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By Lauren Hitch

Chef Colby Hill with Longboard Cafe in Ocean City, Md. joins us in the Kirby and Holloway Kitchen to make an appetizer, entree and a cocktail.

We’re making Brie and Drunken Nuts, Shrimp Crown Imperial and a Macabucca Punch.

Check out the recipes below to make these delicious treats at home, or stop by Longboard Cafe on Coastal Highway. They’re open Monday-Thursday from 11 am-9 pm. Friday and Saturday from 11 am-10 pm and Sunday from 10 am-9 pm.

Be sure to follow Longboard Cafe on Facebook!

 

Brie & Drunken Nuts

Ingredients:

  • Drunken Nuts (recipe follows)
  • 1 small wheel Brie or other triple cream cheese
  • Baguette – sliced

Directions: 

  1. Prepare drunken nuts – keep warm
  2. Place baguette slices on sheet pan and broil low until lightly toasted
  3. Melt Brie in oven (300 degrees 4-5 minutes or microwave high for 1-2 minutes) until softened and starting to melt
  4. To Serve: Place drunken nuts on serving plate, place brie partially over, surround with baguette slices.

Drunken Nuts Recipe

Ingredients:

  • 1/2 cup Brandy
  • ½ lb light brown sugar – 8oz
  • 1-1/4 cup pecans, chopped
  • Water (to thin if needed)

Directions:

  1. In a large sauce pan add sugar & brandy on low heat. DO NOT STIR.
  2. Boil until sugar is dissolved – 5-10 min – then stir in nuts. Add hot water 1 tablespoon at a time if too thick.

 

Shrimp Crown Imperial 

Ingredients:

  • 16 U-12 Shrimp – peeled, deveined & butterflied
  • 1 recipe Crab Imperial (recipe follows)
  • 1 recipe Imperial topping (recipe follows)
  • 2 tbsp unsalted butter

Directions: 

  1. Pre-heat oven to 350 degrees.
  2. Divide the crab imperial into 4 gratin dishes. Place in oven for about 8-10 minutes.
  3. While crab mixture is baking, sautee shrimp on medium heat about one minute per side.
  4. Remove crab imperial from oven. Place 4 shrimp evenly around edges of each gratin dish.
  5. Ladle ¼ of the imperial topping mixture over top.
  6. Place back in oven for about 3-4 minutes or until topping begins to lightly brown.

Crab Imperial Recipe

Ingredients:

  • ¼ stick unsalted butter
  • 2 tbsp green bell pepper, chopped fine
  • 2 tbsp red bell pepper, chopped fine
  • 1/2 cup button mushrooms, chopped medium-fine
  • ½ cup plus 2 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1/2 tbsp capers, chopped
  • Dash hot sauce
  • 1/2 tsp black pepper
  • 1 tsp Old Bay
  • 1-1/2 tsp cooking Sherry
  • 1 tbsp unsalted butter
  • 1 lb super lump crab meat

Directions:

  1. Melt butter in sauce pan. Add green & red peppers and mushrooms. Cook until veggies start to sweat. Remove from heat
  2. Let cool for 15-20 minutes
  3. Add the rest of the ingredients. then fold crab meat in gently

Imperial Topping Recipe

Ingredients:

  • 1/2 cup mayonnaise
  • 1 egg
  • Dash paprika
  • Dash cayenne
  • 1/4 tsp Worcestershire
  • 1/3 lemon juiced
  • 1 tbsp parsley

Directions:

  1. In a large mixing bowl, add eggs. Whisk until beaten through.
  2. Add the rest of the ingredients and mix well.

 

Macabucca Punch

Ingredients:

  • 1 part spiced rum
  • 1 part white rum
  • 1 part dark rum
  • 1 part Passoa passion fruit liquer
  • 2 parts pineapple juice
  • Splash ginger ale
  • Slice orange
  • Cocktail cherry

Directions:

  1. Mix all ingredients except ginger ale in a shaker cup with ice.
  2. Pour into pint glass or margarita glass, garnish with orange slice and cherry