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Author Archives: Dave Clements

Slow Roasted Tenderloin with Arezzo Sauce

I thought I had perfected roasting beef tenderloins long ago with the high heat and Dijon mustard-smeared recipe featured in my Nantucket Open-House Cookbook. However, once I sampled this slow-roasted method, inspired by reading Barbara Lynch’s Stir cookbook, I was persuaded otherwise. The texture of the meat is phenomenal, the taste sublime, and the color a wonderfully even rosy hue throughout. I’ll often drizzle a wonderful Tuscan steak condiment, called Arezzo Sauce, over the slices as a departure from the more traditional Béarnaise sauce accompaniment. Read More...

Grilled Swordfish

A healthy summer treat Read More...

Great Grilled Salmon

For the most delicious grilled salmon you've ever tasted. Read More...

Nantucket Red Chicken Tortilla Soup

Truly a “super bowl” of soup that nourishes and thrills not only in February but at any time of the year! Read More...

Radishes with French Butter and Fleur de Sel

This quintessentially French combination is a delightful revelation to those who have never tried it and I believe the perfect way to kick off spring soirées on either side of the Atlantic. Recently, several American entrepreneurs have begun making high quality cultured and artisan butters, and should you come across one you adore, feel free to substitute it for the French butter. Read More...