Galen Sampson has settled into a comfortable life with his wife on the edge of the Upper Beaverkill River in the Catskill mountains. As the Chef and General manager of the Beaverkill Valley Inn, Galen works hard to create new and interesting dishes and experiences of all kinds for his guests. Chef Sampson’s recipe is a good example of how he responds to expectations that an Inn on a famous trout stream should serve trout, without pulling fish from the Inn’s private stretch of river. This is a highly prized trout fishing paradise that requires all guests to agree to catch and release practices prior to stepping into the special mile of river.
Oaxacan Seafood Chowder
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.
In late March, on a quiet Wednesday morning an Estia breakfast customer overheard me describing my daughters summer job in Maine. As I moved back toward the kitchen he quietly suggested I look into a far away dining room in Freedom, Maine called {the} Lost Kitchen, “it’ll be well worth the effort” he said.
