Pam’s Crab Cakes

1 pound	lump crab meat
1	egg
2 or 3 tsp	Worchestershire Sauce
1/2 tsp	dry English mustard
2 to 3 tsps	Old Bay © seasoning
3 tbls	chopped fresh parsley
sprinkle	cayanne powder
2 plus tbls	mayonnaise
1/2 cup	panko bread crumbs
1 or more	lemon slices
1 or more pints	Crisco© shortening or oil for frying

Preparation:

Using a medium size bowl, beat the egg enough to break the yolk and start mixing in the white. Add the Worchestorshire Sauce, Old Bay © Seasoning, dry mustard and cayanne powder. Mix until the dry mustard is mixed in. Mix in the parsley. Squeeze in some lemon juice if you like.  Fold in the crab meat until evenly coated. Fold in the panko bread crumbs until evenly distributed. Fold in the mayonnaise, tablespoon at at time, until the mixture is slightly moist and barely holds together.

Form in to patties and place on waxed paper coated with panko bread crumbs. Cover with waxed paper. Let rest in the refrigerator for at least 30 minutes. Overnight is not a problem.

Heat oil if you are frying, either pan or deep fryer, to 350 F. Cover with a light coating of fresh panko bread crumbs, flip over and do the same to the other side. Fry until lightly golden. Drain on paper towels. Serve with lemon, tartare sauce, Hollandaise, or seafood sauce or even without if that is how you like them.

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Pam’s Crab Cakes
1 pound lump crab meat
1 egg
2 or 3 tsp Worchestershire Sauce
1/2 tsp dry English mustard
2 to 3 tsps Old Bay © seasoning
3 tbls chopped fresh parsley
sprinkle cayanne powder
2 plus tbls mayonnaise
1/2 cup panko bread crumbs
1 or more lemon slices
1 or more pints Crisco© shortening or oil for frying

Preparation:
Using a medium size bowl, beat the egg enough to break the yolk and start mixing in the white. Add the Worchestorshire Sauce, Old Bay © Seasoning, dry mustard and cayanne powder. Mix until the dry mustard is mixed in. Mix in the parsley. Squeeze in some lemon juice if you like. Fold in the crab meat until evenly coated. Fold in the panko bread crumbs until evenly distributed. Fold in the mayonnaise, tablespoon at at time, until the mixture is slightly moist and barely holds together.
Form in to patties and place on waxed paper coated with panko bread crumbs. Cover with waxed paper. Let rest in the refrigerator for at least 30 minutes. Overnight is not a problem.
Heat oil if you are frying, either pan or deep fryer, to 350 F. Cover with a light coating of fresh panko bread crumbs, flip over and do the same to the other side. Fry until lightly golden. Drain on paper towels. Serve with lemon, tartare sauce, Hollandaise, or seafood sauce or even without if that is how you like them.

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Split Green Pea Soup
1 lb. split green peas
1 med Onion diced
1/2 to 3/4 lb Carrots diced
2 large stalks Celery, include leaves too diced

1 meaty ham bone
or
3 or more smoked ham hocks
1 cup or more smoked ham diced

2 or 3 Bay leaves
1 tsp. or more Thyme
1 tsp. or more Marjoram
1 tsp. or more ground black pepper
6 whole black peppercorns
1 tsp. Cayenne powder
6 Cups Water
In a large pot wash and rinse peas well. Add water to the peas to 2 inches deep in the pot, about 6 cups. Add vegetables. Add spices. Add ham bone or ham hocks. If using ham hocks reserve the diced ham. Bring to boil, then cover and reduce heat to simmer.
Stir frequently to prevent sticking and burning.
Simmer until peas are mush. Remove ham bone or ham hocks and set in bowl to cool. If using ham hocks add the reserved diced ham.
Strip the bones of meat, then dice or shred it. Return meat to the pot.
Cover and continue simmering until thickened.
Total time is 3 to 4 hours.
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Barbeque Sauce

1 med to large onion, coarse chop (at least 2 cups)
½ cup oil, (I like corn or olive)
16 oz tomato sauce
8 oz tomato paste
1 c water
½ cup brown sugar
½ cup lemon juice
6 tbls. Worcestershire sauce
4 tbls. prepared mustard
½ t. or more ground pepper
several dashes of hickory smoke flavoring
In a large sauce pan, cook onions in oil until tender. Add in the rest of the ingredients, sminner 1 hour, add water as needed to maintain desired thickness.
I like to prepare the sauce early, then dip the meat pieces in it, before during and after cooking.
Rachel Maddow – Millionaire Cocktail
This is fun stuff. Be sure to go to Rachel’s blog (link above) to watch the video and her most interesting discussion
This recipe makes two drinks, so set your glassware accordingly.
Ingredients:
— 4 oz of bourbon
— 1.5 oz Grand Marnier
— 1 oz grenadine — get the good stuff or you can make it yourself with pomegranate juice and sugar
— 1 oz lemon juice
— 0.5 oz pastis
— egg white (!)
One egg white is enough for two drinks, which is why this is a two-drink recipe.
When you’re making an egg white drink, it’s helpful to first shake everything without ice (it’s called a dry shake) so you get enough egg white agitation to get a good foam.
Then add ice and shake again.
Pour. Get the nice eggwhite foam.
Then garnish with some nutmeg.
Kimchichigae – Kimchi stew
to be completed soon
Anchovy Butter – Jacques Pépin

1 clove garlic
1 stick butter
1 small tin anchovies with oil
Splash white wine
Blend all together for a butter to serve with fish
I love him.
My other recipes
Pasties – Bennett Family Traditional Recipe
Sift together: 3 cups flour and 1 1/2 tsp salt
Cut in: 1/4 cup Crisco or lard
Mix in: 1 cup ground suet
Add to make soft dough: 7 or 8 Tbs. water
Roll dough out in to circles
Slice into halves
Add small cubed: carrots, rutabega, potatoes, beef, oleo, onion,
Sprinkle with salt and pepper to taste
Sprinkle with chopped parsley
Place in to pie plates, separated.
Bake: 15 minutes at 400F, 1 hour at 350F
Optional: brush with egg wash
Serve with ketchup.
Rachel Maddow
Harry’s Pick-me-up, from the Savoy Cocktail book. Rachel does a great job on her show of making this cocktail.
• 1 shot brandy or cognac
• 1 tsp grenadine syrup
• 1/2 lemon
• Champagne to fill
In a shaker; add ice; pour in brandy or cognac; squeeze lemon in; shake. Strain into champagne flute; fill with Champagne.

Rachel Maddow Show, Cocktail moment
Visit NBCNews.com for breaking news, world news, and news about the economy
Don’t Waste a Lemon Bourbon Sour
• 4 measures bourbon
• 2 measures Cointreau
• 1 fresh lemon
In a shaker, add ice. Measure in bourbon and Cointreau, squeeze in lemon juice (all the lemon, no need to stuff a half lemon in the refrigerator only to lose it). Shake very well. Pour into glasses.
Maryland Crab Soup
4 strips of bacon chopped
½ onion chopped
2 stalks celery diced
1 clove garlic minced
3 tbls Old Bay
1 t lemon pepper mix (store purchased)
1 tbls Worchester Sauce
1 quart crab, chicken or vegetable stock
3 cups water
2 cups red or new white potatoes small dice
2+ cups Vegetables
a) Fresh/frozen mix
• 2 carrots small dice
• ½ cup small lima beans
• 1 cup green beans snapped
• 1/3 cup corn
OR
b) Packaged/fresh
• 2 to 3 cups of frozen mixed vegetables adding frozen or fresh as desired (I like to add extra lima beans and fresh diced carrots)
28 oz can diced tomatoes with juice
1 bay leaf
Fresh ground pepper to taste
Salt to taste
1 pound crab meat, picked

In soup pot, cook bacon to light brown. Add onions, celery and sauté until the onion is starting to go translucent; add garlic and continue cooking a minute or two longer. Add Old Bay, lemon pepper and Worchester Sauce and mix well with the vegetables. Add all other ingredients except for the crab. Simmer until the potatoes and carrots are soft, about 30 minutes. Stir in the crab, cook for another 10 minutes.

Serve with oyster crackers.

Chicken Mushroom Fusion Soup 1 oz Dried Shitake Mushrooms After rehydration thin slice 3 cup water For boiling water to rehydrate mushrooms and soup base 1 to 1 ½ pound Chicken, dark meat Dice or shred fresh Ginger Peel and thin slice at least one inch. 2 Tbs Soy sauce marinade 2 t Sugar marinade 1 Tbs Corn starch marinade 1 t Sesame Oil marinade Chicken Stock Soup base Bring water to a boil, turn off heat; add dried mushrooms. Let mushrooms rehydrate for at least 10 minutes, turn occasionally. While mushrooms are rehydrating debone chicken and either dice or shred. In a bowl, mix soy sauce, sugar, ginger, sesame oil. Add corn starch and mix until smooth, drizzle in cold water if necessary. Add chicken, stir well and let sit until the mushrooms are fully hydrated and soft. Remove stems from mushrooms, think slice, add to chick mixture. Let sit while bringing the mushroom water to a boil. Add the chicken mixture and stir well. Simmer 20 to 25 minutes, adding chicken stock to maintain liquid level above chicken mixture. Serve with noodles.