#76. Polish dog with "the works" at Polock Johnny's
#18. Have a Black Eyed Susan at the Preakness.
#89. Have Old Bay on things other than seafood. For instance, corn on the cob, potato salad, coleslaw.
I’ve always been a fan of multitasking.
I spent this beautiful Memorial Day weekend, after weeks of dreary rain, at my family’s home on the Wye River on the eastern shore to enjoy the waterfront, the sunshine, my family, my boyfriend and my cousin Alex’s graduation party.
The weekend started off with some frozen Black Eyed Susans, the official drink of Preakness. I worked all Preakness weekend so this was my first chance to sample the famous cocktail. The cookout included famous Polock Johnny’s grilled polish sausages and sweet, local corn on the cob dusted with Old Bay. What a Baltimore kind of menu for a cookout on the shore.
First, let’s explore the Eastern Shore as a part of Maryland and its relationship to Baltimore. The Eastern shore consists of 9 of Maryland’s 23 total counties: Caroline, Cecil, Dorchester, Kent, Queen Anne's, Somerset, Talbot, Wicomico, and Worcester counties. These counties all border the western side of the Chesapeake Bay, which splits Maryland almost entirely down its center, and the Susquehanna River forms the Delaware border to the East. Although 9 counties is 40% of Maryland’s total counties, the Eastern Shore is only home to about 8% of Maryland’s total population. Pre-civil war, most of Baltimore’s agriculture came from the Eastern shore (as well as seafood and livestock). Tomatoes, watermelons, potatoes and corn were shipped on barges from the Eastern Shore to places such as Baltimore’s Long Dock on Pratt Street before the advent of motor shipping and transportation. The Eastern Shore is also one of the prime locations for Maryland vacationers. Ocean City, MD is a popular resort for those in the tri-state (MD, PA, DE) area and “Senior Week” is a local right-of-passage for graduating seniors in Baltimore. Our family’s home rests on the shores of the Wye River in Queen Anne’s county, named after the River Wye in Wales. We use it as an escape from the city; weekends are spent crabbing and fishing off the pier, swimming in the pool, playing wiffleball on the front lawn and generally enjoying the sunshine and outdoors in one of the most beautiful locations in Maryland. Cookouts are generally just an excuse to enjoy libations and delicious local foods, which brings me to…The Black Eyed Susan cocktail is Preakness’ answer to the Kentucky Derby’s Mint Julep.
For the past 135 years, the Preakness has been the second leg of the Triple Crown. Horse racing has always been a part of Maryland history, with letters from George Washington referencing horse races outside of Annapolis, but the Preakness has become a sort of spring rite-of-passage for Baltimore. The (usually) sunny weather, bunches of black eyed susans, large crowds and race coverage signal the arrival of summer in Charm City. The Black Eyed Susan cocktail is named after the state flower of Maryland and references the flowers traditionally draped around the winning thoroughbred’s neck. The recipe for a Black Eyed Susan varies from person to person, making the drink as dynamic and personal as any experience in Baltimore. I made my drinks (based upon the recipe on the bottom of this post) Friday evening, threw them in the freezer, and enjoyed the next afternoon poolside watching lacrosse; nontraditional? Yes. Delicious? Definitely.Next? The official spice of Baltimore.
So what is Old Bay anyway and what makes it so Baltimore? Old Bay seasoning, originally called Delicious Brand Shrimp and Crab Seasoning, borrowed its current (and more successful moniker) Old Bay from the Steamship Old Bay Line that cruised the Chesapeake. True to form, Old Bay was invented by one of Baltimore’s many immigrants. In the 1940s, the German Gustav Brunn at a time where crabs were so plentiful, they were free. Spices were added to steamed crabs to encourage drink consumption and purchase at restaurants, as well as increase the popularity of the Blue Crab. Old Bay, although purchased by McCormick and Schmick in 1990, is still purchased in the traditional yellow and red container (a salute to the Maryland Flag perhaps?) and still follows the traditional recipe, including mustard, paprika, celery seed, bay leaf, both black and red pepper, cinnamon, cloves, allspice, nutmeg, cardamom, salt, mace and ginger. Invented in Baltimore, the spice is regionally popular, especially on crabs and shrimp. If you’re from Baltimore, however, you have a can of Old Bay in your spice cabinet and use it on much, much more than seafood. Popcorn, potato chips, eggs, chicken, marinades, corn on the cob… my personal favorites are corn and the unusual canned tuna. This weekend, as a true Baltimore resident, I put Old Bay straight on my ear of corn and in a can of tuna and a tomato slice to be eaten on toasted white bread. Deer have salt-licks and Baltimoreans have Old Bay. It’s just our nature.
And what’s a Polock Johnny?
The original owner of Polock Johnny’s was a Polish immigrant to Baltimore. Originally a carnival worker and then an arcade owner, legend says Johnny Kafka was inspired to sell polish sausages after arcade patrons offered to buy his lunch. The first Polock Johnny’s was opened on Baltimore Street. The business flourished into the 1960’s, when the second John Kafka invented the famous “Works Sauce” (made of tomatoes, vinegar, corn syrup, cucumbers, onions, green bell peppers, celery, spices, salt and onion powder) and opened the second location in Lexington Market. In the 1970’s, Baltimore and Polock Johnny’s were thrown into the spotlight when National Geographic featured the famous Polock Johnny’s Sausage Eating Contest. Demand for the sausages grew so large that a third location was opened on Howard Street downtown. Only three locations still exist today, on Washington Boulevard in southwest Baltimore, in Lexington Market and on Security Boulevard. Polock Johnny’s are still well known in Baltimore and sold uncooked as well as in the restaurants.
All in all, cookouts are as American as apple pie; but when a cookout has Polock Johnny’s, Old Bay and Black Eyed Susans on hand, well, that’s as Baltimore as crabs and Natty Boh, hon.
References:
Recipes:
1 1/4 cup vodka
1 1/4 cup light rum
3/4 cup triple sec
Juice from one lime
4 cups orange juice
4 cups pineapple juice
Lime slices or maraschino cherries (optional)
Chill all ingredients. Combine and serve over crushed or chipped ice in tall glasses. Garnish wish a slice of lime and a maraschino cherry.
I really enjoy old bay on corn, chicken wings, and sometimes eggs.
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