Our food is not a secret, it’s just delicious!
Below are our newest Recipes – view our Archive for more!
This is a wonderfully versatile recipe. Good for brunch, good for lunch, and has been seen on a dinner table. Get creative and change up the ingredients. Add ham or prosciutto, take away the chilies, add mushrooms, chevre, gruyere, bacon – go nuts (literally and figuratively!) Remember YOU ARE THE BOSS.
- ¾ lb poblano chilies, blackened, sweated, & peeled, then chopped
- 2 yellow onion, chopped
- 2 med potato, cubed & cooked & drained
- 1½ lb cheddar, grated
- 3 C milk
- 3 eggs
- ¾ C flour
- 1 lb ricotta
- Salt, pepper, dried oregano
Saute chopped onions in oil until lightly browned. Drain well. Toss onions, potatoes, and chilies together with herbs. Put cheese in baking pan, then top with vegetables.
In food processor, briefly combine flour, eggs, and milk. Whisk in ricotta
Pour milk mixture over cheese mixture. Bake at 350 for 45-55 minutes until lightly browned on top.
Ocean Grill Lemon Vichyssoise
I do not really have exact measurements, as we just make it “to taste”, but this should get you started – just add a little more of what you like if you think you need it, and a little less of what you feel might be too strong!
- 1 yellow onion finely diced
- 4 TB butter
- 4-6 russet potatoes, scrubbed, peeled and cubed
- 4 C chicken stock
- 2-3 C heavy cream
- ½ – 1 C freshly squeezed lemon juice (add the ½ cup, then more a bit at a time to taste)
- Salt and pepper (white pepper if you can)
Saute onion in melted butter until very soft – do not brown. Add chicken stock and potatoes and simmer until the potatoes are very tender, but not mushy (probably about 15 minutes) Puree through a food mill – do not use a food processor – potatoes become gluey in a food processor – Return to pan and heat to almost boiling and add 2 cups cream. Add more cream as desired, a bit at a time. Season with salt and pepper. Add lemon juice to taste. (imagine the soup chilled when you are tasting) Do not let the soup boil. Chill completely, then correct seasoning, and add more lemon juice if desired.
Because potatoes are so different in size, you may need to adjust the amount of chicken stock that you use.
Ocean Grill Banana Cake
Stop throwing away your over-ripe bananas. Just stick them in the freezer with the skin on. That way you will always have them handy for this delicious cake. Just thaw the frozen bananas, peel and they’re ready to go! Use the frozen bananas only for the cake. Use fresh bananas for layering in with the icing.
- 1¾ C flour
- 1¼ tsp baking soda
- 3 ripe bananas, smashed
- 1 tsp vanilla
- ½ C cream
- 1½ TB vinegar (red wine, balsamic, or rice wine is preferred)
- 2 eggs
- ½ lb butter
- 1 C sugar
Butter & flour 2 8” round cake pans. Preheat oven to 325. Combine dry ingredients in a small bowl. Mix together the cream and vinegar, let sit for at least 10 minutes. In mixer with paddle attachment, cream butter and sugar until light and fluffy. Add vanilla and eggs, one at a time, mixing well. Add banana. Add flour in thirds with cream and vinegar, starting and ending with flour. Bake in prepared pans for approx. 25-30 minutes. Cool 10 minutes in pan, then invert and remove to cool completely to room temp.
Cream Cheese Frosting
- 1 lb cream cheese at room temp
- 2 cups sifted confectioners’ sugar
- 1 tsp vanilla
- Sliced bananas
Whip cream cheese until light and smooth. Add sugar to taste. Add vanilla.
Frost first layer of cake lightly. Layer with sliced bananas. Top with second layer and frost top and sides.