Calamari & Scallop Ceviche
/Served in a Watermelon Broth with pickled jalapeno peppers.
Time to start thinking about summer.
Rose's Eggplant Skordalia
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My family has always been very tightly knit. All throughout my childhood we always had large family gatherings and we knew we could look forward to eating Skordalia (a traditional Greek garlic dip) to go with the fried fish, zucchini, or eggplant that was a customary part of our meals. My Aunt Rose had the best recipe, and once we starting eating it, we just couldn't stop - it was that good! We also knew we would need extra parsley on hand and a bottle of mouthwash because it was loaded with fresh garlic!
Read MoreLobster Rolls
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Nothing screams summer quite like a Lobster Roll made with large bites of sweet, fresh Jersey lobster meat tossed with mayonnaise, seasoning, and freshly chopped chives, served on a toasted potato bun. A nice little piece of heaven right here at the Jersey Shore!
Read MoreCreamed Spinach
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A delicious, creamy blend of fresh baby spinach leaves, Spanish onions & Gruyere cheese. The perfect accompaniment to grilled steak.
Read MoreGeorge's Blue Fish
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When I was younger, I always looked forward to the summer season when my family would make the trip down the shore. Fishing for Bluefish was always a big part of our activities. We would pack up our Chris-Craft with a six pack of beer, cheese, and fruit - ready to find our fresh catch for dinner. My dad and my uncle prepared it several ways, and mostly it was filed, fried, and served alongside Skordalia (a traditional Greek garlic dip), until one day, my father came up with this recipe. It was then that Bluefish became one of my favorites.
Bluefish is an oily fish with medium-dense, darker meat and a rich, pronounced flavor. The salty - spicy combination in this recipe helps to cut through the oils in the fish and complement its natural flavor.
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