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Stock Yard Restaurant: Shrimp Scampi


Shrimp Scampi

Stock Yard Restaurant Recipe

Serves 4

2 pounds shrimp, peeled, devained
2 tablespoons olive oil
4 garlic cloves, crushed
1/4 cup white wine
1 teaspoon Worcestershire sauce
dash hot sauce
salt to taste
1 tablespoon lemon juice
2 tablespoons Fresh parsley, chopped

In a lareg skillet over medium heat combine the oil, garlic, wine and shrimp. Cook for 5 minutes, stirring constantly. Add the Worcestershire, hot sauce, lemon juice and salt. Cook for 5 minutes more or until shrimp are pretty pink.

Transfer the shrimp from the skillet to a serving platter. Pour the garlic mixture over the shrimp. Sprinkle with Parsley and garnish with lemon slices. Serve over rice.

Stock Yard Restaurant: Crispy Fried Catfish


Crispy Fried Catfish

Stock Yard Restaurant Recipe

Serves 6

6 catfish filets
1/2 cup buttermilk
1 cup flour
salt and ground black pepper to taste
1/2 cup corn meal
vegetable oil for frying

Prepare the fish for cooking. Combine the buttermilk, salt and pepper in a bowl. In a seprate bowl or plastic bag, mix the cornmeal and flour. Dip the fish in the buttermilk mixture and place them one at a time in the bag or bowl of meal and flour mixture. Shake each piece until evenly coated on both sides.

In a large deep frying pa heat the oil and fry the fish about 4 to 5 minutes on each side or until golden brown.

Stock Yard Restaurant: Linguine With Clam Sauce


Linguine With Clam Sauce

Stock Yard Restaurant Recipe

Serves 2-3

1 (16 oz.) package linguine
2 cloves garlic, minced
1/2 cup butter melted
2  (6 3/4 oz.) cans minced clams, drained
1/2 teaspoon dried whole basil
1/2 teaspoon dried whole oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup fresh chopped parsly
1 cup grated Parmesan cheese

In a dutch oven cook the pasta according to package directions. Drain and return pasta to the dutch oven and set aside.

In a medium skillet saute the garlic and butter. Add the clams, basil, oregano, salt and pepper. Cook over low heat, stirring constantly for about 5 minutes. Pour the sauce over the pasta, add the parsley and toss gently. Top with Parmesan cheese.

Stock Yard Restaurant: Cilantro Crab Cakes


Cilantro Crab Cakes

Stock Yard Restaurant Recipe

Makes 8

1/2 cup fresh cilantro
1 each small green and red peppers, diced
1 cup freshly grated Parmesan cheese
1/2 cup mayonnaise
1/2 cup cream cheese, softened
1 pound jumbo lump crab meat
1 cup white bread crumbs
Salt and ground black pepper to taste
Oil for frying

Preheat oven to 350 degrees. Cover a baking sheet with parchment paper. In a medium bowl combine all the ingredients except the crab meat and fold gently to keep meat in small lumps. Form into 8 cakes.

Add oil to a large skillet and cook crab cakes over medium-high heat for 2 to 3 minutes or until brown on both sides.

Remove the cakes from the skillet and place on the prepared baking sheet. Bake the cakes for 10 minutes more. Serve with Cognac Sauce (recipe below).

Cognac Sauce:
3 cups heavy whipping cream
1/2 teaspoon celery seeds
1/2 cup cooking sherry
2 8-ounce packages cream cheese, softened
1 tablespoon anchovy paste
1/8 cup brandy
1 tablespoon butter
1 small can tomato paste
Salt and ground black pepper to taste

In a large saucepan over medium heat combine the cream, celery seeds, cooking sherry and brandy. Cook the mixture for about 5 minutes. Stir in the anchovy paste. Add the cream cheese and whisk until smooth and creamy.

Add the tomato paste, stirring well and set aside to cool. Stir in the butter then salt and pepper to taste. Strain through a very fine sieve. Serve over crab cakes. Makes 4 cups.

Stock Yard Restaurant: Cajun Jambalaya


Cajun Jambalaya

Stock Yard Restaurant Recipe

Serves 6

1 pound Andouille sausage
4 skinless boneless chicken breasts
2 tablespoons peanut oil
1/2 cup ham, cooked and chopped
2 teaspoons Cajun seasoning
1 medium green bell pepper, chopped
1/3 cup chopped celery
3 cloves garlic, minced
1 (14 1/2 oz.) can Cajun-style stewed tomatoes
1/2 cup chicken broth
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce
3 cups hot cooked rice
1 cup finely chopped green onions

Cut the sausage into half inch slices and the chicken into half-inch pieces.

In a lareg Dutch oven cook the sausage in oil over medium heat for 3 minutes or until browned. Add the chicken and cook, stirring constantly, for 3 minutes or minutes or until browned.

Stir in the ham and cook until thoroughly heated. Remove the meat mixture, reserving 1 tablespoon of drippings in the dutch oven. Return the meat to the dutch oven and stir in the Cajun seasoning and the next 5 ingredients. Cook, stirring constantly, for 5 minutes.

Stir in the chicken broth and remaining ingredients. Cook, Stirring Constantly, for 2 minutes more until heated through.

Stock Yard Restaurant: Lemon Chicken


Lemon Chicken

Stock Yard Restaurant Recipe

Serves 4

4 boneless, skinless chicken breasts
1/2 teaspoon salt
2 teaspoons olive oil
3 garlic cloves, crushed
1/2 cup chicken broth
1/4 cup dry white wine
2 tablespoons fresh lemon juice
1 1/2 teaspoons all-purpouse flour
2 teaspoons margarine
1/2 lemon, thinly sliced
Fresh basil leaves for garnish

Place the chicken breasts between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound to 1/4 inch thickness. Season with salt.

In a 12-inch, nonstick skillet add the olive oil and heat over medium-high heat. Add the chicken and cook for five minutes on one side. Reduce heat to medium and turn the chicken over, cooking 5 to 8 minutes longer or until the juices run clear when pieces are pierced with the tip of a knife. Transfer chicken to a platter and keep warm.

Add the garlic to the skillet and cook until golden. In a separate bowl combine the broth, wine, lemon juice, and flour until smooth. Add this to the garlic mixture and bring to a boil. Boil one minute an stir in the margarine. Pour the sauce over the chicken and top with lemon slices. Garnish with basil leaves.

Stock Yard Restaurant: Teriyaki Chicken

Teriyaki Chicken

Stock Yard Restaurant Recipe

Serves 4

2 cups pineapple juice
1 cup sugar
1 tablespoon fresh grated ginger
1/4 cup soy sauce
1 tablespoon cider vinegar
1 cup light brown sugar
4 chicken breasts, skinless, boneless
pineapple rings for garnish

In a medium saucepan combine the sugar, pineapple juice, ginger, soy sauce, vinegar and brown sugar. Bring to a boil over medium heat just until the sugar dissolves then set aside to cool.

Reserve 1/2 cup of marinade and set aside. Place the breasts in a bowl or plastic bag, cover with the marinade and refrigerate at least 3 to 4 hours.

Preheat oven to 375 degrees. Grease a 15x10 inch baking pan. Transfer the chicken to prepared bakeing pan and bake for 45 minutes or until the chicken is tender and no longer pink. Remove chicken from the oven and brush with resrved marinade. Top each breast with a pineapple ring and serve over a bead of rice