Specials

Island Fish Stew

It’s been said that The Black Dog was built because our fearless leader, Capt. Douglas, couldn’t find a good cup of fish chowder anywhere. This even heartier fish stew also has the Captain’s approval.

5 cloves garlic, minced

3 tablespoons extra virgin olive oil

1 white onion, sliced

2 carrots, julienned

1 leek, well washed and sliced

½ cup dry white wine

1 can (28 ounces) Italian-style crushed tomatoes

1 teaspoon Spanish thread saffron

1 quart fish stock (see page 43)

8 ounces of whitefish (halibut or cod) cut into 1½-inch pieces

1 pound mussels, scrubbed

1 pound littlenecks, scrubbed

½ pound scallops

6 large shrimp, peeled and deveined (see page 96)

¼ pound cleaned squid (see page 69), cut bodies into rings, leave tentacles whole

1. In a large heavy-bottomed pot, heat the olive oil. Add the garlic and sauté slowly.
2. Add the onion, carrots and leek and continue to sauté for about two minutes.
3. Pour in the white wine, stir to blend, and add the tomatoes. Bring to a simmer and add the saffron.
4. Add the fish stock and simmer ten to fifteen minutes.
5. Add the mussels, littlenecks, whitefish, and scallops and bring to a boil.
6. Lower to a simmer, add the shrimp and squid, cover, and let stand for five minutes.
7. Ladle into deep bowls and serve with toasted crusty bread drizzled with olive oil.

SERVES 4

How to Prep Shrimp

1. 1 The whole shrimp with head removed.
2. 2 Peel back the shell around the body.
3. 3 Remove shell to tail segment.
4. 4 Reserve shell for shrimp stock.
5. 5 Start cutting shrimp from tail to head.
6. 6 Lift up dark vein with your knife.
7. 7 Remove vein.
8. 8 The finished shrimp, ready to use.

Jalapeño Shrimp Quesadillas

WITH ROASTED CORN SALSA

Prepare this tasty lunch at the end of August when bell peppers, in all their bright colors, are bountiful. You can substitute grilled chicken for the shrimp, if you prefer.

ROASTED CORN SALSA

3 ears of corn

1 red pepper, diced

1 red onion, diced

1 jalapeño, minced

2 tomatoes, diced

½ bunch cilantro, chopped

½ cup red wine vinegar

2 tablespoons canola oil

1. Roast the ears of corn under a hot broiler or on a hot charcoal grill until the kernels are slightly browned. This should take about 5 minutes, but check frequently to make sure the corn isn’t burning. After the ears are cool enough to handle, remove the browned kernels by running a knife lengthwise down the cob.
2. In a small bowl, mix together the corn and remaining ingredients. Toss well, cover and chill.

QUESADILLAS

2 red onions

2 red bell peppers

2 yellow bell peppers

1 green bell pepper

4 jalapeño peppers

2 tablespoons canola oil

12 to 16 large shrimp, peeled and deveined, see page 96

16 to 20 flour tortillas

2 cups shredded cheddar cheese

1. Prepare the onions and bell peppers by cutting them into strips about 1 inch in length. Carefully remove the seeds from the jalapeños and dice them. (Make sure not to touch your face, and wash your hands immediately after handling these peppers.)
2. To cook the quesadilla filling, heat the canola oil in a large sauté pan. Add the onion and all the peppers and sauté until the peppers are soft. Add the shrimp and cook for about 3 to 5 minutes, until pink.
3. Spread ½ cup or more of the quesadilla filling on a tortilla, cover with shredded cheese and top with another tortilla. Continue assembling quesadillas until you have used all the filling and cheese.
4. Place in a large non-stick skillet and cook until lightly browned, about 2 minutes. Turn over and cover. Continue cooking for about another 4 minutes. If you prefer, you can bake these on a non-stick cookie sheet for about 6 to 8 minutes in a 450°F oven. Baked quesadillas will be less moist than fried ones.
5. Serve, cut in wedges, with Roasted Corn Salsa.

SERVES 4 TO 6

Stir~Fried Spicy Shrimp

Lots of shrimp and veggies make a quick and delicious meal ~ once you’ve done the prep. Don’t heat that wok until you’re ready.

STIR FRY INGREDIENTS

24 large shrimp

4 bok choy stalks

3 celery stalks

1 red bell pepper

2 carrots

2 tablespoons vegetable oil

2 teaspoons sesame oil

1 tablespoon chopped fresh ginger

5 cloves garlic,chopped

5 scallions, chopped

SPICY SAUCE MIX

2 tablespoons chili paste with garlic

¼ cup dry sherry

2 tablespoons hoisin sauce

1 tablespoon sugar

RICE

your choice of cooked rice: white or brown

1. Peel and devein the shrimp (see “How To Prep Shrimp” on page 96).
2. Prepare the veggies. Chop the bok choy stalks, leaves and stems into 2-inch pieces and cut the celery stalks into ¼-inch sections. Chop the red pepper into 1-inch strips, slice the carrots lengthwise and cut in 2-inch sections.
3. Place a wok or deep heavy sauté pan over high heat. Add the vegetable and sesame oil.
4. Add the ginger, garlic and scallions and stir-fry quickly.
5. Add the shrimp and stir-fry for about 3 minutes to cook through.
6. Now add the red pepper, celery and bok choy one at a time, tossing each addition to coat with the hot oil.
7. Cover and cook for about 2 minutes.
8. While the shrimp and vegetables are cooking, combine the spicy sauce mixture in a small bowl.
9. Now pour the spicy sauce into the wok and cook briefly to heat through.
10. Serve with rice on the side.

SERVES 4

Grilled Marinated Shrimp

Summer, the season to cook outdoors. Choose this recipe for easy entertaining.

Great served with a pitcher of margaritas.

cup extra virgin olive oil

¼ cup fresh lime juice

2 cloves garlic, crushed

2 tablespoons chopped fresh cilantro

2 tablespoons Worcestershire sauce

1 teaspoon Tabasco sauce

salt and pepper to taste

24 large shrimp, shell on lime wedges for garnish

1. Mix together the olive oil, lime juice, and seasonings in a medium size bowl.
2. Split the shrimp up the back with a sharp knife to allow the marinade to penetrate. Leave the shell on, but remove the vein if it looks gross.
3. Add the raw shrimp to the marinade and refrigerate, covered, for about two to three hours.
4. Remove from the marinade and grill over hot coals for four to five minutes, until done. The shrimp may also be broiled. This takes about eight minutes.
5. Serve on a platter with lime wedges. Peel and eat!

SERVES 4

Steamed Mussels

A favorite lunch at The Black Dog. We serve a large platter per person with garlic bread and a bountiful salad. When buying mussels, figure on at least 1 pound per person and make sure all the mussels’ shells are intact and tightly closed.

2 pounds well-scrubbed mussels

2 tablespoons olive oil

2 tablespoons chopped garlic

2 tablespoons chopped onion

1 tablespoon chopped parsley

1 cup chopped tomatoes

1½ cups dry white wine

juice of ½ lemon

1 teaspoon salt

½ teaspoon pepper

Garlic bread

1. Scrub your mussels under running water, removing any beards. Discard any mussels with shells that are broken or not tightly closed.
2. In a large pot, heat the olive oil. Add the garlic and onion and sauté briefly, for about 2 minutes.
3. Now add the mussels, tomatoes, parsley, wine, lemon juice, salt and pepper. Stir to combine ingredients.
4. Cover the pot and increase the temperature to high. The mussels should steam open in about 5 minutes.
5. Serve with the cooking liquor and slices of warm garlic bread.

SERVES 2

Squid Happens

A sign that spring is actually here is the arrival of squid in the harbors. Although jigging squid is a favorite Island pastime, most people don’t know quite what to do with the creatures. The rule of thumb is cook squid either in a flash (about a minute) or for a long time (past the rubbery stage). Here’s an easy recipe.

1 small onion

1 green pepper

1 small bulb fresh fennel

1 cup baby artichokes

¼ cup extra virgin olive oil

4 to 6 cloves garlic, diced

1 cup white wine

1 28-ounce can crushed tomatoes

1 teaspoon oregano

1 teaspoon basil

1 teaspoon thyme

¼ teaspoon crushed red pepper

1 pound cleaned squid, cut into rings (See “How to Clean Squid” on page 69)

salt and pepper

1 pound pasta

1. Thinly slice all the vegetables.
2. Heat the olive oil in a saucepan and add the vegetables and garlic. Sauté until tender.
3. Add the wine, tomatoes, herbs, crushed red pepper, and squid. Bring to a simmer.
4. Cover and simmer for about 45 minutes, stirring occasionally.
5. Adjust seasoning.
6. Serve over your favorite pasta.

SERVES 4 TO 6

Littlenecks with

Spicy Black Bean Sauce

Whether you want a spicy appetizer or hearty lunch, this easy stir-fry assembles in minutes. The key ingredient, black beans in a salty paste, used to be a little difficult to find but now most large grocery stores stock jars of it in their specialty food sections.

2 tablespoons salted black beans

2 tablespoons vegetable oil

1 teaspoon dark sesame oil

4 cloves of garlic, minced

2 chopped fresh small Thai chilis or 1 teaspoon red pepper flakes

3 scallions, chopped

¼ pound ground pork

¼ to ½ teaspoon white pepper

24 littlenecks, scrubbed

¼ cup dry sherry

1 cup chicken stock (see page 44)

1 tablespoon tamari

your favorite cooked rice

1. Soak the salted black beans in hot water to soften for about 10 minutes. Then drain and rinse under running water and reserve.
2. Heat a wok or large heavy saucepan over high heat and add the vegetable and sesame oils.
3. Add the garlic, chilis and scallions and stir-fry for about a minute, being careful not to burn the garlic.
4. Add the ground pork and stir-fry until the pork is browned, about 3 minutes.
5. Add the salted black beans and white pepper to your taste.
6. Now put the scrubbed littlenecks into the wok and stir fry to coat with the pork and black bean mixture.
7. Add the sherry and stir a minute and then add the chicken stock and tamari.
8. Cover the wok or saucepan and cook over high heat until the littlenecks steam open. This should take about 5 to 7 minutes.
9. Serve over rice.

SERVES 4 AS AN APPETIZER OR 2 FOR LUNCH

Grilled Beef Fajitas

Eating fajitas is a fun summer group activity. They’re perfect for an outdoor barbecue or indoor casual gathering where guests can assemble their own meal. For the Southwestern Rub, you can substitute a pre-made Cajun spice blend with good results. The beef will have more intense flavor if you allow it to marinate in the dry rub for several hours under refrigeration. The salsa can be made ahead of time, or you can use your favorite salsa recipe.

FRESH SALSA

4 ripe tomatoes

1 red onion

1 jalapeño pepper

2 tablespoons lemon juice

1 small bunch of fresh cilantro or fresh mint

salt and pepper to taste

1. Core the tomatoes and peel the onion.
2. Rough chop the tomatoes, onion, and jalapeño. Use caution with the jalapeño and keep your hands away from your eyes.
3. Place in food processor with lemon juice and blend briefly for a coarse salsa.
4. Add chopped cilantro or mint if desired.
5. Add salt and pepper to taste. Set aside to let the flavors blend.

SOUTHWESTERN SPICE RUB

2 tablespoons paprika

2 teaspoons cumin

2 teaspoons cayenne

2 tablespoons chili powder

2 teaspoons onion powder

2 teaspoons garlic powder

1 tablespoon powdered thyme

1 tablespoon powdered marjoram

FAJITAS

2 pounds flank steak, skirt steak, or sirloin tips

2 medium onions

2 to 3 mixed peppers

2 tablespoons olive oil

1 dozen large flour tortillas

1 cup sour cream

1. Mix spice rub ingredients, cover the beef with the rub, and set aside.
2. Peel and slice the onions. Remove the seeds from the peppers and slice. Cook the onions and peppers in olive oil in a cast iron pan until they are slightly wilted.
3. Grill the beef over coals if barbecuing, or in a cast iron pan if indoors, to your desired doneness. We prefer about seven minutes for medium rare.
4. Warm up tortillas by heating on a dry pan or grill.
5. Slice the beef across the grain in about half-inch slices.
6. Serve with warm tortillas, the pepper and onion salsa, and sour cream on the side.

SERVES 4 TO 6

Spicy Stir~Fried Vegetables with Tofu & Peanuts

At The Black Dog, stir-fry dishes are so popular that Charlie, who created this dish, actually suffered from “wok” elbow for a time. Take the time to prep everything and then the meal assembles in a flash.

STIR FRY SAUCE

1 tablespoon chili paste with garlic

1 tablespoon hot bean sauce

2 tablespoons rice wine vinegar

2 tablespoons dry white sherry

1 tablespoon sugar

STIR FRY INGREDIENTS

½ cup broccoli florets

4 celery stalks

4 bok choy stalks

1 red bell pepper

3 Thai chilis or other fresh hot peppers

1 pound firm tofu

1 cup peanut oil

3 tablespoons vegetable oil

1 teaspoon sesame oil

½ cup raw shelled peanuts

3 cloves of garlic, minced

4 scallions, chopped

white pepper

2 cups mung bean sprouts

Your choice of cooked rice or noodles

1. Blend together the sauce ingredients in a small bowl and reserve.
2. Chop the celery and pepper in ½-inch pieces. Cut the stems of the bok choy in julienne strips and shred the leaves. Seed and chop the chilis. (Keep your hands away from your face; peppers burn!)
3. Cut the tofu into small triangles. Heat the peanut oil in a wok and deep-fry the tofu until golden but not dry. Drain and reserve the tofu. Discard the oil.
4. Heat your wok and add the vegetable and sesame oils. Add the raw peanuts and stir-fry for about 1 to 2 minutes. Add the garlic, chilis, scallions, and white pepper. Quickly add the broccoli, celery, bok choy, red pepper, sprouts and tofu triangles. Stir-fry for 4 to 5 minutes. Pour the sauce over the wok mixture and stir-fry to blend.
5. Serve over rice or noodles.

SERVES 4 TO 6

ANOTHER SUMMER SEASON is over and the last softball game has been played. The Brew Crew is just a memory and Zipperhead has remained in his homeland. When you stop by for breakfast, Happy Heff and Uncle Al are still on the line and Oh and the Oh’ettes have returned for an encore. Zippy, the Tin Man, is practicing law and Two Scram Pam left the scene. We’re all grateful that Norman Bates left the dishroom. Derby time is approaching so Fish will be out casting. The Queens have disbanded but the Dough Boy is still calling meetings. We think fondly of the Brown Rice Lady and now use the volume control on the stereo since McSterminator and his cleaver have left building. Need a translation? Ask Jack (a/k/a Fish), the instigator of this madness, or Rick, who has been known as Leo for so long, that’s even what his mother calls him. When you join The Black Dog crew, you are given a “nom de chien” whether you like it or not. I’m still trying to change mine from Grumpy.

~ E.S.

“Buffa~Leo” Wings

If you look at the ingredients in Leo’s recipe, you’d think that these wings would be seriously hot ~ not true. Of course, if heat is what you want, choose your hot sauce accordingly. Leo uses a lot of butter in this sauce, because that’s what allows the sauce to adhere to the wings and carries the flavor. You can reduce the butter if you like.

48 chicken wings

2 sticks butter (½ pound)

2 cups of your favorite hot sauce

1 ounce Tabasco Sauce

1 tablespoon cayenne pepper

1 tablespoon white pepper

1 teaspoon black pepper

½ cup carrot juice

1 tablespoon minced garlic

1 jalapeño pepper

vegetable oil for deep frying

blue cheese dressing (your favorite recipe)

4 celery stalks, julienned

1. Cut chicken wings at the joints into three sections reserving the tips for chicken stock. Set aside.
2. To prepare the sauce, melt butter and stir in the hot sauce, the Tabasco, the cayenne, white and black peppers, the carrot juice, and the garlic. Float the whole jalapeño in the sauce. Set aside.
3. Heat two inches of oil in a cast iron pan, wok, or heavy saucepan. If you own an electric fryer use per instructions. Heat oil to 375°F. If you don’t have a thermometer, test the oil by dipping part of a chicken wing into it. It should sizzle if ready.
4. Deep fry wings, a small batch at a time, until done, about five minutes. To test for doneness, cut open a wing and make sure that there’s no pink inside. Drain on paper towels.
5. Toss the fried wings in the sauce to coat and serve with the blue cheese dressing and celery sticks.

SERVES 6 TO 8