Recipes

Almond and Saltine-Crusted Shrimp

INGREDIENTS

2 whole eggs
1 tablespoon almond extract or almond liquor
2 cups half-and-half cream
½ pound saltine crackers (2 sleeves of the elf's favorite), divided
½ cup sliced blanched almonds, crushed in small pieces
2 cups of flour
24 shrimp, 16 count, shell removed, butterflied and deveined
1 quart solid shortening (Crisco)

PROCEDURE

In a small mixing bowl, combine the egg, almond extract and half-and-half cream. Whip until thoroughly combined. This is called an egg wash. In a food processor, place three quarters of the saltines and grind until smooth. Put the finely ground saltines into a casserole dish. Crush by hand the remaining quarter of the crackers and mix with the finely ground cracker crumbs. To complete the crusting, add the crushed almonds to the saltine mixture and mix thoroughly. The third element for the breading stations is a container for the flour.

The breading stations are now in place. First, take the butterflied shrimp by the tail and dredge through the flour. Try to keep the tail clean through all the stages of the breading process. Dip the floured shrimp into the egg wash mixture and then into the ground saltine-almond breading. Coat the entire shrimp with the almond crusting and set aside. Continue this process until all the shrimp are crusted.

In a fry-daddy or a large saucepan, place the shortening, no more than half, and bring to a medium-high heat. When the oil reaches 360 degrees, lower the heat to medium. If the oil becomes sluggish during frying return the heat to medium-high. Place the shrimp in the hot oil, a few at a time, keep separated and cook for about 2 minutes or until golden brown. Use a spoon to remove the shrimp from the hot oil onto a paper-lined platter. The paper will absorb any excess oil. Continue this process until all the shrimp are fried. After removing the shrimp from the hot oil, sprinkle with some additional almonds or salt, depending upon your preference. Serve the shrimp with a cocktail or Rémoulade sauce.

TOOLS

Measuring spoons and cups, mixing bowl, wire whip, large saucepan or fry daddy, slotted spoon and food processor.

Virginia Peanut and Country Ham Soup

INGREDIENTS

6 cups of chicken stock
½ cup finely diced celery
½ cup diced onion
6 tablespoons butter
5 tablespoons flour
1 cup creamy peanut butter
¼ cup shredded country ham (about ¼ pound)
1 tablespoon white pepper
½ cup whole milk

PROCEDURE

In a saucepan heat the chicken stock, celery and onions to a low boil. In a separate saucepan, melt the butter and flour. Stir and cook over a low heat until the roux is smooth. Add the cooked roux to the low boiling chicken stock and increase the heat to medium-high. Stir the thickening stock until it reaches a low boil and turn heat off. Next, add the peanut butter, shredded ham, white pepper and milk. Stir until the peanut butter is dissolved and the ham is dispersed throughout the soup. Taste to see if enough salt and pepper has been added. Re-adjust if needed.

A great garnish is chopped peanuts. An accomplishment of ham biscuits and apple fritters is very Virginia.

TOOLS

Measuring spoons and cup, cutting board and chefs knife, two saucepans wire whisk and rubber spatula.

Fresh Oyster and Surry Bacon Stew

INGREDIENTS

1 quart half-and-half cream
2 clam, seafood, or chicken bouillon cubes
7 tablespoons butter, divided
5 tablespoons flour
½ pound bacon, fine diced
½ cup finely diced yellow onion
½ cup peeled and finely diced celery
1 teaspoon white pepper
1 cup heavy cream
24 to 32 freshly shucked oysters1 teaspoon Tobasco sauce or favorite “hot” sauce

PROCEDURE

In a saucepan, heat the half-and-half cream with the bouillon cube until just under boil. In a separate saucepan, melt 6 tablespoons of butter and add the flour to make the roux. Continue to heat and stir the roux until it is smooth and returns to a boil. Then remove the roux from heat, add to the hot cream and whip constantly until the sauce begins to thicken. At first sign of boil, remove the thickened sauce from heat and transfer to a clean saucepan and set aside.

In a skillet or sauté pan, render the bacon until crispy, making sure the bacon is fully cooked before adding any other ingredients. When the bacon is crispy, keep all the bacon fat in the pan and add the onion, celery, and white pepper. Cook the onions and celery until tender and add all the rendered ingredients to the cream sauce. Get every bit of bacon fat, scraps, and goodies from the skillet. Stir the sauce until thoroughly combined and fold in the last tablespoon of butter and the heavy cream. This finishes the sauce.

To finish the appetizer, in a large sauté pan over medium heat, heat the oysters and “hot sauce”/ As the edges of the oysters begin to curl, add the sauce and reduce the heat to simmer, stirring constantly until hot and being careful not to overcook the oysters. Turn off the heat. Ladle the oysters evenly into six soup bowls then cover with remaining sauce. A garnish may simply be some additional crispy bacon or fresh chives.

TOOLS

Measuring cups and spoons, one-quart sauce pan, large sauté pan, cutting board, chef’s knife, wire whisk, and wooden spoon

Fresh Virginia Rockfish served with Sweet Cream, Flash-Fried Oysters, Local Tomatoes and Green Onions

INGREDIENTS:

4 (6-7 ounce) boneless, skinless fresh rockfish fillets
2 tablespoons blended olive oil
1 tablespoons Montreal seasoning, divided
1 cup solid vegetable shortening (Cristco)
16 freshly shucked oysters, the largest are called "counts"
2 whole eggs, beaten
1 cup milk
1 1/2 cups fine ground cracker meal
Salt and pepper
1 1/2 cups Sweet Cream and Fresh Herb Sauce
1/2 cup diced fresh tomatoes
2 tablespoons finely diced spring onions

PROCEDURE:

Take the rockfish fillets and rub them with olive oil. Sprinkle both sides of the fish fillets with about half of the Montreal seasoning. In a preheated 350-degree oven, place the rockfish fillets in a baking sheet lined with foil. Cook for about 12 minutes, depending on the thickness of the filet. When the filet becomes completely white through the sides, it is ready. Please do not overcook the wonderful fish.
In a separate, raised-side skillet, place the solid vegetable shortening on a medium heat until melted and hot.
Before the shortening is melted and getting hot, take the shucked oysters and place in a bowl with the beaten eggs, milk and resr if the Montreal seasoning. Let soak for a few minutes then roll the oysters on a raised- edge pan containing cracker meal. The breading of oysters in a careful process. I tell people I judge the quality of a seafood restaurant on a few basic items, the breading of an oyster being one. The double bread of an oyster, meaning no flour, then egg wash, then heavy breading is sinful. The oyster should only be soaked in a seasoned egg wash then individually handled through the cracker meal, lightly patting the “yolk” or the raised center of the oyster before carefully placing on a piece of wax paper and refrigerated. The oyster should be allowed to sit uncovered in a refrigerator for at least 20 minutes before frying so the crust does not come off. Another helpful hint with oysters is to never cover them in a refrigerator, even overnight; they will become soggy and dark when frying.
I guess I have made it clear how much respect I have for the beloved “Flash-Fried Oyster.” When the shortening is very hot, not smoking, but hot to a crackle if water is sprinkled in the pan, place the breaded oyster by hand in the hot oil as quickly as possible. As they begin to brown, turn the oysters over to crisp on both sides. When the oysters are finishing frying, place on a paper lined pate and sprinkle with salt and ground black pepper.
Now it is time to “Plate Up”. First on the dinner plate, place about two or three ounces of sweet cream and herb sauce. Next, take the baked piece of fresh rockfish fillet and place over the sweet cream. Arrange four fried oysters around the rockfish fillet and top with the fresh tomato and spring onion. A suitable accompaniment for this dish may be a variety of grilled vegetables; asparagus comes to mind first and I would not serve a starch with this dish.

Pistachio-Crusted Pork Loin

Pistachio-Crusted Pork Loin Served with Coarse Ground Mustard Sauce, Warm Sweet Red Cabbage Slaw and Red Bliss Potatoes

INGREDIENTS:

1 cup of Breadcrumbs
2 cups Fine Ground Cracker Meal
½ cup Shelled Pistachios
2 whole Eggs
1 pint Whole Milk
8 (3 ounce) thinly sliced boneless pork loins
Salt and Black Pepper
¼ cup Course Ground Mustard
½ cup Blended Olive Oil
2 cups Shredded Red Cabbage
2 tablespoons Sugar
2 tablespoons Salad Oil
2 tablespoons of Apple Cider Vinegar
2 tablespoons of Raisins
¾ cup Course Ground Mustard (for separate item)
12 whole Red Bliss Potatoes (peeled and blanched in lightly salted water until fork tender) 

PROCEDURE:

In a food processor, grind the breadcrumbs, cracker meal and pistachios into a smooth breading. In a mixing bowl, combine the eggs and milk to make an egg wash. Pound the pork loins with a meat mallet until as thin as possible. Season the pork with salt and pepper and brush with coarse ground mustard on both sides. Dip the mustard-coated cutlets in the egg wash and then into a pistachio crusting. Coat thoroughly on both sides and set aside.

In a large sauté pan place about half of the olive oil over a medium heat. When hot, place the breaded cutlets into the oil and cook about two minutes on each side until golden brown. Repeat this process to finish cooking all the pork.

To prepare the red cabbage slaw take a large mixing bowl and add the shredded red cabbage, sugar, salad oil, cider vinegar, and raisins, mixing thoroughly. To warm the red cabbage slaw, heat a dry sauté pan over medium heat and pour in the slaw. Stir until warm and limp.

In a small saucepan, heart the mustard sauce until warm. The red bliss potatoes should be hot. Now it is time to “Plate Up.” In the center of the plate, place about two ounces of the coarse ground mustard sauce. Next, off the center of the plate, place the warm red cabbage slaw. On the top of the sauce place two slices of the pistachio-crusted pork loin and finish with a few red bliss potatoes.

TOOLS:

Measuring spoons and cups, cutting board, chef’s knife, food processor, brush, two mixing bowls, whisk, two sauté pans, tongs, metal spatula and ladle.

More Articles...