Cool Springs Fish Bar & Restaurant

Beer

Cheesecake

Crab Cakes

Haddock

Sposato Reser

Alamos

Coke

Lemonade

Rich chocolate cake with a creamy frosting.

Chocolate Cake

Iced Tea

Homemade fish cakes with a hint of spice.

Fish Cakes

Soda

Battered fish served with fries and tartar sauce.

Fish and Chips

Classic key lime pie with a graham cracker crust.

Key Lime Pie

Fresh salmon fillet grilled to perfection, served with vegetables.

Grilled Salmon

Lightly breaded and fried calamari served with marinara sauce.

Calamari

Two soft shell tacos filled with grilled fish, fresh pico de gallo, and chipotle sauce.

Fish Tacos

Termes Espana Spain

Les Trois Croix Bordeaux France

Black Stallion Cabernet California

Orin Swift Slander Pinot Noir California

Stags' Leap Merlot California

In a bowl, combine the white fish fillets with lemon juice, olive oil, minced garlic, salt, black pepper, and paprika. Ensure the fish is well-coated. Let it marinate for at least 30 minutes in the refrigerator.

Marinate the Fish

Preheat your oven to 400°F (200°C) to prepare for baking the marinated fish.

Preheat Oven

Place the marinated fish fillets on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes, or until the fish flakes easily with a fork.

Bake the Fish

While the fish is baking, bring a pot of water to a boil. Add the trimmed asparagus and cook for about 3-4 minutes until tender but still bright green. Drain and set aside.

Prepare Asparagus

In a bowl, combine the halved cherry tomatoes and crumbled feta cheese. Add the cooked asparagus and drizzle with a little olive oil and a pinch of salt.

Mix Side Salad

Once the fish is cooked, serve it on a plate with the asparagus and the tomato-feta salad on the side. Garnish with fresh parsley.

Plate the Dish

White fish fillets (e.g. cod, haddock)

Lemon juice

Olive oil

Garlic cloves, minced

Fresh parsley, chopped

Salt

Black pepper

Paprika

Fresh asparagus, trimmed

Cherry tomatoes, halved

Feta cheese, crumbled

In a large brew kettle, heat 5 gallons of filtered water to 165°F (74°C). Add the pale malt and caramel malt to the water, stirring well. Maintain the temperature at around 150°F (65°C) for 60 minutes.

Mashing

After mashing, separate the liquid (wort) from the grain. You can do this by pouring the mixture through a strainer or using a lauter tun. Collect the wort in a separate kettle.

Lautering

Bring the wort to a boil. Once boiling, add the bittering hops and boil for 60 minutes. 15 minutes before the end of the boil, add the aroma hops.

Boiling

After boiling, cool the wort as quickly as possible. You can use a wort chiller or place the kettle in an ice bath until it reaches around 70°F (21°C).

Cooling

Transfer the cooled wort to a sanitized fermentation vessel. Pitch the yeast by sprinkling it on top of the wort. Seal the vessel with an airlock and let it ferment for 1-2 weeks at a stable temperature around 68°F (20°C).

Fermentation

Once fermentation is complete, add priming sugar to the beer to carbonate it. Carefully transfer the beer to sanitized bottles, leaving some space at the top. Cap the bottles and let them carbonate for at least 1-2 weeks.

Bottling

Once carbonation is complete, chill the bottles and enjoy your homemade beer responsibly!

Enjoy

Pale Malt

Caramel Malt

Bittering Hops (e.g., Magnum)

Aroma Hops (e.g., Cascade)

Beer Yeast (e.g., American Ale Yeast)

Filtered Water

Priming Sugar

In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.

Prepare the crust

Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes, then remove and let cool.

Press the crust

In a large bowl, beat the softened cream cheese until smooth. Gradually add sugar and continue to beat until well combined.

Mix the filling

Mix in vanilla extract and sour cream until fully incorporated.

Add vanilla and sour cream

Add eggs one at a time, mixing well after each addition. Be careful not to overmix.

Incorporate eggs

Finally, add the flour and mix until just combined.

Add flour

Pour the filling into the cooled crust and smooth the top. Bake in the preheated oven at 325°F (160°C) for 55-60 minutes, or until the center is set but still slightly jiggly.

Pour and bake

Once the cheesecake has cooled, top with fresh berries and a dollop of whipped cream if desired.

Add optional toppings

Graham cracker crumbs

Sugar

Butter, melted

Cream cheese, softened

Vanilla extract

Sour cream

Eggs

Flour

Fresh berries

Whipped cream

In a large mixing bowl, combine the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and chopped green onions. Mix gently to avoid breaking up the crab meat.

Prepare the Mixture

Add the beaten egg and bread crumbs to the mixture. Season with salt and black pepper to taste. Mix until all ingredients are well combined, but be careful not to overmix.

Add Binding Ingredients

Using your hands, form the crab mixture into patties, about 1 inch thick. Place the formed patties on a plate or baking sheet lined with parchment paper.

Form the Patties

Cover the patties with plastic wrap and refrigerate for at least 30 minutes to allow them to firm up.

Chill the Patties

In a large skillet, heat the vegetable oil over medium heat. Once hot, carefully add the crab cakes to the skillet, making sure not to overcrowd the pan. Cook for about 4-5 minutes on each side, or until golden brown and crispy.

Cook the Crab Cakes

Remove the crab cakes from the skillet and place them on paper towels to drain excess oil. Serve hot with your favorite dipping sauce or lemon wedges.

Serve

fresh lump crab meat

mayonnaise

Dijon mustard

Worcestershire sauce

old bay seasoning

green onions, chopped

egg, beaten

bread crumbs

salt

black pepper

vegetable oil

In a medium bowl, whisk together olive oil, lemon juice, minced garlic, chopped parsley, salt, and black pepper until well combined.

Prepare the Marinade

Place the cod fillets in a shallow dish and pour the marinade over the fish. Ensure the cod is well coated. Cover and refrigerate for at least 30 minutes.

Marinate the Cod

Preheat the Oven

On a baking sheet, arrange the trimmed asparagus and halved cherry tomatoes. Drizzle with a little olive oil and season with salt and pepper.

Prepare the Vegetables

After marinating, place the cod fillets on another baking sheet lined with parchment paper. Bake the cod and vegetables in the preheated oven for about 15-20 minutes, or until the fish flakes easily with a fork and the vegetables are tender.

Bake the Cod

Once cooked, carefully transfer the cod fillets to serving plates along with the roasted asparagus and cherry tomatoes. Garnish with additional parsley if desired.

Serve immediately while hot and enjoy your delicious baked cod with vegetables.

Enjoy!

Cod fillets

Garlic, minced

Asparagus, trimmed

Start by gathering all the ingredients. Rinse the haddock fillets under cold water and pat them dry with paper towels. Mince the garlic cloves.

Prepare the Ingredients

In a large bowl, combine the olive oil, minced garlic, juice of half the lemon, and a pinch of salt and pepper. Add the haddock fillets to the bowl and coat them evenly with the marinade. Let it marinate for about 15 minutes.

Marinate the Haddock

While the fish is marinating, preheat your oven to 400°F (200°C).

Place the marinated haddock fillets in a baking dish. Squeeze the remaining lemon juice over the fillets and sprinkle with chopped fresh parsley. Bake in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork.

Bake the Haddock

Once cooked, remove the haddock from the oven. Garnish with additional parsley if desired and serve with lemon wedges on the side.

Haddock fillets

Garlic cloves

Lemon

Fresh parsley

Choose a high-quality Malbec wine from Mendoza, Argentina, recognized for its rich flavors and smooth finish.

Chill the Malbec wine in the refrigerator for about 30 minutes before serving to enhance its taste.

Slice the aged cheese into thin wedges and arrange them on a serving platter.

Prepare the Cheese Plate

Fold the cured meats elegantly and place them alongside the cheese on the platter.

Arrange Cured Meats

Place a small bowl of mixed olives on the platter for added flavor.

Add Olives

Slice the fresh baguette into bite-sized pieces and arrange them around the cheese and meats on the platter.

Serve the Baguette

Malbec wine

Aged cheese (e.g., Manchego or Gouda)

Cured meats (e.g., prosciutto or salami)

Olives (mixed varieties)

Fresh baguette

Place the bottle of Malbec wine in the refrigerator for at least 30 minutes before serving to achieve the ideal drinking temperature.

Chilling the Wine

If desired, decant the Malbec wine into a carafe to aerate it. This enhances the flavors and aromas. Allow it to sit for about 15-20 minutes before serving.

Decanting (optional)

Grill your choice of red meat seasoned with salt and pepper. Serve alongside a glass of Malbec for a classic pairing.

Pairing with Grilled Red Meat

Serve aged cheddar cheese on a platter with slices of Malbec wine. The richness of the cheese complements the wine’s fruitiness.

Cheese and Wine Pairing

For dessert, enjoy dark chocolate squares alongside Malbec. The wine's notes of plum and berry enhance the chocolate flavors.

Dessert Pairing

Grilled red meat (e.g. steak)

Aged cheese (e.g. cheddar)

Dark chocolate

In a large glass or pitcher, combine 1 cup of Coca-Cola syrup with 3 cups of carbonated water. Stir gently to mix the syrup and water together without losing the carbonation.

Combine Ingredients

Fill a serving glass with ice cubes to your preference. You can use crushed ice for a slushy texture or regular cubes for a chilled drink.

Add Ice

Pour the mixed Coca-Cola over the ice in the glass. Squeeze a lime wedge over the drink for an added citrus flavor, if desired. Serve immediately.

Coca-Cola syrup

Carbonated water

Ice cubes

Lime wedge

Cut the fresh lemons in half and use a juicer or citrus reamer to extract the juice into a measuring cup. Ensure to remove any seeds that may fall into the juice.

Juicing the Lemons

In a large pitcher, combine the granulated sugar and 1 cup of warm water. Stir until the sugar is completely dissolved to create a simple syrup.

Mixing Sugar and Water

Add the freshly squeezed lemon juice to the pitcher with the sugar syrup. Then, pour in the remaining 3 cups of cold water. Stir well to combine all ingredients.

Combining Ingredients

Add ice cubes to the pitcher or directly into serving glasses. Pour the lemonade over the ice. Garnish with fresh mint leaves for added flavor and presentation.

Chilling and Serving

Fresh lemons

Granulated sugar

Water

Fresh mint leaves

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.