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Lobster Stock
While lobsters have taken on a stature of their own over time, they will always be those meals that made growing up in New England special, … Continue reading Lobster Stock
Category: Sauces and mixes
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Tapenade with Feta
A little tapenade can go a long way, and is an amazing hors d’ouvre paired with cocktails. I find it best served with thin crackers or … Continue reading Tapenade with Feta
Ham Stock
The spiral ham is a staple at Easter and other big occasions. We always smother it with a light brown sugar garlicky citrus glaze and cook … Continue reading Ham Stock
Chicken Stock
Chicken stock is a key ingredient to so many recipes so you want to have the very best and the only way is to make it … Continue reading Chicken Stock
Cilantro Dipping Sauce
This sauce can be used with just about everwything from chicken wings, grilled shrimp…the list is endless. It’s a light sauce packed with flavor and some … Continue reading Cilantro Dipping Sauce
Northeast Vinaigrette
I love this fresh dressing for salads as well as to marinate chicken and seafood. It’s simple and has an excellent flavor. I also use it … Continue reading Northeast Vinaigrette
Sausage Ragu Rigatoni with Herbed Ricotta
I like to think of Monday’s as stock and sauce days to replenish the freezer of ready to re-heat instant meals, well sort of instant. Since … Continue reading Sausage Ragu Rigatoni with Herbed Ricotta
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Sausage and Fennel Bolognese
Meat sauces are a gratifying base to a hearty meal. The mere slow simmering of the ragu for 2 1/1 hours adds a delicious incense to … Continue reading Sausage and Fennel Bolognese
Spicy Cheddar Cheese Sauce
Cheese sauces have been long shunned but at LPB we are bringing them back to the table, especially around the holiday season when people throw their diets to the wind and enjoy all the party treats they can get their … Continue reading Spicy Cheddar Cheese Sauce
Fresh Pesto *without nuts
There is no replacement for freshly made pesto and it is very easy to make. I prefer pesto without the the pine nuts and sprinkle them toasted on whatever dish I am using the sauce with…adds great texture. Ingredients 6 … Continue reading Fresh Pesto *without nuts
Pesto
We grow a lot of fresh herbs, sometimes too much. Whenever the basil population tarts to take over the herb box, fresh pesto will soon appear. The difference between fresh pesto and what the market has to offer is like … Continue reading Pesto
LPB Red Sauce
This is quick and easy but if you really want to save time just buy a jar of Rao’s sauce at your local supermarket. I know, store bought is kind a no no, but I use this when making side … Continue reading LPB Red Sauce
Dill Remoulade
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
LPB Cilantro Sauce
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
Spicy Blue Cheese Dip with Cilantro
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
Green Peppercorn Sauce
Steaks, pork loins, veal chops and many more hearty cuts are well complimented with this very tasty sauce. Ingredients 2 shallots, finely chopped 2 garlic cloves peeled and rough chopped 1 tablespoon of thyme leaves 1 cup brandy 4 cups … Continue reading Green Peppercorn Sauce
Roasted Peeled Garlic
Roasted peeled garlic creates an infused olive oil for cooking and the garlic gloves have so many uses from serving with a grilled steak to mashing in with whipped potatoes. It’s always a staple in the kitchen, especially during grilling … Continue reading Roasted Peeled Garlic
Tempura Batter
Deep frying with tempura is easy, tasty and always a surprise to guests who have become accustomed to the standard hors d’oeuvres often served at receptions and parties. Cake flour remains the best because of its protein levels keep the … Continue reading Tempura Batter
Mediterranean Vinaigrette
I first started making this vinaigrette for Greek salads then found it great to marinate chicken or brush on a simply grilled fish. It’s easy and you can store it for a few weeks. I was lucky enough to … Continue reading Mediterranean Vinaigrette
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Tzatziki with Fresh Herbs
There are so many variations of tzatziki sauce it is hard to keep up with. I like a very robust and rich sauce. It is important … Continue reading Tzatziki with Fresh Herbs
