Macadamia Nut Crusted Halibut

Recipe from The Black Dog Tavern Company Cookbook.

Ingredients

½ cup macadamia nuts, crushed
½ cup panko breadcrumbs
2 – 3 garlic cloves, minced
1 – 2 small shallots, minced
small bunch fresh parsley, chopped
¼ cup clarified butter
3 tablespoons extra virgin olive oil
2 fresh halibut fillets, 8 ounces each
salt and freshly ground pepper to taste
¼ cup white wine
juice from 1 lemon

For the blood orange beurre blanc:

¼…

read more

Oysters with Blood Orange Mignonette

Recipe courtesy of Michael Brisson of l’etoile restaurant in Edgartown on Martha’s Vineyard.
Ingredients

1/3 cup shallots, minced
¾ teaspoon ground black pepper
¾ teaspoon sugar
½ teaspoon salt
¼ cup sauvignon blanc
  cup blood orange puree (or pomegranate puree)*
  cup Champagne vinegar
24 oysters
salt and pepper to taste
garnish with sliced chives

*Available at gourmet food stores.
Directions

Heat a large sauté pan. Add shallots and black pepper (no oil) and stir…

read more

Morning Glory Zucchini Bread

This is a beautifully photographed and designed cookbook with 70 recipes that showcases the fruits of the Athearn family’s labor on 50 acres of Martha’s Vineyard farmland. This resourceful family sweetens the daily lives of happy residents and local restaurant customers with fresh fruit, vegetables, flowers, and even meat and eggs. Recipe reprinted from Morning Glory Farm and…

read more

Traditional Cape Cod Linguisa Stuffed Quahogs

Recipe courtesy of Chad’s Stuffed Quahogs. These stuffed quahogs, Cape Cod Clams, and Cape Cod Scallops Casinos can be found at local restaurants. They can also be purchased at the Clam Man Fish Market in Falmouth, Joe’s Lobster Mart in Sandwich, West Falmouth Market in West Falmouth and Jack In The Beanstalk in North Falmouth.

Ingredients

Fresh local hard shell chowder quahogs…

read more

Popovers

Pie in the Sky Bakery & Cafe 10 Water St., Woods Hole www.woodshole.com/pie
Ingredients

8 eggs
1 quart bread flour
1 quart milk
½ cup sugar
½ cup oil
½ tablespoon salt

Directions

Mix all ingredients in a bucket with a whisk for about two minutes. Let warm to room temperature before baking.
Preheat popover pans in 350° oven and spray with clarified butter before filling cups to the very…

read more

Quahog Pie

Recipe courtesy of The Cape Cod Fish & Seafood Cookbook by Gillian Drake.  This cookbook can be purchased at many bookstores on Cape Cod, at Nauset Fish Market in Orleans and also through Amazon.com.

Ingredients

24 cherrystone clams
6 tablespoons butter
1 medium potato, diced
2 medium onions, diced
4 tablespoons diced salt pork
¼ cup finely chopped celery
2 tablespoons diced red pepper
2 tablespoons chopped parsley
2 tablespoons…

read more

Lobster Bisque

Chef Robert Davis
The Chatham Squire
487 Main Street
Chatham
508-945-0945
www.thesquire.com

Ingredients

Four ounces butter
Four ounces flour
Two 1 ¼ pound lobsters
Two ounces olive oil
One cup onion, diced
One cup celery, diced
One cup carrot, diced
Two tablespoons garlic, minced
½ teaspoon cayenne pepper
Three tablespoons paprika
Two tablespoons tomato paste (optional)*
One teaspoon dry thyme
One teaspoon pickling spice
Six ounces brandy
Six ounces sherry
Six tablespoons lobster base
Two quarts heavy cream

Directions

Melt butter in a…

read more

Portuguese Steamed Littlenecks

Recipe courtesy of The Cape Cod Fish & Seafood Cookbook by Gillian Drake.  This cookbook can be purchased at many bookstores on Cape Cod, at Nauset Fish Market in Orleans and also through Amazon.com.

Ingredients

48 littleneck clams
1 pound linguica sausage
1 cup chopped fresh tomatoes
1 onion, finely chopped
¼ cup chopped scallions
2 tablespoons fresh parsley, chopped
2 cloves garlic, crushed
1 cup white wine

Directions

Scrub clams…

read more

Stuffed Quahogs

This recipe for stuffed clams will warm your soul all winter long.

Recipe by Joe LaPointe, Mashpee

Total Time:50 minutes

Ingredients

22 medium sized quahogs
1/3 pound of bacon, cut into 1 ½- inch strips
1 medium onion, chopped
2 stalks of celery, chopped
1/4 cup red pepper, chopped
6 tablespoons of butter, plus more for topping finished quahogs
1/4 cup olive oil
1/3 cup fresh parsley, chopped
Inexpensive white bread, cut…

read more