Gunther Gebel-William's steak sauce

The legendary lion tamer Gunther Gebel-Williams gave us this recipe, which we serve in-house with our filet mignon. You are sure to find it a great compliment to any steak!


2 large onions, thinly sliced
2 tbl olive oil
6 oz. Scotch
1 cup soy sauce
1 qt. water
2 oz. brown sugar
2 oz. Dijon mustard
1 oz. Worcestershire Sauce



  • Sauté onions in oil until soft
  • Carefully add scotch (to avoid flame) to sautéed onions and boil for 2 minutes
  • Add remaining ingredients and whisk well
  • Bring up to strong simmer and it will be ready to serve OR let cool and store up to 2 weeks in refrigerator or freeze.

Yields 6 cups

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Crow's Nest nester salad


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



  • 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.

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Crow's Nest clam casino



  • 1 lb unsalted butter
  • 2 Tbsp. green bell pepper, minced
  • 2 Tbsp. yellow onion, minced
  • 2 Tbsp. pimento, minced
  • 1 tsp. garlic, minced
  • 1 tsp. white pepper
  • 2 tsp. parsley, minced
  • 1 tsp. oregano, minced
  • 1 fl. oz. anisette liquor
  • ½ Cup fresh breadcrumbs

Little neck clams
Cooked chopped bacon
Sliced green onions



  • sauté onions, peppers, pimento, and garlic in a little butter till softened
  • add sautéed mixture to softened butter along with spices and anisette
  • beat in a mixer or food processor till thoroughly combined
  • slowly add the breadcrumbs to the mixture
  • chill mixture
  • shuck as many littleneck clams as desired
  • top each clam with 1 Tbsp. of the butter
  • bake in 400° oven for 5 minutes
  • top each clam with a small amount of bacon and green onions
  • serve with a squeeze of fresh lemon juice

* The butter recipe makes enough for many servings of clams casino. It keeps for weeks, covered in the refrigerator, or months if frozen. The butter also works well melted on any fish or poultry. For instance, impress your guests by serving ‘Grouper Casino’

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The Crow’s Nest jumbo lump crab cakes


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



  • 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

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Crow's Nest brussels sprouts with cream & bacon


1 lb Brussels sprouts
2 tbsp olive oil
1 tbsp chopped garlic
2 cups heavy cream
1/4 cup cooked & crumbled bacon



  • Steam or boil 1 lb Brussels sprouts till tender
  • Heat 2 tbsp olive oil in large sauté pan
  • Add I tbsp chopped garlic and cook till fragrant
  • Add 2 cups heavy cream and reduce till thick
  • Add ¼ cup cooked and crumbled bacon
  • Season with salt and pepper
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Crow's Nest chicken picatta


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



  • 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
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The Crow’s Nest seafood bisque


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


  • 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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Crow's Nest au gratin potatoes


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



· 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


· 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.

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Crow’s Nest ‘famous duchess soup’


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



  • 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.
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The Crow’s Nest hummus


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



  • puree everything together in a food processor in a few batches
  • mix together well and enjoy
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The Crow’s Nest bouillabaise


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



  • 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
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The Crow’s Nest chocolate fallen cake


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


  • 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
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Award winning key lime pie


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



  • 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
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