Balmer Coddies Recipes

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"BAWLMER" CRAB CAKES



Provided by Food Network

Time 27m

Yield 4 servings

Number Of Ingredients 11

1 pound jumbo lump crab meat
1 large egg, beaten
1 1/2 tablespoons mayonnaise
1 teaspoon brown mustard (recommended: Gulden's)
1 teaspoon seafood seasoning (recommended: Old Bay)
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon baking powder
2 slices white bread, crust removed
3 ounces whole milk
Vegetable oil, for frying

Steps:

  • Place the crab meat in a large mixing bowl, being very gentle to not break up the lumps. Combine the egg, mayonnaise, mustard, seafood seasoning, Worcestershire, parsley, and baking powder in a small mixing bowl. Mix until everything is well incorporated. Add the mixture to the crab meat, but do not mix at this point.
  • Break the white bread into small pieces in another small bowl and add the milk to moisten. Combine the moistened bread with the rest of the ingredients. Fold everything together lightly until just combined. Again, be very careful not to break up the crab meat. Using your hands, form a desired amount of mixture onto a tight ball shape and place into the refrigerator to chill.
  • Place a large nonstick skillet over medium to medium-high heat, adding enough vegetable oil to generously coat the bottom of the pan, about 1/4-inch. Add the crab cakes to the hot skillet, pressing down lightly to form a cake (do not smash into a pancake, this will dry it out). Cook until deep golden brown, about 6 minutes, and flip gently, cooking to the same degree on the opposite side. Remove from the skillet and drain off the excess oil on paper towels. Serve with your favorite sides and sauce.

"BALMER" CODDIES



This history of "Balmer" (Baltimore) Coddies is as ambiguous as the stars in the sky. You love them, you know they are there, but you are slightly muddled in how it all came to be. The legend goes that the Cohen family (living in Baltimore in the early 1900s) owned a sandwich stand in the Belair Market and wanted to make their stand have a bit more advantage over other stands that just sold basic items. Thus using ingredients that were easy to come by, and that you could process them easily, the Coddie was born. This is not to be confused with Cod Fish Cakes. Coddies are a mixture of 60% salted cod and 40% potato (mashed) and seasonings. Cod Fish cakes normally use fresh cod and the use of potato is a lot less. Come on and try some! You will not regret it!

Provided by Andi Longmeadow Farm

Categories     Potato

Time P1DT12h6m

Yield 16 cakes, 6 serving(s)

Number Of Ingredients 11

1 lb salt cod fish
1 1/4 lbs potatoes
2 tablespoons milk
1 small onion, diced
1 tablespoon fresh parsley, can use dried
2 large eggs, lightly beaten
1 tablespoon butter
1 1/2 teaspoons Old Bay Seasoning
1/2 teaspoon fresh ground black pepper
1 tablespoon of finely chopped chives
3/4 tablespoon of flour mixed with chives and pepper

Steps:

  • Soak the cod overnight (12 hours or more) and in the morning check a piece for saltiness. I drain the water out several times during this period and put in freshwater, rinsing the cod.
  • If the salt level appears not to be salty the next morning, then simmer cod in boiling water for 8-10 minutes Drain immediately.
  • Peel and dice potatoes and put water and simmer until tender. Drain potatoes in a colander. In a bowl, mash with 2T milk and set aside to cool.
  • Saute onion in 1T butter until transparent, (in the same pan as potatoes were) about 5 mins adding in parsley at the end, remove from heat and cool.
  • Flake the cod well then mix together all ingredients. (I use my hands to flake and then wrap in a towel to get all the water out).
  • Put in a bowl with potatoes. Add onion, eggs, seasonings, except chives.
  • Form into 1.5oz or golf ball size balls and flatten slightly.
  • OPTIONAL: I add 3/4 tsps of flour with pepper and minced chives. I then pat the cakes in the flour, both sides, and mash down just a bit so it resembles a crabcake or salmon cake.
  • I put in the refrigerator for 3/4 hours to firm up.
  • Take out and fry in 1/2" very hot oil until browned, turn over and fry the other side.
  • The cakes brown quickly so be sure not to burn them.
  • Serve 4 on a plate with 8 saltines and some mustard on the side.

Nutrition Facts : Calories 344.2, Fat 5.6, SaturatedFat 2.2, Cholesterol 182.9, Sodium 5371.6, Carbohydrate 18.7, Fiber 2.6, Sugar 1.3, Protein 52

TAILGATING WITH FRANKS AND BEANS FROM LONGMEADOW FARM



Tailgating With Franks and Beans from Longmeadow Farm image

On a chilled Sunday afternoon, right before game time, I started the outside cook area up with a "whoosh!" Yes, I cook in our "pit" (an open campfire cooking area we had made just for this purpose.) I threw a bunch of soft and hard slabs of wood to make a sizzling fire that sparks and allows coals to develop for cooking and using my old dutch oven. I open the canned beans, and throw in my onions, celery and peppers into the dutch oven and allow the cooking begin.

Provided by Andi Longmeadow Farm

Categories     One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 21

1 cup elbow macaroni, cooked (use leftover from day before or make ahead)
1/2 lb frankfurter, sliced (optional turkey, or vegan franks)
1 tablespoon butter (or use of olive oil, or Smart Balance buttery spread)
1/4 cup onion, chopped
1/4 cup celery, chopped
1/4 cup green pepper, chopped
1 jalapeno pepper, minced (optional also de-seeded and de-veined)
1 tablespoon garlic, minced
1/2 teaspoon chili powder, ground
1/4 teaspoon ground red pepper (optional)
1/4 teaspoon ground pepper
1/4 teaspoon salt (to taste)
1 (15 1/2 ounce) can kidney beans, drained
1 (15 1/2 ounce) can cannellini beans, drained
1 (10 1/2 ounce) can condensed tomato soup
1 cup water (adjust if too thick)
1 teaspoon vinegar
1/2 teaspoon Worcestershire sauce
3 tablespoons brown sugar
6 soft hamburger buns
2 tablespoons onions, minced (for topping)

Steps:

  • Cook frankfurters, onions, celery, both kinds of peppers, and garlic in butter until franks are warmed and browned in the same saucepan.
  • Add seasonings, remaining ingredients, including cooked macaroni to this mixture.
  • Cover, and cook over low heat 12 to 15 minutes, stirring often.
  • Serve on warmed buns, sliced in half, adding some extra minced onion to the top.

Nutrition Facts : Calories 546.5, Fat 15.6, SaturatedFat 6.1, Cholesterol 24, Sodium 1173.1, Carbohydrate 79.6, Fiber 11.1, Sugar 16.3, Protein 22.8

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