"Recipes from the Chef's Kitchen"

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Martin's Tavern, LLC
1264 Wisconsin Avenue, N.W.
Washington, D.C. 20007
202-333-7370


Billy Martin Jr. - Owner (left)
Lindsey Gustin - (center)
Kevin Early - Manager (right)


Hot Buttered Rum
(Martin's own mix of cinnamon spiced
butter and Meyer’s Dark Rum!!)

Ingredients:
1)   1 Pat of Butter Unsalted
2)   6 tbs. Cinnamon
3)   6 tbs. Molasses
4)   4 tbs. Nutmeg
5)   4 tbs. Ground Clove
6)   6 tbs. Vanilla Extract
7)   6 tbs. Dark Brown Sugar
8)   6 oz. Hot Water
9)   1 ½ oz. Meyers Dark Rum

Preparation:
1)   Soften the butter.
2)   Whip the butter with the other solid ingredients.  Refrigerate.
3)   Add 2 tablespoons of the mixture to the hot water and stir well.
4)   Add the Rum and mix.


Jumbo Lump Crab Cakes
(Martin’s secret recipe for over 62 years)

Ingredients:
1)   4 tsp. Old Bay Seasoning
2)   4 tsp. Worcestershire
3)   1/3 cup Mayonnaise
4)   2 tbs. Chopped Parsley
5)   1 tbs. Baking Powder
6)   1 ¼ cup Egg Beater
7)   4 oz. Pimento -chopped
8)   10 slices White Bread -trim and cube
9)   #3 Jumbo Lump Crab
10) #2 Back Fin Crab
11)  A small amount of Flour
12)  Olive Oil

Preparation:
1)   Mix all the ingredients (except the flour and olive oil) together and
       gently toss.
2)   Flour lightly then sauté in olive oil.


Crème Brulee

Ingredients:
1)   1 quart Heavy Cream
2)   12 Egg Yolks
3)   2 tbs. Vanilla Extract
4)   8 oz. Granulated Sugar

Preparation:
1)   Whip eggs, sugar and vanilla together with the heavy cream.
2)   Pour into oval baking dishes that are in a hot water bath.
3)   Bake at 350 degrees until set.



Lindsey Gustin at Martin's Tavern



Good Eating!!!