One of the top restaurants from Wilmington, Delaware to Washington, D.C., Silks Restaurant at Bulle Rock is the perfect setting for lunch, dinner and drinks. The new Silks offers a casual, yet elegant dining atmosphere, bar area and private dining areas for groups. Our chefs will bring you an unparalleled quality of meats, seafood and the freshest ingredients to create our outstanding menu.
Nestled in Harford County's rural country side, within the award winning Bulle Rock Golf Course in Havre de Grace, Maryland, "Silks Restaurant" is a foodie's paradise. http://www.SilksRestaurant.com
BALTIMORE - It has already become a rather popular recipe at ABC2. Why not make it a favorite for your family this holiday season.
Friday on Good Morning Maryland @ 9's "Time 2 Dine" series, Chef Mark Laubner introduced us to his version of french toast: Creme Brulee French Toast. Sure, some of the ingredients will look familiar, but you will be surprised at several twists that will have your family drooling and craving for me.
We will soon get the video of the segment attached to this story. But if you are looking for the recipe, we included below for you to try:
Creme Brulee French Toast
1-stick (1/2 cup) unsalted butter 1-cup packed brown sugar 2-tablespoons corn syrup 1-loaf French bread or challah loaf 5-large eggs 1½ -cups half-and-half 1-teaspoon vanilla 1-teaspoon Grand Marnier ¼- teaspoon salt
1. In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth.
2. Pour into a 13- by 9- by 2-inch baking dish.
3. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use.
4. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
5. In a bowl, whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well. Pour evenly over bread.
6. Chill bread mixture covered for at least 1 hour and up to 1 day.
7. Preheat oven to 350° F. and bring bread to room temperature.
8. Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
This is the absolute best item to make on busy holiday mornings. It is prepared the night before and the next day you just pop it in the oven for a easy crowd pleaser.
BALTIMORE - It has already become a rather popular recipe at ABC2. Why not make it a favorite for your family this holiday season.
Friday on Good Morning Maryland @ 9's "Time 2 Dine" series, Chef Mark Laubner introduced us to his version of french toast: Creme Brulee French Toast. Sure, some of the ingredients will look familiar, but you will be surprised at several twists that will have your family drooling and craving for me.
We will soon get the video of the segment attached to this story. But if you are looking for the recipe, we included below for you to try:
Creme Brulee French Toast
1-stick (1/2 cup) unsalted butter 1-cup packed brown sugar 2-tablespoons corn syrup 1-loaf French bread or challah loaf 5-large eggs 1½ -cups half-and-half 1-teaspoon vanilla 1-teaspoon Grand Marnier ¼- teaspoon salt
1. In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth.
2. Pour into a 13- by 9- by 2-inch baking dish.
3. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use.
4. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
5. In a bowl, whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well. Pour evenly over bread.
6. Chill bread mixture covered for at least 1 hour and up to 1 day.
7. Preheat oven to 350° F. and bring bread to room temperature.
8. Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
This is the absolute best item to make on busy holiday mornings. It is prepared the night before and the next day you just pop it in the oven for a easy crowd pleaser.
Havre de Grace, MD – If you are looking for “Great Food, Great View, …Good Times!” in Harford County, Maryland, Silks Restaurant at Bulle Rock has all this and much more, which is why they are proud to announce the launch of their new web site www.SilksRestaurant.com.
Havre de Grace is home to a variety of restaurants for just about any taste and with this in mind Silks Restaurant at Bulle Rock invites you to visit their new web site dedicated to their mouth watering menu and live entertainment calendar of events.
Harford County, MD – Sunday’s just became better with the announcement of Silks Restaurant’s new brunch menu which serves everything from Crab Cake and Madras Chicken Sandwiches to Eggs Benedict and Vegetarian Omelets.
There are some basic elements of the golf swing that the golfer should use as a mental checklist when taking a shot. The first element is the body’s alignment toward the target. Stand five to ten feet behind the ball, with the ball directly between your body and the desired target. Locate guidance targets on the ground (leaves, blades of grass, dirt, etc.) inches in front and behind the golf ball that should be on a direct line with where you are standing and the target. Keep your eyes on those ground targets as you approach the ball.
Align the club-face behind the ball, with the center of the club-face on a direct line between the two ground targets you have selected. Grip the club with just enough tension to keep it from slipping in your hands throughout the course of the golf swing. Align your feet on a parallel plain with your ground targets, shoulder width apart, and the knees slightly bent. The front foot should be pointed slightly outward, toward the target, to allow your hips to flow freely through the swing.
Tilt your torso slightly towards the ball while keeping your back straight. The arms should now hang freely in front of the body to grip the club. The shoulders should be parallel with the ground targets and the toes, and your head should be tilted downward with your eyes on the ball. These motions described are known as the set-up, or addressing the ball.
You are ready to begin the golf swing. Keeping your back elbow tucked as closely to your ribs as possible, slowly take the club back on a straight line along the plain of the ground targets. Keep your front elbow locked throughout the back swing and never take your eyes off the ball. This motion should naturally tuck your chin into your front shoulder. Hips should remain still and slightly tilted, while the front knee will turn inward. At the apex of the back swing, allow your wrists to break slightly.
Bring the club downward toward the ball, uncoiling the wrists, and shifting your weight onto your front foot. You should attempt to generate force and speed on your down swing, while never take the club-face off of the target line. Upon making contact with the ball, the club-face should strike the ground as it moves through, taking a divot from the ground in the area past where the ball was lying, and through your second ground target.
Finish the golf swing with a nice, high follow through of the club. Your hips should be turned toward the target. Your weight should have shifted, and should now be firmly on your right foot. Smile and watch the ball fly toward the target.
Local Celebrity Chef Brings New Menu to Bulle Rock Restaurant Chef Mark Laubner, of ABC’s “Entertaining Seafood” Brings the Sizzle to Silks
Good things come in three’s as Bulle Rock’s newest restaurant; chef and menu make their debuts at Silk’s Restaurant – located at, 320 Blenheim Lane, Havre de Grace, MD.
Executive Chef Mark Laubner, however, is hardly a newcomer to the world of cooking and fine dining. Trained in classical continental cuisine with over 30-years experience in the United States and Europe, Chef Laubner now combines his years of training with a passion for cooking – showcasing his unique, signature style at Silks. Silk’s Restaurant at Bulle Rock has something for everyone.
From sandwiches –
Steak Sandwich- Sirloin steak grilled to your liking, thinly sliced and piled on a Ciabatta roll with caramelized onions, topped with provolone and browned under the broiler. Served with Au Jus. $10.99
Fried Fish Sandwich - Golden fried pub battered rockfish on fresh green leaf
lettuce, topped with American cheese and tartar romelade on a warm potato roll. $6.99
Crab Cake - Our version of a Maryland style crab cake. Hand-made with a tradi-tional recipe and either broiled or fried to a golden brown. Served on a pretzel roll with Swiss cheese, lettuce, tomato, a slice of red onion and tartar romelade. $9.99
To entrees –
Silk’s Surf and Turf - One 8oz Char-grilled sirloin steak served with Béarnaise, paired with one of our handmade Maryland style crab cakes and tartar romelade. $19.99
Seared Ahi - Twin four ounce sushi grade Ahi tuna steaks, seared to your desired doneness and served with our own key lime wasabi aioli. $14.99
Fish & Chips - Golden fried pub battered rockfish and a side of crispy cut pota-toes. Served with malt vinegar. $8.99
Tilapia Piccatta - Tilapia fillet sautéed française style and finished with a sauce made from whole butter, shaved shallots, capers, fresh lemon juice and a splash of Pinot Grigio. Garnished with bias cut scallions. $13.99
Silks Restaurant of Bulle Rock offers a well-balanced menu selection the entire family will enjoy.
