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Recipes

The Tides Inn is known for wonderful Chesapeake Bay cuisine and a bounty of fresh, seasonal items sourced from local farmers and watermen.  Guests can re-create these simple recipes at home.

 

Apple and Fennel Slaw

2 Granny Smith apples, julienned with skin on, add 2 tbsp fresh lemon juice

2 fennel bulbs, julienned

2 sweet onions, julienned

2 red peppers, julienned

1 cup shredded cabbage

2 tbsps fresh tarragon

4 green onions with tops, chopped

 

Vinaigrette:

1 cup pecans, toasted

2/3 cup apple cider

1/2 cup fresh lemon juice

2 tbsps horseradish

1 1/2 tbsps whole grain mustard

1 tbsp chopped garlic

1 tbsp green peppercorns, drained and rinsed

2/3 cup virgin olive oil

2 tsp sugar

1 tsp salt

1 tsp cracked pepper

4 drops Tabasco

To make the vinaigrette: Stir together the apple cider, lemon juice, horseradish, mustard, green peppercorns, garlic and Tabasco until well blended.  Whisk in the olive oil. Add the sugar, salt and pepper, and toasted pecans.  Taste and adjust seasoning.

Place the slaw ingredinets in a bowl and pour the vinaigrette over the top.  Gently toss and serve at room temperature.

  

Roasted Asparagus with Fresh Herb Gremolata

When choosing asparagus, look for straight, firm stalks with tips that are closed and either dark green or purple.

2 bunches medium asparagus 

2 tbsps extra virgin olive oil

1/2 tsp pink sea salt

Freshly ground black pepper

Trim the woody ends of the asparagus. Lay the spears on a sheet pan and drizzle with olive oil, and season with sea salt and pepper. Roll spears around to coat evenly. Place pan in a 450-degree pre-heated oven and cook approximately 10 minutes or until just tender. Shake pan to move spears around while roasting.

Note: This same seasoning can also be used for grilling.

For Gremolata:

1/4 cup chopped Italian parsley

3 tbsps finely grated lemon peel

2 garlic cloves, finely minced

1 1/2 tbsps chopped thyme

1 1/2 tbsps chopped basil

1 1/2 tbsps chopped chives

Mix all ingredients in a bowl (can be made a day in advance and kept in refrigerator).  

Arrange asparagus spears on a platter and top with Gremolata

Chesapeake Bay Crab Cakes

Crab Cakes

2 lbs lump crabmeat
2 whole eggs
1 tbsp mayonnaise
1 tsp Worcestershire sauce
1/2 tsp Tabasco
1 tsp Old Bay
1/2 tsp dry mustard
1 tbsp parsley, chopped
1/2 cup cracker crumbs

Pick through the crabmeat to check for shell pieces. Be careful not to break up the lumps. Place in a bowl and add the Old Bay, dry mustard, parsley and cracker crumbs. Gently mix. In a separate bowl combine the eggs, mayonnaise, Worcestershire sauce and Tabasco. Whisk to mix and pour over the crabmeat mixture. Mix lightly and portion. Sauté to order.

Lancaster Lemonade

Lancaster Lemonade

A Southern Sipping Sensation

1 part vodka
1 part lemonchello
1/2 ea fresh lemon (squeezed)
Fill with ginger ale

Add lemon wheels to beverage, and garnish with fresh lemon balm and a lemon wedge.


She Crab Soup

She Crab Soup

1 ea diced onion
4 stalks diced celery
2 ea minced carrots
1 oz bacon grease
1/2 cup Harvey's cream sherry
2 pint heavy cream
1 pint milk
1 pint water
2-3 oz crab base
1/2 tsp mace
1/8 tsp nutmeg
2 tsp kosher salt
1 tsp white pepper
4 oz roux (as needed)

For Sachet
2 tsp fennel seed
2 tsp white peppercorns
2 ea bay leaves
1 oz lump crab per cup

In a large kettle, sauté mirepoix in bacon grease. Deglaze with 1/2 of the sherry. Add milk, cream, water, crab base, seasonings and sachet. Simmer and thicken with roux. Continue cooking 30 minutes, stirring frequently. Remove sachet. Quickly cool by storing in shallow lexan containers. (Portion size 6 oz - Yield 1 quart)