Minced chicken with vegetables in lettuce cups (May 2003) Easter Lamb roasted with artichokes and potatoes (April 2003) Flourless Chocolate Cake with Chocolate Glaze (February 2003) Potato Leek Soup with cheese (January 2003) No bake egg nog cheese cake (December 2002) Pecan Pie with Bourbon Creme (Good Housekeeping) Chicken Enchiladas (November 2002) Spicy Black Bean Soup (October 2002) No Bake Creme Brulee (September 2002) Anise Ricotta Cake (August 2002) Chocolate, Pecan & Dried Cherry Cookies (July 2002) Seafood Torte (June 2002) Shrimp & Sesame Sticks with Apricot Sauce (May 2002) Damn Fine Gumbo (April, 2002)

Seafood Torte 8" Springform Pan 8 Sheets of Phyllo Dough 4 - 8 ounce Packages Cream Cheese 1 Tablespoon Salt 1 Teaspoon White Pepper 2 Tablespoons Garlic Powder 3/4 Cup Fresh Copped Basil 1 Leek, Diced 6 Eggs 1 Pound Crabmeat 1 Cup Chopped Cooked Shrimp Preheat oven 325 degrees Spray springform pan with butter flavor pam. Lay sheet of phyllo on bottom and up sides. Spray each sheet of phyllo as you line the whole pan. In a large bowl combine cream cheese, salt, pepper and garlic powder. Mix on medium speed until well combined. Scrape down sides. Add basil and leeks. Mix on medium speed until well combined. Add eggs one at a time until blended. Scrape down sides. Stir in crabmeat and shrimp. Pour mixture into phyllo lined pan. Pull up phyllo sides and crinkle over top of cheese micxture. Bake 1 1/2 hours. Turn oven and leave in the oven for 1/2 hour.

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Shepard's Point


117 Queen St., Beaufort, NC 28516  | Telephone: (252) 728-3899 | Fax: (252) 728-1641 | email: chef@beaufortgrocery.com