Old Bay seasoning, like Old Spice deodorant, is no joke. It’s so awesome, it doesn’t even need a ridiculous ad campaign.
If you’re from anywhere near the Chesapeake bay, you know this to be true. Old Bay is the standard-bearer of Maryland summers; his blue, red, and yellow heraldry fluttering in the breeze coming off of the water. Where there is Old Bay, there are crabs, and there is beer.
But Old Bay need not be saved, hoarded, coveted, only to be used on crabs. Even the labeling says, “For Seafood, Poultry, Salads, and Meats.” I have never had an Old Bay salad, but it sounds like the kind of thing a bad ass Corinthian warrior would eat. I suggest using Old Bay on anything and everything, as it can do no harm, only good.
According to the best and most trustworthy research tool ever known to humankind, Wikipedia, the ingredients of Old Bay are as follows:
- mustard
- paprika
- celery seed
- bay leaf
- black pepper
- red pepper
- cinnamon
- cloves
- allspice
- nutmeg
- cardamom
- salt
- mace
- ginger
I think they left a few out. Namely:
- Very finely ground crack-cocaine
- 99.9% pure distilled youthful exuberance (harvested from only the most carefree of American teenagers)
- Beer flavor enhancer #19
- Refined Chesepian spirit dust (salvaged from Skicoak, near Norfolk)
- High fructose black bean syrup
How to use Old Bay:
Things you’ll need:
-Old Bay
-Food you are going to cook
-Beer (may I suggest Blue Moon Agave Blonde Ale?)
Step 1: Put copious amounts of Old Bay on everything
And you’re done! You and your reborn taste buds can thank me later.
The picture is a little blurry because I got some Old Bay on the lens.
Pic looks great, with or without the Old Bay on the lens!
Thank you!
Alright Oliver, I’m convinced we were definitely brothers in another life. I “Old Bay” (that should be a verb) nearly every bit of food that lands on my plate.
We need to hit the Maury Povich show for some free paternity tests.
Here in the Midwest, we call Old Bay “ketchup”.
Here on the East Coast, we call ketchup “Old Bay.”
Cooking in a wok over coals? What an awesome idea! In Louisiana, they have a product (similar in popularity and function) called “Tony’s” which when I was first introduced to it, my reaction was “Oh, so it’s basically Old Bay”. The significance of this revelation wasn’t shared by my host, who’d never heard of it – so it was an educational night for all!
It’s called a “grilling basket” (or so says William Sonoma). It works great for grilling anything that would otherwise fall through the slats of the grill. I usually use it for veggies, but couldn’t help but be overwhelmed by the desire to coat some shrimp in Old Bay! Thanks for reading 🙂
I like to bring a large pot of water to a boil. Dump in a can of Old Bay, add taters/onions/corn/shrimp and call it a day!
Invite me next time you plan to do that, sounds amazing.
If you’re ever in the greater Tallahassee, Florida area you’re more than welcome to stop in. Beer + Low Country Boil = Good times!
How great is Old Bay? Take any 15 step recipe. If you add Old Bay you can usually easily remove 9 of the steps. I will definitely be attempting to recreate that picture tomorrow!
Does that include baking? I’d love to see some Old Bay baked goods. I know of a biscuit recipe…what about pancakes!?
Hmmmmmm, I might remember that on Sunday. Honestly honey I thought the Old Bay was the salt. You know how much they look alike.
Ed’s right! How many ingredients are in the standard chex mix recipe?
New way:
Step 1: Mix chex varieties, pretzels, nuts, melted butter & healthy amount of Old Bay in large bowl.
Step 2: Take a drink of beer.
Step 15: Spread on pan, wait til cool (or don’t) and eat!
I’m having a lit of a bad day here in Utah this morning and this post made me laugh! Thanks for the laugh and the Old bay recipe! LOL