Item 10911 10-12oz Frenched Chesapeake Bay Brined Pork Chop 8oz Boneless Chesapeake Bay Brined Pork Chop Chesapeake Bay Pork Chop
TOMATO JAM Item 41507 - 1 12 oz. Can of Diced Tomatoes Item 26210 - 2 tbsp. Red Wine Vinegar Item 40981 - 2 tbsp. Sugar Item 44082 - 1 tsp. Salt Item 30700 - 2 Cloves of Garlic, Minced
Directions: Combine all ingredients in a pot and cook over low flame covered. Stir about every 5-7 minutes to prevent scorching. It will be finished when it's mostly dried up and has a firm jam consistency. Adjust seasoning with salt and pepper. CORNBREAD Item 49952* - 2 Cups AP Flour Item 41950 - 1 Cup Yellow Cornmeal Item 40981 - ¾ Cup Sugar Item 44082 - ½ tsp. Salt Item 40340 - 1 tbsp. Baking Powder Item 30610 - 2 Eggs
CRAB CAKE Item 31503 - 1 lb Lump Crab Meat Item 46405 - ¼ Cup Mayonnaise Item 31227 - 1 tbsp. Parsley, Chopped Item 70318 - 2 tsp. Dijon Mustard Item 41302 - 2 tsp. Worcestershire Sauce Item 45350 - 1 tsp. Chesapeake Bay Seasoning Item 30824 - 1 tsp. Lemon juice Item 44082 - 1/8 tsp Salt Item 41830 - 18 Saltine Crackers (crushed to fine crumbs) Directions: Mix all ingredients but the crab together. Once they are fully mixed add the crab and very gently combine all the ingredients. Cover and let refrigerate for about 30 minutes so the crackers start to hydrate. Portion and bake at 450 degrees till a nice golden color about 12-14 minutes. RADISH JALAPEÑO SLAW Item 30183 - 1 Head of Green Cabbage Item 31071 - ¼ Red Onion Item 31495 - 3 Whole Radishes Item 40288 - 1/3 Cup Pickled Jalapeños Item 40288 - 1 tbsp. Jalapeño Juice Item 32825 - 3 tbsp. Apple Cider Vinnegar Item 40981 - 1 tbsp. Sugar Item 70318 - 1 tbsp. Dijon Mustard Item 22651 - 2 tbsp. Olive oil Salt and Pepper to Taste Directions: Thinly Slice Cabbage, Red onion, and Radishes on a medallion or by knife. Pour the wet mix over the Cabbage, Onion, Jalapeño, and radish. Mix well and Season with Salt and Pepper.
Item 19087 - 1 ½ Cups Whole Milk Item 44281 - 1 ½ tbsp. Vegetable Oil Item 10245 - ¼ Cup Butter, Melted Item 45350 - 2 tsp. Chesapeake Seasoning
Directions: Preheat oven to 400. Oil a 9-inch cast iron or baking dish. Mix all ingredients till they are moistened but don’t over-mix. Bake for about 15-20 minutes. Use a toothpick to check the center for doneness. REMOULADE Item 46405 - ½ cup Mayonnaise
Item 49868 - 1 tbsp. Mustard Item 46150 - 1 tsp. Hot sauce Item 33567 - ½ tsp. Paprika Item 30700 - 2 Cloves of Garlic, Grated Item 31062 - 1 Scallion, Sliced Thin Item 30824 - 1 tsp. Lemon Juice Item 33482 - ½ tsp. Onion Powder Salt, Pepper, and Cayenne to Taste
Directions: Whisk all the ingredients together in a bowl. Adjust seasoning with lemon juice, salt, and pepper.
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