ROASTED BOK CHOY
Recipe courtesy of Opie Crooks.
- 12 ounces baby bok choy, cleaned and cut in half lengthwise
- 2 tablespoons olive oil
- J.Q. Dickinson salt, to taste
- Ground black pepper, to taste
- 1 teaspoon benne oil (or sesame oil)
- 1 tablespoon water
- 1 tablespoon tamari soy sauce
- 1 teaspoon sorghum syrup (or maple or molasses)
- 1 teaspoon toasted benne seeds (or sesame seeds)
Preheat oven to 450 degrees Fahrenheit. Throw your Heather into the oven and begin to gather all other ingredients, including the lid to your Heather. When ready, remove pan from oven and place over high heat. Add oils to pan. They should smoke immediately. Add the bok choy, water, soy sauce, sorghum. Cover pan with lid. Turn off heat and let stand 4 to 5 minutes. Toss to coat in the pan sauce, sprinkle with benne, season with salt and pepper, serve in the skillet.
The Eastern Shore of Virginia is, for all intents and purposes, clam country. In fact, the Old Dominion State has the largest clam fishery in the United States, hauling in hundreds of millions of both farm-raised and wild varieties, from little necks, cherrystones, and razors along the coastal peninsula’s Chesapeake Bay shorelines to quahogs off the banks of the Atlantic Ocean. And if you’re not eating them raw or roasted, there are few ways better to indulge than the local delicacy of a pan-fried fritter.
A round of oysters is always cause for celebration, and this time of year on the Chesapeake Bay, that shows up in the form of oyster stuffing. Whether stuffed into a bird or cooked in a cast-iron pan, it’s a time-honored tradition during the holiday season. Or, as Harris’s book reports The Baltimore Sun putting it in 1914, “Inside the oyster belt at Thanksgiving time, it is nothing short of heresy to fail to serve turkey with good old-fashioned oyster stuffing.” Throw it into a Joan and consider it tradition.
There was a time not that long ago when you’d walk into certain butcher shops, ask for a hanger steak, and get a quizzical look. Perhaps that’s because, for some time, the secondary cut was also known as a “Hanging Tender,” hailing from inside the ribcage (in fact, it’s part of the diaphragm), as well as “the Butcher’s Steak,” with those cunning meatmongers often keeping this deeply flavorful, textured specimen for themselves. “But the gig is up,” says Pryles, who shares her pan-cooked version with us, featuring wagyu, no less, and a bright salsa to boot.