DIY Down the Shore: Peter Serpico’s Grilled Sesame Shrimp

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It’s been a long day at the beach and you’re craving seafood. Something simple, but which will still impress whoever you’re serving. Which is exactly why this recipe is perfect.

Peter Serpico of South Street’s Serpico has you covered with his grilled sesame shrimp with corn and tomatoes. It’s a surefire crowd-pleaser, and a dish even those inexperienced in the kitchen can tackle. So take advantage of the ocean’s bounty and take this recipe with you the next time you go down the shore.

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DIY Down the Shore: Joncarl Lachman’s Summer Frittata

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Noord’s brunch menu is usually supplemented by weekly specials you probably won’t find on another brunch menu in Philly—like Zurkool & Eggs (beer-braised cabbage, smoked sausage and eggs) or Whole Trout Amandine. But usually, those specials include a frittata, and Joncarl loves frittatas.

This recipe can be done with any sort of seasonal vegetable (you can get your ingredients at any of these places), and you’ll be able to impress your brunch friends before you go out on the water for the day.

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DIY Down the Shore: Luke Palladino’s Stuffed Lobster

Palladino Stuffed Lobster

Maine is a bit of a hike from Philadelphia. If you’re not up to making the 9-hour trek (or if the freezing temperatures of Maine beaches aren’t quite as appealing), you can still have a taste of New England, in Jersey. Luke Palladino, chef of LP Steakhouse & Seafood in New Jersey and the future Palladino’s on East Passyunk (cue excitement and anticipation) shared his recipe for Stuffed Lobster.

What is the lobster stuffed with you ask?

Crab, which is another crustacean. It’s not wrong if it’s delicious.

Who doesn’t love double the seafood all packed into one neat little package? Add a little buttery bearnaise sauce and you’ve got yourself quite the meal. This dish is perfect for an end of the summer bash or just a relaxing night of seaside deck chilling. Personally, we think it’s just a great way to end the week. So keep it in mind if you’re headed down the shore this weekend.

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5 Best Running Routes at the Jersey Shore (With Maps!)

Shuttestock

Shuttestock

Not everyone R&R-ing it at the beach wants to sit around all day. If you’re antsy to move—and log some serious mileage—check out these expert-approved running routes in towns up and down the Jersey Shore, courtesy of NJShoreRun.com’s Steve Antczak, Cape May runner and triathlete Michael Mader, and Good Day for a Run’s Ken Culbertson, who organizes races throughout South Jersey.

Check out the routes below, and click the links to see maps.

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DIY Down the Shore: Josh Lawler’s Chilled Golden Tomato and Peach “Porridge”

cache_2936413004Summer isn’t exactly known as prime soup season. Of course chilled soups, like vichyssoise, begin to turn up on menus when the thermometer passes 70 degrees, but maybe you’re in the mood for something you can’t find on a country club menu.

If so. Josh Lawler of the Pine Street BYOB, Farm and the Fisherman knows what you’ve been craving. Chef Lawler’s summer recipe to share, a chilled golden tomato and peach “porridge”, is the perfect meal to cool you down following a hot day on the beach, or after a scorching sunburn. You can find the dish on the menu at Lawler’s restaurant beginning at the end of July and all the way through August.

Whether you try it at the restaurant, or this weekend, on your own, is up to you…

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DIY Down the Shore: Katherine Petronaci’s Why Isn’t This Purple?

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Stateside has made a name for itself on East Passyunk as having one the best happy hours in the city. The gastropub in South Philadelphia is known for its bartenders’ fondness for pouring small American distilleries and domestic beer. In keeping with these trademark craft cocktails, Stateside bartender Katherine Petronaci shared her summer drink recipe for Why Isn’t This Purple.

Shaken, not stirred.

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DIY Down the Shore: Nick Elmi’s Traditional (But Not Traditional) Clambake

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Nick Elmi’s BYO, Laurel has captured the appetites of those who frequent East Passyunk’s restaurant scene. And chef Elmi’s Traditional (but not traditional) Clambake needs only his introduction (below) for you to understand that this recipe is indeed very special.

So fire up the grill, gather everyone you know (seriously, this one calls for a party) and get your ingredients together because this weekend seems like the perfect time for a clambake.

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DIY Down the Shore: Beach Rental Daiquiris by Kevin James Holland

Photo by Trevor Dixon

Photo by Trevor Dixon

To help your summer along, Foobooz plans to give you some recipes by notable chefs and bartenders in Philadelphia. We’re calling it the DIY Down the Shore series, and we’ll be posting them all week. We’re bringing Philly’s dining scene into your summer homes.

Kevin James Holland, the little man with the little bar in West Philly, Fiume, weighed in on our DIY series. And here’s his story:

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DIY Down The Shore: So, What Are YOU Doing This Weekend?

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All this week, we’ve been offering up recipes from some of the city’s best chefs and bartenders. We’ve been asking them what they like to eat and drink when they’re headed down the shore, and they’ve been telling us–and then we’ve been telling you.

The good news? We ended up with more chefs and bartenders wanting to participate than we originally planned for. So we’re going to keep the party going next week as well with more recipes, more suggestions, more strange concoctions of gin and lamb parts. But in the meantime, we though it might be handy for you to have a list of everything we’ve done so far. You know, just in case there’s something like a weekend coming up and just in case you might find yourself inspired…

DIY Down The Shore [f8b8z]

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