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Tucker's Restaurant

Executive Chef, Michael Anderson Serves up a Family Favorite Easter Dinner

Tucker’s Restaurant has been a family owned establishment since opening their doors in 1999.  Owner and Executive Chef Michael Anderson along with his wife Karen celebrate the businesses 21st Anniversary on April 15th of this year.  “In 1999, Michael resigned as Executive Chef of Chandler’s Tavern. It had been a dream and a goal to create Tucker's. Michael seized the opportunity to create his own restaurant that caters to any occasion based on a user-friendly menu and truly elegant fair. “ states Karen. As General Mangager Karen can be found doing "everything but cook" she laughs. The couples two daughters, Paige and Payton can also be found at Tucker's serving up the family tradition.

A prominent fixture in Southwick, Tucker’s is know for specializing in Banquets, Business Meetings, Anniversary Parties, Birthday Celebrations, Bridal and Baby Showers, Retirement Parties and many more. Using locally sourced fish and produce when in season Tucker's will happily customize your event and provide you and your guests a memorable experience. Stop in and enjoy their lunch and dinner selections or sample the daily specials.

Coconut Shrimp with Orange, Pineapple and Basil Sauce (makes 12 shrimp) 

For the sauce

3/4 cup orange marmalade 

1/2 cup pineapple juice 

1 tsp. freshly chopped basil 

Small diced fresh pineapple (optional) 

Salt and pepper to taste 

Directions: In a mixing bowl whisk marmalade, pineapple juice and basil until combined. If it is too thick add a little extra pineapple juice. Add fresh pineapple if desired. 

For the shrimp 

1 cup of all purpose flour seasoned with salt and pepper

4 eggs whisked 

1 1/2 cup roughly chopped unsweetened coconut

 1 cup of canola oil for frying 

Directions: Coat the shrimp with flour and then dip into egg. Let excess egg drip off and then toss the shrimp in the coconut until fully coated. Fry in a pan on medium to hot heat with 1 cup of canola oil at approximately 325 degrees. Flip when needed until golden brown and cooked through.

Brown Sugar and Tarragon Rubbed Grilled Rack of Lamb (serves 4) 

For the rub

1/4 cup light brown sugar 

2 tsp. ground ginger 

2 tsp. dried tarragon 

1 tsp. ground cinnamon

1 tsp. ground black pepper

1 tsp. garlic powder

1/2 tsp. kosher salt 

Directions: Place all ingredients in a bowl and mix well. 

For the Lamb 

Directions: Cut the rack into preferred portions, 2 to 3 bones each depending on the size. Rub each portion with brown sugar mixture, cover and let refrigerate for approximately 1 hour. Preheat grill and cook lamb to desired temperature (medium is between 135 and 140 degrees Fahrenheit. Serve with a favorite sauce or garnish if feeling adventures. We like to serve it with a classic demi-glace. 

Flourless Chocolate Torte (serves 8) 

4 oz. semi sweet chocolate chips 

1/2 cup whole unsalted butter

3/4 cup white sugar 

1/2 cup cocoa powder

 3 eggs

 1 tsp. vanilla 

Directions: Melt butter and chocolate in a stainless steel mixing bowl using a double boiler. Whisk together eggs, sugar and vanilla, then sift in cocoa powder. Spray a 9in cake pan with non-stick spray and then dust with cocoa powder. Fill the pan with batter and bake in a 300 degree preheated oven for approximately 30 minutes. A toothpick should come out clean when poked in the middle of the cake when done. Allow to sit for 15-20 minutes before flipping out of the pan. Serve with fresh berries and whipped cream.

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