The dinner menu at the Saltmarsh Inn changes daily and features one fixed set of dishes. This keeps things interesting for both the customers, chef and also allows us to serve wonderful food with our small kitchen and staff. Given our style and limitations, we offer no vegetarian, vegan, kosher, gluten-free or no-salt menu items. For those on such diets, the closest options available are in Newburyport or Ipswich, short scenic rides either north or south.
Dinner is served from 5:00 to 8:00 pm, seven days a week. Breakfast, from 6:00 to 8:00 am, consists of: coffee/tea, toasted blueberry or corn muffins with butter and fresh fruit salad. We don't do lunch.
A recipe from the day or comment is included after each menu. Some go into detail, others are simply a list of ingredients with the preparation: braise, saute, ceviche, salad, etc., noted. Clearly, this won't suit some cooks. It should, however, be sufficient for professional or advanced home cooks. Some comments are simply links (with credit line) to the best recipes that we've discovered online. Bon appetit!
August 1 ... Yankee pot roast w/root vegetables, baked stuffed tomatoes, green garden salad.
Herb baked stuffed tomatoes ... Courtesy of Giada De Laurentiis.
August 2 ... Basque fish stew w/garlic croutons & apple aioli, classic salad, Reisling, Trimbach, Alsace, France.
Basque fish stew ... Courtesy of Pierre Franey.
August 3 ... Vegetable stuffed hamburgers, petits farcis: stuffed zucchini, peppers, onions, tomatoes; Flano.
Flano ... A crisp white wine from Puglia in southern Italy with notes of peach and pineapple.
August 4 ... Salade Lyonnaise, Gruyere potato gratin, codfish ceviche.
Ceviche ... Marinate slices of codfish for 30 m. in fresh lemon juice w/ zest, red onions, parsley, coriander, celery, jalapenos.
August 5 ... Grilled Loukinakio (Greek sausage), Greek salad w/grilled feta, orzo pilaf w/pine nuts, Mavrodaphne cooler.
Wine cooler ... Mavrodaphne (a sweet Greek wine), quinine water, lemon slices, ice.
August 6 ... Seafood crepes, green salad, vichyssoise, peach shortcake.
Vichyssoise ... Courtesy of Epicurious, September 1962. Julia Child refers to this soup, which everyone assumes is French, as, "an American invention." Maybe so, but its roots are clearly French in the French soil. A fast and easy, 4-star recipe.
August 7 ... Grilled skewers of marinated lamb, mushrooms, onions, tomatoes, green peppers; rice pilaf, leafy green salad, peach cobbler w/whipped cream.
Lamb marinade ... 1 cup Greek yogurt, 2 tbs lemon juice, 1 tsp lemon zest, 1 cup chopped fresh mint, 2 large minced garlic cloves, 1 tsp salt, 1/2 tsp ground cinnamon, 1/2 tsp cayenne pepper, 1/4 tsp ground allspice. For approx. 2 lbs. lamb marinated 4 hours in fridge.
August 8 ... Lobster rolls, green salad, clam broth.
Lobster roll ... Steamed lobster, freshly-made mayo, lemon juice, celery, onion, parsley, S&P, on a buttered toasted hot dog bun.
August 9 ... Grilled lamb sausages w/fresh mint sauce, Boston baked beans, corn on the cob, steamers.
Steamers ... Sam Adams Summer Lager, butter, shallots, parsley.
August 10 ... Lobster ravioli, grilled zucchini, Gewurtztraminer.
Lobster ravioli ... Thanks to 'Lilly's Gastronomia Italiana', Boston, MA.
August 11 ... Jugged hare w/wild boar sausage, grilled cucumbers w/smoked bluefish pate.
Cucumbers ... Almost any food is amenable to grilling. A grilled Caesar salad is a surprising delight. But cucumbers, who knew?
Ingredients: 12 pickling cucumbers, 1/3 cup EVO, 1/3 cup red wine vinegar, 2 tbs minced garlic, pinch of salt.
Preparation: Quarter the cukes longitudinally, Mix other ingredients in a large bowl and marinate the cukes for 15 minutes or so. Grill over a medium flame for 10 minutes or so, turning now and then. Serve with bluefish pate or other dip.
Saltmarsh Inn August 12 ... Shrimp, scallop & corn chowder, artichokes w/lemon aioli, cheddar/chili spider cakes, watermelon granita.
Chowder ... Shrimp, scallops, salt pork, celery, leeks, corn kernels, potatoes; stock: shrimp & fish parts, corn cobs, ham bone and root vegetables; white wine, hot paprika, thyme, cream, light miso.
August 13 ... Grilled miso, juniper berry & peppercorn - marinated pork chops, butter beans, turnip greens, flan.
Butter beans ... Cook beans until tender, drain. Toss with butter, then lime juice. Fold in mint, season with S&P, top with lime zest.
August 14 ... Caouane (Creole snapping turtle soup), eggplant souffle, couscous & tomato salad.
Israeli couscous & tomato salad.
August 15 ... Grilled marinated shark, onion & green pepper kebabs, orzo pilaf; grilled romaine, preserved lemon & sun-dried tomato salad w/Creole vinaigrette, pineapple upside down cake.
Orzo pilaf ... Simplicity itself. Orzo simmered in chicken stock (in the amount for water and for the time suggested on the package). Stir in sliced scallions and grated Parmesan w/S&P to taste.
August 16 ... Grilled tuna steaks, stewed collards, cheddar cornbread sticks, snail-stuffed deviled eggs.
Collards ... Collect and wash fresh greens: collards, kale, turnip, mustard, chard, etc. Strip out tough center stems and chop leaves roughly. Combine them in a large pot with: chopped onions, garlic, hot peppers and smoked ham hocks. Add: chicken stock, dry white wine, soy sauce, ketchup, thyme, Tabasco sauce, freshly ground black pepper and water to cover. Simmer covered for 2 or 3 hours. Remove hocks, cut off meat, return to pot and serve.
August 17 ... Pan-seared scallops on wild mushroom polenta, stinging nettle soup, citrus & Cointreau salad.
Stinging nettle soup ... Nettles do indeed sting, so handle them with gloves of some sort. Toss a pound or so into a kettle of boiling salted water for a few minutes to tame their bite. Drain, rinse, cut out tough stems and chop leaves coarsely.
Saute a diced onion in EVO. Add 1/4 cup rice, 1 quart chicken stock and the nettles. Bring to a boil, then simmer covered for 15 minutes or so. Puree in a food processor. Season with S&P. Serve with a dollop of sour cream or yogurt on top.
August 18 ... Grilled loukaniko, rice pilaf, white asparagus w/ Hollondaise, Mavrodaphne fruit salad.
Fruit salad ... Peaches, apricots, oranges, figs; marinated in Mavrodaphne (Greek sweet wine).
August 19 ... Macaroni, lobster & three cheeses, green gazpacho, grilled hot dogs on toasted anadama buns.
Lobster mac and cheese. Courtesy of the 'Barefoot Contessa'. A reader favorite, but the comments are worth reading.
August 20 ... Wild boar & mushroom ragu over egg noodles, grilled Romano & endive salad w/Creole vinaigrette, apple brown Betty.
Creole vinaigrette ... Combine 2 TBS tarragon vinegar, 1 TSP paprika, 1/2 TSP Dijon mustard, 1/4 TSP cayenne pepper, 1/2 TSP salt in a bowl. Gradually whisk in 6-8 TBS EVO. Sample and adjust to taste.
August 21 ... Fried codfish tongues, boiled turnips & potatoes, wilted sorrel & spinach salad, BV Coastal Estates Chardonnay.
Codfish tongues ...
Ingredients: 2 lbs fresh cod tongues, washed and dried
1 cup flour, season with 1 tsp salt and 1/2 tsp pepper
4 ounces of salt pork cut into small 1/4 inch cubes (scrunchins)
2 Tbsp vegetable oil
Preparation: Wash the cod tongues and dry with paper towels. Toss in the seasoned flour until lightly coated. Cook the salt pork in a skillet over a medium until the pork pieces are crispy and have released or rendered their fat. Add the vegetable oil to the skillet. Fry the cod tongues over medium-high heat until crispy and golden brown on each side. Eat them plain or dip them in this simple, tangy tarter sauce.
Recipe courtesy of: http://awickedscoff.blogspot.com/, September 14, 2011. Thanks!
August 22 ... Grilled lamb chops, fresh mint sauce, string bean & arugula salad, roasted potatoes, shrimp bisque.
August 23 ... Roquefort-stuffed pork chops, apple/mint polenta, scallop & spinach bisque, Key lime & Meyer lemon bars.
Pork chops. Courtesy: Bon Appetit, September 1998.
August 24 ... Grilled stuffed sea bass, German potato salad, corn on the cob, white gazpacho.
White gazpacho. Courtesy: Gourmet Magazine, August 1995.
August 25 ... Shrimp & ham gumbo w/rice, grilled mixed summer squash steaks, flan w/stewed berries, Sazeracs.
Sazerac ... A New Orleans specialty and America's oldest known cocktail (mid-19th century).
August 26 ... Veal piccata, fresh pasta with Parmesan, baked stuffed tomatoes, mushroom-deviled eggs, saki spritzers.
Saki spritzer ... A bottle of saki, one of ginger beer and a few twists of lemon. Might be called a 'saki shandy'.
August 27 ... Wine-braised grilled pork spare ribs, potato, chickpea and turnip puree, carrots sauteed in butter, maple syrup and champagne with green grapes, cantaloupe sherbet.
Carrots ... Peel and slice carrots. Steam until tender/crisp. Saute in butter with maple syrup and sliced green grapes. Swirl in champagne.
August 28 ... Seafood-stuffed eggplant, grilled cucumber salad with Creole vinaigrette, berry compote w/vanilla ice cream.
Compote ... Strawberries, banana, blueberries, mango, raspberries, blackberry brandy, vanilla ice cream.
August 29 ... Grilled London broil, baked potatoes, steamed broccoli, grilled Caesar salad, apple pan dowdy.
Grilled Caesar salad is a variation on the theme with romaine lettuce brushed w/EVO and grilled until lightly charred.
August 30 ... Monkfish Bolognese over fresh pasta with Parmesan. Grilled zucchini steaks. Fresh mint chocolate chip ice cream.
Grilled zucchini ... Slice zucchini along their length into 1/2" steaks. Brush with EVO. Sprinkle with S&P, chopped fresh oregano, rosemary and pressed garlic. Grill over medium flame for about 5 minutes per side.
August 31
... Chicken livers sauteed in aromatics and sherry over low country dirty rice, grilled summer squash, orange freezes.Orange freeze ... Bates farm in Carlisle, Massachusetts used to make the absolute best orange freezes with milk from the cow barn out back. You can too. Whir in a blender these chilled ingredients: 2 cups orange sherbet, 1 cup fresh-squeezed orange juice, 1/4 cup whole milk. Serves two.
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