Tag Archives: Bacon

Heirloom Tomato, Cheddar and Bacon Pie


tomato pie.jpg

Photo: Hector Sanchez; Styling: Heather Chadduck, 2013

Southern Living Magazine raised the ante on classic tomato pie with a sour cream crust studded with bacon, layers of colorful tomatoes, and plenty of cheese and herbs to tie it all together. Nobody wants a soggy tomato pie, so for best results, seed the tomatoes and drain the slices before baking.This recipe is a bit time consuming and may take up to three hours to prepare,  but it is sure worth the effort!

June 2013

Serves 6 to 8 

For the Crust:
2 1/4 cups self-rising soft-wheat flour , such as White Lily®
1 cup cold butter, cut up
8 cooked bacon slices, chopped
3/4 cup sour cream

For Filling :
2 3/4 pounds assorted large heirloom tomatoes, divided (*See Cook’s Notes)
2 teaspoons kosher salt, divided
1 1/2 cups (6 oz.) freshly shredded extra-sharp Cheddar cheese
1/2 cup freshly shredded Parmigiano-Reggiano cheese
1/2 cup mayonnaise
1 large egg, lightly beaten
2 tablespoons fresh dill sprigs
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon apple cider vinegar
1 scallion, thinly sliced
2 teaspoons sugar
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons plain yellow cornmeal

Prepare Crust: Place flour in bowl of a heavy-duty electric stand mixer; cut in cold butter with a pastry blender or fork until mixture resembles small peas. Chill 10 minutes.

Add bacon to flour mixture; beat at low speed just until combined. Gradually add sour cream, 1/4 cup at a time, beating just until blended after each addition.

Spoon mixture onto a heavily floured surface; sprinkle lightly with flour, and knead 3 or 4 times, adding more flour as needed. Roll to a 13-inch round. Gently place dough in a 9-inch fluted tart pan with 2-inch sides and a removable bottom. Press dough into pan; trim off excess dough along edges. Chill 30 minutes.

Meanwhile, prepare Filling: Cut 2 pounds of tomatoes into 1/4-inch-thick slices, and remove seeds. Place tomatoes in a single layer on paper towels; sprinkle with 1 teaspoon salt. Let stand 30 minutes.

Preheat oven to 425°F. Stir together Cheddar cheese, next 10 ingredients, and remaining 1 tsp. salt in a large bowl until combined.

Pat tomato slices dry with a paper towel. Sprinkle cornmeal over bottom of crust. Lightly spread 1/2 cup cheese mixture onto crust; layer with half of tomato slices in slightly overlapping rows. Spread with 1/2 cup cheese mixture. Repeat layers, using remaining tomato slices and cheese mixture. Cut remaining 3/4 lb. tomatoes into 1/4-inch-thick slices, and arrange on top of pie.

Bake at 425° for 40 to 45 minutes, shielding edges with foil during last 20 minutes to prevent excessive browning. Let stand 1 to 2 hours before serving.


*Cook’s Notes:
To learn more about how to seed and drain tomatoes, please see Tori Avey’s tutorial at the following link: How to Seed Tomatoes

And a method is briefly outlined below:

  1. Place your tomato on a cutting board, stem side facing up.
  2. Roll the tomato sideways so the stem faces to the right, and cut the tomato down the center “equator” line into two halves.
  3. Use a small spoon or a quarter spoon melon baller to scoop the tomato seeds and any tough white core out of the four seed cavities. Discard the seeds.

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Pan Fried Quail with Bacon and Country Ham



Quail are elegant and delightful little game birds that you never have to worry about being tough if you able to buy them fresh. And it is getting easier to find them in supermarkets and local butcher shops these days, although many are sold frozen. For the most part, quail are good to make for guests because they can “hold” in a pan for 15 to 20 minutes without drying out.

For this dish, white grape juice is used, which adds a tart flavor to the sauce and as an acid, it easily cuts through the fat of the ham and the bacon.

It is the perfect dish to serve with brunch with a side of grits.

Serves 8

2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried thyme leave
8 quail, spatchcocked
1 stick unsalted butter
1/2 pound Virginia ham, cut into 1/4-inch julienne
4 slices of cooked bacon, crumbled
1/4 cup white grape juice*
Fresh parsley, for garnish

Combine salt, pepper, and thyme in a small bowl. Sprinkle both sides of the birds with seasonings.

Melt butter in a large cast iron skillet over medium heat until it is foaming, barely browning. Add the quail skin side down. Sprinkle with ham and cover and cook for 3 to 4 minutes, until skin is golden brown. Turn the birds over and continue to cook until the juices run clear, another 4 to 5 minutes.

Remove the skillet from the heat and let the quail rest, covered for about 10 minutes.Arrange the quail on a serving platter and sprinkle with ham and bacon.

Pour the fat from the skillet, reserving two tablespoons. Add the grape juice and bring to the skillet to a boil. Cook for about 1 minute, scraping the brown bits from the bottom, to deglaze the skillet. Pour the sauce over the quail and garnish with  parsley if desired and serve.

Cook’s Note:
This dish calls for country ham which is salt cured, so be be VERY cautious with any additional that you add to the dish, while cooking.

*White cranberry juice, white wine or water are suitable substituted for  the white grape juice in this recipe.

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Seared Scallops with Bacon in Garlic Lemon Butter Chardonnay Sauce


Serves 4

5 strips bacon
1 pound scallops
Kosher salt, to taste
Ground black pepper to taste
2 tablespoon olive oil
1 clove garlic, minced
3 tablespoons lemon juice, freshly squeezed
2 tablespoons Chardonnay or any type of white wine
2 tablespoons unsalted butter, softened but not melted
Fresh parsley, chopped, for garnish
Fresh chives, snipped, for garnish

Heat a large cast iron skillet to medium high. add the bacon and cook until golden brown. Remove the bacon and drain on paper towels. All is to cook before crumbling into bits. Set aside.

Pat dry scallops with paper towels. Season with a pinch of salt and pepper. set aside.

Pour of the bacon fat and wipe the skillet clean with paper towels. Heat the skillet to medium high. Add of olive oil and heat until the oil is shimmering. Add the garlic. Add the scallop and sear on high heat, about 3 minutes on each side. Remove the scallops from the skillet and drain on paper towels.

To the skillet, add the lemon juice and the Chardonnay (or other white wine) Scrape the bottom of the skillet to release the fond.

Remove the skillet briefly from the heat and add the butter to the lemon Chardonnay sauce, and stir, to create a creamy sauce. Add the crumbled bacon bits and scallops back to the skillet.

To serve, ladle a small amount of the lemon sauce onto a plate add 2 to 3 scallops to the plate and garnish with chopped parsley and snipped chives.

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Avocado Toast a la Holstein


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The Ultimate Salmon Burger

Where’s the Beef?

Who needs it, when you can use salmon as a protein for your backyard cookouts.

This ultimate salmon burger is easy to make, and we are still perfecting the recipe, to adjust for using fresh salmon or canned salmon.
salmon burger-otm@tk

But in the meantime, just look at the creation of the salmon burger we built…. a thick, juicy salmon patty sits on a bun toasted with garlic butter and topped with crispy bacon, fresh arugula, tomato, avocado and a tasty, creamy dill tarter sauce.

No, it does not get any better than this!

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Baked Avocado Eggs


What’s even better than avocado toast? Baked Avocado Eggs! We used chopped chives, but please feel free to serve this baked egg dish with whatever fresh herbs, like cilantro and any other toppings that you may have available on hand. For those of you that like a hint of spice, a tablespoon of salsa or a little hot sauce would do just nicely!

Serves 4

2 ripe Haas avocados
1/2 a lemon
4 eggs
Salt, to taste
Ground black pepper, to taste
1/2 cup shredded Monterrey Jack cheese, or a cheese of your choice
4 slices bacon, cooked and crumbled
1 tablespoon chopped chives

Preheat oven to 425 °F.

Slice avocados in half and remove the pits. Using a large spoon, scoop out some of the avocado to make the center hole bigger.

Place avocados in a muffin baking tin, facing up.

Squeeze over the juice of the lemon over the tops of the avocado halves. This will stop them turning brown in the oven. Now crack your eggs into each of the avocado halves. Lightly season with salt and pepper, and top with a sprinkling of shredded cheese and bacon.

Bake for 15 minutes, or until the egg is cooked to your liking. Once they are done, let them stand for 1 minute before serving them.

Garnish with chives, serve and enjoy!

Cook’s Notes:
One of the many great things about avocados is the fact that they are really good for you. Being a healthy fat, they are high in omega 3 fatty acids which means they are perfect as a breakfast meal– packed full of protein, fiber, vitamin C, A and B-6.

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Chicken Maryland with Corn and Crab Fritters


Unraveling the culinary history of Chicken Maryland is like pulling on a loose thread on a fraying sweater that may end up being a ball of yarn, to create a brand new sweater.

The dish goes by a number of aliases in the culinary world, including Maryland Fried Chicken, Chicken Maryland, Maryland Chicken, and Chicken à la Maryland. Some would even say that Chicken Maryland is a French rendition of an American recipe. Even minus the “à la”, the dish’s reversed word order betrays its transatlantic quality.

The first time I ever heard of Chicken Maryland was in the novel Tender is the Night by F. Scot Fitzgerald, first published in 1934.

330px-F_Scott_Fitzgerald_1921.jpgBorn in 1896 in Saint Paul, Minnesota, to an upper-middle-class family, Fitzgerald was named after his famous second cousin, three times removed on his father’s side, Francis Scott Key but was always known as plain Scott Fitzgerald. His father was Edward Fitzgerald, of Irish and English ancestry, who had moved to St. Paul from Maryland after the Civil War, and was described as “a quiet gentlemanly man with beautiful Southern manners”. His mother was Mary “Molly” McQuillan Fitzgerald, the daughter of an Irish immigrant who had made his fortune in the wholesale grocery business. Fitzgerald was the first cousin once removed of Mary Surratt, hanged in 1865 for conspiring to assassinate Abraham Lincoln.

Nicole Diver, the anti-heroine of F. Scott Fitzgerald’s final novel, Tender is the Night is described as “the18499063226.jpg exact furthermost evolution of a class,” in Fitzgerald’s words,  and in command of the most exquisite manners and taste. She has an excellent ear for foreign languages. However, it is only well into the book the reader discovers that Nicole is not truly in command of anything. She is a schizophrenic, very much like Fitzgerald’s equally glamorous wife Zelda, mentally crippled and hovering constantly on the edge of mania. Throughout the book, she is trying desperately to keep it together, reassuring herself that “everything is all right – if I can finish translating this damn recipe for Chicken à la Maryland into French.”

Nicole is consumed with translating a recipe indicates the circumscription of her life. She is far from the independent woman she first appears, she is in fact utterly dependent on her psychiatrist husband to maintain her fragile sanity. Although she might like to do something “serious” like study archaeology, her “principal interest” as she says at one point, she is confined to the domestic sphere. Her intellectual endeavors are limited to preparing recipes for the family cook. Or at least one specific recipe: Chicken Maryland.

Fitzgerald began working on Tender is the Night during the late 1920s but was sidetracked by financial difficulties that necessitated his writing commercial short stories, and by the schizophrenia that struck Zelda in 1930. Her emotional health remained fragile for the rest of her life. In February 1932, she was hospitalized at the Phipps Clinic at Johns Hopkins in Baltimore, Maryland. During this time, Fitzgerald rented the “La Paix” estate in the suburb of Towson, Maryland to work on his latest book, the story of the rise and fall of Dick Diver, a promising young psychiatrist who falls in love with and marries Nicole Warren, one of his patients. The book went through many versions. Some critics have seen the book as a thinly veiled autobiographical novel recounting Fitzgerald’s problems with his wife, the corrosive effects of wealth and a decadent lifestyle, his own egoism and self-confidence, and his continuing alcoholism. The book was finally published in 1934. Critics who had waited nine years for the follow-up to The Great Gatsby had mixed opinions about the novel. Most were thrown off by its three-part structure and many felt that Fitzgerald had not lived up to their expectations. The novel did not sell well upon publication but, like the earlier Gatsby, the book’s reputation has since risen significantly. Fitzgerald’s alcoholism and financial difficulties, in addition to Zelda’s mental illness, made for difficult years in Baltimore. He was hospitalized nine times at Johns Hopkins Hospital, and his friend H. L. Mencken noted in a 1934 letter that “The case of F. Scott Fitzgerald has become distressing. He is boozing in a wild manner and has become a nuisance.

Given his Southern roots and considering that Fitzgerald’s novel went through seventeen drafts before publication, it is probably fair to conclude that Fitzgerald put thought into his selection of Chicken à la Maryland, or fried chicken with white gravy, as the dish that Nicole believes will hold her fragile world together. He even mentions it twice, having Rosemary notice on her second encounter with the Divers that Nicole, “her brown back hanging from her pearls, was looking through a recipe book for Chicken Maryland.” Like Nicole’s brown back, the golden-brown crust of chicken Maryland symbolizes the good life lived by the expatriate American characters who fill the imagination of the reader.

The second time I ever heard the dish mentioned was in the classic 1945 film “Christmas in Connecticut”, starring Barbara Stanwyck, Dennis Morgan, Sydney Greenstreet, Reginald Gardiner and S. Z. Sakall . The movie opens with two Navy men awaiting rescue on a raft for 18 days after their ship has been torpedoed, and Jones (Morgan) dreams about food and envisions his first meal: steak and baked potatoes, asparagus with hollandaise sauce, chocolate cake and ice cream. But the hospital food for the shipwrecked survivor is a big disappointment: a bowl of milk with a raw egg floating in the center—even though his shipmate dines on steak and Chicken Maryland.

While convalescing and still dreaming of that special meal, Jones comes across the menu of the month by Elizabeth Lane (Stanwyck), “America’s Best Cook,” in Smart Housekeeping Magazine. Lane writes a monthly column for the magazine called “Diary of a Housewife” in which she details domestic life on her farm in Connecticut— and in the December issue, a Christmas dinner featuring fresh fruit cup, olives, bouillon, roast goose Bernoise with walnut dressing and giblet gravy, cranberry-orange relish, buttered green beans, candied sweet potatoes, tomatoes, celery soufflé, hot rolls, lettuce with Russian dressing, and for dessert, mince pie, pumpkin pie, ice cream, old-fashioned plum pudding, fresh fruit, mixed nuts, mints, and coffee—an unheard of feast in wartime America.

However, what Jones and the readers do not know, is that Lane lives in a flat in New York City, basing the descriptions of the farmhouse on that of her architect friend, Sloan (Gardiner), that she isn’t married and doesn’t have a baby, and that she doesn’t know how to cook! Yet her dinnertime preparations are mouthwatering to readers who are still enduring rationing: “I took crisp lettuce, romaine, and crinkly endive from my own garden for my husband’s favorite salad. For this I made a rich, creamy blue cheese dressing. Then to prepare roast duck his favorite way, I rub salt and pepper inside, then brown the duck in its own fat….” Her friend, Bassenak (Sakall), who owns a Hungarian restaurant around the corner from her apartment, provides Lane with the menus and recipes.

The plot thickens, and the menu, gets complicated when her magazine’s owner, Yardley (Greenstreet), compels her to entertain the shipwrecked sailor at “her farm” for Christmas: “You can imagine how much it’ll mean to him to have a nice homey Christmas with your wonderful cooking. To solve this dilemma, Lane agrees to marry Sloan, at his farm, on Christmas, and he agrees to entertain Yardley and Jones for the holiday. For those of you who have not seen the movie, the time spent at the farm is a comedy of double meanings and hidden identities, but among the most humorous moments to be enjoyed, but the viewing audience.

In the United States, fried chicken is traditionally considered a Southern dish. Contrary to popular belief, Southerners were not the first people in the world to fry chickens, of course.

People have been frying all sorts of foods, like meats, breads, and vegetables since ancient times and chicken is a global food with recipes varying according to the era, culture and cuisine.

The earliest known recipe for fried chicken is Pullum frontonianum (chicken à la Fronto) a dish from ancient Rome, found in Apicius, a cookbook by Marcus Gavius Apicius 4th or early 5th century. Almost every country has its own version of fried chicken, from Vietnam’s Ga Xao to Italy’s pollo fritto and Austria’s Weiner Backhendl.

This fuel-efficient cooking method had several advantages, one of which was portability. Dredging meat with flour and spices before cooking tenderized the item and enhanced its flavor. Medieval European cooks built on this concept, creating fricassee. Fricassee is not fried, but simmered in butter and served with creamy sauce.

When it comes to food, Maryland has its fair share of unique Mid-Atlantic fare that is not quiet southern, but not so northeastern either. The first settlements in what is present day Maryland were founded by wealthy Englishmen on the eastern shores of the Chesapeake Bay in 1634. They soon established the lavish social life they had been accustomed to in England. Just as lavish was the cuisine that was served by these gentry of the Old World, typical English foods were combined with the cooking skills of African slaves and the natural ingredients available, in the New World (Lee 1992).

Seventeenth century descriptions of colonial fare ignored the humble chicken for the most part. In the earliest manuscripts to enter America there are, of course, chicken recipes for roasts, stews, and pies, and none other than Governor William Byrd II was dining on the iconic southern dish of fried chicken at his Virginia plantation by 1709 (Smith, 2013).

By the mid 1700s, the efficient and simple cooking process of frying food was very well adapted to the plantation life of African-American slaves, who were often allowed to raise their own chickens. The idea of making a sauce or a gravy to go with fried chicken must have occurred early on, at least in Maryland, where such a match came to be known as “Maryland Fried Chicken.

Maryland-style fried chicken is traditionally served with gravy, reminiscent of fricassee. Batter-fried chicken appears to be a gift from northern medieval European cuisine.

Ironically, fried chicken did not become particularly popular in the northern United States until well into the nineteenth century. The Scottish, who enjoyed frying their chickens rather than boiling or baking them as the English did, may have brought the method with them when they settled the South, in particular in the mountain regions of North Carolina and Virginia (Mariani, 2013; Smith 2013).

Before that, the dish  was usually referred to by many different names. The main distinction of Chicken Maryland is that it does not contain the multitude of seasoning and herbs that are found in most fried chicken recipes. The chicken is fried in a shallow pan, most commonly a cast iron skillet, rather deep fried in lard or oil like Southern Fried Chicken. The traditional recipe for Chicken Maryland is very basic and is often suggested to be eaten cold the following day. In its earliest form, fried chicken was seen as a picnic food.

By 1878 a dish by the name of Maryland Fried Chicken was listed on the menu of the Grand Union Hotel in Saratoga, New York (Mariani, 2013).

The Baltimore and Ohio Railroad (B&O Railroad) is one of the oldest railroads in the United States and the first common carrier railroad operating from 1828 to 1987. It came into being mostly because the city of Baltimore wanted to compete with the newly constructed Erie Canal ,which served New York City. At first, this railroad was located entirely in the state of Maryland with an original line from the port of Baltimore west to Sandy Hook. At this point to continue westward, it had to cross into Virginia (now West Virginia) over the Potomac River, adjacent to the confluence of the Potomac and Shenandoah rivers. From there it passed through Virginia from Harpers Ferry to a point just west of the junction of Patterson Creek and the North Branch Potomac River where it crossed back into Maryland to reach Cumberland. From there it was extended to the Ohio River at Wheeling and a few years later also to Parkersburg, West Virginia. In It’s heyday, the B&O Railroad serviced major cities such as New York City, Philadelphia, Baltimore, Washington, D.C., Chicago, St. Louis, Missouri along it’s route. B&O’s motto: “Linking 13 Great States with the Nation” became apart of the B&O Railroad’s immortality has come from being one of the four featured railroads on the U.S. version of the board game Monopoly, but it is the only railroad on the board which did not serve Atlantic City, New Jersey, directly. It is now part of the CSX Transportation (CSX) network, and includes the oldest operational railroad bridge in the USA.

Chicken Maryland was listed on B&O Railroad Dinning menu. During its existence from 1881 through 1971, “the B&O Dining Car and Commissary Department rarely turned a profit, but the railroad believed that if it provided superior dining and impeccable courtesy, it would attract passengers, shippers and investors,”(Greco & Spence, ). According to “Dining on the B & O”, many of the railroad’s recipes were originally sourced from Charles Fellows’ 1904 book  “The Culinary Handbook.”

The Handbook’s author had a disdain for the affectation of “a la” and thus the recipe is listed here as “Chicken Maryland.” Ultimately, the recipe is derived from that book as well as multiple versions of the B&O’s culinary references and chefs’ notes. Based on the different B & O “General Notice” manuals, the chicken in this dish may have been fried or baked at various times during the height of its existence. I opted to bake it since I’ve done the whole frying thing on here before. Rather than gravy, a bechamel sauce which called for ¼ cup of “Mushroom Essence or purée” was to be served over the chicken.

Some local taverns in Baltimore also listed dishes similar to Maryland Fried Chicken, and served it with banana and/or corn fritters.

So why bananas? Bananas were once considered a luxury fruit. Despite of the banana’s popularity in the tropics, it remained virtually unknown in the U.S. until the late 1800s. Bananas were formally introduced to the American public at the 1876 Centennial Exposition in Philadelphia which included a 40-acre display of tropical plants. A local grocer sold individual bananas, wrapped neatly in tinfoil, for ten cents— an hours wage at the time. But bananas remained an expensive luxury, available only in port cities, like Baltimore for a number of years after the Exposition. And Baltimore imported a lot of bananas.

4a30328a.preview (1).jpgBaltimore, Maryland, circa 1905. “Unloading banana steamer.” A teeming scene that calls to mind the paintings of Brueghel, if Brueghel ever did bananas. Note the damage from the Great Fire of 1904.

By the end of the century advancements in refrigerated steamship and rail transportation made it possible to ship bananas to all parts of North America and so began the banana QC_Dept (2).jpgboom. Aggressive marketing campaigns taught Americans how to eat the exotic fruit. Newly affordable, the banana became a hit and banana production shifted into high gear in the Caribbean and Latin American Countries.
Fannie Farmer, Food and Cookery for the Sick and Convalescent

The dish first began appearing in American cookbooks during the late nineteenth century. Fannie Farmer included a recipe for “Maryland Chicken” in the “Boston Cooking-School Cook Book” (1896), the most successful American cook book of its age, which has never since gone out of print. Farmer, who was born in Boston, Massachusetts, calls for dredging the chicken in flour, baking it and basting it with butter, then covering it with cream sauce. Most southern recipes called for frying chicken in lard rather than baking it in butter, but Farmer, who struggled with ill health throughout her life, chose a less rich approach. In fact she included her doctored recipe for Chicken Maryland within her well-known 1904 recipe book “Food and Cookery for the Sick and Convalescent“.

Auguste Escoffier, the French “king of chefs” fell in love with the dish when he tried it at Martin’s 330px-Auguste_Escoffier_01restaurant in New York in 1908. By the time Escoffier discovered Chicken à la Maryland, it had become an international hit. He included a recipe for “poulet sauté Maryland in Ma Cuisine, his last cookbook – designed for the home chef, published in 1934, ironically the same year Tender is the Night was published. Escoffier’s sophisticated approach substituted a coating of bread crumbs for flour, Escoffier’s sophisticated approach substituted a coating of bread crumbs for flour, fried the chicken in clarified butter in a pan, not baked in an oven and served the dish alongside fried bananas, sweet corn fritters, and potato croquettes and bacon. He recommended coating the dish with béchamel,  to which a little grated horseradish may be added or tomato sauce. In his recipe, there was no mention of whether to scrape up the pan drippings into the sauce.


Most famously, Chicken à la Maryland was served at the very last First Class luncheon held aboard the Titanic, on April 14, 1912. By then the dish had come to symbolize the apogee of American international culture. The Titanic seems to hold this place still in popular culture. An original menu for its last luncheon, along with one other menu from the doomed voyage, was auctioned in 2012 for $160,450 – making them the most expensive menus ever sold.

Perhaps the best explanation for the name and the fame is the following one, found in an article in the Maryland newspaper the Frederick News Post  of September 24, 1932.  The article was a review of a published cookery book called Eat Drink and Be Merry in Maryland by Frederick Philip Stieff (1998).

“… but a customer discovered, much to her sorrow, that there is no definition, not even any recognition of chicken a la Maryland. She gave vent to her sorrow and anger in the words “What kind of book is this anyway?” …. After the customer had gone her way, the question was put up to the author of the book. His reply was “As a matter of fact I don’t think that the name chicken a la Maryland is original with Marylanders. I think it more likely that this was a name applied by outsiders who camt to our State, ate our fried chicken, which has always been of a superior quality, and then went away to tell other people about the fried chicken they had in Maryland – chicken the way they fry it in Maryland – chicken in the Maryland style, and hence, chicken a la Maryland.  I don’t pretend to be a cook. All I did was to act as an intermediary. That is, collect the recipes and have them published in a book. The recipes bear the original names under which they came to me. I do not remember that there was any recipes for chicken a la Maryland. There are half a dozen recipes for fried chicken, however, and one of them, no doubt, will answer the demand for chicken a la Maryland.”

James Beard notes in American Cookery (1972), stated that, there is no other American amer-1972cbeard%20rapoport%20style%201_0hicken recipe quite so internationally famous as Chicken à la Maryland.” The recipes vary enormously, according to Beard, but the great American chef’s favorite is clearly that inherited from his father John Beard, who cooked it on Sunday mornings. According to James, his father began preparing his version of the dish by frying side bacon in a cast-iron skillet over a low flame. When the bacon had crisped and the fat had been rendered, he removed the pork and added pieces of chicken dredged in flour, salt, and pepper to the skillet. With frequent turnings to produce an even brown,  the elder Beard fried the chicken in the bacon fat, then placed a lid over the pan to let the meat steam in its own juices. Next the lid was removed, the chicken crisped up and removed, then the pan was degreased, and a gravy made from the pan scrapings, flour, two cups of rich milk, and lots of pepper. Served alongside biscuits or popovers, who wouldn’t spend their life dreaming of such a wonderful dish from their  childhood!

As a dish, Chicken Maryland is served in a variety of ways around the world. In England it is a meal consisting of battered fried chicken, served with banana, pineapple and corn fritters, peas and a slice of bacon. In Australia, it is served with a version of hush puppies and a healthy slice of ham. But the dish in this case, refers to just the chicken leg and thigh portions being served with the accompaniments. In Argentina, a battered boneless chicken breast or cutlet is served with a fried egg on top and creamed corn on the side. Where or how these variations which differ so widely came from or how they developed is unknown.

And with that being said, here is my version of Maryland Chicken served with Corn and Crab Fritters.


Serves 4 to 6

Chicken Maryland

2 cups buttermilk
1 cup all-purpose flour
Kosher salt, to taste
Freshly ground black pepper, to taste
1 whole chicken (3 to 4 pounds), cut into 8 serving pieces, backbone reserved
4 slices uncooked bacon
Vegetable oil, for frying
2 tablespoons unsalted butter, plus extra for basting
1 1/2 cups whole milk

Add the buttermilk and the chicken to a large bowl. Cover with plastic wrap and place the bowl in the refrigerator. Brine the chicken for several hours or overnight for best results.

Remove the chicken from the brine. In a shallow bowl, season flour with salt and pepper. Season chicken lightly with salt and pepper and dredge each piece in flour, shaking off excess. Reserve seasoned flour.

Preheat oven to 400°F.

Heat a cast iron skillet over medium heat. Fry the bacon until crispy and brown. Place the bacon on paper towels to drain the fat and set aside. Pour off grease into a heatproof container and set aside. Return skillet to burner.

In a large cast iron skillet, heat 1/4 inch oil over high heat to 350°F. Carefully lay chicken pieces in hot oil, skin side down, and fry until lightly browned, 1-2 minutes. Using tongs, turn chicken and brown lightly on other side. Turn chicken once more so that it’s skin side down again and cover skillet. Cook, covered for 2 minutes. Remove cover and continue frying chicken, turning as necessary, until will browned on both sides and just cooked through, about 5 minutes longer. Transfer chicken to a wire rack set over a baking sheet and sprinkle lightly with salt. Brush with melted butter. Transfer to oven and bake until internal temperature reaches 180° (about 35 minutes), basting frequently with butter.

Pour off the oil into a heatproof container and return skillet to burner. Add butter and cook until melted and foamy, whisking to scrape up any browned bits. Add 2 tablespoons of reserved seasoned flour, whisking to form a paste. Whisk in milk and cook until a smooth gravy forms that coats the back of a spoon, about 3 minutes. Season gravy with salt and a generous amount of black pepper.

Place the chicken onto serving plates and ladle the gravy on top. Serve with corn and crab fritters, collard greens and mashed potatoes, if desired.

Corn and Crab Fritters

Makes about a dozen, 2-inch fritters

1 can sweet corn, well drained
3.7 ounces fresh crabmeat, picked
1/2 cup grated cheddar cheese
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1/8 cup fresh chives, finely chopped
2 tablespoons all-purpose flour
2 tablespoons yellow cornmeal
Cooked bacon, reserved from above, crumbled
1 large egg
1/4 teaspoon black pepper
1/4 cup vegetable oil for frying
Finishing salt such as Maldon or Fleur de Sel

Add the corn, crab, cheese, basil, parsley, chives, flour, cornmeal,  bacon, egg and black pepper into a bowl and stir well to combine.

Prepare a paper towel lined wire rack.

Heat the vegetable oil in a frying pan over medium heat until shimmering.
Add the fritter mixture 1 heaping tablespoon at a time to the pan and fry until golden brown on one side.

Gently flip the fritter over with a spatula and give it a light press to flatten it out, and then fry until the other side becomes golden brown and crisp.

Drain the fritters on the paper towels, and then sprinkle with finishing salt before serving.

Apicus. Roman cookery book: A critical translation of The art of Cooking. New York: British Book Centre, 1959.

Beard, James, and Earl Thollander. James Beard’s American Cookery. Little, Brown and Company, 1972.

Farmer, Fannie Merritt. The 1896 Boston Cooking-School cook book. New York, NY: Gramercy , Reprinted 1997.

Farmer, Fannie Merritt. Food and cookery for the sick and convalescent. Boston, MA: Little, Brown, and Company, 1904.

Fellows, Charles, Anne M. Cranston, and Elanne C. Callahan. The culinary handbook: The most complete and serviceable reference book to things culinary ever published. Chicago, IL: Published by The Hotel Monthly, 325 Dearborn Street, Chicago, 1904.

Fitzgerald, F. Scott. Tender is the Night. New York: Charles Scribner, 1934.

Greco, Thomas J., and Karl D. Spence. Dining on the B&O: Recipes and Sidelights from a Bygone Age. Baltimore, MD: Johns Hopkins University Press, 2009.

Howells, Marion, Vyvyan Beresford Holland, and Andre L. Simon (eds). Ma Cuisine: Auguste Escoffier. London: Paul Hamlyn, 1965.

Lee, Hilde Gabriel. Taste of the States: A food history of America. Charlottesville, VA: Howell Press, 1992.

Mariani, John. The encyclopedia of American food and drink. New York, NY: Ticknor & Fields, 2013.

Smith, Andrew F. The Oxford Encyclopedia of Food and Drink in America. New York, NY: Oxford University Press, 2013.

Stieff, Frederick Philip. Eat, Drink & Be Merry in Maryland. Baltimore, MD: Johns Hopkins University Press, 1998.

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Loaded Mashed Potato Croquettes

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Makes 18 to 20 Croquettes

2 large egg yolks
2 cups cold mashed potatoes
½ cup grated Parmesan cheese
2 Tablespoons fresh chives, chopped
2 Tablespoons fresh parsley , chopped
6 strips cooked bacon, coarsely chopped
1 Tablespoon all-purpose flour
4 large eggs
2 cups Japanese Panko breadcrumbs
Vegetable oil, for frying

Mix egg yolks, mashed potatoes, Parmesan, chives, parsley , bacon and flour in a medium bowl. Roll into 2-inch logs. Cover  with plastic  wrap and chill in the refrigerator  until cold, at least 2 hours.

Beat eggs in a bowl; place breadcrumbs in another bowl. Pour vegetable oil into a medium skillet to measure ½  an inch(about 2 cups) and heat over medium-high until a pinch of breadcrumbs bubbles immediately when added.

Dip potato logs in egg, then roll in breadcrumbs. Working in batches, fry, turning often, until golden brown and crisp, 3–4 minutes. Drain on paper towels.

Serve immediately with your favorite condiments.

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All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

TODAY.com Parenting Team FC Contributor

Maple Bacon Ice Cream




I am one of those people who like to combine, savory, sweet, salty smoky flavors all  together in one bite and this recipe does just that.And the best thing about this ice cream is that it does not require a machine,  but will require the use  of your very ordinary, ever day  freezer.


Serves 12

For the  bacon:
5 strips Maple smoked bacon
about 2 teaspoons light brown sugar

For the Ice Cream Custard:
One 14-ounce can sweetened condensed milk
1/2 teaspoon  salt
2 cups heavy cream


For the Bacon:
To candy the bacon, preheat the oven to 400°F .

Lay the strips of bacon on a baking sheet lined with a silicone mat or aluminum foil, shiny side down.

Sprinkle 1½ to 2 teaspoons of brown sugar evenly over each strip of bacon, depending on length.

Bake for 12 to 16 minutes. Midway during baking, flip the bacon strips over and drag them through the dark, syrupy liquid that’s collected on the baking sheet. Continue to bake until as dark as mahogany. Remove from oven and cool the strips on a wire rack.

Once crisp and cool, chop into little pieces, about the size of grains of rice.

Note: The bacon bits can be stored in an airtight container and chilled for a day or so, or stored in the freezer a few weeks ahead.

For the Custard:
Remove the label from the can of the condensed milk. Place the can in a saucepan and fill with water, completely covering the can. Simmer the condensed milk on medium low for 2 hours. Keep a vigilant eye on the simmer can to make sure it stays under water at all times while simmering. After two hours, remove the can from the saucepan using tongs and allow the can to cool and set aside.

Add  the cooled caramelized milk to a large bowl, then add the salt and stir to combine.

In a separate  large bowl, add the heavy cream and  use an electric mixer on high speed, to  beat the heavy cream,  until thick, stiff peaks form, 3 to 5 minutes.

Add 1/3 of the whipped cream to the caramelized  condensed milk. Gently fold in the cream and combine. Add the remaining whipped cream.

Transfer the mixture to a loaf pan or freezer-safe container, cover  with plastic wrap and freeze until firm, for  at least 6 to 8  hours.

To serve, allow the ice cream to stand at room temperature for a few minutes. Stir in the the bacon bits. Serves scoops of the ice cream in bowls or on cones.

Note: The ice cream can be stored in the freezer for  up to 2 weeks.


TODAY.com Parenting Team FC Contributor

Poulet en Cocotte Bonne Femme


2000px-Picardie_in_France.svgThis simple French country dish hails from the Picardy region of France. Picardy is a French region stretching north from the suburbs of Paris and vineyards of Champagne to the beaches of the Bay of Somme on the English Channel. Regional capital Amiens is a university city known for its Gothic cathedral, the floating gardens on its canals and Jules Verne’s former home, which is now a museum.



The Picardy region definitely knows how to take the most of its landscapes; offering a hearty, varied food thanks to local crops. Markets in Picardy are really popular and attract the foodies from Paris who look for gourmet products like the pâté de canard (pâté en croute) from Amiens or the Flamiche leek pie. The delicious gâteau battu or the famous “chantilly” whipped cream is from the town of Chantilly.

Poulet en Cocotte Bonne Femme is loosely translated as Good Woman Chicken Casserole .It is basically  a casserole that features roasted chicken with bacon, onions,  and potatoes. Occasionally, mushroom and carrots can be added as a variation. This recipe is also suitable for either a whole chicken or chicken portions, but I opted to use Cornish Hens. For a special occasion, a dry white wine can be substituted for the chicken stock, or half wine, half stock could be used. Traditionally, this dish is served with Petits Pois a la Francaise.

This recipe is perfect for a Sunday dinner with the family.

Enjoy !

Serves 4 to 6

1/2 pound bacon
4 Tablespoons butter
Three  1 ¼-pound Cornish Hens
15 to 25 peeled white pearl onions
1 to 1 1/2 pounds boiling potatoes
1/2 pound button mushrooms, sliced
Kosher salt, to taste
Freshly ground black pepper, to taste
3 to  4 carrots, peeled and thinly sliced
1 cup chicken stock
1 bouquet garni (made with 4 parsley sprigs, 1/2 bay leaf, and 1/4 teaspoon thyme tied in washed cheesecloth)


Preheat an oven to 400 º F.

In a oven-proof casserole, saute the bacon for 2 to 3 minutes until browned. Transfer to a dish and set aside.

Add the mushrooms to the same casserole and saute the mushrooms for 2 to 3 minutes in 1 tablespoon of the butter until lightly browned. Transfer to a dish and set aside.

Rub olive oil on the outside of the hens and season with salt and pepper.Place the hens in a roasting pan and cover with foil and roast for 30 to 35 minutes.Remove the hens from the oven and pour the fat out of the pan into a measuring cup and set aside.

Reduce the oven at 350 º F.

In a separate saucepan add water and a pinch of salt and bring to a boil.Drop the onions into boiling, salted water and boil slowly for 5 minutes. Drain and set aside.

Next , peel the potatoes and cut them into uniform ovals about 2 inches long and 1 inch in diameter. Cover with cold water and bring to a boil. Drain immediately.

In the casserole, heat the remaining 3 tablespoons butter until foaming. Add the potatoes and roll them around over moderate heat for 2 minutes to evaporate their moisture; this will prevent them for sticking to the bottom of the casserole. Spread potatoes in the pan. Add the hens placing them breast side up in the casserole. Add some of the pan juices and pour in the stock and stir to blend .Add the bacon and onions on top of the potatoes and hens; add the bouquet garni and carrots. Baste all the ingredients with the butter and juices in the casserole, lay a piece of foil over the chicken, and cover the casserole.

Transfer the casserole to the oven and roast for an additional 3o to 35 minutes , basting the hens every and 10 minutes with butter until the juices run clear and the thickest part of the hens legs registers 165 to 170 degrees on an instant-read thermometer. If using mushrooms, add these 10 minutes before the end of cooking time.Baste once or twice with the juices.

Discard the bouquet garni and adjust the sauce for seasoning.Removed the hens from the casserole, cut into serving portions and arranged on a hot serving platter, surrounded by potatoes and sauteed vegetables

The sauce can either be poured over the chicken and the whole dish sprinkled with parsley, or the hens can be sprinkled with parsley and the sauce served separately on the side.

TODAY.com Parenting Team FC Contributor