An Elegant, Yet Easy Spring Dinner

Whether your gathering is big or small, these recipes will delight your guests!
Wedge Salad • Asian Chicken Salad • Crab Cakes • Pasta Salad • Roasted Rack of Spring Lamb • Carrot Cake

Photographer: August Selckmann

Our friends at the Solomons Island Bugeye Grill have provided the recipes for these delicious dishes. These recipes would make a great meal on Easter or for any Sunday dinner! Special thanks to Chef Brendan Cahill and the Bugeye Grill for the recipes.

Bugeye Grill
14470 Solomons Island Road South, Solomons; BugeyeGrill.com; 443-404-5321


WEDGE SALAD

Ingredients:
• ¼ head iceberg lettuce
• ¼ cup halved, grape tomatoes
• 3 slices cooked, chopped, peppered bacon
• 3 tablespoons blue cheese crumbles
• ¼ cup blue cheese dressing
• Fresh cracked black pepper
Preparation:
Assemble the salad


CRAB CAKES

Ingredients:
• 1 pound of crab meat
• 15 Ritz crackers
• 1 tablespoon chopped parsley
• 1 teaspoon Worcestershire sauce
• 1 egg
• 1 tablespoon mayonnaise
• 2 teaspoons of Old Bay
Preparation:
Combine all ingredients in a mixing bowl portioned to 4 ounces each and broil 10-12 minutes @ 400 degrees


CHICKEN SALAD

Ingredients:
• 1 head bibb lettuce
• 1 4-ounce roasted, boneless chicken breast, sliced
• 1 small carrot thinly sliced into ribbons with peeler
• ½ Asian pear thinly sliced
• ¼ cup sesame vinaigrette
• 2 tablespoons wasabi peas
Preparation:
Combine all ingredients


PASTA SALAD

Ingredients:

• 1 pound cooked gemelli pasta
• 1 each red pepper thinly sliced
• 1 head broccoli small chop
• 1 each carrot thinly sliced
• 2 cups parmesan peppercorn dressing
Preparation:
Combine all ingredients


ROASTED RACK OF SPRING LAMB 

Ingredients:
• 1 12/14 ounces rack of New Zealand spring lamb
• ¼ cup red wine demi-glace
• ¼ cup brown rice pilaf
• 4 ounces peeled baby carrots w/ tops, steamed, seasoned, salt, pepper and butter
Preparation:
Season lamb with salt, pepper and olive oil, roast in 425° oven for 12-15 minutes until medium rare or instant read thermometer reads 120° in center of lamb loin. Allow lamb to relax on cutting board for 5 minutes, then slice in between rib bones. Place rice in center of plate and arrange lamb around. Lay carrots along side of lamb and drizzle demi-glace over lamb.


CARROT CAKE

Cake Ingredients:
• 6 cups grated carrots
• 1 cup brown sugar
• 1 cup raisins
• 4 eggs
• 1 ½ cups white sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup crushed pineapple, drained
• 3 cups all-purpose flour
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 4 teaspoons ground cinnamon
• 1 cup chopped walnuts
Cream Cheese Frosting Ingredients:
(combine all in mixing bowl)
• 1 pound of cream cheese
• ¾ cup of powder sugar
• 2 teaspoons vanilla extract

Preparation:
Step 1 – In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
Step 2 – Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10-inch cake pans.
Step 3 – In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
Step 4 – Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.