Root Beer Pulled Pork Nachos for Super Bowl Sunday

This recipe was given to us by our friend Barbara who found it on the Gracious Dining Calendar.  What better day to serve it than Super Bowl Sunday!!!!!!!!!







                                                            Root Beer Pulled Pork Nachos

Serves 8 to 10

1 whole pork shoulder roast (5 – 7 lbs.) salt and pepper
2 onions, peeled and roughly chopped
1 (11 oz.) can chipolte peppers in adobo sauce
2 cans root beer
2 Tbsps. brown sugar
12 ozs. tortilla chips
2 cups grated Monterey Jack Cheese
2 tomatoes, diced

Season roast with salt and pepper.  Place roast, onions, chipolte peppers, and root beer in a large slow cooker.  Cook on low heat for 7- 8 hours or high heat for 4-5 hours, until roast is tender and begins to fall apart.  Transfer meat from the slow cooker to a cutting board, and use 2 forks to shred meat, discarding fat.  Strain the fat off the top of the cooking liquid, and discard it.  Return the shredded meat to the cooking liquid in the slow cooker, and keep warm until ready to serve.  Serve on tortilla chips, and top with cheese, diced tomatoes, and cilantro, to taste.



Fancy Food Show

Cape Cod is sleepy during January, February and March.  This is the time when the hospitality businesses renovate, update and plan for another fabulous season.  Sometimes we get away for a few days to find new and exciting ideas.  A great venue for innovation is the Fancy Food Show, held for the trade twice annually, in New York City in the summer and in San Francisco in January.  Here are some of the products that we really liked…                                                                                                                                                                                                                                                                                 You all know the Jelly Belly Candy Company and they have several new products that you   will see this spring.  Our favorite was the Champagne flavored jelly beans that they are       packaging in a 1.5 ounce bottle and a 7.5 ounce gift bag.  They also introduced Beer Jelly Belly beans and Tabasco Jelly Belly beans , also in bottles and gift bags.













One of the most innovative – and delicious- chocolate introductions was or ‘Gourmet Chocolate That Rocks!’.  Each chocolate flavor is named after a hit song and each assortment is packaged and themed along era and genre.  In each box are ‘Liner Notes’ with trivia and history about the artists and songs that inspired the chocolates.  And by the way, the chocolates are drop-dead delicious.



Now that you know about our sweet tooth, we also thought was a terrific product.  In addition to the traditional jars of sauce (they have 6 yummy sauces), Somebody’s Mother’s introduced, at the Fancy Food Show, dark and milk chocolate and caramel sauces packaged in individual packets, perfect for a picnic, your boat or chic camping.                                                                                 




Big Game Munchies

Recipes from Ken Granlund of the Mainstay Motor Inn,Wellfleet.

Editorial Comment:  The Big Game Munchies taste better if you use a tray that says “Patriots” especially for the AFC Championship Game!!!!


This recipe serves 8 people


Sausage Bread:
1 green or red pepper
1 onion
1 Tbl. olive oil
1 lb. hot or sweet Italian sausage
1 teaspoon minced garlic
1 frozen pizza dough, thawed
8 oz. provolone cheese

Buffalo Chicken Dip

2 chicken breasts, cooked & shredded
8 oz. cream cheese
8 oz. shredded cheese of your choice (I use Mexican mix.)
1/2 cup Frank’s hot sauce
1/2 cup ranch or blue cheese dressing


Sausage Bread:

Preheat oven to 350.  Heat olive oil in a large skillet and sauté pepper and onion until softened.  Add garlic and sauté about one minute longer.  Add Italian sausage and cook until browned.  Remove from heat and allow mixture to cool.  Take the thawed pizza dough and shape into an oval on a cookie sheet.  Lay the provolone cheese on the dough.  Add sausage mixture on top of the cheese; spread evenly and roll up the pizza dough.  Bake for 35 minutes.  Cool slightly before you slice and serve it.  You can supplement any pepper you like.  I have done it with habanera peppers which are quite hot.

Buffalo chicken dip:

In a glass mixing bowl, mix the cream cheese and the shredded cheese.  Add Frank’s hot sauce and ranch dressing and melt them in the microwave.  Add chicken and mix further, heating as you need to keep the dip easier to mix.



Pan Roasted Halibut with Zucchini “Pappardelle”, Quinoa Salad & Green Goddess Yogurt Dressing

A recipe for Pan Roasted Halibut with Zucchini “Pappardelle”, Quinoa Salad & Green Goddess Yogurt Dressing from Chef Maria Pollio of the Del Mar Bar & Bistro, Chatham. (


This recipe serves 4-6 people


This is also great with grilled swordfish or salmon. Use 7-8oz of fish per person. Salad and dressing can be made a few hours ahead of time and assembled while fish is cooking. Fish seasoned with salt & pepper.

Pan sear in canola oil or grill, about 4-5 minutes per side for 1 inch thickness.
Quinoa Salad
1 cup quinoa (rinsed several times)
1 1/4 cups chicken stock
1 tbsp. unsalted butter
1/2 cup Extra Virgin Olive Oil
1/4 cup White Balsamic Vinegar
Zest & juice of one lemon
1/4 cup sliced scallions
1 cup cherry or grape tomatoes, halved
1 European cucumber cut into 1/4 inch pieces
Fresh basil; Fresh mint
Salt & pepper to taste
2 medium zucchini, thinly sliced into ribbons using mandolin
2 cups baby salad greens

Bring quinoa, chicken stock, butter & a pinch of salt to a boil in saucepan over high heat. Reduce heat to medium low, cover & simmer for 10 minutes or until quinoa is tender. Remove from heat and let stand, covered for 5 minutes. Fluff with fork and spread onto sheet pan to cool. Once cooled, in large bowl, add remaining ingredients, except zucchini & baby greens.

“Green Goddess Yogurt Dressing”

Makes about 1 1/2 cups
1 cup plain Greek yogurt
1/2 cup mayonnaise
1 tbsp. rice wine vinegar
1 tbsp. lemon juice
1/2 tsp. sugar
1 anchovy fillet, chopped
1/4 cup each of the following fresh herbs, coarsely chopped Dill, basil, cilantro, mint, flat leaf parsley & chives

Blend all ingredients, thin with a little water, salt & pepper to taste.


Arrange zucchini ribbons in center of each plate & top with baby lettuces.  Divide
Quinoa salad among plates & drizzle with Green Goddess dressing. Place fish on top of quinoa & finish with a fresh lemon squeeze.

Bon Appetit!!

Barnstable Oysters for New Year’s Eve Appetizer


Barnstable Oysters with Bacon, Cabbage and Guinness Sabayon

2 egg yolks                                                                                                                  
1/2 cup Guinness stout
Dash of fresh lemon juice
Salt and freshly ground pepper
1 cup (2 sticks) unsalted butter, melted
4 outer green cabbage leaves, finely shredded
1 teaspoon canola oil
4 slices Irish or Canadian bacon, chopped
24 oysters in the shell

In a double boiler, whisk egg yolks, Guinness, lemon juice and salt and pepper to taste.  Place over barely simmering water and whisk 3 to 5 minutes, or until sauce begins to thicken.  Remove from heat and gradually drizzle in melted butter until sauce is well blended.

Cook cabbage in salted boiling water 1 to 2 minutes, or until slightly wilted.  Drain and immerse in cold water.  Drain again.

In small skillet over medium heat, heat oil.  Cook bacon until crisp.  Using slotted spoon, transfer bacon to paper towels to drain.

Shuck oysters over small bowl.  Reserve deeper half of each shell and rinse under cold water.  Place shells on a bed of rock salt in a small baking sheet with sides.  Divide cabbage among the shells, put an oyster on top of each and sprinkle bacon over oysters.  Spoon some of the sabayon over each.  Place under pre-heated boiler 4 inches from heat and cook for about 3 minutes, or until sauce is browned and bubbling.  Makes 4 servings.

Happy New Year!!!!

Salubrious Salutations

Another “Salubrious Salutation”  brings to the attention of fellow wine drinkers the importance of the initial Toast when you open a bottle of wine.

“A Christmas wish – May you never forget what is worth remembering or remember what is best forgotten. “

–Irish Blessing



Baked Crab, Lobster and Artichoke Dip

Enjoy a Baked Crab, Lobster and Artichoke Dip recipe for your Holiday Parties from Executive Chef Jeff White and Sous Chef Natacha Krum of Russ and Marie’s Marconi Beach BBQ and Seafood Restaurant in South Wellfleet.


This recipe serves 6-8 people


2 8 ounce packages Cream Cheese, softened                                              
4 ounces Lobster Meat, chopped
4 ounces Crab Meat, chopped
1/2 cup Mozzarella Cheese
1/4 cup Grated Parmesan Cheese
1 8 ounce can Artichoke Hearts (NOT Marinated),drained and chopped
1 Tablespoon Old Bay seasoning
2 Tablespoon Chopped Fresh Garlic
1 teaspoon Worcestershire Sauce
2 Tablespoons Finely Chopped Scallions
Juice of One Lemon


Place all ingredients in bowl and mix until combined
Spread in 10” oven safe or microwave safe shallow dish or pie pan
Cooking Options:
1. Bake in preheated 350 degree oven for 10-12 minutes or until bubbly
2. Microwave for 2-3 minutes or until bubbly,
Garnish with lobster claw and chopped scallions,
Serve with toasted pita chips or hearty crackers.

Merry Christmas and Happy New Year from !!!!!!!

KonAroma Coffee-Rubbed Slow-Cooked Brisket

One of our dear friends who loves Cape Cod introduced us to a lovely couple who bought a coffee farm in Hawaii a few years ago.  This year the KonAroma Farms was chosen a winner of the 2014 Chef’s Choice Five Star Kona Coffee Awards.  Take a look at their website: and then enjoy a recipe from owner Cindy Staats for Kon Aroma Coffee-Rubbed Slow-Cooker Brisket.  This is a perfect dish to fill your home with a fabulous aroma on a cold winter day.

KonAroma Coffee-Rubbed Slow-Cooked Brisket                                  
3 Onions, thinly sliced
1 Tablespoon Olive Oil
1/2 teaspoon kosher salt
3 Tablespoons ground KonAroma coffee
3 Tablespoons packed dark brown sugar
1 Tablespoon kosher salt
1 1/2 teaspoons smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon cayenne
Generous pinch of black pepper
4 lbs. half brisket

Heat the olive oil and saute the onions with 1/2 tsp. salt until golden.  In a small bowl, combine the coffee, brown sugar,1 tbls. salt, paprika, garlic powder, cayenne and black pepper.  Generously coat the brisket all over with the coffee rub.  Place in a roasting pan and cover tightly with foil.

Bake at 300 degrees for 3 hours and 30 minutes.  Uncover pan and cook 30 minutes longer or until browned.  Transfer to a board and let rest 15 minutes.  Place the roasting pan over 2 burners on the stove, turn heat to medium high and bring onions and juices to a simmer, stirring occasionally until slightly thickened.  Slice brisket and serve with pan juices.