14 South Restaurant

Chef Cortlandt Inge
14 S. Church St., Fairhope, AL (334) 928-0029

Curry Chicken and Roasted Garlic Soup, Walnut Crusted Fish Fillets, Pecan Pie Crust with Apple/Pear Filling


Curry Chicken and Roasted Garlic Soup

  • 1 - 3 lb. whole chicken, cut in pieces
  • Olive oil
  • 2 cups white wine
  • 2 large onions, chopped
  • 1 bunch celery, chopped
  • 1/2 cup roasted garlic
  • 1 qt. water
  • Juice and zest on two lemons
  • 1 1/2 cups heavy cream (optional)
  • 4 Tbsp. curry powder
  • 1-2 jalapeno peppers
  • 2 sprigs of fresh rosemary
  • Pinch of Kosher salt
  • 1/2 cup chopped fresh cilantro

Boil liquids together with chicken. Remove chicken when cooked. Debone chicken and chop. Saute all remaining ingredients in olive oil. Add cooking liquid and chopped chicken. Simmer.
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Walnut Crusted Fish Fillets

  • 2 Tbsp. rosemary
  • Zest of 2 lemons
  • Salt and pepper to taste
  • 1 1/2 cups soft bread crumbs
  • 1 1/2 cups hard bread crumbs
  • 1 1/2 cups chopped walnuts
  • 1 cup flour
  • 1 medium onion, sliced

Add all ingredients in food processor and pulse.

  • Fish filets
  • Egg wash: 3 eggs, 1 cup butter and 1 cup milk
  • All purpose flour

Dip fish filets in eggwash, then flour, then eggwash again. Coat filets with walnut crust. Bake in oven or saute in olive oil until done.
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Pecan Pie Crust with Apple/Pear Filling

Pecan Pie Crust

  • 3 cups flour
  • 1/2 cups chopped pecans
  • Ice water to mix
  • 1/4 tsp. salt
  • 3/4 cup brown sugar
  • 1 lb. frozen cubed butter

Add all ingredients in food processor and pulse. Take mixture and roll between plastic wrap until 1/8 inch thick. Freeze 30 minutes or until ready to use. Place dough in tart pan. Add beans in coffee or tea filter to keep crust flat. Bake at 350 degrees until sides are brown. Take out and remove beans and brown crust. Add Cooked pie filling.

Note: Place pan of water underneath tart pan in oven to catch spills.

Apple or Pear Filling

  • 7 pears or apples, cut in chunks
  • 3 Tbsp. butter
  • 3 Tbsp. brown sugar
  • 3 Tbsp. honey
  • 2 tsp. cinnamon
  • 2 cups chopped pecans, optional
  • Grand Marnier, optional

Saute fruit in butter with honey, brown sugar, cinnamon and pecans until soft and golden brown.

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