The Lifestyle Magazine of The Eastern Shore
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,
Ingredients:2 cups milk (dairy or dairy-free) or unsweetened almond milk2 Tbsp canned pumpkin puree2 Tbsp sweetener (you can substitute maple syrup)2 Tbsp vanilla extract ½ tsp pumpkin pie spice½ cup of extra strong coffee or 2 shots of espresso (add more for a stronger coffee taste)
Toppings (Optional):Whipped creamCinnamon powder, pumpkin pie spice or vanilla-infused sugar,
We salute the local with a collection of recipes that celebrate its flavor and diversity
Photo by Grant L. Gursky
Corn and Crab Jalapeño Bisque
Recipe by Chef Theo Lipkins, Off The Hook
Ingredients
1 cup tomato, diced
1 cup carrots, diced
1 cup onion, diced
1 cup soy beans, frozen
1 cup sweet corn, frozen
2 tsp olive oil
2 bay leaves,
SoDel Concepts dessert master Dru Tevis shares a favorite recipe using fresh, locally sourced peaches
Recipe by Dru Tevis, SoDel Concepts | Photography by Pamela Aquilani
The smell of ripe peaches tells you it’s summer — and the Eastern Shore is abundant with sweet and tasty opportunities to transform ordinary recipes into mouthwatering, seasonal favorites. Dru Tevis,