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Martha's Vineyard, part I (the cooking)

Hello loyal readers, I'm back! Did you miss me?

I was on a much needed vacation on Martha's Vineyard. R and I rented a house and invited all our friends for a week of R&R. That means a whole lot of cookin' and eatin' (and napping, if you are R).

I decided that I would make breakfast and lunch everyday and people would be on their own for lunches.


  1. Baked French Toast

  2. Pancakes

  3. Cream biscuits w/ ham steak and red eye gravy

  4. Breakfast tacos w/ lobster

  5. Baked eggs in ham crisps with spinach and cheese.

There were also copious amounts of bacon and sausage from my CSA. I really wanted Niman Ranch Bacon, but when I went to Russo's 3 hours before we left, they were out :(. I also made rosemary home fries on half the mornings.


We grilled something almost every night: seafood, veggies, fruits. I don't think I've ever had so many different kinds of seafood in a week's time.

  1. Grilled swordfish and roasted salmon. Corn casserole w/ grilled eggplant and sauteed mushrooms. Grilled corn.

  2. Grilled rib-eyes, rack of lamb, hamburgers, hot dogs, sweet Italian sausage w/ caramelized peppers and onions. I also had sticky rice and greens from my mom.

  3. Lemon pasta with shrimp, sausage, and broccoli rabi. Roasted rosemary potatoes

  4. Taco night – with a done of fixing and grilled steak and veggies.

  5. Seared scallops on a bed of lettuce and edamame. Sauteed spinach and garlic. Parmesan cous-cous.

  6. Grilled bluefish, halibut, pineapple, artichokes and corn. Roasted potatoes

  7. Grilled rib-eyes, rack of lamb, sweet Italian sausage w/ caramelized peppers and onions. Garlic Mashed potatoes. Grilled zucchini. Roasted cauliflower.

  8. Clambake – steamers, lobsters, boiled potatoes.

There was also a lot of dessert. I made buttermilk cookies, rice krispies treats, chocolate cake and brownies. We also had donut sundaes (more about that later) and banana splits.

I don't normally grill much; for whatever reason I think of it as a man-thing. I think it's because there's not much technique involved, and only one skill required – knowing when something is done. Not underdone and most certainly not overdone. It's a skill that can only be learned through experience; the ability to touch something (like a steak) and know by feel its doneness. As for prep, for most anything, oil (of your choice) and seasoning all that needs to be done.


( 1 comment — Leave a comment )
Jun. 4th, 2008 07:44 pm (UTC)
So glad you're back!!!
I absolutely love your blog... read it all the time...I think I'm going to try Pescatore... I pass by it all the time!
( 1 comment — Leave a comment )

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