Homemade Chesapeake Bay Seasoning Mix Food

CHESAPEAKE BAY SNACK MIX

Steps:

• Preheat oven to 250 degrees. In a roasting pan, combine cereal, pretzels, crackers, and peanuts. In a small bowl, mix together melted butter, Worcestershire sauce, Old Bay, lemon juice, and hot-pepper sauce. Pour butter mixture over cereal mixture and stir until ingredients are completely coated. Bake 1 hour, stirring every 15 minutes. Transfer mixture to two rimmed baking sheets to cool completely.

CHESAPEAKE BURGERS

Steps:

• Combine the beef, Old Bay and Worcestershire sauce in a medium bowl and mix with your hands. Form into 8 very thin 41/2-inch-wide patties and season lightly with salt and pepper.
• Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add 4 patties and cook until browned, about 2 minutes. Flip, top each patty with a slice of cheese and cook until the cheese starts melting, about 1 minute. Transfer to a large plate and tent with foil; wipe out the skillet. Add the remaining 1 tablespoon vegetable oil and repeat with the remaining patties and cheese.
• Meanwhile, toast the English muffins. Combine the Dijonnaise, chopped pickle and brine in a small bowl. Top each English muffin bottom with a lettuce leaf, 2 patties, tomato slices, the Dijonnaise mixture and an English muffin top. Serve with potato chips.

CHESAPEAKE BAY CLASSIC CRAB CAKES

Steps:

• Put the egg yolk, seafood seasoning, mustard, lemon zest and juice, and vinegar in the bowl of a food processor or a blender and process until smooth. Gradually pour in the oil with the machine running until the mixture emulsifies and forms a mayonnaise. Season with the salt and pepper. (Note: this quantity of mayonnaise will not emulsify in the bowl of the largest size food processor. Use a medium size food processor, a mini processor, or a blender.)
• Transfer the mayonnaise to a bowl and, using a rubber spatula, fold in the scallions and the crabmeat until well combined. Combine the bread crumbs and the parsley in a shallow container. Form the crab mixture into 8 patties about 3-inches wide and 3/4-inch thick and drop them into the bread crumb-parsley mixture. Dredge the crab cakes on both sides. If you have time, leave the crab cakes in the container of bread crumbs, cover with plastic wrap, and chill for 1 hour or more.
• When you are ready to fry the crab cakes, put 2 large nonstick skillets over medium heat. Add about 2 tablespoons butter to each pan. When the butter is melted, add 4 crab cakes to each pan, patting off excess crumbs first. Slowly fry the crab cakes over medium heat until they are golden brown on both sides and hot through, turning once with a spatula, about 4 minutes per side. If the crab cakes are browning too quickly, reduce the heat. The internal temperature of a cooked crab cake should be 155 degrees F on an instant-read thermometer.
• Transfer the crab cakes to plates, 2 per person, and serve with your choice of sauce and lemon wedges.
• 8 ounces tomatillos, husked and cut into quarters
• 2 tablespoons rice wine vinegar
• 1 tablespoon sugar
• 2 teaspoons green hot sauce (recommended: Tabasco)
• 1 teaspoon chopped garlic
• 1 teaspoon mustard seeds, toasted
• 1 teaspoon peeled and grated fresh horseradish
• Put the tomatillos in the bowl of a food processor and process until coarsely pureed. Remove the tomatillo puree to a sieve, drain off the liquid and discard. Put the drained puree in a bowl and stir in the vinegar, sugar, hot sauce, garlic, mustard seeds, and horseradish.

CHESAPEAKE BAY BURGERS

Steps:

• Put meat in a large bowl, preferrably metal, glass, or ceramic. Plastic holds odors and sometimes bacteria.
• Mince onions (now would be a good time to use that expensive food processor that's collecting dust somewhere in your house!).
• Add onions, worcestershire sauce, salt and pepper, tomato paste and Old Bay Seasoning to meat in the bowl and mix VERY thoroughly.
• Mash it all together and firmly pat out your hamburgers using 1/2 to 3/4 of a pound of meat per person.
• Spray grill rack with Pam or similar spray and put burgers on grill. Flip every 3 minutes until desired doneness is reached (if you're using ground poultry cook THOROUGHLY! Until juices run clear, allowing for the coloring of the seasonings). If you want to pan fry your burgers spray a frying pan with Pam and cook as described above.
• If you want cheeseburgers put desired amount of cheese on burgers about 1 minute before removing burgers from heat. Allow cheese to melt thoroughly.
• Remove burgers from heat and put on buns. Have lettuce, tomato, onion, relish or other pickles, mustard, mayonnaise, and ketchup, etc. available for people to make their masterpiece. ENJOY!

CHESAPEAKE BAY PIEROGIES

Steps:

• Combine crabmeat, scallion, red bell pepper, mayonnaise, mustard, 1/2 teaspoon Old Bay seasoning, Tabasco sauce, and 1/4 cup breadcrumbs in a medium bowl; mix well.
• Shape mixture into four crab cakes. Dredge crab cakes in remaining breadcrumbs and place on plate; cover and refrigerate until ready to use. Sprinkle pierogies with remaining 1/2 teaspoon Old Bay seasoning.
• Sauté pierogies in a 12-inch skillet as box directs; remove to plate.
• In same skillet, heat oil over medium heat until hot. Add crab cakes; cook until golden, about 2 minutes per side, adding more oil if necessary.
• Serve crab cakes and pierogies on serving platter. Makes 4 servings. You can also serve with a tossed salad.

HOMEMADE OLD BAY SEASONING MIX

Steps:

• 1. Mix all ingredients together and use in place of 'Old Bay Seasoning' in any recipe!
• 2. Store leftover spice blend in an airtight container.

CHESAPEAKE SNACK MIX

Steps:

• In a 3-qt. microwave-safe bowl, combine the cereals, crackers and pretzels. In a small microwave-safe bowl, melt butter. Stir in the vinegar, Worcestershire sauce, garlic powder, seafood seasoning, celery seed and mustard. Pour over cereal mixture and toss to coat., Cook, uncovered, on high for 3-4 minutes, stirring once. Spread onto waxed paper to cool. Store in an airtight container.

THE FAMOUS SEAFOOD SEASONING RECIPE

Steps:

• Mix the salt, celery seed, dry mustard powder, red pepper, black pepper, bay leaves, paprika, cloves, allspice, ginger, cardamom, and cinnamon together in a bowl until thoroughly combined. Store in an airtight container.