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From the category archives:

Recipes

Mussels Provencal

December 1, 2010

Ingredients 1 lb mussels 1 tsp olive oil 5 oz chopped tomato 2 oz chopped garlic 1 oz chopped shallots 3 oz white wine 4 oz garlic butter 2 oz basil 2 oz marinara Procedure Heat pan with olive oil. Add tomato, shallots and garlic. Let sauté for 2 minutes. Add Mussels. Let cook until [...]

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Stuffed Portabella Mushrooms

December 1, 2010

Yields 4 large mushrooms The Mushrooms Pick 4 mushrooms the size of a coffee saucer. Remove stem and carefully scrape the “gills from the underside of the cap and discard. Cook the mushroom caps by steaming, poaching, or even grilling for added flavor. It’s your choice. Cook the cap until the flesh is slightly tender. [...]

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Spinach And Artichoke Dip

December 1, 2010

Created by Chef Will Manson of the BeachHouse Restaurant 1 lb Spinach 2 cups artichoke hearts 1 cup chopped onions 1 tsp olive oil 1 lb cream cheese 1 cup milk 1 cup heavy cream 2 cups shredded pepper jack cheese 1 tsp granulated garlic 1 tsp cayenne pepper 1 bread bowl Garnish 1 cup [...]

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Southwest Mahi Mahi

December 1, 2010

by Chef Ian Fairweather of the Sandbar Restaurant Ingredients 4 8oz Mahi Mahi Fillets 2 oz blackening seasoning 2 oz oil Shrimp Pico de Gallo ½ onion – diced 1 tomato – diced 4 large cooked Shrimp – diced 6 oz cilantro Preparation Mix onion, tomato, cilantro, and shrimp in small bowl. Let sit for [...]

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Grilled Norwegian Salmon Filet

December 1, 2010

Recipe by Chef Will Manson of the BeachHouse Restaurant. Ingredients 2 each 6 oz salmon filets 8 oz fresh spinach (Blanched) 2 oz whole butter 2 oz goat cheese To taste, fresh herbs of your choice to blend with goat cheese butter. Method Season grill with oil. Season salmon filet with salt and pepper or chef [...]

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Beachhouse Steamer Pot

November 4, 2010

Recipe by Chef Will Manson of the BeachHouse Restaurant. Ingredients: King Crab 6 oz Snow Crab 6 oz Dungeness Crab 6 oz Stone Crab 6 oz Corn on the cob 1 ea Clam Broth 1 cup White Wine 1 cup Butter 1/4 cup Red Potato 4 ea. Method: Boil broth and wine in a medium [...]

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