Author

Aron Galinovsky

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Dinner

Jerk-Honey Lamb Loin Chops

INGREDIENTS 

  • 8 lamb loin chops
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • 2 tsp complete seasoning
  • 5 tbsp fresh Caribbean green seasoning
  • 5 tbsp wet jerk seasoning
  • 1 tbsp honey
  • 4 smashed garlic cloves
  • Few sprigs of thyme
  • Few sprigs of rosemary
  • 2 tbsp olive oil
  • 4 tbsp butter

DIRECTIONS

  • Clean then season the lamb loin chops with all of the listed ingredients except for the olive oil and butter.
  • Heat a cast iron skillet or nonstick pan on medium-high heat, and add 2 tbsp olive oil. Once the oil is hot, add the lamb loin chops to the skillet and reserve the garlic, thyme, and rosemary. Cook for about 5 minutes (depending on your preference for doneness), then flip each chop.
  • Once flipped, add the butter and reserved garlic, thyme, and rosemary to the skillet. After 2 minutes, begin basting the chops with the now-melted butter for another 2-4 minutes or until the chops reach your desired doneness.
  • Remove the chops from the pan and allow to rest for at least 5 minutes. Serve with rice or your choice of side
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Recipes

Thai Sweet Chili Sauce

Ingredients

  • 1/2 to 1 cup chopped chilies
  • 1/2 cup water
  • 1/2 cup rice vinegar
  • 1/4 cup sugar (use 2 tablespoons for less sweet, up to 1 cup for sweeter)
  • 1 tablespoon hot chili flakes (or fresh minced chilies for extra heat)
  • 1 tablespoon fish sauce
  • 1 tablespoon fresh minced garlic (about 3-4 cloves)
  • 1 teaspoon fresh minced ginger
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (called slurry)

Instructions

  • Combine the chilies, water, rice vinegar, sugar, chili flakes, fish sauce, garlic, and ginger in a saucepan. Stir to mix.
  • Bring the mixture to a gentle boil over medium heat, stirring occasionally, until the sugar dissolves.
  • Reduce the heat to low and let it simmer for about 5–7 minutes, allowing the flavors to meld.
  • Stir in the cornstarch slurry and continue cooking until the sauce thickens to your liking. If you prefer it thicker, add another round of slurry.
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American

Fair Haven Oyster Company

Fair Haven Oyster Co. is a seafood bar located at 307 Front Street in New Haven, Connecticut, along the picturesque Quinnipiac River.  The restaurant offers an intimate and nautical ambiance, featuring expansive waterfront views and a  deck. The interior boasts mid-century design elements combined with a modern and cozy tavern atmosphere.

The menu, curated by Chef/Owner Emily Mingrone and her team, is eclectic and classic, complemented by gin and sherry-focused drinks.  Notable dishes include the Bone-in Skate Wing.

Fair Haven Oyster Co. operates from Tuesday to Saturday, 4 PM to 9 PM.  Reservations can be made through their website.

Appetizers:

  • Ninigret and Black Point oysters – Very good.
  • Seared Foie Gras –with apple butter, radicchio & pickled onion. Okay, but slightly bitter to some.
  • Linda’s Escargot –with garlic herb butter & crusty bread; Lacked flavor and seasoning.
  • Chickpea Cacio e Pepe –in parmesan broth with pecorino and black pepper; Not enjoyable for our group, though popular with other patrons.

Main Courses:

  • Pan-Roasted Striped Bass – with Yukon gold potatoes, spigariello kale, salt cured olives & pine nut butter; Very good.
  • Grilled Dorade (fish) –with stewed beluga lentils, bagna cauda & roman spices; Very tasty.
  • Bone-In Skate Wing (fish) – pan seared with capers, Meyer lemon, tomato preserves & brown butter; Excellent!

Desserts:

  • Chocolate Mousse with whipped cream & cacao nibs
    and Date Cake with averna caramel & salted crème fraîche; Both great.

Drinks:

  • Well-prepared and enjoyable.

Service

  • Service:  Mixed—a detractor from the overall experience.

Overall Opinion

  • Rating: 6.5/10.

Return

Most of our group would go back, likely for the standout main dishes and desserts. This seems like a place worth revisiting for the highlights while perhaps managing expectations on service and certain menu items. Everyone would also consider trying other offerings next time.

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Appetizers

Crispy Cornflake Chicken Nuggets

INGREDIENTS:

  • 1 pound chicken breast
  • 2 eggs
  • Flour, as needed
  • Cornflakes
  • Salt and pepper, to taste
  • Paprika, to taste
  • Olive oil, for drizzling

INSTRUCTIONS:

  • Preheat your oven to 400°F and line a baking sheet with parchment paper.
  • Crush cornflakes and season with salt, pepper, and paprika.
  • Cut the chicken breasts into cubes or strips.
  • Coat each piece of chicken in flour, then dip into eggs, and roll in the seasoned cornflakes.
  • Place them on a parchment lined baking sheet.
  • Drizzle the chicken lightly with olive oil.
  • Bake for 20-25 minutes, or until the chicken is golden brown and cooked through.

HONEY MUSTARD DIP

INGREDIENTS

  • 2 tablespoons Mustard
  • 3 tablespoons mayonnaise
  • 2 tablespoons all natural honey
  • Chopped chives, for garnish

INSTRUCTIONS

  • Mix the mustard, mayonnaise, and honey in a bowl until smooth.
  • Top with chopped chives and serve with the crispy chicken nuggets.
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Recipes

Thanksgiving Sausage Stuffing

Ingredients

  • 1 pound Ground Sausage
  • 2 sticks Butter
  • 5 stalks Celery, chopped
  • 12 oz Pepperidge Farm Herb Seasoned Stuffing
  • 12 oz Pepperidge Farm Classic Stuffing
  • 2 medium Onions, chopped
  • 4 cloves Garlic, minced
  • 4 cups Vegetable Broth
  • Salt and Pepper to taste
  • 1 tbs Garlic Powder
  • 2 tbs Poultry Seasoning
  • 2 sprigs Fresh Sage
  • 2 sprigs Fresh Rosemary
  • 2 sprigs Fresh Thyme

Directions

  • Preheat the oven to 375°
  • In a large skillet, brown the sausage and break it down into small pieces as it cooks. Remove it from the pan and place it into a bowl.
  • In the same pan that you cooked the sausage in, melt one stick of butter and add the celery, onion and garlic. Lightly season the vegetables with salt and pepper and sauté them for about 6 minutes or until they are soft.
  • Stir the sausage back in and add a bundle of sage, rosemary and thyme. (Tie the herbs together with kitchen twine to make the bundle) Now, cover the skillet and let it cook on low for about 5 minutes.
  • In a medium sized sauce pan, bring a stick of butter and vegetable broth to a boil and then simmer until the butter is completely melted and incorporated into the broth.
  • In a large bowl, add both bags of the stuffing, the sausage and vegetable mixture (remove the bundle of fresh herbs) and broth.
  • Season the stuffing with a little more salt and pepper, garlic powder and poultry seasoning. Stir everything together until it’s evenly combined and add it to a greased baking dish.
  • Then, place it in to the oven ,covered, for about 10 minutes.
  • Turn the oven temperature up to 400°, remove the foil and place it back into the oven, uncovered, for an additional 10 minutes
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Recipes

Aron’s Famous Cranberry Sauce

INGREDIENTS

  • 12 oz fresh cranberries
  • 1 cup granulated sugar
  • 1/2 cup Orange Juice
  • 1/2 cup of water

DIRECTIONS

  • In a sauce pan combine sugar, orange juice and water.
  • Set over medium heat and stir to dissolve the sugar.
  • Add cranberries and bring to a gentle boil.
  • Reduce heat to low and simmer uncovered, stirring occasionally, until the cranberries burst, and the sauce thickens, about 20 minutes.
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Dinner

Aron’s Chicken Cutlets

Ingredient

  • 2 lbs. thinly sliced chicken breasts
  • 4 large eggs
  • 5 cup milk
  • 3 cups seasoned breadcrumbs
  • salt and pepper to taste
  • 2 tsp garlic powder
  • avocado oil

Instructions

  • Season the chicken breasts on both sides with salt, pepper, and garlic powder.
  • In a bowl, beat the eggs and milk together.
  • In another bowl, add the breadcrumbs.
  • Dip the chicken breast into the egg mixture, making sure it’s completely coated. Let the excess egg drip off.
  • Coat the chicken generously with breadcrumbs on both sides.
  • In a large frying pan, add enough oil to cover the bottom of the pan with about 1/2 inch of oil. Heat the oil to 350 degrees Fahrenheit over medium-high heat.
  • Fry the cutlets on both sides for about 3 minutes or until they are golden brown and cooked through.
  • When the chicken is done, remove it from the oil and let it cool on a wire rack or paper towels.
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Main Dishes

Aron’s Famous Chili

INGREDIENTS

  • 2 tablespoons of olive oil
  • 2 yellow onions
  • 1 green pepper
  • 1 jalapeno pepper
  • 1 6 oz can of tomato paste
  • 2 lbs. lean ground beef
  • 2 cups beef broth
  • chili powder
  • black pepper
  • cumin
  • smoked paprika
  • garlic powder
  • onion powder
  • oregano
  • sugar
  • salt
  • Worcestershire sauce
  • 15 oz can crushed tomatoes
  • 2 cans  Rotel
  • 2 cans chili beans

DIRECTIONS

  • Combine the olive oil, yellow onions, green pepper and jalapeno pepper in a Dutch oven and sauté for approx. 5 minutes
  • Add 2 tbsp minced garlic and cook for 2 minutes
  • Add the tomato paste and cook for 3-4 minutes
  • Add the 2 lbs. of ground beef
  • Slowly incorporate 2 cups of beef broth while mixing the ground beef
  • Add the following spices
    • 3 Tbsp Chili Powder
    • 1 Tbsp Black pepper
    • 1 Tbsp Cumin
    • 1 Tbsp Smoked paprika
    • 1Tbsp Garlic powder
    • 1 Tbsp Onion powder
    • 1 tsp Oregano
    • 1 Tbsp Sugar
    • 1 tsp Salt
  • Continue to add the beef broth until finished
  • Add 1 Tbsp Worcestershire sauce
  • Add 15 oz can of crushed tomatoes
  • 2 cans of drained Rotel
  • 2 cans of chili beans
  • Mix well and bring to a simmer
  • Cover and cook for 2 hours
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Recipes

Brussel Sprouts

Ingredients

  • 2 lbs brussels sprouts
  • 2 teaspoons oil
  • 1 teaspoon black pepper
  • 3 cloves garlic minced
  • ½ pound of bacon (cut into ½ inch strips)

Instructions

  • Preheat your oven to 400 degrees.
  • Mix the brussels sprouts with the oil, pepper, and garlic then place them on a rimmed baking sheet in a single layer. Cover them with the bacon pieces.
  • Roast for 35-40 minutes, mixing them halfway through. They are best when the brussels are very brown and the bacon is crispy.
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Recipes

Homemade BBQ Sauce

Ingredients

  • 2/3 cup vegetable Oil
  • 2 cloves minced garlic
  • 1/3 cup cider vinegar
  • ¼ cup soy sauce
  • 2 tbsp Worcestershire sauce
  • 3 tbsp A-1 Sauce
  • ½ cup Heinz Ketchup
  • 4 drops tabasco

Directions

  • Combine all the ingredients in a medium saucepan.
  • Bring the sauce to a simmer over medium heat. Then, reduce the heat to low.
  • Cook, stirring often, until the sauce has thickened, about 15-20 minutes.
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