Have you ever tried to make your own duck sauce?  Tired of those nasty little plastic packets you get at the take-out restaurant?  Here’s a quick, easy solution:  make your own.  It’ll keep a while in the fridge, and I love making my own condiments.  They’re so easy, and sooooo much better than the stuff you get at the store.

Try this duck sauce recipe.  You’ll never go back…

Cape Charles is a lovely little Chesapeake bayside seaport just a peace down the DelMarVa peninsula on Route 13 from Chincoteague, where we spend time whenever we have time to spend.  Sting-Ray’s restaurant sits in an unlikely building on the northbound side of Route 13 about a mile south of SR184.  It looks like a souvenier joint and gas station, which it is.  But it is also a terrific pottery store, and the restaurant inside has been written up in all the southern-living-type magazines.  It is a true find. But since you’re likely not to get there any time soon, I thought I’d give you a little taste of heaven from this heavenly little surprise.  And thanks to my friends Lisa and Tony for reminding me just how wonderful this little dish can be.  Lisa, you make it this way, and I guarantee you Tony will love it.  And Tony, if you don’t love it, you need your taste buds examined.

The World’s Best Crab Imperial

Ingredients:

8 tbsp. unsalted butter, melted (one stick)
3 tbsp. flour
2 cups heavy cream
1 lb. jumbo lump crab meat, picked over for shell pieces
1 cup panko bread crumbs (don’t settle for just any   bread crumbs. It makes a difference!)
1/2 cup finely chopped red bell pepper
1/4 cup finely chopped yellow onion
1/4 cup finely chopped parsley
2 tbsp. sherry
2 tbsp. fresh lemon juice
1 1/2 tsp. Worcestershire
1 tsp. paprika
1 tsp. dry mustard powder
1/2 tsp. cayenne pepper
Kosher salt and freshly ground black pepper, to taste

Preparation:

1. Heat oven to 400°.  Heat 5 tbsp. butter in a 2-qt. saucepan over medium-high heat. Add flour, and cook, stirring, until smooth, about 2 minutes. Whisk in cream, and bring to a boil; reduce heat to medium, and cook, stirring, until thickened, about 10 minutes. Remove from heat and stir in crabmeat, half the bread crumbs, bell pepper, onion, half the parsley, sherry, juice, Worcestershire, half the paprika, mustard, cayenne, and salt and pepper. Divide mixture evenly among 6 shallow 6-oz. ramekins; place ramekins on a baking sheet and set aside.

2. In a small bowl, mix remaining butter, bread crumbs, and paprika until evenly combined; sprinkle seasoned bread crumbs evenly over each ramekin. Bake until lightly browned and bubbling in the center, about 20 minutes. Sprinkle with remaining parsley and serve hot with toast on the side.

The best cole slaw I’ve ever eaten was my mother’s.  She kept it simple, and extremely dry–in fact, she’d generally serve it as a dry salad with the dressing on the side.  One thing I can’t stand is cole slaw dripping in dressing so that when you finish your serving there’s a puddle of dressing left on the plate.  That’s why I hardly ever order cole slaw out.  There’s only two place I know that make slaw as good–my wife’s and Joe’s Stone Crab in Miami Beach.  The thing is, I tend to make it drier than anyone I know, because I like it dressed like a salad.  If you haven’t tried cole slaw that way, do so.  Make it like this:

1/2 head  white cabbage, sliced thin

1/4 head red cabbage, sliced thin

1 small yellow onion, grated

2 medium carrots, grated

1/4 cup fresh chopped parsley

1 cup low-fat mayonnaise (not Miracle Whip)

2 tablespoons white sugar (then adjust to taste)

2 tablespoons cider vinegar (then adjust to taste

1/4 teaspoon dry mustard

1 teaspoon celery seed

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Toss all the produce ingredients together in a large bowl.  Mix the remaining ingredients to make up the sauce and adjust the sugar and vinegar to your personal preference.

Serve the cole slaw dry in a salad bowl, and the dressing on the side with a ladle (or, if you must, mix the dressing with the produce and toss well.  Just don’t use too much dressing.  This cole slaw recipe is meant to be served on the dry side.

Emeril Lagasse makes a wonderful spice rub he calls “Emeril’s Essence.”  I love it, and I use it.  But often, I add or subtract stuff, depending on what I’m making.  I am posting here a spice rub that started out as his “Essence,” but I have altered it just a bit to fit my BBQ pork recipes.  It is very similar, but I have added some ground ginger and chili powder to the rub–just a wee bit.  And if you want it to be the best rub you’ve ever tasted, take the time to find the smoked paprika and chipotle chili powder.  They make the world of difference in the flavor.  You can use regular paprika and chili powder, but the rub won’t have the same flavor or the same kick.  Here it is:

• 2 1/2 tablespoons smoked paprika
• 2 tablespoons kosher salt
• 2 tablespoons garlic powder
• 1 tablespoon light brown granulated brown sugar
• 1 tablespoon fine-ground white pepper
• 1tablespoon onion powder
• 2 teaspoons cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 teaspoon chipotle chili powder
• 1 teaspoon ground ginger

Ellen came up with this one, from a magazine, and it has already become one of our favorites!  Salt & vinegar potatoes, hot and tasty.  Try these:

Ingredients:

1 1/2 pounds small round red potatoes

kosher or flaked sea salt

2 tablespoons extra-virgin olive oil

1/4 cup malt or cider vinegar

Preparation:

In a medium pot, bring potatoes to a boil, in salted water.  Reduce heat and cook at a rapid simmer until the potatoes are tender, about 20 minutes.  Drain, then place the potatoes between a dish towel and gently smash the potatoes until they are flattened, but still in one piece.  Place on a baking sheet that has been sprayed with olive oil.

Brush the tops of the potatoes with oil, sprinkle with salt and place in an oven preheated to 450 degrees, and bake, flipping once, until they are crisp and golden on top, about 30 minutes.  Remove from oven, toss with vinegar, sprinkle with salt, and garnish with fresh chopped parsley. Serve immediately.

Yum!

By JEFF THAL, Talking Fresh

Read more: http://lancasteronline.com/article/local/646369_Cooking-for-the-World-s-Greatest-Mom.html#ixzz234F92Qdk

Here’s an alternative recipe with ham and a slightly smoky flavor.  The recipe calls for ham, but we use turkey ham, a lttle leaner and healthier.

Ingredients

• 6 eggs, beaten
• 1-ounce Parmesan, grated
• 1/2 teaspoon black pepper
• Pinch salt
• 1 teaspoon butter
• 1/2 cup chopped roasted asparagus
• 1/2 cup chopped country ham
• 1 tablespoon chopped parsley leaves

Directions

The incredible Allyson Brian of the Lime Valley Mill shared this recipe with me, and it’s a drop-dead winner.  Allyson and her henchmen (henchpersons?) appear yearly at the Landis Valley Herb & Garden Faire, and this year (2012) is no exception.  Thanks, Allyson, and Mangia!

Ingredients – 

The Pasta:

220 grams all-purpose white or whole-wheat flour (1 3/4 cups)

2 Lime Valley Mill eggs

4 tablespoons melted butter

The Filling:

3/4lb Lime Valley Mill Lamb (Chops, Steaks, Ground, Leftover Roast Meat, etc)

1/3-1/2lb Lime Valley Mill Cooking Greens (Kale, Swiss Chard, Collards, Spinach, Mustard Greens or any combination of)

2 Tablespoon Extra Virgin Olive Oil

1/2 Cup Chicken Stock

1 Teaspoon Lime Valley Mill Rosemary

2 Cloves Lime Valley Mill Garlic

Salt & Pepper to taste

Preparation:

On a clean countertop, create a mound with the flour, hollowing out the center. Crack the eggs into the mound’s center and then work together with your hands. Knead for about 10 minutes or until the pasta dough is thoroughly mixed and a uniform yellowish color. Add a small drop of water (a little goes a long way) if the dough becomes too dry. If too sticky, add a sprinkle of flour and work some more. Dough should have a small bounce-back elastic effect when you press it down flat. Put dough, covered, into the refrigerator for 10 minutes.

In a large pan, add olive oil on medium heat. Add garlic and lamb and lightly brown without thoroughly cooking the meat. Add cooking greens and let wilt. Reduce heat to low, and add chicken stock, rosemary and salt to taste. Let simmer for about 5 minutes or until meat is medium (pink), then turn off the heat. Add all of the contents (saving some juice to serve later) into a blender or food processor and mince the filling until it is fine enough to shape into patties in your hand.

When ready, remove dough from refrigerator and roll the dough in portions until the pasta is thin enough for you to just be able to see your hand through, about 1/8-inch thick.  If you’re using a pasta making machine, roll thedough down to 2-thickness. Generally, you should start at 7-thickness and work your way down in 1-thickness increments. Cut the dough into 2 1/2 inch squares or circles.

Place a spoonful of filling in the center of half the pasta pieces. Brush the edges with melted butter and place the remaining squares on top. Seal the edges by pressing them with a fork. If they are not sealed well, the filling will escape when they are cooked.

Bring a large pot of salted water to a boil. Add the ravioli a few at a time, make sure not to crowd the pot. Cook for 3-5 mins, until the ravioli floats and changes to a whiter color. Drain. Serve with butter, the leftover juices from the filling cooking and freshly grated Parmesan cheese.

Or, deglaze the pan you used for the filling with a few tablespoons of chicken stock, then add 2 tablespoons butter and 2 tablespoons all-purpose flour, stir until combined, then add 1 1/2 cups more stock, and simmer until the sauce thickens.  Serve with this white sauce and freshly grated Parmesan.

At the center of South Beach is the world-famous Joe’s Stone Crab restaurant, one of America’s finest eateries.  If you’ve never had stone crabs, this is the restaurant you  need to get to before you die.  There is no finer restaurant meal in the universe.  And while stone crabs are the featured centerpiece, no meal at Joe’s is complete without the cottage fries and the creamed spinach.  There is no other way to order there.  If you only get there once in your life, your meal of stone crabs, cottage fries, and creamed spinach will be the restaurant highlight of your life.

While you cannot get the stone crabs easily (you can order them from Joe’s to be shipped, and they are fabulous, you can make their creamed spinach at home, and rather simply.  Here’s the recipe, and if you don’t like this one, you don’t like food.

Period.

Joe’s Stone Crab Creamed Spinach

Ingredients:

3 tablespoons salted butter

1 tablespoon minced garlic

1 tablespoon all-purpose flour

¾ cup half-and-half

2        ½-pound bags baby spinach, washed, rinsed, and chopped

½ teaspoon salt

½ teaspoon ground nutmeg

¼ teaspoon freshly ground black pepper

Preparation:

1. Melt butter in a small saucepan over medium heat.  Add garlic and saute’ for 30 seconds.  Whisk in flour and heat for about 1 minute.  Whisk in half-and-half.
2. Squeeze the spinach as dry as possible and add to the saucepan.  Add the salt, nutmeg, and black pepper and simmer for 20 minutes on medium-low heat.

SAFFRON RISOTTO:

8 cups chicken broth
2 tablespoons butter
2 tablespoons olive oil
2 cups Arborio rice
3 pinches saffron threads
3 tablespoons Parmesan cheese, grated
Salt and pepper, to taste

In a saucepan, bring chicken broth to a simmer. Keep warm over low heat.

In a large saute pan, melt butter over medium heat. Add oil and rice and cook for 2 minutes, stirring to coat each grain. When rice begins to make a crackling sound, add saffron threads. Add 1 cup of the warm chicken broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to stir, allowing the rice to absorb each addition of broth before adding more. Test the rice for doneness, it should be al dente but creamy. Remove risotto from heat, add grated cheese, salt and pepper. Serve at once with Osso Buco Milanese.