The Essential Lucky Bones Cookbook

the essential Lucky Bones cookBook

Recipes, Insights, secrets & stories from a new seaside classic Restaurant

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Recipes, Insights, Secrets & Stories from a New Seaside Classic Restaurant

Words by Diane stopyra

photography by maciek nabrdalik

Illustrations by victor Grasso

the essentialLuckyBonescookBook

Copyright © 2012 Starfishery Inc. Photographs copyright © 2012 by Maciek Nabrdalik

Illustrations copyright © 2012 by Victor Grasso

Book design by Jack Wright

First Edition 2012

All rights reserved. This book, or parts thereof, may not be reproduced in any form without

written permission from the publisher.

ISBN: 978-0-9830768-5-8

Published by Exit Zero Publishing, Inc., 109 Sunset Boulevard, Suite D,

Cape May, NJ 08204www.exitzero.us

contents

Fishy Stories and Whale Tales ................................................................................... 10

Beginnings, Endings and Starting Over .............................................................. 16

Legend of the Lucky Bone ............................................................................................. 22

A Brief History Lesson .................................................................................................... 28

Soups ........................................................................................................................................... 30

Shared Plates and Starters ........................................................................................... 42

Salads .......................................................................................................................................... 74

Sandwiches ............................................................................................................................. 92

Essential Sauces, Sides and Spreads ..................................................................... 112

Pizza ............................................................................................................................................ 144

Seafood ...................................................................................................................................... 168

Meat and Poultry ................................................................................................................. 190

Desserts .................................................................................................................................... 220

Wine and Liquor .................................................................................................................. 236

Index ........................................................................................................................................... 252

Resources ................................................................................................................................. 255

A smattering of background, history and assorted trivia:

And now for the actual food:

Fishy stories & Whale tales

Fishy stories & Whale tales

Before Lucky Bones landed here, the old Anchorage was a

legendary fishermen’s hangout, and the site of

many an interesting story.


FIshy stoRIes & WhaLe taLes

By Ben miller

c ape May County, at the foot of New Jersey, has a rich whaling history dating back to the earliest Dutch settlers — after Gloucester, MA, it is the oldest whaling colony in America. The 17th-century directors of the West India Company saw the island’s

potential as a whaling port and Cape May’s earliest land transfer was an attempt by the company to secure the land from native Lenni Lenape Indians in early May, 1630.

The two parties met and a formal land transfer document was created for “The eastside of Godyn’s

By the time the Anchorage was built in 1927, the US Navy’s reserve base, Camp Wissahickon, had already been abandoned by the government and sat empty alongside the new restaurant.

Bay, or Cape de May, reaching four miles from the said Cape towards the bay and four miles along the coast southward and another four miles inland, being sixteen square miles.” In today’s vernacular, that is the entire area of land from Town Bank, south to the Atlantic Ocean, excluding the Wildwoods.

Soon after, the West India Company decided to move up to the New York area following unsuccessful attempts at whaling. English settlers took over the port and had much more luck. Through their benefactor, Dr Daniel Coxe, who bankrolled their development of the area, a thriving whaling colony was established in Town Bank.

William Penn spoke of the Cape’s whaling potential in a letter he drafted to a Quaker



organization known as the Commissioners of the Free Society of Traders in 1683: “Mighty whales roll upon the coast near the mouth of the Bay of Delaware… We hope a considerable profit by whalery, they being so numerous and the shore so suitable.”

The mammals were harvested for their meat, teeth, bones and blubber, which was made into whale oil, used to make candles and burned in lanterns. Bones and teeth were used to create dominoes and crafts adorned with scrimshaw drawings.

Successful whalers did very well financially and competition amongst rival boats was fierce. The job was dangerous and superstition was taken very seriously (as it often still is today among commercial fishermen). One of the early superstitions prevalent with whalers was the notion of carrying a lucky bone. An 1898 edition of the Journal of American Folklore lists a number of lucky bones carried by fishermen, including, “A small serrated bone, found in the head of a codfish” and “A small bone cut from a living turtle.” In the Cape May area, whalers created their own tradition — the male species of the horseshoe crab (which were and still are prevalent in the area) have a pair of claws used for attaching to females during mating. Local whalers took to carrying a set of those claws as their lucky bones.

But Cape Island wasn’t known for whaling as much as fishing. Long before the Schellenger family set up their general store where the Cold Spring Inlet connected to the Cape Island Creek, near the corner of Washington and Lafayette Streets, fishermen had been harvesting the waters off the Cape. And where there are fishermen, there is a need for places for fishermen to share their tales over a drink or two.

Fishermen loved the inexpensive seafood dinners and plentiful spirits, but it was a tough sell to families and travelers due to the anchorage’s reputation as a rough bar.

Local couple, George and Nora Wallace, recognized the need for a new fishermen’s hangout and in 1927, they purchased a tract of land across the street from what is now South Jersey Marina. The land had previously been owned by a succession of individuals and companies, including the Atlantic City Railroad Company, but had remained undeveloped.

The Wallaces took out a $7,000 construction mortgage from Cape May Building and Loan on October 1, 1928 and hired a team to build them a tavern. Their new saloon, named the Anchorage, was two stories with a bar on the first floor and living spaces on the second and third. In July of 1939, the Wallaces purchased an adjacent parcel of land from the Pennsylvania Reading Seashore Lines and in September of 1952, they expanded the property further with another tract from the railroad, adding a dining room, and changing the name to the Anchorage Café. Fishermen loved the inexpensive seafood dinners along with the plentiful spirits, but it was a tough sell for families and travelers due to the Anchorage’s reputation as a rough joint.

So strong is the loyalty to the Anchorage and fear of its former patrons that to this day some will not comment on what they have seen and heard there. More than a few Cape May locals, born and bred, refused to comment. When asked for stories about the bar, longtime resident Bill Briggs summed up the feelings of many: “What happened at the Anchorage, stays within the walls of the old Anchorage.”

Ed Sherretta was equally hesitant about sharing his memories, although he did pass along this tale of a Cape May fisherman he refused to name: “A certain young local was having a drink in the Anchorage when a woman, at the time called Nada Jane, came in and began to give the young man a hard time. Having just come off the dragger he worked on, he had a bag of flounder, and he reached into the bag, pulled out a flounder and slapped it across Nada Jane’s face. The police were called and charges were pressed. In court, when asked about the fish possibly



being evidence and what might have happened to the evidence, he replied to the judge, ‘I ate it, your honor.’

“A pretty rough bar at times, as was Mayer’s, and the Neptune,” recalls Sherretta. [Mayer’s is still in business, about a block from Lucky Bones, while the Neptune was a bar across the street from the Anchorage that featured go-go dancers.]

Some locals have experienced the Anchorage’s antics without having set foot in the bar. “Before I opened Pandora in the morning, I usually got something for breakfast at the Sea Crest Bakery, next to the Beach Theater,” recalls Alexander Smida, who managed the gift shop at its previous location, next to Beach Theater. “One morning there was a very battered looking young clammer in the red geranium bed, apparently sleeping off a very big snootful.

“He got up with difficulty and was holding his right arm in pain. Said he had been in major brawl at the Anchorage the night before, must have lost the fight, broken his arm somehow, and wandered from the Anchorage to the Beach Theater before he passed out in the geraniums.

“He had spent his two weeks’ pay getting tanked and was desperate to get back to his boat before it sailed without him for another two weeks. He offered me a handful of change to give him a lift. His arm looked really bad, so I suggested we get him to the emergency room at BTMH [now Cape Regional Medical Center]. But he wasn’t having it, and showed me a knife to prove it, so I took him to the marina and called the Cape May Police Department to visit the boat before they shoved off.”

The Anchorage was passed on to a new generation of Wallaces in 1960, and they continued the legacy of George and Nora. Fishermen were always welcome and fresh seafood from the neighboring docks was cheaper than anywhere else in town. It was still a rowdy spot in the evenings and mustering the courage to belly up to the Anchorage bar was a rite of passage for many local lads.

Wildwood local and Director of the Cape May County Historical and Genealogical Museum, Pary Woehlcke, says of the bar, “I remember as a teenager it was not a place where you went for a meal. It was strictly a drinking bar. Even after high school, it was still a pretty rough place. Some families went there, but mostly families of people who lived in that area. It’s main attraction as I recall was that you could get seafood dinners cheap.”

Families began flocking to the Anchorage and they were joined by vacationers who were discovering the area following Cape May’s Victorian renaissance in the 1970s. Business boomed and in 1992 the bar/restaurant attracted the interest of Wally Laudeman, owner of the Lobster House across the street.

The Laudeman family purchased the Anchorage and transformed it into a successful family seafood restaurant under the leadership of Wally’s wife, Sally Laudeman. Then, in late 2005, the building became available again, which alerted the Craig family, whose lease was about to expire on their Pelican Club restaurant, atop the Marquis de Lafayette hotel in downtown Cape May.

An agreement was made with the owners of the Anchorage and, in the spring of 2006, Lucky Bones was born and the world was introduced to delicacies like Lil’s Last Stop Fries and the award-winning Lucky Bones burgers. As an homage to both their old restaurant and to the Anchorage, popular dishes from each were added to the menu. The Pelican Club’s house salad and a Cuban spice-rubbed pork chop continue to be big sellers, as does the Anchorage Fish and Chips dinner, as well as fresh seafood specials inspired by George and Nora Wallace’s Anchorage.

the anchorage was passed on to a new generation of Wallaces in 1960, and they continued the legacy. Fishermen were elcome and seafood was cheaper than anywhere else.



This picture was shot in the mid-1950s, not long after George and Nora Wallace added the dining room addition and began referring to it as the Anchorage Café and advertising fresh seafood dinners. Notice the rocker on the

porch and the landscaping — the Wallaces worked hard to attract families and change the reputation of the place.

The Anchorage, photographed from the site of what is now South Jersey Marina, circa late 1930s. In 1939, the Wallace family purchased an adjacent parcel of land from the Pennsylvania Reading Seashore Lines.

Beginnings, endings and starting overOn New Year’s Eve of 2005, one of Cape May’s most beloved restaurants closed its doors. But it wasn’t long before the end of the Pelican Club paved the way for a new dining experience in America’s Original Seaside Resort. A new star was about to be born.

Beginnings, endings and starting over


BeGInnInGs, enDInGs anD staRtInG oveR

In 1978, Toby and Rona Craig, both educators, changed the direction of their lives. Along with their three teenage children – Michael, David, and Betsy – they moved from Delaware to Cape May, a town they’d always loved, intent on opening a restaurant.

how it is, and that’s the only way you come to appreci-ate what you have. We developed as the restaurant did.

It didn’t take long for the family’s hard work to inspire the hard work of a loyal staff, including Marge Megonigal, dining room manager, Marty Santry, who is everything a classic bartender should be, and Mimi Wood, the execu-tive chef of more than 20 years, all of whom have watched the restaurant develop into what it is today.

Michael Craig: Over the last 34 years, the restau-rant has been reborn many times. This was one of the first bed and breakfasts to have an inn attached to it. When we took over, the formula for guests was break-fast, dinner and a room. That all changed when we got the liquor license in 1980. We went from a country inn to a busy, popular restaurant.

Marge Megonigal: After the liquor license, the energy was high. We didn’t take reservations, and there was always a line. People waited for hours to get in.

Michael Craig: A few years later, we had this idea to be the first place with a real wine program. Many of the restaurants in town had the same wine template, and a list that consisted of the same 25 bottles. We wanted to go beyond glasses of Chablis and Burgundy. We wanted to blaze a new trail.

Marty Santry: You have to be able to adapt to change to work here, which is a good thing. It keeps it exciting.

Marge Megonigal: Every winter something was done to improve the restaurant. I’ve seen many changes throughout the years — the repositioning of staircases, and the building of bathrooms so beautiful people have asked if they can dine in them. And then, of course, there was the digging out of the wine cellar.

Michael Craig: David and I were the excavation

Rona Craig: In addition to teaching, Toby had been working alongside a wonderful Hungarian man at a country club. This man took Toby under his wing. He introduced him to a love for the hospitality busi-ness, especially for food service. That’s how the experi-ence came, and it was very limited.

Toby Craig: A Hungarian man I worked with inspired me. He came to America with three dollars in his pocket, and he made a name for himself. My wife and I had a beautiful house in Delaware, and we had security with our teaching jobs there, but we, too, left it all for the unknown. I’d always had the restaurant industry in my blood. There wasn’t any doubt in our minds that we were going to make it. We drew strength from each other.

Rona Craig: There were no moments of doubt. Although, other people doubted for us. Fellow teach-ers laughed at us. They told us to send them a picture of our first restaurant. Even Toby’s father was afraid for us. But we never doubted. We bought the Washington Inn on Washington Street, which was a tea room at the time, and we moved upstairs. Five people and a dog in three rooms and a bath. The work was unbelievable, but our family was so cohesive, it was a joy. The kids all worked in the restaurant.

Betsy Sole (née Craig): I was twelve when we moved to Cape May. David was thirteen, and Michael was fifteen. Eventually, I was hostessing, washing dishes, doing pantry. My brothers and I did every job. We grew up in this business.

Rona Craig: At the time, the Washington Inn was one of only two or three restaurants in Cape May, and we learned baby step by baby step. We did everything. If the cleaning girl didn’t come, you were the maid. If the bathrooms didn’t get cleaned, you did that. That’s



team. We tunneled under the restaurant. Marge Megonigal: They did it with nothing but a

little Bobcat. Can you imagine that? Michael Craig: Three years ago, we decided to

reinvent ourselves again, so we built the wine bar. Marty Santry: It was handmade by Toby Craig,

and it’s got a very European feel. The energy is so high, and the people love it so much, it makes my job easy.

But it isn’t merely the restaurant’s impressive wine program that’s continued, for more than three decades, to draw people in. It’s also the devotion of a passionate crew.

Marty Santry: I used to come here every year to apply for a job. I knew I wanted to work here, because it’s just so beautiful. My fondest memory of my time at the restaurant is the day I got hired. I didn’t intend to stay in Cape May forever, but I love it here too much to leave.

Mimi Wood: Cooking is not a glam job, by any means, but the guys who work in this kitchen, they love their jobs. They respect what they do and the product they’re putting on the plate, and that translates. I only intended to stay for a summer, but I’ve been here 20 years.

Marge Megonigal: Once, as he was leaving, a gentleman said, “Marge, I go to all the high-end places in New York City, and I just want to say, this would blow them all out of the water.” Coming to the Washington Inn was one of the greatest moves of my life.

In 2000, the Craig family opened another fine-dining, white tablecloth restaurant, the Pelican Club. Located on the sixth floor of the Marquis de Lafayette Hotel, the waterfront spot was considered a Cape May treasure by its devoted customers. After six years, at the height of the real estate market, the Pelican Club closed its doors. To the dismay of the Craigs and their staff — including bartender Patty Behrens, executive chef Wally Jurusz, and server Neringa Sabataityte — the Pelican Club would be converted into condominium units. New Year’s Eve, 2005, was the restaurant’s last day.

Rona Craig: The Pelican Club was a lovely expe-

rience while it happened. Everybody loved it. It was a special place, gorgeous, and fun, fun, fun to put together.

Patty Behrens: I have never felt more at home in a job than I did at the Pelican Club. If you were ever having a bad day, you’d look up and see dolphins play-ing in the water beneath you, and you were no longer having a bad day. It just felt like home.

Neringa Sabataityte: The Pelican Club felt like home. I came here from Lithuania when I was twenty-one. When I first arrived, I applied for jobs everywhere. I got called for an interview, and I went to the wrong place; I went to the Pelican Club by accident. The Craigs hired me on the spot. My first Christmas working there, I showed up for work, and there were tons of presents — more than I’d ever seen — waiting under the tree for me. The staff was a family to me and to each other. It was touching. And the view… it was amazing. You could see dolphins, and there were periods where you could see hoards of butterflies, and also sunsets and birds. It’s like they were dancing. It was all so beautiful. I have such fond memories.

Wally Jurusz: I have so many fond memories from the Pelican Club. I met my wife there. And I have fond memories of the teamwork that was involved; it was a labor of love. When it closed, it was sad, sure, but I knew it wasn’t the end. I knew it wasn’t over.

Michael Craig: It was tough, because we birthed that restaurant. But we needed to let go and we did, not knowing where we would land.

As fate would have it, the Craigs would land just 1.8 miles away. The family found a new and exciting space



at the foot of the Cape May bridge that had formerly been the Anchorage Inn (1939-2004) and Restaurant 1919 (2005). From the closing of the Pelican Club, the Craigs had just three months to conceive a concept, one entirely different from anything they’d done in the past, and birth a new baby: Lucky Bones Backwater Grill. Many staff members, including Carol Ridler (a server), Rachel Biondi (an assistant manager), Patty, Wally, and Neringa followed the Craigs in their new venture. New staff mem-bers joined the team as well, including General Manager, Deanna Fiocca.

David Craig: We always wanted to do a pizzeria with wine and beer, because you weren’t able to get a pizza and a glass of wine anywhere down here at that time. We thought that this combination would be a good fit for Cape May.

Michael Craig: No, we had never done a casual space before, but we saw that need. We wanted to change people’s habits, to give them a place they could come every day, every lunch, every late-night, all year round. We wanted a space that could become their sec-ond home. The transition to casual wasn’t a struggle. Were there times we argued over something silly, like napkins? Well, sure, I suppose. But as a family, we knew how to communicate.

Deanna Fiocca: I’ll never forget the great napkin debate — seven days — over paper or cloth. I wanted to blow my brains out.

David Craig: One of the hardest decisions was the napkins. Half the family wanted cloth; half wanted paper. I was on the paper napkin side, and that’s what we went with.

Rona Craig: I’m sure there were debates while we were opening, but you don’t dwell on those. Although, I do remember having discussions about the napkin, whether it should be cloth or paper. I liked cloth.

Rachel Biondi: Some people would say, “You have filet on the menu. How can you have a paper nap-kin?” The napkins sparked a huge discussion. And then there was the debate over pizza plates as well.

Wally Jurusz: It took a while to find the plates.

Metal ones were too pizzeria-ish. The bamboo ones couldn’t go in the dishwasher. Some of the ceramic ones were too expensive. And then there was the whole glassware thing.

Deanna Fiocca: Rocks glasses, martini glasses, margarita glasses, high-balls… we had to go through the entire dining room with different arrangements and different fluid levels in each one. How full? What shape? Michael and I did this for two hours.

David Craig: There’s a lot of pressure that comes with naming a restaurant. We probably had three pages full of contenders. We went to the Cape May Library, and I got a book... It had been maybe thirty years since anyone had checked it out. It was a narra-tive of the fishing industry in America. One section was about folklore, and there was one sentence about the superstitions of the sailor. The male horseshoe crab has a claw and this claw has a hook, which he uses to hold a female during mating. It was supposed to bring good luck to sailors who’d wear it around their necks.

Rona Craig: Don’t you just love the name? Every-one loved it from the beginning.

Patty Behrens: I hated the name. Now, I con-sider myself an avid boner, but at the time, I thought it sounded a little risqué.

Carol Ridler: When I first heard the name, I wasn’t happy at all. I thought it sounded like a strip club.

Rachel Biondi: When they first told us the name, we were, like… really?

Lucky Bones Backwater Grill opened March 23, 2006.

Deanna Fiocca: We did a whole week of soft openings. We were mobbed. I felt like I was floating above my body. I wear my emotions on my face, and I had a look of terror.

Rachel Biondi: At one point, the chef came out of the kitchen and said, “If you seat one more person, I’m going to kill you.” But they just kept coming.

David Craig: Opening a restaurant affects your sleep. You have restaurant dreams. It’s funny to sit back and listen to the staff talk about their restaurant dreams. If you’re in the business and you don’t have



restaurant dreams, you don’t care enough. Rachel Biondi: I remember sitting up out of a

dead sleep and saying, “Watch your step!” because that’s what we needed to say to guests entering the dining room.

Neringa Sabataityte: I kept dreaming that I was getting more tables, and I would try to get drinks for them, but there weren’t any glasses.

Patty Behrens: I had the same dream once a week when we opened. My bed was behind the bar, and it was four-deep and insane. I was the only bar-tender and I was nude. I had a huge, gray sweatshirt hanging on the back of my bedroom door, and not one customer would get it for me. I yelled: “Just get me my sweatshirt, and then I can make your drinks!” We were so busy every night, and it never stopped coming. It just took off. Customers would get snippy and it was like, “Excuse me, we’re getting spanked right now.” I didn’t even have time to look at a menu. You could have said that the burger came with blue cheese, and I wouldn’t have known. That’s probably not a good thing to say, but we were just so incredibly busy.

Carol Ridler: The Pelican Club wasn’t feeding the number of people we were feeding here. When you’re dealing with this many people, it’s those little issues that sneak up on you. It was a tough adjustment for some of our customers from the Pelican Club in a lot of ways. Some of our guests were expecting a Pelican Club atmosphere.

Wally Jurusz: Lucky Bones was about good, basic cooking. We got a review from Craig Laban at The Phila-delphia Inquirer, and he got what we were going for. I was so stoked. We were doing fresh food inexpensively, and it was going to work.

“I had the same dream once a week when we opened. my bed was behind the bar, and it was four-deep and insane. I was the only bartender on and I was nude.”

Even as Lucky Bones came together, becoming a hot spot for tourists and locals, something felt a little… off.

Patty Behrens: One night, as I was closing up the bar, the music came on all by itself. I heard, “Blackbirds singing in the dead of night.” It was the ghost. We call him George. He’s harmless.

Rachel Biondi: George says my name a lot. When no one’s around, I hear my name. Most of the time, he keeps to himself, unless you get him angry. Then things start to break. We lit a candle once, George didn’t like it, and the whole computer system went down.

Neringa Sabataityte: I’ve never seen the ghosts. I’ve been trying to encounter them for a while. They don’t like Lithuanians. Perhaps they can’t pronounce my name.

Deanna Fiocca: One night, I was in the basement, and a fuse blew. That should have been the first clue. Then, I swear, I saw a set of eyes to the left.

Rona Craig: Oh, the ghost stories. It’s imaginary, but it’s cute. It’s fun. The customers feed into it.

Michael Craig: I did a big smudge. I smudged the whole place, with a bucket of Indian herbs. I opened all the doors and I went around to every area and let the smoke do a cleansing. When a space has had a lot of hands in it, it’s just good to clear the energy. It’s like resetting, so that it can grow organically, and there’s no attached energies, good or bad, hanging onto it.

David Craig: Energy is important. The energy at Lucky Bones is fresh and alive.

Toby Craig: The energy I get there is upbeat. It’s a local hang-out, but the tourists love it, too, and, as a semi-owner, that’s great to see.

Rona Craig: Energy is so important. The energy at Lucky Bones is happening. Opening this restaurant was a meant-to-be. It’s been more joy than struggle. If I’ve learned anything, it’s to follow your dreams. Plan and execute, but always, always, whatever you do, fol-low your dreams.

Legend of the Lucky Bone

Legend of the Lucky Bone The little-known and barely believable story*

of how the humble horseshoe crab inspired fishermen and whalers all over Cape May County with a feat of incredible courage and remarkable resourcefulness.

If you believe a single line of this story, we’ve got a two-legged racehorse we’d like to sell you.

*


the LeGenD oF the Lucky Bone

one cold spring

morning in the late

1600s, when Cape

Island was home to

a whaling colony,

seven hardy mariners set out in

search of a giant whale which

was more than twice the size of

their 25-foot boat.

After six hours of rowing

hard in turbulent seas, and only

one faraway sighting of the

whale’s tail, the tired seamen

gave up and headed for home.

But they were soon going

to run into another denizen of

the deep, a foe so much more



formidable than the whale.

The unfortunate men’s rowing movements had

stirred the curiosity of the underwater world’s most

ferocious, most ginormous creature... THE KRAKEN!

One hundred and twenty-five foot long, the hungry

kraken was capable of smashing the boat with one flick

of its six giant tentacles, and then crushing the poor

seamen in its demonic jaws.

And that’s exactly what it was about to do, when up

from the depths emerged an even larger, darker shadow

than the kraken had cast...



The cold, hungry, and terrified sailors watched with jaw-dropping

amazement as what looked like one million horseshoe crabs broke

through the gray waves and launched themselves at the kraken’s body.

Now, the horseshoe crab is not a fearsome creature. These little

guys, which have been around for 455 million years, feed on algae,

worms and dead fish that sink to the bottom of the ocean.

No, the horseshoe crab is not a warrior. It’s a lover. A lover of

mankind. Which is why, on this day, this unfeasibly large army of horsehoe

crabs used their clasper claws (found only on the male) to lock on to the

bemused kraken.

How the giant creature thrashed around, tentacles flailing at the brave little

creatures who hung on grimly.

The kraken could not move an inch and as the sailors realized what was happening they began to

desperately row away from the monster.

“Yo-ho, heave-ho!” cried the mariners to each other as they began to put distance between them and the

kraken, which the men could see was tiring.



Against the odds, those mighty little crabs held on for another eight hours, allowing the Cape Island

mariners to safely reach harbor, a harrowing 10-mile battle through the swelling waves.

That night, the men pitched camp at Higbee Beach, warming their cold bodies, and feeding themselves

the flounder they had caught earlier. One of the men, Jonas Hand, went off to fetch some more firewood and

stopped by the water’s edge.

The body of a horseshoe crab lay there upside down. Jonas had never paid much attention to the creatures,

but he did now. The other men saw him kneel down and take off his cap in silent tribute.

“Gentleman, we owe our lives to the horseshoe crab,” he said solemnly. The other men came over. Edward

Leaming picked the crab up and immediately noticed the two pincer-like clasps attached to the first two legs.

“This is how they did it!” he said. “Gentleman, from now on, THIS is our lucky bone!”

The men gathered around, and noticed that several other

crabs had been washed up on the beach. Every man took a claw,

and that night made necklaces from each one. A necklace that

they would wear every day for the rest of their lives.

Word spread around the island. Next day, every mariner

around headed for Higbee Beach and made themselves charms

that would protect them from the waves and the wind... and the

kraken. The legend of the lucky bone was born.

soups


a BRIeF hIstoRy Lesson

Fig. 1

How the PRIMATE evolved over the last 60 million years

Fig. 2

How the HORSESHOE cRAB evolved over the last 300 million years

soups


a BRIeF hIstoRy Lesson

[Scientific conclusion: It’s hard to improve upon perfection.]

soupschapteR one

There have been actual sightings of ghosts at Lucky Bones. We figure it’s not a bad place to be stuck if you’ve got unfinished business to take care of. We also know that there’s something satisfying about swapping ghost stories on a cold winter’s night while sipping a bowl of homemade soup. In this section, you’ll find a selection of our favorites. They’re all fairly simple to make, so don’t get spooked. Unless, of course, you spot a ghost in your kitchen.

soups


cuban Black Bean SoupThis is the kind of soup that will open up your sinuses. It is not for the faint of heart but, then again, neither is cooking. If you want to seed your jalapenos, your final product will be considerably less hot, as the flesh of this pepper is mild. Just remember not to touch your eyes after doing so. Yields 12 servings.

1. Soak black beans in water overnight.

2. In a large skillet, sauté onions, celery, and carrots in canola oil until translucent (about 10 minutes). Add chopped garlic and jalapeños and sauté for about 30 seconds. Add tomato paste, cayenne pepper, ginger, smoked paprika, cumin, and sauté for 5 minutes. Add sherry wine and vinegar and reduce to low heat. Simmer until almost dry, but be careful not to burn!

3. Add water. Simmer until beans are tender (about 2-2 ½ hours). Be careful to not overcook.

4. When beans are cooked reserve some water and beans and let cool so it can be puréed in the blender. Purée bean liquid, cilantro, and chipotle peppers until very smooth. Add to soup.

5. Add lime juice, CWJ’s Cuban Spice Rub, salt and pepper to taste.

6. Check seasoning again. Strain and chill immediately.

2 pounds black beans, dry2/3 cup Spanish onions, diced¼ cup celery, chopped in food processor¼ cup carrots, chopped in food processor1 cup jalapeños, chopped in food processor2 ½ teaspoons garlic, chopped2 ½ teaspoons tomato paste1 pinch cayenne pepper½ teaspoon smoked paprika½ teaspoon ginger powder½ teaspoon cumin powder2 teaspoons sherry vinegar¼ cup sherry wine3 cups water (approximately)2 teaspoons vegetable base¼ cup cilantro1 ounce chipotle peppers in adobo¼ cup lime juice2 teaspoons Chef Wally’s Cuban Spice RubSalt and pepper to taste

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1. In a large stock pot, sweat the first five ingredients until the onions become translucent, about 6-8 minutes. Add in the apples, brown sugar, butter, cinnamon, and nutmeg. Cook down until the apples are soft.

2. Now add the squash, vegetable stock, sachet, cooked sausage, and fresh sage. Allow to simmer for 30 minutes.

3. Remove sachet and squeeze all of the juices from it.

4. Purée the soup with a hand blender until smooth. Add apple cider vinegar and sweet potatoes as needed. Finish by adding salt, pepper, chipotle spice, cinnamon, and nutmeg to taste.

5. Garnish with crisp chopped sausage.

Roasted Butternut Squash Soup with Apple and SausageOriginally, this was an apple and squash soup, but we took it to the next level by adding sausage. Our cooks still think that the most important ingredient called for here is a little bit of love, though, because it can take a while to cook everything down properly. Because of the nutmeg flavor, it makes for a wonderful holiday soup, the time of year when there’s plenty of love going around, anyway. Yields approximately 2 gallons.

1/3 cup garlic, chopped2 cups carrots, chopped in food processor2 cups celery, chopped in food processor2 cups onions, diced1 cup fennel, chopped in food processor4 Granny Smith apples, chopped½ tablespoon brown sugar1 tablespoons unsalted butter¾ teaspoon ground cinnamon¾ teaspoon ground nutmeg4 medium butternut squash, rough and medium chopped1 gallon vegetable stock1-2 sweet potatoes 1 ½ teaspoons apple cider vinegar¾ pound mild Italian sausage that has been skinned and sautéed into tasty, crispy bitsFresh sage, dicedSalt and pepper to tasteChipotle spice to tasteNutmeg to tasteCinnamon to tasteSachet of fresh thymeBlack peppercornsFennel seedsBroken cinnamon sticksBay leaf

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Seafood BisqueSome traditionalists believe that a soup can’t properly be called a bisque unless the shells of your crustaceans have been finely puréed and added. We know that the thought of eating a crab’s exoskeleton would make some of you a little crabby, so our recipe doesn’t require that step. Yields 4 servings.

1. In a medium-sized saucepan over medium-high heat, melt the butter, then add the onions.

2. Sauté onions for approximately 10 minutes, then add the olive oil, salt, and pepper, and cook for 2 more minutes on low heat.

3. Add the flour, stock, spices, tomato paste, sherry, and bring to a boil. Mix in the milk and cream, along with 4 cups of water. Toss in the celery and carrots, and bring to a boil. Reduce heat, and simmer for 15 minutes.

4. The seafood gets added last. Toss in the lobster meat, crab meat, and shrimp, and simmer for 15 minutes.

5. Adjust seasonings and then serve.

4 ounces butter (one stick)2 cups diced onions1/4 cup flour1 cup shrimp and lobster stock1 teaspoon paprika1 teaspoon onion powder1 teaspoon garlic power1 tablespoon tomato paste1 cup sherry wine2 cups milk2 cups heavy cream½ cup diced celery½ cup diced carrot1 cup diced lobster meat1 ½ cups of lump crab meat2 cups small shrimp, cleaned and peeleddrizzle extra virgin olive oilsalt and pepper, to taste

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1. In a large sauté pan, over medium high heat, cook bacon until crisp. Remove bacon from pan and cut into ½ inch pieces. Reserve the bacon fat for later use.

2. Sear the short ribs in some canola oil.

3. After short ribs have been braised, put the braising liquid to one side and cut the meat to a large dice.

4. In a large sauté pan, add ground beef. Cook until browned. Once cooked thoroughly, drain off fat and set meat to one side.

5. In a large stock pot, add bacon fat, canola oil, and garlic. Add onions, leeks, celery, fennel, and bell pepper. Let the veggies start to sweat and then add in all of your spices. Sweat your veggies until the onions are translucent and the spices are nicely toasted, about 6 to 8 minutes.

6. Now add in Guinness, tomatoes, and tomato juice. Be sure to scrape up all of the bits from the bottom of the pan and incorporate them into the mixture.

7. Add kidney beans, ground beef, salt, pepper, bay leaf, bacon, short ribs, and their braising liquid.

8. Lightly simmer on medium-low heat until all your flavors meld together, about 15-20 minutes.

9. Adjust salt and heat (with Tabasco sauce).

Short Rib and Beef cowboy chiliIt’s a good idea to let this wintertime soup, created by chef Shawn, sit for a while after it’s finished. Taste it once it’s done, and then taste it two hours after that, and you’ll see what we mean; you’ll have two totally different impressions because the flavors need some time to marry. We know patience isn’t everyone’s strong suit (we’re thinking of the customers who start asking us if it’s “time for chili yet” on Labor Day Weekend). We love their enthusiasm, of course, but good things come to those who wait. Good things will also come to those who serve this soup over a plate of macaroni and cheese. That’s a combination that’ll make even the pickiest of cowboys want to yell, “Yeehaw!” If you’d like to make the recipe vegan, you can substitute a little bit of chocolate for Guinness. Yields approximately 1 gallon.

5 slices black pepper bacon2 pounds braised short rib meat2 pounds 80/20 ground beef2 tablespoons canola oil1 tablespoon garlic, minced2 ½ cups onions, large dice1 large leek, cleaned and sliced thin3 ¾ cups celery, large dice1 ½ cups fennel bulbs, minced2 ¾ red bell pepper, large dice1 1/3 tablespoons chili powder1 1/3 tablespoons ground cumin1 ½ teaspoons chipotle chili powder1 ½ teaspoons dried oregano1 tablespoon smoked paprika¾ teaspoon ground black pepper1 cup Guinness1 cup tomato juice1 (26-ounce) can diced tomatoes1 tablespoon kosher salt1 pound kidney beans, drained and rinsed1 bay leafTabasco sauce to taste

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I went with a date to Lucky Bones. The fresh muddled mojitos were a much better fit than he was.

I teach chemistry. I always say a clean lab is a happy lab. It’s true, too, that a clean restaurant is a happy restaurant. Lucky Bones is a clean place.

My boyfriend and I were on a trip to California. He’s into organic, healthy eating, and he was commenting on how all the food out there is so fresh. A lot of the food in restaurants in South Jersey tastes like restaurant food. At Lucky Bones, it tastes like

mom made it.

I feel like I could dress up here, or I could wear shorts and a T-shirt.

Lucky Bones is where I go with three generations of my best girlfriends.

I enjoy the big, round booth in the corner, because you can see everyone from there. But, if I’m on a date, I like to sit at the bar.

Dining here is like taking a walk in the woods. You have a lot of choices about which way to go. You might get an appetizer and an ice cream sandwich, or you might get a

whole steak dinner.

One of the things I adore most is pizza and a glass of wine. There’s nowhere else you can get that. Whoever thought of that... is he single? Because I like the way he thinks.

I am like the Margherita pizza. I’m sweet and light and not too dry.

Comment CardAnne, a teacher, on the best place to kick off a summer vacation

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1. Bring a large pot of water to a boil over high heat. Add peeled, diced potatoes to boiling water and blanch for about 8 – 10 minutes.

2. Meanwhile in a large skillet, brown sausage over medium heat. After cooked though, set to one side, reserving a bit for garnish later on.

3. In a large stock pot, sweat the garlic onions, celery, fennel, and leeks until onions are translucent, about 6 to 8 minutes. After sweating your veggies, add the split peas. Add the vegetable stock, but just enough to cover your veggie and pea mixture. Next, add the sachet and chorizo (don’t forget to save some chorizo for garnish).

4. Allow pot to simmer on a medium-low heat. Once peas are almost soft about 20-30 minutes, add the carrots.

NOTE: As the peas begin to break down, your soup will thicken. If it does not reach your desired thickness, add roux as need. Just be sure that you fully cook out the roux flavor.

5. Remove sachet and squeeze out all the juices into the soup. Season with salt, pepper, chipotle spice, and fresh sage. Add potatoes to finish the soup.

Split Pea Soup with chorizo and SageThis is a common soup de jour in the wintertime. Everyone knows that South Jersey skies in January tend to be a little, well, gray, so that’s the time of year we have fun adding splashes of color to our dishes. We like the yellow split peas for this soup so that the final product is a little sunnier looking than normal. The roux that you may or may not need here, if you’re unfamiliar, is a mixture of flour and butter, equal parts of each. We hope this soup brightens your day as much as it does ours. Yields approximately one gallon.

½ pound chorizo sausage, small dice½ pound Yukon Gold potatoes, diced¼ tablespoon garlic, chopped1 ½ cups onions small diced1 1/3 cups celery, small diced1/3 cup fennel, small diced3/4 cup leeks cut in half then sliced1/3 pounds yellow split peas, soaked for 24 hours½ gallon vegetable stock (approximately)1 1/3 cups carrotsRoux (if needed)Salt to tastePepper to tasteChipotle spice to taste6 sage leaves, sliced

Sachet of...2 bay leaves2 sprigs parsley1 tablespoon black peppercorns2 sprigs fresh thyme3 sage stems

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1. Bring the stock to a boil in a large stock pot over medium-high heat. Reduce the heat and simmer.

2. Meanwhile, in a large sauté pan, cook the bacon over medium heat until crispy. Remove the bacon and set to one side, reserving the bacon fat for making the roux.

3. To make the roux, pour ½ cup of the bacon fat into a small saucepan over medium heat. Stir in flour and cook, stirring often, until the mixture is light brown and fragrant, about 4 to 6 minutes.

4. Whisk the roux into the stock. Increase the heat to medium and cook 40 to 45 minutes, or until reduced by one-third.

5. In a large sauté pan, heat the olive oil over medium heat until hot. Sauté the onions, fennel, celery, and garlic until the fennel is tender, 5 to 8 minutes. Add the wine, cayenne sauce, and Worcestershire sauce, and cook over high heat until reduced by one-half. Add the potatoes to the stock mixture and simmer until tender, about 10 to 12 minutes. Stir in the sautéed vegetables and half and half, and season to taste with salt and pepper. Serve hot.

Vegetable clam chowderNormally, the word “chunky” does not carry positive connotations. But with a chowder, the chunkier the better. That’s the biggest difference between this type of soup and a bisque. A bisque is smooth, while a chowder is not. Just how chunky you want to make your soup is up to you — dice your veggies whatever size you’d like, and enjoy all that wonderful texture. Yields 6 to 8 servings.

4 cups chopped clams, canned is fine8 cups fish stock or clam juice½ pound bacon, diced½ cup flour3 tablespoons olive oil2 large onions, diced1 bulb fennel, diced2 stalks celery, diced2 tablespoons garlic, minced2 cups dry white wine2 tablespoons cayenne sauce2 tablespoons cayenne sauce2 tablespoons Worcestershire sauce5 or 6 red potatoes, peeled and diced6 cups half-and-halfFreshly ground black pepper

shared plates & starters

chapteR tWo

shared plates & starters When we opened, we added gastropub-style

items to our menu. The idea is superior bar food — honest dishes prepared well and served in tavern-like settings. We wanted something that was familiar and inventive at the same time. We hope it brings out your playful side, too.


shaReD pLates & staRteRs

1. In a food processor combine ¾ of the chickpeas, garlic, mint, parsley and blend well.

2. Add remaining chickpeas, tahini, lemon, salt and pepper, and vinegar.

3. Process until smooth.

4. Drizzle in olive oil until you’re happy with consistency.

5. Serve with your favorite veggies and pita.

Brick Oven ShrimpIt’s hard to eat shrimp off a skewer without feeling like you’re on a beach vacation. Plus, shrimp are a great example of good things coming in small packages. And don’t let the name of this one fool you — it’s easily done at home. Yields 4 servings.

1. Ahead of time, in a medium size mixing bowl, whisk together lime juice, olive oil, garlic, salt, and pepper. Add the shrimp and toss to coat. Cover with plastic wrap and chill for 2 hours.

2. While you are heating up the grill, skewer up your shrimp making sure to leave a little room between shrimp to assure even cooking (about 3 to 4 shrimp per skewer). When the grill is hot, place the yellow pepper and the shrimp skewers in the center of the grill. Cook for about 2 to 3 minutes before turning both the pepper and the shrimp. Cook for another 2 to 3 minutes and remove from the grill.

3. Remove shrimp from the skewers and put into a medium-sized bowl. Dice the yellow pepper and add to the shrimp. Sprinkle in the cilantro and toss. Serve immediately.

Best HummusWe don’t like to brag, but this hummus has lived up to its name. Plus, there’s some evidence that the manganese of chickpeas helps repair sun-damaged skin, which is great if you’ve spent all day bronzing on the beach. Just make sure you’re using flat-leaved or Italian parsley as opposed to the curly kind; we think it tastes better. And for more freshness, just add more lemon. Yields 6 servings.

1 (15 ounce) can chickpeas, washed and drained4 cloves garlic3 mint leaves2 tablespoons parsley tops onlyTahini pasteJuice of ½ lemonPinch of salt and pepper mix2 ½ teaspoons champagne vinegar¼ to 1 cup olive oil

2 tablespoons fresh lemon juice2 tablespoons olive oil3 garlic cloves, minced½ teaspoon salt½ teaspoon freshly ground black pepper2 pounds medium shrimp, peeled and de-veined10 10-inch wooden skewers½ yellow bell pepper, seeded¼ cup fresh cilantro, finely chopped (optional)



1. Boil 8 cups of water with above ingredients except for tenders. Once the water has come to a boil turn off the heat and add the tenders. Leave in water until fully cooked. Drain and allow tenders to cool. Once cooled, finely chop tenders and set to the side to allow further cooling.

2. Combine above (except for wrappers) in a large bowl until mixed thoroughly. Add in chopped chicken.

3. Lay out spring roll wrappers and add about 2 ounces of filling to each wrapper. Roll tightly, until each wrapper is sealed completely.

4. Fry the spring rolls until golden brown. Serve with spicy sauce.

Buffalo chicken Spring RollsSome people can get through an entire order of buffalo chicken wings without getting sauce everywhere. We don’t know where these people come from, and frankly we’re intimidated by them. These spring rolls are great for those who sometimes need a bib; they’re delicious, and a great deal less messy than the wings. Yields 15 to 20 pieces.

8 cups water¾ cup chopped celery¾ cup chopped onion1 teaspoon salt1 ½ teaspoon hot sauce½ teaspoon garlic powder1 pound chicken tenders4 tablespoons hot sauce1/8 teaspoon salt1/8 teaspoon pepper¼ teaspoon garlic powderless than a tablespoon celery, minced3 ½ tablespoons scallions, minced¾ cup shredded cheddar cheese¾ cup crumbled blue cheese3 ½ tablespoons sour cream1 tablespoon of mayonnaise20 spring roll wrappers



1. Melt butter in a large skillet over medium heat. Cook garlic in butter, briefly. Stir in wine, and season with oregano, parsley, and red pepper flakes.

2. Place clams in the wine mixture. Cover, and steam until clams have opened.

NOTE: Make sure to discard any clams that have not opened.

cape May Steamed clamsWe know that clam names can be confusing. The word “quahog” is commonly used when referring to a chowder clam (the big kind), though technically, it applies to any hard shell clam. Top necks, the second largest, are also known as count necks. Then there are cherry stones, which are followed in size by top necks (AKA middle necks). And, finally, little necks are the smallest of the bunch. Here is the recipe for our steamers, so you at least have something delicious to eat while you process all of that. We recommend either little necks or middle necks for this recipe, though any hard shell clam will do. Whatever you do, make sure you remember to dispose of any clams that don’t open while you’re steaming, unless, of course, you’re cooking at the house of your arch-nemesis. Yields 4 servings.

½ cup butter5 cloves garlic, minced2 cups dry white wine1 tablespoon dried oregano½ cup fresh parsley, chopped1 teaspoon crushed red pepper flakes (optional)60 hard-shell Cape May clams in shell, scrubbed

I am half Mexican and half Puerto Rican. I have family in both places. This means that I have two places to vacation! But I love Cape May. When I’m off, I spend all my time with

my grandkids, at the beach or the boardwalk or the park. It’s beautiful here.

I am one of the only women in the kitchen, and I don’t mind. The men are all very kind to me. They make me laugh. They give me energy. We help each other out.

I don’t like to cook. I’m very happy doing the pantry station.

I like to dance once a year... at the Lucky Bones employee party, when the drinks are free.

I’ve got my dream job. Of course, sometimes I get tired. After a long shift, I watch my favorite show on the Spanish channel, take off my shoes, and relax a little bit. My kids

are all grown now, so they’ll leave me alone! Actually, my daughter is a busser at Lucky Bones.

On a busy night here, I might make four hundred salads. It’s good to be busy.

The beet salad is the best, but the rocket salad has the most stuff. Tomatoes, artichoke, mozzarella cheese, asparagus, fennel, olives, dates, green goddess

vinaigrette, everything.

Everybody comes to Lucky Bones. I come with my husband on Valentine’s Day. What can I say? This is a happy place.

Team TalkMaria, superstar of salad, princess of pantry, angel of appetizers

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creamy Artichoke and crab DipThis is wonderful out of the brick oven, but it can easily be done at home, which is especially great if you’ve got little ones. The dip is so tasty, it’s a nice way to con — we mean coax — your kids into eating some veggies. If you’d like your dip to have a crunchy crust on top (that’s our staff’s favorite part), choose a cast-iron container that can fit easily inside your toaster oven immediately after you’re done cooking. Yields about 2 cups.

1. Preheat oven to 350 degrees

2. Using a paddle with an electric mixer, cream the first 8 ingredients together until smooth and fully combined.

3. Fold in the remaining 8 ingredients by hand.

4. Transfer mixture to a small casserole dish and bake for 20 minutes or until lightly brown and bubbly.

5. Serve with your favorite chips or pita bread.

1 package cream cheese1/3 cup sour cream¼ cup mayonnaise1 ½ teaspoon fresh lemon juice1 ¼ teaspoon Dijon mustard¾ teaspoon garlic, minced1 tablespoon Worcestershire sauce1 teaspoon of your favorite hot sauce

1 (14 ounce) can artichoke hearts, drained and chopped1 cup shredded mozzarella cheese¼ cup scallions, sliced1 teaspoon jalapeños, seeded and minced1 teaspoon salt and pepper mix¼ teaspoon onion powder¼ teaspoon garlic powder¼ cup of jumbo lump crab meat



cuban Spiced U-Peel Shrimp with cape May cocktail SauceThere’s something about peeling shrimp that we find therapeutic, so you might want to give these a shot, even if shrimp aren’t usually your thing. To make 16 ounces of the Cape May cocktail sauce, combine 1 tablespoon of Worcestershire sauce, ½ tablespoon of Sriracha, 2 tablespoons of lemon juice, and 4 ounces of horseradish. Then eat it in Cape May. (Okay, that’s not necessary, but we do think it tastes better when you’re actually here.) Yields 10 servings.

1. In a large pot, bring all ingredients (except 2 tablespoon of the Cuban Spice Rub) to a simmer. Add shrimp and cook for 3 minutes, or until shrimp are pink.

2. Immediately remove shrimp from stovetop. Drain and chill in an ice water bath for 4 minutes, no longer.

3. Remove shrimp from ice bath, drain, and coat with the reserved 2 tablespoons of Cuban Spice Rub.

4. Serve with Cape May Cocktail Sauce.

2 pounds medium or jumbo shrimp1 can Yuengling beerJuice of ½ lemon1 small onion, quartered2 celery stalks, quarteredWater, to cover4 tablespoons Chef Wally’s Cuban Spice Rub

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1. Leave goat cheese out at room temperature for about 20 minutes.

2. Roll goat cheese in Cuban Spice to coat completely. Preheat oven to 350 degrees.

3. Put Goat cheese log in an oven proof container and warm in oven for 3-5 minutes.

4. Remove: Pour optional olive oil over warm mixture and let rest for 1 minute.

5. Serve with your favorite cracker, pita and crusty bread or other accompaniments like roasted peppers, olives, cured or smoked meats.

1. Preheat grill to high.

2. Toss shrimp in bowl with Tuscan Spice Blend, oil and juice.

3. Place shrimp on hottest section of grill. Grill for 45 seconds and flip. Continue grilling for another 1-2 minutes until cooked through.

4. Shrimp can also be broiled in the oven using the same ingredients.

Goat cheese LogWe love these logs because the majority of the preparation can be done ahead of time, and they’re great when served at a cocktail party with your favorite crackers or pita bread. If your parties are anything like our employee parties, these logs will also be the only thing that anyone’s allowed to talk about afterward. What happens at Lucky Bones stays at Lucky Bones.

4 ounce goat cheese log (common size available in supermarkets)2 tablespoons Chef Walter J’s Tuscan Spice Blend OR Cuban Spice Rub® 1 tablespoon extra virgin olive oil

Grilled ShrimpIt was actually Chef Wally’s sister who made this dish first. Wally loved it so much, he had to bring it to us. Our biggest piece of advice is to leave the shells on your shrimp to keep them from burning. Your dinner guests will be so happy with the way these taste, they won’t mind peeling themselves. ; leave shell on to help cook evenly. Yields four servings.

21-25 split and de-veined shrimp2 tablespoons Chef Walter J’s Tuscan Spice Blend2 tablespoon extra virgin olive oil1 each juice of fresh lemon



1. In a medium-sized bowl, combine avocados, lime juice and pineapple. Begin to break down the avocado so the guacamole is semi-smooth.

2. Add the remaining ingredients and combine well. Adjust salt and pepper to taste.

Guacamole cuban StyleYou’ve heard people say “Holy guacamole” before. (It’s what our bartenders feel like saying when the bar’s four-deep on a Saturday night.) While there is nothing particularly holy about this guac, it does taste heavenly, which is why it competes with chicken wings as THE food of Super Bowl Sunday. A surefire way to tell if your avocados are ripe is to flick their stems. If they come off easily, revealing green underneath, you’re ready to go. And just in case you’re curious, it’s the pineapple in this version that makes it Cuban. Yields 6 to 8 servings.

Guacamole Oaxaca Style

3 ripe avocados, large dice¼ cup fresh pineapple, medium dice1 teaspoon lime juice2 jalapeños, minced¼ cup red onions, small dice¼ tomatoes, medium dice2 tablespoons cilantro, rough chop¾ teaspoon salt and pepper mix

1. In a medium sized bowl, combine avocados, lime juice and pineapple.

2. Add the remaining ingredients and combine well. Adjust salt and pepper to taste.

3 ripe avocados, large dice¼ cup fresh pineapple, medium dice1 teaspoon lime juice2 jalapeños, minced¼ cup red onions, small dice¼ tomatoes, medium dice2 tablespoons cilantro, rough chop¾ teaspoon salt and pepper mix



1. Cut and soak potatoes overnight.

2. Drain the potatoes thoroughly and dry with a towel.

3. Heat a generous amount of oil to 225 degrees. Deep fry the fries in batches as to not overcrowd the pot. Allow to fry for 5 to 7 minutes until fries are golden brown.

4. Drain fries and leave them to cool. Salt and serve immediately.

Hand-cut French FriesWe cut and soak our potatoes every night, so they’re fresh and ready to go every morning. Of course, we love serving fresh food, but we don’t have much of a choice when it comes to our fries; we go through them so quickly, they have to be fresh. For our fry recipe, you’re going to need a Dutch oven, filled one-third of the way with oil. If you like your fries a bit softer, and a little bit more on the oily side, don’t worry about soaking them overnight. Also, if you’re oil starts smoking while you’re frying, it’s turning into trans-fat, and you should turn down the temperature a bit. (We’ve always been staunchly anti-trans-fat at Lucky Bones, even back before this was something restaurants did. Purveyors used to look at us like we were crazy, but we’re glad we stuck it out.) Yields 4 to 6 servings.

2 pounds Idaho potatoes, juliennedCanola oil as neededSalt to taste

HE SaID: Do we think this place helps us keep the romance alive? Well, tonight is our fiftieth wedding anniversary, and we’re here. Yep, fifty years. We were married at

two and four. When we started dating, I had to fight her brothers — she had eight!

I wish I had a commission on selling the pork chops. The best I’ve ever had.

We bring our grandkids here. They think they’re at home. They want seconds.

If you offered us money not to come to Lucky Bones, we would take your money. And then we would come anyway. They take such good care of us here.

SHE SaID: It was love at first sight. But then he had to fight my brothers. My mother used to hide them when I had a date. She would say, ‘You’re never going to get

married with your brothers hanging around.’ We missed each other when we weren’t together. That’s the way it should be, don’t you think? The secret? Love each other and

stick together.

The best time to come is during fishing tournament time. The fishermen are just wild. They spend all day on the boat, and they just want to let loose.

Deanna [the manager] makes such a fuss over our grandkids. She’s become a good friend of ours. We went to her swearing-in when she became councilwoman. And when

we asked her to put the wings back on the menu, she did. That’s how well they take care of us here.

Comment CardRuss and Mary, Cape May lovebirds, on the place that helps them keep

romance alive

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Jumbo chicken Wings with Spicy Hoisin Ginger SauceWhen we opened, we wanted to do something different than a normal hot wing because you can get those anywhere. We came up with this recipe, which includes a ginger salt rub, during a beer-pairing dinner we hosted our second year open. The response was so good, we added these to the menu. We tried to change up the Hoisin sauce, but everyone kept asking for it, so we figured, if it’s not broke, why fix it? You may have to go to an Asian market to get some of the Hoisin ingredients, but it’s worth the trek. The final product can double as a salad dressing or a dip. Yours might turn out even better than ours if you’ve got a blender; it’s better when done in one of those, but we don’t have one big enough at the restaurant. Yields 10 servings.

For ginger salt rub:2 tablespoons kosher saltPinch ground black pepper Pinch corianderPinch toasted cuminPinch garlic powderPinch , ground gingerPinch cayenne pepperMix together all spices in a spice mill or grinder to make a spice rub

Prep the wings:40 chicken wings, disjointed2 tablespoons ginger salt

Hoisin sauce:1/3 cup rice wine vinegar 1/8 cup soy sauce1/8 cup honey½ cup canned hoisin sauce¾ teaspoons Sriracha sauce2 teaspoons grated fresh ginger3/8 cups olive oil3 tablespoons sesame oil

1. Preheat oven to 400 degrees.

2. Combine ginger salt rub with chicken wings. Line sheet tray with parchment paper and lay out chicken wings.

3. Cook chicken wings for 18 minutes in a 400 degree oven or until cooked 95% through.

4. Hold in the refrigerator until ready to serve.

5. Place all ingredients except oils in a blender or food processor and blend. Slowly emulsify the oils into this blend. Hold refrigerated.

6. When you’re ready to go, quickly fry the partially cooked wings in hot oil until they are very crispy.

7. Toss the wings in the hoisin sauce.



1. In a large pot, bring 6 cups of water to a boil. Add shrimp and cook until pink, about 4 minutes. Strain shrimp and allow to chill. Once chilled, chop by hand into small chunks.

2. Meanwhile, in a large bowl of warm water, add rice noodles until they are reconstituted. Strain and set to one side.

3. Quickly sauté peppers in rice wine vinegar until cooked through, and drain when finished. Do the same with the carrots, but make sure your carrots and peppers are cooked separately.

4. Break up lobster meat in a large mixing bowl, making sure to leave some larger chunks. Incorporate all of the other ingredients (except the rice wrappers) and mix thoroughly. Transfer the mixture to a strainer in order to release all liquids.

5. Store this mixture in the refrigerator, tightly sealed until ready to prepare the rolls.

6. Once you are ready to prepare your rolls, you’ll need the lobster mixture, a bowl of warm water and the rice wrappers. Dip a rice wrapper into the warm water for 1 to 3 seconds until soft, then lay flat. Fill your wrapper with 4 tablespoons of lobster mix and roll, making sure to seal each side.

Lobster and Shrimp Spring RollsThere is a lot of prep work involved in this one, but what you end up with is essentially a self-contained seafood salad, and we think that’s pretty worth it. Plus, there’s no frying involved, so it’s a healthier snack than other variations. This chilled version is also known as a Vietnamese spring roll, or summer roll. Because it’s so light, it’s a nice choice on a hot day. We like it best with our Thai dipping sauce (page 143). Yields approximately 20 spring rolls.

4 ½ pounds shrimp1 pound lobster meat (canned is fine)1 cup shrimp purée1 bag rice noodles1 red bell pepper, julienned1 carrot, julienned1 small head cabbage, julienned¼ cup rice vinegar1 ½ tablespoons fish sauce2 tablespoons mirin Sauce1 teaspoon ginger powder1 tablespoon black sesame seeds½ tablespoon salt and pepper mixture½ teaspoon white pepper3 tablespoons chopped cilantroRound rice wrappers (8.5 inch diameter)


Lund’s Fisheries know good seafood. Open since 1954, the Lower Township-based company is a leading producer of fish caught in the

mid-Atlantic region — including mackerel, herring, monkfish, bluefish, and fluke. Lund’s has also been importing high-quality product from around the globe. The company has a hyper-local client base, including fifteen of Cape May’s most highly regarded restaurants. Year after year, Lucky Bones depends on Lund’s for squid.

We’ve always believed that the first person to eat a squid was a brave soul. The eight-armed, suction-cupped mollusk looks like some kind of alien creature. It has three hearts, the ability to change colors, one eye on either side of its head, and either a sac full of ink (in females) or a penis that grows to almost the full length of its body (in males). Whoever the fearless (or just really hungry) first-timer was, we’re grateful to him. But as freaky as squid may look in the water, that’s how mouth-watering a serving of calamari is when it’s on the plate. For this reason, since their inception, Lund’s has been committed to squidding. Today, this is the only company commercially harvesting all three of the most popular species.

From the beginning, the fishery sought out only one species of squid, Loligo Pealei — the kind that is local to our shores.

Harvest season for this squid is September to April, so even though the Lund’s team says the process of squidding isn’t as harrowing as Hollywood would have you think, it is dangerous. “The weather can be, well, stupid,” Lund’s President Wayne Riechle says. “There are hurricanes. It is winter.”

No matter the time of year, Lund’s is committed to harvesting sustainably. Since the company’s inception, there has been a focus on bringing awareness to under-utilized, high-volume fish. Now, the fishery strives to use new and improved gear that is friendlier to the ocean. “It is in our best interest to be environmentally conscious,” Riechle says. “We want to be here for another fifty years.” Lund’s is an active member of the Garden State Seafood Association as well, which provides support not only to commercial fishermen, but seafood consumers.

Riechle and his team come to see us often, and yes, they do order the Lucky Bones’ calamari. But these guys are just as excited about the locally caught shark they’ll be providing to Lucky Bones soon, too. It may not look like as alien to us as a squid, but we’re confident it will be just as tasty.

A special kind of squid

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Local Lund’s Fried calamari with Roasted Red Pepper AioliSquids have been called the “ice cream cones of the sea” not only because they are shaped like cones, but because they’re a favorite food of many sea creatures, including… um… squid. They should also be called the “ice cream cones of Lucky Bones” because we go through a ridiculous amount of calamari. This dish, which we make with squid caught from local waters, is best when topped off with our Roasted Red Pepper Aoili (see page 136), and followed up with an actual serving of ice cream. Yields 10 servings.

1. Preheat oil in a heavy, deep frying pan to 365 degrees.

2. In a medium-sized mixing bowl, combine flour, salt, oregano, and black pepper. Coat squid thoroughly with mixture.

3. Place squid in oil for 2 to 3 minutes in small batches, so you don’t overcrowd the pot. Allow squid to drain on paper towels.

NOTE: Be careful not to overcook squid as it will become tough and chewy.

3 cups vegetable oil¼ cup all-purpose flour1 teaspoon sea salt1 teaspoon dried oregano½ teaspoon freshly ground black pepper12 squid, cleaned and cut into rings

1. Layer the chips, meat and cheese together on an oven proof platter.

2. Broil until the cheese is melted.

3. Sprinkle on the tomatoes, scallions and sour cream.

4. Serve with Salsa Verde (see page 137).

Lucky Bones NachosThere is one guy in our kitchen we call “Nacho King,” because he puts out about forty-five orders of these a night. They are simple enough; you can become nacho king or queen of your own kitchen pretty easily — there’s no set recipe. Use your own creativity. And if you really want to assume the throne, fry your own chips instead of purchasing them. Simply cut as many corn tortilla shells as you can eat into small triangles and deep fry them. Then follow along with the rest of this recipe, your majesty, put your feet up and enjoy.

Your favorite tortilla chips Cooked beef or chicken, your choice Shredded jack cheeseSliced scallions1 sliced jalapeñoDollop of sour creamDiced tomatoes



1. For sour orange, juice all fruit and combine except juice of 1 lime.

2. For pork, remove fat and silver skin by trimming off with a knife.

3. Cut into large 1-inch chunks.

4. Combine diced pork, sour orange, chopped garlic and fresh cracked black pepper. Marinate overnight.

5. To cook, deep-fry at 325 degrees until crispy or cook on a medium-high grill until your proper doneness is reached.

6. Toss cooked pork morsels with reserved lime juice and Chef Walter J’s Cuban Spice Rub®.

Mojo Pork MorselsChef Wally has done this recipe at home on the grill, and it’s always a crowd pleaser. It can be served with the Salsa Verde (page 137), or Herb Mayonnaise (page 121). Yields 2 to 4 servings.

Juice of one orange Juice of one lemonJuice of two limes1, 10-14 ounce pork loin2 garlic cloves, fresh, minced1 tablespoon fresh cracked black pepper1 teaspoon Chef Walter J’s Cuban Spice Rub

Mussels in Gorgonzola Basil-Tomato SauceWild mussels will have a bristly patch protruding from their shell that is used when attaching to a piling or rock. Holding the hairs near their base and giving them a swift yank should do the trick. We recommend serving the final product with your favorite crusty bread; you’re going to want to sop up as much of the sauce as possible. Yields 4 servings.

1 tablespoon olive oil2 shallots, finely chopped4 cloves garlic, finely chopped1 small onion, diced1 large tomato, cubed½ cup white wine1 cup gorgonzola, crumbled½ cup heavy cream4 pounds mussels, cleaned, debearded1/3 cup fresh basil leaves, tornSalt to taste

1. Heat olive oil in a medium saucepan over medium heat. Stir in shallots and garlic, and cook until tender. Stir in onion and tomato, and continue cooking for about 5 minutes.

2. Mix white wine and heavy cream into the saucepan, and bring to a boil. Gradually stir in mussels, half of the basil, and salt.

3. Cover saucepan, and continue cooking about 5 minutes, until the mussels have opened. Garnish with remaining basil and serve with gorgonzola cheese.

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DesseRts

KEN: I was looking for a place to go by myself, and this is the kind of place you can feel comfortable going all by yourself. You can be alone here.

Oh my god, the mussels. Oh my god.

I work in Atlantic City, and I drive all the way here to get a drink. The dirty sapphire martini.

Have you seen how cool the front door is? It’s as old as the hills.

My friend got married here. In the middle of regular food service, just like that.

Can you get me the recipe for the Tuscan Spice Sauce? They used to keep it on the tables, but people kept stealing it.

KEITH: When my mom got sick, we would visit her in the hospital before going to Lucky Bones. From her hospital bed, she would laugh and say, ‘You boys are going to Lucky Bones again?’ When she passed away, we had the reception here. Where else

would we go? My brother and I have met here every Tuesday night since.

The secret to getting served? Just show up.

I’m telling you, those mussels are killer.

Comment CardBrothers Ken, a casino veteran employee, and Keith, a manufacturer of printing

presses, on memories and mussels

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2. Place bacon on an ungreased baking pan and bake for 7 to 10 minutes or until partially cooked and lightly browned. Drain on paper towels.

3. Cut each slice of bacon in half and wrap each strip around scallops, securing with a toothpick.

4. Place the scallops on a greased baking sheet. Bake at 400 degrees for 8 to 12 minutes or until scallops are firm and opaque. Serve with Horseradish Cream Sauce.

Scallops Wrapped in Applewood-Smoked Bacon with Horseradish cream Sauce

If blue-eyed bombshells are attractive, then scallops must be the most desirable sea creature; they’ve got thirty-five eyes, all of them blue. If you’ve got a blue-eyed cutie coming over for dinner, we recommend making these. The bacon (which you can substitute with black-pepper bacon, if you like), adds a nice smoky flavor to the sweetness of each scallop. Prepare them well, and serve with our Horseradish Cream Sauce (page 124), and your date will be batting his or her own eyes in your direction in no time. Yields 4 servings.

12 medium-sized scallops2 strips of applewood-smoked bacon



Smoked Fish DipSmoking fish is a part of our seafood tradition. Many an angler have their special brines, wood and technique. Whether hot or cold smoked, this spread is delicious. Remember to cut the fish by hand and DO NOT use a food processor. Or else. Serves 4 to 6.

1. Flake the fish with your hands and remove the bones and skin. Chop it finely.

2. Soften the butter to the point where you can easily whip it.

3. Add pepper, lemon juice, zest, dill and salt to taste

4. Place the mixture into ramekins and refrigerate to let flavors blend, overnight.

5. Take out and let it get close to room temperature.

6. Spread on to your favorite croutons.

1 cup smoked fish — local bluefish, mackerel, weakfish or your favorite¼ cup unsweetened butter1 tablespoon fresh white pepper1 teaspoon fresh lemon juice1 teaspoon fresh lemon zest1 teaspoon fresh dillSalt to tasteLarge baked croutons for dipping (use your favorite Focaccia or bread)

salads

Our menu has undergone a great deal of changes through the years (we once considered a section of pirate-themed dishes), but we’ve always remained a sharing kind of place. Breaking bread together is one way human beings across all cultures create and sustain bonds. The salads in this section are all especially easy to share. Just add a good friend or two to the list of necessary ingredients, and you’ll have everything you need.

chapteR thRee

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1. In a bowl, whisk and mash together anchovy, garlic and mustard until blended. Whisk in egg, Worcestershire, vinegar and lemon juice to make a paste.

2. Slowly drizzle in the olive oil while vigorously whisking.

3. Finish with cheese, salt, and pepper.

NOTE: Raw eggs should not be used in food prepared for pregnant women, babies, or anyone whose health is compromised.


2. Trim the crust off of bread and cut into ¾ inch cubes.

3. Toss with olive oil — enough to coat, but do not drench.

4. Sprinkle lightly with salt and spread onto baking sheet.

5. Bake for 10 to 15 minutes or until golden brown.

6. Wash and dry romaine lettuce leaves and then roughly chop. Add to a large salad bowl and toss in tomatoes, croutons, and Caesar Dressing (see below). Finish with shaved cheese. Serve immediately.

classic caesar Salad with caesar DressingAlthough there’s no definitive proof, the Caesar Salad is thought to have been invented by an Italian man who lived in San Diego during the 1920s. He operated a restaurant in Mexico to skirt the laws of prohibition, and on one busy Fourth of July weekend, he ran out of food. This salad, a mishmash of all the bits and pieces he still had in the kitchen, is what his daughter says he came up with to avoid disappointing guests. There have been Fourth of July weekends in Cape May that we’ve come close to running out of this. Yields 6 servings.

1 head of Romaine, washed, dried, torn into small pieces1 cup cherry tomatoes, halvedCroutons1 loaf day-old French/Italian breadOlive oilSalt1 cup freshly grated Parmesan or Romano cheese

caesar DressingFor our Caesar dressing, we like to coddle our eggs, but not in the same way our servers coddle the cooks when looking to taste a new menu item. To coddle* an egg means to cook it ever so gently. For folks who might be turned off by the idea of that — especially pregnant women, children, and the elderly — feel free to use pasteurized egg yolks. If anchovies aren’t your thing, you can leave this one out, but your salad will no longer, technically, be Caesar.

8 anchovy fillets4 cloves garlic1 teaspoon Dijon mustard2 egg yolks2 teaspoons Worcestershire sauce2 tablespoons fresh lemon juice11/2 teaspoons salt1 cup extra virgin oil 3/4 cup Parmesan cheese


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4 medium beets, scrubbed, trimmed, and cut in quartersOlive oil Salt and pepper to taste1 (10-ounce) package mixed baby salad greens2 ounce goat cheese

For Thyme Vinaigrette(Makes about 2 cups):1 teaspoon Dijon mustard1 teaspoon chopped shallots2 tablespoons champagne vinegar2 tablespoons fresh lemon juice 1 ½ cups olive oil2 tablespoons finely chopped thymeSalt and white pepper to taste

Famous Roasted Beet and Goat cheese Salad with Thyme Vinaigrette

We put this salad on the menu because no one was doing beets at the time, and we wanted to be the first in Cape May. It’s a dish commonly found at French brasseries – informal restaurants that are open late, don’t require reservations, and serve classic, simple, solid food — our kind of places. If you want to increase the earthiness of this dish, feel free to add fresh thyme to your olive oil while roasting. Yields 6 servings.

1. Whisk together lemon juice, champagne vinegar, Dijon, shallots.

2. Using a hand blender slowly incorporate oils in to the mixture.

3. Season with salt, white pepper, and finely chopped thyme.


5. Place beets in a small roasting pan and lightly coat with olive oil, salt, and pepper. Cover with aluminum foil. Bake for 30-45 minutes or until tender. Allow beets to cool and then peel. Cut into cubes.

6. In a large salad bowl add mixed greens, beets and top with dabs of goat cheese.

7. Finish with thyme vinaigrette.

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People ask if they can have a table away from the kitchen, away from the bathroom, in a quiet spot, or in a booth, but by far, the strangest request is when people ask me

to join them for dinner.

I probably walk two miles across the Lucky Bones dining room in a night.

Table 19 is the most requested. It’s the big corner booth. I try to be fair to everyone. The job is about more than just seating people.

I love arts and crafts and especially writing. Hostessing is great fodder for writing. It taps into my emotions sometimes.

I have to be organized. Pencils go here. Menus go there. Everything has its place behind the hostessing counter.

People can be tricky. They might say they have a reservation when they don’t. Sure, there are plenty of times I have to take a deep breath and regain my composure.

Last night, I sat a single woman at one table and a single man at another. Then I watched them form a connection. That’s one of the most endearing things I’ve seen.

One day, I’d like to work with animals. I’d like to be a vet technician. But until then, there’s no job I’d rather have. My coworkers, the customers — everyone tries to take

care of one another.

Team TalkSabrina, head hostess, on seating the Lucky Boners

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1. Sprinkle tuna with salt and pepper. Place on a plate, cover with basil leaves, drizzle with 2 tablespoons of olive oil, and leave to marinate for about 30 minutes, turning it over once or twice.

2. Put the potatoes in a saucepan, cover with cold water by at least an inch, add a good pinch of salt, and bring to a boil. Reduce the heat to medium, cover partly, and cook until tender. Drain the potatoes.

3. While the potatoes are still warm, cut them into chunks, place in a mixing bowl, and drizzle with wine.

4. Heat a cast-iron stove top grill pan over high heat. (If you don’t have this pan, a cast iron skillet or heavy sauté pan will do fine). Brush the basil off the tuna and sear the tuna for 1 ½ minutes on each side. Cut the tuna into chunks and add to the potatoes along with the herbs.

5. Combine the mustard, vinegar, and salt and pepper to taste in a small bowl. Whisk in the remaining 3 tablespoons of olive oil.

6. Add the vinaigrette to the salad, toss well, and pile it onto a serving platter. Garnish with roasted pepper, anchovies, eggs, and tomato.

Fresh Tuna Salad with Potatoes and HerbsTuna has some oil to it, so it’s important that you buy as fresh as possible. The steak you choose should have a deep red flesh — we like to use albacore (from local boats) because of its higher fat content. If stored properly in the refrigerator, packed in ice and placed on the bottom shelf, it should last from one to four days. But if you can’t get to it within twenty-four hours, we suggest freezing it. Why take the risk? Yields 4 servings.

1 pound fresh tunaCourse ground salt and freshly ground black pepper12 basil leaves5 tablespoons olive oil1 pound red-skinned potatoes, scrubbed1 tablespoon dry white wine or vermouth1 ½ cups mixed fresh basil, flat-leaf parsley, and celery leaves2 teaspoons Dijon mustard2 tablespoons white wine vinegar1 red bell pepper, roasted and cut into strips6 anchovy fillets2 large eggs, hard cooked and cut into wedges1 tomato, cut into wedges


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1. Purée the first 7 ingredients in a blender. Transfer this mixture into a large container and add the following 7 ingredients. Mix thoroughly with a hand immersion blender.

2. Add the oils and emulsify with the rest of the dressing using a hand blender. Add salt and pepper to taste.

Green Goddess DressingOur opening chef, Wally, learned to make this dressing in culinary school. It just wasn’t acceptable in many fine dining restaurants at the time, because it had a very “1950s homemaker” kind of feel. When Lucky Bones opened, Wally figured he’d give what he’s dubbed the “Ozzie and Harriet dressing” a go, and we’re glad he did. Now, we use it to top off our Rocket Salad (page 90). Yields 2 cups.

1 cup parsley (no stems)½ cup scallions½ cup chives1 ½ tablespoons red wine vinegar¾ teaspoon sherry vinegar½ teaspoon fresh lemon juice2 ice cubes

¼ teaspoon freshly ground black pepperPinch of sugar1 egg yolk¼ teaspoon garlic, chopped¼ teaspoon shallots¼ teaspoon Dijon mustard¼ teaspoon salt¼ cup olive oil¼ cup canola oil

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Maytag Blue cheese DressingIt’s important for this recipe that you make the trip to a good cheese shop. Don’t get pre-packaged. If you can’t find the Maytag (and yes, the folks who make the cheese are related to the folks who make the dishwashers), then feel free to substitute with Gorgonzola or Roquefort. We use this as the topping for our Spinach Salad (see page 91), but it’s a nice addition to any bed of greens. Yields 9 servings.

½ cup sour cream½ cup mayonnaise1 tablespoon fresh lemon juice1 tablespoon red wine vinegar2 ounces crumbled Maytag blue cheese

Combine all ingredients in a medium bowl, and mix well. Cover and refrigerate until serving.

Grilled Salmon SaladWe think salmon and raspberry go together like peanut butter and jelly. Well, maybe not as frequently, but they should. Remember to use a high-quality olive oil for this one. That’s going to be important anytime you’re using olive oil on a chilled dish. Yields 4 servings.

2 (1 ½ pound) salmon fillets2 celery ribs, chopped½ cup red onion, finely chopped2 tablespoons fresh dill, roughly chopped

Dressing:¼ cup raspberry vinegar1 tablespoon olive oil1 ½ teaspoon sugar½ teaspoon salt¼ teaspoon pepper

1. While you heat up the grill, cut the salmon fillets width-wise into 4-inch pieces. Place salmon skin side down and grill covered for 12-15 minutes, or until fish flakes easily with a fork. Cover and refrigerate for 1 hour.

2. Remove skin and bones from salmon and flake into a bowl. Add celery, onion and dill. Combine the dressing ingredients. Pour over salad and gently toss to coat.

Cooking has taught me not to take anything for granted.

I am responsible for 90 to 95% of all the soups and sauces. I take pride in that. I take pride in constantly improving them.

We are always changing it up. Fresh fish daily. Different meat items daily. The menu changes daily. We buy what the market offers. That makes it special for me.

I am an outdoors person. I do a lot of fishing and hiking. It’s a challenge, just like it’s a challenge in the kitchen. I look forward to it.

The energy at Lucky Bones is phenomenal. It can be noisy, but this is the shore.

The food here is honest. That’s important.

My wife is a real finicky eater, but even she loves the Cuban Spice Pork Chop.

I wanted to do a holiday pizza with butternut squash. We were going through a hundred pounds of butternut squash a week, so at the end of the season, we took it

off the menu. The reaction was amazing. People asked for it so much, we had to put it back on.

My niece has Celiac disease, so I had a personal reason for doing a gluten-free menu. We’ve researched pasta, dinner rolls, BLTs, crab cakes, hamburgers, chocolate

cake, even pizza shells.

Team TalkChef Bob, aka Bobby Z

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Pelican club Balsamic VinaigretteThis is our house dressing, which we use on our Skip Jack pizza (page 161). While we recommend using a hearty, full-bodied wine for this recipe, we suggest experimenting with all of your favorite bottles, too. If nothing else, it’s a nice excuse to start taste-testing Cabernets.

1. Preheat oven to 375 degrees. In a small baking dish combine tomatoes, asparagus, and onion. Lightly coat with olive oil and add salt and pepper.

2. Roast for 35-45 minutes or until veggies are tender. Set aside to cool and then chill slightly.

3. In a large salad bowl toss together arugula, olives, fennel, mozzarella, and chilled veggies. Finish with the Green Goddess Dressing.

1 cup balsamic vinegar½ cup good red wine¼ cup Champagne vinegar3 tablespoon Dijon mustard½ cup egg yolks½ teaspoon honey½ teaspoon garlic½ teaspoon shallotsPinch of salt½ tablespoon parsley1 tablespoon chives4 cups olive oil2 cups extra virgin olive oil

1. Whip the first 9 ingredients in a mixer for 2 to 3 minutes to thoroughly incorporate. Slowly add the oil in a fine steady stream to create an emulsion.

2. Add the chives and parsley.

Rocket Salad with Green Goddess DressingThe Rocket (another name for arugula) came about because we wanted a salad with guts. We figured that we had the brick oven, so we might as well show off what it can do — this is where we roast the vegetables for the Rocket salad, but your home oven is fine. The recipe calls for fennel, asparagus, and tomatoes, but feel free to make your own a little gutsier by throwing in your favorites. We like radishes in the spring, butternut squash in the fall, zucchini in the summer. The Green Goddess Dressing (page 83) works well, because it’s sweet, as are the vegetables. Plus, it balances out the arugula’s light bitterness. Yields 6 servings.

1 cup cherry tomatoes¾ cup asparagus, large chunks¼ cup red onion, large chunksOlive oilSalt and pepper to taste6 cups baby arugula (or rocket)½ black olives, rinsed, drained1 cup mozzarella balls½ cup shaved fennel


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1 (6 ounce) package of fresh baby spinach1 cup cucumber, chopped1 cup fresh broccoli florets½ cup golden raisins½ cup real bacon bits¼ cup slivered almonds¼ cup red onion, chopped

Spinach Salad with Maytag Blue cheese DressingWe think there’s some truth to what Popeye said about being strong to the finish because you eat your spinach. It aids in digestion, serves as an anti-inflammatory, works to lower blood pressure, protects against cataracts, and combats osteoporosis, among other health benefits. Pair it with other nutritionally-dense ingredients, like almonds and golden raisins, and you’ve got a powerhouse of a salad. Sure, the Maytag Blue Cheese Dressing (page 86) that we recommend for this dish may not be quite as healthy, but we’re big advocates for everything in moderation — including moderation. Yields 9 servings.

Toss all ingredients in a large salad bowl. Finish with Maytag Blue Dressing.

sandwicheschapteR FouR

They say that breakfast is the most important meal of the day, and dinner the largest. Lunch, the one most often eaten on the go or behind a desk, is sometimes brushed over entirely. When we first opened, lunch was pretty slow. (It’s tough to compete with the beach.) But we were determined to stick it out; we wanted to bring back the most underrated meal of the day. Here is a selection of sandwiches we came up with to help us do just that. Some of them don’t require a specific type of bread; that’s up to you. Just remember, the slices you choose are as important as what you put between them.

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Asian chicken Salad SandwichThis recipe calls for Sriracha, a Thai hot sauce. We knew a guy who put it on his cereal. Start with 1/3 of a teaspoon to see where you stand on the hot-tolerance spectrum and go from there. Yields about 4 cups, or enough for four sandwiches.

Barbecued Pulled Pork SandwichBefore the Revolutionary War in New England, certain pork cuts were packaged for storage in barrels known as butts, and the name stuck. If you’re using a charcoal grill, toss a quarter of hickory smoked wood chips on the coals. If you’re using a gas grill, place chips in the smoker box, and do not grill until you see smoke. Yields 10 to 12 servings.

1 Boston butt (5 pounds)1 tablespoon coarse salt1 tablespoon ground black pepper1 tablespoon paprika1 recipe Lucky Bones Barbecue Sauce (page 125)10 to 12 hamburger buns, split4 cups hickory smoked wood chips, soaked in water for hourSeason pork all over with salt, pepper, and paprika.

1. Place pork in a roasting pan then on the grill. Preheat to 325 degrees. Place the pork shoulder skin side up on the grate over the drip pan.

2. Cook the pork until fall-off-the-bone tender with an internal temperature of 195 degrees, 4 to 6 hours. If using charcoal, add 10 fresh coals and 1 cup wood chips per side every hour. The wood chips will deliver a smoky quality to the meat.

3. Transfer pork to a cutting board, tent with foil and rest 15 minutes. Pull off and discard any skin. Pull the pork into pieces. Using your fingertips or a fork, pull each piece of pork into thin shreds.

4. Transfer the pork into a large foil pan and stir in 1 to 1 ½ cups sauce.

5. To serve, pile pulled pork high on hamburger buns.

1. Mix all ingredients together.

2. Serve on your bread of choice.

1 pound cooked chicken meat1 ¾ tablespoons mayonnaise1/3 cup Spicy Hoisin Ginger Sauce (page 143)1 teaspoon sesame seeds, black or white2 tablespoons shallots1 tablespoon carrots, diced¾ teaspoon soy sauce1/3 teaspoon Sriracha sauce½ teaspoon salt and pepper mix1 tablespoon red onionSplash fresh lime juice


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2. In a large pan, cover short rib completely with braising liquid. Cover with aluminum foil, doubled up. Braise for 1 hour. Rotate ribs and drop the oven temperature down to 250 degrees and allow braising for another hour. Rotate again and continue to braise for 1 ½ hours more. This brings your total cook time to 3 ½ hours. Remove meat from pan. Thinly slice short rib meat for sandwiches.

3. To prepare sandwiches, distribute braised short ribs among six slices of bread. Top the meat with sauerkraut and a slice of cheese. Spread the remaining slices of bread with mayonnaise and mustard and place on top.

4. Heat 2 tablespoons of butter in a large sauté pan over medium-high heat. Add two to three sandwiches and cook on each side until brown, about 2 to 3 minutes per side. Repeat until all your sandwiches have been heated, making sure to not forget to butter the pan each time.

5. Serve warm.

Braised Short Rib Reuben SandwichThis is a traditional Reuben with a twist; it’s usually made with corn beef. The recipe came about because we wanted to use every last bit of our delicious chili (page 37). We’ve always believed in using every last morsel. And we love when leftovers become a main event themselves. Yields 6 servings.

6 short ribsBeef stock to cover, about ½ to 1 gallon1 bottle Yuengling lager1 large Spanish onion, diced6 garlic cloves3 fresh thyme sprigsSalt and pepper, a liberal sprinkling

12 slices of rye bread1 ½ cups sauerkraut6 large slices of Swiss cheese¼ tablespoon mayonnaise1/8 cup mustard¼ cup unsalted butter

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chicken Focaccia SandwichThe dough for a loaf of Focaccia — a flat, Italian bread — is similar to pizza dough; in fact, we use the same recipe for both. We think it’s what makes this sandwich so wonderful. For a slightly smokier flavor, we suggest grilling up your onions and romaine until slightly charred, at the same time you’re toasting your Focaccia on the grill. Yields 4 servings.

For Sun-Dried Tomato & Roasted Garlic Spread:1 cup mayonnaise½ cup sour cream1 ½ tablespoons roasted garlic¼ cup sun-dried tomatoes, mincedSplash fresh lemon juiceSalt and pepper to tasteDash of Tabasco sauceCombine all ingredients together in small bowl.

4 boneless skinless chicken breastsSalt and pepper ½ onion, chopped4 leaves of romaine lettuce4 individual loaves of Focaccia bread½ tomato, sliced

1. Preheat grill or grill pan to medium high heat.

2. Season chicken breast with salt and pepper and grill chicken evenly on both sides, about 5 to 8 minutes per side. Remove chicken and allow to cool slightly.

3. Slice your Focaccia loaves length-wise and toast on the grill until lightly crisp.

4. Assemble sandwiches with Sun-Dried Tomato & Roasted Garlic Spread, chicken, lettuce, onion, and tomato.

I wear my princess dress when I go to Lucky Bones. And my tiara. I like to dress up when I go out. I wear blue makeup on my eyes. And I wear lipstick, too, but only the pink kind.

I like playing in the waves. The little waves. The big waves scare me. I don’t go out to eat after playing in the waves, but I do go before. And no, I don’t boogie board. Don’t even

ask that.

I am going to be a rock star when I grow up. I need a guitar player. I like music. I don’t like the music at Lucky Bones, though. I like Beyonce.

I’d rather sit in a booth because booths are better.

I like to sit by the fire in the winter. And I like to eat the Sophia pizza pie, because I’m Sophia, too, but not THAT Sophia.

I love broccoli. Oh, I eat everything. I love macaroni and cheese. Today, I’d order the chicken fingers.

Sometimes, I wear my purple skirt to the restaurant. Sometimes, I wear it like a cape. I’m a hero.

I go with my mom. Not with my dad. I go to Lucky Bones for a girls’ day.

I’m not answering any more questions. It’s time to play.

Comment CardSophia, age 3, on the place where she can be a princess

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club-Style Soft Shell crab SandwichesWe find that soft shell crabs are something most people either love, or love to hate. If you’ve never had one, you should probably figure out which camp you’re in. Just make sure you give your tastebuds a fair shot; only make this sandwich with fresh crabs, and only when they’re in-season (the beginning of the season is marked by the first full moon in May, when the molting process starts). A good soft shell should be mild and sweet with a slight tang. Yields 4 servings.

1. In a bowl, mix together the flour, salt, pepper, and cayenne. Dredge crabs in flour shaking off the excess.

2. Choose a large, heavy frying pan and add, over medium heat, enough butter to create a thin layer (about ¼ inch) in your pan. After the foam subsides, add the crabs and weigh them down with a clean brick, stone, or fry pan.

3. Cook for 2 to 3 minutes or until golden brown on the underside. Flip them over and cook for an additional 2 to 3 minutes. Transfer them to paper towels to drain briefly.

4. Build your sandwich with bacon, lettuce and onion. You can use Dijon, mayo or Dijonaise for the bread.

1 cup flour1 tablespoon salt1 teaspoon freshly ground pepper½ teaspoon cayenne pepper8 small soft shell crabsUnsalted butter for pan frying

For the sandwich:12 slices of toasted Focaccia bread, or your choice8 slices applewood-smoked bacon, cooked until crispy4 slices Jersey tomatoRomaine lettuceSliced red onionDijonnaise as neededSliced Provolone cheese, if you like


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Lucky Bones Monte cristo SandwichThis Monte Cristo sandwich, dipped in egg batter and fried, is a favorite among all ages. If you’re in the mood for a sweeter lunch — or even breakfast — try this variation: serve as an open-faced sandwich on two slices of French toast. Best made with Pullman bread. Yields 1 serving.

Grilled Fish SandwichA cod sandwich is a nice choice in the summertime, because it’s dense but mild, flaky, and low in fat, though tuna, mahi, and sword work nicely as well. Of course, we think Jersey tomatoes make everything better, so try and use those if you can. Yields 4 servings.

2 slices of your favorite bread1 teaspoon mayonnaise1 teaspoon mustard2 slices ham2 slices turkey1 slice Swiss cheese1 egg½ cup milk

1. Spread mayonnaise and mustard on bread. Alternate ham, turkey, and Swiss slices on bread.

2. Beat egg and milk in small bowl. Coat the sandwich with the egg and milk mixture. Heat a greased skillet over medium heat; brown the sandwich on both sides. Serve hot.

4 (4 ounce) fillets of cod1 tablespoon lime juice½ teaspoon lemon-pepper seasoning¼ cup mayonnaise2 teaspoons Dijon mustard1 teaspoon honey4 of your favorite rolls, split4 lettuce leaves4 tomato slices4 rolls of your choice

1. Brush both sides of fillets with lime juice; sprinkle with lemon-pepper. Coat grill rack with nonstick cooking spray before starting the grill. Grill fillets, covered, over medium heat for 5 to 6 minutes on each side, or until the fish flakes easily with a fork.

2. In a small bowl, combine mayonnaise, mustard, and honey. Spread on each roll. Top with fillet, lettuce, and tomato.

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Herbed chicken Salad SandwichThis is a classic European chicken sandwich, often used as a tea sandwich. We took it and applied it to Cape May. Don’t worry; it’s a heartier portion than a tea sandwich would be. Yields 4 sandwiches.

2 pounds cooked chicken meat¼ cup red onion, diced¼ celery, diced1 tablespoon chives, chopped½ tablespoon tarragon, chopped1 teaspoon sherry vinegar2 ½ teaspoons extra virgin olive oilSalt and pepper to taste1 teaspoon grain mustard¼ cup mayonnaise1 teaspoon capers

Mix all ingredients together and let rest in the refrigerator until needed.


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1. To start your muffaletta, begin by dampening the inside of the bread with the juice from the olive salad and the minced garlic.

2. Add a layer of salami. Cover the salami with a good helping of olive salad.

3. Cover the salad with provolone cheese, followed by the ham. Top with the other half of the loaf.

Lucky Bones MuffulettaWe have always loved New Orleans, which inspired us to put this popular French Quarter sandwich on our menu. It was born in New Orleans’ Central Grocery Market in 1906. During lunch, many of the Sicilian farmers working the nearby Farmer’s Market would stop over to the grocery for lunch. They’d order a traditional Sicilian meal — salami, ham, cheese, olive salad, and bread — and, in the traditional Sicilian way, they’d eat everything separately. The owner of the Central Grocery saw the farmers struggling to balance their meals. He suggested combining all these ingredients into a sandwich on muffuletta bread, a round, Sicilian, sesame loaf. The sandwich — meaty and salty and moist — is typically made with Genoa salami, but any fine Italian salami will do. Today, it’s affectionately referred to as the “Muff.” (Which is fine with us; if you’ve met our staff – Mr Jingles, Terry Berry, and Bobby Z, to name a few — you know we’re a fan of nicknames.) Yields 1 to 2 servings.

Olive salad:½ cup pimento-stuffed green olives, chopped½ cup Greek olives, chopped½ cup pickled Italian vegetables, chopped¼ cup olive oil½ teaspoon oregano1 teaspoon garlic, chopped2 tablespoons parsley, chopped

1 loaf of fresh muffuletta, split1 teaspoon garlic, minced4 slices Italian salami2 slices provolone or fontina cheese 4 slices Italian or capicola ham

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1. To prepare oyster flour, sift all ingredients together in a bowl. Transfer mixture to a large plate and dredge oysters in the flour.

2. Heat oil in a large sauté pan over high heat until lightly smoking. Add the oysters and cook until browned, 3 to 4 minutes per side, depending on the size. Drain well on paper towels.

3. Split each roll in half and place five oysters on each roll. Drizzle with cayenne aioli and top with lettuce. Serve warm.

4. Top with Roasted Red Pepper Aoili (page 136).

Oyster Po’ BoyIt’s thought that the po’ boy sandwich was born in the ’20s, after streetcar drivers went on strike in New Orleans. Two brothers, streetcar drivers themselves, started making the inexpensive French bread sandwiches in the restaurant they owned for their out-of-work friends. The “poor boys” would come to the back door of the restaurant to retrieve their meals. Of course, now there’s as many variations of this sandwich as there are families in New Orleans. While these brothers made theirs with leftover bits of roast beef and gravy, our brothers (Michael, who studied in New Orleans in the ’80s, and David) prefer oysters. This is what we came up with for our menu. It’s a slightly “dressed” version, as it’s served with lettuce and aoli. You don’t have to come to the back door to get it, but we won’t mind if you do.

Oyster flour:1 cup flour½ cup cornmeal2 teaspoons dried thyme1 teaspoon dried oregano2 teaspoons garlic powder2 teaspoons onion powder1 teaspoon salt2 teaspoons freshly ground black pepper

20 freshly shucked oysters2 tablespoons olive oil4 French rolls¼ cup cayenne aioli6 leaves romaine lettuce, julienned

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Shrimp Salad SandwichYou’ve heard of wearing your heart on your sleeve, but shrimp take the expression to a whole new level; they wear their hearts on their heads. (Well, technically, on their thoraxes, but we have trouble distinguishing the two.) Wherever you wear your heart, you’re going to want to put some of it into this sandwich. Food made with love just tastes better. Plus, it will give you the patience you need when waiting an hour for your final product to chill in the refrigerator. Yields approximately 6 cups, or enough for 6 sandwiches.

3 pounds cooked small shrimp, peeled and de-veined¼ cup red onion, small dice¾ teaspoon, chives, diced¾ teaspoon parsley, chopped¼ cup celery, diced¾ teaspoon Dijon mustard1 teaspoon lemon juice¾ teaspoon salt and pepper mix1 teaspoon sherry vinegar¼ teaspoon Sriracha sauce1 teaspoon Worcestershire sauce¼ cup mayonnaise

1. Chop three-quarters of the shrimp into small pieces, leaving the remaining quarter whole.

2. In a medium bowl, combine all ingredients, adding in shrimp last. Mix thoroughly and chill for 1 hour to allow flavors to combine.

essential sauces, sides & spreads

chapteR FIve

essential sauces, sides & spreads

Just like a movie is only ever as good as its supporting cast, a meal is only as good as what you pair it with. Here, we provide you with a supporting cast that can steal the show. It’s actually the largest section of the

book because, even though we provide suggestions, we want you to have fun mixing and matching. After all,

you are the casting director of your own kitchen.


essentIaL sauces, sIDes & spReaDs

Arugula PestoWe came up with our arugula pesto sauce because everyone does basil pesto, and we wanted to be different. Basil is a more expensive version and not as exciting; at least, we don’t think so. We used this recipe for a pizza once, because it works so well with the earthiness of tomatoes. It would also make a wonderful topping for a pasta salad, or for the Chicken Focaccia Sandwich on page 98. Whenever possible, pair your pesto with a little saba drizzle; it’s an aged balsamic vinaigrette, sometimes referred to as “Italian maple syrup.” It’s expensive, and it tastes that way. Yields approximately 3 cups. ½ box/bag of baby arugula¼ cup grated Parmesan cheese1 garlic clove2 ½ tablespoons pine nuts¼ cup fresh basil½ teaspoon freshly ground black pepper¾ cup extra virgin olive oil

In the food processor blend all ingredients but the olive oil until smooth. Slowly drizzle in the olive oil until completely emulsified.

Baby clam SauceThe quahog (or hard-shell clam) is one of the longest living animals on earth. A 405-year-old clam holds the record for oldest animal ever. When you live that long, location is important. Cape May is a popular spot for clams; at one point, Cape May County was the dubbed the quahog capital of the world. It would be a shame not to take advantage of that, and this sauce is a good way to do it. Just be careful not to overcook. Yields 2 servings.

1 tablespoon canola oil3 tablespoons onion, diced¾ tablespoon garlic, chopped3 tablespoons white wine½ pound local clams¼ clam juice½ teaspoon corn starch½ teaspoon water

In a medium sauce pot, sauté onion in oil over medium heat until onions become translucent. Add garlic, and sweat it for about 30 seconds.Add white wine, clams, and clam juice and bring to a slow boil. Make cornstarch slurry by adding cornstarch and water in a small bowl and mixing well. Add slurry to sauce pot once it has reached a boil. Simmer for one minute. Chill immediately in ice bath.

Backwater Tartar SauceThere are some basic tartar sauces that include little more than mayonnaise and pickles. We think that’s pretty bland. If you’re going to take the time to prepare a wonderful fish dish (or anything fried that could use a little oomph) why cheapen it with a sub-par sauce? This recipe is best if prepared a few hours in advance, but it can be used immediately. In the refrigerator, it will hold for a day before the lemon starts breaking down your mayo. In this way, using tartar sauce is no different than taking a swim in the backwater; timing is important. Yields 2 cups.

2 cups mayonnaise¼ cup pickles, no seeds, diced1 teaspoon chives, chopped1 teaspoon parsley, chopped1 tablespoon capers1 teaspoon lemon juice1 teaspoon apple cider vinegar2 teaspoons sugar¼ teaspoon granulated garlic¼ teaspoon salt and pepper mixture

In a small bowl combine together all ingredients. Chill before serving.



Beet Horseradish ButterThis butter is a nod to Chef Wally’s central European background. A proud Polish man, he’s been tweaking this one since his Pelican Club days. It’s a wonderful addition to any red meat dish, including our rib steak (page 207). Yields 32 servings.

1 pound butter, softened1 ¼ teaspoons horseradish½ cup puréed beets1 teaspoon salt and pepper mix2/3 teaspoon horseradish extract1/3 teaspoon A-1 sauce

In a mixing bowl, combine all ingredients. Beat until well blended. Cover and store in refrigerator or freeze until needed.

Blue cheese ButterOur favorite thing about this butter is that you can stick it in the freezer, so it will last a few months. We recommend using it on your steak and chicken dishes, though there isn’t much we wouldn’t add blue cheese to. Just be careful not to over-mix it; this is one of the few things in life you’re going to want lumpy. Yields 30 servings.

3 tablespoons red wine3 tablespoons shallots1 pound unsalted butter, softened¾ pound blue cheese1/3 teaspoon horseradish extract2/3 teaspoon Worcestershire sauce1/3 teaspoon Sriracha sauce1 ¼ teaspoon salt and pepper mix1 teaspoon black pepper

Combine shallots and red wine in a small sauce pan and reduce over medium-high heat until almost dry. Set to one side.Add softened butter to mixing bowl and mix on low for 5 minutes. Add salt and pepper, pepper, horseradish, Worcestershire sauce, and Sriracha and mix for 3 minutes. Add crumbled blue cheese to mixture and mix for about 30 to 45 seconds.

Brick Oven-Roasted ZucchiniIt wasn’t that long ago (less than thirty years) that zucchini, a type of summer squash, was hardly recognized in this country. It’s come a long way since then. Ninety-five percent water, the zucchini makes a light addition to any salad. We recommend roasting, which gives them a melt-in-your-mouth texture. Do it on the grill, and you’ll get a nice smokiness as well. Just be sure to leave the skin on; it soaks up flavor. Yields 4 to 6 servings.

2 zucchinis, washed and sliced into ¼ inch piecesExtra virgin olive oilSalt and freshly ground black pepper to tastePreheat oven to 375 degrees

In a small roasting pan toss zucchini in olive oil it is lightly coated. Add salt and pepper and roast for 30-40 minutes, until zucchini is tender and slightly browned around the edges.



caramelized OnionsThis is one recipe where we don’t recommend veering too far off course; as our manager says, you need to have a plan, and you need to stick to it. We find that the final product comes out best when we work with sweet onions, like Vidalia. It will take at least thirty minutes to stir them, but the longer you spend on this step, the better. Yields about 1.5 cups.

2 tablespoons butter3 onions, juliennedPinch of sugar2 tablespoons water½ teaspoon salt½ teaspoon freshly ground black pepper

Heat the butter in a heavy pan over medium-low heat. Add the onions and sweat them, stirring occasionally, for about 30 minutes, until soft and translucent. Add the sugar and water and continue cooking, stirring more often now, for 10 to 12 minutes, until the water has evaporated and the onions are golden brown. Season with salt and pepper.

cornmeal crustCornmeal, made from ground maize, may very well be the most traditional American food. We like this crust for any of our “fish DJ’s,” what we in the business call our fish du jours. You can buy cornmeal in fine, medium, and coarse consistencies, but no matter what you choose, it will kick your seafood entrée up a notch by adding another layer of texture. If Parmesan isn’t your thing, see the Parmesan-free recipe, made instead with Chef Walter J’s Chipotle Spice Sauce, below.

2 cups cornmeal1 ½ teaspoon salt and pepper mixture1/3 teaspoon onion powder1/8 teaspoon garlic powder1/3 cup fresh grated Parmesan cheese

Place all ingredients in food processor and pulse until incorporated.

Cornmeal Crust:2 cups cornmeal1 ½ teaspoon salt and pepper mix1/3 teaspoon onion powder1/8 teaspoon garlic powder¼ teaspoon Chef Walter J’s Chipotle Spice

Place all ingredients in food processor and pulse until incorporated.

Bronze RubThis works well on both meat and seafood, and because it’s a dry rub, it will lock the moisture into whatever you’re cooking. Apply it liberally, but don’t overdo the salt; that could turn your meat hammy, and no one likes a ham. If you’re looking for a rub that’s a little bit more salty to use on a piece of fresh-off-the-grill meat, see the Smoke Rub on page 142. Yields approximately 1 cup.

½ cup toasted and ground coriander seeds1 tablespoon ground onion3 tablespoons lemon pepper1 tablespoon oregano, dried leaf1 teaspoon white pepper1 teaspoon black pepper1 teaspoon cayenne pepper1 tablespoon salt

Mix together in a food processor and use freely.

HE SaID: Several years ago, we came in for drinks and made friends with some folks at the bar. Now, we get together all the time, even outside of Lucky Bones. Last Halloween, we all got dressed up as characters from The Wizard of Oz and spent the

night at the Lucky Bones bar.

We come here to unwind after a hard day of work, with a black martini, very dry.

The conch fritters... the only other place we’ve had them was in the Caribbean. They’re just as good here.

Today, the guy next to me said that if we didn’t have enough room once our friends arrived, he would move down, without us even having to ask. It’s that friendly of a

place. Even people you don’t know will reach out to you here.

SHE SaID: The theme song from Cheers makes me think of Lucky Bones, because this restaurant is so much like that. Everyone knows your name.

We seem to gravitate toward the same side of the bar every time we come in.

I am an Old Granddad Manhattan kind of girl. Reatta makes the best one in Cape May, filled to the brim. Plus, she puts up with us, so that’s a plus!

The first meal I had here was the mussels with gorgonzola sauce, and I just fell in love. My husband tries to make them at home, and they’re never the same. And he’s an

excellent cook.

Comment CardCharles, school bus driver, and his wife Elizabeth, real estate agent, on the

place where everyone knows your name

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creole SauceCreole cuisine was developed by aristocratic French settlers in Louisiana in the 1690s. (That’s one of the differences between Creole and Cajun; Cajun, which tends to be a bit more rustic, was developed by the less well-to-do.) The holy trinity of both Cajun and creole cooking is a combination of celery, onion, and bell pepper. You’ll see all three of these ingredients in this sauce. We’ve broken the recipe into four steps for you. They take a while to complete, but it’s worth the wait. You’re going to need a thick-bottomed stainless steel pot and a wooden spoon to complete them. Every kitchen should have at least one really great wooden spoon. We won’t tell you what kind, length, or weight; kitchen utensils are — and should be — intensely personal things. Yields 5 to 10 servings.

1 1/3 teaspoon pork fat1 1/3 teaspoon chicken fat2 ¾ cup onion, one inch dice1 ½ cup celery, chopped¾ cup green peppers, chopped1 ¾ cups fresh tomatoes, chopped1 ½ ounces unsalted butter1 1/3 cup shrimp stock1 bay leaf1 1/3 teaspoon salt and pepper

mixture1/3 teaspoon cayenne pepper1 ½ teaspoon crushed black pepper1 teaspoon blackening spice1 teaspoon thyme1/3 teaspoon basil, dried1 dash of Cholula hot sauce1 ¾ tablespoon garlic, chopped1 tablespoon sugar1 can (96 ounce) chopped tomatoes

Render fats in large sauce pot.Add onions and cook until slightly brown. Add celery, green peppers, and butter. Raise the heat and sweat the veggies to build flavor.

costa Rican coffee and chipotle Barbecue SauceThis sauce, which has a little more earthiness than your typical BBQ sauce, is made with the Costa Rican coffee we roast on the peninsula, at our Cape May Roasters facility. Yields 1 quart.

2 teaspoons canola oil¼ cup Spanish onions, diced2/3 teaspoon garlic, chopped2/3 teaspoon Chef Walter’s Chipotle Spice1 cup brewed Costa Rican coffee3 cups barbecue sauce3 tablespoon ketchup1/3 teaspoon salt and pepper mix2/3 cup red wine

Sauté onions in a medium saucepan over medium heat until they become translucent. Add garlic and Chef Walter’s Chipotle Spice and sweat it for another minute. Add brewed coffee and reduce by 80 percent. Add ketchup, barbecue sauce, salt and pepper and red wine. Simmer for 30 minutes and chill.



curry KetchupIt’s a little-known fact that ketchup will remove tarnish from copper kitchen utensils. We recommend using your old ketchup for the cleaning, and this more exciting curry ketchup for your homemade fries (see page 56). When French fries, or pommes frites, are brought to the table in France, they come with a whole litany of sauces that go beyond just ketchup, and we think that’s a practice worth emulating. This is one of those sauces. Yields 1 cup.

1 cup ketchup1 tablespoon yellow curry paste¾ teaspoon curry powder¼ teaspoon cayenne pepper

Combine ingredients together using a wire whisk. Allow to set for up to 1 hour to allow flavors to meld.

Herb ButterWhenever we cook with butter, we cook with the unsalted kind. Salt was initially put in butter as a preservative, but since the advent of refrigeration, we no longer need it. It’s stayed on as an ingredient because people like the taste, but we find it easier to add salt into a recipe on our own; it’s easier to control. When making this herb butter, feel free to get your salt fix either way. The final product will work great on steak, chicken, pork or anything off the grill. And if you can’t handle the heat, you don’t need to get out of the kitchen; it’s fine to scratch the pepper flakes. Yields 32 servings.

2 cups butter, softened1/3 cup fresh parsley, minced2 tablespoons garlic gloves, minced2 tablespoons chopped fresh oregano2 tablespoons chopped fresh basil1 tablespoons chopped fresh marjoram 1 teaspoon crushed red pepper flakes

In a mixing bowl, combine all ingredients. Beat until well blended. Cover and store in refrigerator, or freeze until needed.

Herb MayonnaiseWe stumbled across this combination of ingredients while experimenting with a way to freshen up lunch. Technically, this can also be called an aioli, or a garlic-seasoned mayo, if you want to impress your friends with your culinary vocab. It’s a nice alternative to tartar sauce, and works well on our Grilled Fish Sandwich (page 103). Plus, it will keep Dracula out of your refrigerator. Yields 2 cups.

2 cups mayonnaise2 tablespoons chives, chopped1 tablespoon Italian parsley, chopped1 teaspoon garlic, minced1 teaspoon fresh lemon juice.

Combine all ingredients together using a wire whisk.

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Lemon AioliOne of our servers is always drenching her hair with lemon juice in order to be more blonde. We try telling her that lemons are more than just a hair product. When incorporated into aioli, like in this recipe, they’re a great way to freshen any fried seafood dish. (Plus, lemon has detoxifying agents that will your make your skin glow, which should make our server happy.) Yields 2 cups.

Juice of 1 lemon1 tablespoon Dijon mustard¼ cup white wine vinegar2 anchovy fillets2 cloves garlic2 egg yolks1 ½ cups extra virgin olive oilSaltFreshly ground black pepper

Place the lemon juice, mustard, vinegar, anchovies, garlic, and egg yolks into a food processor. Process until smooth. With the motor running, drizzle in the olive oil until the aioli is thick and smooth. Season to taste with salt and pepper. Refrigerate until ready to use.

Lemon Beurre BlancA beurre blanc is a white wine and butter sauce. We tried to take this version off the menu, but we might as well have left it on, because people still request it for their salmon, and we have trouble saying no; we know how good it is. One of our cooks has a neighbor who’s been pestering him for this recipe for a while, and he’s refused to give it out until now. So, without further ado, here is the lemon beurre blanc recipe. It calls for lemon zest, which is the outermost rind of the lemon, where all of the best aromatic oils are. To remove the zest, you can buy a tool called a zester, or simply use a vegetable peeler. Just be careful that you’re grating only the colored part of the rind. You can purchase a bottle of zest in the market, but it won’t be nearly as beneficial as the real deal. Yields 12 ounces.

1 cup white wine1 tablespoon white wine vinegar1 tablespoon shallots4 tablespoons heavy whipping cream¼ pound butter, unsalted, chilled, cut into cubes2 tablespoons lemon pulp, chopped

Horseradish-Beet SauceOne of our chefs is married to a picky eater who refuses to touch a beet. He got her to try this sauce, and now she's addicted. We love it on scallops wrapped in bacon (see page 72). But if you can’t convince your loved ones to give this a go, try the beet-less version. Yields 4 servings.

2/3 cup mayonnaise1 cup sour cream1 1/3 tablespoon horseradish, drained2 tablespoons puréed cooked beets1 teaspoon lemon juice½ teaspoon Sriracha sauce¼ teaspoon salt, pepper mix½ teaspoon Worcestershire Sauce

Place all ingredients into bowl and whisk thoroughly.

Horseradish cream Sauce½ cup sour cream1 tablespoon horseradish, drained¼ teaspoon champagne vinegar¼ teaspoon kosher salt1 teaspoon Dijon mustardDash Tabasco hot sauce

Place all ingredients into bowl and whisk thoroughly.



Low Tide cole SlawThe low-tide twist is that it’s German-style, meaning it’s not quite as sweet as you’re probably used to. In America, we’ve grown accustomed to a little more sugar in our slaw, and if you’re a creature of habit, that’s fine, too; just add another tablespoon of the sweet stuff. Yields 2 pounds.

For the dressing:½ cup sour cream1 ½ cups mayonnaise1 ½ tablespoon apple cider vinegar1 ½ tablespoons sherry vinegar1 teaspoons dry mustard1 ¼ teaspoons Dijon mustard1 ¼ teaspoons horseradish1 tablespoon sugar½ teaspoon salt, pepper mix1/3 teaspoon seed

Combine all ingredients in a mixer and mix well. Chill until ready to use.

For the slaw:1 pound shredded coleslaw mix1 cup red cabbage, shredded2/3 teaspoon salt and pepper mix¼ cup shredded carrot

Toss ingredients together and then coat with dressing.

1 teaspoon lemon zest, minced1/8 teaspoon kosher salt1/8 teaspoon white pepper

In a sauce pan over medium-high heat, combine wine, vinegar, and shallots.Reduce until almost a syrup consistency.Add cream and continue to cook, reducing by half.Turn the heat to low and add butter cubes 2 at a time while stirring until all the butter is added and sauce is a creamy consistency.Season with salt and pepper.

Lucky Barbecue SauceBarbecuing competitions happen in all fifty states, and we think our Lucky sauce might give you a shot at taking home the gold. It works nicely with our Broiled Baby Back Ribs (page 198), although it goes with chicken as well. We love the incorporation of ginger, which gives the sauce a little kick, and helps prevent morning sickness, for all of you pregnant BBQers. The recipe also includes Costa Rican coffee roasted locally by our sister company Cape May Roasters. Leftover sauce can be combined with ground turkey for a burger with a twist. Yields 2 cups.

1 tablespoon olive oil1 tablespoon honey1 tablespoon dark brown sugar1 medium red onion, finely chopped4 ripe tomatoes, peeled, seeded, and diced1 piece (3 inches) fresh ginger, finely chopped1 cup brewed coffee2 tablespoons ketchup1 tablespoon chili sauce1 tablespoon tomato paste½ teaspoon fresh lemon juice½ teaspoon Worcestershire sauce



Lucky Bones Bloody MaryWhen our staff gets together, it’s kind of like a brain trust. (When we’re not playing beer pong after a long shift, anyway). It’s rumored that the Bloody Mary was named after Mary Tudor, daughter of Henry the VIII, who managed to kill off most of her Protestant advisers during her five year tenure as Queen of England. Let’s just say that we’re much better at teamwork than the royal family was. This recipe yields 20 virgin Mary’s, but once you add vodka, the sky is the limit. One bottle will yield about 36 drinks.

46 ounce tomato Juice92 ounce V-8 1 tablespoon horseradish1 tablespoon Tabasco or favorite hot sauceJuice of 2 lemons4 tablespoons Chef Walter J’s Cuban Spice Rub®Plus extra spice for rimming the glass (optional)As needed: your favorite vodka

Combine all ingredients and allow the mixture to chill. It is best if refrigerated overnight or for at least 3 hours to allow flavors to develop.

To serve:1. Rim the glass with lemon or lime juice and dip the rim in

Chef Walter J’s Cuban Spice Rub®.2. Pack the glass with ice.3. Add 1 ½ ounce of your favorite vodka. Absolute Citron or Kettle One are recommended.4. Fill the glass with chilled Bloody Mary Mix.5. Choice of garnishes: lemon, celery or an olive.

Quick method:Add Chef Walter J’s Cuban Spice Rub® to your favorite Bloody Mary Mix.1. Use ½ tablespoon of Chef Walter J’s Cuban Spice Rub® per quart. 2. Allow the mixture to chill overnight or for at least 3 hours so the flavors can develop.

1 canned chipotle chili, minced2 sprigs fresh rosemary2 sprigs fresh thyme1 1/3 cup cold waterCoarse kosher salt, to taste

Combine the oil, honey, brown sugar, and onion in a heavy nonreactive saucepan and cook over medium heat until the onions are caramelized, 5 to 10 minutes. Stir frequently with a wooden spoon.Stir in the remaining ingredients, except for salt, and bring to a simmer. Reduce heat to medium-low and gently simmer the sauce until thick and flavorful, 20 to 30 minutes. Stir occasionally with a wooden spoon.Remove herb sprigs and transfer sauce to blender. Purée and correct seasoning, adding salt or any other ingredients as needed. Use right away or transfer to sauce jar, cover, cool to room temperature, and refrigerate.

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Mushroom cream SauceIt’s important to use all three kinds of mushroom, as each one brings a different flavor. Don’t worry if the portabellas are wrinkled; the flavor will only be more intense. Yields 8 servings.

1 ½ teaspoon canola oil2 cups button mushrooms, sliced1 cup shitake, sliced1 cup portabella, sliced¾ teaspoon garlic, choppedSalt and pepper to taste1 ounce brandy2 ounces chicken stock2 cups heavy cream1/8 teaspoon dried thyme¾ teaspoon roux

Heat up a large skillet and add oil. Let pan heat up and add mushrooms. Sauté mushrooms over high heat for 5 minutes, adding salt and pepper. Turn the heat down and continue to sauté until mushrooms release water and soften, about 15 minutes.Add garlic, and sweat it for 30 seconds. Add brandy and sweat for 2 minutes more.Add chicken stock, heavy cream, thyme, and allow to reduce by 25 percent.Add roux and simmer for 15 minutes. Chill.

Orange Ginger Beurre BlancWe love this recipe for the way it adds a little bit of zing to an otherwise familiar white wine and butter sauce. We also enjoy the little bit of Asian flair it brings to our menu. It’s one of our go-to fish sauces, but it’s especially wonderful when served with tuna and an Asian veggie stir fry. Just be careful not to boil, or your sauce will begin to separate. Yields 1 cup.

1 shallot½ teaspoon garlic, chopped½ cup white wine1 pint heavy cream1 tablespoon fresh ginger, chopped1 ounce concentrated orange juiceJuice of ½ an orange½ cup unsalted butter, cubed and chilled

In a sauce pan, reduce shallots, garlic, and white wine until it comes to a syrup consistency.Add heavy cream, ginger, concentrated orange juice and fresh orange juice and reduce by half. Add in cubes of butter 2 at a time. Add salt and pepper to taste.

Mashed Potatoes with Roasted GarlicWe recommend using a rice masher for these, unless you don’t mind a few lumps. In that case, a potato masher will do fine. Personally, we think a few lumps can be lovely. Yields 10 servings.

5 large heads of roasted garlic, mashed5 pounds baking potatoes1 ½ cups milk¾ cup unsalted butter2 teaspoons salt1 to 2 teaspoons freshly ground white pepper, to taste

Peel potatoes and cut crosswise in 1 ½ inch chunks. Simmer, covered, in well-salted water for about 20 minutes, or until completely tender. Drain and, reserving a little of the cooking water, put through a ricer or food mill and return to the pot.Combine the milk, butter, and mashed garlic in a saucepan and heat until the mixture is steaming hot. Slowly whisk mixture into the riced potatoes. Season with salt and pepper. Keep warm over low heat for a few minutes before serving to allow flavors to blend.

SHE SaID: We have a condo in Wildwood. It was under construction, and we were displaced. We ate at Lucky Bones every night. It felt like home.

My husband suggested we ride our motorcycles to Cape May once. It was 110 degrees that day and heat was radiating off the pavement. I was so dehydrated and dizzy by

the time we arrived, I wanted to kill my husband. Lucky Bones is where I suggested he get me a drink.

We love the staff. I don’t even have to tell Patty what I want at the bar; she just knows. They all keep us posted on their lives — what’s going on with their grandmothers or

their wedding plans.

In the summer you’ll see people coming in right off their boats or right from the beach, in flip-flops and a cover-up. Then, in the winter, it’s so cozy in front of that fire,

with a shot of hot chocolate and a little whip cream on top. What more can you ask for?

HE SaID: The breakfast pizza on Sunday is just incredible. And to enjoy it while the steel band drummer plays — that makes you feel like you’re in the tropics.

We go to the docks to see what comes in every day, because we know that’s what Lucky Bones will be serving. There’s no place where the fish is better.

We are wine enthusiasts. We make our own. My wife calls me Albert Weinstein; she says I have two glasses of wine and I think I’m a genius. I love the cabernet on the

Lucky Bones menu.

Team TalkSteve, a commodities trader, and his wife, Fran, a retired nail technician,

on a place for all seasons

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Pan-Fried Ravioli with Roasted Red Pepper PestoThe origin of ravioli can be traced back to the Dark Ages in Italy. Just like now, it was a favorite among all classes. We like ricotta stuffed the best; there’s something about the combination of ricotta, walnuts, and basil that’s irresistible. Yields 4 servings.

For Red Pepper Pesto:3 red bell peppers, roasted, peeled, and seeded2 cloves garlic, chopped½ cup toasted walnuts½ cup grated Parmesan cheese1/3 cup olive oil2 teaspoons fresh basil, choppedSalt and pepper to taste

For Ravioli:2 tablespoons olive oil16 fresh ravioli1/3 cup grated Parmesan

For pesto, in a food processor place peppers, garlic, and walnuts and process until chopped. Add Parmesan cheese and process. With motor running, drizzle in oil. Add basil and season with salt and pepper. Set aside.For the ravioli, heat oil in a sauté pan until hot. Add ravioli and cook until golden brown. Top with pesto and Parmesan.

Pineapple SalsaCooking is as much about balancing flavors as it is mastering those flavors. This salsa is light and refreshing, but even more importantly, it’s also a nice balance of spicy and sweet. We’ll often pair it with a sesame or sea-salt-encrusted tuna. Yields 2 large servings.

1 ½ cups fresh pineapple, chopped or 1 (12 to 16 ounce) can crushed pineapple in juice1 small red bell pepper, coarsely chopped½ cup chopped green onions2 jalapeño peppers, seeded and chopped3 tablespoons fresh cilantro, chopped1 tablespoon fresh lime juice¼ teaspoon salt

In a medium bowl, stir together pineapple, bell pepper, green onions, jalapeños, cilantro, lime juice and ¼ teaspoon of the salt. Reserve at room temperature for about an hour to allow flavors to meld.

Oven-Roasted Roma TomatoesRoma plum tomatoes, also called sauce tomatoes, are wonderful for roasting because they’re surprisingly dense (kind of like some people we know). Roasting is an especially good choice when you find yourself with a tomato craving out of season; it brings out the fruit’s inherent sweetness. They’re juicy and wonderful by themselves, but make a nice addition to salsas and pasta salads. Yields 6 to 8 servings.

1 pound Roma tomatoes2 ½ teaspoons olive oil2 ½ teaspoons balsamic vinegar1 teaspoon salt and pepper mix

Core and halve tomatoes.Toss tomatoes with olive oil, vinegar, and salt and pepper.Place on a sheet pan and roast in a 400 degree oven until properly dark.



Roasted corn cream SauceThe Roasted Cream Sauce will be best when the corn is in season. We usually pair it with one of our milder fishes. A dynamic sauce, it changes in your mouth, kind of like a nice wine. It’s sweet at the beginning, with just a little kiss of heat at the end, a “sweet heat.” Yields approximately 2 cups.

1 teaspoon garlic, chopped¼ cup red onions, small dice1/3 cup white wine1 cup clam juice1 corn cob, cleaned and corn reserved1 sprig fresh thyme2 cups heavy cream1 ounce roux¼ Chef Walter J’s Chipotle Spice1/8 teaspoon ground black pepperSalt to taste2 tablespoons fresh cilantro

Sweat garlic and onions then add wine, clam juice, corn cob and fresh thyme. Reduce by half and then add cream and simmer. Add roux and simmer to cook out the roux flavor. Strain and use hand blender to incorporate chipotle spice, salt, pepper, and cilantro. Add corn, and adjust seasoning.

Roasted GarlicIt’s easy to roast your own garlic, and it’s so worth it. Roasted garlic is milder than raw, which can be up to four times stronger. Once it’s roasted, it takes on a sweet, almost nutty flavor, so that it’s used in sweet dishes, sometimes even ice cream, nearly as much as it’s used in savory. Use this recipe for your Roasted Garlic Aioli (page 135) and Roasted Garlic Ricotta Spread (page 136).

4 whole garlic heads¼ cup olive oilAluminum foil

Preheat oven to 350 degrees.Remove excess layer of the papery skin from the garlic, then cut about ¼ inch off the tops of the heads. A few cloves around the outside of the heads will remain whole; cut off tips of these individually.Film the cut portion of the garlic with olive oil, then wrap each head in foil, shiny side in. Bake for about 45 minutes or until the outside cloves are brownish and translucent and the whole head is very soft. Unwrap the garlic and let cool before using in your recipe.

Roasted Garlic AioliWe know there are a few aiolis in this section to choose from, but you can never have enough. Spread this one on crackers or bread for something a little more exciting than butter. Just make sure you’re using fresh garlic; the stuff out of a jar is just not the same. (For instructions on roasting, see left.) Yields 2 cups.

1 large head roasted garlic2 egg yolks1 clove garlic, mashed to a pasteJuice of one small lemon¼ cup water¼ teaspoon saltPinch ground cayenne pepper1 ¾ cups extra virgin olive oil

Squeeze the pulp out of the roasted garlic into a food processor or blender and add the egg yolks, garlic, lemon juice, water, salt, and cayenne. Purée until smooth. With the motor running, add the oil in a slow steady stream and continue processing until emulsified.



Roasted Garlic Ricotta SpreadEgyptians used to worship garlic for its power to ward off jealous nymphs that terrorized pretty maidens. We’re pretty sure that those nymphs wouldn’t have been so easily deterred had the Egyptians been using anything but fresh garlic. For instructions on roasting, see page 135. Yields 6 to 8 servings.

1 head garlic, roasted2 cups ricotta cheese½ cup Asiago cheese, shreddedSalt and freshly ground black pepper3 tablespoons extra virgin olive oil

In a medium sized bowl, mash the roasted garlic until a paste is formed. Add the remaining ingredients and mix together until combined.

Roasted Red Pepper AioliFor a lot of the recipes we were using in the restaurant, we needed to cut the tops of our red peppers off. As a result, we had bags and bags of pepper tops accumulating in the fridge, and we really didn’t want to waste them. Chef Bobby Z came up with this recipe for red pepper aioli, which is exactly the topping we’d been needing for our calamari (see page 66). It’s also works with our oyster po’ boy sandwich (page 110). Yields 2 cups.

1 large roasted red pepper2 egg yolks1 clove garlic, mashed to a pasteJuice of one small lemon¼ cup water¼ teaspoon saltPinch of ground cayenne pepper1 ¾ cups extra virgin olive oil

Peel and seed the roasted pepper and into a food processor or blender and add the egg yolks, garlic, lemon juice, water, salt, and cayenne. Purée until smooth. With the motor running, add the oil in a slow steady stream and continue processing until emulsified.

Roasted Tomato Broth1 teaspoon garlic2 tablespoons onions chopped1 1/3 cups clam juice1 1/3 tablespoons white wine2 cups roasted tomato purée1 tablespoon fresh thyme1 tablespoon fresh basil1 bay leaf1 roasted garlic clove

Mix all ingredients and bring to a light simmer for 15 minutes. Reserve and use for cooking. Yields 3 ½ cups.



Roasted Yellow Pepper AioliThis is another instance where we wanted to be just a little bit different. (If there is one thing our chefs aren’t, it’s typical; just ask them.) Fried seafood is often served with tartar, but we thought that, with our crab cakes on page 181, it would be more fun to do this sauce, and food should be fun, after all. As an FYI, yellow aioli is a little sweeter than the red pepper one you’ll see opposite, because yellow peppers are a bit sweeter. Yields 2 cups.

1 large roasted yellow pepper2 egg yolks1 clove garlic, mashed to a pasteJuice of one small lemon¼ cup water¼ teaspoon saltPinch of ground cayenne pepper1 ¾ cups extra virgin olive oil

Peel and seed the roasted pepper and into a food processor or blender and add the egg yolks, garlic, lemon juice, water, salt, and cayenne. Purée until smooth. With the motor running, add the oil in a slow, steady stream and continue processing until emulsified.

Salsa RancheraWe know there are a few salsa recipes in this section, but it’s America’s favorite condiment, and it’s ours, too. Salsa ranchera, or “ranch-style sauce,” is especially good with shredded meats, in tacos, or even on your Sunday morning serving of scrambled eggs. Once again, you’ll only need a dollop; the spice factor is high. Yields half a cup.

2 tomatoes (about ½ pound), broiled4 chiles serranos, toasted1 clove garlic, peeled

Blend the tomato, chiles, and garlic together to a fairly smooth sauce. Do not over-blend.

Salsa VerdeThere are two versions of our salsa verde here because we think salsa is more fun to eat when it’s green. The Serrano chile called for in the first recipe is the easiest to use for this kind of salsa because it has such a thin skin. It’s also about five times hotter than the jalapeño pepper, so don’t say we didn’t warn you. Yields 12 to 16 ounces.

1 pound tomate verde8 chiles serranos2 tablespoons white onion, finely chopped2 cloves garlic, peeledSalt to taste2 tablespoons roughly chopped fresh coriander

Remove the papery husks and rinse the tomates. Place on a griddle with the chiles and cook over a medium flame, turning the chiles from time to time. Remove the chiles when they are lightly browned, about 5 minutes. Continue cooking the tomates until they are brown and mushy, about 10 minutes.Grind the tomates and chiles together with the rest of the ingredients; you may dilute with a little water if desired. Sprinkle with coriander and serve at room temperature.

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Salsa Verde IIYields 12-16 ounce depending on juice of tomatillos.

1 pound tomatillos, husked1 jalapeno½ cup Spanish onion4 cloves whole peeled garlic1/3 teaspoon salt and pepper mix1/3 teaspoon Chef Walter’s Cuban Spice Rub

½ cup small Spanish onions, diced1 bunch fresh cilantro½ cup arugula2 teaspoons lime juiceSalt and pepper to taste

Place first set of ingredients in a large pot and cover with water. Simmer until vegetables are tender, about 20 minutes. Strain out some of the liquid, and set it to one side. Allow salsa to cool. Once cool, place sauce in the blender of food processor. Add the second set of ingredients and purée until smooth. Add reserved cooking liquid as needed to reach desired thickness.

Salt and Pepper MixMany recipes call for a mix of salt and pepper, so it’s often easier to just keep a mixture of both on hand. This is our ratio. (Don’t forget to throw some salt over your shoulder beforehand. We know, we’re superstitious, but no more so than the sailors who used to wear the “lucky bone” around their necks.)

1/3 pound kosher salt1 teaspoon freshly ground black pepper

Mix together

Shrimp and Lobster StockThis is a surefire easy stock that you can make and freeze. The more shells you use the more delicious it will be. A secret that you may use that is not in the recipe is clam juice. This will really give the stock excellent seafood flavor. Be careful, as clam juice is naturally salty and should not be added before you do any reducing.

4-6 cups cleaned shells, from shrimp, lobster½ cup dry white wine1 large yellow onion, sliced or chopped1 carrot, roughly sliced or chopped1 celery stalk, roughly sliced or chopped2 tablespoons tomato paste2 sprigs thymeSeveral sprigs parsley1 bay leaf10-15 whole peppercorns2 teaspoons salt

Roast shells in an oven for 15 minutes at 400 degrees. Place in a soup pot and cover with one inch of water. Simmer and cook one hour. Do not boil. Skim impurities that come to the top. Add remaining ingredients and cook 45 minutes. Strain the liquid.

I am a widow. When my husband was still sick, I would get some relief from the hospice. They would encourage me to take a break. So I started coming to Lucky

Bones. This is a place you can feel comfortable coming alone. The bartender introduced me to some regulars a few months after my husband passed. We got to

know each other, and became a family. Sometimes, we celebrate the holidays together.

Billy makes it a point to hug me whenever I come in. And Pat kisses my hand. The bartenders make this place feel like Cheers.

I would be the mussels if I were a dish on the menu, because they’re bold and beautiful. Oh, I shouldn’t say beautiful. You know what, what the hell? I’m bold and

beautiful.

I come every Monday and Thursday, and sometimes Sunday evenings. A week – that’s the longest I’ve gone without coming here.

I don’t care where you come from – Delaware, New York, Philadelphia – you’re welcomed when you come here. And we all know the way it can be in Cape May in

August.

This is a fun place to work, you can just tell. And the patrons can feel that.

The smell of that pizza oven in the winter is something else. The sight is one thing, but the smell is even better. I don’t know of any other restaurant in Cape May that offers

that sensation.

Comment CardDebra, seller of fiberglass, on the place that makes her want to sing

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Soft Polenta with Gorgonzola and MascarponeWe’ve heard polenta referred to as Italy’s other national dish, because its origin dates farther back than that of pizza or pasta. (It’s possible that polenta is older, even, than leavened bread.) We like to load ours up with cheese. Mascarpone is what’s going to give your polenta its richness; at 60-75% milk fat, it’s the cheese that’s often used to make the Italian dessert, tiramisu. Depending on your grocery market, you may have to go to a specialty store to purchase it. The Gorgonzola dulce (dulce because it is young) is going to be buttery and a little less intense in flavor; it was developed after World War II in response to increased demand for a more mild cheese. Yields 4 servings.

2 ½ cups water2 cups chicken stock1 teaspoon salt1 cup yellow cornmeal½ cup Mascarpone cheese¼ cup Gorgonzola dulce2 tablespoons unsalted butterFreshly ground black pepper to taste10 sage leaves, sliveredParmigiano Reggiano for grating

Bring water, chicken stock, sage sprigs, and salt to a boil in a large saucepan and boil, covered, for 3 minutes. Discard sage sprigs. Reduce heat to moderate so that liquid comes to a simmer.Pour in the cornmeal by the handful in a thin stream very slowly, whisking constantly in one direction. When all the cornmeal is added, begin stirring with a wooden spoon. Keep the mixture at a bare simmer and stir frequently. Cook the polenta, stirring and crushing any lumps that might form against the side of the pan, for 15 to 20 minutes. As it cooks, the polenta will thicken considerably. The polenta is done when it comes away effortlessly from the side of the pan.Remove the pan from the heat and whisk Mascarpone, gorgonzola, and butter into polenta. Upon serving, garnish with shaved Parmigiano, sage, and pepper.

Smoke RubA little bit salty but goes great with anything smoked on the grill.

1 cup paprika½ cup onion powder1/8 teaspoon cayenne½ teaspoon white pepper2 teaspoons dark chili powder3 tablespoons brown sugar½ cup granulated garlic1 teaspoon curry½ teaspoon black pepper¼ cup kosher salt

Combine and freely coat meat.



Spicy Hoisin Ginger SauceYields 4 cups1/3 cup rice wine vinegar1/8 cup soy sauce1/8 cup honey½ cup hoisin sauce¾ teaspoon circa2 teaspoons fresh ginger, chopped3 tablespoons canola oil3/8 cup olive oil3 tablespoons sesame oil

Place all ingredients except oils into food processor and blend thoroughly.Blend together oils in a separate bowl.Slowly add oils to food processor to emulsify completely.

Thai Dipping SauceThis sauce combines chilies, ginger, turmeric, and garlic which is common in Thai cuisine. We recommend drizzling this sauce on our lobster and shrimp spring rolls (page 61). We also recommend eating them with your right hand. Well, not really, but that is the Thai custom). Yields 8 to 10 ounces.

2 teaspoons light or dark brown sugar1 teaspoon ground coriander1 teaspoon ground ginger1 teaspoon turmeric 1 teaspoon salt1 teaspoon garlic powder1 teaspoon chili powder½ cup prepared Thai peanut sauce½ cup light coconut milk½ chicken broth2 tablespoons scallions, sliced thin

In a small bowl, combine sugar and dry seasonings. In a medium saucepan over medium-high heat combine peanut sauce, milk, and broth. Add seasoning mix. Allow sauce to reduce by half, stirring frequently. Garnish with scallions.

Tomato SauceThis tomato sauce is the basis for the broth of our famous mussels dish (page 67). By itself, you may find our tomato sauce bland, but that’s because it’s a launch pad for other sauces. It’s is not supposed to be marinara; it is supposed to have a fresh, tomato flavor. Yields 2 ½ quarts.

1 (96-ounce) can crushed tomatoes1/3 cup yellow onions, small dice2 teaspoons garlic, minced4 teaspoons olive oil1 teaspoon salt, pepper mix

Sachet:1 bay leaf2 stems fresh basil2 stems fresh parsley2 stems fresh thymePinch dried thymePinch dried basil

Sweat onions in oil until translucent.Add garlic and sauté for 1 minute. Add tomatoes, sachet, and dried herbs. Bring to a hard simmer, reduce to a low simmer and cook for 90 to 120 minutes.Adjust seasoning with salt and pepper.Remove sachet and squeeze out all the goodness back into the pot.

It was actually a Greek creation. More morsels : The largest pie in the world

came from South Africa. The highest earning single-unit pizzeria is in Alaska.

Mayonnaise is a popular topping on Japanese pies. We found the style we

most like, the thin-crust Neapolitan kind you’ll find in the next few pages, in

Boston. The point? Pizza is the common ground between people everywhere –

across the globe, within our family, and maybe within yours, too.

pizzachapteR sIx


Beyond Pepperoni

since 1978, the Craig family has operated the Washington Inn, one of South Jersey’s finest restaurants. And for six glorious years, they ran the Pelican Club. But even amongst the polished silver and white linens of these highly-regarded dining

rooms, David Craig could not get his mind off... pizza. He recognized a gaping culinary hole in Cape May; no place in town offered the option to enjoy a good hot slice with a good glass of wine.

In 2005, the Pelican Club was forced to close, and the Craigs were able to secure a new lease in a building at the foot of the Cape May bridge. David saw the chance to bring his pizza dream to life. Along with Chef Wally Jurusz, the Craigs conceived a casual concept — fresh food prepared well and served in a laidback setting. Lucky Bones Backwater Grille was born. Filling the aforementioned culinary hole was a priority. Only one thing stood in the way. When it came to pizza (save for the experience Wally had gained as a 17- year-old making pies on the Wildwood boardwalk), no one had any idea what they were doing.

Nevertheless, David, his brother Michael, and Wally moved forward. They had three months before Lucky Bones’ doors would open to the public, which meant they had three months to figure out the pizza process. Knowing that our pies would have to be spot-on from the very beginning, Michael wasted no time. He called his college roommate, who put him in touch with Rasario Del Nero, an Italian veteran chef, renaissance man, and holder of a Harvard degree, who agreed to serve as our pizza consultant.

With a pizza guru in the bag, the boys set out to find an oven. David knew he wanted to serve

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Neapolitan style (thin-crust) pies, and that he wanted to make them in a brick oven. As opposed to a standard oven, in which temperature varies from top to bottom, a brick oven is the same temperature throughout, locking in flavor and cooking uniformly. The oven purchase went without a hitch… except for the part where it didn’t fit inside the restaurant until we cut a giant hole in the wall. But nothing was going to bring our team down – especially now that the taste-testing time had arrived.

For a little over a month, the men traveled on a mission. They split up and spread out across the Northeast, sampling pies in New York, Trenton, Philadelphia, Virginia, Rhode Island, and Boston. They braved fatigue, weight-gain (Wally put on twenty pounds), and strange looks from pizzeria employees who couldn’t understand why anyone would want to order five pies, only to eat a single slice of each. But they accomplished what they’d set out to do. In Boston, they found the thin-crust style they’d been searching for, and they came back eager to give it a go.

Under the watchful guidance of Rosario, the cooking went on. And on. All in all, they tested 1,000 different pies. Construction workers, electricians, and plumbers would stop in on their way home from work, smelling the smoky flavors from the street and knowing there’d be plenty of spare pies to go around.

On opening night, in the spring of 2006, we had around a hundred more guests than we were expecting. We put out 390 pies, and there was flour everywhere. (We’ve since learned that busy nights require three sets of hands: one to roll dough, one to dress the pies, and one to man the oven.) A customer later wrote us a letter to say that our pizza guy needed to wear an apron because he “looked like the survivor of a dust bowl.” We figure, hey, he IS a survivor. You have to be if you’re going to tackle pizza without any experience. On the following pages, we encourage you to go ahead and give it a try.

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classic JuleThis pizza was named after a good friend of Toby Craig’s, the late Jule Hober, who himself was a classic. This rosemary and sausage combination has become our second most popular pie.

1. Preheat oven to 450 to 500 degrees and place pizza stone inside.

2. On a heavily floured baking sheet or wooden pizza paddle, brush crust with olive oil, and spread pizza sauce evenly across.

3. Add ingredients.

4. Slide pizza from paddle to stone by abruptly jerking your wrist.

5. Cook for twelve to fifteen minutes, or until browned.

3 ounces pizza sauce4 ounces shredded mozzarella3 ounces cooked sausage1 ½ ounces roasted red peppers1 tablespoon fresh rosemary



3. Add toppings.



Four cheese, RedThis is our four cheese pie, with the addition of our homemade sauce. It calls for ricotta cheese, but we don’t want to lie to you. Ricotta isn’t technically a cheese at all, because it isn’t made from coagulation of the proper protein, casein. Instead, it’s made from whey, a nutritious by-product of actual cheese production. This recipe calls for six “dots” of it; make them as big or as small as you’d like. And don’t worry, the four cheese red is a delicious pie, imposter ingredients and all.

3 ounces pizza sauce4 slices fresh mozzarella½ block Taleggio cheese, thinly shaved6 dots ricotta cheese1 tablespoon pecorino cheese

Managing here is like driving a tow truck, because from the moment you get the phone call that you’re needed, you need a plan. I drove a tow truck for a long time, and I know that if you miss one critical step, the car that you’re towing could be damaged.

Lucky Bones is not a place. It’s a way of life. That’s what makes us different. It’s the Lucky Bones mentality – excellence for less.

We laugh like hyenas. We’d probably be insane if we didn’t. On a slamming busy night, someone will say something that leads to a deep belly laugh. Those are the moments

you live for and we have a lot of them.

Outstanding acts of kindness. Every shift, I see something that is so sweet from our staff. It could be sitting with a guest who just lost her husband. I’ll be walking by and see a server who’s so busy on a Saturday night, and she’s taking the time to give that

customer a little squeeze. Of course, they make me want to kill them, too.

We have a ghost. His name is George. He gets angry about renovations we do.

It makes me proud when I’m out in public and I overhear someone talking about Lucky Bones, about how much they love it.

Team TalkDeanna, General Manager, on being captain of the Lucky Bones ship

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Four cheese, WhiteThe Taleggio cheese called for in this recipe, a mild-tasting cheese from northern Italy, is the epitome of stinky cheese. Once, when Pablo had five of these pies going in the brick oven at the same time, a woman asked why the dining room smelled “like garbage.” Of course, once she tried a slice, she thought it was delicious. Our chef had a similar pie in New York City, and he fell so in love, he knew he needed to put it on the menu. If you can handle the aroma, we know you’ll fall in love, too. If not, feel free to pile on more mozzarella instead. We won’t rag on you for wussing out…probably.



3. Add all toppings, except for basil.


5. Cook for 12 to 15 minutes, or until browned.

6. Top off with basil.

4 slices fresh mozzarella½ block Taleggio cheese6 dots ricotta cheese1 tablespoon pecorino cheese


2. On a heavily floured baking sheet or wooden pizza paddle, brush crust with garlic oil.

3. Add toppings.



MargheritaIn 1889, Queen Margherita of Italy went walking amongst her people. She tried one of the pizzas she saw them all eating, and she fell in love. Though some members of the royal court thought it unseemly for a queen to be eating the same food as the peasants, the queen ignored them. She summoned a chef, and he prepared her a variety of pies, including one which contained the colors of the Italian flag — green, white, and red. The Margherita was born. Today, our fellow peasants rave about our version of the famous pizza. It’s our top seller.

3 ounces pizza sauce8 slices mozzarella1 ounce Parmesan cheeseBrush crust with extra virgin olive oil1 tablespoon fresh basil


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1. Weigh out all ingredients on balance scale.

2. Heat water to room temperature. Add yeast to water and mix for 1 minute.

3. Add rest of ingredients and mix with a wooden spoon and then transfer dough to a floured board and knead for 10 minutes.

4. Place dough in a large bowl rubbed with olive oil. Oil the surface of the dough as well to prevent a crust from forming. Cover the bowl with a towel and put it in a warm place, 90-110 degrees F. Let the dough double in size, for about 2 hours, then punch it down. Let it rise for about 40 minutes more, then divide into 4 even balls.

5. Preheat the oven to 450–500 degrees.

6. Place a pizza stone in the oven.

7. Flatten one dough ball at a time on a floured board using a floured rolling pin. The dough should be approximately 1/8 inch thick.

8. Transfer crust to a heavily floured baking sheet or wooden pizza paddle and add your toppings.

9. Once your pizza is assembled, shake the pizza back and forth on the baking sheet or paddle to ensure that it is loose. Slide the pizza from the paddle to the stone in the oven by abruptly jerking your wrist. The pizza should be browned and cooked in 12-15 minutes.

Pizza DoughThere are 350 slices of pizza consumed per second in America. That’s a lot of money spent on delivery every year. We figured we’d give you our recipe so you can spend the cash on your wine instead. After all, Lucky Bones was founded on the idea that pizza and wine together is a blissful combination. But we don’t recommend drinking until you’ve at least finished kneading; you’re going to want to use both hands. To properly knead your dough, press into it with the heels of your hand, fold over the edges, and repeat until a small piece of it feels as firm as your earlobe. Then, salute! Yields 4 pizzas.

1 cup water0.06 ounce yeast0.24 ounce sea salt0.41 ounce sugar0.17 fluid ounce canola oil13.76 ounce King Arthur AP Flour

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Pizza SauceNinety to ninety-nine percent of everything on our menu is made in-house, including our sauce. We like the Stanislaus tomatoes from California, because they are so fruit-forward, but any smooth, puréed, canned tomatoes will work. We also prefer sea salt; it’s more pure than an iodized kind, and it feels more appropriate, considering our proximity to the sea. Yields 1 ½ quarts.

48 ounces Stanislaus tomatoes½ ounce olive oil1 ½ teaspoons sea salt3 turns of pepper mill of freshly cracked black pepper

Combine all ingredients and mix with a ladle.

1. Preheat oven to 450 to 500 degrees, and place pizza stone inside.

2. On a heavily floured baking sheet or wooden pizza paddle, Brush crust with garlic oil and add toppings.



PositanoThe funny thing about the Positano pie is that we didn’t intend to start making it; we just needed a vessel for this really wonderful sopressata we had. Sopressata is a pork-based salami, often made by Italian families in the fall, the time of year that they tend to butcher their hogs. We promise you that the quality of it will make or break this pie. Don’t settle for the generic here; any nice Italian deli will have an artisanal version. Or feel free to butcher your own family’s hog, if you’re into that sort of thing.

4 ounces shredded mozzarella8 artichoke hearts1 ½ ounce fresh roasted peppers4 halves sopressata


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1. Preheat oven to 450-500 degrees, and place pizza stone inside.

2. On a heavily floured baking sheeting, brush your crust with garlic oil, and add your toppings.

3. Finish with balsamic drizzle and extra virgin olive oil.

4. Slide pizza from paddle to stone by jerking your wrist.


1. Preheat oven to 450-500 degrees and place pizza stone inside.


3. Add toppings.



Roasted Butternut Squash Pizza with caramelized Onions, Goat cheese and Fresh Sage

This pie, better known as the Harvest Pizza, was only supposed to be on the menu through the fall, when butternut squash is in season. But our customers were so angry when we tried to take it off, we had to put it back on, year round. When Bobby Z, the chef who concocted this recipe, came in for an anniversary dinner with his wife, he saw a woman at the next table over polishing off an entire pie by herself. Luckily, we were able to outsource some high-quality squash during the off-season for our customers; we’d hate to see what this woman could pull off when she’s angry.

4 ounces butternut squash2 ounces goat cheese2 tablespoons caramelized onions2 ounces shredded mozzarella3 fresh sage leaves

SaturdayThe Saturday pie got its name because it started out as a weekend special only. At $16, it’s one of our pricier options, and we didn’t think it would sell as easily as it did. But people loved the idea of lobster and baby shrimp so much, it ended up on the regular menu. We kept the name; everyone knows that every day at the Jersey shore in the summer feels kind of like a Saturday, anyway. Of course, if lobster is not your seafood of choice, feel free to substitute with crab meat. Then go ahead and celebrate that it’s the weekend. Or, you know, Tuesday.

4 ounces shredded mozzarella cheese12-14 roasted garlic cloves4 ounces baby shrimp4 ounces lobster1 ½ ounces caramelized onions


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3. Add toppings.





3. Add toppings.



Shrooms and cheese, WhiteThis pie is simply our shrooms and cheese red, but without the sauce. It’s also a nice vegetarian option. Here is that stinky Taleggio cheese again, so you might want to light a candle before you get to work.

2 ounces button mushrooms2 ounces shitake mushrooms2 ounces portabella mushrooms1 block Taleggio cheese1 tablespoon pecorino cheese

Shrooms and cheese, RedThis is a wonderful vegetarian option. We once had a woman order sixty of them for a birthday party. No need to worry if you can’t find all three kinds of mushrooms; button mushrooms are simply portabellas that haven’t been allowed to mature.

3 ounces tomato sauce2 ounces button mushrooms2 ounces shitake mushrooms2 ounces portabella mushrooms1 block Taleggio cheese1 tablespoon Pecorino cheese


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1. Preheat oven to 450-500 degrees, and place pizza stone inside.

2. Brush dough with olive oil.

3. Spread pizza sauce across dough.

4. Top with cheese.


6. Mix arugula, prosciutto, and house dressing together. Place in center of finished pie.

1. Preheat oven to 450–500 degrees and place pizza stone inside.

2. On a heavily floured baking sheet or wooden paddle, brush your crust with garlic oil and add toppings.

3. Slide pizza from paddle to stone in oven by abruptly jerking your wrist.


4 ounces shredded mozzarella cheese12-14 roasted garlic cloves4 ounces baby shrimp

Sofia PieThe Sofia pie was named after Chef Wally’s first-born. She was ten months old at the time we were opening, so she was around for all of the pizza taste-testing. Wally and his wife made up a song for their daughter that went something like: “Pizza for breakfast, pizza for lunch, pizza for dinner, munch, munch munch.” We know, we should stick to our day jobs, but we never claimed to be songwriters. We DO claim to be pretty good at concocting pizza recipes, though. Give this one a go, and see for yourself.

Skip JackWhen we were coming up with a name for Lucky Bones, we knew we wanted to keep it nautical; we are on the bay, after all. Skip Jack’s was one of the contenders. (A skipjack is a sailboat used for dredging oysters in the Chesapeake Bay.) This pizza is especially satisfying after a day spent on the water, whether fishing for oysters or working on your tan. Plus, we think it’s pretty groovy to put your salad on top of your pie (it cuts down on dishes). We top the whole thing off with our house dressing (page 90), so you get a nice mix of cheesy, crispy, and salty.

3 ounces pizza sauce4 ounces shredded mozzarellaBrush crust with extra virgin olive oil2 cups arugula1 tablespoon thinly sliced prosciutto1 tablespoon house dressing (page 90)

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3. Spread heavy cream evenly over dough.

4. Add toppings.



TuscanYou’ll notice that in any Tuscan recipe, the ingredients are allowed to speak for themselves – no overpowering sauces, no bells and whistles. Tuscan recipes tend to be fairly simple, which is why we love this pie; pizza is a simple pleasure, so it only makes sense that it’s simple to make.

White on WhiteWe took the savory ingredients of a French Alsatian tart (minus the potatoes), and put them on a pizza. If you know anything about the Alsatian area, you know it’s a place well-known for its white wines. And we think that if you’re going to have an Alsace-inspired pie, you’re pretty much obligated to pair it with an Alsace Pinot Gris. Just something to think about while you’re waiting for your oven timer to go off…

2 ounces heavy cream2 ounces roasted sweet onions1 ½ ounces pancetta1 tablespoon fresh sage, sliced1 tablespoon Parmesan cheese


2. On a heavily floured baking sheet or wooden pizza paddle, brush crust with garlic oil, and spread pizza sauce evenly across.

3. Add toppings.



4 ounces shredded mozzarella cheese1 tablespoon shaved fresh garlic

We prefer the right side of the bar. It’s closer to the wait staff. We can hear them laughing and telling stories and making comments. We get the inside scoop.

We came in one Halloween, and two of the bartenders were sitting at a booth, dressed like us.

I used to drink rum and cokes for years. When my triglycerides shot through the roof, Patty, the bartender, came over and said, ‘Well, look at what you’re drinking. Myer’s

Dark has all that sugar; no wonder you’re triglycerides are high.’ She suggested I switch to Bacardi. I’ve got the bartenders looking out for my health.

When Lucky Bones was closed to put the new roof on, we used to drive down and watch. We’d ask: ‘How long until this is done?’

We’re old now. We used to go out at 10:30, and now we go to bed at 10:30. One day, I was in my pajamas lying on the couch, half asleep. Bob came in and said, you’ve been talking about how much you wanted to go to Lucky Bones all day, so we’re going. So I

came in my pajamas and my slippers. I’m that comfortable here.

One day, everyone at the bar ordered the conch fritters. One person ordered it, and it was like dominos. We looked up and realized everyone had the same plate. That’s a

special dish.

The four-cheese pizza smells like rotten sneakers, but oh god, it’s good.

Comment CardJim and Bob, better known to the Lucky Bones staff as Jimbob, on their

favorite Cape May haunt

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seafoodchapteR seven

Even if you don’t love seafood, you’re kind of obligated to eat it when you’re in Cape May,

so our recipes have to be spot-on. We’re lucky enough to have some of the best fisheries on the eastern seaboard, and it’s

important we do the product justice. Even the scallopers who

frequent our bar will indulge in an order of scallops; that’s how

good they are. In this section, we’ve included some of our most requested dishes, and some tips on grilling fish, in case you’re a

seafood newbie.

seafood

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4 large potatoes, peeled and cut into strips1 cup all-purpose flour1 teaspoon baking powder1 teaspoon ground pepper1 cup milk1 egg1 quart vegetable oil for frying1 ½ pounds cod fillet, cut into 6-ounce servings

Fish and chipsThis recipe requires a Dutch oven, a thick-walled cast-iron roasting pot. Otherwise, oil will splatter everywhere. Make sure you fill your Dutch oven only 1/3 of the way with oil, leaving 2/3 empty. Yields 4 servings.

1. Place potatoes in a medium sized bowl of cold water.

2. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper.

3. Add milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.

4. Preheat the oil in a Dutch oven to 350 degrees F.

5. Fry the potatoes in the hot oil until tender. Drain on paper towels.

6. Dredge fish in batter, one piece at a time, and place in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F temperature. Drain well on paper towels.

7. Fry potatoes again for 1 to 2 minutes for added crispness.

I’ve been here since the beginning. I’m somewhere between a cook and a prep person. I’m not as proficient in the kitchen as some of the others appear to be, but it’s a good feeling to be around people who know good food. And these guys know good food.

When I’m not working, I love playing pool. I’m addicted.

If you think working in a kitchen is a piece of cake, it’s not. It’s hard. It’s, well, really hard.

I love being on my feet all day. I don’t have much time to sit down and relax, but I’m using energy. I’m burning calories. It’s a daily workout at Lucky Bones, and I love it. And I

love the heat of the kitchen, too. The hotter the better, I say.

I am the stress reliever. I’m the prankster. I’m the one always starting trouble. Every kitchen needs a trouble-maker, right? To relieve boredom or stress in the kitchen, I have

a habit of getting ice cubes and, well, putting them on other people.

Being happy is my goal. I am extremely happy.

I can’t think of another place I’d rather be.

When you meet customers who are happy with the product they’ve bought, that makes it all worth it, doesn’t it?

Team TalkJerome, steward by trade, stress-reliever by choice

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1. In a small bowl combine first set of ingredients and set to one side.

2. Boil water for your pasta and cook until almost al dente. Run pasta under cold water to stop the cooking process.

3. Meanwhile, to a cold sauté pan add sauté juice and scallops over medium heat. Cook half-way through.

4. Add pasta and shrimp, season with salt and pepper mix. Cook until shrimp are just about done and pasta is hot.

5. Remove from heat and fold in cheese mixture with parsley and basil. Keep the cheese chunky, not liquefied.

Lil’s Mediterranean Seafood PastaPlease remember: you want your noodles to be al dente, or firm to bite. Overcook them, and they’ll fall apart on you. And seeing if noodles stick against the wall — or the ceiling, or the counter, or your little brother — is not the way to tell if they’re finished. Yields 1 serving.

3 ounces feta cheese2 ounces Monterey jack cheese1 tablespoon sundried tomatoes1 teaspoon capers6 kalamata olives, halved½ scoop lemon butterPinch of crushed red pepper6 ounces pasta8 ounces sauté juice5 shrimp5 ounces scallops½ pinch parsley½ pinch basil

1 pound Cape May Sea Scallops 1 ½ tablespoon Chef Walter J’s Cuban Spice Rub®2 tablespoons extra virgin olive oilJuice of 1 lime or lemon

Grilled cape May ScallopsIt was actually a fluke that we ended up pairing Chef Wally’s Cuban Spice Rub sauce with this dish, but it ended up working so well. The sauce balances the sweetness of the scallops, whether you grill them, sauté them, or broil them. That is the wonderful thing about scallops — they’re versatile. They’ve also been a popular symbol throughout history in art and religion, or at least their shells have. In some cultures, the scallop shell is thought to symbolize pilgrimage, which is appropriate considering just how many people make the pilgrimage to Cape May for quality seafood each year. (We’ll do forty to fifty orders of these scallops a day.) Yields 2 servings.

1. Preheat grill to high.

2. Toss scallops in bowl with a Cuban Spice Rub, Oil and Juice.

3. Place scallops on hottest section of grill. Grill for 45 seconds and flip. Continue grilling for another 1-2 minutes depending on how well you like you scallops cooked.


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Lil’s Shrimp and Andouille PastaIn this version of Lil’s Seafood Pasta, we add Andouille sausage for some extra spiciness. According to some of the more risqué tales surrounding our mascot, Lil is the kind of girl with a penchant for heating things up. Andouille, or hot-link sausage, is the perfect way to do that. It’s heavily smoked, pork-based, and very popular in spicier southern dishes, like gumbo and jambalaya. Yields 1 serving.

3 ounces feta cheese2 ounces Monterey jack cheese1 tablespoon sundried tomatoes5 kalamata olives, halved½ scoop lemon butterPinch crushed red pepper5 shrimp2.5 ounces Andouille sausage, chopped

1. In a small bowl combine first set of ingredients and set to one side.

2. Boil water for your pasta and cook until almost al dente. Run pasta under cold water to stop the cooking process.

3. Meanwhile, heat up sauté pan with oil and sauté sausage until almost cooked through.

4. Add pasta and shrimp, season with salt and pepper mix. Cook until shrimp are just about done and pasta is hot.

5. Remove from heat and fold in cheese mixture with parsley and basil. Keep the cheese chunky, not liquefied.

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1. Cook penne pasta in boiling water until almost al dente. Run under cold water to stop the cooking process.

2. In a sauté pan, add scallops to jewel juice. Season with salt and pepper, and cook until half-way done.

3. Add shrimp, pasta, and bacon. Simmer until shrimp is done and pasta is hot.

4. Remove from heat and fold in butter, cheeses, tomatoes, and herbs. Do not allow cheese to melt completely.

Lil’s Three-cheese Seafood PastaIt will be hard to curd your enthusiasm for this one, created by chef Shawn. It’s a grate recipe, but then again, we never get feta up with cheese. It’s just that Gouda. Without it, we’d certainly be bleu. We know, our puns are… well… cheesy. In all seriousness, though, we know it’s kind of against the rules to pair seafood with cheese, but we’ve never been big fans of playing by the rules, anyway. When it comes to this pasta, we think the cheesier, the better. And don’t be frightened if you’re not a fan of gorgonzola. We find that even folks who don’t like bleu cheese approve of this recipe. Yields 1 serving.

Jewel Juice:1 1/3 cup olive oil2 cups white wine½ teaspoon chopped garlic½ teaspoon shallots

Combine all ingredients and mix well

6 ounces penne pasta8 ounces Jewel Juice5 ounces scallops5 shrimp2 slices pepper bacon, crispy and cut into ¼ inch pieces ½ scoop roasted tomato butter2 ounces Monterey jack cheese2 ounces gorgonzola cheese2 ounces fresh grated Parmesan2 ounces dices tomatoesPinch of basilPinch of parsley


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1. In a large sauce pan, bring first seven ingredients to a simmer over medium heat.

2. Add roux. Turn heat down to medium low and simmer until the roux flavor is cooked out.

3. Remove from heat and whisk in your cheeses. Keep warm.

4. Boil the pasta until al dente and strain.

5. In a big bowl, fold the pasta, lobster and cheese sauce together.

6. Place pasta in a large casserole dish or into individual ramekins.

7. Mix the crust ingredients separately and moisten with butter, just enough to coat crumbs.

8. Sprinkle pasta with jack cheese then Panko crust mixture.

9. Cook at 350 degrees until golden brown, about 30 minutes.

Lobster Mac and cheeseFor this recipe you may use canned lobster meat or boil fresh lobster and pick the meat. Cape May County has a small lobster industry. The lobsters here are the same as in Maine. The biggest difference is that our fisherman have to go out to the shelf to catch their lobsters. This trip can be over 50 miles. The fresh lobsters are worth the effort. Yields 6 to 8 servings

1 ¾ cups heavy cream3 ½ cups milk¾ teaspoon onion powder½ teaspoon garlic powder½ tablespoon salt and pepper mix1 teaspoon Tabasco sauce1 teaspoon Worcestershire sauce

1 ½ tablespoons roux1 ½ pounds lobster meat (canned lobster meat or meat from three 2-pound lobsters, boiled and chilled) 4 ounces fontina, grated2 ounces sharp white cheddar, grated½ ounce Gruyere cheese, grated2 ounces cream cheese½ pound pasta

Crust:½ cup pankoSalt and pepper to tasteClarified butter


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Seared Local Scallops with Spicy Green SauceThe Greek Goddess of love, Aphrodite, is thought to have washed ashore on a scallop shell when she was first born. We think that’s pretty appropriate, considering how much love we have for scallops, especially when paired with this spicy, citrusy sauce. Yields 4 servings.

For the sauce:1. Place garlic, ginger root, green onions, basil and spinach in food processor and blend until smooth.

2. Add orange concentrate, sugar, vinegar, hoisin, oyster sauce, chili sauce, and sesame oil and process until smooth.

3. Set aside while preparing scallops.

For the scallops:1. Place flour, five-spice powder, and sesame seeds in a bowl and mix well.

2. If the scallops are very large, you may want to cut them in half. Lightly dredge scallops in flour mixture.

3. In a large sauté pan, heat olive oil until smoking hot.

4. Place scallops in a hot pan over high heat and sear both sides, about 2 minutes per side.

5. Remove from pan and serve with Spicy Green Sauce and steamed rice or noodles.

Spicy Green Sauce:2 cloves garlic, chopped1 tablespoon ginger root, chopped2 green onions, chopped¼ cup packed fresh basil leaves1 cup spinach leaves1 teaspoon orange juice concentrate1 teaspoon palm sugar or brown sugar¼ cup seasoned rice vinegar2 tablespoons hoisin sauce1 tablespoon oyster sauce2 tablespoons Asian chili sauce1 tablespoon dark sesame oil

2 pounds eared local scallops1 cup flour1 tablespoon five-spice powder2 tablespoons sesame seeds1 ½ pounds sea scallops1 tablespoon olive oil


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1. In a small pan, sauté shrimp until pink. Set to one side.

2. Sauté onions and peppers in oil until soft and translucent, about 5 minutes. Allow to cool and set to one side.

3. Whip together egg and mayonnaise. Add bread. Allow bread to thoroughly soften in mayo mixture.

4. Add seasonings.

5. Fold in shrimp followed by crab, trying to maintain lumps of crab.

6. Divide mixture in four to form 4 cakes.

7. Heat butter in pan over medium high heat.

8. Add crab cakes and cook for 2-3 minutes on each side.

Shrimp crab cakesSometimes, a crab cake can be a one-dimensional thing. When we first started making them at the Pelican Club, we wanted to do something just a bit different, and adding shrimp did wonders, texturally. What’s fun about these is that it’s possible to do bite-sized versions as well, if you’ve got a melon baller. For the minis, scoop about twenty balls, one to two ounces in size, onto an oiled sheet pan. Bake for ten to twenty minutes at 350 degrees , flipping only once. Then, store them in the freezer and serve them at your next party. We can guarantee you’re crab cakes will be multi-dimensional. We can’t promise that your guests will. Yields 4 crab cakes.

6 ounces lump crab meat6 ounces raw shrimp, drained well and chopped3 slices white bread, crust off and diced1 tablespoon red onion, fine dice1 ½ tablespoons red pepper, fine dice1 ½ teaspoons parsley, chopped1 ½ teaspoons chives, chopped1 egg1/3 cup mayonnaise1/8 teaspoon white pepper1/8 teaspoon Cholula sauce1/3 teaspoon lemon juice1/3 teaspoon horseradish1/4 teaspoon mustard1/3 salt and pepper mix

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1. In a 6- 8-quart pot, heat the oil and gradually add the flour, stirring constantly.

2. Cook over low heat, stirring constantly, until a medium brown roux is formed.

3. Remove from the heat and add the fresh vegetables and parsley.

4. Mix well with the roux.

5. Return to low heat and cook, stirring constantly, until the vegetables begin to brown.

6. Mix in the canned tomatoes and tomato sauce, then add the chives, wine, seasonings, and lemon juice and mix again.

7. Raise the heat under the pan and bring to a low boil.

8. Add the water and mix thoroughly.

9. When the mixture boils up again, reduce the heat and simmer for 45 minutes.

10. Add the shrimp and allow to come to a low boil again. Then cover, reduce the heat slightly, and simmer for 20 minutes.

11. Remove the pot from the burner and allow to stand, covered, at room temperature for about 10 minutes before serving.

12. Serve over rice.

Shrimp creoleAs many families as there are in Louisiana, that’s about how many versions of Creole sauce there are, so don’t be afraid if you’re not measuring everything perfectly on this one. The worst that can happen is that you’ll invent a version all your own, so have fun with it. (But don’t go as wild as you would at, say, Mardi Gras. Way too much liquid and your shrimp may end up a little soggy.) This recipe calls for boiled rice, but you can use steamed as well or, if you want to be very traditional, rice pilaf. Yields 4 servings.

2/3 cup vegetable oil½ cup flour1 ¾ cups shallots, thinly sliced1/3 celery, chopped1 cup onion, chopped½ cup green pepper, chopped4 teaspoons garlic, finely minced3 tablespoons fresh parsley, finely minced1 one-pound can Italian style whole peeled tomatoes, drained1 8-ounce can tomato sauce1 tablespoon chives, minced4 tablespoons dry red wine4 whole bay leaves, crushed6 whole allspice2 whole cloves2 teaspoons salt¾ teaspoon freshly ground black pepper½ teaspoon cayenne¼ teaspoon chili powder¼ teaspoon mace¼ teaspoon dried basil½ teaspoon dried thyme4 teaspoons fresh lemon2 cups water2 pounds whole fresh shrimp, peeled and de-veinedBoiled rice


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Tile Fish in a Roasted Tomato Broth with Orzo SaladThe tile fish is delicious, especially if you like lobster — it eats many of the same things, so it’s got much the same texture. Our preparation was written up by the Philadelphia Inquirer shortly after we opened. It was a rave review, and one of the things that kept us going amongst all the chaos of opening a restaurant, including fire alarms going off in the middle of service and kitchen equipment breaking down on a Saturday night. Since then, we’ve tweaked the recipe to make it even better.

4 8-ounce fillets of tile fish

For the broth:1 teaspoon olive oil1 tablespoon chopped garlic2 tablespoons minced onion1 1/3 cups clam juice1 1/3 tablespoons white wine2 cups roasted tomato purée1 tablespoon chopped thyme1 tablespoon chopped basil1 bay leaf

For the orzo salad:2 cups cooked orzo¼ cup kalamata olives pitted and roughly chopped¼ cup diced red onion¼ cup chopped sun-dried tomatoes½ cup of crumbled feta cheese1 teaspoon crushed red pepper2 tablespoons chopped parsley¼ cup extra virgin olive oil2 tablespoons lemon juice2 tablespoons red wine vinegar

For the polenta:6 cups water1 teaspoon salt2 cups cornmeal3 tablespoons butter (optional)½ cup grated Parmesan

1. Sauté the onions and garlic in the olive oil until translucent.

2. Stir in the other ingredients. Bring to a boil then simmer 10 minutes. Hold warm until needed

3. In a large bowl or covered jar, mix cornmeal in 1-2 cups of cold water, and whisk or shake.

4. Bring remaining water and salt to a boil in a heavy saucepan.

5. Gradually stir in cornmeal.

6. Gently simmer, stirring frequently to prevent sticking for about 30 minutes, or until mixture is very thick.

7. Stir in butter and cheese.

8. Mix all ingredients together; it is best if left to sit overnight.

For the tile fish:Lightly flour and sear the tile fish in oil. Cook quickly on both sides until the fish is cooked through.

To put it all together:1. Place 6 ounces of cooked polenta in the center of a large soup plate.

2. Top with the fish and then pour the broth over the dish.

3. Top with the orzo salad.


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You can’t come to work after listening to Bach or Mozart in the car. You’ve got to get yourself hard rock. If you come in here on a Friday, my favorite song to hear is

‘Welcome to the Jungle’.

People get honesty here. You know, we’ll tell them, ‘You’re only a party of two; don’t get the large nachos. You’re just never going to finish them!’

The outer seats are cooler, so if you come in the summer and you want to be cool, go there. The way the vents go, the center of the dining room has the warmer seats.

When families with kids ask about the crab claw around our necks. I’ll tell them to go to the bay after dinner. It’s a local phenomenon. Every year, only in May and June during high tides, all the horseshoe crabs come onto the beach. They’re everywhere.

When people see it and come back afterward, they’ll say, ‘Oh my god, you’re the waitress who told us all about the horseshoe crabs!’

Don’t let the parking lot scare you away. It always looks busy, but you can always get seated in a reasonable amount of time.

I had a funny moment recently. I went to a table and I was supposed to say, ‘Would you like a beverage?’ Instead, I looked at them quite seriously, and it came out, ‘Would you

like a vegetable?’ I don’t know where that came from.

Our beers rock. Our draft beers rock. The selection is always changing.

Team TalkCarol, Lucky Bones server, on horseshoe crabs, rock, and Mozart

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Wildwood’s Dock Street Fish Market, formerly the Union Fish Company, has been a South Jersey staple since 1920. Back then, it was most known for one thing: pound fishing. Up until

the Sixties, this was a popular method. The daily yield might be a whopping two hundred barrels of fish, each weighing around two hundred pounds. According to the Cape May Star and Wave, pound boats were forty feet long and used to install fishing “traps.” A trap consisted of thirty-foot hickory pilings, and a wire net with a chute that allowed fish to swim in but not out. Pound fishing

Our Man of the Sea


HOW TO GRILL A FISH1. Keep steaks about ¾” to 1” thick. This keeps them moist, so that they can stay on the grill a bit longer

2. We recommend fish like shark, tuna, mahi, sword, and salmon. The flesh is more durable and won’t flake off.

3. Use grilling baskets or cages for your more flaky fish.

4. First, wipe the grill with an oiled towel.

5. Coat the fillet with a rub or dust with flour so that it won’t stick to your grill — do this after you season it.

6. Cook fish 7-8 minutes per inch of thickness.

7. When grilling fillet, place on the grill skin side up for 3 minutes, turn it 90 degrees for 2 minutes, then flip it skin side down to complete the cooking

8. As the flesh lightly chars, it will release itself from the grill. Allow it the time to do this — around 3 minutes.

has since fallen out of style, but Dock Street remains a leading producer of seafood.

Today, with its mellow yellow exterior, Dock Street is an unassuming place. Behind the counter is where you’ll find Dock Street’s owner, Rick, probably with a rogue fish scale or two stuck to his T-shirt. Ask Rick what draws him to this life, and he’ll tell you about his grandfather, a Norwegian immigrant who spent his days fishing in Wildwood’s harbors and who introduced Rick to a love for the fishing industry. In 1980, having spent his young adult life there, Rick purchased Dock Street for himself.

For the past three years, Rick’s crew has been providing a great deal of our product — including clams, mussels, salmon, tuna, swordfish, mahi, bronzino, sea bass, rock fish, local fluke, local scallops, crab meat, shrimp, and scup (a mild-flavored fish sometimes called porgy).

Rick and his crew frequent Lucky Bones often, especially when needing to decompress after a long day (or stretch of days — sometimes as many as ten) at sea. And as much as these guys love enjoying the fish they’ve spent their lives chasing, “Nothing beats the Lucky Bones chili on a cold winter’s day,” says Rick.

meat & poultry

chapteR eIGht

Sometimes a salad just won’t cut it. Here is a collection of

our best meaty dishes, for when the craving strikes. A great deal

of our staff’s favorites can be found in the next few pages,

and they’ve got pretty good taste; just ask them.

meat & poultry


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1. Mix Chef Walter J’s Cuban Spice Rub with chipotle with the brown sugar.

2. Rub the spice mixture on the ribs and let marinate over night in the refrigerator.

3. Preheat the oven to 300 degrees. Wrap in plastic wrap and then aluminum foil.

4. Slowly cook ribs for 2 ½ to 3 hours.

5. The ribs are now ready to baste with your favorite BBQ sauce and finish on the grill.

Pork Baby Back Ribs We recommend double-wrapping your ribs because most people don’t have a Rational oven at home. We’re not talking about the kind you can reason with; we’re talking about the kind that can bake, poach, steam, blanch and roast all in a single unit. You don’t need that; the double-wrapping makes it so your ribs are steaming themselves while they cook. This will keep your ribs moist, the same as any fancy-pants oven would do. If you’re freaked out by the idea of plastic wrap in your oven, you can substitute with parchment paper. It’s tried and true — comes out well every time.

4 tablespoons Chef Walter J’s Cuban Spice Rub® with Chipotle 1 tablespoon dark brown sugar, tightly packed1 slab pork baby back ribs (approximately 2 pounds)


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2. Sprinkle meat with salt and pepper.

3. Heat the oil in a Dutch oven over high heat and brown the meat on all sides. Remove the meat from the pot.

4. Add the onions and garlic to the pot and stir periodically until the onions are brown. Season with salt and pepper to taste.

5. Stir in the flour and beer. Add the saffron, cinnamon, and cloves.

6. Bring to a boil. Add the tomato paste, bay leaf, thyme and broth.

7. Put the meat back in the pot, bring to a boil, and braise, covered in the oven for about 2 hours and 15 minutes or until done.

8. To test the meat, pierce it with a carving fork. If the fork comes out clean without effort, the meat is done.

9. Slice the beef and serve in a deep dish with the cooking liquid.

Beer-Braised Beef with OnionsNormally, we would warn against over-salting, but with this, it’s under-salting you want to watch out for (beer isn’t salty like a broth would normally be). As to which beer you choose, that’s up to you. We’ve had this dish done with Budweiser, and it’s delicious; beef is a cheap date. The other thing we love about this dish is that it’s easy to tell when it’s done; if the meat isn’t falling off the bone, keep cooking. Yields 6 to 8 servings.

1 4-pound piece of top chuckSalt and freshly ground black pepper to taste2 tablespoons vegetable oil1 ½ pounds onions, quartered and sliced (about 6 cups)1 tablespoon minced garlic2 tablespoons flour24 fluid ounces beer½ teaspoon loosely packed saffron1/8 teaspoon ground cinnamon4 whole cloves1 tablespoon tomato paste1 bay leaf½ teaspoon dried thyme1 cup fresh or canned chicken broth

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Braised Duck LegsBraising involves browning your meat in fat, and then simmering on low heat. It’s supposed to take a while. This recipe is not the throw-together-in-a-jiffy kind. In fact, after you’ve covered and cooked your duck legs for twenty to thirty minutes (the second to last step), it’s probably best if you refrigerate them yet again. (At this point, you’ve already done so overnight.) This will make your water level rise and, as a result, it will be easier to remove. For when you’ve got the time, braising makes for an impossibly tender entrée. Plus, it’s one-pot cooking at its finest, which is always nice. Yields 6 servings, one leg each.

2 teaspoons salt2 cloves garlicLeaves only from 3 sprigs of thyme2 teaspoons freshly ground black pepperPinch of red chili flakes6 duck legs1 bay leaf3 tablespoons extra virgin olive oil1 large onion, diced1 carrot, diced2 slices peeled fresh ginger (¼ inch thick)2 to 3 cups dry red wine1 cup peeled, seeded, and diced tomatoes½ bunch parsley½ bunch thyme3 to 4 cups chicken stock or waterSalt1 to 2 tablespoons butter

1. Crush the salt, garlic, thyme, pepper, and chili flakes together with a mortar and pestle. Rub each duck leg on the meat side with the spice mixture and combine with bay leaf in a covered container. Marinate in refrigerator overnight.

2. Heat the olive oil in a large, heavy pot over high heat. Add the duck legs skin side down and sear until nicely browned. Turn the duck legs over and sear on the other side until browned. This should take 10 to 20 minutes in all.

3. Transfer the duck legs to a platter. Pour off all but about 3 tablespoons of the fat. Add the onion, carrot, and ginger, and cook over high heat for 8 to 10 minutes, stirring frequently, until browned and tender.

4. Add the red wine, tomatoes, parsley, and thyme and bring to a boil. Lower the heat to a simmer and cook until reduced by half.

5. Return the duck legs to the pot and add stock to cover. Bring to a boil, skim off any visible fat from the surface. Reduce to a simmer.

6. Cover and cook for 20 to 30 minutes, until very tender.

7. Remove the duck legs once again, strain the cooking liquid through a sieve, and return the liquid to the pot. Bring the liquid to a boil, skimming off the excess fat, and reduce it to the desired consistency for a sauce.

8. Taste and add salt as needed. Stir in butter to taste to finish the sauce.

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We are at a different age now. My husband just turned 40, and I am 39. We’re not going to the party bars anymore. At Lucky Bones, you can feel comfortable because

you’re not surrounded by a lot of really young people, and you’re not sitting there with your grandparents, either.

at the bar, it’s not chicken fingers and fried, well, crap. You can get salmon on a salad if you want. It’s better than bar food, but the vibe is still comfortable.

Lucky Bones is like a neighborhood block party.

I’ve worked serving tables at four different Cape May restaurants. And no, I would never want to work at Lucky Bones. I just want to enjoy Lucky Bones.

We sit at the bar, unless we have the kids. Then we sit in the dining room. It’s absolutely a kid-friendly place. I like the side of the bar closest to the pizza oven.

That way, I can see the whole dining room. Maybe it’s a waitressing thing... I don’t like having my back to the dining room.

Being in the industry can ruin the experience of going out to eat, because I notice everything. But we’re always pleased at Lucky Bones. It’s consistent. It’s upbeat. It’s

accommodating. And it’s different than anything we’ve had in Cape May before.

We celebrate special occasions at Lucky Bones. Tuesdays. Rainy days. Lunch.

Comment CardJoanne, restaurant insider, on the place she’d never want to work

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meat & pouLtRy

Broiled Baby Back RibsA typo in the first draft of this cookbook had these listed as “spoiled” baby back ribs. We considered keeping it, because they’re so good, you can’t help but feel spoiled eating them. The recipe calls for liquid smoke, the barbecue sauce that results from lighting damp woodchips on fire, capturing the smoke, and putting it through a distilling process until it is liquid. Without access to a real smokehouse, liquid smoke gives your meat that wonderful hickory or apple wood flavor. For additional BBQ sauce options, see our Costa Rican Coffee and Chipotle BBQ Sauce (page 120), and our Lucky BBQ sauce (page 125). Yields 3 pounds of ribs.

3 pounds back ribs, cut into serving size pieces1 cup ketchup¼ cup apple cider vinegar3 tablespoons Worcestershire sauce3 tablespoons brown sugar½ teaspoon salt1 teaspoon liquid smoke

1. Place the ribs in a large pot and cover with water. Bring to a boil over high heat; reduce heat to medium and simmer until tender, about 1 hour.

2. Meanwhile, stir in the ketchup, vinegar, Worcestershire, sugar, salt, and liquid smoke in a saucepan.

3. Bring to a simmer uncovered. Stir frequently, until thickened, about 30 minutes.

4. Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with foil.

5. Drain the ribs and place meaty-side-up onto the prepared baking sheet.

6. Brush the ribs with half of the barbecue sauce. Broil in the preheated oven until the sauce has turned sticky and lightly browned, about 7 minutes.

7. Turn the ribs over and brush with remaining sauce. Continue to broil until the sauce turns sticky, about 7 more minutes.


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4 double-cut center pork chopsChef Walter’s Cuban Spiced Rub

Plantain chip garnish:1 large plantain sliced length-wise about 1/8 inch thick

Fry the plantain slices in hot oil (350 degrees) until crisp. (It won’t take long!)Remove from the oil and drain.While the chip is still warm sprinkle with spice mix

1 tablespoon kosher salt1 teaspoon cayenne pepper1 teaspoon cumin powderPinch of black pepper

All items ground in a spice mill to make the mix.

cuban-Rubbed Pork chopIn Cuban culture, they’ll roast a suckling pig on a barbecue for about six hours or so. We wanted to do something similar for our menu, but we knew that the type of wet rub used in Latin America would never work in the restaurant. (A wet rub is a paste made of seasoning, spice, and a liquid. It adds moisture to a meat and locks in flavor.) Our challenge was to turn what’s normally a wet rub into a dry one, made entirely of seasonings and spices. While such a rub won’t add moisture, it will lock it inside. Chef Wally succeeded, and we think it’s better off this way (wet rubs have a higher tendency to catch on fire, anyway). For the bone-in pork chop you choose, we recommend a 10 ounce portion. It’s easier to do at home and finish off on the grill, if you prefer to do it that way. Finally, for the plantain chips here, we normally do long strips, but you’ll need a slicer for that. If you don’t have one, feel free to cut disc shapes instead; you’ll still get that great crunchiness. Yields 4 servings.

1. Dust the pork chop with the rub. Mark both sides of the chop on the grill.

2. Finish in hot oven for 10-14 minutes depending on thickness of chop and desired doneness. A medium-well pork chop will be at 160 degrees internal temperature.

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1. Put the meat in a mixing bowl and add the salt, pepper, Worcestershire, and mustard. Blend well using your fingers. Divide the mixture into 4 patties.

2. Combine shallots and wine in small sauce pan. Cook over medium-high heat for about 3 minutes or until the wine is almost evaporated. Cool briefly. Add the garlic, butter, and parsley and blend well.

3. Preheat your broiler and put the burgers on a rack. Place them under the broiler about 2 to 3 inches away from the heat. Cook about 5 minutes, turning occasionally.

4. Smear the tops with your sauce.

Hamburgers with Garlic and Shallot ButterWe read somewhere that, on average, Americans eat three hamburgers a week. With so many beef patties under our belts, it can’t hurt to spice things up. This garlic and shallot butter is one way to liven up your burger. The recipe calls for broiling, but the final product will turn out just as well on the skillet. If you prefer to do it this way, simply heat the skillet until it is very hot, brush lightly with oil, and cook your burgers for about two minutes on each side. Then cook for another three minutes, flipping occasionally. Yields 4 servings.

1 ½ pounds ground beef, salt to taste if desired½ teaspoon freshly ground black pepper1 teaspoon Worcestershire sauce2 tablespoons Dijon mustard3 tablespoons finely chopped shallots¼ cup dry white wine1 tablespoon finely minced garlic4 tablespoons butter at room temperature2 tablespoons finely chopped parsley


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1. To prepare the vinaigrette, pull the heads of garlic apart, peel the cloves, and remove any green sprouts. Put the lemons and garlic in a small saucepan with just enough water to float. Bring to a boil, reduce the heat, and simmer for about 20 minutes, until the garlic is tender.

2. Drain, then purée the lemons and garlic in a blender and measure out ½ cup for the vinaigrette. Refrigerate any additional purée for use later in the week for leftovers.

3. Whisk together the ½ cup of lemon-garlic purée with vinegar, herbs, salt, and pepper, until the salt is dissolved. Slowly whisk in the olive oil in a thin stream, and continue to whisk until fully emulsified.

4. Combine the rosemary, thyme, marjoram, sage, salt, pepper, shallots, and garlic and mix well. Rub the mixture into the chicken halves. Allow them to marinate in the refrigerator for 6 to 12 hours.

5. To prepare the chickens, preheat oven to 500 degrees. Heat the olive oil in a large ovenproof sauté pan over medium-high heat. Add the chicken halves, skin side down, and brown until nice and crispy.

6. Turn the chicken halves and sear on the other side. The browning should take 6 to 8 minutes in all. Turn the chicken halves again, so that they are skin-side down, and weight them down with a clean, heavy brick, stone, or ovenproof sauté pan. Place in the oven and roast for about 6 to 10 minutes in a convection oven and a bit longer in a conventional oven. The skin should be crispy and the meat moist. The juices should run clear.

7. To finish, drizzle chicken with vinaigrette.

Lemon-Garlic chickenChicken skin has gotten a bad rap recently, for being SO unhealthy. The truth is, a chicken breast with the skin in-tact only has fifty more calories than it would naked. And most of the fat found in this skin is the mono-unsaturated, or heart-healthy, kind, anyway. Sorry to disappoint if you had your heart set on getting naked. Also, this guilt-free recipe calls for marjoram, which we think is a highly underrated herb (it’s a citrusy, piney member of the mint family). If you don’t have any, oregano is a fine substitute. Yields 6 servings.

For the Lemon-Garlic Vinaigrette:2 heads garlic4 lemons, peeled, including all pith and membrane, seeded2 tablespoons champagne vinegar2 tablespoons mixed fresh herbs, minced. (parsley, tarragon, basil, thyme)¼ teaspoon salt1/8 teaspoon freshly ground black pepper6 tablespoons extra virgin olive oil

1 tablespoon fresh rosemary, minced1 tablespoon fresh thyme, minced2 ¼ teaspoons fresh marjoram or oregano, minced¾ teaspoon fresh sage, minced2 tablespoons kosher salt1 ½ teaspoons freshly ground black pepper1 ½ teaspoons shallots, minced1 tablespoon garlic, minced3 (2-½ pound) chickens, halved and boned

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Moroccan Leg of LambBy butterflying your lamb, or cutting it open and unfolding it like a butterfly, you get a thinner piece of meat that needs less cook time. You also make whatever you’re coating your lamb with (in this case, onion paste) more effective, because there is more surface area to soak it up. More flavor in less time — that’s our kind of meal. Just make sure you get yourself a nice loaf of your favorite bread to go with this dish; in Morocco, every meal is eaten with bread. Yields 8 to 10 servings.

1 medium red onion, chopped6 garlic cloves½ cup olive oil2 tablespoons fresh lemon juice2 tablespoons fresh lime juice2 teaspoons ground cumin2 teaspoons paprika1 teaspoon cayenne pepper1 teaspoon ground coriander1 teaspoon salt1 teaspoon freshly ground black pepper½ cup chopped fresh cilantro1 8-pound leg of lamb, boned and butterflied

To make onion paste:1. Place all ingredients except lamb into bowl of a food processor fitted with a metal blade. Chop until it forms a paste.

2. Place the lamb in a large glass or porcelain pan (aluminum will react with the lemon and lime juice). Smear both sides of the meat with the onion paste. Cover with plastic wrap and refrigerate for 3 to 10 hours.

3. Bring the grill to a medium-high heat. Place the meat on the grill and cook for 10 to 12 minutes on each side or until the thickest part of the meat is medium-rare (140 degrees).

4. Remove the meat from the grill and let it rest for 10 minutes before slicing.


Rib Steak with Red Wine and Shallot SauceA rib steak is one of the more flavorful cuts of meat you’re going to find, because the muscle in the rib area of the animal gets so much use. It’s got a lot of wonderful marble to it, and the kind of fat that makes for a really juicy steak. Leftovers (though we doubt there will be any) will keep in the refrigerator for a couple of days, but don’t ever refreeze them. Leftover Burgundy wine must be drank immediately. Yields 4 servings.

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1. Heat a cast iron skillet large enough to hold 2 steaks at a time over high heat. Add the steaks and brown them for 3 minutes for medium-rare meat.

2. Turn and continue cooking until they are thoroughly browned, about 3 minutes. Remove to a platter and keep warm.

3. Pour off all fat from skillet and reduce the heat to medium. Add the shallots and cook, stirring, for 30 seconds. Add the wine over high heat and reduce it for 45 seconds. Add the broth and bring to a boil. Stir to dissolve the brown particles that cling to the bottom of the skillet. Add any juices from the platter.

4. Reduce the sauce by half and stir in the butter. Add salt and pepper if necessary. Pour the sauce over the steaks. Garnish with parsley.

4 rib steaks, about ½ pound each, salt and freshly ground pepper to taste¼ cup finely chopped shallots¾ cup red Burgundy wine½ cup fresh or canned beef broth4 tablespoons butter2 tablespoons chopped parsleySprinkle the meat on both sides with salt and pepper.

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I’m big and I’m sweet. If I were a dish on the menu, I would probably be something big, sweet, and flamboyant. Instead of Cherry Jubilee... Terry Jubilee!

Being polite goes a long way. Be polite with me, and you’ll get the fully Terry treatment.

The strawberry, blueberry, and banana mojitos are the best. They’re good for me, too, right? Because they’ve got fruit... and banana rum!

The only guests allowed to call me ma’am are the Coast Guard guys. We give Coast Guard graduates and their families a military discount. They’re very surprised and

they’re very grateful.

Table nineteen, the booth in the back, is the best seat in the house. From there, you can see all.

Whatever the fish of the day is, it’s a beautiful plate. Whether it comes with wasabi mashed potatoes or herbed polenta or a salad, it works. It makes people say, ‘This is the

best I’ve ever had in my life!” I’ve never heard anyone say that until I came here.

People who have no sense of humor have no business being in the customer service industry.

People ask me, ‘Are you always this happy?’ I am. I am happy with my life. I am happy being here.

Team TalkPrincess Terry, server, on being polite, the freshest fish,

and the best seat in the house

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Spiced chickenThis recipe is actually one we carried over from the Washington Inn. The chicken is delicious, but our favorite part is the side of sweet potatoes. We did them for a staff meal, initially, but the servers loved them so much, we put them on the regular menu. (Trust us, our servers are brutally honest. We don’t recommend coming to work with a bad haircut.)

Spiced Sweet Potatoes


2. Wash and dry chicken. Please remember to follow proper sanitation procedures. There should be easy-to-follow directions on the chicken package. Liberally season with Cuban Spice Rub. Add olive oil to coat skin. Place on a non-stick or aluminum foil lined roasting pan with rack.

3. Bake for approximately 80-90 minutes or until the inside of the thigh is 165 degrees. The bake time depends on your oven and the size of your chicken.

4. Let chicken rest for 10-15 minutes and enjoy.

1 roasting chicken 3 tablespoons Chef Walter J’s Cuban Spice Rub®1 tablespoon extra virgin olive oil

1 sweet potato, yam, or boniato 1 teaspoon Chef Walter J’s Cuban Spice Rub®1 teaspoon olive oil


2. Slice potatoes into 4, 6 or 8 wedges. Season with Cuban Spice Rub. Add olive oil and mix thoroughly. Place on a non-stick or aluminum foil-lined sheet pan (cookie pan).

3. Bake for approximately 30-50 minutes or until fork-tender and a little crispy. The bake time depends on your oven and the thickness of your potatoes.


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Spiced Hamburgers #1The most important thing to remember about these burgers is that they’re yours. Sprinkle them with the Cuban rub, or practically drown them; it’s up to you. We do recommend buying meat that’s been ground in-store. Some butchers will grind it right in front of you, which is even better. Yields 2 burger patties.

Spiced Hamburgers #2

Spiced Turkey Burgers

1 pound ground beef 80/20 (or your favorite blend)1 tablespoon Chef Walter J’s Cuban Spice Rub®Spice can be adjusted to taste

1. Preheat grill to medium-high.

2. Add Chef Walter J’s Cuban Spice Rub® to ground beef and mix. Form into two 8-ounce burgers and cook to your desired temperature.

1 6-ounce store-bought burger½ teaspoon Chef Walter J’s Cuban Spice Rub®Spice can be adjusted to taste

1. Preheat grill to medium high.

2. Sprinkle ½ teaspoon of Chef Walter J’s Cuban Spice Rub® on each side of hamburger and cook to your desired temperature.

1 pack ground turkey (approximately 1.3 pounds)1 ¼ teaspoon Chef Walter J’s Cuban Spice Rub®Spice can be adjusted to taste

1. Preheat grill to medium-high.

2. Add Chef Walter J’s Cuban Spice Rub® to ground turkey and mix. Form into three burgers and cook until well done.

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Stuffed chicken BreastThe stuffing is similar to that for oysters Rockefeller, minus the Pernod. (We don’t think anything flavored like licorice has a place inside your chicken.) We like to pair it with our Mushroom Cream Sauce (page 130). Yields 4 to 6 servings.

1 ¼ tablespoons canola oil1 cup Spanish onion, diced1/3 tablespoon garlic, chopped1 small bag frozen spinach, thawedPinch salt and pepper mixture2 cups heavy cream1 ½ tablespoons wholegrain mustard¼ cup grated Parmigiano Reggiano cheese¼ cup breadcrumbs¼ cup scallions, chopped1 small can artichoke hearts diced½ teaspoon Worcestershire sauce¼ cup mayonnaise½ cup sour cream4-6 boneless skinless chicken breasts

1. Sauté onions and garlic in the canola oil. Toss in the frozen spinach and cook just until thawed. Remove from the heat and cool. Mix with the remaining ingredients

2. Sear the chicken breast. Place a ¼ cup of the stuffing mixture on a sheet pan that is either lined or well-oiled. Top with the seared chicken breast. Place in the oven at 350 degrees for 12 minutes, or until the chicken is fully cooked.

3. Plate and serve with Mushroom Cream Sauce.

meat &

If I weren’t making pizza, I would be a writer. I like writing poems, and historical things. The Alchemist is my favorite book. I like the story of a man who goes seeking treasure. I

can relate. I came from Mexico. I went searching for something else. I’ve been in America almost five years now.

according to me, the buffalo chicken pizza is the best.

I’m crazy about playing chess. After work, it’s a good way to relax. I like to play chess and have a beer – no more than one, though.

People are what they eat. Yeah, I would say so. What are pizza people like? They are happy; they are enjoying life.

The best compliment I’ve ever gotten from a customer came from a man who asked me not to leave at the end of my shift. I was walking out the door, and he asked me to stay a

few more minutes so that I could make his pizza.

When the guy making the pizza is happy, the pizza comes out better. The customers can tell what kind of mood the pizza guy is in.

There were nights last summer that I made 400 pizzas. No, no, no; I don’t get sick of looking at pizza. The day I get sick of food is the day I don’t work in a restaurant

anymore.

Team TalkPablo, the pizza man, poetry man, and history man

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1 boneless pork butt (shoulder) or picnic shoulder* (6-8 pounds)2-3 Spanish onion (yellow) julienne or slice thin2 whole cloves of fresh garlic4 cups orange juice¾ cup lemonade (natural) or juice of 3 lemons¾ cup lime juice, or juice of 3 limes10 turns of freshly cracked black pepperWater to cover 1 inch of pork butt

*Although it is called Pork Butt, it is actually the shoulder. Don’t be discouraged if the pork has a bone in it. Just ask your butcher to bone it out for you (Remember to save the bone for added flavor). Please ask your butcher questions. That is what they get paid to do. They like to talk about meat, they’re butchers.

Two-Day Roasted Pork ButtThis may seem intimidating because it takes two days, but it’s super easy to do. Put it in the crock-pot to marinate and then forget about it. Well, don’t forget about it entirely, but you know what we mean. Once it’s done, it’s a nice addition to tacos, salad, and even omelets (we used to use it for breakfast at the Pelican Club). It’s a classic pork butt, very geared to American tastebuds.

1. Slice Spanish onion, peel garlic and put in bottom of roasting pot or in slow cooker. Add black pepper.

2. Measure out Chef Walter J’s Cuban Spice. In sink or in an easily cleanable area, liberally rub spice on pork butt. Remember to rub spice inside of the meat. Roll the pork up and place into a non reactive cooking pot (no aluminum). Wash hands with warm water and antibacterial soap. Clean and sanitize pork rubbing area.

3. Add orange juice, lemon-aid/juice, lime juice, and water to cover.

4. Cover pot with lid and seal up sides with aluminum foil

5. Marinate overnight in the refrigerator.

6. Pull pork pot out of refrigerator and let temper for 30-45 minutes.

7. Preheat oven to 225-250 degrees.

8. Slow cook pork for 7-8 hours.

9. Check pork for tenderness: gently touch with a fork to see if the meat pulls away easily.

10. Let rest for 20-30 minutes. Carefully remove from container and enjoy. Serve with rice, black beans, roast sweet potatoes, mashed potatoes, or even couscous. Shred and use it for tacos, quesadillas, or in enchiladas. Add a little of the cooking liquid to your container if you are going to use it as leftovers. The flavors will enhance over night and the liquid will keep the pork moist.

I started out as a busboy. I worked at a place almost like Lucky Bones; it was always jamming. One night, there was a guy sitting at a big table, and I was putting dishes in

a dishpan, and they were clanging together. This guy says, ‘Hey buddy, think you could make a little more noise?’ So I started picking up dishes and slamming them in there.

And that was the end of my on-the-floor career. I was in the kitchen from then on.

In the morning, I sit on my porch, I thank the lord I live in Cape May, then I have two cups of coffee and two cigarettes. I get on my Harley and come to work. I’m on

vacation all the time.

Cooking is like riding a motorcycle. You’ve got to be careful. You’ve got to know what’s going to happen next, you’ve got to read the mind of the person in front of you.

Best seat in the house is in the far corner, the big L-shaped booth.

My wife works here, too. Jenny. She’s a server, the real short girl with the real short hair. Working with family has its moments. If I say anymore, I might have to talk with a

lawyer.

Lucky Bones is for people who don’t want the white tablecloths and maître d’ thing, but do want that high quality of food.

It is almost like painting a picture; every plate that goes out is a painting, and it has my signature on it.

Team TalkChef John on being a Lucky Bones badass

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DessertschapteR nIne

We’re meant to crave sweet things. It’s a survival mechanism that goes back to the days of our cavemen ancestors. There’s a greater chance

that a bitter or sour substance found in the woods is poisonous. Hunter-gatherers were hard-wired to seek out the sweet things. We figure, if it’s a

matter of life or death, we should probably go ahead and eat dessert. Here is a selection of our favorites. Some are carry-overs from the Pelican

Club, some are Lucky Bones originals. All of them are sweet as pie.

Desserts


DesseRts

1. Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan.

2. In a large mixing bowl, mix eggs, milk, sugar, and vanilla until smooth. Stir in bread, bananas, and chocolate chips, and let rest for 5 minutes for bread to soak. Pour into prepared pan.

3. Line a roasting pan with a damp kitchen towel. Place loaf pan on towel inside roasting pan, and place roasting pan inside the oven. Fill the roasting pan with water to reach halfway up the sides of the loaf pan.

4. Bake for 1 hour, or until a knife inserted comes out clean.

Banana and chocolate Bread PuddingAccording to one of the culinary world’s most famous encyclopedias, Larousse Gastronomique, pudding is “any of numerous dishes, sweet or savory, served hot or cold, which are prepared in a variety of ways.” This means that every recipe in this book thus far has been pudding. Well, here’s our favorite — bread pudding. It’s an appropriate one for Cape May, as it also has Victorian roots; it rose to popularity in Victorian-era England. It’s a recipe that had humble beginnings; it was used amongst paupers as a way of salvaging stale bread. While the recipe may be for a poor man’s dessert, it is rich. If you like bananas as much as our pastry chef, feel free to double the amount used here. Yields 8 servings.

4 eggs 2 cups milk1 cup sugar1 tablespoon vanilla extract4 cups cubed French bread2 bananas sliced1 cup semi-sweet chocolate chips


DesseRts

1. Preheat oven to 300 degrees and lightly butter a 10-inch springform pan.

2. Place the sandwich cookies into a plastic bag, and crush with a rolling pin. Pour the crumbs into a bowl, and mix with the scraped seeds of one vanilla bean. Drizzle the crumbs with melted butter and stir to combine. Press the crumb mixture firmly into the bottom of the pan and up the sides. Set aside.

3. Place softened cream cheese and sugar into the work bowl of an electric mixer. Beat for about 3 minutes until mixture is smooth. Beat in one egg at a time. Add the scraped seeds of the 2 vanilla beans, the vanilla extract, sour cream, and heavy cream, and beat on medium-high speed for 1 minute, until the mixture is blended and smooth.

4. Pour mixture into crumb crust, leaving about 2 inches of space from the top of the pan. Place a baking dish in the bottom rack of the oven and fill it halfway with boiling water. Place the cheesecake in the middle rack, above the pan of water. Bake until a small knife inserted comes out clean, about 1 hour and 20 minutes.

5. Turn off oven and let cheesecake cool down inside the oven for 1 hour. Cover the cheesecake with plastic wrap, then aluminum foil. Refrigerate at least four hours or overnight before serving.

Best cheesecake RecipeA fun thing to do after you scrape the seeds from the vanilla bean pod called for in this recipe is to save the pod. Stick it in your sugar container, and your sugar will absorb the flavor of it. Then, you can use that sugar to flavor the cup of coffee or tea you’ll want to drink with your first slice of cheesecake. Yields a 10-inch cheesecake.

1 (18-ounce) package vanilla sandwich cookies1 vanilla bean, split lengthwise and seeds scraped¼ cup butter, melted2 pounds cream cheese, softened1 ½ cups sugar5 eggs2 vanilla beans, split lengthwise and seeds scraped1 tablespoon pure vanilla extract¾ cup sour cream½ cup heavy cream

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DesseRts

chocolate Decadence cakeWe know that decadence usually refers to an unrestrained indulgence, but you don’t want to over-indulge in this one. Trust us, you’ll get sick. This is the kind of dessert that has to be enjoyed in small doses; it can’t be any richer. It’s a recipe for the die-hard chocolate addict; we don’t recommend it for the recreational user. Yields 1 10-inch round cake.

12 ounce semi-sweet chocolate chips4 (1-ounce) squares of unsweetened chocolate1 ½ cups butter, melted1 ¾ cups sugar½ cup water2 cups whipped cream (optional)


2. Grease a 10-inch round cake pan and line with parchment paper

3. Chop chocolate squares and place in large bowl with chocolate chips. Add melted butter. Heat water and 1 ½ cups sugar in saucepan until boiling, and then pour over chocolate. Stir until smooth.

4. In a separate bowl, whip eggs and remaining sugar until thick. Fold in chocolate mixture and pour batter into pan.

5. Place pan on cookie sheet and fill sheet with water. Bake 40 to 45 minutes. Remove from oven. Cool and refrigerate for several hours. Dip pan in hot water and remove cake. Garnish with whipped cream.

1. Preheat oven to 350 degrees. In a medium bowl, combine condensed milk, sour cream, lime juice, and zest. Mix well and pour into pie crust.

2. Bake for 5 to 8 minutes or until tiny pinhole bubble burst on surface. Do not brown. Chill pie thoroughly before serving. Garnish with whipped cream and lime slices.

1 (9-inch) prepared Graham Cracker crust3 cups sweetened condensed milk½ cup sour cream¾ cup key lime juice1 tablespoon grated lime zest Whipped cream (optional)1 lime, sliced (optional)

creamy Key Lime PieThis is our manager’s family recipe. We like it because it actually calls for the juice of a key lime, while many other recipes use other lime varieties. The key lime is juicier, seedier, and has more pucker power than the limes you’re used to seeing in the grocery market. Christopher Columbus brought them to America because eating them on the trip over helped his sailors ward off scurvy. Feel free to use that as your excuse for indulging in a second piece of pie.


DesseRts

1. In a medium-sized sauce pot, simmer blueberries, sugar, cayenne, and cinnamon over medium-low heat for 10 minutes.

2. Strain the mixture, saving both the liquid and solids, and allow to cool separately.

3. Add yogurt to the solids and purée. Add the berry liquid as needed to adjust the soup’s body and thickness. Add bananas if you’d like to thicken even more.

Jersey Blueberry SoupThis is a popular summer dessert in Sweden and, actually, it’s a popular appetizer there, too. We’re the last ones who will judge you if you’d rather begin your meal with something sweet; life is uncertain, and all that. What is certain is that you’re not going to find a better berry than a Jersey blue. Our state is the second largest producer of them, nationwide, behind Michigan. Yields 6 8-ounce servings.

1 pint fresh blueberries ½ cup water3 tablespoons sugarPinch cayenne pepper¾ teaspoon cinnamon1 cup plain yogurt1-2 bananas (optional)

1. Preheat oven to 350. Line the bottom of a 9x9 inch baking pan with parchment paper.

2. In a small mixing bowl, combine flour, confectioner’s sugar, and melted butter. Spoon into the baking pan and bake for 25 minutes.

3. While the bottom is cooking, mix together eggs, sugar, lemon juice, baking powder, and 2 tablespoons of flour. Pour over baked shell and cook for another 25 minutes. Remove from oven and let cool on rack.

4. When the pan is cool enough to handle, gently lift out the lemon square and cut it into 12 smaller squares.

Lemon SquaresWhen life gave us lemons, we figured we’d make lemon squares. They’re the perfect way to top off a rich meal. Just remember — the skin of this fruit turns from green to yellow because of temperature, not ripeness. So when you’re shopping for this ingredient, a green patch or two is fine. Just make sure you choose lemons that give slightly when you squeeze them. Also, the rinds shouldn’t be too thick; that only means there’s less juice inside. Yields 12 squares.

1 cup flour¼ cup confectioners’ sugar½ cup unsalted butter, melted2 eggs1 cup sugar2 tablespoons fresh lemon juice¼ teaspoon baking powder2 tablespoons flour

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DesseRts

1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper.

2. Whisk flour and baking soda together in medium bowl; set aside.

3. Heat 10 tablespoons of butter in a 10-inch skillet over medium-high heat until melted. Continue cooking, swirling pan constantly until butter is golden brown and has a nutty aroma, 1 to 3 minutes.

4. Remove skillet from heat and, using heat-proof spatula, transfer browned butter to large heat-proof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.

5. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds.

6. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick and smooth. Using rubber spatula or wooden spoon, stir in flour mixture until combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no pockets remain.

7. Divide dough into 16 portions, each about 3 tablespoons (or use a #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)

8. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes. Rotate baking sheet half-way through baking.

9. Transfer baking sheet to wire rack, and cool cookies completely before serving.

Perfect chocolate chip cookiesThese are our specialty cookies, which are a little bit larger than normal. We use them for our ice cream sandwiches, but they’re delicious on their own. While the ingredients aren’t all that different from your typical recipe, it’s how you prep them that matters. We melt the majority of our butter beforehand, so that it does a better job of dissolving our sugar. The consistency of the dough turns out better this way. Just make sure to use a non-coated skillet to brown your butter. If you use a coated pan, you won’t be able to tell when your butter has browned. It will jump from brown to black pretty quickly, so be careful. But the most important thing to remember? Buy some milk. Makes 16 cookies.

1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)½ teaspoon baking soda14 tablespoons unsalted butter (1 3/4 sticks)½ cup granulated sugar (3 ½ ounces)3/4 cups packed dark brown sugar (5 ¼ ounces)1 teaspoon table salt2 teaspoons vanilla extract1 large egg1 large egg yolk1 ¼ cups semisweet (or bittersweet) chocolate chips or chunks3/4 cup chopped pecans or walnuts, toasted (optional)


DesseRts

1. Preheat oven to 350 degrees. Place 8 large custard cups onto a baking sheet.

2. Mix the rhubarb and strawberries with the sugar, cinnamon, and lemon juice. Fill each custard cup ¾’of the way with the rhubarb mixture.

3. Blend together the dry crisp topping ingredients. Knead in the softened butter to make nice large ‘crumbs.’ Liberally pack crumb topping on top of the cups.

4. Bake for about 45 minutes, or until topping starts to brown around the edges and the filling bubbles.

5. Serve warm with a scoop of vanilla ice cream.

Rhubarb and Strawberry crispRhubarb is technically a vegetable, but it’s classified as a fruit because it is so often used that way; it’s a popular ingredient in wines, jams, and pies. It has a complex flavor that is tart, sour, and sweet all at the same time, which makes for an exciting dessert. Just remember to discard the leaves off your rhubarb plant (they may be toxic to humans), and to peel all the strings from your stalks before using. (Rhubarb is a lot like celery in that way.) Yields 8 servings.

8 cups fresh rhubarb, cut into ½-inch pieces1 ½ pounds fresh strawberries cleaned and chunked1/3 cup sugar2 teaspoons ground cinnamon1 teaspoon lemon juice

For crisp topping:3 tablespoons brown sugar1 ½ tablespoons white sugarPinch of salt¼ teaspoon cinnamon¼ cup oatmealAll-purpose flourButter, softened


DesseRts

When I take a plate away, and a customer jokes that he didn’t like his pork chop at all, I’ll say, ‘What’s the matter? Couldn’t eat the bone? Plate too hard to chew?’ Having fun

is important.

How do I keep calm when I’m totally weeded? I talk to myself out loud. My coworkers look at me like I have three heads. I usually list all of the things I have to do. Or I might

say something, you know, totally inappropriate.

When I started waiting tables here, I spilled red wine all over a woman. She was very upset. Right away, I brought her a napkin and club soda for the stain. But when I brought her a new glass, she said, ‘I’m not upset you spilled on me; I’m upset that it

took so long for you to bring me another glass.’

It was a slower night in the winter when I got the idea. I spoke to my accomplice, Logan the busboy, and we put together a plan. We took Shelly’s keys. Shelly is a server. We parked her car in the Exxon station across the street. I put a For Sale sign on it that

we made out of a pizza box, and people started calling the restaurant, to ask about the car. Shelly had a good laugh about it.

Watching first dates can be funny. People love talking to the server, because a first date can be awkward. I’ve brought a few girls here. Ladies love the Key Lime martini.

Team TalkRob, server, on laughing it up at Lucky Bones

“

”

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Wine & Liquor

chapteR ten

Lucky Bones was founded on the idea that everyone should have a place to go when they want to enjoy a slice of pizza with a glass of wine, but we don’t discriminate. We like all alcohol. In this section, we’ve included a guide to drinking well which, in our opinion, is an important part of living well. Cheers!

Wine & Liquor


We’ve always believed that wine, like all of life’s great pleasures, should be accessible. This is why Michael Craig chooses bottles for Lucky Bones that are “hidden gems,”

selections as affordable as they are tasty. While there’s no right or wrong way to enjoy a glass of vino, there are tidbits we like to keep in mind before pouring ourselves a scoche...

1. Keep it SweetAny bartender knows that you’ll get more bees with honey than with vinegar, and you’ll get more booze, too. So our number one tip for getting served at the bar? Be sweet. Don’t wave down barkeeps (they see you), don’t call them ‘Yo’, and remember to say please (and mean it). And while you’re on this sweet kick, you might as well try a sweet wine on for size. The Dr. Loosen Riesling from Germany is our favorite, especially when paired with something spicy, like our Moroccan spice; the sugar of this wine balances out that heat. Any Bones bartender will be happy to pour you a taste the next time you pop in… as long as you ask nicely, of course.

2. Watch Those TeethOur staff has witnessed some pretty atrocious dating faux pas — everything from cell phones at the table to cringe-worthy make-out sessions in the dining room. And then there’s that guy we like to call “the shark” who’s made the rounds being rejected by every female guest at the bar. But the most common dating foible can be something as simple as enjoying a nice glass of red wine. One too many swigs and those pearly whites will be a vibrant shade of eggplant. Which won’t help in wooing one of Cape May’s eligible bachelors or bachelorettes, so we recommend alternating between red and white. Just like white wine works in spot-cleaning a piece of clothing, swirling it around your mouth will take the stain off.

3. Know Your LimitLucky Bones does not endorse drinking to excess. But if you’re going to, we recommend the Tuscan Red Villa Pucini. It’s soft, fruity, and smooth, but most importantly, it goes well with fish, steak, sandwiches, and burgers. Just remember to stay off the road — it’s tricky enough pulling out of the Lucky Bones parking lot sober.

The Rules of WIne DRInkInG

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4. Be 21It’s tough being underage. Just ask our teenage servers who have to watch all of their coworkers enjoying shift drinks at the end of a long night. But that’s the law, and we’re sticking to it. And, no, vouching for your ID-less offspring will not sway our bartenders otherwise. As bartender Bill likes to say, “Are you going to vouch for them in prison?” And he means it; you can try to intimidate him into changing his mind, but he’s not scared of you. Bill IS afraid of knives, but that’s a whole other barrel of monkeys.

5. Eat!What you learned in high school health class about drinking on an empty stomach is true — it’s not the brightest move. This is part of the reason why all menu items at Lucky Bones, including the chalkboard specials, are available at the bar . It’s equally important to eat the day after drinking, to help combat that killer headache. Eggs are a good choice — they contain large amounts of cysteine, which breaks down acetaldehyde in the liver’s glutathione. We don’t know what those words mean, but they sound scientific. After a long night out, we recommend the egg sandwiches available during Sunday brunch. We know that breakfast will make your head feel better; we can’t promise that our steel band drummer will.

6. Love Your GlassA red wine glass will generally have a more bulbous bowl, which enhances flavors by allowing for greater oxidation, and a white wine glass will have a smaller mouth, which decreases contact with the air. When Lucky Bones was opening, management had a great debate over glassware. We love what we finally selected — it’s simple and sturdy — and we hope you do, too. Of course, we think that the Oxford Landing Sauvignon Blanc, with its strong lemony flavor, would be delicious even out of a Dixie cup. It’s fermented long and slowly, which ensures freshness, and it pairs nicely with fish and pasta. When holding a glass of this or any other white, hold the stem and not the bowl; the heat of your hand will raise the temperature.

7. Leave the Comfort ZoneOur servers will tell you that many customers refuse to try anything that might be the least bit spicy. If you’re one of them, try taking a baby step: commit to a spicy wine, like the Penfolds Shiraz. We recommend it with Margherita pizza. It’s good to take a walk on the wild side from time to time. If you usually go for white, why not opt for a red, and if you usually go for something lighter, why not try a fuller-bodied bottle? You might be surprised. Plus, we’ll stop nicknaming you according to what you order. We’re looking at you, Pinot Joe.

8. RelaxThe Lucky Bones staffers work hard. So we can understand the need to decompress with a glass of wine after a hard day. But trying to understand bouquets and noses and malolactic fermentations can be tricky. We say — who cares whether you’re an expert or not, as long as you’re enjoying. And for goodness sake, try not to get riled up about a twist-off cap. Our Pino Grigio, Cabernet, and Shiraz are all cork-free, and we think they’re delicious. Plenty of fine winemakers are making the switch these days. Plus, with a screw-cap, there’s less chance of experiencing TCA, or trichloroanisole, the contaminant that can make a wine taste musty and dank — aka, “corked.”

9. EnjoyOur server, Sophia, says that life’s too short to drink bad wine. This is why all of the Lucky Bones bottles are hand-selected by Michael — to ensure that they’re good. (Even though we’re pretty sure “bad wine” is an oxymoron, anyway; it’s kind of like saying “bad drinking buddy.”) So no matter what you’re drinking — or what friends you’re drinking it with — savor the moment, because Sophia is right about one thing. Life is too short.

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liquor


WIne & LIquoR

Apple MartiniIf you’re going to indulge in a beverage — or a few — you might as well choose one that’s a little healthier. Apple pucker counts as a fruit, right?

1 ½ parts vodka1 ½ parts of Sour Apple Pucker1 part sour mix

Combine ingredients and serve chilled, straight up in a sugar-rimmed glass with a lemon wedge.

Backwater SunsetThis is a great deal more refreshing (and less salty) than drinking the actual backwater, which we don’t recommend.

1 part Stoli O, or other orange vodka1 part Midori, or other melon liqueur1 part Malibu, or other coconut rum1 part cranberry juice

Combine ingredients, and serve chilled, straight up, and with an orange slice.

Key Lime MartiniPatty Behrens came up with this one during her last year at the Pelican Club. And, according to the Lucky Bones servers, it’s the female species’ favorite drink, by far.

1 part Smirnoff vanilla vodka1 part white creme de cacao1 part triple sec1 part pineapple juice1 part sour mixSplash of lime juice.

Combine and serve chilled, straight up with a lime wedge, in a Graham Cracker-rimmed martini glass.

Espresso MartiniThe last time Patty was asked to describe this one, she said, “Yummo.” This is the kind of after-dinner drink that causes bartenders to make up words. But remember, even an espresso martini has to be cold, so stir or shake like you mean it.

1 shot espresso1 part vanilla vodka1 part dark creme de cacao

Combine ingredients. Serve chilled, straight up, and with a twist of lemon, in a sugar-rimmed martini glass.

Blueberry Banana MojitoPersonally, we think that strawberries get a little too much air-time. We’ve always been big fans of the underdog, so we’re hoping to help bump the underrated blueberry up to first place (it’s the second most popular berry in America) with this, our most popular off-season mojito.

2 lime wedges4-5 mint leaves8-10 blueberries1 part banana rum½ part simple syrupClub soda, or seltzer

Muddle (or gently smash) lime, mint and blueberries together in a highball glass. Fill glass with ice. Add rum and simple syrup. Fill the rest of the way with club soda, and mix well. Garnish with a sprig of mint and a lime.


WIne & LIquoR

Lemon Drop MartiniThis is said to have originated in San Francisco. Our bridge might not be as famous, but Cape May is just as inventive a place. So feel free to experiment with the proportions on this one. Add fresh mint leaves or a dash of powdered sugar.

1 ½ parts vodka1 ½ parts of citrus vodka1 part sour mix.

Combine ingredients and serve chilled, straight up in a sugar-rimmed martini glass.

Original Fudge Kitchen MartiniBartender Patty calls this one Dairy Queen for adults. It is a dessert cocktail, but we’ve seen plenty of folks order it off the bat. Dessert before dinner — we don’t see anything wrong with that. Sure, you can get your chocolate fix from cleaning out The Original Fudge Kitchen sample girl, but this feels a bit more sophisticated. Thanks to the Bogle brothers, Joe and Paul, for the sweet inspiration.

1 part vodka1 part dark creme de cacao1 part Godiva White Chocolate liqueur.

Combine ingredients and serve chilled, straight up with a cocoa-rimmed glass.

Mojito cubano The mojito was originally named El Draque, or the dragon. It’s a refreshing drink in the summer, when a day on the beach can leave you feeling crispier than a dragon’s lunch.

2 lime wedges4-5 mint leaves1 part white rum½ part simple syrupClub soda, or seltzer

Muddle lime and mint in highball glass. Fill with ice. Add rum and simple syrup. Fill rest of the way with club soda, mix well. Garnish with mint, lime.

Paté’s Primo cosmoThe Lucky Bones bartenders get a little offended when customers come in asking for a cosmopolitan, because guests don’t want anyone making it but Patty. She’s known for them. The pour is so perfect, in fact, even the boys at the bar have gotten over their fear of ordering a “girly” drink. Patty won’t judge; she knows that pink drinks aren’t just for the ladies. But if you still feel embarrassed, feel free to substitute Grand Marnier for Triple Sec. Some guys find it manlier.

3 parts Smirnoff, or other citrus vodka1 ½ parts triple secSplash of cranberry juice Splash of lime juice.

Combine ingredients and serve chilled, straight up with a twist of lemon.

1. A string walks into a bar and asks the bartender for a beer.

The bartender says, “We don’t serve strings here.” So the string

walks outside. He asks a guy walking down the street to tie him

in a knot and fray his ends a little. He walks back in the bar and

asks the bartender for a beer. The bartender looks at him and

says, “Weren’t you just in here?” The string says, “No, I’m a frayed

knot.”

2. Two old friends, Blanche and Peggy, both well into their

nineties were going out to dinner. After Blanche ran a stop sign,

Peggy became concerned but didn’t say anything because she

didn’t want to embarrass her. But after Blanche ran right through

a red light, Peggy said, “Blanche, you just ran a stop sign and a

red light. You’re getting careless in your old age.” Blanche looked

at Peggy and said, “Oh, am I driving?!”

3. Prisoners complain behind bars. Husbands complain at them.

4. If a bomb went off in the middle of a herd of cows would it be

udder destruction?

5. Why can’t dalmatians ever play hide and seek? Because they’re

always spotted.

6. We will be friends until we are old and senile. Then we will be

new friends.

7. I went horseback riding today. The ride was great, just

fantastic, until I ran out of quarters and the arcade manager

kicked me out.

8. A couple are enjoying a glass of wine when the wife says, “I

love you.” The husband asks, “Is that you or the wine talking?”

The wife looks at him and says, “No, it’s me, but I was talking to

the wine.”

9. I was thinking about opening up my own bar, right next to a

gym, and calling it ‘Decisions Decisions.’

10. A termite walks into a bar and says, “Is the bar tender here?”

11. What did the ocean say when the plane flew overhead?

Nothing, it just waved.

patty the Bartender’s eleven Best/Worst jokes


the beach plum is a survivor. Growing wild in the dunes from North Carolina to New England, the plant looks exactly as you’d expect a seaside shrub to look, gnarled and windblown. It withstands harsh, salty gusts

and sandy, low-nutrient soil. When it needs to be pollinated, usually around April, the weather often inhibits bees from doing the job. For these reasons, the plant can be unpredictable (not unlike some of the fishermen who frequent our bar during tournament season). In fact, they often produce fruit only biennially. But for those who are patient, the wait is worthwhile. The delicious beach plum, which can be the size of a pea or a large cherry, has the qualities of a plum, just a bit more tart, spicy, and crisp.

Like Cape May, beach plums have a rich history; they greeted colonists who arrived on the east coast of America in the 1600s. One of the earliest accounts of the fruit comes from Henry Hudson, who discovered thickets of them along the river that now bears his name. By the mid-thirties, the fruit had become popular in Cape Cod. Recognizing that housewives were using the beach plum to produce flavorful jams and jellies, growers here saw opportunity for a commercial business.

Today, the plant is still largely unexploited. In our neck of the woods, it’s mostly a small group of fanatical locals who hunt down high-yielding spots, like Higbee’s Beach — it’s a practice as secretive as that of truffle hunting. The search for these plants, which produce glossy leaves and fragrant white blossoms in the spring, can

be deceptively hazardous; the branches of the beach plum often intertwine with those of the poison ivy plant. It can also be difficult to even recognize the plant, as it grows sometimes as a ten foot tall tree and sometimes as a bush, sometimes singly and sometimes in thickets. Even the fruit itself varies in appearance, ranging in color from bright yellow, to fuchsia, to deep plum purple.

At the Cape May Winery, they’ve begun harvesting beach plums for use at Lucky Bones. The goal isn’t simply to invent new, refreshing drinks, although they have succeeded in this regard; the Lucky Bone’s menu now includes a mimosa, a martini, and a mojito made from the coastal fruit. But even more importantly, the Craigs are hoping to raise awareness. To this end, the family has been working with the Cape May County Beach Plum association, which strives to support beach plum growers and distributors, while educating the general public. To date, the non-profit has planted 10,000 beach plum plants in the county, and the ultimate goal is to create a sustainable beach plum industry here. In addition to its tasty appeal, the plant provides natural erosion control on Cape May beaches.

Right now, beach plums are being marketed to restaurants throughout the state for use in making cordials, honey, wines, salad dressings, desserts, and juices. In December of 2010, the beach plum — the little fruit with such big potential — was named the official fruit of Cape May County.

Beach Plum: The little-known fruit that packs a big punch

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Beach Plum and Watermelon Mojito Our staff played a game once. It involved deciding which fellow member of the Lucky Bones crew they’d pick to be stranded with on a deserted island. The game had two outcomes: 1. Several secret crushes were revealed; and 2. It got everyone thinking about what else they couldn’t live without. These two drinks, the most popular in-season mojitos, are a no-brainer. They go best with jalapeños-heavy nachos, which we’ll also be bringing to our hypothetical island.

2 pieces of lime4-5 mint leaves 1 part white rum½ cup of seasonal fruit½ part simple syrup Club soda, or seltzer

Muddle lime, mint, and either watermelon or beach plums in a highball glass. Fill with ice. Add rum and simple syrup. Fill the rest of the way with club soda and mix well.

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patWhy is the front register known as the Pat Ford register? I chose the front register as the Pat Ford register because I’m good looking and I’m the first bartender you see when you walk in. Just kidding. I feel most comfortable there.

What is your best drink? The Fudge Kitchen martini. A guy from Hershey, Pennsylvania told me that I make the best chocolate martinis he’s ever head. That means a lot coming from someone from Hershey!

Do you have any pre-shift rituals to get amped up for work? Everything I do from the second I clock in is a ritual. I’m like Mr Rogers. Ask any of the regulars. I always dim the lights every day when I get in and all the regulars and staff yell, “Pat’s here!”

What is the best advice you’ve gotten bartending? When in doubt, make it cold and make it red! I live by it still to this day.

What’s the best pick-up line you’ve heard at Lucky Bones? The best I’ve heard is, “Yo, Doll.” Actually, it’s my line, from when I was single.

Do you hang at Lucky Bones on your day off? My family and

I come in sometimes and my seven year old daughter, Halle, loves the adult grilled salmon. She ate the whole dinner, even when she was just three. Back then, she called it “Yucky Bones.” She couldn’t say her L’s yet.

What’s your dream job? I wouldn’t leave my job to go bartend anywhere else. And unless Microsoft calls me up, I’ll be slinging drinks at the Bone. I used to be a courier for FEDEX in Philly for three years. Driving around in a truck all day just wasn’t my thing. I left that job to move back to the shore which led me back to the restaurant business. I have the gift of gab, which helps. Plus, I’m pretty good at pouring two martinis at once without spilling a drop. Women are always impressed with that, and men, too, for that matter.

What’s the vibe at Lucky Bones? In one word? “Wow.” I don’t know what everyone did before we opened. Really.

mattFavorite thing about the Lucky Bones clientele? They are loyal. That, and they show up hungry and thirsty!

The must-try drink at Lucky Bones? The Beach Plum mojito; it’s one of a kind.

Anything that makes the Lucky Bones bar quirky or unusual? Well, the bartenders are all quirky, and some of them are unusual.

Most underrated drink at Lucky Bones? Beer. We serve the coldest.

If you were a drink on the Lucky Bones menu, what would you be? Guinness. I am Irish and I am stout.

Describe the vibe of the Lucky Bones bar in one word. Relax-tastic. Is that a word?

Ever get distracted by people watching? Nah. I can do my job in my sleep, so I am able to watch people, check the game on TV, and still give great service.

Most redeeming thing about working at Lucky Bones? I will say this: Working here has allowed me to meet some pretty great people.

Ask a Bartender

BillIs there anything you can compare bartending to? Like riding a bike. You can’t make too many mistakes, or you collapse.

Do you have any bar-related phobias? I’m afraid of knives. And I can’t take cold medicine when I’m working because it turns me into a mean person.

What is the best joke you’ve seen at the Lucky Bones bar? A girl who works across the street at the Lobster House told everyone that she was playing guitar here on April Fool’s night. We set up the mic for her, we even advertised ‘Open mic with Missy.’ Everyone showed up, and she said, “April fool.”

Who would you most like to see walk through the door? I’ve served Maya Rudolph, all of the Phillies, and Chaka Khan. But the person I’d like most to see walk through the door is my brother, Pat. He’s been in Paris for the past five months and I miss him like crazy.

Any pre-work rituals? I come home from the beach by three, I take a nap for half an hour, and then I sit in my room by myself. No one can bother me.

Do you nickname your customers? Of course. There’s Pinot Joe, because he won’t order anything but Pinot Noir.

BarbaraAny insider tips for getting served at Lucky Bones? Hopefully not! Every customer matters.

Do you have any pre or post-shift rituals? Cocktails!

Best piece of bartending advice you’ve gotten? Never let them see you sweat.

Is there any music played at the bar that makes your shift go by quicker? Oooh, Barry White!

Best time of year to enjoy Lucky Bones? Fishing tournament times; they bring in some great characters.

What makes you most proud to work at Lucky Bones? The food and the employees — they never let you down.

ericaDo you enjoy Lucky Bones on your day off? I eat there, of course. The food is awesome.

Fondest Lucky Bones memory? One day, the fire alarm was going off, and customers were sitting there, telling me the alarm was going off. Not one person got out of their seats. I guess they were enjoying their food too much.

What sets Luck Bones apart? Consistency.

Most mellow time at the bar? If you’re looking for quiet, around 3pm. And the spring and fall are great; there’s still a good crowd, but it’s not as crazy as July and August.

Are there any misconceptions about your job? Just that it’s easy!

How do you feel about being the center of attention? I hate it! But the funny thing is, I don’t feel that way behind the bar.

Is there any job you’d leave Lucky Bones for? My dream job would be in the fashion industry, but I love the job I’ve got right now.


InDex

SoUPS

Cuban Black Bean Soup ............................................... 32

Roasted Butternut Squash Soup with Apple

and Sausage ..................................................................... 33

Seafood Bisque ............................................................... 36

Short Rib and Beef Cowboy Chili .............................. 37

Split Pea Soup with Chorizo and Sage .................... 40

Vegetable Clam Chowder ............................................ 41

SHARED PLATES AND STARTERS

Best Hummus .................................................................. 44

Brick Oven Shrimp ......................................................... 44

Buffalo Chicken Spring Rolls ....................................... 45

Cape May Steamed Clams ........................................... 46

Creamy Artichoke and Crab Dip ................................ 50

Cuban Spiced U-Peel Shrimp with Cape May

Cocktail Sauce ................................................................. 51

Goat Cheese Log ............................................................ 54

Grilled Shrimp ................................................................. 54

Guacamole Cuban Style ............................................... 55

Guacamole Oaxaca Style ............................................. 55

Hand-Cut French Fries .................................................. 56

Jumbo Chicken Wings with Spicy Hoisin

Ginger Sauce .................................................................... 60

Lobster and Shrimp Spring Rolls ............................... 61

Local Lund’s Fisheries Calamari with

Roasted Red Pepper Aioli ............................................ 66

Lucky Bones Nachos ...................................................... 66

Mojo Pork Morsels.......................................................... 67

Mussels In Gorgonzola Basil-Tomato Sauce ........... 67

Scallops in Applewood Smoked Bacon with

Horseradish Cream Sauce ............................................ 72

Smoked Fish Dip ............................................................. 73

SALADS

Classic Caesar Salad with Caesar Dressing ............. 76

Caesar Dressing .............................................................. 76

Famous Roasted Beet and Goat Cheese Salad

with Thyme Vinaigrette ................................................ 77

Fresh Tuna Salad with Potatoes and Herbs ............ 82

Green Goddess Dressing .............................................. 83

Grilled Salmon Salad ..................................................... 86

Maytag Blue Cheese Dressing .................................... 86

Pelican Club Balsamic Vinaigrette ............................. 90

Rocket Salad with Green Goddess Dressing .......... 90

Spinach Salad with Maytag Blue Cheese

Dressing ............................................................................ 91

SANDWICHES

Asian Chicken Salad Sandwich .................................. 94

Barbecued Pulled Pork Sandwich ............................. 94

Braised Short Rib Reuben Sandwich ........................ 95

Chicken Foccaccia Sandwich ...................................... 98

Club-Style Soft Shell Crab Sandwiches ................... 102

Lucky Bones Monte Cristo Sandwich ....................... 103

Grilled Fish Sandwich .................................................... 103

Herbed Chicken Salad Sandwich .............................. 106

Lucky Bones Muffuletta ................................................ 107

Oyster Po’ Boy .................................................................. 110

Shrimp Salad Sandwich ................................................ 111


InDex

ESSENTIAL SAUCES, SIDES AND SPREADS

Arugula Pesto .................................................................. 114

Baby Clam Sauce ............................................................ 114

Backwater Tartar Sauce ................................................ 114

Beet Horseradish Butter ............................................... 115

Blue Cheese Butter ........................................................ 115

Brick Oven-Roasted Zucchini ..................................... 115

Bronze Rub ....................................................................... 116

Caramelized Onions ...................................................... 116

Cornmeal Crust ............................................................... 116

Costa Rican Coffee and Chipotle Barbecue

Sauce .................................................................................. 120

Creole Sauce .................................................................... 120

Curry Ketchup ................................................................. 121

Herb Butter ....................................................................... 121

Herb Mayonnaise ........................................................... 121

Horseradish-Beet Sauce ............................................... 124

Horseradish Cream Sauce ............................................ 124

Lemon Aioli ...................................................................... 124

Lemon Beurre Blanc ...................................................... 124

Low Tide Cole Slaw ........................................................ 125

Lucky Barbecue Sauce .................................................. 125

Lucky Bones Bloody Mary ............................................ 126

Mashed Potatoes with Roasted Garlic ..................... 130

Mushroom Cream Sauce .............................................. 130

Orange Ginger Beurre Blanc ....................................... 130

Oven-Roasted Roma Tomatoes .................................. 134

Pan-Fried Ravioli with Roasted Red Pepper

Pesto ................................................................................... 134

Pineapple Salsa ............................................................... 134

Roasted Corn Cream Sauce ......................................... 135

Roasted Garlic ................................................................. 135

Roasted Garlic Aioli ........................................................ 135

Roasted Garlic Ricotta Spread .................................... 136

Roasted Red Pepper Aioli ............................................ 136

Roasted Tomato Broth .................................................. 136

Roasted Yellow Pepper Aioli ....................................... 137

Salsa Ranchera ................................................................ 137

Salsa Verde ....................................................................... 137

Salsa Verde II .................................................................... 140

Salt and Pepper Mix ....................................................... 140

Shrimp and Lobster Stock ........................................... 140

Smoke Rub ....................................................................... 142

Soft Polenta with Gorgonzola and

Mascarpone ..................................................................... 142

Spicy Hoisin Ginger Sauce ........................................... 143

Thai Dipping Sauce ........................................................ 143

Tomato Sauce .................................................................. 143

PIZZA

Classic Jule ........................................................................ 150

Four Cheese, Red ............................................................ 150

Four Cheese, White ........................................................ 154

Margherita ........................................................................ 154

Pizza Dough ..................................................................... 155

Pizza Sauce ....................................................................... 158

Positano ............................................................................. 158

Roasted Butternut Squash Pizza with Caramelized

Onions, Goat Cheese and Fresh Sage ...................... 159

Saturday ............................................................................ 159


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Shrooms and Cheese, Red ........................................... 160

Shrooms and Cheese, White ....................................... 160

Skip Jack ............................................................................ 161

Sofia Pie ............................................................................. 161

Tuscan ................................................................................ 164

White on White ............................................................... 164

SEAFooD

Fish and Chips ................................................................. 172

Grilled Cape May Scallops ........................................... 174

Lil’s Mediterranean Seafood Pasta ............................ 174

Lil’s Shrimp and Andouille Pasta ............................... 175

Lil’s Three-Cheese Seafood Pasta .............................. 178

Lobster Mac and Cheese .............................................. 179

Seared Scallops with Spicy Green Sauce ................ 180

Shrimp Crab Cakes ......................................................... 181

Shrimp Creole .................................................................. 184

Tile Fish in a Roasted Tomato Broth with

Orzo Salad......................................................................... 185

MEAT AND PoULTRy

Pork Baby Back Ribs ....................................................... 192

Beer-Braised Beef with Onions .................................. 193

Braised Duck Legs .......................................................... 196

Broiled Baby Back Ribs .................................................. 198

Cuban-Rubbed Pork Chop........................................... 199

Hamburgers with Garlic and Shallot Butter ........... 202

Lemon-Garlic Chicken .................................................. 203

Moroccan Leg of Lamb ................................................. 206

Rib Steak with Red Wine and Shallot Sauce........... 207

Spiced Chicken ................................................................ 210

Spiced Sweet Potatoes ................................................. 210

Spiced Hamburgers #1 ................................................. 211

Spiced Hamburgers #2 ................................................. 211

Spiced Turkey Burgers .................................................. 211

Stuffed Chicken Breast.................................................. 214

Two-Day Roasted Pork Butt ........................................ 218

DESSERTS

Banana and Chocolate Bread Pudding .................... 222

Best Cheesecake Recipe ............................................... 223

Chocolate Decadence Cake ........................................ 226

Creamy Key Lime Pie ..................................................... 226

Jersey Blueberry Soup .................................................. 227

Lemon Squares ............................................................... 227

Perfect Chocolate Chip Cookies ................................ 230

Rhubarb and Strawberry Crisp................................... 231

WINE AND LIqUoR

Apple Martini ................................................................... 242

Backwater Sunset ........................................................... 242

Blueberry Banana Mojito ............................................. 242

Espresso Martini ............................................................. 242

Key Lime Martini ............................................................. 242

Lemon Drop Martini ...................................................... 243

Mojito Cubano ................................................................ 243

Original Fudge Kitchen Martini ................................. 243

Paté’s Primo Cosmo ....................................................... 243

Beach Plum and Watermelon Mojito ....................... 247

Resourcesfor apparel, gifts and cookbook

Lucky Bones1200 Route 109Cape May, NJ(609) 884-2663luckybonesgrille.com

for beach plum products

Love the Cook 404 Washington Street Mall Cape May, NJ(609) 884-4334lovethecook.com

for the best local wine

Cape May Winery709 Townbank RoadCape May, NJ (609) 884-1169 capemaywinery.com

for the best fresh coffee

Cape May Roasters404 Washington Street MallCape May, NJ(609) 884-9292capemayroasters.com

for casual-romantic dining

The Washington Inn and the Wine Bar801 Washington Street Cape May, NJ (609) 884-5697washingtoninn.com

for spice mixes

Chef Walter J’s Cuban Spice Rubhaspice.com/products

“The Washington Inn deserves its accolades.”new york magazine

The chefs at The Washingon Inn present 350 classic

creations, plus favorite contributions from fellow

chefs and family friends. Eleven sensational chapters

feature simple-to-follow recipes, carefully adapted

for easy preparation of fine cuisine in your own

home, accompanied by:

� Advice on Entertaining

� Tips on Preparation Techniques

� Suggestions for Wine Selections, plus

� Beautiful, Full-Color Artwork by

Cape May’s Famed Artist, Alice Steer Wilson

Available from... LOVE THE COOK 404 Washington Street Mall

WHaLE’S TaLE 312 Washington Street MallExIT zERO STORE & GaLLERY 109 Sunset Boulevard

0768587809839

ISBN 978098307685851995 >

USA $19.95canada $24.95

When Lucky Bones Backwater Grille opened in the spring of 2006 in Cape May, New Jersey, the nation’s oldest seashore resort, it became an instant classic, with the Philadelphia Inquirer announcing, “Few restaurants wear the Shore’s casual new spirit as well as Lucky Bones Backwater Grille.” Inside these covers, you’ll find the dishes that have attracted a fiercely loyal clientele, and you’ll hear from the

characters who make this restaurant such an irresistible experience — the staff AND the customers. So pull up a chair, and bring your appetite along for the ride.

The Essential Lucky Bones Cookbook

Documents

Transcript of The Essential Lucky Bones Cookbook