Although this was a new ingredient for me, Chesapeake Ray has a fascinating history. Here's an interesting story that I discovered on the Virginia Seafood website:
In 1608, Captain John Smith, learned about the nature of a Chesapeake Ray. While Smith was spearing a ray with his sword near the Rappahannock River, the ray defended itself by striking Smith in the shoulder with its barb, located on the base of its tail. The pain was so terrible that the crew was convinced Smith was dying, so they dug a grave for him. But he overcame the pain and felt well enough that evening to eat the ray for supper. The place this happened is still known as Stingray Point, located in Deltaville, VA.
The Chesapeake Ray is a terrific sustainable and delicious ingredient, and I hope it will become more popular and more widely available in stores around the country!
Everyone who left comments on the giveaway post was eligible for the random drawing, and the winner is Biren @ Roti n Rice! I will be in touch with you by email to send the gift certificate!
As promised, here is the recipe for the Chesapeake Ray Stir-Fry.
Ingredients:
1-2 tablespoons peanut oil
1/2 red bell pepper, thinly sliced
1/2 orange bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1/2 onion, coarsely chopped
2 garlic cloves, chopped
1 ray fillet, thinly sliced
2 green onions, chopped
1 teaspoon coriander
1 teaspoon cayenne pepper
1/4 cup soy sauce
Salt, pepper to taste
Directions:
Heat the peanut oil in the wok until hot. Add bell peppers, onion, and garlic. Stir fry for a few minutes until the bell peppers are starting to soften. Add ray fillet slices and stir fry quickly for two minutes or until the ray is cooked through. Mix in green onions, coriander, cayenne pepper, salt and pepper to taste, and soy sauce. Cook for another 30 seconds. Serve over rice or noodles.
***
The vote for the round # 3 of the Project Food Blog is underway! I would love to have your support - please vote for my Luxury Party "Spicy Flavors of Autumn"!
