Grilled Swordfish

It consisted of a very basic one hour marinade consisting of salt, freshly ground black pepper, minced garlic cloves, lemon juice and olive oil. (TLW has convinced me that using fresh garlic cloves and mincing them gives a superior flavor than the already minced garlic out of the jar.)

Strange Coincidence

In August, on our way to vacation at Lake Chautauqua in upper New York State with our good friends Sir Charles and Kathleen, TG was worried that the Lake might be too remote for him since I brought no reading material…. I was then put on the spot when Sir Charles went to his freezer and pulled out a standing rib roast and announced that we were having a dinner party Saturday night and I was to smoke the roast as well as other parts of the meal.

Linguine with Clam Sauce

24 littleneck clams (TLW used 36) 6 T extra virgin olive oil 1/2 t crushed red pepper flakes 1/3 c dry white wine (TLW used Barefoot Chardonnay) 5 T finely chopped fresh flat leaf parsley 3 large cloves garlic, minced Kosher salt 8 oz. linguine (FC recommends De Cecco, Due Pastori, or Rustichella d’Abruzzo brands) (TLW used the spaghetti we had in our pantry) Freshly ground black pepper Scrub the clams under cold water and set aside.

Cajun Remoulade

TLW takes great pride in her Cajun Remoulade and Crabcakes recipes which she may post later…if I can bribe her…. 1 C Mayo – We prefer Hellman’s 1/4 – 1/2 C Creole Mustard – Zatarain preferred 1 T Horseradish Juice of 1 lemon 2 shakes Worcestershire sauce 1 Garlic clove, smashed Enjoy!