Strawberry Rhuby Cocktail

Mussels

French Toast

Shrimp Scampi

Pan Seared Maine Diver Scallops

Pancakes

Smash burger

Strawberry Goat Cheese Salad

Scampi

Blue Crab Beignets

Steak Frites

Jumbo Lump Crab Cake

Whipped Goat's Cheese and Strawberry Salad

Fried Catfish Rachel

Yellowfin Tuna Tartare

Shrimp & Grits

Grilled Salmon Oscar

Mac N Cheese

Kids Grilled Cheese

Kids Chicken Tenders

Kids Cheeseburger

Paper Plane

Combine the quartered strawberries, chopped rhubarb, sugar, and water in a small saucepan over medium heat.

Cook fruit

Bring the mixture to a gentle simmer, stirring occasionally to dissolve the sugar. Simmer for 8–10 minutes, or until the rhubarb is soft and the strawberries have broken down.

Remove the pan from heat and stir in the lemon juice and grated zest (if using). Let the mixture steep off the heat for 10 minutes to concentrate flavor.

Strain the syrup through a fine-mesh sieve or cheesecloth into a bowl, pressing on solids with the back of a spoon to extract as much liquid as possible. Discard solids or save for yogurt/compote use.

Cool the syrup to room temperature, then transfer to a sealed container and chill for at least 30 minutes. The syrup will keep in the refrigerator for up to 7 days.

Fill two short glasses or two highball glasses with ice (about 1/2 cup ice per glass).

Divide the vodka (or gin), fresh lime juice, and 2 tablespoons of strawberry-rhubarb syrup into each glass (total listed is for two cocktails).

Stir the spirit, syrup, and lime briefly to combine and chill.

Top each glass with an equal portion of chilled club soda (about 1/2 cup per glass). Gently stir once to integrate, preserving carbonation.

Taste and adjust sweetness with up to 1 tablespoon additional simple syrup across the two drinks if desired.

Garnish each cocktail with a few thin strawberry slices, a rhubarb ribbon or small stalk, and a mint sprig if using. Serve immediately.

fresh strawberries, hulled and quartered

rhubarb, trimmed and chopped (about 1/2-inch pieces)

granulated sugar

water

fresh lemon juice

finely grated lemon zest (optional)

vodka (or gin, if preferred)

fresh lime juice

strawberry-rhubarb syrup

club soda or sparkling water, chilled

ice cubes

fresh strawberries, thinly sliced (for garnish)

rhubarb ribbon or small stalk (for garnish, optional)

fresh mint sprigs (optional)

additional simple syrup (1:1 sugar to water)

Rinse the live mussels under cold running water. Discard any mussels with cracked shells or that do not close when tapped. Using a small knife or your fingers, remove the beard (the fibrous threads) from each mussel. Give them a final rinse and place in a colander to drain. Sprinkle 1 tsp salt over the mussels and set aside while you prepare the sauce (this helps purge some grit).

Inspect and clean

In a large, heavy-bottomed pot or deep sauté pan with a tight-fitting lid, heat 1 tbs olive oil and 2 tbs butter over medium heat until butter foams. Add the minced shallots, diced celery, and a pinch of salt. Sauté, stirring frequently, until softened and translucent, about 4–5 minutes. Add the minced garlic, thyme leaves, and red pepper flakes and cook for 30–45 seconds until fragrant (do not brown).

Sweat aromatics

Increase heat to medium-high and pour in 1 cup of dry white wine to deglaze the pan, scraping up any browned bits. Allow the wine to come to a gentle boil and reduce by about one-third (2–3 minutes) to concentrate flavor and burn off some alcohol.

Deglaze

Return heat to high. Add the drained mussels to the pot, give everything a quick toss to combine, then immediately cover with the lid. Steam the mussels for 4–6 minutes, shaking the pot once or twice, until most mussels have opened. Check after 4 minutes to avoid overcooking. Discard any mussels that remain tightly closed after cooking.

Add mussels and steam

Using a slotted spoon, transfer the cooked mussels to a warmed serving bowl and tent loosely with foil. Reduce the cooking liquid over medium-high heat for 1–2 minutes if it’s very thin. Add the remaining 1 tbs butter and 1/4 cup heavy cream (if using) and stir to create a glossy sauce. Squeeze in juice from 1 lemon, stir in chopped parsley and freshly ground black pepper to taste. Taste and adjust salt if needed.

Finish sauce

Pour the finished sauce over the mussels in the serving bowl. Serve immediately with crusty bread to soak up the broth and lemon wedges on the side. Recommend spooning broth over bread and enjoying mussels hot. Serves with 1 loaf of bread for sharing.

live mussels (cleaned, beards removed)

salt

unsalted butter

extra-virgin olive oil

shallots (finely minced)

garlic (minced)

celery (small dice)

fresh thyme leaves

red pepper flakes

dry white wine

lemon (juice)

heavy cream (optional)

flat-leaf parsley (chopped)

black pepper

crusty bread or baguette (sliced)

lemon wedges

In a shallow wide bowl or pie dish large enough to hold a slice of bread flat, whisk together the eggs until frothy. Add the milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and a pinch of salt. Whisk until fully combined and the sugar is dissolved. Taste and adjust cinnamon or vanilla if desired.

Make the custard

Let the custard sit for 5 minutes to let the flavors meld and the sugar fully dissolve. This step also helps the liquid come to room temperature, improving soak consistency.

Rest (optional)

If using very fresh bread, day-old or slightly stale bread works best — it soaks without falling apart. Slice bread about 3/4 to 1 inch thick. Place slices in a single layer on a rack or plate.

Prepare bread

Working two to four slices at a time (depending on bowl size), lay a slice into the custard and let it soak 15–30 seconds per side for fresh bread, or up to 1 minute per side for thicker or drier bread. Turn once; you want the interior moistened but not falling apart. Allow excess to drip back into the bowl.

Soak slices

Place a large skillet or griddle over medium heat. Add 1 tablespoon butter and 1 teaspoon neutral oil (oil helps prevent burning) and let butter melt and foam. Reduce heat slightly if the butter browns quickly.

Heat pan

Add soaked bread slices to the pan in a single layer without crowding. Cook 2.5–4 minutes per side, until deep golden brown and crisp on the edges. Flip gently with a spatula and cook the second side. If slices are browning too fast, lower the heat. Add additional butter (about 1 tablespoon) between batches as needed.

Cook slices

If cooking multiple batches, keep finished slices warm on a baking sheet in a single layer in a 200°F (95°C) oven while you finish the rest.

Keep warm

Stack 2–3 slices per serving on plates. Dust with powdered sugar and top with fresh berries and a dollop of whipped cream if using. Serve with maple syrup on the side or drizzle about 1–2 tablespoons over each serving.

Plate and garnish

Leftover French toast can be refrigerated in an airtight container for up to 2 days. Reheat in a 350°F (175°C) oven for 8–10 minutes or in a toaster oven to restore crispness. Do not soak and store uncooked; cook then store.

Storage

large eggs

whole milk

heavy cream

pure vanilla extract

ground cinnamon

thick-sliced bread (brioche or challah recommended)

butter (for the pan)

neutral oil (optional, for higher-heat pan)

maple syrup

powdered sugar

fresh berries

whipped cream

Pat shrimp dry with paper towels. In a bowl, toss shrimp with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1 tablespoon olive oil until evenly coated.

Season shrimp

Heat a large skillet over medium-high heat until hot. Add shrimp in a single layer and cook, undisturbed, 1 to 1.5 minutes per side until just opaque with light golden edges. Transfer shrimp to a plate and set aside (they will finish cooking in the sauce). Do not overcook.

Sear shrimp

Reduce heat to medium. In the same skillet, add 1 tablespoon extra-virgin olive oil and 3 tablespoons unsalted butter. Once butter melts and begins to foam, add 4 cloves garlic (sliced or minced) and 1/4 tsp red pepper flakes. Cook, stirring frequently, about 30–45 seconds until fragrant but not browned.

Build flavor

Carefully pour in 1/2 cup dry white wine (or chicken broth) to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Increase heat to medium-high and simmer 2–3 minutes until liquid reduces by roughly half.

Stir in 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, and the chopped parsley. Return the reserved shrimp and any accumulated juices to the skillet. Toss to coat and simmer 1 minute until shrimp are opaque and heated through. Taste and adjust seasoning with a pinch more salt or lemon juice if desired.

If serving with pasta: cook 8 oz pasta according to package directions in salted water until al dente. Reserve 1/2 cup pasta cooking water before draining. Add drained pasta to the skillet with the shrimp and sauce; toss to combine, adding up to 1/4–1/2 cup reserved pasta water to loosen the sauce as needed. Stir in 2 tablespoons butter or 1/4 cup grated Parmesan if desired.

If serving with bread: spoon shrimp and sauce over warm slices of crusty bread, or serve bread on the side for dipping. Garnish with additional chopped parsley, grated Parmesan (optional), and lemon wedges. Serve immediately.

large shrimp (peeled, deveined, tails on or off)

kosher salt

freshly ground black pepper

olive oil

garlic (thinly sliced or minced)

dry white wine (or low-sodium chicken broth)

lemon zest

flat-leaf parsley (finely chopped)

grated Parmesan (optional)

pasta or crusty bread (for serving)

Remove scallops from refrigeration about 10–15 minutes before cooking. Pat each scallop very dry with paper towels on all sides to remove surface moisture—this is essential for a proper sear.

Dry scallops thoroughly

If scallops have the small side muscle (tendon) attached, peel it off and discard; it is tough.

Season both sides of the scallops evenly with the kosher salt and freshly ground black pepper. Set on a plate while you preheat the pan.

Place a heavy-bottomed skillet (preferably stainless steel or cast iron) over medium-high heat and let it get very hot for 3–4 minutes. The pan should be hot enough that a drop of water sizzles and evaporates quickly.

Preheat pan

Add 2 tablespoons neutral oil to the hot pan and swirl to coat. The oil should shimmer but not smoke heavily.

Add oil

Arrange scallops in the pan in a single layer with space between them (work in two batches if needed). Do not overcrowd. Let scallops sear undisturbed for 1.5–2 minutes until a deep golden-brown crust forms on the bottom. Using tongs, gently flip each scallop and sear the other side for 1.5–2 minutes until opaque throughout and slightly springy to the touch. Total cook time per scallop should be about 3–4 minutes depending on size (large diver scallops may need the full time).

Sear scallops

When the scallops are nearly done, reduce heat to medium. Push scallops to one side of the pan and add 2 tablespoons unsalted butter and the minced garlic to the hot oil. As the butter melts and foams, tilt the pan slightly and spoon the foaming butter and garlic over the scallops repeatedly for 20–30 seconds to baste and build flavor. Do not cook the garlic long enough to burn—if it begins browning too fast, remove the pan from direct heat.

Finish with butter and aromatics

Squeeze 1 tablespoon fresh lemon juice over the scallops, give one final quick baste with the butter-lemon mixture, then remove scallops to a warm plate.

Spoon any pan juices and the remaining butter over the scallops on the plate. Sprinkle chopped parsley over the scallops.

Garnish with lemon wedges and microgreens or extra parsley if desired. Serve immediately.

Suggested accompaniments: a small bed of risotto, creamy polenta, or a simple arugula salad.

Maine diver scallops (dry-packed, thawed if frozen)

Kosher salt

Freshly ground black pepper

Unsalted butter

Garlic (finely minced)

Fresh lemon juice

Fresh parsley (finely chopped)

Neutral high-smoke-point oil (grapeseed or canola)

Lemon wedges

Microgreens or additional chopped parsley

In a large mixing bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly distributed and no lumps remain.

Combine dry

In a separate bowl or large measuring cup whisk the whole milk, buttermilk (if using), eggs, melted and cooled butter, and vanilla extract until smooth and homogeneous.

Mix wet

Make a well in the center of the dry ingredients and pour about half of the wet mixture into the well. Gently fold with a spatula or wooden spoon until most of the dry ingredients are incorporated. Pour the remaining wet mixture and fold until the batter is just combined. It's okay if a few small lumps remain — avoid overmixing to keep pancakes tender.

Temper and combine

Let the batter rest for 5 to 10 minutes at room temperature. This allows the flour to hydrate and baking powder to start working, producing lighter pancakes.

Place a nonstick or cast-iron skillet or griddle over medium heat and let it preheat for 3 to 5 minutes. Lightly grease the surface with a little butter or oil and wipe away excess with a paper towel so the surface is just lightly coated.

Heat skillet

For each pancake, pour about 1/4 cup of batter onto the hot skillet (adjust to make smaller or larger pancakes). Cook until bubbles form across the surface and the edges look set, about 2 to 3 minutes. Flip with a spatula and cook the second side until golden brown, about 1 to 2 minutes more. Transfer cooked pancakes to a warm plate and keep loosely covered while you cook remaining batter. If the pan browns too quickly, reduce heat slightly.

Cook pancakes

Stack pancakes and serve warm with butter and maple syrup, and optional fresh fruit. Leftover pancakes can be cooled completely, wrapped, and refrigerated for up to 3 days or frozen between sheets of parchment for up to 1 month.

Serve

all-purpose flour

baking powder

baking soda

fine salt

unsalted butter, melted and cooled

vanilla extract

buttermilk (optional, sub for part of milk for tang)

unsalted butter or neutral oil (for skillet)

fresh fruit (optional, berries or sliced banana)

In a small bowl, combine mayonnaise, ketchup, yellow mustard, sweet pickle relish, apple cider vinegar, garlic powder, paprika, and salt. Whisk until smooth. Taste and adjust seasoning. Refrigerate while you prepare the burgers (can be made up to 2 days ahead).

Make the sauce

Divide the ground beef into 4 loose portions of about 4 ounces (roughly 113 g) each. Do not overwork or tightly pack the meat; form loose balls and keep them cold until cooking.

Toast the buns: spread softened butter on cut sides of buns. Heat a large cast-iron skillet or flat griddle over medium heat. Toast buttered bun halves cut-side down until golden, about 1–2 minutes. Remove and set aside.

If you prefer softened onions, sweat the thinly sliced yellow onion in the hot skillet with a teaspoon of oil for 2–3 minutes until slightly translucent. For classic smash texture, you can leave onions raw.

Heat: Place a heavy cast-iron skillet or flat griddle over medium-high heat until very hot, about 5 minutes. Add 1 tablespoon neutral oil and spread to coat the surface.

Smash and season: Place two loose beef balls on the hot surface, spaced so they won't touch. Using a sturdy metal spatula (or a second spatula) and a piece of parchment or wax paper between meat and spatula if desired, press each ball down firmly and quickly to form a very thin patty, about 1/8-inch thick. Press for 10–15 seconds to spread the meat; do not scrape — the goal is a thin uniform disc. Immediately season the exposed surface with a generous pinch (about 1/8 tsp per patty) of fine sea salt and a light sprinkle of black pepper.

Cook first side: Let the patties cook undisturbed until the edges are deeply browned and crisp and juices start to come through the top, about 2–3 minutes.

Flip and cheese: Use a thin metal spatula to flip each patty. Immediately place a slice of American cheese on each flipped patty so it begins melting. Cook the second side for about 30–45 seconds — just enough to finish cooking and melt the cheese. Smash burgers are thin and cook very fast; do not overcook.

Repeat: Transfer finished patties to a warm plate. Wipe the griddle clean if needed, add a bit more oil, and repeat with the remaining two beef balls to make the other two patties.

Bottom: Spread a tablespoon of special sauce on each bottom bun. Add a small handful (about 1/4 cup) of shredded iceberg lettuce and two dill pickle slices.

Patties: Place a cheese-topped smash patty on each prepared bottom bun. Top with thinly sliced tomato if using, and some of the prepared onions (raw or sweated).

Top bun: Spread a light smear of sauce on the cut side of the top bun, then place on the burger. Press gently to compact and serve immediately.

Serve: Smash burgers are best hot and fresh from the griddle. Serve with fries or chips.