Everyday Food: Bet on Old Bay

Posted Tuesday, Jul. 22, 2014  comments  Print Reprints

Spicy turkey thighs

Serves 4

Chicken thighs would work equally well in this recipe. Reduce the cooking time to 25-30 minutes.

• 3 tablespoons unsalted butter, room temperature

• 5 teaspoons Old Bay Seasoning

• 1 tablespoon fresh lemon juice

• 2 bone-in, skin-on turkey thighs (about 2 pounds total)

• Coarse salt and ground pepper

1. Preheat oven to 450 degrees. In a small bowl, beat together butter, Old Bay and lemon juice. Rinse turkey thighs and pat dry with paper towels. Gently slip your fingers between skin and meat to loosen skin. Evenly spread butter mixture under skin of each thigh. Season thighs with salt and pepper.

2. Place turkey thighs in a 9-by-13-inch baking dish and roast until skin is crispy and brown and juices run clear when meat is pierced with a knife (an instant-read thermometer should read 165 degrees when inserted in thickest part of a thigh, avoiding bone), about 35 to 40 minutes. Let rest 10 minutes before slicing.

Nutritional information per serving: 284 calories, 15 grams fat (7 grams saturated fat), 35 grams protein, 0 grams carbohydrates, 0 grams fiber, 48 percent of calories from fat.

Old Bay deviled eggs

Makes 12

• 6 large eggs

• 2 tablespoons mayonnaise

• Half of a celery stalk, finely chopped (1/3 cup), plus 12 leaves for serving

• 1 teaspoon Old Bay Seasoning

• 1/2 teaspoon spicy brown mustard

• 2 to 3 tablespoons milk

• Ground pepper

1. In a large pot, cover eggs with cold water by 2 inches and bring to a boil over high heat. Boil 1 minute, remove from heat, cover and let sit 10 minutes. Transfer eggs to a colander and run cold water over them until cool enough to handle. Peel, then slice each egg in half lengthwise. Remove yolks with a spoon and place in a small bowl.

2. Mash yolks with a fork. Add mayonnaise, celery, Old Bay and mustard, and mash into a smooth paste. Gradually add milk, stirring, until yolk mixture has a creamy consistency. Season mixture with pepper. With a spoon, fill each egg white half with about 1 tablespoon yolk mixture. Top each with a celery leaf before serving.

To make egg salad: Reduce yolks to 3 and mix with remaining ingredients. Stir in 6 egg whites, roughly chopped. Makes enough for 2 sandwiches.

Nutritional information per deviled egg: 55 calories, 5 grams fat (1 gram saturated fat), 3 grams protein, 0 grams carbohydrates, 0 grams fiber, 82 percent of calories from fat.

Chesapeake Bay snack mix

Makes 12 cups

• 6 cups crisp corn and rice cereal, such as Crispix or Chex

• 3 cups thin pretzel sticks

• 3 cups oyster crackers

• 2 cups roasted unsalted peanuts

• 1/2 cup (1 stick) unsalted butter, melted

• 2 tablespoons Worcestershire sauce

• 2 tablespoons plus 2 teaspoons Old Bay Seasoning

• 2 tablespoons fresh lemon juice

• 2 teaspoons hot-pepper sauce, such as Tabasco

Preheat oven to 250 degrees. In a roasting pan, combine cereal, pretzels, crackers and peanuts. In a small bowl, mix together melted butter, Worcestershire sauce, Old Bay, lemon juice and hot-pepper sauce. Pour butter mixture over cereal mixture and stir until ingredients are completely coated. Bake 1 hour, stirring every 15 minutes. Transfer mixture to two rimmed baking sheets to cool completely. Snack mix can be stored in an airtight container, up to 1 week.

Nutritional information per 1/2 cup: 171 calories, 11 grams fat (3 grams saturated fat), 5 grams protein, 16 grams carbohydrates, 2 grams fiber, 58 percent of calories from fat.

Have more to add? News tip? Tell us

Old Bay Seasoning is a popular spice blend that includes celery salt, mustard, red and black pepper, bay leaves, cloves, allspice, ginger, mace, cardamom, cinnamon, and paprika. Its flavor and aroma are especially welcome with summer foods, in particular for anyone who has ever enjoyed Maryland’s famed spice-crusted steamed blue crabs.

The mixture was created by Gustav Brunn, a sausage-maker who arrived in Baltimore from Germany in 1938. He created the seasoning to complement the flavor of the crabs, fish and shrimp that were so abundant in the Chesapeake Bay. Today, the regional brand, now owned by McCormick, has fans worldwide.

Look for Old Bay in the seafood department or spice section at your supermarket or at the fish market. Store it in a cool, dry place and try to use it up within six months of opening. Keep Old Bay in the freezer for longer storage.

Add Old Bay to the cooking liquid when steaming crabs or boiling shrimp. It gives a kick to crab cakes, fried chicken, french fries and your favorite broiled fish fillets.

Everyday Food magazine offers quick, healthy solutions for everyday meals from the kitchens of Martha Stewart Living. For more recipes and additional tips, visit www.marthastewart.com/everydayfood. Questions or comments about the column should be sent to everydayfood@marthastewart.com.

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