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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 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 MOUSSE
8 oz bittersweet 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 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’s

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.