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Our Common Table
United States
Приєднався 30 лис 2021
Our Common Table is a nonprofit organization that wants to spread our message of respect and conservation for the Chesapeake and its bounty. We believe that a single action, like preparing a simple meal for our friends and family, can make a difference in the community and that collective action can greatly impact our region and the world. Through education and outreach activities, our team works tirelessly each day to contribute their part to the greater good.
Jo-Jo’s Curried Crab Dip | #crab #maryland #appetizer | Chesapeake Bites
Let Jo-Jo's Curried Crab Dip take you on a flavor journey-perfect for seafood lovers who crave a kick! 🦀🔥 #BoldBites
Start by rehydrating dried currants in boiling water, lending a touch of natural sweetness.
In a large bowl, blend cream cheese, Madras curry powder, mayonnaise, and coconut milk, creating a creamy and aromatic base. Green onions and red bell pepper provide a vibrant, crunchy contrast. The pièce de résistance is the lump crabmeat, adding luxurious seafood essence. Baked to perfection, the dip emerges creamy, warm, and fragrant.
Serve Jo-Jo's Curried Crab Dip hot or warm, alongside crackers or gingersnaps, for an appetizer that promises a delightful and unforgettable culinary experience.
Jo-Jo’s Curried Crab Dip (JS)
½ cup dried currants
16 ounces cream cheese, softened
2 tablespoons Madras curry powder
2 tablespoons mayonnaise
⅓ cup coconut milk
⅓ cup minced green onions
⅓ cup finely diced red bell pepper
1 pound lump crabmeat
Crackers or gingersnaps, for serving
Preheat the oven to 350-degrees F.
Place the currants in a small bowl and add just enough boiling water to cover. Let stand for 15 minutes and drain. Set currants aside.
In a large bowl, combine the cream cheese, curry powder, mayonnaise, coconut milk, green onion, and red bell pepper. Beat until smooth and somewhat creamy. Gently fold in the crabmeat and currants.
Transfer the mixture to a grease casserole dish and bake for 25 to 30 minutes. Serve hot or warm with crackers or gingersnaps.
Download the recipe on our website.
Links:
Our Common Table Website: www.ourcommontable.org/
Our Common Table Instagram: ourcommontable_js
Our Common Table Facebook: OurCommonTable
Chef John Shields Website: www.johnshields.com/
Chef John Shields Instagram: mrcrabcakejohn
Business inquiries: info@ourcommontable.org
Start by rehydrating dried currants in boiling water, lending a touch of natural sweetness.
In a large bowl, blend cream cheese, Madras curry powder, mayonnaise, and coconut milk, creating a creamy and aromatic base. Green onions and red bell pepper provide a vibrant, crunchy contrast. The pièce de résistance is the lump crabmeat, adding luxurious seafood essence. Baked to perfection, the dip emerges creamy, warm, and fragrant.
Serve Jo-Jo's Curried Crab Dip hot or warm, alongside crackers or gingersnaps, for an appetizer that promises a delightful and unforgettable culinary experience.
Jo-Jo’s Curried Crab Dip (JS)
½ cup dried currants
16 ounces cream cheese, softened
2 tablespoons Madras curry powder
2 tablespoons mayonnaise
⅓ cup coconut milk
⅓ cup minced green onions
⅓ cup finely diced red bell pepper
1 pound lump crabmeat
Crackers or gingersnaps, for serving
Preheat the oven to 350-degrees F.
Place the currants in a small bowl and add just enough boiling water to cover. Let stand for 15 minutes and drain. Set currants aside.
In a large bowl, combine the cream cheese, curry powder, mayonnaise, coconut milk, green onion, and red bell pepper. Beat until smooth and somewhat creamy. Gently fold in the crabmeat and currants.
Transfer the mixture to a grease casserole dish and bake for 25 to 30 minutes. Serve hot or warm with crackers or gingersnaps.
Download the recipe on our website.
Links:
Our Common Table Website: www.ourcommontable.org/
Our Common Table Instagram: ourcommontable_js
Our Common Table Facebook: OurCommonTable
Chef John Shields Website: www.johnshields.com/
Chef John Shields Instagram: mrcrabcakejohn
Business inquiries: info@ourcommontable.org
Переглядів: 17
Відео
Mulled Cider Mimosa Recipe | Chesapeake Bites
Переглядів 3021 годину тому
This week we're coming at you with two Chesapeake Bites in honor of Thanksgiving! This episode is all about how to make a Mulled Apple Cider Mimosa. Made with a spice mix from Max's Degrees, this is a delicious, seasonal locavore treat just in time for the holiday.
🍻🧀 How to Make Cheese & Beer Soup | Broom’s Bloom Cheddar & Peabody Heights Porter Soup
Переглядів 17614 днів тому
Cheddar and porter never tasted so good together! Dive into this creamy Maryland delight 🍻🧀 Recipe: Serves 4 4 tablespoons (½ stick) butter 4 tablespoons all-purpose flour 3 cups of milk 2 teaspoons minced garlic Salt & freshly ground black pepper ¼ teaspoons crushed red pepper flakes 2 ½ cups extra-sharp cheddar cheese 1 cup dark beer - stout or dark ale is good Heat the butter in a saute pan....
Espresso Martini Recipe with Guest Host Erika from Lyon Rum | Chesapeake Bites
Переглядів 4921 день тому
Discover a bold twist on the classic with this Lyon Rum Espresso Martini. Featuring 1.5 oz of Lyon Coffee and a hint of Lyon Curaçao, this cocktail is balanced with 2 oz of fresh hot espresso (or a strong brew), creating a rich and flavorful experience. Shake with ice, strain, and serve up in a martini glass for a smooth, citrusy kick that can be sweetened to taste with a touch of simple syrup....
How to make a Gateaux Mont Saint Michel - Julia Child’s Apple Crepe Cake
Переглядів 23628 днів тому
Who doesn’t love Julia Child? I learned many of my cooking skills and techniques, from her as young chef, eagerly awaiting each new episode of her cooking shows, while carefully studying her well researched cookbooks. I am an apple pie fan, like big time, and here is the ultimate apple pie. I know, it says “gateaux”, but you try this recipe and tell me it isn’t the best apple pie you’ve ever ha...
Chesapeake Corn and Crab Salsa Recipe | Chesapeake Bites
Переглядів 45Місяць тому
Chesapeake Corn and Crab Salsa is a vibrant and flavorful dip that captures the essence of the Chesapeake Bay, where blue crabs and fresh produce reign supreme. This recipe combines the sweetness of corn with the delicate richness of lump crab meat, elevated by a tangy, zesty dressing and a sprinkle of Old Bay seasoning, the iconic spice blend native to the region. Links: Our Common Table Websi...
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#Chesapeake #Oyster #Stew, a cherished classic from "Chesapeake Bay Cooking with John Shields," is a culinary homage to the region's rich maritime heritage. Satisfyingly creamy yet delightfully nuanced, this recipe embodies the essence of Chesapeake cuisine. With its blend of tradition, flavor, and soulful warmth, Chesapeake Oyster Stew embodies the timeless allure of coastal cooking, inviting ...
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Crab dip is one of my favorites. Well the traditional crab dip minus the curry. Crab Imperial is my number one crab dish.
Hello. Thanks for uploading a video. I purchased your cookbook this month.
Awesome! Thank you! We hope you enjoy the cookbook! :)
Curios is you’ve done a video on fried hard crab?
Looks delicious 😋
Thank you 😋
Hmmm i dont Think so
😂 I love this 😂
Nigga u were born in the 1950s
i dont like the shredded mess that builds up on the peeler.
Neat tip!
Requires your peeler to be sharp on both sides. Not many are, so pointless for most people
you missed like 5cm off both ends
"the wrong way" LOL B*tch please
There is NO award for shredding so much peel off a carrot.
Your way creates more waste and is messier.
Seems like you were peeling off a lot of good carrot.
yeah
Your method ❌ Turboflex method ✔️
It's turbo-time
Yeah, but I’m not trying to make 50 plates of food in an hour.
It can still save time
Looks wonderful and if I'm ever near that farm, im stopping by.
I would've loved a snapshot of the end product or at-least the mix so far. Try editing your shorts.
Yum! The roasted butternut squash with spicy onions looks delicious. Thanks for the great recipe! 🎃🌶
Organic goodness
The catfish in your thumbnail is not a blue catfish.
Not too many stock images of blue catfish around, so we make do!
I appreciate the local buys information. I like to support local.
Us too! 🙌
Do not use metal utensils for honey, use plastic or wood. Please fact check.
This is not enchiladas.
Not in the traditional sense, no, but we often experiment with foods and this is a unique take on the general idea of enchiladas!
@@robynwright8739 exactly. Just call it crepes lol they’re trippin
Not enchiladas
A unique take on enchiladas!
@@ourcommontable enchilada literally means something covered in chile so….
He didn't even give them any on air taste test 🦪🤔
But we ate many off-air and they were delicious!
Always a good day when John adds a recipe suggestion.
Always!
Love ya, John. I am now happily living in Pittsburgh PA but still miss Gertrude's. So many happy meals there with family and friends.
I'm going to fry some that in the cans you're looks delicious
Crab Imperial is my all-time favorite seafood dish. It was the only entree I would order at Hausnner’s. I miss that restaurant.
Thanks you guys!
I never heard of Peach Cake.
What happened to the mustard powder?
Mignonette is not French. It was created in New York. Just an fyi.
Beautiful crab cakes. Would very much appreciate if I had the recipe for a1lb. bash to make crab cakes at home. Thank you so much!!!😅
It's time we started calling these what they are. They are not French fries. they are Frenched Fried. Nothing to do with France. Frenching is a method of cutting potatoes to make what the brits call chips!
Going to try this
I learned a great deal watching you cook. Thank you for providing the background.
Thanks for watching!
Soo yammi😋
😋😋
Wow
💦 *promo sm*
Not to be mean or anything, but you only have 572 subs? You need some SEO and some ads.
You exclude me as a viewer. For me to follow your instruction, I never buy what you're selling. It's like learning to COOK by greta thunberg. No oil is correct🤪
Looks delicious!
I love catfish!
I didn’t know fresh black walnuts were available in Maryland. I’ve gone to a lot of Farmers Markets 🧐
Yummy!😋
Super yummy!
Sir you lost me at 3 pans. Wtf are you doing