Posted on 03/21/2015 2:37:13 PM PDT by VRW Conspirator
“No bacon required.”
Blasphemy.
Lobster filled with scallops, shrimp, and fresh mushrooms
in creamy Newburg sauce, topped with provolone and Parm,
then baked to perfection.
A New England secret---top chefs use crushed Ritz crackers
in seafood stuffing.......in stuffed clams, lobsters, shrimp.
Fortunately I don’t live in Maryland any more. I love Utz crap chips. I put Old Bay on eggs, in ground beef for hamburgers, on or in all types of seafood, in Bloody Marys, on deviled egg, French fries unless I’m using brown gravy or mayonnaise, and probably other things.
What are the spices I it?
If you look on the side of that container of Old Bay you’ll find the shrimp recipe in post #1.
Could you give an idea of what Old Bay tastes like.
Is it like hot pepper, black pepper, pickles etc.?
Just made a kettle of split pea soup for our Saturday supper. A couple of dashes of old bay seasoning gives it a good flavor. Yes, I use bacon in the soup.
Here are the ingredients. Personally, I don’t care for Old Bay. All depends on your palette.
http://en.wikipedia.org/wiki/Old_Bay_Seasoning
Old bay in omelettes or scrambled eggs is indeed good. I use it in soups too.
1. Salt
2. Celery Seed
3. Cayenne Pepper.
The cayenne pepper will gradually move upward in the priority list as you eat. Properly seasoned crabs and shrimp will get the spices under your fingernails; just go with it until you're finished eating. Also, keep cold beer on hand... a pitcher if you can manage it.
Thanks. I think I now have an idea of what it’s flavor is and surprisingly it is about what I was thinking.
It might be OK on really bland things but it doesn’t sound like my cup of tea.
Thank you.
It’s funny... even the mountain farmers in Frederick County and points west know how to pick blue crabs.
Ingredients
•1 tablespoon ground dried bay leaves
•2 teaspoons celery salt
•1-1/2 teaspoons dry mustard
•1-1/2 teaspoons ground black pepper
•1 teaspoon sweet or smoked paprika
•1 teaspoon ground celery seeds
•1/2 teaspoon ground white pepper
•1/2 teaspoon ground nutmeg
•1/2 teaspoon ground ginger
•1/4 teaspoon crushed red pepper flakes
•1/8 teaspoon ground cloves
•1/8 teaspoon ground mace
•1/8 teaspoon ground cardamom
•1/8 teaspoon ground allspice
http://busycooks.about.com/od/homemademixes/r/oldbaymix.htm
[Add garlic for strong flavored fish like salmon or Spanish Mackerel.]
For most fish a concoction of butter, smoked paprika, oregano or thyme, coriander, garlic, salt, pepper, and fresh parsley and lemon or lime juice is great. For shrimp especially add white wine, too.
And a drizzle of good virgin olive oil.
I recently tried a couple of Gorton’s fish in baking bags.
Yes I know that is not really good fish but I had a coupon and thought I would try it. Basically you just throw the bag in the oven for a half hour then open the bag and eat it.
I am pretty sure some sauce very much like that described was used in them. It was reddish and spicy.
They were not just awful but I don’t plan to buy any more either. Now that I think about it, I have never had any fish which was breaded and frozen, which was any good.
Yep. JO’s is the real deal here in MD. I work with a JO family member who brings a bucket to work every now and again. Good stuff. Old Bay is wannabe
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