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The Black Dog Summer on the Vineyard Cookbook

The Black Dog Summer on the Vineyard Cookbook

3.7 4
by Joseph Hall, Elaine Sullivan, Doug Hewson, Charlie Esposito, Jack Livingston

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The first cookbook from The Black Dog Tavern contains a collection of recipes from the summertime menu of this Martha's Vineyard restaurant, which has been deemed a true American institution. 75 color photos, 25 line drawings.


The first cookbook from The Black Dog Tavern contains a collection of recipes from the summertime menu of this Martha's Vineyard restaurant, which has been deemed a true American institution. 75 color photos, 25 line drawings.

Editorial Reviews

Matt Lee
... beneath the slick exterior beats the heart of a genuine cookbook. The 100-plus recipes, a collaborative effort of past and present employees, are categorized by breakfast, lunch, dinner and dessert, followed by an exceptionally detailed index....Most recipes contain a delicious twist. A roasted eggplant and tomato soup seasoned with fresh herbs calls for a garnish of ricotta and roasted garlic purée that adds richness to each spoonful. Summer ingredients in particular are well represented, and fresh herbs are positively worshiped: a simple red wine marinade calls for no fewer than four — parsley, thyme, savory and chives.Some good general tips on subjects like slicing and curling scallions, preparing lobsters and cleaning quahogs do make this a very serviceable all-purpose cookbook, even if its sunny photos of the good life don't inspire you to hop the next ferry.
The New York Times

Product Details

Little, Brown and Company
Publication date:
Sales rank:
Product dimensions:
8.37(w) x 10.25(h) x 0.87(d)
Age Range:
13 Years

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Read an Excerpt

The Black Dog Summer on the Vineyard Cookbook

By Joe Hall and Elaine Sullivan

Little, Brown

Copyright © 2000 Joe Hall and Elaine Sullivan
All right reserved.

ISBN: 0-316-33932-6

Chapter One

"M" go Blue: Banana Blueberry Pancakes

With the summer season, The Black Dog's crew nearly doubles, adding students from across the U.S.A. and even across the pond. Some come to work just one season-others return for several summers. Each leaves memories behind with us. The name of our delicious Banana-Blues recalls a University of Michigan yell.


3/4 cup unbleached all-purpose flour 1/4 cup buckwheat flour 1/4 cup whole wheat flour 2 tablespoons cornmeal (optional) 1 tablespoon sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 tablespoon salt 1 1/2 teaspoons cinnamon

DRY INGREDIENTS 2 eggs 2 tablespoons melted butter 1 to 1 1/2 cups of whole milk 1 cup fresh blueberries 1 thinly sliced banana

1. Mix the dry ingredients together in a medium size bowl.

2. In a separate bowl beat the eggs with one cup of milk and the melted butter.

3. Add this wet mixture to your dry ingredients until you have a basic pancake batter. Add the additional 1/2 cup of milk if the mixture is too thick, but don't stir too much or pancakes will be tough.

4. When the batter is ready gently fold in the blueberries.

5. Heat a griddle, adding a little clarified butter or oil. Ladle a five inch circle of batter onto the griddle. Drop a few slices of banana into each circle. Cook pancakes until the tops are covered with tiny bubbles, then flip them over and finish cooking.

6. Serve hot with butter and pure maple syrup.


Favorite Variation: Rasputin's Revenge (named after one of The Black Dog's best dishwashers)

To the basic batter add: 1/2 cup sliced strawberries and 1/4 cup chocolate chips

Linguine with White Clam Sauce

More than a classic-just taste our version and you'll see why it will always be on The Black Dog menu! If you decide to add the chilis, be sure to wash your hands after mincing them-any contact with your eyes should be avoided.

28 littleneck clams, scrubbed 7 cloves garlic, minced 2 tablespoons extra virgin olive oil 2 small hot chilis, minced (a tasty option) 1/2 cup dry white wine 1/2 cup chopped fresh parsley 1/4 cup chopped fresh basil 1 to 1 1/2 pounds linguine 1 tablespoon salt freshly ground black pepper to taste

1. Bring six quarts of water to a rolling boil and add 1 tablespoon salt.

2. Open 24 of the clams over a bowl with a sieve to strain the clam liquid. Save 4 clams for garnish. Set the strained liquid aside and chop the clams into a mince.

3. Add the linguine to boiling water. The clam sauce should take the same length of time to cook as the linguine.

4. Sauté minced garlic in the olive oil over high heat, being careful not to burn it. Add the minced chilis if you like a spicy sauce.

5. Add the minced clams and sauté to heat through, then add the black pepper and white wine. Now add the reserved clam liquid.

6. Open the last four clams without detaching the clams from their shells, ad toss them into the sauce. (opening them helps the clams to cook quickly. See "How to Open Clams" on page 118.) 7. Add the parsley and basil. Lower the heat to medium.

8. When the linguine is al dente, drain it and toss it with about half of the sauce. 9. Divide the pasta onto four plates, add the remaining sauce, and garnish each plate with one of the whole clams.


Southwestern Rubbed Strip Steak

Horses always start, they never run out of gas and they will not get you greasy. - Gladiola Montana

Dry rubs-mixtures of salt and ground herbs and spices-not only add flavor to your meats, they also enhance its moisture by helping to seal in the meat juices. We've chosen strip steaks for this recipe, but you can substitute another favorite cut. This rub is also great on pork.

2 tablespoons Ancho chili powder 1 teaspoon garlic powder 2 teaspoons onion powder 2 teaspoons ground cumin 1 teaspoons cayenne pepper 2 tablespoons Spanish paprika 1 teaspoon dried thyme 1 teaspoon dried marjoram 1 tablespoon kosher salt 2 twelve-ounce strip steaks

1. Mix the dry ingredients together in a pie pan.

2. Dry two twelve-ounce strip steaks and lay them in the pie pan to coat both sides of the steaks with the rub mixture.

3. Broil or grill to desired level of doneness, usually about 4 to 5 minutes a side for medium rare. If Ancho chili powder is unavailable locally, you can make your own by grinding whole Ancho chilis (dry poblano) in your food processor. We serve this at The Black Dog with Mashed Sweet Potatoes with Lime & Chipotle (see recipe on page 185).



Excerpted from The Black Dog Summer on the Vineyard Cookbook by Joe Hall and Elaine Sullivan Copyright ©2000 by Joe Hall and Elaine Sullivan. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Black Dog Summer on the Vineyard Cookbook 3.8 out of 5 based on 0 ratings. 4 reviews.
Guest More than 1 year ago
A wonderful book with interesting and delicious, easy to understand and prepare recipes. This book is a favorite gift which my friends are always delighted to receive.
Guest More than 1 year ago
I have eaten many times at the resturant. The cook book has many great recipes and good pics, my cooking looked liked the pics. My favorite is the Lemon Basil Chicken Piccata and any thing with ginger. I am enjoying the book and us it more than any of my others. I have given it as gifts . Cant wait for the next. I only wished they had their creme brulee in it.
Guest More than 1 year ago
I was given this book by a friend who had thoroughly enjoyed eating at the Black Dog Restaurant on Martha's Vineyard several years ago in its heyday. Well, as they say, it ain't what it used to be. This book is flashy and remarkably void of substance -sort of a hardcover magazine, only not as current. There were lots of pretty photos of people and places somehow related to the restaurant. There were very pedestrian tips on seafood. As for the rest, well, anyone who is able to read a package ought to be able to add fruit to pancakes or scramble what is essentially an omelet. Of the three recipes I tried only one was declared edible by my family. In short, I am underwhelmed.
Guest More than 1 year ago
This book has not only wonderful recipes but it gives detailed pictures of how to handle ceratin foods. It was extremely helpful in grilling manner. There is a recipe for a chocolate cake that is wonderful. It seems that this is a book for all people.