Long Island Clam Supper: Bucatini & Littlenecks

August 18, 2017 — Posted in: American Rivers Tour, Fish and Shellfish, Pasta, Recipes, Sauces

Bucatini and Long Island clams on the porch at Estia's Little Kitchen in Sag Harbor

Makes 4 Generous Servings

Ingredients:

For the sauce (can be made ahead):

3 dozen Little Neck clams, rinsed several times in cold water
3 garlic cloves, chopped
2 T apple cider vinegar
2 T olive oil
1 cup white wine (Sauvignon Blanc)

For the pasta:

6 garlic cloves, chopped
4 T olive oil
4 T chopped parsley
1 T red chili flakes
1 box Bucatini no. 5

Refrigerator Beet Pickles | Red and Yellow Beet Recipes

July 28, 2017 — Posted in: American Rivers Tour, Recipes, Sides, Vegetarian

Finding pickled beets at Hayward Farmers Market

Red Beet ”Refrigerator Pickles”

Ingredients:

6 medium sized beets (peeled and sliced into ½ inch discs)
2 cups shredded beet greens
3 garlic cloves, sliced thin
3 dried red chilis, chopped
½ cup chopped green onions
½ cup chopped fennel bulb
½ cup chopped celery
8 oz water
5 oz white vinegar (plus extra to top off jar if needed)
3 oz white sugar
1 ⅔ T sea salt

Chili Rellenos

July 13, 2017 — Posted in: American Rivers Tour, Meat, Recipes, Sauces

We cooked this recipe alongside the Au Sable river in Michigan | Read about the adventure on American Rivers Tour 2017!

Inspired by chef Matt Haley, Gates Au Sable Lodge, Grayling, Michigan.

Serves 4

Ingredients:

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 »

Lamb Taquitos

June 16, 2017 — Posted in: American Rivers Tour, Meat, Mexican inspired, Recipes

This is a great doahead party dish appetizer that can be prepared long in advance and quickly cooked and assembled day of.

Makes 40 finger food hors d’oeuvres.

For the lamb filling:

3 pounds boneless lamb shoulder
Salt and pepper
¼ cup vegetable or olive oil
6 garlic cloves, chopped
2 Spanish onions, chopped
2 tbsp fennel seed
2 chopped Mexican dried Guajillo chilis, seeds and stems removed
2 cups chopped canned plum tomatoes
2 cups red wine
2 cups chicken stock
1 cup chopped parsley
1 small bunch thyme

For the taquitos:

20 six inch soft corn tortillas
2 cups shredded Monterey Jack Cheese
1 package sweet pea sprouts
Reserved shredded lamb
2 cups Mexican slaw (recipe below)

Paloma

June 14, 2017 — Posted in: American Rivers Tour, Beverages, Recipes

Delicious Cocktail Recipe for 2

Ingredients:

3 oz tequila blanco
2 ounces cranberry juice
4 ounces grapefruit juice
12 oz club soda
1/2 lime
Blood orange slice to garnish
1 tbsp chili powder
1/2 cup kosher salt
lots of ice cubes

Simple Grilled Oysters

June 13, 2017 — Posted in: American Rivers Tour, Fish and Shellfish, Recipes

Simple grilled oyster recipe by chef Anita Lo

We cooked this recipe after fishing Moriches Bay in New York | Read about the our fishing trip on American Rivers Tour 2017!

Inspired by chef Anita Lo
Serves 4

Ingredients:

20 medium oysters (Bluepoint or other local varieties)
1 pound butter, softened
3 garlic cloves, finely diced
1 tbsp. parsley, finely chopped
1 tbsp. chives, minced
zest of 1 1/2 lemons
2 Calabrian Chili Peppers (or other jarred small hot peppers)
2 cups kosher salt
fine sea salt to taste
Large stainless steel bowl or aluminum roasting pan, large enough to place over 20 oysters on grill

Porgy & Clams

April 27, 2017 — Posted in: American Rivers Tour, Fish and Shellfish, Recipes

This is a recipe we cooked at the Hudon River in New York | Read the full story on American Rivers Tour 2017

Inspired by chef Kerry Heffernan, Grand Banks, New York, New York

Serves 4

Ingredients:

1 dozen Little Neck clams, washed and scrubbed
2 whole Porgy (Scup) (1 1/2 to 2 lb. each, cleaned with head on), filleted & cut into 4 portions
12 ramps or scallions, chopped fine
4 tablespoons butter
1 cup dry white wine
Salt and pepper to taste

Braised Lamb & Spring Vegetable “Hobo Skillet”

April 12, 2017 — Posted in: American Rivers Tour, Meat, Recipes

Braised Lamb and vegetables "Hobo Skillet"

This is a recipe we cooked near the Chagrin River in Ohio | Read the full story about this fishing adventure on American Rivers Tour 2017.

Inspired by a dish from chef Tim Bando of the Grove Hill Restaurant, Chagrin Falls, Ohio.

Serves 4

This one skillet dinner involves a day before preparation of the ingredients so it is an easy assemble and cook after a long day outside.

For the Lamb:

3 lb boneless lamb shoulder
salt and pepper
¼ vegetable or olive oil
6 garlic cloves, chopped
2 Spanish onions, chopped
1 red pepper, diced
2 tablespoons fennel seed
2 cups chopped canned plum tomatoes
2 cups red wine
2 cups chicken stock
1 cup parsley, chopped
1 small bunch thyme

Paella

November 16, 2016 — Posted in: Fish and Shellfish, Main Dishes, Meat, Recipes

This recipe serves 18

Ingredients:

2 lb chicken sausage (diced)
1 lb Andouille sausage (diced)
1 quart jasmine rice
1 quart mirepoix (diced carrots, celery and onion)
8 oz Sofrito (finely diced red and green pepper, jalapeño, garlic, cilantro and olive oil)
750 ml white wine mixed with clam sauce (50:50) and one tablespoon of saffron threads (allow to set for one hour before using)
16 oz can whole peeled tomatoes (juice removed, roughly chopped)
2 quarts chicken stock
1/4 cup olive oil
4 tbsp vegetable oil
Sea salt and ground pepper to your liking
3 cull (2+ pound) lobsters (steamed and removed from shell)
2 lb scallops (10/20 size) cleaned and lightly seared
4 lb fresh fish (skin and bones removed, cut into 2-inch pieces)
3 dozen little neck clams (rinsed and lightly scrubbed in cold water)
2 cups snap peas (chopping into pieces) of fresh shucking peas
1 cup cleaned and chopped fresh oregano, parsley and mint – mixed

Apple Oatmeal Bars for the kids at the Hayground School

November 4, 2016 — Posted in: Desserts, Recipes

Apple Oatmeal Bars for the Hayground School

Yield: 90 cookies

Ingredients for oatmeal cookie mix:

3 cups butter (soft)
2 cups white sugar
4 cups brown sugar
8 eggs
4 tablespoons vanilla
4 tablespoons water
2 teaspoons salt
4 teaspoons baking soda
8 cups a/p flour
12 cups rolled oats

Cream the butter, eggs and sugars until smooth

Add vanilla, warm water, salt & baking soda

Add flour and mix completely

Add oats gently Read More »

Inside Out Lasagna

September 15, 2016 — Posted in: Main Dishes, Pasta, Recipes, Vegetarian

Makes one 9 inch lasagna
Serves 4 as a main course with salad
Use a 9 inch springform cheesecake pan

Ingredients:

4 large tomatoes (roast at 350°F on a well oiled sheet pan, 20 minutes) reserve all oil and remove the skin after roasting
1 yellow summer squash, 6 inches long
1 large eggplant, medium size
1 red onion
4 cloves garlic
1 sweet yellow pepper
1 sweet red pepper
1/4 cup olive oil

Mexican Chimichurri

July 28, 2016 — Posted in: Mexican inspired, Recipes, Sauces, Vegetarian

1 cup fresh cilantro leaves, chopped
1 cup fresh parsley leaves, chopped
handful oregano sprigs, chopped
½ cup finely diced fresh garlic
4 tsp dried chili powder
2 tbsp finely diced fresh ginger
1 cup finely diced jalapeno
½ cup finely diced red onion or shallots
½ cup lemon juice
3 cups oil
½ cup white vinegar
salt

Argentinian Chimichurri

July 28, 2016 — Posted in: Mexican inspired, Recipes, Sauces, Vegetarian

Ingredients:

2 cups fresh parsley leaves
Handful fresh basil leaves
Handful fresh oregano sprigs
10 garlic cloves
2 tbsp white vinegar
1 tbsp lemon juice
1 red bell pepper
salt
1 cup oil

Traditional & Corn Empanadas

July 27, 2016 — Posted in: Mexican inspired, Recipes

Empanadas with Chorizo, onion, pepper filling

Make your Empanada filling first and let it rest over night to enhance flavors.

Chapis Empanada Filling:

1 pound fresh chorizo
½ pound potatoes
1 cup cooked corn
3 white onions diced
3 bell peppers diced
salt

Woodfire Beets with fennel, currants, raisins and yogurt

July 4, 2016 — Posted in: From Seed to Plate, Recipes, Salads, Vegetarian

Woodfire Roasted Beets by chef Megan Huylo

Recipe by chef Megan Huylo of Amber Waves Farm Kitchen in Amagansett

Woodfire Roasted Beets w/ baby fennel, fresh currants, golden raisins & yogurt

Serves 2

6 medium red beets, ends trimmed
4 lemons, zested & juiced
1 tablespoon honey
½ teaspoon sea salt
¼ cup extra virgin olive oil
½ cup Greek yogurt, whipped with a fork
2 baby fennel, thinly sliced & fronds reserved
¼ cup fresh red currants
2 tablespoons golden raisins
2 tablespoons chopped, toasted walnuts

Beet Moussaka

July 3, 2016 — Posted in: From Seed to Plate, Main Dishes, Recipes, Vegetarian

Recipe by chef Arie Pavlou of Bridgehampton Inn & Restaurant in Bridgehampton, NY

Beet Moussaka

makes 4 servings

1 lb beets, boiled until tender and peeled
3 oz. sweet butter
1 medium onion caramelized in 2 Tablespoons butter
8-10 cloves garlic confit, mashed
½ cup sweet sherry
1 cup stock of your choice, we use duck stock
1 tsp dried or 1 Tablespoon fresh marjoram
1 cup heavy cream
2 medium Yukon Gold potatoes, sliced into ½” discs
2 medium eggplant sliced into ½” discs
1 qt. béchamel
¼ cup grated gruyere cheese

Smoked Baby Beet and Arugula Salad

July 2, 2016 — Posted in: From Seed to Plate, Recipes, Salads, Vegetarian

Recipe by chef Sam McCleland of The Bell & Anchor in Sag Harbor, NY

Smoked Baby Beet and Arugula Salad

serves 4

16 baby beets, roasted and quartered lengthwise
1/4 cup olive oil
6 sprigs of thyme
1/2teaspoon salt
1/4 teaspoon pepper
1/2 bulb of fennel, cored and shaved thinly
4 cups baby arugula
4 oz. goat cheese, crumbled
2 oz cranberry vinaigrette (recipe to follow below)

For Beets:

Preheat oven to 400°F. In a medium bowl, toss whole beets, olive oil, salt, pepper and whole thyme sprigs. Transfer to a sheet pan, cover tightly with aluminum foil and roast in oven for 30 minutes or until tender. Cool and then gently remove skin with a dry towel (skin will slip off when gently rubbed). Read More »

Roasted Baby Beet Salad

July 2, 2016 — Posted in: From Seed to Plate, Recipes, Salads, Vegetarian, Videos

Recipe by chef Justin Finney of Highway Restaurant & Barin East Hampton

Roasted baby beets, yogurt, honey, orange, pistachio and mint

makes three salads

2 lb. local beets (tops removed)
2 tbl olive oil
1 tsp sea salt
1tsp cracked black pepper

To roast the beets mix all the ingredients together and place in a roasting pan. Cover the pan with foil and place in a 350°F oven for 25-30 minutes. Test the beets with a toothpick to make sure they are done. Let the beets cool for 15 minutes and then remove the skins. Read More »