Restaurant-quality Food and Drinks to Make at Home

Channel your inner chef by recreating these fabulous recipes provided by local chefs and restaurants.

Healthy Habit: Avocado Toast with Savory Granola

1 medium avocado
1 1/2-inch sliced sprouted wheat bread
1 tablespoon extra virgin olive oil
1 fresh lime
1 cup oatmeal
1 tablespoon of pecans
1 tablespoon of almonds
1 tablespoon of sunflower seeds
1/2 cup dried cranberries
1/2 teaspoon cumin
1/2 teaspoon paprika
1 tablespoon extra virgin olive oil
1 tablespoon agave
Salt and pepper to taste

Preheat oven to 325 degrees. Combine oatmeal, pecans, almonds, sunflower seeds, cumin, paprika, extra virgin olive oil, salt and pepper. Spread evenly on a baking sheet. Place in oven for at least 10 minutes or until granola is golden brown. Remove from oven when done. Add agave and dried cranberries while granola is still hot from oven. Let rest and set aside.

Take 1/2 inch sliced bread (Healthy Habit uses Sprout Momma bread) and toast to desired darkness. Cut avocado in half and remove pit. Take half of the avocado and smash in a bowl. Add juice from half of a lime and extra virgin olive oil. Add salt and pepper to taste. Spread smashed avocado onto toast and add desired portion of savory granola. Take other half of avocado and slice thin slivers to top toast. Finish with extra virgin olive oil and salt. Enjoy!

Salty Dog Cafe: Maryland Crab Cakes

(Yields 10)

Ingredients (Crab Cakes)
2 pounds jumbo lump crab
1 pound special crab meat
1 cup mayonnaise
1 egg
1 tablespoon chopped parsley
1/2 cup panko bread crumbs
1 tablespoon dijon mustard
2 teaspoons hot sauce
1 tablespoon Old Bay seasoning

Combine mayonnaise, mustard, Worcestershire sauce, hot sauce, egg, Old Bay seasoning and chopped parsley in a bowl and mix thoroughly. Mix crab meat and crab cake mix. Add panko. Allow to rest for 5 minutes, then pat into cakes and sauté in butter or bake until golden brown.

Ingredients (Gazpacho Sauce)
1/4 cup red onion, small diced
1 clove garlic, minced
1 tablespoon olive oil
2 cups tomatoes, diced
2 cups Bloody Mary mix
1 teaspoon Worcestershire sauce
Salt and pepper, to taste

Heat olive oil in a sauté pan. Add red onion and garlic. Cook for 1-2 minutes, then add the remaining ingredients. Chill sauce until ready to use or use hot.

Captain Woody’s: Sangria Colada

(Yields 2)

1 cup red sangria
2 cups of ice
1 1/2 ounces white rum
3 ounces Tiki Tropics pina colada mix

Blend the sangria and 1 cup of ice and pour into hurricane glasses, half way. Blend rum, pina colada mix and ice and pour on top of the sangria in the glasses. Garnish with fruit of choice. Leave layered or swirl with a straw and enjoy.

Land’s End Tavern: Greek Shrimp Omelette

Ingredients (Shrimp)
1 teaspoon olive oil
1/4 pound wild caught American shrimp
1 tablespoon balsamic glaze

Add olive oil to sauté pan over medium heat. Once heated, add shrimp and sauté for a few minutes until shrimp are pink and cooked through, Add 1 tablespoon of balsamic reduction to coat shrimp. Sauté until shrimp are thoroughly coated. When finished, put aside until omelette construction.

Ingredients (Balsamic Glaze)
1 cup balsamic vinegar
1 tablespoon brown sugar

Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a rapid boil, reduce heat to a low and simmer until glaze is reduced by half, about 20 minutes. If glaze can coat the back of a spoon, you know it is ready. Let cool and pour into a jar with a lid. Store in refrigerator until needed.

Ingredients (Omelette)
2 farm fresh eggs
2 tablespoons of water
Dash of salt
Dash of pepper
2 teaspoons olive oil
1 tablespoon chopped onion
1/2 cup fresh spinach
1/2 cup Roma tomato diced
2 tablespoons feta cheese

Directions [1] Beat eggs, water, salt and pepper in a small bowl until blended. Add 1 tablespoon of olive oil to a pan and heat over medium heat. [2] Sauté onions until translucent. Add spinach and sauté until spinach is reduced by half its size. Set aside onions and spinach with shrimp. [3] Add 1 teaspoon of olive into hot pan. Pour in egg mixture. Mixture should set immediately at the edges. Gingerly push cooked portions from the edges to the center with a spatula. Make sure all uncooked eggs can reach the hot pan surface. [4] When eggs thicken and no visible liquid remains, place shrimp, onion and spinach mixture, Roma tomatoes and feta on one side of the omelette. Fold omelette in half with spatula. Slide omelette onto plate.

Land’s End TavernCrab Guacamole

(Yields 4-6 servings)

Ingredients (Guacamole)
8 ripened avocados
1 red onion, finely diced
2 fresh jalapeño peppers, finely diced (optional)
1 medium red tomato, finely diced
1 bunch cilantro, destemmed, finely chopped
Juice from one lime
Pinch of salt

Cut avocados in half, around the center core. Remove the seed from the avocado and scoop the meat into a mixing bowl using a spoon. Add the red onion, tomato, jalapeño and cilantro to the avocado meat and mix thoroughly using your hands. Add the juice from the lime and salt to taste.

Ingredients (Pineapple Salsa)
4 1/2 cups of fresh pineapple chunks cut into 1/2-inch squares
1 red onion, finely diced
1 medium red tomato, finely diced
1 small bunch cilantro, destemmed, finely chopped
2 fresh jalapeño peppers, finely diced

Put all ingredients in a mixing bowl and mix well. Ideally, make this the day before so the flavors can really mingle.

Other Ingredients
1 bag tortilla chips
8 ounces lump crab meat
1 lime

Add guacamole to a serving dish. Top with crab meat and pineapple salsa. Squeeze juice from 1/2 of the lime over the top. Cut remaining half of lime into sections to be used as a garnish. Place serving dish on a large plate and surround with tortilla chips.

Photo by Jessica Carter

Farm: Ginger Sour

Ingredients (Ginger Syrup)
3 ounces fresh ginger, thinly sliced
1 cup organic cane sugar
2 cups water

In a large bowl, add sliced ginger and cane sugar. Cover with water completely covering the ginger. Cover and store at room temperature for two days or until liquid is syrup. Transfer ginger and liquid to a pot and simmer over low heat for 20 minutes. Blend thoroughly in a blender or food processor. Pour blended syrup through a fine strainer. Set juice aside.

Ingredients (Cherry Syrup)
1 8-ounce jar of fancy Italian cherries

Set 3-4 cherries aside. In a blender add remaining cherries and juice. Once blended, pour through a fine strainer and set juice aside.

Ingredients (Drink)
2 ounces Virgil Kaine Robber Baron
1 ounce ginger
1/2 ounce fresh lemon juice

Directions [1] In a cocktail shaker, fill with ice. Add Virgil Kaine Robber Baron, ginger syrup and a squeeze of lemon. Shake. [2] Pour into Collins glass over its own rocks. [3] Garnish with cherry on a pick. [4] Pour some of the cherry syrup over the top of the cherry until the juice starts to fall to the bottom of the glass.

Holy Tequila: Holy Churro Pancakes

8 ounces unsalted butter
2 ounces brown sugar
3 cups flour
6 whole eggs
3 cups water
1 teaspoon baking powder
Dash of salt
Piping bag
6 cups pancake mixture
Strawberries or bananas
Pure maple syrup
Powdered sugar

Directions [1] Heat water, sugar and salt and bring to a simmer. Pour the water, sugar and salt slowly with the flour and baking powder. Make sure it is whisked really well and add eggs. Whisk until all combined. [2] Put dough into the piping bag. Using the piping bag, form 6 inch circles with the churro dough and freeze for 1 hour. Fry the dough at 350 degrees for 7-8 minutes. Toss in cinnamon and sugar. [3] Put the fried frozen dough (the churro) on a flattop and add pancake mix in the center of the circle about 1 cup each. Cook for 2 minutes and then flip the “churro pancake” and cook for 2 more minutes. [4] Set as many pancakes as you like on a plate, top it with strawberries or bananas (or both!) and finish with a light drizzle of maple syrup and powdered sugar.

LOCAL Life Test Kitchen: Beer margaritas

1 12-ounce can frozen limeade concentrate
12 ounces of tequila
12 ounces of water
1 good Mexican beer (Bohemia or Negra Modelo)
1 lime, cut into wedges

Pour limeade, tequila, water and beer into a large pitcher. Stir until well blended and limeade has melted. Add plenty of ice. Garnish with lime wedges.

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