Copyright 2009 EJ's Cookin' with Class www.ejscookinwithclass.com
Available for birthday parties and individual classes
Welcome to EJ's Cookin' with Class
Crabby Patties
(Maryland Crab Cakes)
2 slices of bread
1 tbsp mayonnaise
1 tbsp Worcestershire sauce
1 tbsp parsley flakes
1 tbsp baking powder
1 tsp Old Bay Seasoning
¼ tsp salt
1 egg, beaten
1 pound of crab meat
Break bread into small pieces and moisten with milk.
Add remaining ingredients, shape into cakes.
Fry or broil until golden brown.
Recipes
Apple Kugel
ingredients:
4 oz egg noodles
¾ stick of butter (room temperature)
¼ teaspoon cinnamon
½ teaspoon honey
2 apples, peeled, cored, and thinly sliced
3 oz cream cheese, at room temperature
¼ cup sugar
2 eggs
1 teaspoon vanilla
½ pint sour crème
Instructions:
Cook noodles in a large pot of boiling water. Drain and set aside.
Preheat oven to 350 degrees
Heat a large skillet over medium heat. Add 1 tablespoon butter,
the cinnamon, and honey. Add the apple slices and cook, stirring often
to prevent sticking, until the apples are soft and most of the juice is evaporated.
Combine ½ stick of butter, the crème cheese, sugar, eggs, vanilla,
and sour crème. Blend until smooth
Put remaining butter in a 8x8 pan and place in the oven
Mix the noodles with the sour crème mixture. When the butter has melted,
remove the pan from the oven and add half of the noodles. Layer in the apple
slices and cover with the rest of the noodles. Sprinkle with cinnamon.
Bake for 45 minutes to 1 hour, or until top is golden.
Gumbo
Perhaps the simplest of the gumbos, but a hearty one and a classic combination.
If you can't find andouille, use a smoked sausage or kielbasa or whatever smoked sausage you like.
This one's easy to knock off quickly for a great evening's meal.
1 cup oil
1 cup flour
2 large onions, chopped
2 bell peppers, chopped
4 ribs celery, chopped
4 - 6 cloves garlic, minced
4 quarts chicken stock
2 teaspoons 'Old Bay Seasoning', or to taste
Salt and freshly ground black pepper to taste
1 large chicken (young hen preferred), cut into pieces
2 pounds andouille or smoked sausage, cut into 1/2" pieces
1 bunch scallions (green onions), tops only, chopped
2/3 cup fresh chopped parsley
Filé powder to taste
Season the chicken with salt, pepper and Creole seasoning and brown quickly. Brown the
sausage, pour off fat and reserve meats.
In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat
(depending on your roux-making skill), stirring constantly, until the roux reaches a dark
reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux.
If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut-butter
color, over lower heat if you're nervous about burning it.
Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from
cooking further. Continue to cook, stirring constantly, for about 4 minutes.
Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about
one hour just simmering
Add the chopped scallion tops and parsley, and heat for 5 minutes. Serve over rice in
large shallow bowls. Accompany with a good beverage and lots of hot, crispy French bread.
YIELD: About 12 entrée sized servings.
