Category Archives: Recipes

CAPE COD SUMMER STEAK AU POIVRE with HERB GARDEN BUTTER

Herb Garden Butter: 6 tablespoons unsalted butter, at room temperature 1 tablespoon chopped parsley 1 tablespoon minced fresh rosemary 1 tablespoon finely slivered fresh basil leaves 2 teaspoons minced fresh tarragon 2 tablespoons salted Kampot peppercorns, chopped 1 small shallot, minced 1 clove garlic, minced Steaks: 2 New York Strip or Ribeye steaks, about 1 […]

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Peach & Plum Salad with Fleur de Sel & Kampot Black Pepper

Ingredients:
  • 3 Tablespoons of Champagne Vinegar or Red or White
  • 1 Tablespoon of honey
  • 1/2 teaspoon of Fleur de Sel and Kampot Pepper
  • 1/2 teaspoon of extra ground Black Pepper to taste
  • 4 Ripe Plums Red and Black sliced thinly
  • 2 Ripe Peaches sliced thinly
  • 2 Tablespoons Extra Virgin Olive Oil
  Directions:
  1. In a mixing bowl mix Vinegar, Honey, 1/2 Teaspoon Fleur de Sel and pepper until dissolved.
  1. Thinly slice Peaches and Plumbs add to the bowl ( wedges work if fruit is to soft)
  1. Using a vegetable peeler cut six pieces oh Pecorino or Parmesan Cheese add to the bowl
  1. Gently toss ingredients to cover the fruit
  1. Arrange contents on a platter and garnish with mint or basil ( add additional pepper to taste)
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Radish Tartine

Here's a recipe for a delicious radish tartine. Read More...

True North Reverse Sear Steaks

At first glance, this method of cooking steaks will appear counter-intuitive to the way most people are accustomed to preparing a steak feast, but we have found it to deliver the steak of our dreams time and again. Read More...

Triple Onion Potato Latkes

These crispy potato pancakes, traditionally served over Hanukkah, get an extra flavor boost from being blended with three types of onion - minced yellow onion, sliced green scallions, and Coastal Goods Onion Salt. We like these latkes so much that we serve them throughout the winter months, letting the toppings run the gamut from traditional applesauce and sour cream to indulgent sliced smoked salmon and caviar. Read More...

Blood Orange Mignonette

Blood orange juice adds a vibrant scarlet hue to this mignonette sauce, but if blood oranges are hard to come by, regular orange juice and zest may be substituted. Read More...

Christmas Prime Rib Roast

We believe this impressive Prime Rib Roast is the best and most irresistible way to culminate all the festivities and traditions leading up to the Christmas dinner finale. Read More...
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Autumnberry Crispy Brussel Sprouts

Autumnberry Crispy Brussel Sprouts Read More...

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...