stem. Peel the stem with a paring knife or cut off the stem completely. Keep whole or cut into pieces, depending on purpose intended. Rub the cut parts with a section of lemon, and then keep them in lemon water while you trim the rest of the artichokes. Heat olive oil in a heavy saucepan over medium heat. Add garlic and sauté for three minutes. Add artichokes, lemon zest, fresh lemon juice, white wine, thyme, bay leaves, kosher salt and freshly ground pepper. Bring to a boil, cover, and reduce heat to medium-low and simmer for 20 minutes or until tender. Transfer artichokes to a plate, add pan juices and serve. Italian style string beans embellished with tomatoes, garlic and onions again combines well with lamb. A reduction of chicken stock adds depth of flavor. Basil, oregano, thyme and dried crushed red pepper flakes pops the beans with essence. Greek style potatoes baked in fresh lemon juice, dried crushed rosemary and fresh garlic are delicious. Cut the potatoes into wedges. Squeeze a generous amount of lemon juice onto the potatoes. Add unsalted butter, dried crushed rosemary, minced garlic, kosher salt and freshly ground pepper. Bake at 350 degrees until fork tender. Leg of lamb cooked on a charcoal grill is not only mouthwatering but makes a stunning presentation. The secret is to make sure the coals are extremely hot. Rub lamb with a paste of Dijon mustard, garlic powder, onion powder, crushed rosemary, thyme, kosher salt and coarse black pepper. Allow charcoals to catch fire and flame up. When a blackened exterior has formed, turn the lamb over and repeat this process for the other side. Cook covered and evenly on both sides until the meat has reached one’s desired temperature. Fresh berries with white reduced balsamic drizzle over pound cake with an adornment of almond, mascarpone cream is the final touch for a fabulous meal. Place white balsamic vinegar and sugar in a small saucepan and bring to a boil. Cook until reduced by half. Remove from heat and allow to cool to room temperature. In a small bowl, combine mascarpone cheese, confectioner’s sugar, almond extract and whisk until thoroughly combined. When ready to serve, start assembly with a slice of pound cake. Top with fresh berries, a dollop of almond mascarpone cream, and a drizzle of white balsamic reduction. Garnish with fresh mint and serve immediately. For recipes in their entirety, email me at kidsunited@comcast.net. Enjoy and have a happy Easter! Secret ingredient - Holidays. “The holiest of holidays are those kept by ourselves in silence and apart; the secret anniversaries of the heart.” – Henry Wadsworth Longfellow
Restaurant & Seafood Market
Celebrating 26 Years From Our Boats To Your Table!
Join us at Captain Joe’s Restaurant to dine in APPETIZERS BASKETS SEAFOOD & STEAK ENTREES HOMEMADE SOUPS
SALADS SAMICHES BURGERS & WINGS DESSERTS
Fresh Shrimp $4.88 LB. FREE SAMPLES
SEAFOOD MARKET MARYLAND BLUE CRABS FRESH CLAMS FRESH SHRIMP FRESH SEA SCALLOPS LIVE LOBSTERS HAND CUT TUNA Rt. 50
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Make sure coals extremely hot when grilling leg of lamb
PAGE 59
OPENING FRIDAY, APRIL 10TH
Rt. 611
FOOD FOR THOUGHT
Continued from Page 58 rebirth since ancient times, but it was Mesopotamian Christians who first adopted them as an Easter tradition. An appetizer of deviled eggs topped with Maryland blue crab is light and indicative of the Eastern Shore. The whipped egg filling and sweet crab nestled on the cooked egg whites is also finger friendly. Simply make deviled eggs according to your favorite recipe. Add crab meat and a light dusting of sweet paprika. A salad is suggested, but portion size should be small. Radishes are one of the many “hot” trends for 2015; radish appetizers, roasted radishes and other musings with vegetables are sprouting their way into some of the most prestigious kitchens. Radish, cucumber and fennel salad with champagne vinaigrette is refreshingly bright and perfect for spring festivities. In a small bowl, whisk together champagne vinegar, Dijon mustard, honey, fresh thyme, herbs de Province, kosher salt, freshly ground coarse pepper and good quality extra-virgin olive oil. Using a mandoline, thinly slice radishes, English cucumber, and fennel bulbs. In a large bowl, combine all ingredients, toss to coat, and garnish with radish sprouts. The main course is comprised of several dishes. A feast of luscious asparagus topped with Parmigiano-Reggiano au gratin is just the beginning. Braised artichokes in white wine, garlic and herbs continue the theme of merriment. Italian style string beans smothered in tomatoes, garlic and onions and Greek style potatoes baked in fresh lemon juice, rosemary and garlic are indicative of this worldly event. Succulent grilled leg of lamb is the piece de resistance and “star” of the meal. A more detailed discussion of each dish follows. Parmigiano-Reggiano au gratin is delectable indeed. Peel the asparagus from the head down and cut off the hard ends. Removing the tough outer layer of skin enables one to steam the vegetables to an al dente texture. While the asparagus are steaming, mix the Parmigiano-Reggiano, plain breadcrumbs, lemon zest, Herbs de Province in a small bowl. Place au gratin on top of the cooked asparagus and drizzle with unsalted butter. Place ParmigianoReggiano au gratin under the broiler and cook until golden brown. Braised artichokes with lemons, garlic and herbs are a natural pairing with lamb. Opt for baby artichokes whenever the occasion rises; they are more tender and easier to prepare than the larger variety. A baby artichoke is not a separate variety; it’s just a smaller and fully mature version of the traditional artichoke. Fill a large bowl halfway with very cold water. Squeeze the juice of one lemon into the water. Working with one artichoke at a time, remove about 1 inch off the top with a serrated knife. Break off the tough outer leaves around the
SHRIMP • BOAT
Ocean City Today
Stephen Decatur Hwy.
APRIL 3, 2015
Route 611 • On The Road To Assateague 1/2 Mile South of Rt. 50
410-213-0448 shrimpboatoc.com Capt. Joe Says ‘Try It Before You Buy It’ Stop By For a Free Sample
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