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Grilled Cheese Sandwiches with Bacon, Oyster Mushrooms, and Scallions

Grilled Cheese Sandwiches with Bacon, Oyster Mushrooms, and Scallions

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  • 3 ounces oyster mushrooms, sliced
  • 4 1/2-inch-thick slices country-style boule
  • 5 ounces sharp cheddar or Emmenthal cheese, thinly sliced

Recipe Preparation

  • Preheat a cast-iron griddle or large heavy skillet over medium-high heat. Cook bacon, turning once, until crisp and brown. Transfer to paper towels to drain. Pour drippings into a small bowl; return griddle to medium-high heat.

  • Brush mushrooms lightly with bacon drippings. Cook mushrooms, turning once, until tender and brown, about 4 minutes. Transfer mushrooms to a plate. Cook scallions, turning once, until tender and brown, about 3 minutes. Transfer to another plate and let cool slightly. Coarsely chop mushrooms and scallions.

  • Brush one side of each bread slice with bacon drippings. Place, brushed side down, on a work surface. Top two slices of bread with cheese, covering bread completely, then 2 bacon slices. Continue layering, starting with a thin layer of cheese, then mushrooms, then another layer of cheese, scallions, and a final layer of cheese. Top cheese with remaining 2 bread slices, brushed side up.

  • Cook sandwiches, placing a heavy pan or pot on top of sandwiches to weigh down, until bread is crisp and golden brown and cheese melts, about 4 minutes per side.

Recipe by Jeanne Thiel Kelley,Photos by Mar a del Mar Sacasa Ennis IncReviews Section

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Pizza With Sautéed Leeks, Grilled Mushrooms and Goat Cheese Whipped with Lemon Zest

This summer we have introduced a new tradition in the Amazing Sandwich home – Pizza Cook-off Fridays. What started as dinner with a friend who came over to show us how to make pizza on the grill, has morphed into my new favorite evening of the week. The basic concept is this: get some friends together, Anders and I provide the dough and competitors bring their favorite wines and toppings for 3-4 hours of trash talking, ardent pizza making, even more ardent eating, and just a wonderfully good time. So far, we’ve had some awesome creations: classic margarita with fresh tomatoes from our respective gardens pesto with grilled mushrooms feta with hummus, grilled pork and finished with tahini drizzle smoked salmon with thin lemon slivers apricots with prosciutto and arugula. But my favorite so far was one entry from last weekend: sautéed leeks with garlic, grilled oyster and shimeji mushrooms, buffalo mozzarella and then topped with dollops of a whipped goat cheese/lemon zest blend and sprinkled with fresh thyme. It was divine. I mean really…it was soo good it bears repeating – it was divine! We whipped the goat cheese with a fork, added some lemon zest and bit of olive oil. After baking in the oven, it was so light and creamy and the lemon just gave it the perfect amount of tang. I can’t wait till Friday – we might just make this one again.

Leeks with grilled shimeji and oyster mushrooms and topped with whipped goat cheese

Grilled Cheese Sandwiches with Bacon, Oyster Mushrooms, and Scallions - Recipes

The grilled reuben is our most popular sandwich! Hand carved Corned Beef topped with Swiss Cheese, Sauerkraut, Horseradish and 1000 Island Dressing on Grilled Marble Rye Bread.

Grilled Rachel Reuben’s cousin! Our Reuben made with Turkey instead of Corned Beef.

Dan’s Corned Beef Sandwich is 6oz of Steamed, tender lean Corned Beef, carved to order! Served with horseradish sauce and dusseldorf mustard on Caraway Rye.

$11.99 LEAN Extra Corned Beef (2oz): $2.99

Dan’s Pastrami Sandwich is 6oz of steamed, tender lean Pastrami, carved to order! Served with horseradish sauce and dusseldorf mustard on Caraway Rye.

$13.59 LEAN Extra Pastrami (2oz): $3.29

Add to any salad: Extra Dressing: 50¢
Extra Cheese: 89¢
Extra Roll or Slice of Bread & butter chip: $.79
Honey Cured Black Label Bacon: $1.29
Teriyaki or Poached Chicken Breast: $3.29
3oz scoop premium white tuna: $3.39
3oz scoop egg salad or chicken breast salad : $2.39

The Cobb Salad is Mixed Greens topped with diced Turkey, Tomato, Bacon, Scallions, Chopped Eggs, Gorgonzola Cheese, Avocado, Honey Cured Bacon and Blue Cheese Dressing on the side.

The Raspberry Chicken Salad is the perfect mix of Mixed Greens with sun dried Cranberries, Orange Sections, Sunflower Seeds, Sliced Strawberries, marinated sweet Red Onions, and Raspberry Vinaigrette on the side topped with Grilled Teriyaki Chicken Breast

California Salad is comprised of a Bed of Greens, Slices of Strawberries, Candied Walnuts, Seedless Grapes and Gorgonzola Cheese with Poppyseed Vinaigrette on the side.

Our Chicken Caesar Salad is Mixed Greens tossed with fresh grated Parmesan Cheese, toasted Garlic Croutons and Caesar Dressing on the side topped with Grilled Teriyaki Chicken Breast

The Garden Salad consists of Mixed Greens, Tomatoes, Cucumbers, Sliced Carrots, Choice of Dressing on the side.

The Wellington Panini consists of Angus roast beef, Swiss Cheese, House-Made Mushroom Duxelle and Horseradish Sauce grilled on Vienna bread.

Our Apple Cheese Panini consists of Sliced Apples sautéed in Cinnamon Butter, Cheddar Cheese and Provolone Grilled on Vienna bread.

House made, slow roasted pork, carmelized onions, sweet BBQ sauce and cheddar cheese grilled on marble rye bread.

The Devonshire Panini consists of a Thick Slice of Tavern Ham, Tomato, Fresh Asparagus and Cheddar Cheese with Honey Mustard on grilled Vienna.

Chicken Parmigiana Panini: Egg breaded Chicken breast, mozzarella, parmesan and our signature marinara sauce grilled on Vienna.

Tuna Melt is made with our premium white tuna salad, cheddar cheese and tomato grilled on Marble Rye.

Turkey Cheddar Panini is made with our cranberry relish, mayo grilled on Vienna.

The Classic Grilled Cheese is made just the way you like it! Melted American and Cheddar Cheese on Vienna Bread

Chef Dan's delicious meatloaf with Honey Cured Bacon, Cheddar Cheese and Barbecue Sauce, or Provolone Cheese and Horseradish Sauce or Sriracha Mayo and Pepperjack grilled on our Vienna Bread.

Our Southwest Turkey Wrap is packed with Turkey, bacon, pepper jack cheese, tomatoes and BBQ sauce grilled in a flour tortilla!

The Greek Chicken Wrap consisits of Chicken breast, cucumbers, feta cheese, red onion, tomato, lettuce and mayo on a flour tortilla

Tuscan Veggie Wrap Grilled is bursting full of vegetables (zucchini, yellow squash, carrots, portabella mushrooms, sweet bell peppers and red onion), mozzarella cheese and basil mayo on a flour tortilla

Our California Chicken Salad Wrap is chock full of Breast of Chicken Salad, seedless grapes, candied walnuts and lettuce on a flour tortilla

Grilled teriyaki chicken breast, fresh grated parmesan cheese, toasted garlic croutons, mixed greens and Caesar dressing in a flour tortilla.

Served on multigrain bread with tomato, leaf lettuce and mayo. Our Deli meats, produce and cheese are sliced in house by our culinary team. All Deli Sandwiches and Wraps include Deli chips or homemade Deli salad, and a dill pickle spear.

Sandwiches are prepared as described Optional bread choices include: Multigrain, Vienna, Marble Rye, Caraway Rye, and Toasted Gluten Free ( $2 upcharge ).

Add to any sandwich: Cheese: 89¢
Honey Cured Black Label Bacon: $1.29
Avocado: $1.29
Fresh Asparagus: $1.29

Club House: Honey cured black label bacon, leaf lettuce, tomato, turkey and mayo on 3 slices of toasted multigrain bread

poached chicken breast, fresh asparagus, shredded parmesan, basil mayo and tomatoes on toasted multigrain.

BLT: Honey cured black label bacon, leaf lettuce, tomato and mayo

Served with oyster crackers. Our freshly made soups have all the ingredients you need, no processed and canned soups here! Dan's Chicken Dumpling (Available Daily) Soup du jour (Seasonal, Fresh, Chef's Choice)

12oz small. $4.59
16oz medium . $5.79
32oz quart . $10.59
Frozen quart (When Available) . $8.50
Add any of our specialty bread slices, or wheat roll for a hearty meal. 79¢

The Deli Dog is an All Beef Hot Dog, Steamed, then grilled ketchup, sliced tomatoes, onions, sport peppers, green relish, and yellow mustard on a poppyseed bun. Includes deli salad or chips, and pickle spear.

Our bread selections by the loaf, available daily. Choose from Caraway Rye, Marble Rye, multigrain or Vienna (Panini Style).

Selections and price vary. Premium bottled juices, lemonades, flavored sodas, teas, sparkling flavored water, Coke products, brewed iced tea, premium coffee, hot tea, 2% milk, chocolate milk, bottled water.

Premium Wines and Beer Also Available.

Our family recipes incorporate fresh, premium ingredients along with hard work and love to offer you the finest dessert selections. Selections may vary daily.

Our dessert cases are filled with scratch made, tantalizing selections baked at our wholesale bakery Periwinkle’s Bakery on Broadway.

Some of our most popular sweet offerings include European style tortes, handmade crust Pies, chocolate dipped almond macaroons, peanut butter balls, pecan squares, lemon squares, chocolate dipped peanut butter cookies, chocolate chip cheesecake bars and so much more!

Daily selections may vary.

Our popular Friday Fish Dinners are available for Dine in, or Carryout (at no extra charge). Every Fish Dinner is prepared by hand and cooked to order, please allow for adequate preparation.

Orders can be called in before 4pm, or placed online for added convenience and shorter wait time. Every filet is hand cut by our culinary team.

Chef Dan’s famous potato pancakes are made from scratch with real potatoes, onion, egg, flour and seasonings. Our rye rolls are lightly sprinkled in sea salt and baked in house.

Served all day! A unique twist to the classic Reuben! Italian breaded fried Cod, Swiss, 1000 Island dressing and coleslaw grilled on marble rye

Served all day! Italian breaded fried Cod, cheddar, leaf lettuce and tartar sauce on caraway rye.

Served 4pm - close. Pan fried and finished with our famous sun dried tomato beurre blanc sauce. Served with choice of potato, homemade vinaigrette coleslaw, rye roll, and butter.

$16.99 Extra Full Portion $13.59

Served 10am - close. We hand cut, hand bread our fried Icelandic Cod. Served with choice of potato, homemade vinaigrette coleslaw, rye roll, butter and tartar sauce.

$11.29 Extra Half Portion $4.59

Served 4pm - close. Seasoned with paprika, lemon and butter with our famous sun dried tomato beurre blanc sauce on the side. Served with choice of potato, homemade vinaigrette coleslaw, rye roll, and butter..

$12.29 Extra Half Portion $4.99

Choice of Potatoes:

Cottage fries, or homemade potato pancakes with applesauce.

Oven browned seasoned redskin potatoes, or homemade potato pancakes with applesauce.

Extra potato with dinner: $3.29

A la carte

Our homemade potato pancakes with applesauce are available on Fridays to complement your Deli sandwich or entrée salad

Chicken Dumpling or Soup du jour

Historic Waukesha
Deli Orders: (262) 522-9611
Fax Orders: (262) 522-9612
Business Office (Catering): (262) 522-9613

Chinese Chicken Salad, Crispy Noodles, Soy-Ginger Vinaigrette … $13
Grilled Chicken Caesar Salad, Avocado, Bacon, Homemade Croutons, Toasted Hazelnuts … $15
Ancho-Dusted Gulf Shrimp Salad with Arugula, Mangos, Avocados, Tomatoes, Citrus Vinaigrette … $15
Baby Greens, Gorgonzola, Granny Smith Apples, Toasted Walnuts, Tobacco Onions, Roasted Shallot Vinaigrette … $12
Southwestern Cobb Salad, Grilled Chicken, Jack Cheese, Bacon, Corn-Red Pepper-Red Onion Salsa, Crispy Tortilla Strips,
With Chipotle-Lime Vinaigrette … $14

Hoisin-Glazed Grilled Chicken Sandwich, Asian Slaw with Lemon Grass-Coconut Vinaigrette … $11
Grilled Tuna Steak Sandwich on House-made Focaccia, Oriental Slaw, Teriyaki Mayo … $13***
House-ground Half-Pound Burger on Roll, Lettuce, Tomato, Red Onion … $13*** Add Jack or Cheddar … .50


Grilled Cheese Sandwiches with Bacon, Oyster Mushrooms, and Scallions - Recipes

Raw on the Half Shell-

On the Half Shell- Dozen. $MKT
Southern Traditional&ndash Cocktail, Horseradish & lemon. $MKT
Mexican&ndash Pico de Gallo & Escabeche. $MKT
Japanese&ndash Hot & Sour, Seaweed & Ginger. $MKT
Russian&ndash Horseradish Cream , Scallions, Lemon & Caviar. $MKT
German&ndash Pickled Red Cabbage & Dill Sauce. $MKT
World Tour&ndash A Sample of All of The Above Specialties. $MKT

Grilled&ndash Served by 1/2 Dozen. Choose From
Garlic Butter & Parmesan. $MKT

Steamed- Served by the Dozen
Lightly or All the Way, Served with Drawn Butter. $MKT

Baked&ndash Served by the 1/2 Dozen. $MKT

Rockefeller-Pernod, Spinach, Shallots & Cream
Crab- Lump Crab, Garlic & Lemon Butter
Cajun- Garlic, Parmesan & Cajun spice
Sherry Bacon- Onions, Tomatoes, Bacon & Bleu Cheese
St Jack- Pepper Jack, Green Onions & Gulf Shrimp, , Sherry Cream & Bacon
Picatta- Lemon Garlic Butter & Capers
Casino- Garlic, Andouille, Red Bell Pepper, & Butter
Crawfish- Crawfish tails, Cream Cheese & Cajun Spice
Jalapeno- Bacon & Cheddar


Served with a side of Fresh Seasonal Fruit

Kids Steak 6 oz Ribeye: Garlic Mash Potatoes, Haricots Verts. $16
Chicken Strip: Choose Grilled or Fried. $8
Popcorn Shrimp: Served With French Fries. $9
Mini Burgers Served With French Fries . $8
Fish Taco: Tartar and Shredded Cheddar w/ Choice of Side. $8
Fish Basket: Fried Fish Strips w/ Choice of Side. $10
Cheese Quesadilla: Served w/ Choice of Side. $6


Blue Crab Claws. $MKT
Lightly Battered & Fried Blue Crab Claws Served with our Honey Lime Dipping Sauce
or SautÈed & Tossed in Cajun Garlic Butter

Hurricane Grilled Wings. $12
8 JUMBO Wings Smoked with Hurricane Spices & Served with Choice of sauce: Sweet & Sour Pineapple , Hot Mustard BBQ, Traditional Buffalo, Daveís Inferno or Chipotle

Peel and Eat Shrimp 1/4 lb. $10 OR 1/2 lb. $16

Smoked Tuna Dip. $12

BBQ Shrimp. $16
8 Gulf Shrimp Tossed in Turbo Dog Sauce. Served with Grilled Texas Toast

Coconut Shrimp. $11
Coconut Breaded Jumbo Shrimp Lightly Fried & Served with Mango Salsa

Fried Oyster Nachos. $12
Fresh Oysters Lightly Battered and Fried. Served over Chips with Chipotle Crème & Pico de Gallo

Fried Pickles & Jalapenos. $8
Fresh Pickle and Jalapeno Slices Battered and Fried served with Ancho Cilantro & Ranch Dressings

Hurricane Debris. $12
Nacho Chips Stacked with Everything the Storm Blew In. Shredded Cheddar Cheese, Jalapenos, Pico de Gallo, House Made Chili, Shredded Lettuce, Sour Cream, and a drizzle of Ancho Cilantro Ranch

Jalapeno Battered Fried Green Tomatoes.
Lightly Battered in a Jalapeno Batter and Fried, Topped with Crab Salad and Citrus Beurre Blanc


Soup of the Day 8 oz $8 OR 12 oz. $10
Gulf Coast Gumbo- Fresh Gulf Seafood, Andouille Sausage & Okra.. 8 oz $8 OR 12 oz. $10

House Salad. $9
Mixed Greens, Hearts of Palm, Cucumber Salad, Red Peppers, Feta, & Lemon-Thyme Vinaigrette

Southwestern Salad. $14
Baby Greens tossed in Ancho Cilantro Ranch w/ Grilled Red Onions, Black Bean and Corn Relish,
Fried Tortilla Strips and choose from:
Grilled Flank Steak ,Blackened Shrimp or Blackened Chicken. $16

Smoked Tuna Plate. $15
Smoked Tuna Salad over Mixed Greens with Grilled Vegetables and Lemon Thyme Vinaigrette

Fried Oyster Salad. $16
Fresh Spinach, Fried Oysters, Brie, Bacon, Grilled Red Onion-Tomato Relish,
Granny Smith Apple Vinaigrette & Remoulade

Grayton Beach Salad. $12
Baby Greens tossed in a Honey Lime Vinaigrette w/ Grilled Pineapples, Smoked Almonds, Mandarin Oranges, Shaved Coconut and Golden Raisins

add Grilled Chicken. $4
add Grilled Shrimp OR Redfish. $6 Add Crab Cake $9



Crab Cake PoBoy. $15
Crab Cake, Bacon, Brie Cheese and Fried Green Tomato with Remoulade and Shredded Lettuce

Po Boy&mdash Fried Oyster, Shrimp or Combo. $15
Served with Lettuce, Tomato, Pickles & Tartar, Cocktail or Remoulade Sauce

Fish Sandwich&ndash Choose From Grilled, Blackened or Fried. $MKT
Served with Tomatoes, Slaw, Pickles & Remoulade

BYOB- 1/2 Lb Angus Beef Burger. $12
Served with Lettuce, Tomatoes, Pickles & Onions
Choice of addt&rsquol toppings .50 each Bleu Cheese, Pepper Jack Cheese, Gouda Cheese, Cheddar Cheese,
Avocado, Pineapple, Bacon, Jalapenos, Grilled Red Onion-Tomato Relish, Pico de Gallo, Portobellos
BBQ Sauce & Mango Salsa

Blue Cheese and Bacon Burger. $14
Lettuce, Grilled Red Onion-Tomato Relish, and Dijonnaise

Jerk Chicken Sandwich. $12
Jerk BBQ Sauce, Grilled Pineapple, Pepper Jack Cheese, Avocado, Tomatoes, Cabbage, and Dijonnaise

Grilled Vegetable Sandwich. $10
Vegetarian Portobello, Zucchini & Red Peppers w/ Pepper Jack Cheese, Red Pepper Sauce,
Shredded Romaine and Pico de Gallo



Fish Tacos. $12
Fried, Grilled or Blackened served In Flour Tortillas Topped with Cabbage, Cilantro,
Pico de Gallo & Red Pepper Sauce

Blackened Shrimp Tacos. $14
Spicy Blackened Shrimp served In Flour Tortillas Topped with Black Bean and Corn Relish, Cilantro,
Pico de Gallo & Boom Boom Sauce

Grilled Steak Fajitas. $14
Marinated Skirt Steak, w/ Sautéed Onions, Green and Red Peppers.
Served with Shredded Cheddar, Pico de Gallo and Sour Cream.

Taco Combo Platter. $18
One each: Fish Taco, Steak Fajita, and Blackened Shrimp Taco

ChiliChangas. $11
One Large Flour Tortilla Stuffed with House Made Chili, Onions and Cheddar Cheese then Deep Fried and topped with Shredded Lettuce, Ancho Cilantro Ranch and Sour Cream

Lobster Tacos. $16
Blackened Lobster w/ Avocado Cream Sauce & Cilantro

Cajun Seafood Enchiladas. $18
Two Flour Tortillas stuffed w/ Crawfish and Crab Stuffing, Smothered in House Made Shrimp and Crawfish Etouffee and Topped w/ Shredded Cheddar, Avacado Cream Sauce and Fried Jalapeno Chips. Served w/ Jambalaya & Black Beans.

All of our food is made fresh to order,
please be patient and enjoy your visit&hellipwe will have it out as soon as possible.


Cucumber Salad
Black Beans
Seasonal Fresh Fruit
Tortilla Chips
Collard Greens
Sloppy Slaw
French Fries
Gouda Cheese Grits
Grilled Corn on the Cob
Coconut Corn Fritters
Mashed Potatoes
Gumbo. add $3
Soup of the Day. add $3


Southern Fried Seafood Basket: Choose From Fish, Shrimp or Oyster. $16
Sloppy Slaw, Fries, and Corn Fritters
Choice of two. $20 Double. $22 Choice of three. $28

Crab Cakes. $26 Small. $16
Over Mixed Greens w/ Lemon Thyme Vinaigrette small
and topped with Grilled Corn and Shrimp Relish and Citrus Butter

Shrimp and Grits. $24 Small. $16
Shrimp sautéed in our Low Country Tomato Sautee small ADD Grilled Andouille Sausage and Gouda Cheese Grits

Ragin Cajun Pasta. $18
Sauteed Roasted Red Peppers, onions, sun dried tomatoes, Garlic, Andoillie Sausage, Basil & Parmesan Cheese tossed in a white wine butter sauce Topped with Blackened Chicken
Shrimp. add $6


Seared Scallops. $28
Pan Seared Diver Scallops w/ Gouda Cheese Grits, SautÈed Spinach and Artichokes & Sweet Corn Sautee

Grilled Jumbo Shrimp. $26
w/Pineapple Sambal Glaze, Island Rice, and Sautéed Haricots Verts

Fish of Day. $MKT
Jalapeno Battered Fried Green Tomatoes, Lemon Caper Beurre Blanc
and Mango Vinaigrette Side Salad

Pan Seared Grouper. $28
Red Pepper Mash Potatoes, Black Bean Salsa, Haricots Verts & Citrus Beurre Blanc

Bayou Sampler. $28
Your choice of blackened, fried or grilled fish of the day served over island rice with shrimp & crawfish Etouffee and toasted french bread.

Coconut Curry Shrimp. $26
Jumbo Gulf Shrimp Sautéed in a Coconut Curry Broth and tossed w/ Zucchini,
Carrots, Haricots Verts, Red Peppers and served over Island Rice
Vegetarian option. $18

Char Grilled Ribeye. $28
12 oz Ribeye Horseradish Mash Potatoes & Haricots Verts
Add 4 Grilled Shrimp. $6 Add Crab Cake. $9


Key Lime Pie. $6
Chocolate Seduction Cake. $6
Cheesecake of the Day. $7

To allow Efficient Service for all of our guests:

No separate checks for parties of six or more and 20% Service Charge will be added.
*Consuming Raw or undercooked meat may increase your risk of foodborne Illness, especially if you have certain medical conditions*


32 oz Fountain Drinks- $3
Coca Cola, Diet Coke, Root Beer, Lemonade, Sprite, Dr Pepper

Iced Tea- $3
Bottled Drinks- $3.5
San Pellegrino Sparkling Water

Frozen Drinks- $8
Mango Daiquiri &bull Pina Colada &bull Strawberry Daiquiri &bull Margarita Hurricane
Virgin Frozen Drinks- $6
Virgin Mango &bull Virgin Pina &bull Virgin Strawberry


Domestic Draft- $3
Bud Light, Amberbock

Premium Draft- $MKT
Grayton Beer Company Featured Beer, Bells Two Hearted IPA, Fat Tire, Idyll Hounds Double IPA, Lazy Magnolia Southern Pecan, Stella Artois, Featured Wheat Beer, Sweetwater Featured Beer, St. Arnold Fancy Lawnmower, Abita Featured Beer, Naked Pig Pale Ale, Guiness


Domestic Bottle- $3
Bud, Bud Light, Miller Lite, Michelob Ultra, Coors Light, Rolling Rock, Yuengling

Import & Premium Bottles- $4
Corona, Corona Light, Amstel Light, Red Stripe, Pacifico, Dos XX, Heineken, Newcastle, Abita Turbo Dog, Bluemoon, Truck Stop Honey Brown Ale, Reds Apple Cider

Restaurant quality meals at home

Growing up, many of us heard the phrase, ”This is not a Restaurant”. Make the opposite true at your house.

I’m a Brooklyn based home cook focused on various cuisines, fresh ingredients and delighting the people at my table. My recipes are easy to follow, flexible, require tools you probably already have and generally take less than an hour to prepare.

Why is this site different from all other sites? Other sites have thousands of recipes. This one has few. Recipes are over rated anyway. They are really guides to teach you the basics. Unlock the great cook you can be. All it takes is a bit of care and planning to make your house everyone’s favorite restaurant.

Smoked Fish Pâté

William Shaw / Getty Images

Whip up this quick-and-easy pâté in your food processor. Smoked fish and cream cheese are blended with butter, lemon juice, and a few other pantry staples. Serve it at room temperature, topped with snipped chives, and surrounded by toasted bread slices.

Candied Jalapeño and Bacon Jam Grilled Cheese

This bacon grilled cheese is filled with sharp cheddar and candied jalapeños! Served alongside a soup dipped for the ultimate comforting meal.

Soup dipper suggestions

  • the best tomato soup
  • cauliflower soup
  • silky sweet potato soup
  • caramelized leek soup
  • pumpkin bisque

Candied jalapeños

  • 4 jalapeño peppers sliced
  • 1/2 cup apple cider vinegar
  • 1 3/4 cups sugar
  • 1 teaspoon garlic powder

Bacon jam

  • 1 pound bacon, (chopped)
  • 1/4 cup diced onion
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons brown sugar
  • 1 cup bourbon
  • 2 cups low-sodium chicken stock
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoons unsalted butter

Grilled cheese

  1. To bring this entire recipe together, I suggest making the candied jalapenos and bacon jam first. You can even do it a day before. Once that’s ready, prepare your soup and while it cooks, make your grilled cheese.
  2. candied jalapeños
  3. To make the candied jalapeños, Add the vinegar, sugar and garlic powder to a small saucepan over medium heat and whisk until the sugar dissolves. Allow the mixture to boil for 2 to 3 minutes, then add in the peppers and stir with a wooden spoon, making sure all of the slices are submerged. Cook for 3 to 4 minutes. Remove the peppers with a slotted spoon and place them in a jar or a bowl. Continue to cook the liquid for another 5 minutes until it has reduced by half, then pour it over the jalapeños. Allow the peppers to cool completely – you can do this a day ahead of time too.
  4. bacon jam
  5. Heat a large dutch oven over medium-low heat and add the bacon. Cook until the fat is started to render and a few pieces of the bacon are crispy. Stir in the onion, paprika, salt and pepper and cook for 5 minutes. Stir in the brown sugar and cook for another minute or so.
  6. Stream in 3/4 cup bourbon and 1/2 cup of chicken stock, stirring with a wooden spoon to release any bits of flavor from the bottom of the pot. Simmer the mixture, stirring occasionally, for about 10 minutes until the liquid has evaporated and the mixture has thickened. Stir in the remaining bourbon and 1 cup of stock, cooking again for 10 more minutes while stirring, until that liquid has evaporated too. Add the last of the chicken stock.
  7. Transfer the mixture to a blender and very carefully, blend until pureed. (I put a towel over the top and hold it down.)
  8. Return the mixture to the same pot and cook for another 10 minutes until it has cooked down a bit more and thickened. Taste and add more salt and pepper if needed. Stir in the butter. Let cool completely before scooping into an airtight container and storing in the fridge.
  9. grilled cheese
  10. To make the grilled cheese, heat a griddle or skillet over medium-low heat. To assemble the sandwich, spread one of the inside slices with bacon jam. Top with the grated cheese and a few spoonfuls of the jalapenos. Cook until the bread is toasty and golden brown and the cheese is melted. Serve with a soup dipper!

Carbs with a side of carbs is just how I like it!

Grilled Cheese Sandwiches with Bacon, Oyster Mushrooms, and Scallions - Recipes

Crab Cake Sandwich - (Market)

Broiled, lettuce, tomato, tartar sauce served on a soft kaiser roll

Flash fried cod, lettuce, tomato, tartar sauce

Seafood Cheese Steak – $15

Scallops, crab, shrimp, cheese, toasted Milano roll

Baked salmon, lettuce, tomato, bacon, remoulade served on a toasted artisan roll

California Avocado – $12

Grilled chicken, tomato, bacon, avocado, lettuce, red onion. Served on a artisan or pretzel roll.

Turkey, bacon, provolone, lettuce, tomato, red onion and Dijon. Served on ciabatta or pretzel roll.

Thinly sliced roast beef, bacon, Swiss, red onion, creole mayo served on a pretzel roll

Fried chicken strips, smoked bacon, cheddar, lettuce, tomato, Alabama white BBQ sauce served on a Milano roll

Blackened Chicken – $12

Coated with Cajun season and seared in a cast iron skillet. Served on a pretzel roll with lettuce and tomato

Grilled, or blackened chicken topped with a petite crab cake and your choice of cheese. Served on a pretzel or artisan roll

Buffalo Chicken Wrap – $10

Buffalo chicken, lettuce, and crumbled blue cheese dressing served on a cheddar wrap

Chicken Caesar Wrap – $12

Crisp romaine, chicken, Caesar dressing served on a spinach or cheddar wrap

Maine Lobster Tails: Boiling Is Best

To get consistently perfect results in cooking lobster tails, the best way is to boil your tails in water. Bring a pot of water to a boil. Reduce heat to a soft boil and add sea salt. Drop the tails in one at a time and set your timer. Review the average cooking times based on the tail quantity and size.

Another recipe for cooking delicious lobster tails involves broiling them. Follow these easy steps:

  • Preheat your broiler.
  • Arrange lobster tails on your pan.
  • Cut lobster shells lengthwise along the top with a sharp knife or kitchen shears.
  • Pull shells slightly apart.
  • Season with paprika, salt, butter and white pepper.
  • Broil about 5-10 minutes until meat is opaque and tails are lightly browned.
  • Serve with lemon wedges.

To make “exploding tails” you’ll need to boil the tail first for about 3 minutes. Then, cut the tail lengthwise through the top of the lobster shell. Brush lemon and butter on the meat and bake in the oven on 425 F for 3-4 minutes.

For specific instructions on cooking lobster tails, check out our resources below!

Lobster Soups and Sandwiches

Sandwiches are a great option for a casual gathering, and soups are an easy and tasty addition to any meal. Maine Lobster Now has lobster bisque and lobster stew as well as lobster roll packs you can order directly from us. That way you can get right to eating when the food arrives at your home.

Creating your own dishes is also fun, though. Try these recipes for your fresh lobster meat:

Bisque is a rich, creamy dish and a little goes a long way in satisfying your hunger. This simple recipe takes about 40 minutes to complete and involves processing the ingredients in a blender and then cooking over low heat. Bisque is a versatile dish that can be a start to your meal, or it can be the entrée when paired with a salad and bread.


  • ½ pound Maine Lobster Now meat
  • 1/4 cup mushrooms, chopped
  • 2 tablespoons carrot, chopped
  • 2 tablespoons celery, chopped
  • 2 tablespoons onion, chopped
  • 3 tablespoons butter
  • 1 can chicken broth (usually 14.5 ounces)
  • 1/8 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1½ cups half-and-half
  • ½ cup dry white wine

In a large pan, melt butter over low heat. Add all vegetables and cook until soft. Stir in the broth, cayenne and salt. Bring to a boil, then simmer.

After simmering 10 minutes, pour the hot liquid and vegetable mix into a blender and add one-fourth cup of lobster meat. Blend until smooth. Pour the blended mixture into the pan. Stir in remaining lobster meat, wine and half-and-half. Once all ingredients are mixed, stir frequently over low heat. It’ll take about 30 minutes for the bisque to thicken.

You can vary bisque in several ways — some bisque recipes call for tomato and tomato paste, among other liquors — but most will have your standard soup base of celery, onions and carrots. Nom nom.

This lobster stew recipe uses four fresh lobsters, heavy cream, butter and milk. Making it a day in advance enhances the flavor. Stew is also a great dish to enjoy all year long, rather than just in the colder months.


  • 4 live lobsters
  • 1 quart whole milk
  • 1 pint heavy cream
  • 6-8 tablespoons butter
  • Salt and pepper

Boil lobsters for 18-20 minutes. Set lobsters aside to cool and reserve the juices.

Remove the meat, tomalley and roe from the lobsters. Sauté the roe and tomalley in about two tablespoons of butter in a pot. Do this for a few minutes. Add some of the lobster meat and more butter into the pot. Continue adding butter and meat until everything has been sautéed for about five minutes.

Add cream, the reserved lobster juice, and the milk. Simmer on low heat, uncovered, for up to two hours — don’t let it boil. Depending on your flavor preferences, add pepper and salt to taste. Defer on less of both if you’re serving to guests who would rather season to their liking.

Mixing lobster meat with celery, lemon juice, chives and mayonnaise is the basis for creating the filling for this lobster roll recipe. This sandwich is a crowd-pleaser and is served at many restaurants along the coast of Maine. Maine Lobster Now even supplies local Maine restaurants with lobster rolls to serve at their businesses!


  • 3 1½-pound live lobsters
  • 1 tablespoon fresh chives, chopped
  • 1 celery finely chopped celery stalk
  • 3 tablespoons of mayonnaise
  • 6 New England-style split-top buns
  • 2 tablespoons room temperature unsalted butter
  • 2 tablespoons fresh lemon juice
  • Freshly ground black pepper
  • Salt

Fill a large pot with one inch of water, salt water and bring to a boil. Add lobsters. Cover the pot and cook for ten minutes. Put lobsters aside to cool.

Once cooled, crack those lobster shells. You’ll want to pick the meat from the tail and claws, cutting it into half-inch pieces. Mix lobster, lemon juice, celery, chives and about two tablespoons of the mayonnaise in a medium bowl. Season with pepper and salt. If you desire more mayonnaise, add more.

To toast the buns, use a large skillet over medium heat. Spread butter on each bun, place them butter-side down in the pan, and cook until golden — about two minutes. Fill bread with your yummy lobster mixture — and get your chow on.


Havarti cheese blends wonderfully with the flavor or lobster meat to create this twist on the classic grilled cheese sandwich. Make each sandwich with sourdough bread and about a quarter pound of lobster meat.


Heat a frying pan over medium heat. Spread mayonnaise on the outside of your bread slices and place mayonnaise-side down in the frying pan.

Layer two slices of cheese, lobster meat and another two slices of Havarti on the bread. Season with salt. Place the other slice of bread on top, and alternate sides, grilling the sandwich until the bread is golden brown on both sides.

Lobsta’ Pasta

There are so many possibilities for dinner when it comes to pasta. You may choose to make the pasta from scratch or use prepared pasta as a complement to your delicious sauces and fillings — and, of course, lobster. Try one of these delightful lobster pasta dishes:

Lobster and butter have always made a great pair, and this recipe calls for brown butter, which takes the flavor up a notch. This ravioli is filled with brown butter, lobster, shrimp and ricotta cheese.


  • 3 lobster tails
  • 1/4 pound shrimp, uncooked, deveined and peeled
  • 1 pound fresh pasta dough, rolled into lasagna sheets
  • 1 cup ricotta cheese
  • 1/4 cup freshly-chopped parsley
  • 1 teaspoon lemon juice
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/4 cup freshly grated parmesan cheese
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Optional: 1 teaspoon crushed red pepper flakes

Prepare the pasta dough: Rolling dough into lasagna sheets. Once completed, cover and set aside.

Prepare the pasta filling: Cut through the top of the lobster tail shell lengthwise with a knife or kitchen shears. Pull the meat away from the shells. Use a large pot of water to steam the shrimp and lobster tails for about seven minutes. Once steamed, remove meat and set aside to cool. You’ll finely chop the meat once it’s completely cooled.

Melt butter over medium heat in a small saucepan. After about two minutes of stirring, brown bits will appear on the pan bottom. Immediately remove from heat and whisk briskly for another 30 seconds.

Add the garlic, lemon juice, parsley, salt and pepper — plus the crushed pepper flakes if you prefer them. Stir in the lobster and shrimp. Mix in the ricotta cheese. Breathe in the yumminess. Set the filling aside.

Prepare the ravioli: Heavily flour your ravioli mold or counter, and lay one sheet of pasta on top of the heavily floured surface. Place about a tablespoon of filling into each ravioli well. Use water to spritz the pasta so the layers stick. Put second pasta sheet on the first, then seal with a rolling pin. Use a pizza cutter to cut ravioli squares apart. Lay each ravioli on a parchment-paper-lined baking sheet. Keep making ravioli until all your lobster filling is gone.

Prepare for deliciousness: Bring a large pot of salted water to a boil. Cook the ravioli in the boiling water until it floats — should take about two minutes. Remove from water with a slotted spoon, and enjoy with your favorite pasta sauce. Add fresh parsley and grated parmesan cheese to taste.


Macaroni and cheese has a long-lived reputation of being a comfort food. An easy way to upgrade this popular dish to add lobster.


  • 1 pound of Maine Lobster Now meat
  • 1 pound boxed macaroni pasta
  • 1/2 cup all-purpose flour, or as needed
  • 1 cup vegetable or fish stock
  • 1/2 cup heavy cream
  • 2 tablespoons grape seed oil
  • 1/2 cup butter
  • 2 cloves chopped garlic
  • 2 bay leaves
  • 1 cup chopped white onion
  • 1/4 cup chopped fresh chives
  • 2 cups sharp shredded cheddar cheese
  • White pepper
  • Salt
  • 2-3 tablespoons white truffle oil

Boil water for the pasta. Pasta should be cooked after 8-10 minutes. Drain well — any excess water can dilute the flavor in the final dish.

While the pasta is cooking, add oil to a separate pan and cook lobster meat — you’ll know it’s done when it’s no longer translucent. Set aside.

In another large saucepan, melt butter and add garlic and onion. Be careful not to burn it. Once translucent, add flour gradually. Some flour absorbs more than others, so you may not need much. Mix in the bay leaves.

To form a smooth sauce, add the stock a little at a time. Allow 10 minutes to simmer, then take out the bay leaves. Now it’s time for the cheddar and heavy cream, as well as white pepper and salt. Add the lobster meat to your delicious cheese mixture, then stir in your pasta. Add as much pasta as you need to give it the right balance of pasta to cheesy goodness.

Pick your favorite serving bowl, drizzle the truffle oil on top and garnish with chives. Looks good enough to eat!

Creating an elegant meal in about 20 minutes that will both impress and delight your dinner guests is a winning formula. This recipe for linguine with chives and tomatoes makes the lobster shine.


  • 2 live 1-pound lobsters
  • 3 chopped tomatoes
  • Linguine
  • 1/2 small, finely-diced onion
  • 2 cloves garlic
  • 1 tablespoon extra-virgin olive oil
  • Fresh chives, chopped
  • Salt to taste

Fill a large pot with water and bring to a boil. Put the lobsters headfirst into the pot and cook, uncovered, for five minutes. Take the lobsters out to cool, but save the water.

Pull the meat from the tail, and cut into small pieces. Remove the lobster meat from the claws and set aside. Combine other ingredients in a saucepan — garlic, tomatoes, olive oil, onion and one-half cup of the lobster cooking water. Season with salt and bring the mix to a boil. Reduce the heat to a simmer and cook for about five minutes. Remove from the heat.

Add salt to the cooking water from the lobsters. You’ll reuse this to cook the linguine and pick up the flavor. When the pasta is almost done, add the tomato paste. The pasta should absorb most of the liquid, but don’t cook it too long or the pasta won’t be al dente. Remove from heat and mix in the lobster meat. Sprinkle with chives.

If you weren’t hungry before, you should be now!

Bacon, Cajun spices and cheese blend together to create this dish with a bit of a spicy kick.


  • 1 pound of Maine Lobster Now meat
  • 3 strips bacon
  • 3 cloves garlic, minced
  • 1 bell pepper, chopped
  • 3 green onions, chopped
  • 3/4 cup chicken or vegetable broth
  • 1 teaspoon cajun spice
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon lemon pepper
  • 1/2 teaspoon oregano
  • 1/4 cup heavy cream
  • Salt and pepper to taste

Fry bacon in a pan over medium heat. Remove the bacon and drain off the fat. Put a tablespoon of the fat to the side.

Add the garlic and pepper to a pan and cook on medium heat for about three minutes, then add in the green onions and cook for another minute.

Chop the bacon and add it to the pan. Add all the spices to the pan and turn the heat down to medium low. Add the lobster and heat for three minutes, then add the heavy cream.

Serve lobster sauce over pasta with optional parmesan cheese and scallions on top.

Whole Lobster

Preparing whole lobsters will present you with many opportunities for your meal. In New England, friends and families regularly come together to feast on lobster and it’s common that these gatherings take place outdoors when the weather is nice.

Here are some recipe ideas for your next whole lobster shindig:

A lobster bake is a combination of live lobsters, corn, potatoes, seasonings and, sometimes, other seafood, all cooked together. The flavors from each of the foods in the pot mesh together to create one harmonious blend.


  • 4 1-pound live lobsters
  • 1 pound of steamer clams
  • 8 small red potatoes
  • 2 ears shucked corn, cut in half
  • 2 tablespoons freshly ground black pepper
  • 1/4 cup unsalted butter
  • 2 tablespoons fresh lemon juice

Rinse clams and place in a large bowl. Cover with cold water and set aside 30 minutes, drain and rinse.

Add two inches of water to a large pot and bring to a boil. Add potatoes and corn. Steam covered for five minutes.

Add lobsters headfirst. Then add the clams. Steam, covered, for about 5 minutes. Combine butter and lemon juice in a pan and cook over low heat until butter melts.

Place lobster, clams, corn and potatoes on plates and cover broth from the pot into a bowl for dipping clams. Serve with butter mixture.


This grilled lobster with garlic-parsley butter doesn’t require many ingredients, and it is still packed with flavor.


  • 1½ pounds of live lobster
  • 4 cloves finely chopped garlic, finely chopped
  • 2 tablespoons parsley, finely chopped
  • 1½ teaspoons crushed red pepper
  • 8 tablespoons softened butter
  • 1/4 cup olive oil
  • Lemon zest
  • Salt and black pepper to taste

Mix garlic, parsley, red pepper, butter, lemon, salt and black pepper in a bowl.

Split the lobster in half lengthwise from the head to the tail. Remove the tomalley but leave the meat in the shell, and break off the claws. Place the lobster pieces on a baking sheet with meat facing upward.

Place the claws on the baking sheet. Drizzle all the lobster with olive oil and sprinkle the salt and black pepper.

Heat your grill and place the lobster, with the meat touching the grill, on the hottest part of the grill. Cook for about three minutes.

Spread the butter mixture on the lobster meat then grill for another three to five minutes. Eat and enjoy.

This recipe is a classic combination of lobster and seasoned stuffing. Is your mouth watering yet?


Stuffing Ingredients:

  • 3 ounces chopped haddock
  • 2 scallops, quartered
  • 1 ounce lobster meat
  • 1 tablespoon butter
  • 1 cup crackers, crumbled
  • Lemon juice, for seasoning
  • White wine, for seasoning
  • Salt and freshly ground black pepper to taste

Prep the lobster: Preheat the oven to 450 F. Bring a little water to boil in a large pot. Cut open the lobster by splitting the belly from head to tail with your knife. Remove the guts and heart, but not the meat. Steam the lobsters in the pot for 7-10 minutes. Remove and let cool.

Make the stuffing: Melt butter a medium saucepan over medium heat. Add all the seafood and saute until tender, about 3 to 5 minutes. Remove from heat and allow to cool. Mix in the crackers, and add lemon juice, wine, and salt and pepper, to taste.

Stuff the lobster: Stuff the lobster’s opening with stuffing. Place the now stuffed lobster belly-side-up in a roasting pan. Add some water to the bottom of the pan to keep the lobster moist while cooking. Squirt the stuffed lobster bodies with the lemon juice and bake for 7 to 10 minutes, or just until the claws begin to split. Do not allow the lobster to dry out.

Delicious lobster recipes can be found all over. Check out two more of our own: Father’s Day Lobster Cobb for those who want to keep things simple and clean, and Lobster and Scallop Scampi for those who want a warm dish to cozy up with.