Archive for the 'East Coast Recipes' Category

Lobster Chowder

Wednesday, August 11th, 2010

This is a classic Connecticut Lobster recipe. We recently found ourselves with an extra shipment of lobsters and Charlie tipped us off to this ol’ New England chowder recipe…the results were amazing!  The recipe harkens back to the days when crumbled ship’s crackers were used to thicken soups—as they were a staple of the fishermen and […]

Broiled Scallops – East Coast Style

Monday, October 26th, 2009

Broiled Scallops When selecting scallops to broil, always insist on fresh dry sea scallops. There is no added moisture or other additives like those commonly found in the grocery store–so they retain their flavor and don’t shrink when cooked. 1 1/2 lbs. scallops 1 stick of butter melted 1/2 cup grated parmesan cheese Serves 4 […]

East Coast Pumpkin Bread

Monday, October 12th, 2009

The leaves are turning bright beautiful fall colors on the East Coast. It’s Charlie’s favorite time of year to enjoy a heaping bowl of chowder and his favorite pumpkin bread spiced with cinnamon, ginger, and nutmeg. Pumpkins were one of the first plentiful New England crops. Along with corn and fish, this sweet vegatable was […]

Brewster Baked Stuffed Clams

Sunday, May 17th, 2009

Looking for a fun spot on Cape Cod? Be sure to stop in the historic sea captain’s town of Brewster, Massachusetts. It is centrally located on the bay side of Cape Cod. The town owns two championship golf courses and there are miles of salt water beaches. Don’t forget to visit the Great Cape Herb […]

Rhode Island Rocky Point Chowder

Thursday, May 14th, 2009

In the little State of Rhode Island you can find three types of clam chowder: white clam chowder, red clam chowder, and clear clam chowder. Native Rhode Islanders and purists favor a clear, thin broth chowder. Rhode Islanders and tourists alike also enjoy the creamy, white chowder also served in Boston and on Cape Cod. […]

Get into Some Hot Water! How to Boil Lobsters

Monday, May 4th, 2009

Should you boil or steam lobsters? It depends. Charlie prefers to boil lobsters if he has to cook a bunch of lobsters at a time. Second, boiling lobsters cooks them more evenly and quicker than steaming. But watch out and keep an eye on your cooking times to make sure you do not overcook your […]

Lobster Salad with Lobster Shells

Saturday, May 2nd, 2009

May brings in warm weather on the Coast, and Charlie loves to make fresh lobster salad. For something different, his recipe for lobster salad uses fresh shrimp and is served in lobster shells! Lobster Salad Ingredients 2 1 3/4 – 2lb. lobsters 12 large shrimp 4-6 tbs. mayonnaise 2 stalks of celery, chooped 4 tbsp. […]

Chatham Seafood Chowder

Sunday, April 26th, 2009

Here is a real simple recipe for Seafood Chowder. Charlie borrowed the recipe from his friend Skip who lives down the Cape in Chatham. Skip been making it for years, and it’s a real crowd pleaser. The secret to Skip’s famous seafood chowder is fresh fish and small, tender clams. He says some of the […]

Full Steam Ahead! How to Steam Lobsters

Sunday, April 19th, 2009

Two popular ways to cook fresh lobsters is boiling and steaming. Charlie’s favorite way to cook lobsters is steaming. All you need is a good size pot, water, salt (preferably sea salt), unsalted butter, and the Maine ingredient-fresh lobsters. Make sure you pick out a mad lobster. It’s easy to find one; it’s the lobster […]

Love the Lobster Bisque!

Saturday, March 7th, 2009

You have to sauté the lobster shells in a heavy cast-iron skillet to get the flavor for your “blue ribbon” winner of a soup. Worth its weight in gold, Lobster Bisque is by far the most elegant of soups, and one that Charlie can’t seem to get enough of. He loves to talk to us […]

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