Recipes from The Twisted Tavern in Ferndale

This recipe for brussel sprouts and shark bites comes courtesy of owner Mark McConnell and Executive Chef William Quas of The Twisted Tavern. The restaurant is on Woodward Avenue in Ferndale. You can get more information on them at

7 ounces brussel sprouts
1 ounce blended oil
3 ounces balsamic vinegar
Cut bottoms of sprouts off
Cut sprouts in half
Blanch sprouts in 300 degree oil for 2 minutes
After blanched, place on sheet tray and place in cooler
Once cooled, portion off 7 ounce portions
In 12 inch sauté pan heat to medium to medium-high heat, once pan is hot add oil then sprouts
Cook sprouts for 203 minutes
Toss sprouts with 3 ounces of balsamic vinaigrette then serve

Shark Bites -
14 ounces Mako shark
2 ounces blacken seasoning
1 ounce blended oil
3 ounces cusabi sauce (see below)

Cusabi sauce
1 cup mayo
1-2 tablespoons wasabi powder
2 tablespoons lemon juice
1/2 tablespoon salt
Using a sharp or boning knife remove shark skin and main blood line
Cut shark into 2 ounce pieces
Portion shark ti 14 ounces portions
Toss shark bites with blacken seasoning
Heat 12 inch pan to med to high heat
Once pan is hot add oil then Mako Shark
Cook shark tossing in pan for 4-6 minutes
Plate then service with cusabi sauce
I look forward to seeing you tomorrow at 9:30 a.m.