Bermuda is an archipelago (a large group or chain of islands) consisting of seven main islands and about 130 smaller islands. A British overseas territory in the North Atlantic Ocean, the Islands of the Bermuda are located approximately 1000 miles northeast of Miami Florida.

The uninhabited island was discovered around the year 1505, some 500 years ago, by Spanish explorer, Juan de Bermudez, after whom the islands are named. While the discovery was made there was no attempt to land or settle the islands until 1609.

In 1609 nine ships owned by the Virginia Company of London leave England with more colonists and supplies for the settlement of Jamestown, Virginia. The fleet is commanded by Sir George Somers whose ship is separated from the fleet during a storm at sea. The ship becomes lodged on one of Bermuda’s reefs. The crew and colonists are able to make it to shore.

Somers and his crew build 2 new ships. He leaves men on the island to claim it for the British and sets out for Virginia. Upon his arrival he discovers a Jamestown on the verge of collapse. The supplies brought from Bermuda ultimately save the colonists in Jamestown. Somers never makes it back to Bermuda as he falls ill and dies, however the islands are referred to for some time as the Somers Islands.

Around 1612 The Virginia Company sends new settlers to Bermuda and claims the island. They begin construction on the, then capital, of St. George, but eventually the Virginia Company sells the island to the Bermuda Company. By 1684 the British government takes control of the islands from the Bermuda Company and the islands become a British colony. Today, the islands are still a British Overseas Territory but with a great deal of autonomy.

The economy of Bermuda relies heavily upon tourism and is also a very successful offshore financial center. Because the islands are of volcanic origin, surrounding them by many underwater coral reefs many ships have wrecked off the islands, making diving not only a recreational sport, but for some a career.

One of the most fascinating mysteries in history is that of the Bermuda triangle, which falls between Bermuda, Puerto Rico and Florida. It has long been believed that the Bermuda Triangle is the site where a number of mysterious plane and boat incidents have occurred. However, the Bermuda Triangle is a part of a heavily used shipping lane. It is suggested by some scholars that incidents were once exaggerated and that perhaps nothing more than bad weather and human error, similar to those in other parts of the ocean, are the culprit. It is quite possible that the debate will go on forever as to whether or not there are mysterious forces at play or if there are logical explanations for the disappearances.

Bermuda’s make up is diverse. Because of the slave trade (introduced in Bermuda in 1616) the population of the islands is about 55% black, about 34% white and 7% mixed (2000 census). The official language is English while Portuguese is also spoken. More than 50% of the population is protestant and 15% is Roman Catholic, making Christianity the primary religion.

Bermudan cuisine benefits from its diverse population and tropical location. Loquat jam, Rum Swizzle, Conch Chowder, Hoppin’ John and Glass Candy are just a few of the recipes that caught our eye. However, we chose a dish that we felt could be quite useful for any day of the week: Kedgeree.

Kedgeree probably originated in India from a dish known as khichri. Because of the British presence in Inida it is thought that khichri (kedgeree) was brought back to the British Isles and adapted for local taste and available food. The dish found its way to Bermuda and was adapted to suit island life. Kedgeree is a traditional British breakfast dish made from curried rice, smoked fish, and boiled eggs, parsley and lemon juice.

Kedgeree

Ingredients

1 -2 cup cooked flaked fish (we used smoked salmon)
4 cups cooked white rice, hot
4 -6 hard-boiled eggs, finely chopped or cut in half
salt, to taste
pepper, to taste
garlic, minced, to taste
chopped parsley, to taste
light cream, to taste
butter, to taste

Directions

1. Mix first 7 ingredients together thoroughly.
2. Add the cream and butter to taste and to achieve the moisture level you desire.
3. This dish can be served hot, directly after mixing the ingredients or it can be chilled and served cold, but if doing so omit the butter and add a little more cream.

Photography Data:
Featured Photographer
Martin Turzak
ApertureFNumber: f/8.0
Make: NIKON CORPORATION
Model: NIKON D80
ExposureTime: 1/4
FNumber: 8/1
ExposureProgram: 1
ISOSpeedRatings: 100
MaxApertureValue: 30/10
MeteringMode: 5
LightSource: 0
Flash: 31
FocalLength: 1050/10

Belize lies on the eastern or Caribbean coast of Central America and is bordered by Mexico to the north and (partly) to the west. The remainder of the west and the south of Belize is bordered by Guatemala. Belize is the least populated country in Central America.

Belize is a diverse society that was the only nation in the region with a British colonial heritage that also has cultural ties to the Caribbean and Latin American countries. Territorial disputes between the United Kingdom and Guatemala held up Belize’s independence until 1981.

The history of Belize predates European influence as it was originally populated by the Amerindians (Caribs, Arawaks and Mayas). Mayan civilization spread from the Yucatan Peninsula, to the north, down to Belize. Mayan civilization flourish in Belize from around 200-800AD and begins to decline in the late 800’s to 1000AD. The first Europeans arrived in 1511 when shipwrecked Spanish sailors found themselves in what is now Belize. Interestingly, one of the sailors married into a noble Mayan family and his children became the first Mestizos (Amerindian-European Ethnicity). Despite attempts, the Spanish were unable to defeat the Maya in the 1530’s and subsequently had difficulty settling the region; however the Spanish Crown did claim it.

In the 1660 Bartholomew Sharpe, a famous British pirate makes Belize his base of operations and begins to harvest the valuable logwood tree whose sapwood was used in Europe to dye clothing. By the 1700’s mahogany became a valuable commodity and was exported. More English would settle the area as a result. The Spanish permitted the British to occupy the area in exchange for an end to piracy.

As the saying goes, possession is 9/10ths the law. With the British colonizing Belize it was difficult for the Spanish to maintain control. The British finally appointed a superintendent over the region in the late 1700’s. Spain began many attempts to forcefully gain control over Belize. These were unsuccessful and ended on September 10, 1798 when the British forced the Spanish back in a battle known as the Battle of St. George’s Caye.

The British sent the first official representative to the area in the late 18th century but Belize was not formally termed the Colony of British Honduras until 1840. It became a Crown Colony in 1862. However, by 1964, several constitutional changes were enacted allowing for a full internal self-government. By 1973 the official name of the territory was changed from British Honduras to Belize.

Belize is a melting pot of many ethnicities such as Mayan, Kriols, Garifuna and Mestizos. Populated by Belize is a multi-ethnic country and is occupied by a number of ethnic groups such as Mayans, Mennonites, Kriols, Garifuna, Spanish and Mestizo. The official language of Belize is English, but Spanish is also commonly used.

With such an interesting ethnic mix the cuisine of Belize is naturally just as varied. It is difficult to nail down one definitive Belizean food. Caribbean, Mexican, African, Spanish and Mayan influences can all be found in Belizean dishes.

Rice and beans, stew chicken, Johnny cakes and dukunu are just a pittance of Belizean staples. Naturally, seafood is predominant and extremely fresh. The popularity of the seaweed shake caught our attention; however we could not find a particular recipe for it, only that it included dried, natural seaweed, condensed and evaporated milk, cinnamon, nutmeg, vanilla and ice. With those ingredients even seaweed tastes good and if you are wondering, the shake is not green.

With the availability of fresh seafood ceviche is a very popular dish. It is cool and refreshing in the hot climate and it does not require traditional cooking. Instead the fish is “cooked” by marinating in lime juice. Belizean ceviche can be made from fish, conch, and lobster, whatever is available. This ceviche may keep the cook cool by not requiring the use of a stove, but it may heat up the diner as it contains habanero peppers and Marie Sharp’s Habanero sauce (a Belizean hot sauce). Check out the How to Video below.

Photography Tips

1. How to blur the background of your photos by switching your camera to Aperture Priority, Nikon uses a dial switched to “A”. Zoom in, choose the lowest F-number. This not only works with portraits but any subject. AV For Cannon users.

Kitchen Finds

1. Rachael Ray Dinnerware Curly-Q Dinnerware Set, 16-Piece, Green
2. Bodum Bistro 34-Ounce Electric Water Kettle in orange
3. Rachael Ray Stoneware 1-Quart and 2-1/4-Quart Oval Bubble & Brown Baker Set, Orange
4. DII Pink Cosmo Printed Damask Oven Mitt and Potholder Set
5. DII Coastal Seaside Greens Fringed Placemat, Set of 6
6. Bormioli Rocco Sorgente Water Glass, Set of 6, Orange
7. Casabella Scrubby Sponges, 3-Pack, Pink

Belizean Ceviche

Ingredients

One pound, diced conch fillet, lobster, shrimp (any one or combination)
¼ cup diced onion
1 ½ cup chopped, fresh tomato
¼ cup chopped green pepper
¼ cup chopped cucumber (optional)
½ cup minced, fresh cilantro
1 cup, fresh squeezed key lime juice
½ cup chopped habanero pepper
Marie Sharp’s Habanero sauce (optional)

Directions

1. Place fish in a large bowl and cover with cool water, washing it and rinsing in a colander.
2. While fish is draining in the colander, wash the large bowl.
3. Dice the fish and place in the large bowl.
4. Add the onion, tomato, green pepper, cucumber, cilantro and lime juice and habanero pepper mix well and refrigerate to “cook”. The fish will turn white as it “cooks”, which will take between 20-30 minutes. Do not let it sit longer.
5. Add the Habanero sauce to taste and enjoy!

Featured Video
Ceviche Recie by Ruben Guerra in San Pedro Town, Belize

Photography Data

Guest Photographer: Maris

Having researched a few Caribbean Islands since we began Tastily Touring (previously Worldly Wednesday) we have discovered that the Arawak Indians were the original inhabitants of many Caribbean Islands. Around 1200 the Caribs, coming from Venezuela, conquered the Arawak population on the island of Barbados. By the 1500’s the island of Barbados would be uninhabited due to frequent slave trading raids led by the Spanish. The Caribs were either taken as slaves or fled to other islands.

The island of Barbados is located most easterly of the Caribbean Island chain, northeast of Venezuela. Barbados gets its name from the Portuguese as they sailed to Brazil. Los Barbados, or bearded-ones, was chosen by the Portuguese explorer Pedro a Campos. The island had many fig trees, which had a beard-like appearance.

Despite the frequent visits by the Spanish, Barbados was first settled by the British in 1627. On May 14th 1625 Captain John Powell landed on Barbados and claimed the uninhabited island for England. Two years later, on February 17th 1627, his brother Captain Henry Powell landed with a party of 80 settlers and 10 slaves. The group established the island’s first European settlement, Jamestown.

The British settlers relied on cash crops such as cotton, then tobacco and finally sugar, being the most profitable under the large plantation/slave labor model. The slaves worked the sugar plantations until slavery was abolished in 1834. Barbados remained a British colony until it was granted autonomy in 1961 and full independence in 1966

When looking at Barbados culture, there are two very distinct influences; one is English and the other cultural influence is African from the days of the slave trade. The African influence is demonstrated in the music, dance and food of the island. The British influence is seen in the many churches, architecture, sports and food of the island.

The recipe we chose to represent Barbados is salted cod fish cakes. Salted cod has been eaten for hundreds of years in the Caribbean. During the period of slavery salted fish became a part of the slave’s diet. Today, salted cod fish is no longer inexpensive or easily available. However, it remains an important part of Bajan cuisine and salted cod fish cakes are readily available.

Salted Cod Fish Cakes (Traditional Bajan Recipes)

Ingredients

2 tbsp oil
1 cup onions, finely chopped
1 cup flour
1 tsp baking powder
Salt to your taste
1 egg lightly beaten
¾ cup milk
1 tbsp butter, melted
2 tbsp shallots (finely chopped)
½ lb, salted cod fish, cooked and flaked
1 large fresh hot pepper such as a jalapeno (chopped)

Directions

1. In a heavy frying pan, heat the oil and sauté the onions until they are just wilted.
2. Place flour, baking powder and salt in bowl. Make a well in center and pour egg, butter and milk.
3. Mix together lightly, and then add the onions, shallot, salted cod fish, salt and pepper.
4. Stir well. Drop by tablespoon full into hot oil, but do not crowd them in the pan. Cook for about 3-4 minutes until they are golden brown on both sides.
5. Remove from pan and drain on absorbent paper. Serve very hot.

How to get this shot:
Photography Tip: use 100 ISO taking advantage of metering.
Svetlana Kolpakova
ApertureFNumber: f/5.6
Make: Canon
Model: Canon EOS 5D Mark II
ExposureTime: 1/13
FNumber: 56/10
ExposureProgram: 1
ISOSpeedRatings: 100
MaxApertureValue: 3/1
MeteringMode: 5
Flash: 16
FocalLength: 100/1

Casting Call: Guest Bloggers for Oscar Week Wanted

MyFudo™ Presentations is casting for immediate guest bloggers for Oscar Week.

Do you see yourself tripping the light fantastic up the myFudo red carpet? If you do then submit your post (see requirements below).

Contact us at info (AT) myfudo (dot) (com) to submit your photos and recipes, to inquire more information about this contest, please by contact us through our contact us page.

At the end of Oscar Week, February 26, 2012, myFudo will select winners in the following categories:

1. Creative Writing
2. Photography
3. Recipe
4. Best Post (Combined superiority in writing, photography and recipe)

The Prizes: Essential Pepin Jacque Pepin’s latest cookbook will go to Best Photo, Best Creative Writing, and Best Recipe. For Best post, the contest winner gets a $50 Gift Card to Crate and Barrel. The winners will be featured on our site.

Shoot for the stars and submit your post now!

Rules for Submission:

1. The Subject for guest bloggers: Favorite movie and favorite food that would be eaten while watching favorite movie. No other topics are eligible. Please be specific regarding movie choice, no generalizations. A specific movie title must be in the post. The recipe should be relevant to the movie whether it corresponds to movie topic, movie location (regional food), a meal served in the movie, etc.
2. Entry must include a written text of 400-600 words, no more, no less.
3. Entry must include at least one photograph and no more than three (300 dpi, 600 pixels on the widest side). You must be the owner of the photograph/s and are giving permission to have them displayed as part of your post.
4. Entry must include a recipe. Recipe does not have to be original. If the recipe is not original proper credit must be given. Recipe is not included in total word count for text.
5. Please include your blog name (if you have one) and your email.
6. Submit entry no later than February 17, 2012, 12am (midnight) Eastern Standard Time (New York City time zone.)
7. Guest bloggers will be posted during Oscar Week (February 19, 2012-February 26, 2012)
8. MyFudo™  will announce winners on February 26, 2012.

We at MyFudo™ may at times showcase recipes, photographs, and other content created by external parties. These sources are given proper attribution when required. There may be times when the source information itself is lacking or incomplete, in which case we credit the source based on available information provided.

We truly appreciate our guest foodie bloggers who are generous with their expertise and experience. When submitting a guest post, all photographs included in your post should be owned by you, either these were taken by yourself or you have the rights to their use. Please make sure you will not be violating any copyright laws.

Submit to info (at) myfudo (dot) (com)

Contest Cancelation:

We are truly sorry to have to inform our contestants about our contest cancellation. We were hoping to extend the cut-off date in hopes that we still might get last minute interest in the “Oscar Contest” however, it was determined by sheer lack of interest we should cancel the contest. We did attempt to come up with an alternative date, idea or contest but we were afraid this would be too impractical at such short notice.

We would like to apologise for the cancellation, especially to those of you who have already took out time and put forth the effort to submit their posts.

Unfortunately, these were circumstances which were beyond our control but we intend to make our next contest or giveaway even more spectacular so I hope you can join us then.

Yours sincerely,
The MyFudo Team

The Recipe…

Add caviar to any hors d’oeuvre and you will instantly add glamour to your party. And, what do most of us love about the Academy Awards? Well, yes, the movies…but it is the glamour of course! When hosting your Oscar Night party take it to another level with simple, yet classy finger foods. Your guests will give you a standing ovation.

Smoked Salmon with Caviar and Whipped Crème Fraîche Hors d’oeuvre Spoons

Ingredients

4 oz. (1/2 cup) crème fraîche
1 cup cold heavy cream
3 oz. of black caviar or salmon roe
1 lb of smoked salmon, cut in slivers
Fresh dill or chives for garnish

Directions

1. Place crème fraîche in a large bowl and set aside. In another large bowl, whip the cream with an electric hand-held or stand mixer until the cream just barely reaches the firm-peak stage. With a rubber spatula, gently fold half of the whipped cream into the crème fraîche and then gently fold in the remaining half. Cover and refrigerate until ready to serve.

2. When ready to serve place a dollop of whipped crème fraîche in each hors d’oeuvre spoon. Top with a folded sliver of smoked salmon and hint of caviar. Garnish with a sprig of dill and serve immediately.

Note: To add additional flavor finely dice fresh dill (do not used dried!) and add ½ teaspoon to the whipped crème fraîche. Do not use more than ½ teaspoon as it will overpower.

Photography Tips: Softbox Lighting and an ISO 100

Guest Artist: Debra Hughes
Guest Photographer: Margouillat

ApertureFNumber: f/25.0
Make: Canon
Model: Canon EOS 7D
ExposureTime: 1/250
FNumber: 25/1
ExposureProgram: 1
ISOSpeedRatings: 100
MeteringMode: 6
Flash: 9
FocalLength: 50/1

Saffron: expensive and exotic. The saffron crocus produces the world’s most costly spice. Saffron is expensive for good reason. It takes approximately 70,000 saffron crocus flowers to produce 5 pounds of stigmas which are the deep red tips that collect pollen grains within the crocus flower. The 5 pounds of stigmas then must dry in order to produce 1 pound of saffron. Because the stigmas are so delicate they must be harvested by hand and this must be done on the same day that the crocus begins to open.

Today, most saffron is harvested in Iran or Spain. However the origins of the spice come from Greece or Mediterranean areas in the vicinity around the Bronze Age. The spice, like most spices, traveled trade routes to the Indian subcontinent around 500 BCE. It traveled via Arab merchants to Spain and by Crusaders who introduced it to France and England.

Saffron’s color comes from carotenoid pigments. These pigments are water soluble making them a strong coloring agent. The word saffron has a few possible origins, but all said and done, these original names all refer to the yellow pigmentation. For instance there is an Arabic word (asfar) meaning “yellow” or a Persian word meaning “having golden stigmas”.

Saffron is slightly bitter in flavor and is best added later in the cooking process as it is heat activated. Its flavor lends itself to a variety of combinations, however fish and saffron work very well together as anyone who has eaten paella can attest. Saffron added to rice or risotto makes a beautiful presentation.

The saffron and shrimp risotto can be presented quite nicely for an appetizer or used for a tasting party. It is also so easy that it is a go to recipe for a large gathering or family meal, perfect for last minute dinners or pot lucks.

Saffron Risotto with Shrimp: from The Professional Chef
Note: This recipe is easy so don’t fret about the exact measurements. It is so simple to adjust the flavoring to your own desires. Do, however, follow the stock/rice measurements to ensure a perfectly textured risotto.

Ingredients
2 ½ pts fish stock or chicken stock
Pinch of saffron
Salt to taste
Pepper to taste
4oz minced onions
3oz clarified butter
¼ oz garlic
14oz Arborio rice
10oz diced shrimp or 2 dozen shrimp (whole)
Parsley (optional)
2 oz whole butter

1. Bring the stock and saffron to a simmer and season with salt and pepper.
2. Sweat the onions in the butter until soft and translucent. Add the garlic and continue to sauté until aromatic.
3. Add the rice and mix thoroughly with the butter. Cook, continually stirring, until a toasted aroma rises.
4. Add 1/3 of the stock to the rice and cook, stirring constantly, until the rice has absorbed the stock. Repeat.
5. With the last 1/3 of stock add the shrimp and finish the risotto until the rice is tender and the shrimp is cooked.
6. Remove from the heat and stir in parsley, butter and a little more salt and pepper to taste. Serve immediately.

July 4th. Independence Day. The day when all Americans celebrate their freedom. From one region of the United States to the next traditional foods are prepared with the anticipation of backyard feasting and evening fireworks. One of my favorite meals to prepare for the 4th of July is a traditional crab boil.

Growing up on the east coast of the United States and having family members who reside in Maryland the crab boil became a focal point of summer family gatherings. When our Maryland cousins visited they brought bushels of blue crabs. My family simply boiled them, set out copious amounts of melted butter atop tables layered with newspaper and, with mallets in hand, the feasting began.

Often referring to our great country as a “melting pot”, we are proud of our many cultures. What better way to celebrate the freedoms that allow us to cherish our individual cultural backgrounds as well as celebrate being Americans than to create a meal that merges many flavors into one pot while eating each portion of that meal individually, not as a stew or soup. The crab boil is, to me, the perfect Independence Day meal.

That being said, the crab boil is an amazingly easy way to feed a large crowd and allow all your guests plenty of time to sit together, eating, talking, and relaxing in the summer breeze. A crab boil can be as simple or complex as you’d like it to be. Please enjoy the following recipe as I know my family did when they sat down to eat this unexpected mid-week meal!

Happy 4th of July!

Blue Crab Boil

1 dozen medium blue crabs
2 pounds baby new potatoes
2 pounds smoked sausage, cut into 1 inch pieces
½ dozen ears of corn¸ shucked and broken in half
Old Bay Seasoning
Emeril’s Bayou Blast Seasoning
1 stick salted butter for cooking
1 stick of melted, salted butter for dipping. (See alternative recipe for dipping sauce, below)
8 lemons cut into wedges for squeezing onto the crab meat.

Place a large crab pot, filled a little more than half way with water. Add, to taste*, the Old Bay Seasoning, Emerils Bayou Blast and the stick of butter. Bring water to a rolling boil.

Add the new potatoes and let cook for about 5-10 minutes or until soft, but not fully cooked.

When the potatoes are ready, add in the sausage, corn and crabs. A good rule of thumb is that the crabs are cooked when they turn red. Drain the pot, place all contents on a platter in the center of the table and enjoy!

*Often you need a good deal of seasoning so don’t be shy. I add about a ¼ cup of each, if not more.

An alternative to the melted butter is this delicious key lime tartar sauce that I found on “Mike’s Table”, which also offers an alternative recipe for the actual boil.

Key Lime Tartar
3 Tbsp worth of key lime juice
3 hardboiled egg yolks
1 Tbsp Dijon mustard
1/4 tsp salt
1 cup olive oil
3 Tbsp capers
1 Tbsp chives
1 Tbsp parsley
ground chipotle (to taste)
ground cayenne (to taste)

In a food processor blend the egg yolks, mustard, and salt into a paste.
Add the olive oil one tablespoon at a time, which is important to keep the mixture from separating.

After the olive oil is completely blended into the mixture, add the lime juice chipotle and cayenne.

Pour into a medium bowl and fold in the capers, chives, parsley,

Who doesn’t like blueberry pie?! Blueberries are summer. Why not finish off your Independence Day feasting with a little blueberry pie. And, I mean little. Who wants to fuss with forks and plates? Why not offer your guests an alternative way to enjoy one of summer’s best desserts.

These tasty bites remind me of sea anemones or curled starfish, a perfect finishing touch to a crab boil feast. They are easy to make and, if you want to get the kids involved, here is a fun way to do it. Simple, delicious and even a tad dangerous for you’ll find that it is difficult to only eat one!

Pie Dough
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water
In the bowl of a food processor, combine flour, salt, and sugar. Gradually add the butter until you have coarse dough.
Slowly add the ice water until the dough combines.
Divide the dough into two discs and refrigerate. The dough will be flakier when it is chilled.

Filling
2 cups blue berries
¼ cup sugar
½ stick butter, cut into very small pieces

While the pie dough is chilling wash the blueberries and strain. Remove any bad ones. Set in aside sugar. Cut butter and set aside. Roll out the pie dough and cut into star shapes with a cookie cutter. I used a medium sized cutter and baked these inside mini-muffin pans. Place the stars into the pan.

Place a piece of butter, a ¼ tsp of sugar and 3-5 berries in each star. Sprinkle a little more sugar on top. Fold the points of the star inwards. Bake at 350 degrees for about 15 minutes or until crust is golden and blueberries are cooked.

July 4th. Independence Day. The day when all Americans celebrate their freedom. From one region of the United States to the next traditional foods are prepared with the anticipation of backyard feasting and evening fireworks. One of my favorite meals to prepare for the 4th of July is a traditional crab boil.

Growing up on the east coast of the United States and having family members who reside in Maryland the crab boil became a focal point of summer family gatherings. When our Maryland cousins visited they brought bushels of blue crabs. My family simply boiled them, set out copious amounts of melted butter atop tables layered with newspaper and, with mallets in hand, the feasting began.

Often referring to our great country as a “melting pot”, we are proud of our many cultures. What better way to celebrate the freedoms that allow us to cherish our individual cultural backgrounds as well as celebrate being Americans than to create a meal that merges many flavors into one pot while eating each portion of that meal individually, not as a stew or soup. The crab boil is, to me, the perfect Independence Day meal.

That being said, the crab boil is an amazingly easy way to feed a large crowd and allow all your guests plenty of time to sit together, eating, talking, and relaxing in the summer breeze. A crab boil can be as simple or complex as you’d like it to be. Please enjoy the following recipe as I know my family did when they sat down to eat this unexpected mid-week meal!

Happy 4th of July!

Blue Crab Boil

1 dozen medium blue crabs
2 pounds baby new potatoes
2 pounds smoked sausage, cut into 1 inch pieces
½ dozen ears of corn¸ shucked and broken in half
Old Bay Seasoning
Emeril’s Bayou Blast Seasoning
1 stick salted butter for cooking
1 stick of melted, salted butter for dipping. (See alternative recipe for dipping sauce, below)
8 lemons cut into wedges for squeezing onto the crab meat.

Place a large crab pot, filled a little more than half way with water. Add, to taste*, the Old Bay Seasoning, Emerils Bayou Blast and the stick of butter. Bring water to a rolling boil.

Add the new potatoes and let cook for about 5-10 minutes or until soft, but not fully cooked.

When the potatoes are ready, add in the sausage, corn and crabs. A good rule of thumb is that the crabs are cooked when they turn red. Drain the pot, place all contents on a platter in the center of the table and enjoy!

*Often you need a good deal of seasoning so don’t be shy. I add about a ¼ cup of each, if not more.

An alternative to the melted butter is this delicious key lime tartar sauce that I found on “Mike’s Table”, which also offers an alternative recipe for the actual boil.

Key Lime Tartar
3 Tbsp worth of key lime juice
3 hardboiled egg yolks
1 Tbsp Dijon mustard
1/4 tsp salt
1 cup olive oil
3 Tbsp capers
1 Tbsp chives
1 Tbsp parsley
ground chipotle (to taste)
ground cayenne (to taste)

In a food processor blend the egg yolks, mustard, and salt into a paste.
Add the olive oil one tablespoon at a time, which is important to keep the mixture from separating.

After the olive oil is completely blended into the mixture, add the lime juice chipotle and cayenne.

Pour into a medium bowl and fold in the capers, chives, parsley,

Who doesn’t like blueberry pie?! Blueberries are summer. Why not finish off your Independence Day feasting with a little blueberry pie. And, I mean little. Who wants to fuss with forks and plates? Why not offer your guests an alternative way to enjoy one of summer’s best desserts.

These tasty bites remind me of sea anemones or curled starfish, a perfect finishing touch to a crab boil feast. They are easy to make and, if you want to get the kids involved, here is a fun way to do it. Simple, delicious and even a tad dangerous for you’ll find that it is difficult to only eat one!

Pie Dough
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water
In the bowl of a food processor, combine flour, salt, and sugar. Gradually add the butter until you have coarse dough.
Slowly add the ice water until the dough combines.
Divide the dough into two discs and refrigerate. The dough will be flakier when it is chilled.

Filling
2 cups blue berries
¼ cup sugar
½ stick butter, cut into very small pieces

While the pie dough is chilling wash the blueberries and strain. Remove any bad ones. Set in aside sugar. Cut butter and set aside. Roll out the pie dough and cut into star shapes with a cookie cutter. I used a medium sized cutter and baked these inside mini-muffin pans. Place the stars into the pan.

Place a piece of butter, a ¼ tsp of sugar and 3-5 berries in each star. Sprinkle a little more sugar on top. Fold the points of the star inwards. Bake at 350 degrees for about 15 minutes or until crust is golden and blueberries are cooked.