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Archive for November, 2011

Eat, Drink, Naan, Woman

Gobi Poori with Seared Lamb Chops

A riff on the subcontinental spread, this meal was entirely satisfying. This is the cauliflower time of year. Locally we can find purple, white and golden caulis and romanescos of all colors, also. Soups, crudites, barely cooked, we enjoy all preparations of this hearty vegetable. Gobi Poori – Cauliflower masala with fried naan. The masala recipe is simply the Aloo Gobi Chana less the potato and chickpeas and simply divine. Served with a favorite protein and cold ones! Good Stuff!

Poori – Fried Naan

Combine in a mixing bowl

1 1/8 teaspoon yeast

3 cups flour

1/2 teaspoon salt

In a mixing cup, combine

1 cup yogurt, room temperature

2 Tablespoons melted butter

1 Tablespoon water

Add wet to dry and sparingly add water as needed until a wet, but not sticky, dough forms. Knead for ten minutes. Place in a buttered bowl, cover with plastic wrap, and allow to rise until double in size in a draft free spot. We use a cold oven with the light on for a slight amount of warmth. Remove dough to a workspace and punch down, meanwhile, heat deep fryer to 350 degrees. Divide dough into eight pieces and place on a buttered cookie sheet and cover tightly. Allow to rest for ten to twelve minutes. Roll each piece out to about 1/4 inch thick with a small amount of flour. Let rest for a minute or so before very carefully laying onto the surface of the oil. The dough will sink and then rise to the surface. Cook for 90 seconds while very carefully ladling hot oil over the top, flip and continue to cook and carefully baste for 2 more minutes. Not all of your naan will puff up into airy balloons of beautiful poori. All will be delicious. Carefully monitor the temperature of the oil throughout the process. Enjoy with potato masal – Aloo Poori. Good Stuff!

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Open Season

Any Montauk resident knows that these are the best times of the year. We will see fewer visitors and less traffic. The days are longer later every year, it seems. October marks the end of the Blackfish offseason and we welcome their return wholeheartedly.

The third Monday in November is, tentatively, the opening day of bay scallop season. Another winter seafood staple that is sorely missed all summer long, Peconic bay scallops are shellfish royalty. Available year-round is our brilliant long island duck meat. Breasts, legs, smoked, confit. All perfect to warm the heart this winter. Serve these proteins with some of the fresh vegetables still available at our local farmstands, kales, brussel sprouts, broccoli and cauliflower. Good Stuff!

Chickpea Crusted Blackfish Fillet

 

1 pound blackfish fillet

4 Tablespoons chickpea flour (wondra works well, also.)

1 Tablespoon chopped fresh parsley

½ teaspoon chopped fresh thyme

Salt and pepper to taste

1 Tablespoon bacon fat or olive oil for cooking

1 Tablespoon butter

 

Dry the fish well, season with chopped herbs, salt, and pepper. Press the bone side of the fillets in the chickpea flour and allow to set for a minute or two. Repeat for a thick crisp crust. Add the fat or oil to a very hot, dry pan. Carefully place the fish, floured side down, into the hot fat. When all pieces of fish are in the pan, add butter and place pan into a preheated 400 degree oven. Serve with steamed local cauliflower and braised, garden-fresh arugula. Good Stuff!

 

Cracklin’ Bay Scallops

 

1 pound bay scallops

4 Tablespoons cornmeal

1 teaspoon salt

½ teaspoon pepper

1 Tablespoon bacon fat or oil for cooking

 

Dry the scallops. Mix the cornmeal, salt and pepper. Dredge only the ends of the scallops in the cornmeal mix. They can all be dusted and staged for cooking. Cook only the ends of the scallops. Cook them hot and fast. Bay scallops are exquisite raw and do not require much cooking time. For a quick sauce, shred a pickle on your cheese grater and mix it with mayonnaise, lemon, and Worcestershire. Serve with scrambled eggs and grilled broccoli spears. Good Stuff!

Duck and Crisp Apple Salad

 

1 leg duck confit, boned and pulled

½ pound fresh local arugula

1 crisp local apple

1 Tablespoon balsamic vinegar

pepper to taste

 

Slice the apple and toss with the balsamic vinegar and pepper. Heat the pulled duck meat until quite warm, add marinated apples. Toss well then add to arugula, toss well. Serve with a crisp garnish, fried wontons, onions, or in our case, crisp fried artichoke hearts. Good Stuff!

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