Archive for the ‘Alabama Restaurant Recipes’ Category

Peach Cobbler

The Biscuit King

9501 County Road 24

Fairhope, AL 36532

 

1 stick butter

2 cups Bisquick

2 cups sugar

2 cups milk

2 (29 ounce) cans sliced peaches in heavy syrup

Preheat oven to 400 Degrees. Place butter in a 12×17 inch baking pan and place pan in oven while heating. Blend dry ingredients with milk and pour in hot pan when butter is melted. Drain and discard about half the juice from the peaches. Carefully pour peaches and remaining juice over batter in pan. Bake until firm, about 60 to 75 minutes.

Note: try adding a teaspoon of vanilla extract to the batter and 1 tablespoon of ground cinnamon! Serve with a scoop of Vanilla Ice Cream!

Corn and Crab Bisque

The Common Loon Cafe

100 Florida Street

East Brewton, AL 36426

 

1/2 pound of butter

1/2  pound about 2 cups of flour

4 cups chicken or vegetable stock

3/4 cup minced onions

1 tablespoon minced garlic

1 can (15.5 oz.) can of cream styled corn

3 quarts heavy whipping cream

Thyme to taste

1 Bay leaf

2 pounds of Gulf blue crabmeat

Salt and pepper to taste

Chopped chives or lemon grass for garnish

Make blonde roux by melting butter in a skillet and stirring in flour until well combined. Cook until roux is a very light brown; sit aside. Bring stock to a boil; add onion, garlic and corn. Return to a boil and whisk  in roux. Thin to desired thickness with heavy whipping cream. Reduce heat to low and simmer; add they thyme and bay leaf. Add crabmeat and season to taste. Cook just euntil heated though. Garnish with chives or lemon grass!

Crabmeat Pie

LeJeune’s Market by the Bay

29145 US Highway 98

Daphne, AL 36526

 

3 tablespoons minced green onions

1 tablespoon minced red bell pepper

3 tablespoons butter

1/2 pound crabmeat

3 eggs, beaten

3/4 cup half-and-half

1 cup shredded cheese

Salt, Tabasco, pepper, Old Bay and Worcestershire sauce to taste

 

Gently combine all ingredients, except pie shell. Place ingredients in unbaked pie shell. Bake at 375 degree’s for 45 minutes or until a knife inserted comes out clean.

 

Street’s Chicken Salad

Street’s Seafood Restaurant

251 Highway 31 South

Bay Minette, Al 36507

4 cups cooked, finely shredded fresh chicken breast

2 hard-boiled eggs, chopped

3 ribs celery, chopped

1 cup mayonaise

Salt and  pepper to taste

Combine all ingredients and mix well. Refrigerate overnight or until ready to serve. Serve over a lettuce leaf with grapes, strawberries and a apples on the side!