'Tis the day to...imbibe! What better way to entertain friends and family on Labor Day than with your all time favorite GW Fins cocktails?
We promised our Facebook fans the recipe for the signature Chocolate Martini, but in the spirit of sharing, we decided to give y'all some good 'Old Fashioned' lagniappe.
2 oz. Van Gogh Dutch Chocolate Vodka
2 oz. white Crème de cacao
1 oz. simple syrup
Bootleg Old Fashion
Muddled Orange & Cherry
Finish with 2 oz Fitch's Goat Moonshine
2 dashes Peychaud's Bitters
1 oz of Creole Shrubb...
11 oz Self rising flour (White Lily)
1 oz Toasted pecans, finely chopped
2 oz Butter, cold
½ each Grated zest from 1 orange
1 ¼ cups Heavy cream
½ tsp Orange Flower water
3 pints Washed and sliced strawberries
1 oz Grand Marnier
1 pint Cream
¼ cup Mascarpone
1/4 cup Sugar
INGREDIENTS FOR BISCUITS
- 4 c. White Lily self rising flour
- ¾ c. Lard
- 1 ½ c. Milk
- 4 tbsp. (OR ¼ c.) Sugar
- Vegetable oil spray
- Set oven to 400°
- Mix flour and lard together with a pastry blender (or fork) until the fat is worked in and the mixture is a coarse crumb consistency.
- Add sugar and stir in milk to make soft dough. Allow to rest for a few minutes.
- Scoop onto a baking sheet sprayed with vegetable oil spray
- Bake for 8 minutes.
- Serve immediately with soft, sweet butter.
INGREDIENTS FOR POTATO GNOCCHI
- 3 large Russet potatoes
- 1 ½ c. grated Parmesan cheese
- 3 c. all purpose flour
- 10 egg yolks
- ½ tsp. ground nutmeg
- 1 tsp. Kosher salt
- ½ tsp. fresh ground black pepper
Bake the 3 potatoes in a 300° oven for 50 minutes. Allow them to cool slightly -- they should be barely soft to the touch. Then, peel them with a knife -- the skin should just peel right down the side without a lot of effort. Once the potatoes are peeled, shred them...
Use a large cutting board or a big counter for your surface -- cover both with parchment...
GW Fins’ Mashed Sweet Potatoes with Bourbon and Vanilla
One of our most popular side dishes, as well as most-requested recipes. Bring home something sweet and warm this winter!
(Makes 8 Servings)
3 lbs. Sweet Potatoes, Peeled, Cut 2” cubes
3 Very Ripe Bananas, Peeled and Sliced
1 cup Heavy Cream
1 Small Vanilla Bean, Split and Scraped
¼ cup Honey
½ cup Light Brown Sugar
3 Tbs. Freshly Squeezed Orange Juice
1 tsp. Salt
1 Tbs. Bourbon
1 Tbs. Soft Butter
2 qts. Water
2 tsp. Salt
1) Bring the water...
Healthy recipe from Chef Tenney & the GW Fins kitchen to yours!
Pompano with Melon and Mango salad
1 Cup of each of 3 of the following Melons (totaling 3 cups) peeled, seeded and 1/4” dice (Watermelon, Cantaloupe, Honeydew, Casaba, Crenshaw, Santa Claus, Canary)
3 c. Melon of Choice (see above), diced
1/2 C. Mango, diced
1/2 C. Papaya, diced
2 Tbs. Chopped Cilantro
1 tsp. Chopped Mint
2 Tbs. Honey
1/2 tsp. Salt
6 each 8-10 oz. Pompano Filets, Scaled and Scored, Pinbones Removed, Salt, Pepper, Flour, Canola...
The summer months are upon us! Here's an easy, tasty treat to whip up for a light summer dessert. Recipe courtesy of Chef Tenney Flynn.
GW Fins Frozen Lemon Parfait
1 pint freshly squeezed lemon juice
2 Tbl lemon zest
2 egg yolks
1/2 cup sugar
6 egg whites
1/2 cup sugar
1 pint cream, whipped stiff
3/8 cup powdered sugar
1 ounce Absolute Citron
1) Zest lemons and squeeze juice
2) Whip cream with powdered sugar and reserve
3) Make a sabayon with the egg yolks, zest, sugar and lemon juice....
Last Friday, Chef Tenney Flynn performed a cooking demonstration for a group of approximately 400 middle-school children. This demonstration was part of NCAA Final Four Youth Day, organized by the Southern Food and Beverage Museum. NCAA Final Four Youth Day focused on life skills, healthy living, character development, leadership, diversity and community involvement. The goal of the cooking demonstration was to teach children about healthy meal options. Chef Tenney Flynn also took the opportunity to teach children about one of our great local resources, Louisiana shrimp. You can view additional...
1 lb. catfish filets
2 c. heavy cream
2 tbsp. Glace de Fruits de Mer Gold *
2 tbsp. dijon mustard
½ c. diced green onion
1 tbsp cooked lobster roe or orange tobiko
8 oz. Jumbo lump blue crabmeat
1 tsp. salt
¼ c. sauteed mushrooms, chanterelles or porcini
2 tbsp. diced cooked Smithfield or Country ham
¼ c. fresh pea shoots
2 oz. boiling water
1 stick salted butter
1 package gyoza skins
1 tbsp. cornstarch and water slurry
- Food processor,
- Meat grinder (optional)
- Stainless steel bowls
Chef Tenney Flynn recently appeared on Fox8 Morning News, where he prepared a Veracruz Seafood Cocktail (similar to ceviche). You can make this dish at home using his recipe.
2 lbs. fresh squid
2 lbs. (21-25 count) shrimp, whole
1 lb. jumbo lump crabmeat
1 roasted red pepper, large dice
3 cups Heinz ketchup
1 cup tomato juice
1-½ cups freshly squeezed lime juice
1 cup chopped cilantro
1 Tbl. Tabasco sauce
1 cup white onion -- cut 3/4" dice
1 Bay leaf
2 qts. water
2 tsp. salt
4 parsley stems
Bring stock to a boil;...