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Legal Sea Foods Boston Cream Pie



BOSTON CREAM PIE
Legal Sea Foods Restaurant Recipe

Vanilla Pastry Cream:
2 cups whole milk
1/2 vanilla bean
1 cup plus 3 tablespoons sugar
7 tablespoons cornstarch
2 egg yolks
1 egg

Vanilla Sponge Cake:
6 large eggs
1 3/4 cups sugar
1/3 cup whole milk
2 3/4 cups cake flour
3/4 cup vegetable oil
pinch baking powder
pinch baking soda
pinch salt
vanilla extract to taste

Chocolate Glaze:
8 ounces semi-sweet chocolate
1 1/3 cups heavy whipping cream

To Assemble:
2 pints heavy whipping cream

TO PREPARE THE PASTRY CREAM: Place 2 cups milk milk and vanilla bean into a saucepan and heat slowly over medium heat.

Meanwhile in a mixing bowl, add 1 cup plus 3 tablespoons sugar and cornstarch and whisk together. Add the 1 egg yolks and 1 whole egg into the sugar mixture and mix well. Add hot milk (remove vanilla bean) and whisk together.  Return to the saucepan and place over a low heat until it becomes thick. Remove from heat and pour into a clean bowl, reserve and chill for a few hours.

TO PREPARE THE SPONGE CAKE: Preheat oven to 350 degrees and place rack in center of oven.  Whip all ingredients for the sponge cake together in a stainless steel mixing bowl on high using a hand held mixer for 8 to 10 minutes, or until fluffy.

Spread this mixture thinly onto a rimmed baking sheet lined with parchment paper.  Bake for about 15 to 20 minutes or until golden brown. Remove and cool on a wire rack.

TO PREPARE THE CHOCOLATE GLAZE: Make the chocolate glaze right before assembly and after the cake has cooled.  Melt chocolate into 1 1/3 cups heavy cream in a saucepan over medium heat and whisk together well. Set aside for a few minutes to slightly thicken for pouring.

TO BUILD THE CREAM PIE: For each pie, take a 6 inch cake ring and cut out 3 circles from the sponge cake and place 1 onto a serving plate.  Next take the 2 pints heavy whipping cream and whip it to soft peaks and fold into the cooled pastry cream.  Spoon the cream over the cake, spreading smoothly. Repeat until there are three layers of each. Top off each cake with a spooned layer of chocolate glaze. Cool to set, about 1 hour.

TO SERVE: Remove from the cake rings by running a knife around the edges.  Makes 4 servings

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.