Cork Bar & Restaurant Makes Lenten Dishes
By: Eyewitness News
Updated: February 13, 2013
Ruth Corcoran from Cork Bar and Restaurant makes Seafood Mac and Cheese,
and a flatbread with gorgonzola and figs. Also, find out a bit about
champagne from Tom from the Wine Merchant.
SEAFOOOD MAC & CHEESE.
Olive Oil for sauting
4 oz lump crab meat
4 oz shrimp, peeled, deveined and chopped
4 oz of lobster, cooked (I use claw meat)
8 oz of cooked pasta (Cellentani, penne, or shells)
4 oz shredded white cheddar cheese
4 oz shredded gruyere cheese
cup of grated Parmesan Cheese
2 oz of cream cheese
8 oz heavy cream
6 oz milk
tsp garlic powder
pinch of salt & pepper
1 tbsp of cornstarch
1 tbsp of cold water
cup toasted panko bread crumbs
FRESH FIG AND GORGONZOLA FLATBREAD
Prepared flatbread
2 cups of fresh figs, sliced
1 cup of crumbled gorgonzola cheese
14 cup of honey
cup of chopped walnuts
Olive oil to brush flatbread
1 tsp of fresh rosemary
SEAFOOOD MAC & CHEESE.
Olive Oil for sauting
4 oz lump crab meat
4 oz shrimp, peeled, deveined and chopped
4 oz of lobster, cooked (I use claw meat)
8 oz of cooked pasta (Cellentani, penne, or shells)
4 oz shredded white cheddar cheese
4 oz shredded gruyere cheese
cup of grated Parmesan Cheese
2 oz of cream cheese
8 oz heavy cream
6 oz milk
tsp garlic powder
pinch of salt & pepper
1 tbsp of cornstarch
1 tbsp of cold water
cup toasted panko bread crumbs
FRESH FIG AND GORGONZOLA FLATBREAD
Prepared flatbread
2 cups of fresh figs, sliced
1 cup of crumbled gorgonzola cheese
14 cup of honey
cup of chopped walnuts
Olive oil to brush flatbread
1 tsp of fresh rosemary
