Last night was my 6th in a row, working the line @ The Lodge. Today, Sunday is a day off, well spent on the golf course and the beach. Family meal last night featured Chicken pot pie, a favorite on cool evenings. Served with a crisp romaine and red vinaigrette salad.

Recipe serves four


Crust made in the food processor:
2 cups AP flour
½ cup bacon grease
4 tablespoons ice cold water
1 teaspoon salt

Bring together in the processor bowl and run until smooth
Pour the mixture into a bowl and roll into a ball (add more bacon fat if needed)
Wrap with plastic and repeat to make 2 balls, refrigerate for an hour. Read More »

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Green Goddess Salad

Recipe serves 4

Ingredients for Salad Dressing:

1/2 cup buttermilk
1 cup greek yogurt (drain through a coffee filter first for at least 1 hour)
1/2 cup mayonaise
1/4 cup red wine vinegar
1/2 cup olive oil
4 tablespoons lemon juice
1 teaspoon sea salt
1 cup fresh spinach
1/2 cup fresh basil, cleaned and sliced
1/4 cup fresh parsley

Combine in a blender and run until smooth

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Lobster Pasta

Recipe serves 6


3 – 1 1/2 lobsters 
2 tablespoons of tomato paste 
3 cups of Mir Poix (celery, onions, carrots diced fine) 
Half a cup of butter 
2 cloves of garlic (chopped)
Half a cup of white wine 
2 ripe tomatoes (core and chop)
1/2 a cup of heavy cream
1 quart of water 
Salt and pepper to season 
4 leaves of basil
2 tablespoons of chopped basil 
2 tablespoons of chopped parsley 
1 cup of fresh Shell peas 
1 box of thick spaghetti 

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Cool Summer Soup: Asparagus, Arugula, Basil & Lobster

Recipe serves 8


1 cup fresh basil leaves
1 cup blanched arugula ( drop in salted boiling water for 1/2 minute, transfer to ice water)
2 cups blanched asparagus (same process)
2 small garlic cloves
1 cup ice water
1 cup plain Greek yogurt
1 cup mirpoix ( finely diced onion, carrot & celery)
1/2 cup extra virgin olive oil
1 tablespoon sea salt
2 lemons (juice only)
2 , 1.5lb lobsters Read More »

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Veggie Burger: Kasha & Corn

Recipe makes 4 large burgers or 8 small ones.


1 cup cooked kasha
1/2 cup cooked brown rice
1/2 cup cooked barley
1/2 cup cooked wheat berries

Cook the brown rice in advance on its own. Bring 3 cups of water to a boil and add the wheat berries, after 5 minutes add another cup of water and add the barley, simmer for 15 minutes, add another cup of water and then pour in the kasha (buckwheat grouts) simmer until the water has evaporated, about 10 min more over low heat.

1 cup black beans (cooked, soft)
1 cup onions, diced fine
1 cup chopped portobello mushroom
1 cup carrots, shredded in a mandoline
2 cups roasted sweet corn
1/4 cup chopped fresh parsley
4 tablespoons sofrito (see duck taquito for sofrito recipe)
salt & pepper to taste Read More »

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Roasted Duck Taquitos


1 Long Island Crescent duck 3.5- 4lb
1 head of cabbage
1 bunch of cilantro
1 red onion
1 plum tomato, ripe
5 limes
2 clove garlic
1 red pepper
1 green pepper
1 Serrano pepper
1/2 cup olive oil (plus 5 tablespoons)
1/2 cup jack cheese (shredded)
8  6 inch flour tortillas
1 package sweet pea sprouts
salt & pepper

Recipe Serves 4:

Remove the breast meat from one 4lb Crescent Duck, wrap the breast and reserve for another use. Roast the remaining duck carcass, wrapped in foil, for 1 hour at 350 degrees (pre-heated oven) on a roasting pan. Remove from the oven, cool and then remove all meat from the legs, back and thighs. Chill the shredded meat until service. Read More »

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Mexican Sweet Corn Soup

Makes 6 bowls

6 sweet corn cobs: roasted, cut the kernels off and save cobs
1 small onion, diced
2 small carrots, diced
4 celery stalks, diced
6 poblano peppers, seeded
6 cloves garlic, chopped
1/2 bunch cilantro
1/4 pound butter
1 quart water
salt & pepper to taste
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Sangria Recipe

Chill a bottle of red wine

Add following to ½ carafe:

Brandy 1 shot
Triple sec 1 shot
Orange juice 1 shot
Lime juice 1 shot
Diced fruit (melon, apples, pineapple)
Lemon slice
Lime slice
Selzer 4 oz.
Fill with red wine Read More »

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Beer battered avocado & shrimp with chipotle mayo

Pacifico beer batter:

2 cups AP flour
2 whole eggs
1 teaspoon salt
1 bottle Pacifico beer
1 tablespoon dried oregano

Combine in a bowl adding 1/2 of each ingredient at a time and whisking rapidly until smooth. Repeat with the remaining ingredients in the same bowl, whisk until smooth, transfer to a sealable container and refrigerate. Read More »

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Wheat Berry Scramble

1 cup wheat berry
1/2 cup shallots, finely chopped
1/4 cup red pepper, finely chopped
1 small garlic clove, finely chopped
2 cups white wine
3-4 cups hot water

4 tablespoons vegetable oil
Salt and pepper
4 eggs Read More »

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Rice & Red Beans

To make the red beans:

1 quart red kidney beans
2 cups diced onion
1 cup diced red bell pepper
1 cup diced green pepper
1/4 cup diced jalapeño
2 cups diced andoullie
2 cups chopped cooked bacon
salt, pepper, ground cumin to taste
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Bolero Carrot Gyoza

Recipe by chef Chris Polidoro, farmed by Scott Chaskey

1 lb. carrots, washed and sliced
1 shallot, sliced
2 pinches salt
3 Tbsp. olive oil
1/4 cup water
1/2 lb. savoy cabbage, blanched, well drained, and chopped
1 tsp. fresh ginger, grated
1 package Nasoya round wonton wrappers
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Nick & Toni’s Heirloom Carrots with Harissa

Recipe by chef Joseph Realmuto, Jeff Negron and Bryan Futerman

2 lbs. heirloom carrots, trimmed and washed thoroughly, cut into large chunks on the bias
1 28-oz. can of whole peeled tomatoes, drained of their juice and rough chopped
2 to 3 Tbsp. Harissa, depending on your heat preferences (It’s hot stuff. You can always add more to your taste.)
1 large shallot, thinly sliced
5 cloves garlic, thinly sliced
1/4 cup extra virgin olive oil
Salt and pepper to taste
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McGregor’s savory fall garden pie

Recipe by chef Colin Ambrose

1  3lb rabbit braised with leeks, carrots, and 3 jalapeño chilis in 1 quart chicken stock, 2 cups white wine, salt & pepper. Braise at 350 for 2 hours. Braise a day in advance and store overnight in the braising stock. The following day, drain the stock in a strainer and reduce over medium flame. Clean the meat completely off the rabbit and mince the meat to a rough chop.

4 leeks, cleaned and chopped fine
1 celery root, chopped fine
2 cups kale, chopped fine Read More »

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Acme Breakfast: makes 4 servings

1 cup cooked quinoa
1 cup cooked brown rice
½ cup onion, finely diced
½ cup Andouille sausage, chopped
¼ cup fresh parsley, chopped
salt & pepper to taste
3 tablespoons vegetable oil

8 eggs (poached or cooked to your liking)

4 cups fresh spinach leaves, chopped
2 tablespoons butter Read More »

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Chili Chicken Omelet: makes 4 servings

1 cup roasted chicken, shredded white meat
¼ cup Guajillo chili sauce (simmer dried chili, onion and tomato in water for an hour in equal parts, remove from heat and cool. Puree in blender, strain and hold cold).

Combine the chicken and the sauce in a pan, warm over medium heat.

8 eggs
1 cup shredded jack cheese
1 cup chopped spinach Read More »

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Veggie Split Pea Soup: makes 8 bowls

1 quart split peas, dried green or yellow
1 quart mirepoix, finely diced onion, celery & carrot
1 quart water
1cup of white wine (optional)
¼ cup vegetable oil
salt & pepper & ground cumin to taste
2 cups shredded spinach
¼ cup garlic puree Read More »

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