Maryland Main Dish Recipes
Marylanders love to cook and these recipes highlight just some of the varied dishes from across the state. From casseroles to savory pies, and from seafood to chicken Maryland enjoys a wealth of home style recipes.
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Old Bay Onion Pie Ingredients: |
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Crab and Country Ham |
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Tomato Pie Courtesy The Chesapeake Bay Cookbook by John Shields Delicious as an appetizer or lunch dish! Ingredients: Pastry dough for single crust 9 inch pie (a package of pre-made dough works well) 6 ripe tomatoes, peeled and cut in 1/2 inch thick slices 1/2 cup firmly packed brown sugar salt and pepper to taste pinch ground mace 1 cup dried bread crumbs 1 Tbsp. fresh lemon juice 1/4 cup butter 1 egg, beaten with 1 tbsp. water Instructions: Prepare pastry dough, wrap and chill (or leave pre-made package in refrigerator). Preheat oven to 350°. Butter the bottom of a 9 inch pie pan. Make a layer of tomato slices in pan and sprinkle with some of the sugar, salt, pepper, mace and bread crumbs. Continue making layers as described, ending with bread crumbs. Sprinkle on lemon juice and dot with butter. Roll out pastry dough (or remove 1 piece from package), transfer to pan and flute edges. Brush the top with egg-water mixture. Bake for 30-35 minutes or until nicely browned. Serves 6 to 8. |
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Crab Pie It's crabby, cheesy good! Ingredients: 1 lb. crabmeat 4 eggs 2 Tbsp. flour 1 cup mayonnaise 1 cup milk 8 oz. shredded Cheddar cheese 8 oz. shredded Swiss cheese 1 Tbsp. minced onion 1 Tbsp. minced green pepper 2 tsp. pimentos 2 nine inch deep dish pie shells Instructions: Combine eggs, flour, mayonnaise and milk in a bowl and mix well. Stir in the rest of the ingredients (being careful not to break up the crab lumps). Bake the pie shells at 350° for 5 minutes. Cool pie shells. Spoon crab mixture into pie shells. Bake at 350° for 50 minutes or until knife inserted in center comes out clean. 12 servings. |
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Bluefish Baybury Courtesy From A Lighthouse Window Cookbook by The Chesapeake Bay Maritime Museum Bluefish tip: remove the dark meat and soak fillets in milk before cooking Ingredients: 1 fresh bluefish filet 2 Tbsp. butter, softened 1/8 tsp. each dried thyme, rosemary, oregano, basil, marjoram, and sage 1 tsp. minced green onion teriyaki sauce 2 slices lemon Instructions: Lay bluefish fillet on the center of a large square of aluminum foil. Mix butter, herbs, and onion together. Spread on top of fillet. Shake on enough teriyaki sauce to have a "run-off" on the foil. Place lemon slices on top of fillet. Cover fillet with the rest of foil. Place on a barbeque grill or in a 350° oven for 15 to 20 minutes. Fish is done when it flakes easily. |
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Rockfish Stuffed with Crabmeat Courtesy Maryland's Way - The Hammond-Harwood House Cookbook A classic Maryland dish that combines two of the Chesapeake's most famous residents. Ingredients: 3 to 5 lb. rockfish (striped bass) salt and pepper to taste 2 Tbsp. chopped onion 1/4 cup chopped celery 1/2 cup butter 2 cups soft bread crumbs 1 cup flaked crab meat 1 Tbsp. chopped parsley 1 cup milk 1 large onion, sliced parsley and lemon Instructions: Wash the rock (striped bass) and sprinkle it inside and out with salt and pepper. Sauté chopped onion and celery in 1/4 cup of butter until lightly browned. Mix together the sautéed vegetables, bread crumbs, crabmeat, chopped parsley, salt and pepper. Stuff fish and secure with skewers, or sew it together. Place fish in a shallow baking dish and put milk and sliced onion in the pan. Pour 1/4 cup melted butter over fish. Bake uncovered in a moderate oven at 350° for about 45 minutes. Garnish top of fish with thin slices of lemon dipped in chopped parsley. Serves 4 to 6. |
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Crabmeat Cobbler A simple but tasty dish! Ingredients: 1/2 cup butter 1/2 cup chopped green pepper 1/2 cup chopped onion 1/2 cup flour 1 cup milk 1 cup shredded Cheddar cheese 1 1/2 cups tomatoes, drained 2 tsp. Worcestershire sauce 1/2 tsp. salt 1 lb. backfin crabmeat Cheese Biscuit Topping: 1 cup flour 2 tsp. baking powder 1/2 tsp. salt 2 Tbsp. shortening 1/4 cup shredded American cheese 1/2 cup milk Instructions: Melt butter in a double boiler. Add green pepper and onions. Cook until tender. Blend in flour, milk and cheese, stirring constantly until cheese melts and sauce is thick. Stir in tomatoes, Worcestershire sauce, salt and crabmeat. Pour into a buttered 2 quart casserole. Prepare cheese biscuit topping: Combine the dry ingredients. Add the shortening, American cheese and milk and mix well. Drop by teaspoon on top of crabmeat casserole. Bake at 450° for 20-25 minutes. |
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Chicken with Maryland Country Ham |
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Well Done Wild Goose |