Salt Roasted Black Sea Bass
Serves 3-4
Ingredients:
- 3 -4 lb whole fish, scaled, gutted and rinsed*
- 2-3 cups Kosher salt
Estia Blog | Recipes & Stories by Chef Colin Ambrose
Long Island Clam Supper: Bucatini & Littlenecks
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
Mid Summer Garden Vegetable Escabeche
Makes 4 quarts (32oz Mason jars)
Ingredients:
- 16 carrots, peeled and cut into four sticks each
- 10 jalapeño peppers with top removed, quartered, leave the seeds
- 1 quart flat beans, ends trimmed
- 1 quart string beans, ends trimmed
- 3 heads of garlic, peeled and chopped
- 1 bunch of cilantro, washed twice in water bath to remove sand
- 2 cups sugar
- 1 cup salt
- 32 oz white vinegar
- 4 32 oz Mason jars, sanitized in boiling water*
In a 4 qt. or large stockpot, bring 2 quarts of water to a boil. Drop the carrots in the boiling water and simmer at medium heat for 1 minute. Add flat beans, string beans, and jalapeños. Stir and boil for 2 minutes. Read More »
Refrigerator Beet Pickles | Red and Yellow Beet Recipes
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
Musky Country Salad
Serves 4 hungry eaters
Ingredients:
For the Bratwurst:
- 8 Bratwurst
- 12 small red potatoes, golfball size
- 2 12 oz cans Scotch lager or Amber beer
- 2 T vegetable oil
- 1 ½ bunches spring onions or scallions
- 4 pretzel buns (optional)
For the salad:
- 1 lb. small snap peas
- ½ lb. English shell peas
- 1 ½ bunch spring onions or scallions
- 1 – 12 oz. jar mild Kimchi (available in Korean specialty stores)
- 1 cup pickled beets , sliced and cut in half
Chili Rellenos
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
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)
Brooklyn Fish Tacos
Makes 8 bite sized appetizers
Porgy is a plentiful, sustainable, inexpensive fish that is usually found whole in most fish markets in sizes ranging from one to three pounds. Firm but flaky and slightly oily (adds richness and gets absorbed in the dish), it makes the perfect base for these soft tacos.
Ingredients:
- 4 small porgy fillets, approximately 58 ounces each
- 8 4 ½ inch soft corn tortillas
- 3 tbsp jalapeno, finely diced with seeds and membranes removed
- 2 tbsp red bell pepper, finely diced
- 2 tbsp red onion, finely diced
- 2 tbsp garlic, minced
- ¼ cup finely chopped cilantro
- 3 tbsp olive oil
- 2 cups Mexican slaw
Paloma
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
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
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”
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
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
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 »
Quail Hill Farm Common Table Lunch
The Annual Quail Hill Farm Common table event has become a ritual that I’ve enjoyed for as long as I can remember. This year, for the first time it was a lunch.
I read the memo wrong and arrived at 11am, lunch to me means sometime in the early afternoon. Upon arrival I found the set up crew just getting underway, tables bare, no other chefs, just Julie Resnick with her clipboard. My dish, the Inside Out Lasagna was made (14 10 inch springform pans) and ready to go into the pizza oven.
Happy to know that I wasn’t running late I took the opportunity to go home and spend two quiet hours with my wife watching a movie.
Thank you Quail Hill! That never happens.
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My Photos taken at the Common Table
Inside Out Lasagna
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
Slow Food / ALS Ride for life Benefit : Gala in the Garden at Estia’s LK
Last fall I was honored by Slow Food’s Long Island chapter with an award, The “Snail of Approval”. Slow Food is a relatively young organization, at least on Long Island, and I was aware of the work they were doing through my contact with Ted Conklin from the American Hotel in Sag Harbor. More Importantly I was at an event a few years ago at The Kontokosta Winery on the North Fork when my friend Gerry Hayden was honored with the first Long Island “Snail of Approval” recognition.
John Delucie, Claudia Flemming, Jim Botsacos
View all photos of this event in our Little Kitchen Gallery !
Mexican Chimichurri
- 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
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