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Copeland's Restaurant
Guitreau
4 oz. butter
4 oz. chopped onions
5 single mushrooms
1/2 tsp. salt
3/4 tsp. garlic powder
1/4 tsp. white pepper
8 oz. fish fillet (red or black drum recommended)
4 oz. crawfish tails
4 oz. 90-100 size shrimp
Cook fish on grill approximately three minutes on each side. While fish is cooking,
sauté shrimp and crawfish tails for about one minute. At this point, everything
else may be added. Cook until vegetables are translucent. If mixture is too thick,
add a splash of dry white wine. If too thin, turn the heat up and cook down until
the right consistency.
Grone's Cafeteria Egg Custard Pie
Yield: 8 servings
2 eggs
1/3 cup granulated sugar
1/4 teaspoon salt
3/4 teaspoon vanilla
2 cups whole milk
1 tablespoon butter, melted
1 (9-inch) unbaked pie shell
1/2 teaspoon grated nutmeg
1. In a blender, combine eggs, sugar, salt, vanilla and milk. Blend until well combined.
To eliminate air bubbles, cover and refrigerate for 3 to 4 hours.
2. Place a rack in the middle of the oven. Remove upper rack. Preheat the oven to 375 degrees.
Brush melted butter over unbaked pie shell. Sprinkle with nutmeg.
3. Place pie shell on middle oven rack. Pour filling into pie shell. Bake until set,
30 to 40 minutes. (The custard should still jiggle slightly when you tap the edge of the pan;
it will continue to set as it cools.) If crust begins to brown before custard is done, shield
with aluminum foil. Cool completely on a rack.
Bistro Time’s Crab Cakes
Recipe By: Bistro Time, 5137 Fredericksburg Rd (closed)
Serving Size: 3
-= Ingredients =-
1 pound lump crab meat
2 ounces bread crumbs
1/2 teaspoon celery salt
3 tablespoons herb mayonnaise ; (recipe below)
3 egg whites
butter ; for browning crab cakes
tartar sauce ; (recipe below)
~~ -- HERB MAYONNAISE -- ~~
1 jar (16-oz) mayonnaise
5 parsley sprigs ; chopped
3 basil sprigs ; chopped
3 dill sprigs ; chopped
1/4 cup red wine vinegar
~~ -- TARTAR SAUCE -- ~~
2 cups herb mayonnaise
2 ounces capers
2 boiled eggs ; chopped
1/3 scant cup onion ; diced
1/4 cup dill pickle ; diced
1 tablespoon tarragon, fresh ; chopped (or 1 teaspoon dried)
-= Instructions =-
Handle crab meat very gently as you remove as many shells as possible.
Place meat in large stainless steel or glass bowl. Add crumbs and celery
salt and toss lightly. Add mayonnaise and egg whites and mix gently.
Form into 3-ounce patties. Heat butter in a skillet and sauté patties
on both sides till golden brown. Serve with tartar sauce.
MAYONNAISE: Whisk all ingredients together in a glass bowl.
Refrigerate up to four days.
TARTAR SAUCE: Place all ingredients in a medium-sized glass bowl and mix well.
Refrigerate up to four days.
Bennigan's Broccoli Bites Recipe
Ingredients:
3 eggs
6 ounces shredded Monterey Jack cheese
6 ounces shredded Colby cheese
1 (16 oz.) box frozen chopped broccoli, thawed, drained and dried
2 1/2 ounces bacon pieces
1/2 ounce diced yellow onion
1 ounce all-purpose flour
Italian bread crumbs as needed
***Honey Mustard Dressing***
3/4 cup sour cream
1/3 cup mayonnaise
1/3 cup Dijon mustard
1/3 cup honey
1 tablespoon lemon juice PLUS"PLUS" means this ingredient in addition to
the one on the next line, often with divided uses
1 teaspoon lemon juice
Directions:
Drain thawed broccoli thoroughly by pressing through a strainer. Beat eggs
in a mixing bowl with a whisk until well blended. Place all the ingredients
into a plastic container, except the bread crumbs. Stir together with a spatula
until thoroughly combined. Refrigerate mixture for about 1 hour. This will help
to bind the mix making preparation much easier.
Heat about 4 cups oil in a fryer or deep pan for frying at 350ºF. Set up a shallow
pan with bread crumbs. Scoop about 1/2 ounce portion of the broccoli mixture into
the bread crumbs. Form each portion into a ball and coat it well. Place broccoli
bites into the fry basket or frying pan. Make sure they do not stick together.
Fry for one minute, then remove and place onto a plate lined with paper towels
to absorb excess oil. Serve with Honey Mustard Dressing
Honey Mustard Dressing
In a mixing bowl, combine sour cream, mayonnaise and mustard. Blend thoroughly
using a whisk. Slowly pour in the honey and lemon juice, continue mixing until
smooth and well combined.
serves/makes 4
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