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Chesapeake Cioppino Ingredients
Chesapeake Cioppino Ingredients
Chesapeake Cioppino
Chesapeake Cioppino
Old Bay Mignonette Sauce with oysters
Old Bay Mignonette Sauce with oysters
MFC_1068_399 copy.jpg
A campfire feast in the Pine Barrens
A campfire feast in the Pine Barrens
A campfire feast in the Pine Barrens
A campfire feast in the Pine Barrens
A campfire feast in the Pine Barrens
A campfire feast in the Pine Barrens
A campfire feast in the Pine Barrens
A campfire feast in the Pine Barrens
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Oyster Po'Boy with Old Bay Tiger Sauce
Oyster Po'Boy with Old Bay Tiger Sauce
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Chef Vikram for Edible DC
Chef Vikram for Edible DC
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Chesapeake Cioppino Ingredients
Chesapeake Cioppino Ingredients
Chesapeake Cioppino
Chesapeake CioppinoIngredients:Butter, unsalted- 2 Tbsp. Olive Oil- 1 Tbsp.Celery, medium dice- 1/2 CupOnion, medium dice- 1 CupFennel, thin slice- 1/2 CupGarlic, thin sliced 2 Tbsp.Chardonnay- 2 CupsPernod- 2 oz. Old Bay Seasoning®- 1 Tbsp.McCormick Bay Leaf®- 1 each.McCormcik Mediterranian Oregano®- 1/2 tsp.McCormick Crushed Red Pepper®- 1/4 tsp.Worcestershire Sauce- 1/4 tsp.Chicken Stock, low sodium- 2 CupsTomato Puree, low sodium- 3 CupsLemon- 5 Slices Shrimp, 16/20, peeled and devained- 1 PoundMaryland Blue Crab Meat, jumbo lump- 1 PoundOyster, shucked- 12 Each Rock Fish, large cubes- 1 Pound Mussles- 24 Each  Preparation: 1. Combine Butter and olive oil in a medium stock pot. Heat on medium until butter has melted.2. Add celery, onion, garlic and fennel to the stock pot and sauté until the onion has become translucent3. Stir in chardonnay, Pernod, Old Bay, oregano, crushed red pepper and Worcestershire Sauce. Bring to a boil for 5 minutes or until a good amount of the alcohol has cooked off. Add Chicken Stock and Tomato Sauce. Bring to a boil, reduce heat to low, cover and simmer for 30 minutes.4. Add the Lemon Slices, Shrimp, Whole Crab Meat, Oysters, Rock Fish and Blue Mussels in this specific order. Cover and simmer for 5 minutes or until mussels have opened.Serve with toasted ciabatta or other hearty bread, buttered and sprinkled with Old Bay. Local, sustainable seafood use is always a great practice to follow. 
Old Bay Mignonette Sauce with oysters
Old Bay Mignonette Sauce with oystersIngredients:Shallots, brunoise- 1/2 cupFennel, bulb small diced - 1/4 cupRed Wine Vinegar- 1/4 cupWhite Wine VInegar- 1/4 cupWhite Sugar- 1/2 tspOld Bay Seasoning®- 1 tspMcCormick® Black Pepper, fresh ground- 1/4 tspPernod- 2 TbspPreparation:1. Combine all ingredients until evenly dispersed.  Serve with oysters on the half shell.
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A campfire feast in the Pine Barrens
A campfire feast in the Pine BarrensTo see more about this amazing meal, check out my blog
A campfire feast in the Pine Barrens
A campfire feast in the Pine BarrensTo see more about this amazing meal, check out my blog
A campfire feast in the Pine Barrens
A campfire feast in the Pine BarrensTo see more about this amazing meal, check out my blog
A campfire feast in the Pine Barrens
A campfire feast in the Pine BarrensTo see more about this amazing meal, check out my blog
BM_17013_LocalFlavor_DOC_0974-2 copy.jpg
Oyster Po'Boy with Old Bay Tiger Sauce
Oyster Po'Boy with Old Bay Tiger Sauce Ingredients: Old Bay Tiger Sauce:Sour Cream- 1/3 CupMayonnaise- 1/3 CupHorseradish- 1/3 CupOld Bay Seasoning®- 2 tsp. Oyster Po'Boy:Oysters- 1 Pound, shuckedZatarain's® Seasoned Fish Fry- 1 CupFrench Baguette, 6", split- 4 eachZatarain's® Creole Mustard- 1/4 CupLettuce, shredded- 2 CupsTomato- 8 slices Preparation: For Tiger Sauce:1. Combine all ingredients until they are evenly distributedFor Po' Boy:1.  Set deep fryer at 350°F2. Coat the Oysters evenly with Zatarains's Seasoned Fish Fry and place on the deep fryer until they have a golden color, turn ocassionally to achieve even color on both sides. Drain excess oil.3. Toast the baguettes4. To build: Spread Zatarain's Creole Mustard on top side of each baaguette. Spread tiger sauce on the bottom side of each baguette. Lay lettuce, then tomatoes on top of tiger sauce. Place fried oysters on tomatoes. Drizzle with extra tiger sauce over oysters and close baguette.
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Chef Vikram for Edible DC
Chef Vikram for Edible DCJames Beard Award-winning Chef Vikram Sunderam and his family enjoying some killer Indian food prepared in a vintage jet stream camper.  Vikram is the executive chef behind Rasika and Rasika West End, along with Bindaas in the DC area.
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BlueBerries_123.jpg
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Garlic_185.jpg
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