East meets West with this recipe modification of the San Francisco standard breakfast meal known as Joe’s Special. The Joe’s Special meal was invented in a San Fransisco Diner during the 1930’s and is a mixture of ground beef, onion, garlic, mushrooms, spinach, and eggs. We’ve switched the ground beef for lean ground turkey and added a little taste of Baltimore with Old Bay Seasoning. The results are a delicious breakfast or dinner meal.
What you need:
1 pound lean ground turkey
1 medium onion peeled and thinly sliced
1 to 1 1/2 tbsp Old Bay Seasoning
1/2 tsp chopped garlic
8 ounces washed and sliced mushrooms
6 ounces washed spinach leaves
4 eggs, beaten
Cook the turkey in a large non-stick skillet until browned. Remove any excess fat from pan. Sprinkle the with Old Bay Seasoning, add the onions, and garlic, and cover . Let simmer about 5 minutes, then mix the onions and mushrooms into the cooked turkey. Continue to simmer and mix until the mushrooms and onions are cooked, about another 3 to 4 minutes. Top the mixture with 6 ounces of washed spinach leaves. Cover, let cook for 3 to 4 minutes, then remove cover and mix the wilted spinach into the meat, mushroom and onions. Cook another few minutes to let the moisture simmer away, and then add the beaten eggs. Stir the mixture until the eggs are set. Sprinkle each serving with 1/2 – 1 tsp Parmesan cheese.
Here’s one of our favorite recipes using Old Bay Seasoning — Old Bay Seasoned Chicken Wings. It’s fairly easy to make, but you have to plan a head so that the wings have time to soak up the flavor in the marinade. These Chicken Wings take an hour to cook, so this is a recipe that takes about 3 hours to make from start to finish.
5 pounds of chicken wings
1 1/2 cups white vinegar
1 cup canola oil
2 tbsp Old Bay Seasoning
2 tsp Tabasco Sauce
Wash the chicken wings thoroughly and place on a plate. Add the vinegar, canola oil, Old Bay Seasoning and Tabasco Sauce to a bowl and mix well. If you have a Waring Blender blend these items in the blender instead of by hand. Place the chicken wings in one or two ziploc bags, add the marinade, and place in refrigerator. Marinate for 2 hours, flipping the bags over every half hour.
Preheat oven to 500° F. We like to use disposable aluminum baking pans covered with non-stick aluminum foil to cook the wings for the easy clean up. You can use a regular baking pan, and cover the bottom with non-stick foil if you don’t have toss out heavy duty pans on hand. Place the wings in the pan in a single layer, and bake for one hour. Cook covered with aluminum foil for the first 50 minutes. Remove foil from pan for last 10 minutes to allow wings to brown.
Serve the cooked wings with Ranch Dressing along with celery, cucumber, and carrot sticks.
Editors Note: YES, 500 degrees is correct. Use the meaty whole chicken wings (as pictured) that you get at the grocer in the large package — not the wingettes. Cover the pan for the first 50 minutes, and then remove to let wings brown. When placing wings in the pan, place them close together and do not try to drain the marinade from the wings. Take them straight from the ziploc pack and place the directly in the pan. This is an adaptation of this tried and true Buffalo Wing Recipe we’ve used for years.
This Chicken Soup is a delightful change from the standard taste of standard Chicken Noodle Soup. Seasoned with Old Bay Seasoning, the soup makes a great weekend main course or appetizer. Cooking time from start to finish is about 2 1/2 to 3 hours. We used 1 1/2 tbsp of Old Bay Seasoning. Some folks like more Old Bay Seasoning in their cooking so you could either add more Old Bay while cooking, or serve Old Bay in a shaker at the table for your guests to add more on their own.
A 4 to 5 pound whole chicken
1 1/2 tbsp Old Bay Seasoning
2 Bay Leaves
32 ounce carton low sodium chicken broth
1 1/2 cups chopped celery
1 cup diced onion
1 cup chopped carrots
1/4 tsp Tabasco Sauce
Pasta of your choice, we used Wagon Wheels
Remove the pouch of livers and other parts from the chickens cavity and then wash well. Place chicken in a large stock pot. Wash your hands well and then add the chicken broth, carrots, onion, Bay Leaves and sprinkle with Old Bay Seasoning. Fill with water to cover chicken (2 – 3 quarts). Cover, place on stove, bring to a boil over high heat. Reduce heat, and simmer the chicken until it is well cooked and ready to fall off the bones, about 2 hours. Remove the pot from the heat.
Carefully remove the chicken from the pot to a large plate. We do this with two people. One holds the plate close to the pot level with the top of the pot. The other person uses a large heavy fork inside the cavity, and a large heavy spoon supporting the body of the bird to remove the chicken from the pot. Be careful not to let the bird splash back into the hot broth.
Let the chicken cool to a temperature you can work with. Then remove the bones and rip up the chicken meat into small and larger mouth sized pieces (don’t make them so small that the look like the pitiful pieces of chicken meat in canned chicken soup).
Remove the Bay Leaves from the broth, and return the chicken meat back to the pot. Bring the soup back to a boil. Taste the broth and add more Old Bay Seasoning to your taste. Remember you can always add more at the table but it can’t be taken out. Add the Tabasco.
Add about 1/2 pound of your favorite pasta and cook in the broth according to the package directions.
Serve in a large bowl as a meal, or in a small cereal bowl as a side entree. Makes about 1 gallon of delicious Chicken Soup.
Old Bay Seafood One Step seasoning is a great way to make a quick meal without thinking about how to blend spices and how much vinegar or lemon to add. Everything is already mix and is in the sealed package. Now, Old Bay Seafood One Step isn’t simply Old Bay Seasoning mixed with flavors of vinegar and lemon, it’s a mix with some interesting heat and flavors. We have already made a post about Old Bay Steamed Shrimp, so if that’s what you want here is the Old Bay Steamed Shrimp recipe.
Here is a close up picture of Old Bay Seafood One Step Spicy Blend. If you look closely, you’ll see it’s made with a variety of spices. The official ingredient list on the box says “Ingredients: Spices (Including Red Pepper, Mustard Seed, Black Pepper, and Coriander), and Lemon Peel.” Looking at the picture of the spices in Old Bay Seafood One-Step I also see Whole Black Pepper, crushed Bay Leaves, Cloves, Fennel, & Poppy Seed. When you open the package you’ll know there is lemon peel in the mixture. Believe Me!
So this is such a simple way to make steamed shrimp. What you do is bring 3 quarts of water to a boil in a large stock pot, and then add the Old Bay Seafood One-Step. Mix well, then add up to four pounds of shrimp, mix well, heat back to a full boil and cook over medium to high heat for 7 to 8 minutes or until done. Then drain and let cool some before serving (you can see the steam rising off our serving in the picture above). Serve with cocktail sauce.
Old Bay Seasoning is an excellent blend of herbs and spices and has a natural affinity for seafood. Originally developed for use in the bars of Baltimore for seasoning the crabs they served, Old Bay Seasoning tastes great on many on seafoods. Our recipe today is Old Bay Seasoned Catfish Fillets and this one is about as simple as it gets. Yet it’s got a great flavor, both from the flavor of the fish, and from the excellent seasoning it receives.
To make this recipe, simply season both sides of catfish fillets with Old Bay Seasoning, and pan fry until lightly browned, turn, and cook the other side. We used frozen catfish fillets in the recipe pictured here, and cooked the fillets for about 10 minutes on low for the first side, and 7 minutes after turning. If the fillets are really thick and meaty, you could use a lid on the pan while cooking the catfish on the first side so they thaw on the top while the bottom is cooking, and then cook uncovered after turning. Make one fillet per serving, and serve with a tossed salad.
This recipe has been a tradition in our home for many years. Whenever we make crab cakes or crab soup, we reserve a little bit of crab meat to make these delicious scrambled eggs.
For each serving you will need:
2 eggs, beaten
Old Bay Seasoning
3 tbsp fresh Maryland crab meat
2 tbsp shredded Monterey Jack cheese
dried cilantro leaves
Beat the eggs, and pour into a warmed non-stick skillet. Sprinkle the eggs with about 1/8 tsp of Old bay Seasoning. Cook eggs until the egg bottoms being to firm up, then use a spatula to to mix up the eggs. When most of the egg is cooked, add 2 tbsp the crab meat and gently stir in. Continue to cook eggs, stirring gently until eggs are firm, then remove from pan to serving dish, top with Monterey Jack cheese. Add the other 1 tbsp of crab meat to pan. When crab meat is warm use to top the eggs, and finally garnish with Cilantro leaves. Dust with a light coat of additional Old Bay Seasoning and then serve.
Sour Cream Dip
1 pint of sour cream
1 tbsp Old Bay Seasoning
Mix together. Chill. Serve as dip or sauce.
1 tsp Old Bay Seasoning
1 tsp salt
1/2 cup water
1/2 cup vinegar
1 pound shrimp
In saucepan combine first four ingredients. Bring to a boil. Add shrimp, stir gently. Cover; steam until tender. Drain remove shells and vein on back.
For each dozen crabs, take:
2 1/2 tbsp Old Bay Seasoning
3 tbsp salt
water and vinegar
Pot should have a raised rack, minimum 2″ high. Add equal quantities vinegar and water to just below level of rack. Layer crabs; sprinkle each layer with mixture of salt and Old Bay Seasoning. Cover and steam until crabs are red.
1 pound crab meat
1 tsp Old Bay Seasoning
1/4 tsp salt
1 tbsp mayonnaise
1 tbsp Worcestershire sauce
1 tbsp chopped parsley
1 tbsp baking powder
1 egg beaten
2 slices white bread with crust removed.
Break bread in small pieces and moisten with milk. Mix ingredients, shape into cakes. Fry quickly until brown.
2 1/2 to 3 pound chicken
2 cups cooking oil
1 egg, beaten
2 tbsp water
1 cup flour
1/4 cup Old Bay Seasoning
Wash chicken and pat dry. Mix flour and Old Bay Seasoning in paper bag. Heat cooking oil in a large skillet. Combine water and egg in mixing bowl. Dip chicken in egg mixture, then in flour mixture (a few pieces at a time.) Fry over medium heat until golden brown about 20 minutes on each side.
*For more flavor, use Old Bay Seasoning to sprinkle over finished chicken.
1 pound ground beef
1 1/2 tsp Old Bay Seasoning
Mix Old Bay Seasoning thoroughly in meat. Fry or broil as usual. Serves 4 to 6.
Sprinkle Old Bay Seasoning on:
- french fries
- baked potatoes
- popped corn
- deviled eggs
- baked casseroles
6 ounces dried penne pasta
2 tbsp butter
1/4 cup bread crumbs
1 tbsp Parmesan cheese
2 tbsp white flour
2 tsp Old Bay Seasoning
1 1/4 cups milk
1 1/2 cups (about 6 ounces) shredded Monterey Jack Cheese
1/2 cup (about 2 ounces) crab meat
Preheat oven to 500° F. Cook the penne pasta according to package directions. Meanwhile, melt 1 tbsp of the butter in a small non-stick sauce pan, add bread crumbs and stir to wet the crumbs with the butter. Add the Parmesan cheese, stir in well, and set aside. Melt the remaining 1 tbsp butter in a medium non-stick sauce pan. Add flour to make a roux, and cook, stirring until flour is bubbly. Gradually add milk, stirring a little add a time, and blend in with the flour/butter roux. Keep heating and continuously stirring the milk mixture for 4 – 5 minutes over medium heat until milk begins to thicken. Add the Monterey Jack Cheese and Old Bay Seasoning and mix well. Gently fold in the crab meat. Fill two ramekins about 2/3 full of the cooked penne pasta, pour in enough of the cheese mixture to reach top of pasta, then stir to mix cheese well around the pasta. Pour more cheese sauce in to fill to top of ramekin. Repeat with second ramekin. Sprinkle tops of each ramekin with the Parmesan bread crumb mixture. Place the ramekins on a flat baking sheet and bake at 500° F about 6 to 9 minutes until cheese is bubbly and tops are lightly browned. Remove from oven, and let cool about 5 minutes before serving.
2 slices day old bread without crust
2 tbsp milk
1 tbsp mayonnaise
1 tbsp Worcestershire sauce
1 tbsp dried parsley flakes
1 tbsp baking powder
1 tsp Old Bay Seasoning
1/4 teaspoon salt
1 egg, beaten
1 pound fresh lump crab meat, cartilage and shells removed
If you don’t have day old bread, use fresh bread and break bread into small pieces and moisten with milk. Add Worcestershire sauce, dried parsley flakes, baking powder, Old Bay Seasoning, egg, and salt and mix to blend seasonings. Add crab meat and carefully mix to keep the lumps of crab meat together. Shape into 4 to 6 crab cakes. Broil for reduced fat or fry until golden brown , then turn and cook until other side is golden brown.
8 ounces crabmeat
1/2 pound Cheddar cheese
1 1/2 tsp Worcestershire sauce
1/4 cup butter or margarine
1/2 tsp Old Bay Seasoning (or more to taste)
Use a double boiler to melt butter and cheese. Add crabmeat, Worcestershire sauce, and Old Bay Seasoning and mix together. Continue to heat the crab meat Dip until mixture is thoroughly warm. Transfer the hot crab meat dip to chafing dish to keep warm. Serve with pieces of freshly baked French or Sourdough bread.