Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 11 · column 3 of 5 · from the scan, no model involved
tomato sauce, Nash’s creation sits atop a small splash of roasted red pepper puree.
With the shrimp (actually these looked more like prawns) grilled, Nash slices each in half (butterfly) and places each over a saut6ed crabcake on the roasted puree. A sprinkling of fresh cilantro and you’re ready to devour. They’re scrumptious.
Todd Eisenhauer hails from Warrenton’s Bistro Restaurant but now calls Rappahannock his home. Living close to Griffin Tavern, Eisenhauer is minutes away from the kitchen where he particularly likes to cook Asian-Fusion entrees, offers regular Chinese and sushi nights but is just as comfortable with Bangers and Mash with Gravy or Tavern Glazed BBQ Ribs.
Chef Todd’s offering is quick to prepare and is absolutely melt away perfect. Starting with large slices of mozzarella cheese, he dips them quickly into a beer-based batter and fries to a golden brown. The batter is puffy and light and if you want to kick things up a notch you can use pepper jack cheese.
His accompanying drumsticks are like chicken spiced lollipops. They’re crunchy, chewy and very tasty.
Between Chef Tom at the Thorton River Grille and Chef Todd at Griffin Tavern you will have snacks fit for football fanatics and food fanciers alike.
It remains to be seen who will triumph as this year’s Super Bowl champions but there’s no question that if you serve these "super snacks, you won’t loose.
Chef Tom’s Stuffed Shrimp with Crabcakes
Crabcake Recipe
1 lb. Lump crabmeat
2 eggs
¥i tsp. Dry mustard
1 tsp. Old Bay
1 tsp. Mayo
2 tbs. Panko bread crumbs
Roasted Pepper Puree
2 roasted red peppers
2 tbs. Blackening spice
93.9%