Shad Roe season is over but I somehow forgot to post this one. As though you’re cooking along at home. Well if you are, you can make croquettes from basically anything, as my cookbooks frequently demonstrate. I had some leftover shad roe so I made these. The recipe comes to EDBM care of “John Ridgely”…
This recipe was contributed to “Maryland’s Way”, the Hammond-Harwood House cookbook by Mrs. J Reany Kelly, known as Elizabeth Frances King until she married Mr. Kelly in 1921. Reany Kelly was a historian of Anne Arundel county and beyond, archiving photos of many Maryland historic homes for a collection now belonging Maryland Historical Society. Surprisingly,…
Much like scrapple, Maryland fried chicken is a topic that I intend to revisit on Old Line Plate many times. There’s a lot of background, a lot of recipes, and enough confusion to go around. So what IS “Maryland fried chicken”? There is a European dish known as Chicken Maryland or Chicken a la Maryland,…
Now that the mystique of cream gravy is lifted for me this recipe looked like a nice lazy entry, plus it has “Maryland” in the name for some reason. I’m not sure why that is although the recipe note in Maryland’s Way says “Dried, smoked beef, such as found in the Lexington Market Baltimore, should…
In 2007, my friend hosted a “gross food” party. Everyone was requested to bring something from their childhood, a family favorite perhaps, something that might strike outsiders as a little gross. Ketchup Fried Rice was enjoyed. There was Ribs & Kraut. Some bozo who didn’t catch the net brought Popeyes. I took the opportunity to…