Lucky Bones COOKBOOK

the essential

Recipes, Insights, Secrets & Stories from a New Seaside Classic Restaurant

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the ESSENTIAL lucky bones cookbook

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the ESSENTIAL lucky bones cookbook

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Secrets & Stories from a New Seaside Classic Restaurant Words by Diane Stopyra Photography by Maciek Nabrdalik Illustrations by Victor Grasso .Recipes. Insights.

LUCKY BONES Cookbook the essential .

Photographs copyright © 2012 by Maciek Nabrdalik Illustrations copyright © 2012 by Victor Grasso Book design by Jack Wright First Edition 2012 All rights reserved.Copyright © 2012 Starfishery Inc. 109 Sunset Boulevard. Inc. ISBN: 978-0-9830768-5-8 Published by Exit Zero Publishing. Suite D. or parts thereof. NJ 08204 www. Cape May. This book. may not be reproduced in any form without written permission from the publisher..us .exitzero.

........................ 236 Index.......................................................................................................................................................... ...... history and assorted trivia: Fishy Stories and Whale Tales............................................................ 16 Legend of the Lucky Bone.......................... 42 Salads.................................... 144 Seafood............................................................................................................................................................................................................................ 22 A Brief History Lesson................................... 252 Resources.................................................................................................................................................................................................................contents A smattering of background....... 255 ..................................................... 30 Shared Plates and Starters............... ..................................... 168 Meat and Poultry............ 10 Beginnings............................... 92 Essential Sauces............................................................................................................................................................... Endings and Starting Over......................................................................................................... 74 Sandwiches........................................................................................................... Sides and Spreads..................................................................................................................................................................................................................... 28 And now for the actual food: Soups............................................................................. 190 Desserts...................................... 112 Pizza............................................................................................ 220 Wine and Liquor........................................................... .....................................

Fishy S & Wha Tales .

. the old Anchorage was a legendary fishermen’s hangout. and the site of many an interesting story.Stories ale Before Lucky Bones landed here.

who bankrolled their development of the area. Soon after. at the foot of New Jersey. has a rich whaling history dating back to the earliest Dutch settlers — after Gloucester. it is the oldest whaling colony in America. the US Navy’s reserve base. reaching four miles from the said Cape towards the bay and four miles along the coast southward and another four miles inland.” In today’s vernacular. south to the Atlantic Ocean. had already been abandoned by the government and sat empty alongside the new restaurant. C By Ben Miller ape May County. the West India Company decided to move up to the New York area following unsuccessful attempts at whaling. Camp Wissahickon. Dr Daniel Coxe. The 17th-century directors of the West India Company saw the island’s potential as a whaling port and Cape May’s earliest land transfer was an attempt by the company to secure the land from native Lenni Lenape Indians in early May. MA.FISHY STORIES & WHALE TALES By the time the Anchorage was built in 1927. English settlers took over the port and had much more luck. William Penn spoke of the Cape’s whaling potential in a letter he drafted to a Quaker 12 the ESSENTIAL lucky bones cookbook . being sixteen square miles. excluding the Wildwoods. that is the entire area of land from Town Bank. The two parties met and a formal land transfer document was created for “The eastside of Godyn’s Bay. 1630. a thriving whaling colony was established in Town Bank. Through their benefactor. or Cape de May.

fishermen had been harvesting the waters off the Cape. The police were called and charges were pressed.000 construction mortgage from Cape May Building and Loan on October 1. Having just come off the dragger he worked on. Fishermen loved the inexpensive seafood dinners along with the plentiful spirits. was two stories with a bar on the first floor and living spaces on the second and third. Local couple. longtime resident Bill Briggs summed up the feelings of many: “What happened at the Anchorage. the Wallaces purchased an adjacent parcel of land from the Pennsylvania Reading Seashore Lines and in September of 1952. they being so numerous and the shore so suitable. they expanded the property further with another tract from the railroad. recognized the need for a new fishermen’s hangout and in 1927. And where there are fishermen. but it was a tough sell to families and travelers due to the Anchorage’s reputation as a rough bar. Bones and teeth were used to create dominoes and crafts adorned with scrimshaw drawings. used to make candles and burned in lanterns. born and bred. whalers created their own tradition — the male species of the horseshoe crab (which were and still are prevalent in the area) have a pair of claws used for attaching to females during mating. there is a need for places for fishermen to share their tales over a drink or two. but it was a tough sell for families and travelers due to the Anchorage’s reputation as a rough joint. refused to comment. One of the early superstitions prevalent with whalers was the notion of carrying a lucky bone. although he did pass along this tale of a Cape May fisherman he refused to name: “A certain young local was having a drink in the Anchorage when a woman. The job was dangerous and superstition was taken very seriously (as it often still is today among commercial fishermen). when asked about the fish possibly the ESSENTIAL lucky bones cookbook 13 . When asked for stories about the bar. “A small serrated bone. near the corner of Washington and Lafayette Streets. including.” The mammals were harvested for their meat. including the Atlantic City Railroad Company. Their new saloon. which was made into whale oil. stays within the walls of the old Anchorage. The land had previously been owned by a succession of individuals and companies. Local whalers took to carrying a set of those claws as their lucky bones. named the Anchorage. organization known as the Commissioners of the Free Society of Traders in 1683: “Mighty whales roll upon the coast near the mouth of the Bay of Delaware… We hope a considerable profit by whalery. adding a dining room. they purchased a tract of land across the street from what is now South Jersey Marina. he had a bag of flounder. Successful whalers did very well financially and competition amongst rival boats was fierce. teeth.” Ed Sherretta was equally hesitant about sharing his memories. More than a few Cape May locals. But Cape Island wasn’t known for whaling as much as fishing. but had remained undeveloped. at the time called Nada Jane. The Wallaces took out a $7.” In the Cape May area. found in the head of a codfish” and “A small bone cut from a living turtle. In court. and he reached into the bag. and changing the name to the Anchorage Café. 1928 and hired a team to build them a tavern.FISHY STORIES & WHALE TALES Fishermen loved the inexpensive seafood dinners and plentiful spirits. In July of 1939. An 1898 edition of the Journal of American Folklore lists a number of lucky bones carried by fishermen. Long before the Schellenger family set up their general store where the Cold Spring Inlet connected to the Cape Island Creek. came in and began to give the young man a hard time. pulled out a flounder and slapped it across Nada Jane’s face. George and Nora Wallace. So strong is the loyalty to the Anchorage and fear of its former patrons that to this day some will not comment on what they have seen and heard there. bones and blubber.

but mostly families of people who lived in that area. But he wasn’t having it. next to Beach Theater. next to the Beach Theater. broken his arm somehow. Wildwood local and Director of the Cape May County Historical and Genealogical Museum. His arm looked really bad. An agreement was made with the owners of the Anchorage and.” recalls Sherretta. he replied to the judge. the building became available again. Fishermen were always welcome and fresh seafood from the neighboring docks was cheaper than anywhere else in town. owner of the Lobster House across the street. The Laudeman family purchased the Anchorage and transformed it into a successful family seafood restaurant under the leadership of Wally’s wife. He offered me a handful of change to give him a lift. and showed me a knife to prove it. I usually got something for breakfast at the Sea Crest Bakery. and wandered from the Anchorage to the Beach Theater before he passed out in the geraniums. “He got up with difficulty and was holding his right arm in pain. “I remember as a teenager it was not a place where you went for a meal. Said he had been in major brawl at the Anchorage the night before. and they continued the legacy. as was Mayer’s. Fishermen were elcome and seafood was cheaper than anywhere else. popular dishes from each were added to the menu. ‘I ate it. “One morning there was a very battered looking young clammer in the red geranium bed. in the spring of 2006. and the Neptune. says of the bar. so I suggested we get him to the emergency room at BTMH [now Cape Regional Medical Center]. Even after high school.’ “A pretty rough bar at times. as well as fresh seafood specials inspired by George and Nora Wallace’s Anchorage. Some families went there. 14 the ESSENTIAL lucky bones cookbook . it was still a pretty rough place. As an homage to both their old restaurant and to the Anchorage. Then. so I took him to the marina and called the Cape May Police Department to visit the boat before they shoved off. The Pelican Club’s house salad and a Cuban spice-rubbed pork chop continue to be big sellers. It was still a rowdy spot in the evenings and mustering the courage to belly up to the Anchorage bar was a rite of passage for many local lads. The Anchorage was passed on to a new generation of Wallaces in 1960. must have lost the fight. “He had spent his two weeks’ pay getting tanked and was desperate to get back to his boat before it sailed without him for another two weeks. It’s main attraction as I recall was that you could get seafood dinners cheap.FISHY STORIES & WHALE TALES being evidence and what might have happened to the evidence.” recalls Alexander Smida. Business boomed and in 1992 the bar/ restaurant attracted the interest of Wally Laudeman. while the Neptune was a bar across the street from the Anchorage that featured go-go dancers. your honor. Lucky Bones was born and the world was introduced to delicacies like Lil’s Last Stop Fries and the award-winning Lucky Bones burgers. and they continued the legacy of George and Nora. atop the Marquis de Lafayette hotel in downtown Cape May. whose lease was about to expire on their Pelican Club restaurant.] Some locals have experienced the Anchorage’s antics without having set foot in the bar. in late 2005. who managed the gift shop at its previous location. It was strictly a drinking bar. “Before I opened Pandora in the morning. [Mayer’s is still in business. about a block from Lucky Bones. as does the Anchorage Fish and Chips dinner. Pary Woehlcke. apparently sleeping off a very big snootful.” The Anchorage was passed on to a new generation of Wallaces in 1960. Sally Laudeman.” Families began flocking to the Anchorage and they were joined by vacationers who were discovering the area following Cape May’s Victorian renaissance in the 1970s. which alerted the Craig family.

the ESSENTIAL lucky bones cookbook 15 . The Anchorage. photographed from the site of what is now South Jersey Marina. Notice the rocker on the porch and the landscaping — the Wallaces worked hard to attract families and change the reputation of the place. the Wallace family purchased an adjacent parcel of land from the Pennsylvania Reading Seashore Lines.FISHY STORIES & WHALE TALES This picture was shot in the mid-1950s. In 1939. not long after George and Nora Wallace added the dining room addition and began referring to it as the Anchorage Café and advertising fresh seafood dinners. circa late 1930s.

But it wasn’t long before the end of the Pelican Club paved the way for a new dining experience in America’s Original Seaside Resort. .Beginni Endings Startin On New Year’s Eve of 2005. one of Cape May’s most beloved restaurants closed its doors. A new star was about to be born.

ings. s and ng Over .

Toby had been working alongside a wonderful Hungarian man at a country club. There wasn’t any doubt in our minds that we were going to make it. Michael Craig: David and I were the excavation 18 the ESSENTIAL lucky bones cookbook . changed the direction of their lives. The kids all worked in the restaurant. That’s how the experience came. the formula for guests was breakfast. but we. We developed as the restaurant did. intent on opening a restaurant. the executive chef of more than 20 years. He came to America with three dollars in his pocket. and a list that consisted of the same 25 bottles. We wanted to go beyond glasses of Chablis and Burgundy. other people doubted for us. the energy was high. That all changed when we got the liquor license in 1980. I was hostessing. and we learned baby step by baby step. We didn’t take reservations. all of whom have watched the restaurant develop into what it is today. Marty Santry: You have to be able to adapt to change to work here. which was a tea room at the time. we had this idea to be the first place with a real wine program. This man took Toby under his wing. Eventually. and we had security with our teaching jobs there. popular restaurant. This was one of the first bed and breakfasts to have an inn attached to it. it was a joy. dinner and a room. Michael Craig: Over the last 34 years. and we moved upstairs. the restaurant has been reborn many times. David was thirteen. who is everything a classic bartender should be. of course. We did everything. and it was very limited. Marty Santry. there was the digging out of the wine cellar. We drew strength from each other. The work was unbelievable. My brothers and I did every job. which is a good thing. and that’s the only way you come to appreciate what you have. We bought the Washington Inn on Washington Street. but our family was so cohesive. dining room manager. Betsy Sole (née Craig): I was twelve when we moved to Cape May. It didn’t take long for the family’s hard work to inspire the hard work of a loyal staff. I’ve seen many changes throughout the years — the repositioning of staircases. And then. washing dishes.BEGINNINGS. I’d always had the restaurant industry in my blood. you were the maid. and Michael was fifteen. Rona Craig: At the time. My wife and I had a beautiful house in Delaware. and Mimi Wood. Rona Craig: In addition to teaching. and the building of bathrooms so beautiful people have asked if they can dine in them. Marge Megonigal: Every winter something was done to improve the restaurant. Marge Megonigal: After the liquor license. Even Toby’s father was afraid for us. Five people and a dog in three rooms and a bath. Michael Craig: A few years later. We grew up in this business. People waited for hours to get in. Many of the restaurants in town had the same wine template. especially for food service. Rona Craig: There were no moments of doubt. Toby and Rona Craig. That’s how it is. Fellow teachers laughed at us. a town they’d always loved. He introduced him to a love for the hospitality business. David. If the bathrooms didn’t get cleaned. We wanted to blaze a new trail. It keeps it exciting. left it all for the unknown. including Marge Megonigal. you did that. and there was always a line. the Washington Inn was one of only two or three restaurants in Cape May. doing pantry. Although. If the cleaning girl didn’t come. and Betsy – they moved from Delaware to Cape May. But we never doubted. Toby Craig: A Hungarian man I worked with inspired me. When we took over. They told us to send them a picture of our first restaurant. ENDINGS AND STARTING OVER In 1978. and he made a name for himself. Along with their three teenage children – Michael. We went from a country inn to a busy. too. both educators.

It’s like they were dancing. because we birthed that restaurant. a gentleman said. but I knew it wasn’t the end. fun. and there were tons of presents — more than I’d ever seen — waiting under the tree for me. It was a special place. the Pelican Club closed its doors. to draw people in. It was touching. I came here from Lithuania when I was twentyone. When it closed. The Craigs hired me on the spot. and it’s got a very European feel. I went to the Pelican Club by accident. the Pelican Club. and I just want to say. My first Christmas working there. My fondest memory of my time at the restaurant is the day I got hired. they love their jobs. I applied for jobs everywhere. it was sad. Patty Behrens: I have never felt more at home in a job than I did at the Pelican Club. Can you imagine that? Michael Craig: Three years ago. ENDINGS AND STARTING OVER team. 2005. To the dismay of the Craigs and their staff — including bartender Patty Behrens. Mimi Wood: Cooking is not a glam job. but the guys who work in this kitchen. and you were no longer having a bad day. white tablecloth restaurant. After six years. the Craig family opened another finedining. Marty Santry: It was handmade by Toby Craig. and also sunsets and birds. fun to put together. the waterfront spot was considered a Cape May treasure by its devoted customers. it was a labor of love. and server Neringa Sabataityte — the Pelican Club would be converted into condominium units. you’d look up and see dolphins playing in the water beneath you. I knew it wasn’t over. this would blow them all out of the water. It was all so beautiful. Rona Craig: The Pelican Club was a lovely experience while it happened. But it isn’t merely the restaurant’s impressive wine program that’s continued. and that translates. The staff was a family to me and to each other. We tunneled under the restaurant. I knew I wanted to work here.8 miles away. gorgeous. I go to all the high-end places in New York City. and there were periods where you could see hoards of butterflies. at the height of the real estate market. as he was leaving. and I went to the wrong place. Marge Megonigal: Once. executive chef Wally Jurusz. If you were ever having a bad day. The family found a new and exciting space the ESSENTIAL lucky bones cookbook 19 . I only intended to stay for a summer.” Coming to the Washington Inn was one of the greatest moves of my life. They respect what they do and the product they’re putting on the plate. Michael Craig: It was tough. was the restaurant’s last day. In 2000. by any means. Neringa Sabataityte: The Pelican Club felt like home. I didn’t intend to stay in Cape May forever. it makes my job easy. I showed up for work. but I love it here too much to leave. the Craigs would land just 1. and fun. sure. and the people love it so much. New Year’s Eve. Wally Jurusz: I have so many fond memories from the Pelican Club. Located on the sixth floor of the Marquis de Lafayette Hotel. And the view… it was amazing. but I’ve been here 20 years. because it’s just so beautiful. As fate would have it. “Marge. so we built the wine bar.BEGINNINGS. You could see dolphins. When I first arrived. Everybody loved it. And I have fond memories of the teamwork that was involved. not knowing where we would land. I have such fond memories. for more than three decades. It’s also the devotion of a passionate crew. we decided to reinvent ourselves again. The energy is so high. Marge Megonigal: They did it with nothing but a little Bobcat. I met my wife there. Marty Santry: I used to come here every year to apply for a job. I got called for an interview. It just felt like home. But we needed to let go and we did.

Some of the ceramic ones were too expensive. I’m going to kill you. I felt like I was floating above my body. We wanted to change people’s habits. New staff members joined the team as well. One section was about folklore. If you’re in the business and you don’t have 20 the ESSENTIAL lucky bones cookbook . It’s funny to sit back and listen to the staff talk about their restaurant dreams. which he uses to hold a female during mating. Rona Craig: Don’t you just love the name? Everyone loved it from the beginning. and Neringa followed the Craigs in their new venture. The male horseshoe crab has a claw and this claw has a hook. like napkins? Well. We probably had three pages full of contenders. It had been maybe thirty years since anyone had checked it out. We went to the Cape May Library. We were mobbed. I do remember having discussions about the napkin. one entirely different from anything they’d done in the past. sure. How can you have a paper napkin?” The napkins sparked a huge discussion. half wanted paper. And then there was the whole glassware thing. but we saw that need. Although. like… really? Lucky Bones Backwater Grill opened March 23. I wanted to blow my brains out. we knew how to communicate. David Craig: One of the hardest decisions was the napkins. Rachel Biondi (an assistant manager). David Craig: There’s a lot of pressure that comes with naming a restaurant. The transition to casual wasn’t a struggle. Were there times we argued over something silly. every lunch. I consider myself an avid boner. Michael Craig: No. Metal ones were too pizzeria-ish. Carol Ridler: When I first heard the name. We wanted a space that could become their second home. We thought that this combination would be a good fit for Cape May. Deanna Fiocca: Rocks glasses. Wally. Deanna Fiocca: We did a whole week of soft openings. the chef came out of the kitchen and said. The bamboo ones couldn’t go in the dishwasher. Patty. I wear my emotions on my face. Rachel Biondi: When they first told us the name. It was a narrative of the fishing industry in America. Patty Behrens: I hated the name. because you weren’t able to get a pizza and a glass of wine anywhere down here at that time. we had never done a casual space before. but at the time. You have restaurant dreams.. How full? What shape? Michael and I did this for two hours. Deanna Fiocca. 2006. “You have filet on the menu. I suppose. Deanna Fiocca: I’ll never forget the great napkin debate — seven days — over paper or cloth. But as a family. including General Manager.” But they just kept coming.BEGINNINGS. From the closing of the Pelican Club.. and I had a look of terror. I thought it sounded like a strip club. I thought it sounded a little risqué. high-balls… we had to go through the entire dining room with different arrangements and different fluid levels in each one. Many staff members. I wasn’t happy at all. Rachel Biondi: Some people would say. ENDINGS AND STARTING OVER at the foot of the Cape May bridge that had formerly been the Anchorage Inn (1939-2004) and Restaurant 1919 (2005). martini glasses. and I got a book. Now. I was on the paper napkin side. and birth a new baby: Lucky Bones Backwater Grill. and that’s what we went with. And then there was the debate over pizza plates as well. and there was one sentence about the superstitions of the sailor. to give them a place they could come every day. the Craigs had just three months to conceive a concept. It was supposed to bring good luck to sailors who’d wear it around their necks. Rachel Biondi: At one point. Rona Craig: I’m sure there were debates while we were opening. David Craig: Opening a restaurant affects your sleep. David Craig: We always wanted to do a pizzeria with wine and beer. Wally Jurusz: It took a while to find the plates. but you don’t dwell on those. margarita glasses. including Carol Ridler (a server). all year round. we were. “If you seat one more person. I liked cloth. Half the family wanted cloth. every late-night. whether it should be cloth or paper.

I hear my name. My bed was behind the bar. and it never stopped coming. basic cooking. The energy at Lucky Bones is fresh and alive. I heard. good or bad. Michael Craig: I did a big smudge. and the whole computer system went down. That’s probably not a good thing to say. I yelled: “Just get me my sweatshirt. I was the only bartender and I was nude. If I’ve learned anything. We were doing fresh food inexpensively. Plan and execute. and then I can make your drinks!” We were so busy every night. we’re getting spanked right now. unless you get him angry. Patty Behrens: I had the same dream once a week when we opened. and there’s no attached energies. it’s those little issues that sneak up on you. ENDINGS AND STARTING OVER “I had the same dream once a week when we opened. and it was four-deep and insane. whatever you do. Opening this restaurant was a meant-to-be. They don’t like Lithuanians. but always. it’s to follow your dreams. When you’re dealing with this many people. It’s been more joy than struggle. follow your dreams. Carol Ridler: The Pelican Club wasn’t feeding the number of people we were feeding here. I was so stoked. that’s great to see. It’s imaginary. and I wouldn’t have known. I had a huge. I smudged the whole place. but it’s cute. the ESSENTIAL lucky bones cookbook 21 . That should have been the first clue. We lit a candle once. hanging onto it. It was a tough adjustment for some of our customers from the Pelican Club in a lot of ways. and it was four-deep and insane. Customers would get snippy and it was like. but we were just so incredibly busy. Then things start to break. so that it can grow organically. David Craig: Energy is important. Neringa Sabataityte: I’ve never seen the ghosts.” restaurant dreams. with a bucket of Indian herbs. and. It just took off. It’s a local hang-out. gray sweatshirt hanging on the back of my bedroom door. It’s fun. the ghost stories. Then. It’s like resetting. I saw a set of eyes to the left.BEGINNINGS. the music came on all by itself. We got a review from Craig Laban at The Philadelphia Inquirer. I swear. too. and he got what we were going for. Neringa Sabataityte: I kept dreaming that I was getting more tables. Wally Jurusz: Lucky Bones was about good. We call him George. “Excuse me. it’s just good to clear the energy. Some of our guests were expecting a Pelican Club atmosphere. When a space has had a lot of hands in it. and it was going to work. you don’t care enough. The customers feed into it. and I would try to get drinks for them. Rachel Biondi: George says my name a lot. Toby Craig: The energy I get there is upbeat. Rachel Biondi: I remember sitting up out of a dead sleep and saying. “Watch your step!” because that’s what we needed to say to guests entering the dining room. Perhaps they can’t pronounce my name. “Blackbirds singing in the dead of night. and not one customer would get it for me. Most of the time. Deanna Fiocca: One night. When no one’s around. he keeps to himself.” It was the ghost. Patty Behrens: One night. The energy at Lucky Bones is happening. I was the only bartender on and I was nude. as I was closing up the bar.” I didn’t even have time to look at a menu. as a semi-owner. I was in the basement. becoming a hot spot for tourists and locals. Even as Lucky Bones came together. I’ve been trying to encounter them for a while. I opened all the doors and I went around to every area and let the smoke do a cleansing. George didn’t like it. Rona Craig: Energy is so important. always. He’s harmless. but the tourists love it. Rona Craig: Oh. but there weren’t any glasses. My bed was behind the bar. something felt a little… off. and a fuse blew. You could have said that the burger came with blue cheese.

Legend the Lu Bone .

* If you believe a single line of this story.d of ucky The little-known and barely believable story* of how the humble horseshoe crab inspired fishermen and whalers all over Cape May County with a feat of incredible courage and remarkable resourcefulness. we’ve got a two-legged racehorse we’d like to sell you. .

and only one faraway sighting of the whale’s tail. After six hours of rowing hard in turbulent seas. But they were soon going to run into another denizen of the deep. the tired seamen gave up and headed for home. when Cape Island was home to a whaling colony. seven hardy mariners set out in search of a giant whale which was more than twice the size of their 25-foot boat. a foe so much more the ESSENTIAL lucky bones cookbook .the legend of the lucky bone O 24 ne cold spring morning in the late 1600s.

when up from the depths emerged an even larger. the ESSENTIAL lucky bones cookbook 25 . and then crushing the poor seamen in its demonic jaws.. most ginormous creature. And that’s exactly what it was about to do.the legend of the lucky bone formidable than the whale. darker shadow than the kraken had cast. THE KRAKEN! One hundred and twenty-five foot long. the hungry kraken was capable of smashing the boat with one flick of its six giant tentacles.. The unfortunate men’s rowing movements had stirred the curiosity of the underwater world’s most ferocious...

which have been around for 455 million years. feed on algae. These little guys. 26 the ESSENTIAL lucky bones cookbook . which the men could see was tiring. “Yo-ho. and terrified sailors watched with jaw-dropping amazement as what looked like one million horseshoe crabs broke through the gray waves and launched themselves at the kraken’s body. It’s a lover. tentacles flailing at the brave little creatures who hung on grimly. on this day. the horseshoe crab is not a fearsome creature. A lover of mankind. No. heave-ho!” cried the mariners to each other as they began to put distance between them and the kraken. Which is why. this unfeasibly large army of horsehoe crabs used their clasper claws (found only on the male) to lock on to the bemused kraken. Now. hungry.the legend of the lucky bone The cold. the horseshoe crab is not a warrior. How the giant creature thrashed around. worms and dead fish that sink to the bottom of the ocean. The kraken could not move an inch and as the sailors realized what was happening they began to desperately row away from the monster.

we owe our lives to the horseshoe crab. went off to fetch some more firewood and stopped by the water’s edge. Word spread around the island. from now on. allowing the Cape Island mariners to safely reach harbor. Next day. and feeding themselves the flounder they had caught earlier.. “Gentleman. every mariner around headed for Higbee Beach and made themselves charms that would protect them from the waves and the wind. One of the men. those mighty little crabs held on for another eight hours.” he said solemnly. and noticed that several other crabs had been washed up on the beach. Jonas Hand.the legend of the lucky bone Against the odds. a harrowing 10-mile battle through the swelling waves. the men pitched camp at Higbee Beach. this is our lucky bone!” The men gathered around. Edward Leaming picked the crab up and immediately noticed the two pincer-like clasps attached to the first two legs. but he did now. Every man took a claw. A necklace that they would wear every day for the rest of their lives. the ESSENTIAL lucky bones cookbook 27 . The legend of the lucky bone was born. and the kraken. “This is how they did it!” he said. The other men saw him kneel down and take off his cap in silent tribute. The body of a horseshoe crab lay there upside down. warming their cold bodies.. “Gentleman. That night. and that night made necklaces from each one. The other men came over. Jonas had never paid much attention to the creatures.

A BRIEF HISTORY soups LESSON Fig. 2 How the horseshoe crab evolved over the last 300 million years 28 the ESSENTIAL lucky bones cookbook . 1 How the primate evolved over the last 60 million years Fig.

] the ESSENTIAL lucky bones cookbook 29 .A BRIEF HISTORY soups LESSON [Scientific conclusion: It’s hard to improve upon perfection.

Soups chapter one .

They’re all fairly simple to make.There have been actual sightings of ghosts at Lucky Bones. Unless. We figure it’s not a bad place to be stuck if you’ve got unfinished business to take care of. you’ll find a selection of our favorites. We also know that there’s something satisfying about swapping ghost stories on a cold winter’s night while sipping a bowl of homemade soup. . of course. In this section. so don’t get spooked. you spot a ghost in your kitchen.

dry 2/3 cup Spanish onions. Add sherry wine and vinegar and reduce to low heat. 4. and sauté for 5 minutes. then again. Add to soup. diced ¼ cup celery. Add lime juice. sauté onions. Add water. Simmer until beans are tender (about 2-2 ½ hours). 2. Yields 12 servings. If you want to seed your jalapenos. When beans are cooked reserve some water and beans and let cool so it can be puréed in the blender. chopped in food processor ¼ cup carrots. Strain and chill immediately. chopped in food processor 1 cup jalapeños. cayenne pepper. Soak black beans in water overnight. and chipotle peppers until very smooth. celery. 32 the ESSENTIAL lucky bones cookbook . Just remember not to touch your eyes after doing so. CWJ’s Cuban Spice Rub. cilantro. Add tomato paste. chopped in food processor 2 ½ teaspoons garlic. and carrots in canola oil until translucent (about 10 minutes). In a large skillet. neither is cooking. It is not for the faint of heart but. Check seasoning again. Add chopped garlic and jalapeños and sauté for about 30 seconds. chopped 2 ½ teaspoons tomato paste 1 pinch cayenne pepper ½ teaspoon smoked paprika ½ teaspoon ginger powder ½ teaspoon cumin powder 2 teaspoons sherry vinegar ¼ cup sherry wine 3 cups water (approximately) 2 teaspoons vegetable base ¼ cup cilantro 1 ounce chipotle peppers in adobo ¼ cup lime juice 2 teaspoons Chef Wally’s Cuban Spice Rub Salt and pepper to taste 1. cumin. ginger. Be careful to not overcook. smoked paprika. salt and pepper to taste. 6. 5.soups Cuban Black Bean Soup This is the kind of soup that will open up your sinuses. as the flesh of this pepper is mild. your final product will be considerably less hot. Simmer until almost dry. but be careful not to burn! 3. 2 pounds black beans. Purée bean liquid.

and nutmeg to taste.soups Roasted Butternut Squash Soup with Apple and Sausage Originally. 1/3 cup garlic. rough and medium chopped 1 gallon vegetable stock 1-2 sweet potatoes 1 ½ teaspoons apple cider vinegar ¾ pound mild Italian sausage that has been skinned and sautéed into tasty. chopped in food processor 4 Granny Smith apples. 4. sachet. cinnamon. In a large stock pot. Yields approximately 2 gallons. 3. Now add the squash. but we took it to the next level by adding sausage. though. diced 1 cup fennel. diced Salt and pepper to taste Chipotle spice to taste Nutmeg to taste Cinnamon to taste Sachet of fresh thyme Black peppercorns Fennel seeds Broken cinnamon sticks Bay leaf 1. Allow to simmer for 30 minutes. sweat the first five ingredients until the onions become translucent. chopped in food processor 2 cups onions. Add in the apples. chopped in food processor 2 cups celery. Remove sachet and squeeze all of the juices from it. 2. pepper. chopped ½ tablespoon brown sugar 1 tablespoons unsalted butter ¾ teaspoon ground cinnamon ¾ teaspoon ground nutmeg 4 medium butternut squash. the ESSENTIAL lucky bones cookbook 33 . about 6-8 minutes. Add apple cider vinegar and sweet potatoes as needed. this was an apple and squash soup. and fresh sage. Finish by adding salt. the time of year when there’s plenty of love going around. and nutmeg. Our cooks still think that the most important ingredient called for here is a little bit of love. because it can take a while to cook everything down properly. butter. Purée the soup with a hand blender until smooth. chipotle spice. cooked sausage. cinnamon. brown sugar. it makes for a wonderful holiday soup. crispy bits Fresh sage. vegetable stock. 5. chopped 2 cups carrots. Garnish with crisp chopped sausage. Cook down until the apples are soft. Because of the nutmeg flavor. anyway.

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soups the ESSENTIAL lucky bones cookbook 35 .

sherry. stock. spices. In a medium-sized saucepan over medium-high heat. Toss in the celery and carrots. 36 the ESSENTIAL lucky bones cookbook . Sauté onions for approximately 10 minutes. so our recipe doesn’t require that step. We know that the thought of eating a crab’s exoskeleton would make some of you a little crabby. 4 ounces butter (one stick) 2 cups diced onions 1/4 cup flour 1 cup shrimp and lobster stock 1 teaspoon paprika 1 teaspoon onion powder 1 teaspoon garlic power 1 tablespoon tomato paste 1 cup sherry wine 2 cups milk 2 cups heavy cream ½ cup diced celery ½ cup diced carrot 1 cup diced lobster meat 1 ½ cups of lump crab meat 2 cups small shrimp. The seafood gets added last. crab meat. 3.soups Seafood Bisque Some traditionalists believe that a soup can’t properly be called a bisque unless the shells of your crustaceans have been finely puréed and added. Mix in the milk and cream. and shrimp. 5. and simmer for 15 minutes. Yields 4 servings. Toss in the lobster meat. melt the butter. then add the olive oil. Add the flour. Adjust seasonings and then serve. and pepper. and simmer for 15 minutes. then add the onions. 4. Reduce heat. 2. and bring to a boil. salt. and bring to a boil. cleaned and peeled drizzle extra virgin olive oil salt and pepper. along with 4 cups of water. tomato paste. to taste 1. and cook for 2 more minutes on low heat.

sit for a while after it’s finished. you can substitute a little bit of chocolate for Guinness. Reserve the bacon fat for later use. and tomato juice. 7. created by chef Shawn. 4. Lightly simmer on medium-low heat until all your flavors meld together. 9. 5. We know patience isn’t everyone’s strong suit (we’re thinking of the customers who start asking us if it’s “time for chili yet” on Labor Day Weekend). Let the veggies start to sweat and then add in all of your spices. celery. cleaned and sliced thin 3 ¾ cups celery. minced 2 ½ cups onions. “Yeehaw!” If you’d like to make the recipe vegan. bay leaf. leeks. Sweat your veggies until the onions are translucent and the spices are nicely toasted. 3. cook bacon until crisp. We love their enthusiasm. tomatoes. but good things come to those who wait. Sear the short ribs in some canola oil. and garlic. fennel. add ground beef. Now add in Guinness. 5 slices black pepper bacon 2 pounds braised short rib meat 2 pounds 80/20 ground beef 2 tablespoons canola oil 1 tablespoon garlic. large dice 1 1/3 tablespoons chili powder 1 1/3 tablespoons ground cumin 1 ½ teaspoons chipotle chili powder 1 ½ teaspoons dried oregano 1 tablespoon smoked paprika ¾ teaspoon ground black pepper 1 cup Guinness 1 cup tomato juice 1 (26-ounce) can diced tomatoes 1 tablespoon kosher salt 1 pound kidney beans. about 15-20 minutes. and bell pepper. drain off fat and set meat to one side. large dice 1 ½ cups fennel bulbs. In a large sauté pan. Cook until browned. Good things will also come to those who serve this soup over a plate of macaroni and cheese. the ESSENTIAL lucky bones cookbook 37 . over medium high heat. and their braising liquid. 2. That’s a combination that’ll make even the pickiest of cowboys want to yell. ground beef. Adjust salt and heat (with Tabasco sauce). canola oil. Remove bacon from pan and cut into ½ inch pieces. Taste it once it’s done. and then taste it two hours after that. about 6 to 8 minutes. Add kidney beans. Yields approximately 1 gallon. minced 2 ¾ red bell pepper. of course. put the braising liquid to one side and cut the meat to a large dice. bacon. 8. drained and rinsed 1 bay leaf Tabasco sauce to taste 1. Once cooked thoroughly. pepper. large dice 1 large leek. 6. In a large stock pot. you’ll have two totally different impressions because the flavors need some time to marry. short ribs. Add onions. Be sure to scrape up all of the bits from the bottom of the pan and incorporate them into the mixture. salt. In a large sauté pan. After short ribs have been braised. add bacon fat.soups Short Rib and Beef Cowboy Chili It’s a good idea to let this wintertime soup. and you’ll see what we mean.

soups 38 the ESSENTIAL lucky bones cookbook .

healthy eating. I am like the Margherita pizza. “ ” . There’s nowhere else you can get that. or you might get a whole steak dinner. too. I enjoy the big. Dining here is like taking a walk in the woods. and he was commenting on how all the food out there is so fresh. on the best place to kick off a summer vacation Comment Card I went with a date to Lucky Bones.. You have a lot of choices about which way to go. But. One of the things I adore most is pizza and a glass of wine. is he single? Because I like the way he thinks. I’m sweet and light and not too dry. round booth in the corner. a teacher. It’s true. that a clean restaurant is a happy restaurant. A lot of the food in restaurants in South Jersey tastes like restaurant food. I always say a clean lab is a happy lab. You might get an appetizer and an ice cream sandwich. My boyfriend and I were on a trip to California. I like to sit at the bar. Lucky Bones is a clean place. Lucky Bones is where I go with three generations of my best girlfriends. I feel like I could dress up here.. He’s into organic. Whoever thought of that. if I’m on a date.Anne. I teach chemistry. because you can see everyone from there. The fresh muddled mojitos were a much better fit than he was. or I could wear shorts and a T-shirt. At Lucky Bones. it tastes like mom made it.

diced potatoes to boiling water and blanch for about 8 – 10 minutes. Yields approximately one gallon. reserving a bit for garnish later on. gray. so that’s the time of year we have fun adding splashes of color to our dishes. After cooked though. small dice ½ pound Yukon Gold potatoes. small diced 3/4 cup leeks cut in half then sliced 1/3 pounds yellow split peas. Meanwhile in a large skillet. The roux that you may or may not need here. In a large stock pot. Next. add the split peas. and fresh sage. fennel. Season with salt.. is a mixture of flour and butter. Once peas are almost soft about 20-30 minutes. add the carrots. 4. but just enough to cover your veggie and pea mixture. well. about 6 to 8 minutes. 3. set to one side. equal parts of each. 2 bay leaves 2 sprigs parsley 1 tablespoon black peppercorns 2 sprigs fresh thyme 3 sage stems 1. 2. After sweating your veggies. We like the yellow split peas for this soup so that the final product is a little sunnier looking than normal. Add peeled.. chipotle spice. celery. chopped 1 ½ cups onions small diced 1 1/3 cups celery. sweat the garlic onions. Allow pot to simmer on a medium-low heat. ½ pound chorizo sausage. Remove sachet and squeeze out all the juices into the soup. sliced Sachet of. brown sausage over medium heat. Bring a large pot of water to a boil over high heat. and leeks until onions are translucent.soups Split Pea Soup with Chorizo and Sage This is a common soup de jour in the wintertime. If it does not reach your desired thickness. NOTE: As the peas begin to break down. We hope this soup brightens your day as much as it does ours. if you’re unfamiliar. 5. 40 the ESSENTIAL lucky bones cookbook . add roux as need. Just be sure that you fully cook out the roux flavor. Everyone knows that South Jersey skies in January tend to be a little. Add the vegetable stock. diced ¼ tablespoon garlic. add the sachet and chorizo (don’t forget to save some chorizo for garnish). pepper. soaked for 24 hours ½ gallon vegetable stock (approximately) 1 1/3 cups carrots Roux (if needed) Salt to taste Pepper to taste Chipotle spice to taste 6 sage leaves. your soup will thicken. small diced 1/3 cup fennel. Add potatoes to finish the soup.

in a large sauté pan. 4. Bring the stock to a boil in a large stock pot over medium-high heat. and season to taste with salt and pepper. the chunkier the better. fennel. and garlic until the fennel is tender. and Worcestershire sauce. until the mixture is light brown and fragrant. or until reduced by one-third. That’s the biggest difference between this type of soup and a bisque. Stir in the sautéed vegetables and half and half. stirring often. But with a chowder. celery. Yields 6 to 8 servings.soups Vegetable Clam Chowder Normally. diced 2 stalks celery. Add the wine. diced 1 bulb fennel. and cook over high heat until reduced by one-half. cayenne sauce. the ESSENTIAL lucky bones cookbook 41 . To make the roux. Sauté the onions. diced 2 tablespoons garlic. Meanwhile. Remove the bacon and set to one side. while a chowder is not. cook the bacon over medium heat until crispy. Serve hot. Add the potatoes to the stock mixture and simmer until tender. diced ½ cup flour 3 tablespoons olive oil 2 large onions. Just how chunky you want to make your soup is up to you — dice your veggies whatever size you’d like. canned is fine 8 cups fish stock or clam juice ½ pound bacon. Stir in flour and cook. Increase the heat to medium and cook 40 to 45 minutes. heat the olive oil over medium heat until hot. the word “chunky” does not carry positive connotations. Reduce the heat and simmer. 5 to 8 minutes. In a large sauté pan. 3. 4 cups chopped clams. A bisque is smooth. minced 2 cups dry white wine 2 tablespoons cayenne sauce 2 tablespoons cayenne sauce 2 tablespoons Worcestershire sauce 5 or 6 red potatoes. about 4 to 6 minutes. peeled and diced 6 cups half-and-half Freshly ground black pepper 1. 2. and enjoy all that wonderful texture. reserving the bacon fat for making the roux. Whisk the roux into the stock. about 10 to 12 minutes. pour ½ cup of the bacon fat into a small saucepan over medium heat. 5.

Shared Plates Starte chapter two .

we added gastropub-style items to our menu. . The idea is superior bar food — honest dishes prepared well and served in ­ tavern-like settings.& ers d When we opened. We hope it brings out your playful side. too. We wanted something that was familiar and inventive at the same time.

salt. Plus. 2 tablespoons fresh lemon juice 2 tablespoons olive oil 3 garlic cloves. 3. Yields 4 servings. seeded ¼ cup fresh cilantro. 4. While you are heating up the grill. Serve immediately. Cook for about 2 to 3 minutes before turning both the pepper and the shrimp. In a food processor combine ¾ of the chickpeas. 2. 2. shrimp are a great example of good things coming in small packages. finely chopped (optional) 1. just add more lemon. And don’t let the name of this one fool you — it’s easily done at home. mint. olive oil. but this hummus has lived up to its name. 44 the ESSENTIAL lucky bones cookbook . Yields 6 servings. and pepper. which is great if you’ve spent all day bronzing on the beach. in a medium size mixing bowl. place the yellow pepper and the shrimp skewers in the center of the grill. minced ½ teaspoon salt ½ teaspoon freshly ground black pepper 2 pounds medium shrimp. whisk together lime juice. Sprinkle in the cilantro and toss. lemon. salt and pepper. Serve with your favorite veggies and pita. parsley and blend well. 5. we think it tastes better. Dice the yellow pepper and add to the shrimp. washed and drained 4 cloves garlic 3 mint leaves 2 tablespoons parsley tops only Tahini paste Juice of ½ lemon Pinch of salt and pepper mix 2 ½ teaspoons champagne vinegar ¼ to 1 cup olive oil 1. Plus. garlic.shared plates & starters Best Hummus We don’t like to brag. And for more freshness. garlic. Ahead of time. When the grill is hot. Remove shrimp from the skewers and put into a medium-sized bowl. 3. Just make sure you’re using flat-leaved or Italian parsley as opposed to the curly kind. Drizzle in olive oil until you’re happy with consistency. Add the shrimp and toss to coat. Brick Oven Shrimp It’s hard to eat shrimp off a skewer without feeling like you’re on a beach vacation. and vinegar. peeled and de-veined 10 10-inch wooden skewers ½ yellow bell pepper. Cover with plastic wrap and chill for 2 hours. skewer up your shrimp making sure to leave a little room between shrimp to assure even cooking (about 3 to 4 shrimp per skewer). tahini. there’s some evidence that the manganese of chickpeas helps repair sun-damaged skin. Process until smooth. Add remaining chickpeas. 1 (15 ounce) can chickpeas. Cook for another 2 to 3 minutes and remove from the grill.

Roll tightly. 3. finely chop tenders and set to the side to allow further cooling. minced 3 ½ tablespoons scallions. the ESSENTIAL lucky bones cookbook 45 . These spring rolls are great for those who sometimes need a bib. Yields 15 to 20 pieces. 4. 2. and frankly we’re intimidated by them. Serve with spicy sauce. 8 cups water ¾ cup chopped celery ¾ cup chopped onion 1 teaspoon salt 1 ½ teaspoon hot sauce ½ teaspoon garlic powder 1 pound chicken tenders 4 tablespoons hot sauce 1/8 teaspoon salt 1/8 teaspoon pepper ¼ teaspoon garlic powder less than a tablespoon celery. Once cooled. until each wrapper is sealed completely. Fry the spring rolls until golden brown. Combine above (except for wrappers) in a large bowl until mixed thoroughly. and a great deal less messy than the wings. they’re delicious. Add in chopped chicken. Boil 8 cups of water with above ingredients except for tenders. Once the water has come to a boil turn off the heat and add the tenders. Drain and allow tenders to cool. We don’t know where these people come from. minced ¾ cup shredded cheddar cheese ¾ cup crumbled blue cheese 3 ½ tablespoons sour cream 1 tablespoon of mayonnaise 20 spring roll wrappers 1.shared plates & starters Buffalo Chicken Spring Rolls Some people can get through an entire order of buffalo chicken wings without getting sauce everywhere. Leave in water until fully cooked. Lay out spring roll wrappers and add about 2 ounces of filling to each wrapper.

you’re cooking at the house of your arch-nemesis. little necks are the smallest of the bunch. Place clams in the wine mixture. Melt butter in a large skillet over medium heat. Yields 4 servings. Here is the recipe for our steamers. and red pepper flakes.shared plates & starters Cape May Steamed Clams We know that clam names can be confusing. are also known as count necks. minced 2 cups dry white wine 1 tablespoon dried oregano ½ cup fresh parsley. unless. Top necks. and season with oregano. so you at least have something delicious to eat while you process all of that. parsley. The word “quahog” is commonly used when referring to a chowder clam (the big kind). scrubbed 1. Then there are cherry stones. Cook garlic in butter. And. We recommend either little necks or middle necks for this recipe. chopped 1 teaspoon crushed red pepper flakes (optional) 60 hard-shell Cape May clams in shell. of course. make sure you remember to dispose of any clams that don’t open while you’re steaming. 2. it applies to any hard shell clam. the second largest. Cover. 46 the ESSENTIAL lucky bones cookbook . and steam until clams have opened. ½ cup butter 5 cloves garlic. Whatever you do. though technically. NOTE: Make sure to discard any clams that have not opened. Stir in wine. briefly. which are followed in size by top necks (AKA middle necks). finally. though any hard shell clam will do.

We help each other out. when the drinks are free. On a busy night here. superstar of salad. My kids are all grown now. What can I say? This is a happy place. asparagus. at the Lucky Bones employee party. so they’ll leave me alone! Actually. I come with my husband on Valentine’s Day.Maria. green goddess vinaigrette. I might make four hundred salads. Tomatoes. I’m very happy doing the pantry station. olives.. When I’m off. fennel. I spend all my time with my grandkids. but the rocket salad has the most stuff. The men are all very kind to me. princess of pantry. sometimes I get tired. at the beach or the boardwalk or the park. take off my shoes. I don’t like to cook. dates. and relax a little bit. and I don’t mind. my daughter is a busser at Lucky Bones. It’s beautiful here. I’ve got my dream job. Of course. everything. mozzarella cheese. angel of appetizers Team Talk I am half Mexican and half Puerto Rican. It’s good to be busy. I like to dance once a year. The beet salad is the best.. I am one of the only women in the kitchen. “ ” . Everybody comes to Lucky Bones. After a long shift. This means that I have two places to vacation! But I love Cape May. They give me energy. I have family in both places. I watch my favorite show on the Spanish channel. They make me laugh. artichoke.

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soups the ESSENTIAL lucky bones cookbook 49 .

The dip is so tasty. 4. drained and chopped 1 cup shredded mozzarella cheese ¼ cup scallions. cream the first 8 ingredients together until smooth and fully combined. Fold in the remaining 8 ingredients by hand. which is especially great if you’ve got little ones. Serve with your favorite chips or pita bread. it’s a nice way to con — we mean coax — your kids into eating some veggies. seeded and minced 1 teaspoon salt and pepper mix ¼ teaspoon onion powder ¼ teaspoon garlic powder ¼ cup of jumbo lump crab meat 1.shared plates & starters Creamy Artichoke and Crab Dip This is wonderful out of the brick oven. Yields about 2 cups. Preheat oven to 350 degrees 2. If you’d like your dip to have a crunchy crust on top (that’s our staff’s favorite part). 3. choose a cast-iron container that can fit easily inside your toaster oven immediately after you’re done cooking. Transfer mixture to a small casserole dish and bake for 20 minutes or until lightly brown and bubbly. 5. sliced 1 teaspoon jalapeños. 1 package cream cheese 1/3 cup sour cream ¼ cup mayonnaise 1 ½ teaspoon fresh lemon juice 1 ¼ teaspoon Dijon mustard ¾ teaspoon garlic. 50 the ESSENTIAL lucky bones cookbook . minced 1 tablespoon Worcestershire sauce 1 teaspoon of your favorite hot sauce 1 (14 ounce) can artichoke hearts. Using a paddle with an electric mixer. but it can easily be done at home.

(Okay. 3. quartered Water. Remove shrimp from ice bath. drain. the ESSENTIAL lucky bones cookbook 51 . no longer.shared plates & starters Cuban Spiced U-Peel Shrimp with Cape May Cocktail Sauce There’s something about peeling shrimp that we find therapeutic. combine 1 tablespoon of Worcestershire sauce. ½ tablespoon of Sriracha. Add shrimp and cook for 3 minutes. but we do think it tastes better when you’re actually here. Serve with Cape May Cocktail Sauce. To make 16 ounces of the Cape May cocktail sauce. 2. even if shrimp aren’t usually your thing. Then eat it in Cape May. 4. quartered 2 celery stalks. In a large pot. Drain and chill in an ice water bath for 4 minutes. 2 tablespoons of lemon juice. so you might want to give these a shot. 2 pounds medium or jumbo shrimp 1 can Yuengling beer Juice of ½ lemon 1 small onion. or until shrimp are pink. to cover 4 tablespoons Chef Wally’s Cuban Spice Rub 1. Immediately remove shrimp from stovetop. and coat with the reserved 2 tablespoons of Cuban Spice Rub. bring all ingredients (except 2 tablespoon of the Cuban Spice Rub) to a simmer. that’s not necessary. and 4 ounces of horseradish.) Yields 10 servings.

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soups the ESSENTIAL lucky bones cookbook 53 .

olives. Wally loved it so much. Your dinner guests will be so happy with the way these taste. Place shrimp on hottest section of grill. 4. they won’t mind peeling themselves. Shrimp can also be broiled in the oven using the same ingredients. Grilled Shrimp It was actually Chef Wally’s sister who made this dish first. 2. 54 the ESSENTIAL lucky bones cookbook . 4 ounce goat cheese log (common size available in supermarkets) 2 tablespoons Chef Walter J’s Tuscan Spice Blend OR Cuban Spice Rub® 1 tablespoon extra virgin olive oil 1. Preheat oven to 350 degrees. leave shell on to help cook evenly. pita and crusty bread or other accompaniments like roasted peppers. Remove: Pour optional olive oil over warm mixture and let rest for 1 minute. Roll goat cheese in Cuban Spice to coat completely. Toss shrimp in bowl with Tuscan Spice Blend. 3. he had to bring it to us. Leave goat cheese out at room temperature for about 20 minutes. and they’re great when served at a cocktail party with your favorite crackers or pita bread. 3. Continue grilling for another 1-2 minutes until cooked through. 5. What happens at Lucky Bones stays at Lucky Bones. 2. Grill for 45 seconds and flip. Yields four servings. cured or smoked meats.shared plates & starters Goat Cheese Log We love these logs because the majority of the preparation can be done ahead of time. 4. these logs will also be the only thing that anyone’s allowed to talk about afterward. Put Goat cheese log in an oven proof container and warm in oven for 3-5 minutes. Our biggest piece of advice is to leave the shells on your shrimp to keep them from burning. Serve with your favorite cracker. oil and juice. If your parties are anything like our employee parties. Preheat grill to high. 21-25 split and de-veined shrimp 2 tablespoons Chef Walter J’s Tuscan Spice Blend 2 tablespoon extra virgin olive oil 1 each juice of fresh lemon 1. .

Adjust salt and pepper to taste. medium dice 1 teaspoon lime juice 2 jalapeños. it’s the pineapple in this version that makes it Cuban. large dice ¼ cup fresh pineapple. you’re ready to go. combine avocados. If they come off easily. 2. Add the remaining ingredients and combine well. lime juice and pineapple. rough chop ¾ teaspoon salt and pepper mix 1. large dice ¼ cup fresh pineapple. Yields 6 to 8 servings. medium dice 1 teaspoon lime juice 2 jalapeños.shared plates & starters Guacamole Cuban Style You’ve heard people say “Holy guacamole” before. which is why it competes with chicken wings as THE food of Super Bowl Sunday. small dice ¼ tomatoes. minced ¼ cup red onions. medium dice 2 tablespoons cilantro. 3 ripe avocados. it does taste heavenly. the ESSENTIAL lucky bones cookbook 55 . small dice ¼ tomatoes. lime juice and pineapple. A surefire way to tell if your avocados are ripe is to flick their stems. Guacamole Oaxaca Style 3 ripe avocados. And just in case you’re curious.) While there is nothing particularly holy about this guac. revealing green underneath. medium dice 2 tablespoons cilantro. Begin to break down the avocado so the guacamole is semi-smooth. rough chop ¾ teaspoon salt and pepper mix 1. 2. (It’s what our bartenders feel like saying when the bar’s four-deep on a Saturday night. combine avocados. minced ¼ cup red onions. Adjust salt and pepper to taste. In a medium sized bowl. In a medium-sized bowl. Add the remaining ingredients and combine well.

Heat a generous amount of oil to 225 degrees. Allow to fry for 5 to 7 minutes until fries are golden brown. filled one-third of the way with oil. For our fry recipe. we love serving fresh food. 56 the ESSENTIAL lucky bones cookbook . if you’re oil starts smoking while you’re frying. Drain the potatoes thoroughly and dry with a towel. but we don’t have much of a choice when it comes to our fries. and a little bit more on the oily side. you’re going to need a Dutch oven. they have to be fresh. and you should turn down the temperature a bit. so they’re fresh and ready to go every morning. 2. Purveyors used to look at us like we were crazy. (We’ve always been staunchly anti-trans-fat at Lucky Bones. Also. Salt and serve immediately. it’s turning into trans-fat. 2 pounds Idaho potatoes. If you like your fries a bit softer. Of course. don’t worry about soaking them overnight. 4. even back before this was something restaurants did. we go through them so quickly. 3.shared plates & starters Hand-Cut French Fries We cut and soak our potatoes every night.) Yields 4 to 6 servings. Cut and soak potatoes overnight. but we’re glad we stuck it out. julienned Canola oil as needed Salt to taste 1. Deep fry the fries in batches as to not overcrowd the pot. Drain fries and leave them to cool.

and we’re here. I had to fight her brothers — she had eight! I wish I had a commission on selling the pork chops. They think they’re at home. The best time to come is during fishing tournament time. And then we would come anyway. We went to her swearing-in when she became councilwoman. “ ” . That’s the way it should be. We bring our grandkids here. on the place that helps them keep romance alive He said: Do we think this place helps us keep the romance alive? Well. and they just want to let loose. she did. We were married at two and four. Cape May lovebirds. They spend all day on the boat. They take such good care of us here. Deanna [the manager] makes such a fuss over our grandkids. They want seconds. tonight is our fiftieth wedding anniversary. Yep. The best I’ve ever had. When we started dating. But then he had to fight my brothers. we would take your money. don’t you think? The secret? Love each other and stick together.’ We missed each other when we weren’t together. That’s how well they take care of us here. And when we asked her to put the wings back on the menu.Comment Card Russ and Mary. My mother used to hide them when I had a date. If you offered us money not to come to Lucky Bones. She’s become a good friend of ours. The fishermen are just wild. fifty years. ‘You’re never going to get married with your brothers hanging around. She would say. She said: It was love at first sight.

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soups the ESSENTIAL lucky bones cookbook 59 .

it’s better when done in one of those. 2. Line sheet tray with parchment paper and lay out chicken wings. Cook chicken wings for 18 minutes in a 400 degree oven or until cooked 95% through. Yours might turn out even better than ours if you’ve got a blender. quickly fry the partially cooked wings in hot oil until they are very crispy. during a beer-pairing dinner we hosted our second year open. The response was so good. but we don’t have one big enough at the restaurant. Yields 10 servings. We came up with this recipe. 3. but it’s worth the trek. We tried to change up the Hoisin sauce. 6. When you’re ready to go. Preheat oven to 400 degrees. if it’s not broke. 7. 5. Combine ginger salt rub with chicken wings. so we figured. we wanted to do something different than a normal hot wing because you can get those anywhere. 4. ground ginger Pinch cayenne pepper Mix together all spices in a spice mill or grinder to make a spice rub Prep the wings: 40 chicken wings. Place all ingredients except oils in a blender or food processor and blend. but everyone kept asking for it. disjointed 2 tablespoons ginger salt Hoisin sauce: 1/3 cup rice wine vinegar 1/8 cup soy sauce 1/8 cup honey ½ cup canned hoisin sauce ¾ teaspoons Sriracha sauce 2 teaspoons grated fresh ginger 3/8 cups olive oil 3 tablespoons sesame oil 1. The final product can double as a salad dressing or a dip. Hold in the refrigerator until ready to serve. we added these to the menu. Toss the wings in the hoisin sauce. Hold refrigerated. For ginger salt rub: 2 tablespoons kosher salt Pinch ground black pepper Pinch coriander Pinch toasted cumin Pinch garlic powder Pinch . 60 the ESSENTIAL lucky bones cookbook .shared plates & starters Jumbo Chicken Wings with Spicy Hoisin Ginger Sauce When we opened. which includes a ginger salt rub. why fix it? You may have to go to an Asian market to get some of the Hoisin ingredients. Slowly emulsify the oils into this blend.

a bowl of warm water and the rice wrappers. This chilled version is also known as a Vietnamese spring roll. Once chilled. it’s a nice choice on a hot day. julienned ¼ cup rice vinegar 1 ½ tablespoons fish sauce 2 tablespoons mirin Sauce 1 teaspoon ginger powder 1 tablespoon black sesame seeds ½ tablespoon salt and pepper mixture ½ teaspoon white pepper 3 tablespoons chopped cilantro Round rice wrappers (8. Plus. Break up lobster meat in a large mixing bowl. then lay flat. Yields approximately 20 spring rolls. Store this mixture in the refrigerator. Incorporate all of the other ingredients (except the rice wrappers) and mix thoroughly. you’ll need the lobster mixture. about 4 minutes. Transfer the mixture to a strainer in order to release all liquids. and drain when finished. Because it’s so light. in a large bowl of warm water. 5. bring 6 cups of water to a boil. 3. Do the same with the carrots.shared plates & starters Lobster and Shrimp Spring Rolls There is a lot of prep work involved in this one. Dip a rice wrapper into the warm water for 1 to 3 seconds until soft. making sure to seal each side. add rice noodles until they are reconstituted. 4. there’s no frying involved. making sure to leave some larger chunks. 4 ½ pounds shrimp 1 pound lobster meat (canned is fine) 1 cup shrimp purée 1 bag rice noodles 1 red bell pepper. We like it best with our Thai dipping sauce (page 143). Fill your wrapper with 4 tablespoons of lobster mix and roll. so it’s a healthier snack than other variations. 6.5 inch diameter) 1. In a large pot. Add shrimp and cook until pink. or summer roll. Strain shrimp and allow to chill. but what you end up with is essentially a selfcontained seafood salad. julienned 1 small head cabbage. chop by hand into small chunks. julienned 1 carrot. tightly sealed until ready to prepare the rolls. 2. but make sure your carrots and peppers are cooked separately. Once you are ready to prepare your rolls. and we think that’s pretty worth it. Strain and set to one side. Meanwhile. the ESSENTIAL lucky bones cookbook 61 . Quickly sauté peppers in rice wine vinegar until cooked through.

But as freaky as squid may look in the water. It is winter. “The weather can be. For this reason. From the beginning. “We want to be here for another fifty years. It may not look like as alien to us as a squid. the ability to change colors. so even though the Lund’s team says the process of squidding isn’t as harrowing as Hollywood would have you think. Open since 1954. high-volume fish.” Lund’s President Wayne Riechle says. it is dangerous. The company has a hyper-local client base. Now. including fifteen of Cape May’s most highly regarded restaurants. Lucky Bones depends on Lund’s for squid. stupid. Riechle and his team come to see us often. and either a sac full of ink (in females) or a penis that grows to almost the full length of its body (in males). but we’re confident it will be just as tasty. Whoever the fearless (or just really hungry) first-timer was. the fishery sought out only one species of squid. Lund’s is committed to harvesting sustainably. too. 62 the ESSENTIAL lucky bones cookbook .” Riechle says. “There are hurricanes. and yes. the Lower Townshipbased company is a leading producer of fish caught in the mid-Atlantic region — including mackerel. Loligo Pealei — the kind that is local to our shores. Lund’s has also been importing high-quality product from around the globe.” Lund’s is an active member of the Garden State Seafood Association as well. monkfish. Harvest season for this squid is September to April. bluefish. one eye on either side of its head. It has three hearts. well. Year after year. The eight-armed. we’re grateful to him. which provides support not only to commercial fishermen. there has been a focus on bringing awareness to underutilized.A special kind of squid L und’s Fisheries know good seafood. this is the only company commercially harvesting all three of the most popular species. But these guys are just as excited about the locally caught shark they’ll be providing to Lucky Bones soon. but seafood consumers. herring. the fishery strives to use new and improved gear that is friendlier to the ocean. Lund’s has been committed to squidding. Today. they do order the Lucky Bones’ calamari. that’s how mouth-watering a serving of calamari is when it’s on the plate.” No matter the time of year. “It is in our best interest to be environmentally conscious. suction-cupped mollusk looks like some kind of alien creature. We’ve always believed that the first person to eat a squid was a brave soul. since their inception. and fluke. Since the company’s inception.

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oregano. Serve with Salsa Verde (see page 137). cleaned and cut into rings 1. 3 cups vegetable oil ¼ cup all-purpose flour 1 teaspoon sea salt 1 teaspoon dried oregano ½ teaspoon freshly ground black pepper 12 squid. and black pepper. scallions and sour cream. Note: Be careful not to overcook squid as it will become tough and chewy. deep frying pan to 365 degrees. Coat squid thoroughly with mixture. In a medium-sized mixing bowl. They are simple enough. Broil until the cheese is melted. And if you really want to assume the throne. and followed up with an actual serving of ice cream. including… um… squid. Allow squid to drain on paper towels. Yields 10 servings. you can become nacho king or queen of your own kitchen pretty easily — there’s no set recipe. Layer the chips.shared plates & starters Local Lund’s Fried Calamari with Roasted Red Pepper Aioli Squids have been called the “ice cream cones of the sea” not only because they are shaped like cones. which we make with squid caught from local waters. is best when topped off with our Roasted Red Pepper Aoili (see page 136). but because they’re a favorite food of many sea creatures. They should also be called the “ice cream cones of Lucky Bones” because we go through a ridiculous amount of calamari. Simply cut as many corn tortilla shells as you can eat into small triangles and deep fry them. meat and cheese together on an oven proof platter. Preheat oil in a heavy. Sprinkle on the tomatoes. put your feet up and enjoy. 4. 66 the ESSENTIAL lucky bones cookbook . 3. so you don’t overcrowd the pot. fry your own chips instead of purchasing them. Place squid in oil for 2 to 3 minutes in small batches. Lucky Bones Nachos There is one guy in our kitchen we call “Nacho King. your majesty. Use your own creativity. Your favorite tortilla chips Cooked beef or chicken. 2. 2. your choice Shredded jack cheese Sliced scallions 1 sliced jalapeño Dollop of sour cream Diced tomatoes 1.” because he puts out about forty-five orders of these a night. This dish. 3. combine flour. Then follow along with the rest of this recipe. salt.

Juice of one orange Juice of one lemon Juice of two limes 1. until the mussels have opened. 4. Stir in shallots and garlic. diced 1 large tomato. Marinate overnight. chopped garlic and fresh cracked black pepper. 10-14 ounce pork loin 2 garlic cloves. juice all fruit and combine except juice of 1 lime. Cover saucepan. torn Salt to taste 1. Cut into large 1-inch chunks. 3. 3. finely chopped 4 cloves garlic. Heat olive oil in a medium saucepan over medium heat. For sour orange. half of the basil. Mix white wine and heavy cream into the saucepan. Garnish with remaining basil and serve with gorgonzola cheese. Yields 2 to 4 servings. debearded 1/3 cup fresh basil leaves. It can be served with the Salsa Verde (page 137). For pork. and salt. you’re going to want to sop up as much of the sauce as possible. Mussels in Gorgonzola Basil-Tomato Sauce Wild mussels will have a bristly patch protruding from their shell that is used when attaching to a piling or rock. remove fat and silver skin by trimming off with a knife. Holding the hairs near their base and giving them a swift yank should do the trick. Stir in onion and tomato. deep-fry at 325 degrees until crispy or cook on a mediumhigh grill until your proper doneness is reached. finely chopped 1 small onion. and it’s always a crowd pleaser. minced 1 tablespoon fresh cracked black pepper 1 teaspoon Chef Walter J’s Cuban Spice Rub 1. 6. 1 tablespoon olive oil 2 shallots. 2. Combine diced pork. fresh. and continue cooking for about 5 minutes. Yields 4 servings. We recommend serving the final product with your favorite crusty bread. 2. the ESSENTIAL lucky bones cookbook 67 . cubed ½ cup white wine 1 cup gorgonzola.shared plates & starters Mojo Pork Morsels Chef Wally has done this recipe at home on the grill. crumbled ½ cup heavy cream 4 pounds mussels. Gradually stir in mussels. and cook until tender. cleaned. 5. and continue cooking about 5 minutes. sour orange. To cook. or Herb Mayonnaise (page 121). and bring to a boil. Toss cooked pork morsels with reserved lime juice and Chef Walter J’s Cuban Spice Rub®.

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desserts .

Where else would we go? My brother and I have met here every Tuesday night since. I work in Atlantic City. we had the reception here.Brothers Ken. on memories and mussels Comment Card Ken: I was looking for a place to go by myself. and Keith. she would laugh and say. Oh my god. Oh my god. “ ” . the mussels. In the middle of regular food service. My friend got married here. From her hospital bed. just like that. we would visit her in the hospital before going to Lucky Bones. a casino veteran employee. Can you get me the recipe for the Tuscan Spice Sauce? They used to keep it on the tables. Have you seen how cool the front door is? It’s as old as the hills. I’m telling you. Keith: When my mom got sick. and this is the kind of place you can feel comfortable going all by yourself. You can be alone here. and I drive all the way here to get a drink. The dirty sapphire martini. those mussels are killer. ‘You boys are going to Lucky Bones again?’ When she passed away. The secret to getting served? Just show up. but people kept stealing it. a manufacturer of printing presses.

72 the ESSENTIAL lucky bones cookbook . Drain on paper towels. 2. and your date will be batting his or her own eyes in your direction in no time. 12 medium-sized scallops 2 strips of applewood-smoked bacon 1. The bacon (which you can substitute with black-pepper bacon. Bake at 400 degrees for 8 to 12 minutes or until scallops are firm and opaque. and serve with our Horseradish Cream Sauce (page 124). adds a nice smoky flavor to the sweetness of each scallop. if you like). Serve with Horseradish Cream Sauce. Cut each slice of bacon in half and wrap each strip around scallops. Place bacon on an ungreased baking pan and bake for 7 to 10 minutes or until partially cooked and lightly browned. Yields 4 servings. all of them blue. they’ve got thirty-five eyes. Prepare them well. 3. Preheat oven to 350 degrees.shared plates & starters Scallops Wrapped in Applewood-Smoked Bacon with Horseradish shared plates & starters Cream Sauce If blue-eyed bombshells are attractive. 4. Place the scallops on a greased baking sheet. we recommend making these. If you’ve got a blue-eyed cutie coming over for dinner. then scallops must be the most desirable sea creature. securing with a toothpick.

Or else. this spread is delicious. Chop it finely. Remember to cut the fish by hand and DO NOT use a food processor. 1 cup smoked fish — local bluefish. Place the mixture into ramekins and refrigerate to let flavors blend. weakfish or your favorite ¼ cup unsweetened butter 1 tablespoon fresh white pepper 1 teaspoon fresh lemon juice 1 teaspoon fresh lemon zest 1 teaspoon fresh dill Salt to taste Large baked croutons for dipping (use your favorite Focaccia or bread) 1. wood and technique. Flake the fish with your hands and remove the bones and skin. Serves 4 to 6. Take out and let it get close to room temperature. Add pepper. dill and salt to taste 4. mackerel. overnight. Soften the butter to the point where you can easily whip it. 6. the ESSENTIAL lucky bones cookbook 73 . Whether hot or cold smoked. 2. 3.shared plates & starters Smoked Fish Dip Smoking fish is a part of our seafood tradition. 5. Spread on to your favorite croutons. lemon juice. Many an angler have their special brines. zest.

and you’ll have everything you need.Salads chapter three Our menu has undergone a great deal of changes through the years (we once considered a section of pirate-themed dishes). . but we’ve always remained a sharing kind of place. The salads in this section are all especially easy to share. Breaking bread together is one way human beings across all cultures create and sustain bonds. Just add a good friend or two to the list of necessary ingredients.

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Toss with olive oil — enough to coat. or anyone whose health is compromised. dried. he ran out of food. 8 anchovy fillets 4 cloves garlic 1 teaspoon Dijon mustard 2 egg yolks 2 teaspoons Worcestershire sauce 2 tablespoons fresh lemon juice 11/2 teaspoons salt 1 cup extra virgin oil 3/4 cup Parmesan cheese 1. a mishmash of all the bits and pieces he still had in the kitchen. but not in the same way our servers coddle the cooks when looking to taste a new menu item. Finish with cheese. 6. 3. Worcestershire. and the elderly — feel free to use pasteurized egg yolks. Serve immediately. Wash and dry romaine lettuce leaves and then roughly chop. and on one busy Fourth of July weekend. Slowly drizzle in the olive oil while vigorously whisking. croutons. garlic and mustard until blended. and Caesar Dressing (see below). 5. Finish with shaved cheese. Preheat oven to 375 degrees. There have been Fourth of July weekends in Cape May that we’ve come close to running out of this. vinegar and lemon juice to make a paste. halved Croutons 1 loaf day-old French/Italian bread Olive oil Salt 1 cup freshly grated Parmesan or Romano cheese 1. For folks who might be turned off by the idea of that — especially pregnant women. be Caesar. 4. Add to a large salad bowl and toss in tomatoes. washed. If anchovies aren’t your thing.salads Classic Caesar Salad with Caesar Dressing Although there’s no definitive proof. Caesar Dressing For our Caesar dressing. Yields 6 servings. but do not drench. 2. you can leave this one out. we like to coddle our eggs. 76 the ESSENTIAL lucky bones cookbook . the Caesar Salad is thought to have been invented by an Italian man who lived in San Diego during the 1920s. technically. Whisk in egg. torn into small pieces 1 cup cherry tomatoes. 2. but your salad will no longer. In a bowl. salt. Trim the crust off of bread and cut into ¾ inch cubes. Bake for 10 to 15 minutes or until golden brown. whisk and mash together anchovy. 1 head of Romaine. To coddle* an egg means to cook it ever so gently. Note: Raw eggs should not be used in food prepared for pregnant women. is what his daughter says he came up with to avoid disappointing guests. He operated a restaurant in Mexico to skirt the laws of prohibition. This salad. and pepper. children. Sprinkle lightly with salt and spread onto baking sheet. babies. 3.

Yields 6 servings. 3. 7. and cut in quarters Olive oil Salt and pepper to taste 1 (10-ounce) package mixed baby salad greens 2 ounce goat cheese For Thyme Vinaigrette (Makes about 2 cups): 1 teaspoon Dijon mustard 1 teaspoon chopped shallots 2 tablespoons champagne vinegar 2 tablespoons fresh lemon juice 1 ½ cups olive oil 2 tablespoons finely chopped thyme Salt and white pepper to taste 1. Finish with thyme vinaigrette. 5. Place beets in a small roasting pan and lightly coat with olive oil. Season with salt. simple. Cover with aluminum foil. trimmed. 4 medium beets. In a large salad bowl add mixed greens. feel free to add fresh thyme to your olive oil while roasting. 4. salt. 2. 6. and finely chopped thyme. Preheat oven to 375 degrees. Bake for 30-45 minutes or until tender. Cut into cubes. the ESSENTIAL lucky bones cookbook 77 . solid food — our kind of places. scrubbed. and pepper. and serve classic.salads Famous Roasted Beet and Goat Cheese Salad with Thyme Vinaigrette We put this salad on the menu because no one was doing beets at the time. don’t require reservations. Using a hand blender slowly incorporate oils in to the mixture. beets and top with dabs of goat cheese. shallots. Dijon. Whisk together lemon juice. white pepper. Allow beets to cool and then peel. If you want to increase the earthiness of this dish. It’s a dish commonly found at French brasseries – informal restaurants that are open late. champagne vinegar. and we wanted to be the first in Cape May.

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I sat a single woman at one table and a single man at another. I try to be fair to everyone. I love arts and crafts and especially writing. head hostess. away from the bathroom. Last night. Menus go there. there are plenty of times I have to take a deep breath and regain my composure. It’s the big corner booth. They might say they have a reservation when they don’t. “ ” . People can be tricky. One day. Table 19 is the most requested. It taps into my emotions sometimes. Then I watched them form a connection.Sabrina. I’d like to be a vet technician. That’s one of the most endearing things I’ve seen. in a quiet spot. or in a booth. I’d like to work with animals. I probably walk two miles across the Lucky Bones dining room in a night. there’s no job I’d rather have. on seating the Lucky Boners Team Talk People ask if they can have a table away from the kitchen. But until then. The job is about more than just seating people. Hostessing is great fodder for writing. Sure. the strangest request is when people ask me to join them for dinner. I have to be organized. Everything has its place behind the hostessing counter. the customers — everyone tries to take care of one another. Pencils go here. My coworkers. but by far.

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we suggest freezing it. Sprinkle tuna with salt and pepper. vinegar. it should last from one to four days. cover with cold water by at least an inch. flatleaf parsley. 5. While the potatoes are still warm.salads Fresh Tuna Salad with Potatoes and Herbs Tuna has some oil to it. Put the potatoes in a saucepan. scrubbed 1 tablespoon dry white wine or vermouth 1 ½ cups mixed fresh basil. Brush the basil off the tuna and sear the tuna for 1 ½ minutes on each side. cover with basil leaves. add a good pinch of salt. packed in ice and placed on the bottom shelf. place in a mixing bowl. and leave to marinate for about 30 minutes. 4. 6. and celery leaves 2 teaspoons Dijon mustard 2 tablespoons white wine vinegar 1 red bell pepper. Why take the risk? Yields 4 servings. 2. and tomato. 1 pound fresh tuna Course ground salt and freshly ground black pepper 12 basil leaves 5 tablespoons olive oil 1 pound red-skinned potatoes. cut into wedges 1. and drizzle with wine. 3. hard cooked and cut into wedges 1 tomato. Add the vinaigrette to the salad. Heat a cast-iron stove top grill pan over high heat. Reduce the heat to medium. toss well. cover partly. Place on a plate. and salt and pepper to taste in a small bowl. so it’s important that you buy as fresh as possible. and bring to a boil. Combine the mustard. turning it over once or twice. (If you don’t have this pan. drizzle with 2 tablespoons of olive oil. anchovies. roasted and cut into strips 6 anchovy fillets 2 large eggs. But if you can’t get to it within twenty-four hours. cut them into chunks. The steak you choose should have a deep red flesh — we like to use albacore (from local boats) because of its higher fat content. a cast iron skillet or heavy sauté pan will do fine). Garnish with roasted pepper. Whisk in the remaining 3 tablespoons of olive oil. and cook until tender. eggs. 82 the ESSENTIAL lucky bones cookbook . If stored properly in the refrigerator. Cut the tuna into chunks and add to the potatoes along with the herbs. and pile it onto a serving platter. Drain the potatoes.

Transfer this mixture into a large container and add the following 7 ingredients. It just wasn’t acceptable in many fine dining restaurants at the time. Wally figured he’d give what he’s dubbed the “Ozzie and Harriet dressing” a go. and we’re glad he did. Wally. because it had a very “1950s homemaker” kind of feel. 2. chopped ¼ teaspoon shallots ¼ teaspoon Dijon mustard ¼ teaspoon salt ¼ cup olive oil ¼ cup canola oil 1. learned to make this dressing in culinary school. we use it to top off our Rocket Salad (page 90). When Lucky Bones opened. Add the oils and emulsify with the rest of the dressing using a hand blender. Now. Purée the first 7 ingredients in a blender. Yields 2 cups. the ESSENTIAL lucky bones cookbook 83 .salads Green Goddess Dressing Our opening chef. Mix thoroughly with a hand immersion blender. 1 cup parsley (no stems) ½ cup scallions ½ cup chives 1 ½ tablespoons red wine vinegar ¾ teaspoon sherry vinegar ½ teaspoon fresh lemon juice 2 ice cubes ¼ teaspoon freshly ground black pepper Pinch of sugar 1 egg yolk ¼ teaspoon garlic. Add salt and pepper to taste.

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salads
Grilled Salmon Salad
We think salmon and raspberry go together like peanut butter and jelly. Well, maybe not as frequently, but they should. Remember to use a high-quality olive oil for this one. That’s going to be important anytime you’re using olive oil on a chilled dish. Yields 4 servings.
2 (1 ½ pound) salmon fillets 2 celery ribs, chopped ½ cup red onion, finely chopped 2 tablespoons fresh dill, roughly chopped Dressing: ¼ cup raspberry vinegar 1 tablespoon olive oil 1 ½ teaspoon sugar ½ teaspoon salt ¼ teaspoon pepper 1. While you heat up the grill, cut the salmon fillets width-wise into 4-inch pieces. Place salmon skin side down and grill covered for 12-15 minutes, or until fish flakes easily with a fork. Cover and refrigerate for 1 hour. 2. Remove skin and bones from salmon and flake into a bowl. Add celery, onion and dill. Combine the dressing ingredients. Pour over salad and gently toss to coat.

Maytag Blue Cheese Dressing
It’s important for this recipe that you make the trip to a good cheese shop. Don’t get prepackaged. If you can’t find the Maytag (and yes, the folks who make the cheese are related to the folks who make the dishwashers), then feel free to substitute with Gorgonzola or Roquefort. We use this as the topping for our Spinach Salad (see page 91), but it’s a nice addition to any bed of greens. Yields 9 servings.
½ cup sour cream ½ cup mayonnaise 1 tablespoon fresh lemon juice 1 tablespoon red wine vinegar 2 ounces crumbled Maytag blue cheese Combine all ingredients in a medium bowl, and mix well. Cover and refrigerate until serving.

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Chef Bob, aka Bobby Z

Team Talk

Cooking has taught me not to take anything for granted. I am responsible for 90 to 95% of all the soups and sauces. I take pride in that. I take pride in constantly improving them. We are always changing it up. Fresh fish daily. Different meat items daily. The menu changes daily. We buy what the market offers. That makes it special for me. I am an outdoors person. I do a lot of fishing and hiking. It’s a challenge, just like it’s a challenge in the kitchen. I look forward to it. The energy at Lucky Bones is phenomenal. It can be noisy, but this is the shore. The food here is honest. That’s important. My wife is a real finicky eater, but even she loves the Cuban Spice Pork Chop. I wanted to do a holiday pizza with butternut squash. We were going through a hundred pounds of butternut squash a week, so at the end of the season, we took it off the menu. The reaction was amazing. People asked for it so much, we had to put it back on. My niece has Celiac disease, so I had a personal reason for doing a gluten-free menu. We’ve researched pasta, dinner rolls, BLTs, crab cakes, hamburgers, chocolate cake, even pizza shells.

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1 cup cherry tomatoes ¾ cup asparagus. it balances out the arugula’s light bitterness. and tomatoes. we suggest experimenting with all of your favorite bottles. zucchini in the summer. it’s a nice excuse to start taste-testing Cabernets. and onion.salads Pelican Club Balsamic Vinaigrette This is our house dressing. and chilled veggies. drained 1 cup mozzarella balls ½ cup shaved fennel 1. Slowly add the oil in a fine steady stream to create an emulsion. rinsed. Add the chives and parsley. Lightly coat with olive oil and add salt and pepper. so we might as well show off what it can do — this is where we roast the vegetables for the Rocket salad. In a small baking dish combine tomatoes. The recipe calls for fennel. butternut squash in the fall. Preheat oven to 375 degrees. Yields 6 servings. which we use on our Skip Jack pizza (page 161). 2. large chunks Olive oil Salt and pepper to taste 6 cups baby arugula (or rocket) ½ black olives. 3. We like radishes in the spring. Whip the first 9 ingredients in a mixer for 2 to 3 minutes to thoroughly incorporate. 1 cup balsamic vinegar ½ cup good red wine ¼ cup Champagne vinegar 3 tablespoon Dijon mustard ½ cup egg yolks ½ teaspoon honey ½ teaspoon garlic ½ teaspoon shallots Pinch of salt ½ tablespoon parsley 1 tablespoon chives 4 cups olive oil 2 cups extra virgin olive oil 1. If nothing else. While we recommend using a hearty. but feel free to make your own a little gutsier by throwing in your favorites. too. mozzarella. Finish with the Green Goddess Dressing. 2. Set aside to cool and then chill slightly. large chunks ¼ cup red onion. In a large salad bowl toss together arugula. because it’s sweet. asparagus. We figured that we had the brick oven. Rocket Salad with Green Goddess Dressing The Rocket (another name for arugula) came about because we wanted a salad with guts. as are the vegetables. but your home oven is fine. The Green Goddess Dressing (page 83) works well. Roast for 35-45 minutes or until veggies are tender. Plus. olives. asparagus. 90 the ESSENTIAL lucky bones cookbook . full-bodied wine for this recipe. fennel.

the ESSENTIAL lucky bones cookbook 91 . like almonds and golden raisins. but we’re big advocates for everything in moderation — including moderation. chopped Toss all ingredients in a large salad bowl. Yields 9 servings.salads Spinach Salad with Maytag Blue Cheese Dressing We think there’s some truth to what Popeye said about being strong to the finish because you eat your spinach. chopped 1 cup fresh broccoli florets ½ cup golden raisins ½ cup real bacon bits ¼ cup slivered almonds ¼ cup red onion. works to lower blood pressure. 1 (6 ounce) package of fresh baby spinach 1 cup cucumber. and you’ve got a powerhouse of a salad. It aids in digestion. Pair it with other nutritionally-dense ingredients. among other health benefits. Finish with Maytag Blue Dressing. Sure. serves as an anti-inflammatory. the Maytag Blue Cheese Dressing (page 86) that we recommend for this dish may not be quite as healthy. and combats osteoporosis. protects against cataracts.

When we first opened. Some of them don’t require a specific type of bread. Lunch. that’s up to you. the one most often eaten on the go or behind a desk. we wanted to bring back the most underrated meal of the day.They say that breakfast is the most important meal of the day. (It’s tough to compete with the beach. the slices you choose are as important as what you put between them. is sometimes brushed over entirely. Sandw chapter four . lunch was pretty slow. Here is a selection of sandwiches we came up with to help us do just that.) But we were determined to stick it out. Just remember. and dinner the largest.

wiches .

94 the ESSENTIAL lucky bones cookbook . or enough for four sandwiches. Serve on your bread of choice. Preheat to 325 degrees. Cook the pork until fall-off-the-bone tender with an internal temperature of 195 degrees. 4 to 6 hours. add 10 fresh coals and 1 cup wood chips per side every hour. toss a quarter of hickory smoked wood chips on the coals. pull each piece of pork into thin shreds. 4. If using charcoal. Transfer pork to a cutting board. Pull the pork into pieces. Place pork in a roasting pan then on the grill. and do not grill until you see smoke. certain pork cuts were packaged for storage in barrels known as butts.sandwiches Asian Chicken Salad Sandwich This recipe calls for Sriracha. place chips in the smoker box. Start with 1/3 of a teaspoon to see where you stand on the hot-tolerance spectrum and go from there. soaked in water for hour Season pork all over with salt. Pull off and discard any skin. 1. tent with foil and rest 15 minutes. We knew a guy who put it on his cereal. diced ¾ teaspoon soy sauce 1/3 teaspoon Sriracha sauce ½ teaspoon salt and pepper mix 1 tablespoon red onion Splash fresh lime juice 1. The wood chips will deliver a smoky quality to the meat. 2. Yields 10 to 12 servings. and the name stuck. 1 pound cooked chicken meat 1 ¾ tablespoons mayonnaise 1/3 cup Spicy Hoisin Ginger Sauce (page 143) 1 teaspoon sesame seeds. If you’re using a charcoal grill. Place the pork shoulder skin side up on the grate over the drip pan. If you’re using a gas grill. pepper. Transfer the pork into a large foil pan and stir in 1 to 1 ½ cups sauce. 3. Yields about 4 cups. split 4 cups hickory smoked wood chips. and paprika. Using your fingertips or a fork. To serve. a Thai hot sauce. pile pulled pork high on hamburger buns. 2. 5. Mix all ingredients together. Barbecued Pulled Pork Sandwich Before the Revolutionary War in New England. black or white 2 tablespoons shallots 1 tablespoon carrots. 1 Boston butt (5 pounds) 1 tablespoon coarse salt 1 tablespoon ground black pepper 1 tablespoon paprika 1 recipe Lucky Bones Barbecue Sauce (page 125) 10 to 12 hamburger buns.

4. Braise for 1 hour. cover short rib completely with braising liquid. it’s usually made with corn beef. 6 short ribs Beef stock to cover. And we love when leftovers become a main event themselves. a liberal sprinkling 12 slices of rye bread 1 ½ cups sauerkraut 6 large slices of Swiss cheese ¼ tablespoon mayonnaise 1/8 cup mustard ¼ cup unsalted butter 1. Rotate again and continue to braise for 1 ½ hours more. diced 6 garlic cloves 3 fresh thyme sprigs Salt and pepper. Thinly slice short rib meat for sandwiches. about ½ to 1 gallon 1 bottle Yuengling lager 1 large Spanish onion. Spread the remaining slices of bread with mayonnaise and mustard and place on top. Add two to three sandwiches and cook on each side until brown. This brings your total cook time to 3 ½ hours. Top the meat with sauerkraut and a slice of cheese. Yields 6 servings. doubled up. The recipe came about because we wanted to use every last bit of our delicious chili (page 37). To prepare sandwiches. We’ve always believed in using every last morsel. about 2 to 3 minutes per side. 5. the ESSENTIAL lucky bones cookbook 95 . 3. Preheat oven to 350 degrees.sandwiches Braised Short Rib Reuben Sandwich This is a traditional Reuben with a twist. Serve warm. Repeat until all your sandwiches have been heated. In a large pan. Rotate ribs and drop the oven temperature down to 250 degrees and allow braising for another hour. Remove meat from pan. distribute braised short ribs among six slices of bread. making sure to not forget to butter the pan each time. Heat 2 tablespoons of butter in a large sauté pan over mediumhigh heat. 2. Cover with aluminum foil.

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For a slightly smokier flavor. Italian bread — is similar to pizza dough. at the same time you’re toasting your Focaccia on the grill. we suggest grilling up your onions and romaine until slightly charred. 3. 98 the ESSENTIAL lucky bones cookbook . Preheat grill or grill pan to medium high heat. chicken. chopped 4 leaves of romaine lettuce 4 individual loaves of Focaccia bread ½ tomato. For Sun-Dried Tomato & Roasted Garlic Spread: 1 cup mayonnaise ½ cup sour cream 1 ½ tablespoons roasted garlic ¼ cup sun-dried tomatoes. about 5 to 8 minutes per side. Yields 4 servings. 2. sliced 1. Slice your Focaccia loaves length-wise and toast on the grill until lightly crisp. Assemble sandwiches with Sun-Dried Tomato & Roasted Garlic Spread. onion. Season chicken breast with salt and pepper and grill chicken evenly on both sides. in fact.sandwiches Chicken Focaccia Sandwich The dough for a loaf of Focaccia — a flat. We think it’s what makes this sandwich so wonderful. 4. minced Splash fresh lemon juice Salt and pepper to taste Dash of Tabasco sauce Combine all ingredients together in small bowl. and tomato. 4 boneless skinless chicken breasts Salt and pepper ½ onion. lettuce. we use the same recipe for both. Remove chicken and allow to cool slightly.

I’m not answering any more questions. Don’t even ask that. I don’t boogie board. I like playing in the waves. on the place where she can be a princess Comment Card I wear my princess dress when I go to Lucky Bones. but only the pink kind. I like music. I wear it like a cape. I eat everything. Today. too. And I wear lipstick. And I like to eat the Sophia pizza pie. age 3. I go to Lucky Bones for a girls’ day. Sometimes. I’d order the chicken fingers. Oh. I love broccoli. I don’t like the music at Lucky Bones.Sophia. I go with my mom. Not with my dad. “ ” . I love macaroni and cheese. I wear my purple skirt to the restaurant. And no. It’s time to play. Sometimes. though. I am going to be a rock star when I grow up. The big waves scare me. The little waves. I like to sit by the fire in the winter. but I do go before. because I’m Sophia. And my tiara. too. I wear blue makeup on my eyes. I like Beyonce. I don’t go out to eat after playing in the waves. I need a guitar player. I like to dress up when I go out. but not THAT Sophia. I’d rather sit in a booth because booths are better. I’m a hero.

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soups the ESSENTIAL lucky bones cookbook 101 .

Cook for 2 to 3 minutes or until golden brown on the underside. and cayenne. You can use Dijon. Choose a large. 3. lettuce and onion. mayo or Dijonaise for the bread. or fry pan. salt. or your choice 8 slices applewood-smoked bacon. you should probably figure out which camp you’re in. Yields 4 servings. when the molting process starts). After the foam subsides. only make this sandwich with fresh crabs. Just make sure you give your tastebuds a fair shot. and only when they’re in-season (the beginning of the season is marked by the first full moon in May. Flip them over and cook for an additional 2 to 3 minutes. 1 cup flour 1 tablespoon salt 1 teaspoon freshly ground pepper ½ teaspoon cayenne pepper 8 small soft shell crabs Unsalted butter for pan frying For the sandwich: 12 slices of toasted Focaccia bread. enough butter to create a thin layer (about ¼ inch) in your pan. or love to hate. Build your sandwich with bacon. A good soft shell should be mild and sweet with a slight tang. pepper. 2. over medium heat. heavy frying pan and add. Dredge crabs in flour shaking off the excess. add the crabs and weigh them down with a clean brick. mix together the flour. cooked until crispy 4 slices Jersey tomato Romaine lettuce Sliced red onion Dijonnaise as needed Sliced Provolone cheese. if you like 1. 102 the ESSENTIAL lucky bones cookbook . 4. stone. In a bowl. If you’ve never had one.sandwiches Club-Style Soft Shell Crab Sandwiches We find that soft shell crabs are something most people either love. Transfer them to paper towels to drain briefly.

sandwiches
Lucky Bones Monte Cristo Sandwich
This Monte Cristo sandwich, dipped in egg batter and fried, is a favorite among all ages. If you’re in the mood for a sweeter lunch — or even breakfast — try this variation: serve as an open-faced sandwich on two slices of French toast. Best made with Pullman bread. Yields 1 serving.
2 slices of your favorite bread 1 teaspoon mayonnaise 1 teaspoon mustard 2 slices ham 2 slices turkey 1 slice Swiss cheese 1 egg ½ cup milk 1. Spread mayonnaise and mustard on bread. Alternate ham, turkey, and Swiss slices on bread. 2. Beat egg and milk in small bowl. Coat the sandwich with the egg and milk mixture. Heat a greased skillet over medium heat; brown the sandwich on both sides. Serve hot.

Grilled Fish Sandwich
A cod sandwich is a nice choice in the summertime, because it’s dense but mild, flaky, and low in fat, though tuna, mahi, and sword work nicely as well. Of course, we think Jersey tomatoes make everything better, so try and use those if you can. Yields 4 servings.
4 (4 ounce) fillets of cod 1 tablespoon lime juice ½ teaspoon lemon-pepper seasoning ¼ cup mayonnaise 2 teaspoons Dijon mustard 1 teaspoon honey 4 of your favorite rolls, split 4 lettuce leaves 4 tomato slices 4 rolls of your choice 1. Brush both sides of fillets with lime juice; sprinkle with lemonpepper. Coat grill rack with nonstick cooking spray before starting the grill. Grill fillets, covered, over medium heat for 5 to 6 minutes on each side, or until the fish flakes easily with a fork. 2. In a small bowl, combine mayonnaise, mustard, and honey. Spread on each roll. Top with fillet, lettuce, and tomato.

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sandwiches
Herbed Chicken Salad Sandwich
This is a classic European chicken sandwich, often used as a tea sandwich. We took it and applied it to Cape May. Don’t worry; it’s a heartier portion than a tea sandwich would be. Yields 4 sandwiches.
2 pounds cooked chicken meat ¼ cup red onion, diced ¼ celery, diced 1 tablespoon chives, chopped ½ tablespoon tarragon, chopped 1 teaspoon sherry vinegar 2 ½ teaspoons extra virgin olive oil Salt and pepper to taste 1 teaspoon grain mustard ¼ cup mayonnaise 1 teaspoon capers Mix all ingredients together and let rest in the refrigerator until needed.

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Lucky Bones Muffuletta
We have always loved New Orleans, which inspired us to put this popular French Quarter sandwich on our menu. It was born in New Orleans’ Central Grocery Market in 1906. During lunch, many of the Sicilian farmers working the nearby Farmer’s Market would stop over to the grocery for lunch. They’d order a traditional Sicilian meal — salami, ham, cheese, olive salad, and bread — and, in the traditional Sicilian way, they’d eat everything separately. The owner of the Central Grocery saw the farmers struggling to balance their meals. He suggested combining all these ingredients into a sandwich on muffuletta bread, a round, Sicilian, sesame loaf. The sandwich — meaty and salty and moist — is typically made with Genoa salami, but any fine Italian salami will do. Today, it’s affectionately referred to as the “Muff.” (Which is fine with us; if you’ve met our staff – Mr Jingles, Terry Berry, and Bobby Z, to name a few — you know we’re a fan of nicknames.) Yields 1 to 2 servings.
Olive salad: ½ cup pimento-stuffed green olives, chopped ½ cup Greek olives, chopped ½ cup pickled Italian vegetables, chopped ¼ cup olive oil ½ teaspoon oregano 1 teaspoon garlic, chopped 2 tablespoons parsley, chopped 1 loaf of fresh muffuletta, split 1 teaspoon garlic, minced 4 slices Italian salami 2 slices provolone or fontina cheese 4 slices Italian or capicola ham 1. To start your muffaletta, begin by dampening the inside of the bread with the juice from the olive salad and the minced garlic. 2. Add a layer of salami. Cover the salami with a good helping of olive salad. 3. Cover the salad with provolone cheese, followed by the ham. Top with the other half of the loaf.

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sandwiches Oyster Po’ Boy It’s thought that the po’ boy sandwich was born in the ’20s. Of course. julienned 1. who studied in New Orleans in the ’80s. Drizzle with cayenne aioli and top with lettuce. 4. 3. To prepare oyster flour. Add the oysters and cook until browned. 3 to 4 minutes per side. Drain well on paper towels. as it’s served with lettuce and aoli. started making the inexpensive French bread sandwiches in the restaurant they owned for their out-of-work friends. depending on the size. Serve warm. Transfer mixture to a large plate and dredge oysters in the flour. Two brothers. but we won’t mind if you do. after streetcar drivers went on strike in New Orleans. It’s a slightly “dressed” version. Oyster flour: 1 cup flour ½ cup cornmeal 2 teaspoons dried thyme 1 teaspoon dried oregano 2 teaspoons garlic powder 2 teaspoons onion powder 1 teaspoon salt 2 teaspoons freshly ground black pepper 20 freshly shucked oysters 2 tablespoons olive oil 4 French rolls ¼ cup cayenne aioli 6 leaves romaine lettuce. streetcar drivers themselves. This is what we came up with for our menu. Split each roll in half and place five oysters on each roll. 110 the ESSENTIAL lucky bones cookbook . sift all ingredients together in a bowl. You don’t have to come to the back door to get it. our brothers (Michael. Top with Roasted Red Pepper Aoili (page 136). and David) prefer oysters. The “poor boys” would come to the back door of the restaurant to retrieve their meals. now there’s as many variations of this sandwich as there are families in New Orleans. Heat oil in a large sauté pan over high heat until lightly smoking. 2. While these brothers made theirs with leftover bits of roast beef and gravy.

they wear their hearts on their heads. but shrimp take the expression to a whole new level. but we have trouble distinguishing the two. diced ¾ teaspoon Dijon mustard 1 teaspoon lemon juice ¾ teaspoon salt and pepper mix 1 teaspoon sherry vinegar ¼ teaspoon Sriracha sauce 1 teaspoon Worcestershire sauce ¼ cup mayonnaise 1. adding in shrimp last. peeled and de-veined ¼ cup red onion. leaving the remaining quarter whole. small dice ¾ teaspoon. 2. In a medium bowl. technically. it will give you the patience you need when waiting an hour for your final product to chill in the refrigerator. combine all ingredients. on their thoraxes. or enough for 6 sandwiches. 3 pounds cooked small shrimp. chopped ¼ cup celery. Food made with love just tastes better. diced ¾ teaspoon parsley. Plus. you’re going to want to put some of it into this sandwich. chives.) Wherever you wear your heart. the ESSENTIAL lucky bones cookbook 111 . Yields approximately 6 cups.sandwiches Shrimp Salad Sandwich You’ve heard of wearing your heart on your sleeve. (Well. Mix thoroughly and chill for 1 hour to allow flavors to combine. Chop three-quarters of the shrimp into small pieces.

Essenti Sauces. & Sprea chapter five .

a meal is only as good as what you pair it with. we provide you with a supporting cast that can steal the show. Here.ial . Sides ads Just like a movie is only ever as good as its supporting cast. even though we provide suggestions. . you are the casting director of your own kitchen. After all. It’s actually the largest section of the book because. we want you to have fun mixing and matching.

sides & spreads Arugula Pesto We came up with our arugula pesto sauce because everyone does basil pesto. but it can be used immediately. no seeds. Add white wine. it will hold for a day before the lemon starts breaking down your mayo. We used this recipe for a pizza once. If you’re going to take the time to prepare a wonderful fish dish (or anything fried that could use a little oomph) why cheapen it with a sub-par sauce? This recipe is best if prepared a few hours in advance. clams. pair your pesto with a little saba drizzle. sometimes referred to as “Italian maple syrup. we don’t think so. Yields 2 cups. chopped 1 teaspoon parsley. Make cornstarch slurry by adding cornstarch and water in a small bowl and mixing well. and this sauce is a good way to do it. Simmer for one minute. 114 the ESSENTIAL lucky bones cookbook . Yields approximately 3 cups. and sweat it for about 30 seconds. and it tastes that way. Chill before serving. diced ¾ tablespoon garlic. sauté onion in oil over medium heat until onions become translucent. We think that’s pretty bland. location is important.” It’s expensive. It would also make a wonderful topping for a pasta salad. A 405-year-old clam holds the record for oldest animal ever. It would be a shame not to take advantage of that. Whenever possible. Chill immediately in ice bath. Add slurry to sauce pot once it has reached a boil. In this way. 1 tablespoon canola oil 3 tablespoons onion. and we wanted to be different. Baby Clam Sauce The quahog (or hard-shell clam) is one of the longest living animals on earth. chopped 1 tablespoon capers 1 teaspoon lemon juice 1 teaspoon apple cider vinegar 2 teaspoons sugar ¼ teaspoon granulated garlic ¼ teaspoon salt and pepper mixture In a small bowl combine together all ingredients. Basil is a more expensive version and not as exciting. timing is important. at least. Just be careful not to overcook. chopped 3 tablespoons white wine ½ pound local clams ¼ clam juice ½ teaspoon corn starch ½ teaspoon water In a medium sauce pot. it’s an aged balsamic vinaigrette. In the refrigerator.essential sauces. because it works so well with the earthiness of tomatoes. Cape May is a popular spot for clams. ½ box/bag of baby arugula ¼ cup grated Parmesan cheese 1 garlic clove 2 ½ tablespoons pine nuts ¼ cup fresh basil ½ teaspoon freshly ground black pepper ¾ cup extra virgin olive oil In the food processor blend all ingredients but the olive oil until smooth. or for the Chicken Focaccia Sandwich on page 98. Cape May County was the dubbed the quahog capital of the world. 2 cups mayonnaise ¼ cup pickles. at one point. using tartar sauce is no different than taking a swim in the backwater. and clam juice and bring to a slow boil. Slowly drizzle in the olive oil until completely emulsified. Yields 2 servings. Add garlic. Backwater Tartar Sauce There are some basic tartar sauces that include little more than mayonnaise and pickles. diced 1 teaspoon chives. When you live that long.

the zucchini makes a light addition to any salad. Worcestershire sauce. Yields 30 servings. 1 pound butter. it soaks up flavor. until zucchini is tender and slightly browned around the edges. and Sriracha and mix for 3 minutes. A proud Polish man. Just be careful not to over-mix it. Cover and store in refrigerator or freeze until needed. Do it on the grill. Beat until well blended. including our rib steak (page 207). this is one of the few things in life you’re going to want lumpy. Blue Cheese Butter Our favorite thing about this butter is that you can stick it in the freezer. combine all ingredients. Just be sure to leave the skin on. 2 zucchinis.essential sauces. Set to one side. and you’ll get a nice smokiness as well. was hardly recognized in this country. Add softened butter to mixing bowl and mix on low for 5 minutes. Add crumbled blue cheese to mixture and mix for about 30 to 45 seconds. Yields 32 servings. Yields 4 to 6 servings. Add salt and pepper and roast for 30-40 minutes. so it will last a few months. though there isn’t much we wouldn’t add blue cheese to. pepper. We recommend roasting. Add salt and pepper. softened 1 ¼ teaspoons horseradish ½ cup puréed beets 1 teaspoon salt and pepper mix 2/3 teaspoon horseradish extract 1/3 teaspoon A-1 sauce In a mixing bowl. sides & spreads Beet Horseradish Butter This butter is a nod to Chef Wally’s central European background. We recommend using it on your steak and chicken dishes. It’s a wonderful addition to any red meat dish. Brick OvenRoasted Zucchini It wasn’t that long ago (less than thirty years) that zucchini. he’s been tweaking this one since his Pelican Club days. 3 tablespoons red wine 3 tablespoons shallots 1 pound unsalted butter. a type of summer squash. the ESSENTIAL lucky bones cookbook 115 . horseradish. softened ¾ pound blue cheese 1/3 teaspoon horseradish extract 2/3 teaspoon Worcestershire sauce 1/3 teaspoon Sriracha sauce 1 ¼ teaspoon salt and pepper mix 1 teaspoon black pepper Combine shallots and red wine in a small sauce pan and reduce over medium-high heat until almost dry. Ninetyfive percent water. It’s come a long way since then. which gives them a melt-in-your-mouth texture. washed and sliced into ¼ inch pieces Extra virgin olive oil Salt and freshly ground black pepper to taste Preheat oven to 375 degrees In a small roasting pan toss zucchini in olive oil it is lightly coated.

until soft and translucent. Add the sugar and water and continue cooking. You can buy cornmeal in fine. and you need to stick to it. sides & spreads Bronze Rub This works well on both meat and seafood. If Parmesan isn’t your thing. We find that the final product comes out best when we work with sweet onions. Apply it liberally. 2 cups cornmeal 1 ½ teaspoon salt and pepper mixture 1/3 teaspoon onion powder 1/8 teaspoon garlic powder 1/3 cup fresh grated Parmesan cheese Place all ingredients in food processor and pulse until incorporated. stirring more often now. see the Parmesan-free recipe. like Vidalia. the better. as our manager says. for 10 to 12 minutes. Yields about 1.” what we in the business call our fish du jours. but the longer you spend on this step. Add the onions and sweat them. may very well be the most traditional American food. until the water has evaporated and the onions are golden brown. Cornmeal Crust: 2 cups cornmeal 1 ½ teaspoon salt and pepper mix 1/3 teaspoon onion powder 1/8 teaspoon garlic powder ¼ teaspoon Chef Walter J’s Chipotle Spice Place all ingredients in food processor and pulse until incorporated. and because it’s a dry rub. it will kick your seafood entrée up a notch by adding another layer of texture. It will take at least thirty minutes to stir them. We like this crust for any of our “fish DJ’s. but don’t overdo the salt. but no matter what you choose. medium.essential sauces. Caramelized Onions This is one recipe where we don’t recommend veering too far off course. ½ cup toasted and ground coriander seeds 1 tablespoon ground onion 3 tablespoons lemon pepper 1 tablespoon oregano. you need to have a plan. Season with salt and pepper. and coarse consistencies. If you’re looking for a rub that’s a little bit more salty to use on a piece of fresh-off-the-grill meat. julienned Pinch of sugar 2 tablespoons water ½ teaspoon salt ½ teaspoon freshly ground black pepper Heat the butter in a heavy pan over medium-low heat. 116 the ESSENTIAL lucky bones cookbook . see the Smoke Rub on page 142. for about 30 minutes. dried leaf 1 teaspoon white pepper 1 teaspoon black pepper 1 teaspoon cayenne pepper 1 tablespoon salt Mix together in a food processor and use freely. stirring occasionally. made instead with Chef Walter J’s Chipotle Spice Sauce. Yields approximately 1 cup. 2 tablespoons butter 3 onions.5 cups. Cornmeal Crust Cornmeal. that could turn your meat hammy. and no one likes a ham. it will lock the moisture into whatever you’re cooking. below. made from ground maize.

we came in for drinks and made friends with some folks at the bar. very dry. It’s that friendly of a place. he would move down. “ ” . she puts up with us. Now. and his wife Elizabeth. We come here to unwind after a hard day of work. and I just fell in love. real estate agent. and they’re never the same. The conch fritters. Today. Even people you don’t know will reach out to you here.. even outside of Lucky Bones. the only other place we’ve had them was in the Caribbean. the guy next to me said that if we didn’t have enough room once our friends arrived.Charles.. we all got dressed up as characters from The Wizard of Oz and spent the night at the Lucky Bones bar. so that’s a plus! The first meal I had here was the mussels with gorgonzola sauce. Reatta makes the best one in Cape May. on the place where everyone knows your name Comment Card He said: Several years ago. I am an Old Granddad Manhattan kind of girl. They’re just as good here. Everyone knows your name. And he’s an excellent cook. Last Halloween. with a black martini. school bus driver. She said: The theme song from Cheers makes me think of Lucky Bones. My husband tries to make them at home. because this restaurant is so much like that. we get together all the time. filled to the brim. without us even having to ask. Plus. We seem to gravitate toward the same side of the bar every time we come in.

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soups the ESSENTIAL lucky bones cookbook 119 .

Yields 5 to 10 servings.) The holy trinity of both Cajun and creole cooking is a combination of celery. and bell pepper. chopped ¾ cup green peppers. kitchen utensils are — and should be — intensely personal things. Creole Sauce Creole cuisine was developed by aristocratic French settlers in Louisiana in the 1690s. or weight. 2 teaspoons canola oil ¼ cup Spanish onions. You’ll see all three of these ingredients in this sauce. chopped 1 tablespoon sugar 1 can (96 ounce) chopped tomatoes Render fats in large sauce pot. Every kitchen should have at least one really great wooden spoon. was developed by the less well-to-do. dried 1 dash of Cholula hot sauce 1 ¾ tablespoon garlic. and butter. We’ve broken the recipe into four steps for you. Raise the heat and sweat the veggies to build flavor. Add brewed coffee and reduce by 80 percent. chopped 1 ¾ cups fresh tomatoes. 120 the ESSENTIAL lucky bones cookbook . sides & spreads Costa Rican Coffee and Chipotle Barbecue Sauce This sauce. length. salt and pepper and red wine. which has a little more earthiness than your typical BBQ sauce. Add garlic and Chef Walter’s Chipotle Spice and sweat it for another minute. one inch dice 1 ½ cup celery. Add celery. You’re going to need a thick-bottomed stainless steel pot and a wooden spoon to complete them. They take a while to complete. (That’s one of the differences between Creole and Cajun. Add onions and cook until slightly brown. Add ketchup. onion. green peppers. Cajun. Simmer for 30 minutes and chill. diced 2/3 teaspoon garlic. but it’s worth the wait. 1 1/3 teaspoon pork fat 1 1/3 teaspoon chicken fat 2 ¾ cup onion. chopped 2/3 teaspoon Chef Walter’s Chipotle Spice 1 cup brewed Costa Rican coffee 3 cups barbecue sauce 3 tablespoon ketchup 1/3 teaspoon salt and pepper mix 2/3 cup red wine Sauté onions in a medium saucepan over medium heat until they become translucent. Yields 1 quart. which tends to be a bit more rustic. at our Cape May Roasters facility. chopped 1 ½ ounces unsalted butter 1 1/3 cup shrimp stock 1 bay leaf 1 1/3 teaspoon salt and pepper mixture 1/3 teaspoon cayenne pepper 1 ½ teaspoon crushed black pepper 1 teaspoon blackening spice 1 teaspoon thyme 1/3 teaspoon basil. barbecue sauce. is made with the Costa Rican coffee we roast on the peninsula. We won’t tell you what kind.essential sauces.

Herb Mayonnaise We stumbled across this combination of ingredients while experimenting with a way to freshen up lunch. Salt was initially put in butter as a preservative. but we find it easier to add salt into a recipe on our own. this can also be called an aioli. if you want to impress your friends with your culinary vocab. minced 2 tablespoons chopped fresh oregano 2 tablespoons chopped fresh basil 1 tablespoons chopped fresh marjoram 1 teaspoon crushed red pepper flakes In a mixing bowl. This is one of those sauces. softened 1/3 cup fresh parsley. we cook with the unsalted kind. minced 2 tablespoons garlic gloves. Plus. or freeze until needed. Yields 32 servings. combine all ingredients. minced 1 teaspoon fresh lemon juice. or a garlicseasoned mayo. are brought to the table in France.essential sauces. Combine all ingredients together using a wire whisk. Cover and store in refrigerator. Allow to set for up to 1 hour to allow flavors to meld. When French fries. Yields 1 cup. The final product will work great on steak. feel free to get your salt fix either way. they come with a whole litany of sauces that go beyond just ketchup. Technically. but since the advent of refrigeration. and this more exciting curry ketchup for your homemade fries (see page 56). Beat until well blended. it will keep Dracula out of your refrigerator. 1 cup ketchup 1 tablespoon yellow curry paste ¾ teaspoon curry powder ¼ teaspoon cayenne pepper Combine ingredients together using a wire whisk. 2 cups butter. chopped 1 tablespoon Italian parsley. it’s easier to control. We recommend using your old ketchup for the cleaning. and works well on our Grilled Fish Sandwich (page 103). It’s a nice alternative to tartar sauce. we no longer need it. Yields 2 cups. chopped 1 teaspoon garlic. and we think that’s a practice worth emulating. It’s stayed on as an ingredient because people like the taste. 2 cups mayonnaise 2 tablespoons chives. chicken. the ESSENTIAL lucky bones cookbook 121 . or pommes frites. When making this herb butter. it’s fine to scratch the pepper flakes. you don’t need to get out of the kitchen. sides & spreads Curry Ketchup It’s a little-known fact that ketchup will remove tarnish from copper kitchen utensils. Herb Butter Whenever we cook with butter. And if you can’t handle the heat. pork or anything off the grill.

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soups the ESSENTIAL lucky bones cookbook 123 .

sides & spreads Horseradish-Beet Sauce One of our chefs is married to a picky eater who refuses to touch a beet. (Plus. mustard. but we might as well have left it on. which is the outermost rind of the lemon. and egg yolks into a food processor. chilled. Season to taste with salt and pepper. It calls for lemon zest. When incorporated into aioli.) Yields 2 cups. and he’s refused to give it out until now. vinegar. We try telling her that lemons are more than just a hair product. You can purchase a bottle of zest in the market. We tried to take this version off the menu. Lemon Beurre Blanc A beurre blanc is a white wine and butter sauce. 2/3 cup mayonnaise 1 cup sour cream 1 1/3 tablespoon horseradish. because people still request it for their salmon. So. 124 the ESSENTIAL lucky bones cookbook . they’re a great way to freshen any fried seafood dish. we know how good it is. without further ado. garlic. but it won’t be nearly as beneficial as the real deal. cut into cubes 2 tablespoons lemon pulp. where all of the best aromatic oils are. One of our cooks has a neighbor who’s been pestering him for this recipe for a while. He got her to try this sauce. Yields 12 ounces. Juice of 1 lemon 1 tablespoon Dijon mustard ¼ cup white wine vinegar 2 anchovy fillets 2 cloves garlic 2 egg yolks 1 ½ cups extra virgin olive oil Salt Freshly ground black pepper Place the lemon juice. try the beet-less version. unsalted. lemon has detoxifying agents that will your make your skin glow.essential sauces. We love it on scallops wrapped in bacon (see page 72). and now she's addicted. Just be careful that you’re grating only the colored part of the rind. pepper mix ½ teaspoon Worcestershire Sauce Place all ingredients into bowl and whisk thoroughly. chopped Horseradish Cream Sauce ½ cup sour cream 1 tablespoon horseradish. anchovies. here is the lemon beurre blanc recipe. But if you can’t convince your loved ones to give this a go. Yields 4 servings. To remove the zest. Process until smooth. drizzle in the olive oil until the aioli is thick and smooth. drained ¼ teaspoon champagne vinegar ¼ teaspoon kosher salt 1 teaspoon Dijon mustard Dash Tabasco hot sauce Place all ingredients into bowl and whisk thoroughly. like in this recipe. which should make our server happy. or simply use a vegetable peeler. Refrigerate until ready to use. With the motor running. drained 2 tablespoons puréed cooked beets 1 teaspoon lemon juice ½ teaspoon Sriracha sauce ¼ teaspoon salt. 1 cup white wine 1 tablespoon white wine vinegar 1 tablespoon shallots 4 tablespoons heavy whipping cream ¼ pound butter. Lemon Aioli One of our servers is always drenching her hair with lemon juice in order to be more blonde. you can buy a tool called a zester. and we have trouble saying no.

although it goes with chicken as well. For the dressing: ½ cup sour cream 1 ½ cups mayonnaise 1 ½ tablespoon apple cider vinegar 1 ½ tablespoons sherry vinegar 1 teaspoons dry mustard 1 ¼ teaspoons Dijon mustard 1 ¼ teaspoons horseradish 1 tablespoon sugar ½ teaspoon salt. Yields 2 cups. and we think our Lucky sauce might give you a shot at taking home the gold. and diced 1 piece (3 inches) fresh ginger. seeded. Yields 2 pounds. and helps prevent morning sickness. we’ve grown accustomed to a little more sugar in our slaw. which gives the sauce a little kick. shredded 2/3 teaspoon salt and pepper mix ¼ cup shredded carrot Toss ingredients together and then coat with dressing. combine wine. In America. Leftover sauce can be combined with ground turkey for a burger with a twist. vinegar. finely chopped 4 ripe tomatoes. peeled. just add another tablespoon of the sweet stuff. Reduce until almost a syrup consistency. Turn the heat to low and add butter cubes 2 at a time while stirring until all the butter is added and sauce is a creamy consistency. Lucky Barbecue Sauce Barbecuing competitions happen in all fifty states. minced 1/8 teaspoon kosher salt 1/8 teaspoon white pepper In a sauce pan over mediumhigh heat. and shallots. for all of you pregnant BBQers. pepper mix 1/3 teaspoon seed Combine all ingredients in a mixer and mix well. It works nicely with our Broiled Baby Back Ribs (page 198). that’s fine. The recipe also includes Costa Rican coffee roasted locally by our sister company Cape May Roasters. Season with salt and pepper. 1 tablespoon olive oil 1 tablespoon honey 1 tablespoon dark brown sugar 1 medium red onion. meaning it’s not quite as sweet as you’re probably used to. finely chopped 1 cup brewed coffee 2 tablespoons ketchup 1 tablespoon chili sauce 1 tablespoon tomato paste ½ teaspoon fresh lemon juice ½ teaspoon Worcestershire sauce the ESSENTIAL lucky bones cookbook 125 . We love the incorporation of ginger. sides & spreads 1 teaspoon lemon zest. Low Tide Cole Slaw The low-tide twist is that it’s German-style. too. reducing by half. Add cream and continue to cook. Chill until ready to use. For the slaw: 1 pound shredded coleslaw mix 1 cup red cabbage.essential sauces. and if you’re a creature of habit.

This recipe yields 20 virgin Mary’s. sides & spreads 1 canned chipotle chili. 46 ounce tomato Juice 92 ounce V-8 1 tablespoon horseradish 1 tablespoon Tabasco or favorite hot sauce Juice of 2 lemons 4 tablespoons Chef Walter J’s Cuban Spice Rub® Plus extra spice for rimming the glass (optional) As needed: your favorite vodka Combine all ingredients and allow the mixture to chill. Remove herb sprigs and transfer sauce to blender. 1. Lucky Bones Bloody Mary When our staff gets together. Absolute Citron or Kettle One are recommended. 126 the ESSENTIAL lucky bones cookbook . Choice of garnishes: lemon. and onion in a heavy nonreactive saucepan and cook over medium heat until the onions are caramelized. Use ½ tablespoon of Chef Walter J’s Cuban Spice Rub® per quart. who managed to kill off most of her Protestant advisers during her five year tenure as Queen of England. One bottle will yield about 36 drinks. honey. 5. 5 to 10 minutes. Stir occasionally with a wooden spoon. minced 2 sprigs fresh rosemary 2 sprigs fresh thyme 1 1/3 cup cold water Coarse kosher salt. (When we’re not playing beer pong after a long shift. but once you add vodka. 3. Stir frequently with a wooden spoon. and refrigerate. celery or an olive. and bring to a simmer. except for salt. Purée and correct seasoning. 20 to 30 minutes. Allow the mixture to chill overnight or for at least 3 hours so the flavors can develop. 2. Quick method: Add Chef Walter J’s Cuban Spice Rub® to your favorite Bloody Mary Mix.essential sauces. Add 1 ½ ounce of your favorite vodka. adding salt or any other ingredients as needed. 4. Stir in the remaining ingredients. cool to room temperature. daughter of Henry the VIII. cover. Use right away or transfer to sauce jar. to taste Combine the oil. It’s rumored that the Bloody Mary was named after Mary Tudor. brown sugar. the sky is the limit. To serve: 1. 2. anyway). Let’s just say that we’re much better at teamwork than the royal family was. Reduce heat to medium-low and gently simmer the sauce until thick and flavorful. It is best if refrigerated overnight or for at least 3 hours to allow flavors to develop. Fill the glass with chilled Bloody Mary Mix. Pack the glass with ice. Rim the glass with lemon or lime juice and dip the rim in Chef Walter J’s Cuban Spice Rub®. it’s kind of like a brain trust.

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Keep warm over low heat for a few minutes before serving to allow flavors to blend. and allow to reduce by 25 percent. 5 large heads of roasted garlic. Personally. It’s one of our go-to fish sauces. thyme. Don’t worry if the portabellas are wrinkled. heavy cream. to taste Peel potatoes and cut crosswise in 1 ½ inch chunks. sliced 1 cup shitake. Simmer. Add heavy cream. the flavor will only be more intense. Mushroom Cream Sauce It’s important to use all three kinds of mushroom. or until completely tender. 1 ½ teaspoon canola oil 2 cups button mushrooms. Season with salt and pepper. and white wine until it comes to a syrup consistency. cubed and chilled In a sauce pan. put through a ricer or food mill and return to the pot. 130 the ESSENTIAL lucky bones cookbook . sides & spreads Mashed Potatoes with Roasted Garlic We recommend using a rice masher for these. chopped Salt and pepper to taste 1 ounce brandy 2 ounces chicken stock 2 cups heavy cream 1/8 teaspoon dried thyme ¾ teaspoon roux Heat up a large skillet and add oil. sliced ¾ teaspoon garlic. a potato masher will do fine. Drain and. reduce shallots. and sweat it for 30 seconds. Slowly whisk mixture into the riced potatoes. Add in cubes of butter 2 at a time. Just be careful not to boil. butter. Combine the milk. about 15 minutes. In that case. Add roux and simmer for 15 minutes. Yields 1 cup. in well-salted water for about 20 minutes. or your sauce will begin to separate. mashed 5 pounds baking potatoes 1 ½ cups milk ¾ cup unsalted butter 2 teaspoons salt 1 to 2 teaspoons freshly ground white pepper. chopped ½ cup white wine 1 pint heavy cream 1 tablespoon fresh ginger. Yields 10 servings. Yields 8 servings. chopped 1 ounce concentrated orange juice Juice of ½ an orange ½ cup unsalted butter. Add brandy and sweat for 2 minutes more. sliced 1 cup portabella. Turn the heat down and continue to sauté until mushrooms release water and soften. Chill. covered. 1 shallot ½ teaspoon garlic. Orange Ginger Beurre Blanc We love this recipe for the way it adds a little bit of zing to an otherwise familiar white wine and butter sauce. adding salt and pepper. Add garlic. but it’s especially wonderful when served with tuna and an Asian veggie stir fry. unless you don’t mind a few lumps. ginger. garlic. We also enjoy the little bit of Asian flair it brings to our menu. and mashed garlic in a saucepan and heat until the mixture is steaming hot.essential sauces. concentrated orange juice and fresh orange juice and reduce by half. Add chicken stock. Sauté mushrooms over high heat for 5 minutes. we think a few lumps can be lovely. as each one brings a different flavor. Let pan heat up and add mushrooms. reserving a little of the cooking water. Add salt and pepper to taste.

We are wine enthusiasts. And to enjoy it while the steel band drummer plays — that makes you feel like you’re in the tropics. and we were displaced. There’s no place where the fish is better. I wanted to kill my husband.Steve. she just knows. she says I have two glasses of wine and I think I’m a genius. on a place for all seasons Team Talk She said: We have a condo in Wildwood. We love the staff. “ ” . with a shot of hot chocolate and a little whip cream on top. a retired nail technician. It was under construction. in the winter. In the summer you’ll see people coming in right off their boats or right from the beach. We make our own. I don’t even have to tell Patty what I want at the bar. and his wife. We go to the docks to see what comes in every day. I was so dehydrated and dizzy by the time we arrived. They all keep us posted on their lives — what’s going on with their grandmothers or their wedding plans. My husband suggested we ride our motorcycles to Cape May once. in flip-flops and a cover-up. What more can you ask for? He said: The breakfast pizza on Sunday is just incredible. a commodities trader. It was 110 degrees that day and heat was radiating off the pavement. because we know that’s what Lucky Bones will be serving. it’s so cozy in front of that fire. Fran. My wife calls me Albert Weinstein. I love the cabernet on the Lucky Bones menu. It felt like home. Then. Lucky Bones is where I suggested he get me a drink. We ate at Lucky Bones every night.

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garlic. Add basil and season with salt and pepper. Pan-Fried Ravioli with Roasted Red Pepper Pesto The origin of ravioli can be traced back to the Dark Ages in Italy. coarsely chopped ½ cup chopped green onions 2 jalapeño peppers. it was a favorite among all classes. but make a nice addition to salsas and pasta salads. heat oil in a sauté pan until hot. Roasting is an especially good choice when you find yourself with a tomato craving out of season. Add Parmesan cheese and process. 134 the ESSENTIAL lucky bones cookbook . but even more importantly. jalapeños. chopped ½ cup toasted walnuts ½ cup grated Parmesan cheese 1/3 cup olive oil 2 teaspoons fresh basil. there’s something about the combination of ricotta. stir together pineapple. 1 ½ cups fresh pineapple. This salsa is light and refreshing. Add ravioli and cook until golden brown. chopped Salt and pepper to taste For Ravioli: 2 tablespoons olive oil 16 fresh ravioli 1/3 cup grated Parmesan For pesto. With motor running. roasted. Top with pesto and Parmesan. Set aside. also called sauce tomatoes. are wonderful for roasting because they’re surprisingly dense (kind of like some people we know). For the ravioli. bell pepper. 1 pound Roma tomatoes 2 ½ teaspoons olive oil 2 ½ teaspoons balsamic vinegar 1 teaspoon salt and pepper mix Core and halve tomatoes. Toss tomatoes with olive oil. For Red Pepper Pesto: 3 red bell peppers. chopped or 1 (12 to 16 ounce) can crushed pineapple in juice 1 small red bell pepper. We’ll often pair it with a sesame or sea-saltencrusted tuna. Place on a sheet pan and roast in a 400 degree oven until properly dark. Yields 4 servings. and salt and pepper. it’s also a nice balance of spicy and sweet. cilantro. in a food processor place peppers. sides & spreads Oven-Roasted Roma Tomatoes Roma plum tomatoes. We like ricotta stuffed the best. Pineapple Salsa Cooking is as much about balancing flavors as it is mastering those flavors. it brings out the fruit’s inherent sweetness. and seeded 2 cloves garlic. walnuts. They’re juicy and wonderful by themselves.essential sauces. vinegar. Reserve at room temperature for about an hour to allow flavors to meld. chopped 1 tablespoon fresh lime juice ¼ teaspoon salt In a medium bowl. seeded and chopped 3 tablespoons fresh cilantro. green onions. and walnuts and process until chopped. peeled. lime juice and ¼ teaspoon of the salt. Yields 2 large servings. and basil that’s irresistible. Yields 6 to 8 servings. drizzle in oil. Just like now.

We usually pair it with one of our milder fishes. and cilantro. kind of like a nice wine. add the oil in a slow steady stream and continue processing until emulsified. Roasted Garlic It’s easy to roast your own garlic.) Yields 2 cups. then wrap each head in foil. and cayenne. 4 whole garlic heads ¼ cup olive oil Aluminum foil Preheat oven to 350 degrees. the stuff out of a jar is just not the same. salt. A dynamic sauce. with just a little kiss of heat at the end. lemon juice. cleaned and corn reserved 1 sprig fresh thyme 2 cups heavy cream 1 ounce roux ¼ Chef Walter J’s Chipotle Spice 1/8 teaspoon ground black pepper Salt to taste 2 tablespoons fresh cilantro Sweat garlic and onions then add wine. which can be up to four times stronger. With the motor running. 1 teaspoon garlic. chopped ¼ cup red onions. Film the cut portion of the garlic with olive oil. Spread this one on crackers or bread for something a little more exciting than butter. salt. see left. so that it’s used in sweet dishes. Bake for about 45 minutes or until the outside cloves are brownish and translucent and the whole head is very soft. a “sweet heat.” Yields approximately 2 cups. Remove excess layer of the papery skin from the garlic. cut off tips of these individually. It’s sweet at the beginning. mashed to a paste Juice of one small lemon ¼ cup water ¼ teaspoon salt Pinch ground cayenne pepper 1 ¾ cups extra virgin olive oil Squeeze the pulp out of the roasted garlic into a food processor or blender and add the egg yolks. (For instructions on roasting. but you can never have enough. and it’s so worth it. Roasted garlic is milder than raw. A few cloves around the outside of the heads will remain whole. it takes on a sweet. Reduce by half and then add cream and simmer. nearly as much as it’s used in savory. Use this recipe for your Roasted Garlic Aioli (page 135) and Roasted Garlic Ricotta Spread (page 136). Unwrap the garlic and let cool before using in your recipe. Roasted Garlic Aioli We know there are a few aiolis in this section to choose from. the ESSENTIAL lucky bones cookbook 135 . it changes in your mouth. Once it’s roasted. and adjust seasoning. sometimes even ice cream. sides & spreads Roasted Corn Cream Sauce The Roasted Cream Sauce will be best when the corn is in season. shiny side in. Add corn. then cut about ¼ inch off the tops of the heads. corn cob and fresh thyme. clam juice. pepper.essential sauces. small dice 1/3 cup white wine 1 cup clam juice 1 corn cob. garlic. Purée until smooth. Add roux and simmer to cook out the roux flavor. Just make sure you’re using fresh garlic. 1 large head roasted garlic 2 egg yolks 1 clove garlic. water. almost nutty flavor. Strain and use hand blender to incorporate chipotle spice.

1 head garlic. mashed to a paste Juice of one small lemon ¼ cup water ¼ teaspoon salt Pinch of ground cayenne pepper 1 ¾ cups extra virgin olive oil Peel and seed the roasted pepper and into a food processor or blender and add the egg yolks. We’re pretty sure that those nymphs wouldn’t have been so easily deterred had the Egyptians been using anything but fresh garlic. water. As a result. salt. Roasted Red Pepper Aioli For a lot of the recipes we were using in the restaurant. Reserve and use for cooking. roasted 2 cups ricotta cheese ½ cup Asiago cheese. and we really didn’t want to waste them.essential sauces. we needed to cut the tops of our red peppers off. It’s also works with our oyster po’ boy sandwich (page 110). Yields 2 cups. see page 135. mash the roasted garlic until a paste is formed. shredded Salt and freshly ground black pepper 3 tablespoons extra virgin olive oil In a medium sized bowl. Yields 3 ½ cups. Yields 6 to 8 servings. we had bags and bags of pepper tops accumulating in the fridge. lemon juice. Chef Bobby Z came up with this recipe for red pepper aioli. 136 the ESSENTIAL lucky bones cookbook . garlic. Purée until smooth. Add the remaining ingredients and mix together until combined. which is exactly the topping we’d been needing for our calamari (see page 66). For instructions on roasting. sides & spreads Roasted Garlic Ricotta Spread Egyptians used to worship garlic for its power to ward off jealous nymphs that terrorized pretty maidens. add the oil in a slow steady stream and continue processing until emulsified. With the motor running. 1 large roasted red pepper 2 egg yolks 1 clove garlic. and cayenne. Roasted Tomato Broth 1 teaspoon garlic 2 tablespoons onions chopped 1 1/3 cups clam juice 1 1/3 tablespoons white wine 2 cups roasted tomato purée 1 tablespoon fresh thyme 1 tablespoon fresh basil 1 bay leaf 1 roasted garlic clove Mix all ingredients and bring to a light simmer for 15 minutes.

It’s also about five times hotter than the jalapeño pepper. you’ll only need a dollop. Yields half a cup. and garlic together to a fairly smooth sauce.) Fried seafood is often served with tartar. peeled Salt to taste 2 tablespoons roughly chopped fresh coriander Remove the papery husks and rinse the tomates. sides & spreads Roasted Yellow Pepper Aioli This is another instance where we wanted to be just a little bit different. turning the chiles from time to time. toasted 1 clove garlic. too. Salsa Verde There are two versions of our salsa verde here because we think salsa is more fun to eat when it’s green. water. yellow aioli is a little sweeter than the red pepper one you’ll see opposite. peeled Blend the tomato. broiled 4 chiles serranos. 2 tomatoes (about ½ pound). and food should be fun. Purée until smooth. but we thought that. you may dilute with a little water if desired. 1 large roasted yellow pepper 2 egg yolks 1 clove garlic. salt. about 5 minutes. but it’s America’s favorite condiment. Remove the chiles when they are lightly browned. Do not overblend. after all. With the motor running. in tacos. because yellow peppers are a bit sweeter. Salsa ranchera. Once again. As an FYI. finely chopped 2 cloves garlic. Sprinkle with coriander and serve at room temperature. Continue cooking the tomates until they are brown and mushy. it would be more fun to do this sauce. 1 pound tomate verde 8 chiles serranos 2 tablespoons white onion. The Serrano chile called for in the first recipe is the easiest to use for this kind of salsa because it has such a thin skin. lemon juice. just ask them. or “ranch-style sauce. steady stream and continue processing until emulsified. the spice factor is high. add the oil in a slow. chiles. or even on your Sunday morning serving of scrambled eggs. with our crab cakes on page 181. (If there is one thing our chefs aren’t. Yields 12 to 16 ounces. Place on a griddle with the chiles and cook over a medium flame. mashed to a paste Juice of one small lemon ¼ cup water ¼ teaspoon salt Pinch of ground cayenne pepper 1 ¾ cups extra virgin olive oil Peel and seed the roasted pepper and into a food processor or blender and add the egg yolks. Yields 2 cups. garlic. so don’t say we didn’t warn you. and it’s ours.essential sauces. about 10 minutes. Salsa Ranchera We know there are a few salsa recipes in this section. the ESSENTIAL lucky bones cookbook 137 .” is especially good with shredded meats. and cayenne. Grind the tomates and chiles together with the rest of the ingredients. it’s typical.

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essential sauces, sides & spreads
Salsa Verde II
Yields 12-16 ounce depending on juice of tomatillos . 1 pound tomatillos, husked 1 jalapeno ½ cup Spanish onion 4 cloves whole peeled garlic 1/3 teaspoon salt and pepper mix 1/3 teaspoon Chef Walter’s Cuban Spice Rub ½ cup small Spanish onions, diced 1 bunch fresh cilantro ½ cup arugula 2 teaspoons lime juice Salt and pepper to taste Place first set of ingredients in a large pot and cover with water. Simmer until vegetables are tender, about 20 minutes. Strain out some of the liquid, and set it to one side. Allow salsa to cool. Once cool, place sauce in the blender of food processor. Add the second set of ingredients and purée until smooth. Add reserved cooking liquid as needed to reach desired thickness.

Salt and Pepper Mix
Many recipes call for a mix of salt and pepper, so it’s often easier to just keep a mixture of both on hand. This is our ratio. (Don’t forget to throw some salt over your shoulder beforehand. We know, we’re superstitious, but no more so than the sailors who used to wear the “lucky bone” around their necks.) 1/3 pound kosher salt 1 teaspoon freshly ground black pepper Mix together

Shrimp and Lobster Stock
This is a surefire easy stock that you can make and freeze. The more shells you use the more delicious it will be. A secret that you may use that is not in the recipe is clam juice. This will really give the stock excellent seafood flavor. Be careful, as clam juice is naturally salty and should not be added before you do any reducing. 4-6 cups cleaned shells, from shrimp, lobster ½ cup dry white wine 1 large yellow onion, sliced or chopped 1 carrot, roughly sliced or chopped 1 celery stalk, roughly sliced or chopped 2 tablespoons tomato paste 2 sprigs thyme Several sprigs parsley 1 bay leaf 10-15 whole peppercorns 2 teaspoons salt Roast shells in an oven for 15 minutes at 400 degrees. Place in a soup pot and cover with one inch of water. Simmer and cook one hour. Do not boil. Skim impurities that come to the top. Add remaining ingredients and cook 45 minutes. Strain the liquid.

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Debra, seller of fiberglass, on the place that makes her want to sing

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I am a widow. When my husband was still sick, I would get some relief from the hospice. They would encourage me to take a break. So I started coming to Lucky Bones. This is a place you can feel comfortable coming alone. The bartender introduced me to some regulars a few months after my husband passed. We got to know each other, and became a family. Sometimes, we celebrate the holidays together. Billy makes it a point to hug me whenever I come in. And Pat kisses my hand. The bartenders make this place feel like Cheers. I would be the mussels if I were a dish on the menu, because they’re bold and beautiful. Oh, I shouldn’t say beautiful. You know what, what the hell? I’m bold and beautiful. I come every Monday and Thursday, and sometimes Sunday evenings. A week – that’s the longest I’ve gone without coming here. I don’t care where you come from – Delaware, New York, Philadelphia – you’re welcomed when you come here. And we all know the way it can be in Cape May in August. This is a fun place to work, you can just tell. And the patrons can feel that. The smell of that pizza oven in the winter is something else. The sight is one thing, but the smell is even better. I don’t know of any other restaurant in Cape May that offers that sensation.

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essential sauces, sides & spreads
Smoke Rub
A little bit salty but goes great with anything smoked on the grill. 1 cup paprika ½ cup onion powder 1/8 teaspoon cayenne ½ teaspoon white pepper 2 teaspoons dark chili powder 3 tablespoons brown sugar ½ cup granulated garlic 1 teaspoon curry ½ teaspoon black pepper ¼ cup kosher salt Combine and freely coat meat.

Soft Polenta with Gorgonzola and Mascarpone
We’ve heard polenta referred to as Italy’s other national dish, because its origin dates farther back than that of pizza or pasta. (It’s possible that polenta is older, even, than leavened bread.) We like to load ours up with cheese. Mascarpone is what’s going to give your polenta its richness; at 60-75% milk fat, it’s the cheese that’s often used to make the Italian dessert, tiramisu. Depending on your grocery market, you may have to go to a specialty store to purchase it. The Gorgonzola dulce (dulce because it is young) is going to be buttery and a little less intense in flavor; it was developed after World War II in response to increased demand for a more mild cheese. Yields 4 servings. 2 ½ cups water 2 cups chicken stock 1 teaspoon salt 1 cup yellow cornmeal ½ cup Mascarpone cheese ¼ cup Gorgonzola dulce 2 tablespoons unsalted butter Freshly ground black pepper to taste 10 sage leaves, slivered Parmigiano Reggiano for grating

Bring water, chicken stock, sage sprigs, and salt to a boil in a large saucepan and boil, covered, for 3 minutes. Discard sage sprigs. Reduce heat to moderate so that liquid comes to a simmer. Pour in the cornmeal by the handful in a thin stream very slowly, whisking constantly in one direction. When all the cornmeal is added, begin stirring with a wooden spoon. Keep the mixture at a bare simmer and stir frequently. Cook the polenta, stirring and crushing any lumps that might form against the side of the pan, for 15 to 20 minutes. As it cooks, the polenta will thicken considerably. The polenta is done when it comes away effortlessly from the side of the pan. Remove the pan from the heat and whisk Mascarpone, gorgonzola, and butter into polenta. Upon serving, garnish with shaved Parmigiano, sage, and pepper.

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and garlic which is common in Thai cuisine. It’s is not supposed to be marinara. but that is the Thai custom). stirring frequently. We also recommend eating them with your right hand. Adjust seasoning with salt and pepper. By itself. the ESSENTIAL lucky bones cookbook 143 . ginger. 2 teaspoons light or dark brown sugar 1 teaspoon ground coriander 1 teaspoon ground ginger 1 teaspoon turmeric 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon chili powder ½ cup prepared Thai peanut sauce ½ cup light coconut milk ½ chicken broth 2 tablespoons scallions. Add seasoning mix. sachet. We recommend drizzling this sauce on our lobster and shrimp spring rolls (page 61). small dice 2 teaspoons garlic. turmeric. tomato flavor. and dried herbs. Well. but that’s because it’s a launch pad for other sauces. Slowly add oils to food processor to emulsify completely. Add tomatoes. not really. sliced thin In a small bowl. chopped 3 tablespoons canola oil 3/8 cup olive oil 3 tablespoons sesame oil Place all ingredients except oils into food processor and blend thoroughly. Tomato Sauce This tomato sauce is the basis for the broth of our famous mussels dish (page 67). reduce to a low simmer and cook for 90 to 120 minutes. In a medium saucepan over medium-high heat combine peanut sauce. it is supposed to have a fresh. Yields 2 ½ quarts. minced 4 teaspoons olive oil 1 teaspoon salt. and broth. you may find our tomato sauce bland.essential sauces. Allow sauce to reduce by half. Bring to a hard simmer. combine sugar and dry seasonings. Add garlic and sauté for 1 minute. Blend together oils in a separate bowl. Yields 8 to 10 ounces. sides & spreads Spicy Hoisin Ginger Sauce Yields 4 cups 1/3 cup rice wine vinegar 1/8 cup soy sauce 1/8 cup honey ½ cup hoisin sauce ¾ teaspoon circa 2 teaspoons fresh ginger. 1 (96-ounce) can crushed tomatoes 1/3 cup yellow onions. Remove sachet and squeeze out all the goodness back into the pot. milk. Thai Dipping Sauce This sauce combines chilies. Garnish with scallions. pepper mix Sachet: 1 bay leaf 2 stems fresh basil 2 stems fresh parsley 2 stems fresh thyme Pinch dried thyme Pinch dried basil Sweat onions in oil until translucent.

Pizza chapter six It was actually a Greek creation. within our family. in Boston. . the thin-crust Neapolitan kind you’ll find in the next few pages. Mayonnaise is a popular topping on Japanese pies. We found the style we most like. More morsels: The largest pie in the world came from South Africa. The point? Pizza is the common ground between people everywhere – across the globe. The highest earning single-unit pizzeria is in Alaska. too. and maybe within yours.

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David saw the chance to bring his pizza dream to life. David Craig could not get his mind off. And for six glorious years. who agreed to serve as our pizza consultant. In 2005. and the Craigs were able to secure a new lease in a building at the foot of the Cape May bridge. the Pelican Club was forced to close. renaissance man. his brother Michael. Only one thing stood in the way. He called his college roommate. David.year-old making pies on the Wildwood boardwalk). Knowing that our pies would have to be spot-on from the very beginning. Nevertheless. He recognized a gaping culinary hole in Cape May. But even amongst the polished silver and white linens of these highly-regarded dining rooms. an Italian veteran chef. Along with Chef Wally Jurusz.. the boys set out to find an oven. one of South Jersey’s finest restaurants. They had three months before Lucky Bones’ doors would open to the public. Lucky Bones Backwater Grille was born. When it came to pizza (save for the experience Wally had gained as a 17. Filling the aforementioned culinary hole was a priority. the Craig family has operated the Washington Inn. David knew he wanted to serve 146 the ESSENTIAL lucky bones cookbook . no place in town offered the option to enjoy a good hot slice with a good glass of wine. pizza. With a pizza guru in the bag. and holder of a Harvard degree.. they ran the Pelican Club. which meant they had three months to figure out the pizza process. and Wally moved forward.Beyond Pepperoni S ince 1978. the Craigs conceived a casual concept — fresh food prepared well and served in a laidback setting. Michael wasted no time. no one had any idea what they were doing. who put him in touch with Rasario Del Nero.

Construction workers. and there was flour everywhere. (We’ve since learned that busy nights require three sets of hands: one to roll dough. they tested 1. we had around a hundred more guests than we were expecting. hey. we encourage you to go ahead and give it a try. smelling the smoky flavors from the street and knowing there’d be plenty of spare pies to go around. and they came back eager to give it a go. They braved fatigue. only to eat a single slice of each.” We figure. they found the thin-crust style they’d been searching for. and one to man the oven. Trenton. On opening night. The oven purchase went without a hitch… except for the part where it didn’t fit inside the restaurant until we cut a giant hole in the wall. the ESSENTIAL lucky bones cookbook 147 . the cooking went on. in which temperature varies from top to bottom. Philadelphia. For a little over a month. But they accomplished what they’d set out to do.000 different pies. electricians. and Boston. sampling pies in New York. one to dress the pies. On the following pages. We put out 390 pies. a brick oven is the same temperature throughout. They split up and spread out across the Northeast. Rhode Island. and plumbers would stop in on their way home from work. and that he wanted to make them in a brick oven. and strange looks from pizzeria employees who couldn’t understand why anyone would want to order five pies. In Boston. You have to be if you’re going to tackle pizza without any experience. As opposed to a standard oven. Virginia. All in all. Under the watchful guidance of Rosario. in the spring of 2006. weight-gain (Wally put on twenty pounds). he is a survivor.) A customer later wrote us a letter to say that our pizza guy needed to wear an apron because he “looked like the survivor of a dust bowl.soups Neapolitan style (thin-crust) pies. locking in flavor and cooking uniformly. the men traveled on a mission. And on. But nothing was going to bring our team down – especially now that the tastetesting time had arrived.

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soups the ESSENTIAL lucky bones cookbook 149 .

4. Add ingredients. 3 ounces pizza sauce 4 ounces shredded mozzarella 3 ounces cooked sausage 1 ½ ounces roasted red peppers 1 tablespoon fresh rosemary 1. it’s made from whey. make them as big or as small as you’d like. thinly shaved 6 dots ricotta cheese 1 tablespoon pecorino cheese 1. Preheat oven to 450 to 500 degrees and place pizza stone inside. On a heavily floured baking sheet or wooden pizza paddle. Cook for twelve to fifteen minutes. Slide pizza from paddle to stone by abruptly jerking your wrist.pizza Classic Jule This pizza was named after a good friend of Toby Craig’s. This rosemary and sausage combination has become our second most popular pie. but we don’t want to lie to you. On a heavily floured baking sheet or wooden pizza paddle. Slide pizza from paddle to stone by abruptly jerking your wrist. And don’t worry. 5. It calls for ricotta cheese. 150 the ESSENTIAL lucky bones cookbook . who himself was a classic. the four cheese red is a delicious pie. brush crust with olive oil. and spread pizza sauce evenly across. brush crust with olive oil. imposter ingredients and all. 2. Instead. 3 ounces pizza sauce 4 slices fresh mozzarella ½ block Taleggio cheese. 3. or until browned. and spread pizza sauce evenly across. Preheat oven to 450 to 500 degrees and place pizza stone inside. This recipe calls for six “dots” of it. Ricotta isn’t technically a cheese at all. a nutritious by-product of actual cheese production. Add toppings. Red This is our four cheese pie. or until browned. with the addition of our homemade sauce. Cook for twelve to fifteen minutes. Four Cheese. 5. casein. the late Jule Hober. 4. 2. because it isn’t made from coagulation of the proper protein. 3.

Of course. It makes me proud when I’m out in public and I overhear someone talking about Lucky Bones. the car that you’re towing could be damaged. Outstanding acts of kindness.Deanna. “ ” . about how much they love it. It’s a way of life. Those are the moments you live for and we have a lot of them. I see something that is so sweet from our staff. He gets angry about renovations we do. Every shift. His name is George. and I know that if you miss one critical step. you need a plan. It’s the Lucky Bones mentality – excellence for less. We’d probably be insane if we didn’t. someone will say something that leads to a deep belly laugh. It could be sitting with a guest who just lost her husband. too. on being captain of the Lucky Bones ship Team Talk Managing here is like driving a tow truck. General Manager. because from the moment you get the phone call that you’re needed. and she’s taking the time to give that customer a little squeeze. We have a ghost. We laugh like hyenas. On a slamming busy night. they make me want to kill them. That’s what makes us different. I drove a tow truck for a long time. Lucky Bones is not a place. I’ll be walking by and see a server who’s so busy on a Saturday night.

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is the epitome of stinky cheese. a woman asked why the dining room smelled “like garbage. Add toppings. 5.pizza Four Cheese. The Margherita was born. the queen ignored them. If you can handle the aroma. We won’t rag on you for wussing out…probably. Our chef had a similar pie in New York City. 3. Once. and she fell in love. Though some members of the royal court thought it unseemly for a queen to be eating the same food as the peasants. Today. Cook for twelve to fifteen minutes. Slide pizza from paddle to stone by abruptly jerking your wrist. or until browned. and he fell so in love. 3 ounces pizza sauce 8 slices mozzarella 1 ounce Parmesan cheese Brush crust with extra virgin olive oil 1 tablespoon fresh basil 1. She tried one of the pizzas she saw them all eating. It’s our top seller. Preheat oven to 450 to 500 degrees and place pizza stone inside. including one which contained the colors of the Italian flag — green. 2. brush crust with olive oil. 154 the ESSENTIAL lucky bones cookbook . brush crust with garlic oil. when Pablo had five of these pies going in the brick oven at the same time. 5. Cook for 12 to 15 minutes. Slide pizza from paddle to stone by abruptly jerking your wrist. On a heavily floured baking sheet or wooden pizza paddle. 3. White The Taleggio cheese called for in this recipe. Margherita In 1889. she thought it was delicious. a mild-tasting cheese from northern Italy. Top off with basil. 4. and he prepared her a variety of pies. except for basil. If not. feel free to pile on more mozzarella instead. Preheat oven to 450 to 500 degrees and place pizza stone inside. 4 slices fresh mozzarella ½ block Taleggio cheese 6 dots ricotta cheese 1 tablespoon pecorino cheese 1.” Of course. we know you’ll fall in love. 6. She summoned a chef. Queen Margherita of Italy went walking amongst her people. white. too. or until browned. On a heavily floured baking sheet or wooden pizza paddle. he knew he needed to put it on the menu. and red. our fellow peasants rave about our version of the famous pizza. and spread pizza sauce evenly across. 2. 4. once she tried a slice. Add all toppings.

7. Add rest of ingredients and mix with a wooden spoon and then transfer dough to a floured board and knead for 10 minutes. 2. shake the pizza back and forth on the baking sheet or paddle to ensure that it is loose. Heat water to room temperature. Let the dough double in size. for about 2 hours. But we don’t recommend drinking until you’ve at least finished kneading. you’re going to want to use both hands. then punch it down. then divide into 4 even balls. After all. 4. 5. 3. We figured we’d give you our recipe so you can spend the cash on your wine instead. 1 cup water 0. The dough should be approximately 1/8 inch thick. 90-110 degrees F. Let it rise for about 40 minutes more. Then.pizza Pizza Dough There are 350 slices of pizza consumed per second in America.24 ounce sea salt 0. Cover the bowl with a towel and put it in a warm place.41 ounce sugar 0. and repeat until a small piece of it feels as firm as your earlobe. Once your pizza is assembled. Place dough in a large bowl rubbed with olive oil. press into it with the heels of your hand. 8. Lucky Bones was founded on the idea that pizza and wine together is a blissful combination.17 fluid ounce canola oil 13. Add yeast to water and mix for 1 minute. Flatten one dough ball at a time on a floured board using a floured rolling pin. To properly knead your dough. the ESSENTIAL lucky bones cookbook 155 . Weigh out all ingredients on balance scale. Place a pizza stone in the oven. Transfer crust to a heavily floured baking sheet or wooden pizza paddle and add your toppings. Slide the pizza from the paddle to the stone in the oven by abruptly jerking your wrist. Oil the surface of the dough as well to prevent a crust from forming.76 ounce King Arthur AP Flour 1. 9. fold over the edges.06 ounce yeast 0. The pizza should be browned and cooked in 12-15 minutes. That’s a lot of money spent on delivery every year. 6. Preheat the oven to 450–500 degrees. salute! Yields 4 pizzas.

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because they are so fruit-forward. Brush crust with garlic oil and add toppings. Slide pizza from paddle to stone by abruptly jerking your wrist. Don’t settle for the generic here. Sopressata is a pork-based salami. often made by Italian families in the fall. 3. considering our proximity to the sea. any nice Italian deli will have an artisanal version. We like the Stanislaus tomatoes from California. 48 ounces Stanislaus tomatoes ½ ounce olive oil 1 ½ teaspoons sea salt 3 turns of pepper mill of freshly cracked black pepper Combine all ingredients and mix with a ladle. and place pizza stone inside. and it feels more appropriate. Yields 1 ½ quarts. but any smooth. if you’re into that sort of thing. Cook for 12 to 15 minutes.pizza Pizza Sauce Ninety to ninety-nine percent of everything on our menu is made in-house. 4. On a heavily floured baking sheet or wooden pizza paddle. 2. Or feel free to butcher your own family’s hog. 4 ounces shredded mozzarella 8 artichoke hearts 1 ½ ounce fresh roasted peppers 4 halves sopressata 1. Preheat oven to 450 to 500 degrees. or until browned. it’s more pure than an iodized kind. We promise you that the quality of it will make or break this pie. we just needed a vessel for this really wonderful sopressata we had. canned tomatoes will work. the time of year that they tend to butcher their hogs. including our sauce. Positano The funny thing about the Positano pie is that we didn’t intend to start making it. We also prefer sea salt. 158 the ESSENTIAL lucky bones cookbook . puréed.

Luckily. brush your crust with garlic oil. it ended up on the regular menu. it’s one of our pricier options. or until browned. 2. Preheat oven to 450-500 degrees and place pizza stone inside. we were able to outsource some high-quality squash during the off-season for our customers. anyway. was only supposed to be on the menu through the fall. We kept the name. came in for an anniversary dinner with his wife. feel free to substitute with crab meat. the ESSENTIAL lucky bones cookbook 159 . But people loved the idea of lobster and baby shrimp so much. On a heavily floured baking sheet or wooden pizza paddle. and we didn’t think it would sell as easily as it did. year round. Cook for 12 to 15 minutes.pizza Roasted Butternut Squash Pizza with Caramelized Onions. he saw a woman at the next table over polishing off an entire pie by herself. everyone knows that every day at the Jersey shore in the summer feels kind of like a Saturday. But our customers were so angry when we tried to take it off. you know. 4 ounces shredded mozzarella cheese 12-14 roasted garlic cloves 4 ounces baby shrimp 4 ounces lobster 1 ½ ounces caramelized onions 1. better known as the Harvest Pizza. and add your toppings. Add toppings. Slide pizza from paddle to stone by jerking your wrist. When Bobby Z. Slide pizza from paddle to stone by abruptly jerking your wrist. if lobster is not your seafood of choice. Or. Cook for 12 to 15 minutes. when butternut squash is in season. At $16. Preheat oven to 450-500 degrees. and place pizza stone inside. the chef who concocted this recipe. On a heavily floured baking sheeting. 4. 2. Saturday The Saturday pie got its name because it started out as a weekend special only. 3. 3. we’d hate to see what this woman could pull off when she’s angry. Goat Cheese and Fresh Sage This pie. we had to put it back on. 5. brush crust with garlic oil. Tuesday. 4 ounces butternut squash 2 ounces goat cheese 2 tablespoons caramelized onions 2 ounces shredded mozzarella 3 fresh sage leaves 1. 4. Then go ahead and celebrate that it’s the weekend. or until browned. Of course. Finish with balsamic drizzle and extra virgin olive oil. 5.

brush crust with olive oil. or until browned. brush crust with garlic oil. 5. 4. 2 ounces button mushrooms 2 ounces shitake mushrooms 2 ounces portabella mushrooms 1 block Taleggio cheese 1 tablespoon pecorino cheese 1. Cook for 12 to 15 minutes. 3. No need to worry if you can’t find all three kinds of mushrooms. 4. On a heavily floured baking sheet or wooden pizza paddle. Cook for 12 to 15 minutes. It’s also a nice vegetarian option. Shrooms and Cheese. Here is that stinky Taleggio cheese again. 3. or until browned.pizza Shrooms and Cheese. On a heavily floured baking sheet or wooden pizza paddle. We once had a woman order sixty of them for a birthday party. Add toppings. Slide pizza from paddle to stone by abruptly jerking your wrist. 2. and spread pizza sauce evenly across. button mushrooms are simply portabellas that haven’t been allowed to mature. 3 ounces tomato sauce 2 ounces button mushrooms 2 ounces shitake mushrooms 2 ounces portabella mushrooms 1 block Taleggio cheese 1 tablespoon Pecorino cheese 1. White This pie is simply our shrooms and cheese red. Preheat oven to 450-500 degrees and place pizza stone inside. 5. 160 the ESSENTIAL lucky bones cookbook . Red This is a wonderful vegetarian option. 2. Slide pizza from paddle to stone by abruptly jerking your wrist. but without the sauce. so you might want to light a candle before you get to work. Preheat oven to 450-500 degrees and place pizza stone inside. Add toppings.

munch. and place pizza stone inside. the ESSENTIAL lucky bones cookbook 161 . Spread pizza sauce across dough. We top the whole thing off with our house dressing (page 90). Skip Jack’s was one of the contenders. pizza for lunch. 2. Place in center of finished pie. though. 5. 2. but we never claimed to be songwriters. Cook for 12 to 15 minutes. we think it’s pretty groovy to put your salad on top of your pie (it cuts down on dishes). after all. and salty. Slide pizza from paddle to stone in oven by abruptly jerking your wrist. Sofia Pie The Sofia pie was named after Chef Wally’s first-born. 3. Cook for 12 to 15 minutes. prosciutto. Top with cheese. Wally and his wife made up a song for their daughter that went something like: “Pizza for breakfast. whether fishing for oysters or working on your tan.” We know. Brush dough with olive oil. munch munch. we are on the bay. Give this one a go. or until browned. Plus. 6. and house dressing together. Mix arugula. 3 ounces pizza sauce 4 ounces shredded mozzarella Brush crust with extra virgin olive oil 2 cups arugula 1 tablespoon thinly sliced prosciutto 1 tablespoon house dressing (page 90) 1. so she was around for all of the pizza taste-testing. pizza for dinner. 4. 4. She was ten months old at the time we were opening. so you get a nice mix of cheesy. Preheat oven to 450-500 degrees. (A skipjack is a sailboat used for dredging oysters in the Chesapeake Bay. 3.) This pizza is especially satisfying after a day spent on the water. we knew we wanted to keep it nautical. 4 ounces shredded mozzarella cheese 12-14 roasted garlic cloves 4 ounces baby shrimp 1. we should stick to our day jobs. On a heavily floured baking sheet or wooden paddle. or until browned. Preheat oven to 450–500 degrees and place pizza stone inside. crispy. and see for yourself. We DO claim to be pretty good at concocting pizza recipes. brush your crust with garlic oil and add toppings.pizza Skip Jack When we were coming up with a name for Lucky Bones.

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or until browned. the ingredients are allowed to speak for themselves – no overpowering sauces. 5. Preheat oven to 450-500 degrees and place pizza stone inside.pizza Tuscan You’ll notice that in any Tuscan recipe. and put them on a pizza. Add toppings. 2. Cook for 12 to 15 minutes. 3. which is why we love this pie. you’re pretty much obligated to pair it with an Alsace Pinot Gris. 3. Slide pizza from paddle to stone by abruptly jerking your wrist. Slide pizza from paddle to stone by abruptly jerking your wrist. Spread heavy cream evenly over dough. Just something to think about while you’re waiting for your oven timer to go off… 2 ounces heavy cream 2 ounces roasted sweet onions 1 ½ ounces pancetta 1 tablespoon fresh sage. White on White We took the savory ingredients of a French Alsatian tart (minus the potatoes). no bells and whistles. Tuscan recipes tend to be fairly simple. brush crust with garlic oil. On a heavily floured baking sheet or wooden pizza paddle. Preheat oven to 450-500 degrees and place pizza stone inside. pizza is a simple pleasure. And we think that if you’re going to have an Alsace-inspired pie. 4 ounces shredded mozzarella cheese 1 tablespoon shaved fresh garlic 1. 6. Cook for 12 to 15 minutes. 4. On a heavily floured baking sheet or wooden pizza paddle. sliced 1 tablespoon Parmesan cheese 1. or until browned. so it only makes sense that it’s simple to make. 5. 2. and spread pizza sauce evenly across. you know it’s a place well-known for its white wines. 164 the ESSENTIAL lucky bones cookbook . 4. brush crust with garlic oil. If you know anything about the Alsatian area. Add toppings.

So I came in my pajamas and my slippers. I’ve got the bartenders looking out for my health. Bob came in and said. Myer’s Dark has all that sugar. we used to drive down and watch. We looked up and realized everyone had the same plate. no wonder you’re triglycerides are high. look at what you’re drinking.Jim and Bob. everyone at the bar ordered the conch fritters. on their favorite Cape May haunt Comment Card We prefer the right side of the bar. It’s closer to the wait staff. and now we go to bed at 10:30. but oh god. I’m that comfortable here. the bartender. Patty. That’s a special dish. half asleep. The four-cheese pizza smells like rotten sneakers. We came in one Halloween. When Lucky Bones was closed to put the new roof on. it’s good. you’ve been talking about how much you wanted to go to Lucky Bones all day. so we’re going. and it was like dominos. and two of the bartenders were sitting at a booth. came over and said. One person ordered it. We used to go out at 10:30. We’d ask: ‘How long until this is done?’ We’re old now. “ ” . One day. I was in my pajamas lying on the couch. One day. We get the inside scoop. I used to drink rum and cokes for years. We can hear them laughing and telling stories and making comments. better known to the Lucky Bones staff as Jimbob. dressed like us.’ She suggested I switch to Bacardi. ‘Well. When my triglycerides shot through the roof.

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Seafo chapter seven .

Even the scallopers who frequent our bar will indulge in an order of scallops. In this section. . and some tips on grilling fish. you’re kind of obligated to eat it when you’re in Cape May. so our recipes have to be spoton. We’re lucky enough to have some of the best fisheries on the eastern seaboard. that’s how good they are. and it’s important we do the product justice.ood Even if you don’t love seafood. in case you’re a seafood newbie. we’ve included some of our most requested dishes.

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cut into 6-ounce servings 1. Drain well on paper towels. a thick-walled cast-iron roasting pot. Preheat the oil in a Dutch oven to 350 degrees F.seafood Fish and Chips This recipe requires a Dutch oven. Fry potatoes again for 1 to 2 minutes for added crispness. increase the heat to maintain the 350 degrees F temperature. Place potatoes in a medium sized bowl of cold water. In a separate medium-size mixing bowl. leaving 2/3 empty. If necessary. 6. Dredge fish in batter. 4 large potatoes. peeled and cut into strips 1 cup all-purpose flour 1 teaspoon baking powder 1 teaspoon ground pepper 1 cup milk 1 egg 1 quart vegetable oil for frying 1 ½ pounds cod fillet. and place in the hot oil. salt. 5. Fry the potatoes in the hot oil until tender. Make sure you fill your Dutch oven only 1/3 of the way with oil. stir until the mixture is smooth. Let mixture stand for 20 minutes. Drain on paper towels. Fry until the fish is golden brown. oil will splatter everywhere. 2. 172 the ESSENTIAL lucky bones cookbook . mix together flour. Yields 4 servings. 7. Otherwise. one piece at a time. 3. Add milk and egg. and pepper. 4. baking powder.

The hotter the better. that makes it all worth it. I’m addicted. I have a habit of getting ice cubes and. but it’s a good feeling to be around people who know good food. When you meet customers who are happy with the product they’ve bought. I am the stress reliever. well. I love playing pool. When I’m not working. It’s. I’m somewhere between a cook and a prep person. It’s a daily workout at Lucky Bones. I’m the prankster. it’s not. Every kitchen needs a trouble-maker.Jerome. I don’t have much time to sit down and relax. but I’m using energy. well. right? To relieve boredom or stress in the kitchen. I love being on my feet all day. I’m burning calories. And these guys know good food. I say. I’m the one always starting trouble. really hard. I am extremely happy. too. putting them on other people. It’s hard. And I love the heat of the kitchen. doesn’t it? “ ” . and I love it. steward by trade. I’m not as proficient in the kitchen as some of the others appear to be. Being happy is my goal. stress-reliever by choice Team Talk I’ve been here since the beginning. I can’t think of another place I’d rather be. If you think working in a kitchen is a piece of cake.

but it ended up working so well. or broil them. sauté them. Overcook them. Oil and Juice. In a small bowl combine first set of ingredients and set to one side. 2. And seeing if noodles stick against the wall — or the ceiling. Boil water for your pasta and cook until almost al dente. Cook half-way through. Keep the cheese chunky. 1 pound Cape May Sea Scallops 1 ½ tablespoon Chef Walter J’s Cuban Spice Rub® 2 tablespoons extra virgin olive oil Juice of 1 lime or lemon 1. or your little brother — is not the way to tell if they’re finished. Meanwhile. which is appropriate considering just how many people make the pilgrimage to Cape May for quality seafood each year. whether you grill them. Grill for 45 seconds and flip. the scallop shell is thought to symbolize pilgrimage. Remove from heat and fold in cheese mixture with parsley and basil. 4. 3 ounces feta cheese 2 ounces Monterey jack cheese 1 tablespoon sundried tomatoes 1 teaspoon capers 6 kalamata olives.seafood Grilled Cape May Scallops It was actually a fluke that we ended up pairing Chef Wally’s Cuban Spice Rub sauce with this dish. season with salt and pepper mix. Lil’s Mediterranean Seafood Pasta Please remember: you want your noodles to be al dente. and they’ll fall apart on you. (We’ll do forty to fifty orders of these scallops a day. Add pasta and shrimp. Place scallops on hottest section of grill. or firm to bite. or at least their shells have. 3. Run pasta under cold water to stop the cooking process. Yields 1 serving.) Yields 2 servings. Continue grilling for another 1-2 minutes depending on how well you like you scallops cooked. to a cold sauté pan add sauté juice and scallops over medium heat. They’ve also been a popular symbol throughout history in art and religion. halved ½ scoop lemon butter Pinch of crushed red pepper 6 ounces pasta 8 ounces sauté juice 5 shrimp 5 ounces scallops ½ pinch parsley ½ pinch basil 1. Preheat grill to high. Cook until shrimp are just about done and pasta is hot. 174 the ESSENTIAL lucky bones cookbook . or the counter. 5. 2. That is the wonderful thing about scallops — they’re versatile. The sauce balances the sweetness of the scallops. 3. Toss scallops in bowl with a Cuban Spice Rub. not liquefied. In some cultures.

Keep the cheese chunky. halved ½ scoop lemon butter Pinch crushed red pepper 5 shrimp 2. 3. In a small bowl combine first set of ingredients and set to one side.5 ounces Andouille sausage. like gumbo and jambalaya. not liquefied. Cook until shrimp are just about done and pasta is hot. Yields 1 serving. It’s heavily smoked. we add Andouille sausage for some extra spiciness. and very popular in spicier southern dishes. Lil is the kind of girl with a penchant for heating things up. 5. Run pasta under cold water to stop the cooking process. Boil water for your pasta and cook until almost al dente. Add pasta and shrimp. season with salt and pepper mix. Meanwhile. chopped 1. is the perfect way to do that. Remove from heat and fold in cheese mixture with parsley and basil.seafood Lil’s Shrimp and Andouille Pasta In this version of Lil’s Seafood Pasta. Andouille. 4. 2. pork-based. According to some of the more risqué tales surrounding our mascot. the ESSENTIAL lucky bones cookbook 175 . 3 ounces feta cheese 2 ounces Monterey jack cheese 1 tablespoon sundried tomatoes 5 kalamata olives. or hot-link sausage. heat up sauté pan with oil and sauté sausage until almost cooked through.

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Lil’s Three-Cheese Seafood Pasta
It will be hard to curd your enthusiasm for this one, created by chef Shawn. It’s a grate recipe, but then again, we never get feta up with cheese. It’s just that Gouda. Without it, we’d certainly be bleu. We know, our puns are… well… cheesy. In all seriousness, though, we know it’s kind of against the rules to pair seafood with cheese, but we’ve never been big fans of playing by the rules, anyway. When it comes to this pasta, we think the cheesier, the better. And don’t be frightened if you’re not a fan of gorgonzola. We find that even folks who don’t like bleu cheese approve of this recipe. Yields 1 serving.
Jewel Juice: 1 1/3 cup olive oil 2 cups white wine ½ teaspoon chopped garlic ½ teaspoon shallots Combine all ingredients and mix well 6 ounces penne pasta 8 ounces Jewel Juice 5 ounces scallops 5 shrimp 2 slices pepper bacon, crispy and cut into ¼ inch pieces ½ scoop roasted tomato butter 2 ounces Monterey jack cheese 2 ounces gorgonzola cheese 2 ounces fresh grated Parmesan 2 ounces dices tomatoes Pinch of basil Pinch of parsley 1. Cook penne pasta in boiling water until almost al dente. Run under cold water to stop the cooking process. 2. In a sauté pan, add scallops to jewel juice. Season with salt and pepper, and cook until half-way done. 3. Add shrimp, pasta, and bacon. Simmer until shrimp is done and pasta is hot. 4. Remove from heat and fold in butter, cheeses, tomatoes, and herbs. Do not allow cheese to melt completely.

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seafood
Lobster Mac and Cheese
For this recipe you may use canned lobster meat or boil fresh lobster and pick the meat. Cape May County has a small lobster industry. The lobsters here are the same as in Maine. The biggest difference is that our fisherman have to go out to the shelf to catch their lobsters. This trip can be over 50 miles. The fresh lobsters are worth the effort. Yields 6 to 8 servings

1 ¾ cups heavy cream 3 ½ cups milk ¾ teaspoon onion powder ½ teaspoon garlic powder ½ tablespoon salt and pepper mix 1 teaspoon Tabasco sauce 1 teaspoon Worcestershire sauce 1 ½ tablespoons roux 1 ½ pounds lobster meat (canned lobster meat or meat from three 2-pound lobsters, boiled and chilled) 4 ounces fontina, grated 2 ounces sharp white cheddar, grated ½ ounce Gruyere cheese, grated 2 ounces cream cheese ½ pound pasta Crust: ½ cup panko Salt and pepper to taste Clarified butter

1. In a large sauce pan, bring first seven ingredients to a simmer over medium heat. 2. Add roux. Turn heat down to medium low and simmer until the roux flavor is cooked out. 3. Remove from heat and whisk in your cheeses. Keep warm. 4. Boil the pasta until al dente and strain. 5. In a big bowl, fold the pasta, lobster and cheese sauce together. 6. Place pasta in a large casserole dish or into individual ramekins. 7. Mix the crust ingredients separately and moisten with butter, just enough to coat crumbs. 8. Sprinkle pasta with jack cheese then Panko crust mixture. 9. Cook at 350 degrees until golden brown, about 30 minutes.

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Seared Local Scallops with Spicy Green Sauce
The Greek Goddess of love, Aphrodite, is thought to have washed ashore on a scallop shell when she was first born. We think that’s pretty appropriate, considering how much love we have for scallops, especially when paired with this spicy, citrusy sauce. Yields 4 servings.
Spicy Green Sauce: 2 cloves garlic, chopped 1 tablespoon ginger root, chopped 2 green onions, chopped ¼ cup packed fresh basil leaves 1 cup spinach leaves 1 teaspoon orange juice concentrate 1 teaspoon palm sugar or brown sugar ¼ cup seasoned rice vinegar 2 tablespoons hoisin sauce 1 tablespoon oyster sauce 2 tablespoons Asian chili sauce 1 tablespoon dark sesame oil 2 pounds eared local scallops 1 cup flour 1 tablespoon five-spice powder 2 tablespoons sesame seeds 1 ½ pounds sea scallops 1 tablespoon olive oil For the sauce: 1. Place garlic, ginger root, green onions, basil and spinach in food processor and blend until smooth. 2. Add orange concentrate, sugar, vinegar, hoisin, oyster sauce, chili sauce, and sesame oil and process until smooth. 3. Set aside while preparing scallops. For the scallops: 1. Place flour, five-spice powder, and sesame seeds in a bowl and mix well. 2. If the scallops are very large, you may want to cut them in half. Lightly dredge scallops in flour mixture. 3. In a large sauté pan, heat olive oil until smoking hot. 4. Place scallops in a hot pan over high heat and sear both sides, about 2 minutes per side. 5. Remove from pan and serve with Spicy Green Sauce and steamed rice or noodles.

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Then. store them in the freezer and serve them at your next party. scoop about twenty balls. Yields 4 crab cakes. 7. We can’t promise that your guests will. Divide mixture in four to form 4 cakes. crust off and diced 1 tablespoon red onion. When we first started making them at the Pelican Club. one to two ounces in size. Allow to cool and set to one side. and adding shrimp did wonders. chopped 1 ½ teaspoons chives. What’s fun about these is that it’s possible to do bite-sized versions as well. we wanted to do something just a bit different. Add crab cakes and cook for 2-3 minutes on each side. 6. We can guarantee you’re crab cakes will be multi-dimensional. Add bread. drained well and chopped 3 slices white bread. For the minis. Sauté onions and peppers in oil until soft and translucent.seafood Shrimp Crab Cakes Sometimes. the ESSENTIAL lucky bones cookbook 181 . Heat butter in pan over medium high heat. fine dice 1 ½ tablespoons red pepper. Fold in shrimp followed by crab. about 5 minutes. 8. Whip together egg and mayonnaise. 6 ounces lump crab meat 6 ounces raw shrimp. texturally. 5. 3. onto an oiled sheet pan. chopped 1 egg 1/3 cup mayonnaise 1/8 teaspoon white pepper 1/8 teaspoon Cholula sauce 1/3 teaspoon lemon juice 1/3 teaspoon horseradish 1/4 teaspoon mustard 1/3 salt and pepper mix 1. flipping only once. Set to one side. fine dice 1 ½ teaspoons parsley. Allow bread to thoroughly soften in mayo mixture. if you’ve got a melon baller. In a small pan. Add seasonings. trying to maintain lumps of crab. 4. a crab cake can be a one-dimensional thing. 2. sauté shrimp until pink. Bake for ten to twenty minutes at 350 degrees .

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stirring constantly. chopped 4 teaspoons garlic. 5. so have fun with it. reduce the heat and simmer for 45 minutes. crushed 6 whole allspice 2 whole cloves 2 teaspoons salt ¾ teaspoon freshly ground black pepper ½ teaspoon cayenne ¼ teaspoon chili powder ¼ teaspoon mace ¼ teaspoon dried basil ½ teaspoon dried thyme 4 teaspoons fresh lemon 2 cups water 2 pounds whole fresh shrimp. so don’t be afraid if you’re not measuring everything perfectly on this one. and simmer for 20 minutes. Way too much liquid and your shrimp may end up a little soggy. 3. 11. The worst that can happen is that you’ll invent a version all your own. until a medium brown roux is formed. reduce the heat slightly. Add the shrimp and allow to come to a low boil again. 2. In a 6. Serve over rice. then add the chives. (But don’t go as wild as you would at. Yields 4 servings. covered. chopped ½ cup green pepper. Raise the heat under the pan and bring to a low boil. rice pilaf. Add the water and mix thoroughly. 8. Then cover. if you want to be very traditional. Mix well with the roux. heat the oil and gradually add the flour. but you can use steamed as well or.8-quart pot. 9. Mardi Gras. finely minced 1 one-pound can Italian style whole peeled tomatoes. and lemon juice and mix again. 12.seafood Shrimp Creole As many families as there are in Louisiana. 4. that’s about how many versions of Creole sauce there are. until the vegetables begin to brown. 7. drained 1 8-ounce can tomato sauce 1 tablespoon chives. say. stirring constantly. stirring constantly. thinly sliced 1/3 celery. 6. Return to low heat and cook. Remove the pot from the burner and allow to stand. chopped 1 cup onion. Cook over low heat. Remove from the heat and add the fresh vegetables and parsley. peeled and de-veined Boiled rice 1. at room temperature for about 10 minutes before serving.) This recipe calls for boiled rice. wine. finely minced 3 tablespoons fresh parsley. seasonings. Mix in the canned tomatoes and tomato sauce. 184 the ESSENTIAL lucky bones cookbook . 10. When the mixture boils up again. 2/3 cup vegetable oil ½ cup flour 1 ¾ cups shallots. minced 4 tablespoons dry red wine 4 whole bay leaves.

and one of the things that kept us going amongst all the chaos of opening a restaurant. Stir in butter and cheese. Sauté the onions and garlic in the olive oil until translucent. 2. 4. Our preparation was written up by the Philadelphia Inquirer shortly after we opened. especially if you like lobster — it eats many of the same things. It was a rave review. Bring remaining water and salt to a boil in a heavy saucepan. 5. To put it all together: 1. 7. Gradually stir in cornmeal. Stir in the other ingredients. Bring to a boil then simmer 10 minutes. For the tile fish: Lightly flour and sear the tile fish in oil. In a large bowl or covered jar. or until mixture is very thick. Place 6 ounces of cooked polenta in the center of a large soup plate. Mix all ingredients together. it is best if left to sit overnight. we’ve tweaked the recipe to make it even better. 6. the ESSENTIAL lucky bones cookbook 185 . 8. Top with the orzo salad. Gently simmer. so it’s got much the same texture. including fire alarms going off in the middle of service and kitchen equipment breaking down on a Saturday night. 3. and whisk or shake.seafood Tile Fish in a Roasted Tomato Broth with Orzo Salad The tile fish is delicious. Cook quickly on both sides until the fish is cooked through. stirring frequently to prevent sticking for about 30 minutes. 2. 4 8-ounce fillets of tile fish For the broth: 1 teaspoon olive oil 1 tablespoon chopped garlic 2 tablespoons minced onion 1 1/3 cups clam juice 1 1/3 tablespoons white wine 2 cups roasted tomato purée 1 tablespoon chopped thyme 1 tablespoon chopped basil 1 bay leaf For the orzo salad: 2 cups cooked orzo ¼ cup kalamata olives pitted and roughly chopped ¼ cup diced red onion ¼ cup chopped sun-dried tomatoes ½ cup of crumbled feta cheese 1 teaspoon crushed red pepper 2 tablespoons chopped parsley ¼ cup extra virgin olive oil 2 tablespoons lemon juice 2 tablespoons red wine vinegar For the polenta: 6 cups water 1 teaspoon salt 2 cups cornmeal 3 tablespoons butter (optional) ½ cup grated Parmesan 1. Top with the fish and then pour the broth over the dish. Hold warm until needed 3. mix cornmeal in 1-2 cups of cold water. Since then.

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If you come in here on a Friday. the center of the dining room has the warmer seats. The selection is always changing. but you can always get seated in a reasonable amount of time. I’ll tell them to go to the bay after dinner. go there. Our draft beers rock. ‘Would you like a beverage?’ Instead. my favorite song to hear is ‘Welcome to the Jungle’. and Mozart Team Talk You can’t come to work after listening to Bach or Mozart in the car. ‘Would you like a vegetable?’ I don’t know where that came from. all the horseshoe crabs come onto the beach. don’t get the large nachos. “ ” . You’ve got to get yourself hard rock. and it came out. you’re the waitress who told us all about the horseshoe crabs!’ Don’t let the parking lot scare you away. It’s a local phenomenon. When people see it and come back afterward. so if you come in the summer and you want to be cool. You’re just never going to finish them!’ The outer seats are cooler. People get honesty here. rock.Carol. on horseshoe crabs. Our beers rock. They’re everywhere. The way the vents go. only in May and June during high tides. It always looks busy. You know. we’ll tell them. ‘Oh my god. I went to a table and I was supposed to say. Every year. ‘You’re only a party of two. I had a funny moment recently. I looked at them quite seriously. they’ll say. Lucky Bones server. When families with kids ask about the crab claw around our necks.

it was most known for one thing: pound fishing. According to the Cape May Star and Wave. The daily yield might be a whopping two hundred barrels of fish. pound boats were forty feet long and used to install fishing “traps. each weighing around two hundred pounds.” A trap consisted of thirty-foot hickory pilings. Back then. has been a South Jersey staple since 1920. this was a popular method. Pound fishing W 188 the ESSENTIAL lucky bones cookbook . formerly the Union Fish Company. and a wire net with a chute that allowed fish to swim in but not out. Up until the Sixties.Our Man of the Sea ildwood’s Dock Street Fish Market.

In 1980. salmon. swordfish. especially when needing to decompress after a long day (or stretch of days — sometimes as many as ten) at sea. has since fallen out of style. mahi. bronzino. And as much as these guys love enjoying the fish they’ve spent their lives chasing. wipe the grill with an oiled towel. When grilling fillet. 189 . then flip it skin side down to complete the cooking 8. 4. sword. 6.” says Rick. tuna. Coat the fillet with a rub or dust with flour so that it won’t stick to your grill — do this after you season it. probably with a rogue fish scale or two stuck to his T-shirt.How to Grill a Fish 1. Use grilling baskets or cages for your more flaky fish. We recommend fish like shark. but Dock Street remains a leading producer of seafood. local scallops. This keeps them moist. shrimp. so that they can stay on the grill a bit longer 2. and scup (a mildflavored fish sometimes called porgy). and he’ll tell you about his grandfather. Ask Rick what draws him to this life. Allow it the time to do this — around 3 minutes. a Norwegian immigrant who spent his days fishing in Wildwood’s harbors and who introduced Rick to a love for the fishing industry. Dock Street is an unassuming place. and salmon. Rick purchased Dock Street for himself. Cook fish 7-8 minutes per inch of thickness. Rick’s crew has been providing a great deal of our product — including clams. 7. turn it 90 degrees for 2 minutes. rock fish. having spent his young adult life there. First. mahi. the ESSENTIAL lucky bones cookbook For the past three years. mussels. As the flesh lightly chars. place on the grill skin side up for 3 minutes. Behind the counter is where you’ll find Dock Street’s owner. Keep steaks about ¾” to 1” thick. “Nothing beats the Lucky Bones chili on a cold winter’s day. 3. crab meat. tuna. Rick. 5. The flesh is more durable and won’t flake off. it will release itself from the grill. with its mellow yellow exterior. Rick and his crew frequent Lucky Bones often. Today. sea bass. local fluke.

Mea Poul chapter eight .

at & ltry Sometimes a salad just won’t cut it. and they’ve got pretty good taste. A great deal of our staff’s favorites can be found in the next few pages. . for when the craving strikes. Here is a collection of our best meaty dishes. just ask them.

4 tablespoons Chef Walter J’s Cuban Spice Rub® with Chipotle 1 tablespoon dark brown sugar.meat & poultry Pork Baby Back Ribs We recommend double-wrapping your ribs because most people don’t have a Rational oven at home. 5. It’s tried and true — comes out well every time. tightly packed 1 slab pork baby back ribs (approximately 2 pounds) 1. You don’t need that. 4. steam. the doublewrapping makes it so your ribs are steaming themselves while they cook. 3. we’re talking about the kind that can bake. Wrap in plastic wrap and then aluminum foil. the same as any fancy-pants oven would do. you can substitute with parchment paper. Rub the spice mixture on the ribs and let marinate over night in the refrigerator. Preheat the oven to 300 degrees. Mix Chef Walter J’s Cuban Spice Rub with chipotle with the brown sugar. This will keep your ribs moist. 192 the ESSENTIAL lucky bones cookbook . If you’re freaked out by the idea of plastic wrap in your oven. The ribs are now ready to baste with your favorite BBQ sauce and finish on the grill. 2. poach. We’re not talking about the kind you can reason with. Slowly cook ribs for 2 ½ to 3 hours. blanch and roast all in a single unit.

Add the onions and garlic to the pot and stir periodically until the onions are brown. As to which beer you choose. Slice the beef and serve in a deep dish with the cooking liquid. Sprinkle meat with salt and pepper. covered in the oven for about 2 hours and 15 minutes or until done. 1 4-pound piece of top chuck Salt and freshly ground black pepper to taste 2 tablespoons vegetable oil 1 ½ pounds onions. Put the meat back in the pot. Remove the meat from the pot. pierce it with a carving fork. and braise. To test the meat. 9. keep cooking. the meat is done. thyme and broth. 8. 6. that’s up to you. 5. Heat the oil in a Dutch oven over high heat and brown the meat on all sides. but with this. Preheat oven to 350 degrees. it’s under-salting you want to watch out for (beer isn’t salty like a broth would normally be). and cloves. 7. beef is a cheap date. cinnamon. we would warn against over-salting. 4. We’ve had this dish done with Budweiser. Stir in the flour and beer. and it’s delicious. If the fork comes out clean without effort. bay leaf. The other thing we love about this dish is that it’s easy to tell when it’s done. 2. if the meat isn’t falling off the bone. bring to a boil. quartered and sliced (about 6 cups) 1 tablespoon minced garlic 2 tablespoons flour 24 fluid ounces beer ½ teaspoon loosely packed saffron 1/8 teaspoon ground cinnamon 4 whole cloves 1 tablespoon tomato paste 1 bay leaf ½ teaspoon dried thyme 1 cup fresh or canned chicken broth 1. Add the saffron. Yields 6 to 8 servings.meat & poultry Beer-Braised Beef with Onions Normally. Add the tomato paste. the ESSENTIAL lucky bones cookbook 193 . 3. Bring to a boil. Season with salt and pepper to taste.

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until very tender. Lower the heat to a simmer and cook until reduced by half. Crush the salt. seeded. Add the duck legs skin side down and sear until nicely browned. heavy pot over high heat. tomatoes. and reduce it to the desired consistency for a sauce. This should take 10 to 20 minutes in all. carrot. In fact. Marinate in refrigerator overnight. skimming off the excess fat. diced 1 carrot. which is always nice. thyme. 196 the ESSENTIAL lucky bones cookbook . after you’ve covered and cooked your duck legs for twenty to thirty minutes (the second to last step). Heat the olive oil in a large. Add the red wine. Yields 6 servings. parsley. 5. Bring to a boil. Rub each duck leg on the meat side with the spice mixture and combine with bay leaf in a covered container. Add the onion. Pour off all but about 3 tablespoons of the fat. and cook over high heat for 8 to 10 minutes. 2 teaspoons salt 2 cloves garlic Leaves only from 3 sprigs of thyme 2 teaspoons freshly ground black pepper Pinch of red chili flakes 6 duck legs 1 bay leaf 3 tablespoons extra virgin olive oil 1 large onion. skim off any visible fat from the surface. and return the liquid to the pot.) This will make your water level rise and. as a result. strain the cooking liquid through a sieve. and diced tomatoes ½ bunch parsley ½ bunch thyme 3 to 4 cups chicken stock or water Salt 1 to 2 tablespoons butter 1. 4. you’ve already done so overnight. Turn the duck legs over and sear on the other side until browned. Taste and add salt as needed. It’s supposed to take a while. Stir in butter to taste to finish the sauce. one leg each. garlic. Remove the duck legs once again. For when you’ve got the time. Return the duck legs to the pot and add stock to cover. pepper. and chili flakes together with a mortar and pestle. and ginger. 7.meat & poultry Braised Duck Legs Braising involves browning your meat in fat. (At this point. 2. it’s probably best if you refrigerate them yet again. Bring the liquid to a boil. Cover and cook for 20 to 30 minutes. until browned and tender. braising makes for an impossibly tender entrée. 8. 3. Plus. it will be easier to remove. Reduce to a simmer. it’s one-pot cooking at its finest. 6. This recipe is not the throw-together-in-a-jiffy kind. stirring frequently. and thyme and bring to a boil. Transfer the duck legs to a platter. and then simmering on low heat. diced 2 slices peeled fresh ginger (¼ inch thick) 2 to 3 cups dry red wine 1 cup peeled.

And no. We’re not going to the party bars anymore. because I notice everything. Maybe it’s a waitressing thing. We sit at the bar. you can feel comfortable because you’re not surrounded by a lot of really young people. it’s not chicken fingers and fried. You can get salmon on a salad if you want. My husband just turned 40. Tuesdays. Lucky Bones is like a neighborhood block party. and you’re not sitting there with your grandparents. I just want to enjoy Lucky Bones. And it’s different than anything we’ve had in Cape May before. I don’t like having my back to the dining room. restaurant insider. well. I like the side of the bar closest to the pizza oven. At Lucky Bones. Being in the industry can ruin the experience of going out to eat.. Then we sit in the dining room. It’s consistent.Joanne. It’s better than bar food. We celebrate special occasions at Lucky Bones. crap. I would never want to work at Lucky Bones. and I am 39. either. I’ve worked serving tables at four different Cape May restaurants. I can see the whole dining room. It’s absolutely a kid-friendly place. Lunch. Rainy days. But we’re always pleased at Lucky Bones. It’s upbeat. but the vibe is still comfortable. unless we have the kids. on the place she’d never want to work Comment Card meat & poultry We are at a different age now. “ ” . At the bar. It’s accommodating. That way..

sugar. Bring to a boil over high heat. Worcestershire. because they’re so good. reduce heat to medium and simmer until tender. stir in the ketchup. and putting it through a distilling process until it is liquid.meat & poultry Broiled Baby Back Ribs A typo in the first draft of this cookbook had these listed as “spoiled” baby back ribs. 3. We considered keeping it. capturing the smoke. and liquid smoke in a saucepan. Continue to broil until the sauce turns sticky. The recipe calls for liquid smoke. Yields 3 pounds of ribs. Turn the ribs over and brush with remaining sauce. Line a baking sheet with foil. about 1 hour. 2. Drain the ribs and place meaty-side-up onto the prepared baking sheet. salt. vinegar. 5. about 7 minutes. the barbecue sauce that results from lighting damp woodchips on fire. 7. cut into serving size pieces 1 cup ketchup ¼ cup apple cider vinegar 3 tablespoons Worcestershire sauce 3 tablespoons brown sugar ½ teaspoon salt 1 teaspoon liquid smoke 1. Meanwhile. Brush the ribs with half of the barbecue sauce. about 30 minutes. Bring to a simmer uncovered. For additional BBQ sauce options. and our Lucky BBQ sauce (page 125). liquid smoke gives your meat that wonderful hickory or apple wood flavor. Stir frequently. Without access to a real smokehouse. until thickened. Broil in the preheated oven until the sauce has turned sticky and lightly browned. you can’t help but feel spoiled eating them. 198 the ESSENTIAL lucky bones cookbook . see our Costa Rican Coffee and Chipotle BBQ Sauce (page 120). 3 pounds back ribs. about 7 more minutes. Place the ribs in a large pot and cover with water. 4. 6. Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source.

anyway). We wanted to do something similar for our menu. Finally. While such a rub won’t add moisture. A medium-well pork chop will be at 160 degrees internal temperature. 4 double-cut center pork chops Chef Walter’s Cuban Spiced Rub Plantain chip garnish: 1 large plantain sliced lengthwise about 1/8 inch thick Fry the plantain slices in hot oil (350 degrees) until crisp. but we knew that the type of wet rub used in Latin America would never work in the restaurant. we recommend a 10 ounce portion. for the plantain chips here. spice. it will lock it inside. Finish in hot oven for 10-14 minutes depending on thickness of chop and desired doneness. you’ll still get that great crunchiness. feel free to cut disc shapes instead. but you’ll need a slicer for that. It adds moisture to a meat and locks in flavor. the ESSENTIAL lucky bones cookbook 199 . For the bone-in pork chop you choose. Mark both sides of the chop on the grill. we normally do long strips.meat & poultry Cuban-Rubbed Pork Chop In Cuban culture.) Our challenge was to turn what’s normally a wet rub into a dry one. Chef Wally succeeded. they’ll roast a suckling pig on a barbecue for about six hours or so. 1. Yields 4 servings. and we think it’s better off this way (wet rubs have a higher tendency to catch on fire. (It won’t take long!) Remove from the oil and drain. It’s easier to do at home and finish off on the grill. if you prefer to do it that way. 2. Dust the pork chop with the rub. (A wet rub is a paste made of seasoning. If you don’t have one. and a liquid. While the chip is still warm sprinkle with spice mix 1 tablespoon kosher salt 1 teaspoon cayenne pepper 1 teaspoon cumin powder Pinch of black pepper All items ground in a spice mill to make the mix. made entirely of seasonings and spices.

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Blend well using your fingers. 202 the ESSENTIAL lucky bones cookbook . The recipe calls for broiling.meat & poultry Hamburgers with Garlic and Shallot Butter We read somewhere that. With so many beef patties under our belts. Place them under the broiler about 2 to 3 inches away from the heat. Cook about 5 minutes. but the final product will turn out just as well on the skillet. on average. This garlic and shallot butter is one way to liven up your burger. flipping occasionally. salt to taste if desired ½ teaspoon freshly ground black pepper 1 teaspoon Worcestershire sauce 2 tablespoons Dijon mustard 3 tablespoons finely chopped shallots ¼ cup dry white wine 1 tablespoon finely minced garlic 4 tablespoons butter at room temperature 2 tablespoons finely chopped parsley 1. and cook your burgers for about two minutes on each side. Cool briefly. simply heat the skillet until it is very hot. and parsley and blend well. pepper. Put the meat in a mixing bowl and add the salt. If you prefer to do it this way. 4. Divide the mixture into 4 patties. 2. and mustard. it can’t hurt to spice things up. Then cook for another three minutes. Cook over medium-high heat for about 3 minutes or until the wine is almost evaporated. Preheat your broiler and put the burgers on a rack. Combine shallots and wine in small sauce pan. Yields 4 servings. 3. butter. brush lightly with oil. 1 ½ pounds ground beef. Add the garlic. Americans eat three hamburgers a week. turning occasionally. Smear the tops with your sauce. Worcestershire.

Also. The truth is. and remove any green sprouts. oregano is a fine substitute. Place in the oven and roast for about 6 to 10 minutes in a convection oven and a bit longer in a conventional oven. Bring to a boil. The browning should take 6 to 8 minutes in all. 7. Slowly whisk in the olive oil in a thin stream. shallots. Heat the olive oil in a large ovenproof sauté pan over medium-high heat. until the salt is dissolved. halved and boned 1. pull the heads of garlic apart. Put the lemons and garlic in a small saucepan with just enough water to float. kind. and simmer for about 20 minutes. Turn the chicken halves again. and brown until nice and crispy. skin side down. minced 2 tablespoons kosher salt 1 ½ teaspoons freshly ground black pepper 1 ½ teaspoons shallots. minced ¾ teaspoon fresh sage. thyme. And most of the fat found in this skin is the mono-unsaturated. marjoram. stone. then purée the lemons and garlic in a blender and measure out ½ cup for the vinaigrette. Sorry to disappoint if you had your heart set on getting naked. The skin should be crispy and the meat moist. To finish. thyme) ¼ teaspoon salt 1/8 teaspoon freshly ground black pepper 6 tablespoons extra virgin olive oil 1 tablespoon fresh rosemary. tarragon. Whisk together the ½ cup of lemon-garlic purée with vinegar. peeled. until the garlic is tender. or heart-healthy. drizzle chicken with vinaigrette. Yields 6 servings. so that they are skin-side down. 5. and continue to whisk until fully emulsified. minced 1 tablespoon garlic. and weight them down with a clean. sage. Rub the mixture into the chicken halves. minced 3 (2-½ pound) chickens. Combine the rosemary. The juices should run clear. basil. (parsley. a chicken breast with the skin in-tact only has fifty more calories than it would naked. Drain. for being SO unhealthy. If you don’t have any. To prepare the chickens. preheat oven to 500 degrees. minced. piney member of the mint family). and pepper. the ESSENTIAL lucky bones cookbook 203 . salt. including all pith and membrane. reduce the heat. Allow them to marinate in the refrigerator for 6 to 12 hours.meat & poultry Lemon-Garlic Chicken Chicken skin has gotten a bad rap recently. 2. herbs. and garlic and mix well. heavy brick. Refrigerate any additional purée for use later in the week for leftovers. minced 1 tablespoon fresh thyme. 4. salt. seeded 2 tablespoons champagne vinegar 2 tablespoons mixed fresh herbs. Turn the chicken halves and sear on the other side. For the Lemon-Garlic Vinaigrette: 2 heads garlic 4 lemons. 6. 3. pepper. or ovenproof sauté pan. peel the cloves. minced 2 ¼ teaspoons fresh marjoram or oregano. Add the chicken halves. anyway. which we think is a highly underrated herb (it’s a citrusy. this guilt-free recipe calls for marjoram. To prepare the vinaigrette.

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soups the ESSENTIAL lucky bones cookbook 205 .

2. You also make whatever you’re coating your lamb with (in this case. Place the meat on the grill and cook for 10 to 12 minutes on each side or until the thickest part of the meat is medium-rare (140 degrees). Just make sure you get yourself a nice loaf of your favorite bread to go with this dish. 206 the ESSENTIAL lucky bones cookbook . Bring the grill to a medium-high heat.meat & poultry Moroccan Leg of Lamb By butterflying your lamb. you get a thinner piece of meat that needs less cook time. Smear both sides of the meat with the onion paste. 4. chopped 6 garlic cloves ½ cup olive oil 2 tablespoons fresh lemon juice 2 tablespoons fresh lime juice 2 teaspoons ground cumin 2 teaspoons paprika 1 teaspoon cayenne pepper 1 teaspoon ground coriander 1 teaspoon salt 1 teaspoon freshly ground black pepper ½ cup chopped fresh cilantro 1 8-pound leg of lamb. Place the lamb in a large glass or porcelain pan (aluminum will react with the lemon and lime juice). onion paste) more effective. More flavor in less time — that’s our kind of meal. Remove the meat from the grill and let it rest for 10 minutes before slicing. 1 medium red onion. Place all ingredients except lamb into bowl of a food processor fitted with a metal blade. Yields 8 to 10 servings. in Morocco. or cutting it open and unfolding it like a butterfly. 3. every meal is eaten with bread. boned and butterflied To make onion paste: 1. because there is more surface area to soak it up. Cover with plastic wrap and refrigerate for 3 to 10 hours. Chop until it forms a paste.

salt and freshly ground pepper to taste ¼ cup finely chopped shallots ¾ cup red Burgundy wine ½ cup fresh or canned beef broth 4 tablespoons butter 2 tablespoons chopped parsley Sprinkle the meat on both sides with salt and pepper. about ½ pound each. Heat a cast iron skillet large enough to hold 2 steaks at a time over high heat. Garnish with parsley. 1. and the kind of fat that makes for a really juicy steak. Remove to a platter and keep warm. Add the broth and bring to a boil.meat & poultry Rib Steak with Red Wine and Shallot Sauce A rib steak is one of the more flavorful cuts of meat you’re going to find. Add any juices from the platter. Reduce the sauce by half and stir in the butter. It’s got a lot of wonderful marble to it. stirring. 4. Pour off all fat from skillet and reduce the heat to medium. but don’t ever refreeze them. about 3 minutes. Add the wine over high heat and reduce it for 45 seconds. Add the shallots and cook. Leftover Burgundy wine must be drank immediately. Yields 4 servings. Stir to dissolve the brown particles that cling to the bottom of the skillet. Turn and continue cooking until they are thoroughly browned. because the muscle in the rib area of the animal gets so much use. 3. Leftovers (though we doubt there will be any) will keep in the refrigerator for a couple of days. the ESSENTIAL lucky bones cookbook 207 . Pour the sauce over the steaks. Add the steaks and brown them for 3 minutes for mediumrare meat. Add salt and pepper if necessary. 2. 4 rib steaks. for 30 seconds.

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and the best seat in the house Team Talk I’m big and I’m sweet. I would probably be something big. People ask me. We give Coast Guard graduates and their families a military discount. and banana rum! The only guests allowed to call me ma’am are the Coast Guard guys. server. If I were a dish on the menu. it works. I am happy being here. I am happy with my life. They’re very surprised and they’re very grateful. They’re good for me. on being polite. the freshest fish. too. From there. Table nineteen. ‘Are you always this happy?’ I am..Princess Terry. sweet. and banana mojitos are the best. Be polite with me. People who have no sense of humor have no business being in the customer service industry. right? Because they’ve got fruit. is the best seat in the house. the booth in the back.. The strawberry.. and flamboyant. Whatever the fish of the day is. and you’ll get the fully Terry treatment. “ ” . blueberry. Instead of Cherry Jubilee. It makes people say.. you can see all. Terry Jubilee! Being polite goes a long way. ‘This is the best I’ve ever had in my life!” I’ve never heard anyone say that until I came here. it’s a beautiful plate. Whether it comes with wasabi mashed potatoes or herbed polenta or a salad.

Preheat oven to 375 degrees. Bake for approximately 80-90 minutes or until the inside of the thigh is 165 degrees. Add olive oil to coat skin. 210 the ESSENTIAL lucky bones cookbook . our servers are brutally honest. Preheat oven to 375 degrees. Place on a non-stick or aluminum foil-lined sheet pan (cookie pan). The bake time depends on your oven and the thickness of your potatoes. We don’t recommend coming to work with a bad haircut. Wash and dry chicken. yam. or boniato 1 teaspoon Chef Walter J’s Cuban Spice Rub® 1 teaspoon olive oil 1. initially. Slice potatoes into 4. Bake for approximately 30-50 minutes or until fork-tender and a little crispy. we put them on the regular menu. Liberally season with Cuban Spice Rub. Place on a non-stick or aluminum foil lined roasting pan with rack. 6 or 8 wedges. Please remember to follow proper sanitation procedures. The bake time depends on your oven and the size of your chicken. Let chicken rest for 10-15 minutes and enjoy. Spiced Sweet Potatoes 1 sweet potato. but the servers loved them so much. There should be easy-to-follow directions on the chicken package.meat & poultry Spiced Chicken This recipe is actually one we carried over from the Washington Inn. The chicken is delicious. Season with Cuban Spice Rub. 2. (Trust us.) 1 roasting chicken 3 tablespoons Chef Walter J’s Cuban Spice Rub® 1 tablespoon extra virgin olive oil 1. 3. 2. Add olive oil and mix thoroughly. but our favorite part is the side of sweet potatoes. 3. 4. We did them for a staff meal.

Preheat grill to medium-high. We do recommend buying meat that’s been ground in-store. Preheat grill to medium high. Spiced Hamburgers #2 1 6-ounce store-bought burger ½ teaspoon Chef Walter J’s Cuban Spice Rub® Spice can be adjusted to taste 1. Some butchers will grind it right in front of you. 2. Preheat grill to medium-high. Add Chef Walter J’s Cuban Spice Rub® to ground beef and mix. Yields 2 burger patties. 1 pound ground beef 80/20 (or your favorite blend) 1 tablespoon Chef Walter J’s Cuban Spice Rub® Spice can be adjusted to taste 1. 2. Add Chef Walter J’s Cuban Spice Rub® to ground turkey and mix. the ESSENTIAL lucky bones cookbook 211 . Form into two 8-ounce burgers and cook to your desired temperature. Form into three burgers and cook until well done. it’s up to you.3 pounds) 1 ¼ teaspoon Chef Walter J’s Cuban Spice Rub® Spice can be adjusted to taste 1.meat & poultry Spiced Hamburgers #1 The most important thing to remember about these burgers is that they’re yours. or practically drown them. Spiced Turkey Burgers 1 pack ground turkey (approximately 1. Sprinkle ½ teaspoon of Chef Walter J’s Cuban Spice Rub® on each side of hamburger and cook to your desired temperature. Sprinkle them with the Cuban rub. which is even better. 2.

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diced 1/3 tablespoon garlic. (We don’t think anything flavored like licorice has a place inside your chicken. chopped 1 small bag frozen spinach. Sauté onions and garlic in the canola oil.) We like to pair it with our Mushroom Cream Sauce (page 130). Mix with the remaining ingredients 2. 214 the ESSENTIAL lucky bones cookbook . 1 ¼ tablespoons canola oil 1 cup Spanish onion. Plate and serve with Mushroom Cream Sauce. thawed Pinch salt and pepper mixture 2 cups heavy cream 1 ½ tablespoons wholegrain mustard ¼ cup grated Parmigiano Reggiano cheese ¼ cup breadcrumbs ¼ cup scallions. Top with the seared chicken breast. Place a ¼ cup of the stuffing mixture on a sheet pan that is either lined or well-oiled. Toss in the frozen spinach and cook just until thawed. chopped 1 small can artichoke hearts diced ½ teaspoon Worcestershire sauce ¼ cup mayonnaise ½ cup sour cream 4-6 boneless skinless chicken breasts 1. Place in the oven at 350 degrees for 12 minutes. minus the Pernod. or until the chicken is fully cooked. Remove from the heat and cool. 3. Yields 4 to 6 servings. Sear the chicken breast.meat & poultry Stuffed Chicken Breast The stuffing is similar to that for oysters Rockefeller.

I like writing poems. The best compliment I’ve ever gotten from a customer came from a man who asked me not to leave at the end of my shift. The customers can tell what kind of mood the pizza guy is in. I like to play chess and have a beer – no more than one. it’s a good way to relax. There were nights last summer that I made 400 pizzas. “ ” . though. Yeah. The Alchemist is my favorite book. and history man Team Talk meat & If I weren’t making pizza. and he asked me to stay a few more minutes so that I could make his pizza.Pablo. I was walking out the door. the pizza man. I like the story of a man who goes seeking treasure. I don’t get sick of looking at pizza. I’m crazy about playing chess. and historical things. People are what they eat. the pizza comes out better. no. I would be a writer. the buffalo chicken pizza is the best. they are enjoying life. No. According to me. When the guy making the pizza is happy. I went searching for something else. poetry man. After work. What are pizza people like? They are happy. I’ve been in America almost five years now. no. I came from Mexico. The day I get sick of food is the day I don’t work in a restaurant anymore. I would say so. I can relate.

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soups the ESSENTIAL lucky bones cookbook 217 .

They like to talk about meat. Measure out Chef Walter J’s Cuban Spice. or in enchiladas. Check pork for tenderness: gently touch with a fork to see if the meat pulls away easily. 2. Add black pepper. and even omelets (we used to use it for breakfast at the Pelican Club). it’s a nice addition to tacos. In sink or in an easily cleanable area. It’s a classic pork butt. roast sweet potatoes. Cover pot with lid and seal up sides with aluminum foil 5. 6. Wash hands with warm water and antibacterial soap.meat & poultry Two-Day Roasted Pork Butt This may seem intimidating because it takes two days. 1 boneless pork butt (shoulder) or picnic shoulder* (6-8 pounds) 2-3 Spanish onion (yellow) julienne or slice thin 2 whole cloves of fresh garlic 4 cups orange juice ¾ cup lemonade (natural) or juice of 3 lemons ¾ cup lime juice. Pull pork pot out of refrigerator and let temper for 30-45 minutes. Please ask your butcher questions. Slice Spanish onion. Add a little of the cooking liquid to your container if you are going to use it as leftovers. liberally rub spice on pork butt. and water to cover. 9. Slow cook pork for 7-8 hours. very geared to American tastebuds. 8. black beans. Remember to rub spice inside of the meat. Roll the pork up and place into a non reactive cooking pot (no aluminum). Clean and sanitize pork rubbing area. Let rest for 20-30 minutes. Carefully remove from container and enjoy. The flavors will enhance over night and the liquid will keep the pork moist. it is actually the shoulder. but you know what we mean. That is what they get paid to do. Put it in the crock-pot to marinate and then forget about it. Shred and use it for tacos. Add orange juice. 218 the ESSENTIAL lucky bones cookbook . peel garlic and put in bottom of roasting pot or in slow cooker. lime juice. Well. Preheat oven to 225-250 degrees. Just ask your butcher to bone it out for you (Remember to save the bone for added flavor). quesadillas. don’t forget about it entirely. 7. Don’t be discouraged if the pork has a bone in it. mashed potatoes. Serve with rice. 4. or juice of 3 limes 10 turns of freshly cracked black pepper Water to cover 1 inch of pork butt *Although it is called Pork Butt. or even couscous. they’re butchers. 10. 3. lemon-aid/juice. Once it’s done. 1. but it’s super easy to do. salad. Marinate overnight in the refrigerator.

You’ve got to be careful. Jenny. ‘Hey buddy. I’m on vacation all the time. Lucky Bones is for people who don’t want the white tablecloths and maître d’ thing. and it has my signature on it. too. Best seat in the house is in the far corner. She’s a server. there was a guy sitting at a big table. Working with family has its moments. the real short girl with the real short hair. One night. I thank the lord I live in Cape May. I sit on my porch. but do want that high quality of food. Cooking is like riding a motorcycle. This guy says. and they were clanging together. you’ve got to read the mind of the person in front of you. And that was the end of my on-the-floor career. “ ” . I worked at a place almost like Lucky Bones. and I was putting dishes in a dishpan. the big L-shaped booth. I might have to talk with a lawyer. You’ve got to know what’s going to happen next.Chef John on being a Lucky Bones badass Team Talk I started out as a busboy. it was always jamming. My wife works here. every plate that goes out is a painting. then I have two cups of coffee and two cigarettes. In the morning. think you could make a little more noise?’ So I started picking up dishes and slamming them in there. If I say anymore. It is almost like painting a picture. I get on my Harley and come to work. I was in the kitchen from then on.

Desse chapter nine .

. Huntergatherers were hard-wired to seek out the sweet things. if it’s a matter of life or death. Here is a selection of our favorites. Some are carry-overs from the Pelican Club.erts We’re meant to crave sweet things. All of them are sweet as pie. we should probably go ahead and eat dessert. There’s a greater chance that a bitter or sour substance found in the woods is poisonous. It’s a survival mechanism that goes back to the days of our cavemen ancestors. We figure. some are Lucky Bones originals.

feel free to double the amount used here. it was used amongst paupers as a way of salvaging stale bread. Well. or until a knife inserted comes out clean. While the recipe may be for a poor man’s dessert. mix eggs. Larousse Gastronomique. It’s a recipe that had humble beginnings. In a large mixing bowl. it rose to popularity in Victorian-era England. as it also has Victorian roots. which are prepared in a variety of ways. Line a roasting pan with a damp kitchen towel. and chocolate chips. served hot or cold. Fill the roasting pan with water to reach halfway up the sides of the loaf pan. Yields 8 servings. Bake for 1 hour. 4. and let rest for 5 minutes for bread to soak. and place roasting pan inside the oven. pudding is “any of numerous dishes. If you like bananas as much as our pastry chef. here’s our favorite — bread pudding. 3. bananas. Preheat oven to 350 degrees. Place loaf pan on towel inside roasting pan. It’s an appropriate one for Cape May. milk. 222 the ESSENTIAL lucky bones cookbook .” This means that every recipe in this book thus far has been pudding.desserts Banana and Chocolate Bread Pudding According to one of the culinary world’s most famous encyclopedias. 2. Pour into prepared pan. 4 eggs 2 cups milk 1 cup sugar 1 tablespoon vanilla extract 4 cups cubed French bread 2 bananas sliced 1 cup semi-sweet chocolate chips 1. and vanilla until smooth. sugar. Stir in bread. sweet or savory. Grease a 9x5 inch loaf pan. it is rich.

and your sugar will absorb the flavor of it. sour cream. about 1 hour and 20 minutes. Turn off oven and let cheesecake cool down inside the oven for 1 hour. Place the cheesecake in the middle rack. Add the scraped seeds of the 2 vanilla beans. the vanilla extract. Beat for about 3 minutes until mixture is smooth. Cover the cheesecake with plastic wrap. Refrigerate at least four hours or overnight before serving. Preheat oven to 300 degrees and lightly butter a 10-inch springform pan. split lengthwise and seeds scraped 1 tablespoon pure vanilla extract ¾ cup sour cream ½ cup heavy cream 1. Drizzle the crumbs with melted butter and stir to combine. Set aside. Bake until a small knife inserted comes out clean. split lengthwise and seeds scraped ¼ cup butter.desserts Best Cheesecake Recipe A fun thing to do after you scrape the seeds from the vanilla bean pod called for in this recipe is to save the pod. Pour mixture into crumb crust. until the mixture is blended and smooth. and crush with a rolling pin. 5. and mix with the scraped seeds of one vanilla bean. above the pan of water. Press the crumb mixture firmly into the bottom of the pan and up the sides. Place the sandwich cookies into a plastic bag. Stick it in your sugar container. and beat on mediumhigh speed for 1 minute. Then. the ESSENTIAL lucky bones cookbook 223 . 4. and heavy cream. you can use that sugar to flavor the cup of coffee or tea you’ll want to drink with your first slice of cheesecake. Yields a 10-inch cheesecake. 1 (18-ounce) package vanilla sandwich cookies 1 vanilla bean. Place softened cream cheese and sugar into the work bowl of an electric mixer. softened 1 ½ cups sugar 5 eggs 2 vanilla beans. 2. 3. Beat in one egg at a time. leaving about 2 inches of space from the top of the pan. Place a baking dish in the bottom rack of the oven and fill it halfway with boiling water. then aluminum foil. melted 2 pounds cream cheese. Pour the crumbs into a bowl.

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soups the ESSENTIAL lucky bones cookbook 225 .

Fold in chocolate mixture and pour batter into pan. you’ll get sick. we don’t recommend it for the recreational user. Chop chocolate squares and place in large bowl with chocolate chips. while many other recipes use other lime varieties. 12 ounce semi-sweet chocolate chips 4 (1-ounce) squares of unsweetened chocolate 1 ½ cups butter. seedier. Preheat oven to 350 degrees. In a medium bowl. 1 (9-inch) prepared Graham Cracker crust 3 cups sweetened condensed milk ½ cup sour cream ¾ cup key lime juice 1 tablespoon grated lime zest Whipped cream (optional) 1 lime. Add melted butter. Yields 1 10-inch round cake. It’s a recipe for the die-hard chocolate addict. Place pan on cookie sheet and fill sheet with water. sliced (optional) 1. Do not brown. but you don’t want to over-indulge in this one. sour cream. Remove from oven. and then pour over chocolate. The key lime is juicier. Garnish with whipped cream and lime slices. combine condensed milk. Heat water and 1 ½ cups sugar in saucepan until boiling. Dip pan in hot water and remove cake. In a separate bowl.desserts Chocolate Decadence Cake We know that decadence usually refers to an unrestrained indulgence. it can’t be any richer. and zest. Bake 40 to 45 minutes. Trust us. Feel free to use that as your excuse for indulging in a second piece of pie. and has more pucker power than the limes you’re used to seeing in the grocery market. 2. Garnish with whipped cream. Mix well and pour into pie crust. Grease a 10-inch round cake pan and line with parchment paper 3. Preheat oven to 350 degrees. Bake for 5 to 8 minutes or until tiny pinhole bubble burst on surface. This is the kind of dessert that has to be enjoyed in small doses. Stir until smooth. 4. Cool and refrigerate for several hours. melted 1 ¾ cups sugar ½ cup water 2 cups whipped cream (optional) 1. lime juice. We like it because it actually calls for the juice of a key lime. whip eggs and remaining sugar until thick. Chill pie thoroughly before serving. 2. Christopher Columbus brought them to America because eating them on the trip over helped his sailors ward off scurvy. 5. 226 the ESSENTIAL lucky bones cookbook . Creamy Key Lime Pie This is our manager’s family recipe.

and 2 tablespoons of flour. and melted butter. baking powder. nationwide. Add bananas if you’d like to thicken even more. Add yogurt to the solids and purée. mix together eggs. Lemon Squares When life gave us lemons. 1 pint fresh blueberries ½ cup water 3 tablespoons sugar Pinch cayenne pepper ¾ teaspoon cinnamon 1 cup plain yogurt 1-2 bananas (optional) 1. Add the berry liquid as needed to adjust the soup’s body and thickness. 4. They’re the perfect way to top off a rich meal. Just make sure you choose lemons that give slightly when you squeeze them. life is uncertain. melted 2 eggs 1 cup sugar 2 tablespoons fresh lemon juice ¼ teaspoon baking powder 2 tablespoons flour 1. combine flour. Pour over baked shell and cook for another 25 minutes. What is certain is that you’re not going to find a better berry than a Jersey blue. actually. In a medium-sized sauce pot. We’re the last ones who will judge you if you’d rather begin your meal with something sweet. Just remember — the skin of this fruit turns from green to yellow because of temperature. In a small mixing bowl. and allow to cool separately. lemon juice. and all that. sugar. the rinds shouldn’t be too thick. behind Michigan. So when you’re shopping for this ingredient. simmer blueberries. and cinnamon over medium-low heat for 10 minutes. 2. Spoon into the baking pan and bake for 25 minutes. 2. 1 cup flour ¼ cup confectioners’ sugar ½ cup unsalted butter. Preheat oven to 350. Line the bottom of a 9x9 inch baking pan with parchment paper. cayenne. While the bottom is cooking. the ESSENTIAL lucky bones cookbook 227 . Yields 6 8-ounce servings. that only means there’s less juice inside. it’s a popular appetizer there. saving both the liquid and solids. not ripeness. Yields 12 squares. Remove from oven and let cool on rack. Strain the mixture. too. we figured we’d make lemon squares. a green patch or two is fine. confectioner’s sugar. Also. 3. When the pan is cool enough to handle. 3. Our state is the second largest producer of them. sugar.desserts Jersey Blueberry Soup This is a popular summer dessert in Sweden and. gently lift out the lemon square and cut it into 12 smaller squares.

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soups the ESSENTIAL lucky bones cookbook 229 .

using heat-proof spatula. While the ingredients aren’t all that different from your typical recipe. 6. Stir remaining 4 tablespoons butter into hot butter until completely melted. and edges have begun to set but centers are still soft. then whisk for 30 seconds. But the most important thing to remember? Buy some milk. and vanilla to bowl with butter and whisk until fully incorporated. It will jump from brown to black pretty quickly. If you use a coated pan. set aside. Remove skillet from heat and. Stir in chocolate chips and nuts (if using). Let mixture stand 3 minutes. Repeat process of resting and whisking 2 more times until mixture is thick and smooth. Divide dough into 16 portions. 4.desserts Perfect Chocolate Chip Cookies These are our specialty cookies. Arrange 2 inches apart on prepared baking sheets. which are a little bit larger than normal. 230 the ESSENTIAL lucky bones cookbook . 9. 3. salt. Continue cooking. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining. Adjust oven rack to middle position and heat oven to 375 degrees. Transfer baking sheet to wire rack. Add both sugars. about 30 seconds. each about 3 tablespoons (or use a #24 cookie scoop). (Smaller baking sheets can be used. 5. Rotate baking sheet half-way through baking. but will require 3 batches. transfer browned butter to large heat-proof bowl. Heat 10 tablespoons of butter in a 10-inch skillet over mediumhigh heat until melted. 7. We use them for our ice cream sandwiches. We melt the majority of our butter beforehand. 1 3/4 cups unbleached allpurpose flour (8 3/4 ounces) ½ teaspoon baking soda 14 tablespoons unsalted butter (1 3/4 sticks) ½ cup granulated sugar (3 ½ ounces) 3/4 cups packed dark brown sugar (5 ¼ ounces) 1 teaspoon table salt 2 teaspoons vanilla extract 1 large egg 1 large egg yolk 1 ¼ cups semisweet (or bittersweet) chocolate chips or chunks 3/4 cup chopped pecans or walnuts. The consistency of the dough turns out better this way. 8 dough balls per sheet. you won’t be able to tell when your butter has browned. it’s how you prep them that matters. about 1 minute. 1 to 3 minutes. and cool cookies completely before serving. but they’re delicious on their own. Bake cookies 1 tray at a time until cookies are golden brown and still puffy. Whisk flour and baking soda together in medium bowl. swirling pan constantly until butter is golden brown and has a nutty aroma.) 8. toasted (optional) 1. Using rubber spatula or wooden spoon. Makes 16 cookies. giving dough final stir to ensure no pockets remain. Just make sure to use a non-coated skillet to brown your butter. 2. so be careful. stir in flour mixture until combined. 10 to 14 minutes. so that it does a better job of dissolving our sugar.by 12-inch) baking sheets with parchment paper. Line 2 large (18.

Serve warm with a scoop of vanilla ice cream. 3. or until topping starts to brown around the edges and the filling bubbles. and lemon juice. the ESSENTIAL lucky bones cookbook 231 . 4.’ Liberally pack crumb topping on top of the cups. it’s a popular ingredient in wines. and sweet all at the same time. Bake for about 45 minutes. softened 1. 2. cut into ½-inch pieces 1 ½ pounds fresh strawberries cleaned and chunked 1/3 cup sugar 2 teaspoons ground cinnamon 1 teaspoon lemon juice For crisp topping: 3 tablespoons brown sugar 1 ½ tablespoons white sugar Pinch of salt ¼ teaspoon cinnamon ¼ cup oatmeal All-purpose flour Butter.) Yields 8 servings. (Rhubarb is a lot like celery in that way. Preheat oven to 350 degrees. jams. cinnamon. sour. and pies. Fill each custard cup ¾’of the way with the rhubarb mixture. It has a complex flavor that is tart. Knead in the softened butter to make nice large ‘crumbs.desserts Rhubarb and Strawberry Crisp Rhubarb is technically a vegetable. Place 8 large custard cups onto a baking sheet. but it’s classified as a fruit because it is so often used that way. Just remember to discard the leaves off your rhubarb plant (they may be toxic to humans). 8 cups fresh rhubarb. which makes for an exciting dessert. Mix the rhubarb and strawberries with the sugar. 5. and to peel all the strings from your stalks before using. Blend together the dry crisp topping ingredients.

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When I started waiting tables here. I’ll say. Shelly had a good laugh about it. “ ” . because a first date can be awkward.Rob. I brought her a napkin and club soda for the stain. But when I brought her a new glass. I usually list all of the things I have to do. Or I might say something. People love talking to the server.’ It was a slower night in the winter when I got the idea. I spoke to my accomplice. Watching first dates can be funny. totally inappropriate. Right away. I’ve brought a few girls here. How do I keep calm when I’m totally weeded? I talk to myself out loud. We parked her car in the Exxon station across the street. Ladies love the Key Lime martini. Logan the busboy. We took Shelly’s keys. and a customer jokes that he didn’t like his pork chop at all. to ask about the car. and we put together a plan. server. I spilled red wine all over a woman. ‘I’m not upset you spilled on me. She was very upset. I’m upset that it took so long for you to bring me another glass. you know. she said. Shelly is a server. and people started calling the restaurant. I put a For Sale sign on it that we made out of a pizza box. on laughing it up at Lucky Bones Team Talk When I take a plate away. ‘What’s the matter? Couldn’t eat the bone? Plate too hard to chew?’ Having fun is important. My coworkers look at me like I have three heads.

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soups the ESSENTIAL lucky bones cookbook 235 .

we’ve included a guide to drinking well which. In this section. is an important part of living well. Cheers! .Wine & Liquor chapter ten Lucky Bones was founded on the idea that everyone should have a place to go when they want to enjoy a slice of pizza with a glass of wine. We like all alcohol. but we don’t discriminate. in our opinion.

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and smooth. so we recommend alternating between red and white. Don’t wave down barkeeps (they see you). and burgers. 2. the sugar of this wine balances out that heat. should be accessible.. But the most common dating foible can be something as simple as enjoying a nice glass of red wine. steak. and you’ll get more booze.” selections as affordable as they are tasty.The Rules of Wine Drinking W 1. One too many swigs and those pearly whites will be a vibrant shade of eggplant. Know Your Limit 238 the ESSENTIAL lucky bones cookbook Lucky Bones does not endorse drinking to excess. While there’s no right or wrong way to enjoy a glass of vino. too. . don’t call them ‘Yo’. like all of life’s great pleasures. So our number one tip for getting served at the bar? Be sweet. But if you’re going to. Any Bones bartender will be happy to pour you a taste the next time you pop in… as long as you ask nicely. of course. Our staff has witnessed some pretty atrocious dating faux pas — everything from cell phones at the table to cringe-worthy make-out sessions in the dining room. This is why Michael Craig chooses bottles for Lucky Bones that are “hidden gems. Keep it Sweet e’ve always believed that wine. Just remember to stay off the road — it’s tricky enough pulling out of the Lucky Bones parking lot sober. especially when paired with something spicy. it goes well with fish. like our Moroccan spice. Just like white wine works in spot-cleaning a piece of clothing. and remember to say please (and mean it). we recommend the Tuscan Red Villa Pucini. swirling it around your mouth will take the stain off. It’s soft.. And while you’re on this sweet kick. there are tidbits we like to keep in mind before pouring ourselves a scoche. you might as well try a sweet wine on for size. sandwiches. And then there’s that guy we like to call “the shark” who’s made the rounds being rejected by every female guest at the bar. Which won’t help in wooing one of Cape May’s eligible bachelors or bachelorettes. Watch Those Teeth Any bartender knows that you’ll get more bees with honey than with vinegar. fruity. Loosen Riesling from Germany is our favorite. The Dr. 3. but most importantly.

As bartender Bill likes to say. or trichloroanisole. So we can understand the need to decompress with a glass of wine after a hard day. Life is too short. which decreases contact with the air. If you’re one of them. which ensures freshness. we think that the Oxford Landing Sauvignon Blanc. hold the stem and not the bowl. there’s less chance of experiencing TCA. we’ll stop nicknaming you according to what you order.4. This is part of the reason why all menu items at Lucky Bones. are available at the bar . and we’re sticking to it. Be 21 soups It’s tough being underage. and Shiraz are all cork-free. When Lucky Bones was opening. and a white wine glass will have a smaller mouth. which enhances flavors by allowing for greater oxidation. Pinot Joe. If you usually go for white. Our Pino Grigio. the contaminant that can make a wine taste musty and dank — aka. we can’t promise that our steel band drummer will. It’s equally important to eat the day after drinking. “Are you going to vouch for them in prison?” And he means it. which breaks down acetaldehyde in the liver’s glutathione. Love Your Glass 9. Plenty of fine winemakers are making the switch these days. 7 . why not opt for a red. try taking a baby step: commit to a spicy wine. like the Penfolds Shiraz. This is why all of the Lucky Bones bottles are hand-selected by Michael — to ensure that they’re good. 5. says that life’s too short to drink bad wine. and it pairs nicely with fish and pasta. anyway. and we think they’re delicious.”) So no matter what you’re drinking — or what friends you’re drinking it with — savor the moment. 8. We recommend it with Margherita pizza. Eggs are a good choice — they contain large amounts of cysteine. it’s kind of like saying “bad drinking buddy. but they sound scientific. would be delicious even out of a Dixie cup. too. Our server. But trying to understand bouquets and noses and malolactic fermentations can be tricky. Leave the Comfort Zone Our servers will tell you that many customers refuse to try anything that might be the least bit spicy. We know that breakfast will make your head feel better. Plus. why not try a fuller-bodied bottle? You might be surprised. with a screw-cap. and if you usually go for something lighter. as long as you’re enjoying. But that’s the law. Sophia. because Sophia is right about one thing. And for goodness sake. Plus. After a long night out. including the chalkboard specials. but he’s not scared of you. you can try to intimidate him into changing his mind. (Even though we’re pretty sure “bad wine” is an oxymoron. Bill is afraid of knives. we recommend the egg sandwiches available during Sunday brunch. We love what we finally selected — it’s simple and sturdy — and we hope you do. Just ask our teenage servers who have to watch all of their coworkers enjoying shift drinks at the end of a long night. to help combat that killer headache. Cabernet. Relax The Lucky Bones staffers work hard. but that’s a whole other barrel of monkeys. “corked. management had a great debate over glassware. It’s fermented long and slowly. Eat! What you learned in high school health class about drinking on an empty stomach is true — it’s not the brightest move. try not to get riled up about a twist-off cap. We say — who cares whether you’re an expert or not. And. no. with its strong lemony flavor. Enjoy A red wine glass will generally have a more bulbous bowl. the heat of your hand will raise the temperature. vouching for your ID-less offspring will not sway our bartenders otherwise.” 6. Of course. We don’t know what those words mean. When holding a glass of this or any other white. We’re looking at you. It’s good to take a walk on the wild side from time to time. the ESSENTIAL lucky bones cookbook 239 .

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soups the ESSENTIAL lucky bones cookbook 241 .

by far. But remember. 1 part Smirnoff vanilla vodka 1 part white creme de cacao 1 part triple sec 1 part pineapple juice 1 part sour mix Splash of lime juice. or other melon liqueur 1 part Malibu. even an espresso martini has to be cold. Blueberry Banana Mojito Personally. or other coconut rum 1 part cranberry juice Combine ingredients. 2 lime wedges 4-5 mint leaves 8-10 blueberries 1 part banana rum ½ part simple syrup Club soda. Backwater Sunset This is a great deal more refreshing (and less salty) than drinking the actual backwater. “Yummo.” This is the kind of after-dinner drink that causes bartenders to make up words. and with a twist of lemon. straight up with a lime wedge. so we’re hoping to help bump the underrated blueberry up to first place (it’s the second most popular berry in America) with this. Fill the rest of the way with club soda. straight up in a sugarrimmed glass with a lemon wedge. and serve chilled. Key Lime Martini Patty Behrens came up with this one during her last year at the Pelican Club. Fill glass with ice. which we don’t recommend. right? 1 ½ parts vodka 1 ½ parts of Sour Apple Pucker 1 part sour mix Combine ingredients and serve chilled. straight up. We’ve always been big fans of the underdog. straight up. 1 part Stoli O. and mix well. Add rum and simple syrup. or other orange vodka 1 part Midori. we think that strawberries get a little too much air-time. it’s the female species’ favorite drink. and with an orange slice. Apple pucker counts as a fruit.wine & liquor Apple Martini If you’re going to indulge in a beverage — or a few — you might as well choose one that’s a little healthier. Serve chilled. mint and blueberries together in a highball glass. Combine and serve chilled. Espresso Martini The last time Patty was asked to describe this one. she said. in a sugarrimmed martini glass. according to the Lucky Bones servers. in a Graham Cracker-rimmed martini glass. And. so stir or shake like you mean it. 242 the ESSENTIAL lucky bones cookbook . our most popular offseason mojito. 1 shot espresso 1 part vanilla vodka 1 part dark creme de cacao Combine ingredients. or seltzer Muddle (or gently smash) lime. Garnish with a sprig of mint and a lime.

Our bridge might not be as famous. But if you still feel embarrassed. Some guys find it manlier. Fill rest of the way with club soda. Sure. when a day on the beach can leave you feeling crispier than a dragon’s lunch. mix well. Joe and Paul. Patty won’t judge. or seltzer Muddle lime and mint in highball glass. She’s known for them. The pour is so perfect. straight up with a twist of lemon. straight up with a cocoa-rimmed glass. Mojito Cubano The mojito was originally named El Draque. Dessert before dinner — we don’t see anything wrong with that. Thanks to the Bogle brothers. or other citrus vodka 1 ½ parts triple sec Splash of cranberry juice Splash of lime juice. Combine ingredients and serve chilled. 1 part vodka 1 part dark creme de cacao 1 part Godiva White Chocolate liqueur. Fill with ice. she knows that pink drinks aren’t just for the ladies. lime. but we’ve seen plenty of folks order it off the bat. straight up in a sugarrimmed martini glass. even the boys at the bar have gotten over their fear of ordering a “girly” drink. Combine ingredients and serve chilled. feel free to substitute Grand Marnier for Triple Sec. for the sweet inspiration.wine & liquor Lemon Drop Martini This is said to have originated in San Francisco. So feel free to experiment with the proportions on this one. Garnish with mint. 1 ½ parts vodka 1 ½ parts of citrus vodka 1 part sour mix. or the dragon. Add fresh mint leaves or a dash of powdered sugar. Add rum and simple syrup. Paté’s Primo Cosmo The Lucky Bones bartenders get a little offended when customers come in asking for a cosmopolitan. because guests don’t want anyone making it but Patty. you can get your chocolate fix from cleaning out The Original Fudge Kitchen sample girl. Original Fudge Kitchen Martini Bartender Patty calls this one Dairy Queen for adults. 2 lime wedges 4-5 mint leaves 1 part white rum ½ part simple syrup Club soda. but Cape May is just as inventive a place. but this feels a bit more sophisticated. Combine ingredients and serve chilled. the ESSENTIAL lucky bones cookbook 243 . 3 parts Smirnoff. It’s a refreshing drink in the summer. in fact. It is a dessert cocktail.

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After Blanche ran a stop sign. What did the ocean say when the plane flew overhead? Nothing. I’m a frayed knot. The ride was great. If a bomb went off in the middle of a herd of cows would it be udder destruction? 5. I was thinking about opening up my own bar.’ 10. 4.Patty the Bartender’s Eleven Best/Worst Jokes 1. I went horseback riding today. . 8.” Blanche looked at Peggy and said.” The husband asks. A string walks into a bar and asks the bartender for a beer. am I driving?!” 3. “Is the bar tender here?” 11. both well into their nineties were going out to dinner. Husbands complain at them. 7. A termite walks into a bar and says. Why can’t dalmatians ever play hide and seek? Because they’re always spotted.” 9. “We don’t serve strings here. “Blanche. 6. Then we will be new friends. “Weren’t you just in here?” The string says. “No. you just ran a stop sign and a red light. until I ran out of quarters and the arcade manager kicked me out.” So the string walks outside. Prisoners complain behind bars. and calling it ‘Decisions Decisions. Two old friends. just fantastic. Peggy said. He asks a guy walking down the street to tie him in a knot and fray his ends a little. He walks back in the bar and asks the bartender for a beer. But after Blanche ran right through a red light. “Oh. “No. “Is that you or the wine talking?” The wife looks at him and says.” 2. The bartender says. but I was talking to the wine. Peggy became concerned but didn’t say anything because she didn’t want to embarrass her. “I love you. We will be friends until we are old and senile. right next to a gym. it just waved. Blanche and Peggy. You’re getting careless in your old age. The bartender looks at him and says. it’s me. A couple are enjoying a glass of wine when the wife says.

Beach Plum: The little-known fruit that packs a big punch T he beach plum is a survivor. it’s mostly a small group of fanatical locals who hunt down high-yielding spots. Even the fruit itself varies in appearance. The search for these plants. growers here saw opportunity for a commercial business. spicy. But even more importantly. the weather often inhibits bees from doing the job. It can also be difficult to even recognize the plant. In fact. Today. Right now. For these reasons. In December of 2010. like Higbee’s Beach — it’s a practice as secretive as that of truffle hunting. the family has been working with the Cape May County Beach Plum Association. desserts. At the Cape May Winery. although they have succeeded in this regard. The delicious beach plum. as it grows sometimes as a ten foot tall tree and sometimes as a bush. which produce glossy leaves and fragrant white blossoms in the spring. refreshing drinks. ranging in color from bright yellow. and juices. the plant can be unpredictable (not unlike some of the fishermen who frequent our bar during tournament season). the plant is still largely unexploited. In addition to its tasty appeal. Like Cape May. In our neck of the woods. salty gusts and sandy. they greeted colonists who arrived on the east coast of America in the 1600s.000 beach plum plants in the county. they often produce fruit only biennially. When it needs to be pollinated. can be deceptively hazardous. to fuchsia. One of the earliest accounts of the fruit comes from Henry Hudson. gnarled and windblown. they’ve begun harvesting beach plums for use at Lucky Bones. The goal isn’t simply to invent new. and crisp. and a mojito made from the coastal fruit. It withstands harsh. usually around April. the beach plum — the little fruit with such big potential — was named the official fruit of Cape May County. and the ultimate goal is to create a sustainable beach plum industry here. To date. beach plums are being marketed to restaurants throughout the state for use in making cordials. But for those who are patient. honey. the Lucky Bone’s menu now includes a mimosa. the Craigs are hoping to raise awareness. beach plums have a rich history. To this end. the fruit had become popular in Cape Cod. which can be the size of a pea or a large cherry. the non-profit has planted 10. just a bit more tart. the wait is worthwhile. who discovered thickets of them along the river that now bears his name. low-nutrient soil. to deep plum purple. salad dressings. the plant provides natural erosion control on Cape May beaches. the branches of the beach plum often intertwine with those of the poison ivy plant. while educating the general public. which strives to support beach plum growers and distributors. By the midthirties. the plant looks exactly as you’d expect a seaside shrub to look. Recognizing that housewives were using the beach plum to produce flavorful jams and jellies. has the qualities of a plum. wines. sometimes singly and sometimes in thickets. Growing wild in the dunes from North Carolina to New England. a martini. 246 the ESSENTIAL lucky bones cookbook .

It got everyone thinking about what else they couldn’t live without. which we’ll also be bringing to our hypothetical island.soups Beach Plum and Watermelon Mojito Our staff played a game once. It involved deciding which fellow member of the Lucky Bones crew they’d pick to be stranded with on a deserted island. Fill the rest of the way with club soda and mix well. the ESSENTIAL lucky bones cookbook 247 . and 2. They go best with jalapeñosheavy nachos. Fill with ice. and either watermelon or beach plums in a highball glass. These two drinks. the most popular in-season mojitos. or seltzer Muddle lime. are a no-brainer. 2 pieces of lime 4-5 mint leaves 1 part white rum ½ cup of seasonal fruit ½ part simple syrup Club soda. The game had two outcomes: 1. mint. Several secret crushes were revealed. Add rum and simple syrup.

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soups the ESSENTIAL lucky bones cookbook 249 .

Ask a Bartender Pat Why is the front register known as the Pat Ford register? I chose the front register as the Pat Ford register because I’m good looking and I’m the first bartender you see when you walk in. And unless Microsoft calls me up. I am Irish and I am stout. from when I was single. A guy from Hershey. I’ll be slinging drinks at the Bone. Women are always impressed with that. Do you hang at Lucky Bones on your day off? My family and I come in sometimes and my seven year old daughter. even when she was just three. That means a lot coming from someone from Hershey! Do you have any pre-shift rituals to get amped up for work? Everything I do from the second I clock in is a ritual. I left that job to move back to the shore which led me back to the restaurant business. I’m pretty good at pouring two martinis at once without spilling a drop. Matt Favorite thing about the Lucky Bones clientele? They are loyal. . Relaxtastic. What is your best drink? The Fudge Kitchen martini. and some of them are unusual. That. “Yo. We serve the coldest. Ask any of the regulars. loves the adult grilled salmon. Anything that makes the Lucky Bones bar quirky or unusual? Well. for that matter. Describe the vibe of the Lucky Bones bar in one word. Plus. it’s one of a kind. She ate the whole dinner. Most underrated drink at Lucky Bones? Beer. What’s the vibe at Lucky Bones? In one word? “Wow. Really. too.” Actually. If you were a drink on the Lucky Bones menu. I feel most comfortable there. Back then. I used to be a courier for FEDEX in Philly for three years. What’s the best pick-up line you’ve heard at Lucky Bones? The best I’ve heard is. I’m like Mr Rogers. Is that a word? Ever get distracted by people watching? Nah. make it cold and make it red! I live by it still to this day. what would you be? Guinness. I always dim the lights every day when I get in and all the regulars and staff yell. it’s my line. check the game on TV. and men. “Pat’s here!” What is the best advice you’ve gotten bartending? When in doubt. Halle. I can do my job in my sleep.” She couldn’t say her L’s yet.” I don’t know what everyone did before we opened. Doll. I have the gift of gab. Just kidding. Pennsylvania told me that I make the best chocolate martinis he’s ever head. the bartenders are all quirky. Driving around in a truck all day just wasn’t my thing. she called it “Yucky Bones. which helps. Most redeeming thing about working at Lucky Bones? I will say this: Working here has allowed me to meet some pretty great people. and they show up hungry and thirsty! The must-try drink at Lucky Bones? The Beach Plum mojito. so I am able to watch people. What’s your dream job? I wouldn’t leave my job to go bartend anywhere else. and still give great service.

Do you have any pre or postshift rituals? Cocktails! Best piece of bartending advice you’ve gotten? Never let them see you sweat. Not one person got out of their seats. there’s still a good crowd. Barry White! Best time of year to enjoy Lucky Bones? Fishing tournament times. What makes you most proud to work at Lucky Bones? The food and the employees — they never let you down. the fire alarm was going off. but I love the job I’ve got right now. I take a nap for half an hour. The food is awesome. There’s Pinot Joe. we even advertised ‘Open mic with Missy. but it’s not as crazy as July and August. they bring in some great characters. of course.Bill Is there anything you can compare bartending to? Like riding a bike. What sets Luck Bones apart? Consistency. because he won’t order anything but Pinot Noir. What is the best joke you’ve seen at the Lucky Bones bar? A girl who works across the street at the Lobster House told everyone that she was playing guitar here on April Fool’s night. “April fool. and then I sit in my room by myself. Is there any job you’d leave Lucky Bones for? My dream job would be in the fashion industry. No one can bother me. all of the Phillies. and she said.” Who would you most like to see walk through the door? I’ve served Maya Rudolph. Any pre-work rituals? I come home from the beach by three. Pat. and Chaka Khan. Do you have any bar-related phobias? I’m afraid of knives. I guess they were enjoying their food too much. You can’t make too many mistakes. around 3pm. . Barbara Any insider tips for getting served at Lucky Bones? Hopefully not! Every customer matters. And I can’t take cold medicine when I’m working because it turns me into a mean person.’ Everyone showed up. Is there any music played at the bar that makes your shift go by quicker? Oooh. He’s been in Paris for the past five months and I miss him like crazy. Fondest Lucky Bones memory? One day. or you collapse. Are there any misconceptions about your job? Just that it’s easy! How do you feel about being the center of attention? I hate it! But the funny thing is. and customers were sitting there. telling me the alarm was going off. Erica Do you enjoy Lucky Bones on your day off? I eat there. I don’t feel that way behind the bar. Most mellow time at the bar? If you’re looking for quiet. And the spring and fall are great. But the person I’d like most to see walk through the door is my brother. We set up the mic for her. Do you nickname your customers? Of course.

................ 67 Mussels In Gorgonzola Basil-Tomato Sauce........................................... 107 Oyster Po’ Boy........................... 76 Famous Roasted Beet and Goat Cheese Salad with Thyme Vinaigrette............ 36 Short Rib and Beef Cowboy Chili.................... 102 Lucky Bones Monte Cristo Sandwich................. 54 Guacamole Cuban Style.............................................. 94 Barbecued Pulled Pork Sandwich... 54 Grilled Shrimp............................... 33 Seafood Bisque........................................... 86 Pelican Club Balsamic Vinaigrette........................................................................................................................................... 98 Club-Style Soft Shell Crab Sandwiches.............................. 44 Brick Oven Shrimp........................ 61 Local Lund’s Fisheries Calamari with Roasted Red Pepper Aioli............................................................................................... 60 Lobster and Shrimp Spring Rolls................ 111 Fresh Tuna Salad with Potatoes and Herbs...... 72 Smoked Fish Dip.......................................... 86 Maytag Blue Cheese Dressing.. 82 Green Goddess Dressing.......................... 73 252 the ESSENTIAL lucky bones cookbook .............................................index Soups Cuban Black Bean Soup...... 90 Rocket Salad with Green Goddess Dressing............................ 37 Split Pea Soup with Chorizo and Sage........................................ 51 Goat Cheese Log................ 32 Roasted Butternut Squash Soup with Apple and Sausage............................ 67 Sandwiches Asian Chicken Salad Sandwich.................................................................................................................................................. 41 Salads Classic Caesar Salad with Caesar Dressing............................................................................................................................................... 55 Guacamole Oaxaca Style............... 66 Lucky Bones Nachos.... ........................................................................................................................................................ 46 Creamy Artichoke and Crab Dip.............. 94 Braised Short Rib Reuben Sandwich................................................................................... 77 Shared Plates and Starters Best Hummus......... ......................................................... 103 Herbed Chicken Salad Sandwich...................................................................... 110 Shrimp Salad Sandwich....... 76 Caesar Dressing.......................................................... 103 Grilled Fish Sandwich......................................... 45 Cape May Steamed Clams................ 40 Vegetable Clam Chowder............... 56 Jumbo Chicken Wings with Spicy Hoisin Ginger Sauce............... 106 Lucky Bones Muffuletta........................................ 95 Chicken Foccaccia Sandwich........................................ 55 Hand-Cut French Fries.......................................................... 83 Grilled Salmon Salad..... 90 Spinach Salad with Maytag Blue Cheese Dressing................. 91 Scallops in Applewood Smoked Bacon with Horseradish Cream Sauce............................. 66 Mojo Pork Morsels........................ 44 Buffalo Chicken Spring Rolls..................................................................................................... 50 Cuban Spiced U-Peel Shrimp with Cape May Cocktail Sauce...............................................................................................

........................... 136 Roasted Tomato Broth.................................................................... 124 Horseradish Cream Sauce.................... 121 Horseradish-Beet Sauce.......... 130 Mushroom Cream Sauce............................. 124 Low Tide Cole Slaw............................................................................................................... 115 Bronze Rub.................................................................................................................................. 137 Salsa Ranchera.................. 126 Mashed Potatoes with Roasted Garlic......... 125 Lucky Bones Bloody Mary....... 143 Thai Dipping Sauce..................................................... 140 Smoke Rub........................................................ 137 Salsa Verde II................. 150 Four Cheese. Red.. 116 Costa Rican Coffee and Chipotle Barbecue Sauce.. 143 the ESSENTIAL lucky bones cookbook 253 .................. sides AND SPREADS Arugula Pesto............... 120 Creole Sauce.. 130 Oven-Roasted Roma Tomatoes................................................ 135 Roasted Garlic Aioli........................................................................................................................................ 115 Blue Cheese Butter............. Goat Cheese and Fresh Sage...... 125 Lucky Barbecue Sauce..... 135 Roasted Garlic Ricotta Spread... 142 Soft Polenta with Gorgonzola and Mascarpone....... 130 Orange Ginger Beurre Blanc.. 124 Lemon Beurre Blanc................ ............................................................................................................................................ 140 Shrimp and Lobster Stock......................................... 137 Salsa Verde.... 114 Backwater Tartar Sauce............................................................................index Essential sauces.................. 143 Tomato Sauce..................................................... 154 Margherita........................................................... 136 Roasted Yellow Pepper Aioli..................................................................... 134 PIZZA Classic Jule............................................... 116 Caramelized Onions................................................ 114 Beet Horseradish Butter............................................................................ 155 Pizza Sauce...................... 134 Pineapple Salsa......................... 114 Baby Clam Sauce....................................................... White........................................................................................................... 158 Positano...... 121 Herb Mayonnaise..................................................................................................................... 135 Roasted Garlic.............................................................. 115 Brick Oven-Roasted Zucchini..................... 159 Roasted Corn Cream Sauce...................... 136 Roasted Red Pepper Aioli.................. 124 Lemon Aioli...................................................... 120 Curry Ketchup............ ............................................................................................................. 150 Four Cheese......................................... 140 Salt and Pepper Mix............................................ 116 Cornmeal Crust...................................................................................................................................................................................... 159 Saturday.......................................................................................... .......... 154 Pizza Dough.......................... 158 Roasted Butternut Squash Pizza with Caramelized Onions.................................................................... 134 Pan-Fried Ravioli with Roasted Red Pepper Pesto................................................................................................................................................................................................................................................... 142 Spicy Hoisin Ginger Sauce........................... .................................... 121 Herb Butter.................................................................................................................................................................................................................

.......... 161 Tuscan........................... 231 Wine and Liquor Apple Martini.... 207 254 the ESSENTIAL lucky bones cookbook ........................ Red............................................................................... 161 Sofia Pie................................................................................................................................................... 227 Lemon Squares.......................................................................... 185 Desserts Banana and Chocolate Bread Pudding.............................................................................................................. 247 Meat and Poultry Pork Baby Back Ribs. 174 Lil’s Shrimp and Andouille Pasta........... 193 Braised Duck Legs............................................ 230 Rhubarb and Strawberry Crisp..... ........................................................ 243 Original Fudge Kitchen Martini.......................................... 198 Cuban-Rubbed Pork Chop....... 179 Seared Scallops with Spicy Green Sauce................. 203 Moroccan Leg of Lamb... 223 Chocolate Decadence Cake....................................................... 164 White on White................ 206 Rib Steak with Red Wine and Shallot Sauce........................... 242 Espresso Martini. 211 Spiced Turkey Burgers.............. 210 Spiced Sweet Potatoes....... 210 Spiced Hamburgers #1....................................................... 222 Best Cheesecake Recipe................... 211 Spiced Hamburgers #2................................... 175 Lil’s Three-Cheese Seafood Pasta............................................................................................................ 242 Backwater Sunset........................ 227 Perfect Chocolate Chip Cookies...................................................................... 242 Blueberry Banana Mojito....... 160 Skip Jack.................................. 243 Mojito Cubano........................................................ 199 Hamburgers with Garlic and Shallot Butter............................................................................................................................................................................. 192 Beer-Braised Beef with Onions.................... 218 Seafood Fish and Chips........................................................................................................................ 214 Two-Day Roasted Pork Butt.................. 202 Lemon-Garlic Chicken............................index Shrooms and Cheese................................................. 242 Lemon Drop Martini......................................... 178 Lobster Mac and Cheese.. 184 Tile Fish in a Roasted Tomato Broth with Orzo Salad................... 174 Lil’s Mediterranean Seafood Pasta............. 243 Paté’s Primo Cosmo.................... 164 Spiced Chicken............. White......................................................................... 211 Stuffed Chicken Breast.............................................. 181 Shrimp Creole................................................................ 180 Shrimp Crab Cakes............................................ 160 Shrooms and Cheese................ 226 Creamy Key Lime Pie. 172 Grilled Cape May Scallops..................................................... 196 Broiled Baby Back Ribs............................ 226 Jersey Blueberry Soup..................................................................................................................................................................................................................................................................................................... 242 Key Lime Martini....................... 243 Beach Plum and Watermelon Mojito................................................................................................... ..........

.com for beach plum products Love the Cook 404 Washington Street Mall Cape May. Eleven sensational chapters feature simple-to-follow recipes. Alice Steer Wilson Available from.com for casual-romantic dining The Washington Inn and the Wine Bar 801 Washington Street Cape May. NJ (609) 884-5697 washingtoninn. love the cook 404 Washington Street Mall whale’s tale 312 Washington Street Mall exit zero store & gallery 109 Sunset Boulevard Chef Walter J’s Cuban Spice Rub haspice. NJ (609) 884-1169 capemaywinery.Resources for apparel. NJ (609) 884-2663 luckybonesgrille. Full-Color Artwork by Cape May’s Famed Artist.com for spice mixes Tips on Preparation Techniques Suggestions for Wine Selections.. accompanied by: Ÿ Ÿ Ÿ Advice on Entertaining Cape May Roasters 404 Washington Street Mall Cape May. plus Ÿ Beautiful.com for the best local wine Cape May Winery 709 Townbank Road Cape May. NJ (609) 884-9292 capemayroasters. plus favorite contributions from fellow chefs and family friends.” new york magazine The chefs at The Washingon Inn present 350 classic creations. carefully adapted for easy preparation of fine cuisine in your own home.com/products . gifts and cookbook Lucky Bones 1200 Route 109 Cape May. NJ (609) 884-4334 lovethecook.com for the best fresh coffee “The Washington Inn deserves its accolades.

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and you’ll hear from the characters who make this restaurant such an irresistible experience — the staff AND the customers. “Few restaurants wear the Shore’s casual new spirit as well as Lucky Bones Backwater Grille. So pull up a chair.95 Canada $24. and bring your appetite along for the ride. it became an instant classic. New Jersey.” Inside these covers.W hen Lucky Bones Backwater Grille opened in the spring of 2006 in Cape May. you’ll find the dishes that have attracted a fiercely loyal clientele.95 . the nation’s oldest seashore resort. ISBN 9780983076858 51995 > 9 780983 076858 USA $19. with the Philadelphia Inquirer announcing.