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----- Original Message -----
From: traci
To: phaedrus@hungrybrowser.com
Sent: Wednesday, January 26, 2011 2:28 PM
Subject: Looking for Lost Recipes from the Crows Nest Restaurant
on Grand Cayman Island, British West Indies - #1
Uncle Phaedrus,
For many years my family had a home in the Cayman Islands, on Grand Cayman.
Our favorite restaurant there was the Crow's Nest Restaurant. Unfortunately,
Hurricane Ivan destroyed a lot of Grand Cayman (and the Crow's Nest Restaurant)
about 7-8 years ago. I know that you only like to receive 1 lost recipe request
per email, so I will send you 3 emails because there are 3 recipes that I have
searched high and low for, but have been unable to locate. I've even tried
contacting former employees of the restaurant to see if they could help, but
to no avail.
... I am going to list all 3 of the recipes here (and in each subsequent email
as well), but will only give the specifics for one recipe in each email as you
prefer. Any help that you can give would be greatly appreciated.
Garlic Rum Shrimp
Grilled Swordfish with Jerk Mayo Sauce
The Nest Mess Salad
Ok,
The Garlic Rum Shrimp was an entree on their menu - one of their best sellers.
I actually watched a Chef prepare this dish one time at an outdoor festival that
was held on the island, but have been unable to remember how the steps went in
preparing this. There were very few ingredients used. It was minced/chopped garlic,
oil and/or butter, maybe a little Worcestershire, the shrimp , salt/pepper and
then they finished the dish by adding the rum, tilting the pan and letting it
flame-up...that really was all....but whenever I attempt to make this, the flavor
profile just doesn't hit me as if I'm right.
If you could be of any assistance, I would appreciate it.
Thank you,
Traci
Hi Traci,
I read lots of raves about The Crow's Nest and lots of laments about it not
re-opening after it was demolished by Hurricane Ivan. I wish that I could
say that I found your recipes, but I did not. I did not find any recipes at
all from The Crow's Nest in any of my sources. I tried to find the chef's
name in the hope that might provide a lead, but I had no success there.
I searched for any recipes at all with the names that you list, but the
only recipe that I was able to find was the Garlic Rum Shrimp recipe below.
Perhaps it will help in your attempt to re-create the dish.
Phaed
Garlic Rum Shrimp
3 pounds large shrimp, peeled and deveined
Salt, to taste
Tabasco sauce, to taste
1/2 cup light rum
Juice of 1 lime
1 tablespoon Worcestershire sauce
1/2 teaspoon cumin
1/4 cup (1/2 stick) butter
1/2 cup Spanish olive oil
5 cloves chopped garlic
1/4 cup bread crumbs
2 tablespoons fresh parsley, chopped
In bowl, season shrimp with salt and Tabasco.
In smaller bowl, combine rum, lime juice, Worcestershire sauce and cumin.
Blend with shrimp, refrigerate and marinate at least 1 hour.
In a small saucepan, combine butter and oil. When butter begins to get foamy,
add garlic. Sauté for 2 minutes. Set aside.
Transfer shrimp with marinade to dish (putting shrimp in single layer), top
with garlic sauce and bread crumbs.
Broil (up to 10 minutes).
Garnish with fresh parsley if desired.
--------------------------------------------------------
Subject: I have Crows Nest Mess Salad recipe!
From: Colleen
Date: 5/6/2019, 8:17 PM
To: phaedrus@hungrybrowser.com
I stumbled upon your website and the request for the Crows Nest Mess Salad
from many years ago.
When I was there 20 years ago, we dined there several times and I had the Mess
salad every time. I asked them how to make it and they laughed as it was so simple!
Caesar dressing
Tobacco sauce
Cabbage finely cut
Romaine lettuce
Diced fresh tomatoes
Mix all together and that’s it!
Kindly,
Colleen
--------------------------------------------------------
----- Original Message -----
From: Janet
To: phaedrus@hungrybrowser.com
Sent: Tuesday, August 02, 2011 11:05 PM
Subject: Crow's Nest Grand Cayman
Hi there, I have the recipe directly from the restaurant for their Key
Lime Pie...more of a merigue with a Key Lime curd. They printed it out for me
after many, many years and dinners there. Trouble is it makes many, many
pies! But if any one wants it, I have it.
Best Regards,
Janet
In a message dated 8/3/2011 5:38:38 A.M. Eastern Daylight Time,
phaedrus@hungrybrowser.com writes:
Hi Janet,
Please send it on to me!
Phaed
From: Janet
To: phaedrus@hungrybrowser.com
Subject: Re: Crow's Nest Grand Cayman
Date: Wednesday, August 03, 2011 1:18 PM
Crow's Nest Key Lime Pie
Note: All "cups" throughout the recipe = 10 oz. beer mug
Kerd:
36 eggs
14 yolks
5 lb. sugar
1 bottle 946 ml. key lime juice
2 lb. butter
2 drops green food colouring
Pie:
52 egg whites
3.5 cups sugar
750 ml. kerd
Butter and sugar sugar springform pans (recipe didn't say how many!)
Kerd:
Beat yolks in top of double boiler and add sugar, juice and butter. Cook
until thick, stirring to keep smooth
Pie:
Beat egg whites adding sugar gradually, mixture will become stiff. Fold
750 ml. of kerd very gradually into mixture. PS Be gentle!
Pile high into springform pans
Bake at 350 degrees for 90 minutes. Turn off oven and allow to cool
gradually in oven. PS. electric ovens may not cool quickly enough so prop door
open. Let stand at room temp. for two hours. Refrigerate before serving.
To serve: Top with homemade whipped cream, not aerosol. And add kerd to
your liking.
------------------------------------------------------------------------
From: "Paulette"
To: phaedrus@hungrybrowser.com
Subject: Crow's Nest key lime pie
Date: Wednesday, December 31, 2014 4:06 PM
Have been searching for years for this recipe, wondering if anybody has
scaled down the recipe smaller or has revised the recipe itself. would
appreciate any information possible Thank You
----- Original Message -----
From: Kathy
To: phaedrus@hungrybrowser.com
Sent: Saturday, January 22, 2011 12:49 PM
Subject: Gingerbread Butter
I'm looking for the recipe for the Gingerbread Butter spread that is sold by
Williams & Sonoma. Can't replicate it quite correctly or find a recipe on the web.
The label shows ingredients of cream, butter, confectioners' sugar, sweetened
condensed milk, brown sugar, spices, caramel color, pectin, salt, sodium phosphate,
vanilla. The description mentions that is is a "holiday treat that dates back
to Elizabethan England. It's made in small batches using caramelized milk, sugar
and butter and spiced with fragrant ginger, cinnamon and nutmeg."
And it is delicious! Hope you can help.
Thanks,
Kathy
Hi Kathy,
After wading through a hundred or so gingerbread and ginger bread cookies
recipes because they had the phrase *"gingerbread. Butter"* in them, the only
things that I could find about "gingerbread butter" were references to the
Williams-Sonoma product and two vague recipes (sort of) for making gingerbread
flavored butter. Not the W-S spread, but actual butter with some spices added
to make it taste like gingerbread. There was one other recipe for a "gingerbread
butter" spread, but it was basically peanut butter with spices added.
I couldn't understand why I didn't find more about it if it dated back to
"Elizabethan England". I then went to the Williams-Sonoma site, to see if
there was more information about it there. I found the quote you reference
there. It actually says:
"Our spread celebrates the heartwarming flavor of gingerbread, a holiday
treat that dates back to Elizabethan England. "
See:
Williams-Sonoma Gingerbread Butter Spread
My interpret of that sentence is that they are saying that gingerbread itself
dates back to Elizabethan England, not their spread, which is most likely a
recent Williams-Sonoma commercial creation. Someone will probably create a
copycat recipe for it at some point, but as yet no one appears to have done so.
Sorry.
Phaed
Although I don't see any relation to the Williams-Sonoma "Gingerbread Butter" product,
Margaret found a spread made of ground speculaas cookies. See: Homemade Speculoos Spread.
There are recipes on my site for Speculaas, if anyone wants to go to the trouble of making the cookies and then grinding them up to make a spread. Anyone who wants to experiment might also try using a cheap brand of ginger snaps cookies from the grocery.
Speculoos Spread is sold in the U.S. as Biscoff Spread. It is available at Biscoff.com
----- Original Message -----
From: Mollie
To: phaedrus@hungrybrowser.com
Sent: Sunday, January 23, 2011 3:50 PM
Subject: Salted peanut squares
Do you have a salted peanut squares recipe from the 1950's or earlier?
Mollie
Hi Mollie,
I found several "salted peanut squares" recipes, but none of them has a date on it. Sorry.
Phaed
----- Original Message -----
From: christy
To: phaedrus@hungrybrowser.com
Sent: Monday, January 24, 2011 1:42 PM
Subject: Corner Bakery Chicken Carbonara
Phaedrus,
I have searched in vain for a recipe that looks even close to Corner Bakery's
Chicken Carbonara. Please help! I know Corner Bakery uses fettucini as opposed
to spaghetti. They also include bacon, peas and bread crumbs on top. It's the
best chicken carbonara I've ever had.
Thanks,
Christy
Hi Christy,
Sorry, no success. This recipe does not appear to be available.
Phaed
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