Team Favorite-Summer Dinner or Recipe

Paul Morrone |

By Paul Morrone, CFP ®, CPA, MSA

Summer brings a host of fun and excitement to the food scene, especially on the shoreline in CT.

We are just starting to see some of the staple shoreline eateries open up for the season and with that comes some fantastic grilled meat, seafood and shellfish. It wouldn’t be summer without a lobster roll from the Lobster Shack (my dad will argue for the Sandpiper), some fried whole belly clams from Supreme Seafood and a cold beer out on the Lenny’s deck. While it is always nice to go out for a food adventure, there is no substitute for being in the comfort of your own home and acting as your own chef on a sunny weekend afternoon. Here are our favorite summer dishes and recipes.

When it comes to a summer dish that always gets me excited, it is a medley of fresh shellfish followed by a nice steak and some grilled corn. Ok so maybe it’s more than just a plain ‘dish,’ call it the quintessential New England clam bake, but to me it brings together all of the wonderful things about living on the shoreline in the summer. Even more important, however, is the fact that it’s the friends and family that share it together that makes the experience even more memorable. There is no right or wrong way to put together a clam bake, but a couple of essential elements separate the good from the great.

  • Clams (littleneck or cherrystone) – any and all ways – grilled, steamed or simply shucked on the half shell (I prefer mine with some Franks Red Hot rather than the traditional cocktail or tabasco sauce).
  • Steamers – a New England tradition – served hot with a side of clarified butter, and for the purists, dipped in a hot bath of the water used to steam the shellfish (my personal favorite).
  • Mussels – sautéed in oil, white wine, garlic and butter, garnished with a little fresh parsley and served with a side of crusty garlic bread for dipping (to die for! Don’t forget the garlic bread!).
  • Steak – Ideally a USDA Prime Rib Eye, well-seasoned with salt and pepper, grilled to a perfect medium rare with a nice sear on each side. If you can’t find a good cut of meat, the steak tips in the house marinade at Shoreline Prime in Branford serves as a great substitute.
  • Corn – Part of the meal that I think is entirely essential. Grilled, husk on, until slightly burnt on the inside. Usually this is enough, but for those looking to go the extra mile, feel free to brush it with clarified butter and sprinkle on some salt and pepper.

FYI – for those looking to stick entirely to seafood, substitute the steak for some boiled lobsters and you’ve put together your own lobster bake!

By Tom Morrone, CFP ®, CPA, Principal

Being Italian, I have a natural gravitation to eating good food. There is no season of the year when good food is not available but every season has certain items that are best eaten during that season. One of the many great things about food is it does not matter what someone else likes…all that matters is that you like it. It would be safe to say that there are certain foods that may be enjoyed by many. Anyway, staying with the seasonal mentality, I am leaning towards the freshness from the garden as a base for my favorite summertime recipe. It all starts with plump red tomatoes that are then sliced and laid out on a platter. Add a generous slice of fresh mozzarella to each slice of the tomatoes, several fresh basil leaves, olive oil, fresh, ground black pepper, balsamic vinegar, oregano and Italian seasonings. It is so tasty, fresh and a great appetizer for just about any summertime meal. A glass of wine would not hurt either. Actually, a glass of wine never hurts.

By Barbara Gode, Office Manager

For as long as I can remember, my all-time favorite summertime recipe is grilled Zucchini.  I have been so blessed to have grown up around such a skilled gardener, my father, Al.  I can remember all those years growing up enjoying an abundance of fresh vegetables the “the fruits of his labor”.  The best part, is Dad taught his grandson, his gardening skills.  Now, we reap the benefits of two family gardens.  How awesome is that?  As we kicked off the summer season this Memorial Day, I decided to make some grilled zucchini.  Again, it was a hit, especially for those who’ve never tried it.  This recipe can be pared with any entrée. Yes, even pasta! I’m including the recipe for those of you who appreciate the good and simple way of cooking and entertaining. 

Thoroughly clean and wash your zucchini.

Cut off the ends and slice them vertically

Place the two halves on a piece of aluminum foil (inner side facing up)

Place some butter on top along with salt and pepper

Wrap up to cover the zucchini

Place on the grill and cook on medium heat until tender

That’s it.

I’m sure you’ll agree that grilled zucchini is a delicious side dish with any entrée.