Celery Chesapeake Food

CELERY CHESAPEAKE

Steps:

• In a small mixing bowl, combine beef and cream cheese; mix well. Add horseradish, black pepper and lemon juice, mix until well blended. Cover, and refrigerate for 1 hour.
• Remove leaves and ends from celery, and cut remaining stalks in half. Spread cream cheese mixture into the celery stalks.

CELERY POLPETTE

Steps:

• Bring a large pot of salted water to a boil. Cut the celery stalks into 2-inch pieces (reserve the leaves). Boil the celery until tender, about 10 minutes. Drain and rinse with cold water, then spin in a salad spinner and pat dry. Pulse the celery in a food processor until chopped. Squeeze handfuls of the puree in a kitchen towel to remove excess water.
• Heat 1/4 cup olive oil in a large skillet over medium-high heat. Add the celery puree, 1/3 cup parsley, 2 teaspoons minced garlic and 1/2 teaspoon each salt and pepper. Cook, stirring, until soft, about 8 minutes. Transfer to a bowl and let cool. Reserve the skillet.
• Mix the eggs, breadcrumbs and parmesan into the celery mixture. Roll into about 16 small balls; refrigerate until firm, 20 to 30 minutes.
• Heat the remaining 1/4 cup olive oil in the skillet over medium-high heat. Add the celery balls and cook, turning, until golden brown, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain. Pour off half of the oil from the skillet. Add the tomato paste, the remaining 1 teaspoon minced garlic and the red pepper flakes; cook over medium heat until the garlic starts to brown, about 1 minute. Add 2/3 cup water and whisk until emulsified, about 30 seconds. Return the celery balls to the sauce and heat through. Add the reserved celery leaves and the remaining 2 tablespoons parsley.

CELERY CHESAPEAKE

Steps:

• In a small mixing bowl, combine beef and cream cheese; mix well. Add horseradish, black pepper and lemon juice, mix until well blended. Cover, and refrigerate for 1 hour.
• Remove leaves and ends from celery, and cut remaining stalks in half. Spread cream cheese mixture into the celery stalks.

CHESAPEAKE OYSTER LOAF

Steps:

• Preheat oven to 350°F.
• Cut top crust of bread off and scoop out inside.
• Butter 1/3 of the scooped out bread and toast in the oven.
• Fry oysters in butter; add cream, celery, pepper, salt, Tabasco and toasted bread.
• Fill the hollowed loaf with this mixture, cover with top crust and bake for 20 minutes, basting often with oyster liquor.
• Slice and serve hot.

CHESAPEAKE OYSTER STUFFING

Steps:

• Preheat over to 350 degrees. Butter a deep 3 quart casserole and a large section of aluminum foil and set aside.
• Add and mix everything together.
• Cook for at least 45 minutes covered. remove top and let it brown/crust up.

CHESAPEAKE CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Remove skin from chicken if necessary and clean chicken well.
• Scrub potatoes very well being careful not to rip the thin skins on red potatoes if using, if using white or yellow potatoes only peel them if the skins are tough or hopelessly dirty.
• Quarter large potatoes and halve medium to small potatoes.
• Peel and quarter onions.
• Scrub celery and remove ends, cut long celery ribs in half.
• Scrub carrots and remove ends, cut thick carrots in half.
• In a large roasting pan arrange chicken pieces in a single layer if using pieces or place whole chicken in center of pan.
• Place potatoes, onions, celery, and carrots randomly around edges of pan beside chicken.
• Pour white wine over chicken and vegetables making sure to pour wine over entire contents of pan.
• Sprinkle Old Bay Seasoning over chicken, use less for a milder spice, and more for a spicier flavor.
• Put lid on roaster or cover with aluminum foil.
• Place pan in oven and bake on 350 degrees 1 hour and thirty minutes.
• Remove from oven and check for doneness.
• Stick thickest pieces of chicken or thickest part of breast on whole chicken, if juices run clear the chicken is done, if juices are pink or red return pan to oven and continue to bake at 350 degrees for 30 more minutes.
• Remove pan from oven and check chicken for doneness again, if still not done repeat process until juices run clear.

CELERY CHESAPEAKE

Steps:

• In a small mixing bowl, combine beef and cream cheese; mix well. Add horseradish, black pepper and lemon juice, mix until well blended. Cover, and refrigerate for 1 hour.
• Remove leaves and ends from celery, and cut remaining stalks in half. Spread cream cheese mixture into the celery stalks.

CHESAPEAKE CHOWDER

Steps:

• Peel and devein shrimp; drain and flake crabmeat, removing any bits of shell; set seafood aside.
• Saute onion, garlic, and celery in hot oil in a pan over med-high heat for 8 minutes, until tender.
• Stir in flour; cook, stirring constantly, 1 minute.
• Stir in broth and the next 4 ingredients; bring to a boil; cover, decrease heat, and simmer, stirring occasionally, 30 minutes, or until potatoes are tender.
• Stir in shrimp, crabmeat, and heavy cream; cook over low heat 5 minutes or just until shrimp turn pink.
• Garnish with parsley; serve.

CHESAPEAKE BAY CRAB SALAD

Steps:

• Remove cartilage from crab meat.
• In a bowl, mix mayonnaise, pimiento, mustard, Worcestershire sauce, salt, hot pepper sauce, lemon juice, and celery.
• Blend well.
• Pour over crab meat and toss lightly but evenly.
• Refrigerate.
• Serve in bowl lined with lettuce leaves.
• Garnish with lemon slices and sprinkle with paprika.