Recipes Blog Posts

Kingfisher Seafood, Pasta & Steak House Shrimp Bisque

November 30th, 2011

Ingredients 1 1/2 cups butter 1/4 cup butter 1/2 cup all-purpose flour Salt and pepper to taste 10 oz. shrimp, peeled and de-veined (reserve shells) 6 oz. onions, minced 3/4 clove garlic, minced 1 1/2 tsp. paprika 3/4 cup tomato paste 2 Tbsp. Worcestershire sauce 2 Tbsp. brandy 3 cups heavy cream 1 3/4 tsp…. Read More…

Sonya’s Sweet Potato Cornbread – The Sea Shack

November 7th, 2011

Ingredients: 1 lb. sweet potatoes, peeled and diced 2 cups sugar 1/2 cup brown sugar 2 cups fine cornmeal 2 cups all-purpose flour 1 Tbsp. cinnamon 1/2 Tbsp. jerk seasoning 1/2 Tbsp. nutmeg 2 Tbsp. baking powder 1/2 cup unsweetened applesauce Method:Put potatoes in a pot and cover with water. Add 1 1/2 cups sugar… Read More…

Marleys Island Grille’s Horseradish Crusted Salmon

November 7th, 2011

Horseradish Crust: 1 cup daikon root, shredded 1 cup prepared horseradish 1/2 cup mayonnaise 1/2 cup panko bread crumbs 2 Tbsp. parsley, chopped Salt and pepper to taste Method: Combine daikon, horseradish and mayonnaise and mix into paste. Add in panko to help bind together, season with salt, pepper and parsley and refrigerate to use… Read More…

British Open Pub’s Beef Wellington

October 5th, 2011

Ingredients 1 large sheet puff pastry 2 lbs. London Broil, cooked medium-rare and sliced thin 1 lb. mushrooms, sliced thin 1 large onion, diced blue cheese crumbles or other cheese, if desired Salt and pepper, to taste 1 egg yolk, beaten 4 oz. demi-glace Directions Preheat oven to 350 degrees. Saute mushrooms and onions. Thaw… Read More…

The Jazz Corner’s Bacon Wrapped Pork Tenderloin

October 5th, 2011

Spiced Peach Butter Ingredients: 2 c. Frozen Peaches 1/4 c. Granulated Sugar 1/4 c. Peach Schnapps 1/4 tsp. Ground Cinnamon 1/2 tsp. Salt 1/8 tsp. Cayenne Pepper 1/8 tsp. Ground Nutmeg 1/4 lb. Unsalted Butter (room temperature) Method: Place all ingredients except butter into a sauce pot over high heat and reduce the liquid by… Read More…

Chef Herb’s Maryland Crab Cakes

September 8th, 2011

Courtesy of The Salty Dog Cafe, Hilton Head Island. Crab Cakes Ingredients: 2 Cups Mayonnaise 6 Eggs 1/4 Cup Sherry Wine 1/4 Cup Lemon Juice 1 Tablespoon Worcestershire Sauce 1/3 Cup Old Bay Seasoning 2 Tablespoons Celery Seed 1/4 Cup Dijon Mustard 2 Tablespoons Horseradish 1 Tablespoon Cajun Seasoning 1 Tablespoon White Pepper 1 Tablespoon… Read More…

The Marleys Marjito

August 24th, 2011

Ingredients: 1 oz. Cruzan Rum 1 oz. Sauza Hornitos Tequila 1 oz. simple syrup (sugar mixed with warm water to form a syrup-like consistency) 2 cups fresh mint Directions: To create this all-natural frozen refreshment, put all ingredients together in a blender, then add 2 cups of ice. Blend to a smooth consistency. Makes an… Read More…

Shrimp & Grits with Tasso Ham Cream Sauce

August 24th, 2011

Ingredients: 3 Tbsp. butter or olive oil 1 1/2 lbs. uncooked large shrimp, peeled & de-veined with tails off 8 oz. Tasso ham or Andouille, cut into cubes 1 cup julienne red bell pepper 1 cup julienne green bell pepper 2 large garlic cloves, chopped 1 cup dry white wine Pinch of saffron, optional 1/2… Read More…

Shrimp Hushpuppies with Horseradish Sauce

August 24th, 2011

Horseradish Sauce 2 cups mayonnaise 1 cup sour cream 1/2 cup horseradish 1/2 cup diced roasted red peppers salt and pepper to taste Combine all ingredients. Shrimp Hushpuppies 2 cups yellow cornmeal 1 cup flour 1 tsp. baking powder 1 egg, beaten 1/2 cup corn kernels 1 Tbsp. chopped garlic 1 Tbsp. sugar 1 cup… Read More…

Up the Creek Pub & Grill’s “Famous” Buffalo Chicken Dip

August 24th, 2011

Ingredients: 3 Chicken Breasts 4 Packages Cream Cheese, softened 1/2 cup Ranch Dressing 3/4 cup Frank’s® RedHot® Sauce 1/2 cup Cheddar Cheese, shredded Directions: Grill the chicken and medium dice the breast. Combine diced chicken and the rest of the ingredients, mix well until blended. Preheat oven to 350º and bake until bubbly. Serve with… Read More…