January 19th, 2012 • Posted by Andy Barnes • Permalink
This is a great time to visit your favorite restaurantand to try a new one!
Our special this year is $25.00
Appetizer: choose 1 of these three.
Maryland Crab Cake with Spicy Remoulade
Orange Sesame Shrimp & Chocolate Chile Thai Sauce
Vietnamese Sweet and Salty Chicken Wings
First Course: Choose 1 of these three.
'The Wedge' Creamy Amish Gorgonzola Dressing, Hickory Smoked Bacon, Sun Dried Tomato
Classic French Onion Soup
Chef Andy Barnes Souper Bowl Award Winning Crab Bisque
Entree: chopse 1 of these three.
Roast Pork Tenderloin and Pear Under Glass
Grilled Salmon & Traditional Hollandaise
Veal Picatta & Lemon Caper Cream Sauce
Wines and Special Restaurant Week Desserts to Compliment Your Meal.
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January 19th, 2012 • Posted by Andy Barnes • Permalink
Join us for our "Aphrodisiac Valentine Dinner" served 4-9 PM Tuesday February 14.
Dinner includes First Course: Soup or Salad and Heart Shaped Bread
Dinner ranges from $23 to $45
Entree choices include Maine Lobster Tail, Duck ala Orange, Filet Mignon, Veal Picatta, Local, Organic Sirloin...more
Indulgent Desserts:
'Lover's Heart' Dark Chocolate Cake, Creme Anglaise & Berries
Gran Marnier Chocolate Souffle
Mascarpone filled Cannolis with Blueberries
'Coffee and Doughnuts' Beignets & Espresso Ice Cream
Chocolate Coffee Cups filled with Black Raspberry, Belgian Chocolate, and Espresso Ice Creams
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October 14th, 2010 • Posted by Andy Barnes • Permalink
makes 5 gallons
6 Onions sweated until sweet
1-2 pounds bacon added to onions
2 tablespoons Garlic Minced
1/2 Case roasted Sweet Corn
4-5 Cups Sherry
6 pounds mild Green Chile roasted, peeled, chopped
3 1/2 gallons chicken stock
2 pound Roux
1 gallon Milk
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July 26th, 2010 • Posted by Andy Barnes • Permalink
Combine all for New Mexico Chopped Lamb
2 pounds chopped New Mexico Lamb
3 Minced garlic Cloves
1 Minced Yellow Onion
1 bunch minced green onions
2 eggs
1 C. Milk
1/2 C. Worchestershire Sauce
2 tblsp. Curry Powder
1 Pureed Heirloom Tomato
1 tsp. sugar
1/2 to 1 C. chopped Pecans or Pinons
1 1/2 C. Panko
Salt and Pepper to taste
Fresh Apricot Sauce:
Puree 1 pound NM Apricots
1/2 C. Whole Grain Mustard
1/2 C. Honey or Agave Syrup
Mix 3 ingredients and adjust to taste
Purchase phyllo pastry. Butter muffin tins and lay in 3-4 layers of pastry. Butter every other layer and top layer. Bake in oven for about 10 minutes, until lightly browned & crispy. Spoon apricot sauce n bottom of pastry, add browned lamb ball on top of sauce. Enjoy!
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June 25th, 2010 • Posted by Andy Barnes • Permalink
This recipe yields about 1 gallon
Ingredients:
1 ˝ yellow onion, rough chop
˝ cup extra virgin olive oil
1 tbsp garlic, chopped
5 lbs fresh asparagus with the woody ends removed and cut into 1 inch pieces on the diagonal
12 cups good quality chicken stock
˝ pound of bacon (I’m liking apple wood smoked bacon these days)
1 tbsp hot sauce
In a large (2 gallon) pot:
Caramelize the onion in olive oil
Add the garlic and sauté until fragrant
Add asparagus to onion and garlic and sauté until soft
Cover with chicken stock
Simmer for 1 ˝ -2 ˝ hours
While soup is cooking sauté ˝ pound of bacon until crisp, drain
Add crisp bacon and hot sauce to soup
Salt & Pepper to taste
Serve with a nice crusty bread!
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