Dining In: Local Restaurant Recipes

Dining In: Local Restaurant Recipes

Dining out is enjoyable, but wouldn't you like to make restaurant quality meals at home? Better yet, why not make the exact dishes you have enjoyed at your favorite local restaurants. Moffly Media looked to the area chefs and restaurateurs for recipes to their most popular dishes and they were happy to oblige. We have collected them all in our virtual recipe box and organized them by contributor and category. Bon appetit!

 

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Seafood Chili

Contributed by: Elm Street Oyster House
Cusine: American
# of Servings: 6
Ingredients:
  • 3 tablespoons vegetable oil
  • 1 large Spanish onion, cut into medium dice
  • 1 large red pepper, cut into medium dice
  • 1 large green pepper, cut into medium dice
  • 1 large yellow pepper, cut into medium dice
  • 1 1/2 teaspoons minced garlic
  • 8 plum tomatoes, skinned, seeded and cut into large dice
  • 1/2 cup chicken stock or clam juice
  • 2 1/2 cups ketchup
  • 1/2 cup chili sauce
  • 1 tablespoon hot sauce
  • 1 bunch scallions, chopped
  • 1 large ear of corn, shucked and cooked slightly
  • 1 teaspoon chili powder
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • Salt and freshly ground black pepper to taste

Finishing

  • 6 large shelled shrimp, each sliced into four pieces
  • 6 large scallops, each sliced into four pieces
  • 1/2 cup shredded Monterey Jack cheese
  • Tortilla chips for garnish (recipe follows for homemade chips)

Homemade Tortilla Chips

  • 1 flour or corn tortilla
  • 1 cup vegetable oil
Preparation:
  1. Heat two tablespoons of oil in a large pot over a low flame.
  2. Add onion and peppers and sweat until onion is almost translucent.
  3. Add the minced garlic and cook until onion is completely translucent.

  4. Increase heat to medium; add tomatoes and cook for about five minutes.
  5. Add chicken stock or clam juice, ketchup, chili sauce and hot sauce. Bring mixture to a boil, stirring ingredients well.
  6. Decrease heat to low and add the rest of the ingredients except those used in finishing.
  7. Cook for about fifteen minutes. (Mixture can be cooled and refrigerated for up to three days. Bring to room temperature and heat over low flame before proceeding with remainder of recipe.)
  8. To finish: Heat one tablespoon of oil in a sauté pan on medium heat.
  9. Add the shrimp and scallops to the hot pan and saute for about one minute or until the shrimp are almost opaque.
  10. Pour off any extra oil and juices and add the reserved chili mixture.
  11. Cook for about two to three minutes, but be careful not to overcook the shrimp.
  12. Divide among six ovenproof ramekins and top each with shredded Monterey Jack cheese.
  13. Place under a broiler until cheese melts. Garnish with tortilla chips.
  14. Homemade Tortilla Chips
  15. Cut the tortilla into any shape you want.
  16. Heat the oil in a thick-bottom and high-walled saucepan to about 365 degrees.
  17. Add the tortilla chips to the oil, cook, and stir, until they are light brown. Drain on paper towels and toss in a bowl with seasoned salt.
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