Joe's Stone Crab Tortellini Salad

Joe's Stone Crab Restaurant Recipe

Serves 4-6

1 pound cheese tortellini, preferably tricolor
1 large ripe tomato, cored, seeded, and cut into 1/4 inch dice
1/2 small green bell pepper, trimmed and cut into 1/4 inch dice
4 scallions, trimmed and sliced
1-2 garlic cloves, crushed
1/2 cup plus 2 tablespoons olive oil
2 tablespoons balsamic vinegar, or to taste
2 tablespoons chopped fresh parsley
1/2 teaspoon Lawry's seasoned salt
3/4 teaspoon dried basil
pinch lemon pepper seasoning
salt and pepper
1 teaspoon chopped fresh cilantro
1/2 teaspoon Italian seasoning

Cook the tortellini, uncovered in a large pot of boiling salted water until just tender but not mushy, about 12 minutes.

Meanwhile, place the tomato, bell pepper, scallions, and garlic in a large mixing bowl. Add the oil, vinegar, parsley, and seasonings, stirring gently to blend. Drain the pasta well. Add it to the mixing bowl and toss gently. Correct seasonings. Cool and chill before serving.

Joe's Stone Crab Chocolate Crispies

Joe's Stone Crab Restaurant Recipe

Makes 2 dozen cookies

1 ounce unsweetened chocolate, chopped
1/4 cup unsalted butter, cut into pieces
1/2 cup sugar
1 egg, unbeaten
1/4 cup sifted, all purpose flour
1/4 teaspoon vanilla extract
1/4 cup walnuts or pecans, chopped fine

Preheat the oven to 400 degrees. Generously butter 2 8 inch square baking pans, or 1 9 by 13 inch pan. Set aside. Melt the chocolate and butter in a double boiler over hot water. Remove from the heat.

Add the sugar, egg, flour, pinch of salt, and vanilla to the chocolate mixture and beat until well combined.

Spread the mixture in a very thin, even layer in the pans. Bake 13 to 15 minutes, until lightly browned around the edges. Watch carefully to be sure the edges don't get too dark. The cookies will still be slightly soft in the middle. 

While still warm, cut the cookies to make 2 inch squares. When cool, break along cut edges into squares.

Joe's Stone Crab Shrimp de Jonghe

Joe's Stone Crab Restaurant Recipe

Serves 2

50-60 tiny shrimp, peeled and deveined
2 tablespoons garlic butter
salt and pepper
1 1/2 tablespoons fresh lime juice
5 sheets Waverly wafer crackers
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
2 small parsley sprigs, for garnish
lemon wedges, for garnish

Preheat the oven to 400 degrees. Arrange the shrimp in a gratin dish or other shallow baking dish, mounding them slightly in the center. Drizzle the garlic butter over the shrimp. Sprinkle with salt and pepper, then with lime juice. Place the baking dish on a baking sheet.

Crush the Waverly wafers in a food processor or in a plastic bag with a rolling pin, until reduced to a medium fine consistency. This should make about 2/3 cup. Toss the crumbs with the grated Parmesan cheese and the chopped parsley. Scatter the crumbs over the shrimp, pressing them in gently to adhere.

Bake for 8 to 10 minutes, or until the shrimp are nearly cooked through (Timing can vary based on size of shrimp. Do not overcook.) Remove from the oven. With a rack about 5 inches from the heat source, preheat the broiler. Place the dish, on its baking sheet, under the broiler and broil until the crumbs are lightly browned, about 30 seconds. Place the parsley springs in the center of the dish, and lemon wedges at the edge. Serve hot.

Joe's Stone Crab Mustard Dipping Sauce

Joe's Stone Crab Restaurant Recipe

Makes about 1 cup

1 tablespoon plus 1/2 teaspoon dry mustard, or more to taste
1 cup mayonnaise
2 teaspoons Worcestershire sauce
1 teaspoon A1 sauce
2 tablespoons heavy cream
2 tablespoons milk

Place the mustard in a mixing bowl or the bowl of an electric mixer. Add the mayonnaise and beat for 1 minute.

Add the Worcestershire sauce, A1, cream, and a pinch of salt and beat until the mixture is well blended and creamy. If you'd like a little more mustardy bite, whisk in about 1/2 teaspoon more of the dry mustard until well blended. Chill the sauce, covered, until serving.

Joe's Stone Crab Bread Pudding

Joe's Stone Crab Restaurant Recipe

Serves 8

3 cups 3/4 inch bread cubes, (day old French or Italian bread)
2 tablespoons unsalted butter, melted
1/2 cup raisins, soaked in warm water if very dry
3/4 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
6 eggs
2 egg yolks
6 cups milk
1 tablespoon plus 1 teaspoon vanilla extract

1/3 cup sugar
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg

Preheat the oven to 350 degrees. Place the bread cubes in a 9 inch square baking pan. Toss with the melted butter. Drain the raisins well, discarding the liquid. Add the remaining raisins to the bread and toss gently.

In a large mixing bowl, whisk the sugar, cinnamon, and nutmeg until combined. Add the eggs and egg yolks, whisking until smooth. Add the milk and vanilla and whisk until well combined.

Combine the sugar, cinnamon, and nutmeg for the topping, and set aside. Place the baking pan in a larger roasting pan. Pour most of the egg mixture over the bread. Place the roasting pan on the center oven rack. Carefully pour in the remaining egg mixture. Sprinkle the topping mixture over the surface. Pour enough hot water into the larger pan to come about halfway up the pudding.

Bake until lightly golden and just set, but slightly wobbly in the center, about 1 to 1 1/4 hours (timing can vary, do not overbake). Carefully remove the pudding from the water bath and cool on a wire rack. When cool, refrigerate. Serve cold or at room temperature.

Joe's Stone Crab Manhattan Clam Chowder

Joe's Stone Crab Restaurant Recipe

Serves 8

4 ounces salt pork, cut in 3/4 inch pieces
2 onions, peeled and chopped coarse
3 medium carrots, chopped
2 ribs celery, trimmed and chopped
2 garlic cloves, minced
1 1/2 pounds chopped clams, with their liquid
2 (3 oz.) bottles clam juice
3 (14 oz.) cans tomatoes, with liquid
1/4 cup tomato paste
1/3 cup ketchup
1 tablespoon Kitchen Bouquet
2 teaspoon dried thyme
salt and pepper
3/4 pound potatoes, peeled, cut in eights lengthwise, and sliced
1/2 small green pepper, chopped
3 tablespoons flour mixed with 3 tablespoons cold water

Brown the salt pork in a large kettle over low heat, stirring, until golden, about 20 minutes. If there is more than 2 tablespoons of fat, pour off ad discard the excess. Add the onions, carrots, and celery and cook over medium low heat until they begin to soften, about 10 minutes. Add the garlic and cook 2 minutes longer.

Drain the clams, reserving their liquid, and set aside. Measure the drained clam liquid, add the bottled clam juice and the liquid from the canned tomatoes. Add enough cold water, if needed, to make a total of 7 cups. Add this liquid and the tomatoes to the vegetables. Stir to break up the tomatoes, then stir in the tomato paste, ketchup, Kitchen Bouquet, and a pinch of salt and pepper. Simmer, uncovered, for 45 minutes. Add the potatoes and simmer, uncovered, until the potatoes are tender, about 25 minutes longer.

Add the reserved chopped clams and the green pepper to the soup. Simmer 5 minutes longer. Stir the flour and cold water mixture into the simmering soup, with a few more grindings of pepper. Simmer 2 minutes longer. Correct seasonings and serve hot.

Joe's Stone Crab Coconut Chip Blondies

Joe's Stone Crab Restaurant Recipe

Makes 1 dozen

1/2 cup chopped pecans
1/2 cup unsalted butter, softened
1/3 cup granulated sugar
1/3 cup brown sugar
1 egg
1 teaspoon pure vanilla extract
1 cup plus 2 tablespoons flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate morsels
1 1/4 cups shredded coconut

Preheat the oven to 350 degrees. Butter a 9 inch  square baking pan. Set aside.

Place the pecans in a pie plate or shallow baking pan. Place in the oven until the nuts are fragrant, 8 to 10 minutes. Set aside.

In the bowl of an electric mixer, cream the butter with the sugars at medium speed util light. Add the eggs, then the vanilla, mixing until blended.

Sift the flour with the baking soda an salt onto a sheet of wax paper. Lower the mixer speed and add the flour, mixing just until blended, no longer. Add the chocolate morsels, coconut, and pecans an mix just until evenly distributed. Transfer the dough to the baking pan, spreading it evenly.

Bake for 20 minutes, or until the top is dry and golden brown and a toothpick inserted into the center of the mixture comes out nearly clean. Cool the pan on a wire rack, then cut into twelve 2 by 3 inch bars.