baltimore county - Mason Dixon Arrive Magazine

chesapeake flavors
Don’t Forget
Your Greens!
Asparagus Shrimp Salad
The fleshy green spears of asparagus are both succulent and tender and have been
considered a delicacy since ancient times. This highly prized vegetable arrives with
the coming of spring. On the Eastern Shore, the first crops are picked as early as
February, and the season extends through July.
Herb Dressing:
½ cup salad oil
4 tablespoons vinegar
1 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
¼ teaspoon salt
Dash of cayenne pepper
Dash of freshly ground black pepper
Dressing: Combine the oil, vinegar, parsley, basil, oregano, salt, cayenne pepper
and black pepper, and set aside.
By Whitey Schmidt
Salad:
1 pound shrimp, shelled
and deveined
1 ½ pounds asparagus,
cleaned
1 slice lemon
1 medium red bell pepper,
sliced
¼ cup slice green onion
2 tablespoons minced
parsley
1 ounce grated Monterey
Jack cheese
Romaine lettuce leaves
Salad: Cook the shrimp in boiling
water until pink; drain and
set aside. Snap off the tough ends
of the asparagus and steam until
crisp-tender; drain well.
Place the shrimp, asparagus
and lemon slice in a mixing bowl.
Pour the dressing over all, cover
and refrigerate. Stir once or twice
while refrigerated.
Combine the red bell pepper,
onion and parsley.
To serve, drain the shrimp/
asparagus mixture and arrange
on a plate over the lettuce leaves.
Top with the cheese and serve
with the pepper/onion/parsley
mixture. Serves 4.
Cucumber and Red Pepper
Salad
This fresh cucumber salad is
given a kick with crushed red pepper
flakes. I can think of a hundred
dishes to serve this salad with!
1 large cucumber, peeled
and thinly sliced
½
½
red onion, thinly sliced
red bell pepper, seeded
and diced
2 tablespoons sugar
¼ cup rice vinegar
1 teaspoon salt
½ teaspoon crushed red
pepper flakes
¼ cup chopped fresh
cilantro
In a medium shallow serving
bowl, toss the cucumber slices,
onion slices and bell pepper.
In a small bowl, combine the
sugar, vinegar, salt, red pepper
flakes and cilantro and mix well.
Drizzle the cucumber mixture
with the dressing. Let stand at room
temperature for up to two hours until
ready to serve. Serves 4.
Fried Green Tomatoes
Some like the green fried tomatoes;
others like red. Me, I prefer to use tomatoes
that are almost ripe, still firm and
not overly juicy.
5 large green tomatoes
2 eggs
½ cup milk
1 cup all-purpose flour
¼ cup cornmeal
¼ cup peanut oil
Dash of Tabasco sauce
Salt and freshly ground black
pepper
Core the tomatoes and cut them
crosswise into ½-inch slices. Whisk
the eggs, milk and Tabasco sauce and
pour the mixture into a shallow bowl.
Combine the flour, cornmeal, and salt
and pepper to taste and pour onto a
plate.
In a heavy skillet, heat the oil
over medium heat. When hot, dip
the tomato slices into the egg mixture
and then into the flour mixture.
Shake off the excess and place in the
skillet. Fry until golden brown, about
3 minutes per side. Drain on paper
towels and serve immediately. Serves
6.
Asparagus with Sour Cream
Asparagus is a perennial – an almost
leafless member of the lily family. The
spears we buy in the markets are actually
shoots from an underground crown.
It takes up to three years for crowns to
develop enough to begin producing shoots,
but once they do, they can produce for up
to 20 years.
3 pounds fresh asparagus
2 cups chicken broth
Sauce:
1 cup sour cream
2 eggs, lightly beaten
1 tablespoon fresh lemon juice
1 tablespoon sweet vermouth
Salt and freshly ground black
pepper
Garnish:
5 slices bacon, crisply fried and
crumbled
2 hard-boiled egg yolks,
chopped
Prepare the asparagus by snapping
off the tough ends and tying the
stalks together. Place in a pot, add the
chicken broth, cover and cook until
tender. Drain and transfer to a warm,
buttered baking dish.
Sauce: In a saucepan over low
heat, slowly blend the sour cream,
eggs and lemon juice, stirring constantly
with a wire whisk. When
slightly warm, stir in the vermouth
and salt and pepper to taste, and cook
until warmed, about 10 minutes.
Pour the sauce over the warm
asparagus and serve topped with the
bacon and egg yolks. Serves 10.
The Blue Crab Guru’s
11th Cookbook!
Celebrating Eastern
Shore and Back
Country cooking,
with 210-blue ribbon
recipes and over
300 photos!
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back roads
with Whitey!
Call to order your copy!
1-888-876-3767
WARGO’S
FOREST HILL INN
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ARE YOU READY FOR SOME RIBS?
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Maryland Crab, Cream of Crab, and Shrimp Bisque
All you can eat salad bar just $1.50 with any entree!
Everyone’s raving about our BREAD PUDDING AND RICE PUDDING!
Serving fine food and spirits for 30 years!
Closed Sunday And Monday
410-879-9747 • 308 East Jarrettsville Rd. • Forest Hill
30 Mason-Dixon ARRIVE | APRIL 2011 Mason-Dixon ARRIVE | APRIL 2011 31