Eat Local - Local Food - Sustainable - Green

Cooking Method - Sautée

Gingersnap Crusted Nantucket Fluke with Pear Couli

Created by dilangeland

When Susan Fernald raved about this dish she had at Starlight Café in Nantucket I confess that, at first, I didn’t even understand what she meant by “gingersnap fluke.” And when I did, I thought it sounded downright weird. Boy was I wrong. The ginger, sweet, and acid deliciously offset one another. If you weren’t told what they were, you wouldn’t be able to place the flavors—but the results are excellent and really unique.

Mushroom Crostini

Created by dilangeland

Delicious fall snack or appetizer

Tomato & Yellow Pepper Crostini

Created by dilangeland

We tried this recipe with both a French Bread and a Country Loaf.Â Both breads are delicious, but we preferred the lighter texture and flavor of the French with this delicate spread.

Chester's Lobster Risotto

Created by dilangeland

This recipe is courtesy of Jay Coburn the former Owner and Executive Chef of restaurant Chester in Provincetown. Jay will soon be opening Chester at Home a gourmet catering firm that will create small dinner parties and intimate events. Find out more at www.chesterrestaurant.com. Jay says that this dish is great for a dinner party because it can be prepared in advance, held and then quickly completed just before service. (See tip in the recipe).

The secret to this dish is the delicious stock. You can make a simple version by boiling the lobster bodies in water to cover for 20 minutes, but Jay’s version is much better. We prepared the lobsters by boiling them but at the restaurant they kill the lobsters first and then steam the bodies, claws and tails separately. Our approach works but the restaurant way yields more flavorful meat although we know that many home cooks are uncomfortable doing it that way. Either way keep the meat a little under done so it doesn’t over cook when heated in the risotto.

Mole Method

Created by jnoel

by Luis Gutierrez

Photography by Jody Horton

KALE, CANNELLINI BEANS AND BACON BOWL

Created by jnoel

by Eve Chenu and Tobin McGill

Photograph by Marla Camp

Sautéed Monkfish in a White Wine & Dijon Mustard

Created by dilangeland

Adapted From Chef Christian Schultz of the Barley Neck Inn

This sauce is classic French and is rich with wine, butterand cream. Here it is applied tomonkfish, which is available from area waters. Some of our tasters found themustard too assertive when we first made this so we reduced the amount used byChef Schultz. The truth is thatmustard varies greatly in strength depending on how old they are and who the purveyor is. If you wantstronger mustard flavor when you taste it at the end by all means addmore.

Another tip: To make the monkfish medallions easier to workwith, ask your fishmonger to remove the membrane that sometimes remains on thetail meat.

Hongos Guisados

Created by jnoel

By Iliana de la Vega

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