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Famous Recipes

  • Carrot Pineapple Upside Down Cake

    Pan Prep
    Pan spray aluminum flan pans
    1lb brown sugar
    ¼ butter
    ¼ cup corn syrup
     
    Melt all together, portion 2 tbls in bottom of each flan pan
    Slice pineapple and maraschino cherries
     
    Cake Recipe
    1 ½ cup sugar white
    1 ½ cup oil canola
    4 fresh whole eggs
    2 cups flour
    2 teas baking soda
    2 teas cinnamon ground
    ½ teas nutmeg fresh grated
    3 cups shredded fresh carrots
    2 teas vanilla
     
    Mix sugar, oil and eggs, in separate bowl mix dry then mix with wet, now add carrots and vanilla
     
    Bake at 325 for 15 – 20 minutes. Makes approx. 18 mini cakes
  • Shark Bars

    5 Tablespoons butter
    1 lb mini marshmallows
    ¾ cup of peanut butter, smooth or creamy
    5 cups of Rice Crispy Cereal
    3 Cups pretzels, mini or sticks
    1 ½ cup peanuts, dry roast, honey roast or regular
    1 ½ cup sunflower nuts, without shells
    1 1/3 cup raisins
    1 1/3 cup dry cranberries
    1 cup miniature chocolate chips
     
    Spray an 11x13 cake pan with non-stick pan spray and set aside. Mix cereal, pretzels, peanuts, sunflower nuts, raisins and cranberries in a large bowl and set aside. Melt butter in sauce pan on stove, adding marshmallows to melted butter. Keep heat on medium and continue stirring until completely melted. A heat resistant rubber spatula works best here. Pour the melted marshmallow over cereal mix and stir together. Allow mixture to cool slightly and then add chocolate. Pour mixture and press evenly and firmly into prepared cake pan. Let cool several hours before cutting into bars. Enjoy!
  • Chocolate Mousse

    8 oz bitter sweet chocolate
    8 oz butter
    ¼ cup coffee
     
    4 egg yolks
    2/3 cup sugar
    1 oz rum, Myers dark
    1 oz water
     
    4 egg whites
    Pinch tsp salt
    ¼ tsp cream of tartar
    ½ tsp vanilla
    1 ½ teas sugar
     
    Melt chocolate, butter and coffee over double boiler, set aside to cool.
     
    Whisk yolks, sugar, rum and water in bowl over double boiler until mix starts to thicken. Mix this into chocolate mixer.
     
    Whip whites, salt, cream tarter and sugar to stiff peaks, add vanilla. Fold whites into chocolate mixer.
     
    Pour into serving dishes.
  • Edamame, Quinoa Salad

    Chef Marc Alton
    Sharky’s on the Pier
    Fins at Sharky’s
    www.sharkysonthepier.com
    www.finsatsharkys.com


    1 lb frozen Edamame, cooked in steamer 7 minutes
    1 small can Chick Peas, drained
    ½ lb frozen spinach, thawed and drained
    6 oz quinoa raw weight, cooked
    ½ lb feta cheese, cubed small ¼ inch
    1 glove garlic fresh chopped
    1 teas ginger fresh chopped
    ½ cup red onion, diced
    ½ cup roasted red peppers, diced
    ½ cup fresh herb mix chopped cilantro, parsley, mint, basil.
    Pinch black pepper ground
    Pinch kosher salt
    2 tbls cup soy sauce
    ¼ cup rice vinegar
    ½ cups olive oil

    Mix all together, serve cold

    Note; this recipe is modified from large batch made at Sharky’s and may not be exactly the same.

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