Recipes

Thursday, 23 November 2006 00:00

The Crow’s Nest chocolate fallen cake

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Ingredients:

12 oz. semi-sweet chocolate chips
½ # unsalted butter
6 ea. eggs
1 cup sugar
½ cup flour


Instructions:

  • melt chocolate and butter in top of a double boiler
  • whisk together eggs, sugar, and flour till smooth
  • mix melted chocolate with egg mixture
  • place ramekins in a pre-heated 350 degree oven for 5 minutes
  • when hot, take out and spray with pan spray
  • pour chocolate mixture almost to the brim of the ramekins
  • bake uncovered for about 15-20 minutes
  • you will be able to tell by gently poking the top of each cake if the inside is still liquidy
  • when the ramekins have cooled so you can hold them, run a sharp knife around the edge and invert to remove cake
  • serve with desired accompaniments
Friday, 24 November 2006 00:00

Crow’s Nest ‘famous duchess soup’

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Ingredients:

24 oz chicken stock
3 oz diced carrots
3 oz diced celery
¼ lb butter
1 ½ oz diced Spanish onion
¾ cup flour
2 cups milk
8 oz sliced or shredded American cheese
8 oz diced baked potato ( we used day old bakers with out the peel)
salt & pepper to taste

 

Instructions:

  • Bring chicken stock to boil.
  • Add carrots & celery to chicken stock and simmer until tender – about 15 minutes.
  • Sauté onions in butter until translucent.
  • Make roux: Add flour to onion/butter mix slowly and cook at low heat to make roux.
  • Add milk to chicken stock and heat to simmer.
  • Add cooked roux to chicken stock/milk and cook until thickened stirring constantly.
  • Gradually add cheese, stirring to blend
  • Served garnished with chopped parsley. Makes 6-10 oz portions.
Monday, 22 January 2007 00:00

Crow's Nest au gratin potatoes

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Ingredients:

2 lb potatoes (thinly sliced)
1 oz coarse breadcrumbs (panko)
.75 lb cheddar cheese
1 pt sauce (recipe below)

 

Instructions:

· Layer potatoes on bottom of pan
· Top with half the cheese, then half of the sauce.
· Layer remaining potatoes.
· Add remaining cheese, then all remaining sauce.
· Top with breadcrumbs.
· Cover with foil, cook @ 350 for 50 minutes.
· Take off foil and cook until golden brown.


Au gratin sauce

1 pt heavy cream
1 pt half & half (or milk)
.25 lb butter
4 oz flour
1 tsp garlic (chopped)
1 oz chicken base
.5 lb onion (chopped)
.5tsp salt
1 tsp white pepper

Instructions:

· melt butter with onions and spices & simmer
· When onions are tender add flour to make a roux, simmer.
· In a separate pot heat cream, half & half and chicken base.
· When liquid is hot add roux and simmer until the sauce has thickened and there is no lumps.

Monday, 09 April 2007 00:00

Crow's Nest chicken picatta

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Ingredients:

2 ea boneless skinless chicken breasts
2 tbsp olive oil
2 tbsp capers
1 tbsp chopped garlic
1 Tbsp lemon juice
½ cup dry white wine
½ cup chicken stock
½ cup heavy cream
½ cup sliced mushrooms
1 cup packed baby spinach
Salt and pepper to taste

 

Instructions:

  • in a large skillet heat the oil over high heat
  • dredge the chicken breasts in flour and sauté on one side till nicely browned
  • flip breast and add mushrooms and garlic and cook for about two minutes
  • add the capers, wine, stock, lemon juice and reduce by half
  • add cream and spinach and reduce till thick
  • season with salt and pepper and serve over pasta, rice, or mashed potatoes
Tuesday, 28 August 2007 00:00

The Crow’s Nest jumbo lump crab cakes

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Ingredients:

3 lbs jumbo lump crabmeat
1 fl oz Worcestershire sauce
1 tbsp. kosher salt
1 tbsp ground Coleman’s mustard
2 tbsp. minced Italian parsley
1 ea shallot, minced
.25 cup mayonnaise
10 oz. cracker meal
.5 fl oz lemon juice

 

Mustard crème fraiche

1 cup crème fraiche
.5 cups Creole mustard
.5 tbsp. Old Bay seasoning

mix everything together and season with salt and pepper

 

Instructions:

  • mix everything except crab and cracker meal in a large bowl
  • gently fold in crab careful not to break up the lumps
  • gently fold in the cracker meal till evenly distributed and cakes just hold together
  • form into 4 ounce patties
  • sauté in heavy pan over medium heat with olive oil and butter mixture till nicely browned, flip and cook other side, about 4-5 minutes per side




Sunday, 13 July 2008 00:00

Crow's Nest nester salad

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Ingredients:

1 lb snow crab meat
1 lb small shrimp (peeled and de-veined)
¾ cup mayonnaise
1 tbsp. lemon juice
2 ea. stalks celery, finely chopped
Old Bay, salt, and white pepper to taste

 

Instructions:

  • steam shrimp sprinkled with Old Bay seasoning for 3 minutes or till just cooked all the way through, shock with ice and set aside
  • squeeze water out of crab meat and combine with shrimp meat and roughly chop together
  • combine crab and shrimp with lemon juice, mayonnaise, celery and salt and pepper
  • refrigerate till ready to serve



*Either serve as a salad with lettuce, vegetables and dressing of choice. It goes especially well on a croissant with tomato, red onion, and mozzarella cheese, warmed up in the oven. Yields 2.5lbs.

Monday, 11 September 2006 00:00

Award winning key lime pie

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Ingredients:

1 ¾ cups of condensed milk (Eagle brand preferred)
6 oz pasteurized egg yolks ( or 6 egg yolks separated)
4 fl oz. Key lime juice ( or sub Real Lime Juice)
1 Graham Cracker Pie Shell

 

Instructions:

  • Preheat oven to 350º
  • Combine milk, eggs and lime juice – mix well and pour into pie shell
  • Turn oven OFF and place pie in oven for 20-25 minutes
  • Remove and cool on rack before refrigerating
  • Makes 6- 8 portions
  • Top with Whipped Cream and garnish with lime wheel
Friday, 24 November 2006 00:00

The Crow’s Nest hummus

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Ingredients:

3.5# canned Garbanzo beans
2 oz chopped garlic
.5 cup extra virgin olive oil
.5 Tbsp. black pepper
1.5 oz. sesame seeds, toasted
1.5 fl oz. lemon juice
1 tsp. kosher salt

 

Preparation:

  • puree everything together in a food processor in a few batches
  • mix together well and enjoy
Friday, 24 November 2006 00:00

The Crow’s Nest bouillabaise

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Ingredients:

1 tbsp olive oil
1 cup onion, small dice
½ bunch celery, small dice
2 tsp parsley, chopped
2 tsp basil, chopped
1 tsp crushed red chili flake
2 oz tomato paste
small pinch saffron
2 tsp garlic, minced
48 fl. Oz clam juice

 

Instructions:

  • in a large heavy sauce pot heat the oil over medium-high heat and add celery and onion, cook till tender
  • add garlic, saffron, tomato paste, and herbs and cook for 2 minutes
  • add clam juice and bring to a boil and simmer for 20 minutes
  • cook any desired fish or shellfish in simmering broth just until cooked and serve over cooked linguini, garnish with freshly chopped parsley
Friday, 02 March 2007 00:00

The Crow’s Nest seafood bisque

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Ingredients:

12 oz sherry

1.5 lb fish pieces

1.5 lb small shrimp

1 Tbsp. white pepper

1 Tbsp. Kosher salt

2 Tbsp. paprika

1 Tbsp. ground Coleman’s mustard

¾ lb. butter

2 cup flour

1 qt. clam juice

¾ gal. milk

¼ cup Dijon mustard


Instructions:

  • melt the butter in a large heavy soup pot and add the salt, pepper, paprika, and Coleman’s mustard
  • add flour and whisk till smooth to make a roux
  • add the cold clam juice and milk whisking constantly till smooth
  • bring up to a strong simmer for 30 minutes till base thickens
  • next add the fish, shrimp, Dijon mustard and sherry and simmer ten more minutes
  • serve garnished with fresh parsley and a cordial glass of sherry if desired

*recipe yields approximately 1.5 gallons

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