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Legal Sea Foods Jalapeno Cornbread



JALAPENO CORNBREAD
Legal Sea Foods Restaurant Recipe

2/3 cups sour cream
1/2 teaspoon baking soda
1 cup self rising flour
1 cup medium grind cornmeal
1/4 teaspoon salt
1-2 teaspoons sugar
1/2 cup plus 1 tablespoon milk
3 tablespoons melted butter
1 large egg

Preheat the oven to 400 degrees.

Combine the sour cream and baking soda in a bowl. Let sit for 10 minutes until the mixture increases slightly in volume. Mix together the flour, cornmeal, salt, and sugar in a large bowl. Stir together the milk, butter, and egg with the sour cream, mixture, then pour over the dry ingredients. Gently stir them together. Put into a greased 8 inch baking pan. Bake for 20 to 25 minutes, or until cooked through.

Legal Sea Foods Rice Pilaf



RICE PILAF
Legal Sea Foods Restaurant Recipe

1 tablespoon butter
3 tablespoons chopped scallions, both white and green parts
1 cup long grain rice, such as jasmine
2 cups chicken or vegetable stock
1 tablespoon dry white wine  (optional)
salt
freshly ground black pepper
1/4 cup toasted sliced almonds

Melt the butter in a large skillet over medium heat, add the scallions, and cook for 1 minute, stirring frequently. Add the rice and cook another 2 minutes, stirring constantly. (The rice will brown slightly.) Add the chicken stock and wine, if using. Season with salt and pepper to taste. Cook the rice over medium heat for 12 to 15 minutes, or until almost cooked through. Cover the pan, turn off the heat, and let sit for another 5 minutes. Place in a serving dish and sprinkle with the almonds. Makes 4 servings.

Legal Sea Foods Chipotle Sweet Potato Mash


CHIPOTLE SWEET POTATO MASH
Legal Sea Foods Restaurant Recipe

3 pounds sweet potatoes   (about 4)
2 tablespoons canned chipotle peppers in adobo sauce
1 cup light cream
4 tablespoons unsalted butter
salt
freshly ground black pepper
1-2 tablespoons minced fresh chives

Peel and dice the sweet potatoes into large chunks (about 1 1/2 inches). Place them in a large pot, cover with water, and bring to a boil. Gently boil for 10 to 20 minutes, or until a fork pierces the chunks easily.

Meanwhile, in a separate saucepan, combine the peppers, cream, and butter. Bring the mixture to a boil, lower the heat, and cook over medium heat for 10 minutes, or until the cream is slightly thickened. Drain the potatoes and mash with the cream mixture. Season with salt and pepper to taste. Just before serving, stir in the chives. Makes 4 servings.

Legal Sea Foods Spinach with Pine Nuts



SPINACH with PINE NUTS
Legal Sea Foods Restaurant Recipe

2 tablespoons olive oil
3 tablespoons pine nuts or walnuts
1 pound spinach leaves, stemmed, washed and dried
Worcestershire or soy sauce   (optional)
freshly ground black pepper

Heat the olive oil in a large skillet. Add the nuts and saute them for 2 minutes over medium heat, stirring frequently. Do not let them brown. Remove from the pan with a slotted spoon and set aside.Turn up the heat, add the spinach and saute until limp, stirring constantly. This will take 1 to 2 minutes. Remove from the heat, stir in the pine nuts, and taste. If desired, add a dash of Worcestershire or soy sauce and black pepper.  Makes 4 servings.

Legal Sea Foods Blueberry and Peach Crumble



BLUEBERRY and PEACH CRUMBLE
Legal Sea Foods Restaurant Recipe

5 peaches or nectarines, peeled and thinly sliced
1 cup blueberries
1/3 cup fresh orange juice
2 teaspoons minced orange zest
3/4 cup all-purpose flour
1/3 - 1/4 cup packed brown sugar
3 tablespoons butter
heavy cream  (optional)

Preheat the oven to 325 degrees.

Mix together the peaches, blueberries, orange juice, and orange zest. Place the fruit in a buttered 9 inch pie or square pan and set aside.

Combine the flour and brown sugar, then cut in 2 tablespoons of the butter with a pastry blender until the mixture forms crumbs about the size of small peas. Sprinkle the flour mixture over the fruit and dot with the remaining 1 tablespoon of butter.

Bake until the peaches are cooked through, the top is slightly browned, and the mixture is bubbling, about 30 minutes. Serve hot or cold, with heavy cream, if desired, to pour over the crumble. Makes 4 to 6 servings.

Luke's Lobster Lobster Grilled Cheese


LOBSTER GRILLED CHEESE
Luke's Lobster Restaurant Recipe

2 slices white pullman bread or sourdough bread
1/2 tbsp unsalted butter
1/2 cup cooking Maine lobster meat, torn into 1/2 to 3/4 inch chunks
sliced Gruyère cheese
fresh herbs of your choice (tarragon and/or chives are good options)
fine sea salt and freshly ground black pepper

Heat a 10 inch pan with a tight fitting lid over medium heat. Butter one side of both pieces of bread. On the unbuttered side of one piece, lay a slice of cheese, then the lobster, then the herbs. Season with salt and pepper, then top with another slice of cheese. If you're using smaller cheese slices, just make sure you have some on both sides of the lobster. 

Place the second slice of bread, buttered side up, on top. Place the sandwich in the pan and cover. Cook for about 2 minutes, until the cheese begins to melt. Flip the sandwich carefully; the cooked side should be golden brown. Cover the pan and cook the other side for about another minute, or until that side is also golden brown and the cheese is fully melted. Remove from the pan and cut in half (diagonally, of course) to serve.


Luke's Lobster Lobster Roll


LOBSTER ROLL
Luke's Lobster Restaurant Recipe

5 pound live Maine lobster (makes 1 pound of lobster meat)
4 whole top split New England hot dog buns
2 tablespoon mayonnaise
1/2 pound unsalted butter
1 whole lemon
3 pinch celery salt
3 pinch oregano
3 pinch black pepper

Steam the 5 pounds of lobster for 10 to 12 minutes, then pick lobster meat (should yield 1 pound of lobster meat). Use top-split New England-style hot dog buns — butter sides of 4 rolls and grill until golden brown. 

Line inside of hot dog bun with some mayonnaise. Add 1/4 pound of prepared lobster meat, then drizzle a little melted butter on top of lobster. Sprinkle a pinch of celery salt, pinch of oregano, and pinch of black pepper on top of lobster. Squeeze a little fresh lemon over the lobster roll. Serves 4.