The Perfect Bite

Ringing in 2010

We’ve never been big on going out for New Year’s Eve.  We usually spend it one of three ways: 

1. enjoy an early dinner out with friends and ring in the new year in the comfort and safety of our own home;

2. go to a party at a friend’s house; or

3. invite friends over for a delicious home-cooked meal and splurge on great champagne. 

With the current state of the economy, the majority of our friends opted for choice # 3 – buying great quality foods and vintages and eating at home figuring they’d spend, at most, half what they would at a restaurant. 

We chose to go the dinner out with friends route.  We brought our college daughters, got dressed up and descended on the new kid in town – Venegas Prime Filet.  The name says it all…a steakhouse serving prime cuts of meat and more.

The space previously was also a steakhouse with a big tree in the middle of the room – needless to say, the décor back then left a lot to be desired.  Now, it’s glossy and romantic, reminiscent of Old World décor combined with New World luxuries. 

We are mesmerized by the ambience, addicted to the meats, crazy for the wine and swooning over the chocolates.

 

We consumed so much food during a 3-hour dining soirée that we couldn’t possibly tell you about every dish.  Suffice it to say that the appetizers were delicious: a lovely crabcake, crispy calamari, full-flavored tacos de pescado, and a well-rounded global cheese plate.

 

 

The salads are truly tasty with crisp, fresh ingredients and true foodie accompaniments like applewood smoked lardons, fire roasted tomatoes, dried figs, candied walnut dust, parmigiano crisp.

The Chef’s Compositions are well varied with several selections of fish and poultry.  The court bouillion-poached lobster with tarragon drawn butter is a standout.  As is the Colorado lamb with the chef’s special sauce.

 

 

But the steaks steal the show!  They are true prime cuts with great marbling cooked to perfection.  Our table boasted a selection of Filet Mignon, NY Strip, and the Big Boy – 30 oz. Australian Wagyu steak for 2.  Though the steaks were ambrosial we each chose different sauces and butters to complement them (there are 12 choices). 

  

 We topped the meal off with delicious artisan chocolates by Norman Love.  We enjoyed the single cocoa bean varieties from the 5 cocoa regions of the world:  Dominican Republic, Ecuador, Bolivia, Venezuela & Madagascar.  The flavor profiles were rich and indulgent pairing wonderfully with our wine selection – Mondavi Reserve Cabernet Sauvignon (velvety with dense flavors of black fruits and a long finish).

 

It wasn’t our first time at Venegas.  From past experience we knew this novel powerhouse would fit our foodie cravings on a special night…and they delivered!  It was a great way to start off our new year…one with many more Venegas reservations.

We wish all our dear readers a happy, healthy, successful and safe 2010 filled with lots of fun, belly laughing, love & endless Perfect Bites!

 

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December 24th Tradition

Every Christmas Eve Day for the past 10+ years our family gets together with a large group of friends whom we consider to be family.  There’s the Aussie group, the Lacrosse group, the Spy, the Pittsburgh Transplants, the Hockey group and the Firemen.  We’re a rowdy crowd and we join a bunch of other unknown rowdy crowds as we all converge on one of our fave Baltimore spots:  Cross St. Market.  It’s your basic open-air market under roof where neighborhood residents go to buy their produce, meat, seafood, flowers, & candy. 

  

But on December 24th we go straight to the South Charles Street end of the market to Nick’s Oyster Bar and Samurai Sushi Bar, stake our claim at a few picnic tables, and begin the feast.  We munch on sushi, oysters, clams, steamed shrimp, crab cakes and Bruce Lee wings (a sweet & spicy concoction that makes these wings not only irresistible, but also very addicting).   It’s urban, it’s loud, it’s delicious, it’s quintessential Baltimore, it’s filled with holiday cheer, and it’s a tradition all of our kids want to continue with their children in the future.

 

  

Turkey Libations

Everything’s set…you’re ready for the big day.  Turkey, cranberry sauce, sides and even dessert is all planned out.  Now…what will everyone be drinking with your scrumptious feast?

 

Many people find themselves at a loss when it comes to pairing wine with food.  We have always thought that wine is a personal choice and we eschew all those fancy rules.  But you’ll be so happy to know that since the traditional Thanksgiving dinner encompasses a wide range of flavors – savory, sweet, tart, acidic, even umami – many wine varietals will pair nicely (thus making the guest wine snob and flighty Auntie Tilly equally happy).

 

Like an octopus we put our feelers out in the wine world to help give you a great selection of picks.  Here’s the advice we got:

 

Gewürztraminer is a common recommendation.  Neil Dundee, sommelier at Volt (Top Cheftestant Bryan Voltaggio’s restaurant), says Gewürztraminer is a great choice for people who aren’t consistent wine drinkers because it’s got a hint of sweetness.  His aunts always enjoy it so he always makes sure he has some on hand. 

 

Another very common recommendation is Pinot Noir.  Julie Dalton, sommelier at Ranazul in Fulton, MD, recommends New World Pinots like those from Willamette Valley Oregon or California’s Central Coast.  “This is a lighter bodied style of red wine with enough structure to stand up to but not overpower the delicate meat of the turkey,” says Julie.  “It also will go nicely with the dark meat of the bird.” 

 

When in doubt, add some sparkle to the meal with champagne.  We usually begin the meal with champagne, then move on to a red wine.  And we find that champagne pairs well with almost anything.

 

Here are some detailed recommendations from the experts:

 

Nate Beachler – General Manager The Oceanaire Seafood Room

Recommends: Navarro Gewürztraminer and Panther Creek Pinot Noir

What he’s drinking: Pride Mountain Cabernet Sauvignon

 

Vince Culotta – Manager Iron Bridge Wine Company, Columbia, MD

Recommends: Ecard Savigny-les-beaune 1r Cru and Joseph Swan Saralee’s Vineyard Pinot Noir

What he’s drinking: Domaine Weinbach Pinot Gris and Littorai Cerise Pinot Noir

 

Julie Dalton – Sommelier Ranazul, Fulton, MD

Recommends:  Chardonnay – either Karia from Stag’s Leap or Mount Eden’s Wolff Vineyard and Pinot Noir from either Arcadian, Cinnabar or Ambullneo “Bulldog”

What she’s drinking: She’ll be in Alsace, France having dinner at l’Auberge de I’ll drinking some exquisite Alsatian Gewürztraminers

 

Neil Dundee – Sommelier Volt, Frederick, MD

Recommends:  Gewürztraminer

What he’s drinking: 2 Gewürztraminers (1 sweet & 1 dry), a Valpolicella and a Chianti

 

Rick Harris – Manager i.m. Wine, Fulton, MD

Recommends: Tablas Creek Cote de Tablas from Paso Robles, California or Mas Carlot “Les Enfants Terribles” from the Rhone region of France

What he’s drinking: Bollinger’s Special Cuvée Champagne because “champagne piques my appetite.”

 

Jerry Pellegrino – Chef/Owner Corks, Baltimore

Recommends: He likes using the flavors of the Chesapeake Bay region so he naturally thinks of local wine.  He says, “Elk Run’s Gewürztraminer is the perfect turkey wine and the latest vintage is from estate grown fruit from a great year.”  His local red wine of choice is Basignani's Lorenzino Reserve.

 

Aleksander Stepanovich – Sommelier Sea Salt, Naples, FL

What he’s drinking: “In my case I will keep with the traditional Thanksgiving dinner recipe that I have inherited from a very good friend of mine, Ricardo Milone.  Turkey stuffed with Yukon potato, fresh porcini mushrooms and Black truffles and a Nebbiolo – Barbera blend, Monferrato Rosso Pin, La Spinetta, Piedmont Italy 2006

 

Yours truly will begin the day with étoile Rosé sparkling wine then continuing with Pinot Meunier both from Domaine Chandon.  Cheers!

Rock Star-Worthy Thanksgiving Sides

We’re continuing to try to get you to think outside the box and switch up some of your traditional Thanksgiving recipes.  Today, we’re focusing on side dishes. 

 

Typical sides include potatoes (white and sweet), a vegetable or two, and the quintessential cranberry sauce (Oceanspray makes it great…why mess with perfection?). 

 

We’ve compiled a few ideas for you to try.  If you’re a guest for Thanksgiving dinner this year choosing one of these recipes to bring will make you a rock star.

 

Our first recommendation is a must.  We had this at Farallon in San Francisco and have been serving it ever since.  Get frozen rolls unbaked.  Following the instructions, bake the rolls Thanksgiving morning so they are fresh.  Get several ramekin dishes and fill with softened butter.  Top the butter with Hawaiian Red Sea Salt.  Every time we serve this our friends go nuts…it’s addictive!  (You can find this Hawaiian Red Sea Salt at many places, but our favorite is from Napastyle.)

 

 

If you’re looking for a different potato idea we love, love, LOVE roasted red skin potatoes.

 

Garlic Roasted Potatoes

 

3 lbs. red skin potatoes, cut into quarters or halves depending on size

½ lb. bacon or pancetta (this is a special time to splurge on Nueske’s thick cut bacon)

2 lg. onions, cut into eighths (or use baby onions)

2 bulbs of garlic, separated into individual cloves (removing the skin is optional)

2 tbl evoo

salt & pepper to taste

another spice that complements your turkey’s flavor profile is optional

 

Combine all the ingredients together on a large baking sheet and toss well to make sure the potatoes and onions are coated by the oil.

 

Roast at 400º for 1 hour.

 

Roasted fingerling potatoes ready for the oven

 

 

 

Here’s a twist:

In the recipe above you could also substitute the red potatoes with fingerling potatoes or a mixture of diced Yukon gold and sweet potatoes. 

 

 

If you’re making mashed potatoes try kicking it up a notch by adding additional flavors:

 

Roasted mashed garlic

Buttermilk & chive

Roasted mashed turnips

Roasted mashed butternut squash

Roasted mashed celeriac (celery root)

Roasted mashed fennel

Caramelized shallots

Truffle oil

 

Here’s a great mashed potato tip:

According to Executive Chef Robert Carney of the Grosse Pointe Yacht Club in Michigan, you can cook and mash the potatoes ahead of time and keep them in perfect condition on the low setting of your crockpot for 3-4 hours.  But there’s a catch…the chef says “mashed red skin potatoes will not hold, use Idaho russets.”

 

 

For a truly southern twist try Grandma Duffy’s recipe below.

 

Grandma Duffy’s Famous Southern Sweet Potato Balls

 

3 cups cooked yams or sweet potatoes

¼ cup butter, softened

¾ cups light brown sugar

2 tbl milk

¼ tsp salt

1/2 tsp cinnamon

8 regular size marshmallows

2 cups cornflakes, crushed

 

Mash the yams or sweet potatoes.  Add the butter, sugar, salt & cinnamon. 

 

Scoop up ¼ cup of the potato mixture and wrap around a marshmallow (use more if needed to cover). 

 

Roll each ball in the crushed cornflakes. 

 

Put in a buttered baking dish and bake at 350º for 20 minutes until golden and crunchy.

 

 

We just love roasted veggies.  So when it comes to a big meal like this, we try to choose a tasty, simple veggie dish.

 

 

Roasted Veggies

It’s very simple.  Just take your veggie(s) of choice and toss with evoo & salt and pepper to taste.  You can always include an additional herb or spice to complement your turkey flavor profile.  Roast on 400º until the particular veggie reaches your preferred texture…anywhere from 10 – 30 minutes.

 

Asparagus

Brussels sprouts (this dish can make a Brussels sprouts hater into a convert!)

Butternut squash

Eggplant

Green beans

Bell peppers

Cherry tomatoes

Succotash – corn, green & red peppers & lima beans (frankly, even if you buy them frozen, roasting them gives the dish a whole new life.)

Zucchini

 

Some great tips:

The Garlic Roasted Potato recipe above will also work for many of the aforementioned veggies.

 

Drizzle a little 25-year aged balsamic vinegar over the roasted veggies.

 

Shave Reggiano-Parmigiano over the top of the cooked veggies.

 

Drizzle a little truffle oil over the roasted veggies.

 

 

As you can see the possibilities are endless.  Try something new this year and elevate your status to Foodie Rock Star.

 

 

Which came first – the Stuffing or the Dressing?

Stuffing.  Dressing.  Which do you make?  Aren’t they the same thing? 

 

 

What is the difference between stuffing and dressing?  According to our research, stuffing is cooked inside the turkey; dressing is cooked as a side dish.

 

We’ve done it both ways, but prefer dressing.  We find we have more control over cooking the turkey to perfection if we deal with the stuffing separately.

 

We’ve collected some tried and true stuffing recipes to help continue you on your quest of thinking outside the box.  You can always just take your own stuffing recipe and jazz it up with some of the ideas below.  And don’t forget to keep the spice theme complimentary to your turkey flavor profile.

  

Basic Stuffing Recipe

 

2 bags breadcrumbs (crumbled or cubed – preferably unseasoned)

1 lg onion, chopped

2 stalks celery, chopped

1 stick butter

1 egg

¼ cup fresh parsley

1 tsp Bell’s turkey seasoning

Salt & pepper to taste

 

Melt the butter in a saucepan.  Add the onion & celery and sauté until the onion takes on a golden color. 

 

In a large bowl, combine the breadcrumbs, onion, celery, parsley, Bell’s turkey seasoning and salt & pepper.  Whisk the egg and add to the breadcrumbs mixing well.

 

Bake at 350º for 30 minutes or until the top gets browned.

 

 

Santos Savory Chouriço Stuffing

 

1 batch of the above Basic Stuffing Recipe

1 lb. meatloaf mix (ground beef, pork & veal)

1 lb chouriço, ground (or more if you like it spicier – yum!)

    Tip: it’s easier to keep the sausage almost frozen to get a better grind

 

Make the Basic Stuffing Recipe.  Before baking, mix in the meatloaf mix and chouriço.  Bake at 350º for 30-45 minutes or until the top gets browned and the meats are cooked through.

 

  

Patsy’s Oceanside Oyster Stuffing

 

1 lb loaf of firm white bread

2 sticks butter

1 lg. onion, chopped

1 stalk celery, chopped

¼ fresh parsley, chopped

2 tsp salt

¼ tsp pepper

1 pint oysters in their liquor

 

Crumble the bread fine into a large bowl and put aside.

 

Melt the butter in a large saucepan.  Add the onion & celery and sauté until the onion takes on a golden color.  Stir in breadcrumbs.   Then mix in the parsley, salt & pepper. 

 

Drain the liquor from the oysters into a small saucepan and heat liquor to the boiling point.  Cut the oysters in half and add them to the hot liquid until the edges begin to curl. 

 

Stir the oysters into the stuffing adding just a bit of the liquor for depth of flavor. 

 

Bake at 350º for 30 minutes or until the top gets browned.

 

 

Terri’s “South of the Mason/Dixon” Cornbread Stuffing

 

2 bags of cornbread (or make your own)

1 lb. bulk zesty hot sausage

1 onion, chopped

3 stalks of celery, chopped

2 small cans water chestnuts, drained

2 apples, chopped

½ cup pecans, toasted

¼ cup fresh parsley, chopped

2 tbl fresh sage, chopped

½ tsp Tabasco (or to taste)

salt & pepper to taste

2-4 cups chicken stock

 

Crumble the cornbread into a large bowl and set aside.

 

Sauté the sausage in a frying pan.  Remove the sausage with a slotted spoon and add to the cornbread. 

 

Sauté the onion and celery in the sausage drippings until the onion is golden brown.  Pour the pan’s contents into the cornbread mixture.

 

Stir in the water chestnuts, apples, pecans, parsley, sage, Tabasco and salt & pepper.  Add enough chicken stock to moisten well.

 

Bake at 350º for 30 minutes or until the top gets browned.

 

  

Jim’s Jammin’ Patties

 

If you like the crunchy top part of the stuffing, you’ll just love these!  It’s the same concept as the “muffin top” but with stuffing.

 

Use any stuffing recipe you like…it works with them all.

 

Take ½ cup scoop of stuffing and form into a patty (like you’re making a burger).

 

Place the patties on a greased cookie sheet and bake at 350º for 15-20 minutes or until the exterior is golden and crunchy.

 

Jim’s Jammin’ Patties are great with any poultry or pork meal and are the perfect size for your leftover turkey sandwich.

 

 

  caramelized onions  assorted mushrooms  ground chouriço

   delicious ingredients for a gluten free stuffing

  

 

Darlene’s Gluten Free Stuffing

 

We promise we won’t bore you with a traditional stuffing using gluten free bread.  Our version (an adaptation of Suzanne Somers) is much tastier!

 

Evoo

4 lg onions, thinly sliced

6 cups mixed mushrooms, chopped

   (we often use Portobello, hen of the woods & shitake)

½ cup dry white wine or chicken stock

2 tbl butter

2 lb bulk spicy sausage 

   (we switch it up every time with either pork, chicken or chouriço)

Salt & pepper to taste

 

Heat the evoo in a sauté pan and slowly caramelize the onions until they turn golden brown – about 30 mins.

 

Add the mushrooms and sauté on med-high until their edges begin to get crispy – about 15 minutes.  Don’t continuously stir them as that releases their water and they boil instead of sauté. 

 

Now turn the heat to high and add the wine or chicken stock.  Deglaze the pan for a couple of minutes, then lower the heat and simmer the mushrooms for 10 minutes.

 

While the mushrooms are simmering cook the bulk sausage in another sauté pan. 

 

Take the 2 pats of butter and 1 at a time stir into the mushrooms to mix and melt.  Add the cooked sausage to the mushroom mixture and season with salt and pepper to taste.

 

 

Leftover Idea:

We’re always on the lookout for great Thanksgiving leftover ideas and this one fits the bill! 

 

Buy 2 premade pie crusts.  Line the bottom of a pie tin with 1 crust.  Layer the leftover turkey, stuffing and gravy into the pie tin.  Top with the 2^nd pie crust.  Wrap well and freeze.

 

Take this turkey potpie out of the freezer to defrost the morning of December 23^rd…you know, that day you spend running around for last minute gifts and hiding in the bathroom wrapping the kids presents.

 

Follow the cooking instructions for the pie crust and bake until golden brown.  Accompany this quick, easy meal with some steamed green beans and cranberry sauce and serve with a nice glass of Pinot Noir.  We recommend Adelsheim.

 

Turkey & Gravy

Are you tired of the same old turkey every Thanksgiving?  Looking to try something new that will add some spice to your holiday meal – make your taste buds stand up and take notice?

 

 

 The real deal

 

Well, we’ve put together some great alternate flavor profiles with the help of friends, books and research.

 

Two really great country-style recipes would be: 

 

Juniper berries, allspice, fennel seeds, garlic

 

Juniper berries, garlic, bay leaves, rosemary

 

 

 

Turkey breast with tarragon. lemon zest, evoo,

garlic & celery seed

 

 

 

Or you can be more adventurous and try some of these flavor combinations:

 

African - cumin, garlic, onion powder

 

Caribbean - cilantro, garlic, onion powder

 

Chinese - ginger, rice wine vinegar, soy sauce

 

Cuban - citrus juice, cumin, garlic, olive oil

  

French (provençal) – marjoram, rosemary, sage, thyme, fennel seeds (herbs de

Provence), garlic

 

Greek – lemon, olive oil, oregano

 

Hungarian – onions, paprika

 

Indian – cumin, garlic, ginger

 

 Indonesian (2 versions) –  

  1.  chili peppers, peanuts, soy

  2.  garlic, soy sauce, brown sugar

 

Italian – garlic, olive oil, basil, parsley

 

Latin American – lime, cilantro, garlic, chili peppers

 

Mediterranean – savory, thyme, garlic, juniper berries

 

Middle Eastern – cinnamon, cloves, ginger, nutmeg

 

Moroccan – chili pepper, garlic, olive oil, salt

 

Portuguese – piri piri peppers, garlic, lemon juice, olive oil, salt

 

Spanish – garlic, onions, paprika, saffron

 

Szechuan – Szechuan peppers, ginger, star anise

 

Thai – chili peppers, red curry, peanuts

  

We recommend adding enough oil or butter to make a paste with your choice of spices to spread over the skin of your turkey (you could even smear some under the skin as well).  Then we recommend taking some of the spices individually and add them to your other dishes (i.e., if your doing Cuban, add some citrus juice to your sweet potato dish, add some cumin to your stuffing, cook your green veggie in garlic & olive oil) that way all the flavors create a recurring theme.

 

  Our 1^st turkey we ever cooked together back in 1988.  It was a Martha Stewart recipe which required us to slide basil leaves under the skin for a beautiful presentation.

 

We have made many turkeys over the years.  Our personal favorite that we return to again and again is a provençal recipe by Giada De Laurentiis.  It always comes out perfectly roasted and savory.  It also helps that we use a fresh tom turkey (about 40-ish lbs.).  We have been buying fresh turkey from Maple Lawn Farms in Fulton, Maryland for over 20 years.  The size and flavor are exponentially superior compared to your basic Butterball brand.

 

 

 

 

Our gravy recipe is from Martha Stewart…it is tried and true and the very best turkey gravy we have ever made.  Just ask our friends – they all want this recipe.

First you make a giblet stock (we usually make this the day before); then use step #7 here to finish the gravy.  We promise you won’t be disappointed.

 

We find that there’s never enough turkey drippings to make a boatload of gravy.  We’ve solved that problem!  We buy about 15 lbs. of turkey wings, season them up, add water up to about 1 inch in the bottom of the roasting pan and roast the wings on 350 for about 1-1/2 – 2 hours (until they are golden brown).  The bottom of the pan will be filled with tasty turkey drippings.  We also pick the meat off the wings and freeze for future recipes – like chili!

 

 

 Turkey wings ready to be roasted   

 

 
Look at that gorgeous golden color

 

 

  On Thanksgiving Day this is liquid gold

 

What do we do with a 40-lb tom turkey you ask?  Well, we remove the entire breast off the bone in 1 large piece, then turn it sideways and slice against the grain…resulting in moist, beautiful, picturesque turkey breast.  See video here.  We take ¾ of the breast meat and place in family-size freezer containers.  We cover the meat with gravy and freeze so we have delicious turkey dinners all winter long.  Hot turkey sandwiches for lunch after a morning of shoveling snow hits the spot every time!

  

And here’s a great idea for Black Friday.  Before you head out for a day of crazy shopping, throw together a chili in your crock pot (sans meat).  Have some leftover turkey finely shredded and ready to go so when you get back from your hectic day you just put the turkey in to heat through and dinner is served.  This recipe is great with leftover cornbread stuffing that you make into patties and sautée.

 

We encourage you to think outside the “turkey” box this year and try something new.  It could be your most memorable turkey yet!

 

 

The Thanksgiving Countdown

 

We know it’s still 4 weeks away, but it really is time to begin planning Thanksgiving.  If you take just a little bit of time (15-30 minutes) in the next couple of days to sit down and write out your Thanksgiving plans, you’ll find yourself much less stressed. 

 

Are you going to someone else’s house?  If so, lucky you!  Since you’re probably responsible for bringing a dish we recommend you use this opportunity to try something new.  We’ll talk about some great ideas to help make you a food rock star later in the week so be sure to check back.

 

Are you having dinner at your home?  Again, lucky you!  Your home will smell delicious and you’ll enjoy the sounds of family and friends basking in the glow of your culinary prowess.  So…your planning will be a little more involved, but here’s your planning guide.

 

1^st week of November

1. Plan the meal.  Choose your recipes and collect them all in one spot so you have them at your fingertips.

 

2. Write out your shopping list.  Call us anal, but we have a perpetual shopping list that we print off our computer every November.  Think about it, we always buy the same items for Thanksgiving so why continually reinvent the wheel?  We buy the non-perishable items at the beginning of the month avoiding the long checkout lines, then the perishables the Monday before Thanksgiving.  Here's our list.

 

3. Go to the grocery store to buy your non-perishables.

 

4. If you are buying dessert(s), place your order(s).

 

2^nd week of November

1. Check your linens – make sure they’re clean and ready to go.  If they aren’t, work on them this week.

 

2. Clean your crystal, china & silverware – we know it’s been sitting since the last holiday and probably a little dusty.  By taking care of this chore now, they’ll be ready to go.

 

3. What about a centerpiece – will you have one?  Make that decision and order it or buy the items to make it.  Click here for centerpiece ideas.

 

3^rd week of November

1. Declutter your home.  Many people use their dining room table for all that paper that comes into our homes.  If you are one of those people, spend the time this week to get your dining room in good working order.

 

2. Clean the house.  Just clean 1 room a day, but as the week progresses go through the whole house every other day to dust and dry mop the rooms to keep them clean so you won’t have to do a big clean next week when you’re super busy.

 

Thanksgiving Week

1. Sunday – select your serving pieces and do a “dry run” by placing them on the buffet (or wherever you are setting out the food) to be sure all the dishes fit.  Now we’re really getting anal – get post-it notes.  Using two post-it notes per food item write down the name of the food then place one post-it note on its corresponding serving piece and the other on the buffet where you want the dish placed.  Doing this exercise helps you in two ways:  1. it helps you make sure you have everything you need ahead of time; and 2. when you’re busy filling the serving pieces others can bring the food to the buffet and place it exactly where you know the platter will fit.

 

2. Monday – do a thorough cleaning of your fridge making sure you have room for covered casseroles, etc.  Then go grocery shopping for your perishables.

 

3. Tuesday – spend another 15-30 minutes writing down your  final plan.  For instance, if you only have one oven you'll want to come up with a schedule for the order in which you will cook your foods.  Be sure to calculate the cooking time for your turkey and allow at least an extra hour.  Also, do a quick clean of your house to make sure it’s “guest ready”.  

 

4. Wednesday AM – if you're making your desserts do them this morning. 

    Wednesday PM – if you’re making extra gravy start it now; put together your stuffing/dressing (it’s stuffing when you actually stuff the turkey, but if you cook it on the side like we always do, then it’s dressing); put together any casseroles you are making; prep all the items you’ll need for your remaining side dishes; if you’re using canned cranberry sauce don’t forget to put it in the fridge; prep the turkey to go into the oven in the morning (but don’t stuff it until right before you put it in the oven or harmful bacteria will grow).  Here’s a great tip:  for years Darlene’s mom did Thanksgiving for about 25 people.  She made the turkey and gravy on Wednesday, then layered the turkey and gravy in a large roasting pan and placed it in the fridge overnight.  The next day she would just heat it up.  The turkey stayed moist and juicy by soaking in the gravy all night.

  
5. Thanksgiving Day – sit your prepared turkey on the counter to get the chill off, have a cup of coffee, and preheat the oven.  Be sure to eat breakfast – some eggs and fruit or a bagel with cream cheese will be satisfying, quick and give you much needed energy.  Get out your final plan and review it.  Follow it to a T so you don’t forget a step or get overwhelmed.  The two most important things we can tell you about today are: 1. only work on one dish at a time, and 2. clean as you go.

 

Enjoy this bonding time with your family and friends.  It’s a holiday celebration and you’re creating wonderful memories to last a lifetime!

 

Now that you’ve spent the time doing all this planning, write it all down and save it so you don’t have to reinvent the wheel next year.  Buy a 1-inch 3-ring binder and put all your information in it: planning lists, shopping lists, recipes, etc. and keep this binder with your cookbooks.

 

Finally, you’ve also spent the time decluttering your home.  Continue cleaning 1 room a day and your house will stay clean and ready to entertain for the December holidays.

A Crabby Day

Our daughter came home for a long weekend for the first time since she moved to college (she’s a Baking & Pastry Arts major at Johnson & Wales University).  Of course we had to serve one of her favorite foods…and being a native Marylander what do you think she missed the most?  That’s right, Maryland steamed crabs!  The girl can pick crabs for hours (as can her dad and most every other native Marylander).

 
The Delmarva region (Delaware, Maryland, Virginia) is the home of the blue crab.  These are considered to be the best crabs of all because they come from the Chesapeake Bay…a mixture of salt and fresh water which makes the crab meat sweeter than crabs anywhere else.  For those of you not from the Mid-Atlantic region of the U.S., crabs are good eating, but they are also a social event.  You eat crabs slowly, while gabbing away with family and friends.  People who move to the Chesapeake Bay area don’t quite grasp the whole “pick crabs for hours” phenomenon at first.  Darlene certainly didn’t; she’s from New England.  The first time she picked a crab, she went at it like the true lobster aficionada she is.  She attempted to pick the legs (very, very difficult and really no meat to be had), she picked the knuckles (much smaller than a lobster’s and again, almost no meat), and she picked all the meat at once and hoarded it into a pile to eat all at once (like she does with her lobsters).  She looked at the measly pile (about 4 oz.) and said, “All that work and this is what I got?”  It took Darlene 3 years of living in Maryland before she finally embraced the Chesapeake Crab Feast.

We encourage everyone to try these tasty crustaceans with some family, friends, and frenemies (crabs could actually improve that relationship)!  Crabs need cider vinegar and crab spice (Old Bay is available nationwide, but we think it’s a little too salty.  We prefer J.O. Crab Seasoning).  Crabs are accompanied by beer and any other picnic foods you like, typically: fried chicken, corn on the cob, crab soup, sliced tomatoes, etc. 

 

Order crabs here.  You will steam them (do NOT boil them).  For 1 dozen crabs put 1 inch of water into a very large stock pot.  If you don’t have a large steamer insert put something like a raised rack in the bottom of the pot to raise the crabs out of the water.  Add crabs (live) to water in layers being sure to pour seasoning over crabs in each layer.  Close the lid and as soon as the water boils steam for approx 25 minutes.  The crabs should be bright red/orange like cooked shrimp and lobster.

Now, here’s how to pick a crab:

 

1. separate claws from body

 

2. flip the crab so it’s belly side up (white side) and lift apron with a knife

  
  
3. remove top shell (orange part) and get rid of all the tamale (mustard)

 

4. break body in half and pull off lungs

 

5. squeeze the body half gently to break the hard white membrane

6. break the body half into 3 sections

 

7. pick the meat out and dip into cider vinegar and spice (optional)

 

8. turn claws over so white part is on top

9. hold a knife perpendicular to the claw and gently tap it with a crab mallet to crack the shell (don’t cut all the way through)

   

10. use the knife to help you dig the meat out

 

That’s it!  Now you’re a crab connoisseur – host a crab feast today and your family and friends will be impressed!

Al Fresco Lunch with Labs

Our friend Linda and her dog Creedence are visiting this weekend.  That means we now have 4 Labrador Retrievers ruling the roost at our house. 

 
We shared a lovely al fresco lunch on the deck while the dogs frolicked.  Lunch was just divine – all from Ceriello Fine Foods in Baltimore’s Belvedere Square.

 

Pictured from left to right:  fresh mozzarella, balsamic roasted onions, grilled eggplant rollatini stuffed with roasted red pepper and provolone, hot cherry peppers stuffed with fontina and prosciutto, grilled artichokes. 

 

All the food was prepared by Ceriello – a gastronomic heaven for the Italian food aficionado.  This place is the real deal!  Their cold cuts and breads are authentic Italian…and their meat counter is the stuff carnivore dreams are made of.  Prime, that’s right, we said prime beef, pork, veal, lamb in cuts that would make any Foodie worth their weight salivate.

 

We recommend you take the trip to Ceriello to see all they have to offer.  We guarantee you won’t be disappointed…we’ll be back!

Ta-Da to the Ta-Tas

Yesterday marked the beginning of Breast Cancer Awareness Month.  2 of our dear friends, Debbie & Stacia, are survivors who decided to put a new spin on breast cancer fundraising efforts.  Most survivors participate in one of the many runs or walks for the cause, but not our girls.  They decided to forego the sweat this year and raise money in true Foodie style – a celebration of life and survival featuring none other than food and champagne.  What else would you expect from our friends?

 

 

So last night they had a big party at Debbie’s home.  The house was adorned with many, many vases filled with every type of pink flower imaginable.  The kitchen featured food donated by a couple of area restaurants – succulent lamb chops by Ranazul in Fulton, and the beautiful pink sushi roll named Victoria’s Secret Roll by Katana in Clarksville. 

 

 

Notice the pink shrimp and pink rice paper wrapper.

 

The kitchen island was set up as a bar covered with glasses of champagne…mmm!

  

The dining room featured a gorgeous array of taste bud tantalizing goodies…

  

But the pièce de résistance – the strawberries covered with white chocolate turned “pink”.  Not only were they beautiful, but also when paired with the champagne they were The Perfect Bite.

  

They raised $2500 for the Susan G. Komen Breast Cancer Foundation with the 40 women who attended this “girls’ night out” and they are expecting more checks to come in from those who couldn’t attend (another 20 or so women).  Of those 40 women, 8 are survivors.  That’s 20%...a staggering percentage above the 12.08% national average (according to the National Cancer Institute)!

  

Stay tuned…next year Debbie and Stacia are taking their “Girls’ Night Out” city wide.  They’ll be inviting all women from the Baltimore area to help celebrate life and survival. We’ll be sure to keep you posted!