Tangier Street Bread Recipes
TANGIER STREET BREAD
Steps:
- In a blender or large food processor, blend the egg with the 1/4 cup of oil until foamy. Add the salt and half of the water and pulse for 3 seconds. Add half of the chickpea flour and process until smooth. Add the remaining flour and just enough water so the mixture is loose but not runny. Press the batter through a fine-mesh strainer set over a bowl and stir in the remaining water. Cover and refrigerate overnight or for up to 2 days. At least 1 1/2 hours before baking, set a pizza stone in the center of the oven and preheat the oven to 500°. Lightly brush a 12-inch cast-iron skillet or deep-dish pizza pan with olive oil. Whisk the batter until blended and pour it into the skillet. Bake the bread for 30 minutes. Brush the top of the bread with olive oil and cover two-thirds of it with a baking sheet. Turn the oven off and bake the bread in the residual heat for about 20 minutes longer, until deep golden brown and nicely glazed. Using a spatula, loosen the edges and bottom of the bread, and slide it onto a work surface. Cut into small rectangles, sprinkle with cumin or harissa and serve hot or at room temperature. Make Ahead The bread batter can be refrigerated for up to 2 days.
TANGIER ISLAND VIRGINIA CRAB CAKES
I grew up eating these crab cakes, which are crisp on the outside and tender on the inside. They're absolutely delicious every time I make them. -Ann Girucky, Norfolk, Virginia
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 12 crab cakes.
Number Of Ingredients 11
Steps:
- In a large bowl, mix the first 8 ingredients until blended. Fold in crab until well coated. Gently stir in bread crumbs until well blended. Shape into twelve 1/2-in.-thick patties., In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add crab cakes in batches; cook until dark golden brown, 2-3 minutes on each side.
Nutrition Facts : Calories 90 calories, Fat 5g fat (1g saturated fat), Cholesterol 52mg cholesterol, Sodium 407mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein.
TANGIER STREET BREAD (KALINTÉ)
Yield 8-12 Servings
Number Of Ingredients 6
Steps:
- 1.In a blender or large food processor, blend the egg with the 1/4 cup of oil until foamy. Add the salt and half of the water and pulse for 3 seconds. Add half of the chickpea flour and process until smooth. Add the remaining flour and just enough water so the mixture is loose but not runny. Press the batter through a fine-mesh strainer set over a bowl and stir in the remaining water. Cover and refrigerate overnight or for up to 2 days. 2. At least 1 1/2 hours before baking, set a pizza stone in the center of the oven and preheat the oven to 500°. Lightly brush a 12-inch cast-iron skillet or deep-dish pizza pan with olive oil. 3. Whisk the batter until blended and pour it into the skillet. Bake the bread for 30 minutes. Brush the top of the bread with olive oil and cover two-thirds of it with a baking sheet. Turn the oven off and bake the bread in the residual heat for about 20 minutes longer, until deep golden brown and nicely glazed. 4. Using a spatula, loosen the edges and bottom of the bread, and slide it onto a work surface. Cut into small rectangles, sprinkle with cumin or harissa and serve hot or at room temperature. MAKE AHEAD The bread batter can be refrigerated for up to 2 days.
TANGIER ISLAND - BAKED HOT CRAB, A LA MARYLAND - LONGMEADOW FARM
This recipe comes from Tangier Island, in Southern Maryland/Virginia, a serene little island at the mouth of the Chesapeake Bay, actually part of Virginia. When you arrive on the dock at Tangier, you are received on the dock to wonder about this fishing/crabing/oystering town. Along the walkways, and small streets, women type out their recipes, handed down from generation to generation and place them on a plywood board in plastic bags. I picked this recipe in a little packet, wrapped carefully in plastic wrap, typed on an old typewriter and have loved this little recipe ever since. The cost for these simple 6 hand-typed recipes were $1.00 and was self serve. This recipe is a part of a culture that has stood the test of time, and the folks that live within this island remain steadfast in tradition. Basically, Tangier Island represents what should be a prosperous, but simple way of living, bringing oysters and crabs to the people of Maryland and Virginia. This recipe speaks of this island when life took a breath and enjoyed the riches, and bountiful crustations of our beautiful Chesapeake Bay. When I prepare this recipe, I will always be reminded of this wonderful place and a wonderful time. Serve on crackers, or crusty warmed bread. *Note* this recipe is not a *dip*. As a previous reviewer noted, this compares more to baked crab, a la Maryland. In Maryland we serve baked crab/crab cake sometimes on bread/crackers. I hope you enjoy this simple but historical taste of Maryland, and if not, then send it over here to Longmeadow Farm...we will be glad to devour it with gusto!! Really, enjoy.
Provided by Andi Longmeadow Farm
Categories Crab
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven 350° and grease a casserole dish with cooking spray.
- Mix all ingredients together lightly, and put in greased casserole dish.
- Bake at 1/2 hour or until bubbly, garnishing with fresh parsley if desired.
Nutrition Facts : Calories 226.1, Fat 11.4, SaturatedFat 5.6, Cholesterol 84.3, Sodium 883.1, Carbohydrate 13.1, Fiber 1, Sugar 2.1, Protein 17.1
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- In a blender or large food processor, blend the egg with 1/4 cup of oil until foamy. Add the salt and half of the water and pulse for 3 seconds. Add half of the chickpea flour and process until smooth. Add the remaining flour and water and process until smooth. Pass the batter through a fine mesh strainer into a bowl, stirring and scraping until all of the batter is through. Cover and refrigerate overnight or for up to 2 days.
- At least 1 1/2 hours before baking, set a pizza stone in the center of the oven and preheat the oven to 500°. Lightly brush a 12-inch cast-iron skillet or deep-dish pizza pan with olive oil.
- Whisk the batter until blended and pour it into the skillet. Bake the bread for 30 minutes. Brush the top of the bread with olive oil and cover two-thirds of it with a baking sheet. Turn the oven off and bake the bread in the residual heat for about 20 minutes longer, until deep golden brown and nicely glazed.
- Using a spatula, loosen the edges and bottom of the bread, and slide it onto a work surface. Cut into small rectangles, sprinkle with cumin or harissa and serve hot or at room temperature.
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