Jonah Crabs, New Found Delight!

Jonah Crabs, delicious and sweet!

I like to consider myself a purveyor of things delicious and ever gathering the inside track on what I must try in my culinary journey and I recently became aware of the Jonah Crab or Cancer Borealis.  This crustacean is harvested and abundant right here in the Americas, on the East coast , Maine, Massachusetts and Rhode Island bringing in the most.  The New England states are home to many delicacies as seen by food culture and this one more to add to the list.  The Jonah Crab was once seen as a nuisance to many trappers, especially during the 80's, often thrown back when hauled in with the more desirable lobsters and other more popular fare, much to our favor, because they have been afforded the opportunity to thrive, thus making it much more affordable than its counterparts. They are also found further up, in Newfoundland and all the way down to Florida.  

The Jonah Crab is delicious.  I ran across a 2 lb. bag of steamed and scored crab claws and legs at Walmart.  The scoring makes for hassle free enjoyment, missing only a portion of clarified or salted butter and lemon to set the stage for a most beautiful engagement.  Ghee is also an option, I used some and WOW!   The meat of the Jonah Crab is delicate and sweet.  The claws are quite meaty and easy to manipulate.  I found complete satisfaction with devouring them just as they were, steam thawed with some seafood seasoning in my Foodi, but they would be perfect for crab dips and crab cakes if you choose.  The claws are heavy for their size and make for awesome presentations as well.  

I recently purchased a gorgeous blue wooden bowl that would have been perfect for presentation, but after failing to find it in a timely fashion, I ended up standing and dining at the stove top, where the Foodi was situated and eating straight from the pot. Of course, I had paper towels and a large short sided paper towel lined cardboard box to use as my plate. The box was part of the canning process of my Blueberry, Ginger and Bacardi Rum Jam, I will be posting that recipe soon!  

I was able to grab enough blueberries on sale for $1 for 12 oz. cartons, (Thanks Walmart) to make 24 -1/2 pint jars, with some extra to snack on with toast and bagels, fantastic!  I feel that eating seafood out can be a very costly affair if ordering crab legs, crabs, lobsters, etc...so this was a perfect way to get that pleasure right at home for a reasonable price and will allow you to get more for your money, which is always good.  Besides, crabs can be quite a messy meal and who wants to look like a savage in public? Haha, nk.

Jonah Crab Claws and Legs with Butter

 If you are looking for a seafood fix, be sure to be on the lookout for Jonah Crabs, they won't disappoint, I don't know how I made it this far without knowing about these guys, now we can both be in the know and start reaping its sweet and delicious benefits. If you already knew, then have some anyway!  Jonah Crab for the win. 

On the Hunt for the Elusive Paw Paw

This year, our Paw Paw haul was considerably smaller than that of the last.  Normally, there are several of us that partake in the 'hunt', at least two people, to watch each other's back, especially along the highway.  There are some super secret locations from which we harvest these fragrant and most delightful gems.  The Paw Paw is known by many names, but its scientific name is Asimina Triloba and its been around for quite some time. The Paw Paw, also known by many other monikers like Poor Man's Banana, Kentucky Banana and more recently, Hipster Banana to name a few.  I highlight many more of its most amazing benefits in a previous article I posted, Paw Paw Poundcake.  This is the only tropical like fruit that grows indigenous in the Americas, most along the Eastern Side of the United and Southern States.  The Paw Paw has a very volatile shelf life, so it is not available in the Mass Market.  The Farmer's Market is the best place to find them potentially during late August to early October, but for my area of Central Virginia, its definitively late August thru the first couple weeks of September.  

I was so excited to finally find a few this season, I ate one in the car, on the short drive home. I wiped it with my shirt and peeled it with my teeth.  I asked the Paw Paw where its buddies were, of course it did not answer.  I knew there were more to be located, because the intoxicating, majestic and sweet aroma fills the air, you can literally follow your nose.  They flourish in partially shaded and well drained, but moist soil.

Most of the fruits pictured below were a tad too hard yet, the less appealing the skin gets, the better it becomes. The tropical and fragrant notes are more pronounced and the taste is exotic and familiar at the same time.  It possesses the mouthfeel almost like that of an avocado and it has good fats too!! 

 It is important to take advantage as soon as the Paw Paw start to ripen, the animals love them as much as we do and when they are ready, they will fall right from the tree, under its own weight.  They can literally litter the forest floor.  That is in part why they grow in natural groves, but it takes several years for a tree to produce fruit.  I finally have some of the seeds that I've thrown in my compost bed, start to grow on the back side and I can see many tiny trees, on their way to greatness.  I've also thrown them around the perimeter of our property over the years, to hopefully gain a few more followers, wish them luck!  

Paw Paw fruit, tropical and American at the same time.

The fruit of the Paw Paw are protected and almost hidden by its broad leaves.  They are much like the Morel in the spring, in that they are hard to spot, until you get accustomed to seeing them, then the magic happens.  Did I tell you that they smell Ahmazing!  I collected the Paw Paws pictured above from the roadside.  I didn't have the luxury at that moment, to go down the embankment, deeper into the woods, at the time or by myself.  I didn't get to go back, forfeiting my total haul for recipe development.  I am quite salty about that. The day was rainy and  I was in between rain showers when I made it to the area and with prior engagements looming, I could not steal any more moments, but I was glad that I at least harvested the few I did.  In the voice of Dr Claw, "Next time, Gadget!"  Now, I have to again wait until late August of next year.  Never miss a moment to tell a Paw Paw you care, they are gone in a flash!

Paw Paws trees have broad, flat leaves.

The fruits grow on the underside of the leaves, almost hidden.

 
 

Triple Cheese Burger: Muenster, American and Pepper Jack

There's a great burger waiting around virtually every corner and summertime is the perfect time for burger recipes worth the effort and here is one for the books.  The awesome part about this Triple Cheese burger is that it's completely meatless and is rocking two whole portobellos with a Beyond Meat® Burger sandwiched in between three slices of cheese, all bringing different elements of deliciousness to the table.  

I am rather fond of the Beyond Meat Beyond Burger™ for many reasons.  I like the option of meatless and less meat days and this burger fits the bill for a great fill in.  I won't say substitute, because this meat option stands on its own, full of flavor and fantastic texture. They are composed of pea proteins and a welcome smokiness, they even give the appearance of a burger cooked medium well. They are a bit expensive for a crowd, so using all mushrooms would rock too.  I've swapped it in on my pickiest girl, Genesis, and it went over very well. She didn't comment, one way or the other, but she ate it and afterwards said that she enjoyed it.  Although the results were not the same the second time around, I announced it before I served it and the girls were like "Mom, we're not Vegans". I expressed to them that I wasn't trying to turn them into Vegans, as much as I was trying to show them that there are plant based meat alternatives and that we can have plant based meal days as well as an omnivorous diet respectively, Bettertarians, consciously making adjustments towards better choices, decisions and health. 

Executing this recipe is breeze and you can dress it up or down any way you choose.  I used some gourmet greens I had on hand from another recipe, but you can use iceberg, bringing fresh crunch.  The portobellos are to me, best cooked on a grill pan, easily allowing excess moisture to escape.  The Beyond burger will take approximately the same time, so all you'll need to decide is what three cheeses you want to use, or not, of course it's up to you.  

This is certainly an indulgent burger, but not guilt ridden. It's easily 1/2 to 3/4  fewer calories and fat, than a full on triple meat and cheese burger, you're welcome.  Make your next meal POP with some delicious and nutritious alternatives to your meaty meals, you may be surprised at how great they taste. Now if you really want to get the crowd going, throw in some BACON! That usually wins over the last leary souls, afraid to think outside the box, the fast food box, that is.  

Recipe:

Portobello mushrooms, large, trimmed wiped clean

Liquid Aminos, optional

Beyond Meat™ Burgers, they come in packs of 2 and 4

3 types cheese, I chose one mild, melty and stretchy, one traditional and one with spicy kick 

Burger Fixins (lettuce, tomato, pickles, onions, mayo, ketchup and mustard), as desired

Hamburger Buns

SPST (Salt and Pepper to Suit Taste)

Olive oil for drizzling

Directions:

Marinate the Portobellos(2) in 2 tsp. Liquid Aminos for 15 minutes, then drain and pat dry.

Brush mushrooms and Beyond burger with olive oil and place on hot grill or grill pan.

Start the mushrooms on the flat side.

Once mushrooms start to release their water, It's time to flip, about 5 minutes.

SPST, both burgers and shrooms.

While the proteins cook, prep the rest of the burger.

Lightly grill or toast the buns, drizzled with olive or a smear of plant butter, optional

Add cheeses during the last 2 minutes. 

Assemble burgers and make some memories! 

Happy National Independant Beer Run Day, Sweet!

Tiered Rainbow Drip Cake, as per my daughter's birthday request.

These are all photos of recipes I've created and shared for family birthdays, Sunday dinners or just working with different ingredients. If you would like to see a particular recipe for any of these pics, simply drop a request in the comments section below and I will try to get it up as soon as possible! 
No Bake Pumpkin Spice Cheesecake/Pumpkin Pie with Apple Pie Cookie Crumbles

*Periodic Table Cake, Platinum, White Cake, Blue Interior, made by Bronwyn

Guinness Stout Piecaken w/ Chocolate Guinness Stout Cheesecake, Guinness Stout Buttercream and Caramel Drip, for my nephew Rob's surprise birthday party!

Apple Pie Mini Cheesecakes w/ Apple Pie Cookie Crust

Brainy Brownies for Halloween Party 2019

Maca Chocolate Cupcakes and Fruit Cups for Genesis' Birthday

Hummingbird Cake w/ Toasted Walnuts, for my Vacation Buddies 2019

Hummingbird Cake w/ Pecans, Easter Edition

White Chocolate Carrot Cake Cupcakes, Easter Edition

See and Slay: Italian Style Beef Short Ribs w/ Parmesan Cheddar Mash

The cool weather days at the cabin made for a deliciously decadent comfort food recipe.  I found some short ribs at the local grocer for a virtual steal and grabbed them up, just in case the opportunity arose for some soulful and hearty mealtime.  If the chance would not have presented itself, they simply would have been frozen and transported back home to our freezer there.  The temperatures at the lake plummeted around Tuesday, bringing cold, overcast and pain filled days, as my RA would not be still and all my rebuilt parts reminded me that it was only around 50*F out, even cooler in the wake of dawn.  So much so, that my hands felt like ice and were prickly when I came inside from having coffee on the deck.  Not really what I had mind for summer vacation initially, but every day is a good on vacation, right? I had some fresh herbs on hand and some fire roasted tomatoes and wine, plus the usual aromatics like onion and garlic, so I went forth and created this recipe, full of warm flavors and depth, comforting and soothing to my stomach and bones.  

The twins came over the next day, and I was able to share with them also, my brother in law too.  This made an awesome impromptu elevated lunch and I felt like the 'Belle of the Ball', with no leg work other than a masterful reheat and thoughtful service.  I hope you enjoy this recipe as much as my older sisters and I did.  My tween and teen were somewhat passé on the whole deal, but they did try it and liked it well enough.  This is 'grown folks food' I later went on to say, you guys wouldn't understand' and with a jovial laugh, I then proceeded to plan a more teen and tween friendly dish to accommodate the 'youngins', Bronwyn's Omurice.  

Recipe:

3 lbs. beef short ribs, bone in

1 medium yellow onion, chopped

2 green onions, trimmed and sliced, green and white parts

3 cloves garlic, smashed 

3 sprigs fresh thyme

1 sprig fresh rosemary

2 c. beef stock

1 cup full bodied red wine, I used a 2016 Malbec

1 15 oz. can diced fire roasted tomatoes with juices

1/4 c. fresh parsley, rough chopped plus more for garnish

2 tbs. butter, unsalted

1 tsp. Italian seasoning mixed with 2 tbs. ap flour

Olive oil for drizzling

AP flour

SPST (Salt and Pepper to Suit Taste)

In a heavy bottomed pan over medium high heat, drizzled with olive oil, a pat of the butter and the smashed garlic.

 Brown short ribs that have been SPST.

Brown in batches, as not to crowd pan, add the second pat of butter for additional batches.

After final batches browned, toss in fresh herbs and onions.

Cook to for several minutes until fragrant.

Transfer to a medium sized heavy bottomed saucepan and add stock and wine.

Bring up to a boil, for about 3 minutes to burn off alcohol, then reduce heat to medium and add tomatoes .

Simmer , covered for about 4 to 5 hours or until ribs are tender and ready to fall off bone and liquid is reduced.

Make a slurry with 2 tbsp. flour and 1 tsp. Italian seasoning and remove pot from heat and stir in.

Put back onto heat and simmer for an additional 5 minutes or until slightly thickened.

Adjust seasonings as necessary.  

Makes 6 to 8 servings.

Parmesan Cheddar Mash

3 lbs. russet potatoes, cooked

1/4 c. 2 % milk

1/2 c. grated Parmesan cheese

1/4 c. shredded Sharp Cheddar

2 tbs. butter, unsalted

Olive oil for drizzling

SPST

Mash hot potatoes in a medium bowl, add milk, butter and cheeses.  Blend into rusticly smooth mash . Drizzle with olive oil and scallop the top for an interesting presentation.

Makes about 8 servings.

Tokyo Treat July Box Rocks!

See and Slay: Bronwyn's Omurice

One of the best things about being in a new kitchen is the possibility of new and fresh recipe ideas that spawn from the environment or chemistry the new locale creates.  Additionally, I like to make the dishes my girls' think up or want on the dinner/meal agenda come to fruition.  Doing this is good culinary exercise and keeps me on my 'game', plus it keeps us from falling into the comfort zone rut of cooking and taking the easy way out, instead of going for elevated and diverse cuisines.  Moreover, it keeps the kids excited about meals that would otherwise go unnoticed. 

This particular day on vacation, Bronwyn mentioned a dish called Omurice. Omurice (pronounced Ahm-Yoo-rice) is traditionally fried rice, usually with chicken,  wrapped in an omelette.  I was oblivious initially about what that was, Bronwyn graciously ushered my phone from my hands and pulled it up on Google.  I was immediately intrigued once I began my research, finding its origin and ingredient call, the proper technique and the variations, then looking to put my spin on it, but keeping it true to its form.  I am an avid fan of Japanese cuisine as well as many other Asian countries and regions.  In fact, my cooking style is best described in large part, as a fusion between Southern American and Pan Asian cuisine respectively. 

Omurice was invented in the early 80's as a way to combine Japanese cuisine with our Western Culture. The other way this is served is quite an art.  The fluffy egg is placed atop the rice and a slit is made down the length of the cloud-like, custardy deliciousness and you can watch it cascade down its sides for a most glorious presentation.  I haven't tried this yet, but soon will.

I named this dish after Bronwyn for her admiration and respect of Japanese culture and her love of Anime. 

Recipe: 

2 cups cooked yellow 🍚 or other cooked rice of choice,

using 25 % less water.

In a medium pan, over medium high heat, drizzled with 🫒 oil and a pat of 🧈

2 cloves garlic, smashed. Add to oil while heating up and sauté

1 🐔 breast, about 4 oz. boneless/skinless, small cubed and SPST, sautéed in olive oil.

Add chicken.  After it is cooked through, browned and no longer pink, about 4 minutes, Add:

1/2 cup Cole slaw mix, classic style 

1/2 c. Romaine greens with carrot  

1/4 c. each fresh parsley and cilantro, rough chopped

2 chopped green 🧅 or to taste, green and white parts

Sauté with chicken for about 2 minutes and remove garlic and chop, put chopped garlic back. 

Add rice.

 

Fold together over medium heat .

Add 2 tbsp. ketchup and 2 tsp. organic, less sodium soy

.  Stir and fold  until combined.  Transfer to a bowl or dish.

 Mix together 1 egg with 1 tbsp. of milk for every  person to be served.  Make one omelet at a time, 

Add 2 tbsp. sharp shredded cheese to one side of omelet and add a portion of the chicken fried rice to the middle and fold each side over the mound in the middle. Shake the omelet down to one side of pan and flip onto plate. Carefully shape into oblong fashion and garnish with ketchup. 

Bacon Cheeseburger Garlic Bread w/ Fresh Dill

Give your everyday garlic bread loaf a kick in the pants and have the hungry brood ready for seconds. This recipe came to me one day on the fly, tired and weary from the day's schedule, but needing to get something on the plate.  I originally planned on doing a pasta bake, my go to, especially for Monday nights, to serve with the bread, but inspiration hit and I just put the cooked pasta in the fridge and swapped out the cheeses for an incredible meal to be served with a green salad or corn with minimal cleanup!
I love  a good burger and this recipe hits all those notes and even mimics some good 'ole pickles, by sprinkling with some fresh dill!


Recipe:
1 1/2 lb. cooked ground beef or desired protein
Precooked bacon, 3 oz.
1 loaf garlic bread
Slices Colby Jack cheese, 6 to 8 oz.
Fresh Dill, pulled apart with fingers

Place loaf in a cold oven and heat to 375*F.
By the time the oven has reached the desired temperature, it's time to remove from oven and begin assembling the deliciousness.
Start with ground beef topping.  I simply layer the toppings evenly across the warmed garlic bread with the torn dill across the top.  Of course, if you are not partial to pickles, you may want to omit it.   A nice fresh herb should be used in place though, for added freshness and brightness.
Place in  oven and finish baking until golden and melty.
Slice across the loaves to serve! 
For a little variety you can add or subtract the proteins/veggies like sausage and peppers,mushrooms and carmelized onions, lamb and mint, etc... Have fun with it!

Fish Tips For the Summer!

I have done my share of cleaning fish, especially over the past 5 years.  I cleaned and butterflied  about 26 fish yesterday alone! My brother in law has really gotten into his hobby, when spare time permits.  He works for a paving company, making roads, both private and public, driveways and parking lots better and safer for us as drivers.  For that I would like to send out a big Thank You on behalf of motorists everywhere.
We have access to many fishing outlets here in these beautiful mountains.  Where we live is the second oldest incorporated town in Virginia, second only to Jamestown!   We are residents of the Leesville Dam and Leesville Lake area, plus there is Goose Creek and other waterways and ponds to choose from.  Goose Creek is where many people enter the river to float into the Staunton River, which runs by our  nearest town and my high school Alma Mater, Altavista.
There is avid hunting in this area as well, full of wilderness, full of life.  We have bears, coyotes, bobcats, rattlesnakes, moccasins, both water and copperheads, too many  deer, even the rare black coyotes, which is just a product of genetics.  I saw one that had been hit in the road one morning, it looked like a skinny bear cub with a dog's face. I was only able to glean  this description going about 45 mph, on my way taking the kiddoes to school.  When I came back through, it was gone, taken for its coat or picked up by VDOT, the first theory probably the most accurate.
Luckily, one of  my sisters and her husband, who is an avid hunter and "angler" came through and got out to investigate and clarified my best guess, having never seen one before.  But Yeah, the phrase "Lions, Tigers and Bears, Oh My" for sure.  This area is amazing from  the nature and natural beauty standpoint.  The people are pretty solid too.
Back to the lesson at hand, tips and tricks for cleaning and deboning smaller or pan sized fish, because let's be honest, we are not always going to bring home a whopper, plus these  are most the flavorful in my opinion. I like to use a small pile of salt to help anchor my grip on the fish. This way, you can scale this guy more efficiently, which is the first step if the fish has scales.   I line my cleaning station with cardboard if possible, any will do, empty pizza boxes are perfect for this kind of job, absorbing all the excess yuck while you work.  After scaling, you are free to remove the head and entrails.  The featured fish is a white perch.  This my technique to butterfly your protein. Gloves are advised, particularly for the hand holding the fish while you work.

I lay the fish on its back  and hold it like a book I'm about to start reading.  I start at the top and carefully but firmly, make a cut through the bones along where the rib bones meet the back bone. I cut all the way down til I get to the stomach area.  I then lay fish on its side and place a hand firmly on the top run my knife down along the backbone, all the way to the tail.  The fish should lay flat at this point, like an open book.

At this point you can carefully remove the rib bones and the largest sharp part of the fin on the left side shown. Note:  I am left handed so this whole plan is flipped for you right handed souls lol.
You can remove the rib bones by carefully sliding your knife under the bones at the top or bottom of the ribs and working the knife upwards or downwards, pressing against the ribs.  Repeat on opposite side.  Scrape belly flaps to aid in extracting bones from this portion.  Normally, I would use my filet knife also,  the chef's knife is to cut through the bone, but it fell down behind the damn sink.  Drat!
After you remove all the yuck with a few good swishes and salted soak, at least 1 hour, your fish is ready for whatever comes next! Well, gotta go, just got a mess of fish from my fisher guy/bnl Will, back to the lab I go, because, "practice doesn't make perfect, perfect practice makes perfect." I'll always remember that banner Mr. Temples, our beloved band director put up in the band room, he was possibly the best band director to ever live, just Phenomenal! Today's Catch of the Day, Bass! Stay tuned for fresh, new recipes featuring these 'puppies'.

The remaining bones are easily pulled out with the fins.  Extreme Caution Advised, especially for Children and Inattentive Adults!

Strolling After Dark; A Post Dinner Memoir

Dinner is served. The preparatory chopping, measuring and 'eyeballing' has been done and the kitchen is down to only the low hum of the appliances, things are running smoothly.  The dishes you chose to present have been plated and consumed, the once shuffling, clanging and wiping of plates and sawing of the knives and scratching of forks has subsided, recognition for a job well done is in order.  Surprisingly, the kiddoes  helped to clear the table this time.  There were no send backs, no burns, re-fires, nothing was raw, no allergic reactions...feelings of jubilation from the pleased palates and faces mark the time and date, the menu.  Cleanup is winding down, leftovers have been properly cooled and stored, midnight snacking may ensue.  Foggy brain and food comas for some, a nice glass of red for others, some whisky. SHIFT DRINK!  Chit Chatter continues about the day's occurrences, who wore something hideous, talks of the next game, the annoying office coworker and let's not forget that new line cook that can't pull their weight, new job openings for the establishment imminent.  Alas, all's well that ends well. Nothing like a romantic stroll to burn a few calories and expedite the digestion process.  Some will feel sand squishing  between their toes, some the soft matte of the grass, others the cooling concrete, once scorching hot from the day's sun.  The breeze of the ocean with its briny mist is welcome to the exposed skin of faces, legs and arms.  Melodic Aromas of dinners still happening, cafes still teeming with patrons, and dinners of home cooks who arrived late, permeate the air, the show must go on.  The smell of fresh flowers and cut grass, gas fumes and something not quite so pleasant may wander through the air as well.  Satisfaction is abundant, everything from light reading, to a bar or night club, is in the near future for those at the finish line, sleep is also an option. All these things made possible because dinner has been served; in restaurants, bars, food trucks and home kitchens.  You have given the people what they wanted.  On the morrow, you will be ready to do it all over again; for the passion, for provisions or for the hell of it.  Either way, it's time to appreciate, good job.

Hearts and Crafts: DIY Serving Boards

I recently purchased some bamboo cutting boards for the kitchen.  I wanted to 'trick it out' a bit to give it more personality and eye appeal.  I thought it would be cool to add some stencil work, but couldn't find anything suitable in the particular store I was in at the time.
When I arrived home, I decided to test out my idea by flipping the board over and practicing my design and testing the furniture markers I had purchased for the project.  I started with some freehand diamond shapes, because the tape I purchased to create the design, wasn't the proper tape and would not even remotely stay in place!  It was putting a damper on my creativity, but I kept on going.

My assistant, Aaron,  also aware of my current endeavor, came in with a brilliant idea, using a six pack ring as a stencil, with the positive and negative spaces seeming ideal for a contemporary and unique style. To my pleasant surprise, the design came out well.  I used coconut oil to finish the serving board after allowing it to sit. I have since set out on a search for even more "stencils" to adorn the flip sides of  my cutting boards.

I allowed the design to set for over 24 hours.  I also wiped the board with hot soapy water on a cloth and wiped dry.  I plan to do more serving and displays from this side more than anything.  I was concerned about possible transfer of substances, but after a bit of research, I decided it was safe enough considering the wood is actually stained and there was no further bleeding or wipe off.  Besides, I wouldn't want to damage the artwork.  I'm sure my next one will be even better. The imperfections of my first finished board add to its custom, hands-on flare.  These make wonderful personalized gifts too!

With Mother's Day coming up, this idea is a sure bet.  My sister Linda wants one and I can't wait to come up with her something that she will love.  I have 6 more sisters, so I may just opt for a series of smaller ones, that all fit the same motif, almost like a puzzle, with each one of them having a piece. Fitting, because all of my sisters and my two remaining brothers have a piece of my heart, and we are all a part of the big picture, created by 2 masterful artists; Mom and Dad, Douglas and Laura. My Dad is now my Guardian Angel and my Mom is my angel in this world, almost 80 years strong, my muse and my friend...an integral part of my heart and the reason it beats.

My personally customized boards shown with the Earlywood ™ Trifecta. I gifted these to myself for Xmas.