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
Read More »

Apple Oatmeal Bars for the kids at the Hayground School

Apple Oatmeal Bars for the Hayground School

Yield: 90 cookies

Ingredients for oatmeal cookie mix:

  • 3 cups butter (soft)
  • 2 cups white sugar
  • 4 cups brown sugar
  • 8 eggs
  • 4 tablespoons vanilla
  • 4 tablespoons water
  • 2 teaspoons salt
  • 4 teaspoons baking soda
  • 8 cups a/p flour
  • 12 cups rolled oats

Cream the butter, eggs and sugars until smooth

Add vanilla, warm water, salt & baking soda

Add flour and mix completely

Add oats gently Read More »

Read More »

Inside Out Lasagna

Inside out lasagna

Makes one 9 inch lasagna
Serves 4 as a main course with salad
Use a 9 inch springform cheesecake pan

Ingredients:

  • 4 large tomatoes (roast at 350°F on a well oiled sheet pan, 20 minutes) reserve all oil and remove the skin after roasting
  • 1 yellow summer squash, 6 inches long
  • 1 large eggplant, medium size
  • 1 red onion
  • 4 cloves garlic
  • 1 sweet yellow pepper
  • 1 sweet red pepper
  • 1/4 cup olive oil

Read More »

Read More »

Mexican Chimichurri

  • 1 cup fresh cilantro leaves, chopped
  • 1 cup fresh parsley leaves, chopped
  • handful oregano sprigs, chopped
  • ½ cup finely diced fresh garlic
  • 4 tsp dried chili powder
  • 2 tbsp finely diced fresh ginger
  • 1 cup finely diced jalapeno
  • ½ cup finely diced red onion or shallots
  • ½ cup lemon juice
  • 3 cups oil
  • ½ cup white vinegar
  • salt

Read More »

Read More »

Woodfire Beets with fennel, currants, raisins and yogurt

Woodfire Roasted Beets by chef Megan Huylo

Recipe by chef Megan Huylo of Amber Waves Farm Kitchen in Amagansett

Woodfire Roasted Beets w/ baby fennel, fresh currants, golden raisins & yogurt

Serves 2

  • 6 medium red beets, ends trimmed
  • 4 lemons, zested & juiced
  • 1 tablespoon honey
  • ½ teaspoon sea salt
  • ¼ cup extra virgin olive oil
  • ½ cup Greek yogurt, whipped with a fork
  • 2 baby fennel, thinly sliced & fronds reserved
  • ¼ cup fresh red currants
  • 2 tablespoons golden raisins
  • 2 tablespoons chopped, toasted walnuts

Read More »

Read More »

Beet Moussaka

Beet Mousaka

Recipe by chef Arie Pavlou of Bridgehampton Inn & Restaurant in Bridgehampton, NY

Beet Moussaka

makes 4 servings

  • 1 lb beets, boiled until tender and peeled
  • 3 oz. sweet butter
  • 1 medium onion caramelized in 2 Tablespoons butter
  • 8-10 cloves garlic confit, mashed
  • ½ cup sweet sherry
  • 1 cup stock of your choice, we use duck stock
  • 1 tsp dried or 1 Tablespoon fresh marjoram
  • 1 cup heavy cream
  • 2 medium Yukon Gold potatoes, sliced into ½” discs
  • 2 medium eggplant sliced into ½” discs
  • 1 qt. béchamel
  • ¼ cup grated gruyere cheese

Read More »

Read More »

Smoked Baby Beet and Arugula Salad

Smoked Baby Beet and Arugula Salad by chef Sam McCleland

Recipe by chef Sam McCleland of The Bell & Anchor in Sag Harbor, NY

Smoked Baby Beet and Arugula Salad

serves 4

  • 16 baby beets, roasted and quartered lengthwise
  • 1/4 cup olive oil
  • 6 sprigs of thyme
  • 1/2teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 bulb of fennel, cored and shaved thinly
  • 4 cups baby arugula
  • 4 oz. goat cheese, crumbled
  • 2 oz cranberry vinaigrette (recipe to follow below)

For Beets:

Preheat oven to 400°F. In a medium bowl, toss whole beets, olive oil, salt, pepper and whole thyme sprigs. Transfer to a sheet pan, cover tightly with aluminum foil and roast in oven for 30 minutes or until tender. Cool and then gently remove skin with a dry towel (skin will slip off when gently rubbed). Read More »

Read More »

Roasted Baby Beet Salad

Roasted baby beets, yogurt, honey, orange, pistachio and mint

Recipe by chef Justin Finney of Highway Restaurant & Barin East Hampton

Roasted baby beets, yogurt, honey, orange, pistachio and mint

makes three salads

  • 2 lb. local beets (tops removed)
  • 2 tbl olive oil
  • 1 tsp sea salt
  • 1tsp cracked black pepper

To roast the beets mix all the ingredients together and place in a roasting pan. Cover the pan with foil and place in a 350°F oven for 25-30 minutes. Test the beets with a toothpick to make sure they are done. Let the beets cool for 15 minutes and then remove the skins. Read More »

Read More »

First day of summer: Garlic Scape Frittata

Ingredients for Frittata:

  • 12 fresh eggs
  • 1/2 cup heavy cream
  • 4 multicolored carrots, cubed
  • 1/2 cup garlic scape pesto ( see recipe below)
  • 1 whole garlic scape
  • 2 tablespoons olive oil
  • 1 cup leek flowers (or chive flowers, optional)
  • salt & pepper

Blanch 1 whole garlic scape in heavily slated, boiling water. Remove and place in an ice water bath. Then slice in half lengthwise. Read More »

Read More »

Scape & Sweet Pea Pasta

Ingredients:

  • 1 lb fresh whole wheat fettuccine
  • 10 garlic scapes, chopped fine
  • 2 cups fresh English shell peas
  • 1/2 cup olive oil
  • 3 tablespoons fresh oregano, cleaned and chopped
  • 3 tablespoons fresh thyme, cleaned and chopped
  • 3 tablespoons fresh mint, cleaned and chopped
  • Sea salt
Garlic Scapes

Garlic Scapes

Read More »

Read More »

Food Lab: From the Kitchen @ Southampton College

Food Lab Conference

In June of 2015 I was in the audience at the Food Lab’s first general session, topics included marketing in the new food media, designing flavor forward healthy snacks and getting them to market, as well as a host of other relevant food forward thinking.

Southampton College

Southampton College

This years perspective of the Food Lab provided a different vantage point. While my assistant Kat Savoia and I were on campus for the first 2 full days of the event, we didn’t attend a single seminar but we did get an energizing educational experience on how to execute dinner service for 202 people utilizing a bag of tricks that I’ve been storing for years.

The menu was extensive because I felt it was important to consider a broad range of diets in the audience. While some would eat everything, others would have specific diets encouraging grains, or raw vegetables.

Buckwheat salad stuffed grilled avocado

Buckwheat salad stuffed grilled avocado

Read More »

Read More »

Brisket of Beef Stroganoff

Beef Stroganoff with Pappardelle

Beef stroganoff, serves 8

Braising the beef:

  • 4 lb beef brisket
  • 2 cups mirpoix (carrots, celery, onions)
  • 1/2 cup butter
  • 1/2 bottle red wine
  • 1 quart beef stock

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 »

Read More »

Adobo Pork Tortas

Adobo Pork Tortas

This recipe makes 10 sandwiches

Ingredients:

  • 4 lbs pork shoulder, boneless
  • 1/2 cup chipotle in adobo sauce
  • 3 guajillo chilis, stems removed, chopped
  • 3 jalapeño chilis, stems and seeds removed, chopped
  • 2 cups mirepoix (celery, onion & carrots in equal parts diced)
  • 2 cups chopped tomato
  •  2 cups chicken stock
  • 5 garlic cloves, chopped
  • salt & pepper

Read More »

Read More »

Grilled Artichokes

Grilled Artichokes

Serves 4 as a large starter or 8 with a side salad

Ingredients:

  • 4 medium size artichokes
  • 2 lemons (cut in half and sliced thin)
  • 1/2 cup olive oil
  • 2 tablespoons sea salt
  • 1 tablespoon white pepper

For Sofrito:

  • 3 tablespoons jalapeño (diced fine)
  • 2 tablespoons red pepper (diced fine)
  • 2 tablespoons red onion (diced fine)
  • 2 tablespoons garlic (diced fine)
  • 3 tablespoons olive oil

Read More »

Read More »

Potato Au Gratin

Serves 10

Ingredients:

  • 10 (Idaho 60 per pound) potatoes, peeled and sliced 1 inch thick
  • 2 cups chopped shiitake mushrooms
  • 3 cups chopped onions
  • ½ pound butter
  • 1 cup A-P flour
  • 1/4 pound butter
  • 2 cups chicken stock
  • 1 cup white wine
  • 1 cup heavy cream
  • 5 cups grated gruyére cheese

Read More »

Read More »