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...
Not sure if you're in the mood for coffee, dessert, or another cocktail? Have the best of all worlds with the GW Fins Espresso Martini. If you'd like to create this cocktail at home, here is the recipe:
1 1/2 oz Absolut Vanilla Vodka
1/2 oz White Creme de Cocao
2 oz espresso
1/2 oz simple syrup (sugar water)
1. Combine ingredients with ice
2. Shake vigorously
3. Strain into a martini glass
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.
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...
Based on the overwhelmingly positive responses from our wonderful Facebook Fans, we present to you a behind-the-scenes look inside the kitchen of GW Fins at the creation of the Jumbo Lump Crab Cake appetizer.
Note: We have had to omit ingredients' portion sizes as well as cooking instructions from publication; the full recipe is a trade secret and both Chefs Tenney and Mike insist that the ultimate Crab Cake experience exists only within the walls of GW Fins.
In any case, here's to all you imaginative foodies out there...give this a whirl!
Step One: Acquire fresh Louisiana Gulf Jumbo...
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