RECIPES
Welcome to Nautical Nellies list of great recipes.
Come back often as we will be adding new recipes frequently.
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Enjoy!
DESSERTS & BAKED GOODS
Pecan Pie
Chocolate Rum Pie
Spicey Honey Walnuts
Olive & Rosemary Biscotti
SOUPS & DIPS
Spinach & Artichoke Dip
Five Onion Soup
STEAKS & SEAFOOD
Honey Horseradish Salmon
Orange Chipotle Scallops
Steak & Scallops
DESSERTS & BAKED GOODS
ingredients
1 prepared pie crust, 9" in diameter
275 grams pecan halves
4 whole eggs, slightly beaten
100 grams unsalted butter
1 cup brown sugar, lightly packed
1 cup light corn syrup
1 1/2 tsp vanilla extract
method
Preheat oven to 350° F.
Melt butter in a heavy bottom sauce pot. Add brown sugar and corn syrup. Heat until the sugar is melted, approximately 5 minutes. Remove from the heat.
Let mixture cool for a further 5 minutes. Add the eggs in a steady stream, whisking constantly until incorporated. Add vanilla and pecans. Pour mixture in the pie shell and bake for 45 minutes. Remove from the oven and cool until set.
ingredients
5 whole Eggs
10 oz Whipping Cream, whipped stiff
12 oz Semi sweet Chocolate
1/2 cup Sugar
10 oz Dark Rum
2 teaspoons Gelatin
1 cup chocolate wafer crumbs
1/4 cup brown sugar
1/4 cup margarine
method
Place the crumbs in a bowl. Add brown sugar and margarine. Combine well with your hands. Divide the mixture between two prepared pans and pat down to compress. Place in the oven & bake for 3 mins. Remove from the oven & place in the cooler.
Place the chopped chocolate in a large mixing bowl & set over a bain marie. Add 10 ounces of rum and cook until the chocolate is melted, stirring occasionally. Place 8 ounces of rum in a medium mixing bowl & sprinkle the gelatin over top to bloom. Set aside.
Separate the eggs, reserving the whites. Whip the whites with a hand beater until soft peaks form. Set in the cooler. Place the whipping cream in the work bowl & whip until stiff. Set in cooler. Rinse the work bowl. Add the yolks. Whip on med high. Add the sugar gradually until the yolks turn thick & pale yellow. Add 2 ounces of the rum & combine. Transfer to a large mixing bowl and cook over the bain marie until the yolks reach the ribbon stage. Remove from the heat. Place reserved rum & gelatin mixture over the bain marie and cook until the gelatin is melted.
Add the chocolate mixture & the gelatin mixture to the cooked egg yolks. Whisk well to combine. Add the whipped cream and fold together. Add the egg whites, gently and fold to combine. When the mix is homogeneous, divide between the two pans. Set the pies on a sheet pan and chill until set on the rack & roll.
ingredients
4 cups walnut pieces
2 oz melted butter
4 oz honey
1 oz water
1 tbsp prepared cajun spice
method
Melt butter in a heavy bottom sauté pan. Add walnuts and toast lightly. Add the honey and toss to coat nuts. Add the water and continue cooking until water is evaporated. Sprinkle cajun spice over the nuts, toss to coat. Turn out onto a baking sheet and cool. Enjoy alone or tossed in a salad.
ingredients
3 1/2 cups All Purpose Flour
1/2 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1 teaspoon Kosher Salt
1 cup Butter , softened
1 cup White Sugar
2 teaspoons Lemon Zest
2 tablespoons Rosemary
1 cup Black Olives, diced
method
Combine dry ingredients in a bowl and set aside. With a hand beater, beat the butter and sugar until well blended. Gradually add the eggs and zest. Add the dry ingredients just to combine and then the olives.
Turn dough out on a floured surface and form into 2-8" logs. Place logs on a greased and floured baking sheet,and bake in a 350 degree oven for 20 minutes. Remove from oven and allow to cool to room tempreture. When cool,slice into wedges and place back on the baking sheet. Return to the oven and bake for 5 minutes. Turn slices over and bake for a further 5 minutes. Remove from the oven and allow to cool. Place biscotti in an airtight container.
SOUPS & DIPS
ingredients
75 grams Onions, finely diced
20 grams Garlic Puree
60 grams Flour
60 ml Vegetable Oil
500 ml 2% Milk
125 grams Parmesan Cheese, ground
75 grams Cream Cheese
50 grams Jack Cheese, grated
50 grams Blue Cheese, crumbled
180 grams Spinach, drained and chopped
1/4 can Artichokes,drained and chopped
5 ml Tabasco Sauce
10 ml Lemon Juice
method
Sauté garlic and onion in vegetable oil until transparent. Add flour and form a roux, cook for 2 minutes. Add 1/4 of the milk at a time mixing well and allowing it to come to a boil after each part of the milk is added,stir constantly to prevent burning. Add all the cheeses and mix until melted. Add the remaining ingredients and mix until well incorporated.
Take mixture off the stove and pour into a container and serve with toast points or fresh bread.
ingredients
20 ml vegetable oil
3 red onions, medium sized, julienned Puree
3 white onions, medium sized, julienned
2 leeks, julienned, white and green parts
1 bunch of green onions, cut on a bias
2 shallots, peeled and julienned
4 cloves of garlic, minced
5 lt beef stock, canned or from powdered base may be substituted
10 ml Worcestershire sauce
25 ml red wine
25 ml dry sherry
15 ml honey
1/2 tsp white pepper
1/2 tsp salt
1 sprig fresh rosemary or 1 tsp dried
8 slices crusty French bread, 1" thick
2 tsp olive oil
4 cups shredded mozzarella, Swiss or gruyere cheese
method
Heat oil in a heavy bottom stock pot. Add the red and white onions and cook over medium high heat until caramelized. Add the leeks, green onions, shallots and minced garlic. Continue cooking until leeks & green onions are wilted. Pour the beef stock into the pot along with remaining wet ingredients. Simmer 10 minutes. Add salt, pepper and rosemary, continue simmering for an additional 15 mins. Taste and adjust seasoning if necessary.
Brush each piece of French bread with olive oil and toast in a 350° oven until golden. Divide the soup among 8 oven proof bowls. Top each bowl with a piece of toasted bread and 1/2 cup of cheese. Set the oven to broil and place soups on a rack in the middle of the oven. When the cheese is melted and starting to brown, remove from the oven and serve.
(NOTE: the soup will be very hot - use caution when eating)
STEAKS & SEAFOOD
ingredients
85ml prepared horseradish
160 ml honey
40 ml soy sauce
1/4 tsp chili powder
1 tbsp grainy mustard
2 pounds salmon fillet, cut into 8oz portion
method
Combine all ingredients except salmon in a bowl and stir to combine. Grill or pan fry salmon on one side. Brush with the glaze and turn over. Brush opposite side and continue cooking until salmon is cooked through. NOTE: this glaze is also exceptional with grilled steak.
ingredients
24 Scallops, 20/30 count
300 gms Button Mushrooms, (cut i n quarters).
Orange Chipotle Sauce
25 grams Butter
2 Tablespoons Minced Garlic
2 Tablespoons Minced Shallots
5 Chipotle Peppers, drained and chopped
250 ml White Wine
500 ml Whipping Cream, 36% MF
2 Whole Oranges, zested & juiced
1/4 Bunch Cilantro, chopped and divided in half
150 ml Orange Juice Concentrate
25 ml Maple Syrup
1 Whole lime, quartered
method
Melt butter in a saucepan. Add garlic and shallots and sauté until translucent. Add wine and reduce until most of the wine is absorbed by the onions and shallots. Add cream and chipotles. Bring mixture to a low boil over a medium heat, stirring occasionally. Whisk in the orange juice concentrate and the maple syrup. Continue the low boil until sauce reduces and starts to thicken slightly. Remove from heat and add chopped cilantro.
Preparing The Dish
In a large skillet, sauté scallops and mushrooms in butter until the scallops are tender (approximately 2 minutes) . Add the orange chipotle sauce to the scallops and reduce until sauce starts to thicken slightly. Remove from heat and serve.
Serving Suggestion
Place the scallops on a bed of steamed Jasmine rice and pour the sauce over the top. Garnish with a lime wedge and freshly chopped cilantro.
ingredients
4 Sirloin Steaks (8 oz each)
20 pc Fresh Scallops
Blue Cheese Butter
125 grams Crumbled Blue Cheese
125 grams Cream Cheese
125 grams Butter (room temperature)
30 ml Apple Juice Concentrate
method
Combine cream cheese, blue cheese and butter in a bowl and blend with a hand mixer. Add the apple juice until a smooth consistency. Set aside.
Cook the Sirloin Steaks to your liking. When steaks are done, let the meat rest.
In a sauté pan sear off the scallops in a little bit of oil, when they are almost cooked add the blue cheese butter and a dash of whipping cream and reduce until thickened slightly. Place the scallops on top of the steak and pour the blue cheese butter over the top.