We've made our cook book club virtual! We may not be able to meet in person and cook for one another, but that doesn't mean we can't create together. Each month we will highlight a different spice or seasoning. Kits will include this spice, a recipe that highlights it, a little history on the spice or recipe, and some best practices. I'll post the recipes and information here as well, so let's get cooking!
This month is a special double recipe month! So if the very thought of seafood gives you hives, have no fear. We have a special Grilled Corn Pico de Gallo for you to try too!!
A Little Background on Old Bay
Primarily Adapted From TheCultureTrip.com, Baltimoresun.com, and GandMCrabCakes.com
In 1939, a middle-aged Jewish German refugee by the name of Gustav Brunn escaped a concentration camp and fled to Baltimore with his wife. Prior to his incarceration and immigration, Brunn had been a successful spice merchant in the south of Germany. Here in the US, Brunn was encouraged by friends and community to start up his own spice company called the Baltimore Spice Co. Being across the street from the wholesale fish market, seafood purveyors were of course some of Brunn's best customers.
While many fish vendors developed their own seasonings to sell with their seafood, Brunn, who had made his life and name in spices, figured he could improve on what they were developing. Taking the basics the purveyors used, he tweaked it until he had something he was proud of. The original name was "Delicious brand shrimp and crab seasoning." Advertisers changed the name to that of a local steamship line, Old Bay, and the name stuck.
But he still needed to convince the seafood merchants (and each swore by their own concoction) or it wasn't going anywhere. Luckily, he managed to convince a wholesaler to take a sample and that man's business increased with it which lead other retailers to his door. Soon Old Bay became a staple in all seafood restaurants pretty much up and down the East Coast and many a New England household.
Still, it was only sold relatively locally. McCormick bought the rights to it in the 1990s and wasn't originally going to sell it beyond the New England states. Something changed their minds and these days we have fairly easy access to it. The exact seasoning blend remains a tightly guarded secret and the packaging remains the same as it has since nearly its inception.
Best Practices on Using Old Bay
Being a seasoning mix that has been expanded from strictly being used on seafood to use pretty much everywhere else (one site claims there is an East Coast company that makes a locally available Old Bay Caramel ice cream and another that a neighborhood bakery is known for their Old Bay doughnuts), you really can't go wrong with how you use it. Some people sprinkle it on corn on the cob or popcorn. Others use it in soups, 'Bloody Mary's, on pizza or pretty much any kind of salad out there (potato, egg, tuna, chicken, fruit, etc.). There really isn't too much you can't use it in or on... although I think I'd be a little hesitant about that ice cream or doughnuts.
The only thing to be aware of is that any spice/seasoning that is ground, as Old Bay is, tends to lose its potency quickly so it is best within the first six months if kept in an airtight container in the cool dark. You can still use it after that period, it just won't be as flavorful.
The Main Event - First Course:
Shrimp and Wild Rice Cakes with Roasted Pepper-Dill Aioli
As Adapted from McCormick for use by the Brown Deer Library Cook Book Club
Prep: 20 min. ● Cook: 20 min. ●Total: 40 min.
Ingredients
Roasted Pepper-Dill Aioli:
1 cup light mayonnaise
1 jar (7 ounces) roasted red peppers, finely chopped
1/2 teaspoon dill weed
1/2 teaspoon ground mustard
1/4 teaspoon garlic powder
1/4 teaspoon coarse ground black pepper
Shrimp and Wild Rice Cakes:
1/2 cup flour
1 teaspoon baking powder
1 teaspoon Old Bay® Seasoning
1/4 cup chopped green onions
1/2 cup cooked (unsalted) wild rice
1 cup chopped cooked shrimp
3/4 teaspoon dill seed
3/4 teaspoon thyme leaves
1/4 cup (1/2 stick) butter, melted
1/4 cup milk
2 eggs, beaten
Directions
For the Aioli, mix all ingredients in medium bowl; cover. Refrigerate until ready to serve
For the Shrimp Cakes, mix flour, baking powder and Old Bay in large bowl. Stir in shrimp, cooked rice, green onions, dill seed and thyme. Add butter, milk and eggs; gently stir until well blended
Spray large nonstick skillet with no-stick cooking spray. Heat on medium heat. Drop heaping tablespoonsful of shrimp mixture into skillet. Flatten slightly so cakes are about 2 inches in diameter. Cook cakes in small batches, 5 minutes per side, or until lightly browned
Serve shrimp cakes with 1/2 of the Aioli. (Remaining Aioli may be used as a sandwich spread or as a dip for vegetables
The Main Event - Second Course:
Old Bay Grilled Corn Pico de Gallo
As Adapted from McCormick for use by the Brown Deer Library Cook Book Club
Prep: 30 min. ● Cook: 10 min. ●Total: 40 min.
Ingredients
1 tablespoon butter, melted
1 1/4 teaspoons OLD BAY® Seasoning, divided
2 ears fresh sweet corn, husks and silk strands removed
1 jalapeño pepper
1 medium tomato, diced
1/4 cup chopped red onion
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon oil
2 loaves French bread, each cut into 24 (1/2-inch thick) slices
1 cup Mexican crema
Directions
Mix butter and 1/4 teaspoon of the OLD BAY. Brush on corn. Spray jalapeño pepper with no stick cooking spray.
Grill corn and jalapeño pepper over medium-low heat 10 to 15 minutes or until corn is tender and jalapeño is charred, turning occasionally. Cool slightly.
Cut corn kernels off cob. While wearing disposable gloves, remove most of the charred skin from the jalapeño. Remove stem and seeds then coarsely chop. Toss corn, jalapeño, tomato, onion, cilantro, lime juice, oil and remaining 1 teaspoon OLD BAY in medium bowl. Cover. Refrigerate 30 minutes or until ready to serve.
Grill bread slices over medium heat 1 minute per side or until grill marks appear. Serve with Mexican crema and pico de gallo.
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