Let’s try something healthy and delicious for dinner tonight. Here are some recipes from Split Rail Tavern and Saloon 151, listed in our Cook Book.
Split Rail Tavern – Seafood Stew:
Ingredients:
- 4 ounces striped bass
- 6 u15 shrimp
- 12 littleneck clams
- 8 mussels
- 1 quart fish stock
- 1 quart clam stock
- 1 quart chicken stock
- Red Bliss potatoes
- San Marzano tomatoes
- 4 fennel bulbs
- 1 onion
- 1 bulb garlic
- 1 lemon
- tomato paste
- thyme
- olive oil
- 2 cups orange juice
- salt and pepper
- parsley
- saffron
- white wine
Directions:
- Dry roast shrimp shells, onion, garlic, fennel slathered in tomato paste in hot oven until the paste becomes leathery. Transfer to pot.
- Add water, fish, clam and chicken stocks with fresh thyme and lemon slices
- Simmer for 20 minutes. Reduce to 2 quarts.
- Core fennel bulbs. Place in olive oil and orange juice, season with salt and pepper. Braise until glazed.
- Boil 2 potatoes.
- Crush tomatoes and toss with olive oil and parsley
- Sweat 2 tablespoons of minced garlic in butter. Season with salt and 2 pinches of saffron
- Roast head of garlic in oil. Combine saffron-garlic mixture and purée
- In hot pan, sear bass skin-side down until golden
- Add shrimp, mussels, Littlenecks, and garlic until golden.
- Deglaze pan with white wine. Add all ingredients, cover pan and simmer until mussels and clams open.
Saloon 151 – Brisket Sandwich:
- 2 tbsp Cajun Seasoning
- 2 tbsp Granulated Garlic
- 2 tbsp Dark Chili Powder
- Beef Stock
- 2 tbsp Liquid Smoke
- Whole Brisket
- BBQ Sauce
- Cole Slaw
- Preheat oven to 350F
Directions:
- Combine seasonings in equal parts and spread over meat. Rub seasoning into meat firmly until both sides are covered.
- Place meat in roasting pan and add beef base until meat is 1/2 submerged. Add liquid smoke.
- Cover tightly with foil. Bake for 7 to 8 hours.
- Shred meat and mix with BBQ sauce. Place on kaiser roll and top with coleslaw.
Read about more fun dinner ideas in our Cook Book!