Cove Executive Chef, Douglas Walls, is serving up a delicious and fresh seafood recipe that many guests are claiming as their new favorite. Chef Walls loves to add his own twist to traditional recipes, and he doesn’t disappoint with his non-traditional version of Oysters Rockefeller, known around here as “Oysters Dougiefeller”!
6 shucked oysters
1 lb. spinach leaves
1/2 cup panko bread crumbs
1 cup hot sauce (Chef uses Frank’s Hot Sauce)
1/2 lemon juice
1 tbsp. minced garlic
1/2 cup shallot, finely minced
Salt and pepper to taste
1 cup olive oil
Pour olive oil in saute pan and when hot, add garlic, sautéing for one minute. Add shallot and sauté for 2-3 minutes. Add the hot sauce, lemon juice and spinach greens and sauté until spinach is wilted.
Add panko bread crumbs, turn off heat, and season with salt and pepper. Put the topping mix in the refrigerator to cool. Once cool, place a good amount on each oyster.
Bake at 375 degrees for 10 minutes. Drizzle Sriracha sauce on top and serve on a bed of sea salt.
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There is no pie more southern than pecan pie, and this one from our kitchen at The Cove is delightful! Whip it up for your next family or social gathering and it’s sure to be a big hit.
Pecan Pie Recipe
Makes one 9-inch pie
⅛ cup unsalted butter
⅓ cup all-purpose flour
¾ cup light brown sugar
¾ cup light corn syrup
⅔ tsp vanilla extract
¼ tsp kosher salt
1 cup pecans, chopped
Reserve some pecan halves (or additional chopped pecans) for topping
1 (9 inch) partially cooked pie crust, frozen
Preheat oven to 300 degrees.
Blend butter and flour together until mixture becomes creamy. Blend sugar into butter/flour mixture. Once combined, beat in eggs, one at a time. Add corn syrup, vanilla and salt to filling. Then stir in one cup chopped pecans. Place pie crust into a 9” round baking dish and pour mixture into pie crust. Add extra pecans for topping. Bake in oven at 300 degrees until set, about 1-1.5 hours. Allow pie to cool to room temperature.
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Enjoy delicious recipes like this on your next stay at The Cove. See a full list of upcoming events, or contact our Guest Group department to hold your group retreat at The Cove.
Today, our pastry chef, Natalie, shares another delicious recipe that has become a guest favorite here at The Cove. Enjoy this delectable Dark Chocolate Truffle Cake and come back and let us know how it turns out in the comment section below!
Dark Chocolate Truffle Cake
Makes one 8-inch cake
Dark Chocolate Cake Recipe
1 ½ cups semi-sweet chocolate chips
¾ cup unsalted butter
1 cup + 2 Tbsp granulated sugar
¼ + ⅛ tsp salt
1 ½ tsp vanilla extract
1 Tbsp coffee extract
¾ cup cocoa powder
Chocolate Glaze Recipe
1 ½ cup dark or semi-sweet chocolate chips
¾ cup heavy cream
Preheat oven to 350°. Melt semi-sweet chocolate chips and butter in pan over medium heat. Remove from heat. Stir in sugar, salt, and both vanilla and coffee extracts to melted chocolate and butter. Once mixed, add the eggs, beating briefly until smooth. Add cocoa powder and mix until just combined. Bake in greased 8” cake pan for 25 minutes. Remove from oven and cool completely.
Heat cream to a boil in sauce pan over medium heat. Remove from heat and pour heated cream over chocolate chips in a glass bowl. Let stand for 1-2 minutes, then whisk together until chocolate chips are melted and mixture is smooth. Spread Glaze over cooled cake. Tap cake pan a couple of times on counter to spread evenly over cake. Freeze cake overnight. Remove from freezer and from cake pan and thaw just until no longer frozen and serve.
GET A PRINTABLE VERSION OF THE DARK CHOCOLATE TRUFFLE CAKE RECIPE.
Find other recipes from The Cove kitchen.
Enjoy delicious recipes like this on your next stay at The Cove. See a full list of upcoming events or contact our Guest Group department to hold your group retreat here.