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CARROT PINEAPPLE UPSIDE DOWN CAKEPan PrepPan spray aluminum flan pans1lb brown sugar
¼ butter
¼ cup corn syrupMelt all together, portion 2 tbls in bottom of each flan pan
Slice pineapple and maraschino cherriesCake 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 vanillaMix sugar, oil and eggs, in separate bowl mix dry then mix with wet, now add carrots and vanillaBake at 325 for 15 – 20 minutes. Makes approx. 18 mini cakes -
SHARK BARS5 Tablespoons butter1 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 chipsSpray 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 a saucepan on the stove, adding marshmallows to melted butter. Keep the 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 for several hours before cutting into bars. Enjoy! -
CHOCOLATE MOUSSE8 oz bittersweet chocolate8 oz butter
¼ cup coffee4 egg yolks
2/3 cup sugar
1 oz rum, Myers dark
1 oz water4 egg whites
Pinch tsp salt
¼ tsp cream of tartar
½ tsp vanilla
1 ½ teas sugarMelt chocolate, butter, and coffee over a double boiler - set aside to cool.Whisk yolks, sugar, rum, and water in a bowl over a double boiler until the 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’s1 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 oilMix all together, serve cold
Note; this recipe is modified from large batch made at Sharky’s and may not be exactly the same.