All in a Cape Cod Day…….

   Loving all the shades of Cape Cod blue!

If there is any reason to come out to the Cape, it is to enjoy a casual, but top notch dinner in Wellfleet at Mac’s Shack.  We have been going to this place for over 30 years – it was The Lobster Hut before and a few year’s back was re-opened by Mac as Mac’s Shack.  Don’t let the outside drive-up impression fool you. This is now my favorite place to go for dinner anywhere on the Cape.  As with the economy, we have seen many of our old favorites go by the wayside or lose their luster as far as top quality dining.  Mac’s Shack is no CC fast food joint – the kind that features fried seafood and other low end attractions.  The food here is top drawer as is the atmosphere at the small outdoor bar.  I could definitely eat here every night – and even don’t mind the 20 minute drive and 45 minute to 1 hour wait on a lovely evening.  This just gives you time to enjoy a cocktail and an order of steamers or oysters, shucked outside right in front of you.  In the last two weeks I had the macadamia-crusted cod twice, my husband had his favorite bluefish with cracker crumbs served over truffled spinach and my daughter had the spicy tuna in a martini glass.  I happily inhaled my entree – second time this Summer already.  Can not wait to go back.

My sister-in-law gave me this recipe for Garlic Scape Pesto – Yumm-eee!

GARLIC SCAPE PESTO

1/2 – 1 cup fresh basil

1/2 – 1 cup fresh Italian leaf parsley

1/2 cup garlic scapes

1/2 cup extra virgin olive oil

1/3 -1/2 cup parmesan cheese

2 – 3 tblsp pine nuts

Snip off bulbous end of garlic scapes.  Rough chop herbs and scapes.   Add herbs and nuts into bowl of food processor.  Pulse  a few times.  Add oil and process till desired texture.  Remove from bowl and stir in cheese.  Serve with cheese and crackers, make into a salad dressing, or top chicken or fish.  Yummy!

Can be multiplied by 4 and frozen.  Yield – about 1 1/2 cups.

I am still foraging for and hoarding Peaches aka my annual “Peach Mania” – Don’t Miss Out – Try some ideas:

Peach Muffins and scones

Peach Pie

Peach Salsa and Chutney

White Peach Sangria

Peaches with Goat Cheese and Peppered Honey – my own invention as an appetizer

Peach Tart – use Ina’s plum tart recipe

Peaches and Blueberries with Mascarpone topping – use my mixed berry with mascarpone and substitute the peaches for strawberries and raspberries – or just add them in!

Add peach slices to your favorite green salad with goat or gorgonzola cheese, toasted pecans and a citrus vinagrette

Only a few weeks for this amazing fix – stay on top of it!!!!!!

My new recipe for POTATO SALAD WITH ROASTED GARLIC:

4-5 yukon gold potatoes, washed and cut into cubes

1/2 cup chopped vidalia onion or shallot

1/2 cup chopped celery

3/4 to 1 cup mayo or to taste

1 generous tblsp coarse grain mustard

3/4 tsp celery seed

1 head roasted garlic, or to taste

2-3 scallions chopped

Cut a head of garlic in half horizontally. Roast garlic drizzled in olive oil in an aluminum foil enclosed pod for 25-35 minutes or until garlic is soft and light brown.  Remove from oven and let cool.  Cook potatoes in salted water for 15 minutes or until fork tender but not mushy.  Drain and turn into a large bowl to which the onion and celery have already been added.  Sprinkle the celery seed over the potatoes  The steam from the potatoes will begin the infusion of the flavors. Let sit for about 5 minutes. Mash the roasted garlic with a fork. Use as many cloves as you would like – depending on your taste and remembering that roasting garlic mellows the flavor considerably.   In a small bowl, whisk the mayonaise, mustard, scallions and cooled, roasted garlic. Toss all together and serve warm or cooled.

Today’s efforts here in Orleans:

Scones for Christin, some scenes from the yard today, and my latest peaches!

    

    

    

Have a lovely day!