Taking a Ribbing

A fine finger-licker for the summer bar menu. We slow-cook pork ribs all summer long.


Dry rub- salt, pepper, garlic powder, cayenne pepper, mustard powder, brown sugar, cilantro leaves, dash cumin, chopped chive. All to taste. Rub ribs, and refrigerate overnight.

Celery and Carrot cored and stuffed with seasoned sour cream.


- Set outdoor grill to 275 degrees and arrange ribs in an upright position. (they sell inexpensive devices to do so)
- Cook for approximately 3 hours, basting with your unique choice of BBQ sauce etc. every half-hour.
- Remove from grill, cover and let settle for 15 minutes. Serve with accompanying prepared garnishes.

Serve 5 ribs per member/guest. Ask for extra cloth napkins!...

Roland Livingston, Executive Chef, Islandwood Country Club

Dead Salad Perfect

Quick, healthy and delicious lunch at the turn. Islandwood's zesty Chicken Salad.

Ingredients (for one serving):

- 2 lean boneless chicken breasts
- 1 large beefsteak tomato
- sliced pineapple
- 4 ounces juice of pineapple
- lettuce, pepperocini, green olives
- 2 tablespoons mayonnaise
- Cracked peppercorns and salt and paprika to taste
- 1 tbsp chopped parsley


A. Grill chicken over medium heat for about 3 minutes each side. Set aside.
B. Carefully core your tomato and slice vertically about 3/4 way to the bottom five times around (as shown)
C. Combine cooled chicken with mayo, pineapple juice, pepper, salt and parsley
D. Layer plate with lettuce leaves, pepperocini, olives and pineapple slices
E. Stuff tomato with the chicken salad, sprinkle with paprika and crushed black pepper

Great with an Arnold Palmer with plenty of ice...

Roland Livingston, Executive Chef, Islandwood C.C.

Baked Tilapia de Islandwood

Our newest seafood menu item features a lemony combination of Tilapia fillets, snap peas, and sweet peppers.


- 3 large lemons
- 4 Tilapia fillets
- 6 oz. jarred sweet peppers
- 1/2 lb. sugar snap peas
- 1/4 lb. softened salted butter
- cracked black pepper, salt, oregano flakes, garlic powder to taste

A. Preheat oven to 375 degrees.
B. In a small bowl combine softened butter, the juice of one of the lemons, pinch salt, pepper, garlic and oregano.
C. Butter a 12x8 inch baking dish with 1/2 of the mixture
D. Arrange Tilapia in baking dish and cover with lemon slices
E. Finally top with the second half of butter mixture, peas and peppers

Bake for around 20 minutes and until fish flakes easily with a fork. Serve immediately.

Healthy, hearty, and leaves room for the desert bar!

Roland Livingston, Executive Chef, Islandwood C.C.

Islandwood Chicken Francaise

Our Chicken Francaise recipe should produce 4 servings. If Fleetwood shows up however - all bets are off.


- 6 skinless chicken breasts
- 1 egg
- juice of 2 lemons
- 2 tablespoons butter
- 1 cup all purpose flour
- 1 can chicken broth (14.5 oz)
- 8 pieces grilled baby corn
- sliced carrot and white grape halves for garnish
- pinch garlic, pinch paprika, parsley flakes

A. Mix together beaten egg, plus half of lemon juice
B. Separately in a shallow dish, combine flour, garlic powder and paprika
C. Dip chicken breasts into egg mixture then into flour coating well
D. Over medium heat, melt butter and cook chicken until golden brown. Set aside.
E. Add more butter to pan and grill baby corn until browning and tender
F. In a mixing bowl combine the broth with the remainder of lemon juice
G. Pour over chicken and corn, and simmer in same pan over medium/low heat for 8 minutes
H. Serve immediately with carrot & grape garnish, and sprinkle with parsley

Great with a glass of Santa Margherita Pinot Grigio!

Roland Livingston, Executive Chef, Islandwood C.C.


Due to popular demand, we will be bringing back the turkey burger that we introduced last year to the lunch and halfway house menu. We cook them to order, and they are of the stuffed variety. Here's how they are prepared:


- 1 1/2 pounds lean ground turkey breast
- 1/4 cup grated Monterrey Jack cheese
- 1/2 cup part skim mozzarella
- 1/2 cup diced red pepper
- 1 tbsp low fat mayo
- 1 tsp lemon juice
- dash fresh ground pepper
- salt to taste

  • Divide turkey meat into 4 separate portions. Make two equal sized patties out of each of those portions (8 total)

  • Sprinkle half of the patties with a generous amount of red pepper and cheeses and then top each with another pattie. Seal the edges of them with your fingers.

  • Season with salt and pepper to taste.

  • Grill, broil or pan fry for 4-5 minutes on each side until firm and cooked-through.

  • Combine mayo and lemon juice in a small Pyrex bowl and top the burger.

  • Serve on toasted sesame whole wheat roll.

  • Garnish with basil and beefsteak tomato slices.

There friends, is your under 300 calorie back-nine belly-filler. Now go make a putt!

Roland Livingston, Executive Chef, Islandwood C.C.


Islandwood Stuffed Mushrooms

Long time club chef, Ernesto Vespucci, passed this menu staple down and it has remained a hit ever since he left Islandwood in 1982.


- 15 large button mushrooms

- 2/3 cup diced sweet or hot Italian sausage (casing removed)

- 8 ounces softened cream cheese

- 2 tablespoons canola oil

- 2 tablespoons minced garlic

- 1/3 cup grated Parmesan cheese

- 1/4 teaspoon fresh cracked pepper

- 1/3 teaspoon onion powder

A. In a small skillet brown sausage in half of the canola oil on medium high heat until brown

B. Remove stems from mushrooms being careful to preserve the cap cavities

C. Very finely dice the stems and set half aside and discard the rest

D. Over medium heat, carefully saute garlic and diced stems in oil until tender. Let sit 10 minutes

E. When garlic and mushroom mix has cooled, stir in Parmesan cheese, cream cheese, pepper, and onion powder.

F. Generously stuff each mushroom with mixture. Arrange mushrooms on an oiled cookie sheet at least one inch apart

G. Bake in a pre-heated 350 degree oven for 25 minutes until piping hot

Chef Roland Livingston, Executive Chef, Islandwood C.C.

A Cranberry Good Side

A killer chutney for the holidays and beyond. We prepare this side dish for all brunches and holiday parties this time of year.

- Roughly 12 ounces fresh or frozen cranberries
- 1/2 cup sugar
- 2/3 cup balsamic vinegar
- 1 teaspoon cumin
- 1 teaspoon ground nutmeg
- 1 teaspoon cinnamon
- 1 teaspoon cayenne pepper
- 1/2 teaspoon lime juice
- 3 ounces butternut squash (julienned)

A. Over medium high heat, combine the cranberries, squash, balsamic, lime juice and sugar and bring to a boil.
B. Reduce to medium-low and add cinnamon, cayenne, cumin, and nutmeg.
C. Allow to simmer for 20 minutes until you find it to produce a thick consistency.
D. Serve immediately by topping the cranberries with the Butternut squash

Chef Roland Livingston, Executive Chef, Islandwood C.C.

Holiday Season is Prime Time

Islandwood Prime Rib of Beef

We are one of the few country clubs that serves prime rib six days a week. We've prepared the roast the same way for over 20 years. Let me give you some tips for trying it at home for a special occasion:

- Ask your meat monger to prepare a 6 bone standing rib roast for you. It will serve 12 people. If he has a roast available that has been dry-aged for 7-14 days, even better.

- The meat should be cooked starting at room temperature, so if you refrigerate it, place it on your counter for about an hour or so.

- Place meat with fat side up/bone side down into a roasting pan that is at a minimum 3" deep

- Lightly season the roast with salt, pepper, onion powder, and garlic powder.

- Smear softened butter onto the cut ends of the roast.

- Preheat over to 450 degrees, and place roast into the oven. Cook for 15 minutes.

- After 15 minutes, leaving oven door closed turn heat down to 325 degrees and cook for 3-3.5 hours.

- Baste with pan juices every half hour or so.

- When approaching 3 hours time, start checking the temperature of the meat with a meat thermometer. You want to remove the roast when the center of the meat reaches 120 degrees (rare).

- You must let it sit for at least 20 minutes before cutting into it.

- You should find that the very ends pieces will be medium to medium rare and additional cuts will be less and less done heading to the center.

A glass of a quality Barolo, and awayyy you go.....

Chef Roland Livingston

Baked Half Chicken L'Islandwood

This healthy dish is as simple as it is tasty.

A. Start with one 3-5 pound roasting chicken thoroughly cleaned and patted dry.
B. Season the inside cavity liberally with salt and pepper
C. Rub olive oil all over the outside, and sprinkle with amounts of: Salt/Pepper/Garlic Powder/Onion Powder/Paprika
D. Place into a standard baking pan on top of a shallow rack
E. Pour 1/2 of a bottle Bass Ale (or other richly flavored beer) into bottom of pan
F. Place chicken into a pre-heated 350 degree oven
G. Cook for 1- 1 1/2 hours until thigh meat temperature reaches 180 degrees
H. Remove, and let stand for 10 minutes before carving chicken into halves (2 servings)
I. Swirl a dinner plate with a raspberry vinaigrette and place chicken atop

Consider garnishing with a tarragon sprig, greek olives, and fresh Roma tomatoes

-Chef Roland Livingston

Islandwood Bar Salsa

A staple of our grill room happy hour, the bar salsa has been served gratis to thirsty members since the early 1980's.

Here's the recipe using ingredients found in your local supermarket.

Combine all ingredients, and refrigerate for at least six hours:
- 1 (14 1/2 oz) can tomatoes and green chilies
- 1 (14 1/2 oz) can petite cut canned tomatoes
- 2 cups cooked local corn off the cob
- 4 teaspoons canned or freshly diced jalapenos
- 1/4 cup diced yellow onions
- 1/2 teaspoon garlic salt
- 1/2 teaspoon cumin
- 1/4 teaspoon sugar

- Chef Roland Livingstonhttp://www.islandwoodcountryclub.com/


Islandwood Lamb Chops

Peppered Lamb Chops with Almonds & Rosemary

--2 to 3 tablespoons coarsely crushed black peppercorns
--8 small loin lamb chops
--1/2 tablespoon extra-virgin olive oil
--1/2 teaspoon sea salt
--1/2 cup beef broth
--1/4 cup lemon juice
--2 tablespoons butter
--1 tablespoon freshly chopped
--1/4 cup shaved almonds
--rosemary leaves

A. Place pepper on plate and press each chop firmly into pepper and press in with your hands.
B. In a heavy frying pan (I use my cast-iron frying pan) over medium-high heat, add olive oil and heat.
C. Add peppered lamb chops and sear on both sides. Sprinkle lamb chops with salt. Reduce heat to medium (do not degrease the pan).
D. Add beef stock and lemon juice; continue to cook until the chops reach the desired temperature, approximately 2 to 3 minutes for medium rare and an internal thermometer registers 125°F.
E. Remove lamb chops to an oven-safe platter, cover loosely with foil, and keep warm until ready to serve (needs to let rest 5 to 10 minutes before serving).

Continue to cook the sauce adding the almonds, and scraping any pieces of meat off the bottom of the pan and stirring them into the sauce. Let the liquid boil until liquid is reduced to a shiny glaze. Remove from heat. Whisk in butter and fresh rosemary.

Add any remaining lamb juices to the sauce. Spoon sauce over chops and serve.

Chef Roland Livingston

Who Doesn't Like a Fungi?

This is a perfect side for any of our cuts of beef:

Steakside Mushrooms with Onion

- 2 large portobello mushrooms
- 1 medium onion diced
- 1 tablespoon extra-virgin olive oil
- 2 large cloves garlic
- salt and coarsely ground pepper to taste
- 1/3 cup coarsely chopped leaf basil

A. Thoroughly clean the mushrooms. Remove the stem and put aside.
B. Slice the mushrooms lengthwise.
C. In a large frying pan over medium heat, warm olive oil and slightly cook the garlic and onion until soft and fragrant (don't let the garlic brown).
D. Add sliced mushrooms and season with salt and pepper. Cook mushroom until tender, approximately 15 minutes, stirring occasionally.
E. Add basil towards the end of the cooking time and stir in. Remove from heat and serve.

Makes 4 servings.

Chef Roland Livingston

Gold Coast Tuna & Pasta Salad

This is a club favorite and perpetually on our summer lunch menu. A quick and nutritious meal that members order over and over.

-1 12oz can solid white tuna in water, drained and flaked

-2 hard boiled eggs, chopped

-1/2 cup chopped black olives

-1/2 cup roasted red peppers, chopped

-1/4 cup chopped celery

-1/4 cup chopped red onion

-3/4 cup of blended and shredded Cheddar and Jack cheese

-3 cups prepared rotelle pasta, drained/cooled

Gold Coast dressing:

-1 cup mayonnaise

-juice of 1 lime

-1 teaspoon sugar

-1/2 teaspoon paprika

-1/4 teaspoon thyme

-1/2 teaspoon fresh ground black pepper

A. Combine non-dressing ingredients in large salad bowl

B. Separately mix dressing ingredients together well

C. Drizzle dressing over the salad and toss

Chef Roland Livingston, Islandwood C.C.


Our Oysters Casino :

1 pint oysters

1/2 cup minced green and red bell pepper

1/2 cup minced onion

3 bacon slices, minced

1 clove garlic, minced

1/2 cup bread crumbs

3 tablespoons freshly squeezed lemon juice

Black pepper(to taste)

A. Preheat oven to 400 degrees F.
B. Drain oysters and place into a 13x9-inch baking dish, individual baking dishes or shells (if available)
C. Sprinkle with bell pepper, onion, bacon, garlic, and pepper
D. Lightly cover with seasoned bread crumbs over all
E. Sprinkle with lemon juice.
F. Cook for 10-12 minutes until bubbly but still tender

Order a nice glass of Pino Grigio, and put your scorecard down.
Chef Roland Livingston, Executive Chef