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GREAT RECIPES FROM TOP RESTAURANTS

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CHEZ CARY
Orange, California

 In the ‘80s, Chez Cary, a multi-award restaurant, had all the trappings of a by-gone age with velvet chairs, “a cushion for “m'lady’s feet and a silver cutter for the gentleman’s cigar”.  The chef prepared outstanding cuisine for the many influential people who dined at Chez Cary.   

WILTED SPINACH SALAD

3    pounds fresh spinach

1    pound bacon, cut into 1/2 inch strips

2    tablespoons sugar

2    lemons

Lea & Perrins

Red wine vinegar

Wash spinach in cold water, add approximately 1/2  cup white vinegar.  Drain spinach, let drip dry as much as possible.  Break off stems and discard.

Over moderate heat: In a skillet start bacon with a little cooking oil to prevent burning.  Stir occasionally.  When all grease is rendered and bacon is crisp, add sugar and let caramelize a few minutes.  Then add juice of 2 lemons, 2 tablespoons red wine vinegar and a dash of Lea & Perrins.  Boil for a minute, drain bacon dressing over spinach into salad bowl.  Retain bacon in skillet and keep warm.  Toss spinach in dressing until wilted.  Place spinach salad onto salad plates and let excess dressing drip off before serving.  Add brandy to warm bacon, sauté and top salad with flaming bacon.  Serve immediately.

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SCAMPIS GLACE COMTESSE

(Casserole of shrimp in creamed sherry sauce)

Serves 6.

12   under 10 shrimps

1    teaspoon chopped garlic

1    teaspoon chopped sweet butter

1/2 cup dry sherry

1    tablespoon Roux Bland

3    egg yolks

1    cup whipped cream

Dash of Lea & Perrins

Dash of salt

Dash of white pepper

Peel shrimp and split them lengthwise.  Place shrimp, butter. Garlic, shallots, salt, pepper, sherry, white wine, and Lea & Perrins in a sauté pan.  Cover and bring to a boil approximately three minutes.  Remove shrimp and place them in ovenproof dishes.  Bring remaining mixture back to a boil, then strain into clean pan.  Add Roux and boil three minutes more, stirring constantly with a whip.  Remove from heat and stir in egg yolks and then whipped cream to make a smooth sauce.  Cover shrimp with sauce and brown under broiler and serve.