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November 8, 2002     Cape Gazette
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November 8, 2002

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Submitted photo Oct. 6 was a windy but beautiful day for the 2002 Coast Day Crab Cake Cook-Off. Shown (l-r) are Doris Hicks, coordi- nator of the event; Jill Culbert of San Francisco, third place winner; Terry Ann Moore of Oaklyn, N.J., second place win- ner, and Jo Dryden of Georgetown, this year's cook-off first place winner. Crab cakes Continued frompage 64 light coating of chopped pista- chios and were made from a rich mixture of ingredients that in- cluded sea scallops, curry pow- der, chives, lemon zest and red chilies. Jill Culbert of San Francisco, Calif., won the $75 third prize with her Pacific Rim Crab Cakes. Her recipe called for a mixture of crab, shallots, garlic, red pepper flakes, lime juice, eggs and cream that was then lightly tossed with Japanese panko bread crumbs, cilantro and lemongrass. Last year's winner, Georges "Geo" Johnson of Frankford, the executive chef at the Cottage Caf6 in Bethany Beach, returned as a judge for this year's competition. "I had a ball," Johnson said. "It was nice being on the other side of the table and being able to chit-chat with the cooks as they were trying to frantically deal with the wind and cook at the same time." Also judging the event were Donna Hudelson, food editor for the "York Dispatch" in York, Pa., and Professor Charles Epifanio, a blue crab expert at the University of Delaware. The crab cakes were judged for originality, composi- tion, taste and texture. Seven finalists competed in the cook-off, setting up their favorite appliances under a tent to prepare their recipes in front of the judges and interested onlookers. In addition to Dryden, Moore and Culbert, the finalists included George Konesky of Jenkintown, Pa., Terri Carr of Lewes, Erica Cutbert of Philadelphia, and George Zeleznik, also from Philadelphia. "The Crab Cake Cook-0ff once again took on a very festival at- mosphere with lots of nervous jit- ters here and there," said Doris Hicks, seafood specialist for the Sea Grant Advisory Service and organizer of the annual cook-off. "The contestants kept their Chowder Continued frompage 64 1 lb. russet potatoes, 1/4" diced 1 lb. raw bacon, chopped 2 roasted and chopped red pep- pers 6 oz. white wine 49-oz. can clams with juice (sep- arate juice from clam meat and hold each) 1 1/2 T fresh thyme 2 qts. heavy cream i 1/2 qts. half-and-half 1 T salt 1 T white pepper 3 oz. butter 4 oz. flour Gather all ingredients and hold in separate bowls or containers. Start with 2 gallon stockpot or something of equivalent size. Turn heat to medium-high and cool, but Jo Dryden jumped for joy when she heard her name called for first place." Each finalist received a copy of the commemorative "Coast Day Crab Cake Cookbook." The 50- page spiral-bound booklet, pub- lished by the University's Marine Public Education Office, contains all the f'malists' recipes from the first 10 years of the contest. For a copy, call 645-4346. The cook- book is $4. Here's the winning recipe: CALYPSO CRAB CAKES Jo Dryden, Georgetown Crab Cakes: 2 lbs. blue crab meat 1/2 stick butter 1/2 C diced celery 1/2 C shredded carrots 1/2 C finely chopped green pep- per 1 T Dijon mustard 1 T chopped parsley 2 large eggs, beaten 2 t Worcestershire sauce 3 T salad dressing 1 1/2 C bread crumbs 1 T grated lemon rind Holiday Continued from page 65 whole grain bread. Cooking with and serving low-fat or no-fat dairy products. Serving 4 oz. of fish, skinless poultry and lean cuts of meat (about the size of a deck of cards). Using low-fat cooking tech- niques, such as roasting meat on a rack. Purchasing and serving foods that are low in saturated fat and cholesterol. Another quick tip: look for the American Heart Association's heart-check mark on foods in the grocery store. This mark quickly identifies foods that are low in sat- urated fat and cholesterol that can be part of a heart-healthy diet for healthy people over the age of 2. To learn more about how to re- duceyourrisk of heart disease and stroke through nutrition, visit the American Heart Association web site at or cal ! 1- 800-AHA-USA1 (800-242-8721) is for healthy people over age two. for a free brochure "Shop Smart If you have a special medical con- with Heart." dition, contact your physician or The American Heart Associa- registered dietitian about your di- tion's Food Certification Program et. ! 300'-3353 - , oJqtr00Ito00000000tEss ! . ,qONDAYjTIJL00DAY I I 1 1 1 1 $2.$e atom B m m II m- mm .I add bacon. Cook until crisp. Add butter, potatoes and mirepoix, and /ok until s6ft. Remember to stir so ingrediefats don't burn. Add wine and stir thoroughly. After the alcohol from the wine has cooked out, stir in roasted red pepper and flour. Stir in clam juice and allow to slowly boil. When slow boiling occurs, add thyme, white pepper and salt. Turn the heat down to medium flame, and add heavy cream and stir. Just before soup boils again, add clams and half- and-half. Stir frequently and do not scrape bottom of pot in case of scorching. NEW ENGLAND CLAM & CORN CHOWDER I can chopped clams in broth (49 oz) I large red onion, chopped 1 lb. red skin potatoes, small 8 oz. applewood smoked bacon 1 T lime juice 2 additional egg whites (only) beaten 2 C grated raw white potato 2 T Cajun seasoning 2 C peanut oil Jo's Fresh Fruit Salsa 1 medium peach, chopped 112 C fresh strawberries 1/2 C pineapple tidbits 2 T chopped green onions 2 T chopped cilantro 1 T sugar 1 T vinegar 1 T soy sauce 1 T lime juice To make crab cakes, saut6 first 1/2 C carrots, diced 2 owhole butter 4 oz, flour 1 qt. heavy cream 9 oz. water 1 t celery seed 2 T fresh thyme leaves 1 t black pepper 3 ears white corn, cut from cob Saut bacon over medium high heat until lightly browned. Add onions and saut6 until translucent, about 5 minutes. Add whole butter and melt. Sprinkle with flour and cook the roux for about 5 minutes. Add clan of clams and broth and water. Simmer until thickened. Add potatoes and simmer 5 minutes. Add hea,y cream and corn ker- nels. Simmer until potatoes are just tender. Add celery seed, thyme leaves and black pepper Adjust seasoning with salt if needed. four ingredients in large frying pan. Add crab meat, gently, and refrigerate. Mix next eight ingredients in large bowl. Add to the chilled sautred mixture, and form into crab cakes, 3 to 4 ounces each. Dip crab cakes in egg whites, and coat with potato and Cajun sea- soning. Fry in hot peanut oil until golden brown. To make fruit Salsa, mix all in- gredients, cover and refrigerate. Sprinkle with grated lime rind when serving. If desired, serve crab cakes with fruit salsa. Atlantic Refrigeration & Air Conditioning, Inc. A New Business with Familiar Faces! kP. LO, rom,   LOCATED AT .NASSAU COMMONS OFFERING SALES SERVICE INSTALLATIONS Residential & Commercial Heating Air Conditioning & GeoThermal Systems Commercial Refrigeration Service Contracts 645-9321 24 HOUR EMERGENCY SERVICE To subscribe to the Cape Gazette, call 645-7700