Rafferty's Six Shoooter Cajun Butter

Rafferty's Restaurant and Bar Recipe

1/2 stick butter, softened
1/4 teaspoon thyme
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon granulated garlic
1/8 teaspoon onion powder
celery salt

Mix all ingredients thoroughly. Freeze for 15 minutes and then keep refrigerated.

Note: Rafferty's uses this butter on top of grill steaks and pork chops.

Blue Cheese Butter:
1/2 cup butter, softened
1⁄2 cup crumbled blue cheese
1 tablespoon chopped parsley
1 tablespoon chopped fresh basil or 1 teaspoon dried basil

1 clove garlic, minced

Rafferty’s Sunshine Chicken Salad

Rafferty's Restaurant and Bar Recipe

1/2 cantaloupe, rind removed and flesh cut into 1 inch cubes
1/2 honeydew melon, rind removed and flesh cut into 1 inch cubes
juice of one lime

Chicken Salad:
3 skinless, boneless chicken breasts
1 tablespoon olive oil
salt and pepper
1 small yellow onion, peeled and diced
3 tablespoons sweet pickle relish, drained
2 ribs celery, strings removed and diced
1 cup mayonnaise
1/4 cup cider vinegar
1 tablespoon sugar
1 tablespoon Dijon mustard
1 tablespoon chicken base
2 hard boiled eggs, peeled and coarsely chopped
1/2 pound red seedless grapes

Sweet Orange Dressing:
1 (6 oz.) container of frozen orange juice concentrate
1/2 cup orange marmalade
juice of one lemon
1/4 cup heavy cream
2 tablespoons honey
1 large head Bibb or Boston lettuce, leaves separated and thoroughly washed and dried.
whole fresh strawberries
1/2 cup coarsely chopped pecans for garnish (optional)

Prepare the melon cubes and toss together in a bowl with lime juice. Reserve.

Brush both sides of the chicken breasts with olive oil, sprinkle with salt and pepper, and cook in a 350 degree oven 35 to 45 minutes, turning once, until the chicken is cooked through. Cool, then shred, or cut into 1/2 inch cubes. Place in large mixing bowl and add the diced onion and celery and drained pickle relish. In a small bowl, whisk together well the mayonnaise, vinegar, sugar, mustard and chicken base.

Fold the mayonnaise mixture into the chicken mixture a little at a time, until the salad reaches the consistency you like. You might not need all the mayonnaise mixture. Fold in the chopped hard-boiled eggs and the grapes.

In a blender container, add the undiluted orange juice concentrate, marmalade, lemon juice, and honey. Blend well, until frothy. In another bowl, beat the cream until it is thickened just to soft peak stage. Fold in the orange juice mixture. (It is best to do the blending just prior to serving.)

To serve: Line individual salad dishes with two or three lettuce leaves. Place a scoop of the chicken salad on the leaves. Surround with the melon cubes. Drape the fruit with two tablespoons or so or the whipped orange dressing. Garnish with strawberries and sprinkle chicken salad with chopped pecans, if desired. Serves 6

Rafferty's Potato Soup

Rafferty's Restaurant and Bar Recipe

Serves 4

6-7 medium potatoes, peeled and diced
1/2 stick butter
1 can cream of mushroom soup
1 can cream of celery soup
1 medium finely minced onion
1 1/2 cups milk (add more if you like thinner soup)
1 teaspoon garlic salt
1 (8 oz.) package cream cheese
salt and pepper to taste

In large saucepan boil the potatoes and onion in enough water to cover on medium heat until tender. Add cubes of cream cheese. Remove from heat and stir until cheese is melted. Serve hot. May top with shredded cheese, bacon bits, or green onions. Serve with cornbread.

Harrigan's Black Magic Cake

Harrigan's Restaurant Copycat Recipe

1 cup butter or margarine, cut up
3/4 cup chocolate syrup
8 (2.05 oz.) Milky Way bars, cut up
2 cups sugar
1 cup buttermilk
1 teaspoon vanilla extract
4 large eggs, lightly beaten
2 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa
3/4 teaspoon salt
1/2 teaspoon baking soda

Heat the oven to 325 degrees. Grease a 12 cup Bundt pan.

In 4-quart microwave-safe bowl, combine butter, syrup, and nougat bars. Heat 5 to 5 1/2 minutes on medium (50% power), whisking once. Whisk until smooth. Whisk in sugar, then buttermilk, vanilla extract and eggs. Stir in the flour, cocoa, salt and baking soda.

Pour batter into pan. Bake 1 hour 30 to 40 minutes or until wooden pick inserted in center comes out almost clean. Cool in pan on wire rack 10 minutes. Loosen cake from pan; invert onto rack to cool.

Harrigan's New Orleans Potatoes

Harrigan's Restaurant Recipe

5 red potatoes
1/3 cup sour cream
1/2 cup cream cheese
3/4 cup sharp 
cheddar cheese
1 1/2 ounces bacon bits 
2 green onions, thinly sliced including green tops
1/8 teaspoon creole seasoning 
1/8 teaspoon cayenne pepper 
1/2 teaspoon salt 
1/4 teaspoon pepper 

Wash 5 medium (about 1 1/2 pounds) red skin potatoes thoroughly  with a vegetable brush. Cut into cubes with the skins on and gently boil until the  potatoes are tender. Drain the potatoes and return them to the hot pan. Turn the fire back on if needed to evaporate the water from the potatoes.

Partially mash the potatoes. Stir in sour cream, cream cheese, grated cheddar cheese, bacon  bits & green onions. Spray a casserole dish lightly with cooking spray and add your  casserole. Serve immediately or keep warm in a 200 degree oven for up to 1 hour.

99 Restaurants Panko Crusted Cod

99 Restaurant & Pub Restaurant Recipe

1 pound North Atlantic cod
1 tablespoon olive oil
2 tablespoons Dijon mustard
2 cups Panko crumbs
1 cup white wine
8 stalks fresh asparagus
1/4 pound sliced mushrooms
2 teaspoons minced shallots
8 artichoke quarters
2 ounces julienned sundried tomatoes
4 teaspoons minced garlic
4 tablespoons soybean oil
1 teaspoon lemon zest
4 tablespoons light cream
12 tablespoons butter
4 tablespoons fresh lemon juice
2 tablespoons dry vermouth
10 ounces al dente linguine
2 tablespoons chopped parsley
1/2 teaspoon crushed red pepper
salt and pepper to taste

Preheat the oven to 350 degrees.

Clean the asparagus, snapping off the woody ends as needed.
Bring the water to boil in a large pot and prepare an ice bath in a large bowl. Put the asparagus into boiling water and cook until the stalks turn bright green (between 2 to 5 minutes). Place the asparagus in an ice bath immediately to stop the cooking process.

Pour out the water from the pot, then refill with water and bring to a boil again. Add 1 tablespoon olive oil to the water, then add dry linguine. Cook linguine until al dente. Drain and set aside.

Clean cod and cut into two pieces. Coat each side of cod with Dijon mustard. Liberally dust the cod with Panko crumbs, pressing with your hands as needed to help the coating stick evenly. Place cod pieces on a baking sheet, each topped with a pat of butter. Bake for 15 minutes in a 350 oven.
Place soybean oil in saute pan and heat. Saute garlic and shallots for 1 minute. Add mushrooms and cook for another minute. Add artichoke hearts, asparagus and sun-dried tomatoes to the mix and saute for one more minute.

Use dry vermouth and white wine to deglaze the pan, then cook until reduced in half. Add lemon juice to the pan. Top with red pepper, salt and black pepper. Add cream and butter stir and allow to cook for a minute. Add parsley, then toss sauce with linguine. Plate pasta and sauce, then top with cod. Add lemon zest to the pasta and fish.

99 Restaurants Butternut Squash

99 Restaurant & Pub Restaurant Recipe

1 large butternut squash
4 tablespoons butter
1 1/2 tablespoons of brown sugar
pinch of salt
1/2-1 tablespoon of cinnamon
pinch of nutmeg

Wash, peel, de-gut and chunk the butternut squash into 2 inch pieces. Add them to a steamer, and steam for 25 minutes on medium-high. Make sure their is at least 1 inch of water in your steamer

Drain the excess water, and add them to a large mixing bowl, or blender. Add your above ingredients, and puree until semi-smooth.