Just in time for the finale of Shark Week, we share the recipe for Shark Fin Pie, served for dessert at Mitchell's Fish Market restaurants. The dessert includes Butter Fudge Ripple ice cream, peanut butter and fudge sauce. MITCHELL'S FISH MARKET
Shark Week is coming to a close. That calls for celebration. Eating Shark Fin Pie like the one served at Mitchell’s Fish Market restaurants seems a perfect way to take a bite of the fun. Mitchell’s shared their recipe, which calls for freezing and refreezing the different layers of the pie. Or you can get a slice at the restaurant for dessert. Custard pie found
Kathy Crum of Wesley Chapel is looking for a recipe to make homemade ice cream that blends a custard with a noncustard base. Reader Zola Riffe wrote to say, “When I first read Kathy Crum wanted a custard home made ice cream I thought, ‘Others can send their recipe.’” After a second thought, Zola sent her 60-year-old recipe for a family dessert made at home in a hand-cranked churn. The recipe also works in a modern ice cream maker. Leftover requests Beth Mainello of Tampa wants to make the salad dressing that was made tableside at Tio Pepe’s restaurant in Clearwater. She also wants to know what type of lettuce was used. Robin Rogoff wants the recipe for Circles Bistro’s chicken Marsala with rice pilaf. Susan Stevens wants to make the spaghetti sauce and salad dressing recipes served at the now-closed Gus’ Italian restaurants in Tampa. Eva Ebert wants the recipe for the mixed greens salad with vinaigrette and grilled chicken she used to enjoy at the now-closed El Pilon Restaurant in South Tampa. Shark Fin Pie 1¾ cup Oreo crumbs (ground fine in food processor) ¼ cup butter, melted 1 1/2 gallon butter fudge ripple ice cream 1/2 cup peanut butter 1/2 cup fudge sauce 2 cups honey roasted peanuts, ground (reserve 11/2 cup) Combine cookie crumbs and butter. Press evenly into 10-inch pie tin. Bake 6-8 minutes at 300 degrees. Remove from oven and cool. After cooling, freeze the pie shells. Soften ice cream, fill shell with 1/2 the ice cream. Spread fudge sauce over peanut butter. Sprinkle the fudge with 1/2 cup of peanuts; refreeze. Mound the remaining ice cream on top, refreeze. Top with remaining 1 1/2 cups of honey roasted peanuts Source: Mitchell’s Fish Market Custard Ice Cream 2 quarts milk 2 cups sugar 1¼ cups flour 8 eggs, separated yolks from whites 1 cup sugar 2-3 teaspoons vanilla extract 1 can of Eagle Brand condensed milk 1 percent fat milk (as needed) Heat milk in a double boiler. Sift sugar with flour. Add some of the milk to moisten the sifted sugar and flour. Slowly add sifted sugar and flour to the heated milk. Stir occasionally until the mixture thickens. Add a bit of milk into the yolks. Stir remaining yolks into the milk in the double boiler. Beat the egg whites until stiff and add sugar. Let mixture cool. Pour the double boiler’s contents through a sieve into the ice cream maker. Add vanilla extract and 1/2 can of Eagle Brand milk. Add 1 percent milk to the ice cream maker to bring it to the proper level for mixing and freezing. When ice cream is finished mixing, freeze for several hours. Open, stir and ► the ◄ freeze overnight until the mixture sets. Recipes Lost & Found runs every other Sunday in Baylife. Seeking a recipe? Email email@example.com, or write to Jeff Houck, The Tampa Tribune, P.O. Box 191, Tampa, FL 33601.