Founded in St. Petersburg, Florida, Bonefish Grill specializes in market-fresh fish from around the world and other savory wood grilled specialties. Guests receive “chef’s coat service” and are guided through an innovative, seasonal menu and specials featuring the highest quality, fresh ingredients. Combined with a big city bar, Bonefish Grill offers hand crafted cocktails and an affordable distinct list of 30 wines by the glass offering a great match for any food pairing.

The restaurant provides a fun and lively place to eat, drink, relax and socialize any day of the week. The experience is based on the premise of simplicity, consistency and a strong commitment to excellence at every level. In fourteen years, the award-winning Bonefish Grill family has grown to more than 200 restaurants across the country.

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Strawberry Shortcake


Strawberry Shortcake
Bonefish Grill Recipe


1 pint - strawberries, washed, hulled and cut into halves
4 small short cake biscuits (purchased from the bakery section of your supermarket)
Crème Anglaise as needed
Bacardi strawberry mix
Whipped cream (as needed)
Mint sprigs, for decoration (optional)

In a 1 qt stainless bowl, combine the strawberries and mix in 1/4 cup of Bacardi strawberries mix. Cut short cake biscuits in half and lay each bottom on a 6 inch round plate. Distribute the strawberries mixture evenly on top of each biscuit and place the other half of the biscuit on top. Drizzle 2 ounces of Crème Anglaise over the exposed strawberries and the remaining on the plate. Place 3 over heaping tablespoons of whipped cream on top of biscuit and garnish with a sprig of mint, if you like.


Crème Anglaise 
Bonefish Grill Recipe

1 cup of half and half
2 each egg yolks
1/4 cup granulated sugar
2 teaspoon vanilla extract

Place 1 qt of water into a two quart pot and bring to a simmer. Place a stainless steel bowl on top of the simmering water, being careful of the rising steam. Pour half and half into stainless bowl and stirring frequently until the temperature reaches about 100 degrees. In a separate bowl mix egg yolks, sugar and vanilla.Whisking constantly, slowly add warm half and half to the egg mixture; then pour back into the stainless steel bowl (that is over simmering water). Stir constantly until the custard sauce becomes creamy and coats the back of a spoon (temperature should be approx. 170 degrees). Strain the mixture into a clean container with a lid. Allow to cool to 40 degrees before using.

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