Ocean City Recipes

Johnny’s Pizza
5601 Coastal Highway, Units 1 and 2
www.johnnys56.com

Johnny’s Favorite Cocktail

1 part Firefly Peach Vodka
4 parts Fresh Brewed Iced Tea
Twist of Lime
Serve Ice Cold

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The Shark on the Harbor Restaurant
12924 Sunset Avenue
West Ocean City, MD (On the Commercial Fishing Harbor)
410-213-0924
www.ocshark.com

Braised Short Ribs
Ingredients
2 tablespoons canola oil
6 flanken-style short ribs with bones, cut 2 inches thick (about 4 pounds)
Kosher salt and freshly ground pepper
1 large onion, finely chopped
2 carrots, sliced
3 celery ribs, sliced
3 garlic cloves, thickly sliced
One 750-milliliter bottle dry red wine, such as Cabernet Sauvignon
4 thyme sprigs
3 cups chicken stock, beef stock or veal stock

Make Ahead
The braised short ribs can be prepared through Step 4 and refrigerated for up to 2 days.

Serve With
Mashed potatoes, buttered noodles or crusty bread.

Notes:
Flanken-style short ribs (short ribs cut across the bones instead of parallel to them) can be ordered at butcher shops.

Directions:
1. In a large skillet, heat the oil. Season the ribs with salt and pepper. Add them to the skillet and cook over moderate heat, turning once, until browned and crusty, about 18 minutes. Transfer the ribs to a shallow baking dish in a single layer.
2. Add the onion, carrots, celery and garlic to the skillet and cook over low heat, stirring occasionally, until very soft and lightly browned, about 20 minutes. Add the wine and thyme sprigs and bring to a boil over high heat. Pour the hot marinade over the ribs and let cool. Cover and refrigerate overnight, turning the ribs once.
3. Preheat the oven to 350°. Transfer the ribs and marinade to a large, enameled cast-iron casserole. Add the stock and bring to a boil. Cover and cook in the lower third of the oven for 1 1/2 hours, until the meat is tender but not falling apart. Uncover and braise for 45 minutes longer, turning the ribs once or twice, until the sauce is reduced by about half and the meat is very tender.
4. Transfer the meat to a clean shallow baking dish, discarding the bones as they fall off. Strain the sauce into a heatproof measuring cup and skim off as much fat as possible. Pour the sauce over the meat; there should be about 2 cups.
5. Preheat the broiler. Broil the meat, turning once or twice, until glazed and sizzling, about 10 minutes. Transfer the meat to plates, spoon the sauce on top and serve.

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The Shark on the Harbor Restaurant
12924 Sunset Avenue
West Ocean City, MD (On the Commercial Fishing Harbor)
410-213-0924
www.ocshark.com

Shrimp & Andouille Sausage Gumbo
Ingredients
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
2 large onions, diced
2 celery stalks, diced
3/4 cup vegetable oil
3/4 cup flour
2 bay leaves
1 tablespoon kosher salt
1/2 teaspoon ground white pepper
1/2 teaspoon cayenne
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
6 cloves garlic, minced
5 1/2 cups shrimp stock, or chicken stock (if using store bought, use low sodium)
1 pound Andouille sausage, cut in 1/2-inch pieces (half-moons)
Peeled, deveined shrimp
Plain cooked white rice, for serving (wild rice is nice too)

Directions:
Combine peppers, onions, and celery in a bowl and have ready next to the stove. In a large heavy skillet (cast iron is best) heat oil until it just begins to smoke. Gradually add flour, whisking constantly. Continue whisking constantly and cook over medium to medium-high heat until roux is light brown and very fragrant. Add vegetable mixture and stir with a wooden spoon, continuing to cook, for 2 minutes. Add salt and dry seasonings and garlic and stir to combine, cooking for another 1 to 2 minutes, then remove pan from heat.

Place stock in a large Dutch oven or stockpot and bring to a gentle boil. Gradually add roux mixture to boiling stock, whisking constantly, until completely incorporated and dissolved. Return to a boil and add the andouille, then reduce to a simmer and cook for 15 minutes. Taste and adjust seasoning if necessary, then add shrimp and turn off heat. Let gumbo sit for 5 minutes to allow shrimp to cook, then serve immediately over a scoop of rice.

Note: You can do everything in this recipe up to the point of adding the shrimp beforehand; bring gumbo up to a boil before adding shrimp to serve.