In Louisiana there is a legendary story about the naming of Shrimp Mosca. There is a small Creole Italian restaurant in Avondale, Louisiana, outside New Orleans. In addition to serving the best Creole Italian food outside the city of New … Continue reading
The late great Executive Chef David Woodbury of the Old Yarmouth Inn gave us this recipe for Stuffed Lobster many years ago. Dave had spent 35 years in the hospitality industry including owning his own business. He worked locally for … Continue reading
Many food historians have determined that the Italian word “Scampi” originated in Venice. The first time the word “Scampi” is used in the United States can be found in a 1920 menus, referring to “Shrimp Scampi” cooked in garlic, butter, … Continue reading
This recipe for Shrimp Balls comes from Colonel Hank & Jane Henry of the Inn of Treasured Memories in Harwich. These Innkeepers each have amazing backgrounds, besides operating one of the best Inns on the Cape. Colonel Henry is an … Continue reading
The famed Cape Playhouse in Dennis is known throughout the stage world as one of the legendary playhouses in America. Such stars as Bette Davis, Henry Fonda, Helen Hayes, Humphrey Bogart, Gregory Peck, Ginger Rogers, Lee Remick, Bette Davis, and … Continue reading
The original recipe for Cioppino is for a stew of fish, shellfish, tomatoes and lots of seasonings. It believed to have been first made in San Francisco. The Cape Cod Cioppino recipe varies from the original because it does not … Continue reading
It’s time to sit outside while the daytime weather is till warm, pop a cork, and enjoy a quick and easy leisurely lunch. There are always shrimp in our freezer and, of course, always garlic in our larder, so when … Continue reading
Many of you who are long time Cape Codders and Osterville residents will remember the East Bay Lodge on East Bay Road. The East Bay Lodge closed in 1998. For a great history of bygone Cape restaurants like East Bay … Continue reading
This recipe is inspired by a dish created by Australian born Italian Chef Stefano Manfredi cooked with shrimp and will work equally well with any crustacean. Chef Manfredin recommends for best results use pasta made with eggs (all’uovo). This Pappardelle … Continue reading
Here is another delicious and easy recipe from the Sydney Fish Market. This recipe can be prepared an hour ahead of your planned meal time. Cover, refrigerate it and take out 15 minutes prior to plating and pour on the … Continue reading
