We host a lot of work lunches at the Hill House and people show up short on time, want to eat quickly and turn business which could be a briefing, policy conversation, fundraiser and so on. The best way to manage … Continue reading Bucatini alla Carbonara
If you have ever visited us on Sullivan’s Island then you no doubt have been to the Obstinate Daughter for the Friday night welcome dinner. Since guests always come in on Friday, but at different times, we kick the weekend … Continue reading Chicken LP-Bog
Flank steak (or skirt) are my go-to for large BBQ sit-down dinners, as they are easy to grill, well-priced and almost impossible to overcook. I find cooking rib-eyes and other similar cuts a bit of a challenge for a large, … Continue reading Grilled Flank Steak with Chimichuri Sauce
When summer rolls around I like to turn to lighter dinners during those hot and steamy nights. Swordfish is an easy fish to grill and is a meaty kind of ‘steak’ that has great flavor and texture. I prefer a … Continue reading Grilled Swordfish
As you might have guessed or are soon to learn, spinach, feta and herbs are staples in my kitchen. I also am a huge fan of Mac ‘n Cheese but not so much in the summer mostly because I am … Continue reading Baked Spinach and Feta Bucatini
If I have a choice, I’d rather have dinner at home rather than head out to a restaurant. The challenge is being able to get it all done with the time you have after work, so in reality you have … Continue reading After Work Barbeque
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
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
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
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
We like to host very casual Sunday Night Suppers and have friends over for a relaxing evening before jumping back into work on Monday morning. We will often roast a marinated pork loin and serve over a green peppercorn sauce. … Continue reading Pork Loin with Green Peppercorn Sauce
There are endless options for preparing and cooking steaks. It can be a daunting task to figure it all out so you have a meal … Continue reading Tuscan Steak
Summertime pastas are the easiest and can feed an army. This recipe is for 8-10 but as you can see in the photo below, sometimes we scale it up to feed a small army. Ingredients 1 pound of cheese stuffed … Continue reading Tortellini Salad with Feta Dressing
This is a core recipe for so many meals and dishes. It is simple and creates juicy and flavorful white meat to be used in soups, stews, salads and hundreds of other recipes. Ingredients Whole split chicken breasts with skin … Continue reading Roast Chicken Breasts
A fondue party should always try to recreate an amazing restaurant in Verbier called Chez Dany. This cozy chalet rests on the mountainside with panoramic views of the Swiss Alps. They serve up some of the finest traditional swiss cuisine, … Continue reading Fondue
Chicken, steak and shrimp. A great trio of tasty options in an easy to serve buffet for a large crowd. First you make the three main attractions: Marinated Skirt Steak Grilled Pesto Shrimp Fried Boneless Chicken Fingers (If you do … Continue reading The Fajitas Bar
In a hurry? Try a two dish meal and boom, served and done with even more time to socialize “🍷.” I like to do a grilled meat and then add a pasta side with enough veggies and seafood mixed in so … Continue reading Clam & Shrimp Truffled Pasta
If you have the time, you can turn a relatively inexpensive cut of meat into an amazingly rich and flavorful pasta dish. The flavors can stand on their own without the addition of a decadent shaving of black truffles, but … Continue reading Beef Short Rib Pasta
From lobster to shrimp salad, this sauce really flavors the dish. Ingredients 1 cup mayonnaise 1 cup red onion, finely chopped 1 cup celery, finely chopped 1/2 cup creme fresh Juice of one lemmon 3 tablespoons sherry wine vinegar 2 … Continue reading Seafood Salad Sauce
