Submitted by RandallPMcMurphy
Serves 2
| a few veal or beef marrow bones |
|
parsley |
| shallots |
|
lemon |
| extra virgin olive oil |
|
coarse sea salt |
| pepper |
|
bread |
1. Soak bones overnight in salt water (1 tbsp salt to 1 qt water) in the fridge to get out the impurities & blood & such.
2. Preheat the oven to 450°F.
3. Put the marrow standing up in a roasting pan or other oven-safe vessel.
4. Roast for about 15 minutes.
5. In the meantime, make a nice salad with sliced shallots, some parsley, lemon juice, and oil to taste. Toast some bread.
6. Serve with a spoonful of sea salt that the diner can sprinkle on themselves.
Submitted by The Crab Place
Serves 4
| 1 lb. lump crab meat |
|
2 large cucumbers, diced |
| 1 tbsp lemon juice |
|
¼ tsp salt |
| ¼ tsp paprika |
|
¼ tsp tarragon |
| 2 tsp parsley flakes |
|
1 c. sour cream |
1. Combine cucumbers, lemon juice, salt, paprika, tarragon, & parsley in blender for 3 minutes.
2. Add sour cream to the mixture.
3. Mix well; refrigerate for 20 minutes or until chilled.
4. Place lump crab meat in cocktail dishes & chill until ready to serve, then pour dressing over crab dishes.
Chef’s Note: This recipe was the First Place winner in the 1971 National Hard Crab Derby in Crisfield, MD.
Submitted by Tyler Patton
1 egg yolk
|
|
1 tsp dijon mustard |
| 2/3 c. canola oil |
|
1/3 c. wine vinegar |
| garlic, pressed |
|
salt & pepper |
| lemon juice |
|
Parmesan cheese |
| Knorr Aromate seasoning (a dash) |
|
Knorr Maggi seasoning (a dash) |
Mix all ingredients & blend into your salad just before serving.
Images from WarNet.ws
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Submitted by Carli
| 12 oz. Smoked Salmon |
|
8 oz. cream cheese |
| 1/3 c. finely chopped onion |
|
1 clove minced garlic |
| 2 tbsp sour cream |
|
3 tbsp melted butter |
| 1 tbsp lemon juice |
|
Dash of Tabasco sauce |
Process all ingredients in a food processor until smooth mousse. Chill until serving.
