Chef John Maxwell was a longtime fixture on Down Home Virginia, Virginia Farm Bureau’s former monthly television program, which aired from 2001 through 2011.
Sweet Potato and Corn Fritters
2 teaspoons finely chopped fresh ginger
2 tablespoons chopped fresh thyme or chives
½ cup self-rising flour
¼ cup milk
1 cup sweet corn kernels
1 egg, separated (Hold the yolk and the white in separate bowls)
½ cup roughly mashed, cooked, cold sweet potato
butter or canola oil (for frying)
In a bowl, mix together the ginger, herbs, flour, milk, corn and egg yolk. In another bowl, beat the egg white until stiff. Fold the egg white and sweet potato into the corn mixture. Heat the butter or oil in a nonstick frying pan, and cook large spoonfuls of batter over low to moderate heat for about 3 minutes on each side.
Virginia Blue Crab Rangoon
3 ounces cream cheese, softened
2 tablespoons minced green onion
¼ teaspoon black pepper
1 teaspoon seafood seasoning (such as Old Bay)
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
¼ cup grated apple
6 ounces Virginia crabmeat
36 wonton wrappers, round or square
2 egg yolks
canola oil for frying
In a mixing bowl, combine the cream cheese, onion, pepper, seafood seasoning, mustard, Worcestershire sauce and grated apple, and mix well. Gently fold in the crabmeat.
Place 4 to 6 wonton wrappers on a cutting board or plastic wrap-covered counter. Brush the top edge of each with egg yolk, and put 1 teaspoon of the filling in the center of each. Fold the wrappers over, bringing the bottom edges to the top edges, and seal them by pressing the two edges together.
In a frying pan, heat canola oil and fry wontons in the oil until brown; about 2 minutes. Remove from the oil, pat dry and serve with a favorite dipping sauce.
Roasted eggplant linguini
1 pound eggplant, whole
8 ounces linguini or other pasta
2 tablespoons minced garlic
1 tablespoon olive oil
8 ounces Portobello mushrooms, coarsely chopped
2 cups chopped tomatoes
3 tablespoons minced fresh parsley
½ cup heavy cream
salt and pepper to taste
1 tablespoon lemon juice
Parmesan cheese
In a 400° oven, roast the eggplant until the skin is charred and the fruit is soft; about 15 minutes. Allow eggplant to cool for 10 minutes. Remove and discard the skin, chop the pulp and set aside.
Cook linguini according to package instructions. Drain, and set aside.
In a skillet or saucepan, sauté the garlic in oil until the garlic begins to brown. Add the mushrooms, and sauté until they are soft. Add the tomatoes and eggplant, and mix in half the parsley.
Add the cream, and simmer until sauce begins to thicken. Season with salt, pepper and lemon juice just before serving.
Toss half the sauce with the pasta. Serve additional sauce on each portion. Garnish with Parmesan cheese and remaining parsley.
Beef Borscht
1 pound beets
2 carrots
1 turnip
1 onion, chopped
1 pound beef tips, short rib
8 cups beef stock
3 tablespoons red wine vinegar
2 bay leaves
1 teaspoon sugar
salt and pepper to taste
1 bunch fresh dill
1 bunch fresh parsley
1 bunch beet greens, chopped into thick ribons
7 ounces cabbage
sour cream for garnish
Wash and peel the beets, carrots and turnip, and cut into small pieces.
Cut the beef into bite-sized pieces, and sauté until browned. Add the carrots, onion and turnips, and braise for about 10 minutes. Add the beets, beef stock, vinegar, bay leaves and sugar. Season the mixture with salt and pepper. Stir thoroughly and cover, then simmer for 45 minutes.
Tie the dill and parsley into a bouquet. Add the herbs, beet greens and cabbage to the pot, and simmer for another 30 minutes.
Remove the herbs and bay leaf, and serve with sour cream.
Clam and Corn Spaghetti
6 ounces whole-wheat spaghetti
2 tablespoons extra-virgin olive oil
2 cups diced sweet onions
6 cloves garlic, minced
1 cup fresh corn kernels, cut from two uncooked ears
½ teaspoon dried thyme
1 teaspoon salt
½ teaspoon freshly ground pepper
1 tablespoon all-purpose flour
2/3 cup dry white wine or grape or apple juice
½ cup chopped fresh basil
½ cup chopped fresh parsley
2 pounds fresh clams, scrubbed (no soap)
Cook pasta according to package directions, about 8 minutes. Reserve ¼ cup of the cooking liquid; drain the pasta.
Meanwhile, in a large nonstick skillet over medium-high heat, begin warming the oil. Sauté onions and garlic in hot oil, stirring often, for 2 minutes. Cover, reduce heat to medium-low and cook. Stir occasionally until very soft and just beginning to brown, about 10 to 12 minutes.
Uncover, increase heat to medium-high, stir in corn, thyme, salt and pepper. Cook until fragrant, about 30 seconds to a minute. Sprinkle flour over the vegetables; stir to coat. Stir in wine or fruit juice, and bring to a simmer. Add chopped basil and parsley.
Stir in the reserved cooking liquid, and add the clams. Cover and simmer, stirring often, until the clams open, about 5 minutes. Stir in the pasta.
Green Tomato Cake
2 cups chopped green tomatoes
1 tablespoon salt
½ cup butter
2 cups white sugar
2 eggs
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
¼ teaspoon salt
½ cup raisins
½ cup chopped pecans
whipped topping, mint sprigs and pecans for garnish
Place chopped tomatoes in a bowl and sprinkle with 1 tablespoon salt. Let stand 10 minutes. Place in a colander, rinse with cold water and drain. Pat tomatoes dry.
Preheat oven to 350°. Grease and flour a 9"x13" baking pan.
Blend butter and sugar together. Add eggs, and beat until batter is creamy.
Sift together flour, cinnamon, nutmeg, soda and ¼ teaspoon salt. Add raisins and pecans to the dry mixture; add all dry ingredients to batter, and mix well. Dough will be very stiff.
Stir in drained tomatoes. Pour batter into the prepared pan, and bake for 40-45 minutes or until a toothpick inserted into the cake’s center comes out clean.
Garnish slices with whipped topping, mint and pecans.
Grilled Chesapeake Ray with Fruit Salsa
1/3 cup pineapple juice
1 tablespoon vegetable oil
1 tablespoon reduced-sodium soy sauce
juice of one lime
4 Chesapeake ray steaks, 6-8 ounces each
Salsa:
1 cup chopped plums
1 cup chopped fresh peaches
½ cup chopped fresh pineapple
¼ cup finely chopped red bell pepper
2 tablespoons white wine vinegar
2 tablespoons minced fresh mint
Combine first four ingredients. Arrange ray steaks in a shallow glass dish, and pour pineapple juice mixture over steaks. Cover and refrigerate for at least 30 minutes.
Combine salsa ingredients in a medium bowl; stir gently. Cover and refrigerate until needed.
Coat a grill rack with vegetable spray. Remove ray steaks from marinade and place on grill 4 to 5 inches above medium-hot coals (Discard marinade). Grill just until seared on both sides. Slice and serve with fruit salsa. Serves 4
Warm Potato Salad
1½ pounds new potatoes
3 thick or 4 regular slices bacon, cut into half-inch pieces
¼ cup olive oil
1 clove garlic, minced
½ cup diced red onion
1 sweet-tart apple, diced
1/3 cup cider vinegar
Kosher salt and freshly ground black pepper
1½ teaspoon minced fresh rosemary
Boil or bake potatoes until soft (Peeling is optional). In a large, heavy skillet, cook bacon until crispy, and remove from pan. Use olive oil and a small amount of bacon fat to saute garlic and red onion. Add whole new potatoes and diced apple to skillet, and stir regularly as apples and onion brown. Add cider vinegar, and season with salt and pepper to taste. Add rosemary. Cook for at least 10 minutes, until potatoes are browned and apples are soft. Add bacon at the end, and cook until heated. Serve warm, drizzling juice over potato mixture.
Pasta Primavera
6 ounces uncooked linguine or fettuccine
3 tablespoons butter
1 clove garlic, minced
1 medium onion, cut into thin wedges
¼ to ½ cup EACH of fresh seasonal vegetables (cherry tomatoes, edamame, black-eyed peas, garden peas, broccoli florets, asparagus, baby carrots)
1/8 cup chopped fresh Italian parsley
1 cup snow pea pods, blanched
salt and pepper to taste
¼ cup dry white wine or chicken, vegetable or beef broth
1 sprig fresh thyme
fresh basil leaves
¼ cup grated Parmesan cheese
½ cup toasted pine nuts
Cook pasta for 8 to 10 minutes or until tender but still firm. Drain well.
Meanwhile, in a large skillet melt 2 tablespoons of the butter. Stir in garlic and onions. Cook and stir over medium-high heat for about 2 minutes. Add the blanched vegetables, and stir until heated through. Stir in the parsley and snow pea pods.
Add linguine, the remaining 1 tablespoon of butter, salt and pepper, wine or broth and herbs.
Cover and cook 1 minute more. Sprinkle with Parmesan cheese and pine nuts before serving.
Taco Omelet
3 large eggs
½ cup diced red onion
2 tablespoons olive oil
1 pound ground beef
1 teaspoon cumin
½ teaspoon garlic powder
1 teaspoon salt
1 teaspoon freshly ground pepper
½ tablespoon + 1 teaspoon butter
¼ head of lettuce, shredded
½ cup diced tomato
fresh cilantro to taste, shredded
½ cup sliced green onions
½ cup diced green and yellow bell peppers
dollop of sour cream
Monterey jack cheese
Break each egg into a small ramekin, and transfer one at a time to a medium-size bowl. Beat the three eggs together with a fork or whisk.
Sauté red onion in olive oil in a large skillet over medium heat for 3 minutes. Add ground beef, and as the meat begins to brown stir in cumin, garlic powder, salt and pepper. Remove browned beef from heat and drain.
Melt ½ tablespoon butter in an 8-inch omelet pan over medium heat. Add the beaten eggs. Allow eggs to cook for about 45 seconds, and then gently move them around with a rubber spatula, allowing the uncooked portion to move to the bottom of the pan.
Add ½ teaspoon butter under the edge of the omelet at either side. Flip the omelet quickly, and then transfer to a plate.
Top the omelet with ½ cup of the meat mixture. Add a handful of the lettuce, tomato and cilantro. Garnish with green onions and bell peppers.
Finish the omelet with a generous dollop of sour cream, and grate Monterey jack cheese over the top. Serve immediately.
Apple and Potato Chowder
4 ounces bacon, diced
2 leeks, white part only, cleaned and sliced
5 cups tart apples such as Granny Smith, peeled, cored and chopped, plus half an apple, diced for garnish
6 cups chicken stock
1/8 teaspoon ground cinnamon, or one cinnamon stick
2 cups potatoes, peeled and chopped
2 teaspoons apple brandy
1 cup heavy cream
salt and white pepper to taste (optional)
2 tablespoons butter
parsley for garnish
In a heavy-bottomed stock pot, cook the bacon until it is crispy and all fat has been rendered. Remove the bacon.
Over medium heat, sauté the leeks in the bacon fat, covered, for 3 to 4 minutes. Toss in the chopped apples and cook, uncovered, for about 5 minutes, coating them well with the fat. Pour in chicken stock, add cinnamon and potatoes, and bring to a boil. Reduce heat, and simmer for 45 minutes.
Stir in brandy and cream, and season to taste.
Sauté the diced apple in butter and let pieces drain on paper towels until ready to serve. Ladle soup into bowls and top with apple and parsley. Good hot or chilled; serves 6.
Shrimp Etouffee and Stone-ground Grits
7 tablespoons unsalted butter, divided
3 tablespoons minced garlic
½ cup chopped onion
¼ cup chopped red and green bell peppers
¼ cup chopped celery
salt and pepper to taste
¾ cup diced tomato
¼ cup all-purpose flour
1½ cups shrimp stock
1 bunch fresh thyme
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
2 pounds shrimp, peeled and deveined
½ cup sliced green onion
3 tablespoons minced parsley
4 teaspoons Creole seasoning
stone-ground grits, cooked
Melt 4 tablespoons of butter in a large cast-iron skillet, and sauté the garlic until just browned. Add the onion, bell pepper and celery, and sauté until onion is translucent.
Add salt and pepper and diced tomato Simmer for a few minutes, then whisk in the flour to make a blonde roux. Stir constantly, about 3-5 minutes. Add a small amount of shrimp stock, and stir well to form a paste. Add the remaining stock gradually, whisking constantly. Bring to a boil, then reduce toa simmer. You might need to add more stock; the end result should be the consistency of gravy.
Add whole sprigs of thyme, Worcestershire sauce and hot sauce. Simmer for 20 minutes.
Add the shrimp, green onions, parsley and Creole seasoning.
Simmer until the shrimp turn pink. Stir in the remaining butter, and remove the thyme sprigs. Serve over grits.
Spinach and Peanut Dip
2 pounds spinach, washed and stemmed
2 tablespoons butter
1 cup chopped onion
1 cup coconut milk
1 pound cream cheese or other soft cheese
½ tablespoon chopped green chile or jalapeno
½ cup chopped dry-roasted peanuts
salt and pepper to taste
¼ cup green onions, sliced
Blanch and drain the spinach. Chop it coarsely, and set aside.
Melt butter in a stockpot. Add the onion, and cook until it’s clear but not brown. Add the coconut milk, then stir in the cheese. Whisk until smooth.
Add the peppers, then the peanuts. Stir in the spinach, and add salt and pepper to taste.
Sprinkle green onions on top, and serve with fresh bread.
Salad Nicoise with Tilapia
1½ poulds tilapia or other fish filet, or steak
salt and pepper to taste
¾ pound fresh green beans
1 clove garlic, minced
½ cup red wine vinegar
1½ cups virgin olive oil
12 basil leaves, cut into thin ribbons
1 head chicory or other salad leaf
12 large romaine lettuce leaves
6 tomatoes, quartered
1½ cucumbers, peeled and sliced
6 hard-cooked eggs. sliced
6 artichoke hearts, chopped
2 green bell peppers, cut into small sticks
½ cup Kalamata olives
Season tilapia with salt and pepper, and in a frying pan over medium-high heat pan-sear filet until cooked through. Set aside.
Blanche green beans in boiling water, place them in cold water briefly to stop the cooking process and set aside.
To prepare the dressing, place garlic in a mixing bowl. Add red wine vinegar and salt and pepper. Trickle in olive oil while whisking the mixture to create an oil and vinegar dressing. Add basil, and whisk again.
Assemble the salad ingredients in on a large platter or in individual large salad bowls. Place individual portions of tilapia on top of each serving. Whisk the dressing again and drizzle over the salad. Serves 4.
Southwestern Beef Stir-Fry
2 pounds beef, trimmed
2 tablespoons minced garlic
1 tablespoon oregano
1 tablespoon cumin powder
1 lime
2 tablespoons vegetable oil
½ cup diced onion
½ cup green onion, white part only, reserving tops for garnish
½ cup minced Poblano pepper
1 cup peeled, diced tomato
1 cup black beans, drained
1 cup beef stock
¼ cup coffee
1 ounce tequila (optional)
Cut the beef into julienne strips and toss with garlic, half of the oregano and half of the cumin.
Add a squeeze of lime juice and allow to marinate for one hour.
Heat the oil in a wok or sauté pan until it’s almost smoking. Add the onion and sauté until clear, then stir in the marinated beef. Add the white part of the green onions and more lime juice. Stir in the Poblano pepper, tomatoes and black beans.
Add the beef stock and then the coffee. If desired, add the tequila.
Garnish with minced green onion tops and serve with tortillas.
Shrimp Ceviche
5 lemons, juiced
5 limes, juiced
2 cups orange juice
1 clove garlic, minced
2 pounds raw medium shrimp, peeled and cleaned
1 cup thin-sliced onion
¼ jalapeno pepper, minced (no seeds or ribs)
half a red bell pepper, sliced in thin strips
1 celery rib, minced
2 ears of corn, grilled with husk on, kernels sliced off
salt and pepper to taste
fresh spinach leaves
flour tortillas
green onion, sliced for garnish
Combine citrus juices and garlic in a saucepan, and bring to a simmer. Pour the hot juice over the shrimp. Add onion, jalapeno, red pepper, celery, corn and salt and pepper. Let the mixture marinate for at least two hours, overnight if possible.
Arrange the shrimp mixture on spinach leaves, garnish with green onions and serve with flour tortillas.
Fish and Potato Salad
1 pound cooked white fish, flaked
5 pounds potatoes, cooked and diced
¼ c. cider vinegar
½ cup mayonnaise
¾ cup fresh peas, blanched
2 tablespoons minced tarragon
salt and pepper
1 cup diced onion
¼ cup thinly sliced green onions
½ cup Dijon mustard
2 tablespoons minced chives
½ cup cooked, crumbled bacon
20 leaves of Savoy spinach
2 tomatoes, cored and quartered
Place cooked and diced potatoes in large mixing bowl. Add vinegar, and toss potatoes. Add mayonnaise and peas, tarragon, salt, onions and green onions. Mix well, coating vegetables with mayonnaise. Add Dijon mustard, and blend again. Blend flaked fish into salad. Mix in the bacon bits last so they don’t get soft. Serve over spinach leaves with quartered tomato slices as garnish.Serves 4.
Strawberry Cream Sandwich
2¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups semi-sweet chocolate morsels
1 cup chopped walnuts
Preheat oven to 375°. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9 to 11 minutes or until golden brown. Let stand for 2 minutes before removing to wire racks to cool completely.
Filling
4 ounces soft brie cheese
4 ounces mascarpone
¼ cup granulated sugar
¼ cup powdered sugar
1 tablespoon strawberry preserves
2 cups sliced strawberries
strawberry syrup for decorating
Preparation for sandwiches
Mix cheeses together, and stir in sugars. Blend in preserves and strawberries.
Decorate a plate with strawberry syrup, place a scoop of strawberry cream between two cookies and place on top of the syrup to serve.
Asparagus and beet salad
5 large red beets
12 spears jumbo asparagus
4 tablespoons balsamic vinegar
Kosher salt
a couple dashes of pepper
1 teaspoon minced garlic
8 tablespoons extra-virgin olive oil
1 cup salad greens, washed and spun dry
Romano cheese, shredded
Bake or boil the beets, but leave the skins on. Cook the asparagus by cutting to length, peeling and blanching them in hot water for about 2 minutes. Don’t skip peeling the asparagus; that allows the stems to cook at the same rate as the tips.
To create the dressing, mix balsamic vinegar, salt, pepper and garlic (Herbs could be added as well). Whisk in olive oil to create a vinaigrette.
Dice the beets, and then place the asparagus in a salad bowl. In a large mixing bowl, combine mixed greens and beets, and add the dressing. Shred Romano cheese into the salad mixture, then place mixture atop asparagus. Shred additional cheese onto entire serving. Serves 4.
Onion Tart
Crust
2 tablespoons butter
1 cup all-purpose flour
pinch of salt and pepper
cold water, about ¼ cup
Filling
4 large Bermuda onions, thinly sliced
2 tablespoons vegetable oil
1 tablespoon butter
2 teaspoons fresh thyme
1½ cups heavy cream
4 whole eggs
½ teaspoon ground nutmeg
salt and freshly ground pepper to taste
9-inch par-baked tart shell or homemade crust
For the crust, cut the butter into the flour, salt and pepper, and rub it through with your hands until flour is grainy. Add ice-cold water, a little at a time, mixing until dough starts holding together. Wrap in plastic wrap and refrigerate for about 30 minutes.
Dust a counter surface and rolling pin with flour before rolling out the dough until it’s thin. Drape dough over the baking container, cutting off any excess.
Preheat oven to 350°.
For the onion filling, saute onion slices in oil and butter until they are caramelized and golden brown. Add the thyme and a pinch of salt. Remove mixture from the plan and allow it to cool.
In a bowl, mix the heavy cream, eggs and nutmeg, then add in the onion mixture and season with salt and pepper. Pour mixture into the tart shell and bake 35 to 40 minutes or until the center doesn’t jiggle.
Fish Spring Rolls
4 ounces Virginia ham, diced
vegetable oil for frying
1 tablespoon chopped, peeled ginger (peel with a spoon instead of a vegetable grater)
2 cloves garlic, chopped
1½ cups blanched collard greens, finely shredded into thin, ribbon-like strips
1 medium carrot, shredded
4 scallions, chopped
1 pound cooked, flaked fish
¼ cup chopped fresh cilantro
1 teaspoon Asian chili-garlic paste
1½ teaspoons toasted sesame oil
1 tablespoon soy sauce
1 tablespoon rice vinegar
salt and pepper to taste
14 square egg or spring roll wrappers
1 large egg white
Sauce
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon mirin (sweet rice wine)
1 teaspoon chopped, peeled ginger
1 scallion, finely chopped
Cook the ham until crisp, 2 to 4 minutes, in 2 tablespoons of vegetable oil in a small nonstick skillet over medium heat. Add the ginger, garlic and scallions; cook until fragrant, about a minute.
In a large bowl, toss the collards, carrot and scallions with the hot ham mixture. Add the fish, cilantro, chili-garlic paste, 1 teaspoon sesame oil, soy sauce, rice vinegar, salt and pepper, and toss together.
Place a heaping tablespoon in the center of a wrapper, and fold one wrapper corner over it. Hold that corner down, and tuck the two adjacent corners under the flap. Roll the wrapper toward the remaining corner. Pierce each roll in a few places with a skewer to prevent them from bursting. Heat vegetable oil to 350° and fry the rolls 3 to 5 minutes or until brown. Drain on paper towels.
Mix all the sauce ingredients in a small bowl, and serve with rolls.
Baked Beet Salad
1 pound beets, with greens
3 ounces peanut oil
2 ounces apple cider vinegar
2 tablespoons minced fresh mint
2 teaspoons minced garlic
2 teaspoons Dijon mustard
½ cup diced onion
Salt and pepper
10 ounces goat cheese
2 ounces mint chiffonade—leaves cut into thin, ribbon-like strips
1 cup coarsely chopped walnuts, toasted
Preheat oven to 350-400°.
Remove tops from the beets. Wash and trim greens and refrigerate.
Wash beets, and wrap them tightly in foil. Bake beets for about 1½ hours, until tender. Remove from oven and allow to cool slightly. Remove foil, and rub skins off the beets under running cool water. Chill well.
While beets are cooking and chilling, bring 1 gallon of water to a boil, and blanch beet greens by plunging them into boiling water for about 1 minute and then putting them in ice water to stop the cooking.
Make the vinaigrette by combining peanut oil, cider vinegar, mint, garlic and Dijon mustard. Divide into two bowls.
Dice chilled beets into half-inch cubes. Toss beets and onions in one batch of the vinaigrette. Trim chilled beet greens by removing the stems and any discolored edges. Cut two-thirds of the greens into ½-inch-by-2-inch strips and toss in the remaining vinaigrette.
Chill 10 salad plates. Spread a whole beet green on each plate, and cover each with a 3-inch ring mold. Drain the cut beet greens, reserving the dressing; divide greens evenly in the ring molds, and push down slightly to compact them at the bottom of the molds. Top the greens with the beet and onion mix, pressing slightly.
Carefully remove the molds, and top each salad with a slice of goat cheese. Garnish with the mint chiffonade and toasted walnuts; drizzle with a small amount of vinaigrette.
Corn and Crab Chowder
1 tablespoon vegetable oil
1 teaspoon minced garlic
¼ cup diced onion
10-ounce package frozen corn, thawed
1 cup diced red potatoes
¾ cup finely chopped carrots
3 cups chicken broth
2 cups cream
1 teaspoon dried thyme
salt and pepper to taste
6 ounces Virginia crabmeat
½ cup sliced green onions
Heat the oil in a small stockpot or large saucepan, and sauté the garlic and onion in it. Add the corn, potatoes, carrots and broth, and bring to a boil. Keep at a low boil for about 15 minutes or until the potatoes are just tender. Add the cream and thyme. Season with salt and pepper. Add the crab just before serving, and heat through. Garnish with green onions, and serve hot. Serves 5