Shaw’s Recipes

from our kitchen to yours

• Warm Chocolate Pudding Cakes
• Shaw's Beer Cheddar Soup
• Shaw’s French Onion Soup
• Shaw’s Crème Brûlée
• Beef en Velvet
• Lobster Gazpacho
• Almond Crusted Walleye with Blueberry Lime Butter
• Strawberry Rhubarb Pie

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Shaw’s Beer Cheddar Soup
Serves 12

1 stick butter
4 cups yellow onion, small dice
2 cups carrots, small dice
2 cups celery, small dice
4 cloves garlic, minced
2 bay leaves
2/3 cup flour
4 cups milk
3 ½ cups chicken stock
2-12oz. bottles of beer (light or medium body beers)
2 T. Worcestershire sauce
2 t. dry mustard
2 # sharp cheddar cheese, grated
10 bacon slices, diced and cooked to crisp, drained

Melt butter in a stockpot. Add the leeks, carrots, celery, garlic and bay leaves and sauté until vegetables have softened. Sprinkle the flour over the vegetables and stir until the flour is absorbed for a few minutes. Slowly add the milk, broth and beer and whisk well until it comes to a simmer. Add the Worcestershire and mustard. Remove from the heat and add the cheese. Discard the 2 bay leaves. Taste and season with salt and pepper. Garnish each bowl with bacon. TOP

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Shaw’s French Onion Soup
Serves 8
4 T. butter
5 large yellow onions, sliced
1 bay leaf
2 sprigs fresh thyme
¼ cup dry white wine
8 cups chicken stock
1 baguette
2 Garlic cloves
6 T. Butter, melted
~ ½ cup Parmesan, grated
12 slices Aged Swiss cheese (Emmenthaler is what we use)
Melt the butter in a large pot over medium-low heat. Add the onions and cook 1 hour or more or until the onions are dark brown. Add the bay leaf and thyme and wine and let the wine cook a couple of minutes. Add the stock and bring to a boil. Turn down to a simmer and cook 30 minutes. Taste and season.
Meanwhile slice the baguette into round slices about ½-3/4 inch thick. Rub with a garlic clove and brush with melted butter and sprinkle with a little parmesan. Bake in a 375 oven until browned lightly and crisp. Ladle the soup into individual bowls and place a baguette slice in each. Top with 2 slices of Swiss cheese and put under a broiler until melted. Serve. TOP

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Shaw’s Crème Brûlée
Makes: 10-4 oz. Brulee’s

4 cups Heavy cream
½ vanilla bean, split, scraped
Pinch salt
10 egg yolks
5 T. sugar
1 t. vanilla extract

Heat Cream with vanilla bean and salt until it just comes to a boil.
Whisk the yolks, sugar and extract in a bowl. Whisk in the hot cream. Strain.
Ladle the custard into the dishes and place on a flat cookie sheet. Place the sheet in a 325 oven and pour hot water around the ramekins, or until it comes about 1/3 of the way up the sides. Bake about 35-50 min or until the center is set.
Chill until ready to serve. Sprinkle each Brulee with about 1-2 T. sugar and burn with a torch. TOP

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Beef en Velvet
Serves 6

3# beef round or chuck steaks
1/3 cup flour
Vegetable oil
1 ½ # yellow onions, peeled, half moon slices
3 cups beef or chicken stock
1 T. Worcestershire sauce
1/3 cup sour cream

Pound the steaks to tenderize and season with salt and pepper. Dredge the steaks in flour and heat a sauté pan on medium-high heat. Add a bit of vegetable oil and add steak and brown on both sides. Remove the steaks and add the onions to the pan and sauté until softened at least 5-10 minutes. Add the stock and Worcestershire and bring to a boil and add the steaks back in, burying them under the onions and liquid. Cover and place in a 350 oven for about 2 hours, or until very tender. Add the sour cream to the sauce and serve. TOP

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Lobster Gazpacho
Serves 12

2 ½ pounds ripe tomatoes, chunked
2 bell peppers, any color
2 small yellow onions
3 green onions
2 cucumbers, peeled and seeded
4 lg. cloves garlic
2 T. horseradish
¼ cup fresh cilantro
¼ cup fresh parsley
2 cups V-8 juice
2 cups tomato juice
2 T. Worcestershire sauce
Juice of 2 lemons, about ¼ cup
Pinch Cayenne
Tabasco to taste
Puree all the ingredients in a food processor in batches.
Garnish with:
2 # cooked lobster meat, diced 1” pieces
1 cucumber, peeled, seeded, diced ¼ inch
1 bell pepper, any color, ¼ inch dice
3 green onions, sliced
Chill until ready to serve. TOP

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Almond Crusted Walleye With Blueberry Lime Butter

4 Walleye fillets
1 cup breadcrumbs
1 cup toasted almonds
2 T. fresh parsley
Vegetable oil

Season the fish with salt and pepper. Coat with a bit of oil. In a shallow pan combine the crumbs, almonds and parsley. Dip the fish in the crumbs and set aside. Heat a sauté pan on medium heat. Add about 2 T. vegetable oil. Add the fish in batches and brown. Top with the blueberry lime butter. Recipe below.

Blueberry Lime Butter
1 stick butter, room temperature
1 lime zested and juiced
½ cup fresh or frozen blueberries

Beat the butter in a mixer with a paddle until fluffy. Add the lime zest and juice and season with salt and pepper. Add the blueberries and mix in thoroughly. Taste and add more lime juice if needed.    TOP

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Strawberry Rhubarb Pie

Y: 1-10 inch pie
1 recipe pie dough, below
8 cups total of halved strawberries and rhubarb
1 ¼ cup sugar
5 T. Cornstarch
¼ t. nutmeg
Pinch salt
1 T. lemon juice
1-2 T. diced cold butter

Combine all in bowl and let sit 10 min. Roll out the pie dough into two 11 to 12-inch circles. Place on circle in a greased 10–inch pie pan. Place the fruit filling in the pie shell. Cover with the second pie dough circle and crimp the edges.
Sprinkle the top with about 1 T. sugar.
Bake in 350 oven about 90 min. or more, or until it bubbles in the center of the pie.

Pie Dough
Makes a top & bottom for a one-9 or 10-inch pie
2 cups flour
1 T. Sugar
Pinch salt
6 oz. (1 ½ sticks) butter, cut in pieces, cold
¼ cup vegetable shortening, cold
~¼ cup cold water

Combine the flour, sugar, salt, butter and shortening in processor and mix until fat is in small crumbs. Slide the mixture into a large bowl and by hand add just enough water to bring it together. Gently form into 2 discs, wrap and chill 1 hour or more. TOP

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Warm Chocolate Pudding Cakes, pre-oven

Warm Chocolate Pudding Cakes, out of oven

Warm Chocolate Pudding Cakes, finished

Shaw's French onion soup

Shaw's Crème Brûlée