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Recipe of the day
Simple Sauces Turn Bobby's Crabcakes Into A Gourmet Meal…
Champage Mustard Sauce
- 4 oz. Dijon Mustard
- 8 oz. Hellmans Mayonaise
- 2 oz. Horseradish
- 2 oz. Worcestershire Sauce
Combine all ingredients by hand or in blender…Serve chilled.
Roasted Red Pepper Coulis
- 2 large red peppers
Baste outside of the peppers with olive oil.
Roast in the oven at 450 degrees until skins become black.
Remove peppers from the oven. Place in a brown paper bag until the skins begin to fall off of the pepper.
Remove the skin from the pepper and discard all seeds inside the pepper.
Place in a food processor and puree. Add one tsp. chopped garlic, and 3 basil leaves. Puree all ingredients.
Drizzle 3 oz. blended oil (10 percent olive oil) into the food processor with peppers until the mixture becomes an emulsion.
Add salt and pepper to taste.
Lobster Bisque Sauce
- 1 12 oz can good quality lobster or shrimp bisque from grocery store.
- 2 oz. heavy cream
- 1 oz. cooking sherry
Combine bisque with heavy cream. Stir in the cooking sherry.
Blend all ingredients together. Simmer on the store until you are ready to serve.
Note: Never put sauces on top of the entree. Drizzle sauce on a serving plate or spoon onto plate and place the crabcake on top. Serve and enjoy!!!