Sunday, May 27, 2007
Saturday, May 26, 2007
Monday, May 21, 2007
Saturday, May 19, 2007
- Place the curly endive in a large bowl along with the chapon.
- Thoroughly blend the remaining ingredients and add to the large salad bowl.
- Toss well until the garlic scent from the bread permeates throughout the salad.
- Discard the chapon and serve salad on chilled plates.
A salad still popular today in Madrid and throughout Spain, this is a nice side to spicy seafood or poultry in any tomato-based sauce. At Cafe Drake we only make it about once a year, but always preceeding fried calamari.
4 beets, boiled, peeled and sliced into thin rounds / 2 cold potatoes, prepared the same / 4 scallions, green and white chopped / very small handful of parsley, chopped / 3 T. olive oil / 1 T. wine vinegar / salt and pepper
- Place beets, potatoes, scallions and parsley in a large bowl.
- Combine remaining ingredients into a dressing.
- Pour dressing over vegetables and toss quickly.
- Check for seasoning and add salt if needed.
- Serve at once, well chilled.
WELSH LEEK SALAD
If you've never tried leeks in their raw state, you've been missing a mild delicate flavor altogether different from the cooked version. Cafe Drake makes this salad only from the freshest of leeks purchased at our local greenmarket, the thinner the better. Clean very very well as this vegetable holds loads of hidden sand and grit within its fiberous stems.
1 head Romaine lettuce, washed and torn into small pieces / 3 leeks, washed, white parts and tender green portion only, sliced razor thin / 1 large tomato, roughly chopped / 1 T. chervil, chopped / 1 T. basil, chopped / 1 T. olive oil / 2 T. cider vinegar / salt and pepper
- Place lettuce, leeks, tomato and herbs in a large salad bowl.
- Combine remaining ingredients to form a dressing.
- Toss veggies with dressing until all lettuce leaves are well coated.
Thursday, May 17, 2007
Sunday, May 13, 2007
NORTH CAROLINA PULLED PORK BBQ
Since the oven is the last thing we want heating up Cafe Drake during warm weather, this ingenius recipe utilizes a slow-cooker to do most of the work overnight. Season to your personal taste with more or less hot pepper and brown sugar.
1 3-4 lb. pork shoulder / cayenne pepper / 1/2 can tomato paste / 1 1/3 cup apple cider vinegar / 1/2 onion, chopped / 1/2 cup brown sugar / 2-4 hot chile peppers, chopped
- Rinse pork shoulder, pat dry and sprinkle liberally with cayenne pepper.
- Place in dry crock pot on Low for 10-12 hours.
- Remove pork shoulder from crock pot, shred meat and discard fat (there will be ALOT).
- Combine all remaining ingredients in a saucepan on stove and simmer for 15 minutes.
- Add sauce to pork, heat through, season with salt and serve.
A recipe handed down through three generations, Cafe Drake dished up this family favorite drizzled with raspberry syrup. Although the pie cooks at 350 degrees, preheat the oven at 400 and turn down for baking.
- Melt chocolate and butter together.
- Add remaining ingredients and mix well.
- Pour into a well-greased pie pan.
- Place in a 400 degree oven and immediately turn the temperature down to 350.
- Bake 20-25 minutes.
Saturday, May 12, 2007
- Combine brown sugar, graham-cracker crumbs, melted butter and lemon juice.
- Blend gently with sliced apricots.
- Spread in shallow buttered baking dish.
- Bake at 350° for 25 minutes.
APRICOT CURRY SHRIMP
Preserves are used here, but a few apricots, chopped and peeled, thrown into the pan during the final minutes of cooking make a lovely addition.
9 Tbsp apricot preserves /4 Tbsp butter, melted /2-1/2 tsp Dijon mustard /1-1/2 tsp rice vinegar / 2-1/2 tsp curry powder /1/2 tsp garlic powder /Pinch cayenne pepper /1-1/2 pounds large shrimp, peeled, deveined and butterflied /Kosher salt /Fresh ground pepper
- Preheat the broiler.
- Combine the apricot preserves, butter, mustard and vinegar in a medium bowl. Add the curry powder, garlic powder and cayenne.
- Stir to mix well. Add the shrimp and toss to coat evenly.
- Arrange on a aluminum-foil lined baking sheet.
- Sprinkle generously with the salt and pepper.
- Broil until the prawns become opaque and the coating begins to bubble, about 4 minutes.
- Transfer to a serving dish, pour the sauce over the prawns and sprinkle with the cilantro.