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Aron

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Appetizers

Grilled Lamb Chops

Ingredients

  • 8 lamb rib chops (about 1 inch thick)
  • 3 tbsp olive oil
  • 4 garlic cloves, minced
  • 2 tsp fresh rosemary, finely chopped (or 1 tsp dried)
  • 1 tsp fresh thyme leaves
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp paprika 

Instructions

  • Marinate the lamb; In a bowl, combine olive oil, garlic, rosemary, thyme, salt, pepper, and paprika. Coat the lamb chops well. Marinate for at least 30 minutes.
  • Remove the lamb from the refrigerator about 20 minutes before cooking.
  • Heat up the grill
  • Cook the lamb chops flipping the chops often. Cook them approximately 3–4 minutes on each side for medium rare, 4–5 minutes per side for medium. Adjust for thicker chops
  • Once done cooking let the chops rest for a few minutes before serving. Enjoy!
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Dinner

Linguine with Littleneck & Chopped Clams

Ingredients

  • 1 lb. linguine
  • 2 dozen littleneck clams, scrubbed
  • 1lb chopped clams
  • 5–6 cloves garlic, thinly sliced
  • 5 tbsp extra-virgin olive oil
  • ¾ cup dry white wine
  • 1 bottle of clam juice
  • ½ tsp red pepper flakes
  • 3 tbsp fresh parsley, chopped
  • 1 stick of butter
  • ½–1 cup pasta water
  • Salt and black pepper to taste
  • Juice of 1 lemon

Directions

  • Cook the linguine in well-salted water until about 2 minutes before al dente. Reserve 1 cup of pasta water
  • Heat the olive oil in a large skillet over medium heat. Add garlic and red pepper flakes and cook for about 1 minute, without browning the garlic
  • Add white wine and littleneck clams. Cover and cook 5–7 minutes, shaking the pan occasionally, until the clams open.
  • Remove the opened clams and set them aside. Discard any clams that remain closed
  • Add the chopped clams and the bottle of clam juice to the skillet. Add ½ cup pasta water and simmer for 2 minutes
  • Add the partially cooked linguine and toss continuously for 1–2 minutes. Add more pasta water a little at a time until the sauce becomes silky and coats the pasta
  • Stir in the butter and parsley. Return the littleneck clams to the pan and toss gently
  • Finish with fresh black pepper and a drizzle of olive oil. A squeeze of lemon is excellent too

A good ratio: about 24 littlenecks + 1lb can chopped clams per pound of linguine. This gives you plenty of clam flavor without overwhelming the pasta. Enjoy!

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Appetizers

Sausage, Peppers and Onions

Ingredients:

  • Olive Oil -3 tbsp
  • Hot and Sweet Sausage -3 hot, 3 sweet
  • Peppers – 3 peppers, red, green and yellow cut up in squares
  • Onions- 1 onion
  • Garlic – 4-5 cloves
  • Marinara Sauce – 1 can (24 oz)
  • Parmesan –  2 tbsp
  • Garlic Powder -1/4 tsp
  • Onion Powder – ¼ tsp
  • Bread
  • Salt- to taste
  • Pepper-to taste
  • Red Pepper Flakes – ¼ teaspoon
  • Oregano – ¼ tsp
  • Italian Seasoning – ¼ tsp

Instructions

  • Preheat the oven to 400°F
  • Toss the peppers, onions, and garlic with the olive oil, oregano, Italian seasoning, garlic powder, onion powder, salt, pepper, and red pepper flakes
  • Spread the vegetables evenly in a large baking dish or on a sheet pan
  • Bake for 25 minutes
  • Put in a can of Marinara sauce, sprinkle with grated cheese and mix everything well
  • Put back into the oven for another 25 minutes
  • Serve with garlic bread, over pasta, or with roasted potatoes. Leftovers also make an excellent sandwich the next day, enjoy!

 

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Dinner

Cherry Tomato & Garlic Pasta

Serves: 4

Ingredients

  • 1 pound pasta (penne, ziti, rigatoni or your favorite pasta)
  • 2 pints cherry tomatoes, halved
  • 6–8 garlic cloves, thinly sliced
  • ¼ cup extra virgin olive oil
  • ½ teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • ¼ cup fresh basil leaves, torn
  • ½ cup grated Parmesan or Pecorino Romano (optional)
  • 2–3 tablespoons reserved pasta water
  • Fresh parsley (optional, for garnish)

Instructions

  • Bring a large pot of well-salted water to a boil and cook the pasta until al dente. Reserve about 1 cup of pasta water before draining.
  • While the pasta cooks, heat the olive oil over medium heat in a large skillet.
  • Add the sliced garlic and cook for 1–2 minutes, stirring often, until fragrant and lightly golden. Do not let it burn.
  • Stir in the red pepper flakes (if using), then add the cherry tomatoes. Season with salt and pepper.
  • Cook for 8–10 minutes, stirring occasionally, until the tomatoes soften and burst, creating a light sauce. Gently press some of the tomatoes with the back of a spoon to release more juices.
  • Add the drained pasta to the skillet. Toss with the tomato mixture, adding a few tablespoons of reserved pasta water until the sauce lightly coats the pasta.
  • Stir in the fresh basil and adjust seasoning.
  • Serve immediately topped with grated Parmesan or Pecorino and a drizzle of good olive oil.

Optional additions

  • Top with grilled shrimp, chicken, salmon or tuna
  • My picture is with Tuna in water
    • 2 cans drained
    • ½ of white onion
    • ½ cup of pickled jalapenos
    • 2 tbsp of regular mayonnaise
    • A few pinches of salt and pepper
    • Mixed well and combine with the pasta
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Korean

COQODAQ – Restaurant in NYC

We visited Coqodaq in New York City on a Sunday for brunch. As a Michelin-recommended restaurant, our expectations were high. We were greeted by a friendly host and hostess and were seated immediately, making for a great first impression.

The restaurant has a trendy, modern atmosphere with a bright interior and a chic vibe. One unique touch is the hand-washing station at the entrance, stocked with exotic luxury soaps before entering the dining room. The space features tables along with upscale semicircular black leather booths, while a DJ near the bar keeps the energy high with loud music. The stylish setting is fun, although the noise level makes conversation somewhat difficult.

The staff was friendly, welcoming, and always smiling. They stopped by our table frequently, although the service wasn’t especially attentive or detailed. The drink menu is impressive, offering a wide variety of creative cocktails along with an excellent selection of wines and other beverages.

The brunch menu is offered as a prix fixe meal, with six appetizers shared by the table and each guest choosing their own entrée.

The appetizers included:

  • French Toast Sliders with a house-made sauce – creative, but half of our group didn’t care for them.
  • Hash Browns with Salmon Rillettes – excellent and one of the standout dishes.
  • Shrimp Salad Lettuce Cups – fresh and very good.
  • Deviled Eggs – excellent.
  • Umma’s Kimbap – good.
  • Crispy Chicken Croquettes – very good.

The meal began with a flavorful chicken consommé that was rich and comforting. We also ordered a dozen East Coast oysters, which were exceptionally fresh and served with cocktail sauce, mignonette, and lemon wedges. They were absolutely superb.

For our entrées, everyone chose Coqodaq’s Signature Fried Chicken, served in three styles: Original, Soy Sauce-Garlic Glazed, and Gochujang Glazed. The chicken arrived hot, crispy, and perfectly brined. While everyone agreed it was very good, none of us felt it quite lived up to the extraordinary hype. The variety of accompanying sauces—including honey mustard, spicy gochujang, ranch, and pesto—added plenty of flavor and made each bite a little different.

One of the highlights was the selection of side dishes, all of which paired beautifully with the fried chicken. These included cold noodles in a light, tangy dressing to balance the richness of the chicken, a crisp coleslaw, a lightly spicy scallion salad, traditional kimchi, and spicy Korean rice cakes. Being able to replenish the sides was a nice touch.

Dessert was a refreshing frozen yogurt that one can top with strawberries, grapes, mango, and blueberry compote, providing a light and satisfying finish to the meal.

Overall, Coqodaq delivers a fun, energetic dining experience with stylish surroundings, excellent appetizers, fresh oysters, and quality fried chicken. While I don’t think it’s a restaurant I’d go out of my way to revisit, I’m glad we experienced it. It’s worth trying at least once for the atmosphere, creative brunch format, and unique take on Korean-inspired fried chicken.

Rating: 7.5/10

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American

Nomade a Restaurant in Westport CT

Nomade in Westport, Connecticut, delivered a wonderful dining experience from start to finish. We dined with two other couples, and everyone enjoyed their meal. Our waiter was friendly, attentive, and extremely knowledgeable about the menu. His recommendations were excellent and helped make the evening even more enjoyable.

The atmosphere is warm, stylish, and inviting, creating a cozy setting that’s perfect for a relaxed dinner with friends or family. Nomade also features an atrium for al fresco dining, along with a lively bar area and several distinct dining spaces, giving the restaurant an upscale yet comfortable feel. Their beverage program offers an excellent selection of wines, cocktails, and other drinks, all presented with the same attention to detail as the food.

We started with several appetizers, all of which were outstanding. The Atlantic Lobster Dumplings with tamari lobster coconut beurre blanc, kaffir lime leaf, and crispy shallots were rich, flavorful, and beautifully prepared. The Caesar Salad, made with little gem lettuce, shaved Parmigiano Reggiano, garlic croutons, and Bel Aria white anchovies, was fresh and packed with flavor. The Bleu Point Oysters were exceptionally fresh and served with citrus cocktail sauce, chipotle mignonette, yuzu ponzu, and lemon, offering a perfect balance of bright and savory flavors. The Hand-Cut French Fries were crisp and delicious, while the Tuna-Avocado Bomb, featuring pani puri, yellowfin tuna, Hass avocado, sriracha aioli, and micro cilantro, was one of the highlights of the evening—creative, beautifully presented, and bursting with flavor.

For our entrées, the quality continued to impress. The Fresh Fettuccini with truffle mascarpone cream, organic mixed mushrooms, green peas, and freshly shaved black truffle was rich, comforting, and well received. The Israeli Salad, with tomatoes, cucumbers, red onion, sheep’s feta, hummus, parsley, and lemon juice, was fresh, vibrant, and satisfying. The Halibut Filet, prepared with herbed butter, tricolor cherry tomatoes, capers, Meyer lemon, and basil, was perfectly cooked and became one of the favorite dishes at the table. The Chicken Pimento, featuring an airline chicken breast, herbed fingerling potatoes, hot cherry peppers, and a lemon-white wine sauce, had outstanding flavor and was cooked perfectly.

Throughout the meal, every dish and beverage reflected careful attention to detail, from presentation to execution. Nomade combines exceptional food, thoughtful service, and a beautiful atmosphere, making it an excellent choice for a special occasion or an enjoyable night out.

This is definitely a restaurant we’ll be returning to, and one we would highly recommend to anyone looking for an outstanding dining experience in Westport.

Rating 8.3/10

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American

Seafood, Service & Fireworks at Lenny’s in Branford

Lenny’s in Branford is always a solid choice, especially if you’re craving fresh seafood in a casual, welcoming setting. It’s a very popular spot and gets quite busy—especially on weekends. We had about an hour wait before being seated, which wasn’t surprising given how packed it was.

The service was very good. Our waitress was attentive, friendly, and checked on us regularly throughout the meal. The interior is simple, but cozy and inviting, creating a comfortable atmosphere.

The food was excellent, as usual. We started with the peel-and-eat shrimp, which were terrific, and the cocktail sauce had a great kick. The oysters were incredibly fresh and delicious. We also ordered the steamers with butter, which were flavorful and absolutely worth getting.

For our main dishes, we had the lobster roll served with French fries and coleslaw, along with the fried soft shell crab, which also came with fries and coleslaw. Everything was cooked perfectly and tasted great.

Overall, the meal was fantastic from start to finish. After dinner, we sat on the back deck and watched Branford’s 4th of July fireworks, which made the evening even more enjoyable.

Lenny’s is a place we visit often, and it never disappoints. Consistently great seafood, good service, and a relaxed atmosphere keep us coming back.

Rating 8.1/10

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Dinner

Curry Goat

Ingredients

Marinade

    • 3 lbs goat meat, bone-in pieces preferred
    • 3 tbsp (Jamaican) curry powder
    • 5 tbsp Jamaican green seasoning
    • 1 tsp allspice
    • 1 tsp black pepper
    • 1½ tsp salt
    • 1 tsp garlic powder
    • 5 cloves garlic, minced
    • 1 medium onion, sliced
    • 4 scallions (green onions), chopped
    • 1 tsp Jamaican meat seasoning
    • 1 Scotch bonnet pepper, sliced
    • 1 tbsp fresh ginger, grated
    • 1 tsp thyme (fresh or dried)
    • 1 tbsp browning sauce
    • 1 tbsp soy sauce
    • 1 tbsp Worcestershire sauce
    • Juice of ½ lime

Cooking

  • 2 tbsp vegetable or Avocado  oil
  • 1 tbsp of curry
  • 2 medium potatoes, peeled and cut into chunks (optional or rice)
  • 2-4 cups of beef broth, more if needed

Instructions

  • Clean/rinse the goat meat with lime, white vinegar and water, then pat dry
  • Marinate the Goat, mix well and put in the refrigerator overnight
  • In a heavy pot or Dutch oven, heat 2 tbsp oil over medium heat
  • Add 1 tbsp curry powder and stir for 20–30 seconds until fragrant. Do not burn the curry
  • Add the goat (reserve marinade juices) and sear for 8–10 minutes, stirring occasionally until lightly browned
  • Add the reserved marinade and enough broth to mostly cover meat  (2-4 cups of beef broth)
  • Bring to a boil, then reduce to a simmer. Cover and cook for 3.5 hours or until the meat is tender
  • Stir occasionally and add more beef broth if needed
  • About 30 minutes before done, add potatoes. Or simply serve over cooked rice. Enjoy!
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Appetizers

Aron’s Easy Escargot Recipe

Ingredients

  • 2 cans escargot (7–8 oz total), drained and rinsed
  • 4 tbsp unsalted butter, softened
  • 2 cloves garlic, minced
  • 1 tbsp parsley, chopped
  • 1 tbsp shallot or onion, finely minced (optional)
  • 1 tbsp white wine (optional, but adds flavor)
  • ½ tsp lemon juice
  • Salt, to taste
  • Black pepper, to taste
  • Pinch of paprika (optional)
  • French bread or baguette, for dipping

Directions

  • Drain and rinse escargot well. Pat dry with paper towels.
  • In a bowl, mix:
  • softened butter
  • garlic
  • parsley
  • shallot
  • white wine
  • lemon juice
  • pinch of salt, pepper, and paprika
  • Mix until smooth
  • Place escargot in a baking dish
  • Pour the garlic butter over the escargot
  • Bake at 400°F for 10–12 minutes, until butter is bubbling
  • Serve immediately with warm crusty bread to soak up all the garlic butter.

Optional upgrade

Add:

  • grated Parmesan on top
    or
  • a tiny splash of cognac or Pernod for a classic French flavor.
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American

The Whelk – Restaurant in Norwalk CT

The Whelk in Westport offers a beautiful waterfront dining experience with a very nice ambiance. The setting is warm and inviting, with ambient lighting and candlelit tables that create a cozy atmosphere. The restaurant was fairly crowded and a bit noisy, so it may not be the best choice if you’re looking for a very quiet dining experience.

Service was mixed at the start, as the host was not particularly friendly or welcoming. However, our waitress completely turned the experience around. She was friendly, knowledgeable, and gave excellent recommendations on what to order, which really enhanced our meal.

The cocktail menu offers a great variety, with plenty of appealing options. Timing of the meal was excellent—everything arrived perfectly paced, and we never felt rushed, which made for a relaxed dining experience.

The food was very fresh and well prepared. We started with the COPP’S ISLAND oysters from the Norwalk Islands, CT,which were very fresh and enjoyable. The Ora King Salmon Tiradito, made with mango, black lime, pineapple, and cilantro, was outstanding—bright, vibrant, and packed with flavor. Another standout was the Skatewing, served with ramp butter, rajas, squash, and white rice, which was cooked beautifully and well balanced.

Overall, The Whelk delivered a very enjoyable dining experience with fresh seafood, strong flavors, and excellent service from our waitress. Despite a less-than-warm welcome and a somewhat noisy atmosphere, we would definitely return.

Rating: 8/10

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