Dear Chef Rouler, I am about to spend a week in Cape Cod with my in-laws. I am in charge of making one dinner, for 12 adults. Since we will be at the Cape, I would like to use some fresh local ingredients such as shrimp, clams, mussels, crab, and/or lobster. Any ideas for a tasty meal? Suggestions for side dishes would also be appreciated!Thank you,Caped Cod Crusader
Dear C to the 3,
A lot will depend on your skill in the kitchen and the time you want to spend in the kitchen OR AWAY from your In-Laws! To feed that many, you are probably best with a family style meal. All that seafood brings to mind Paella, the Spanish rice, chicken, sausage and seafood dish, Bouillabaisse – French seafood stew, Cacciucco- Italian seafood stew or Gumbo – Cajun seafood stew. I just recently had a dish in NY that was Shrimp, Lobster, artichoke and mushrooms all in a red sauce over linguine. The Classic Clambake would hit the spot but it takes all day.
If I had the resources of fresh seafoods and knew all attending liked seafood I would probably propose this menu
Appetizer: Clams, oysters, mussels, shrimp – either raw or deep fried
Fettuccine with Seafood, artichokes, mushrooms in a red sauce
Tossed garden salad with locally grown produce
Italian breads, olive oil, olives or olive tapenade.
Fresh Berry Pie ala mode (local) or Triramisu
LOTS of Italian wines: Red and White and
don’t forget the Lemoncello liquor for after dinner.
It ain’t no party until the Lemoncello is gone !!!!
Sorry I’ve been gone for a while but we were on the ERIE CANAL with our friends Rick and Donna Gross. Rick has a 42 ft Wooden Mathews Yacht, LoonFeather that he has been working on for 5 years. The cumulation of his efforts is a round trip cruise from Cheboygan, MI to the Hudson River and back. http://loonfeather.nycanals.com/blog/ . So Chef has not been in his kitchen and was forced to adjust to conditions to produce his magic. Galley was 4×4 with just over 6 ft of clearance but we had a heat source so I donned my short order cook hat and fired up.
Eggs, Omelets, Pork Products, pancakes cooked to order.
How to keep the Captain Happy? Pork Products and a 3 egg omelet!
Other than the stove, we did have a fantail grill so Chicken, Ribs and Burgers were the dinner entrees.
And to top it all off, Rick is short handed for the last leg in the North Channel of Lake Huron so Chef will be back on the LoonFeather August 23-30! Follow his travels with this map http://tiny.cc/LFMap
Here’s a simple and delicious recipe to enjoy blueberries (or any other berry) for dessert.
Bates’ Creamy Berry Tart
9” pie11×14 panCrumb Crust
Graham Crackers 1-1/2C (1pkg) 3C (2pkg)
Sugar 1/2 C 1 C
Melted Butter 1/3 C 2/3 C
Crush Graham Crackers in food processor, add sugar, then butter
Mold into greased pan to form pie crust
Cream Cheese 8oz (1pkg) 16oz (2 pkg)
Sour Cream 1/2 C 1 C
Sugar ¼ C ½ C
Lemon Zest 2 Tsp 1 Tbsp
Blend all with hand mixer, can thin with cream or milk if desired
Spoon and spread over Crust Topping
Berries 1 C 2C
Top filling with berries
Can blend blueberry with Raspberry for RW&B
Chill for one hour
And if you have any extra berries, there is always the old standby for Breakfast, Lunch or Late Nite dining