Planning your Preakness party just got a lot easier! The Preakness Stakes celebrates its 144th year, and each year the thoroughbred horse race is held at the Pimlico Race Course in Baltimore. Seafood is a Maryland staple and, of course, has an overwhelming presence in Preakness menus. In addition to Maryland Lump Crab Cakes, there is also Oysters Chesapeake that should be on the menu as well. This dish combines two of the Chesapeake’s most beloved foods: oysters and crabs.With the classic Black Eyed Susan cocktail, no Preakness party would be complete without this inviting finger food directly from the Bay.
1 tablespoon minced chives
2 tablespoons mayonnaise
2 tablespoons sour cream
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 bacon slices, cooked and crumbled
One 6 1/2-ounce container of lump crabmeat, undrained
2 slices of white bread
1 teaspoon butter, melted
12 shucked oysters
Fresh chives, mince, for garnish
Lemon wedges, for serving
Preheat the broiler.
In a large bowl, add the chives, mayonnaise, sour cream, salt, black pepper, bacon
and crab meat. Stir gently to combine
Place the white bread in a food processor; process until coarse crumbs measure about 1 cup. Combine breadcrumbs and butter in a small bowl.
Arrange oysters on a broiler pan. Spoon about 1 tablespoon crab mixture over each oyster; sprinkle each with about 1 teaspoon breadcrumb mixture. Broil 7 minutes or until tops are golden browned and oysters are done.
Serve with lemon wedges and garnish with chives, if desired.
Cook the oysters on the bottom broiler rack of the oven to prevent the breadcrumbs from burning before the oysters are cooked through.
With the first wave of Irish immigrants entering America in the 1700s, prior to the onset of the Great Irish Potato Famine of 1845-1852, many brought with them their culinary traditions of eating fish and shellfish of their home country. The vast majority Irish immigrants were Roman Catholic. And like most Catholics today, they followed religious dietary customs around holidays, one of which was to abstain from eating meat during Lent and on Christmas Eve and fish was the protein of choice.
In Ireland, the Christmas Eve meal revolved around a fish called the ling where home cooks made a simple stew using dried ling, milk, butter and black pepper. However, Irish cooks could not find dried ling in America and out of necessity, they adapted to using oysters because they were similar to dried ling. Today, many families enjoy serving a most satisfying dish of Oyster Stew as part of their religious customs. Oyster stew can be enjoyed any time of the year and the most important factors in preparing oyster stew is not allow the milk to boil and do not overcook the oysters. Be careful to avoid overcooking oysters, which causes them to become tough.
Serves 6 to 8
Ingredients: 7 tablespoons unsalted butter 1 medium onion, finely diced 1 celery stalk, chopped Kosher salt, to taste 1 tablespoon all purpose flour 2 quarts whole milk, warmed 2 cups heavy cream Pinch cayenne pepper 3 dozen fresh oysters, shucked, with liquor reserved Kosher salt, to taste Freshly ground black pepper, to taste ¼ bunch fresh chives, snipped, for garnish Oyster crackers, for serving
Directions: Drain the oysters using a very fine strainer to remove and reserve the liquor. Set aside.
In 6 quart Dutch oven, melt about 5 tablespoons of butter over medium high heat. Reduce the heat and add the onion, celery and salt. Cook slowly, until onions are translucent and the celery is softened, for 2 to 3 minutes. Sprinkle in the flour, stirring well to blend, cooking for 2 minutes. Whisk in the milk, heavy cream and reserved oyster liquor. Add the cayenne pepper. Reduce the heat to a light simmer, stirring often to prevent scorching, for 3 minutes. Remove from the heat and set aside.
Heat a large cast iron skillet over medium heat, melt the remaining butter. Add the oysters in a single layer, being careful not the crowd them. Sprinkle a little salt and pepper and sauté until the edges of the oysters begin to curl, slightly revealing the gills.
Add the oysters to the Dutch oven and return to a gentle simmer to warm the stew through. Taste the stew and adjust the seasoning with salt and pepper.
To serve, ladle the stew into shallow soup bowls. Garnish with chives and serve with oyster crackers.
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Reservations are scarce, restaurants are crowded, and the weather can be frightful this time of year — so why brave the Valentine’s Day scramble for a restaurant reservation when you can go to the best restaurant of all: The one in your kitchen. You don’t need to make a reservation, you get to call the shots on the lighting, the music — and most importantly — the menu.
The secret to this menu is fresh, top-quality ingredients simply and deliciously. All you will need to do is a quick shop and do it early in the day if you can, then get out some candles and cue your favorite music for an intimate meal you can have ready in under an hour.
Plus, the act of preparing a meal for, or maybe even with, someone can be a romantic gesture. So, yes, a Valentine’s Day date night at home can be special, memorable, romantic — and delicious. Here’s our ultimate Valentine’s Day dinner menu that feels just as special as a table at a fine dining restaurant, minus the whole going-out hassle and it will leave you plenty of time for relaxed, indulgent dining.
Start with an appetizer of sweet, briny, velvety oysters: They are the classic aphrodisiac for lovers and a great at-home treat. You can shuck them yourself — just watch this how-to video.
Serving them can be as simple as placing some lemon wedges and a small bowl of cocktail sauce on the side, or try an easy topping like chimichurri, a fresh, herbal sauce that is an unexpectedly delicious topping for oysters; try this recipe for a simple mild chimichurri sauce with chopped bacon and finely diced jalapeño, a pleasure for bacon lovers.
Oysters can also be served with sriracha and lime, a modern riff on the spicy-tangy combo. Also, a Classic mignonette sauce, a sophisticated pairing of red-wine vinegar and shallots that’s so easy to make. They will be absolutely delicious.
Surf & turf: Ribeye Steak and Lobster Tails Few dishes say “special occasion” like surf and turf, a white tablecloth classic. Pair a beautifully marbled, ribeye with creamy, rich lobster tail.
There’s nothing quite like sharing tender, succulent lobster with someone you love. Wild-caught lobster tails are a fantastic way to indulge, with minimal prep and mess (no bibs required!). Steamedlobster is a classic and tops for enjoying the pure taste of the luscious tail meat. Or you can roast the tails with a flavorful herb topping; this easy recipe shows you how.
You will want one or two tails per person, and have extra lemon slices and melted butter on the side, plus some flaky seas salt and cracked pepper — simplicity rules.
Twice-baked New Potatoes Baking these creamy, fluffy potatoes twice — once to cook the potato, and again to crisp up the topping — gives a special occasion–worthy upgrade to an otherwise everyday side dish. The technique results in a much more striking visual presentation than standard mashed potato fare, without being too labor-intensive or tedious. Add an extra-special touch of decadence by topping with chives and caviar.
Lemony Asparagus Spears With their juicy stalks and slightly crispy ends, oven-roasted asparagus make a perfect counterpart to a fancy entrée like steak and lobster. Plus, it’s delicious enough to stand on its own without taking over the plate. Steam the spears or blanch them in lightly salted water, and they’ll be ready in minutes; cook them just until they turn bright green and the stalks just turn tender. Drizzle them with a little fresh lemon juice for a subtle pop of acidity and sprinkle of salt and pepper that takes this takes this side dish to the next level. For the roasted version on this dish click on the link here.
Photo Credit: Cookie+Kate
Chocolate-covered Strawberries Every romantic dinner should end things on a sweet note. Chocolate-covered strawberries are an all-time classic romantic dessert, and for good reason: The juicy, sweet-tart berries pair perfectly with the creaminess of milk chocolate or the bittersweet flavor of dark chocolate. For and easy chocolate-covered strawberry recipe click on the link here.
Don’t Forget the Bubbly For the requisite champagne, fill your flutes with Jacques Bardelot Brut, a crisp, dry French Champagne with clean and balanced flavors that will complement, rather than overpower, the meal. Not a fan of bubbly? Consider the wine pairing or H&G Howell Mountain Cabernet Sauvignon with the ribeye.
Another suggestion is a sparkling wine: Toad Hollow Risque French Sparkling Wine, which is a fruity sparkling wine with a natural delicate sweetness.
And in serving champagne or wine at at home with your special dinner has another benefit to staying in: no corkage fee!