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Old-School Geeste

Old-School Geeste



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Sommige handelsmerke behou tradisie deur te hou by ou tegnieke

Van gerekenariseerde stilstaande foto's en staafgekodeerde vate tot gemeganiseerde bottellyne, het baie sterk drankmerke die nuutste tegnologie aangeneem. Maar daar is 'n paar houvas regoor die wêreld wat steeds outydse tegnieke gebruik. Hier is 'n paar van ons gunstelinge.

Vloermout
Die eerste stap in die vervaardiging van Scotch is om die gars se styselinhoud in meer gewenste suiker te omskep deur dit te mout. Om tyd te bespaar, koop die meeste distilleerders gars wat reeds gemout is, maar 'n handjievol handelsmerke- Die Balvenie, Bowmore, Highland Park, en Laphroaig -gaan voort met die tradisionele vloermoutproses (op die foto). Alhoewel dit 'n afbrekende werk is, behou dit 'n stukkie whiskygeskiedenis.

Die Tahona -wiel
Tequila word natuurlik van agave gemaak, maar voordat die sap van die plant gefermenteer en gedistilleer moet word, moet dit gebak word en dan fyngedruk word. 'N Aantal geeste, insluitend El Tesoro, Olmeca, en Patrón, hou reuse -klipwiele wat tahonas genoem word in werking, in plaas van moderne versnipperaars.

Die Sloe Way
Moenie mislei word deur die helderrooi kleur nie: daar word nie kunsmatige kleurstowwe of kleurstowwe gebruik nie Plymouth Sloe Gin. Elke somer word wilde sloepbessies (die vrugte is 'n tert familielid van die pruim) geoes en dan vir ongeveer vier maande met 'n digte gin, fonteinwater en 'n bietjie suiker gesny. Probeer die resultaat in die klassieke en heerlike Sloe Gin Fizz.

Dit vat 'n dorp
Dit sou moeilik wees om 'n verhaal oor tydlose metodes te skryf en nie te noem nie Del Maguey’s reeks bekroonde mezcals. Hierdie geeste word sorgvuldig vervaardig in klein dorpies in die Mexikaanse deelstaat Oaxaca met behulp van die mees outentieke en historiese tegnieke, insluitend die kook van die agave in kuile ​​met warm rotse in plaas van in oonde.

Klik hier vir meer van Liquor.com.


Ou-skool krap resepte

Vir baie Marylanders is daar nie 'n meer perfekte maaltyd as 'n stapel gestoomde krappe of 'n goed gemaakte krapkoek nie (lig op vulsel).

Hierdie eenvoudige krapvoorbereidings is oral: op restaurant -spyskaarte en agterplaas -tafels, veral in die somermaande. Hulle eenvoud toon die soet, delikate geur en sagte tekstuur van krapvleis.

Maar Maryland se krapperige kookgeskiedenis strek dieper as tafels wat met koerante bedek is en hope afgedopte skulpe. Nie lank gelede het die restaurant se spyskaarte talle krapgeregte gelys nie, en huiskokke was bekend met tientalle maniere om krappe in maaltye in te sluit, van bakkies tot keiser.

Deesdae is die outydse krapvoorbereidings moontlik nie voorop nie, maar dit hang nog steeds vas, danksy 'n handjievol plaaslike restaurante en kookboeke in die gemeenskap wat dit 'n punt maak om die verlede te bewaar.

Nadat hy jare lank resepte in die hele streek versamel het, publiseer Whitey Schmidt in 1990 sy ode aan die gekookte skaaldiere, "The Crab Cookbook".

Schmidt se belangstelling in krapresepte is gewek nadat hy jare lank saam met sy agt broers en vyf susters in die Suidrivier naby Annapolis krappe gepluk het gedurende die jare veertig en vyftig.

"As kinders was ons hoenders. [Daar was] 'n pier nie te ver van ons af nie, en ons sou soms twee of drie dae per week afdraai," het hy gesê. "Ons het 'n stuk tou omstreeks 12 tot 15 voet lank wat ons aan 'n spyker of die punt van 'n pier sou bind - waar ons dit ook al kon vasmaak. ons moes doen om die lyn dop te hou. As die krap dit sou byt, sou hy probeer om daarmee huis toe te hardloop en die lyn reguit van die pier af te trek. wegknibbel. ”

Hulle het gereeld 'n bietjie ekstra krapvleis gekry ná 'n marathon-krap-en-pluk-sessie, en dit het die deur oopgemaak om verskillende resepte te probeer gebruik.

'Dit het vir my 'n liefde vir die lewe geword,' sê hy. "So het ek uitgegaan en vyf jaar lank in die krabhuise van die Chesapeake geëet op soek na resepte. En nou was dit my hele lewe die afgelope 30 of 40 jaar."

Schmidt het ses boeke oor kookkuns in Chesapeakebaai gepubliseer. "The Crab Cookbook" bevat tientalle variasies op tradisionele resepte: krap imperiaal, krap dip, krap sop en meer, insluitend 33 resepte net vir krapkoeke. Almal het hul gunsteling krapkoek of imperial, sê hy, en hulle is bereid om die resepte te deel.

Die meeste tradisionele krapgeregte het nie 'n naspeurbare geskiedenis nie, maar Schmidt glo dat dit gewoonlik in huise begin het, nie in restaurante nie. Alhoewel hy met sy resepsoektogte in restaurante in die baai begin soek het, soek hy altyd tuis resepte, gesels met vriende en familie en soek hy na uitstekende kookboeke.

'Antieke markte is vol gebruikte boeke,' verduidelik hy. "Ek spandeer altyd 'n uur of twee in die afdeling met gebruikte boeke en hoop dat ek 'n kookboek van Smith Island of Tangier Island kan vind."

Junior League -kookboeke is een van die gewaardeerde vir die bewaring van streekgeregte.

"Die nasionale Junior League -organisasie is baie trots op die kookboeke wat uit verskillende ligas kom," sê Debbie Daugherty Richardson, 'n voormalige president van die Junior League van Annapolis, wat twee gewilde kookboeke met streeksresepte publiseer, waaronder tradisionele Maryland -gunstelinge soos duiwelkrap en 'n verskeidenheid krapblikkies.

'' N Deel van die trots kom uit die tradisie om die resepte van geslag tot geslag te deel, 'sê sy.

Toe die Woodbrook-Murray Hill Garden Club in 2004 'n 50-jarige kookboek publiseer, het lid Gail Smith 'n krapresepresep bygedra wat sy uit haar jeug onthou het.

“My ma was ook lid van die tuinklub,” vertel sy. "Die braaipan kom uit my ma se kookboek. Sy het dit altyd gemaak toe sy 'n groot groep gehad het. My dogter het ook 'n paar resepte in die boek - ons hou dit generasievol daar!"

Smith sê as sy vir die gesin kook, maak sy baie van die geregte wat haar ma gemaak het. 'My kinders hou daarvan en my kleinkinders hou daarvan,' sê sy.

Gemeenskapskookboeke, vol krapresepte, help ook diegene wat nie diep Baltimore -wortels het nie, om vinnig die voedselkultuur van die streek te benut.

Die lid van die Woodbrook-Murray Hill Garden Club, Ande Williams, het in New England grootgeword, en daarom was sy onbekend met krapgeregte toe sy in 1997 na Baltimore verhuis het. Sy gebruik haar kookkookboek vir tradisionele krapresepte, soos krapdip. 'Kookboeke soos hierdie is ideaal vir ou gesinsresepte en plaaslike geregte,' verduidelik sy.

Plaaslike kookboeke is 'n goudmyn vir outydse tuisgemaakte krapresepte, maar sekere geregte, soos gebraaide harde krap en krappluisies, word meer gereeld in restaurante se kombuise berei.

Gary Sanders, eienaar van CJ's Restaurant in Owings Mills, sê die gebraaide harde krap-'n krap gevul met krapvleis, gedoop in beslag en diepgebraai-was al so lank as wat hy kan onthou op die spyskaart van die CJ. 'Dit kom van my ma en pa', verduidelik hy. "Jare gelede het my pa een keer per maand na Duffy's gegaan en 'n gebraaide krap gekry. Ek dink dis waar die idee vandaan kom."

Sanders erken dat die outydse gereg meestal deur ouer kliënte bestel word. Maar, sê hy, as jonger mense dit probeer, hou hulle daarvan.

By Pappas Restaurant in Parkville is tradisionele geregte soos krap -imperiaal 'n treffer by 'jonk en oud', sê bestuurder Justin Windle. (Windle se skoonpa, Mark Pappas, is die eienaar van die restaurant).

'Daar is iets aan imperiaal', sê Windle. "Dit is 'n stewige gereg en het die sjarme van die ou skool. Dit is 'n lekker nostalgiese gereg." Crab imperial, sê hy, is die tweede gewildste gereg by Pappas-naas krapkoeke.

Imperial bevat, soos baie outydse krapresepte, vetterige bestanddele, soos mayonnaise en bottergesondheid, een van die redes waarom hierdie geregte die kollig laat vaar het.

"Ek probeer om gesonder te kook gedurende die week," sê Smith, van die tuinklub. Tog, as sy vir haar familie of vriende kook, skuif sy gesondheidsorg opsy. "As ek 'n geleentheid met die gesin het, hou ek daarvan om iets in die gesin op te neem. Of as ek 'n aandete hou. Ek kook meer vetgemaakte kos vir 'n skare!"

Selfs as dit later 'n paar uur by die gimnasium beteken, moet u ou gunsteling krapresepte nie vergeet nie. Hulle vorm deel van die kultuur van Chesapeake Bay -kultuur en is 'n belangrike deel van die plaaslike geskiedenis.

En met soet, heerlike krap as middelpunt, is hulle absoluut heerlik.

Volgende week verken ons die wêreld van sagte dopkrappe - wat hulle is, wat mense daarvan hou (en haat), hoe om dit te kook en waar om dit te vind.

Mobjack Imperial Crab

Whitey Schmidt se "The Crab Cookbook" bevat resepte vir krap wat bykans op elke denkbare manier voorberei is - insluitend hierdie klassieke krap imperial. 'Crab imperial is net die gereg vir 'n warm someraand', skryf Schmidt, en beveel 'n ligte voorgereg en vrugte -kabobs aan wat saam met die krap bedien word. Resep herdruk met toestemming.


Ou-skool krap resepte

Vir baie Marylanders is daar nie 'n meer perfekte maaltyd as 'n stapel gestoomde krappe of 'n goed gemaakte krapkoek nie (lig op vulsel, asseblief).

Hierdie eenvoudige krapvoorbereidings is oral: op restaurant -spyskaarte en agterplaas -tafels, veral in die somermaande. Hulle eenvoud toon die soet, delikate geur en sagte tekstuur van krapvleis.

Maar Maryland se krapperige kookgeskiedenis strek dieper as tafels wat met koerante bedek is en hope afgedopte skulpe. Nie lank gelede het die restaurant se spyskaarte talle krapgeregte gelys nie, en huiskokke was bekend met tientalle maniere om krappe by maaltye in te sluit, van braaipan tot keiser.

Deesdae is die outydse krapvoorbereidings moontlik nie voorop nie, maar dit hang nog steeds vas, danksy 'n handjievol plaaslike restaurante en kookboeke in die gemeenskap wat dit 'n punt maak om die verlede te bewaar.

Nadat hy jare lank resepte in die hele streek versamel het, publiseer Whitey Schmidt in 1990 sy ode aan die gekookte skaaldiere, "The Crab Cookbook".

Schmidt se belangstelling in krapresepte is gewek nadat hy jare lank saam met sy agt broers en vyf susters in die Suidrivier naby Annapolis krappe gepluk het gedurende die jare veertig en vyftig.

"As kinders was ons hoenders. [Daar was] 'n pier nie te ver van ons af nie, en ons sou soms twee of drie dae per week afdraai," het hy gesê. "Ons het 'n stuk tou omstreeks 12 tot 15 voet lank wat ons aan 'n spyker of die punt van 'n pier sou bind - waar ons dit ook al kon vasmaak. ons moes doen om die lyn dop te hou. As die krap dit sou byt, sou hy probeer om daarmee huis toe te hardloop en die lyn reguit van die pier af te trek. wegknibbel. ”

Hulle het gereeld 'n bietjie ekstra krapvleis gekry ná 'n marathon-krap-en-pluk-sessie, en dit het die deur oopgemaak om verskillende resepte te probeer gebruik.

'Dit het vir my 'n liefde vir die lewe geword,' sê hy. "So het ek uitgegaan en vyf jaar lank in die krabhuise van die Chesapeake geëet op soek na resepte. En nou was dit my hele lewe die afgelope 30 of 40 jaar."

Schmidt het ses boeke oor kookkuns in die Chesapeakebaai gepubliseer. "The Crab Cookbook" bevat tientalle variasies op tradisionele resepte: krap imperiaal, krap dip, krap sop en meer, insluitend 33 resepte net vir krapkoeke. Almal het hul gunsteling krapkoek of imperial, sê hy, en hulle is bereid om die resepte te deel.

Die meeste tradisionele krapgeregte het nie 'n naspeurbare geskiedenis nie, maar Schmidt glo dat dit gewoonlik in huise begin het, nie in restaurante nie. Alhoewel hy met sy resepsoektogte in restaurante in die baai begin soek het, soek hy altyd tuis resepte, gesels met vriende en familie en soek hy na uitstekende kookboeke.

'Antieke markte is vol gebruikte boeke,' verduidelik hy. "Ek spandeer altyd 'n uur of twee in die afdeling met gebruikte boeke en hoop dat ek 'n kookboek van Smith Island of Tangier Island kan vind."

Junior League -kookboeke is een van die gewaardeerde vir die bewaring van streekgeregte.

"Die nasionale Junior League -organisasie is baie trots op die kookboeke wat uit verskillende ligas kom," sê Debbie Daugherty Richardson, 'n voormalige president van die Junior League van Annapolis, wat twee gewilde kookboeke met streeksresepte publiseer, waaronder tradisionele Maryland -gunstelinge soos duiwelkrap en 'n verskeidenheid krapblikkies.

'' N Deel van die trots kom uit die tradisie om die resepte van geslag tot geslag te deel, 'sê sy.

Toe die Woodbrook-Murray Hill Garden Club in 2004 'n 50-jarige kookboek publiseer, het lid Gail Smith 'n krapresep-resep bygedra wat sy uit haar jeug onthou het.

“My ma was ook lid van die tuinklub,” vertel sy. "Die braaipan kom uit my ma se kookboek. Sy het dit altyd gemaak toe sy 'n groot groep gehad het. My dogter het ook 'n paar resepte in die boek - ons hou dit generasievol daar!"

Smith sê as sy vir die gesin kook, maak sy baie van die geregte wat haar ma gemaak het. 'My kinders hou daarvan en my kleinkinders hou daarvan,' sê sy.

Gemeenskapskookboeke, vol krapresepte, help ook diegene sonder die diep Baltimore -wortels om vinnig in die voedselkultuur van die streek te kom.

Die lid van die Woodbrook-Murray Hill Garden Club, Ande Williams, het in New England grootgeword, en daarom was sy onbekend met krapgeregte toe sy in 1997 na Baltimore verhuis het. Sy gebruik haar kookkookboek vir tradisionele krapresepte, soos krapdip. 'Kookboeke soos hierdie is ideaal vir ou gesinsresepte en plaaslike geregte,' verduidelik sy.

Plaaslike kookboeke is 'n goudmyn vir outydse tuisgemaakte krapresepte, maar sekere geregte, soos gebraaide harde krap en krappluisies, word meer gereeld in restaurante se kombuise berei.

Gary Sanders, eienaar van CJ's Restaurant in Owings Mills, sê die gebraaide harde krap-'n krap gevul met krapvleis, gedoop in beslag en diepgebraai-was al so lank as wat hy kan onthou op die spyskaart van die CJ. 'Dit kom van my ma en pa', verduidelik hy. "Jare gelede het my pa een keer per maand na Duffy's gegaan en 'n gebraaide krap gekry. Ek dink dis waar die idee vandaan kom."

Sanders erken dat die outydse gereg meestal deur ouer kliënte bestel word. Maar, sê hy, as jonger mense dit probeer, hou hulle daarvan.

By Pappas Restaurant in Parkville is tradisionele geregte soos krap -imperiaal 'n treffer by 'jonk en oud', sê bestuurder Justin Windle. (Windle se skoonpa, Mark Pappas, is die eienaar van die restaurant).

'Daar is iets aan imperiaal', sê Windle. "Dit is 'n stewige gereg en het die sjarme van die ou skool. Dit is 'n lekker nostalgiese gereg." Crab imperial, sê hy, is die tweede gewildste gereg by Pappas-naas krapkoeke.

Imperial bevat, soos baie outydse krapresepte, vetterige bestanddele, soos mayonnaise en bottergesondheid, een van die redes waarom hierdie geregte die kollig laat vaar het.

"Ek probeer om gesonder te kook gedurende die week," sê Smith, van die tuinklub. Tog, as sy vir haar familie of vriende kook, skuif sy gesondheidsorg opsy. "As ek 'n geleentheid met die gesin het, hou ek daarvan om iets in die gesin op te neem. Of as ek 'n aandete hou. Ek kook meer vetgemaakte kos vir 'n skare!"

Selfs as dit later 'n paar uur by die gimnasium beteken, moet u ou gunsteling krapresepte nie vergeet nie. Hulle vorm deel van die kultuur van Chesapeake Bay -kultuur en is 'n belangrike deel van die plaaslike geskiedenis.

En met soet, heerlike krap as middelpunt, is hulle absoluut heerlik.

Volgende week verken ons die wêreld van sagte dopkrappe - wat hulle is, wat mense daarvan hou (en haat), hoe om dit te kook en waar om dit te vind.

Mobjack Imperial Crab

Whitey Schmidt se "The Crab Cookbook" bevat resepte vir krap wat bykans op elke denkbare manier voorberei is - insluitend hierdie klassieke krap imperial. 'Crab imperial is net die gereg vir 'n warm someraand', skryf Schmidt, en beveel 'n ligte voorgereg en vrugte -kabobs aan wat saam met die krap bedien word. Resep herdruk met toestemming.


Ou-skool krap resepte

Vir baie Marylanders is daar nie 'n meer perfekte maaltyd as 'n stapel gestoomde krappe of 'n goed gemaakte krapkoek nie (lig op vulsel, asseblief).

Hierdie eenvoudige krapvoorbereidings is oral: op restaurant -spyskaarte en agterplaas -tafels, veral in die somermaande. Hulle eenvoud toon die soet, delikate geur en sagte tekstuur van krapvleis.

Maar Maryland se krapperige kookgeskiedenis strek dieper as tafels wat met koerante bedek is en hope afgedopte skulpe. Nie lank gelede het die restaurant se spyskaarte talle krapgeregte gelys nie, en huiskokke was bekend met tientalle maniere om krappe by maaltye in te sluit, van braaipan tot keiser.

Deesdae is die outydse krapvoorbereidings moontlik nie voorop nie, maar dit hang nog steeds vas, danksy 'n handjievol plaaslike restaurante en kookboeke in die gemeenskap wat dit 'n punt maak om die verlede te bewaar.

Nadat hy jare lank resepte in die hele streek versamel het, publiseer Whitey Schmidt in 1990 sy ode aan die gekookte skaaldiere, "The Crab Cookbook".

Schmidt se belangstelling in krapresepte is gewek nadat hy jare lank saam met sy agt broers en vyf susters in die Suidrivier naby Annapolis krappe gepluk het gedurende die jare veertig en vyftig.

"As kinders was ons hoenders. [Daar was] 'n pier nie te ver van ons af nie, en ons sou soms twee of drie dae per week afdraai," het hy gesê. "Ons het 'n stuk tou omstreeks 12 tot 15 voet lank wat ons aan 'n spyker of die punt van 'n pier sou bind - waar ons dit ook al kon vasmaak. ons moes doen om die lyn dop te hou. As die krap dit sou byt, sou hy probeer om daarmee huis toe te hardloop en die lyn reguit van die pier af te trek. wegknibbel. "

Hulle het gereeld 'n bietjie ekstra krapvleis gekry na 'n marathon-krap-en-pluk-sessie, en dit het die deur oopgemaak om verskillende resepte te probeer gebruik.

'Dit het vir my 'n liefde vir die lewe geword,' sê hy. "So het ek uitgegaan en vyf jaar lank in die krabhuise van die Chesapeake geëet op soek na resepte. En nou was dit my hele lewe die afgelope 30 of 40 jaar."

Schmidt het ses boeke oor kookkuns in die Chesapeakebaai gepubliseer. "The Crab Cookbook" bevat tientalle variasies op tradisionele resepte: krap imperiaal, krap dip, krap sop en meer, insluitend 33 resepte net vir krapkoeke. Almal het hul gunsteling krapkoek of imperial, sê hy, en hulle is bereid om die resepte te deel.

Die meeste tradisionele krapgeregte het nie 'n naspeurbare geskiedenis nie, maar Schmidt glo dat dit gewoonlik in huise begin het, nie in restaurante nie. Alhoewel hy met sy resepsoektogte in restaurante in die baai begin soek het, soek hy altyd tuis resepte, gesels met vriende en familie en soek hy na uitstekende kookboeke.

'Antieke markte is vol gebruikte boeke,' verduidelik hy. "Ek spandeer altyd 'n uur of twee in die afdeling met gebruikte boeke en hoop dat ek 'n kookboek van Smith Island of Tangier Island kan vind."

Junior League -kookboeke is een van die gewaardeerde vir die bewaring van streekgeregte.

"Die nasionale Junior League -organisasie is baie trots op die kookboeke wat uit verskillende ligas kom," sê Debbie Daugherty Richardson, 'n voormalige president van die Junior League van Annapolis, wat twee gewilde kookboeke met streeksresepte publiseer, waaronder tradisionele Maryland -gunstelinge soos duiwelkrap en 'n verskeidenheid krapblikkies.

'' N Deel van die trots kom uit die tradisie om die resepte van geslag tot geslag te deel, 'sê sy.

Toe die Woodbrook-Murray Hill Garden Club in 2004 'n 50-jarige kookboek publiseer, het lid Gail Smith 'n krapresepresep bygedra wat sy uit haar jeug onthou het.

“My ma was ook lid van die tuinklub,” vertel sy. "Die braaipan kom uit my ma se kookboek. Sy het dit altyd gemaak toe sy 'n groot groep gehad het. My dogter het ook 'n paar resepte in die boek - ons hou dit generasievol daar!"

Smith sê as sy vir die gesin kook, maak sy baie van die geregte wat haar ma gemaak het. 'My kinders hou daarvan en my kleinkinders hou daarvan,' sê sy.

Gemeenskapskookboeke, vol krapresepte, help ook diegene sonder die diep Baltimore -wortels om vinnig in die voedselkultuur van die streek te kom.

Die lid van die Woodbrook-Murray Hill Garden Club, Ande Williams, het in New England grootgeword, en daarom was sy onbekend met krapgeregte toe sy in 1997 na Baltimore verhuis het. Sy gebruik haar kookkookboek vir tradisionele krapresepte, soos krapdip. 'Kookboeke soos hierdie is ideaal vir ou gesinsresepte en plaaslike geregte,' verduidelik sy.

Plaaslike kookboeke is 'n goudmyn vir outydse tuisgemaakte krapresepte, maar sekere geregte, soos gebraaide harde krap en krappluisies, word meer gereeld in restaurante se kombuise berei.

Gary Sanders, eienaar van CJ's Restaurant in Owings Mills, sê die gebraaide harde krap-'n krap gevul met krapvleis, gedoop in beslag en diepgebraai-was al so lank as wat hy kan onthou op die spyskaart van die CJ. 'Dit kom van my ma en pa', verduidelik hy. "Jare gelede het my pa een keer per maand na Duffy's gegaan en 'n gebraaide krap gekry. Ek dink dis waar die idee vandaan kom."

Sanders erken dat die outydse gereg meestal deur ouer kliënte bestel word. Maar, sê hy, as jonger mense dit probeer, hou hulle daarvan.

By Pappas Restaurant in Parkville is tradisionele geregte soos krap -imperiaal 'n treffer by 'jonk en oud', sê bestuurder Justin Windle. (Windle se skoonpa, Mark Pappas, is die eienaar van die restaurant).

'Daar is iets aan imperiaal', sê Windle. "Dit is 'n stewige gereg en het 'n outydse sjarme. Dit is 'n lekker nostalgiese gereg." Crab imperial, sê hy, is die tweede gewildste gereg by Pappas-naas krapkoeke.

Imperial bevat, soos baie outydse krapresepte, vetterige bestanddele, soos mayonnaise en bottergesondheid, een van die redes waarom hierdie geregte die kollig laat vaar het.

"Ek probeer om gesonder te kook gedurende die week," sê Smith, van die tuinklub. Tog, as sy vir haar familie of vriende kook, skuif sy gesondheidsorg opsy. "As ek 'n geleentheid met die gesin het, hou ek daarvan om iets in die gesin op te neem. Of as ek 'n aandete hou. Ek kook meer vetgemaakte kos vir 'n skare!"

Selfs as dit later 'n paar uur by die gimnasium beteken, moet u ou gunsteling krapresepte nie vergeet nie. Hulle vorm deel van die kultuur van Chesapeake Bay -kultuur en is 'n belangrike deel van die plaaslike geskiedenis.

En met soet, heerlike krap as middelpunt, is hulle absoluut heerlik.

Volgende week verken ons die wêreld van sagte dopkrappe - wat hulle is, wat mense daarvan hou (en haat), hoe om dit te kook en waar om dit te vind.

Mobjack Imperial Crab

Whitey Schmidt se "The Crab Cookbook" bevat resepte vir krap wat bykans op elke denkbare manier voorberei is - insluitend hierdie klassieke krap imperial. 'Crab imperial is net die gereg vir 'n warm someraand', skryf Schmidt, en beveel 'n ligte voorgereg en vrugte -kabobs aan wat saam met die krap bedien word. Resep herdruk met toestemming.


Ou-skool krap resepte

Vir baie Marylanders is daar nie 'n meer perfekte maaltyd as 'n stapel gestoomde krappe of 'n goed gemaakte krapkoek nie (lig op vulsel).

Hierdie eenvoudige krapvoorbereidings is oral: op restaurant -spyskaarte en agterplaas -tafels, veral in die somermaande. Hulle eenvoud toon die soet, delikate geur en sagte tekstuur van krapvleis.

Maar Maryland se krapperige kookgeskiedenis strek dieper as tafels wat met koerante bedek is en hope afgedopte skulpe. Nie lank gelede het die restaurant se spyskaarte talle krapgeregte gelys nie, en huiskokke was bekend met tientalle maniere om krappe in maaltye in te sluit, van bakkies tot keiser.

Deesdae is die outydse krapvoorbereidings moontlik nie voorop nie, maar dit hang nog steeds vas, danksy 'n handjievol plaaslike restaurante en kookboeke in die gemeenskap wat dit 'n punt maak om die verlede te bewaar.

Nadat hy jare lank resepte in die hele streek versamel het, publiseer Whitey Schmidt in 1990 sy ode aan die gekookte skaaldiere, "The Crab Cookbook".

Schmidt se belangstelling in krapresepte is gewek nadat hy jare lank saam met sy agt broers en vyf susters in die Suidrivier naby Annapolis krappe gepluk het gedurende die jare veertig en vyftig.

"As kinders was ons hoenders. [Daar was] 'n pier nie te ver van ons af nie, en ons sou soms twee of drie dae per week afdraai," het hy gesê. "Ons het 'n stuk tou omstreeks 12 tot 15 voet lank wat ons aan 'n spyker of die punt van 'n pier sou bind - waar ons dit ook al kon vasmaak. ons moes doen om die lyn dop te hou. As die krap dit byt, probeer hy daarmee huis toe hardloop en die lyn reguit uit die pier trek. So hand aan hand trek ons ​​stadig die lyn in en die krappe wegknibbel. "

Hulle het gereeld 'n bietjie ekstra krapvleis gekry na 'n marathon-krap-en-pluk-sessie, en dit het die deur oopgemaak om verskillende resepte te probeer gebruik.

'Dit het vir my 'n liefde vir die lewe geword,' sê hy. "So het ek uitgegaan en vyf jaar lank in die krabhuise van die Chesapeake geëet op soek na resepte. En nou was dit my hele lewe die afgelope 30 of 40 jaar."

Schmidt het ses boeke oor kookkuns in die Chesapeakebaai gepubliseer. "The Crab Cookbook" bevat tientalle variasies op tradisionele resepte: krap imperiaal, krap dip, krap sop en meer, insluitend 33 resepte net vir krapkoeke. Almal het hul gunsteling krapkoek of imperial, sê hy, en hulle is bereid om die resepte te deel.

Die meeste tradisionele krapgeregte het nie 'n naspeurbare geskiedenis nie, maar Schmidt glo dat dit gewoonlik in huise begin het, nie in restaurante nie. Alhoewel hy met sy resepsoektogte in restaurante in die baai begin soek het, soek hy altyd tuis resepte, gesels met vriende en familie en soek hy na uitstekende kookboeke.

'Antieke markte is vol gebruikte boeke,' verduidelik hy. "Ek spandeer altyd 'n uur of twee in die afdeling met gebruikte boeke en hoop dat ek 'n kookboek van Smith Island of Tangier Island kan vind."

Junior League -kookboeke is een van die gewaardeerde vir die bewaring van streekgeregte.

"Die nasionale Junior League -organisasie is baie trots op die kookboeke wat uit verskillende ligas kom," sê Debbie Daugherty Richardson, 'n voormalige president van die Junior League van Annapolis, wat twee gewilde kookboeke met streeksresepte publiseer, waaronder tradisionele Maryland -gunstelinge soos duiwelkrap en 'n verskeidenheid krapblikkies.

'' N Deel van die trots kom uit die tradisie om die resepte van geslag tot geslag te deel, 'sê sy.

Toe die Woodbrook-Murray Hill Garden Club in 2004 'n 50-jarige kookboek publiseer, het lid Gail Smith 'n krapresep-resep bygedra wat sy uit haar jeug onthou het.

“My ma was ook lid van die tuinklub,” vertel sy. "Die braaipan kom uit my ma se kookboek. Sy het dit altyd gemaak toe sy 'n groot groep gehad het. My dogter het ook 'n paar resepte in die boek - ons hou dit generasievol daar!"

Smith sê as sy vir die gesin kook, maak sy baie van die geregte wat haar ma gemaak het. 'My kinders hou daarvan en my kleinkinders hou daarvan,' sê sy.

Gemeenskapskookboeke, vol krapresepte, help ook diegene sonder die diep Baltimore -wortels om vinnig in die voedselkultuur van die streek te kom.

Die lid van die Woodbrook-Murray Hill Garden Club, Ande Williams, het in New England grootgeword, en daarom was sy onbekend met krapgeregte toe sy in 1997 na Baltimore verhuis het. Sy gebruik haar kookkookboek vir tradisionele krapresepte, soos krapdip. 'Kookboeke soos hierdie is ideaal vir ou gesinsresepte en plaaslike geregte,' verduidelik sy.

Plaaslike kookboeke is 'n goudmyn vir outydse tuisgemaakte krapresepte, maar sekere geregte, soos gebraaide harde krap en krappluisies, word meer gereeld in restaurante se kombuise berei.

Gary Sanders, eienaar van CJ's Restaurant in Owings Mills, sê die gebraaide harde krap-'n krap gevul met krapvleis, gedoop in beslag en diepgebraai-was al so lank as wat hy kan onthou op die spyskaart van die CJ. 'Dit kom van my ma en pa', verduidelik hy. "Jare gelede het my pa een keer per maand na Duffy's gegaan en 'n gebraaide krap gekry. Ek dink dis waar die idee vandaan kom."

Sanders erken dat die outydse gereg meestal deur ouer kliënte bestel word. Maar, sê hy, as jonger mense dit probeer, hou hulle daarvan.

By Pappas Restaurant in Parkville is tradisionele geregte soos krap -imperiaal 'n treffer by 'jonk en oud', sê bestuurder Justin Windle. (Windle se skoonpa, Mark Pappas, is die eienaar van die restaurant).

'Daar is iets aan imperiaal', sê Windle. "Dit is 'n stewige gereg en het die sjarme van die ou skool. Dit is 'n lekker nostalgiese gereg." Crab imperial, sê hy, is die tweede gewildste gereg by Pappas-naas krapkoeke.

Imperial bevat, soos baie outydse krapresepte, vetterige bestanddele, soos mayonnaise en bottergesondheid, een van die redes waarom hierdie geregte die kollig laat vaar het.

"Ek probeer om gesonder te kook gedurende die week," sê Smith, van die tuinklub. Tog, as sy vir haar familie of vriende kook, skuif sy gesondheidsorg opsy. "As ek 'n geleentheid met die gesin het, hou ek daarvan om iets in die gesin op te neem. Of as ek 'n aandete hou. Ek kook meer vetgemaakte kos vir 'n skare!"

Selfs as dit later 'n paar uur by die gimnasium beteken, moet u ou gunsteling krapresepte nie vergeet nie. Hulle vorm deel van die kultuur van Chesapeake Bay -kultuur en is 'n belangrike deel van die plaaslike geskiedenis.

En met soet, heerlike krap as middelpunt, is hulle absoluut heerlik.

Volgende week gaan ons die wêreld van sagte dopkrappe ondersoek - wat hulle is, wat mense daarvan hou (en haat), hoe om dit te kook en waar om dit te vind.

Mobjack Imperial Crab

Whitey Schmidt se "The Crab Cookbook" bevat resepte vir krap wat bykans op elke denkbare manier voorberei is - insluitend hierdie klassieke krap imperial. "Crab imperial is net die gereg vir 'n warm someraand," skryf Schmidt en beveel 'n ligte voorgereg en vrugte -kabobs aan wat saam met die krap bedien word. Resep herdruk met toestemming.


Ou-skool krap resepte

Vir baie Marylanders is daar nie 'n meer perfekte maaltyd as 'n stapel gestoomde krappe of 'n goed gemaakte krapkoek nie (lig op vulsel).

Hierdie eenvoudige krapvoorbereidings is oral: op restaurant -spyskaarte en agterplaas -tafels, veral in die somermaande. Hulle eenvoud toon die soet, delikate geur en sagte tekstuur van krapvleis.

Maar Maryland se krapperige kookgeskiedenis strek dieper as tafels wat met koerante bedek is en hope afgedopte skulpe. Nie lank gelede het die restaurant se spyskaarte talle krapgeregte gelys nie, en huiskokke was bekend met tientalle maniere om krappe in maaltye in te sluit, van bakkies tot keiser.

Deesdae is die outydse krapvoorbereidings moontlik nie voorop nie, maar dit hang nog steeds af, danksy 'n handjievol plaaslike restaurante en kookboeke in die gemeenskap wat dit 'n punt maak om die verlede te bewaar.

After spending years collecting recipes all over the region, Whitey Schmidt published his ode to the cooked crustacean, "The Crab Cookbook," in 1990.

Schmidt's interest in crab recipes was piqued after years of picking crabs with his eight brothers and five sisters in the South River near Annapolis during the 1940s and '50s.

"As kids, we were chicken-neckers. [There was] a pier not too far from us and we would head down, sometimes two or three days a week," he said." We'd have a piece of string about 12 to15 feet long which we would tie to a nail or the end of a pier — wherever we could secure it. The idea was you'd simply tie on a chicken neck or wing and throw it into the water. Since it was tied, all we had to do was watch the line. When the crab would bite it, it would try to run home with it and pull the line straight out from the pier. So hand over hand, we would slowly pull in that line and the crabs would be nibbling away."

They frequently found themselves with a little extra crab meat after a marathon crabbing-and-picking session, and that opened the door to trying different recipes to use it up.

"It became a love of life for me," he says. "So I went out and spent five years eating in the crab houses of the Chesapeake in search of recipes. And now that's been my whole life for the last 30 or 40 years."

Schmidt has published six books on Chesapeake Bay-area cooking. "The Crab Cookbook" includes dozens of variations on traditional recipes: crab imperial, crab dip, crab soup, and more, including 33 recipes just for crab cakes. Everyone has their favorite crab cake or imperial, he says, and they're willing to share the recipes.

Most traditional crab dishes do not have a traceable history, but Schmidt believes they typically started in homes, not restaurants. Though he began his recipe search in bay-area restaurants, he seeks out home cook recipes whenever possible, talking with friends and family and searching for vintage cookbooks.

"Antique markets are full of used books," he explains. "I always spend an hour or two in the used-book section hoping I can find a cookbook from Smith Island or Tangier Island."

Junior League cookbooks are among those prized for their preservation of regional dishes.

"The national Junior League organization takes great pride in the cookbooks coming from different leagues," says Debbie Daugherty Richardson, a past president of the Junior League of Annapolis, which publishes two popular cookbooks of regional recipes, including traditional Maryland favorites like deviled crab and a variety of crab casseroles.

"Part of the pride comes from the tradition of sharing the recipes from generation to generation," she says.

When the Woodbrook-Murray Hill Garden Club published a 50th-anniversary cookbook in 2004, member Gail Smith contributed a crab casserole recipe she remembered from her youth.

"My mother was also a member of the garden club," she says. "The casserole came from my mother's cookbook. She used to make it when she had a big group. My daughter also has a couple recipes in the book — we keep it generational in there!"

Smith says when she cooks for family, she makes a lot of the dishes her mother made. "My kids like them and my grandchildren like them," she says.

Community cookbooks, thick with crab recipes, also help those without deep Baltimore roots quickly tap into the region's food culture.

Woodbrook-Murray Hill Garden Club member Ande Williams grew up in New England, so she was unfamiliar with crab dishes when she moved to Baltimore in 1997. She uses her garden club cookbook for traditional crab recipes, like crab dip. "Cookbooks like this are great for old family recipes and local dishes," she explains.

Local cookbooks are a gold mine for old-school home cooking crab recipes, but certain dishes, like fried hard crab and crab fluff, are more frequently prepared in restaurant kitchens.

Gary Sanders, owner of CJ's Restaurant in Owings Mills, says the fried hard crab — a crab stuffed with crab meat, dipped in batter and deep-fried — has been on the CJ's menu for as long as he can remember. "It came from my mother and father," he explains. "Years ago, my dad used to go down to Duffy's and get a fried crab once a month. I think that's where the idea came from."

Sanders admits that the old-fashioned dish is mostly ordered by older customers. But, he says, when younger people try it, they love it.

At Pappas Restaurant in Parkville, traditional dishes like crab imperial are a hit with "young and old alike," says manager Justin Windle. (Windle's father-in-law, Mark Pappas, owns the restaurant).

"There's something about imperial," says Windle. "It's a hearty dish and has that old-school charm. It's a nice nostalgic dish." Crab imperial, he says, is the second-most-popular dish at Pappas — after crab cakes.

Imperial, like many old-fashioned crab recipes, incorporates fatty ingredients like mayonnaise and butter health concerns may be one reason these dishes have relinquished the spotlight.

"I try to cook healthier during the week," says Smith, of the garden club. Still, when she cooks for her family or friends, she pushes health concerns aside. "If I'm having an occasion with the family, I like to include something that's been in the family. Or if I'm having a dinner party. I cook more fattening food for a crowd!"

Even if they mean a few extra hours at the gym later, old favorite crab recipes should not be forgotten. They are part of the fabric of Chesapeake Bay culture and an important part of regional history.

And with sweet, delectable crab as a centerpiece, they are absolutely delicious.

Next week, we'll explore the world of soft shell crabs — what they are, what people love (and hate) about them, how to cook them and where to find them.

Mobjack Imperial Crab

Whitey Schmidt's "The Crab Cookbook" includes recipes for crab prepared nearly every way imaginable — including this classic take on crab imperial. "Crab imperial is just the dish for a warm summer's evening," writes Schmidt, recommending a light appetizer and fruit kabobs served alongside the crab. Recipe reprinted with permission.


Old-school crab recipes

For many Marylanders, there is no more perfect meal than a pile of steamed crabs or a well-made crab cake (light on filler, please).

These straightforward crab preparations are everywhere: on restaurant menus and backyard tables, especially in the summer months. Their simplicity shows off crabmeat's sweet, delicate flavor and tender texture.

But Maryland's crabby culinary history runs deeper than newspaper-covered tables and piles of discarded shells. Not long ago, restaurant menus listed numerous crab dishes, and home cooks were familiar with dozens of ways to incorporate crabs into meals, from casseroles to imperials.

Today, those old-fashioned crab preparations might not be front and center, but they're still hanging on, thanks to a handful of local restaurants and community cookbooks that make it a point to preserve the past.

After spending years collecting recipes all over the region, Whitey Schmidt published his ode to the cooked crustacean, "The Crab Cookbook," in 1990.

Schmidt's interest in crab recipes was piqued after years of picking crabs with his eight brothers and five sisters in the South River near Annapolis during the 1940s and '50s.

"As kids, we were chicken-neckers. [There was] a pier not too far from us and we would head down, sometimes two or three days a week," he said." We'd have a piece of string about 12 to15 feet long which we would tie to a nail or the end of a pier — wherever we could secure it. The idea was you'd simply tie on a chicken neck or wing and throw it into the water. Since it was tied, all we had to do was watch the line. When the crab would bite it, it would try to run home with it and pull the line straight out from the pier. So hand over hand, we would slowly pull in that line and the crabs would be nibbling away."

They frequently found themselves with a little extra crab meat after a marathon crabbing-and-picking session, and that opened the door to trying different recipes to use it up.

"It became a love of life for me," he says. "So I went out and spent five years eating in the crab houses of the Chesapeake in search of recipes. And now that's been my whole life for the last 30 or 40 years."

Schmidt has published six books on Chesapeake Bay-area cooking. "The Crab Cookbook" includes dozens of variations on traditional recipes: crab imperial, crab dip, crab soup, and more, including 33 recipes just for crab cakes. Everyone has their favorite crab cake or imperial, he says, and they're willing to share the recipes.

Most traditional crab dishes do not have a traceable history, but Schmidt believes they typically started in homes, not restaurants. Though he began his recipe search in bay-area restaurants, he seeks out home cook recipes whenever possible, talking with friends and family and searching for vintage cookbooks.

"Antique markets are full of used books," he explains. "I always spend an hour or two in the used-book section hoping I can find a cookbook from Smith Island or Tangier Island."

Junior League cookbooks are among those prized for their preservation of regional dishes.

"The national Junior League organization takes great pride in the cookbooks coming from different leagues," says Debbie Daugherty Richardson, a past president of the Junior League of Annapolis, which publishes two popular cookbooks of regional recipes, including traditional Maryland favorites like deviled crab and a variety of crab casseroles.

"Part of the pride comes from the tradition of sharing the recipes from generation to generation," she says.

When the Woodbrook-Murray Hill Garden Club published a 50th-anniversary cookbook in 2004, member Gail Smith contributed a crab casserole recipe she remembered from her youth.

"My mother was also a member of the garden club," she says. "The casserole came from my mother's cookbook. She used to make it when she had a big group. My daughter also has a couple recipes in the book — we keep it generational in there!"

Smith says when she cooks for family, she makes a lot of the dishes her mother made. "My kids like them and my grandchildren like them," she says.

Community cookbooks, thick with crab recipes, also help those without deep Baltimore roots quickly tap into the region's food culture.

Woodbrook-Murray Hill Garden Club member Ande Williams grew up in New England, so she was unfamiliar with crab dishes when she moved to Baltimore in 1997. She uses her garden club cookbook for traditional crab recipes, like crab dip. "Cookbooks like this are great for old family recipes and local dishes," she explains.

Local cookbooks are a gold mine for old-school home cooking crab recipes, but certain dishes, like fried hard crab and crab fluff, are more frequently prepared in restaurant kitchens.

Gary Sanders, owner of CJ's Restaurant in Owings Mills, says the fried hard crab — a crab stuffed with crab meat, dipped in batter and deep-fried — has been on the CJ's menu for as long as he can remember. "It came from my mother and father," he explains. "Years ago, my dad used to go down to Duffy's and get a fried crab once a month. I think that's where the idea came from."

Sanders admits that the old-fashioned dish is mostly ordered by older customers. But, he says, when younger people try it, they love it.

At Pappas Restaurant in Parkville, traditional dishes like crab imperial are a hit with "young and old alike," says manager Justin Windle. (Windle's father-in-law, Mark Pappas, owns the restaurant).

"There's something about imperial," says Windle. "It's a hearty dish and has that old-school charm. It's a nice nostalgic dish." Crab imperial, he says, is the second-most-popular dish at Pappas — after crab cakes.

Imperial, like many old-fashioned crab recipes, incorporates fatty ingredients like mayonnaise and butter health concerns may be one reason these dishes have relinquished the spotlight.

"I try to cook healthier during the week," says Smith, of the garden club. Still, when she cooks for her family or friends, she pushes health concerns aside. "If I'm having an occasion with the family, I like to include something that's been in the family. Or if I'm having a dinner party. I cook more fattening food for a crowd!"

Even if they mean a few extra hours at the gym later, old favorite crab recipes should not be forgotten. They are part of the fabric of Chesapeake Bay culture and an important part of regional history.

And with sweet, delectable crab as a centerpiece, they are absolutely delicious.

Next week, we'll explore the world of soft shell crabs — what they are, what people love (and hate) about them, how to cook them and where to find them.

Mobjack Imperial Crab

Whitey Schmidt's "The Crab Cookbook" includes recipes for crab prepared nearly every way imaginable — including this classic take on crab imperial. "Crab imperial is just the dish for a warm summer's evening," writes Schmidt, recommending a light appetizer and fruit kabobs served alongside the crab. Recipe reprinted with permission.


Old-school crab recipes

For many Marylanders, there is no more perfect meal than a pile of steamed crabs or a well-made crab cake (light on filler, please).

These straightforward crab preparations are everywhere: on restaurant menus and backyard tables, especially in the summer months. Their simplicity shows off crabmeat's sweet, delicate flavor and tender texture.

But Maryland's crabby culinary history runs deeper than newspaper-covered tables and piles of discarded shells. Not long ago, restaurant menus listed numerous crab dishes, and home cooks were familiar with dozens of ways to incorporate crabs into meals, from casseroles to imperials.

Today, those old-fashioned crab preparations might not be front and center, but they're still hanging on, thanks to a handful of local restaurants and community cookbooks that make it a point to preserve the past.

After spending years collecting recipes all over the region, Whitey Schmidt published his ode to the cooked crustacean, "The Crab Cookbook," in 1990.

Schmidt's interest in crab recipes was piqued after years of picking crabs with his eight brothers and five sisters in the South River near Annapolis during the 1940s and '50s.

"As kids, we were chicken-neckers. [There was] a pier not too far from us and we would head down, sometimes two or three days a week," he said." We'd have a piece of string about 12 to15 feet long which we would tie to a nail or the end of a pier — wherever we could secure it. The idea was you'd simply tie on a chicken neck or wing and throw it into the water. Since it was tied, all we had to do was watch the line. When the crab would bite it, it would try to run home with it and pull the line straight out from the pier. So hand over hand, we would slowly pull in that line and the crabs would be nibbling away."

They frequently found themselves with a little extra crab meat after a marathon crabbing-and-picking session, and that opened the door to trying different recipes to use it up.

"It became a love of life for me," he says. "So I went out and spent five years eating in the crab houses of the Chesapeake in search of recipes. And now that's been my whole life for the last 30 or 40 years."

Schmidt has published six books on Chesapeake Bay-area cooking. "The Crab Cookbook" includes dozens of variations on traditional recipes: crab imperial, crab dip, crab soup, and more, including 33 recipes just for crab cakes. Everyone has their favorite crab cake or imperial, he says, and they're willing to share the recipes.

Most traditional crab dishes do not have a traceable history, but Schmidt believes they typically started in homes, not restaurants. Though he began his recipe search in bay-area restaurants, he seeks out home cook recipes whenever possible, talking with friends and family and searching for vintage cookbooks.

"Antique markets are full of used books," he explains. "I always spend an hour or two in the used-book section hoping I can find a cookbook from Smith Island or Tangier Island."

Junior League cookbooks are among those prized for their preservation of regional dishes.

"The national Junior League organization takes great pride in the cookbooks coming from different leagues," says Debbie Daugherty Richardson, a past president of the Junior League of Annapolis, which publishes two popular cookbooks of regional recipes, including traditional Maryland favorites like deviled crab and a variety of crab casseroles.

"Part of the pride comes from the tradition of sharing the recipes from generation to generation," she says.

When the Woodbrook-Murray Hill Garden Club published a 50th-anniversary cookbook in 2004, member Gail Smith contributed a crab casserole recipe she remembered from her youth.

"My mother was also a member of the garden club," she says. "The casserole came from my mother's cookbook. She used to make it when she had a big group. My daughter also has a couple recipes in the book — we keep it generational in there!"

Smith says when she cooks for family, she makes a lot of the dishes her mother made. "My kids like them and my grandchildren like them," she says.

Community cookbooks, thick with crab recipes, also help those without deep Baltimore roots quickly tap into the region's food culture.

Woodbrook-Murray Hill Garden Club member Ande Williams grew up in New England, so she was unfamiliar with crab dishes when she moved to Baltimore in 1997. She uses her garden club cookbook for traditional crab recipes, like crab dip. "Cookbooks like this are great for old family recipes and local dishes," she explains.

Local cookbooks are a gold mine for old-school home cooking crab recipes, but certain dishes, like fried hard crab and crab fluff, are more frequently prepared in restaurant kitchens.

Gary Sanders, owner of CJ's Restaurant in Owings Mills, says the fried hard crab — a crab stuffed with crab meat, dipped in batter and deep-fried — has been on the CJ's menu for as long as he can remember. "It came from my mother and father," he explains. "Years ago, my dad used to go down to Duffy's and get a fried crab once a month. I think that's where the idea came from."

Sanders admits that the old-fashioned dish is mostly ordered by older customers. But, he says, when younger people try it, they love it.

At Pappas Restaurant in Parkville, traditional dishes like crab imperial are a hit with "young and old alike," says manager Justin Windle. (Windle's father-in-law, Mark Pappas, owns the restaurant).

"There's something about imperial," says Windle. "It's a hearty dish and has that old-school charm. It's a nice nostalgic dish." Crab imperial, he says, is the second-most-popular dish at Pappas — after crab cakes.

Imperial, like many old-fashioned crab recipes, incorporates fatty ingredients like mayonnaise and butter health concerns may be one reason these dishes have relinquished the spotlight.

"I try to cook healthier during the week," says Smith, of the garden club. Still, when she cooks for her family or friends, she pushes health concerns aside. "If I'm having an occasion with the family, I like to include something that's been in the family. Or if I'm having a dinner party. I cook more fattening food for a crowd!"

Even if they mean a few extra hours at the gym later, old favorite crab recipes should not be forgotten. They are part of the fabric of Chesapeake Bay culture and an important part of regional history.

And with sweet, delectable crab as a centerpiece, they are absolutely delicious.

Next week, we'll explore the world of soft shell crabs — what they are, what people love (and hate) about them, how to cook them and where to find them.

Mobjack Imperial Crab

Whitey Schmidt's "The Crab Cookbook" includes recipes for crab prepared nearly every way imaginable — including this classic take on crab imperial. "Crab imperial is just the dish for a warm summer's evening," writes Schmidt, recommending a light appetizer and fruit kabobs served alongside the crab. Recipe reprinted with permission.


Old-school crab recipes

For many Marylanders, there is no more perfect meal than a pile of steamed crabs or a well-made crab cake (light on filler, please).

These straightforward crab preparations are everywhere: on restaurant menus and backyard tables, especially in the summer months. Their simplicity shows off crabmeat's sweet, delicate flavor and tender texture.

But Maryland's crabby culinary history runs deeper than newspaper-covered tables and piles of discarded shells. Not long ago, restaurant menus listed numerous crab dishes, and home cooks were familiar with dozens of ways to incorporate crabs into meals, from casseroles to imperials.

Today, those old-fashioned crab preparations might not be front and center, but they're still hanging on, thanks to a handful of local restaurants and community cookbooks that make it a point to preserve the past.

After spending years collecting recipes all over the region, Whitey Schmidt published his ode to the cooked crustacean, "The Crab Cookbook," in 1990.

Schmidt's interest in crab recipes was piqued after years of picking crabs with his eight brothers and five sisters in the South River near Annapolis during the 1940s and '50s.

"As kids, we were chicken-neckers. [There was] a pier not too far from us and we would head down, sometimes two or three days a week," he said." We'd have a piece of string about 12 to15 feet long which we would tie to a nail or the end of a pier — wherever we could secure it. The idea was you'd simply tie on a chicken neck or wing and throw it into the water. Since it was tied, all we had to do was watch the line. When the crab would bite it, it would try to run home with it and pull the line straight out from the pier. So hand over hand, we would slowly pull in that line and the crabs would be nibbling away."

They frequently found themselves with a little extra crab meat after a marathon crabbing-and-picking session, and that opened the door to trying different recipes to use it up.

"It became a love of life for me," he says. "So I went out and spent five years eating in the crab houses of the Chesapeake in search of recipes. And now that's been my whole life for the last 30 or 40 years."

Schmidt has published six books on Chesapeake Bay-area cooking. "The Crab Cookbook" includes dozens of variations on traditional recipes: crab imperial, crab dip, crab soup, and more, including 33 recipes just for crab cakes. Everyone has their favorite crab cake or imperial, he says, and they're willing to share the recipes.

Most traditional crab dishes do not have a traceable history, but Schmidt believes they typically started in homes, not restaurants. Though he began his recipe search in bay-area restaurants, he seeks out home cook recipes whenever possible, talking with friends and family and searching for vintage cookbooks.

"Antique markets are full of used books," he explains. "I always spend an hour or two in the used-book section hoping I can find a cookbook from Smith Island or Tangier Island."

Junior League cookbooks are among those prized for their preservation of regional dishes.

"The national Junior League organization takes great pride in the cookbooks coming from different leagues," says Debbie Daugherty Richardson, a past president of the Junior League of Annapolis, which publishes two popular cookbooks of regional recipes, including traditional Maryland favorites like deviled crab and a variety of crab casseroles.

"Part of the pride comes from the tradition of sharing the recipes from generation to generation," she says.

When the Woodbrook-Murray Hill Garden Club published a 50th-anniversary cookbook in 2004, member Gail Smith contributed a crab casserole recipe she remembered from her youth.

"My mother was also a member of the garden club," she says. "The casserole came from my mother's cookbook. She used to make it when she had a big group. My daughter also has a couple recipes in the book — we keep it generational in there!"

Smith says when she cooks for family, she makes a lot of the dishes her mother made. "My kids like them and my grandchildren like them," she says.

Community cookbooks, thick with crab recipes, also help those without deep Baltimore roots quickly tap into the region's food culture.

Woodbrook-Murray Hill Garden Club member Ande Williams grew up in New England, so she was unfamiliar with crab dishes when she moved to Baltimore in 1997. She uses her garden club cookbook for traditional crab recipes, like crab dip. "Cookbooks like this are great for old family recipes and local dishes," she explains.

Local cookbooks are a gold mine for old-school home cooking crab recipes, but certain dishes, like fried hard crab and crab fluff, are more frequently prepared in restaurant kitchens.

Gary Sanders, owner of CJ's Restaurant in Owings Mills, says the fried hard crab — a crab stuffed with crab meat, dipped in batter and deep-fried — has been on the CJ's menu for as long as he can remember. "It came from my mother and father," he explains. "Years ago, my dad used to go down to Duffy's and get a fried crab once a month. I think that's where the idea came from."

Sanders admits that the old-fashioned dish is mostly ordered by older customers. But, he says, when younger people try it, they love it.

At Pappas Restaurant in Parkville, traditional dishes like crab imperial are a hit with "young and old alike," says manager Justin Windle. (Windle's father-in-law, Mark Pappas, owns the restaurant).

"There's something about imperial," says Windle. "It's a hearty dish and has that old-school charm. It's a nice nostalgic dish." Crab imperial, he says, is the second-most-popular dish at Pappas — after crab cakes.

Imperial, like many old-fashioned crab recipes, incorporates fatty ingredients like mayonnaise and butter health concerns may be one reason these dishes have relinquished the spotlight.

"I try to cook healthier during the week," says Smith, of the garden club. Still, when she cooks for her family or friends, she pushes health concerns aside. "If I'm having an occasion with the family, I like to include something that's been in the family. Or if I'm having a dinner party. I cook more fattening food for a crowd!"

Even if they mean a few extra hours at the gym later, old favorite crab recipes should not be forgotten. They are part of the fabric of Chesapeake Bay culture and an important part of regional history.

And with sweet, delectable crab as a centerpiece, they are absolutely delicious.

Next week, we'll explore the world of soft shell crabs — what they are, what people love (and hate) about them, how to cook them and where to find them.

Mobjack Imperial Crab

Whitey Schmidt's "The Crab Cookbook" includes recipes for crab prepared nearly every way imaginable — including this classic take on crab imperial. "Crab imperial is just the dish for a warm summer's evening," writes Schmidt, recommending a light appetizer and fruit kabobs served alongside the crab. Recipe reprinted with permission.


Old-school crab recipes

For many Marylanders, there is no more perfect meal than a pile of steamed crabs or a well-made crab cake (light on filler, please).

These straightforward crab preparations are everywhere: on restaurant menus and backyard tables, especially in the summer months. Their simplicity shows off crabmeat's sweet, delicate flavor and tender texture.

But Maryland's crabby culinary history runs deeper than newspaper-covered tables and piles of discarded shells. Not long ago, restaurant menus listed numerous crab dishes, and home cooks were familiar with dozens of ways to incorporate crabs into meals, from casseroles to imperials.

Today, those old-fashioned crab preparations might not be front and center, but they're still hanging on, thanks to a handful of local restaurants and community cookbooks that make it a point to preserve the past.

After spending years collecting recipes all over the region, Whitey Schmidt published his ode to the cooked crustacean, "The Crab Cookbook," in 1990.

Schmidt's interest in crab recipes was piqued after years of picking crabs with his eight brothers and five sisters in the South River near Annapolis during the 1940s and '50s.

"As kids, we were chicken-neckers. [There was] a pier not too far from us and we would head down, sometimes two or three days a week," he said." We'd have a piece of string about 12 to15 feet long which we would tie to a nail or the end of a pier — wherever we could secure it. The idea was you'd simply tie on a chicken neck or wing and throw it into the water. Since it was tied, all we had to do was watch the line. When the crab would bite it, it would try to run home with it and pull the line straight out from the pier. So hand over hand, we would slowly pull in that line and the crabs would be nibbling away."

They frequently found themselves with a little extra crab meat after a marathon crabbing-and-picking session, and that opened the door to trying different recipes to use it up.

"It became a love of life for me," he says. "So I went out and spent five years eating in the crab houses of the Chesapeake in search of recipes. And now that's been my whole life for the last 30 or 40 years."

Schmidt has published six books on Chesapeake Bay-area cooking. "The Crab Cookbook" includes dozens of variations on traditional recipes: crab imperial, crab dip, crab soup, and more, including 33 recipes just for crab cakes. Everyone has their favorite crab cake or imperial, he says, and they're willing to share the recipes.

Most traditional crab dishes do not have a traceable history, but Schmidt believes they typically started in homes, not restaurants. Though he began his recipe search in bay-area restaurants, he seeks out home cook recipes whenever possible, talking with friends and family and searching for vintage cookbooks.

"Antique markets are full of used books," he explains. "I always spend an hour or two in the used-book section hoping I can find a cookbook from Smith Island or Tangier Island."

Junior League cookbooks are among those prized for their preservation of regional dishes.

"The national Junior League organization takes great pride in the cookbooks coming from different leagues," says Debbie Daugherty Richardson, a past president of the Junior League of Annapolis, which publishes two popular cookbooks of regional recipes, including traditional Maryland favorites like deviled crab and a variety of crab casseroles.

"Part of the pride comes from the tradition of sharing the recipes from generation to generation," she says.

When the Woodbrook-Murray Hill Garden Club published a 50th-anniversary cookbook in 2004, member Gail Smith contributed a crab casserole recipe she remembered from her youth.

"My mother was also a member of the garden club," she says. "The casserole came from my mother's cookbook. She used to make it when she had a big group. My daughter also has a couple recipes in the book — we keep it generational in there!"

Smith says when she cooks for family, she makes a lot of the dishes her mother made. "My kids like them and my grandchildren like them," she says.

Community cookbooks, thick with crab recipes, also help those without deep Baltimore roots quickly tap into the region's food culture.

Woodbrook-Murray Hill Garden Club member Ande Williams grew up in New England, so she was unfamiliar with crab dishes when she moved to Baltimore in 1997. She uses her garden club cookbook for traditional crab recipes, like crab dip. "Cookbooks like this are great for old family recipes and local dishes," she explains.

Local cookbooks are a gold mine for old-school home cooking crab recipes, but certain dishes, like fried hard crab and crab fluff, are more frequently prepared in restaurant kitchens.

Gary Sanders, owner of CJ's Restaurant in Owings Mills, says the fried hard crab — a crab stuffed with crab meat, dipped in batter and deep-fried — has been on the CJ's menu for as long as he can remember. "It came from my mother and father," he explains. "Years ago, my dad used to go down to Duffy's and get a fried crab once a month. I think that's where the idea came from."

Sanders admits that the old-fashioned dish is mostly ordered by older customers. But, he says, when younger people try it, they love it.

At Pappas Restaurant in Parkville, traditional dishes like crab imperial are a hit with "young and old alike," says manager Justin Windle. (Windle's father-in-law, Mark Pappas, owns the restaurant).

"There's something about imperial," says Windle. "It's a hearty dish and has that old-school charm. It's a nice nostalgic dish." Crab imperial, he says, is the second-most-popular dish at Pappas — after crab cakes.

Imperial, like many old-fashioned crab recipes, incorporates fatty ingredients like mayonnaise and butter health concerns may be one reason these dishes have relinquished the spotlight.

"I try to cook healthier during the week," says Smith, of the garden club. Still, when she cooks for her family or friends, she pushes health concerns aside. "If I'm having an occasion with the family, I like to include something that's been in the family. Or if I'm having a dinner party. I cook more fattening food for a crowd!"

Even if they mean a few extra hours at the gym later, old favorite crab recipes should not be forgotten. They are part of the fabric of Chesapeake Bay culture and an important part of regional history.

And with sweet, delectable crab as a centerpiece, they are absolutely delicious.

Next week, we'll explore the world of soft shell crabs — what they are, what people love (and hate) about them, how to cook them and where to find them.

Mobjack Imperial Crab

Whitey Schmidt's "The Crab Cookbook" includes recipes for crab prepared nearly every way imaginable — including this classic take on crab imperial. "Crab imperial is just the dish for a warm summer's evening," writes Schmidt, recommending a light appetizer and fruit kabobs served alongside the crab. Recipe reprinted with permission.


Old-school crab recipes

For many Marylanders, there is no more perfect meal than a pile of steamed crabs or a well-made crab cake (light on filler, please).

These straightforward crab preparations are everywhere: on restaurant menus and backyard tables, especially in the summer months. Their simplicity shows off crabmeat's sweet, delicate flavor and tender texture.

But Maryland's crabby culinary history runs deeper than newspaper-covered tables and piles of discarded shells. Not long ago, restaurant menus listed numerous crab dishes, and home cooks were familiar with dozens of ways to incorporate crabs into meals, from casseroles to imperials.

Today, those old-fashioned crab preparations might not be front and center, but they're still hanging on, thanks to a handful of local restaurants and community cookbooks that make it a point to preserve the past.

After spending years collecting recipes all over the region, Whitey Schmidt published his ode to the cooked crustacean, "The Crab Cookbook," in 1990.

Schmidt's interest in crab recipes was piqued after years of picking crabs with his eight brothers and five sisters in the South River near Annapolis during the 1940s and '50s.

"As kids, we were chicken-neckers. [There was] a pier not too far from us and we would head down, sometimes two or three days a week," he said." We'd have a piece of string about 12 to15 feet long which we would tie to a nail or the end of a pier — wherever we could secure it. The idea was you'd simply tie on a chicken neck or wing and throw it into the water. Since it was tied, all we had to do was watch the line. When the crab would bite it, it would try to run home with it and pull the line straight out from the pier. So hand over hand, we would slowly pull in that line and the crabs would be nibbling away."

They frequently found themselves with a little extra crab meat after a marathon crabbing-and-picking session, and that opened the door to trying different recipes to use it up.

"It became a love of life for me," he says. "So I went out and spent five years eating in the crab houses of the Chesapeake in search of recipes. And now that's been my whole life for the last 30 or 40 years."

Schmidt has published six books on Chesapeake Bay-area cooking. "The Crab Cookbook" includes dozens of variations on traditional recipes: crab imperial, crab dip, crab soup, and more, including 33 recipes just for crab cakes. Everyone has their favorite crab cake or imperial, he says, and they're willing to share the recipes.

Most traditional crab dishes do not have a traceable history, but Schmidt believes they typically started in homes, not restaurants. Though he began his recipe search in bay-area restaurants, he seeks out home cook recipes whenever possible, talking with friends and family and searching for vintage cookbooks.

"Antique markets are full of used books," he explains. "I always spend an hour or two in the used-book section hoping I can find a cookbook from Smith Island or Tangier Island."

Junior League cookbooks are among those prized for their preservation of regional dishes.

"The national Junior League organization takes great pride in the cookbooks coming from different leagues," says Debbie Daugherty Richardson, a past president of the Junior League of Annapolis, which publishes two popular cookbooks of regional recipes, including traditional Maryland favorites like deviled crab and a variety of crab casseroles.

"Part of the pride comes from the tradition of sharing the recipes from generation to generation," she says.

When the Woodbrook-Murray Hill Garden Club published a 50th-anniversary cookbook in 2004, member Gail Smith contributed a crab casserole recipe she remembered from her youth.

"My mother was also a member of the garden club," she says. "The casserole came from my mother's cookbook. She used to make it when she had a big group. My daughter also has a couple recipes in the book — we keep it generational in there!"

Smith says when she cooks for family, she makes a lot of the dishes her mother made. "My kids like them and my grandchildren like them," she says.

Community cookbooks, thick with crab recipes, also help those without deep Baltimore roots quickly tap into the region's food culture.

Woodbrook-Murray Hill Garden Club member Ande Williams grew up in New England, so she was unfamiliar with crab dishes when she moved to Baltimore in 1997. She uses her garden club cookbook for traditional crab recipes, like crab dip. "Cookbooks like this are great for old family recipes and local dishes," she explains.

Local cookbooks are a gold mine for old-school home cooking crab recipes, but certain dishes, like fried hard crab and crab fluff, are more frequently prepared in restaurant kitchens.

Gary Sanders, owner of CJ's Restaurant in Owings Mills, says the fried hard crab — a crab stuffed with crab meat, dipped in batter and deep-fried — has been on the CJ's menu for as long as he can remember. "It came from my mother and father," he explains. "Years ago, my dad used to go down to Duffy's and get a fried crab once a month. I think that's where the idea came from."

Sanders admits that the old-fashioned dish is mostly ordered by older customers. But, he says, when younger people try it, they love it.

At Pappas Restaurant in Parkville, traditional dishes like crab imperial are a hit with "young and old alike," says manager Justin Windle. (Windle's father-in-law, Mark Pappas, owns the restaurant).

"There's something about imperial," says Windle. "It's a hearty dish and has that old-school charm. It's a nice nostalgic dish." Crab imperial, he says, is the second-most-popular dish at Pappas — after crab cakes.

Imperial, like many old-fashioned crab recipes, incorporates fatty ingredients like mayonnaise and butter health concerns may be one reason these dishes have relinquished the spotlight.

"I try to cook healthier during the week," says Smith, of the garden club. Still, when she cooks for her family or friends, she pushes health concerns aside. "If I'm having an occasion with the family, I like to include something that's been in the family. Or if I'm having a dinner party. I cook more fattening food for a crowd!"

Even if they mean a few extra hours at the gym later, old favorite crab recipes should not be forgotten. They are part of the fabric of Chesapeake Bay culture and an important part of regional history.

And with sweet, delectable crab as a centerpiece, they are absolutely delicious.

Next week, we'll explore the world of soft shell crabs — what they are, what people love (and hate) about them, how to cook them and where to find them.

Mobjack Imperial Crab

Whitey Schmidt's "The Crab Cookbook" includes recipes for crab prepared nearly every way imaginable — including this classic take on crab imperial. "Crab imperial is just the dish for a warm summer's evening," writes Schmidt, recommending a light appetizer and fruit kabobs served alongside the crab. Recipe reprinted with permission.


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