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Cruising the Waterfront
Restaurants of the Lower Potomac
Copyright © 2013 Kenneth C. Rossignol Huggins Point Publishing LLC. Ken.firstname.lastname@example.org All rights reserved. ISBN-13: 978-1492195795
While there are many other fine establishments along the Patuxent. . fried oysters or stuffed ham. D. this guide has been prepared in the hope of making it easier to find a few great places to eat along the lower Potomac River. the middle and upper Bay and . this brief guide is not about them.C. as it is just not possible. Don’t even begin to think you might get real Southern Maryland cooking in Washington. Therefore..Ken Rossignol DEDICATION There are many venues that feature Maryland crabcakes across the land but none of them are prepared with such authenticity as the wonderful kitchens of Southern Maryland along the Potomac River in Northern Neck Virginia…as the Virginians learned how by traveling across the river to Maryland and paying attention. It is not possible for anyone outside of the Potomac and Chesapeake tidewater region to be able to cook oyster stew.even on the Eastern Shore.
Fitzie’s Marina located at Compton. Maryland on Breton Bay. .Ken Rossignol The Cover: The restaurant on the cover is that of the fine establishment.
Ken Rossignol CONTENTS 1 The Waterfront Restaurants of the Lower Potomac 2 Fitzie’s Marina 3 0 3 Southern Md Style Cooking Crabs 4 Cooking City-Style 3 6 4 2 4 9 6 2 7 1 7 6 8 2 1 Seafood 5 “Arsters” 6 Traditional Chesapeake Cooking 7 Southern Md Stuffed Ham 8 Croaker Cooking 9 Cooking Catfish .
Ken Rossignol .
National Oyster Festival. of Seafood Marketing. Buzz’s Marina .Ken Rossignol ACKNOWLEDGMENTS Maryland Dept. Cap’n Larry Jarboe.
John’s Crabhouse or Shymansky’s Restaurant. The other half.It is only about an hour’s run to Cobb Island. Mary’s County for those who live or boat on the lower Potomac River but getting there is only half the fun. at the most. whether docking at Capt. is enjoying good food. from most anywhere in St. Perhaps the best Rockfish on the entire Chesapeake Bay waterfront restaurant scene is to be had at Shymansky’s and in recent years steamed hard crabs were available for only $24 per dozen and as much as $45 per 9 . --.Ken Rossignol CHAPTER ONE Cruising the Waterfront Cruising and Dining at the Waterfront Restaurants of the Lower Potomac River COBB ISLAND. located on Neale Sound just off of the Wicomico. Md.
are still a good buy and the way they fix them at Shymansky’s makes it a tough choice over the Rockfish. which tend to small and light anywhere. This cooker held seven bushels of crabs. Crab cooker at Rock Point on the Wicomico River in the early 1930's. depending on the supply and market prices.KEN ROSSIGNOL dozen. Owner Butch Shymansky’s prize winning catch one December of a 50 pound Rock can be seen in the tackle shop as the big fish is embraced by his grandson who is about the same size as the striper. Library of Congress 10 . At that low price the early in the year crabs.
The Cobb Island fireboat sits at the ready at Capt. John’s has one of the best oyster stews anywhere and they have a ton of oysters in every bowl. Take Rt. Capt.CRUISING THE WATERFONT Capt. 301 south to Rt. 257 at Newburg and go about ten miles to get to Cobb Island. John's Crabhouse. Both Shymansky’s and Capt. Fried light and serving a hearty size crab. this dinner is but one of many great entrees. Another good choice for a fresh seafood entre is the soft crab dinner. Check out the all you can eat dinners as well. John’s have guest docking as well as ample parking for those coming by car. John’s has new outside seating on the deck overlooking the marina with umbrellas to shield from sprinkles or sun. 11 .
George Island was bombarded by the British during the War of 1812.KEN ROSSIGNOL Boaters can confirm hours by calling on Channel 16 as both restaurants monitor marine radio frequencies. Both Capt. This oyster house at Rock Point on the Wicomico shows tons of shucked oyster shells outside in 1941. 12 . While Cobb Island made history for harboring Confederate soldiers and the first radio transmission. St. John’s and Shymansky’s have fuel docks.
CRUISING THE WATERFONT Quade’s Store at Bushwood as seen by air the morning after Hurricane Isabelle struck in September of 2003. 13 . The store is the large building at right.
The Chesapeake photo Mrs. It’s been there for years and while there are many good crabcake sandwiches and dinners to be had at many fine establishments. is the only place to eat on that side of the river. but for more than sixty years she held down the fort. over on the St. White Crane steps along the shoreline at Quade's Store at Bushwood Wharf. Quade has been not been at the store for three years now since her passing. She liked to recite what she saw that day while she was fixing up some fresh collard 14 . Mary’s County coastline.KEN ROSSIGNOL Elsewhere on the Wicomico River. true crabcake lovers must have at least one visit to Quade’s country store at Bushwood Wharf. she told about the day in 1938 when the old Dutchman who was the lighthouse keeper at Cobb Bar Light allowed embers to blow out of his woodstove and the fire caught the entire lighthouse on fire and burned it to the water. On one visit.
Those who wish to fish from the nearby wharf will find that doing so at Bushwood is graced by their proximity to Quade’s Store for the extra rig. three are privately owned. Clements (formerly known as Blackiston) and Bullock Island. bait. don’t have coral reefs and are little populated. Catherine’s. Margaret’s. groceries. more ice or a big lunch. The Mann’s often have visitors who run aground at night after consuming too much beer while fishing and have to be retrieved by marine police. Freshly painted and with a durable motor mounted on the stern. St. a homestead which is an odd combination of New England style coastal living with a Southern flavor is owned by Frank Mann. St. cold drinks and breakfast.CRUISING THE WATERFONT greens to go with the crabcakes. lunch and dinner. Quade’s Store has a complete line of tackle. St. Margaret’s. these boats are ready with gas for serious fisherfolks. It has outbuildings surrounding a comfortable home. Boaters can tie up and come in for lunch and supplies. a former mayor of Alexandria. They rent the old fashioned small boats with motors and which George Quade and his son fuss over each spring. Leaving the Wicomico and winding south down the Potomac is a trip through the islands. Of these four islands. They are St. Now her grandson keeps the good food coming. These islands are not tropical. 15 .
KEN ROSSIGNOL 16 .
formerly a political club patronized by Presidents Roosevelt and Truman.CRUISING THE WATERFONT St. 17 . Catherine’s is owned by the Jefferson Island Club and is a private retreat and hunting lodge. Commercial crabbers check their pots in the Potomac for the days catch which will likely end up on your table.
This is the only island open to the public and in fact. Clements is a large island and is officially a public park. as well as hosting any visitor who wishes to arrive by boat and tie up for a picnic. this island is owned by the public. St. which is visited by water taxi service for tourists from the mainland at the Potomac River Museum at Colton’s Point. 18 .KEN ROSSIGNOL Bullock Island has a home on it which is braced on stilts against the sea as the land underneath has been eaten away by the waves. A waterman working the Wicomico River in 1937. The crown jewel of the museum complex and the island is the newly rebuilt lighthouse.
Maryland Day is marked here each year and the Blessing of the Fleet celebration is staged here by the Seventh District Optimist Club each fall. keep on running into St. For the next stop for a meal. including pull-outs for emergencies and all types of slip rentals and dry land storage. 1634. Boaters passing the islands and rounding down river can easily find the entrance to St.CRUISING THE WATERFONT A large cross marks the spot of the first Catholic Mass said in the English speaking colonies when the first settlers landed here on March 25. While there are two marinas with gas pumps in St. Patrick’s Creek on their way into St. Clements Bay. there are no places to eat. Clements Bay and the first inlet on the left leads to a quiet cove which makes a perfect safe harbor and the Morris Point Inn perches at the end of a finger of land. 19 . Patrick’s Creek. Stopping for gas and boating supplies at Colton Point Marina is a wise decision as the facilities are top notch and offer full service.
this small waterfront eatery has a deck and ample slips to tie up. Surrounded by comfortable homes and tidy beach cottages. Next photo shows the approach to Morris Point Inn by water.KEN ROSSIGNOL Morris Point Inn at Abell has been a favorite for many for more than a decade. as well as on the lawn. The seafood platter there is good. but could use a nice portion of fresh fish to round it out. The Rockfish served up is great and the owners. Chris and Debbie Soussanin operate the tidy café on the hillside while their son Jordan is the chef. This view from the flying bridge shows that there is a table available inside. Parking for about ten cars denotes that there are a similar number of tables inside. This has to be the luckiest neighborhood in the county in that anyone for a mile or more can walk to a quality close by restaurant for a hearty meal and never have 20 .
242 to Abell Road. 5 to Rt. For those who get lost and can only find Abell Road. Those in the Seventh District area of St. a trip to Murphy’s Store in Avenue. This is country cooking at its best. (Take Rt. will yield some really good eating at their deli in the back of the store. they’ll get lost no matter how specific directions are made for them. 21 . Mary’s County know where Morris Point is and directions for anyone else is a waste of time.CRUISING THE WATERFONT to venture out in traffic. Those with a GPS can figure it all out whether by land or by sea. 235. follow the signs) Outsiders can just go to one of the chain joints on Rt.
22 . Dan FitzGerald and family offer guest slips and gasoline at the dock.) Boaters can follow the tide and head south down the Potomac. off of Rt. (See Chapter Two for more about Fitzie’s Marina. depending on the season. a trip into Breton Bay and a stopover at Fitzie’s Marina will land your lubbers in the home of one of the best crabcakes available anywhere. this family run place is bright. The hours and days open vary. Or. Before heading south on the Potomac. Google them for address and phone and lock it into your GPS. 243 which connects to Maryland Route 5. just follow the smell of good cooking. Open most holidays and from Thursday to Sunday most of year.KEN ROSSIGNOL Heading in Breton Bay past Newtown Neck. It is located at the end of Joe Hazel Road. this power boat is making a bee line for Fitzie’s Marina in time for Sunday dinner. clean and offers exceptional views over the water.
Going in Herring Creek on the Maryland side finds gas docks at Tall Timbers Marina and at Cedar Cove. This place is at least a mile of the river and a mile off the road. The only way they can attract people to come here is to have good food.CRUISING THE WATERFONT While the London type weather may have kept down temperatures in some years. Cedar Cove has been open and closed a dozen times over the years but one never knows when a new operator will appear. as shown here. most of the time winds have been calm leaving sailboats idle or turning to their engines in order to make way but leaving power boaters little excuse to not venture out. Piney Point once was the home of the Elsie D and also Tolson’s Hotel with steamboats landing at the old Piney Point Pier. Both have restaurants with Tall Timber’s Reluctant Navigator sporting a Sunday brunch. 23 .
Coles Point Plantation restaurant and marina.KEN ROSSIGNOL Directly across the river from Tall Timbers is Coles Point Plantation Marina and Restaurant. 24 . Drinks after the first one are only $1. But they have a curious steak night on Wednesdays when steaks are only $3 when you buy a $4 drink. This oasis of hospitality is easily accessed from the Potomac with a deep well marked channel. which may prove that an ounce of prevention is worth a pound of cure. The Chesapeake photo The restaurant stops serving breakfast on Sundays at noon and has no brunch or buffet.
The views and atmosphere are in fitting with life in Virginia a long time ago. The manager of the marina said on a visit there a couple of years ago that they are open for gas seven days a week year round until 5 pm and after hours he monitors channel 16 for boaters needing to fill up. Non-boaters should consult a map on how to find it. He will go open up for anyone needing gas after hours. Boaters know how to plan for gas purchases. 25 . just call in to Coles Point Plantation and he’ll have the pumps on by the time you get in. This place rents several family cabins for the week or weekends and has pier fishing and swimming.CRUISING THE WATERFONT A wide channel accommodates two vessels at a time leading into Coles Point Plantation Marina.
Gas pumps and a sheltered marina at Coles Point Plantation.
Next stop south on the Potomac has to be Evans Seafood at St. George’s Island. Accessed either under the bridge and into St. George’s Creek or around the island and up to the Evans dock, boaters will find a new facility with ample tie ups in slips on the creek side.
Ragged Point is marked by this light.
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This view of the new restaurant that replaced Evans on St. George Island is from the balcony of one of the lodge rooms at the new hotel next to it.
Since the old Evans was razed to make way for a new building, the place has been through a series of owners, with the new management bringing their experience from running the old Brome-Howard Inn at St. Mary’s City and the Ruddy Duck at Solomon’s. Lisa and Mike Kelly have the ability to make the once-bustling operation a success.
The old Evans Seafood is but a distant memory. While the buildings have been changed, one thing that can never change is to be walking out on the dock over the creek and being able to gaze over the land to the Potomac and clear to Virginia.
CRUISING THE WATERFONT This large photo of the original "Bugs" Evans. 29 . unloading the days catch to serve in the crabhouse. below. The new crabhouse. the patriarch of the Evans family.
30 . built by local developer Chuck Kimball replaced the old Evans which was devastated by Hurricane Isabelle in 2003.KEN ROSSIGNOL The lodge and restaurant. below.
Buzz's Marina in Ridge is located on St.CRUISING THE WATERFONT According to Christy Henderson. of Buzz’s Marina in Ridge. the old Scheible’s on Smith Creek has a new operator and has reopened the restaurant. has 31 . Jerome's Creek and while not an eatery.
32 . right. tackle and snacks.KEN ROSSIGNOL great bait. and Mike Henderson. Captain Larry Jarboe. show off a day's catch at Buzz's Marina.
gas and services in the south end of St. This 8 foot bull shark was caught by Greg Dean just off the swimming beach at Point Lookout State Park. bait. Photo: Buzz's Marina 33 . There are no warning signs about sharks at the beach and four such sharks have been caught in the area in recent years.CRUISING THE WATERFONT Buzz’s Marina has become a focal point for fishing. Boaters coming in from the Bay into St. Mary’s County. tackle. Jerome’s Creek will find that Buzz’s is friendly and folksy. with plenty of advice on how to find and catch fish.
Mary’s River entirely as with all of the tax money dumped into Maryland’s colonial capital over the years there still is no way for waterborne tourists to tie up and get something to eat.KEN ROSSIGNOL Scheible’s is located on Smith Creek at the end of Wynne Road in Ridge. Back down the Potomac and skipping the St. the best thing to do is to keep steaming south. 34 .
The manager sees to it that the place is shipshape. Owner Vincent Biscoe will personally prepare crabcakes and his recipe is one that has been handed down through the generations. All of the restaurants and waterfront cafes listed here in these pages offer home cooked food. Not a single one of them provide frozen food heated in a microwave. A charter boat leaves from the dock every day at Seaside View.CRUISING THE WATERFONT Up in Smith Creek is Seaside View Campground and Restaurant. Not only does this little restaurant have outside seating but also hosts a banquet hall which hosts events accommodating up to several hundred people. This is all home- 35 . and is located a million miles from anywhere. Vincent Biscoe. long-time owner of Seaside View campground and fishing center.
KEN ROSSIGNOL cooking by people who have been doing it for years and really don’t know anything else. 36 .
37 .FITZIE’S MARINA Fitzie’s Restaurant and Marina. With a view clear to the Commonwealth of Virginia.CRUISING THE WATERFONT The Fitzie's of today is the product of a huge storm that wiped out the old structure. bar and workboat marina. one of the many family operated seafood houses in Southern Maryland is now into its third season since the devastation of Hurricane Isabel. Fitzie’s caters to families for great Southern Maryland cooking. CHAPTER TWO . Long known as Delahay’s Marina. which was once a simple shucking house. Fitzie’s Restaurant and Marina is a well built and attractive waterfront dining spot located on Breton Bay.
serving up the great breakfast or back in the kitchen peeling potatoes or washing dishes.KEN ROSSIGNOL With Pam and Danny FitzGerald serving up their own recipe of homemade crabcakes. With Dan and Pam it’s been a family affair since they first bought the marina in 1993. it’s a good bet that one of the FitzGerald clan will be bringing your meal to your table. This was the view of Fitzie’s the morning after Hurricane Isabelle in 2003. 38 . fresh pan-fried or broiled rockfish. large steamed shrimp and a great variety of other dishes.
Every room had a water view. 39 . modernize and expand their business to meet the demands of their customers for a good neighborhood seafood house on the Potomac. When Isabel struck in 2003. With a flock of FitzGerald’s to back him up. help is always nearby when a boat or van arrives with a large group of customers. three kids of his own and a dozen or so nieces and nephews rotating in and out of his nearby home on St. Clements Bay and in the restaurant. Tucked away in a side creek off of Breton Bay.CRUISING THE WATERFONT While Dan has long run a mortgage company and operated a construction crew for building custom homes. thanks to Isabelle. Fitzie’s location would normally be considered a ‘hurricane hole’ as a protected cove. the FitzGerald’s had spent 10 years working to build. the front and center livelihood for his family quickly became the restaurant. renovate.
2003. ripping up normally secure and safe harbors and leaving alone exposed stretches of shoreline.KEN ROSSIGNOL Isabel had other ideas. About noon on Sept. The storm came up through Virginia and did odd things to the region. Isabel was a serious storm. The weather radar and TV stations had tracked it’s progress of death and destruction as she hit the Atlantic Coast and now the first storm since the 1930’s to make a path of turmoil and tragedy into the area was making a direct run for Southern Maryland. 40 . 18.
began to drive up the water level. the next big event storm surge . For awhile. The wind pushed the water level up 41 .CRUISING THE WATERFONT All the docks are new and plenty of slips are available for guests with many large gatherings of historic buy boats and cigarette boats during the season. Fitzie’s Marina was at sea during and after Isabelle struck. As the wind howled and the debris began to fly through the area.
For Fitzie’s this meant it was wiped out. A complete overhaul of the place led to a new day for Fitzie’s. given the belief that Breton Bay would shelter boats from the fury of a hurricane. the FitzGerald family can be right at home after a long day’s business. The wind blew the surf right through the building. This was sure not what anyone expected. a restaurant which sprang from dreams to reality in record time. Dan Fitzgerald did over the next six months what he had done for ten years. With a large family dining room on the second floor. Never far from the business. For the FitzGerald family the task of building their dream had started again. Dan can quickly meet with folks planning events even when the restaurant is closed. it’s still business as usual for Dan and Pam. high water being driven by 90 mph winds is quite another. with his home right around the corner. He and his family dug in and rebuilt. What had been a shell of shattered dreams soon became a blueprint for building as Dan led the effort. The entire point was under water and up and down both shores of Breton Bay the homes and boats were devastated. With Monday and Tuesday down days.KEN ROSSIGNOL about a foot every half hour until the water was a full nine feet above its normal point. complete with large windows overlooking the water and fireplace. High water is one thing. who use the two days 42 . making live crabs and fish swim where cooked ones were once served on a daily basis.
CRUISING THE WATERFONT wisely. Pam and Dan FitzGerald and their clan at Fitzie's Marina. 43 . ordering food and doing advance food preparation.
Marion Warren / Maryland Archives Baked King Crab Balls 3 cups (1 1/2 lbs) King Crab meat 3 cups fresh Bread Crumbs 1 cup Ketchup 3 Tbsp Lime Juice 44 .KEN ROSSIGNOL CHAPTER THREE – SOUTHERN MARYLAND STYLE COOKING .CRABS Crab cooking at Pope's Creek.
lightly beaten 1/2 c Flour Oil for frying Grate a fresh lemon into the mixture. Arrange these on a greased cookie sheet. Drain on paper towels and serve hot. or until stiff enough to be handled easily. Yield: 35 Balls 45 . melted 1 ts Salt 1/8 ts Cayenne pepper 1 ts Dry mustard 1 ts Parsley flakes 2 ts Worcestershire sauce 1 tbs garlic powder 1/2 c Bread crumbs 2 Egg yolks. Form mixture into 35 balls. Add butter. Dredge in flour. Worcestershire. Makes about 15 or so. Heat several inches of oil to 360° in deep fryer. About a ¼ of the lemon will do. Refrigerate 2-3 hours. Place crabmeat in mixing bowl. mix well. Bake for 15 minutes. parsley. flaked 1/4 c Butter. salt. mustard. Roll into walnut size balls. Serve crab balls hot or cold. Crab Balls 1 lb Crabmeat.CRUISING THE WATERFONT 1 Tbsp finely chopped Parsley 1 Tbsp fresh Tarragon 1 Tbsp fresh rosemary 1/2 tsp Salt 1/2 tsp Pepper Preheat oven to 400 degrees. cayenne. fry balls until golden brown. Combine all ingredients thoroughly in a large mixing bowl. bread crumbs and egg yolk to crab.
Roll in breadcrumbs and flatten Chill for 2 hours Sauté over medium heat until golden brown and hot in the center Serve with Lemon Aioli (or keep a lemon in the freezer and grate the lemon into the mixture prior to cooking) Crab Leonardtown 1 to 1-1/4 pounds fresh or frozen cooked crab legs (1-1/2 cups cooked crabmeat) 1.small diced Red and Gold Peppers 2 Scallions . or both! Quarter Cup .chopped 1 Tbs Garlic powder 1 Teaspoon Salt and Pepper Half Teaspoon Celery Seed Breadcrumbs (substitute Panko for a lighter meal) To make: Pick through crab and remove shells.10-ounce package (6) frozen patty shells 1 cup sliced fresh mushrooms 46 . Mix all other ingredients together and gently fold into crab meat Form mixture into 4 equal size balls.KEN ROSSIGNOL Crab Cake Recipe 1lb Jumbo lump Crab meat 4oz Hellmann’s Mayonnaise (substitute Greek yogurt for a lighter meal) 1 Tablespoon Old Bay 1 Teaspoon Dijon Mustard or Horseradish.
Stir in crabmeat and dry sherry. 3. 4. Bake patty shells according to package directions. Serve immediately in patty shells. Add halfand-half. Reduce heat.CRUISING THE WATERFONT 1 small leek. or 1/2 cup sliced green onion 1 clove garlic. 2. Garnish with fresh chives and thyme. Thaw crab. In a medium saucepan cook mushrooms. if frozen. if desired. or milk 1/2 cup shredded Swiss cheese (2 ounces) 1/2 cup shredded process Swiss cheese (2 ounces) 2 tablespoons dry sherry 1 tablespoon rosemary Fresh chives Fresh thyme Fresh basil Grated lemon (keep a lemon in the freezer) 1. Stir in flour and white pepper. Set aside. leek or green onion. light cream. or milk all at once. sliced. light cream. stir until melted. minced 2 tablespoons margarine or butter 2 tablespoons all-purpose flour Dash white pepper 2 cups half-and-half. Remove crabmeat from shells and cut up. Makes 6 servings. do not boil. 47 . cook and stir for 1 minute more. Heat through. Cook and stir until mixture is thickened and bubbly. and garlic in margarine or butter until tender but not brown. Add natural Swiss cheese and process Swiss cheese to cream mixture.
covered with either the grill lid or a tent of foil until first side is well browned and crispy. • Using two wide-bladed spatulas. • Refrigerate. at least 1 hour and preferably 1" hours. spoon some marinade into body cavity and over top.KEN ROSSIGNOL Grilled Marinated Rockfish a ’la High Chimneys 3/4 cups orange juice • 1 medium onion. • Pour off and discard marinade. • Heat grill and rub the metal grate surface with oil to help prevent fish from sticking. • Lay rockfish in the marinade. then turn over fish. covered. 48 . salt and sugar until the salt and sugar dissolve. turning several times. carefully loosen. Grate fresh lemon over the fish before cooking. thoroughly stir together orange juice. • Rub fish inside and out with oil. onion. peeled and coarsely sliced • 2 tablespoons salt • 11/2 tablespoons granulated sugar • 3 to 31/4 pound cleaned whole rockfish • 11/2 tablespoons olive oil • Lemon wedges for serving 1 tablespoon powdered garlic • 1 tablespoon melted butter. • Grill for 13 minutes. • Pat fish dry on paper towels. • Center fish on grill over coals. optional • In oblong flat glass dish large enough to hold rockfish.
(The process is much easier to simply filet the fish prior to cooking) Then lift out meat from second side. • Gently lift rockfish to a platter using spatula. 49 . Peel back skin on one side. if desired. for about 13 to 17 minutes on second side• When the flesh looks opaque and begins to flake at the deepest point. Gently lift the filet away from backbone along length of fish. covered. Lift out entire backbone and discard. Serve immediately along with lemon wedges. fish is done.CRUISING THE WATERFONT • Grill. Drizzle lightly with melted butter.
cream. Worcestershire sauce Pinch Cayenne pepper Olive oil for frying Remove any cartilage or shell that might have been left in the meat. Worcestershire sauce. cayenne pepper and ground black pepper. 50 . In a food processor add the shrimp egg. bread crumbs and green onions. mustard. cooking over medium heat until golden brown . Take what is left of that lemon from the freezer and grate into mixing bowl. Pour the mixture into a mixing bowl. Serves 5 or 6. Blend. and mix thoroughly with a wooden spoon. Shell and devein the shrimp. Shape the mixture into 10 cakes.KEN ROSSIGNOL Dungeness Crabcakes 1 pound Dungeness crab meat 1/2 pound unshelled shrimp 1/2 cup cream or half and half Ground pepper to taste 1/2 cup finely diced green onions 1 egg 1 T.about 3 minutes on each side. Heat 3 tablespoons olive oil in a nonstick skillet and add the cakes. Dijon mustard 1 t. Rosemary 1/4 cup finely crushed bread crumbs 1 T. Add the crab meat. depending on the size of the cakes.
Add the salt and let sit for 5 minutes. fillet 1 ea. kosher salt 2 oz. rockfish. extra virgin olive oil 1 Tbsp. yuzu or lemon juice 10 ea. Chesapeake Oyster with Rockfish Ceviche and Cucumber Granita Ingredients 10 ea. Peppercress leaves 1 tsp. Avoid the seeds. Cut the thin slices in brunoise and place in a mixing bowl. Slice one of the halves as thin as possible on a mandolin. cleaned 5 oz. sugar 1 oz. pink peppercorns Directions Peel the cucumber and cut in half. as many readers may not have a clue as to how to fix local seafood dishes even though the prior chapter had many examples. Chesapeake oysters. white wine vinegar 1 tsp. Local cucumber 2 oz. Rinse the cucumber under running water to remove all the salt. 51 .CRUISING THE WATERFONT CHAPTER FOUR –CITY-STYLE COOKING OF MARYLAND SEAFOOD Here are a couple of recipes being promoted by the State of Maryland Seafood Marketing folks.
scrape the liquid once it’s icing. 52 . Shuck the oyster.KEN ROSSIGNOL Place the cucumber in a bowl and add the olive oil and yuzu. (Chef Ken’s comments: don’t bother putting salt in at all. Place the thin slices of the rockfish in the shell. Clean the oyster shell under cold running water. Slice the rockfish as thin as possible and mix with the brunoise cucumber. Continue the process until it becomes solid. Pat dry with paper towel. this recipe says to rinse it off after adding it. Tread carefully!) Mediterranean Baked Oysters with Apple-Wood Bacon and Pecorino Directions Shuck oysters and place aside. yet flaky. and the ARSTERS have salt already added by God! Go ahead and try this but remember. this recipe is one done by big city chefs as a way jazz up good eating. Blend until smooth. combine the other piece of cucumber. pink peppercorns and peppercress. clear the muscle from the shell. Save the oyster in a cup with it juices. With a fork. sugar and vinegar. Top the oyster with cucumber granite. Drain the liquid through a fine mesh colander and place in a bowl in the freezer. Place the oyster on top of the brunoise cucumber. In a blender. Top the rockfish with the brunoise cucumber.
pepper and let simmer.CRUISING THE WATERFONT Dice bacon. This recipe can be improved by adding grated frozen lemon. salt. roasted peppers. Take oysters out of the oven place on plate. leeks and black olives. garnish with micro greens. lemon wheel and serve.pecorino cheese 1 oz – roasted red peppers 1 oz – black olives 2 oz – breadcrumb 1 oz white wine Salt & Pepper to taste (Chef Ken’s comments: Not a bad dish. remind me to tell you about my great way to fix oysters that was used by gold-mine prospectors to celebrate when they hit a strike.leeks 2 oz . Add bacon and breadcrumb on top of mixture and place in the oven until golden brown. Sprinkle it over top of the oysters before or after cooking. Add white wine.apple wood bacon 2 oz .) 53 . Sprinkle pecorino cheese on top of each oyster and place back oven to melt. Heat olive oil in a hot sauté pan and add peppers leeks and black olives. Place small amount of mixture on top each oyster.each oysters 2 oz . Ingredients 4 .
54 . 2-3 oz of oil and a pinch of salt and pepper. Once the beets are done. then the egg and the on the panko mixture. Deep-fry the oysters until the breadcrumbs are golden and transfer to a piece of paper towel to soak the excess oil from the oyster. Cover with aluminum foil and bake at 350 F for 45 min or until the beet are tender in the center. Season with salt and pepper to taste.KEN ROSSIGNOL Panko.Cornmeal crusted Local Oysters. Take each shocked oyster and place in the flour. add ½ a cup of water. While the beets are roasting. peel them. Place the puree in the cooler until service. Slice the leek in half and cut each half in 3 and cut into thin strips (julienne) and wash in running water to take the dirt off. each one separately adding a little water to them to make them smooth. In 3 separate mixing bowls place the AP flour seasoned with salt and pepper to taste. Place in a bowl and add the juice of the 2 limes and let it rest in the cooler until service. Roasted Beets Puree and LeekLime Mignonette Directions Place the beets in a roasting pan. cut into small dice and blend in a bar blender. shock the oysters and place them in the cooler until they are ready to fry. Clean the oyster shells and save for service. one for the beaten eggs and one for the mixture of Panko and cornmeal.
CRUISING THE WATERFONT Place ½ a tsp of each of the beets puree on top of the each oyster and the follow with a little of the leek and lime mignonette.) Ingredients 24 ea medium size oysters 1 ea large roasted red beet 1 ea large roasted yellow beet 1 ea large leek julienne 2 ea large limes 2 cups of panko breadcrumbs 1 cup of cornmeal 2 cups of All Purpose flour 2 cups of beaten eggs Salt and Pepper to taste Maryland Crabcakes Ingredients Yields 4 Crab Cakes 1 lb Maryland jumbo lump crabmeat 3 dashes Tabasco sauce 1 lemon juiced 1 tbsp Old Bay seasoning 1 tbsp chopped chives 2 tspn kosher salt 1/2 cup mayonnaise 1 whole egg large 1 tbsp dried breadcrumbs (not made from bread crust) 1 tbsp grape seed oil 55 . (Chef Ken’s comments: Don’t deep fry your seafood unless you like eating grease. just ask my friend Sal Raspa. Pan fry instead. it’s a fact. The Italians don’t get much heart disease. using Olive oil.
and egg. (Note: You could make mini 56 . sprinkle Old Bay over top of the crabcakes before baking or pan-frying them. and they will not be very good!). and some very wet. In a mixing bowl. Mix until all ingredients are well combined. without adding so much that you have to add extra breadcrumbs. Cover the bowl with plastic wrap and refrigerate for 30 minutes. mayonnaise. chives. Check the seasoning. and some is very dry. Add just a bit more of the wet mixture if needed (do not add it all –WHY MAKE IT IF NOT GOING TO USE IT? Because all crabmeat is different. and then gently add in the breadcrumbs to bind the mixture together. Divide the mixture into 4) portions and form crab cakes. you want to add just enough wet mixture to the crab to have it well seasoned. lemon juice.) Jumbo Lump Crab Cake & Sweet Corn Chow-Chow Carefully pick the crabmeat (see suggested procedure below) and refrigerate until needed. salt. carefully folding it in so you don’t break up the lumps.KEN ROSSIGNOL drawn butter (Chef Ken’s comments: substitute Greek Yogurt for the mayonnaise. combine Tabasco. Preheat the oven to 350 degrees F. Gently add about two-thirds of this mixture to the chilled crabmeat. and you will end having to put too many breadcrumbs in your cakes. Old Bay.
finishing them in the oven is just to help the cakes bind together and plump the meat. Place the crabmeat into one of these smaller bowls to keep it chilled while you clean it. To pick the shell out. 57 . Flip the cakes and sauté on the other side until golden brown. (Chef Ken’s comments: Visit Leonard Copsey’s Seafood Market or Thompson’s Seafood Corner in Mechanicsville and buy their crabmeat. One from Costco showed it was from Indonesia and due to preservatives and pasteurization it was good for another year. Serve on top of sweet corn chow-chow.) Add about 1 tbsp grape seed oil to a non-stick pan and sauté the cakes until golden brown on one side. Fill this bowl with cold water. If you are buying crabmeat in chain stores. Place the cleaned meat into the other bowl.CRUISING THE WATERFONT crab cakes if preferred. dip your fingers in the water so the shell will stick to your fingers as you clean the meat. Top each with a little drawn butter and finish in the preheated oven for 5-7 minutes. look carefully at the label on the container. dip your fingers into the water so it will go into the bowl. finish with tartar sauce and chives. being careful not to mash the meat or break up the lumps. Procedure to pick crabmeat Fill two bowls with ice and place a smaller bowl on top of each ice bath. Grab small lumps of crabmeat and gently pick through the tops to remove any cartilage. Do not overcook. Transfer the cakes to a baking sheet. To remove the shell.
Cracked Black Pepper Roast the corn in the husks at 450 degrees for 20 minutes.KEN ROSSIGNOL Sweet Corn Chow-Chow Ingredients 3 ears yellow or white corn 3 tbsp extra virgin olive oil ¼ cup apple cider vinegar ¼ cup red bell pepper. and then shuck and slice off the ear. 58 . diced 1 tspn chiffonade cilantro Kosher Salt. Combine all ingredients in a bowl. and season to taste. diced ¼ cup red onion.
The 2010 Grand Prize Winner 59 .Ken Rossignol CHAPTER FIVE – “ARSTERS” The National Oyster Cook-off operated by the Lexington Park Rotary Club with many other local organizations is now in its 34th year. The 2010 contestants represented 10 different states.
Asian Chile sauce 1 c. whisk together the beer and flour to make a batter. seafood seasoning Ingredients for relish: 3 T. fresh lime wedges. CA. toasted sesame oil ½ tsp. unsalted 1 small red onion. and then roll in coconut 60 . In a separate bowl. fresh lime juice 1 T. clarified butter. dark beer 1 c.KEN ROSSIGNOL was Michaela Rosenthal of California. unsweetened 1 and ½ c. shredded coconut. fresh lime juice 1 jalapeno pepper. set aside. 2010 31st National Oyster Cook-off Grand Prize Winner Ingredients for Oysters: 2 dozen Maryland oysters 1 T. and her prize-winning recipe follows: COCONUT AND CHILE-CRUSTED OYSTERS WITH CARAMELIZED RED ONIONPINEAPPLE RELISH By: Michaela Rosenthal of Woodland Hills. Dip the oyster in the batter one at a time. seeded and minced 2 T. freshly chopped pineapple ¼ c. freshly chopped basil Garnish: Boston lettuce leaves. fresh basil leaves Directions: Toss the oysters with the lime juice and chili sauce in a small bowl. all-purpose flour 2 c. peanut oil 2 T. chopped 1 and 1/4 c. pineapple jam or preserves 2 T.
canola oil 1 tsp. Drain on paper towels and sprinkle with seafood seasoning. per side until coconut is light golden brown in color.) Stuffed Oyster Stickers By: Mike Strejc of Milwaukie. until caramelized. stirring often. even help with the dishes. milk (for egg wash) 1 oz. arrange oysters over lettuce. melt the butter in a heavy skillet over medium heat. lime juice.CRUISING THE WATERFONT until all oysters have been coated. OR: Second Place in Hors D’oeuvres Category Ingredients: 12 – 24 Maryland oysters. To make the relish. Add onions and cook for 2 mins. drained 4 T. Cook 2 mins. (Chef Ken’s comments: Definitely serve this dish to your friends from “up the road” as they won’t realize what a kooky recipe this is and will lay great accolades upon you and perhaps. jalapeno and basil. Heat both oils in a deep skillet to medium-high heat. fresh goat cheese 61 . Cool to room temperature. salt 1/8 tsp.. Spoon relish onto coconut oysters and serve with fresh lime wedges. Stir together the fresh pineapple with the jam. Mix in caramelized onions. pepper 12 wonton wraps 1 egg and 1/8 c. butter 2 c. minced garlic 1/8 tsp. Line a platter with lettuce leaves and basil leaves. Reduce heat to low and continue to cook for 20 mins.
honey 1 T. Turn and cook the second side until it is lightly browned. seeds removed. Fold over edge of wrap. plain Greek yogurt 1 T. salt and pepper. minced 2 c. Brush the edges of a wonton wrap with the egg wash. of the goat cheese mixture. When the butter has melted. Mix egg and milk together for the egg wash. cucumber. For Pot Stickers: Combine the goat cheese and paprika until the mixture is soft. For Cucumber Dipping Sauce: Combine yogurt. add minced garlic. Mix thoroughly. add 4 T. refrigerate. cooking until one side is lightly browned (30 – 40 seconds). Place one or two oysters (depending on size of oysters) on top of cheese. finely chopped fresh dill Garnish: chopped chives and sliced tangerines Directions: For Oysters: In a medium fry pan over medium-high heat. onion. spread ½ tsp. paprika 1 large cucumber.KEN ROSSIGNOL 1 tsp. and mix thoroughly. In the center of each wrap. Add oysters. stirring until the edges are slightly turned up for approximately 2 and ½ minutes. butter. Remove from heat. remove pot stickers and place 62 . seal edges and set aside. peeled. minced 1 small white onion. When the second side is browned. set aside. Deep Frying: In a deep-sided frying pan heat oil to 375 degrees. honey and dill. (Be very careful with the hot oil!) Add pot stickers in groups of 4.
63 . To Serve: On a platter. Serves 6. Place dipping sauce in a separate container for dipping.CRUISING THE WATERFONT on a paper towel to drain and cool. Continue until all pot stickers have been deep-fried. add the chives and tangerines with pot stickers.
Line 2 rimmed baking sheets with foil. melted 4 T. and hot sauce. In a medium bowl. scallions.KEN ROSSIGNOL Maryland Skipjack fleet. butter. sweet paprika Directions: Preheat oven to 350 degrees. Cut each sheet of puff pastry into 64 . thawed 4 oz. Up until the 1970’s the world’s largest sailing fleet for oystering still held an annual race under the Chesapeake Bay Bridge. combine oysters. sliced thin 8 oz. NJ Third Place – Hors D’oeuvres Category Ingredients: 24 shucked Maryland oysters 1 bunch scallions. Oyster Puffs By: Thomas Faglon of Somerset. diced pimiento 1 tsp. Today there are but a few still above water on display at several maritime museums around the Bay. hot sauce 2 sheets frozen puff pastry. trimmed.
LA First Place in Soups and Stews Category Ingredients: 2 T. cayenne 1 tsp. Stir in leeks and garlic. shredded Romano cheese 6 fresh marjoram sprigs Directions: Melt butter in a 3-qt. Stir in oyster liqueur and mushrooms. Makes 24 bit-sized pieces. drained. cream 8 oz. Add oysters and reduce heat to low. cheese. flour 1 c. chopped (except for tough green leaf portions) 3 cloves garlic. cayenne. Brush with butter and dust with paprika. Bake 25 minutes. diced 3 T. oyster liqueur 1 pound Baby Bella mushrooms. Prairieville. Soups and Stews Category By: Judy Armstrong. Fold over to create a triangle. and salt stirring until cheese melts. simmer 5 minutes. Camembert cheese. seal edges with a fork. until golden and puffed.CRUISING THE WATERFONT 12 squares. Place one oyster with scallion and pimiento into each square. Stir in flour and mix until smooth. 65 . stock pot or Dutch oven over medium heat. smoked paprika 1 tsp. simmer 10 minutes more. minced 2 T. salt 2 dozen fresh Maryland oysters. sliced thin 1 qt. liqueur reserved ½ c. butter 2 leeks. fresh marjoram leaves ½ tsp. marjoram. paprika. Add cream. simmer 10 minutes.
ladle into bowls and garnish with 1 T. combined with chicken stock. Oyster-Artichoke Bisque By: Rebecca S. Chop oysters. MD Second Place – Soups and Stews Category Ingredients: 1 pt. In another pan. cooked potatoes. melt butter and sauté onion. finely chopped 1 c. Maryland oysters 1 c. can mushrooms ½ c.) Remove from heat.KEN ROSSIGNOL To serve. Heat but do not boil. parsley ¼ tsp. and green pepper until tender (but not brown). shredded Romano and a sprig of fresh marjoram. celery. Baltimore-Style Oyster Chowder By: Rod Borowy of Arnold. Serves 6. chicken stock 2 T. to taste Directions: Drain oysters. finely chopped ¼ c. Add to oysters along with remaining ingredients. tomato sauce 1 c. Simmer oysters in liquid. dry sherry (optional) 2 T. green pepper. MD Third Place . light cream 1 4 oz. onion. finely chopped ½ c. until edges of oysters curl (about 5 mins. ground mace Salt and pepper. Blake of Waldorf. reserve liquid. Serves 4. celery. butter ¼ c. diced 2 T.Soups and Stews Category Ingredients: 66 .
liqueur reserved Mexicana cream Directions: Heat chicken stock in pot. sherry. In separate pot. unsalted butter 1 c. Ladle bisque into soup bowls. sherry. Then whisk heavy cream into flour mix. Discard any residue not passed through sieve. sauté oysters in liqueur until edges curl. dry white wine 1 c. Simmer for 20 more minutes. Stir to combine. along with half the oyster liqueur and remaining 2 tsp. Bring mixture to boil. 67 . in a sauté pan. Gently transfer sautéed oysters into bisque. Gently whisk cream/flour mix into stock. in a small bowl whisk together rice flour. heavy cream 1 qt. simmer 20 minutes. onions. Use immersion blender to smooth bisque. rinsed. wine. cream sherry Scant tsp. stock. and bay leaf until onions are soft (about 8 minutes). sherry. Add 2 tsp. Return bisque to pot and continue to simmer. Maryland oysters.CRUISING THE WATERFONT 4 c. chicken stock 2 T. and 2 tsp. Remove bay leaf. Meanwhile. and pepper to vegetables. shucked. artichokes. chopped 1 can water-packed artichoke hearts. Meanwhile. drained. white pepper 2 and ½ T. Strain bisque through a sieve into a bowl and carefully press as much artichoke and onion solids through the sieve as possible. rice flour 2 and ½ T. melt butter and then sauté onions. chopped 1 bay leaf 6 tsp.
Garnish with a dollop of Mexicana cream. Serves 6.
A busy day for an oyster buyboat picking up tons of oysters from watermen overtop of oyster beds and allowing the watermen to continue dredging while the buyboat transports the catch to market.
Main Dish Category Oyster Pot Pie with Bacon Crust By: Amy Angelo of Pennsville, NJ First Place – Main Dish Category Ingredients: 1 pt. Maryland oysters, liqueur reserved ½ c. sweet onion, chopped 3 T. butter 3 T. flour
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1 and ½ cups reserved oyster liqueur, plus clam juice to total 1 and ½ cups 2 T. Muscatel wine 1 and /12 tsp. sea salt ¾ tsp. freshly ground black pepper 1 c. frozen peas 1 c. carrots, chopped ¾ c. heavy cream ½ c. parsley, chopped 2 pre-made pie crusts ½ pound bacon, cooked and crumbled ¼ c. milk Directions: Sauté onions with butter in large sauté pan on medium heat until onions are translucent. Add flour and cook on low heat for 3 minutes, stirring occasionally. Slowly add oyster liqueur and clam juice, Muscatel, salt and pepper, and simmer for 5 more minutes. Add peas and carrots; cook for 10 minutes. Add heavy cream. Add oysters and parsley; cook until oysters begin to firm up and curl (about 2 minutes). Remove from heat. Preheat oven to 375 degrees. Lay out pie dough and sprinkle with cooked bacon pieces. Roll a bit to imbed the bacon. Cut out small rounds to fit individual ramekins or small pie pans, and place one dough round in each pan. Fill with oyster filling and cover with second dough round. Seal the edges and cut a slit or two in the top of the crust. Brush with milk. Bake 35 minutes or until browned and bubbly. Serves 4. Oyster and Black Bean Quesadillas with Cilantro Cream By: Ronna Farley of Rockville, MD.
Second Place – Main Dish Category Ingredients: For Cilantro Cream: ¼ c. sour cream ¼ c. whipped cream cheese ½ cup chopped fresh cilantro 2 T. lime juice 1 tsp. hot sauce For Quesadillas: 1 qt. shucked Maryland oysters, drained 1 14.5oz. can black beans, drained ¼ c. red onion, chopped 1 tsp. ground cumin ¼ tsp. cayenne pepper 2 T. butter 8 (8-inch) flour tortillas 1 8 oz. pkg. shredded sharp Cheddar cheese Cilantro sprigs Directions: In a small serving bowl, combine the Cilantro Cream ingredients. Refrigerate until ready to serve. In a large bowl, combine oysters, beans, onion, cumin and cayenne. In a large skillet, melt ½ T. butter over medium heat. Place a tortilla in the pan. Top with ¼ cheese, then with ¼ c. of the oyster mixture and with another ¼ c. cheese. Place another tortilla on top. Cook until golden for about 2 minutes. Carefully turn over and cook for another 2 minutes. Repeat with remaining butter, tortillas, cheese, and filling. To serve: place each quesadilla on a serving plate. Cut each into wedges. Serve with Cilantro Cream on the side. Garnish with cilantro sprigs. Serves 4.
Add green onions and shallots and sauté until limp (about 2 – 3 minutes). white pepper Pinch of cayenne pepper Pinch of ground ginger 1 and ½ tsp. white wine 2 c. fresh tarragon. Reduce heat until most of the liquid is gone. OR Third Place – Main Dish Category Ingredients: 1 qt. and tarragon. shallots. ginger. heavy cream Pinch of saffron threads ½ tsp. salt. Add oysters and cook until they are completely incorporated in the sauce (about 3 – 5 minutes). saffron.CRUISING THE WATERFONT Creamed Maryland Oysters in Pastry Shells By: Jack Campbell of Clackamas. and serve immediately. Serves 6. Garnish. freshly shucked Maryland oysters. green onions. pepper. salt ¼ tsp. cayenne. Bake pastry shells in preheated 300 degree oven until lightly browned. thinly sliced 1 T. and bring to a light simmer. finely chopped 6 large puff pastry shells (pre-made) Garnish: fresh tarragon leaves Directions: Heat oil in large skillet over medium-high heat. olive oil ½ c. minced ¼ c. Place shells on individual plates and overfill each shell so that the sauce mixture runs over the top and onto the plate. 71 . Add oyster liqueur and wine and bring to a simmer. Add cream. with liqueur 2 T.
Box 653 D. Leonardtown. 20650 To attend the annual Oyster Festival.O.E. see information on their website or www. 72 .marylandseafood. Md. Md.KEN ROSSIGNOL For official Cook-off rules of the National Oyster Festival Cook Off. you may write to: Oyster Cook-Off P.D.org Maryland watermen shuck raw oysters at the National Oyster Festival held each October in Leonardtown.C.
CRUISING THE WATERFONT A participant in the oyster cook-off prepares her dish. 73 .
KEN ROSSIGNOL CHAPTER SIX – TRADITIONAL MARYLAND SEAFOOD RECIPES Corn Bread Fried Oysters 1 1/2 cups yellow cornmeal 1/2 cup all-purpose flour 2 eggs. lightly beaten 2 cups milk 1/4 cup melted bacon fat or butter 1 tablespoon baking powder 1/2 teaspoon salt Pinch of thyme 3 cups peanut oil. Remove the oysters with a slotted spoon and drain on paper towels. Stir until the batter is smooth. flour. bacon fat. combine the cornmeal. heat the oil to 375F. In a large saucepan or deep-fryer. baking powder and salt. Dredge each oyster in the cornmeal batter and fry in batches until golden brown. for deep-frying 36 freshly shucked oysters Lemon wedges. about 1 minute. milk. Serve with lemon wedges. as accompaniment In a medium bowl. Crab Bites 1/2 lb Back fin crabmeat 1/2 cup softened butter 5 ounce sharp pasteurized process cheese spread 1/4 teaspoon garlic salt 74 . eggs.
lemon juice. Broil until puffed and golden. Cut each muffin half into quarters. softened 2 4-oz crab cakes 1 tablespoon white vinegar 2 eggs 2 English muffins 1 tablespoon capers 1 teaspoon garlic powder Place a small. Using a wire whisk. spread on cheese mixture. then chill. 75 . remove from the heat and set aside. Preheat the oven to 350 degrees. When all the butter is incorporated. a tablespoon at a time. You may need to remove the bowl from the steam from time to time. heatproof bowl over a pot of steaming water. Add the egg yolks. except English muffins. Split muffins in half. blending well. beat the butter. Combine all ingredients. and salt. Crab Cake Benedict 3 egg yolks 1/2 teaspoon salt 1 cup unsalted butter.CRUISING THE WATERFONT 1/4 teaspoon seasoned salt 1 1/2 teaspoon low-fat mayonnaise or Greek Yogurt 12 ounce package English muffins pinch of thyme Clean crabmeat and set aside in refrigerator. into the yolk mixture.
chopped 1 teaspoon onion. nonstick pot of water to a simmer.KEN ROSSIGNOL Place the crab cakes on a baking sheet and cook for 15 minutes Bring a small. Serve 1 egg Benedict along with 1 crab cake placed on the other half of the English Muffin. Do not allow the water to boil or the eggs will fall apart. Add the white vinegar and gently drop the eggs in the water. Lift the cooked eggs out of the water with a slotted spoon. filling about 1/2 inch over tomato tops. Stuffed Cherry Tomatoes 15 ripe cherry tomatoes. While the eggs are poaching. finely diced 1/2 teaspoon Worcestershire sauce 1/8 teaspoon seafood seasoning Dash salt Pinch of thyme 1/8 teaspoon white pepper Core tops of tomatoes. washed 1/4 lb Maryland Back fin crabmeat 2 teaspoon plain. low-fat yogurt 1 teaspoon parsley. toast the English muffins and place them on serving plates. Spoon mixture into tomatoes. Combine remaining ingredients and mix gently. Spoon some of the hollandaise sauce over the eggs and garnish with capers. set aside. 76 . Allow all the water to drain off before placing on the English muffins. Cook until the whites are opaque but the yolks are not.
Whisk until creamy and smooth. Sprinkle with the paprika and Chesapeake seasoning. To heat. Variations: Filling can also be used to stuff celery or other raw vegetables or to serve on crackers Hot Crab Dip 16 ounce cream cheese 1/2 cup sour cream 1/2 cup milk 3 tablespoon mayonnaise 2 tablespoon lemon juice 1 tablespoon Worcestershire sauce dash garlic 1 teaspoon dry mustard 1/2 cup grated cheese 1/2 lb Back fin crabmeat 1/2 teaspoon Chesapeake seasoning pinch of thyme In a large mixing bowl. Serve with crisp wheat crackers or Melba toast rounds. sour cream. F. milk.CRUISING THE WATERFONT Sprinkle lightly with paprika and parsley. mayonnaise. working with a wire whisk. fold in the crabmeat. until the dip is bubbly and slightly browned. Pour in crab mixture. Preheat the oven to 350 deg. lemon juice. mustard and garlic salt. With a rubber spatula. 77 . Grease a 1-cup casserole. bake in a preheated 375 degree oven for 10 minutes. Worcestershire sauce. combine the cream cheese. Serve cold or hot. Stir in 2 tablespoons of grated cheese and grated lemon. Bake for 30 minutes. Top with the remaining cheese.
With two tablespoons of black pepper. 78 . she would first take a pound of smoked bacon and cook it up until it was brittle. she poured it all into a large pot and then poured in a gallon of shucked oysters into the iron skillet. the oyster fluid in the gallon. still having the bacon grease. the new low cholesterol kind that she had gotten used to including in her recipes.” Then. along with a full pound of fake butter. she would add a full stalk of chopped celery. To the bacon. after pouring off excess drippings. After this mixture slowly cooked in a large iron skillet Lulu had brought from home. and let it thoroughly cook up until the oysters were all much smaller and constricted. Lulu’s oyster stew was beginning to take shape. along with a good amount of oyster ‘liquor’.KEN ROSSIGNOL Aunt Lulu’s Traditional Oyster Stew (From the cruise thriller – The Privateer Clause) “Lulu took four hours to fix her stew. two whole chopped Vidalia onions and two tablespoons of chopped garlic. Lulu added a gallon of skim milk. a bunch of fresh rosemary and a big dash of thyme.
CRUISING THE WATERFONT Tonging for oysters with hand tongs. 79 .
KEN ROSSIGNOL Oyster shop in Baltimore in early 1920's. Library of Congress 80 .
France.CRUISING THE WATERFONT Sidewalk oyster shuckers in Cannes. 81 . proves bivalves are a world-wide delicacy as much as 100 years ago.
Add remaining ingredients. Ahi Tuna Salad 1/2 cup mayonnaise 1/2 teaspoon salt dash ground white pepper 1 tablespoon white vinegar 2 scallions with tops.KEN ROSSIGNOL Tasty Crab Soup 2 ounce salt pork or ham bone 2 quart water 3 lb whole tomatoes. cover and simmer about one hour. crushed 20 ounce frozen mixed vegetables 2 cup diced potatoes 1 3/4 cup shredded cabbage 3 medium stalks celery. Remove cartilage from the crabmeat and add crabmeat to soup. Add water. thinly sliced 82 . Heat through. diced 1 tablespoon Worcestershire sauce 2 tablespoon seafood seasoning 1 teaspoon salt 1/4 teaspoon pepper ½ cup of Okra Pinch of thyme 1 lb Maryland crabmeat Cut salt pork into pieces and put into 8quart pot. about 20 to 30 minutes. thinly sliced 1 small stalk celery. diced 1 medium onion. except crabmeat and cook until vegetables are done.
celery cucumber. cooked and flaked or canned tuna may be used instead 4 lettuce leaves 2 tomatoes. finely chopped 1 hard-cooked egg. tightly covered. crumbled 1 teaspoon of mustard Preheat oven to 400 degrees. Turn onto lettuce leaves and sprinkle with paprika. pepper. Refrigerate. Rockfish stuffed with Crab 2 pounds of skinless rockfish fillets (skin can be left on) 5 tablespoons margarine or butter melted Cajun seasoning Crab filling: 1 cup crabmeat (6-8 ounces) Pinch of crab seasoning (any crab spice will do) 1 Tablespoon of mayonnaise 2 Saltine crackers. egg and tuna. and vinegar in a large bowl. peeled. Rinse fillets. shelled and finely chopped 1 pound tuna. pimiento. seeded. 83 . Garnish with tomatoes and olives. Toss lightly but well. for 1 hour. salt. Add scallions. and diced 1 pimento.CRUISING THE WATERFONT 1 small cucumber. peeled and quartered 8 -stuffed olives Pinch of thyme Combine mayonnaise.
Sprinkle Cajun Seasoning over tops of fillets. Evening spread filling between pockets of fillets. Put fillets in pan. Serves five to six. It can be used generously as it is not spicy and hot. Pour remaining melted butter over top and around fillets. Bake in 400 degree oven for approximately 40 minutes or until fish flakes. Take a 9 x 13 inch pan and spray with cooking spray. 84 . Next mix the filling. then dribble lightly with some of the melted butter (approximately 1 Tablespoon).KEN ROSSIGNOL Take a fillet knife and cut in half heightwise to make a pocket.
Stuffed ham is unique to St. Besides the great tasting that was available to the judges and the members of the public that attended the judging and awards ceremonies under the new pavilion on the fairgrounds. Mary’s County Stuffed Hams to the St. Mary’s Nursing Center for the annual judging contest at the County Fair.Ken Rossignol CHAPTER SEVEN – SOUTHERN MARYLAND STUFFED HAM Stuffed Ham Stuffed Ham Contest was Big Part of the County Fair In 1989 nineteen county businesses donated St. Sandwiches were sold at three dollars apiece and in 1988 raised over $3. the ham was put to use as a fundraiser. Mary’s County Stuffed Ham You need (Basic Ingredients) 12-14 lb. St. cabbage 85 . country corned lean ham with short hock 2 lb. The differences begin right with the selection of the ham to be used.200 for the nursing center activities. kale 2 lb. Mary’s County and the recipes and styles of cooking differ widely depending on what part of the county you are from and if you belong to the mild school or the hot school.
mustard seed 2 Tbsp. plain salt 1 Tbsp. Consider the amounts of the spices as suggestions. First: Purchase a 12 to 14 pound country cured lean corned ham. red pepper (much more for really spicy ham) 1 Tbsp. white wine or ham liquor. Add more red pepper to give a balanced look and you will likely get the “hot” level of the ham kicked up a bit. Tabasco sauce 1 c. if needed to moisten stuffing. there is no reason to add the salt. the crushed red pepper flakes should be interspersed with the greens to give it an attractive and colorful look. fresh parsley tips 3 Tbsp. dry mustard 1 tsp. water or field cress 1 bunch green Pascal celery 1 bunch spring onions 1 bag of medium size yellow onions 2 Tbsp. kale or spinach to recipe. Par blanch ham in boiling water for about 60 minutes. cracked peppercorns 1 Tbsp. sage 1 tsp. thyme 2 Tbsp. (Drink the wine and use the ham liquor) NOTE: If water or field cress is not available. substitute 1 pound more of cabbage. For instance. celery seed 1 tsp.KEN ROSSIGNOL 2 lb. Remove any skin or remaining fat while the ham is still warm (or ask the butcher to trim it when you 86 . NOTE: When preparing this mix. as the corned ham is loaded with salt.
plain salt. Prepare Vegetables for Stuffing: After you have cut out all blemished areas from the green vegetables: Kale. 2 tbsp. thyme. Rinse immediately in cold water to preserve nutrients and firm the tissues of the vegetables. Two slits only in the second row. 3 lengthwise slits. save liquor. dry mustard. celery. Prepare Ham for Stuffing: chopped green vegetables and seasoning thoroughly in a large tub or container. are not parallel with the slits in the first row and so on to the ham hock.CRUISING THE WATERFONT buy it). After ham has cooled. red pepper. Tabasco sauce mixed with 1 cup of white wine or ham liquor. to moisten stuffing. This also removes all foreign matters from the greens. box mixed dry vegetables. allow to cool in liquor. Mix. This adds color to the stuffing when served. 1 tsp sage. cut vertical through top of ham. Chop onions and greens fine. Starting at the butt end of the fat side of ham. shake dry before chopping. if needed. and parsley. or cavity if bone has been removed from the ham. Trim off excess fat and return to water in which ham has just been cooked. Make a second row of slits 2 inches up from the first row. Drain. Set aside. water or field cress. 2 inches apart through to the bone. Mix all dry seasoning before adding to stuffing 3 Tbsp. blanch by pouring slightly salted boiling water over them. 87 . cabbage. 1 oz. making sure the slits only in the second row. 1 tbsp. with a long sharp boning knife. remove from liquor and pat dry. Add 1 tsp. 1 tbsp cracked peppercorn. 1 tsp. 1 tbsp mustard seed.
so be very careful when cutting slits. cheese cloth or old pillow case being sure ham with stuffing is completely covered.KEN ROSSIGNOL Make sure one slit of stuffing does not split into another. Place excess stuffing across top and around ham. (The old timers say: try the hock bone. Don’t be afraid to cook the ham for about 5 hours or more. Sew it up tightly using turkey skewers. Maryland in the mid-1990’s. Insert meat thermometer into solid part of the ham away from bone and stuffing. Bring back to slow boil. It must be completely cooked. ham is done. Cut about 10 or 12 slits to the ham. add more water if necessary. if loose. This is important. But its far better to have the butcher trim the fat from the ham and remove the bone at the store. Place covered ham back in original water used to par blanch ham (or toss that water at this point to rid the end product of a ton of salt) . Continue to pack stuffing into slips until each cavity will hold no more. Improper cooking of hams in a crab steamer caused over 700 people to get sick and at least one person died when served under-cooked ham at a church supper in Chaptico. When thermometer registers 160 degrees F. Place ham in a large tub or container with stuffing.. ham done. enough to cover ham.) 88 . Do not push too hard as you are likely to rupture ham. Cook 20 minutes to the pound. Put the completed stuffed ham in a linen cloth. Place against something solid so you can insert stuffing firmly with your fingers.
place on wire rack and drain well. Turn ham over on the flat surface formed by the first cut. Lay wedge aside. Slicing: The ham is placed before the carver with the hock end at the left. When cool enough to handle. Serve St.CRUISING THE WATERFONT Turn off heat. Place excess stuffing in serving bowl. Many a county home has been graced with Stuffed 89 . remove ham from liquor. Now slice the ham in semi-horizontal cuts so as to include stuffing as a part of each slice. sampling and serving St. about 2 hours. remove cloth. allow to cool in pot liquor. the judges take the contest very seriously. A slice is cut from the lean side of the ham. Having spent many years cooking. Place in refrigerator overnight (about 12 hours). Slice ham very thin. This permits ham to become firm. Mary’s County Stuffed ham. about 1/8th to 3/16 inch thick. Mary’s Stuffed ham cold. Did they follow the lead in what legend and folklore have passed down for the standards of cooking? Next was display. As for the contest itself. Now cut a wedge as close to the protruding ham hock as possible. Slices are cut half with the grain and half against the grain. Never serve hot. the judges were in a good position to determine which was the fairest of them all! First the group circled the hams inspecting them for authenticity. The hams have been prepared with the fanciest of decoration suitable for elaborate holiday tables. The above is a compilation of several Southern Maryland ham recipes. When ready to serve.
one especially interesting entry was somewhat sweet.KEN ROSSIGNOL Ham as the centerpiece on Thanksgiving or Christmas. you’ll surely enjoy. rosemary 1 tsp. thyme pepper 90 .exceptional. Each and every flavor was different and at the same time. CHAPTER EIGHT – CROAKER COOKING Baked Peanut Croaker 1 croaker fish vegetable oil toast peanuts 1 tsp. Use this recipe and stuff a ham yourself! It’s an adventure. The changes in flavor have as much to do with how much kale one uses versus cabbage as the amount of red pepper. Stuffed ham is quite an Easter main course as well. some mild. Some were hot.
pepper 1 tsp. Ginger Croaker 1 yellow croaker. Roll the oiled fish in the bread crumb/peanut mixture. Bring to the boil again. Coat fish with oil. Clean the croaker leaving in the center bone strip. stir-fry (A) until fragrant. rosemary 1 tsp. then 91 . add the fish. salt (C): 2 tablespoons vinegar 1/2 tsp.CRUISING THE WATERFONT Preheat oven to 500 degrees. thyme (B): 5 cups stock or water (if stock is used. Finely chop peanuts and toast to make breadcrumbs. set aside. add (B). minced ginger root 1 tsp. sesame oil (D): 2 tablespoons shredded scallion 2 tablespoon coriander Score the fish diagonally in the thick areas. sprinkle with pepper and seasoning. Place a baking pan in the oven large enough for the amount of fish you are going to bake. mix (C) in a large deep bowl. choose fish stock or chicken stock) 1/2 tablespoon cooking wine 1 tsp. After that. about 1 lb / 450 g (A): 1 Tablespoon minced scallions 1 tsp. Put fish on pan and cook at the high temperature for only 10 minutes. Bring to the boil. Heat 1 tablespoon of oil in the wok.
Now turn fillets over and place lemon slices on top of fillets. When the fish is hot. Punch small drip holes in foil. pour into the soup bowl and sprinkle with (D). Place fillets on foil and cover and grill for 6 to 7 minutes. Grilled Croaker 2 large fish fillets 2 tbsp of olive oil 1/2 tsp of salt 1/2 tsp of black pepper 1 tsp rosemary 1tsp thyme 1 lemon thinly sliced First. Herbed Croaker 1/2 cup mayonnaise 1/4 cup chopped chives 1/4 cup chopped parsley 1 tsp rosemary 1tsp thyme 1 1/2 tablespoons lemon juice 1 teaspoon chopped lemon zest 1/4 teaspoon kosher salt Dash Tabasco sauce 1 1/4 pounds croaker fillets 1 (6 oz) bag potato chips 92 .KEN ROSSIGNOL reduce heat to medium and cook about 6 minutes. rub fillets on both sides with olive oil and lemon juice then season both sides with pepper and herbs. Cover grill and cook 6 to 7 more minutes or until fish flakes easily. serve immediately. Place aluminum foil covering over barbeque grill.
Place each piece (coated side down) into the preheated pan. rosemary. Transfer half of the mixture into a separate bowl. Brush croaker fillets with remaining herb mayonnaise. salt and Tabasco sauce. Serve with potato chips on the side. Heat about one half-inch oil in skillet until hot. turn over and brown on remaining side for another 1-2 minutes until cooked through. beaten Cornmeal Canola oil 1 lb. thyme. Heat a large nonstick pan or griddle over medium-high heat. Serves 4.CRUISING THE WATERFONT In a small mixing bowl. Using a spatula. parsley. Transfer cooked fillets onto serving plate and top each portion with approximately 1 1/2 tablespoons of reserved herb mayonnaise. Fresh asparagus. chives. refrigerate and set aside. Cornmeal Crusted Croaker on Asparagus with Fresh Tomato Sauce Large Croaker fillets Flour 2 Eggs. cover. woody ends removed Olive oil 1 tsp rosemary 1tsp thyme Salt and pepper Dust fillets in flour. lemon juice. zest. Fry fillets for about one minute per side until they are 93 . but not smoking. Dip in beaten egg and then in cornmeal. whisk together mayonnaise. and cook for 2-3 minutes until golden.
Serves 4. Bring to a boil. Purée with basil. chopped ¼ cup white wine ¼ cup asparagus stock or canned vegetable stock 4 leaves fresh basil.KEN ROSSIGNOL golden brown. or ½ tsp dried 1 tablespoon olive oil Salt and pepper Stem and chop tomato. divide the asparagus into four servings. Lay cornmeal encrusted croaker on asparagus and spoon tomato sauce around the asparagus. Drain asparagus and reserve one fourth cup cooking water. Simmer for about 10 minutes to reduce sauce until thick. Place on paper towel and keep warm in oven until serving time. Cook asparagus briefly until crisp tender in covered skillet with ½ inch boiling water. toss with olive oil. Heat butter in saucepan and add shallots. Season with salt and pepper. Cook until soft. chopped. season with salt and pepper and set aside. Add wine and reduce over heat until about 1 ounce is left. Grilled Oriental Croaker 4 medium croaker ¼ cup soy sauce 2 tablespoons brown sugar 1 clove garlic. minced 94 . Add tomato to pan and ¼ cup asparagus water. Finish by whisking in olive oil. Fresh Tomato Sauce 2 Ripe tomatoes 2 teaspoons butter 2 shallots. To serve: On four warmed plates.
minced 2 tablespoons orange peel. finely julienned 2 tablespoons orange juice 1 tsp rosemary 1tsp thyme ¼ teaspoon red pepper flakes. about 5 inches from heat for about 10 minutes per inch thickness of fish. turning once half-way through cooking time and basting often with the marinade. Marinate one hour. 95 . sliced Place fish in a bowl. Combine remaining ingredients and pour over fish.CRUISING THE WATERFONT 1 tablespoon fresh ginger. When fish is tender and flakes easily. Serves 4. Place fish on a grill. crushed 2 tablespoons butter. turning once half-way through the process. Fish can also be cooked indoors by placing it on a broiler pan and broiling about 5 inches from the heat for 10 minutes per inch of thickness. melted 4 scallions. remove from grill and serve hot.
Read more about this great way to catch croakers and other great fish in Fish & Eat Cheap by Cap'n Larry Jarboe 96 .KEN ROSSIGNOL Cocktail Shrimp Croaker -.
As they grow larger. These are Channel Cats. The difficulty to skin them out and the muddy flavor are the two main reasons people use to not consume these critters. no one needs to skin a catfish when they are so easy to fillet. Starting with the first excuse. Any catfish can easily be filleted with 97 . over three or four pounds.Ken Rossignol CHAPTER NINE .HOW TO CLEAN AND COOK CATFISH By Cap’n Larry Jarboe This has been an unusual and exceptional couple of years for catching catfish. they become slate gray. The smaller ones are bronze colored. I have heard many excuses why people don’t want to eat catfish. I have reports of people all the way down in the heavily salted waters of Ridge who have caught catfish on their lines or in their crab pots.
you will pull off a boneless fillet quarter while leaving a large piece of skin to hold down to shave off the other quarter portion of flesh. Then. pure simple. you should make a widthwise cut in the middle of the filet down to the skin but not through the skin.KEN ROSSIGNOL a sharp knife using the standard fillet process. My wife says that I can bring catfish anytime now but I have to 98 . you can cut around the ribs rather than slicing through into the gut. I decided to embrace the mud and develop a catfish recipe that even my wife would enjoy. After cooking and trying baked catfish. by sliding the knife horizontally between the skin and meat. The flavor of baked catfish cannot compare with baked rockfish or sea trout. Repeat the process on the other side of the fish and you will have four boneless catfish fillets. she asked me not to bring anymore catfish fillets home. You can take both sides of meat off while keeping the guts intact inside the body cavity. Getting rid of the muddy flavor is a little more difficult. Also. My wife likes to bake fish. Grill the fillets on a Pampered Chef style stove grill pan or in aluminum foil on a bar-b-que grill. Serve with fresh tomato slices. Here it is: Marinate fresh catfish fillets in your favorite marinade overnight. It is a little challenging working the knife closely around the dorsal fin but after that is done you can easily slice down the backbone to pull off the meat. If you keep the scaleless skin on and flip the fillets skin down. That’s it.
Too bad I ate the bait earlier this evening. Add. Just thinking about those fresh grilled catfish fillets makes me want to go fishing tonight. The marinade flavor easily overcomes the muddy catfish taste.CRUISING THE WATERFONT cook them. 99 . some sliced onions and peppers stir fried into the recipe and life only gets better. See more on fishing and catching: Fish & Eat Cheap Cap’n Larry Jarboe with several big cats.
100 .KEN ROSSIGNOL A big cat ready to be cleaned.
Ken Rossignol 101 .
Atlantic and Caribbean discussing the stories of the heroes of the Titanic. As a maritime history speaker. Rossignol enjoys meeting audiences around the world and discussing the original news stories of the sinking of the RMS Titanic and other maritime history topics.Ken Rossignol ABOUT THE AUTHOR After covering hard news for 22 years while publishing a weekly newspaper. the 102 . the Bermuda Triangle. In 2012 and 2013 Rossignol has appeared on a dozen ships in the Pacific. the explorations of the new world voyagers. Rossignol sold the newspaper in 2010 and has begun devoting full time to writing and is now the author of twenty-two books.
The Chesapeake. Missouri for book signings and to talk with visitors about the RMS Titanic. The story of the St. Kilpatrick. A Body in the Bay. Rossignol regularly appears at the Titanic Museum Attractions in Pigeon Forge.CRUISING THE WATERFONT history of piracy and other maritime history topics. A strong highway safety advocate.com which focuses on impaired driving and the monthly publication. ABC World News Tonight and in a currently running production of Discovery Channel Investigation Motives & Murders Series. represented by Levine Sullivan Koch & Schulz re: United States Fourth Circuit Court of Appeals Rossignol v Voorhaar. Tennessee and Branson. Rossignol also publishes the DWIHitParade. 103 . Mary's Today newspaper is now available in ebook and paperback: The Story of THE RAG! The book includes nearly 200 editorial cartoons that appeared over the years. News coverage of Rossignol’s DWIHitParade won an Emmy in 2012 for WJLA reporter Jay Korff and coverage of the St. ABC 20/20. included articles in most major news outlets. Mary’s Today newspaper by WUSA reporter Bruce Leshan was awarded an Emmy in 2000. as well as a column by syndicated columnists James J. He has appeared on Good Morning America. 2003. News coverage of Rossignol’s landmark civil rights case.
Music & Stories Leopold & Loeb Killed Bobby Franks Panama 1914 Chesapeake 1850 KLAN: Killing America Bank of Crooks & Criminals Pirate Trials: Dastardly Deeds & Last Words Pirate Trials: Hung by the Neck Until Dead Kindle Shorts Battle of Solomon’s Island Boating Chesapeake Bay Cruising the Waterfront Notice My Book 104 . Yarns & Barnacles The Story of The Rag Titanic 1912 Titanic & Lusitania: Survivor Stories Titanic Poetry.KEN ROSSIGNOL All books are available in ebook and paperback world-wide and in audiobook The Marsha & Danny Jones Thrillers: The Privateer Clause Return of the Sea Empress Follow Titanic Follow Triangle-Vanish! Cruise Killer The Chesapeake: Tales & Scales The Chesapeake: Legends.
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