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2011

TODAY's CASES:

The Crow's Nest, Grand Cayman

----- Original Message ----- 
From: traci 
To: phaedrus@hungrybrowser.com 
Sent: Wednesday, January 26, 2011 2:28 PM
Subject: Looking for Lost Recipes from the Crows Nest Restaurant 
on Grand Cayman Island, British West Indies - #1

Uncle Phaedrus,
For many years my family had a home in the Cayman Islands, on Grand Cayman. 
Our favorite restaurant there was the Crow's Nest Restaurant. Unfortunately, 
Hurricane Ivan destroyed a lot of Grand Cayman (and the Crow's Nest Restaurant) 
about 7-8 years ago. I know that you only like to receive 1 lost recipe request 
per email, so I will send you 3 emails because there are 3 recipes that I have 
searched high and low for, but have been unable to locate. I've even tried 
contacting former employees of the restaurant to see if they could help, but 
to no avail.
... I am going to list all 3 of the recipes here (and in each subsequent email 
as well), but will only give the specifics for one recipe in each email as you 
prefer. Any help that you can give would be greatly appreciated.

Garlic Rum Shrimp
Grilled Swordfish with Jerk Mayo Sauce
The Nest Mess Salad

Ok,
The Garlic Rum Shrimp was an entree on their menu - one of their best sellers. 
I actually watched a Chef prepare this dish one time at an outdoor festival that 
was held on the island, but have been unable to remember how the steps went in 
preparing this. There were very few ingredients used. It was minced/chopped garlic, 
oil and/or butter, maybe a little Worcestershire, the shrimp , salt/pepper and 
then they finished the dish by adding the rum, tilting the pan and letting it 
flame-up...that really was all....but whenever I attempt to make this, the flavor 
profile just doesn't hit me as if I'm right.

If you could be of any assistance, I would appreciate it.

Thank you,
Traci 

Hi Traci,

I read lots of raves about The Crow's Nest and lots of laments about it not re-opening after it was demolished by Hurricane Ivan. I wish that I could say that I found your recipes, but I did not. I did not find any recipes at all from The Crow's Nest in any of my sources. I tried to find the chef's name in the hope that might provide a lead, but I had no success there. I searched for any recipes at all with the names that you list, but the only recipe that I was able to find was the Garlic Rum Shrimp recipe below. Perhaps it will help in your attempt to re-create the dish.

Phaed

Garlic Rum Shrimp

3 pounds large shrimp, peeled and deveined
Salt, to taste
Tabasco sauce, to taste
1/2 cup light rum
Juice of 1 lime
1 tablespoon Worcestershire sauce
1/2 teaspoon cumin
1/4 cup (1/2 stick) butter
1/2 cup Spanish olive oil
5 cloves chopped garlic
1/4 cup bread crumbs
2 tablespoons fresh parsley, chopped

In bowl, season shrimp with salt and Tabasco.
In smaller bowl, combine rum, lime juice, Worcestershire sauce and cumin. 
Blend with shrimp, refrigerate and marinate at least 1 hour.
In a small saucepan, combine butter and oil. When butter begins to get foamy, 
add garlic. Sauté for 2 minutes. Set aside.
Transfer shrimp with marinade to dish (putting shrimp in single layer), top 
with garlic sauce and bread crumbs. 
Broil (up to 10 minutes). 
Garnish with fresh parsley if desired. 
--------------------------------------------------------
----- Original Message ----- 
From:  Janet
To: phaedrus@hungrybrowser.com
Sent: Tuesday, August 02, 2011 11:05  PM
Subject: Crow's Nest Grand Cayman

Hi there, I have the recipe directly from the restaurant for their Key  
Lime Pie...more of a merigue with a Key Lime curd. They printed it out for  me 
after many, many years and dinners there. Trouble is it makes many, many  
pies! But if any one wants it, I have it.
 
Best Regards,
Janet 

In a message dated 8/3/2011 5:38:38 A.M. Eastern Daylight Time, phaedrus@hungrybrowser.com writes:

Hi Janet,

Please send it on to me!

Phaed

From: Janet
To: phaedrus@hungrybrowser.com
Subject: Re: Crow's Nest Grand Cayman
Date: Wednesday, August 03, 2011 1:18 PM

Crow's Nest Key Lime Pie

Note: All "cups" throughout the recipe = 10 oz. beer  mug

Kerd:

36 eggs
14 yolks
5 lb. sugar
1 bottle 946 ml.  key lime juice
2 lb. butter
2 drops green food  colouring

Pie:

52 egg whites
3.5 cups sugar
750 ml.  kerd

Butter and sugar sugar springform pans (recipe didn't say how  many!)

Kerd:
Beat yolks in top of double boiler and add sugar, juice  and butter. Cook 
until thick, stirring to keep smooth

Pie:
Beat egg  whites adding sugar gradually, mixture will become stiff. Fold 
750 ml. of kerd  very gradually into mixture. PS Be gentle!
Pile high into springform  pans

Bake at 350 degrees for 90 minutes. Turn off oven and allow to cool  
gradually in oven. PS. electric ovens may not cool quickly enough so prop door  
open. Let stand at room temp. for two hours. Refrigerate before  serving.

To serve: Top with homemade whipped cream, not aerosol. And add  kerd to 
your liking.
------------------------------------------------------------------------
From: "Paulette" 
To: phaedrus@hungrybrowser.com
Subject: Crow's Nest key lime pie  
Date: Wednesday, December 31, 2014 4:06 PM

Have been searching for years for this recipe, wondering if anybody has
scaled down the recipe smaller or has revised the recipe itself. would
appreciate any information possible Thank You    

Gingerbread Butter

----- Original Message ----- 
From: Kathy 
To: phaedrus@hungrybrowser.com 
Sent: Saturday, January 22, 2011 12:49 PM
Subject: Gingerbread Butter

I'm looking for the recipe for the Gingerbread Butter spread that is sold by 
Williams & Sonoma.  Can't replicate it quite correctly or find a recipe on the web. 

The label shows ingredients of cream, butter, confectioners' sugar, sweetened 
condensed milk, brown sugar, spices, caramel color, pectin, salt, sodium phosphate, 
vanilla.  The description mentions that is is a "holiday treat that dates back 
to Elizabethan England.  It's made in small batches using caramelized milk, sugar 
and butter and spiced with fragrant ginger, cinnamon and nutmeg."

And it is delicious!  Hope you can help.
Thanks,
Kathy

Hi Kathy,

After wading through a hundred or so gingerbread and ginger bread cookies recipes because they had the phrase *"gingerbread. Butter"* in them, the only things that I could find about "gingerbread butter" were references to the Williams-Sonoma product and two vague recipes (sort of) for making gingerbread flavored butter. Not the W-S spread, but actual butter with some spices added to make it taste like gingerbread. There was one other recipe for a "gingerbread butter" spread, but it was basically peanut butter with spices added.

I couldn't understand why I didn't find more about it if it dated back to "Elizabethan England". I then went to the Williams-Sonoma site, to see if there was more information about it there. I found the quote you reference there. It actually says:

"Our spread celebrates the heartwarming flavor of gingerbread, a holiday treat that dates back to Elizabethan England. "

See:
Williams-Sonoma Gingerbread Butter Spread

My interpret of that sentence is that they are saying that gingerbread itself dates back to Elizabethan England, not their spread, which is most likely a recent Williams-Sonoma commercial creation. Someone will probably create a copycat recipe for it at some point, but as yet no one appears to have done so. Sorry.

Phaed

Although I don't see any relation to the Williams-Sonoma "Gingerbread Butter" product, Margaret found a spread made of ground speculaas cookies. See: Homemade Speculoos Spread.

There are recipes on my site for Speculaas, if anyone wants to go to the trouble of making the cookies and then grinding them up to make a spread. Anyone who wants to experiment might also try using a cheap brand of ginger snaps cookies from the grocery.

Speculoos Spread is sold in the U.S. as Biscoff Spread. It is available at Biscoff.com


Salted Peanut Squares

----- Original Message ----- 
From: Mollie 
To: phaedrus@hungrybrowser.com 
Sent: Sunday, January 23, 2011 3:50 PM
Subject: Salted peanut squares

Do you have a salted peanut squares recipe from the 1950's or earlier?

Mollie 

Hi Mollie,

I found several "salted peanut squares" recipes, but none of them has a date on it. Sorry.

Phaed


Chicken Carbonara

----- Original Message ----- 
From: christy 
To: phaedrus@hungrybrowser.com 
Sent: Monday, January 24, 2011 1:42 PM
Subject: Corner Bakery Chicken Carbonara

Phaedrus,

I have searched in vain for a recipe that looks even close to Corner Bakery's 
Chicken Carbonara. Please help! I know Corner Bakery uses fettucini as opposed 
to spaghetti.  They also include bacon, peas and bread crumbs on top. It's the 
best chicken carbonara I've ever had.

Thanks,
Christy

Hi Christy,

Sorry, no success. This recipe does not appear to be available.

Phaed


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