Gazpacho Recipe

Gazpacho

Recipe serves 4

Ingredients  for Puree:

4 medium size Valencia (yellow) tomatoes
2 leeks (whites only)
1 lemon cucumber (seeded)
1 small red sweet pepper (seeded)
1/4 cup extra virgin olive oil
1 lemon, juiced (seeds removed)
1 clove garlic
1 celery stalk
2 teaspoons salt mix, (equal parts cumin & pepper mix)

Wash and chop all ingredients then place in a processor and run until smooth.

Gazpacho

Gazpacho

Read More »

Read More »

German Style Apple Pancakes

German Style Apple Pancakes

Ingredients (serves 4):

6 Granny Smith apples
3 tablespoons butter
3 tablespoons agave syrup

Pre-heat oven to 450 degrees

Peel and slice the apples, add to a pan with butter and  agave syrup, stir over medium heat until golden brown, add lemon juice. Set aside and prepare the batter. Read More »

Read More »

Greek Style Salad

Greek Style Salad

Family style recipe – serves 10

Ingredients:

4 large, ripe tomatoes, diced into 2 inch cubes
3 cucumbers, peel 3/4 then dice same size as tomatoes ( a little green skin is nice)
1 red onion, cut in half then slice thin
3 cups cleaned arugula, sliced thin
1 cup basil leaves, sliced and tossed with the arugula
1 cup black Kalamata olives, seeds removed and cut in half
1 cup feta cheese, cut into pieces the same size as the tomatoes Read More »

Read More »

Pimento Cheese Spread with Red Chili and Green Tomato Relish

Pimento Cheese Spread with red chili and green tomato relish

Ingredients:

2 cups of mild cheddar cheese (cubed)
1 cup of sharp cheddar cheese (cubed)
2 sweet red roasted peppers, cleaned of stems and seeds (reserve liquid)
1/4 cup red pepper roasting liquid
1 cup Mayonnaise
1 tablespoon hot sauce (Tabasco or similar)
1 tablespoon smoked paprika
2 tablespoons minced fresh hot red chili pepper
4 tablespoons minced red onion
6 tablespoons minced green tomato Read More »

Read More »

Greek Style Vinaigrette

Ingredients for a Greek Style Vinaigrette

Ingredients for 1 liter of Greek style vinaigrette:

1.5 tablespoons fresh minced red chili pepper (as spicy as you like)
1 head of minced fresh garlic ( 6 tablespoons)
6 tablespoons fresh oregano (chopped)
4 tablespoons fresh mint (chopped)
2 tablespoons fresh thyme ( chopped)
1 tablespoon sea salt Read More »

Read More »

CHICKEN POT PIE

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

For the CHICKEN POT PIE:

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 »

Read More »

Green Goddess Salad

Recipe serves 4

Ingredients for Salad Dressing:

1/2 cup buttermilk
1 cup greek yogurt (drain through a coffee filter first for at least 1 hour)
1/2 cup mayonaise
1/4 cup red wine vinegar
1/2 cup olive oil
4 tablespoons lemon juice
1 teaspoon sea salt
1 cup fresh spinach
1/2 cup fresh basil, cleaned and sliced
1/4 cup fresh parsley

Combine in a blender and run until smooth

Read More »

Read More »

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 

Read More »

Read More »

Cool Summer Soup: Asparagus, Arugula, Basil & Lobster

Recipe serves 8

Ingredients:

1 cup fresh basil leaves
1 cup blanched arugula ( drop in salted boiling water for 1/2 minute, transfer to ice water)
2 cups blanched asparagus (same process)
2 small garlic cloves
1 cup ice water
1 cup plain Greek yogurt
1 cup mirpoix ( finely diced onion, carrot & celery)
1/2 cup extra virgin olive oil
1 tablespoon sea salt
2 lemons (juice only)
2 , 1.5lb lobsters Read More »

Read More »

Veggie Burger: Kasha & Corn

Recipe makes 4 large burgers or 8 small ones.

Ingredients:

1 cup cooked kasha
1/2 cup cooked brown rice
1/2 cup cooked barley
1/2 cup cooked wheat berries

Cook the brown rice in advance on its own. Bring 3 cups of water to a boil and add the wheat berries, after 5 minutes add another cup of water and add the barley, simmer for 15 minutes, add another cup of water and then pour in the kasha (buckwheat grouts) simmer until the water has evaporated, about 10 min more over low heat.

1 cup black beans (cooked, soft)
1 cup onions, diced fine
1 cup chopped portobello mushroom
1 cup carrots, shredded in a mandoline
2 cups roasted sweet corn
1/4 cup chopped fresh parsley
4 tablespoons sofrito (see duck taquito for sofrito recipe)
salt & pepper to taste Read More »

Read More »

Roasted Duck Taquitos

Ingredients:

1 Long Island Crescent duck 3.5- 4lb
1 head of cabbage
1 bunch of cilantro
1 red onion
1 plum tomato, ripe
5 limes
2 clove garlic
1 red pepper
1 green pepper
1 Serrano pepper
1/2 cup olive oil (plus 5 tablespoons)
1/2 cup jack cheese (shredded)
8  6 inch flour tortillas
1 package sweet pea sprouts
salt & pepper

Recipe Serves 4:

Remove the breast meat from one 4lb Crescent Duck, wrap the breast and reserve for another use. Roast the remaining duck carcass, wrapped in foil, for 1 hour at 350 degrees (pre-heated oven) on a roasting pan. Remove from the oven, cool and then remove all meat from the legs, back and thighs. Chill the shredded meat until service. Read More »

Read More »

Mexican Sweet Corn Soup

Makes 6 bowls

6 sweet corn cobs: roasted, cut the kernels off and save cobs
1 small onion, diced
2 small carrots, diced
4 celery stalks, diced
6 poblano peppers, seeded
6 cloves garlic, chopped
1/2 bunch cilantro
1/4 pound butter
1 quart water
salt & pepper to taste
Read More »

Read More »

Sangria Recipe

Chill a bottle of red wine

Add following to ½ carafe:

Brandy 1 shot
Triple sec 1 shot
Orange juice 1 shot
Lime juice 1 shot
Diced fruit (melon, apples, pineapple)
Lemon slice
Lime slice
Selzer 4 oz.
Fill with red wine Read More »

Read More »

Beer battered avocado & shrimp with chipotle mayo

Pacifico beer batter:

2 cups AP flour
2 whole eggs
1 teaspoon salt
1 bottle Pacifico beer
1 tablespoon dried oregano

Combine in a bowl adding 1/2 of each ingredient at a time and whisking rapidly until smooth. Repeat with the remaining ingredients in the same bowl, whisk until smooth, transfer to a sealable container and refrigerate. Read More »

Read More »

Wheat Berry Scramble

1 cup wheat berry
1/2 cup shallots, finely chopped
1/4 cup red pepper, finely chopped
1 small garlic clove, finely chopped
2 cups white wine
3-4 cups hot water

4 tablespoons vegetable oil
Salt and pepper
4 eggs Read More »

Read More »

Rice & Red Beans

To make the red beans:

1 quart red kidney beans
2 cups diced onion
1 cup diced red bell pepper
1 cup diced green pepper
1/4 cup diced jalapeño
2 cups diced andoullie
2 cups chopped cooked bacon
salt, pepper, ground cumin to taste
Read More »

Read More »

Bolero Carrot Gyoza

Recipe by chef Chris Polidoro, farmed by Scott Chaskey

1 lb. carrots, washed and sliced
1 shallot, sliced
2 pinches salt
3 Tbsp. olive oil
1/4 cup water
1/2 lb. savoy cabbage, blanched, well drained, and chopped
1 tsp. fresh ginger, grated
1 package Nasoya round wonton wrappers
Read More »

Read More »