Scalloped Oysters

 

Recipe Name: Scalloped Oysters

Story: This is a handwritten recipe found in Grandma / Grandpa Whittier's old documents.

Years you've been making it: 1960s

Author / Creator: Grammy Whittier

Submitted by: Dustin

Ingredients: 

• 1 Pint oysters plus liquor
• 1/4 lb mushrooms
• 6 Tbls of butter
• 3 Tbls of flour
• Milk
• 1/4 tsp oregano
• 2 Tbls parsley
• Salt and pepper
• 8 oz large egg noodles, cooked
• 4 hard boiled eggs, chopped
• 1 cup buttered bread crumbs

Directions: 

1. Set overn to 400
2. Drain oysters, save liquor. Set aside
3. Melt butter in saucepan, add mushrooms. Take mushrooms out of butter.
4. Blend in flour.
5. Measure oyster liquor and add milk to make 1 3/4 cups liquid.
6. Slowly add and stir liquid into flour mixture.
7. Stir in oregano, parsley, and seasonings.
8. Cook and Stir until sauce is thick, 3 mins.
9. In shallow baking dish, alternate layers of cooked noodles, eggs, oyster and mushrooms.
10. Pour sauce overtop, sprinkle with bread crumbs.
11. Bake 15 mins.
12. 4 to 6 servings.

Manhattan Tuna Chowder

 

Recipe Name: Manhattan Tuna Chowder

Story: Found among Grandma Bisset recipes

Author / Creator: Grandma / Maka Bisset

Submitted by: Dustin

Ingredients: 

• 2 diced bacon slices
• 1 large onion sliced
• 2 cup cubed, pealed?, potatoes
• 1/2 cup diced celery
• 2 cup tuna drained
• 1 lb can tomatoes
• 2 cup water
• 1 tsp salt
• 1 tsp thyme
• 1/4 tsp pepper

Directions: 

1. Cook bacon until crisp. Add onion, cook until tender, but not brown.
2. Add potatoes, carrots, celery, tomatoes, water, salt, thyme, and pepper.
3. Simmer, uncovered, 30 minutes
4. Add tuna; simmer 5 minutes longer.
5. Serve hot.

Notes: 

For bacon, oil or butter may be substituted. You can use minced onions (dried), canned potatoes, and eliminate the carrots or celery if you don't have any. Just add a little more of something else.

Brine: For Smoking King Fish

 

Recipe Name: Brine: For Smoking King Fish

Story: This is a handwritten recipe found in Grandma / Grandpa Whittier's old documents.  I chose this recipe because I have heard countless stories of Grandpa Whittier and his smoked fish.

Years you've been making it: Unknown

Author / Creator: Grandpa Whittier

Submitted by: Dustin

Ingredients: (as best as I can discern from the handwriting)

• 1 gal water
• 4 cups coarse salt (Reg Solution)
• 2 cups sugar (onion powder, garlic powder, lime juice - optional)
• 2 tbls saltpeter (holds color, usually 1 Tbls)
• 2 tbls peppercorns (optional) crushed
• 1 tsp allspice (optional)
• 1 tsp clove (optional)
• 10 oz bay leaves (4 or 5) also 
• (can use pickling spices)

Directions: 

1. Soak fish 8 hrs or as desired. 4 hrs is a mild cure
2. Preference is how salt(y) you would like it.  A little salty keeps better - I prefer 8 hrs+ fish is usually 3" chunks
3. Remove fish and rinse
4. Allow to dry until a glaze forms on outside surface
5. Smoke 10 to 12 hours, 120 to 130 degrees

Notes: 

This is a 2nd version of the recipe, but I still wanted to add it because it was in the original handwriting. Here is the other post with the same / similar recipe, this post seems to have a little more detail:

https://heritagesoup.blogspot.com/2022/12/smoked-fish-brine.html

Miso Glazed Salmon

Recipe Name: Miso Glazed Salmon

Story: I love salmon and I've had miso glazed fish before (cod usually). Honestly I prefer this miso glazed salmon vs. using a white fish.

Years you've been making it: Since 2022

Author / Creator: Simply Recipes, https://www.simplyrecipes.com/recipes/miso_glazed_salmon/

Submitted by: Dustin

Ingredients: 

• 2 tablespoons red miso or 3 tablespoons white miso
• 2 tablespoon sake
• 2 tablespoons sugar (less or more to taste)
• 2 teaspoons soy sauce
• 4 (6-ounce) skinless salmon fillets

Directions: 

1. Mix the miso, sake, soy sauce, and sugar in a bowl.
2. Pour half of the mixture into a container large enough to fit the salmon fillets, then pour the rest over the top of the fish. Make sure the fish is coated with the miso sauce.
3. Cover the container and marinate for at least 30 minutes, and up to overnight.
4. Line a broiling pan with aluminum foil. Brush a little vegetable oil over the foil and lay the salmon fillets on top. Make sure there is an even, thin coating of marinade on top of the fish.
5. Place the fillets no closer than about 6 inches from the broiler element in your oven. Broil for 6 to 10 minutes, depending on how thick the fillets are and how hot your broiler is.
6. Keep an eye on the salmon. The marinade has sugar in it that can easily cause the glaze to burn. If it starts charring and the cooking isn't yet finished, place the fish on a lower rack in the oven.
7. Serve with rice and stir-fried vegetables.

Notes: 

Since it is usually just me, I will only make 2 salmon filets (or one larger one), but I still make the same amount of glaze. I will also add about 2 tbls of neutral oil. I prefer to put the salmon in a ziploc bag, and then pour the marinade in the bag with it, this gives better coverage. Then I stick it in the fridge and rotate every so often. I find that it should really marinade for at least a few hours.

I don't cook this under a broiler, I prefer to have more control of the cook temp as I like my salmon between med-rare and med, going past this makes it dry. I don't normally have very thick filets, closer to 1.5 in. Preheat pan on med heat, add a little oil, and pan sear for about 2-3 mins on each side. Careful, the glaze has quite a bit of sugar, so it can burn easily. Some charring is fine, but you don't want it to be acrid. If you are using a thicker salmon, turn the heat down to med low, and you can even cover the pan with a lid (this will cause more steam and help prevent burning). I highly recommend a non-stick pan.

Crab Imperial

Recipe Name: Crab Imperial

Story: This is a handwritten recipe found in Grandma Bisset's old documents.  I chose this recipe because I imagine Crab Imperial was a popular dish living so close to all the blue crabs in the Potomac region.  The first recipe I found (the one on top) also said "serve with love," which I thought was special.  And then I found a 2nd recipe (the one on bottom), so I figured it must go on the site.

Years you've been making it: Unknown

Author / Creator: Grandma Bisset

Submitted by: Dustin

Ingredients / Directions: (as best I can discern from the handwriting)

1st one (top)

• 1 lb backfin crab meat
• 1/3 cup real mayonaise
• 1 egg
• seasoning to taste
• 1/2 green pepper finely chopped (optional)
• 1 tsp coleman's dry mustard
• combine above and divide into 4-6 shells.
• bake uncovered at 350 for 15 mins.
• serve with love.

2nd one (bottom)

• 1 lb crab meat
• 1 cup pepperidge farm seasoned stuffing
• 1 cup mayonnaise
• 1 tsp Durkees dressing
• 2 whole eggs
• dash of salt and pepper
• Mix ingredients together lightly
• Before baking, dot top with butter and a little more of D. dressing.  Sprinkle with paprika.  Bake 30 min 325.

Smoked Fish Brine

Recipe Name: Smoked Fish Brine

Story: This is a handwritten recipe found in Grandma / Grandpa Whittier's old documents.  I chose this recipe because I have heard countless stories of Grandpa Whittier and his smoked fish.  Chuck could probably add much more commentary here I'm sure.

Years you've been making it: Unknown

Author / Creator: Grandpa Whittier

Submitted by: Dustin

Ingredients: (as best I can discern from the handwriting)

• 1 gal water
• 4 cups coarse salt (Kosher)
• 2 cups sugar
• 2 tbls saltpeter (holds color)
• 3 tbls peppercorns (optional)
• 1 tsp allspice
• 1 tsp clove
• 10 oz bay leaves (5 or 6 crumbled)
• 2 tbls pickling spice
• some garlic if you like

Directions: 

1. Soak fish 6 to 10 hours
2. Preference is how salt(y) you would like it.  A little salty keeps better - I prefer 8 hrs+ fish is usually 3" chunks
3. Remove fish and rinse quickly
4. Allow to dry 3 to 5 hrs or until a glaze forms on outside surface
5. Smoke 9 to 12 hours
6. Keep some water in pan suspended if necessary to keep fish from drying out
7. should smoke at about 130 F

Salmon Patties

Recipe Name: Salmon Patties

Story: Salmon patties are nutritious and economical.  I am not sure where I learned to make them but I think it came from Chuck or at least his mom.

Author / Creator: Mom / Suzy, but I think some of the information came from the Whittier's family.

Submitted by: Mom / Suzy

Ingredients: 

• 1 can wild caught salmon (I like this particularly because it has the bones in it which has a high calcium level, but you can also use leftover fresh salmon).
• 1 egg
• 1/4 cup of bread crumbs
• 2 tsp dill (I prefer fresh but dried can be used)
• 1 Tbsp Dijon Mustard

Directions: 

1. Mix everything together: How simple and healthy!
2. Pan fry with a little oil until crispy

Notes: 
I use a sauce that I really like with this:

• 1/2 cup mayonnaise
• 1 Tbs dijon mustard
• 1 Tbs dill (fresh is best)
• dash of Worcestershire sauce

Manhattan Clam Chowder

Recipe Name: Manhattan Clam Chowder

Story: This is a handwritten recipe found in Grandma Bisset's old documents.  I chose this recipe because I love clam chowder and look forward to trying this.

Years you've been making it: Unknown

Author / Creator: Grandma Bisset

Submitted by: Dustin

Ingredients: (as best I can discern from the handwriting)

• 1 pint clams
• 1/2 cup minced salt pork or bacon
• 1 small onion minced
• 2 stalks of celery cut fine
• 1 cup potatoes cubed
• 2 cups boiling water
• 2 cups can tomatoes
• salt

Directions: 

1. Chop clams
2. Cook bacon (fry), add onion and celery
3. Cook and stir 5 minutes
4. Add potatoes, water, and 1 tsp salt
5. Boil ten minutes
6. Add tomatoes, recook until potatoes are tender
7. Add clams and seasoning

Mussels in White Wine and Garlic

Recipe Name:  Mussels in White Wine and Garlic

Story:  I can very vividly remember Aunt Julie teaching me how to make this in the early 2000s in the Snellville house and at her house in Decatur.  I believe she learned this recipe from her trip to Italy and modified it a bit to her liking.  For years when I would travel home for the holidays, I would stop by their house in Decatur on my way back to Nashville, and then go to the Dekalb Farmers Market, where I would pick up fresh mussels, place them in my cooler for the drive home, so that I could cook this recipe for dinner when I returned home.  The recipe isn't very precise, because it is more about creating a nice steam / dipping sauce and just steaming the mussels.  As such it is more of an "art" then a "science," which is one of the many things Julie taught me about cooking.

Years you've been making it:  Since roughly 2000

Author / Creator:  Aunt Julie

Submitted by:  Dustin

Ingredients:  

• 2-3 pounds cultivated mussels (up to 4)
• 3-4 tablespoons butter
• 1-2 tablespoons good olive oil
• 4-6 large shallots, finely chopped
• 4-6 cloves garlic, finely chopped
• 1 tablespoon fresh thyme leaves
• 1-2 cups good white wine
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper

Directions:  

1. Clean mussels of any debris and debeard (see notes below)
2. Melt butter and olive oil together over medium heat
3. Add shallots and saute for a few minutes
4. Add garlic and saute for 1-2 minutes
5. Add thyme, wine, salt and pepper and bring to a simmer
6. Add Mussels, cover and cook until opened (usually 5 - 10 mins or so)
7. Remove Mussels with a slotted spoon to a serving dish, if any do not open discard them
8. Reduce the remaining liquid for 5 - 10 mins until desired richness
9. Poor reduced sauce over Mussels and serve with good crusty bread for dipping!

Notes:  

Cleaning / Debeard mussels:

Place the mussels in a colander in the sink and run water over them, using your hands or a clean scrubbing brush to rub off any debris like seaweed, sand, barnacles, or mud spots that could be on the shell. If you find any mussels with open shells, lightly tap that mussel against the side of the sink. If the mussel closes up again in response to this turmoil, it's alive. If it doesn't move, discard it.

The "beard" of a mussel is the clump of hair-like fibers that sprouts from the shell. Often farm-raised mussels will come debearded, but even so you'll want to check that there aren't some pesky ones hanging on. To remove the beard from the mussels, grab it with your thumb and forefinger and tug it toward the hinge of the mussel shell. You can also use a knife to gently scrape away the beard.

Grilled Tuna Marinade, Sesame Ginger Vinaigrette, and Soy Mustard Dressing

Recipe Name:  Grilled Tuna Marinade, Sesame Ginger Vinaigrette, and Soy Mustard Dressing

Story:  This is three recipes in one that all work together to make a fantastic dish.  I love grilled fresh Tuna, especially on a salad.  It is one my favorite healthy meals to make or eat at a restaurant.  Years ago I tried a version of this at a restaurant in Nashville, and have ever since been trying to replicate it.  This is my version that includes a marinade for the Tuna Steak, a Vinaigrette for the salad, and a Dressing to drizzle over the sliced tuna upon serving.

Years you've been making it:  Since 2012 or so

Author / Creator:  Dustin

Submitted by:  Dustin

Tuna Marinade

Ingredients:  

• 1 thick fresh tuna steak, the thicker the better, preferably roughly 1.5 in thick and about 1 lb
• 1/4 cup vegetable oil
• 2.5 Tbls soy sauce
• 2 Tbls lemon juice
• 1 tsp Dijon mustard
• 1 tsp zest of lemon (about half a lemon) 
• 1 garlic clove, crushed /chopped

Directions:  

1. Mix all of the ingredients together and place in a ziplock bag
2. Place tuna in ziplock bag and squeeze out as much air as possible
3. Place in fridge for at least 2 hrs and preferably 4 hrs before grilling
4. Heat grill (or cast iron pan) on high to 450 F or higher, if you're going for rare you will want the grill very hot to quickly sear each side
5. Remove tuna steak from fridge and bag and place on grill / pan, sear each side for 2-3 mins per side for Rare, 4 mins per side for med to med rare
6. Remove from grill and slice thinly against grain immediately

Sesame Ginger Vinaigrette

Ingredients:  

• 2.5 Tbls rice vinegar
• 2 Tbls soy sauce
• 1.75 Tbls honey
• 2 Tbls sesame oil
• 2.5 Tbls peanut oil
• 1.5 garlic cloves, roughly chopped to help with blending
• 1 in ginger, roughly chopped to help with blending

Directions:  

1. Mix all ingredients together and place in a blender until pureed
2. When ready to serve, dress lettuce with Vinaigrette
3. This will last in the fridge for weeks

Soy Mustard Dressing

Ingredients:  

• 2 Tbls Dijon mustard
• 2 Tbls soy sauce
• 2 Tbls freshly squeezed lemon juice
• 1 Tbls grated fresh ginger
• 1 Tbls minced shallot
• Extra virgin olive oil (2 to 6 Tbls), usually roughly 4

Directions:  

1. Whisk together mustard, soy sauce, lemon juice and just enough olive oil to make a smooth dressing.
2. Combine ginger and shallots into dressing.
3. To serve, drizzle over sliced tuna steaks

Notes:  

I typically serve the sliced tuna steak on a bed of lettuce (tossed in the vinaigrette), drizzled with the mustard dressing on top, served with some sliced red pepper and pickled ginger on the side.

The marinade is optional, some people like the pure flavor of just grilled tuna (which I also enjoy from time to time), but it does add a nice cohesion between the Vinaigrette and the Dressing.

If you like your Tuna rare like I do, place your Tuna (that is in the bag marinating) in the freezer 30 mins prior to grilling.  This will help ensure the center stays rare while getting a nice sear on the outside.

Once you grill your Tuna, slice thinly against the grain immediately.  This will stop the cooking process and prevent the steak from over cooking.

Picture of sliced tuna: