Oct 7

Recipe: Shrimp Montrachet from Crumpets Restaurant & Bakery | WOAI.COM: San Antonio News

Recipe: Shrimp Montrachet from
Crumpets Restaurant & Bakery

 

 Reported by: Shelly Miles
Email: ShellyMiles@woaitv.com
Last Update: 10/01/2009

Ingredients:

  • Cooked cappellini for 4, set aside
  • 1 lb. large shrimp, peeled and deveined
  • 2 oz. unsalted butter
  • 1 cup cream
  • ½ cup dry white wine- you want some quality here, this imparts flavor
  • 1 tbspn. finely minced fresh garlic
  • 2 tbspn. white roux
  • ½ cup all purpose flour
  • Lemon juice
  • Salt & Pepper

In shallow pan, add salt and pepper to flour then dredge shrimp. In sauce pan sautee shrimp in butter – don’t over cook- remove and set aside. In same sauce pan add cream, wine, garlic, and lemon juice and heat to simmer, add roux and stir until slightly thickened. Replace shrimp in sauce and heat for one minute. Place cappellini on serving plate, pour sauce over pasta, placing shrimp on top, serve.

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Oct 7

As seen on: 4 San Antonio Living (07/24/02)
Crumpets Restaurant & Bakery

Talapia with Fresh Mushroom Sauce

Ingredients:

  • 2 – 8 oz. filets of fresh talapia
  • 2 T. flour
  • Dash of salt and pepper
  • Juice of one lemon
  • 1 T. clarified butter or olive oil
  • 1-1/2 cup sliced mushrooms
  • 1 T. chopped shallots
  • 1/4 cup chopped green onions
  • 1 cup dry white wine
  • Dash of thyme
  • T. of roux
  • 1/2 cup chicken broth or 1 t. chicken base

Directions for Sauce: In a medium size sauté pan, heat olive oil or butter. Sauté shallots, green onions and mushrooms. Add juice of one lemon. Add 1/2 cup wine and chicken broth or base. Bring to a slow boil. Add roux to thicken. Set aside.

Directions for Talapia: Mix flour, salt and pepper, and dredge fish. Place fish in the same saucepan, preheated, with heated butter or oil. Sauté one side until golden, then the other. Cook until done, depending on thickness, about 5-7 minutes.

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Oct 7
Sunny Fettucine | WOAI.COM
Posted by admin in TV Show Appearances on 10 7th, 2009| | No Comments »

Sunny Fettucine (04/12/02) | WOAI.COM: San Antonio News
Last Update: 9/20/2002 9:51 pm

As seen on:
4 San Antonio Living (04/12/02)

Crumpets
3920 Harry Wurzbach
821-5454
www.crumpetsa.com

Ingredients:

  • 1 cup sundried tomatoes, soaked for 15 minutes in water, drained and sliced
  • 1/2 cup pine nuts
  • 2 tbsp olive oil
  • 1/2 cup freshly ground Parmesan cheese
  • 1 clove finely chopped garlic (more if preferred)
  • salt and coarsely ground black pepper to taste

Directions: Minutes before pasta is done, saute pine nuts, sundried tomatoes, and garlic in olive oil over medium heat; add salt and pepper. Drain pasta, toss with olive oil mixture, sprinkle with Parmesan and serve immediately.

Serves four.

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Oct 7

SA Living 06-2008 VideoCrumpet’s Raspberry Creme Brulee | WOAI.COM: San Antonio News
Last Update: 6/13/2008

Watch Video Here – Click on Image –>>

Ingredients

  • 1 pint Heavy Whipping Cream
  • 6 egg yolk
  • 1 c sugar
  • 1/4 c of brown sugar1 basket of fresh raspberries

- Pour whipping cream into medium sauce pan. - Slowly bring heavy whipping cream to boil.
- In a bowl, whip sugar and egg yolk.
- Once whipping cream is boiling, pour cream into bowl with sugar and egg. Mix until smooth.
- Pour mixture into a ramekin dish. (optional: place raspberries in ramekin with cream mix)
- Set in oven at 350 degrees in bain-marie (pan half full of water).
- Bake approximately 40 minutes, or until set.
- Cool in refrigerator for a few hours
- On each ramekin dish, spread thin layer of brown sugar on top
- Put under broiler and melt sugar (or use torch if have one).
- Serve with raspberries on top.

 

Crumpets
3920 Harry Wurzbach
(210) 821-5624

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© 2008 Crumpets Restaurant & Bakery.    www.Crumpetsa.com    Contact Us
3920 Harry Wurzbach, San Antonio, TX 78209 Voice 210.821.5600 Fax 210.821.5624