Ingredients:

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 »