When Jasper referred to this cookbook as "the
complete guide to shore food", he couldn't have been
spot on. As I reviewed the book, it gave me an appreciation of
all there is to know, not only of fish
and seafood cooking
but all food that is revered by people from all parts of the
also refers to pictures and descriptions
of equipment needed along with uses of such. He prepares the
amateur and enhances the skills of the experienced cook by
taking the mystery out of cooking shore
Jasper begins his book with an interesting
personal history that leads to how he progressed to the
successful restaurateur he is today. He credits his staff for
their efforts. The book is sectioned in
include preparation for successful meals at home (inside and
out) as well as preparation
on the beach. It covers the
preparation of seafood both raw and cooked including steaming,
and kettle cooking as well as grilling and frying.
Dogs, burgers and sausages are not forgotten.
chilled foods prepped as entrees or salads sound fantastic and
the experience is rounded out
with recipes for sides, drinks
and desserts. The cookbook has an adequate amount of color
I made: Grilled Sea Scallops with Maple Lemon
Glaze, pages 152 and 179, and the Shack Bloody Mary,
I love sea scallops and eat them whenever I can.
I never thought of the combination of maple syrup and
juice as a savory and sweet addition to the scallops and bacon.
It was a tasteful experience.
I consider myself a Bloody
Mary connoisseur who competes with friends to make the best.
addition of Old Bay seasoning and combining both
lemons and limes set his apart from any I've had.
If you have any recollection of fun on the beach eating
great fare, you will truly enjoy and appreciate
part of this cookbook. As Jasper states, "Food is Love" and he
lives up to his personal
philosophy in this book. I will
purchase this book and highly recommend it to others.
Shack Bloody Mary
This recipe is for
people who like Bloody Marys enough to make a batch of mix to
keep on hand. Once the mix is made, making a Bloody Mary or two,
or more, is very quick and easy. And because the mix was made
carefully to your taste, it will he nearly perfect. It's the way
to go; making Bloody Marys one at a time is messy and the
In our sports bar at the Cambridge
Summer Shack, we make special cocktails for Monday night
football, one for each team that is playing. One night, when the
Baltimore Ravens were playing, my bartender, Frankie, added Old
Bay seasoning to the Bloody Mary mix and called the drinks Old
Bay Bloody Marys. Apparently this idea wasn't new, but it was
new to us. The Old Bay wad terrific with the spicy Bloody Mary
mix, and we have kept it in our recipe ever since. The optional
Vietnamese chile paste adds extra spice and a mild garlic
Bloody Marys are traditionally garnished with a
celery stalk, which goes very well with the drink. I recommend
that you use the tender light green stalks, with the leaves
from the heart of the celery Other good garnishs
niches are jumbo green olives, peperoncini (pickled peppers),
and cucumber spears,
Although a wedge of lemon or lime is
tram- tional, I don't think this mix needs any more acidity A
Jumbo shrimp (see Fabulous Retro Shrimp Cocktail, page 110)
makes an unusual and welcome garnish. If you really like Old Bay
seasoning, you can rim each glass with a wedge
of lemon and
then dip it into the spice—It give a nice kick.
equipment, you will need a citrus reamer or juicer.
Bay Bloody Mary Mix
Old Bay seasoning
1 tablespoon celery seeds
2 tablespoons Dijon mustard
1/4 cup grated
fresh or prepared horseradish
3 tablespoons Worcestershire
1 tablespoon Vietnamese chile-garlic past (optional)
1 quart V-8 vegetable juice or tomato juice
about 2 teaspoons
freshly ground black pepper
for each drink
4 ounces Bloody Mary Mix
Bloody Marys are often served early in day, make the mix the day
before you need it.
1. To make the mix: juice the limes
and lemon Combine the juice in a large bowl with the 01 Bay
seasoning, celery seeds, Tabasco sauce, mustard, horseradish,
Worcestershire sauce, and chile paste, if using, and whisk
together well. Add the V-S juice, season to taste with black
pepper, and mix again.
2. Pour the mix into a glass jar
(or jars). Keep refrigerated, lightly sealed, until ready to use
The mix keeps well up to a week in the refrig ator. Shake it
well before using.
3. To serve, fill each tall glass (at
least 12 ounces) about two-thirds full with ice cubes. Add the
vodka and Bloody Mary mix. Stir well,and add a few more ice
cubes to bring the liquid to the top. Garnish as desired.
Make 5 cups mix enough for 10 drinks
Scallops come in a wide range
of sizes. The best size for grilling is large (16-20 count—about
3/4 to 1 ounce each) or jumbo (U-10 — about 2 ounces each).
Smaller scallops are better broiled, sauteed. or deep-fried.
Lately the term "diver scallop" has gained enormous popularity
Technically refers to large scallops that divers harvest by
hands but the term has become a work cliché. used on menus to
describe any large sea scallop. Unless you see a guy in a
wetsuit, don't assume that It's really a diver scallop. But as
long as you buy fresh "dry" sea scallops, it doesn't really
matter. The term "dry refers to untreated fresh scallops;
inferior-quality "soaked" or "treated' commercial scallops have
been immersed in a solution that whitens the color and adds
weight. It le easy to tell it a scallop has been treated,
because it will always release the added hquid when you cook it,
an especially undisirable result for food that is grilled.
For easy handing on the grill, it is best to skewer
scallops. Be sure to soak wooden skewers in water for at least
an hour before you use them; otherwise, they will burn on the
grill. It is also wise to pick through scallops before you
skewer them, removing any strap (side muscle) and any particles
of shell. Line up the scallops in rows, as you will skewer them,
on your work surface and push a skewer through the center of
each row while they are still flat on the surface. This will
create one even side that will mark nicely on your grill. When
you grill the scallops, start with that side down (scallops vary
in thickness, so the second side may not be even).
to grill scallops first over high heat and then briefly over
lower heat. leaving them slightly undercooked in the center.
Since they are perfectly safe to eat raw there is no reason to
overcook them. Their natural sugars caramelize on the grill,
making them particularly delicious. Sea scallops require about 2
minutes searing on each side over high heat, and then they
should be moved to lower heat to finish cooking slowly; 2 to 4
minutes longer will he about right for 1- ounce scallops; cook
jumbo scallops for another 6 to 8 minutes after they are seared.
Generally, I like to keep the seasoning for scallops very
simple—salt and pepper. They are wonderful, however, brushed
with curry pastes (page 171) and served with rice. Another of my
favorites is to skewer them with thick pieces of partially
cooked bacon and brush them with Maple Lemon Glare (page 179).
For both of these preparations, brush the glaze or paste on the
scallops during the last 2 minutes of grilling. Grilled scallops
are also excellent with a simple White Wine Butter Sauce (page
351), Garlic Herb Butter Sauce (page 352), or Corn Relish (page
173) or served over Fennel Slaw (page 184).