Cruising the Waterfront: Restaurants of Lower Potomac River - Softcover

Rossignol, Ken

Softcover

ISBN 10: 1492195790 ISBN 13: 9781492195795

Publisher: CreateSpace Independent Publishing Platform, 2013

Synopsis

From Cobb Island to St. George Island and every bay and river in between, across to Coles Point and south to Seaside View, the crabhouses and restaurants along the Potomac offer great meals. For those who wish to travel by boat or by land, herein are a few tips and for those who wish to cook their own seafood delicacies at home, inside are many great recipes. How to prepare Southern Maryland Stuffed Ham is also on the menu!

About this title

From the Author:

There are many venues that feature Maryland crabcakes across the land but none of them are prepared with such authenticity as the wonderful kitchens of Southern Maryland along the Potomac River in Northern Neck Virginia...as the Virginians learned how by traveling across the river to Maryland and paying attention. It is not possible for anyone outside of the Potomac and Chesapeake tidewater region to be able to cook oyster stew, fried oysters or stuffed ham. Therefore, this guide has been prepared in the hope of making it easier to find a few great places to eat along the lower Potomac River. While there are many other fine establishments along the Patuxent, the middle and upper Bay and - even on the Eastern Shore, this brief guide is not about them. Don't even begin to think you might get real Southern Maryland cooking in Washington, D.C., as it is just not possible.

From the Back Cover:

Hot Crab Dip
16 ounce cream cheese
1/2 cup sour cream
1/2 cup milk
3 tablespoon mayonnaise
2 tablespoon lemon juice
1 tablespoon Worcestershire sauce
dash garlic
1 teaspoon dry mustard
1/2 cup grated cheese
1/2 lb Back fin crabmeat
1/2 teaspoon Chesapeake seasoning
pinch of thyme
In a large mixing bowl, working with a wire whisk, combine the cream cheese, sour cream, milk, mayonnaise, lemon juice, Worcestershire sauce, mustard and garlic salt. Whisk until creamy and smooth. Stir in 2 tablespoons of grated cheese and grated lemon. With a rubber spatula, fold in the crabmeat.
Preheat the oven to 350 deg. F. Grease a 1-cup casserole. Pour in crab mixture. Top with the remaining cheese. Sprinkle with the paprika and Chesapeake seasoning. Bake for 30 minutes, until the dip is bubbly and slightly browned.
Serve with crisp wheat crackers or Melba toast rounds.
 
Aunt Lulu's Traditional Oyster Stew
(From the cruise thriller - The Privateer Clause)
"Lulu took four hours to fix her stew; she would first take a pound of smoked bacon and cook it up until it was brittle.  To the bacon, after pouring off excess drippings, she would add a full stalk of chopped celery, two whole chopped Vidalia onions and two tablespoons of chopped garlic.
With two tablespoons of black pepper, a bunch of fresh rosemary and a big dash of thyme, Lulu's oyster stew was beginning to take shape.
After this mixture slowly cooked in a large iron skillet Lulu had brought from home, she poured it all into a large pot and then poured in a gallon of shucked oysters into the iron skillet, still having the bacon grease, along with a good amount of oyster 'liquor', the oyster fluid in the gallon, and let it thoroughly cook up until the oysters were all much smaller and constricted."
Then, along with a full pound of fake butter, the new low cholesterol kind that she had gotten used to including in her recipes, Lulu added a gallon of skim milk. 

About this edition

• Publisher: CreateSpace Independent Publishing Platform
• Publication date: 2013
• ISBN 10: 1492195790
• ISBN 13: 9781492195795
• Binding: Paperback
• Number of pages: 100