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  Corwell's Seafood Dining - Kids Menu  
 
 

 

 

 

 

 

Lunch Menu  Dinner Menu  Soups / Salads  Appetizers  Desserts

 

Pizza & Combo's

 

Click to view our Pizza menu

 

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Preparation

Pizza Dough of your choice
1/2 cup Basic Tomato Sauce
2 oz Romano cheese grated
2 oz Provolone cheese, sliced
1 oz grated Parmesan cheese
36 Pepperoni Slices
2 oz grated mozzarella cheese
 
Place a pizza brick, unglazed terracotta tile or baking sheet in the oven.
Preheat oven to 450F
On a floured surface, press out the pizza dough using your fingertips into 9 inch circle (always pressing from the inside of the dough to the outside)
Place the pizza dough on the pizza brick, unglazed terracotta tile or baking sheet.
Spread the tomato sauce over the surface and arrange the cheeses  with 36 pepperonis slices on top.
Bake for 15 minutes, or until the pizza is golden on the edges and crisp underneath

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Apricot-Glazed Chicken

 

Apricot-Glazed Chicken

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Preparation

Cook shallots and ginger in oil in a small heavy saucepan over medium heat, stirring occasionally, until softened and golden, about 5 minutes. Stir in vinegar and boil until reduced by about half, about 2 minutes. Add soy sauce, preserves, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, 15 minutes.

Purée sauce in a blender until smooth (use caution when blending hot liquids), then cool to room temperature.

Divide chicken between 2 large sealable bags and pour marinade over chicken. Seal bags, pressing out excess air, and marinate, chilled, turning bag over occasionally, at least 8 hours.

Preheat oven to 425°F with rack in middle.

Line a 17- by 12-inch shallow heavy baking pan with 2 slightly overlapping sheets of foil, then lightly oil foil. Arrange chicken (with marinade) in 1 layer in pan. Roast chicken, turning once, until deep brown, cooked through, and glazed, about 40 minutes total.

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Tuna and Artichoke Cooler-Pressed Sandwiches

 

Tuna and Artichoke Cooler-Pressed Sandwiches

 

Preparation

1. In a medium bowl, combine the first four ingredients.

2. Fill the baguette with the mixture, scatter the basil leaves on top.

3. Close the baguette and wrap it tightly in waxed paper, then in aluminum foil.

4. Place the sandwich at the bottom of the cooler so the weight of the other contents compresses the sandwich and allows the juices to soak into the bread.

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Lentil, Apple, and Turkey Wrap

 

Lentil, Apple, and Turkey Wrap

 

 

 

Preparation

1. Place the stock, lentils, celery, carrot, thyme, and salt in a medium saucepan and bring to a boil. Reduce heat to low and simmer until the lentils are tender, about 30 minutes, depending on the lentils. (If they begin to dry out, add water as needed.) Remove and discard the thyme. Drain and transfer the mixture to a bowl; let cool.

2. Fold in the tomato, apple, lemon juice, and olive oil. Season with the pepper.

3. To assemble a wrap, place 1 lavash sheet on a clean work surface. Spread some of the lentil mixture on the end nearest you, leaving a 1-inch border. Top with several slices of turkey, then some of the lettuce. Roll up the lavash, slice crosswise, and serve. If using tortillas, spread the lentils in the center, top with the turkey and lettuce, and fold up the bottom, left side, and right side before rolling away from you.

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Summer Squash Sloppy Joes

 

Summer Squash Sloppy Joes

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Preparation

1. Preheat the broiler. In a large skillet over medium-high heat, sauté the ground beef or turkey until browned, about 7 minutes. Add the onion and sauté 2 minutes. Add the carrot and sauté 2 minutes. Add the squash and sauté 1 minute more.

2. Stir in the tomato paste and 1 1/2 cups water, stirring until the paste has dissolved. Add the garlic, chili powder, paprika, and oregano, and season with the salt and pepper. Reduce heat to medium and continue to cook until the mixture has thickened, 8 to 10 minutes.

3. Divide the cheese among the bottom halves of the hamburger buns. Transfer both halves of the buns to the broiler, open-faced, and toast until the cheese has melted and the top buns are toasted.

4. Remove the buns from the oven and fill each sandwich with the squash-and-meat mixture. Serve immediately.

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Whole-Wheat Peanut Butter Waffles

 

Whole-Wheat Peanut Butter Waffles

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Preparation

1. In the bowl of an electric mixer fitted with the paddle attachment, combine the first 8 ingredients.

2. Preheat a waffle iron. When it is hot, spray its surface lightly with the cooking spray or brush it with the butter.

3. Fill a medium-size ladle with batter and pour it onto the waffle iron. Cook until the waffle is golden brown and a toothpick inserted into the middle comes out clean, approximately 3 to 5 minutes. Serve hot with maple syrup and butter or fresh berries.

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101 "Whaler" Fish Sandwich

 

101 "Whaler" Fish Sandwich

 

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Preparation

1. In a medium-size bowl, whisk together the milk and eggs. In another medium-size bowl, mix together the flour, cornmeal, and parsley.

2. Season the fish with the salt and pepper.

3. Dredge the fish through the egg mixture, then coat it thoroughly with the flour mixture.

4. In a large sauté pan, immediately heat the oil over medium-high heat. When it is hot but not smoking, add the fillets to the pan. Cook on one side until the batter is light golden brown, about 4 minutes. Carefully turn the fillets and cook for 2 to 3 minutes more. Using a slotted spatula, remove them from the pan and drain on paper towels.

5. Meanwhile, whisk together the tartar-sauce ingredients (if using).

6. Slice the buns and spread the tartar sauce (if using) on the insides. Place a fillet on each bottom bun, then top with the lettuce, tomato, and cheese, if desired.

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Click to view our Kids Menu Click to view our Lucch Menu Click to view our Dinner Menu Click to view our Dessert Menu
  T. Corwell - Restaurants & Consulting  
 
 
     
 

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