Bringing friends together for dinner is tricky at the moment, but our huge (5 foot square) dining room table is perfect for 4 couples to dine at a comfortable distance, so I offered to cook dinner for some friends. We had a narrow window, with Nell arriving a few weeks later than usual this year …
KTINA'S KITCHEN
FOOD * FUN * FAMILY * FRIENDS
We have been enjoying delicious fresh fish since arriving at the Cape from Chicago in late June. I know I’ve said it before, but you simply can not beat the fish on the Cape for it’s freshness. Striped Bass (Striper) is a particular favorite of ours, and so Dennis headed to Cape Fish & Lobster …
When my friend Lisa Heaps texted on Sunday night that her daughter’s boyfriend had dropped off a “shit ton of Tuna – blue fin . . . do you want to stop over after golf and get some?”, I naturally said “YES”! When I arrived at the house after our weekly Monday golf game I …
This is one a lot of people have been waiting for. When we lived in Buenos Aires, Argentina we craved the bold flavors in Thai food that was readily available to us in London and Chicago. As I mentioned in my post “A Taste for Thai Food”, Argentines have a surprisingly bland palate and the …
Is there a more quintessential Cape summer meal than a lobster? The traditional “clam bake” is so named because it usually includes steamed clams (“steamers”, or “steamahs” in the local vernacular) along with the steamed lobster, corn on the cob and potatoes. The whole shebang is often cooked in the same pot, or if you …
As I said in my first post “The Experiment Begins”, I spent summers on the Cape during college and graduate school and worked at a restaurant called The Mooring. Those were fun times and I met some great friends, many of whom I am still in touch with to this day. It was during these …
While I may have been quiet here for a couple of weeks, it doesn’t mean the kitchen has been closed. It finally stopped raining after the wettest month in Chicago’s history, so I allowed myself to indulge in my other passion (er, obsession?), golf, a few days a week. It felt almost normal, playing golf …
When I had some extra clams for an Island Creek Oyster “Half Shell” order, I was looking for another way to use them up and was trying to skip the carbs of the obvious pasta. I had a piece of halibut and a bag of frozen shrimp in the freezer, so I decided to try …
Chipotle Pork, either tenderloin or Bone in Pork Chops (shown here, so good) is part of my regular repertoire and probably shows up about every other week. When our nephew Tim lived with us, we had it often and he said it was probably one of the favorite things I made. The main “sauce” is …
Before the emergence of Molecular Gastronomy and the theater that is created by the use of liquid nitrogen in restaurants today, the entertainment in your fine dining experience was frequently the Caesar Salad prepared tableside. Your server would wheel a trolley with a large wooden bowl to your table and it was “lights, camera, action” …