It’s getting hot in the kitchen. Last night we must have seen the temperature on the line exceed 120. Standing in front of the broiler, moving steaks from left to right, adding cheese to burgers, thumping the meat to test for done-ness, no experience in cooking that I’ve ever had has been quite so extreme. The fish station is not quite as hot, however it seems to get the lions share of our business. Striped bass is extremely popular, we’ve been serving it with asparagus, shiitake mushrooms, and grilled orange slices topped with citrus beuree blanc.

The same dish is finding success at The Little Kitchen. Just outside the back door my garlic has matured. Yesterday the buds popped open and their light purple seeds are now exposed. Ancient looking plants in the last phase of summer life, hard to believe we’re already ½ way through the season. Read More »

The Lodge sold out of Monkfish last night, Saturday is fish night. Sunday no monk sold, stuck holding 10 lbs. The dish was to be sold as local Montauk Monkfish, pea pods from East Hampton, yellow wax beans from Sag Harbor, garlic & basil from our garden. The garlic buds were tossed with all else in the pan and they held shape, curly and bright green. The staff was thin this evening, 2 waiters, one hit. No specials sold.

At the Little Kitchen garlic buds are reaching for the sky, the base of each plant almost as thick as my “pinky finger”. Behind The Lodge my plants are smaller and more plentiful. This recipe represents the seasons’ first garlic bulb harvest. Read More »

Ingredients:

Pork Ribs 9 sides
Mirpoix 1 quart (carrot, celery & onion rough chop)
Brown sugar 1 box
Chicken stock 2 gallons
White wine 1 quart
Salt pepper
Jalipeno 8 pc

The first step in preparing these ribs for service involves a braise. Start with a large braising pan over high heat with a few cups of vegetable oil, add the ribs one at a time rolling them as you add them, when browned add the mirpoix. Now add the brown sugar and then the rest of the ingredients. When the liquid begins to simmer place the braising pan in an oven preheated to 350 degrees. Cook for 1.5 hours. The pork should be softening so the bones can be pulled from the flesh. Read More »

For Miso dressing:

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 »

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 »