Similar Posts
Aromatic Broiled Chicken
smoked paprika again. always Well this chicken turned out pretty great. I got the chicken that was already cut up so.. no fiasco. old line plate photographer Abby Logsdon makes raw chicken look less repulsive than in my photos sherry and spices I added some carrots and onions to make it a meal. ew I…
Shad season continues on Old Line Plate
If the obsession baffles you then maybe I haven’t emphasized the importance of Shad but it is in fact our “founding fish.” I also want to give a shout out to Paul Greenberg whose article on getting over it and using whole fish for economy and environment was handed to me by my mother early…
Easter in Maryland
My first inklings of Maryland’s varied Easter traditions came from the Southern Heritage Cookbook Library. A menu for a “Southern Maryland Easter Dinner” featured Southern Maryland Stuffed Ham, Creamed Red Potatoes, Baked Tomato Halves, Frilly Deviled Eggs, Biscuits Supreme and Cardinal Pudding. It features this apocryphal account of Stuffed Ham: Of course as with many…
Foodways and Fantasies in Nineteenth Century Personal Cookbooks (MDHS Underbelly Blog)
I have a post up on the Maryland Historical Society’s Underbelly blog. It continues themes touched on in the Silver Cake post. CLICK HERE TO READ
The Delmarva Chicken Festival
“In June 1948 an enthusiastic three-mile parade wended its way through the tiny town of Georgetown, Delaware, as the final event in the improbably named (to contemporary ears) “Del-Mar-Va Chicken of Tomorrow Festival.” The parade celebrated a remarkable event that had been building for several years – the national “Chicken of Tomorrow” contest…The winner, the…
Maryland Rocks
Apparently this is an old one! This recipe is featured in The Thirteen Colonies Cookbook and At the hearth: Early American Recipes. Coincidentally they’re mentioned in there as “New Year’s Day Collation at Mount Clare”. (I made these to go with my New Years Day brunch) I didn’t really stray much from the recipe, aside…
