Ashland Midtown Pub Exclusive Recipes

Shrimp Cannelloni

Saute' 10 shrimp.

In a mixing bowl combine:
1/2 cup Ricotta Cheese 
1/3 cup Sour Cream 
1/3 cup Mozzarella 
1/3 cup Feta Cheese crumbles 
1/2 cup grated Parmesan 
10 sauteed shrimp 
1 onion, julienned and sauteed 
1/4 cup sun dried tomatoes

Cut 12' x 10" past sheet in half longways, add mixture and roll cannelloni. Add marinara on bottom and place 2 rolls in a 10" boat. Cover with an Alfredo cream sauce and bake @450 degrees for 12 minutes.

Chicken Angel Hair Pasta

1 chicken breast
1/2 cup of artichoke hearts
1/2 cup mushrooms
1 cup of spinach
Angel hair as desired

Slice chicken breast and saute' in vegetable oil.
Add artichoke hearts, mushrooms and spinach to hot
Add 4oz of white wine cream sauce and toss with pasta.
Serves 2

White Wine Cream Sauce In a stockpot, saute' 1/2 cup of onions, 4 roasted garlic cloves in butter until soft. 
Reduce with 1/3 bottle of white wine and add 2 tablespoons of chicken base. 
Slowly add 1/2 cup of flour to thicken and reduce heat to medium-low. 
Add 1 quart of heavy cream and 1 cup of milk. 
Season with 1 tbl granulated garlic, pinch of thyme and salt/pepper to taste.
Stir on Medium-low until thickens then low for 10 minutes. 

Shrimp With Angel Hair Pasta

Start with 6 to 9 peeled uncooked shrimp
Half a cup of sliced, sherried mushrooms (see below for sherried mushroom recipe)
Half a cup of quartered artichoke hearts
Half a cup of chopped baby spinach
One ladle (about 4 good tablespoons) of white wine cream sauce (see below for sauce recipe)
Two handfulls of boiled angel hair pasta

Mix ingredients with tongs in a backing pan, pop into 450 degree oven for 7 minutes, remove stir and place back into oven for 3 more minutes until finished.
Best served with fresh French bread and a Caesar salad.

Sherried Mushrooms
1/4 cup of dry sherry, marsala wine, and vermouth
sauté in a pan for approximately 5 minutes.

White Wine Cream Sauce
Dice 1/2 of a white onion, sauté in olive oil until soft
add 1/4 bottle of white wine and let reduce
cut heat to low add 1/2 cup of flour to make a roux
add a quart of heavy cream and gradually increase heat while stirring
season with salt, pepper, thyme & oregano
if too thick, sauce can be thinned by adding milk
(recipe makes approximately 2 quarts)