Londonderry Recipes

Fried Green Tomatoes with Crab Mornay

INGREDIENTS

Tomatoes:

• ¾ cup all-purpose flour
• 2 tsp Londonderry Spice
• 1 cup buttermilk (1 cup whole milk, 1 tbsp lemon juice)
• ½ cup cornmeal
• ½ cup bread crumbs
• 1 tsp kosher salt
• ½ tsp ground black pepper
• ¼ tsp cayenne
• 4 green tomatoes, sliced into 3/8-inch slices
• 2-3 cups canola oil

Crab Mixture:

• 1 lb jumbo lump crab
• 4 tbsp butter

Mornay Sauce:

• 2 ½ tbsp unsalted butter
• 3 tbsp flour
• 2 cups whole milk
• ¼ tsp salt
• ¼ tsp white pepper
• 2 oz grated gruyere cheese
• 4 cups butternut squash, cut into chunks
• 2 cups sweet potato, peeled and cut into chunks
• 1 large yellow onion, sliced
• 2 Tbsp Londonderry Blend
• 2 Tbsp Olive Oil
• ½ tsp ground nutmeg
• ½ tsp ground cinnamon
• 8 cups chicken stock (you may sub for vegetable stock)

DIRECTIONS

1. Scoop the flour and Londonderry Spice onto a plate and pour the buttermilk into another bowl. Mix the cornmeal, bread crumbs, kosher salt, black pepper and cayenne on another plate or in a bowl.

2. Dip one tomato slice into the flour mixture, tossing so both sides and all the edges are coated. Dip in the buttermilk then dredge in the cornmeal bread crumb mixture, gently patting both sides so the coating adheres. Place on a wire rack and continue with the rest of the tomatoes.

3. Pour ½ inch of oil in a skillet. Heat the oil to 350° F.

4. Fry the tomatoes in batches, flipping once so both sides are lightly browned. Drain the tomatoes on another wire rack that’s set over paper towels. Repeat with the rest of the tomatoes.

5. For the crab mixture, melt butter in a sauté pan and toss crab meat to warm.

6. For the mornay, melt butter in a medium saucepan on medium-high heat. Add the flour to make a roux. Whisk roux until pale, do not let it brown. Add the milk while slowing stirring until your sauce becomes thick.Turn the heat down to simmer and add salt and pepper.

7. Add gruyere cheese until fully incorporated and turn off heat.

8. Stack two of your fried green tomatoes, pile on your buttery crab meat and top with the mornay sauce. Garnish with sliced green onions.

Roasted Butternut Squash and Sweet Potato Soup

INGREDIENTS

• 4 cups butternut squash, cut into chunks
• 2 cups sweet potato, peeled and cut into chunks
• 1 large yellow onion, sliced
• 2 Tbsp Londonderry Blend
• 2 Tbsp Olive Oil
• ½ tsp ground nutmeg
• ½ tsp ground cinnamon
• 8 cups chicken stock (you may sub for vegetable stock)

DIRECTIONS

1. Preheat oven to 400 degrees
2. Place butternut squash, sweet potatoes, and onion on a sheet pan, toss with Londonderry blend and olive oil, and salt and pepper to taste
3. Roast for 30-45 minutes, or until vegetable are soft, caramelized, and slightly charred
4. Transfer roasted veggies to saucepan and add half the chicken stock
5. Using a hand blender, blend until smooth, then add the rest of the stock and mix until combined
6. Stir in the cinnamon and nutmeg
7. Let simmer for 5-10 minutes, then enjoy!

Optional: topped with cream and/or toasted pumpkin seeds

Blackened Salmon with Pineapple Mango Salsa

INGREDIENTS

• 4 6oz portion salmon filets, I use sockeye

• 2 tbsp extra virgin olive oil

• 2 tbsp Londonderry spice blend

• ½ pineapple, peeled and core removed, diced

• 1 mango, peeled and diced

• ½ red onion, peeled and diced

• 1 jalapeno, minced

• 1 red bell pepper, seeded and diced

• ¼ cup fresh cilantro, chopped

• 1 lime, juiced

• Salt and pepper to taste

DIRECTIONS

1. Place salmon filets on cutting board, skin side down. Rub the olive oil over the top to coat.
2. Take your Londonderry spice blend and generously sprinkle all over the salmon, use your fingers to press the seasoning into the fillets.
3. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Make sure the oil is hot before adding your salmon.
4. Carefully add all filets to the pan flesh side down. Use your spatula to press down on them.
5. Cook for about 4-5 minutes until blackened, then flip the salmon and cook for another 5-6 minutes, until they are cooked all the way through. If you have a thermometer, make sure you are at 120°F.
6. Transfer the salmon to a platter to rest while you make your salsa.
7. In a medium bowl, add your pineapple, mango, red onion, jalapeno, bell pepper, cilantro, and lime juice. Mix to combine.
8. Add your salt and pepper to taste.
9. To enhance your salsa, let it sit in the refrigerator for 15 minutes.
10. Serve with your blackened salmon.

Fried Oysters and Hand Cut Fries

INGREDIENTS

• 1 dozen freshly shucked oysters (we recommend Wittman Wharf)

• 3 cups buttermilk

• 1.5 tsp hot sauce

• 2 cups all-purpose flour

• 2 Tbsp Londonderry Spice Blend

• 4-5 russet potatoes

• Canola or vegetable oil for frying

DIRECTIONS

1. Cut potatoes lengthwise into ½ inch thick sticks. (Do not remove the peel)
2. Place potatoes in a cold-water bath, completely submerged for at least one hour.
3. While potatoes are soaking, mix together buttermilk and hot sauce in a medium size bowl.
4. Shuck your oysters and toss them in the buttermilk mixture. Let them marinade for 30 minutes.
5. After fries and oysters have soaked and marinated for the proper amount of time, heat oil in a large Dutch oven or cast-iron skillet. You will want about 2-3 inches of oil in the pan.
6. Mix together the flour and Londonderry spice blend in another medium size bowl.
7. Once oil has reached 325-350 degrees, fry your potatoes for 10-15 minutes. You may have to do this in batches to allow room for them to crisp. Take a slotted spoon or tongs and place them on a plate lined with paper towels.
8. Toss with sea salt to your liking.
9. Take your marinated oysters and toss them into the flour mixture. Make sure they are fully coated.
10. Using the same oil as the fries, place 3-4 oysters in the hot oil and cook until crispy. 3-4 minutes total. Make sure not to crowd them.
11. Place oysters on a paper towel lined tray to cool slightly.
12. Plate your fries and oysters and enjoy!
13. Serve with a yummy tartar or remoulade sauce.

Whole Roasted Chicken

INGREDIENTS

• 1 young whole chicken
• 4 tablespoons butter, softened
• 1 lemon
• 4 tablespoons of Londonderry Spice Rub
• 1 yellow onion, sliced
• 3-4 large carrots, chopped
• 1.5 lbs. red creamer potatoes, halved

DIRECTIONS

1. Preheat oven to 450 degrees F. and adjust your oven rack so chicken will sit in the center
2. Remove the neck and giblets from the inside of the chicken, pat entire chicken down with paper towels
3. In a small bowl take the softened butter, zest from the lemon, and Londonderry Spice Rub and mix well
4. Rub the butter mixture all over the outside of the chicken and inside the cavity until evenly coated
5. Use your fingers to loosen and lift the skin above the breasts (on the top of the chicken) and smooth some of the butter mixture underneath
6. Cut the lemon in half and place inside of chicken
7. Add the onions, carrots, and potatoes to the bottom of a 9×13 inch baking dish. Drizzle a little olive oil over the veggies, season them with salt and pepper, and toss to coat
8. Place the chicken on top and tie the legs together with kitchen twine (not required)
9. Roast the chicken uncovered, at 450 degrees F. for 10-15 minutes. 
10. Reduce the temperature to 350 degrees F and roast for 20 minutes per pound (or until internal temperature reaches about 165 degrees) 
11. Remove chicken from the oven and cover with foil. Allow it to rest for 10 minutes before carving
12. Serve with the cooked vegetables at the bottom of the pan

NOTES

• Check your chicken halfway through to make sure it is not over-browning. If so, just place a piece of tin foil on top of baking dish.
• You can use the pan drippings to make a gravy! Just pour fat into a small pot and add flour, butter, and salt and pepper. Viola!
• Serve with steamed broccoli or green beans to have a highly nutritious and delicious meal!

Londonderry Pan-Seared Rockfish

INGREDIENTS

• 2 Rockfish filets (approx. 6oz each, local if you can get it)
• Londonderry’s Spice Rub
• 3 Tbsp butter
• 1 Tbsp extra virgin olive oil

DIRECTIONS

1. Clean rockfish or buy pre-done fillets. Place fish on paper towels and pat dry.
2. Melt butter and olive oil in large skillet on medium heat. Add fish to the skillet and sprinkle with Londonderry’s Spice Rub.
3. Cook without turning about 3-4 minutes, or until golden brown.
4. Carefully turn the fish to the other side and add more Spice Rub. While the fish is cooking, spoon some of the melted butter over top. Cook another 3-4 minutes; fish will flake easily.
5. Transfer to your serving plate and garnish with lemon slices.

Serve with your favorite sides. I suggest roasted potatoes and sauteed zucchini. Perfect Maryland summer meal!