Here are lots more recipes from Chef Maxwell
1 whole egg
1/4 cup mayonnaise
1 teaspoon Old Bay Seasoning
1 dash Tobasco
1/2 teaspoon Worcestershire Sauce
juice from 1/2 lemon
1 tablespoon minced chive
1 tablespoon Dijon mustard
1 slice of fresh white bread (crumbed)
1 pound jumbo lump Blue Crab meat
Combine all ingredients except bread and crab. Pick crab gently to remove shell. Combine mayonaisse and seasoning mix with bread crumbs and gently fold in Crab. Form into small cakes and griddle in butter until golden brown on each side. Makes about six 3 ounce cakes.
1 tablespoon peanut oil
2 pounds diced beef
1 pound diced pork
1 cup diced onion
1 cup diced green pepper
2 tablespoons minced garlic
1 cup Salsa
1/2 cup tomato paste
1/2 cup red wine
2 bay leaves
2 tablespoons ground cummin seed
2 Chipotle peppers (minced)
2 fresh Ancho peppers (diced)
1 cup strong coffee
1/2 gallon beef stock
2 cups par cooked black beans
2 cups par cooked Anasazi beans
1/2 gallon diced tomatoes
2 tablespoons dried oregano
1 tablespoon black pepper
1/4 cup malt vinegar
In a heavy bottomed stock pot brown the beef and pork in the oil. Add onion and garlic and saute until the garlic is browned. Add tomato paste and cook for 5 minutes. Deglaze with red wine and cook, stirring, for about 5 minutes. Add the remaining ingredients and cook for about 1 hour or until the meat and beans are tender and the sauce thickens. Serves about 24.
Rofumo and Apple Cheesecake
Ingredients 8 ounces grated Rofumo or other semi soft cheese, 8 ounces grated apple, 1/4 cup minced shallots, 1/4 cup heavy cream, 1/4 cup flour, 2 pounds cream cheese, 3 whole eggs, 3 egg yolks, 2 tablespoons minced chives,1/4 cup finely chopped pistachio nuts.
In a mixing bowl, combine the cream cheese, eggs, flour, and cream. Blend until well mixed and smooth. Sweat the apples with the shallots until the shallots are clear. Fold the shallot mixture, the Rofumo, and the chives into the cream cheese mix. Spray the inside of a spring pan and coat the sides with pistachio nuts. Fill the pan with the mixture and bake in a water bath at 250 degrees for 1 hour and 40 minutes. Turn off the oven and let the cheesecake sit for 1 hour. Remove the cheesecake from the oven and from the waterbath. Chill, in the pan, for at least 1 hour before unmolding. Cut into wedges for service, or present whole for spreading on crackers.
Serves 16 for lunch or appetizer, many more as hors d'ouerves
1 teaspoon Saffron threads
1/4 cup white wine
2 Tablespoons light flavored olive oil
1 Tablespoon minced garlic
1/2 cup 70/90 count shrimp, peeled and deveined
1/4 cup tomatoes, peeled. seeded, and diced (concasse)
1/4 cup diced ham (sugar cured)
1 cup cooked Israeli cous cous
2 Tablespoons Herbs de Provence.
Salt and pepper to taste
Simmer the saffron in the white wine just enough so that the saffron releases its flavor into the wine. Heat a saute pann and add the olive oil. Saute the garlic until it begins to soften and add the shrimp and ham. When the shrimp are done, add the tomatoes and deglaze the pan with the saffron wine. Add the cous cous and the Herbs de Provence and stir to mix thouroughly. Adjust the seasoning with salt and pepper.
Serves 4 as a lunch or 8 as an hors douerve
A slightly simpler version
Cook the cous cous in chicken stock. Heat 1/4 cup garlic infused oil in a saute pan or wok. Saute 1 tablespoon of minced garlic and 2 tablespoons of chopped shallots in the oil. When they are clear and almost done, add 1 pound of peeled 50-60 count shrimp. Saute the shrimp until done and add the cous cous. Stir in 2 tablespoons of tomato pesto and serve hot. Garnish with chopped chives.
2 tablespoons canola or light olive oil
1 tablespoon minced garlic
1 tablespoon chopped shallots
4 large sweet potatoes
1/2 cup Quinoa
2 tablespoons Allspice
2 tablespoons Thyme
Salt and pepper
1/2 cup water
Heat a casserole dish on medioum heat and add the oil. Saute the garlic and shallots and remove the pan from the heat. Slice the sweet potatoes into rounds about 1/2 inch thick. Layer the sweet potatoes in the casserole dish and sprinkle them with 1/2 of the spices and the Quinoa. Add another layer of sweet potatoes, Quinoa, and spices. Cover the casserole and bake about 30 minutes at 350.
From "Miss Mary Bobo's Boarding House Cookbook"
3 extra large eggs (slightly beaten)
1 cup sugar
2 tablespoons butter (melted)
1 cup dark corn syrup
1 teaspoon vanilla extract
1/4 cup Jack Daniel's Whiskey
1/2 cup semisweet chocolate chips
1 cup pecan halves
1 unbaked 10-inch pie shell
In a medium bowl, combine the eggs, sugar, butter, syrup, vanilla, and Jack Daniel's. Mix well. Sprinkle the chocolate chips over the bottom of the unbaked pie shell and add the pecans. Bake at 375 degrees for 35 to 40 minutes, or until a knife inserted about halfway between the center and the edge come clean. Set aside to cool. (Yield: 6 to 8 servings).
6 ounces bread, dried and chopped coarsely
4 whole eggs
2 egg yolks
1 cups sugar
2 cups persimmons, coarsely diced
2 tablespoons honey
4 cups milk
1 teaspoon cardamom, decorticated
Heat the milk and the cardamom and add half the sugar. When the sugar is dissolved, remove the milk from the heat. Whisk the eggs and egg yolk with the remaining sugar until light and ribbony. Combine milk with the eggs, stirring well to prevent the eggs from cooking. Combine the persimmon and the honey. Toss the bread and the persimmon, mixing well. Add the milk mixture, and let the bread soak up the milk. Stir and pour into a buttered baking dish and bake at 350 degrees for about 25 minutes or until a knife comes out clean. Makes 12 Servings.
2 tablespoons orange concentrate
1 quart heavy cream
1 cup sugar
Procedure Remove the zest from the orange. Squeeze the juice from the orange into a bowl. Add the orange juice concentrate. Reduce the cream by half and add the sugar. Remove from heat and stir well to dissolve the sugar. Add the orange juice and zest. Chill, or serve warm (over the Persimmon Bread Pudding!). Makes 10 servings.
1936 North Washington Street
Highland Springs, Virginia 23075