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 »
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 »
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.
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 »
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 »
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 »