Miso Grilled Salmon Salad

For Miso dressing:

1.5 cups red miso paste
6 tablespoons sesame oil
1 cup OJ
½ cup rice wine vinegar
½ cup brown sugar
½ cup soy sauce
½ cup blended oil
1 box soft tofu
1 tablespoon garlic powder (course)
1 tablespoon ginger powder

Blend all until smooth Read More »

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Shepherds Pie

The swans have settled in completely, May 1, 2007 And she spends hours on the nest, photo session at 7:30 pm, just after the magic light had faded. The lady kept her head under wing until I reached the 20 feet zone. As she looked at me the mark was set, doubtful I’ll ever get any closer while she tends the eggs. Read More »

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Salami crusted Pork Loin

Ingredients:

3 lb or 6 inches of American pork loin
1 large red tomato sliced
1 large yellow tomato diced
8 slices salami
2 cups fennel tops, whole

On a roasting pan arrange a bed of fennel tops then the pork loin, season with salt and pepper now top with tomato slices, follow with salami slices fanned out over the top. Place in a 350 hot oven and roast for 45 min.- 1 hour.

Remove and allow to stand for at least 10 minutes. Slice and serve with 2 slices of roasted salami topped with diced yellow tomato. A scatter of fennel fronds about the plates rim make a nice garnish.

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Southern Fried Catfish with red slaw & sweet potato fries

Ingredients:

4 cat fish fillets
1 cup AP flour
½ cup polenta
1/2 cup panko
4 tablespoons Cajun spices
2 cups egg whites
2 cups of blended oil

Combine all dry ingredients and set up the egg whites in a dredging tray then dip the fillets in the egg whites. Follow by coating with the breading (dry ingredients) and set in the largest frying pan you have coated with the oil, over high heat. As soon as the fillets begin to brown turn them over and then remove to a sheet pan, place in a 375 oven for 10 minutes. Read More »

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Linguini and Tomato with Sweet Sausage and Shiitake

This spring shows signs of new growth already, the garlic sprouts in my kitchen garden have been up for some time, with cold weather and North Easter storms in the norm those shoots are slow to develop. As I walked a golf course on the edge of the Atlantic this morning a swans nest caught my eye. Male and female moved about nervously keeping an eye on the mound that they had just built. As the season comes into focus, recipes will evolve with each new harvest. I’ll keep my recipes in order as they come to me. With the days progression photos will keep track of the season with an eye on the garlic and the signets. Read More »

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Colin’s Kitchen Chronicles

The kitchen is a comfort zone that I find myself in daily, regardless of the place or time. For example, last night I visited the home of a neighbor— the house is historic— on a bluff over looking the ocean. The guests were all attractive and interesting people to be with.

I went to the kitchen as soon as the introductions were completed. It’s a truly spectacular wing of the house with large cabinets fronted in glass, filled with plates and glasses of every shape, color and size dating back to a time when this house may have been built (early 20th century). The house has at least 8 bedrooms by my count. As I walked through the pantry/ staging room it brought images of ocean front parties for 20 or 30 people with five and six course dinners to the front of my imagination. The chef was busy and paid little attention to my interest, a staff of four stood to his side preparing sushi rolls and wonton’s for passing on the patio outside. I continued to paint the picture in my minds eye of the meal that I would like to orchestrate in this room with the talented people who surrounded me. Those brief moments will be my favorite memory of a night that may otherwise have been a fog of quick conversation and little more. Read More »

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Bone Sucking Pulled Pork

In the early days of my Estia Amagansett reincarnation to Mexican “Cantina” cooking I developed this recipe to fill the need for an authentic taco. Having just spent a day in the kitchen at Gerry Hayden’s Amuse, on 18th street in Manhattan’s Chelsea, I had seen a similar preparation for his menu. This Version has removed a call for garlic cloves, jalapeños and tomato paste and replaced them with two of Le Gourmet Chef’s staples, Bone Sucking sauce (thicker style) and Chef Tom Douglas’s “steak rub” from his Rub With Love line. Read More »

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