Having a quick, delicious dinner seems like hunting for a unicorn. We desire good food with minimal effort. I find myself glancing at the same foods and asking myself if I’m missing out on something. Would chicken be more exciting without extra effort?
I’ve prepared chicken in nearly every manner possible. Some were all right. A few were exceptional. Most were utterly forgettable. I’d sift through hundreds of possibilities, attempt a few, and more often than not, revert back to my old ways. But on one evening, having finished work after a long Tuesday, I needed something straightforward yet particular. No marinades. No trips to the shop. Something new.
That’s when I recalled a spice I hadn’t considered in some time. It had been quietly waiting in my spice drawer. Something I used primarily for shrimp boils and seafood but perhaps I’d been dreaming too small. That spice was Old Bay.
1. A Flavor From Home That Surprised Me
Old Bay always reminded me of home. I’m from Maryland, where it’s almost a way of life. They put it on everything crabs, fries, corn, popcorn, even pizza. But now I’m living far away, and it’s not as easy to come by. So when I do use it, I’m flooded with memories. But chicken? That seemed like foreign territory.
Then I came across a video of Geoffrey Zakarian preparing fried chicken with Old Bay. I was intrigued, perhaps even a little dubious. He didn’t hold back either half a cup of Old Bay went into his buttermilk marinade. It smelled strong and delicious. He explained that it tenderized the chicken and added a deep, complicated flavor. Then, after frying, he sprinkled even more Old Bay right on top. I had to give it a shot.
So I took some chicken thighs, a carton of buttermilk, and that shining yellow can. I combined the marinade, added the chicken, and let it sit overnight. That was the toughest part waiting.
2. The Cooking Process Is Simple and Satisfying
The following day, I dredged the chicken in flour (with a bit more Old Bay stirred in for good luck), and began to fry. The aroma was amazing,spicy, savory, comforting. The oil sizzle was strangely reassuring. I flipped the pieces gently, as I watched them turn golden brown and crispy.
Shrimp Burgers with Old Bay Mayo
Equipment
- 1 Food Processor
- 1 Large Mixing Bowl
- 1 Cast-iron skillet
- 1 Small Bowl
- 1 Spatula
Ingredients
Main
- 1 pound peeled and deveined medium shrimp
- 1/3 cup panko breadcrumbs
- 1 tablespoon lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 2 scallions white and green parts, thinly sliced
- 1 large egg lightly beaten
- 1/4 cup canola oil
- 1/2 cup mayonnaise
- 1 teaspoon to 1 tablespoon Old Bay seasoning
- 4 brioche buns halved and lightly toasted
- Avocado slices for topping
- Lettuce leaves for topping
- Tomato slices for topping
Instructions
- For the shrimp burgers: Coarsely chop half of the shrimp. Put the remaining shrimp in a food processor and pulse until smooth. Combine both shrimp in a large bowl with the breadcrumbs, lemon juice, salt, garlic powder, pepper, scallions and egg and mix. Refrigerate for 10 minutes, and then form into 4 patties. Refrigerate 10 more minutes.
- Heat the oil in a large cast-iron skillet over medium-high heat. Cook the burgers, about 3 minutes per side.
- For the Old Bay mayo: Combine the mayonnaise and Old Bay to taste in a small bowl.
- To serve, spread the buns with the mayo and place the burgers on the buns. Top the burgers with the avocado slices, lettuce leaves and tomato slices.
Notes
As soon as we emerged from the oil, I sprinkled additional Old Bay on the surface. It seeped into the crust, clinging to all of the crunchy surfaces. The paprika in the seasoning imparted a reddish warm glow to it. The initial bite knocked me out. The exterior was crunchy and full of flavor, while the interior was juicy and soft. But the highlight was the flavor.
Old Bay’s mix is more than hot. It has celery salt, paprika, black pepper, red pepper, and some unknown spices. The outcome is salty, spicy, and a hint of sweet. It made the chicken flavor layered and interesting. Not fancy just so. It didn’t taste like boring weeknight chicken. It tasted like something special.
And the leftovers were good too. Cold straight from the fridge or warmed up in the oven, they retained flavor. I served it with a plain salad and roasted potatoes. Another day, I stuffed it into a sandwich with slaw. No matter what, it stood on its own.
3. A New Appreciation for Old Bay’s Range
This chicken launched a new era of thinking about Old Bay. It’s not just a seafood seasoning. It’s a pantry staple that doesn’t deserve enough love. If Cajun seasoning can go in gumbo, pasta, and wings, then why can’t Old Bay get branching as well?
Chicken Marsala
Equipment
- 1 Cutting Board
- 1 Meat Mallet Flat side
- 1 Shallow Platter For dredging
- 1 Large Skillet
- 1 Large Platter For holding chicken
Ingredients
Main
- 4 skinless boneless, chicken breasts (about 1 1/2 pounds)
- All-purpose flour for dredging
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 4 ounces prosciutto thinly sliced
- 8 ounces crimini or porcini mushrooms stemmed and halved
- 1/2 cup sweet Marsala wine
- 1/2 cup chicken stock
- 2 tablespoon unsalted butter
- 1/4 cup chopped flat-leaf parsley
Instructions
- Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
- Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
- Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
Notes
Turns out, I’m not alone. Some restaurants have already taken that leap. The late Ida B’s Table in Baltimore used Old Bay for fried chicken. District Fried Chicken in Washington, DC serves a hot honey Old Bay sandwich that people rave about. Even Emeril’s Bistro on cruise ships has an Old Bay-style wing on the menu.
Snack firms have gotten in on it as well. Salted, crunchy Old Bay-seasoned Goldfish crackers are sort of addictive. Campbell’s produced a rendition of their clam chowder with Old Bay added in it was warm and assertive. Even a specialty Old Bay beer used to be out there, brewed with that same spice blend. Sounds bizarre, but I think it’d go wonderfully with fried chicken or seafood.
4. Even Dessert Isn’t Off Limits
Chocolate Truffles
Equipment
- 1 Medium Glass Mixing Bowl For melting chocolate and making ganache
- 1 Small Saucepan For heating cream
- 1 Rubber Spatula For gently mixing ganache
- 1 Melon Baller or Small Scoop For portioning ganache
- 1 Heating Pad Setup For tempering chocolate coating
Ingredients
Main
- 10 ounces bittersweet chocolate chopped fine
- 3 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 tablespoon light corn syrup
- 1/4 cup brandy
- 1/2 cup Dutch process cocoa powder finely chopped nuts, and/or toasted coconut, for coating truffles
- 8 ounces semisweet or bittersweet chocolate chopped fine
Instructions
- Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.
- Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.
- Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.
- Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
- In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.
- Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.
- Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.
Notes
Here’s where things become a bit crazy: individuals have begun to use Old Bay in desserts. I know it sounds totally bonkers. But it’s sort of makes sense.
McCormick, the maker of Old Bay, has shared recipes for Old Bay sugar cookies and even Old Bay truffles. I chuckled at first. Then I considered it. We already enjoy sea salt on chocolate chip cookies. Chocolate and chili is a familiar combination. Perhaps there’s space for Old Bay’s rich heat in desserts as well.
And indeed, there are ice cream shops out there doing just that. In Maryland, venues such as The Charmery and Landon’s Ices & Creams have played around with Old Bay caramel ice cream. The concept is straightforward: combine the salty-spicy taste with creamy, sweet caramel. That combination of cold, smooth, sweet, and spicy sounds outlandish, but it’s disconcertingly balanced. A few locations have even attempted Old Bay chocolate ice cream, which doubles down on the cocoa and spice combination. It’s definitely not for everyone, but I’d try a scoop.
Dessert is where people really start playing with expectations. It’s no longer about comfort it’s about curiosity. Old Bay desserts aren’t trying to be crowd-pleasers. They’re meant to start a conversation.
5. It’s Not Just About Chicken Anymore
Grilled Buffalo Wings
Equipment
- 1 Gas Grill
- 2 Large Bowls One for seasoning, one for sauce
- 1 Small Saucepan
- 1 Whisk
- 1 Tongs For handling wings on the grill
Ingredients
Main
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 3 pounds whole chicken wings
- 6 tablespoons unsalted butter
- 1/3 cup hot sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
Instructions
- In a small bowl, combine the salt, pepper and garlic powder. In a large bowl, toss the wings with the salt mixture to evenly coat.
- Preheat a gas grill to medium heat (about 350 degrees F).
- Place the wings on the grill, crowding them together so that they are all touching (this goes against the conventional wisdom of giving meat room so it doesn't steam; you want them to steam so that they stay moist). Grill, flipping the wings every 5 minutes, for a total of 20 minutes of cooking.
- In the meantime, heat the butter, hot sauce, vinegar and honey in a saucepan over low heat and whisk to combine.
- In a clean large bowl, toss the wings with the sauce. Turn the heat up on the grill to medium high. Use tongs to remove the wings from the sauce and put them back on the grill until the skins crisp, 1 to 2 minutes per side. Put the wings back in the bowl with the sauce, toss and serve.
Notes
This entire experience made me rethink flavor in a major way. So many times we limit ourselves to labels. We think: this spice is for meat, that one for pasta, this one for fish only. But the best moments of food arrive when you ignore all those rules.
Old Bay fried chicken showed me that. A weeknight dinner became something different and homey. It was a mini-adventure using something old in a new way.
That’s the charm of cooking. You don’t have to use new ingredients. Sometimes you just have to have a new idea. Old Bay didn’t change. I did. I perceived it differently.
Honey-Sriracha Chicken Wings
Equipment
- 1 Large Bowl For tossing wings with seasoning and sauce.
- 1 Large Rimmed Baking Sheet Essential for baking wings in a single layer.
- 1 Small Pot For simmering the honey-sriracha sauce.
- 1 Small Bowl For mixing the oil and seasoning coating.
- 1 Paper Towels Crucial for drying wings to ensure crispiness.
Ingredients
Main
- 2 tablespoons vegetable oil plus more for the pan
- 2 pounds chicken wings split at the joints, tips removed
- 2 tablespoons unsalted butter melted
- 1 teaspoon granulated garlic
- Kosher salt and freshly ground pepper
- 5 tablespoons unsalted butter
- 1/3 cup honey plus more for drizzling
- 1/4 cup Sriracha Asian chile sauce
- 1 tablespoon soy sauce
- 2 teaspoons fresh lime juice
Instructions
- Preheat the oven to 400 degrees F. Lightly coat a large rimmed baking sheet with vegetable oil. Dry the chicken wings with paper towels and place in a large bowl. In a small bowl, mix 2 tablespoons vegetable oil, the melted butter, granulated garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Pour the mixture over the wings and toss well to coat. Spread the wings in a single layer on the prepared baking sheet.
- Bake the wings until browned and crisp, 45 to 55 minutes. Meanwhile, make the sauce: Melt the butter in a small pot over medium heat. Add the honey, Sriracha, soy sauce and lime juice and stir until the mixture bubbles gently. Remove from the heat and set aside.
- Carefully remove the wings from the baking sheet and transfer to a large bowl. Pour the warm sauce over the wings and gently toss to coat. Transfer the wings to a serving platter and drizzle with more honey; serve with lime wedges.
Notes
Now, whenever I twist open that can, I envision possibilities. Wings. Roasted vegetables. Popcorn. Even cookies. That’s the magic of good flavor it encourages you to play.
So the next time you’re standing in front of a package of chicken, not knowing what to do, take another look at what you already have in your spice cabinet. The solution may be hiding there in a yellow tin.
Pumpkin and Maple Cream Cheese Pie
Equipment
- 1 Electric Mixer For achieving smooth layers.
- 2 Mixing Bowls One small, one large.
- 1 Baking Sheet For stable transport to and from the oven.
- 2 Wire Racks Essential for proper cooling.
- 1 Spatula or Spoon For smoothing layers.
Ingredients
Main
- 1 can 15-ounce solid-pack pumpkin, Libby's(R)
- 1 package 8-ounce cream cheese, softened, Philadelphia(R)
- 1/4 cup pure maple syrup
- 2 teaspoons pumpkin pie spice McCormick(R)
- 3 large eggs
- 1 teaspoon vanilla McCormick(R)
- 2 9-inch graham cracker pie shells
- 3 tablespoons bourbon Jim Beam(R)
- 1 can 14-ounce sweetened condensed milk, Eagle Brand(R)
- 2 teaspoons ground cinnamon McCormick(R)
- Chocolate syrup Hershey's(R)
Instructions
- Preheat oven to 325 degrees F.
- For cream cheese layer, in a small mixing bowl, combine 1?4 cup of the pumpkin, the cream cheese, maple syrup, 1 teaspoon of the pumpkin pie spice, 1 egg, and the vanilla. Beat with an electric mixer on medium speed until smooth. Spoon the cream cheese mixture evenly into the pie shells and smooth. Set aside.
- For the pumpkin layer, in a large mixing bowl, combine the remaining pumpkin and the bourbon. Beat with an electric mixer on low speed until mixed. Add sweetened condensed milk, cinnamon, the remaining 2 eggs, and remaining pumpkin pie spice. Beat until smooth. Pour evenly over cream cheese layer to fill pie shells and smooth.
- Place pies on a large baking sheet. Bake for 60 to 75 minutes or until set 1 inch from centers. Cool completely on wire racks. Drizzle with chocolate sauce.
Notes
2. Do not overmix the pumpkin layer after adding the eggs and condensed milk; mix just until smooth to prevent toughening.
3. Cooling completely is crucial for the pie to set properly before slicing. Allow several hours or ideally, chill overnight.
4. The bourbon adds depth but can be omitted or replaced with a splash of vanilla or orange juice for a non-alcoholic version.
