Bay Seasoned

RECIPE: Oysters Virginia, paired with a Virginia Wine

These beautiful Oysters on the Terrace, a style of the classic Oysters Rockefeller, is served at the Swan Terrace restaurant in Virginia Beach and includes frehly-shucked local oysters, watercress, Virginia ham and Grana Padano cheese; it was inspiration for my Oysters Virginia dish, of which the recipe follows:

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In Virginia, oysters can be found off the Atlantic Coast, across the Chesapeake Bay, and in the Bay’s tributaries. Where an oyster lives determines a few things; much like wine grapes, the terroir, or environment, effects flavor. Seaside oysters, growing right on the ocean, are saltier, generally, than oysters up a river, like the Rappahannock. Oysters from on or near the Bay can have a salt level someplace in between.

Because oysters do take on the flavor of where they live, they are typically classified by their place name: on restaurant menus and at fishmongers, you will see names like Lynnhaven, Chincoteague, James River, Rappahannock and York River. Also, their location causes things like saline, mineral and nutritional values to vary; check with restaurant waitstaff or a fishmonger for oyster-specific guidelines.

Oysters are enjoyed in many ways, including as Oysters Rockefeller, an 1899 creation of Jules Alciatore of Antoine’s restaurant in New Orleans. Because of the rich nature of the dish, is was named after one of the era’s One Percent: John D. Rockefeller. Traditional components include oysters on the half-shell topped with a creamy sauce including the addition of chopped spinach, sprinkled with bread crumbs, then baked.

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OYSTERS VIRGINIA

Paste Ingredients

3 cloves garlic, peeled
2 spring onions, white and green arts
2 tablespoons freshly grated parmesan cheese
2 teaspoons fresh lemon juice
1 cup arugula
1/2 cup flat-leaf parsley, stems removed
1/2 cup olive oil
1/4 cup roasted, unsalted Virginia peanuts
1/4 teaspoon sea salt
1/4 teaspoon red pepper flakes
2 slices Virginia ham, chopped

Paste Method

In a food processor, combine all ingredients and process until a coarse paste is formed. Fold in chopped pieces of Virginia ham.

Oysters Ingredients

24 oysters in shell
1 teaspoon-plus prepared paste
1/4 cup fine dry bread crumbs
24 thin 1-inch square slices Virginia cheddar or other firm or semi-firm cheese
Rock salt

Oyster Method

Heat oven to 450F. On a baking pan add rock salt; open oysters and place on rock salt to steady them. Place a heaping teaspoon of the paste on top of each oyster and sprinkle with bread crumbs. Cook for about 10 to 15 minutes, or until top starts to become golden; add a slice of cheese to each oyster and bake an additional minute or so until cheese browns and melts. Serve with lemon wedges.

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Suggested wine pairing: Veritas Vineyard and Winery (Virginia) Sauvignon Blanc 2011. Elements of this wine work well with the minerality of the arugula and oysters, while others accent the bright notes of the parsley, salty qualities of the ham and nutty aspects of the cheese; it balances all the flavors well and carries through with plenty of pop.

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Information, including recipe and wine pairing, appeared in the Jan. 25, 2012 Virginia Wine Lover magazine e-newsletter; sign up to receive the newsletter free for my weekly food and wine picks and more.

 

READ: Six Categories, Six Awesome Hampton Roads Burgers; BONUS video and recipe

Would you like fries with this?

Six categories, six burgers

By Patrick Evans-Hylton

Although there have been ground/minced beef dishes since at least the 12th century, it wasn’t until sometime in the 19th century that someone put raw meat to flame  (and later, still, nestled it between two slices of bread) to created the predecessor of what we think of as today’s hamburger.

The exact origins are unknown, although it is agreed that the name comes from the German port of Hamburg, which was noted for raw beef dishes akin to today’s steak tartare, which came from the large Russian community living there. The Russians, in turn, began favoring steak tartare when Genghis Khan’s grandson, Kublai, brought the Mongolian creation to Moscow in the 13th century.

Louis’s Lunch in New Haven, Conn. in 1895 was the first place to serve a burger in America, so says the Library of Congress, and the first bun was crafted in 1916. Then came a succession of sandwiches, with the Golden Age of the hamburger starting with the explosion of McDonald’s after the chain was purchased by Ray Kroc in 1955.

Today the hamburger continues to evolve – fast food-style, gourmet-style, vegetarian, sliders – it’s a dizzying array of categories. And, across Hampton Roads, there is a burger for just about every palate.

We picked some of our favorite styles, and some of our favorite burgers that fit those styles based on lots of research – tasty, tasty research, and present our findings – with all the fixings – to you:

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CLASSIC

Double Cheeseburger, $4.69
(Available with a variety of dressings; we chose our burger with lettuce, tomato, onions, ketchup, mustard, and pickles)

Dog & Burger
2001 Manteo St., Norfolk
757-623-1667
www.dognburger.com

A delish menu of hot dogs, hamburgers other sandwiches, and sides have been served up here since 1969. The burgers here are fresh and cooked just-right on a flat-top grill, giving it an authentic Old School flavor. Single burgers are sold too, but why not splurge? Side dishes are sold ala carte.

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SLIDER

Sliders, $8
(Comes dressed with diced onions, pickle, ketchup and mustard)

Just George’s Sports Bar
1956 Laskin Rd., Virginia Beach
757-428-3494
www.justgeorges.com

Three diminutive cheeseburgers come ready to be enjoyed at Just George’s. These miniature munchies include juicy, thick patties cooked to a nice medium and served atop soft buns with melting cheese and traditional toppings. Side dishes are sold ala carte.

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VEGGIE

Chickpea Veggie Burger, 10.99
(Comes dressed with fresh cilantro, frisee, red onion, sliced avocado and tomato with charmoula sauce)

Public House
1112 Colley Ave., Norfolk
757-227-9064
www.publichouseeats.com

A thick, flavorful patty of ground chickpea (the key ingredient in hummus and falafel) is nicely seasoned and grilled, providing a meatless but filling and satisfying burger served on a challah roll. The burger comes with sliced apples, or fries can be added for an extra three bucks. Of note: charmoula is a lemony/garlicky/herby Moroccan sauce.

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ALTERNATIVE

Fresh Tuna Burger, 11.95
(Comes dressed with sliced cucumber, pickled red onions, wasabi maonnaise and ponzu sauce)

Burtons Grill
741 First Colonial Rd., Virginia Beach
757-422-8970
www.burtonsgrill.com

This delish dish is much more than a piece of grilled tuna on a bun; fresh catch is ground and blended with red onions and seasoned, then seared to a beautiful medium-rare. The result is a clean, satisfying alternative to a traditional burger made with ground beef. The Fresh Tuna Burger is served with a cucumber salad.

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UPSCALE

Apocolypse Now Burger, $28.95
(Comes with classic dressings as well as foie gras, pork belly, sour cherry jam and duck fat fries)

Todd Jurich BurgerBar
530 Winston Salem Ave., Virginia Beach
757-351-0488
www.toddsburgerbar.com

Eight ounces of better-than-prime American Wagyu meat is cooked to order and nestled in a house-baked bun and topped with some of the most decadent ingredients known to humankind; what’s there not to love? This just one of the delish gourmet offerings at the groundbreaking BurgerBar and it is worth every calorie – and penny. Side dishes are sold ala carte.

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MOUTHFUL

The Chohany Signature Burger, $13.40
(Comes classic dressings as well as cheddar, swiss and provolone cheeses, bacon, caramelized onions and grilled mushrooms)

Second Street Restaurant
140 Second St., Williamsburg
757-220-2286
www.secondst.com

This is one big – and yummo – big boy; 12 ounces of meat is cooked to order, served with fixings (including three types of cheeses) and nestled on a toasted brioche roll. The satisfying burger, big enough to share, comes with fries, potato salad, slaw or housemade potato chips; onion rings can be added for $3.

 

UPDATE

NEW CATEGORY: TOTALLY COOL

 

Just George’s an upscale/casual sports bar attached to Captain George’s seafood restaurant in Virginia Beach, recently expanded their offerings of Angus burgers prepared by Executive Chef Tim Chastain, and taken it one step further – a white-hot branding iron sears the restaurant’s logo onto the burger bun as a seal of approval.

Just George’s is at 1956 Laskin Rd., Virginia Beach. Call 757-428-5870 or visit www.JustGeorges.com

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RECIPE
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The Ultimate Hamburger
HRM food editor shows how to create a classic at home

It seems that just about everyone loves a hamburger, and we’ve got the ultimate hamburger recipe for folks to try at home. The classic dish becomes the ultimate burger with the use of fresh, local products; just every component in the dish comes from a Virginia source.

Because some ingredients are seasonal, and because some also take an extra step in purchasing, substitutions can be made with items you’d find at your local grocer. That said, try to source as many of the items locally as possible. You will not only tell a difference in the quality of the finished product, but you will be helping Virginia’s economy as well.

Our ground beef came from Gryffon’s Aerie near Charlottesville (www.GryffonsAerie.com) which sells their products in a number of markets and also by mail order. What makes the meat special from Gryffon’s Aerie is the use of heritage breeds raised humanely and raised on fresh pasture alone. If you use a substitute, look for similar qualities.

The goat cheese used came from Caromont Farms, also near Charlottesville (www.CaromontFarm.com) which uses the farmstead principals of cheesemaking from milk from their own animals.

Burger fixings came from one of our local farmers market, Old Beach Farmers Market in Virginia Beach (www.OldBeachFarmersMarket.com), in season; use a farm market near you, or look for the freshest produce you can find at your supermarket.

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Ingredients

2 ounces blue cheese
4 ounces goat cheese
2 pounds ground beef
Fixings
Mustard-Wine Sauce (see note)
Buns

Method

Combine blue cheese and goat cheese and divide into four equal parts; roll in hand to form ball and place in refrigerator at least 30 minutes to firm.

Divide ground beef into four equal parts; roll in hand to form ball and make an indentation in the center of each ball. Stuff the blue/goat cheese ball into the ground beef indentation and seal closed. Gently press beef patty flat.

Heat a skillet or grill pan; if the meat is very lean, you may need to add a little oil to the pan. Cook two burgers at a time; place patties in the pan and cook for 2 to 4 minutes, then flip and cook for about 2 or 3 minutes. Be careful to not press the patty, or press much, or it will release natural juices. A one-inch thick hamburger takes about 3 minutes per side to reach rare; cook for about 4 minutes for medium burgers, and about 5-1/2 minutes for a well-done burger.

Serve on artisan buns with lettuce, tomato and onion, and with our mustard-wine sauce. To make the mustard-wine sauce, add about one tablespoon of red wine to eight tablespoons of Dijon mustard and stir to incorporate.

Yields 4 burgers

- PEH

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WEB EXTRA
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See HRM food editor, Chef Patrick Evans-Hylton, make the Ultimate Hamburger in an exclusive cooking video HERE.

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Contents of this article originally appeared in the November – December 2011 issue of Hampton Roads Magazine
 

EVENT: Grow a salad garden in your kitchen; BONUS Dijon Vinaigrette recipe

On Jan. 1, 2012, I was asked to speak at the Virginia Flower & Garden Expo at the Virginia Beach Convention Center about creating a kitchen garden growing a variety of greens: lettuce, microgreens and herbs. The lecture was well attended; here is the information I shared. The above photo shows attendees sampling a Dijon Vinaigrette Dressing I demonstrated as part of the workshop.

GREEN GROCER: CREATING A KITCHEN GARDEN SALAD

I use a stand with grow lights to have a number of greens available year-round to use in salads, on sandwiches and pizzas, in pasta and other entrees, and as garnishes. Here is what I grow:

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LETTUCE
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- Loose leaf is best, and I grow rotating crops that generally include: green oak leaf, red oak leaf, romaine, Buttercrunch, arugula, mustard
- Baby mixes work well
- Grows good from seed
- Pot should be 10 – 12 inches deep
- Average room temperatures are fine
- Provide 6 - 10 hours of strong light (up to 14 for seedlings)
- Good soil mix: equal parts potting soil, vermiculite, peat, perlite
- Keep soil moist; allow for good drainage
- Germination 7 – 14 days
- Thin to 3 – 6 inches apart
- Lightly fertilize at base
- Harvest outer leaves inward
- You can also grow spinach in a similar fashion

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MICROGREENS
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- Microgreens are the immature sprouts of a number of greens like lettuces and herbs, harvested and consumed when they are very young and about one inch tall. I grow rotating crops that generally include: arugula, beet greens, endive, kale, mustard greens, peas, radish greens, spinach, tastsoi and watercress

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HERBS – MY FOUR ESSENTIALS
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My four essential herbs to grow indoors are: basil, chives, mint and flat-leaf parsley

Generally growing criteria is similar, and includes:

-- Needs 6 – 8 hours of light
-- Needs nutrient-rich soil
-- Soil should be moist, but drain well

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BONUS RECIPE
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PROVENCAL DIJON VINAIGRETTE DRESSING

INGREDIENTS

2/3 cup olive oil
1/3 cup red wine vinegar
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon sugar
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon crushed dried basil
1/8 teaspoon dried thyme

METHOD

In a large mixing bowl, whisk oil, vinegar and mustard until smooth. Add salt, black pepper, sugar, red pepper, basil and thyme and whisk to incorporate.

NOTE:

Click HERE for a quick, easy Italian crouton recipe
 

 

 

EVENT: Norfolk Restaurant Week in full swing; full listing of restaurants and tips on getting the most bang for the buck

In the photo: an offering from Todd Jurich's Bistro, a participant in the Downtown Norfolk Restaurant Week, which runs Jan. 22-29, 2012

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Downtown Norfolk Restaurant Week starts today, and this is a great time to explore favorite eateries and find new ones as special prix-fixe menus are offered at lunch and dinner.

In Norfolk, those restaurants serving lunch have a 2-course offering priced at $10; at dinner, participating restaurants offer a 3-course meal for either $20 or $30.

These are the current participating restaurants:

219 An American Bistro – lunch and dinner
3-Way Café – lunch
456 Fish – dinner
Bite Restaurant & Catering – lunch
Bodega on Granby – dinner
Byrd & Baldwin Brothers Steakhouse – dinner
California Pizza Kitchen – lunch and dinner
Freemason Abbey – lunch and dinner
Jack Quinn Irish Pub & Restaurant – lunch and dinner
Kincaid’s – lunch and dinner
Monastery – dinner
Nana Sushi – lunch and dinner
Norfolk Seafood Co. featuring Big Easy Oyster Bar – dinner
Nordstrom Café – lunch and dinner
Omar’s Carriage House – dinner
Shula’s 347 Grill – dinner
Snapper’s – lunch and dinner
Todd Jurich’s Bistro – lunch and dinner
Trilogy Bistro – dinner
The Vineyards Trattoria & Pizzeria – lunch and dinner
Vintage Kitchen – dinner
Voila! Internationale Cuisine – dinner

Check with individual restaurants for meal particulars, as well as their hours of operations and whether they take reservations or not. More information is also on the Downtown Norfolk Council website.

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See a report on Downtown Norfolk Restaurant Week on my January 17, 2012 Tuesday Taste segment on The Hampton Roads Show HERE.

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Use my tips to help navigate Restaurant Week and get the most from your experience - free, on my blog HERE.

 

EVENT: Grow your greens cooking demo at flower/garden show; BONUS recipe below

 

It's salad days at the Virginia Flower & Garden Expo; the event takes place Jan. 20-22 at the Virginia Beach Convention Center, and provides a wonderful diversion to winter.

Many home cooks and professional chefs enjoy growing some of their own ingredients, including vegetables, fruit and herbs. The show is a great way to start thinking ahead to those kitchen gardens, and there are several workshops that are food-centric, too, including Herbal Drinks, Nature’s Wild Pantry, Quick Container Gardens, Outdoor Table Arrangements and one I will be leading, Green Grocer: Creating A Kitchen Garden Salad.

My workshop takes place Saturday, Jan. 21 at 6 p.m. and explores growing a variety of greens and herbs for fresh salads year-round, and a demonstration of a classic Dijon vinaigrette. (Scroll down for a bonus crouton recipe.) Workshops are included in the admission price of $10 per person, but click here for a $3 off coupon.

The Virginia Beach Convention Center is at 1000 19th St. For more information on the expo, visit www.vafgs.org

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BONUS RECIPE:

MAMBO ITALIANO CROUTONS
Perfect for a fresh green salad

INGREDIENTS

1/2 cup olive oil
4 cloves garlic, finely minced
2 tablespoons grated parmesan cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon crushed red pepper
1 French baguette or similar loaf, day old

METHOD

In a large mixing bowl, combine oil and garlic and set aside at room temperature for six hours to allow garlic to steep. Add cheese, salt, black pepper, basil, oregano, thyme and red pepper, and whisk to incorporate.

Heat oven to 300F. Cut bread into one-inch cubes and place on a rimmed baking sheet. Drizzle the oil over the bread, turning the pieces to lightly coat each side. Place the baking sheet in the oven and cook 10-15 minutes, removing to turn croutons. Bake for another 10-15 minutes or until croutons are golden brown and crunch. Allow to cool before use; store in an airtight container.

RECIPE: Jalapeño Pop-pers pair perfectly with parties, Virginia wine

Like a Chihuahua, the jalapeño pepper is compact but can deliver a big bite— at least on the ankles. Tame the Chihuahua within the fruit (yes, a jalapeño is a fruit) by removing the seeds and membranes, which are carriers of eye- watering capsicum. Now what? Stuff ’em, bake ’em, and, well, you can figure out the rest of the hair-of-the-dog analogy.

My Jalapeno Pop-pers are ready for some football; this dish, a traditional take on jalapeno poppers sans heavy, breading coating and filled with a delish surprise (popcorn!) is an awesome app for all the upcoming Super Bowl parties, or anytime folks gather for some fun.

 

From my book, Popcorn

 

4 cup coarsely chopped popcorn crumbs

4 slices of bacon, finely chopped

1⁄4 cup diced onions

8 ounces cream cheese, at room temperature 

1⁄4 cup shredded sharp cheddar cheese

1⁄4 cup shredded jack cheese

12 to 18 fresh jalapeño peppers

 

• Preheat the oven to 350 ̊F. Line a baking sheet with foil or a silicone baking sheet and set aside.

 

• Put the popcorn crumbs in a large bowl. In a medium-size skillet, fry the bacon and onions until the bacon is crisp and the onions are translucent. Remove from the heat, drain, and pour over the popcorn crumbs, stirring to combine. In a medium-size bowl, stir together the cheeses to combine. Fold the cheeses into the popcorn mixture.

 

• Place 12 to 18 toothpicks (as many as you have jalapeños) in a small bowl filled with enough water to cover them; let them soak for about 1 hour. Cut the caps off the jalapeños and reserve. Scrape out and discard the seeds and mem- branes. Stuff the jalapeños with the popcorn mixture, replace the jalapeño caps, and hold in place with the damp toothpicks. Place the jalapeños on the baking sheet, and bake until the peppers are tender and heated through, 25 to 35 minutes.

 

To purchase my Popcorn book, visit your local bookstore, or one of these online booksellers:

 

Amazon

 

Barnes & Noble

 

Books-A-Million

 

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Suggested wine pairing: Corcoran Vineyards’ 2009 Traminette;  this crisp white wine tames the heat and brings to the party elements of citrus and exotic fruits on the nose and palate; it is a delight to drink.

 

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Information, including recipe and wine pairing, appeared in the Jan. 18, 2012 Virginia Wine Lover magazine e-newsletter; sign up to receive the newsletter free for my weekly food and wine picks and more. 

 

 

READ: Stop the presses - preview of Hampton Roads Magazine food section, February 2012

Click on the image above to embiggen for more photo details.

We've proofed the pages and the February 2012 issue of Hampton Roads Magazine is on its way to the printers.

My Dish food section is packed full of news, tips, information and recipes - here is a little preview of what to look forward to when the magazine hits the newsstands in just a few weeks!

Here are a few things to look for:

Feature – HRM Cooking Class talks to five area top chefs, grilling them for cooking secrets, their fave kitchen tools, and more

To Dine For – we examine an Oceanfront pizzeria that equals yum! in our books

Local Flavor – the results of our January poll where you told us your favorite pies, and a bonus recipe for one of our favorites

Nosh News – a smorgasbord of food news and happenings, with a link to my latest HRM cooking video: Sweet Heat Glazed Chicken Wings (just in time for the Super Bowl!)
 

 

VIDEO: Tuesday Taste food news 17 Jan. 2012

THE HAMPTON ROADS SHOW
TUESDAY TASTE – 17 JANUARY 2012

BY PATRICK EVANS-HYLTON

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RESTAURANT WEEKS CONTINUE
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Last time I was here, we previewed the Virginia Beach Restaurant Week, which began this past Sunday and runs for a week; I kicked off my seven days of dining at Smokehouse & Cooler with a delish three-course offering featuring grilled salmon.

Virginia Beach Restaurant Week is organized by the Virginia Beach Restaurant Association; visit their website for more details.

Now I have some information on the Downtown Norfolk Restaurant Week which begins Jan. 22 and ends Jan. 29.

Like Virginia Beach’s event, and similar upcoming Restaurant Weeks in Hampton, Portsmouth and Suffolk, this is a great time to explore favorite eateries and find new ones as special prix-fixe menus are offered at lunch and dinner.

In Norfolk, those restaurants serving lunch have a 2-course offering priced at $10; at dinner, participating restaurants offer a 3-course meal for either $20 or $30.

A full list of participating restaurants can be found on the Downtown Norfolk Council's (DNC) website; the DNC coordinates Norfolk Restaurant Week.

Check with individual restaurants for meal particulars, as well as their hours of operations and whether they take reservations or not. More information is also on the Downtown Norfolk Council website.

And I’ve got some tips for navigating Restaurant Week on my blog; CLICK HERE

More information (Virginia Beach): www.DineInVB.com

More information (Norfolk): www.DowntownNorfolk.org


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COOKING WITH TASTE
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A cooking series to benefit Taste Unlimited’s Peter Coe, the gourmet grocer’s founder who passed in June 2010 of cancer, showcases the talent of five regional chefs; proceeds from the classes will benefit Lee’s Friends, a Norfolk-based group that offers person-to-person assistance with emotional and practical help to cancer patients and their families.

The classes, held at the flagship Norfolk store, start with a champagne reception and featuring cooking demonstrations and multicourse tastings paired with wine. Participants go home with recipes from the evening, and a special reprint of Peter Coe’s cookbook. The cost is $125 per seat.

The chef lineup, and the main dish they are cooking, are:

Feb. 7: Bobby Huber, executive chef of Steinhilber’s Restaurant, Virginia Beach
Dish – Roast Half-Duck: Confit Leg and Seared Breast over Cream Cheese Polenta

Feb. 21: Amy Brandt, chef/owner of Amy B Catering on the Eastern Shore
Dish  - Pan-Roasted Salmon with Spinach and Ricotta Dumplings sautéed with Roasted Cherry Tomatoes

Feb. 28: Sam McGann, chef/partner of The Blue Point, Duck, N.C.
Dish – Fish Cooking Made Easy: Three Ways to Prepare Fish – Salt Crusted (Whole), Parchment Cooked, and Herb-Crusted with Panko and Baked

March 6: Patrick Evans-Hylton, chef and HRM food editor
Dish – Old School Crabcakes with Dijon-Cream Sauce

March 13: Rodney Einhorn, chef/owner of Terrapin Restaurant, Virginia Beach
Dish – Local & Wild Mushroom Pasta with Wilted Arugula and Goat Cheese

You can find full details at the Taste website or on my blog, HERE.

One additional tease, the dessert I will be making - Peanut Butter & Jelly Sandwich: Three-layer Club of Sliced, Toasted Pound Cake with Homemade Peanut Butter and Strawberry Preserves, dusted in Confectioner’s Sugar

Taste is at 6464 Hampton Blvd., Norfolk. Call 757-425-3011 ext. 220 or visit www.TasteUnlimited.com

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THE BELOW INFORMATION DID NOT MAKE IT IN THE ON AIR SEGMENT DUE TO SPACE CONSTRAINTS:
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WINE – BY DESIGN
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The Virginia Museum of Contemporary Art (MOCA) hosts its 21st annual Wine By Design on Feb. 24 as a fundraiser for the center’s art education programs. This year’s event, Warhol and Wine, teases the visual palate for the May opening of Andy Warhol Portraits exhibit, which opens in May.

Tickets are on sale now.

The evening features food prepared by local chefs, along accompanying wines. Live entertainment and a silent auction are also featured. An after-party takes place at Catch 31 in the Hilton Virginia Beach Oceanfront.

Tickets are $50 for MOCA members, and $55 for non-members.

MOCA is at 2200 Parks Ave., Virginia Beach. Call 757-425-0000 or visit
www.VirginiaMOCA.org



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SALAD DAYS AT THE VIRGINIA FLOWER & GARDEN EXPO
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The 2012 Virginia Flower & Garden Expo takes place Jan. 20-22 at the Virginia Beach Convention Center, and provides a wonderful diversion to winter. Many home cooks and professional chefs enjoy growing some of their own ingredients, including vegetables, fruit and herbs. The show is a great way to start thinking ahead to those kitchen gardens, and there are several workshops that are food-centric, too, including Herbal Drinks, Nature’s Wild Pantry, Quick Container Gardens, Outdoor Table Arrangements and one I will be leading, Green Grocer.

My workshop takes place Saturday, Jan. 21 at 6 p.m. and explores growing a variety of greens and herbs for fresh salads year-round, and a demonstration of a classic Dijon vinaigrette. Workshops are included in the admission price of $10 per person, but click here for a $3 off coupon.

The Virginia Beach Convention Center is at 1000 19th St. For more information on the expo, visit www.vafgs.org

 

EVENT: Cooking classes to honor Peter Coe, with a bonus recipe

 

In the photo above: my Peanut Butter & Jelly Sandwich dessert: Three-layer Club of Sliced, Toasted Pound Cake with Homemade Peanut Butter and Strawberry Preserves, dusted in Confectioner’s Sugar. This is one of the dishes I will be demonstrating (and you will be eating!) at my cooking class on March 6 (details are below.) My recipe for homemade peanut butter follows in this post.

Four Hampton Roads culinary luminaries join me for a special cooking series beginning Feb. 7 to honor Taste Unlimited founder, Peter Coe, who passed away in June 2011 from cancer. Peter taught cooking classes at Taste for years, and they were extremely popular.

(An article about Peter Coe, including tributes to him from friends, can be found in the January 2012 issue of Hampton Roads Magazine and on the magazine website.)

All proceeds of ticket sales to the Peter Coe Tribute Series Cooking Classes will benefit Lee’s Friends, a Norfolk-based group that offers person-to-person assistance with emotional and practical help to cancer patients and their families.

Tickets are on sale now online at the Taste Unlimited cooking class webpage or by calling Monday through Friday, 757-425-3011, extension 220.

THE SCHEDULE

Classes begin at 6:30 p.m. with a champagne reception.

February 7
Bobby Huber
Executive Chef, Steinhilber’s Restaurant, Virginia Beach

Menu:
-Beef Tartare with Goat Cheese and Pistachios
-Roast Half-Duck: Confit Leg and Seared Breast over Cream Cheese Polenta with Duck Jus, Lingonberries and Shiitake Mushrooms
-Macadamia-Banana Flourless Chooclate Torte with White Chocolate Crème Anglaise

February 21
Amy Brandt
Chef/Owner, Amy B Catering on the Eastern Shore

Menu:
-Peter’s Tuna Carpaccio ala Amy
-Creamy Winter Greens Soup with Toasted Pepita Seeds and Crème Fraiche
-Roasted Heirloom Carrots and Beets Salad with Toasted Herb Vinaigrette with Arugula and Aged Goat Cheese
-Pan-Roasted Salmon with Spinach and Ricotta Dumplings sautéed with Roasted Cherry Tomatoes
-Apricot Panna Cotta

February 28
Sam McGann
Chef/Partner, The Blue Point, Duck, N.C.

Menu:
-Amuse of Deviled Ham with Sage
-Fish Cooking Made Easy: Three Ways to Prepare Fish – Salt Crusted (Whole), Parchment Cooked, and Herb-Crusted with Panko and Baked, served with various accompaniments
-Spoonbread

March 6
Patrick Evans-Hylton
Chef; Food Journalist; Food Editor, Hampton Roads Magazine

Menu:
-Amuse of Pimento Cheese Crostini topped with a Chiffonade of Edward’s Surryano Ham
-Seasonal Kale Salad with Carrot Ribbons, Currants and Roasted Pine Nuts in a White Wine Vinaigrette
-Old-School Crabcakes with Dijon-Cream Sauce
-Peanut Butter & Jelly Sandwich dessert: Three-layer Club of Sliced, Toasted Pound Cake with Homemade Peanut Butter and Strawberry Preserves, dusted in Confectioner’s Sugar (scroll down for my homemade peanut butter recipe)

March 13
Rodney Einhorn
Chef/Owner, Terrapin Restaurant, Virginia Beach

Menu:
-Amuse of White Truffle Custard served in an Egg Shell with a Black Truffle Ragout and Chive-Potato Garnish
-Local & Wild Mushroom Pasta with Wilted Arugula and Goat Cheese
-Double Chocolate Pudding

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VIDEO: SYMG* Herbed Crabcakes, with recipe and wine pairing

 

Crabcakes are a longtime favorite Virginia dish, showcasing one of the region’s calling cards, the blue crab, in a delicious manner.

They are a beautiful amalgamation of crab, binder, filler and spices cooked until GBD (that’s Golden, Brown and Delicious for you landlubbers.)

Crabcakes can be fried, broiled or sautéed and served as an entrée or on bread as a sandwich and are accented with a number of sauces, ranging from cocktail to tartar and everything in between.

What crabmeat to use in a cake? Typically there are three types:

Backfin – large pieces of white meat from the backfin cavity, smaller than jumbo lump; often used in crabcakes, sautéed crab, crab cakes, salads and garnishes.

Claw meat – meat from crab claws, usually dark and rich; often used in soups, stews and crabcakes.

Jumbo lump – large nuggets of meat from the body cavity; often used in sautéed crab, crabcakes, salads and garnishes.

The choice is yours, depending on whether you are looking for something more casual, or something a more formal.

Below is a recipe for one of our favorite types of crabcakes, an Old School version with addition of fresh herbs; serve in a sauce of two parts Dijon mustard and one part heavy cream, whisked, and just a dash or two of classic Bay seasoning added.

If you want to see how to create these Certified SYMG (that’s Smack Your Mama Good) delicacies, check out my cooking video BY CLICKING HERE.

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HERBED CRABCAKE

INGREDIENTS

1 egg
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon Dijon
1 teaspoon hot sauce
1/2 teaspoon Chesapeake Bay seafood seasoning
1/8 teaspoon white pepper
2 tablespoons finely chopped flat leaf parsley
1 pound lump crabmeat
4 slices of bread, crusts removed and torn into small pieces
Vegetable oil

METHOD

In a medium bowl, combine egg, lemon juice, Worcestershire, Dijon, hot sauce, seafood seasoning and white pepper and whisk to combine. Stir in chopped parsley. In a large bowl, combine crabmeat and torn bread. Pour egg mixture over the crab mixture and gently, as not to break up the pieces of crab, toss to coat thoroughly.

Place the coated crabmeat mixture in the refrigerator for about 20 minutes. Use an ice cream scoop to portion out servings, very gently press to form cake, and place on a baking sheet and return to the refrigerator.

In a skillet, heat about 1-1/2 inches of oil to medium high and fry crabcakes two at a time for about 4 or 5 minutes per side. Drain on paper towels.

Suggested wine pairing: Chatham Vineyard’s (Eastern Shore, Va.) oaked Church Creek Chardonnay.

 

Information, including recipe and wine pairing, appeared in the Jan. 11, 2012 Virginia Wine Lover magazine e-newsletter; sign up to receive the newsletter free for my weekly food and wine picks and more.