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Amos Mosquitos Scalloped Scallops

INGREDIENTS:

1 ½ pounds sea scallops
1 ½ t.onion powder
½ t. salt
¼ t. ground black pepper
2 c. ½ cracker, ½ breadcrumb mix
1/3 c. butter, melted
1 c. half and half
8 T. Parmesan cheese

METHOD:
Puree one-cup cracker crumbs with one cup bread crumbs and 1/3 cup melted butter in the food processor. Toss scallops with the onion powder, salt and pepper.  For each of the four casseroles, mix 6 ounces of scallops with ¼ cup of the crumbs and 2 T. grated Parmesan. Place in casseroles and top each with ¼ cup of the half and half. Bake at 350 F for 10 minutes or until golden brown and bubbly. Serves four.

 

Beaufort Grocery Co., Beaufort, N.C.

Beaufort Grocery Co., Beaufort, N.C.

Beaufort Grocery’s Lemon Chess Pie:

Pastry: 1/4lb. Softened Butter
2 cups Granulated Sugar
1 tbsp. Flour

Filling: 2 tbsp. Cornmeal
4 Eggs
1/4 cup Milk
1/4 cup Fresh squeezed lemon juice
2 tsp. Grated fresh lemon zest

Method: Preheat oven to 350 degrees. Line a 9″ pie plate with pastry and flute the rim. Put the butter and sugar into the bowl of an electric mixer and beat until creamy. Beat in the flour, cornmeal and lemon zest. Add the eggs, one at a time, and beat well after each addition. Beat in the milk and lemon juice. Pour and scrape the mixture into the pastry lined pie plate and place on the lowest shelf of the oven. Bake 45 minutes, or until the filling is golden and firm. Let cool to room temperature before serving. Enjoy!

Beaufort Grocery Espresso Encrusted Rack of Spring Lamb with Tequila Chili Goat Cheese Sauce

Lamb
1 ea. Rack of lamb, frenched
1 tsp. Cooking oil
1 tbsp. Dijon
1 tbsp. Finely ground espresso
To taste Salt and pepper

Method: season lamb with salt and pepper, sear on all sides in a hot pan with oil. Smear loin with Dijon and then rub in espresso grinds. Roast, in the oven at 375 F. for 10-15 minutes or until medium rare. Let rest for 5 minutes before slicing into chops.

Tequila Chili Goat-Cheese Sauce

2 tsp. Butter
2 tbsp. Shallots, chopped
1 tsp. Garlic, chopped
2 tbsp. Poblano chili, chopped (can be substituted with another fresh chili)
2 tbsp.Tequila
½ Lime, juiced
¾ cup Chicken stock
1 tsp.  Cornstarch, dissolved in 1 tbsp. water (slurry)
3 oz.Chevre (or other soft goat cheese)

Method: sauté shallots in butter, add chilies and garlic. Flame in Tequila. Add lime, and stock, bring to the boil and thicken with cornstarch slurry. Adjust consistency, re season if needed and finish sauce by whisking in cheese. Serve with lamb rack accompanied with a potato and vegetable of your choice.

Kathryn’s Jumbo Lump Crab Cake

 

Kathryn's Lump Crab cake

Kathryn’s Lump Crab cake

 

1 Pound of jumbo lump crab meat
2 Cups of Mayo
1 Teaspoon of paprika
1 Teaspoon of Dijon mustard
1 Tablespoon of Old Bay
¼ Cup of diced scallions
2 Tablespoon of roasted red peppers (diced)
3 Tablespoons of finely diced onions (sautéed)
2 Tablespoons of celery salt
1 Cup of bread crumbs

Method: Mix Mayo, paprika, Dijon, Old Bay, Scallions, red peppers, onions, and celery salt in a mixing bowl.  Fold in crab meat so the jumbo lump texture is preserved.  Add bread crumbs to make mixture more solid.  Form 4 to 5 ounce patties with your hands, about 1 ½ inches thick each.  Pan sear both sides in olive oil and finish in a 350 degree oven until golden brown.

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