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Cooking With Marisol Restaurant

11:52 AM, Jan 14, 2014   |    comments
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Marisol Restaurant in Greensboro has been around since 1997 and their menu is never the same. 

Today, owner Robin Upson and executive chef Tim Thompson joined us to talk about the restaurant's concept and menu. Click here for more information about Marisol. Below are Chef Thompson's recipes.


Crab Cakes with Curry Lime Aioli and Pickled Red Onion

Crab Cake
½ cup mayo

½ cup bread crumbs

2 Tbsp chives

1 tsp Cajun seasoning

1 Lb Lump Crab Meat 

Curry Lime Aioli
1 cup mayo

¼ cup lime juice

1 Tbsp Madras curry powder

2 cloves Garlic (minced)

1 Tbsp Chopped Cilantro

Pickled Red Onions
1 red onion (julienned)

½ cup rice wine vinegar

½ cup water

¼ cup sugar

1 Tbsp salt

Dijon Panko Crusted Trout with Cherry Tomato, Mirin, Dill, Butter Sauce and Red Cabbage, Basil, Ginger Coleslaw

Trout
2, 8oz trout filet

2 Tbsp Dijon mustard

1 cup Panko bread crumbs


Beurre Blanc
¼ cup Mirin

1 tsp rice wine vinegar

¼ tsp

¼ cup cherry tomatoes (sliced)

Zest of ½ a lemon

1 Tbsp chopped dill


Slaw
½ head red cabbage

1 Tbsp grated ginger

¼ rice wine vinegar

¾ cup vegetable oil

1 Tbsp chopped basil

1 Tbsp soy sauce

Salt to taste

 

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