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Archive for the ‘Restaurant’ Category

Uptown Cafe Dolce Torneise

30 Aug

Uptown Cafe Dolce Torneise

Source: Uptown Cafe – Louisville, Kentucky

NOTE: This recipe calls for raw egg yolks, which the U.S. government has named as a potentially hazardous food. Raw eggs should not be eaten by young children, pregnant women, the elderly or those with a compromised immune system.

Pasteurized egg whites are available at some stores. A common brand name is Eggology.

1 1/2 cups (3 sticks) unsalted butter, softened
18 ounces (3 cup) semisweet chocolate chips
3/4 cup amaretto liqueur
1/3 cup powdered sugar
4 egg yolks
12 ounces toasted, ground almonds, about 2 cup
4 pasteurized egg whites
Dash cream of tartar
12 shortbread cookies (such as Lorna Doone), or
    as needed to complete 2 layers
Whipped cream and more almonds for garnish

Line a 9 x 5-inch loaf pan with clear plastic wrap; set aside.

Gently melt 1/2 cup butter (saving remaining 2 sticks) in a heavy saucepan set over low heat (do not allow to hiss or brown). Remove from heat. Stir in chocolate chips until melted and smooth. Stir in amaretto. Cool to room temperature.

Beat remaining 1 cup (2 sticks) butter with an electric mixer. Gradually add powdered sugar, scraping inside of bowl as you do. Add egg yolks 1 at a time, scraping bowl and beating well after each addition.

Beat in cooled chocolate mixture until completely combined. Stir in ground almonds.

In a medium bowl with clean beaters, beat the egg whites and cream of tartar. Begin on low speed, and gradually increase speed until soft, billowing peaks form. Gently fold a spoonful of egg whites into chocolate mixture, to lighten. Fold in remaining egg whites, until mixture is light, foamy and evenly combined.

(To fold, hold large rubber spatula like a knife. "Cut" through the center of mixture, reaching down to the bottom of bowl. Scrape up from bottom of bowl, and pull over the top of the mixture. Give bowl a quarter-turn and repeat. When finished, mixture will be a thick, creamy mousse – not soupy.)

Spread a layer of chocolate mousse in bottom of loaf pan; top with a layer of cookies. Repeat, ending last layer with chocolate batter. Refrigerate overnight. Invert onto plate. Slice to serve. Garnish each slice with whipped cream and additional roasted almonds.

Serves 12, approximately.

To roast almonds: Spread almonds on a cookie sheet and bake in a 350 degree F oven until thoroughly browned, about 12 to 20 minutes. Stir occasionally to brown evenly. Grind almonds in a food processor or, in batches, in a coffee grinder.

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Maggiano\’s Little Italy Italian Beef Sandwich

30 Aug

Maggiano’s Little Italy Italian Beef Sandwich

Posted by GayleL at recipegoldmine.com 9:21:32am 5/12/03

Source: nbc5.com – courtesy Maggiano’s Little Italy

1 (3 x 24-inch) loaf French baguette bread
1 1/2 pounds roast beef, thinly sliced
1 whole onion, thinly sliced
1 whole red pepper, thinly sliced
1 whole pepperoncini, thinly sliced
1/2 pound mushrooms, thinly sliced
2 cups grated mozzarella cheese
2 quarts water
6 cubes beef bouillon
2 whole pepperoncini

Dissolve the bouillon cubs in water, bring to a simmer. Add the pepperoncini, simmer 5 minutes and place in a chafing dish or keep hot.

Quick-saut? the mushrooms, onions, peppers and pepperoncini. Set aside.

Split open the bread.

Place the sliced roast beef in the broth and stir to heat.

Remove meat from broth with tongs and place in the baguette. Top with the mushroom, onion, peppers, pepperoncini and grated mozzarella cheese.

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Zydeco\’s Pork Tenderloin Etouffee

30 Aug

Zydeco’s Pork Tenderloin Etouffee

Posted by GayleL at recipegoldmine.com – May 7, 2001

Source: Journal Sentinel

1 ounce oil
1/3 pound diced onions
1/3 pound diced celery
1/3 pound diced green peppers
1 teaspoon garlic puree
2 ounces tomato paste
1 bay leaf
1 teaspoon basil
2 tablespoons honey
1 quart veal stock
1/4 cup light corn syrup
Pinch of thyme
Pinch of chili powder
Pinch of cayenne pepper
Pinch of black pepper

Sweat onions, celery and bell peppers in the oil. Add the tomato paste and garlic. Add the remaining ingredients and simmer for 15 minutes.

Brown pork in a saut? pan. Add sauce and reduce.

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Clyde Cooper\’s Barbecue Creamy Coleslaw

30 Aug

Clyde Cooper’s Barbecue Creamy Coleslaw

Source: Bon Appetit magazine – Clyde Cooper’s Barbecue, Raleigh, North Carolina

3/4 cup mayonnaise
1/2 cup sweet pickle relish
2 tablespoons Dijon mustard
1 tablespoon white wine vinegar
1 head green cabbage, thinly sliced (about 12 cups)
2 large carrots, peeled and grated

Mix first four ingredients in a large bowl. Add cabbage and carrots; toss to coat. Season to taste with salt and pepper. Can be made 2 hours ahead. Cover and chill.

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Posted in Barbecue, Restaurant

 

Gator\’s Basil Marinated Shrimp

30 Aug

Gator’s Basil Marinated Shrimp

Posted by GayleL at recipegoldmine.com May 15, 2001

Source: wsfa.com – 3/10/00 – Recipe from Gator’s

Peel 2 1/2 pounds shrimp.

Bring 2 gallons water to a boil with 2 cut lemons, 2 ounces crab boil and 2 ounces coarse sea salt.

Let water boil for a few minutes to incorporate flavors….add one shrimp to the water and cook.

Taste – adjust seasonings. If you like it spicy, add more crab boil, and if it is too spicy, throw away 1/2 of the water and start over.

Drop all the shrimp and cook while stirring slowly to mix the shrimp up and help them cook evenly.

Drain into a colander, spread onto a sheet pan and let cool.

Add following mixture:

1/2 cup julienne basil leaves
2 tablespoons minced garlic
3/4 cup virgin or extra virgin olive oil (do not use
    very expensive extra virgin olive oil. It will
    overpower the flavor of the shrimp)
1/4 cup lemon juice
2 tablespoons crushed red pepper flakes
1 can quartered artichoke hearts
2 cups quartered Roma tomatoes

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Applebee\’s Fresh Pico De Gallo

30 Aug

Applebee’s Fresh Pico de Gallo

Posted by LladyRusty at recipegoldmine.com 8/21/02 1:45:04 am

Source: The Milwaukee Channel

1 cup tomatoes, 1/4 inch diced
1/2 cup red onion, 1/4 inch diced
1/8 cup cilantro, leaves only, roughly chopped
Jalape?o pepper, finely minced, to taste
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon salad oil
1 teaspoon white vinegar
1/4 teaspoon granulated garlic

After washing vegetables, dice/chop/mince and place in steel or glass bowl. Add seasonings, oil and vinegar and gently mix. Do not over-mix as this will bruise the tomatoes.

Store leftover pico de gallo in the refrigerator to add to your favorite dishes and salads for up to 36 hours.

Servings: 6

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Sacramento Brewing Company Seafood Pasta

29 Aug

Sacramento Brewing Company Seafood Pasta

Posted by CookinMom at recipegoldmine.com May 25, 2001

Source: Sacramento Brewing Company, Sacramento, California

2 ounces olive oil
3 ounces salmon pieces
3 ounces calamari (tubes)
3 ounces cod pieces
8 medium shrimp
3 ounces mussels (clams)
1 tablespoon crushed garlic
1/2 teaspoon fresh dill
1/2 teaspoon salt and pepper
1/2 lemon (squeezed)
3 ounces white wine
4 ounces fresh linguini
4 ounces marinara sauce

In hot saut? pan, heat oil then add seafood (including Mussels).

Add all seasonings, lemon and wine. Saut? until seafood is cooked through and mussels are open, about 5 minutes.

Place linguini in boiling water while seafood is cooking. Heat marinara sauce at the same time.

Strain pasta (after boiling 4 to 5 minutes) and place on plate.

Place mussels around pasta on plate. Cover with sauce. Top with saut?ed seafood. Garnish with lemon, dill and parsley.

Enjoy!

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Posted in Pasta, Restaurant, Seafood

 

O\’charley\’s Beef Monterey

29 Aug

O’Charley’s Beef Monterey

Posted by GayleL at recipegoldmine.com May 15, 2001

Source: wsfa.com

1 ounce salad oil
1 teaspoon minced garlic
7 ounces marinated beef tips
Seasoning salt
1/2 cup freshly sliced mushrooms (1/4-inch hand cut)
1/2 cup julienne red onion (1/4- x 2 1/2-inches)
1 ounce Burgundy wine
4 ounces rice pilaf
1 slice Monterey jack cheese
1 each kale garnish
Sprinkle of chopped parsley

Note: You will also need an 8-ounce rarebit dish and a larger dinner dish.

Ladle 1 ounce of oil into heated saut? pan. Add minced garlic and cook for 10 seconds. Place 7 ounces of beef tips into pan and generously season with seasoning salt. After tips have cooked for 1 1/2 minutes, add vegetables. When vegetables are 50% done, add burgundy wine. Cook tips to medium temperature. If you’re cooking beef tips medium well or well done, do not add garlic until wine is added because garlic will burn.

When tips are done, portion rice into bottom of a large rarebit dish and place tips and veggies on top of rice. Do not drain.

Place a slice of Monterey Jack cheese over tips, covering beef tips completely. Tuck the cheese around the beef tips so it is contained within the dish. Place rarebit dish into a cheese melter, broiler, or oven. Carefully remove dish when cheese is completely melted. Serve rarebit on dinner dish. Garnish with a fist size piece of kale and serve.

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Mr And Mrs G\’s Fried Chicken

29 Aug

Mr. and Mrs. G’s Fried Chicken

Source: Mr. and Mrs. G’s Home Cooking and Pastries

1 chicken or as much as you need to
    serve, cut into pieces
Seasoned salt
Black pepper and garlic powder to taste
All-purpose flour
Vegetable oil

Cut chicken into pieces. Cover with seasoned salt, black pepper and garlic powder. Rub seasonings into chicken. Place flour in a large bowl. Run chicken pieces through flour, coating thoroughly. Shake off any excess.

Heat vegetable oil to 325 to 350 degrees F in a skillet big enough to submerge chicken pieces. Drop chicken into hot oil. When the pieces rise, check for desired colored. When the chicken is a deep golden brown, remove from oil. Place on a rack to drain. Serve.

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Posted in Chicken, Restaurant

 

Gullah House Restaurant Miss Hannah\’s Casserole

29 Aug

Gullah House Restaurant Miss Hannah’s Casserole

Source: The Gullah House Restaurant, St. Helena Island, South Carolina.

5 cups water
1 1/2 pounds unpeeled, medium-size fresh shrimp
3 1/4 cups water
1/2 teaspoon salt
1 cup regular grits, uncooked
2 large eggs, lightly beaten 
1/4 cup milk
2 cloves garlic, minced
1 1/2 cups (6 ounces) shredded Cheddar cheese, divided
Chopped fresh parsley (for garnish)

Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Peel and de-vein shrimp; set aside.

Bring 3 1/4 cup water and salt to a boil in a medium saucepan; stir in grits. Cover, reduce heat, and simmer 10 minutes. Remove from heat.

Combine eggs and milk; gradually stir into grits. Stir in shrimp, garlic and 1 cup of the cheese. Spoon into a lightly greased 11 x 7-inch baking dish. Sprinkle with remaining 1/2 cup cheese. Bake at 350 degrees F for 30 minutes. Let stand 5 minutes. Garnish, if desired.

Yields 6 servings.

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