The Lifestyle Magazine of The Eastern Shore
Recipe by Chef Chris Mitchell, Wylder Hotel Tilghman IslandPhotography by Jill Jasuta
Ingredients:For the Braise2 oz sunflower oil2 lbs Chuck Roast2 large yellow onions3 carrots1 head of celery1 lb peeled garlic cloves4.4 oz tomato paste1 bottle Cabernet Sauvignon1 qt veal stock1 bunch of thyme1 bunch rosemary3 bay leaves15 whole black peppercorns1 anise starSea salt
For the VegetablesHandful of French green beans,
For the Jalapeño Mayonnaise1½ cups mayonnaise2 Tbsp red onion, chopped1 tsp fresh cilantro, chopped½ tsp dry mustard1 Tbsp Jalapeño pepper, seeded and finely chopped
For the Crab Cakes½ cup Jalapeño mayonnaise, plus more for serving1 large egg, beaten1 tsp dry mustard¼ tsp red pepper flakes, crushed½ tsp kosher salt½ tsp freshly ground black pepper½ cup yellow corn kernels,
SoDel Concepts’ Ronnie Burkle delivers Spring flavors straight from Italy with his fresh tagliatelle with prosciutto & peas
For the pasta
1½cups type 00 Semolina flour
2 eggs
2 Tbsp EVOO
Pinch of sea salt
Instructions
In a bowl, add the flour and make a well. Crack the eggs into the well and add EVOO and pinch of sea salt.
Recipe by Rick Vach
Longboard Café
Ingredients (makes 4-6 tacos):
1 lb jumbo lump crabmeat
6-inch soft flour or corn tortillas (4 to 6 total)
½ lb applewood smoked bacon, cooked and chopped coarsely
6 oz romaine or iceberg lettuce, chiffonade cut
2 to 3 ripe Roma tomatoes, diced
6-8 oz orange-saffron aioli (recipe follows)
1 tsp butter or canola oil
Pinch salt &