Text Box: Béarnaise Sauce  Text Box: In a non-reactive Sauce pan, add first 4 ingredients, & bring to a boil. Reduce heat and cook until vinegar is gone, Cool to room Temperature. In a sauce pan, melt butter over low heat, remove foam then reserve the clarified warm butter (milk Solids will settle to the bottom). In a double Boiler, combine the water, Egg Yoke, & salt. Cook, whisking constantly until light and triple in Volume. Remove from heat and gradually add clarified Butter Until rich and creamy. Fold in Vinegar mixture. Season additionally to taste & keep warm for service. Text Box: 31/2 TBS Red Wine Vinegar                                 1 Egg Yoke                                        1 Tsp chopped Shallots                                         1 3/5 TBS Butter                                                      1/2 Oz Chopped fresh Tarragon                      2 1/3 Tsp Water 1 tsp Pepper                                                                  1/2 Tsp Salt To Taste, add: Salt, Pepper, Olive Oil, Cajun Seasoning, Chopped Text Box: Parsley      Text Box: From the Kitchen of Carlile's

Text Box: Béarnaise Sauce  Text Box: In a non-reactive Sauce pan, add first 4 ingredients, & bring to a boil. Reduce heat and cook until vinegar is gone, Cool to room Temperature. In a sauce pan, melt butter over low heat, remove foam then reserve the clarified warm butter (milk Solids will settle to the bottom). In a double Boiler, combine the water, Egg Yoke, & salt. Cook, whisking constantly until light and triple in Volume. Remove from heat and gradually add clarified Butter Until rich and creamy. Fold in Vinegar mixture. Season additionally to taste & keep warm for service. Text Box: 31/2 TBS Red Wine Vinegar                                 1 Egg Yoke                                        1 Tsp chopped Shallots                                         1 3/5 TBS Butter                                                      1/2 Oz Chopped fresh Tarragon                      2 1/3 Tsp Water 1 tsp Pepper                                                                  1/2 Tsp Salt To Taste, add: Salt, Pepper, Olive Oil, Cajun Seasoning, Chopped Text Box: Parsley      Text Box: From the Kitchen of Carlile's

Portabella Potatoes

Vegetable Oil, as needed 

2 Oz sliced Green Onions

1 # diced Potatoes 

1/4 # Sliced Mixed Mushrooms

1 Oz Butter 

(Portabella, Shiitake, Oyster, etc...) 

6 Oz julienne Onions 

 6 Oz diced Sausage (your favorite)      

1/2 Med Chopped Garlic                                                   (Carlile’s Steak Sauce & Cajun Seasoning  per your taste)    

      In a deep skillet, add 1/2 inch Oil, heat until hot, add Potatoes & cook to golden brown (7-10 Min), Drain well.

 Pour off remaining oil add the Butter ,sauté the Onions, then add Garlic, Mushrooms & Sausage & sauté until done (about 5 Minutes).

Add back the potatoes, the Green onions. Season to taste with steak sauce & Cajun seasoning. Serve Warm.

 

 
Home Welcome Restaurant History Philosophy
Menu Pricing Policy Merchandising Recipes Reservations
Links Cooking Classes Employment Map Contact Us