Chincoteague Seafood recipes
Chincoteague Seafood Recipes Revealed
For a bit of fun, we've decided to look at how Chincoteague seafood has been prepared over the years. Here's a revised recipe from a century ago, based on one in the 1908 edition of Miss Parloa's New Cook Book And Marketing Guide with updated amounts in parentheses:
Baked Oysters
The ingredients are:
12 Natural, silver-plated, granite-ware, or tin oyster shells
One quart of Chincoteague Salt oysters
Half a pint (1 cup) of cream or milk
One pint (2 cups) of bread crumbs
One tablespoonful of butter if cream is used
Three tablespoonsful of butter if milk is used
Two tablespoonsful of flour
Salt, pepper, and freshly grated nutmeg to taste
Drain all the liquor from the oysters into a stew-pan. Let it come to a boil, and skim.
Mix the flour in the cream or milk and add it to the skimmed liquor, boiling the mixture for two minutes. Add the butter and seasonings, then the oysters, and remove from the heat. Test and adjust the seasoning as necessary.
Add the oysters to the shells, leaving room for a thick layer of breadcrumbs. Bake for fifteen minutes, remove to a platter, garnish with parsley, and serve hot.
Pick up some frozen soft-shell crabs from one of Chincoteague's roadside stands, and try another of Miss Parloa's 1908 recipes:
Soft-Shell Crabs.
Lift the shell at both sides and remove the spongy substance found on
the back. Then pull off the "apron," which will be found on the under
side, and to which is attached a substance like that removed from the
back.
Wipe the crabs, and dip them in beaten egg, and then in fine
bread or cracker crumbs. (Salt and cayenne pepper can be substituted for the egg and breadcrumbs.) Fry in boiling fat from eight to ten minutes,
the time depending upon the size of the crabs. Serve with tartar sauce.
The passage of time can do nothing to dim the love well-prepared seafood. Why not either borrow a page from Miss Parloa's cookbook, or come up with a classic of your own and make Chincoteague seafood a regular at your dinner table?
For a bit of fun, we've decided to look at how Chincoteague seafood has been prepared over the years. Here's a revised recipe from a century ago, based on one in the 1908 edition of Miss Parloa's New Cook Book And Marketing Guide with updated amounts in parentheses:
Baked Oysters
The ingredients are:
12 Natural, silver-plated, granite-ware, or tin oyster shells
One quart of Chincoteague Salt oysters
Half a pint (1 cup) of cream or milk
One pint (2 cups) of bread crumbs
One tablespoonful of butter if cream is used
Three tablespoonsful of butter if milk is used
Two tablespoonsful of flour
Salt, pepper, and freshly grated nutmeg to taste
Drain all the liquor from the oysters into a stew-pan. Let it come to a boil, and skim.
Mix the flour in the cream or milk and add it to the skimmed liquor, boiling the mixture for two minutes. Add the butter and seasonings, then the oysters, and remove from the heat. Test and adjust the seasoning as necessary.
Add the oysters to the shells, leaving room for a thick layer of breadcrumbs. Bake for fifteen minutes, remove to a platter, garnish with parsley, and serve hot.
Pick up some frozen soft-shell crabs from one of Chincoteague's roadside stands, and try another of Miss Parloa's 1908 recipes:
Soft-Shell Crabs.
Lift the shell at both sides and remove the spongy substance found on
the back. Then pull off the "apron," which will be found on the under
side, and to which is attached a substance like that removed from the
back.
Wipe the crabs, and dip them in beaten egg, and then in fine
bread or cracker crumbs. (Salt and cayenne pepper can be substituted for the egg and breadcrumbs.) Fry in boiling fat from eight to ten minutes,
the time depending upon the size of the crabs. Serve with tartar sauce.
The passage of time can do nothing to dim the love well-prepared seafood. Why not either borrow a page from Miss Parloa's cookbook, or come up with a classic of your own and make Chincoteague seafood a regular at your dinner table?
Labels: Chincoteageue seafood, Chincoteague Oysters, Chincoteague seafood recipes
posted by The Chincoteague Insider | 10:00 AM
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