Louisville Originals - Recipes

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	FEATURED RECIPE from Bristol Bar & Grille CRAB CAKES Posted: 2/108 INGREDIENTS: 2 LB. CRAB MEAT. (Pre-cooked) 4 OZ. WHITE BREAD CRUMBS (FRESH). 4 OZ. WHITE BREAD CRUMBS (DRY). 7 GREEN ONIONS 3 TBSP+ 1tsp DRY PARSLEY FLAKES 2 EGGS 2TBSP+2tsp DIJON MUSTARD 2 TBSP + 2tsp LEMON JUICE. 1 TBSP LEA AND PERRINS 2 tsp GROUND BLACK PEPPER 6 OZ. + 1TBSP MAYONNAISE INSTRUCTIONS: 1. Mix all the ingredients together by hand in a large mixing bowl. 2. Use a 4 ounce portion and cook on a flat top or in a skillet at medium high heat until the center is hot. 3. Serve on an onion bun with the Roasted Bell Pepper mayonnaise, tomato, lettuce and potato chips. COOKING TIME: 30 minutes Cook Time:


	FEATURED RECIPE ARCHIVES Steak au Poivre with brandy, golden raisin cream by Bistro Le Relais (posted 8/1/2010) Tok-Sel Lima Beans (Roasted Lima Beans; tok-sel means roasted in Mayan) by Mayan Cafe (posted 1/20/2010) Brown Soda Bread by Michael & Siobhan Reidy (posted 1/4/09) Autumn Salad and Molasses Vinaigrette by Café Lou Lou (posted 10/1/08) Butternut Squash Bisque by Limestone Restaurant (posted 6/1/08) Chocolate Guinness Cake by The Irish Rover (posted 3/1/08) Crab Cakes by Bristol Bar & Grille (posted 2/1/08) Crawfish & Tasso Pasta by Café Lou Lou (posted 12/1/07) Fideos al Estofado by Palermo Viejo (posted 10/1/07) Grilled Chicken Tortellini With Chipotle Basil Cream by Baxter Station Bar & Grill (posted 9/1/07) Honey Roasted Leg of Lamb by De la Torre's/ La Bodega (posted 8/1/07) Pan Fried Tiger Shrimp and Rice by Yaching's East-West Cuisine (posted 4/1/07) Pasta Carbonara by Café Lou Lou (posted 3/1/07) Sauteed Scallops with Marinated Portabellos and Tomato by The Irish Rover (posted 2/1/07) Seared Portobello and Strawberry + Garlic Sauce by Asiatique (posted 1/1/07) Shrimp Bisque by Uptown Café (posted 12/1/06) Smoked Salmon Pate by The Irish Rover (posted 11/1/06) Thai Salmon by Baxter Station Bar & Grill (posted 9/1/06) Tian of Roasted Duck and Wild Mushrooms by Asiatique (posted 8/1/06)


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