Oysters Rockefeller

OYSTERS ROCKEFELLER
Joe's Crab Shack Copycat Recipe

Makes 24

2 slices bacon
24 unopened, fresh, live medium oysters
1 1/2 cups cooked spinach
1/3 cup bread crumbs
1/4 cup chopped green onions
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1 dash hot pepper sauce
3 tablespoons extra virgin olive oil
1 teaspoon anise flavored liqueur
4 cups kosher salt

Preheat oven to 450 degrees. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Clean oysters and place in a large stockpot. Pour in enough water to cover oysters; bring the water and oysters to a boil. Remove from heat and drain and cool oysters. When cooled break the top shell off of each oyster.

Using a food processor, chop the bacon, spinach, bread crumbs, green onions, and parsley. Add the salt, hot sauce, olive oil and anise-flavored liqueur and process until finely chopped but not pureed, about 10 seconds.

Arrange the oysters in their half shells on a pan with kosher salt. Spoon some of the spinach mixture on each oyster. Bake 10 minutes until cooked through, then change the oven's setting to broil and broil until browned on top. Serve hot.

Miso Glazed Black Cod

MISO GLAZED BLACK COD
Joe’s Seafood, Prime Steak & Stone Crab Recipe

Glazed Black Cod:
8 (8 oz.) pieces of black cod
salt and fresh cracked pepper
1/2 cup water
2 cups Miso Marinade
4 lemons for garnish

Miso Marinade:
1/3 cup sake
1/2 cup mirin
1 1/2 cups light miso paste
1/2 cup sugar

To make the Miso Marinade: Boil the sake and mirin for 20 Seconds to burn off the alcohol. Turn down the heat and add the miso paste. Stir with spatula on high heat until the paste is completely dissolved. Add the sugar and turn up heat and stir until sugar is dissolved. Remove from the heat and cool.

To make the Glazed Black Cod: Place the fish in a baking dish with 1/2 cup of water. Broil until light brown which takes about 3 minutes. Spoon 1/2 cup of Miso Marinade over each piece of fish.
(For more intense flavor, Slather 3 ounces of marinade over each portion and allow to marinate for up to 3 hours.) Finish in a 450 degree oven for about 6 minutes or until cooked through. Garnish with half lemons and serve. This recipe makes 8 restaurant servings.

Black Pepper Crusted Salmon

BLACK PEPPER CRUSTED SALMON
Joe's Stone  Crab Restaurant Recipe

4 (4 oz.) salmon fillets, skin removed
2 tablespoons lemon juice
1 teaspoon minced garlic
1/2 teaspoon salt
3 tablespoons coarsely ground black pepper

Place the salmon in a shallow dish just large enough to hold the fillets. Add the lemon juice, garlic and salt and turn the fillets to coat both sides. Let stand for 5 minutes.

Spread the pepper on a plate and lightly press each fillet into the pepper to coat both sides.

Heat a nonstick pan over medium heat and, when hot, spray with vegetable spray. Cook the salmon until done, about 4 to 5 minutes on each side. Garnish with lemon slices. Serves 4.

Shrimp de Jonghe

SHRIMP de JONGHE
Joe's Stone Crab Restaurant Copycat Recipe

1 1/2 quarts water
1/2 small onion, sliced
1 celery stalk
3 black peppercorns
1 bay leaf
1/4 teaspoon salt
1 1/2 pounds large raw shrimp in the shell
1/2 cup (1 stick) unsalted butter, melted
2 tablespoons dry sherry or white wine
1 1/2 cups French breadcrumbs
2 tablespoons minced parsley
1 tablespoon minced shallot
2 cloves garlic, minced
1/2 teaspoon imported paprika
1/8 teaspoon cayenne

Put water, onion, celery, peppercorns, bay leaf, and salt into large saucepan. Heat to boil. Add shrimp; cover and return to boil. Drain immediately.

Peel shrimp and put into large bowl. Add half of the melted butter and sherry. Toss to mix.

Heat oven to 400 degrees. Mix remaining melted butter and breadcrumbs in small bowl. Stir in parsley, shallot, garlic, paprika, and cayenne.

Spoon half of the shrimp mixture into a buttered 1 1/2 quart baking dish. Top with half of the breadcrumbs. Top with remaining shrimp mixture. Top with remaining breadcrumbs. Bake until crumbs are lightly browned, about 10 minutes. Serves 4.

Joe's Crab Shack Cocktail Recipes

-----------------------------
Tropical Storm:

1 oz Hennessey
1 oz South Seas Blend
1 oz Sweet & Sour
Lemon Wedge
4 oz Ginger Beer
0.75 oz Myer's
...........................

Mardi Gras Punch:

1 oz Southern Comfort
1 oz Bacardi 151 Rum
0.5 oz Midori
0.5 oz Blue Curaçao
2 oz Pineapple Juice
2 oz Sweet & Sour

...........................

Coronita-Rita:

1 oz El Jimador Blanco
0.5 Triple Sec
3 oz Sweet & Sour
1 Coronita

...........................

Perfect Patron Margarita:

1.5 oz Patron Silver Tequilla
0.75 Patron Citronge Tequilla
5 oz Sweet & Sour

............................

Joe-Mocha Mudslide:

0.75 Smirnoff Vodka
0.75 Kahlua
0.75 Bailey's
3 oz Milk
3-2 oz Ice Cream

............................

Tie Dye Swirl:

1 oz Strawberry Puree
1.25 Bacardi Rum
2 oz Mango Puree
2 oz Sweet & Sour
0.5 Blue Curacao

...........................

Titanic Tea:

0.5 oz Beefeater Gin
0.5 oz Seagram’s Vodka
0.5 oz Light Rum
0.5 oz Triple Sec
5 oz Sweet & Sour
1.25 oz Coke

...........................

Berry Red Sangria:

0.5 oz Hennessy
0.5 oz Bacardi Rum
1 oz Blackberry Juice
1 oz Strawberry puree
1 oz Cranberry Juice
1 oz Sweet & Sour

............................

Southern Spiked Tea:

2 oz Seagram’s Sweet Tea Vodka
1 oz Agave
2.5 oz Fresh Brewed Tea
3.5 oz Sweet & Sour
2 Lemons

...........................

Patio Punch:

1.5 oz Malibu Mango Rum
0.75 oz Peach Schnapps
0.75 oz Triple Sec
3 oz Cranberry Juice
1 oz Sweet & Sour
1 oz Pineapple Juice
0.5 oz Grenadine

.........................

Strawberry Peach Sangria:

4 oz Barefoot Moscato
1 oz Peach Schnapps
0.5 oz Skyy Vodka
2 oz Pineapple Juice
0.5 oz Strawberry Juice
.........................

Bahama Mama:

0.5 oz Malibu Coconut Rum
0.5 oz Light Rum
0.5 oz Banana Liqueur
0.5 oz Grenadine
2.75 oz Orange Juice
2.75 oz Pineapple Juice

.........................

Mango Crush Mojito:

1 oz South Seas Blend
6 Mint Leaves
4 Mango Cubes
1.5 oz Malibu Mango
1 oz Orange Juicce
2 Limes
2 oz Soda Water
.........................

Honey Peach Smash:

2 Peaches
1 oz Peach Syrup
6 Mints Leaves
1.5 oz Jack Daniel's Honey Whiskey
4 oz Sprite

.........................

Mason Jar Bloody Mary:

1.5 oz Smirnoff Vodka
7 oz Zing Zang Bloody Mary Mix

Garnished with a snow crab leg and a rim of housemade Joe’s Spice blend.

Seafood Caesar Salad

Joe's offers grilled chicken or shrimp. To make this at home pick up a basic caesar salad kit and plop whatever seafood you have on a George Forman Grill seasoned with you favorite grill spices.  Couldn't be easier.

Chocolate Cake Desserts

SEA TURTLE SUNDAE

Gooey chocolate cake a la mode topped with caramel and candied nuts. 

CAMPFIRE SMORE

A huge slice of chocolate cake between two crispy graham crackers

 topped with a Hershey’s Chocolate bar and freshly toasted marshmallows. 

Andouille Cheddar Grits

Southern Fried Maine Lobster with Corn on the Cob, 
Garlic Toast and Andouille Cheddar Grits

ANDOUILLE CHEDDAR  GRITS

Joe's Crab Shack Copycat Recipe

4 tablespoons butter

2 tablespoons onions, diced)

1 andouille sausage link

1/2 cup white cheddar cheese

1 cup heavy whipping cream

1 cup grits

2 cups water

Remove the casings from the sausage and dice it. In a medium skillet add the butter, sausage and onion. Cook for over medium heat for about 4 minutes and set aside. In a medium saucepan add in your water and heavy cream and bring to a boil. Reduce heat to medium and slowly begin to add in the grits and stir gently. Next stir in your sausage mixture from the skillet. Now reduce heat to low and continue stirring for about 5 minutes. You want to add in your white cheddar cheese and continue to stir until thickened.