Grilled Montauk Fluke over Mrs. B’s Kale Salad

Grilled Montauk Fluke over Mrs. B’s Kale Salad

Serves 4

Herb mayonnaise is a great way to flavor a fish fillet or steak while still keeping in the moisture as it cooks. This is a super easy recipe that can be adapted to whatever fresh herbs you have in your kitchen or garden. Serving grilled fish over a kale salad keeps the healthy component of your diet in check. It’s also an easy riverside preparation: just slice the kale, organize ingredients in advance then add vinaigrette as you start the fire.

Ingredients:

For fish & coating:

  • 2 thick fluke or flounder fillets, 8-12 oz each
  • 1 cup mayonnaise
  • Zest of one lemon

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Long Island Clam Supper: Bucatini & Littlenecks

Bucatini and Long Island clams on the porch at Estia's Little Kitchen in Sag Harbor

Makes 4 Generous Servings

Ingredients:

For the sauce (can be made ahead):

  • 3 dozen Little Neck clams, rinsed several times in cold water
  • 3 garlic cloves, chopped
  • 2 T apple cider vinegar
  • 2 T olive oil
  • 1 cup white wine (Sauvignon Blanc)

For the pasta:

  • 6 garlic cloves, chopped
  • 4 T olive oil
  • 4 T chopped parsley
  • 1 T red chili flakes
  • 1 box Bucatini no. 5

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Brooklyn Fish Tacos

Brooklyn Fish Tacos

Makes 8 bite sized appetizers
Porgy is a plentiful, sustainable, inexpensive fish that is usually found whole in most fish markets in sizes ranging from one to three pounds. Firm but flaky and slightly oily (adds richness and gets absorbed in the dish), it makes the perfect base for these soft tacos.

Ingredients:

  • 4 small porgy fillets, approximately 5­8 ounces each
  • 8 4 ½ inch soft corn tortillas
  • 3 tbsp jalapeno, finely diced with seeds and membranes removed
  • 2 tbsp red bell pepper, finely diced
  • 2 tbsp red onion, finely diced
  • 2 tbsp garlic, minced
  • ¼ cup finely chopped cilantro
  • 3 tbsp olive oil
  • 2 cups Mexican slaw

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Simple Grilled Oysters

Simple grilled oyster recipe by chef Anita Lo

We cooked this recipe after fishing Moriches Bay in New York | Read about the our fishing trip on American Rivers Tour 2017!

Inspired by chef Anita Lo
Serves 4

Ingredients:

  • 20 medium oysters (Bluepoint or other local varieties)
  • 1 pound butter, softened
  • 3 garlic cloves, finely diced
  • 1 tbsp. parsley, finely chopped
  • 1 tbsp. chives, minced
  • zest of 1 1/2 lemons
  • 2 Calabrian Chili Peppers (or other jarred small hot peppers)
  • 2 cups kosher salt
  • fine sea salt to taste
  • Large stainless steel bowl or aluminum roasting pan, large enough to place over 20 oysters on grill

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Porgy & Clams

Porgy Clams and Butterfish | recipe by chef Kerry Heffernan

This is a recipe we cooked at the Hudon River in New York | Read the full story on American Rivers Tour 2017

Inspired by chef Kerry Heffernan, Grand Banks, New York, New York

Serves 4

Ingredients:

  • 1 dozen Little Neck clams, washed and scrubbed
  • 2 whole Porgy (Scup) (1 1/2 to 2 lb. each, cleaned with head on), filleted & cut into 4 portions
  • 12 ramps or scallions, chopped fine
  • 4 tablespoons butter
  • 1 cup dry white wine
  • Salt and pepper to taste

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Paella

Paella Dish

This recipe serves 18

Ingredients:

  • 2 lb chicken sausage (diced)
  • 1 lb Andouille sausage (diced)
  • 1 quart jasmine rice
  • 1 quart mirepoix (diced carrots, celery and onion)
  • 8 oz Sofrito (finely diced red and green pepper, jalapeño, garlic, cilantro and olive oil)
  • 750 ml white wine mixed with clam sauce (50:50) and one tablespoon of saffron threads (allow to set for one hour before using)
  • 16 oz can whole peeled tomatoes (juice removed, roughly chopped)
  • 2 quarts chicken stock
  • 1/4 cup olive oil
  • 4 tbsp vegetable oil
  • Sea salt and ground pepper to your liking

  • 3 cull (2+ pound) lobsters (steamed and removed from shell)
  • 2 lb scallops (10/20 size) cleaned and lightly seared
  • 4 lb fresh fish (skin and bones removed, cut into 2-inch pieces)
  • 3 dozen little neck clams (rinsed and lightly scrubbed in cold water)
  • 2 cups snap peas (chopping into pieces) of fresh shucking peas
  • 1 cup cleaned and chopped fresh oregano, parsley and mint – mixed
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Finding “{the} Lost Kitchen” in Freedom, Maine

The Lost Kitchen

cowsIn late March, on a quiet Wednesday morning an Estia breakfast customer overheard me describing my daughters summer job in Maine. As I moved back toward the kitchen he quietly suggested I look into a far away dining room in Freedom, Maine called {the} Lost Kitchen, “it’ll be well worth the effort” he said.

Freedom, Maine

If you passed the Post Office in Freedom, Main you missed the sign to the Lost Kitchen

So I did. That night, on the internet I read a story in Food & Wine about a sharp woman named  Erin French who followed her dream back to the town she grew up in. A few weeks later my new breakfast customer was back, again as I passed him at the counter he whispered ” Time to call Lost Kitchen”, and I did. It was early April and Erin had started reserving seats for her 2016 season, after a few exchanged calls I secured a table for 3, Wednesday July 13. Planned in tandem with our visit to catch up with Mansell, our 19 year old camp counselor.

Lost Kitchen outside

{the} Lost Kitchen

It’s not easy to find Freedom, Maine, GPS is strongly advised. After leaving our hotel in Camden we drove past gorgeous lakes, through pine forests and over hills that crested to views of farm fields that went on for miles. The nice thing about being on vacation in Maine is that you must slow down, in some ways I felt forced to. We didn’t need to hurry either as the reservation was set for 6pm. That is the time they start and there’s only one nightly seating at “Lost Kitchen”. Read More »

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Red Monterey & Chorizo Vermicelli

Red Monterey & Chorizo Vermicelli

(serves 8)

Ingredients:

  • 2 quarts of water
  • 8 tomatillo (medium size, cut into 1/4)
  • 2 Spanish onions (medium size, cut into 1/4)
  • 6 red Monterey chili’s ( red jalapeno, chopped fine and seeded)
  • 1/4 cup olive oil
  • 6 cloves garlic (chopped fine)
  • 1/2 cup parsley
  • 1/2 cup cilantro
  • 3 tablespoons sea salt
  • 2 cups chorizo (cured, diced fine)
  • 1 package Instant Rice Vermicelli Noodles ( cut into 2 inch pieces)
  • 1/4 cup grape seed oil

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Corn meal crusted halibut, red kuri squash & pole bean puree

Hopi Indian Corn crusted halibut, red kuri squash & pole bean puree

This recipe is a reflection of our 3 sisters garden of beans, squash and corn. Harvested and stored for the fall and winter. Follow the process of how our 3 sisters garden was planted,  how it grew and how it was harvested in our Seed to Plate video.

We will prepare a Halibut dish. Each piece of fish should be 4-5 ounces.
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Lobster Pasta

Recipe serves 6

Ingredients:

3 – 1 1/2 lobsters 
2 tablespoons of tomato paste 
3 cups of Mir Poix (celery, onions, carrots diced fine) 
Half a cup of butter 
2 cloves of garlic (chopped)
Half a cup of white wine 
2 ripe tomatoes (core and chop)
1/2 a cup of heavy cream
1 quart of water 
Salt and pepper to season 
4 leaves of basil
2 tablespoons of chopped basil 
2 tablespoons of chopped parsley 
1 cup of fresh Shell peas 
1 box of thick spaghetti 

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Paella with Lobster

When Jessica informed me, “We will have 18 for dinner tomorrow night,” my mind automatically went to Paella. The first phone call was placed to Mrs. Iacono for two pounds of her Spicy Chicken Sausage. Then I called the Seafood Shoppe in Wainscot for four pounds of cod, two pounds of sea scallops, three cull lobsters and three-dozen littleneck clams. Just prior to leaving the restaurant, I organized a box of dry goods, a quart of jasmine rice, a quart of mirepoix, a wine bottle full of saffron infused wine and clam juice, one coffee cup filled with Sofrito, one 16-ounce can of “Muir Glen” whole peeled tomato and two quarts of chicken stock.  I grabbed a pound of North Country Andouille sausage for extra flavor. Read More »

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