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  Corwell's Seafood Dining - Dinner Menu  
 
 

 

 

 

 

 

Lunch Menu  Kids Menu  Soups / Salads  Appetizers  Desserts

 

Rib-Eye Steaks with Harissa-Style Relish

 

Rib-Eye Steaks with Harissa-Style Relish

 

 

 

 

 

 

 

Preparation

Mince garlic and mash to a paste with a pinch of salt using a large heavy knife, then transfer to a bowl.

Heat a dry small heavy skillet over moderately low heat until hot, then toast cumin, coriander, and caraway seeds, shaking skillet frequently, until fragrant, about 1 minute. Transfer seeds to grinder and pulse until coarsely ground.

Add spices to garlic paste along with roasted peppers, olive oil, red-pepper flakes (to taste), sugar, and 1/4 teaspoon salt.

Pat steaks dry and sprinkle all over with pepper and remaining 1/2 teaspoon salt.

Prepare grill for cooking with medium-hot charcoal (moderately high heat for gas).

Grill steaks on lightly oiled grill rack, turning over once and moving around rack to avoid flare-ups, 5 to 6 minutes for medium-rare. If using a gas grill, cook covered, turning over once and moving around rack to avoid flare-ups, 4 to 5 minutes for medium-rare.

Transfer steaks to a cutting board and let stand, uncovered, 5 minutes.

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Roast Chicken

 

Roast Chicken

 

 

 

 

 

Preparation

Put oven rack in upper third of oven and preheat oven to 500°F.

Pat chicken dry, then toss with 1 tablespoon oil, 1 1/4 teaspoons salt, and 1 teaspoon pepper in a bowl. Arrange chicken, skin sides up, without pieces touching, in roasting pan, leaving a 2-inch border around edges of pan.

Toss potatoes, zucchini, and onion with remaining tablespoon oil, remaining teaspoon salt, and remaining 3/4 teaspoon pepper in same bowl, then spread in 1 layer around chicken, arranging zucchini skin sides up. Stir together broth and lemon juice and pour into pan around chicken and vegetables.

Roast, uncovered, until chicken is pale golden and cooked through, about 30 minutes.

Remove pan from oven and preheat broiler. Broil chicken and vegetables 3 inches from heat until chicken is golden brown, about 6 minutes. Serve chicken and vegetables with pan juices.

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New York Steaks with Boursin and Merlot Sauce

 

New York Steaks with Boursin and Merlot Sauce

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Preparation

Heat 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Sprinkle steaks with salt and pepper. Add 3 steaks to each skillet; cook about 4 minutes per side for medium-rare. Transfer to platter; top each with 1 cheese wedge. Tent with foil to keep warm.

Pour off drippings from 1 skillet; add wine to skillet and boil over high heat until reduced to generous 1/2 cup, scraping up browned bits, about 5 minutes. Remove from heat; add butter and stir until melted. Mix in parsley and chopped chives. Season with salt and pepper. Pour over steaks. Garnish with whole chives.

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Rib-Eye Steaks in Red-Wine Sauce

 

Rib-Eye Steaks in Red-Wine Sauce

 

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Preparation

Pat steaks dry, then sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper (total).

Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then sauté steaks in 2 batches, turning once, about 4 minutes per batch for medium-rare. Transfer to a large plate and cover with foil.

Pour off fat from skillet, then sauté garlic in remaining tablespoon oil over medium-high heat until pale golden, about 30 seconds. Add wine and boil, stirring and scraping up brown bits, until reduced by half, 2 to 3 minutes. Add water, soy sauce, and any meat juices from plate and boil until reduced by half, 3 to 4 minutes.

Reduce heat to medium-low and whisk in butter, 1 piece at a time, until slightly thickened. Stir in parsley and pour sauce over steaks.

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Black-Pepper-Crusted Wagyu New York Steaks with Black Truffle Vinaigrette

 

 

Preparation

Pat steaks dry. Brush 1 tablespoon oil over both sides of steaks. Sprinkle with coarse salt and coarsely ground black pepper. Heat 1 tablespoon oil in each of 2 heavy large skillets over high heat. Add 2 steaks to each skillet and cook to desired doneness, about 2 minutes per side for rare to medium- rare (instant-read thermometer inserted into center of steaks registers 120°F to 125°F). Transfer steaks to platter; cover with foil to keep warm. Let rest 5 minutes.

Place steaks on plates. Spoon vinaigrette over and serve.

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Rib-Eye Steaks with Gorgonzola Butter

 

Rib-Eye Steaks with Gorgonzola Butter

 

 

 

 

Preparation

For Gorgonzola Butter:
Preheat oven to 350°F. Place garlic on piece of foil; drizzle with olive oil. Enclose garlic in foil. Bake until garlic is very soft, about 1 hour. Cool. Squeeze garlic cloves out from papery skins into medium bowl; mash garlic with fork. Mix in butter, cheese, and parsley. Season with salt and pepper. Transfer Gorgonzola butter to sheet of plastic wrap. Using plastic wrap as aid, form butter into 1 1/4-inch-diameter log, wrapping plastic tightly around butter. Chill until firm. (Can be made 2 days ahead; keep chilled.) Cut into 1/2-inch-thick rounds.

For Steak:
Brush steaks with olive oil; sprinkle with salt and pepper. Heat 2 large nonstick skillets over medium-high heat. Add 3 steaks to each skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Serve with Gorgonzola butter and onion rings.

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Herb-Crusted Flank Steak with Cherry Tomatoes and Olives

 

Herb-Crusted Flank Steak with Cherry Tomatoes and Olives

 

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Preparation

For Steak:
Mix first 6 ingredients in small bowl. Place steaks in large glass baking dish. Brush steaks with olive oil. Rub with herb mixture. Cover with plastic wrap and refrigerate at least 1 hour and up to 8 hours.

For Tomatoes:
Mix all ingredients in large bowl. Season tomatoes to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

Prepare barbecue (medium-high heat). Grill steaks until cooked to desired doneness, about 4 minutes per side for medium. Transfer steaks to cutting board. Cover with foil. Let stand 5 minutes.

Cut steaks across grain into 1/2-inch-thick slices. Arrange steak slices on large platter. Spoon tomatoes with juices over steaks and serve

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Pan-Fried Steaks with Salsa Verde and Ancho Chili Sauce

 

Pan-Fried Steaks with Salsa Verde and Ancho Chili Sauce

 

 

Preparation

Toast cumin seeds and coriander seeds in heavy small skillet over medium-low heat until seeds are lightly browned and aromatic, stirring often, about 5 minutes. Transfer seeds to spice mill or coffee grinder and cool. Add chili powder, sugar, salt, and peppercorns and grind finely. Sprinkle 1 teaspoon spice rub over each side of each steak. Place steaks on baking sheet and chill at least 30 minutes and up to 2 hours.

Heat 2 heavy large skillets over medium-high heat. Add 1 tablespoon olive oil to each skillet. Add 3 steaks to each skillet. Pan-fry steaks until cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates. Let stand 5 minutes. Serve with Salsa Verde and Ancho Chili Sauce.

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Flank Steak with Melon Relish

 

Flank Steak with Melon Relish

Preparation

Toss cantaloupe, onion, parsley, mint, vinegar and oil in a bowl. Set aside. Heat a grill, grill pan or large skillet over high heat. Season flank steaks on both sides with salt and pepper. Cook 5 to 8 minutes on each side for medium rare, 8 to 10 minutes per side for medium and 10 to 12 minutes per side for well done. Remove from heat and allow to rest on a clean cutting board for 5 to 7 minutes. Cut steak diagonally into 1/8-inch-thick slices and transfer to a platter. Spoon half the relish on top. Serve remaining relish on the side.

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Salmon Steak with Orange-Balsamic Glaze

 

Salmon Steak with Orange-Balsamic Glaze

Preparation

Place first 7 ingredients in a large sealable plastic bag. Shake well. Add salmon and refrigerate 30 minutes to 1 hour. Remove steaks from marinade and pat dry with a paper towel. Coat grill with cooking spray and heat on high. Grill steaks, turning once halfway through, until no longer translucent in the center, about 4 minutes per side.

 

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