Twice baked potatoes were always a big hit at Thanksgiving though the skins were dry and tasteless. At LPB, we do a twice baked, once fried version and switched to the more flavorful Yukon gold potato from the russet that … Continue reading Mini Twice Baked, Once Fried Potatoes
Summer salads are something to wait for all year long, but when the summer weather starts to appear there is still some lag time for garden ripened tomatoes to arrive at roadside stands and farmers’ market. My solution? Cherry tomatoes … Continue reading Cucumber Dill Salad
There is a great steakhouse in Washington, where we have probably spent way too much time over the years, that sits only blocks from the Capitol. They are known for a signature drink that can really warm a person up, … Continue reading Pineapple Infused Vodka
I think just about everyone who has come to Le Poisson Bleu has had Wesley Maloney’s world famous Marinated Skirt Steak. Her daughter, Elizabeth, was driving through Charleston and visited with her tribe and let me know about a big … Continue reading Marinated Grilled Chicken & Steak
As you might have guessed, we like to entertain a lot and summer holidays are some of our favorite occasions to gather friends. Our annual Memorial Day Weekend 🇺🇸 party is always a spectacular time because it’s the first real party … Continue reading Crispy Shrimp Tacos
My first fish taco was brought to me at the pool at the Delano Hotel on Miami’s South Beach. The hotel is stark, with white on white fabrics and drapes flowing everywhere. It was one of the first major overhauls … Continue reading Mini Fish Tacos
When you have some extra time, but do not want to spend all of it in the kitchen, try the Sous Vide method of cooking. The technique is basically low-temperature cooking, which has been bantered about since the late 1700s, … Continue reading Sous Vide Steak
We decided to kick-off Memorial Day weekend with some simple herbed chicken burgers that are full of flavor and very easy to make. This serves 5 people. Ingredients for the 🐔 Burger 2 pounds ground chicken 2 tablespoons of Chimichurri Rub, or … Continue reading Herbed Chicken Burgers with Cilantro Feta Sauce
We love all kinds of seafood and shellfish. We love it steamed, boiled, grilled, broiled, raw and just about any way it can be prepared. In addition to the guest of honor, a good sauce, dip, brush of olive oil & herbs, can make the dish even better. Make this a day in advance and keep the leftovers for up to a week. Dill remooulade is a summer staple at our events whether we are frying crab-balls or making out peal and eat shrimp as an appetizer for a BBQ. Ingredients 1 clove of garlic, peeled 1 cup mayonnaise 3 … Continue reading Dill Remoulade
People move in and out of Washington D.C. all the time. From politicians to the people who report on them, there’s always constant change. As a result, there are a lot of welcoming and going away parties. But when a good friend is coming or going we love to have an informal celebration. When Bonney decided to move to New York City for a new job at her company, we had to think hard about what kind of party we wanted throw, considering it was the second one we have had for her! We always like our parties to be … Continue reading Bonney’s Going Away Pool BBQ
Summer. Cook-Outs. Pool Parties. I started to realize that sauces can really take a dish to another level and started to tinker around with making a cilantro sauce. For year I would make my way, late night, to The Diner, … Continue reading LPB Cilantro Sauce
I grew up in New England and summer brought us three months of beach weather and alongside the salty sea air came fresh corn. My mother would always send us on our bikes to Woodman’s Farm to get corn that … Continue reading Grilled Mustard Corn 🌽
It was a rainy night on Sullivan’s Island and no one could pick a restaurant so I pulled together a last minute dinner party. However, there … Continue reading Brisket Mac ‘n Cheese
There is a huge difference between homemade blue cheese dip and what you can buy on the shelf so making it yourself is well worth time. However, if you are in a time pinch, grab a jar of Marie’s Blue … Continue reading Spicy Blue Cheese Dip with Cilantro
The slider is the inevitable snack to be served at a summer pool party when the food keeps rolling out of the kitchen all day long. This is always a crowd pleaser. Ingredients 3 pounds of 80:20 hamburger mix 1 … Continue reading The Mini Boursin Burger
When the Aztecs weren’t snacking on grasshoppers and worms back in the 1500s, they invented guacamole. Since then many cultures have tried to make just about every variation of this avocado dish. I like the simplified recipe that highlights a … Continue reading Guacamole
We always have a small issue when newcomers join for their first dinner at Le Poisson Bleu. Many of the first timers think that the appetizer and cocktail hour is actually a buffet dinner so when it is time to … Continue reading Tuna Poke
The Obstinate Daughter Restaurant on Sullivan’s Island in South Carolina has an amazing sautéed kale, mushroom appetizer that has been on their ever-changing menu for years. I prefer the dish with lemon infused spinach instead with more herbs and scallions … Continue reading Spinach, mushroom, pancetta, parmesan salad
A chilled cole slaw with a little kick can be served in just about any BBQ meal, lunch and so on. I like an extra kick to it but you can adjust the amount jalapeño as you see fit. Ingredients … Continue reading Cole Slaw
We have a lot of weekend guests and its great to make an herbed scrambled egg served with a toasted piece of hearty sour dough and some roasted bacon. It’s a classic, easy to make breakfast that just needs a … Continue reading Herbed Scrambled Eggs by the Fire
