Makes one 9 inch lasagna
Serves 4 as a main course with salad
Use a 9 inch springform cheesecake pan
Recipe by chef Arie Pavlou of Bridgehampton Inn & Restaurant in Bridgehampton, NY
makes 4 servings
Serves 20
1 full pork loin, belly on
2 bunches parsley
1/2 bunch mint
1/2 bunch thyme
1/2 bunch cilantro
1/2 bunch oregano
10 garlic cloves (chopped fine)
1/2 cup olive oil
2 large lemons (zest only)
3 tablespoons salt
At the “Little Kitchen” from time to time the special menu features our “Roli Roti Style” pork loin stuffed with herbs from our garden (oregano, parsley, thyme, mint and cilantro) mixed with garlic and lemon zest.
4lb pork (picnic butt or shoulder butt)
2 tomatillo
1 cup chopped onions
10 jalapeno peppers
3 zucchini (chopped)
4 garlic cloves
4 corn cobs (kernels only)
6 bay leaves
1.5 tablespoons salt
1 tablespoon ground cumin
1 tablespoon ground coriander
3 corn tortillas
1/2 cup fresh cilantro
– bone the pork primals (ham, shoulder butt and picnic butt)
– cut each piece into 4 smaller portions
– place in 3 hotel pans (3 inch deep roasting pans) and in a 375ºF oven (wrapped in foil) for 3 hours
– place bones in a large pot over medium heat and mix with mirpoix (onions, celery and carrots chopped rough)
– stir until the vegetables are soft and then cover with water
– stock was simmered for as long as the pork roasted Read More »
Beef stroganoff, serves 8
Prepare the braise by searing the beef in advance. Season the beef with salt and pepper first then soften mirpoix with butter in a roasting pan, follow with beef stock and red wine then place the brisket in the pan and cover. Braise in a 350°F oven for 3 hours. Read More »
Makes dinner for 4
Serves 4
Boil water for pasta.
Salt the water with 2 tablespoons and then add pasta.
Place the shrimp on the grill (16 pieces, size 16-20 per pound).
Heat everything over medium flame and stir until onions soften. Read More »
(serves 8)
Serves 6
Serves 4:
1 3-4 pound pork shoulder
1 large Spanish onion (chopped)
4 jalapeno peppers
6 medium to large tomatillos
1 bunch cilantro
1 loaf country style bread
6 large eggs
1/4 lb butter
1 cup red beans (cooked, check this recipe)
4 corn tortillas
1.5 cups vegetable oil (for tortillas) Read More »
This recipe makes 4 racks with about 10 bones each piece.
4 racks baby back pork ribs
2 onions, chopped
2 stalks celery, chopped
2 carrots, chopped
3 tablespoons vegetable oil
1 quart chicken stock
1 tablespoon salt
Start by cutting the racks into 3 bone pieces. Add the pork to a large skillet over high heat and sear the round side down rolling back and forth for about 2 minutes. Move the ribs to a hotel pan after they have been browned. Read More »
Recipe serves 4
Pre heat the oven to 375ºF
Use a loaf pan, roughly 9″ x 5″ x 3″
3 lb venison stew meat, chopped into fingernail size pieces
3 leeks, diced into small pieces
3 tablespoons butter
1 tablespoon cinnamon
2 tablespoons brown sugar
2 cups red wine
2 cups diced ripe tomato
1 teaspoon sea salt
Start the leeks in a hot pan with the butter, stir until softened then add the venison.
Once the venison has browned add the remaining ingredients and stir occasionally over medium heat for 30 minutes. Read More »
Last night was my 6th in a row, working the line @ The Lodge. Today, Sunday is a day off, well spent on the golf course and the beach. Family meal last night featured Chicken pot pie, a favorite on cool evenings. Served with a crisp romaine and red vinaigrette salad.
Recipe serves four
Crust made in the food processor:
2 cups AP flour
½ cup bacon grease
4 tablespoons ice cold water
1 teaspoon salt
Bring together in the processor bowl and run until smooth
Pour the mixture into a bowl and roll into a ball (add more bacon fat if needed)
Wrap with plastic and repeat to make 2 balls, refrigerate for an hour. Read More »
Recipe serves 6
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
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 »