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chefkaska's Profile

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Long Beach Island, NJ?

Try the Tuna egg rolls at the BlackWhale. Absolutely a real CO!

Jul 03, 2013
chefkaska in New Jersey

Long Beach Island, NJ?

I go to LBI every summer for a couple of weeks. The Black Whale is my favorite. It's a joint venture between the owner's of Mud City, Bob's Shipbottom Fish and a private investor, previously in the high end restaurant business. These guys know how to run a restaurant. In fact. try all 3. The Black Whale does take reservations, which I highly suggest on weekends and holidays. Great bar scene, spectacular food and excellent service Be sure to try
steamed mussels in a white wine, garlic and buttery broth. and. Get extra bread for dipping. It's on the menu as an appetizer but the large serving along with their salad and home made dressings are more than enough for dinner. The seafood is fresh and creatively prepared. Know you'll love it.

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Black Whale Bar & Fish House
100 N Pennsylvania Ave, Beach Haven, NJ 08008

Jul 17, 2011
chefkaska in New Jersey

Roasting Crown Roast of Pork

I am cooking 2 Ten pound Crown Roasts for a dinner party. I' m told it should take 2 1/2 to 2 3/4 hours. In order to free up my ovens for cooking hor dourves and side dishes, is it possible to partially roast these several hours earlier so that I can return them to the oven for 30 to 60 minutes to complete
the cooking without compromising the results?

Dec 05, 2010
chefkaska in Home Cooking

Long Beach Island, NJ?

Best food on the Island! The garlic muscles are plentiful and absolutely delicious!
The crabcakes are all lumpcrab and as a matter of fact all of their seafood is top of the
line. Their salad dressings are home made and spectacular. These guys know what they're doing. The food has been consistently excellent since they opened which is about 4 or 5 years ago.

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Black Whale Bar & Fish House
100 N Pennsylvania Ave, Beach Haven, NJ 08008

Jun 03, 2010
chefkaska in New Jersey

What/Where -- Your favorite pasta dish?

It was amazing....the pasta itself was actually very light. The pasta is similar to
Pappardelle texture, only it's about 2 inches wide and probably 15 inches long.
The pasta is made at the restaurant. When it is plated there are 4 of the 15" x 2 inch pasta noodles twirled to look like a rosette and somehow the the prosciutto and montacio cheese mixture is woven into the noodles with an incredible aurora sauce.

It's amazing.....it really isn't heavy. That's probably due to lightness of the pasta.
I'm going to try and replicate it. It's their signature dish and I' m pretty sure they're
not sharing that recipe.

Jun 02, 2010
chefkaska in Greater Boston Area

What/Where -- Your favorite pasta dish?

I just had this signature dish at Limoncello in Boston last week. It was probably the most innovative and delicious pasta I've had in a long time. It also has prociutto intertwined with the Montasio Cheese throughout the pasta with an aurora sauce topped off with the Truffle sauce. If someone has the recipe I'd love to have it or at least the recipe and method to make the delicate pasta.

Jun 02, 2010
chefkaska in Greater Boston Area