I’ve just returned from the Midwest where the corn was literally ”as high as an elephant’s eye.” And there is plenty of it! We ate grilled corn on the cob nearly every evening, as we do here on the East End. My cousins, Judd and Tracey and […]
Read more →After this past winter, we all appreciate the warm sun and the myriad of spring produce…radishes, ramps, scallions, watercress, asparagus, and rhubarb, just to mention a few. The crisp crunchy sweet spring radishes at the Farmer’s Market were so beautiful that I was motivated to immediately make […]
Read more →Serves six About 1/4 cup safflower or peanut oil 6 to 8 large cloves garlic, quartered or sliced About 1/4 teaspoon red pepper flakes or more to taste 1 1/2 pounds large shrimp, cleaned, deveined, tail shells intact, rinsed, drained, and patted dry with paper towels Or […]
Read more →Now that the “Season” is in full swing, lunches on the porch, patio, deck around the pool is a wonderful relaxed way to entertain your friends. These two seafood salads are real crowd pleasers as a main course for lunch. Or make small portions for a first […]
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Why not make dinner for the mother (or mother’s) in your life this Sunday using the local fish and fresh produce available here on the East End? Start with a champagne or Proseco toast to her with salted Marcona Almonds or cheese straws to nibble on. As […]
Read more →Serves four Herbs: 2 tablespoons snipped chives 1/2 cup finely chopped flat leaf parsley 3 cups finely chopped fresh spearmint 1/3 cup finely chopped dill Salt and spices: 1 1/2 teaspoons coarse kosher salt 1/8 teaspoon cayenne pepper 1/8 teaspoon ground cardamom 1/2 teaspoon freshly ground nutmeg […]
Read more →Spring brings fresh chives and mint and freshly caught brook trout. Try this family recipe for trout (brook or rainbow) for breakfast or for supper. If you don’t eat bacon, no worries, the trout tastes delicious with out it. Try this low temperature method of cooking salmon, […]
Read more →Serves four About 4 cups fresh spinach leaves, washed and spun dry 4, 4 to 5 ounce fillets of sole, flounder, or yellowtail snapper Sea salt and freshly ground black pepper to taste Freshly squeezed lemon or limejuice Toasted sesame oil or olive oil to taste 4 […]
Read more →As seen in The Seasonal Chef. Column 7, February 20, 2014. LUMP CRAB MEAT, AVOCADO, CORN, CILANTRO, AND GREENS, WITH LIME-CILANTRO VINAIGRETTE. GRILLED FILET OF BEEF KALE, AND MUSHROOM SALAD. UPDATED POTATO AND CANADIAN BACON SALAD. Hearty winter salads are the antidote to staving off the mid-winter […]
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