Diamondback Terrapin Stew Chesapeake Bay Style Recipes

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BEST OF THE BAY RECIPES...OYSTER FRITTERS



Best of the Bay Recipes...oyster Fritters image

When the leaves begin to turn their bright fall colors and the brisk air ushers in autumn, the Oyster season in the Chesapeake Bay begins. Oysters are prepared every way imaginable, fried, roasted, grilled, steamed or simply eaten raw with a dash of hot sauce or lemon. Oysters may be fried either individually or using several bound together in batter, known as a fritter- this is a typical (and delicious) recipe for oyster fritters.

Provided by laura.marchiori

Categories     < 60 Mins

Time 35m

Yield 8 fritters, 4 serving(s)

Number Of Ingredients 8

1 cup flour
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 egg
1 cup milk
1 quart of shucked oyster, and their liquor
vegetable oil

Steps:

  • Using a whisk, beat the eggs in a small bowl. Add the milk and whisk until a bit frothy. In a second, larger bowl, mix the flour, baking powder, salt and pepper. Add in the egg mixture and mix until you have a smooth batter. Fold in the oysters and their liquor until they are evenly coated.
  • Heat the vegetable oil in a large skillet until very hot. Ladle out 3 or 4 oysters and fry until golden brown on both sides, about 4 - 6 minutes. Remove and drain. Serve with tartar sauce or lemon slices and enjoy the first oyster harvest of the fall.

Nutrition Facts : Calories 356.3, Fat 9, SaturatedFat 3, Cholesterol 174.8, Sodium 906, Carbohydrate 38.6, Fiber 0.9, Sugar 0.2, Protein 28.2

DIAMONDBACK TERRAPIN STEW, CHESAPEAKE BAY STYLE



Diamondback Terrapin Stew, Chesapeake Bay Style image

Turtle soup or stew is no longer a popular item on today's menus, but it once graced the tables of the rich and powerful. The diamondback terrapin was considered a delicacy to eat and hunted almost to extinction. Due to this, it is listed as an endangered species in Rhode Island; considered a threatened species in Massachusetts; is considered a "species of concern" in Georgia, Delaware, Louisiana, North Carolina, and Virginia, but it holds no federal status. If you cannot source turtle meat, feel free to substitute chicken. This historic recipe comes from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.

Provided by Molly53

Categories     Wild Game

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 14

3 large terrapins (turtles)
6 eggs, hard-cooked
3 tablespoons flour
1/2 teaspoon ground nutmeg
3 tablespoons lemon juice (fresh is best)
1 tablespoon lemon rind, grated
1 onion, peeled and sliced
2 stalks celery, diced
1 tablespoon Worcestershire sauce
1/2 cup cream
2 cups sherry wine
salt and pepper, to taste
3 cups chicken stock or 3 cups vegetable stock
hot milk, if necessary

Steps:

  • Drop live terrapin into boiling water and let stand for 5 minutes.
  • Remove from water; rub skin off feet, tail and head with a towel, drawing the head out with a skewer.
  • Clip off claws.
  • Scrub shell with boiling water; break apart with a cleaver or axe.
  • Remove meat and liver.
  • Discard heart, sandbag, entrails and gall bladder (taking caution not to break it as it's bitter).
  • Cut the liver in thin slices.
  • Take out eggs, remove film and set aside in cold water.
  • Mash yolks of eggs; add flour, nutmeg, lemon juice and rind.
  • Stir in 1 cup of soup stock.
  • Add onion, celery, terrapin and terrapin eggs and enough more stock to cover meat.
  • Cook in double boiler until meat falls from bones.
  • Remove bones, add worcestershire sauce, salt, pepper, chopped egg whites, cream, sherry and milk (if necessary).
  • Heat thoroughly and serve with toast.

TERRAPIN STEW



Terrapin Stew image

This is and old plantation recipe. Published in Mrs. Fishers Cookbook. Mrs. Fisher was an illiterate slave from Mobile, Alabama. She started cooking for San Francisco society around 1870.

Provided by Renate

Categories     Stew

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 11

2 female terrapins
1 cup water
6 eggs
1/2 lb butter, unsalted
2 cups sherry wine
1 teaspoon mustard
1 tablespoon wine
1 lemon
1/2 cup sweet cream (optional)
1 teaspoon allspice
salt and pepper

Steps:

  • Put the terrapins alive in boiling water.
  • Let them remain for fifteen minutes and then take the shells from them, being careful not to break the galls.
  • Clean the entrails from the meat, and scrape the black skin from the feet with a knife.
  • After thoroughly cleaning the terrapins, lay then in a clear water for ten minutes, and then put then in a kettle to stew with 1 cup of water, and stew very slowly for about three hours.
  • Boil the eggs hard, and rub the yelks (not misspelled) to a powder.
  • Then add the butter to the eggs and beat together until it becomes cream.
  • To this cream add the sherry wine and mix it well.
  • Then add this preparation to the stew very gradually, stirring well, so as to thoroughly mix it in.
  • While the stew is cooking, mix the mustard and the tbsp of wine and put in.
  • Slice one lemon add to stew just before dishing it up for table.
  • Three hours is sufficient time to cook it.
  • You had better put the win in the stew and not mix it with the eggs, for fear you may not mix it in right and that there may be no mistake.
  • With the above directions you have a perfect stew.
  • ½ cup of sweet cream is an improvement, if you like it: also the allspice.

Nutrition Facts : Calories 621.5, Fat 53.3, SaturatedFat 31.5, Cholesterol 401, Sodium 534.4, Carbohydrate 5.7, Fiber 0.6, Sugar 1.6, Protein 10.2

CHESAPEAKE BAY PIEROGIES



Chesapeake Bay Pierogies image

Make and share this Chesapeake Bay Pierogies recipe from Food.com.

Provided by Foxxyladyone

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

8 ounces lump crabmeat, flaked
1 scallion, minced
1/4 cup minced red bell pepper
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon Old Bay Seasoning, divided
1/4 teaspoon original Tabasco sauce
1/2 cup seasoned dry bread crumb, divided
1 (17 ounce) box mrs. t's potato and cheddar pierogies
1 tablespoon vegetable oil

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.

Nutrition Facts : Calories 270.5, Fat 14.9, SaturatedFat 2.2, Cholesterol 50.9, Sodium 731.5, Carbohydrate 19, Fiber 1.1, Sugar 3.3, Protein 15.3

CHESAPEAKE BAY BURGERS



Chesapeake Bay Burgers image

I got tired of the same hamburger every summer and decided it was time to try something new. My family "the guinea pigs" loved it, especially my husband who begs me to make them everytime we fire up the grill.

Provided by emtpixie

Categories     Meat

Time 20m

Yield 4 burgers

Number Of Ingredients 6

1/2-3/4 lb lean ground chuck, per person (or lean ground turkey, chicken, etc.)
1 medium onion, per pound meat
4 tablespoons Worcestershire sauce, sauce per pound meat
salt and pepper
1 tablespoon tomato paste, per pound meat
5 tablespoons Old Bay Seasoning, per pound meat (more if you want it extra spicy)

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!

Nutrition Facts : Calories 165.2, Fat 10.4, SaturatedFat 4.2, Cholesterol 38.6, Sodium 232.6, Carbohydrate 6.8, Fiber 0.6, Sugar 3.4, Protein 10.9

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