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Archive for the ‘Barbecue’ Category

Sweet Maine shrimp

 

Several weeks every winter we are served a special fruit of the sea. Sweet Maine shrimp are available now and I heartily recommend them to every table. They are fresh and can be eaten raw. These dishes can be lovingly prepared with any shrimp, but do take the opportunity to try these sweet morsels while they are available.

Hurricane Shrimp

Loosely adapted from Chef George, this dish takes just minutes, short cooking time being a seeming necessity for this delicate crustacean. Dry whole thyme works just fine.

 

1 pound sweet Maine shrimp

¼ cup fresh chopped garlic

1 Tablespoon chopped fresh thyme

2 Tablespoons honey

¼ cup white wine

2 Tablespoons butter

 

Sautee the garlic without browning in a small amount of olive oil over high heat. Add shrimp and cook briefly, 1-2 minutes, do not reduce heat. Add wine and cook for 1-2 minutes. Cover and remove from heat, set aside for 1-2 minutes. Add thyme and butter, season with salt and pepper, and serve over hot rice. Good Stuff!

 

Worcestershire BBQ

 

A Cajun mainstay, this sauce takes some amount of preparation but keeps well and makes one of the best shrimp dishes you’ll ever encounter. As revealed by Chef Kris, an erstwhile mentor, this sauce is lightly thickened with finely ground black pepper.

 

½ cup sliced fresh garlic

4 ribs celery, finely diced

2 Tablespoons chopped fresh rosemary

¼ cup Chopped fresh parsley

2 cups Worcestershire sauce

½ cup fresh lemon juice

1 lemon, sliced thin and seeded

½ stick butter

1 Tablespoon finely ground black pepper, preferably fresh ground

 

Sautee garlic and celery for a short time, the celery should still have some snap. Add Worcestershire sauce and bring to a boil, reduce to a simmer for one hour or until one quarter has reduced away. Add sliced lemons, juice, parsley,and rosemary, simmer for 5 or so minutes more and remove from heat. Finish with the butter and black pepper. Season to taste, heavily, with salt and remove to store. To serve lay one portion shrimp in bottom of an individual oven safe dish. Cover with ¼ to ½ cup sauce and a dab of butter. Place all prepared dishes, uncovered, into a 400 degree oven until they are rapidly boiling, around 4-7 minutes. Serve with hot rice, crusty bread, and cold Dixie beer! Good Stuff!

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Fall Flavors

Falling for Flavor

Chef Chris Kozlowski

 

Autumn is upon us and it brings a welcome cool respite. From the tomatoes and corn we’ve enjoyed so immensely all summer to the hearty, sometimes heavier fare of fall.

Not only do the sides change, but our hero proteins are back with a vengeance. Bluefish and striped bass, cool water shellfish, cabbages, and broccoli, and soon, brussel sprouts. All piled aside local potatoes. It is, quite possibly, the best time of the year for the home cook in Montauk.

 

Oven Roasted Whole Striped Bass

 

A thirty couple inch bass is the perfect amount of food for four to six, filleted or whole. To cook whole, scale and gut the fish, wash well, and stuff the stomach cavity with fresh herbs and lemon slices. Rub the whole fish well with olive oil, salt, and pepper and stand up on its belly on a cookie sheet. Roast for twenty-thirty minutes or even more, depending on the size of your fish. Clear juices will run freely form the fish and the temperature at the backbone should be just over one hundred fifty degrees. Allow the fish to rest for several minutes before carving for service.

Baby carrots, beets, broccoli florets, and potatoes may all be roasted alongside the fish for a complete meal. Good Stuff!

 

Cream Braised Brussel Sprouts

 

1 pound local brussel sprouts

½ cup hearty meat or chicken stock

½ cup heavy cream

2-3 shallots, minced

 

Sautee the minced shallots in bacon fat, reserve. Peel loose and damaged leaves from brussel sprouts, trim off the stem end, if they are larger you may score the stem end with a shallow x cut to speed cooking. Steam the brussel sprouts until they are al dente, that is, to the teeth, not quite cooked. Add the still steaming sprouts to the shallots with the stock and bring to a boil. Reduce heat to a fast simmer and reduce the stock. Add cream and reduce, as well. Season heavily and serve with a huge red wine. Good Stuff!

 

Broccoli Frittata

 

½ local broccoli

½ cup chopped onion, lightly sauteed

1 baked potato, sliced thin

3 farm fresh eggs, beaten

¼ cup asiago or cheddar cheese, shredded

 

Preheat oven to 400 degrees. Dice and lightly steam the broccoli. Allow to cool before combining with all other ingredients. Cook over very low heat on one side, flipping gently when underside is firm and starting to brown. Finish in hot oven for 5-7 minutes. Remove and allow to cool for a few minutes before service. Serve with a salad of fresh sprouts or salad greens. Good Stuff!

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Supper Club Barbecue

Any number of dishes could accompany the slow braised pork shoulder we’ve been toying with. The pork is from APL’s cookbook. We mercifully take out some of the steps. The cornmeal pudding is really just a cornbread with way too many garnishes added ( or just the right amount.) We cook the spinach in small batches with copious pourings of olive oil. The potato salad was pot luck, we’ll work on that recipe for ya. And the pie. What! There’s pie?

Slow Braised Pork Picnic Shoulder

1 piece of pork shoulder, 6-7 pounds

4 cups water

1/4 cup sea salt

2 Tablespoons molasses

2 cups orange juice

1/4 cup lime juice

1/2 cup olive oil

6 cloves garlic, minced

2 jalapenos, sliced thin

1/4 cup chopped fresh oregano

1/2 teaspoon turmeric

2 teaspoons cumin

2 bay leaves

Assemble the brine, combine the water, salt, and molasses and heat, stirring, until salt is dissolved. Chill completely. Combine remaining ingredients to make marinade. Add 1/2 cup of marinade to brine and reserve the remainder. In  a large bowl or tub immerse the pork in the brine. Cover and refrigerate for 24-36 hours. Turn the pork occasionally. Drain and rinse well, put the pork into a large freezer bag with all but 1/4 cup of the marinade. Seal and refrigerate for 24-36 hours. Remove the pork from the bag and wrap tightly with plastic wrap. Try to wrap the pork with as much of the marinade as you can manage. Make sure the wrap is sealed, adding two or more layers. Wrap now with aluminum foil. Bake or smoke at 275 degrees for 7 hours. Let the meat rest for at least an hour before unwrapping and returning to a 400 degree oven to crisp the skin.

Cornmeal Pudding

1 cup onion, diced

1/2 cup celery, diced

2 jalapenos, diced

6 Tablespoons bacon drippings

1 egg

1 cup milk or yogurt

1 Tablespoon molasses

1 1/2 cups cornmeal

1/2 cup flour

2 1/2 teaspoons baking powder (substitute 1/2 teaspoon soda for like amount of powder if using yogurt or sour milk)

1/2 teaspoon salt

1/2 cup shredded cheddar

1/4 cup chopped cilantro

2 Tablespoons chopped scallion

Sautee onion, celery, and jalapeno in 2 Tablespoons of bacon fat. Chill to 70 degrees. Have all other ingredients at 70 degrees. Beat egg, add milk, molasses, and 2 Tablespoons bacon fat. Mix dry ingredients. Combine wet and dry ingredients. Gently fold in cooked vegetables, cheese, and herbs. All soda based doughs like this one (or muffins, pancakes…) can benefit from some resting time before baking or frying. Heat oven to 425 degrees. Put a large cast iron skillet heat with the last 2 Tablespoons of bacon fat into the hot oven. When the oil is smoking hot, add the batter. It may not pour but need to be coaxed from its bowl into the pan, but go it must! Bake for 30-40 minutes. Turn from the pan to cool and slice while slightly warm.

Fast Strawberry Blueberry Pie

2 cups Strawberry preserves

2 cups blueberries, washed

3 Tablespoons tapioca

juice of one lemon

1 package Pillsbury pie crusts

Combine berries, tapioca, and juice. Allow to rest for at least 15 minutes.

Follow instructions for two crust pie on the pie crust package. Do not prick the bottom crust. Carefully crimp the top crust to the bottom crust. Bake at 425 degrees for 10 minutes, reduce heat to 350, cover edges of crust with foil, and bake for 30 more minutes. Cool completely before cutting or serving in any way. Good Stuff!

Notice I did not carefully crimp the top crust to the bottom one.

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