My new book, Hiking for the Couch Potato: A Guide for the Exercise-Challenged is debuting and you’re invited to take a look at the new website —-

Hiking.forthecouchpotato.com

Do you have a great recipe that’s easy or suitable to take on the trail?  Please submit it to the “Recipe” section.

Found a great hike that you want to recommend?  Submit that, too.

We’ll ask people to become a member so we don’t have those spammers who try to take advantage of everyone and fill their inboxes. (I’ve had more than my share of those.)

Also, if you’d like to purchase a book, you have the option of linking to Amazon or Barnes & Noble to purchase an ebook or buying a soft cover book , which will be very secure.  All of this will launch later this week, so we hope you’ll come back and become a regular.   (Also, see copanews.com, which has word of my book’s debut and first book signing.)

I hope to have fun and motivate everyone to be a healthier person!

Back to you soon!

But, I’m ready to share a new project I’m about to launch-

Drum roll, please.

Da- da- da- dum- da- dah!

Very soon you’ll be able to see my book: Hiking for the Couch Potato: A Guide for the Exercise-Challenged

In about three weeks, the book will be available as both as an e-book and a printed book.

A light-hearted guide that encourages people to get off the couch and go hiking, Hiking for the Couch Potato has everything from advice on hiking gear to recipes to an “Ode to Frozen Green Peas.”

It even talks about how to meet that significant other!

So, be on the lookout for the book – soon to be available at an e-store and on my new (not available yet) web site.

Suitable for gift giving! (And the web site will be a community where people can share their hiking experiences, recipes, and encourage each other!)

Looking forward to sharing Hiking for the Couch Potato with you!  Everyone likes potatoes!

PS Please let me know your reactions to my book!  I’ll autograph any book personally for someone who orders it through this travel blog.

 In Oregon, farmer’s markets have reached a great level where a shopper can find most of their produce and some other wonderful items right in the same places every week for most of the year. While we traveled in Oregon, we were able to see three farmer’s markets.

Join us as we explore three Oregon cities’ farmer’s markets…

Bend, Oregon

Bend, Oregon has an 80,000-plus population. Their farmer’s market, which is held in two locations during the week, has one location in an idyllic spot next to the Deschutes River. About two-dozen vendors were offering vegetables, fruit, baked goods, eggs, meat, and more. The meat was “pastured chicken,” turkey, yak, buffalo, elk, and goat.

Abundance of tomatoes in multi-colored hues

Corn display worthy of a sculpture

Accompanied by performers, the farmer’s market had a festive air to it.

Next, we headed to Corvallis…Corvallis, Oregon

A college town, Corvallis, holds a terrific street fair and farmer’s market on Saturdays and Wednesdays. We stopped at the one on Saturday held right next to the Willamette River. Children were dancing in the fountain (the type that come right out of the ground) since it was a warm day. Everyone was smiling and looking happy.

 
With dozens of vendors at the farmer’s market, we wished we were staying somewhere with a kitchen because the produce was gorgeous! In addition to the fruit and vegetables, oatmeal soap, nuts, gourds, jams and jellies, flowers, breads, and meats were available. The selection was extensive and reasonably priced with the word “organic,” on a lot of signs.

Corvallis Farmer's Market stretched a full block

Flower display

 And, oh, those street musicians! Just as you got out of earshot of one musician, another one was just down the street. Irish fiddle, guitar, a jazz combo, and steel guitar and harmonica created a pleasing music to accompany the shopping.

And, after we left Corvallis, we ended our trip in Portland, Oregon where we went to the gigantic farmer’s market that is an institution held at Portland State University.Portland, Oregon

Actually, there are farmer’s markets held in Portland on almost every day of the week. We took the Tri Met Max light rail from our hotel and had to walk just a few blocks to the farmer’s market at PSU on a Saturday. And, what a crowd!

A rainy day, but still a crowd

It had been rainy and one vendor remarked that the crowd was only about half of what was usual! Wow! No wonder vendors camped out every week during the March through December season when the farmer’s market is open!

 
The selection was fabulous and the colors, choices and samples were enough to make you wish you could buy something from everyone. Over 100 vendors were offering their produce and products and, according to the organizer, they have space for as many as 140.

Colorful vegetables fresh from the farm

In addition to the produce, musicians were performing and prepared food was available – even though it was drizzling. The food spanned many ethnic choices including tamales, pigs in blankets, Asian foods, and organic choices.  Sage Culinary Advice’s Chef Kathryn Yeomans was offering samples of delectable mushroom recipes for the eager crowd. (wildeats@msn.com)

Chef Kathyrn Yeomans prepares mushroom recipes

One whole block in a courtyard was the setting for all of this bounty. In addition to all of the items we had seen at other farmer’s markets, they offered bagels, mushrooms, lavender infused jam, wines, honey, prunes, candles, coffees, and much more.

 
A sense of humor was on display with signs like “Our girls are happy chickens.”  Raynbest Farms told us they’d been coming to the Portland Farmer’s Market for 14 years – same spot. They had a huge following and “wouldn’t even think of taking a vacation from March through December.”

 
We loved the extensive choices – I saw at least four colors of tomatoes!

 
So, now I’ve gone back to my hometown with visions of incredible produce that can be. My town has a fledgling farmer’s market in its second season. They are building – and I look forward to even more choices and great food!

 
Enjoy the best you can in food by seeking out your nearby farmer’s market! You’ll eat better and for less!

RECIPE

Creamy Smoked Salmon and Fennel Canape

(Courtesy of Portland Farmer’s Market “Taste the Place”)

Ingredients:

1/3 cup cream cheese

1/3 lb. (150 g) smoked salmon, choppped

1/2 cup sour cream

2 Tbsp. chopped fresh fennel

Juice of one half lemon

Pepper

25-30 crackers or baguette pieces

Capers (or other favorite pickled product)

Directions:

In bowl, mix cream cheese with salmon, sour cream, fennel and lemon juice. Season to taste with pepper.  Spread each cracker or baguette with smoked salmon mixture.  Garnish each canape with one caper and arrange on serving dish.  Serve immediately or refrigerate.

Why is Sue cranky? After all, she has a successful restaurant in its third year and is going national with her clam chowder, Caesar dressing and crab cakes.Well, it all stems from a situation when she owned a previous restaurant on the East Coast. Normally, the restaurant was not open seven days a week. But, to keep a promise to be full service for the July 4th week, she stayed open and found herself running out of food.

To explain to customers why she decided to close, she detailed the situation and signed the note, “Cranky Sue.” The name stuck.

Switching coasts

When she fell in love with Cannon Beach eight years ago, Sue decided her next restaurant would be a “spin-off with ‘attitude.’”

Restaurant with attitude - a fun one!

When they moved to Cannon Beach and opened the restaurant, Cranky Sue’s seemed to be a natural progression. The restaurant caters to an upscale, casual crowd – Cannon Beach fits the client target perfectly – and are playfully enjoying the license their name and image gives them.

Brooklyn and "Cranky Sue"

Having fun

Now, Sue Neuwirth and her daughter, Brooklyn Neuwirth, have fun with the cranky image. Despite the name, service is efficient and cheery. The menu and décor employ a freewheeling approach that will make a customer smile.

Even children are taken into consideration, as there is a child-sized table with coloring books and activities to keep the kids occupied.

One sign on the wall declared, “There will be a $5 charge for whining.”

No whining!

Great food, well-prepared

The food will not make anyone whine. On the contrary, it is original, inventive, and very tasty. We devoured a serving of fries, “Brooke’s Fries,” within a few minutes. They had a “secret ingredient” and were so crunchy and peppery with a touch of parmesan that we were licking the basket. Brooklyn said the recipe came to her while she was pregnant. Pregnant people can be very creative with food.

The menu has attitude – but in a positive way.  Their motto is, “Furiously good food to improve your mood.”  They will “accommodate dietary requests. Most items can be made vegetarian and/or gluten free.”

A crab cake was crunchy with sweet pieces of crab. Unlike many places, Cranky Sue’s crab cake is not laden with mayo and every morsel was flavorful, but not greasy.

We had a great meal and fun time at Cranky Sue’s. Don’t expect fast food, but do expect a great experience and terrific taste appeal at Cranky Sue’s.

She says her name gives her a license to be rude, but any rudeness is only playful fun. The only rudeness could possibly be on the part of patrons as they are tempted to lick their plates – it’s that good!

Thanks to Sue Neuwirth for the recipe and her tongue-in-check approach to her restaurant and food! Enjoy!

RECIPE

Basil Pesto Mayo

¼ lb. fresh basil
¼ cup olive oil
6 cloves garlic
1 tsp salt
¼ cup parmesan cheese
1 tsp. black pepper
1 quart mayonnaise

In a food processor, combine the first 6 ingredients until they are evenly pulverized. Put the mayonnaise in a bowl and add the ingredients from the food processor. Using a whipping motion, mix the ingredients into the mayo until the mixture is smooth. Refrigerate until used.  Great with fish and almost anything.

They are closed only on Wednesday – her “decrankifying” day.

Sue can be reached at crankysues@hotmail.com  - Tell her you saw Cranky Sue’s on our blog! Have an uncranky day!

http://www.cannon-beach.net/crankysues/

Next week…We spend the week in Vancouver, BC.  Get your passports ready (except for our Canadian friends, of course.)

I love the ocean; my husband loves the mountains.  Oregon has both ocean and mountains plus waterfalls, hiking, and scenery that truly makes you want to stay.  So, Oregon has absolutely charmed us.  The Convention and Visitors Bureaus would be proud of us!

Haystack Rock with friend, Cannon Beach, Oregon

If you want to shop, there’s everything from cheese, the Tillamook Cheese Factory (in Tillamook, of course!), to the largest used book shop in the world, Powell’s (in Portland).  Go to the Saturday Market (which is also Sunday) in Portland (now in a new location and celebrating its grand opening on August 22 & 23) and spend the morning – artisans and food purveyors provide many choices.  Or, try one of the many Farmer’s Markets in several towns around the state.

If you care about the environment, Portland has a terrific, low cost light rail system, plus buses and many people use bicycles to commute.  

If you want to attend college or just have a chance to piggyback some cultural events onto your travels, Oregon has the University of Oregon (in Eugene) and Oregon State University (in Corvallis). Or spend time in Portland and go to the zoo, the festivals (check for what’s happening during different times of year), many museums and much more.

Outdoor adventures include seeing a live volcano, skiing in the winter, enjoying the ocean, hiking around forests, viewing waterfalls and much, much more.

That’s why – we’ll be going back!

However, we did promise recipes this week and we figured it would be great to end the week with how to grill planked salmon.  Salmon is offered at many restaurants in Oregon and, often, grilled on a plank.  Why, you ask, would you want to grill a salmon on a plank?  Because it offers extra flavor and the plank won’t burn if you follow our suggestions.

So, without further delay -

Recipe for  –

PLANKED SALMON

You will want to purchase  a cedar plank ahead of time (at least the day before).  Head to a home store such as Home Depot or Lowe’s or somewhere else that sells wood fencing by the piece.  We buy a five foot piece of cedar fencing and have them cut the plank into 12-inch sections.

The day you want to grill your salmon fillet, you will want to soak one of the sections of the board/plank.  In the morning, soak the cedar piece in water to cover in the sink or basin.  If the plank floats, hold it down by putting a can of food on it.  Let the plank/board soak for at least eight hours.

The Salmon - 

Purchase a 3 lb (about 1 1/2 kilo) skin-on salmon – it should be filleted with small bones removed. 

Also in the morning or at least two hours before grilling, immerse your salmon fillet  (3 lbs – about a 1 1/2 kilos) in a marinade, which can be a purchased variety or the following: 

Marinade 

1 Tablespoon dijon mustard

2  Tablespoons of Balsamic vinegar

1 Tablespoon of olive oil (go lightly – you don’t want to add too much)

One squeeze of fresh lemon

1 teaspoon dill weed

1 Tablespoon of honey or maple syrup or other sweetener

salt and pepper to taste

1 cup of water

Mixture the above ingredients well and put in a container big enough to fit the salmon. Place the salmon in the marinade for at least 2 hours.

Dill Sauce

1 cup of sour cream or plain yogurt

1 Tablespoon of dill weed dried or a 1/4 cup of fresh dill weed, chopped up

1 teaspoon dijon mustard

1 garlic clove, minced

Salt and pepper to taste

1/4 lb. goat cheese, optional

Stir the ingredients together and chill until the salmon is ready to serve. 

Grilled Salmon

Prepare your grill and let the temperature heat to medium high. 

Place the salmon, skin side down on the plank (which you just removed from the water).  If the salmon does not fit, cut it into pieces so it will. 

Place the plank on the grill over the flame and cover the grill.  It should cook in 8-12 minutes, depending on the flame, thickness of the salmon, etc.  If the plank (when you peek, which you will do, of course) is getting a bit charred, move the board away from the direct flame and cover the grill again. Do not attempt to turn the salmon over.  The salmon is cooked when it flakes when poked with a fork.  

Remove the entire plank from the grill.  Make sure you use ovenproof mitts to remove the plank.  Then, scoop the salmon off of the plank with a spatula.  You can cut pieces first to make it easier.  The skin should come off easily.  Sadly, you probably cannot reuse the plank.  But, you have 4 more to use at a fraction of the cost of a fancy packaged board.

Now, serve the salmon with the dill sauce on the side and offer lemon slices to everyone.

Enjoy!

www.portlandsaturdaymarket.com/

Next on our recipe week tour of the USA is Santa Fe -

Red adobe and old world charm make Santa Fe the city you envision when you think of the old Southwest.  Artists find the area inspiring and most visitors will, too.  There are shops galore, history around every corner and artists displaying their wares, even on the street.

Most of the places to see are easily walkable, so it is fun to set off on an excursion to see the local shops, art galleries, historical buildings and to dine in the great restaurants.  

Several great, luxurious hotels are within walking distance of the Plaza, the center of activity.  Radiating from Palace Avenue are museums like the Georgia O’Keeffe Museum, the Museum of Fine Arts and others.  O’Keeffe is one of my favorites, so I made a point of visiting, but was disappointed since they were readying an exhibition of her works and not much of her work was on display.  I could see that it can be a gem of small museum, but I would check ahead before going to make sure you don’t catch them between exhibitions.

An interesting, quirky sight is the staircase in the Loretta Chapel, a spiral staircase leading up with no support, the “Miraculous Staircase.”    

In front of the Palace of the Governors, worth seeing in its own right, many artisans set up shop on blankets around the courtyard.  You’ll see Native American wares, including jewelry, pottery and other crafts.

Take a stroll over to Canyon Road where a multitude of artisans have everything from giant metal sculptures to silver jewelry.  

Old home in Santa Fe

You’ve gotta eat…

There are many restaurants to dine in ranging from hotel restaurants (not usually a first choice, but in Santa Fe, very worthy and not extraordinarily pricey as hotel restaurants usually are) to little cantina-types.  Fine dining with white tablecloths to unpretentious local places gave us great experiences at all levels.  What I’m saying is, try something spur of the moment.  Also, be aware that New Mexico is famous – perhaps infamous – for their very, very hot Hatch chiles.  If you order something hot (not temperature), it could well be mouth-blisteringly hot.  Forewarned…

Enjoy your stay. 

RECIPE

What says “Southwest” more than salsa – So I had to include at least one salsa recipe.  Another easy to make and typically found item is Mexican Rice. 

SALSA

This is not a very hot salsa, but avoid a Hatch or Habanero chili if you are not used to the heat of chilis.  Believe me, you will be happier if you build up to the hot stuff.

Salsa Fresca

(This can be hot if you just add more Serrano chilies)

3 ripe tomatoes, finely chopped

½ cup of finely chopped onion (we like to use green onions)

1-2 serrano chilies, lightly blistered over a gas flame (or quickly touch the pepper to an electric stove surface, turning it), then chopped, seeded and cored

2 Tablespoons or more minced fresh cilantro

1 teaspoon sugar

1 Tablespoon or more to taste of fresh lemon or lime juice

salt and freshly ground pepper to taste

Directions:

Combine all of the ingredients in a non-reactive bowl (pottery or stainless steel is good) and keep at room temperature for one hour, then refrigerate.  The salsa keeps up to two weeks. Makes about 1- 1/12 cups.  Serve with tortilla chips or cook with chicken.

Mexican Rice

¼ cup vegetable oil

1 cup long grain white rice

2 Tablespoons diced red bell peppers

¼ cup onion, finely chopped

1 Tablespoon fresh parsley, minced

2 ½ cups cold water

¾ teaspoon of salt

Directions:

Heat the oil in a large, heavy saucepan over medium heat.

Add the rice, stirring constantly until the rice is golden, about 5 minutes. 

Add the red pepper and onion, then cook another 5 minutes, stirring to keep it mixed.

Reduce heat and add the parsley, tomato paste and garlic, stir well.

Add the water and salt to the mixture, raise heat, bring to a boil, then immediately cover and lower the flame.

Simmer for 20-30 minutes, until the water is absorbed.  Do not stir while it is in this last phase of cooking.  To check for “doneness,” I open the lid, tilt the pan and continue cooking if the rice slides in the plan.  The minute it no longer slides, I turn off the flame and let it sit for 5-10 more minutes to absorb all of the fragrant cooking water.

Serves 6.

Adapted from “Southwest: The Beautiful Cookbook,” 1998, recipe for Mexican Rice. 

Tomorrow:  West Coast visit to Oregon with recipes.

 

French Quarter street scene, early in the day

Although, I’ve been to New Orleans twice, I haven’t seen everything yet. But, even though I’ve been there, any visit is not complete until you visit the French Quarter, which is the quintessential place where everything comes together. There is music, excess, great food and amazing architecture.

Saint Louis Cathedral, overlooking Jackson Square, French Quarter

Food fun in New Orleans

New Orleans food has a special spiciness and flair to their cooking and their friendliness. Their foods have names you won’t find elsewhere, too. Muffalettas, po’boys and beignets are all great to try and have followings. Muffalettas are huge round sandwiches with an abundance of bread, meats and an olive mix. The bread is crusty outside and fluffy inside, which soaks in the flavors.

 
Po’boys are crusty, submarine-like sandwiches with hot, fried meats or fish inside. We trotted all the way to a restaurant named Uglesich’s to experience a prime po’boy. It was a ride, a walk and a wait, but well worth it!

 
The beignet is a humongous doughnut-like confection that is showered with confectioner’s sugar – abundantly. A sugar high from eating a beignet is not uncommon. I watched my husband eat a beignet. Every morsel and sugar crumb disappeared, a good sign that it was fabulous.

 
Upscale restaurants abound and I had memorable experiences at Brennan’s (reviewed on May 6, 2009). The Court of Two Sisters also provided a terrific culinary choice, with a jazz brunch. But, every meal in New Orleans was an occasion.

Music in N’Awlins

Walking the French Quarter, there’s a good chance you will hear music pouring out of a club or wafting out from a restaurant.
New Orleans is synonymous with jazz and you will hear the catchy, upbeat, wails of the bands as you travel the French Quarter.
On St. Peter Street in the French Quarter, The Preservation Hall Jazz Band performs nightly. Even though they charge an admission to come in and listen, you can hear the music as you walk by. They’re an institution and a terrific group.

RECIPES

While I was attending a convention, I stayed an extra day and had the good fortune to attend the Cookin’ Cajun Cooking School. They are only selling their products now and not operating their school, but at the time  they shared two very typical N’Awlins recipes, Bananas Foster and Shrimp Etoufee. You’ll find them following   –

(Save your calories, because these are not for people on diets – New Orleans natives love their butter!) Recipes courtesy of Cookin’ Cajun Cooking School.

www.cookincajun.com

Bananas Foster

½ stick butter
¾ cup dark brown sugar, packed
1 tsp. vanilla extract
½ cup banana liqueur
3 bananas, quartered
½ cup rum
½ tsp cinnamon or Cindy’ Voodoo Dust, optional
6 servings vanilla ice cream

Directions:

Melt butter in a skillet or sauté pan.
Blend in brown sugar, stirring until it forms a thick paste.
Add vanilla and banana liqueur – stir well and cook for three minutes.
Add bananas and cook over medium heat, basting the bananas with the butter and sugar mixture.
Heat the rum in a very small saucepan or metal cup.
Ignite the rum and pour over the bananas. For added drama, sprinkle cinnamon or Voodoo Dust into flame.
Stir well and serve over ice cream. Makes 6 servings.

Shrimp Etoufee

1 stick butter
½ cup flour
2 cups onions, finely chopped
1 cup celery, finely chopped
1 cup each red and green bell peppers, finely chopped or dried
2 cloves garlic, minced
3 ounces tomato paste
1 quart fish stock
1 teaspoon liquid Crab and Shrimp Boil (similar to the Old Bay brand)
3 cups shrimp, peeled and deveined
lemon zest, optional
1 bunch green onions, chopped
½ bunch parsley, finely chopped
1 Tablespoon spicy seasoning – (white and red peppers with herbs like basil and thyme)
4 cups cooked rice – popcorn or basmati rice preferred

Directions:

Melt butter over medium heat in a Dutch oven.
When butter begins to foam, add flour, stirring constantly.
Cook for about 10 minutes to form a light brown peanut-colored roux.
Add vegetables and cook, stirring frequently, for 5 minutes.
Add tomato paste and cook for 5 minutes.
Then add stock and crab boil.
Add shrimp, lemon zest (if using), and simmer, covered for 10 minnutes.
Add the green onions, parsley and spice Blend (Cookin’ Cajun has their own brand of this).
Simmer 10 minutes more, remove from heat and allow to rest for 20 minutes.
Reheat, if necessary and serve over rice.
Serves 8. (Be careful about holding shrimp at room temperature so it does not spoil.

Tomorrow – Tune in for a visit to Santa Fe…

Continuing our full week of recipes, we head to Annapolis in the Mid Atlantic US —

Even if you don’t play football, or even care about the game,  you have probably heard of the annual Army-Navy football game, an intense rivalry that goes back to 1890.  It might be even more intense as the location of the United States Naval Academy is actually founded on the site of an Army fort in 1845!

But don’t expect to see the famous game on campus, as only two of the first four games were ever played in Annapolis.  Today the majority are played in Philadelphia (half way between Annapolis and West Point …). 

But Annapolis, Maryland is more than just a military school for officers.  This is a city founded in 1649 that saw the likes of George Washington and Thomas Jefferson pounding the pavement, as this was once the Capital of the United States (for one year).  It is possible to see the original homes of four of the Maryland signers of the Declaration of Independence.

Annapolis is home to the third oldest institution of higher learning in the United State after Harvard in Massachusetts, and The College of William and Mary in Williamsburg, VA.  Education is a focus for Annapolis as St. John’s College was founded in 1696, although under another name.

This is most definitely the Sailing Capital of the World with boats everywhere (except on the streets although I am sure someone has probably tried)

Annapolis Harbor

UNITED STATES NAVAL ACADEMY

Just north of downtown is the 238-acre campus of the Naval Academy, which is also a National Historic Site.  You could join the million-plus visitors who visit each year or try applying for one of 1200 openings in the freshman class (you’ll only have a little over 10,000 others to compete with).  If you make it through the four-year course, you are required to serve a minimum of five years as either a Navy or Marine officer.

The Main Chapel holds the remains of John Paul Jones, the United States’ first naval hero, and Bancroft Hall is one of the world’s largest dormitories.

Regular visiting hours are 9 am to 5 pm daily with access to the Visitors Center at Gate 1 at the end of King George Street.

Due to heightened security regulations, access to the Academy grounds is limited. If you are over the age of 16 you MUST have a valid picture ID 

Tours of the grounds are given throughout the year. It is possible to see the brigade hold their lunchtime formation weekdays, in Tecumseh Court in front of Bancroft Hall.

Tour fees –

Adults – $9.00

Seniors (62+) – $8.00

Children (1st-12th grades) – $7.00

Pre-School – Free

http://www.usna.edu/NAFPRODV/VC/

KEEP READING FOR MORE – AND A RECIPE

Annapolis Street

MIDDLETON TAVERN

If you’re looking for lunch, you might want to try the place where George Washington, Thomas Jefferson and Ben Franklin hung out. You might want to try Middleton Tavern at 2 Market Space.  Since its establishment in 1750, this is the second oldest continuously operating tavern in the United States.

Located within feet of the harbor, the Severn River and Chesapeake Bay, it’s a good bet that seafood ranks high on the menu for both lunch and dinner. 

Jumbo lump crab cakes (see RECIPE following) – Pan Seared Rockfish – Whole Main Lobster – Seafood Crepe – Lobster Ravioli, well, you get the idea.  And, did I mention the Oyster Bar?

There’s even a second floor, although there is no elevator.

HOURS: Sunday-Thursday 11:30 a.m.-10:30 p.m.   Friday-Saturday until midnight.

HANDICAPPED ACCESS: Restrooms on second floor, no elevator

http://www.middletontavern.com/ 

RECIPE - 

MARYLAND CRAB CAKES

1 -lb. of crabmeat – frozen, cooked, or canned (cleaned of cartilage)

1/3 cup green onions, minced (scallions)

2 tsp Dijon-style mustard or 1 tsp dry mustard

1/4 tsp cayenne pepper or 1 tsp hot sauce

2 TBS mayonnaise or salad dressing

1 egg beaten with 1 TBS cream

1/4 cup fine bread or cracker crumbs

Separate:

1 cup dried bread crumbs

Vegetable oil, olive oil

Lemon wedges, optional

Tartar sauce, optional

Directions: 

1. Mix all ingredients, except for the 1 cup of bread crumbs and the oil

2. Form the crab mixture into 8 cakes.

3. Heat the oil in a heavy skillet to medium high,

4. Coat the crab cakes with the bread crumbs.

5. Fry the cakes in the hot oil, 3 minutes a side until golden brown.

6. Drain on absorbent paper.  

7. Serve with the lemon wedges or tartar sauce, if desired.

Serves 4 for main course or 8 as appetizer.

ENJOY!

MORE INFORMATION

http://www.visitannapolis.org

TOMORROW: NEW ORLEANS – or N’Awlins’

Since some of our readers visit us from ww.recipes (a terrific site that I’ve been on for 10 years!) , I thought it was time to offer some regional recipes as we tell about our travels around the USA.

We’ll start on the East Coast and hit some major cuisines as we move around the country.

Today, we’ll revisit adventures in New England.  Up and down New England, the food and the scenery are exceptional. The cuisine stems from resourceful use of the available fruits of the ocean and the stony earth.  The cold winters and very hot and humid summers contribute to the Yankee character – a determination and clever use of what is available.

RECIPE

Boiled Lobster

One of the easiest recipes to prepare is fresh lobster.  Purchase a live lobster from a market or – better yet – a lobster fisherman, take it home and cook it for six to 10 minutes in boiling water.  Once it turns bright red, it is done. 

Depending on your taste and how intrepid you are, you can find edible lobster meat in every part of the lobster.  I have been in a fancy restaurant where they offered to pull out the meat for me.  Since I had seen them remove only the tail meat, I refused their offer and had a lot more lobster for my dinner.  

You can pull out or suck out the meat from the various parts.  You might want to avoid the “somali” – some greenish innards, but some people eat that, too. Dipping the results of your efforts in warm lemon butter is a treat you never forget.

When I was a child, we visited friends in Massachusetts who covered their kitchen table with newspapers. Everyone was offered two lobsters to enjoy!  That was one of the most informal and festive dinners I’ve ever shared.  We were messy, but the camaraderie we shared was terrific!

Maine Lighthouse

If you’re visiting in Maine, some of the seaside restaurants have daily deliveries and let diners choose their dinner from a tank. 

Portuguese heritage reflected in food

Cape Cod, the curved extension of Massachusetts, has Portuguese heritage that is reflected in some of the cuisine.

At the very tip of Cape Cod in Provincetown is a restaurant, the Lobster Pot, that served a Portuguese Kale soup/stew that I’ve never forgotten.  I reconstructed the recipe so anyone can make it at home.

RECIPE

Portuguese Kale Soup

1 – 1 LB. sausage – whatever variety you prefer

1 bunch of kale – or cabbage – if kale isn’t available in your market, shredded in small pieces

1 onion or several scallion, chopped

6-8 cups of beef and or chicken bouillon

1 large potato – red-skinned preferred – cut in small cubes

1 cup of red beans, kidney beans preferred

salt and pepper to taste

1.    Cut the sausage in thin rounds and brown it in a large pot on a medium flame, turning the rounds so both sides get browned.

2.    Add the chopped onion, cook for a couple of minutes.

3.    Add the potato cubes, bouillon and kale and reduce the flame to medium low.  Add salt and pepper to taste.

4.    Cover the pot and let cook until the potatoes are tender – at least 20-30 minutes.

5.    Serve in a bowl with some crusty bread on the side and ENJOY!

Serves 4-6 people, depending on how hungry they are.

http://www.ptownlobsterpot.com/

www.wwrecipes.com

 
But, I would like to hear from other people who have destinations they think are worth sharing.

 
Please, send your experiences as attachments or in the body (English only please) to the comments section.

I will credit you as a Guest Columnist if you have written something that is entertaining and I can verify the information. (I also reserve the right to edit the piece for appropriate language, grammar, spelling and punctuation. I was an English teacher once upon a time.) 300-500 words is about the right length.

 
If you have some great stories to tell, I want to hear about them – and I figure other people would like to hear about them, also.

 
Also, if there is a destination you’ve been eager to know about, please let me know and I’ll find someone – if I haven’t been there – to share a story.

 
Coming in the near future are some Travel Tips and Adventures theme goodies – shirts, hats, mugs, etc.  I will be unveiling my logo very soon.

 
So, join the community and let me know what’s on your mind. What fun adventures and places do you like? Have you been somewhere that you would warn people about – and why?

 
I’m tired of the spam – e-mails, that is, (but I’ve had fun with the SPAM® articles that I’ve posted), so if you plan to spam me with ugly stuff, well, you won’t get no satisfaction!

 
Write to me! I can’t wait to hear where you’ve been!

(And because I always try to provide something of value – see my special recipe below—)

RECIPE

This is a recipe that my friend Jackie just loves – and now her entire family loves it, too.  It is easy and flavorful!

Three Bean Salad with Tarragon

Ingredients:

1 can each of a red bean (like kidney or red beans), white bean (cannellini, Great Northern, garbanz0, etc.) and cut green beans. (Drain these.)

2 squirts of lemon juice – fresh lemon preferred

1/2 cup of olive oil

1/4 cup of Balsamic vinegar

1 teaspoon of dried or fresh tarragon leaves

1 or 2 cloves of garlic, chopped fine

salt, pepper to taste

Optional: add one chopped up tomato, and 2 scallions if you like them

Directions:

After draining the beans (and you can add other types of beans if you like them), put all of the beans in a large bowl.

Add the rest of the ingredients and stir. 

Refrigerate for an hour or more.

Serve!

There is something satisfying about the combination of the multi-colored combination and the various flavors.