Sunday night dinner with all 3 of the A. sisters home. That is a special night. We had planned on dining out at the Main Street Tavern in Amagansett, 177 Main Street. This is a special address for my family as we spent 16 years in that space running it as a coffee shop and restaurant. It would be safe to say that our family was born out of this coffee shop which started in that address in 1981. It was commonly known as Estia.
Jessica and I purchased the lease for Estia in 1991 and maintained a business there until 2007. Since selling the lease, 3 different operators have worked the space. Presently Main Street Tavern which has been open since the spring. Challenged by the Covid pandemic it’s been a struggle for them and I’ve chosen to wait to visit. Tonight’s reservation was canceled, apparently they have plumbing issues. Chalk it up to growing pains. Operating a restaurant in Amagansett is not easy in any business climate. We can wait.
With tonight’s plan for dining out off the table, I volunteered to cook (my daughters are all good cooks now) and I decided to let a walk through Citarella steer my menu. As I looked in the butcher case, braised short ribs were the easy choice, 3 1lb boneless short ribs to be exact.
cooked over open fire by the Teton River, Driggs, Idaho
This is one of the most satisfying open fire meals I can think of. Chicken pot pie is a complete campfire dish with vegetables, protein, starch and dairy. All you need besides a plan and ingredients is a cast iron skillet or Dutch oven with a lid and a spoon.
On this trip we bought a wooden spoon, which split in half as I opened the skillet that has a tendency to seal lid to base while cooking. But as you will see if you watch the video, it all worked out.
It’s been years since a good, simple ranch dressing has graced the menu at Estia’s Little Kitchen. Inspired by Julia Moskin’s article “Ranch Nation” (Sept. 2018 NY Times) I put this recipe into play. The dressing is not original ranch style in that it doesn’t contain mayo. Instead, yogurt and red wine vinegar have been added, along with egg yolks to tighten it up.
For years my dinner menu has featured a Crisp California Chicken, finished with agave/chili sauce which has been made to order. Fingers crossed that this new salad finds an audience. The agave/chili sauce will now be prepped in advance and used on both dishes. I think it goes as close as our kitchen will to a simple, light buffalo chicken wing sauce. With that in mind, the salad is finished with just enough blue cheese to counter point the sweetness that the agave lends to the salad. Read More »
Half the crowd and twice as much fun. That’s the idea when it comes to garden entertaining at Estia’s Little Kitchen. Earlier this summer—with a simple request of good tequila and plenty of food—we shared our garden space with Nick Silvers as he set out to celebrate his wife Erin’s Birthday. Read More »
Adapted from chef Jacob Dibble’s recipe
Lakeside Lodge, Island Park, Idaho
This dish is made with the trim and or chain from bison tenderloin. The chain is a long thin strand of meat running from the head of the tenderloin down the side. It includes a fair amount of connective tissue that should be cut away. The whole loin includes 4 to 6 prime center cut filets that will weigh 6 to 8 ounces each after butchering. In addition to the prime filet cuts there will be trim to be used for side dishes, pasta, salads etc. This recipe is intended to make use of the additional trim meat and end pieces, including the chain, after butchering.
Inspired by chef Matt Haley, Gates Au Sable Lodge, Grayling, Michigan.
8 poblano peppers
1 pound fresh chorizo, cooked and drained
12 oz Mexican melting cheese, (shredded Cotija or Monterey Jack)
1 cup Panko bread crumbs
Roast peppers over open flame until skin is charred and blistering. Rest in paper bag or bowl covered in plastic until cool enough to handle. Chop or crumble chorizo into thumbnail sized pieces and combine with remaining ingredients. Read More »
1 full pork loin, belly on 2 bunches parsley 1/2 bunch mint 1/2 bunch thyme 1/2 bunch cilantro 1/2 bunch oregano 10 garlic cloves (chopped fine) 1/2 cup olive oil 2 large lemons (zest only) 3 tablespoons salt
At the “Little Kitchen” from time to time the special menu features our “Roli Roti Style” pork loin stuffed with herbs from our garden (oregano, parsley, thyme, mint and cilantro) mixed with garlic and lemon zest.
4lb pork (picnic butt or shoulder butt) 2 tomatillo 1 cup chopped onions 10 jalapeno peppers 3 zucchini (chopped) 4 garlic cloves 4 corn cobs (kernels only) 6 bay leaves 1.5 tablespoons salt 1 tablespoon ground cumin 1 tablespoon ground coriander 3 corn tortillas 1/2 cup fresh cilantro
– bone the pork primals (ham, shoulder butt and picnic butt)
– cut each piece into 4 smaller portions
– place in 3 hotel pans (3 inch deep roasting pans) and in a 375ºF oven (wrapped in foil) for 3 hours
– place bones in a large pot over medium heat and mix with mirpoix (onions, celery and carrots chopped rough)
– stir until the vegetables are soft and then cover with water
– stock was simmered for as long as the pork roasted Read More »
Prepare the braise by searing the beef in advance. Season the beef with salt and pepper first then soften mirpoix with butter in a roasting pan, follow with beef stock and red wine then place the brisket in the pan and cover. Braise in a 350°F oven for 3 hours. Read More »