Here’s the Dish with Carrie Foulke
Here’s The Dish is a regular feature in the Sea Isle Times when we take you into the kitchens of some of the best restaurants in Sea Isle City and Strathmere.
Carmen’s Seafood Restaurant
343 43rd Place, Sea Isle City, contact@carmenhascrabs.com, 609-263-4300
While dining out in Sea Isle City, indulging in fresh seafood is always a must! But did you know that Carmen’s Seafood Restaurant also dishes out delectable desserts nightly made by Carmen and Ruthy Conti’s daughter, Carrie Foulke? No stranger to the family-run business, she serves as the restaurant’s front-of-house manager and head baker in addition to her offseason job as a substitute teacher in the Dennis Township School District. From coconut custard pie, Oreo pie, peanut butter pie and chocolate cake with a toasted marshmallow layer, to pineapple charlotte russe cake, a blueberry crumble, and her signature key lime pie, Carmen’s Seafood Restaurant has a secret weapon in its kitchen: homemade desserts by Carrie!
Carrie Foulke
Q&A
1. What did you always want to be when you grew up? A history teacher.
2. Who/what inspires you? My mom and dad. With no restaurant experience, a strong work ethic and a passion for good food, they created a very successful family business. Since 1970, our customers are more like our extended family, and we are blessed that they include us in their annual summer family traditions.
3. What is your favorite summer dish? Corn on the cob, barbecue and key lime pie.
4. What is the hardest cooking technique you have mastered? Flipping Swedish pancakes in a Plett pan. For the longest time, I was better at eating them than making them. When I was a child, I ate 49 of them in one day and was so proud of myself!
5. Where do you find yourself most when you are not in the kitchen? Either at the restaurant or the laundry room. With three sons and a husband, I spend a lot of time doing the laundry.
6. What utensil can you not live without? A fork, I find it very versatile even when it comes to baking.
7. What type of cuisine do you excel at and why? Baking is my passion. I come from a long line of great bakers and have been fortunate to have access to their wisdom.
8. What is the best part of being in the kitchen? Being able to create and make something your own. It’s really all about the artistry, and I can best describe it as putting a little love into everything I make.
9. What is the hardest part of being in the kitchen? Cleanup!!!
10. If you could cook anywhere in the world, where would you go? Italy and France
11. What ingredient do you like to add to everything? Butter
12. How do you handle working in a fast-paced restaurant environment? I was raised in the restaurant, so it’s all I know. It is second nature to me and I love it!
A Recipe From Carmen’s Seafood - Coconut Custard Pie
Ingredients:
13½ ounces coconut milk
1½ cups half-and-half
2 eggs + 1 egg yolk beaten
¾ cup granulated sugar
½ cup corn starch
¼ teaspoon salt
2 cups sweetened flaked coconut divided
1 teaspoon coconut extract or vanilla extract
1 graham cracker pie crust
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla or coconut extract
Directions:
Combine coconut milk, half-and-half, eggs, sugar, corn starch and salt in a large, microwave-safe bowl. (I use my large Pyrex measuring cup.) Stir.
Microwave on high for one minute, stir. Repeat until a thick custard has developed, 5-7 minutes.
Stir in 1½ cups coconut and coconut extract.
Pour coconut custard into graham cracker pie crust.
Refrigerate for at least 2 hours.
Preheat oven to 350 degrees. Spread coconut on baking sheet and bake for 5-7 minutes, stirring occasionally, until golden brown. Keep continuous watch on the coconut; it burns easily.
Whip heavy whipping cream until soft peaks form. Add in sugar and extract and continue whipping until stiff peaks form.
Spread whipped cream on top of coconut custard and sprinkle with toasted coconut.
Keep refrigerated.
