Oaxacan Seafood Chowder

Oaxacan seafood chowder at Estia's Little Kitchen

Recipe serves 4

Ingredients:

For Tomatillo Purée

  • 6 Tomatillo, chopped
  • 2 onions, chopped
  • 4 cloves garlic, chopped
  • 6 jalapenos, chopped w/ seeds
  • 1 quart water
  • 1 bunch cilantro (reserve for blender)

Combine the following in a pot and simmer for 1 hour.
Transfer to a blender, add cilantro, and run on high until smooth.
Chill and hold for service, this will be more than you need; but this puree is great for Huevos Rancheros and enchiladas so it won’t go to waste.

In a sauce pan over medium heat:

  • ½ cup sweet corn
  • ½ cup zucchini sticks
  • ½ cup broccoli, chopped
  • ½ cup carrot sticks
  • ½ cup onion, chopped
  • ¼ cup veg oil

Stir vegetables over medium heat for 3 minutes, then add the seafood.

Add seafood:

  • 8 16/20 shrimp
  • 2 pounds porgie or fluke
  • 12 little neck clams
  • 2 cups clam broth
  • 2 cups tomatillo puree

Simmer until the clams open, season with sea salt and serve with corn tortillas.

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The 10 Day Cuba Fishing Adventure

Simbo and Colin in Cuba

Towards the end of January 2022 Colin and his good friend Chris Simonds set out on a fishing tour in Cuba with 8 other experienced anglers, including a team from World Cast Anglers.

The adventure began in Havana where everyone spent a day exploring the colors, cuisine, art, and customs of this city.

The following days were spent on an Avalon Cuban Fishing Centers Tour boat. Day trips were organized with experienced Cuban guides in small skiffs covering approximately 100 miles of flats, lagoons and channels between Cayo Largo and Isla de Juventud. The crew had extra eyes out for Permit fish, but tarpon, bonefish, jack craval, snook and snappers are plentiful in these waters as well.

Join these fishermen on their adventure by reading about all details of the trip and enjoy many photos on the American Rivers Tour site.

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The Great Lakes Rivers Tour

Peshtigo river catch

Estia’s Little Kitchen proudly presents: Great Lakes Rivers Tour 2021!

Join us as Colin sets out to fish the Great Lakes Rivers with friends and experienced guides. They travel from the Peshtigo, to the Escanaba River, the Big Two-hearted, and finally the Manistee River. A lot of cooking over open fire is happening and new recipes are explored.

Colin Ambrose – Executive Producer
Jeff Wilder – Cameraman
Editing – Jensen Gore | Smash Studios
Tim Shultz – Guide
Up North River Service – Guide Service
Jeff Topp – Guide
Mangled Fly Outfitters – Guide Service
Gavin Marquart – Guide
Tight Lines Fly Fishing – Guide Service
Nancy Atlas Project – Music: Feels Like Home, Lost Highway, Boots

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Chicken Stuffed Pumpkin Paella

Pumpkin Paella stuffed with Chicken and veggies

Sunset Place, Nashville, Tennessee
October 24, 2021
Dinner with Mansell & the Beveridge family 

Henry’s sister Glory was married at noon yesterday. It was a first class southern family celebration. Proud father, gorgeous bride, beaming groom, 16 bridesmaids, of which Mansell was one, and a parade of groomsmen. The reception featured deviled eggs, fried chicken and waffles and a glorious white almond wedding cake (I had 2 pieces).

This morning we attended a brunch at Henry’s family home, his parents Mark & Nancy Beveridge hosted family and friends from out of town. I enjoyed hot coffee, mini quiches, mini biscuits with ham and cheesy grits. Each room in the Beveridge home tells a story, new and old.
We felt comfortable, everyone was friendly and happy, proud to share stories about Mansell and the light she shares with them.

Tonight was our turn to host the Beveridge’s at Henry and Mansell’s house. This dish took center stage on the service table. I was concerned that the rice might not cook through, but it did. While still firm and a bit nutty it cooked through. 

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Flame Braised Goat | Chivo Tacos with Colorado Sauce

Chivo Taco

Ingredients and preparation:

  • 1 30lb goat, butcher into large pieces, legs, ribs, back portions, bones in.

Season heavily with salt & black pepper and sear over high heat 10 min per side

Combine in a 50 gallon pot:

  • 4 Spanish onions, chopped
  • 1 head of celery, chopped
  • 2 cups garlic cloves, chopped
  • 4 limes, peeled and cut in half
  • 12 arbol chili’s
  • 18 guajillo chili’s, chopped
  • 1 cup vegetable oil
  • 2 tablespoons sea salt
  • 1 tablespoon ground cumin
  • 6 sticks of cinnamon
  • 1 cup Mexican oregano (dry)

Stir on stove top over medium heat until soft. Add all seared goat & move pot to the fire.

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Estia’s is Proud to Present “Lunch on the Deck” on WLNG 92.1

WLNG 92.1 Lunch on the Deck host Jessica Ambrose with Bill Evans

When WLNG owners, Bill Evans and Sandra Foschi, first purchased the station in 2018, Evans was sitting at the counter at Estia’s Little Kitchen in Sag Harbor lamenting that there were only male DJ’s working at the station. So he asked Estia owner, Colin Ambrose, where he should look for some female radio talent. Colin directed him to his wife, Jessica, who had been a DJ for 20 years on the west coast right after graduating from Boston College.

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Dos Hombres Watermelon Mezcalita

Watch how we put together our famous “Dos Hombres Watermelon Mezcalita”!
Made with watermelon puree, lime juice, a splash of soda & a touch of agave.

Come into Estia’s Little Kitchen and enjoy.

This is how we create our Dos Hombres Watermelon Mezcalita

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Vegan Aquachile Rojo Salad

Vegan Aquachile Rojo Salad

Serves 2

For Salsa Rojo:

  • 1 cup white wine vinegar
  • 1/2 cup lime juice
  • 2 cups extra virgin olive oil
  • 1 small roasted beet, skin removed, diced
  • 1 clove of garlic
  • 1 jalapeño (seeds removed), diced fine
  • 1/8 cup cilantro, chopped
  • 2/3 teaspoon sea salt
  • 1/4 cup cold water

Combine vinegar, lime juice, olive oil and beet in a blender and run until smooth. Transfer pureé into a jar.

Aquachile Rojo pureé
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Vegan Paella: Estia’s Earth Day Dinner

Vegan Paella at Estia's for Earth Day weekend

Serves 4 people as a main dish

Ingredients:

  • 1 large artichoke – heart removed, sliced into 8 sections
  • 1 cup sugar snap peas – chopped
  • 1 small fennel bulb – sliced thin
  • 1 cup sweet corn
  • 1 carrot – peeled and diced
  • 2 celery stalks – diced
  • 1 cup zucchini – sliced
  • 1 small Spanish onion – diced
  • 4 garlic cloves – diced
  • 4 tomatoes – canned, cut into ¼ pieces 
  • 10 green olives – sliced
  • 4 cups vegetable stock 
  • 6 tablespoons olive oil 
  • 1 teaspoon of saffron threads 
  • ½ teaspoon paprika
  • 1.5 teaspoons sea salt
  • 1 large orange –  juiced
  • 1.5 cups jasmine rice

Preheat oven to 400° degrees.

Vegan Paella at Estia's for Earth Day weekend

Start by stirring saffron, salt and paprika into the vegetable stock, set aside for a few hours.

Vegan Paella at Estia's for Earth Day weekend
Vegan Paella with artichokes at Estia’s for Earth Day weekend
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First time visitor at The Center For Discovery: Hurleyville NY

In response to last year’s Covid lockdown my wanderlust kicked in hard this February so I decided to commit to getting on the road inside the quarantine zone. Starting in early March I initiated a personal challenge to ride my bicycle north from Manhattan to Canada on the Empire State Trail with my friends from New York. The plan included inviting as many chefs as I could to join me. I sent an early note to Cesare Casella whom I’d met 15 years ago at his 22nd street restaurant, Beppe.

Although Chef Casella couldn’t join me on the trail he was quick to respond and  invited me to visit him in Hurleyville, while he didn’t provide more details than a dinner invitation, I didn’t care. My goal is to spend time connecting with like minded people in New York State this spring so Cesare’s invitation was like gold. He suggested I touch base when the trail ride reached New Paltz. That time has come and contact was made last week and a dinner plan in Catskills was scheduled.

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Slow Food East End

We Are Slow Food East End

We bring the food community together on Long Island. Join us!

Slow Food East End’s mission is to seek to create dramatic and lasting change in our food system; we connect communities on the East End with the people, traditions, plants, animals, fertile soils and waters that create our food. We inspire individuals and communities to change the East End of Long Island through food that is good, clean and fair for all.

Slow Food is an international movement with chapters in more than 160 countries; Slow Food East End is a chapter of Slow Food USA, and is one of the largest chapters in the country.

This video highlights interviews with East End farmers, producers, chefs and educators:

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Roasted tomato and basil pasta sauce: The A.Sisters Christmas giving

It’s been 8 years since the A.Sisters have made a batch of pasta with our machine at Estia.

Now that each of my daughters has their own kitchen and more of an interest in cooking (Mansell especially), we thought it was time to put together a Christmas gift of red, white, and green pasta with a simple tomato sauce and a chunk of cheese. We gifted these to family friends and a few hard working chefs that I love, too.

The finished Gift box
The finished Gift box
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Thanksgiving story & Turkey Roulade

Turkey Roulade for Thanksgiving

After a traditional Ambrose family Thanksgiving day breakfast of roasted pork loin and sweet corn hash with red skin potatoes and poached eggs, Mansell and I stuffed the turkey that we’d boned out on Wednesday morning.

All of the vegetables we used came to us in a farm box from our friends at the Foster farm in Sagaponack.

We diced carrots, chopped green onions and garlic, rosemary, arugula and 4 lovely dried Shishito peppers. In a sauté pan the vegetables were softened with Cromer’s Italian sausage. After the mixture cooled we rolled it into the boneless bird and tied the roulade off with sage.

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Cornbread for the Thanksgiving table

Estia's Cornbread

My corn crop was destroyed by birds this past summer. It was coming in strong, 6 feet tall with a wonderful showing of several cobs on each plant in mid July. The bed I set wasn’t large, about 25 feet wide and 40 feet long. Then, late in the month a freak hurricane named Hanna ran up the Mississippi River and turned right mid way through the country, we were hit with its tail end. Just enough force to mess with my corn, twisting it up and opening the tightly packed rows. This in turn provided the birds access to each Cob which are generally buried tightly in the mass of plants that I refer to as my wall of Oaxacan green “Indian corn”. The birds ate all of my corn this year, it was hard to watch nature take her share.

The birds got to share our Estia’s garden corn this year.
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