Kelsey Casselbury
Food Editor Kelsey Casselbury is constantly in search of her new favorite restaurant and loves sampling appetizers, signature cocktails, and all types of wine. She was previously a restaurant critic on Maryland's Eastern Shore, but appreciates a laidback meal as much as anyone else. Feel free to e-mail her restaurant suggestions, news, or events at any time at kcasselbury@whatsupmag.com
The restaurant scene is ever-evolving, particularly on the always-growing Eastern Shore. Take a gander at some of the latest restaurant news from east of the Chesapeake Bay.
Sometimes I go a little crazy at the grocery store and pick up a fruit or vegetable that I have no idea what to do with. Admittedly, I've been doing this so long that there aren't many produce items left that I'm not familiar with, but I recently came across one: Jicama.
As the summer begins, the restaurant scene is heating up. Here's a taste of the latest news in dining. (Stay tuned for the Eastern Shore and West County versions, coming soon.)
This simple recipe showcases seasonal berries in light, flaky pastry with a healthy dollop of freshly whipped cream. Could anything really be better?
Don't let strawberry season get away from you without trying this unique recipe for strawberry bruschetta, made with tangy goat cheese and aromatic basil.
Gather the whole family and celebrate Mother's Day at one of these local restaurants in Annapolis and on the Eastern Shore.
Given a saltshaker and a lime, tequila turns into the favorite spirit of college students, spring-breakers, and Cinco de Mayo revelers everywhere. However, there’s much more to Mexico’s official drink than the memories your youth recall, particularly when it comes to high-end varieties.
After spending a week in Ocho Rios, Jamaica, where I didn't do any cooking nor any dishes and generally indulged in every single morsel that I came across, readjusting to normal eating habits (where I have make everything myself!) has been slightly difficult. I suppose that's just a part of vacation, isn't it?
This recipe is for traditional red posole, but you can leave out the red sauce for a white posole or add salsa verde for green posole.
Makes 6 servings
4 quarts of water
2 pounds cubed pork shoulder.
1 pound pork spare ribs or baby back ribs
3 cans hominy, drained and rinsed
1 white onion, chopped
8 garlic cloves, minced
Salt to taste
For the red sauce:
5 Guajillo peppers, seeded and chopped
5 Ancho peppers, seeded and chopped
6 garlic cloves, minced
1 medium white onion, chopped
2 tablespoons vegetable oil
1/2 teaspoon oregano
Salt to taste
For the garnish (optional):
1 head lettuce, finely shredded
1 onion finely chopped
Limes, cut in wedges
Avocado, chopped
Heat the water in a large stock pot. Add the onions, garlic, salt, and pork. Lower the heat and let it simmer for two and a half hours, until the meat is tender and falling off the bone. If the liquid evaporates, add warm water to maintain the same level of broth.
Remove the pork from the pot and pick the meat off the bones. Discard the bones, onion, and garlic from the broth. Shred the meat and set aside.
While the pork broth is cooking, soak the peppers in water for 25-30 minutes until soft. Add the peppers to a blender or food processor with garlic, onion, and oregano, along with some of the water that the peppers soaked in.
Heat the vegetable oil in a large skillet over medium-high heat. Add the pepper puree, stirring constantly. Reduce the heat to medium and simmer for 25 minutes.
Add the red sauce to the broth. Bring to a boil and return the meat to the pot. Simmer for 10 minutes, and then add the hominy. Season to taste with salt and pepper.
Serve the soup in large bowls, allowing diners to add garnishes as desired.
Shrimp Ceviche is a simple-to-prepare dish that rings with authentic flavor.
2 pounds raw shrimp, peeled, deveined, and tails removed
5 limes, juice
1 lemon, juiced
½ cup red onion, diced
1 jalapeno, seeded and diced
3 tomatoes, diced
2 avocadoes, diced
½ cup fresh cilantro, chopped
Salt and pepper
8 corn tortillas
¼ cup oil
To make the tostadas, heat the oil in a small skillet and add the corn tortilla. When it starts to puff up and brown on the edges, flip it to the other side. When both sides are brown, remove it from the skillet.
Spread the shrimp out on a glass baking dish. Pour the lemon and lime juice over them and refrigerate for three hours. The acidity in the juice will “cook” the shrimp.
Toss the shrimp with the jalapenos, tomatoes, red onion, and cilantro. Season to taste with salt and pepper. Cover and refrigerate for one more hour.
To serve, top each tostada with the shrimp ceviche and diced avocado.
