Balmer Coddies Recipes
"BAWLMER" CRAB CAKES
Provided by Food Network
Time 27m
Yield 4 servings
Number Of Ingredients 11
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
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
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
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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OLD FASHIONED BALTIMORE CODDIES - ON TY'S PLATE
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- In a separate dish, add the cracker meal. Scoop uniformed balls of the potato mixture and roll them around gently in the meal. Carefully flatten the balls between the palms of your hand to form an egg shape.
- Over medium flame, heat oil in a skillet to 350 degrees. Brown the coddies on both sides for 2-3 minutes. Drain on a wire rack or paper towels. Serve immediately.
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