Braised Lamb Shanks

Braised Lamb Shanks

  • 5 ½ pound Lamb Shank
  • ¼ cup + 2 tbsp Olive Oil
  • 2 Yellow Onions
  • ½ cup fresh Thyme
  • ½ cup fresh Rosemary
  • 1 cup Red Cooking Wine
  • ½ gallon Lamb Stock
  • ½ tsp Salt
  • 1/3 tbsp fresh Ground Black Pepper
  • Pre-heat oven to 450°F.

Rub shanks with olive oil. Sprinkle with salt and pepper and set aside. Heat 2 tablespoons olive oil in roasting pan on stove top. Add shanks and brown over medium-high heat on all sides. When 85% done add quartered onions, cut side down. Brown both cut sides of onion.

Deglaze roasting pan with red wine, scraping bits from pan. Add stock, thyme and rosemary. Remove from heat. Cover pan tightly with aluminum foil.

Place pan in pre-heated oven and roast for about 2 hours, until shanks are fork-tender, turning shanks once after 45 minutes.

Remove shanks from oven and cool. Strain liquid from the pan through a colander lined with cheese cloth. Create a braising sauce by heating liquid in a large sauce pan over medium high heat, reducing by 25% to thicken. Set sauce aside for later use.

After cooling, pull meat from shanks and tear into bite-sized pieces.

Makes 5 ½ pounds

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

 

Braised Halibut

Braised Halibut with Tomato Caper Stew

  • ¼ cup Extra Virgin Olive Oil
  • 2 medium Yellow Onions, sliced thin
  • 2½ cups White Wine
  • 2½ cups Marinara Sauce
  • 1/3 cup Dijon Mustard
  • ¼ cup Capers, drained
  • ½ cup Flour
  • ½ cup Cornmeal
  • 1 tsp Salt
  • ½ tsp Black Pepper
  • 2 tbsp Butter
  • 6 skinless, boneless Halibut Filets
  • 2 tbsp fresh chopped Parsley

Preheat oven to 400 ˚. Heat olive oil in a medium sauce pot and sauté onions in olive oil until soft. De-glaze with white wine and add marinara sauce, Dijon mustard and capers. Simmer over low heat for ten minutes, stirring occasionally. While sauce is simmering, mix flour, cornmeal, salt and black pepper together to make a breading for the fish. Melt butter in a large sauté pan, and then dredge the fish in breading. Sauté both sides of fish until golden brown. Place fish in a shallow casserole dish, cover with 3 – 4 cups of tomato caper sauce (you will have extra sauce) and bake for 7-10 minutes. Garnish with chopped parsley and serve with extra sauce, as desired.

Serves 6

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

Black Bean Cakes

Black Bean Cakes

  • 6 1/2 cups Black Beans
  • 1/2 cup Salsa
  • 1/2 cup diced Red Onion
  • 1 1/4 Red Bell Peppers, diced
  • 1/4 cup chopped Fresh Cilantro
  • 2 cups Bread Crumbs
  • 1 tbsp diced Jalapeño Peppers
  • 1/2 tsp Tabasco Sauce
  • 1 tsp Tabasco Jalapeño Sauce
  • 2 cups crushed Tortilla Chips
  • 1 tsp Cumin
  • 1 tsp Coriander
  • 2 tbsp Olive Oil

Rinse black beans in cold water. Place in a colander and drain well (at least 10 minutes). Add all ingredients except tortilla chips, cumin, coriander, and olive oil to a mixing bowl. Blend well with hands, mashing some of the beans to form a thick mixture. Form into 3-ounce patties and set aside. Using a food processor, blend tortilla chips, cumin, and coriander until it is a crumb consistency. Dredge each bean patty in the tortilla mixture. Heat oil in large skillet and sauté bean cakes over medium-high heat, turning when they are golden brown.

Serves: 4

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

 

Beef Tenderloin

Beef Tenderloin Medallions with Red Wine Reduction Sauce

  • 3 – 3oz Beef Tenderloin Medallions per serving
  • 1 tbsp Butter or Oil per serving
  • Salt and Pepper or favorite steak seasoning
  • 3 oz Wine Reduction Sauce

Heat butter or oil in sauté pan, season beef on both side with salt and pepper or seasoning mix. Sauté to desired doneness. Place on plate, pour sauce over beef.

RED WINE REDUCTION SAUCE

  • ¼ cup Shallots – minced
  • ½ cup Red Wine
  • (Cooking Burgundy or what ever is left in bottle from previous occasion that is still wine and not vinegar)
  • ¼ cup Balsamic Vinegar
  • 1 small Bay Leaf
  • ½ tsp Ground Pepper
  • ¾ cup Demi Glace (think you can buy at gourmet food stores) (or check cook books for recipe)
  • 2/3 cup Mushrooms (we use Cremini)
  • ½ tsp Fresh Thyme or ¼ of dried thyme

Add shallots, red wine, balsamic vinegar, bay leaves, thyme, and pepper to a saucepot. Bring to a simmer over medium heat. Continue to simmer until mixture is reduced by half (about 20 mins). Remove bay leaf and add mushrooms and demi-glace sauce. Bring mixture to a boil. Reduce heat and simmer for 10 minutes.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

 

Austin Leslie’s Fried Chicken

Skillet Fried Chicken

  • 3 – 3/12 lb cut up Fryer Chicken
  • 1 1/4 cups Oil
  • Salt & Pepper to taste
  • 1 Bgg, lightly beaten
  • 1 cup Evaporated Milk
  • 1 cup Water
  • 1/2 cup All Purpose Flour
  • 4 tbsp Minced Garlic (optional)
  • 4 tbsp Minced Parsley (optional)

Heat oil in cast iron skillet to 350 degrees. The oil should come about halfway up the sides of the skillet (adjust amount to skillet size). Combine garlic and parsley in a small mixing bowl and set aside. Wash chicken pieces in cool water, pat dry with paper towels and sprinkle with salt and pepper.

In a medium mixing bowl, whisk egg, evaporated milk and water. Season with salt and pepper. Place flour in a separate bowl. One piece at a time (starting with heaviest pieces) dip chicken into egg wash, squeeze, dip into flour and place gently in skillet. Do not overcrowd skillet.

Maintain temperature of 350 degrees. Use tongs and fork to turn chicken often for 7-8 minutes. Remove chicken from oil, pierce with fork and squeeze. Return chicken to skillet for approximately 7-8 minutes. Chicken is done when no longer hissing and juices run clear. Remove from oil and place on paper towels to drain. Immediately top with a sprinkle of garlic and parsley mixture.

Serves – 4

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2019. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

 

Wild Mushroom Sauce

Wild Mushroom Sauce

  • 2 tbsp Butter
  • 4 tsp Shallots (minced)
  • 6 oz sliced Portabella Mushrooms
  • 8 oz sliced Cremini Mushrooms
  • 1 cup Heavy Cream
  • 2 tbsp chopped Fresh Parsley
  • 2 tsp chopped Fresh Lemon Thyme
  • Fresh Ground Pepper to taste
  • Kosher Salt to taste
  • ½ cup Demiglace or Rich Brown Sauce (can be purchased in specialty food stores)

Heat the butter in a large saucepot over medium heat. Add the shallots and sauté’ until translucent. Add mushrooms and sauté’ until soft and liquid has evaporated. Add all other ingredients and continue cooking for ten more minutes, until sauce begins to thicken and is well blended.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

 

Texas Pete Buttermilk Dressing

Texas Pete® Buttermilk Dressing

  • 1 each Egg
  • 1 each Egg – yolk only
  • ½ cup Texas Pete® Sauce
  • 1 ¼ quarts Canola Oil
  • 2 ½ cups Buttermilk
  • 3 ½ tsp Creole Spice Blend (see recipe)

Place egg, yolk, seasoning and Texas Pete Ò in a mixing bowl and whisk until fluffy. Slowly add oil, while mixer is running until incorporated. Slowly add buttermilk while mixer is running. Refrigerate. Makes 2 quarts.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

 

Sherry Chestnut Butter

Sherry Chestnut Butter

  • 1 pound butter
  • 5 fl oz Sherry
  • 1/3 cup Chopped Roasted Chestnuts

Allow butter to come to room temperature, and then combine with remaining ingredients in a mixer. Using a rubber spatula, remove mixture to a sheet of wax paper and roll into a log. Place in freezer until set. Slice off a coin as needed. Makes 1 pound 

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

 

Rutherford Mustard Glaze

Rutherford Mustard Glaze

  • 1/3 cup Dijon Mustard
  • 1/3 cup Coarse Grain Mustard
  • 1/3 cup Honey
  • 3 ¾ tsp Soy Sauce
  • 1 ¼ tsp Fresh Chopped Garlic
  • fresh Ground Pepper to taste

Add all ingredients to small saucepan. Whisk to blend well.Makes: 4 servings

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

 

Roasted Tomato Pesto Cream Sauce

Roasted Tomato Pesto Cream Sauce

Tomato Pesto

  • 1 lb roasted Roma tomatoes
  • ¼ cup Pesto (buy or make)

Use any general Pesto recipe w/ basil, garlic, and Parmesan. Add tomatoes and Pesto to food processor and mix until smooth.

Roasted Tomato Pesto Cream Sauce
  • 1 ½ tbsp Butter
  • 1 ½ tbsp chopped Garlic
  • 1 cup Heavy Cream
  • 1 1/3 cup Culinary Cream
  • 1 cup Roasted Tomato Pesto
  • 2 tsp Salt or (to taste)

Melt butter in saucepot over medium heat. Add garlic and sauté just unit tender, 1-2 minutes. Add remaining ingredients and bring to a boil stirring regularly. Remove from heat and serve or cool and store for later use.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

 

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