Recipes

DECEMBER 22, 2012

Bob's Moscow Mule

• Highball Glass 
• 1-3/4 oz. Ginger Infused Vodka 
• 1/2 oz. Lime Juice 
• Ginger Beer 
• Garnish with Lime Wedge 

Shrimp and Scallops in a Puffed Pastry with Marsala Mushroom Cream Sauce

• Bake Puffed Pastry at 400 deg. for 14 min.
• Saute 8 oz. Mushroom, 2 Mayan Sweet Onions and 1 Tbl. Minced Garlic in 4 Tbl. Salted Butter 
• Add 1 cup Whipping Cream, 1/2 Cup Marsala Wine and 1/2 cup Low-Salt Chicken Broth 
• Add 1 Tbl. Dijon Mustard and 1 tsp. White Wine Vinegar 
• Reduce Mixture to 1-2 cups by Boiling Down. 
• Add 16 Large Shrimp and 8 Sea Scallops to Mixture. 
• Pour Shrimp-Scallop Mixture over Puffed Pastry 

Sherry Kona Crab Bisque

• Saute 2 Carrots and 2 Celery Stalks in 2 Tbl. Salted Butter 
• Add 4 Tbl. Salted Butter and 4 Tbl. Flour 
• Add 2-1/2 cups of Low-Salt Chicken Broth Simmer for 15 Minutes 
• Add 1 cup Heavy Cream, 1/2 cup Sherry, 1 Tbl. Lemon Juice, 1 tsp. Worcestershire Sauce and 1/2 tsp. Cayenne Pepper 
• Add 1/2 lbs. of Lump Crab Meat Simmer for 10 Minutes 

Crab Beignets 

• Combine 8 oz. Lump Crab Meat, 1 cup Unbleached Flour, 1 tsp. Baking Powder, 1 tsp. Minced Garlic, 3 Scallions, 1 Egg and 4 drops Louisiana Hot Sauce 
• Drop Batter into Deep Fryer - Cook 3-5 min. at 350 deg. 

Shrimp and Scallops over Calamarata Pasta with a Gorgonzola Cream Sauce 

• Cook Calamarata Pasta in Salted Boiling Water for 15 min. 
• Saute 2 Tbl. Mince Garlic in 4 Tbl. Butter for 2 min. 
• Wisk in 2 Tbl. Flour - Cook for 1 min. 
• Add 1 cup Chicken Stock, 1 cup Heavy Cream and 8 oz. Gorgonzola - Cook for 2 min. 
• Add Fresh Sage and Ground Black Pepper - Cook for 3 min. 
• Toss with Handful of Baby Spinach Leaves Serve over Calamarata Pasta 

Roasted Rack of Lamb with Mint-Olive Oil Marinade

• Combine 1 Tbl. Garlic, 1 Tbl. Honey, 2 Tbl. Lemon Juice, 1/2 cup Olive Oil, 1 Tbl. Mint, 1 Tbl. Thyme and 1 Tbl. Rosemary. 
• Place Rack of Lamb in Marinade for 12 Hours. 
• Roast Rack of Lamb at 400 deg. for 7 min. then 350 deg. for additional 10 min. 

Slow Cooked French Provencal White Beans with Celery, Carrots and Garlic Cloves

• Add 14 oz. Dried Great Northern Beans, 4 cups Chicken Stock, 1 Tbl. Sea Salt, 1/4 cup Olive Oil, 2 Yellow Onion, 2 Carrot, 2 Celery Stalk, 1/4 cup Fresh Parsley, 2 Tbl. Minced Garlic, 2 Tbl. Rosemary and 2 Tbl. Thyme. 
• Cook in Slow Cooker on Low for 8 hrs.

DECEMBER 23, 2012

Old English Inn White Bean and Bacon Soup

• Saute 1/3 Slab of Bacon Cut into 1 in. Strips in 2 Tbl. Olive Oil for 5 min.  Do Not Separate Bacon into Slices. (Substitute: 1/4 Cup Pancetta).  
• Add 2 Tbl. Minced Garlic, 1/2 Medium Sweet Mayan Yellow Onion, 2 Carrots and 2 Celery Stalks.  Saute for 8 min.until Onions are Soft and Start to Carmelize. 
• Add 1-14 oz. Can of Northern White Beans then 3-4 cups of Low Salt Chicken Stock.  Bring to Slow Boil.  Reduce Heat and Cook for 10 min. until Vegetables are Tender.
• Add 1/2 Tbl. Fresh Parsley, 1/2 Tbl. Fresh Rosemary and 1/2 Tbl. Fresh Thyme.  (Substitute: 1 Head of Curley Endive - Cook until Wilted)
• Place Garlic Bread Crouton in Bowl and Serve Soup over Garlic Bread Crouton. (Substitute:  Puree Soup with 1/2 Cup of Grated Parmigiano-Reggiano.  Serve with Crostini)