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

Stuffed Cabbage Rolls

Recipe Name: Stuffed Cabbage Rolls

Story: I am finally sharing a Lithuanian recipe with you. I grew up eating this dish since it is one of our traditional dishes. It wasn't something we made often, probably once every couple of months. 

Submitted by: Vilma

Ingredients: 

• 1 green cabbage
• 1.4 lb ground pork
• 1/2 cup white rice
• 1 onion, diced
• 1 large carrot, grated
• 1 celery rib, minced
• 2 tbsp butter
• 3 tbsp tomato sauce
• Chicken broth, about 1 cup
• Salt & pepper
• Flour

Directions: 
1. Pour water over rice to soak.
2. In a large pot bring water with salt to a boil. Cut out the cabbage core and submerge the head into boiling water. Cook over medium heat for about 10 minutes. Start to carefully remove softened top layer of leaves with a fork and place on a plate. Keep removing each slightly softened leaf until the smallest ones are left (too small to make a roll). 
3. Heat butter in a pan, add onion and carrots. Cook until slightly softened. Transfer to a bowl, add celery, ground pork, rice, pinch of salt and pepper. Mix everything well.
4. Cut off thicker parts of the stem from cabbage leaves to make them thinner and easier to roll. Put a spoonful of filling on each leaf, fold the sides and make a roll. 
5. Add flour to a plate and lightly coat each roll. Fry each roll sightly on all sides and transfer to a deep pan. 
6. Mix chicken stock with tomato sauce and pour over the cabbage rolls. You want the rolls fully covered. 
7. Bring to a boil, cover, turn the heat to low and simmer for about an hour. Stir in a little bit of sour cream at the end, simmer for 2 more minutes. 

Serve with roasted potatoes. 

Notes: 
Enjoy!

Paprika White Wine Bucatini

Recipe Name: Paprika White Wine Bucatini

Story: I've been making this recipe since 2015. I was drawn to this recipe because of the technique and ease of making this gourmet pasta. Alcohol-removed wine or stock can be substituted for the white wine. And I've found over the years that the pasta is still delicious with minimal stirring and less of the risotto technique (I've tried adding most of the liquid at once, covering, and stirring only a few times, and it's still turned out great). I like my food with a kick, so I usually make it with spicy sausage and hot paprika. It's a perfect winter pantry recipe. Hope you enjoy! 

Years you've been making it: Since 2015

Author / Creator: https://iwillnoteatoysters.com/paprika-white-wine-bucatini/

Submitted by: Chelsea

Ingredients: 

• 2 tbsp olive oil
• 1 large yellow onion , chopped finely
• 1 lb Italian sausage, sweet or spicy , casings removed
• 3 tbsp sweet paprika
• 1 tsp kosher salt
• 2 cups dry white wine
• 3-3 1/2 cups chicken or vegetable stock
• 1 lb bucatini , broken in half if your pan isn't wide enough… you will want to have the whole pasta submerged at all times
• 1/4 cup freshly grated parmesan , more for garnish
• chopped chives garnish
• fresh black pepper

Directions: 

1. In a large, wide sauté pan with lid, heat the olive oil over medium-high heat. You will want this pan to be wide enough to have all the bucatini in laying flat. If your pan is not wide enough, break your pasta in half.
2. Add the onions and sauté until translucent and starting to brown, about 5 minutes.
3. Add the sausage and break it up as it browns, about 4 minutes.
4. Add paprika and salt and sauté for 30 seconds until fragrant.
5. Add the white wine and scrape the bottom of the pan as it bubbles to release the bits of flavor.
6. Add 1 cup of the stock. Once it comes to a boil, add the bucatini and reduce the heat to medium-low.
7. Cover the pan. Stir often making sure the bucatini doesn’t stick to the bottom.
8. Once the sauce begins to reduce and thicken, add stock one cup at a time, stirring and covering in between stirs.
9. Continue doing this with the remaining stock until the pasta is cooked through. It will take anywhere between 16-18 minutes. This is like cooking risotto; adding liquid as needed until cooked through. If you're out of stock, use water!
10. Once the bucatini is al-dente, toss in the parmesan and some black pepper. 
11. Check for seasoning and adjust with the salt. Plate and garnish with chives and Parmesan. Enjoy!

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

Smashed Potato Salad

Name:    Smashed Potato Salad

Story:     from a recipe "Smashed Potato Salad" aired on Cook's Country in 2017 and then I modified by me.

Years making it:  Began in 2021  

Author / Creator:  Chuck Whittier

Submitted by: Chuck Whittier 

Ingredients:   

• 5 cups of potatoes, not peeled, cut into 3/4" cubes
• 2 tablespoons white vinegar
• 1teaspoon freshly ground black pepper
• 3 heaping tablespoons of yellow mustard
• 1/2 teaspoon cayenne pepper
• 1 cup mayonnaise
• 1/2 cup coarsely diced Bread & Butter pickles
• 1/2 teaspoon celery seeds
• 2 large hard boiled eggs cut into 1/4" pieces.
• 1/2 cup green onions, Chopped into 1/4" pieces.
• 1/3 cup finely chopped red onion
• 1/4 cup water

Directions:  

1. In a small pot, 8 cups water and boil the potatoes until done. Just done. Drain the potatoes in a colander. Transfer 2 cups to a bowl. Add a tablespoon of vinegar to the potatoes and coarsely mash with a potato masher. Transfer remaining potatoes to baking sheet and sprinkle with remaining vinegar, lightly toss and spread out to cool. At least 15 minutes.  
2. In a bowl add the mayonnaise, mustard, cayenne, ground pepper, celery seeds and water and mix well.  Add this mixture to the smashed potatoes and mix well.  
3. Now you'll be adding some texture to the mix.  Spread the diced pickles, green onions, red onions, and chopped eggs onto the top of the mixture and stir in easily. Add in the cooled potatoes and stir in gently to retain the texture.  Cover with plastic wrap and place in the refrigerator for at least 2 hours.  Then you can transfer to a better sized container.
4. Serves  6 to 8.

Garlic Soup for the Soul

Recipe Name: Garlic Soup for the Soul

Story: I found this recipe earlier this year (2020) and it was good but not quite perfect.  When Vilma, Alexander, and myself traveled to Mom on labor day the first thing I tried was using Parmesan cheese that was not grated, grating it, and throwing a little of the rind in.  That made it almost perfect.  After I came home I substituted the 3 ½ cups of chicken stock for the homemade turkey stock that Dustin makes.  That was the kicker.  Between the difference in the roasted garlic, raw garlic, parmesan cheese that is not already grated, and a little bit of the rind it made for the perfect recipe.  Vidalia onions are the ones to use because it brings the onion flavor but at a muted level. Lastly, in my opinion, the 26 cloves that are unpeeled but need to be roasted, it is better to wrap them in tin foil with the olive oil and salt and place it on a baking dish.  Either way works but I think if the garlic cloves are wrapped rather than the whole dish the package retains the heat and does not have change to stick or burn.  Have fun! This is a great garlic soup recipe!

Years you've been making it: 2020

Submitted by: Brad

Ingredients: 

• 26 garlic cloves (unpeeled)
• 2 tablespoons olive oil
• 2 tablespoons (1/4 stick) butter
• 2 1/4 cups sliced onions
• 1 1/2 teaspoons chopped fresh thyme
• 18 garlic cloves, peeled
• 3 1/2 cups Dustin’s Turkey Stock. Dustin’s stock makes for a more rounded flavor (or chicken stock if you do not have it)
• 1/2 cup whipping cream
• 1/2 cup finely grated Parmesan cheese (always use block cheese and shred it; it is a better taste)
• 4 lemon wedges (organic whole foods or similar place if possible)

Directions: 

1. Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic (in my opinion cover each individually with oil and tinfoil) until golden brown and tender. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
2. Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add Dustin’s Turkey Stock or chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, purée soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper.
3. Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.