Recipes

Recipes

Salud Margarita from Salud! Tapas & Tequilas

Serves 1

1.5 ounces Salud Reposado Tequila
1 ounce Cointreau
4 ounces Margarita mix
¼ ounce Agave Nectar

Recipes

Nick's Martini & Wine Bar maple sausage stuffed jalapeños

Serves 4

6-8 large fresh jalapeños
1 pound ground Italian sausage
1 tablespoon finely minced garlic
1/2 cup softened cream cheese
1 teaspoon red pepper flakes
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/8 teaspoon imitation maple flavoring
1/2 pound pepper jack cheese, thinly sliced
1/2 cup chopped hickory bacon, fried until crispy
1/2 cup finely chopped scallions

Avocado-lime sauce:
1 cup buttermilk ranch dressing
1 avocado
1 tablespoon lime juice
1/4 teaspoon sriracha sauce
1/4 teaspoon kosher salt

Recipes

Chop's Raspberry Lemondrop Martini

Serves 1

2.5 ounces citrus vodka
½ ounce sweet and sour mixture
½ ounce Rose’s lime juice
1 ounce Cointreau
Juice of one fresh lemon
A splash of 7-Up or Sprite

Recipes

Paula's on Main's Classic Shrimp Scampi

Serves 2-3 as entree

4 tablespoons unsalted butter, plus 2 tablespoons cold unsalted butter
1 tablespoon finely minced garlic
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
½ teaspoon dried oregano
¼ teaspoon cayenne pepper (optional)
¼ teaspoon ground black pepper
¾ to 1 pound wild shrimp (peeled and deveined)
½ cup shrimp broth (chicken broth can be substituted)
½ cup dry white wine
¼ teaspoon kosher salt

Recipes

Bravas' Homemade Peanut Butter

Makes 1 pound

16 ounces raw Spanish peanuts (shelled)
2 tablespoons honey (or more to taste)
1-2 tablespoons kosher salt (to taste)
3 tablespoons peanut oil

Recipes

Andy's Chicken Corn Chowder

Serves 8-10

½ pound unsalted butter
¾ cup flour
1 tablespoon minced garlic
1 cup carrots, diced
1 cup celery, diced
1 cup yellow onion, diced
2 quarts chicken stock
1 quart heavy cream
3 cups corn
1 jalapeño, deseeded and diced 
3 large russet potatoes, diced
4-6 boneless chicken breasts, diced
1 teaspoon fresh dill, chopped
1 teaspoon fresh thyme, chopped
Salt and pepper to taste
Sliced green onion (optional)
Dash paprika (optional)

Recipes

Richard's Bakery and Big Apple Pizza's Sugar Cookies

Makes 1 dozen cookies

4 ounces margarine 
5 ounces shortening 
8 ounces granulated sugar 
1 large egg
2 teaspoons vanilla extract
1 pound plus 4 ounces all-purpose flour
1 teaspoon baking power
1 teaspoon baking soda

Recipes

Hideout 125's Lamb Pasta

Serves 2

6 ounces shredded braised lamb (find the recipe on fortwaynemonthly.com)
3 cups cooked pasta (gemelli or cavatelli preferred)
½ cup wild mushrooms
1 cup reserved cooking liquid from the braised lamb
½ cup butternut squash, medium diced
½ cup julienned red onion
2 tablespoons fresh mint chiffonade
¼ cup crumbled feta
2 tablespoons olive oil
3 tablespoons mascarpone
Salt and pepper to taste

Recipes

Black Canyon's Pork Rack

Serves 4

8 bone pork rack 
1/3 cup melted butter

Seasoning
2 tablespoons kosher salt
1 tablespoons black pepper
1 teaspoons cinnamon 

Pork Brine
8 bone pork rack
1 gallon water
5 cloves of peeled garlic roughly chopped
1/3 cup brown sugar
1/4 cup Kosher salt
3 bay leaves

Recipes

TW Fable's Cali Cobb Salad

Serves 4

20 cups leaf romaine lettuce, torn
1½ cups bleu cheese dressing
2 cups halved grape tomatoes
2 cups diced red onion
4 boiled eggs, chopped
2 avocados, sliced into bite-sized pieces
12 slices cooked bacon, crumbled
1 cup bleu cheese crumbles

Recipes

Mockingbird Kitchens' Kale Pesto

Makes 6-8 cups

4 cups blanched kale
½ cup roasted garlic
1 cup Parmesan cheese (shredded)
1 cup sliced almonds
1 tablespoon Kosher salt
2 teaspoon black pepper
1 cup vegetable oil
1 cup olive oil

Recipes

Vietnamese Spring Rolls

Makes 4 rolls

4 sheets rice paper
½ cucumber, sliced into matchsticks
3 cups shredded iceberg lettuce
1 cup shredded pickled carrots and daikon
1 avocado, sliced thinly
4 tablespoons shredded basil leaves
1 cup vegan mix or cooked shrimp or shredded meat of choice
1 cup hoisin sauce
4 tablespoons peanut butter

Recipes

Roast Pork with Braised Red Cabbage and Sauerkraut

Serves 4-8

1 pork butt roast
1 can sauerkraut
1 small red cabbage, shredded
1 carrot, grated
1 small onion, grated
Salt to taste
Pepper to taste
1 tablespoon sugar
2 tablespoons apple cider vinegar
1 tablespoon cumin seeds

Recipes

Queen of Sheba’s Lamb Tibs

Serves 2

1 tomato, chopped
1 tablespoon peanut oil
2 tablespoons clarified butter
1 inch fresh ginger, peeled and crushed
3 cloves garlic, crushed
½ pound cubed lamb
½ red onion, chopped
½ red or yellow pepper, diced or cut in strips
1 jalapeño chili, seeded and minced

Recipes

Main Street Bistro Crab Cakes

Serves 4

Crab Cakes

½ cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Old Bay seasoning
1 tablespoon Worcestershire sauce
2 teaspoons Franks Red Hot Sauce
1 pound lump crab meat (12 cans)
20 Ritz crackers, crushed
¼ cup Panko bread crumbs

Chipotle Remoulade

1 cup mayonnaise
2 tablespoons fresh cilantro
2 tablespoons fresh lime juice
1 chipotle chilies from adobo canned chilies
½ roasted red pepper
salt and pepper to taste