November 13, 2008.   Categories Appetizers, Peggy's Favorites, Seafood, Southwestern / Mexican.

  Smoky Chipotle Shrimp, Roasted Corn Cakes and Salsa Appetizer We always make this as an appetizer and it is always a favorite at parties.  The corn cakes are so good, they could even take the place of traditional pancakes at breakfast.  You can put anything on the corn cakes, but the shrimp is my favorite.   Smoky Shrimp 1.5 – 2 lbs medium shrimp 4 tablespoons butter 1 cup softened butter 5 tablespoons of canned chipotle (with...

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November 4, 2008.   Categories Appetizers, Seafood.

My husband’s family can be traced back in Maryland to Lord Baltimore.  There is so much history and tradition in that area and crab cakes play a big part in their culinary heritage.  I would be disowned if I didn’t put a crab cake recipe on this blog! Being from California, it is fair to say I didn’t know what a ‘real’ crab cake was until I traveled to Maryland.  I stopped ordering them in restaurants on the...

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November 3, 2008.   Categories Appetizers, Seafood.

Clams Casino    Ingredients  2 tablespoons olive oil  3 ounces sliced pancetta or bacon, finely chopped  1 cup finely diced red bell pepper  1/3 cup chopped shallots  3 large garlic cloves, minced  1/4 teaspoon dried oregano  1/3 cup dry white wine (Sauv. or Fume Blanc)  4 tablespoons freshly grated Parmesan  Salt and freshly ground black pepper  18 medium (2 1/2-inch) littleneck...

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November 2, 2008.   Categories Appetizers, Peggy's Favorites, Seafood.

Peggy’s Wonton Crisps Preheat oven to 350 degrees Very lightly oil a baking sheet with sesame oil. Cut square wonton wrappers into four round(ish) pieces.  I use pinking shears so they look more home spun.  Scissors OK too. Place them on a cooking sheet and lightly brush with more sesame oil. Lightly.  Then, sprinkle them with sesame seeds. Bake for 5 to 8 minutes or until brown and crispy.  Watch them as they burn easily. Store in...

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