 2012
Seems both my mother and my father in-law drank buttermilk when they were kids. With pepper on it. Like, ewwh. Although I can’t stomach the thought of drinking it straight up, my appreciation for this magical dairy product has increased over the last couple years.
Somehow this thick sour liquid creates the moistest creations. In fact, I refuse to make any quick breads that don’t include buttermilk in their recipe. By quick breads, I mean biscuits, scones, pancakes, waffles, and banana bread. And I thought I’d share one or two of my favorite buttermilk recipes with y’all. These recipes using wheat flour don’t suck but you have to have some white to make them work.
Buttermilk Biscuit Dough
From the Joy of Cooking, this recipe’s use of buttermilk and soda makes a very tender biscuit. I converted from the attempt to make flaky because these are fabulous.
- 1 3/4 cups all-purpose flour (sometimes I do a third wheat and 2/3 white flour)
- 2 tsp baking powder
- ½ tsp baking soda
- 1/2 tsp salt
- 1 tsp sugar
- 1/4 cup shortening or 5 TB butter, salted or unsalted
- 3/4 cup buttermilk
Sift flours with all other dry ingredients. Cut in shortening or blend until it resembles “meal”.
Add buttermilk and lightly mix until it forms dough. Scrape out onto floured surface.
Fold over a couple times. Resist over-handling. Them press to a half inch thick, grab a glass, and cut as many rounds as you can. Reform the scraps to cut more or make monkey biscuits.
Brush with milk after placing onto ungreased or parchment papered cookie sheet.
Bake in preheated 450 degree oven for 10 – 15 minutes depending on the size.
Whole-Wheat Buttermilk Pancakes
- 1 cup whole-wheat flour
- 2/3 cup all-purpose flour
- 1/3 cup wheat germ
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 Tbs light brown sugar
- 1/4 tsp salt
- 3 Tbs unsalted butter, melted
- 2 3/4 cups buttermilk
- 2 large eggs, lightly beaten
- Vegetable cooking spray
Preheat oven to 200 degrees to keep the cakes warm.
In a food processor or in a medium bowl with a whisk, combine the whole wheat flour, white flour wheat germ or oats, baking powder, baking soda, brown sugar, and salt and set aside.
Heat a frying pan over medium heat and grease the surface with oil.
Stir together melted butter, buttermilk, and eggs in a larger bowl.
Stir the flour mixture into the buttermilk mixture.
Ladle ¼ cup of the batter onto the griddle to form 4 inch pancakes. Once bubbles form on the top of the pancakes and edges are slightly dry, flip them over and cook them on the other side until golden brown about 2-3 minutes. Transfer to oven platter. Yields 16 four inch pancakes.
A comparable Banana Bread recipe can be found here. Except cook an hour and poke with sharp knife to come clean. Overcooking takes the joy right out of it.
Hope you enjoy these recipes. I have made my own buttermilk ranch dressing which was pretty good. And I’ve used it to tenderize chicken. Except then the crunchy breading didn’t want to stick while frying. I’ve not tried the Martha Stewart blend the moss with buttermilk and smear it on the garden urn but I hear it does work. And Didn’t Annie Lebowitz take a great picture of Whoopi Goldberg coming out of a bathtub full of buttermilk? Got any other ways to use it I’ve missed?