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 »

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

Read More »

Read More »

Beef Barley Soup

Preparing the Beef:

  • 2lb boneless beef short rib or flap meat
  • 2 tablespoons salt mix: equal parts of sea salt, white pepper, ground cumin, black pepper. Make in batches and store next to the stove.
  • 3 tablespoons butter
  • 1 onion chopped
  • 1/2 bottle red wine
  • 2 quarts chicken stock

Season the beef. Heat a deep roasting pan on the stove over medium flame. Lace butter in the pan and sear the beef for several minutes on each side. Once browned, add liquid and bring to a simmer. Cover and place in a 350°F oven for 3 hours. Remove, strain the stock, and slice the beef into pieces. Refrigerate the beef in the stock overnight. Read More »

Read More »

20 Years with Niki Kobrick — Not a Hitch. Pure Flavor.

Coffee Talk with Lyman Ambrose

COFFEEtalk with Lyman Ambrose

“Custom coffee roaster” was all the chef/restaurant owner, Colin, had to hear from Niki Kobrick and he was hooked. In line with his customary approach to not only cooking but also serving and hosting, he finally found his coffee match.

Prioritizing the foundational principles when opening Estia, Amagansett, LaTouraine coffee was the first coffee provider that Colin worked with. Poured by the restaurant’s previous owner, the equipment was in place being one less thing the new owner had to implement.

Ready to step up his coffee game after 2 or so years, Colin partnered with Illycafe. The higher end brew seemed like the best choice but unfortunately the expense and importer’s style of service was less than perfect for him. Read More »

Read More »

6 Take Away Gems: from the Food Business School’s “Scale Up”

Vision, mission and values, the base line for success according to William Rosenzweig, Dean & Executive director, FBS (The Food Business School). Having just returned from a 3 day intensive workshop created by Mr. Rosenzweig, the author of “The Republic of Tea”, I will now summarize his approach to teaching non MBA’s how to bring new services and products into today’s food market place. Will’s first words “vision, mission, values” are ringing in my head now as I sit here thinking about where to take my newest venture, how to map out the plan and how to side step many of the potholes along the bumpy road to success. Read More »

Read More »

Cornbread Chicken Pie

Serves 6

For the Filling:

  • 4 cups roasted chicken: roast a 4lb bird, allow to cook and remove all meat, combine white and dark meat
  • 2 cups mirpoix
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 2 cups chicken stock
  • 1 tablespoon fresh thyme
  • 3 cups boiled potatoes, cubed
  • 1/2 pound frozen peas
  • Salt & pepper

Read More »

Read More »

New Restaurant | Bedford & Co. in New York City

Bedford and Co in NYC

Our visit to Bedford & Co. on 40th Street, East of Lexington, Downtown side

If you spend your life riding in the bar-car, commuting from Manhattan to Darien you’ll probably make friends who share insights into the markets, opportunities others might miss. For me the opportunities that my professional travels afford are the occasional invitation to what we call in the business a “friends and family soft opening”. That’s a first night of service, intended to tighten the team, a shake down cruise if you will. My dinner this evening with our oldest child Lyman at Bedford & Co. on 40th Street between Lexington and Park was just one of those special occasions. I not only shared a perfect evening with my daughter, like those Wall Streeter’s in the bar-car, I also got a few good ideas from an old friend.

Read More »

Read More »

New Years Black Eyed Pea Soup (Good Luck Soup)

New Year's Black Eyed Pea Soup or Good Luck Soup

Happy New Year 2016 to all my blog readers and to my wonderful customers at Estia’s!

The following Good Luck soup servers 10.

Start with:

2 bags dried black eyed peas (16oz each)
2 quarts water
1.5 lb smoked pork (necks are meaty, hocks work too)

Start by simmering the beans in water for an hour then add the smoked pork, best done a day in advance.
Read More »

Read More »

Estia’s Mojo Hot Sauce

Ingredients for the Mojo Hot Sauce:

2 quarts loose mint leaves
1 quart loose flat leaf parsley
4 large jalapeño chili peppers, stems removed
5 cups vegetable oil
1 cup fresh lime juice
1/4 Spanish onion
2 tablespoons kosher salt

Blend until smooth in a high speed blender.
Add product as you go, it won’t all fit at first.

 

Read More »

Read More »

Celery Root Soup with miso, farro & vegetables

Celery Root Soup with Miso and Farro

Makes 8 Servings

For Celery root/Miso purée:

3 medium sized celery roots, trimmed and peeled
1/4 cup vegetable oil
1 cup water
6 oz white miso

Split celery root and cut into 4 pieces. Place all of the celery root in a small roasting pan and add oil & water. Wrap with foil or cover and roast at 350° degrees for at least an hour until soft. Set aside to cool. Then purée with liquid and 6 oz of white miso in a food processor until smooth. Refrigerate until ready to complete the recipe. Read More »

Read More »

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.
Read More »

Read More »