Cooking show segment is in good taste

Earlier this week, WBOC invited me to participate in the cooking segment of “DelmarvaLife,” their daily community news program. Lauren called and gave me specific instructions about the process, the equipment available (induction stovetop, skillets, cutting boards, bowls and plates), and strongly encouraged me to bring my own knives.

She also explained that hosts of the show, Jimmy Hoppa and Lisa Bryant, would want to participate in the preparation steps, so I’d need to have some chopping or stirring chores designed for them to handle. I’d seen the program before and noticed they’re quite competent sous chefs, which would make things easier for me.

On our way into the building, we were met by Sissy at the front desk, who escorted us to the studio. She warned us that the staff involved in the production are eager to sample the food and pointed out that since she was the first to greet us, we couldn’t forget to bring her a taste before everything was gone.

We stopped to chat with Annie, the show’s producer, as she was organizing the text for the hosts. She asked how to pronounce the dish I’d selected, maque choux. I suggested “mock shoe” might be a helpful way to write it out for the teleprompter and explained that it’s a side dish from Louisiana - a creamy corn relish studded with bell peppers and tomatoes. I had no explanation for the name, which translates from broken French or Creole as “missing cabbage.”

Since the taping was scheduled to begin at 9 a.m., Jack and I arrived around 8:30, which gave me plenty of time to arrange the ingredients and cooking tools on the counter around the stove. That turned out to be quite helpful, as shortly after I finished setting up, Anna, the camera operator, asked me to plate something she could film for a promo spot.

Fortunately, I’d brought along some of the crab cake sliders from my “rehearsal” at home the day before. We had lovely slider buns from Old World Breads, a new jar of Hellman’s mayonnaise and ruffled leaves of green leaf lettuce. As much as I admire Jack’s photo of the rehearsal sliders, Anna’s closeup of the sandwich made my mouth water.

One of the things they didn’t explain in advance was that we’d have the opportunity to watch the entire show as it was assembled from on-set interviews, conversations between the hosts and pre-recorded spots. The audience was welcomed by Jimmy, who outlined instructions on clapping at the appropriate time - when the red “applause” sign lit up overhead.

The easy rapport between Jimmy and Lisa made us feel like we were eavesdropping on a casual conversation, interspersed with details about upcoming events across the region. Two fifth-grade girls were invited to tell the inspiring story of how one friend rescued the other from choking on a Life Saver candy by administering the Heimlich maneuver.

Next came the cooking demo, the fastest 10 minutes I’ve ever experienced. Jimmy and Lisa asked questions, made jokes and chopped vegetables, while I tried to remember all the ingredients for each dish. Once the maque choux was ready, we took a break before continuing with the crab cake sliders.

Apparently, Jimmy and Lisa had run into problems trying to taste samples that were much too hot, so we took another break before the last moments of the episode were filmed. They spoke their final lines around mouthfuls of corn and crab, inviting us to watch tomorrow’s episode. Before we left, we remembered to deliver a plate to Sissy before offering samples to everyone else. Thank you, WBOC, for such great fun.

Maque Choux

1 T butter
2 minced shallots
1/3 C diced bell pepper
1/4 C diced sun-dried tomato
2 pressed garlic cloves
10-oz package frozen corn
pinch cayenne pepper
1/3 C cream
salt, to taste
sliced green onion

Melt butter in a large skillet over medium heat. Stir in shallots and bell pepper. Cook until softened, about 2 minutes. Add sun-dried tomato and garlic; cook until fragrant, about another minute. Add corn and cayenne pepper; cook until corn has softened, about 2 minutes. Pour in cream and bring to a boil. Reduce heat to low and simmer until cream thickens slightly. Season to taste with salt. Garnish with sliced green onions.

Crabcake Sliders

1 lb crabmeat
1 T cracker meal
1 egg, separated
1 T snipped chives
1 t dry mustard
1 T Old Bay
1 t Worcestershire
1/2 t Tabasco
1 T lemon juice
1/4 C mayo
1/2 t salt
1/4 t white pepper
butter for cooking

Place the crab in a colander and pick over carefully to remove any bits of shell or cartilage. Sprinkle with cracker meal and toss gently to combine. Place egg white in a small bowl and the yolk in a large mixing bowl. Whip the egg white until peaks form; set aside. Add remaining ingredients to the egg yolk and stir to combine. Fold in the crabmeat and whipped egg white. Scoop into 2-inch balls and flatten slightly. Cook in melted butter, turning once, until browned on both sides. Serve on slider buns, garnished with mayonnaise and lettuce. Yield: 8 crabcake sliders.