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A Terp Culinary Tour

Alumni Association Cookbook Flavored By Maryland Grads

By Sala Levin ’10

Cookbook with guacamole ingredients

Photo by John T. Consoli

“Terps Together,” the new cookbook from the University of Maryland Alumni Association, features Terp-sourced recipes for dishes like “Connie's Mighty Mac,” “Emerald City High-Octane Chili” and “Bonfire Brownies.”

Maryland crab soup. DIY In-N-Out burgers. Mango coconut muffins. And don’t forget the jalapeño margarita.

All these, and dozens more, are part of “Terps Together: The University of Maryland Alumni Association Cookbook,” a collection of 49 recipes sourced from Terps across the country that are easy enough for a weeknight dinner or a lazy weekend at home.

Recipes run the geographic and cultural gamut, from New York-style pizza to the Korean-influenced beef dish woo tak to aloo tikki, inspired by the vegetarian burgers served in Indian McDonald’s. Each recipe comes from a UMD alum, student or friend—some professionals in the food and beverage industry, but mostly home cooks with a passion for kitchen adventures. Many recipes are accompanied by stories of how the family recipes were passed down from previous generations and their significance on each Terp’s table.

“We wanted a variety of recipes that represented Terps all over the country,” said Lauren Norris ’11, M.A. ’16, director of advocacy and engagement for the Alumni Association, who submitted a recipe for “Nancy’s Scones.” 

As the COVID-19 pandemic started last year, the Alumni Association staff began to think about “opportunities to engage alumni outside of in-person events,” said Norris. With many staffers turning more toward cooking adventures in their own lives, the idea for a cookbook seemed a natural fit.

Among the Terps who submitted recipes are Joy Bauer ’86, health and nutrition expert for NBC’s “Today,” who teaches readers how to make “CinnaYums,” her take on a cinnamon bun, and Kevin Plank ’97, Sagamore Spirits executive chairman and Under Armour founder, executive chairman and brand chief, who offers up three cocktails.

With enormous range, easy-to-follow instructions and striking design, “it’s one of those cookbooks you’ll have on your shelf for 50 years,” said Norris.

Here’s just a taste:

Recipe: Guacamole (pictured), submitted by Chris Robles ’17, CEO of Trippy Tacos

INGREDIENTS 

  • 5 avocados 
  • 2 limes (to taste) 
  • 2−3 cup minced onion 
  • 2−3 cup diced tomato 
  • 2 Tbsp. cilantro, chopped 
  • Salt to taste

GUACAMOLE DIRECTIONS

  • Open avocados and put their meat in a bowl. Mash that up. Cut and mince onion. Dice tomatoes. Mix together and add salt and lime juice to taste.

Bash Burgers, submitted by Josh Capon ’94, executive chef and partner at Lure Fishbar (New York City and Miami), and chef and partner at Bowery Meat Company (New York City)

INGREDIENTS

  • 1 lb. bacon 
  • 1/4 cup olive oil 
  • 2 Spanish onions, diced 
  • Salt and pepper to taste 
  • 1 cup Hellman’s mayonnaise 
  • 1 cup ketchup
  • 1/4 red onion, diced 
  • 1 Tbsp. red wine vinegar 
  • 1/4 cup relish 
  • 4 6-oz. hamburger patties 
  • 4 tsp. Dijon mustard 
  • 4 “Big Marty’s” Martin’s potato rolls OR brioche burger buns 
  • 4 slices American cheese 
  • 1 cup sliced dill or bread-and-butter pickles 

BACON JAM

  1. Cook the bacon on a sheet pan in a 350°F oven until crispy, about 7-10 minutes, then set aside on paper towels. 
  2. When cooled, chop with a knife into small pieces or pulse in a food processor until chunky. Do not make mush! 
  3. Dice the onions and sauté on medium heat in olive oil until caramelized and golden brown, about 20 minutes. Season with salt and pepper. 
  4. Combine the bacon and onions in a mixing bowl, season with salt and pepper, and set aside. This can keep in the fridge for a few days; just reheat in a saute pan when ready to use. 

SPECIAL SAUCE

  1. Combine the mayonnaise, ketchup, diced red onion, vinegar and relish in a mixing bowl. 
  2. Mix well and keep in the fridge until ready to use.

BURGERS

  1. Heat a cast iron pan or griddle to smoking hot. 
  2. Season patties with salt and pepper and smear 1 tsp. of dijon mustard on one side of each burger. 
  3. Lightly coat the pan or griddle with a little oil and sear the burgers with the mustard facing up. 
  4. Let the burgers caramelize before flipping, about 3-5 minutes. 
  5. Flip burgers and place one slice of American cheese on each. 
  6. Cook until desired doneness. 
  7. Lightly toast the buns. 
  8. Place 1 Tbsp. of sauce on the top and bottom of each bun. 
  9. Place the burger patty on the bottom bun. 
  10. Top each with 1 Tbsp. of the warm bacon onion jam. 
  11. Top each with 5 slices of pickles. 
  12. Serve with chips, fries or tater tots and enjoy.
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