Baked Salmon

Ingredients:

• Filet of wild salmon
• 1 lemon
• 4 garlic cloves
• salt and pepper to taste

Directions:

1. Preheat oven to 400 degrees.
2. In a large roasting pan, place a length of heavy duty foil that will fold over and seal the entire filet of salmon. Place salmon on foil in pan.
3. Zest lemon and set zest aside. Squeeze juice of whole lemon over the filet. Place used lemon halves beside salmon on foil.
4. Salt and pepper the salmon.
5. Peel and slice garlic. Lay garlic slices over top of salmon.
6. Seal the foil to enclose the salmon, keep foil pouch raised up above salmon so it allows for a pocket of steam. Place in oven and cook for 27 minutes.
7. Remove from oven and sprinkle reserved lemon zest over hot fish.

Wine Sauce

Ingredients:

• Salmon pan juices
• ¼ cup white wine
• 4 tablespoons butter
• 1 lemon zested
• salt & pepper to taste

Directions:

1. Pour pan juices into saucepan. Add ¼ cup white wine and bring to boil.
2. Reduce and add butter. Add salt & pepper to taste.
3. Add juice of half a lemon to taste. Add zest to sauce at very end.
4. Spoon over fish.

Wine Sauce

Ingredients:

• ¾ cup dry red wine
• ¼ cup soy sauce
• 1 stick butter
• 1 medium onion, chopped
• 4 cloves garlic, diced
• pepper and salt
• 1 pint of mushrooms, cleaned and sliced

Directions:

1. Melt butter in saucepan with garlic on medium heat.
2. Add onion and warm through, about 2 minutes. Remove about 4 tablespoons of onion & garlic and set aside. Continue to cook remaining onion/garlic mix.
3. Add pepper and pint of mushrooms to sauce pan. Cook until mushrooms are softened, about 5 minutes. Remove as much of the mushrooms as possible, leaving remaining onion and garlic in pan. Set mushrooms aside with reserved onion & garlic.
4. Add wine and soy sauce to sauce pan. Bring to simmer.

Tenderloin

Ingredients:

• 1 beef tenderloin
• 6 medium onions, sliced in thick ¼ inch slices, leaving rings intact
• salt and pepper

Directions

1. Preheat oven to 450 degrees.
2. Line a large roasting pan with heavy duty foil.
3. Lay, intact, sliced onions across entire foiled pan so onions create a solid bed.
4. Place tenderloin on top of onion bed. Heavily pepper the tenderloin and lightly salt.
5. Cook in oven for 15 minutes. Spoon about 1/3 wine sauce over tenderloin. Reduce heat to 400 degrees.
6. Add additional 1/3 wine sauce after 30 more minutes.
7. Cook for a total of 1 ½ hours or when meat reaches internal temp of 140 rare, 160 medium, 170 well done. Remove from oven, move beef to carving board and tent with foil for about 20 minutes.
8. Pour beef juices from roasting pan into wine sauce pan and bring to a simmer. Add reserved mushrooms, onions, and garlic and turn heat to low.
9. Place roasting pan of sliced onions back in oven at 350 degrees for 20 minutes.
10. Slice beef and serve with wine sauce and roasted onion slices.

Ingredients:

• 1 pound Chesapeake Bay blue crab backfin – fresh
• 1 stick plus 1/2 stick unsalted butter, melted
• 1 package of Saltine crackers – one sleeve
• 4 slices white bread – Pepperidge Farm
• 1/3 cup whole milk
• 5 tablespoons parsley
• 2 boiled eggs, finely chopped. Optional – sieve yellows.
• 2 tablespoons Worcestershire Sauce
• ½ cup mayonnaise
• white pepper and salt to taste – go easy on salt or omit

Directions:

1. Preheat oven to 350 degrees.
2. Crush Saltine crackers in saucepan with ½ stick of butter and cook on medium heat until just golden. Set aside to put on top of casserole at very end.
3. In a large bowl, gently pick through crab to remove any shells, trying to keep large chunks intact. Push crabmeat to sides of bowl to form a well in the center.
4. Break up bread into bite-size pieces and put in well. Saturate the bread with the milk to mush-like texture.
5. Add parsley, chopped egg whites, and sieved yellows. Gently fold all together, being sure to evenly distribute milk-soaked bread throughout.
6. In separate small bowl mix mayonnaise, Worcestershire sauce, and white pepper. Pour on top of crab mixture without combining.
7. Pour stick of melted butter over top of crab and gently combine all.
8. Put in casserole and cook for 30 minutes or until gently bubbling.
9. Add sautéed saltines to top of casserole and cook additional 5 minutes or until lightly browned.
10. Options: Before cooking, can add 2 teaspoons celery seed or 2 teaspoons curry powder or juice of half a lemon.

Ingredients:

• 1 pound fresh Chesapeake Blue Crab lump meat
• 2 pieces of white bread toasted
• 1 teaspoon celery seed
• ½ teaspoon white pepper
• pinch of salt
• 1 – 2 tablespoons mayonnaise
• 1 teaspoon Worcestersire sauce
• 2 tablespoons vegetable oil or enough to fill frying pan ¼” deep with oil
• 1 teaspoon butter

Directions:

1. Pick through crab to remove any shells and put in bowl.
2. Remove crust of toast, break into crumb size pieces and add to crab.
3. Add celery seed, white pepper and salt. Toss all with crab & toast.
4. Mix mayo and Worcestershire in separate small container. Fold into crab.
5. If mixture is not moist enough to hold together into patties, can add one beaten egg.
6. Form patties.
7. Heat oil and butter in frying pan on medium heat. Add patties and cook about 2 minutes per side or until lightly browned. Remove and serve.

Cranberry Glaze

Ingredients:

• 1 16-ounce can whole berry cranberry sauce
• ¼ cup orange juice
• 1 tablespoon cornstarch
• 1 teaspoon Chinese five spice or use cinnamon and ginger and dry mustard
• 1 teaspoon salt & ½ teaspoon pepper

Directions:

1. In a small cup, stir together the orange juice and cornstarch until there are no lumps.
2. In saucepan, over medium heat, combine cranberry sauce, orange juice mixture, five spice, salt and pepper. Bring to a boil to allow cornstarch to thicken sauce, stirring. Remove from heat.

Pork Tenderloin

Ingredients:

• 2 to 4 pounds pork tenderloin
• 4 – 6 medium onions, sliced in thick ¼ inch slices, leaving rings intact
• salt and pepper

Directions:

1. Preheat oven to 400 degrees.
2. Line a roasting pan with heavy-duty foil.
3. Lay, intact, sliced onions across entire foiled pan so onions create a solid bed.
4. Place pork tenderloin on top of onion bed. Heavily pepper and lightly salt the meat.
5. Cook in oven for 10 minutes. Spoon about ½ cranberry sauce over tenderloin. Reduce heat to 350 degrees and cook for additional 30 minutes or until meat reaches internal temperature of 170 degrees.
6. Remove pork from oven. Transfer pork to carving board and tent with foil.
7. Pour pork juices from roasting pan into cranberry saucepan. Put onion-lined pan back in oven at 250 degrees for about 10 minutes.
8. Bring cranberry sauce with meat juices up to a boil over medium high heat. Stir to combine and reduce heat to low.
9. Slice pork and serve with cranberry sauce and roasted onion slices.