Ok so Old Bay sent me this gift set full of Old Bay goodies. Backpack/beach sack, beach towel, mini can of old bay, bottle opener, temporary tattoo, an Old Bay 'Seafood Steamers' pouch and some literature. Good old local, delicious brands, right?
Anyway, I ought return the favor somehow. Feel free to suggest some recipes involving Old Bay (preferably involving beer!) that I can pull off, or I don't know, just talk about Old Bay in email or the comments below. In all honesty I love the taste of this stuff, another perk to living here in Maryland although obviously its available nationwide.
As a bonus I may or may not be able to secure a second such gift pack if I run a contest. Feel free to recommend some kind of contest on here, doesn't necessarily have to involve Old Bay, but I can cobble something together based on suggestions (please!), and award these fine items to a lucky Baltimore Beer Guy reader.
3 comments:
When I was in Somalia, the fine people at McCormick’s sent me a dozen cans of Old Bay (after my request) and a letter of thanks to my Battalion. They are a great company and they have no idea how many meals they helped save of MRE’s for hundreds of soldiers.
This is one of my favorite recipes when I’m not just Steaming Crabs or Shrimp with it.
OLD BAY Beer Braised Shrimp.
-12oz of craft beer (I recommend a pilsner, Amber or a balanced Pale Ale.)
-4 teaspoons of Old Bay
-4 tablespoons of Butter
-couple of tbsp of Extra Virgin Olive oil
-1 clove of garlic
-1 Shallot finely chopped
-Shrimp - peeled, deveined, about 1/2 pound (aprox 10 medium sized shrimp)
-1 small baguette
Sauté butter, garlic, shallot, and olive oil in a pan, Season shrimp with Old Bay and add to hot pan. Add beer to pan, enough so that foam covers the shrimp and add a dash or two more of Old Bay. Braze for 3-5 minutes, or until the shrimp turn opaque white. Slice bread and put in a bowl. Add shrimp and sauce over the bread. Top with fresh parsley as garnish and extra Old Bay to taste.
I've used Old Bay to season chili and baked beans, both with a dash of an appropriate beer (whatever's open or expired that I want to get rid of, usually--the last baked beans got a splash of four-year-old Guinness Extra Stout), though right now McCormick's Montreal Steak Seasoning is getting into more of my beans.....
My latest addiction, though? Brushing grilled corn-on-the-cob with a mixture of Old Bay, brown sugar, and butter. Soak the unhusked corn for a few hours in ice water, which can also cool off your beer at the same time. What, you want beer with it? OK, how about a few drips of Dominium Oak-Aged Millennium or Dogfish World Wide Stout in the mix?
Or you could just drink a hearty local ale with the corn and whatever else you're grilling...... too bad DeGroen's/BBC Rauchbock isn't still around to wash down the grill smoke with......
Awesome suggestions both, that corn thing sounds incredible.
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