Mojito Granite

Recipe courtesy of Pastry Chef Stephen Jones of the Chatham Bars Inn.

2 fresh limes, juice only
½ cup light rum
20 mint leaves
½ cup sugar
3 cups water
Pinch of salt


Bring the water and the sugar to a boil, whisking to dissolve the sugar. Turn off the heat when the mixture has boiled and add the
mint leaves.  Let it steep for five minutes. Add …

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Grilled Trout with Meyer Lemon-Dill Butter Sauce over Chilled Fingerling Potato Salad

Recipe courtesy of Bill Brodsky, executive chef, at the Wequassett Resort & Golf Club.

6 – 6 ounce trout fillets
6 ounces canola oil
Salt and white pepper as needed
Fingerling potato salad
Meyer Lemon Dill Sauce


Let the grill get extra hot and clean it with a brush. Using a pair of long tongs, brush the grill with a rag dipped in some…

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Hob Knob Cranberry Scones

Recipe courtesy of the Hob Knob, 128 Main Street, Edgartown, Martha’s Vineyard. 508 627-9510Total Time:32 minutes

3 cups flour
½ cup granulated white sugar
4 teaspoons baking powder
¼ teaspoon salt
4 tablespoons melted butter
5 tablespoons minced candied ginger
1 ½ cup dried cranberries
2 cups heavy cream


Mix together the flour, sugar, baking powder and salt. Stir in the butter and then add ginger and cranberries.…

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Casino Butter

These recipes excerpted from The Home Port Cookbook by Will Holtham. Copyright © 2011 by Will Holtman and used by permission of Lyons Press.


1 pound butter, softened
8  slices bacon, cooked and chopped
2 tablespoons green bell pepper, finely chopped
2 tablespoons onion, finely chopped
2 tablespoons parsley, finely chopped
2 tablespoons fresh garlic, minced
2 tablespoons lemon juice
3 – 4 dashes Tabasco
3 – 4 dashes…

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Sesame Crusted Salmon with Soy Ginger Glaze

Recipe from The Black Dog Tavern Company Cookbook.

1 cup Panko breadcrumbs
1 tablespoon black sesame seeds
1 tablespoon white sesame seeds
1 tablespoon paprika
crushed red pepper to taste
½ cup sesame oil
3 tablespoon vegetable oil
2  fresh salmon fillets, 8 ounces each

For the soy-ginger glaze:

2 -3 tablespoons vegetable oil
2 -3 slices fresh ginger, minced
1 garlic clove, minced
1 small shallot, minced
¼ cup rice wine vinegar
1 cup…

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Tempura Scallops

Recipe is from Scallops, A New England Coastal Cookbook.IngredientsTempura Batter

2 eggs, separated
1 bottle Wachusett IPA, or ale of your choice
1 tablespoon olive oil
1 cup flour

Scallops and Vegetables

1⁄2 pound small, whole mushrooms
1⁄2 pounds fresh broccoli, cut in pieces
1⁄2 ponds fresh green beans, cut up
1 pound medium-size bay scallops, trimmed, rinsed, patted dry, and left whole
2 quarts canola oil

Optional Spices

Red pepper

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Grilled Striped Bass with Herb Butter

Philip Craig, famed author of the J.W. Jackson and Martha’s Vineyard Mystery Series, shares he and his wife’s scoop on fresh seafood and garden grown cuisine. You’ll get the inside word on more than 250 delicious very Vineyard dishes.
Recipe reprinted from Delish! The J.W. Jackson Recipes by Philip Craig and Shirley Prada Craig.

Two to three pound striped bass fillet
Herb butter

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Lobster Newburg Sauce

Chef Ed Bearse – Wimpy’s Seafood Café & Fish Market – 752 Main Street – Osterville – Chef Tim McDonough The Riverway Lobster House 1338 Route 28 South Yarmouth, MA 508-398-2172
The restaurant is open for lunch and dinner Monday to Saturday and on Sunday from brunch through dinner.


One two pound lobster
Three ounces onion, coarsely chopped
One celery stalk,…

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Elaines Sauteed and Baked Scallops and Shrimp

Recipe from Scallops, A New England Coastal Cookbook.

2 tablespoons butter
6 scallions, chopped
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
2 garlic cloves, chopped
1 pound sea scallops, trimmed, rinsed,  patted dry, and left whole
1 pound large shrimp (in shell)
1⁄4 cup white wine (optional)
1⁄4 cup breadcrumbs


Heat butter in a sauté pan on medium heat. Add scallions, basil, parsley, and garlic. Cook five to…

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Baked Stuffed Lobster

Chef Dave Woodbury – Old Yarmouth Inn Restaurant & Tavern – 223 Route 6A – Yarmouthport – 508-362-9962


Two—1 pound local lobsters, split, cleaned and rinsed
One medium Spanish onion, finely chopped
One tablespoon fresh garlic, finely chopped
One tablespoon fresh shallot, finely chopped
¼ pound unsalted butter
One cup sherry
¼ pound fresh scallops, muscle removed
¼ pound U/12 shrimp, peeled, de-veined and tails removed
Four cups Ritz…

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