Cuisine
Holiday 2013
Chesapeake Current
Priceless
TM
Local Dining & Gracious Living
Photo courtesy of KRR Photography & Herrington on the Bay Catering
The Perfect Holiday Turkey Story Page 12
Where To Get A Local Bird Story Page 13
Come Get Your Pies, Guys! Story Page 14
Order Yo
ABSOLUTELY
u r s NOW !
The ever-popular Bay Business Group “Taste of the Beaches Cookbook” is back and updated for 2013! - Hundreds of scrumptious “beachy” dishes - Beautiful photos and history of our area - Proceeds support scholarships and local projects - Makes a thoughtful gift that will always be cherished - “Secret” recipes from great cooks that you know, like this one: Makes the PERFECT holiday gift for everyone on your list! Scores of exclusive Blue Crab, Chesapeake Bay Oyster, and Rockfish recipes inside!
Rod ‘N’ Reel Crab Imperial 1 ½ cup mayonaise 2 T. Dijon mustard 1 egg 1 dash Worcestershire Sauce 1 ½ t. diced red pepper
1 T. diced green pepper Pinch white pepper ¼ tsp. salt ½ tsp. Old Bay Seasoning 2 lbs. jumbo Maryland Blue Crabmeat
Preheat oven to 350 degrees. Mix all ingredients except crabmeat well. Then gently fold in crabmeat, trying not to break up the lumps of crab. Place in baking dish. Spread glaze over crabmeat mixture in baking dish. Bake until the top is golden, 15 – 20 minutes. Serves 4.
Crab Imperial Glaze 2 T. mayonnaise 1 egg yolk
¼ tsp. lemon juice Pinch Old Bay Seasoning
Combine all ingredients.
Just $25 each
(includes shipping and handling). Name:____________________________ Address: _________________________ City, State, Zip: ___________________ Email: ___________________________ Phone: ___________________________ # of cookbooks ordered (@ $25 each): ______ Check enclosed. Charge my credit card. Card #: _______ _______ _______ _______ Expires: ____/_____ V Code: _________
Mail this order form with payment to: BBG “Taste of the Beaches Cookbook” P.O. Box 858, North Beach, MD 20714 Or, purchase online through Paypal at BayBusinessGroup.org!
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Chesapeake Current Cuisine Holiday 2013
delicious!
CHESAPEAKE CURRENT CUISINE™ is a magazine insert in the Chesapeake Current™ and also distributed as a stand-alone publication in high-traffic locations throughout Southern Maryland. It’s packed with information about locally-owned restaurants and pubs on the Western Shore of the Chesapeake Bay along with farmers’ market information. Owner, Executive Editor & Publisher Diane Burr Account Executive Call or email today for advertising information: ads@ChesapeakeCurrent.com Affordable ads for every business and every budget! Barbara Colburn (410) 867-0103 Graphic Design Guru Mackie Valdivia Staff Photographer Dave Colburn, ColburnImages.com Office Administrator Norma Jean Smith Distribution Team Tamara Timmermann Katherine Willham Kory Quinn Kyndal Christofferson Visit us online at ChesapeakeCurrent.com Chesapeake Current Cuisine™ P.O. Box 295 North Beach, MD 20714 (410) 231-0140 A sister publication of the Chesapeake Current™ Locally owned and operated. We promote “Buy Local” and we don’t try to send your business to St. Mary’s County! Copyright 2013. All rights reserved. No content or images may be used without express permission from Bayside Partners, LLC. There are no authorized inserts in this issue of Chesapeake Current Cuisine. Please contact us immediately if you find any materials inserted into this publication and we will prosecute to the fullest extent of the law.
Want to see your ad in Chesapeake Current Cuisine? It’s an affordable way to reach nearly 40,000 local readers with your message! Call (410) 231-0140 or email ads@chesapeakecurrent.com today for details!
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Baking Classes with Chef Tom Hands-on, Interactive Baking in Herrington’s Kitchen!
Gluten Free Baking
Basic Sweet Yeast Breads Sweet Yeast Rolls, Cinnamon Rolls, Breakfast Breads
Scones, Sandwich Rolls, Pizza
Biscuits, Scones and Turnovers
Sunday, November 17, 2013 10:30am - 2:30pm
Biscuits, Scones, Sweet and Savory filled Turnovers
Sunday, December 8th, 2013 10am - 2pm
Sunday, December 15, 2013 10am - 2pm
Saturday, November 23, 2013 10am - 2pm
Call 410-741-5101 to RSVP
Class sizes are very small to provide the best experience. RSVP early! $75 per person, per class herringtononthebay.com
Booking Holiday Parties Now! PARTY ROOMS
in our Waterfront Dining Rooms Menus starting at $9.95 per person
We Are Open for Parties! ◆ Open for Lunch and Dinner Parties with Advanced Reservation ◆ Party Rooms Open 7 Days a Week ◆ Weddings ◆ Rehearsals ◆ Birthdays ◆ Retirements ◆ Brunch ◆ Lunch
Call 410-867-9787
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What’s
About the Author: A graduate of the Baltimore International Culinary College and a member of the United States Personal Chef Association, Gwyn has been cooking and writing about food for more than 20 years. She has worked in numerous B&Bs, country inns, and country clubs on the East Coast and now, as a native of Southern Maryland, she offers her special skills as owner and chef of No Thyme to Cook, to help you improve yours in the kitchen. No Thyme to Cook offers cooking classes for couples, adults and children.
Cooking? We’re Talking Turkey By Gwyn Novak
F
or many people, there’s that one recipe that always seems to mean trouble every time we try to make it – our culinary nemesis! I’m embarrassed to tell you that mine is chocolate chip cookies. Ridiculous right? Any eight-year-old can read the recipe on the side of the bag! But for most people, it’s the holiday turkey. Many a bird has come out of the oven so dry that no amount of gravy can save it. And it’s not like you can really have the holiday meal without it – what is Thanksgiving minus the bird? No pressure, right? Plus, it’s not as if you get a lot of practice throughout the year – the holidays are really the only time most people roast an entire turkey. But fear not – I’ll walk you through preparing the perfect bird. This year you’ll banish your culinary nemesis forever! Thawing There are two ways you can thaw a turkey: in the refrigerator or in cold water. If you are thawing it in the refrigerator, leave the turkey in its original wrapper and place it in a large pan. Allow about 1 day of thawing for every 4-5 pounds. So plan ahead! If you are thawing it in cold water, completely submerge the wrapped bird and change the water every 30 minutes. You will want to allow 30 minutes per pound for it to thaw. Stuffing Ah, the age old question – to stuff or not to stuff the bird? Traditionally the bird has been stuffed, but to prevent any possible health issues, most chefs recommend cooking your stuffing separately. After all, who wants to be known as the host who put everyone in the hospital? Instead, consider filling the turkey’s cavity with aromatics such as sliced apples, lemons, garlic, onions, and whole sprigs of fresh herbs such as thyme, rosemary, sage, and oregano to impart great flavor. Cooking To serve a really moist turkey, start by brining it. Don’t be put off by the fancy cooking term. Brining is essentially a salt-based marinade. But don’t worry – it won’t make your turkey too salty; rather, it will give it the moisture and flavor it really needs. So, the night before you plan to roast the turkey, remove the giblets and neck and rinse out the inside of the turkey. Then prepare your brine, mixing well until all of the salt is dissolved.
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Chesapeake Current Cuisine Holiday 2013
Gwyn Novak.
Brine Recipe
- 2 gallons cold water - 10 ounces soy sauce - 1/2 cup kosher salt - 1/2 cup sugar - 2 tablespoons dried sage - 2 tablespoons dried celery seed - 1 tablespoon dried thyme Place your turkey, breast side down into a large container. Pour the brine over the turkey, covering it entirely, and place it in the refrigerator for the specified amount of time.
Brining Times
- 12 lb. or less turkey: 8-12 hours - 12-14 lbs.: 9-14 hours - 20 lbs. & over: 15-20 hours Once the time is up, drain the brine; rinse and pat dry the turkey.
Now you’re ready to start roasting. Place your oven rack on the lowest position. Preheat your oven to 325°. Place the turkey (breast side up) on a roasting rack in a shallow roasting pan so it’s not sitting directly on the bottom of the pan. If you don’t have a rack, you can always put vegetables such as potatoes, carrots, celery, and onions on the bottom. Tuck the wings back to hold the neck skin in place – this will help stabilize the bird while carving. Soften half a stick of butter and blend fresh sage and cracked black pepper into it. Gently rub it between the skin and the breast meat. Insert an oven-safe meat thermometer deep into the lower part of the thigh without touching the bone so you will get a true reading. If you can find one, purchase a digital thermometer with a probe that sits on the counter. You program the temperature you want the turkey to be, and when it reaches that temperature, the thermometer sounds an alert. Place your turkey in the oven and roast until it reaches an internal temperature of 180° in the thigh.
Roasting Times (unstuffed turkey)
- 8-12 lbs.: 3-3 ½ hours - 12-14 lbs: 3 ½ - 4 hours - 14-18 lbs: 4-4 ½ hrs. - 18-20 lbs.: 4 ½ - 4 ¾ hrs. - 20-24 lbs.: 4 ¾ - 5 ¼ hrs. When the turkey is about two-thirds done, loosely cover the breast and legs with aluminum foil so they won’t burn and overcook. When the alarm sounds, very carefully remove the turkey from the pan with two large serving forks and place it on a cutting board to rest for about 15 minutes before carving. Start by removing the wings and the drumsticks and then slice the breast meat. So there you go: the perfect turkey! Just remember that from start to finish it will take a few days (thawing, brining, etc.), so plan accordingly. But there’s no reason that this can’t be the year you serve the juiciest, most flavorful turkey. Happy holidays!
Where To Get
A Local Bird
his Thanksgiving, the Maryland Department of Agriculture (MDA) T encourages you to purchase local, farm-fresh
turkeys from one of the many growers across the state. “Maryland farmers raise some of the freshest and best tasting turkeys in the country,� said Agriculture Secretary Buddy Hance of Calvert County. “Buying locally supports Maryland’s economy and keeps us smart, green and growing. Once you taste a fresh, local turkey, you and your family will be coming back for more.� In Calvert County, there are several places where you can get fresh holiday turkeys this year. Please call to see if you need to order ahead, what days/hours they’re open, and ask any questions. - Horsmon Farm: 11831 Horsmon Farm Lane in St. Leonard. It’s operated by Doug and Susan Allen. Call (410) 535-0074 or email susan@susanallencpa.com. - Monnett Farms: call Benson Tiralla at
(410) 535-4357 or see their web site at monnettfarms.com. The farm is only open by appointment, located at 4825 Dennis Monnett Road, Prince Frederick, MD 20678. - Spider Hall Farm: contact Catherine Cox at (410) 610-0094 (web site: spiderhallfarm.com). They’re at 3915 Hallowing Point Rd. Prince Frederick, MD 20678. - Chesapeake’s Bounty: contact William Kreamer (410) 586-3881 or visit them online at www.chesapeakesbounty.com. They carry fresh turkeys as well and are located at 6415 Saint Leonard Road, Saint Leonard, MD 20685. There are none listed on the MDA web site in Anne Arundel County. In Prince George’s County, Good Fortune Farm at 18001 Horsehead Road, Brandywine, MD 20613 has turkeys. Contact Mike and/or Michelle Klein at (301) 579-2105.
In St. Mary’s County, two farms raise turkeys. One is Faith Ridge Farm at 42780 Faiths Run Way, Leonardtown, MD 20650. Contact Julie Granados at (301) 997-0625 or email faithridgefarm@yahoo.com. The other is Blue Bird Meadows at 39922 Williams Farm Lane, Loveville, MD 20656. Call Lamar and/or Judy Gehman at (301) 475-5111 for more info. If you want an authentic Southern Maryland Stuffed Ham, you can order them through Roland’s in Chesapeake Station, 7875 Bayside Rd., Chesapeake Beach, MD 20732. Call (410) 257-0187. These amazing stuffed hams are individually made, right there in the store! When you contact any of these, please tell them you heard about them in Chesapeake Current Cuisine! According to the latest USDA Census (2007), 740,000 turkeys weighing nearly 13.5 million pounds were raised in Maryland with a total value of $7 million.
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Well Done! Come Get Your
Pies, Guys!
a guy thing! Hot Rods Thanksgiving Day IPiet’sTheRuntrulyAnnual is known far and wide as the place for
guys to come Thanksgiving morning, before the sports come on TV and before the big dinner. Hundreds of men come in their classic cars to pick up pies at South County Café in Deale each Thanksgiving morning. They also grab breakfast and do some “car talk” before heading back home to spend the day with the family! John Whitman, owner of South County Café and Whitman’s Catering says this is the 19th year for his Annual Hot Rods Thanksgiving Day Pie Run. This ultimate guy-fest started back when he was the owner of West River Market in Galesville. And each year, how it has grown! Last year, more than 300 classic cars started parking for the cruise-in between 7:00 and 8:00 on Thanksgiving Day, Thurs. Nov. 28. The café is open until noon. And last year, believe it or not, office manager Diane Guare says close to 1,000 delicious pies were picked up! “Most people took home at least two pies, but some were getting three, four, and even eight pies to take home for Thanksgiving. It’s a great place to be that morning – we’re really rockin’ for breakfast. It’s a fun, fin, fun happy day!” Guare adds. John says a full crew baked the pies fresh – they were up all night for the two previous nights - and the pie boxes were stacked to the ceiling for the big day! If you want a good parking spot, you must get there early. The fairly small South County Café parking lot fills up first, but the cars can spill over to the Cedar Grove United Methodist Church parking lot across the street. And if you want some of their delicious holiday pies, now is the time to order them!
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There’s a very slim chance that you could pick morning, and cruise on over to South County up a pie even if you did not pre-order. But it’s Café in Deale and hang with the guys for pies. best to pre-order exactly what you want, so no What could be more fun on a one is disappointed at dinnertime! Call (410) Thanksgiving morning? 867-6450 or (410) 867-1992 and reserve yours! Prices vary but are very reasonable for their big, fresh homemade pies! All varieties are so tasty: apple, blueberry, cherry, cherry cheesecake, chocolate cream, lemon meringue, mincemeat, peach, pecan, pumpkin, key lime and rum pecan. New this year are special pumpkin supreme, pumpkin bread, and key line tarts, so consider adding them to your menu as well. So rev up your engine on Thanksgiving
Chesapeake Current Cuisine Holiday 2013
The South County Café is located at 5960 Deale-Churchton Road, in Deale, 20751. Call (410) 867-6450 or (410) 867-1992 to order your pies today, and tell them you heard about the Pie Run in Chesapeake Current Cuisine!
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