One of America’s Favorites – Old Bay Seasoning

June 8, 2020 at 6:02 AM | Posted in One of America's Favorites | 2 Comments
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Old Bay Seasoning’s distinctive yellow can, with a mound of the seasoning in front.

Old Bay Seasoning is a blend of herbs and spices that is marketed in the United States by McCormick & Company and originally created in Baltimore, Maryland.

The seasoning mix includes celery salt, black pepper, crushed red pepper flakes, and paprika. It is regionally popular, specifically in Maryland, the Mid-Atlantic States, the Southern States, and parts of New England and the Gulf Coast.

Old Bay Seasoning is named after the Old Bay Line, a passenger ship line that plied the waters of the Chesapeake Bay from Baltimore to Norfolk, Virginia, in the early 1900s. In 1939, a Jewish-German immigrant named Gustav Brunn started the Baltimore Spice Company. There, in his new company on Market Place in downtown Baltimore, and having fled the Bavarian town of Bastheim, Germany in 1937 at the outset of the second World War with only a small spice grinder, Brunn created what would later become known to the world as Old Bay seasoning. He produced the “Delicious Brand Shrimp and Crab Seasoning”, as he first named it, to service the needs and tastes of the nearby seafood market. A catchier name was later suggested and Old Bay seasoning was born.

For many years, the Baltimore Spice Company produced Old Bay until the legal rights to the seasoning brand were purchased by McCormick & Co in 1990 and the rights to the Baltimore Spice Company itself were purchased by the Fuchs Group, a German spice company. McCormick continued to offer Old Bay in the classic yellow can. Gustav Brunn had worked for McCormick for a short time before starting his own spice business.

McCormick has a number of other products under the Old Bay banner, including seasoning packets for crab cakes, salmon patties and tuna, tartar sauce, cocktail sauce, and seafood batter mix. They also make other seasoning blends that mix Old Bay seasoning with garlic, lemon, brown sugar, herbs and blackened seasonings. McCormick has offered a lower-sodium version of Old Bay Seasoning.

In 2017, McCormick changed the packaging from metal cans to plastic containers in an effort to reduce the packaging costs.

Putting Old Bay on crab legs.

The seasoning is chiefly used to season crab and shrimp. It is also used in various clam chowder and oyster stew recipes. The seasoning is also used as a topping on popcorn, salads, eggs, fried chicken, french fries, tater tots, corn on the cob, boiled peanuts, dips, chipped beef, baked potatoes, potato salad, potato chips, and guacamole. Several movie theaters in the Chesapeake region offer it in the condiment section.

Potato chip manufacturer Utz created the original “Crab Chip” based on a similar mix of spices. The popular potato chip variety was later copied and marketed by Herr’s Snacks (however, Herr’s uses Old Bay seasoning and it is sold as “Herr’s Old Bay Chips”). Lay’s introduced its own Old Bay-seasoned “Chesapeake Bay Crab Spice” flavored chips in 2018.

Early in its history, the Subway sandwich shop used Old Bay when mixing their seafood and crab salad. Many local Subway shops still have Old Bay for use on sandwiches.

Old Bay is also occasionally used around the Chesapeake Bay region as an ingredient in Bloody Marys, and even in places as far south as The Breakers Hotel in Palm Beach, Florida. Some bars in the Baltimore region also often sell what is known as a ‘Crabby Bo’, which is National Bohemian beer where the lip of the glass or mug that is being used is moistened and dipped into a container of Old Bay seasoning. In 2014, the Maryland-based brewery Flying Dog created an Old Bay-inspired summer ale named Dead Rise to celebrate the seasoning’s 75th anniversary.

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Healthy Bacon Recipes

October 27, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Bacon Recipes. Bacon makes anything better and these Delicious and Healthy Bacon Recipes prove it1 Find recipes like Waffle with Bacon, Fried Egg and Chives, Corn Chowder with Bacon, and Pineapple, Bacon and Kale Pizza. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Bacon Recipes
Find healthy, delicious bacon recipes including bacon and brussels sprouts. Healthier recipes, from the food and nutrition experts at EatingWell.

Waffle with Bacon, Fried Egg and Chives
Want a breakfast that’s warm, filling and flavorful, but only have a few minutes? We’ve got you covered. Frozen waffles make a great breakfast option when you’re crunched for time. Just toast a waffle and top it with bacon, a fried egg and chives (or any other herbs you have on hand) for a tasty breakfast that combines whole grains, healthy fat and protein to fuel your morning………………..

Corn Chowder with Bacon
Pureeing some of the corn-and-potato mixture in a blender gives this soup rich creaminess without much cream. Red bell pepper imparts a beautiful golden hue to the chowder (and is a great source of vitamin C). For a final touch, a little bacon crumbled over this easy corn chowder recipe goes a long way………………….

Pineapple, Bacon and Kale Pizza
This homemade Hawaiian pizza can be on the table in just 20 minutes and thanks to the bonus addition of kale—has more fiber, calcium, and vitamin K than takeout………….

* Click the link below to get all the Healthy Bacon Recipes
http://www.eatingwell.com/recipes/19270/ingredients/meat-poultry/pork/bacon/

One of America’s Favorites – Chowder

January 22, 2018 at 6:39 AM | Posted in One of America's Favorites | Leave a comment
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A seafood chowder prepared with shrimp and corn

Chowder is a type of soup or stew often prepared with milk or cream and thickened with broken crackers, crushed ship biscuit, or a roux. Variations of chowder can be seafood or vegetable. Crackers such as oyster crackers or saltines may accompany chowders as a side item, and cracker pieces may be dropped atop the dish. New England clam chowder is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter. Other common chowders include seafood chowder, which includes fish, clams, and many other types of shellfish; corn chowder, which uses corn instead of clams; a wide variety of fish chowders; and potato chowder, which is often made with cheese. Fish chowder, corn chowder, and clam chowder are especially popular in the North American regions of New England and Atlantic Canada.

Some people include Manhattan clam chowder as a type of chowder. Others dispute this classification, as it is tomato based rather than milk or cream based.

 

Potato and corn chowder

Chowder as it is known today originated as a shipboard dish, and was thickened with the use of hardtack. Chowder was brought to North America with immigrants from England and France and seafarers more than 250 years ago and became popular as a delicious dish, and is now a widely used dish as it is simple to prepare.

In 1890, in the magazine American Notes and Queries, it was said that the dish was of French origin. Among French settlers in Canada it was a custom to stew clams and fish laid in courses with bacon, sea biscuits, and other ingredients in a bucket called a “chaudière”, and it thus came to be invented. Then the Native Americans adopted it as “chawder”, which was then corrupted as “chowder” by the Yankees.

In the United States, early chowder making is traced to New England. It was a bowl of simmering chowder by the sea side that provided in its basic form “sustenance of body and mind – a marker of hearth and home, community, family and culture”. It is a food which evolved along the coastal shoreline of New England as a “congerie” of simple things, very basic and cooked simply. It is a simple dish of salt and pepper, potatoes and onion, pork and fish, cream and hard crackers, and not a sophisticated dish of the elite. Its simplicity made it attractive and it became a regional dish of the New Englanders, and their favorite recipe was “chowder master”. “Symbolically, functionally, mnemonically or dynamically” chowder has become a powerful means for New Englanders to define themselves as a community, a rich community with a deep past and value that distinguishes their region from all others. The dish has been made there for a long time and is imbibed into the community culture. Etta M. Madden and Martha L. Finch observe that chowder provides “visceral memories that provided feelings of familiarity, comfort and continuity”.

A recipe formulated and published in 1894 by Charles Ranhofer, a famous chef of Delmonico’s restaurant, was called “Chowder de Lucines” and had ingredients of pork, clams, potato (sliced to a seven sixteenths-inch size), onion, parsley, tomato, crackers garnished by thyme, salt and pepper. Others in the same family, totally different from the New England clam chowder, are: “Fulton Market style”, introduced in 1904 and made from clams, tomatoes, allspice, cloves, red pepper, and Worcester sauce; a “Vegetable Clam Chowder” introduced in 1929 and made of clams, chopped onions, diced carrots, stewed tomatoes, and thyme; “Coney Island Clam Chowder”; “New York Clam Chowder”; and “Manhattan Clam Chowder”, a late entry after 1930.

 

Corn chowder with crab

Chowder is a soup with cream or milk mixed with ingredients such as potatoes, sweet corn, smoked haddock, clams and prawns, etc. Some cream-style chowders do not use cream, and are instead prepared using milk and a roux to thicken them. Some of the popular variations are clam chowder and potatoes; seafood chowder; spiced haddock chowder; Irish fish chowder with soda bread; crayfish chowder; clam chowder with cod; British seaside chowder with saffron; thick smoked-haddock chowder; Raymond Blanc’s light shellfish chowder;[citation needed] New England-style clam chowder with crunchy thyme breadcrumbs; smoked haddock chowder with leeks and sweetcorn; clam, broad bean and salami chowder; and many more. Chowder can be a comfort food, especially during the winter months.

 

Bermuda fish chowder

Bermuda fish chowder
Considered a national dish of Bermuda, the primary ingredients in Bermuda fish chowder include fish, tomato, and onion that is seasoned with black rum and a Sherry pepper sauce. The dish is of British origin, and was brought to the New World by the colonists.

Clam chowder
Clam chowder is prepared with clams, diced potato, onion, and celery. It may be prepared as a cream-style or broth-style soup. Several variations of clam chowder exist, including New England clam chowder, which is a cream-style soup; Manhattan clam chowder, a broth-style soup prepared using tomato, vegetables and clams; Rhode Island clam chowder, a simple broth-style soup; New Jersey clam chowder; Delaware clam chowder; Hatteras clam chowder; and Minorcan clam chowder. In Connecticut clam chowder, milk is used instead of cream. New England clam chowder is made in a diverse variety of styles.

New England clam chowder

Clam chowder may be prepared with fresh, steamed clams or canned clams. The “clam liquor” from steamed or canned clams may be retained for use in the soup, and fresh or bottled clam juice may be used. January 21 is the National New England Clam Chowder Day. In the late 1800s clam chowder was introduced in New Zealand as an “American” dish and has become integral to New Zealand cuisine. Despite strong historical ties between New Zealand and Australia clam chowder is virtually unheard of in Australia and absent from Australian restaurant menus.

Corn chowder
Corn chowder is similar in consistency to New England clam chowder, with corn being used instead of clams. Additional vegetables that may be used in its preparation include potatoes, celery and onion. Some are prepared using bacon as an ingredient. Corn chowder may be prepared with fresh, frozen, or canned corn.

Fish chowder
Fish chowder is prepared with fish such as salmon or cod, and is similar to clam chowder in ingredients and texture. Ingredients used in fish chowder may include potato, onion, celery, carrot, corn and bacon.

Southern Illinois chowder
Southern Illinois Chowder, also referred to as “downtown chowder”, is a thick stew or soup that is very different from the New England and Manhattan chowders. The main ingredients are beef, chicken, tomatoes, cabbage, lima beans, and green beans. Traditionally, squirrel meat was a common addition. Southern Illinois chowder is a hearty dish that has been described as being closer in style to burgoo and Brunswick stew than coastal chowders.

Seafood chowder

A cream-style seafood chowder

Seafood chowder is prepared with various types of seafood as a primary ingredient, and may be prepared as a broth- or cream-style chowder. It is a popular menu item in New Zealand restaurants.

Spiced haddock chowder
Spiced haddock chowder is made with haddock fillets, carrot, potato, plain flour, bay leaves, peppercorns, mustard, and spices added to milk and cooked in a pot with butter.

 

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