Prime Time Living - Page 19 - Maryland’s best recipes (2)

Prime Time Living
- Page 19
Maryland’s best recipes (2)
are so rare that, even within Mexico, they are virtually unknown to people outside the central highlands of Veracruz; where marchantas hand pick them in the wild and bring them down to sell every weekend at the local mercados in a couple of small towns. Bursting with flavor and heat, you can now, for the first time ever, get them delivered to your home by going to

Producer: Larry Hountz, City-Hydro Microgreens (Baltimore City),

Products used in the recipe: Various Microgreens

Each City-Hydro is individually owned and operated. City-Hydro’s founders oversee every aspect of the training and certification of their owners and growers. All City-Hydro locations grow using the same methods, which means no fertilizers, pesticides, or soil – just water. Every location is small and sustainable, affording small business owners a livable income while also allowing them access to fresh produce. CityHydro trains their owners using their PURE growing method.

They offer tips for selling their products to local restaurants, hotels, retail, and farmers markets.

Chesapeake Bay Seafood Stew Recipe courtesy of John Shields This version of a bouillabaisse-styled main dish is teeming with fresh clams and Chesapeake crab in a saffron-tinted broth.

The side serving of Rouille, a classic French accompaniment to fish stews, is mayonnaise-like in texture and made from garlic, chilies and olive oil. Pass around plenty of hot, crusty bread for dipping in the broth. Rouille instructions are below.


¼ cup olive oil

1 large onion, diced

2 leeks, well washed, halved and cut into pieces

1/3 cup chopped fennel bulb, or 1 Tablespoon fennel seed

5 pounds ripe tomatoes, chopped

2 small potatoes, peeled and diced

2 cups dry white wine

3 cups fish stock

1 teaspoon dried thyme leaves

1 teaspoon dried oregano

1 bay leaf

3-4 threads of saffron

8-10 pieces of French bread, sliced on diagonal

2 pounds bass, rockfish, bluefish, or other firm-fleshed fillets

1 pound backfin crabmeat, picked over to remove shells

1 ½ pounds small hard-shell clams, well scrubbed

Grated zest of one orange

Salt and freshly ground black pepper to taste

Melted butter and chopped garlic for toast

Rouille (recipe follows)

Chopped parsley


Heat oil in a heavy pot and sauté the onion, garlic, leeks and fennel until slightly softened, about 8-10 minutes. Add the tomatoes, potatoes, wine, stock, thyme, oregano and bay leaf. Bring to a slow boil, reduce heat, and simmer for 30 minutes. Puree the mixture in a blender or food processor. Pour through a fine sieve and return to the pot. Add the orange zest, saffron, salt and pepper. Cook over medium-low heat, stirring frequently, until somewhat reduced, about 20-30 minutes. Meanwhile, heat the over to 375 F.

Brush the bread slices with melted butter and top with garlic. Toast in the oven until browned.

Cut the fish into chunks about 2 inches square. Add to the sauce and cook for 8-10 minutes, or until the fish is done. Add the crabmeat and clams. Stir, then cover. Cook just until the clams have opened. Remove 1 cup of the liquid for making the Rouille.

Prepare the Rouille according to the recipe that follows.

Place 1 piece of garlic bread in each bowl, then spoon in the fish and broth. Arrange the clams on top.

Garnish with fresh parsley. Serve the Rouille on the side.


1 small potato, peeled

1 cup of the liquid broth from Chesapeake Bay Seafood Stew

6 cloves of garlic

4 fresh or dried red chilies

1 teaspoon Tabasco sauce

½ cup olive oil

Salt, to taste


Quarter the potato and cook in the broth. Drain, reserving the liquid. Finely chop the garlic and the peppers in a blender or food processor. Add the potato, Tabasco and olive oil. Process until the mixture forms a paste. Slowly add enough of the reserved broth to give the mixture the consistency of Mayonnaise. Season to taste with salt.

Fried Soft Shell Crab Sandwich

Recipe courtesy of Mary Ada Marshall


One soft shell crab

1 cup breading (Flour, House-Autry fish fry, panko, etc.)

1 egg

1 tomato slice

1 leaf of lettuce

Cocktail or horseradish sauce (optional)

1 Kaiser roll

Salt and pepper


Clean the soft shell crab by using scissors to cut out the gills, remove the apron and remove the face. Beat egg in a bowl until it is evenly mixed. Dredge the crab in the egg until it is evenly coated. Dredge the crab in the breading until it is covered, season with salt and pepper as desired.

Heat oil in fryer or pan to approximately 375 degrees. Place breaded crab in the hot oil and allow 3-4 minutes to cook, until golden brown. Remove crab from fryer using tongs and pat dry with a paper towel to remove excess oil. Toast roll.

Plating: Place fried softshell, lettuce and tomato slice on bun. Add tartar or cocktail sauce if desired.

Rockfish Ceviche (2 servings)

Recipe courtesy of Chef Antonio Baines


1 pound fresh, skinless striped bass fillet cut into ¼ inch cubes

1 large ripe tomato, diced into ¼ inch sections

1 1/2 ears of fresh corn (shucked, kernels removed)

1/2 medium red onion, diced

1 jalapeño pepper (cored, seeded, small dice)

1 tsp fresh crushed garlic (finely diced)

¼ ounce chopped fresh cilantro

¼ ounce chopped parsley

11/2 cups fresh lime juice

Juice from one fresh lemon

Juice from one fresh orange

Salt (added to taste)


In a large bowl add the Rockfish, garlic, citrus juice and salt to taste. Using a rubber spatula, gently mix ingredients until well incorporated. Let stand chilled for 20 minutes. Next, add the red onion, tomato,

Recipes, continued on page 31